Cook's Knife

Rada Cook's Knife  R134 W234(Skip to Recipe)

The Cook's Knife was designed to provide you with a sense of control and comfort. It slices and dices with ease - it truly is an effortless process!  Use it to mince and dice vegetables for soups, salads, casseroles and other recipes.

APPROXIMATE MEASUREMENTS:  Blade 6 1/4", overall 10 1/2"

RADA COOK'S KNIFE FEATURES:

• Satin finished solid aluminum ("silver") handles or black resin handles.
• High carbon, surgical quality, stainless steel blades.
• Hollow ground blades are hand-sharpened to a razor edge.
• Finger guard on the handle protects you when cutting.
• Made in America for over sixty years!

CHICKEN CASSEROLE RECIPE
Submitted by Charlotte Proctor

Originally from Teresa Coleman, 1958

• 1 onion, chopped with Cook's Knife
• 1 rib celery, chopped
• 2 C. chicken broth
• 1 t. s&p
• 2 T. parsley, chopped
• 4 T. Butter
• 6 T. Flour
• 1 C. mushrooms, sliced
• 1 large can Pet milk
• ? C. stuffed olives, chopped
• 2 ? c. chopped chicken

Simmer onion and celery in broth 10 minutes. Melt butter and brown mushrooms, Add flour, stir until lightly browned. Stir mixture into broth, cook for 5 minutes Add Pet milk. Add olives, chicken and Parsley. Put in Casserole Dish.

You can freeze dish at this point.
If not frozen, or is well-thawed, then:

Bake at 425? for 20 minutes.
When hot and bubbly, put biscuits on top And bake until brown, 12 ? 15 minutes.

Cook?s Note: Fifty years later we would use a Rotisserie chicken from the grocery store and Canned or boxed Chicken Broth. Don?t leave out the olives; this small amount gives this Distinctive and Delicious casserole a hint of Exotic Flavor all its own!

Biscuits may be baked and served separately. Split them and spoon the casserole over them.

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