They're still talking about the friends and neighbors of Vice President and Mrs. Mondale who helped them entertain visiting relatives who had come from as far away as Norway for the inaugural festivities. Not only did some of them provide sleeping quarters, but they also provided a carry-in dinner service.
Six friends prepared a different meal each day for two to 15 guests.
When the story about this "home catering" service appeared in The Washington Post there were many requests for some of the recipes that had been served. One was for Margery Elfin's Nesselrode pie; the other for a chicken and sausage casserole from a friend who said she would prefer to remain anonymous. CHICKEN AND SAUSAGE CASSEROLE (Serves 4 to 6) 1 pound hot Italian sausage 1 1/2 cups chicken stock 1 inch by 3 inch strip orange peel 4 tablespoons salad oil 2 medium green peppers, seeded and cut in 1/2 inch by 1 1/2 inch strips 1 clove garlic, minced 1 1/2 pounds tomatoes, seeded and coarsely chopped Salt and freshly ground black pepper to taste 1 teaspoon oregano 1 2/3 cups raw rice, cooked 4 to 6 large pieces cooked chicken skinned and large bones removed 1 tablespoon finely chopped parsley
Place sausages in heavy skillet and cover with 1 cup chicken stock. Add orange peel and bring stock to boil. Prick sausages all over and cook 10 minutes. Drain and cool. Cut in 1/2 inch slices. Heat oil in heavy skillet and cook pepper until tender. Add garlic and cook another minute or two. Add tomatoes along with oregano, salt and pepper. Cook quickly for five minutes, stirring. Remove from heat.
Arrange cooked rice in 3 to 4 quart casserole. Pour over 1/2 cup chicken stock. Place chicken pieces and sausages on top of rice. Top with tomato-pepper mixture. Bake casserole at 350 degrees for 20 minutes, just to heat through completely. If ingredients are chilled, bake longer, 30 to 40 minutes. Sprinkle with parsley and serve. MARGERY ELFIN'S NESSLERODE PIE (Serves 8) 10-inch graham cracker pie crust shell 1 tablespoon unflavored gelatin 1/4 cup cold water 2 cups light cream 3 eggs, separated 1/4 cup plus 6 tablespoons sugar 1/8 teaspoon salt 2 tablespoons rum Sweet chocolate shavings for garnish.
Soak gelatin in water for five minutes. Scald cream in top of double boiler over boiling water. Beat yolks; add salt and 1/4 cup sugar, beating until light and pale yellow. Gradually add scalded cream to yolks, stirring constantly. Return mixture to top of double boiler and cook, stirring until slightly thickened. Remove from heat. Add gelatin mixture and rum; pour into bowl and refrigerate until mixture begins to thicken, about one hour. Beat whites until soft peaks form. Gradually beat in remaining 6 tablespoons sugar, a little at a time, until stiff shiny peaks form. Fold whites into yolk mixture and spoon into pie shell. Refrigerate until firm. To serve, top pie with shavings of sweet chocolate.