Herb Chicken

You use a savory sauce for marinating and basting -

2 1 1/2 -to- 2 1/2 - pound ready-to-cook chickens, split in half
* * *
2/3 cup salad oil
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon tarragon

Place chicken in shallow pan. Mix remaining ingredients; pour over chicken and let stand 2 hours, turning occasionally.  Drain off sauce and reserve.  Place chicken skin side down on broiler pan (not rack).  Broil 4 inches from heat about 30 minutes, turning and basting every 10 minutes with the sauce. (For 2 1/2-pound chicken broil 7 to 9 inches from heat about 1 hour.)  Chicken's done when thick part of drumstick can be cut easily with no pink showing. Makes 4 servings.

Handwritten note: serve w/garlic broiled tomatoes.

Okra gumbo

Buy 2 pounds of either stewing beef or veal cut into 1" cubes. Put in a heavy kettle or Dutch oven along with 2 cups water, 2 cups chopped onion, 3/4 cup chopped green pepper, 3/4 cup chopped celery, 2 cloves garlic, crushed.  Season with 1 1/2 teaspoons gumbo file`, 1 teaspoon sugar, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/8 teaspoon pepper and a dash of crushed red-pepper flakes. Gumbo file` is innate to gumbo as far as Southern cooks are concerned, but it is not generally available in the North. It may be omitted, in which case add a little more red pepper and herbs. Simmer, covered, for 1 hour. Separate the meat from the broth and set both aside. Make a brown roux with 1/4 cup flour and 1/4 cup bacon drippings. Add the broth, 4 fresh tomatoes, peeled and quartered, and 1 cup tomato sauce. Cover and cook until the sauce is well blended. Then add the meat, cover again, and simmer gently about 45 minutes longer. Stir occasionally to prevent sticking.  Wash and trim 1 1/2 pounds fresh okra. Then cut into 1/2" pieces - there will be about 3 cups. (You can use two 10-ounce packages of frozen okra.) Add to the gumbo and cook another 20-30 minutes, or until the okra is tender. Serve with rice. Makes 6 servings.

Handwritten note: Possibly buffet w/simple hors d'oeuvres, gumbo salad, with relish and light desert.