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Microwave Chicken Pate

-----Original Message----- 
From: Terry 
Sent: Saturday, April 15, 2017 12:06 AM
Subject: Thank you so much!

I found your site a couple of weeks ago, and have been going through your 
archives and saving interesting recipes like crazy!

I have two requests for you, which I have not been able to find anywhere on 
the interwebs.

Both recipes were from the late 70s or early to mid 80s.

The second was a chicken pt recipe, using chicken breast and, I think, 
cream cheese, packed into plastic wrap in a crock and cooked in the 
microwave. I had a very basic Sears wave at the time and it did a fine job 
of making this.

Any help you can offer would be most appreciated, and I have to say, your 
HoJos Thousand Island and Spicy Mustard recipes were spot on!

Thanks again.


Hello Terry,

Sorry, no luck with this one also.

I'll post it for reader input.


Wild Rice Salad with Duck

From: Nicki 
Sent: Tuesday, April 18, 2017 12:02 AM
Subject: recipe request

Also, there was a restaurant in Rochester MN that used to serve the best wild rice salad with duck.  
It was room temperature, had wild rice (only), chopped celery, (maybe a few finely chopped green onions), 
toasted slivered almonds, shredded duck and a very light vinaigrette.  If you could find me that one too, 
I would be ecstatic!  I used to substitute chicken or smoked chicken, as the duck was a little hard to come by.    


Hi Nicki,

To have any sort of success with this, I need the name of the restaurant. The only recipe that I can find for wild rice salad with duck that's from a Minnesota restaurant is one from Jaxs in Minneapolis.

If you dont remember the name of the restaurant, perhaps there is someone you can ask?


Soup in a Pumpkin Shell with Horseradish & Rye Bread

From: Linda  
Sent: Saturday, April 22, 2017 1:51 PM
Subject: Soup with rye bread and horseradish served in a pumpkin

Many years ago a lady that I met gave me a delicious recipe that is served in a small pumpkin. Unfortunately, 
our lives went in different directions and we lost touch with one another and I can't find the recipe she gave me. 

All I can remember is that it was served in a pumpkin, it has a cream or milk base and horseradish with toasted 
(I think) rye bread in the soup. I've searched and searched for several years using rye bread and horseradish soup 
in a pumpkin as my search terms but I haven't found it yet. The lady was from Washington state and said she belonged 
to a religion that she was unable to name.(Maybe tradition? Maybe secret? Can be celebrated anywhere? There were 
people everywhere she traveled who had services in their homes?) That's all I know. I don't know if it was some 
kind of meal that had a religious meaning? 

I know this is a tough one, but by reading your website, I can see that you have a gift for finding unusual recipes. 
Can you help?


Hello Linda,

The only recipe that I can find with cream or milk, horseradish, pumpkin, and served in the pumpkin shell is here: The Pumpkin Tureen

It seems that you would have come across that one in your searching.

Knowing the religion might help, but if the recipe were on the web, the recipe should have come up from the ingredients search. If the above linked recipe is wrong, what is not right about it?

The recipe you were given might be a family recipe that simply would not appear anywhere outside the ladys family unless someone went to the trouble of posting it on the Internet.

Ill post this for reader comment.


This looks like it could be it! What I don't understand is why I couldn't find this myself! I'm online everyday and 
know how to search. I will say that I did just remember the milk/cream base. I do remember seeing a recipe called 
The Pumpkin Tureen but for some reason I didn't think it was right (at the time). Maybe it had to do with the rye 
croutons being optional. I remember the rye being part of the soup, not optional. Maybe over the years my mind has 
softened to include optional as a possibility. :) Thank you for your help.

Note that, besides the croutons, this recipe calls for rye bread in the soup itself and it's not optional.

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