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Hi Uncle Phaedrus,
Don't know if it is possible to get these recipes or not. In the 60's, I
was in school @ Gilbert Stuart Middle School in Providence, Rhode Island.
The lunch room sold 1 cent and 3 cent cookies. They also had 5 cent cakes.
All I can tell you is that they were the best cookies and cakes I've ever
eaten. Can't find a recipe to match anything like them. The 1 cent cookies
were peanut butter, The 3 cent cookies were yellow big cookies and the
cakes were cut from a sheet pan, white cake with white icing. If you can
find these recipes, I would be so grateful. I enjoy the stories along with
the recipes. Thanks again for your help.
Jo
Dear Phaed,
I am 50 years old and went to the Sumner Schools
(Washington State)in the 1960s. They served a bread
like cake along side Chili. I cant remember the name
of it..could have been raisin bread? It had raisins in
it but no oatmeal and was the texture of a coffee cake.
Was cut in rectangles about 3" x 4" and about 2" thick.
Looked like it was baked cake style and then cut up.
Really delicious. I have wrote to the school district
and they have no idea. Can you help?
Thanks
Cathy
I am looking for the recipe that was on the back of the
stove top canisters in the early 90's. The chicken was to
be pounded flat. You added peppers, stove-top stuffing
and pineapples and some things I can't recall. You put
the filling on the chicken,rolled it up and put a
toothpick in it to keep it closed.
I'm sorry, but that is all I remember, and it is not
enough to make again. Please help, if you can.
Kim
Hi Phaedrus,
On 7-24-07, Kim was looking for Stovetop chicken rolls. I think this is
the recipe she wants-
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Hawaiian Stove Top Stuffed Chicken Breast
2/3 c. hot water
2 tbsp. butter
2 c. Stove Top in the canister chicken flavor stuffing mix
1 (8 1/4 oz.) can crushed pineapple in syrup
4 boneless skinless chicken breast halves, pounded 1/4 inch thick
1 med. green pepper or red, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1/4 tsp. ground ginger
Heat oven to 400 degrees. Mix hot water and butter in bowl, stir in
stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly
on chicken, roll tightly. Secure with toothpicks. Place in 9-inch square
pan with any remaining stuffing in center.
Mix remaining pineapple and syrup, sugar, vinegar, and ginger. Spoon over
chicken. Bake 30 minutes or until thoroughly cooked. Makes 4 servings.
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I check your site every day. Thanks for all the hard work.
Katharine
About 10-12 years ago I watched a show about Italy on PBS that also gave
the ingredients and technique for making a dish using a local grape, lots &
lots of garlic, olive oil, and perhaps a little wine and baked slowly. It
could be served over chicken or it was a side dish. I made my own version of
the dish and it was delicious. The grapes and garlic were slightly
caramelized and the garlic sweet. Very different taste sensation. I lost my
"recipe"and wonder if your skilled search could come up with the old show,
recipe and technique. It would be greatly appreciated.
Barbara
I am looking for a recipe my mother use to make, It is call Chicken upside
Down casserole and it has Chicken, hard boiled eggs and a thickening from
the chicken makes the gravy in the casserole and then you top it off with corn
bread on top and bake in the oven but I am not sure just what all was in
it and how long to bake. I think this was a southern recipe that my mother got
when she lived in Fla. many years ago. I hope someone out there can help me.
Thank You,
Nancy
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