Sent: Sunday, July 15, 2012 10:45 PM
Subject: TGIF Peruvian Herb Roasted Chicken
Hello! I just found a site that had a past recipe for the sweet pot fries
from Fridays, and I was wondering, do u have the recipe for the Actual
chicken for this meal!?
I've been searching for years for this recipe! Your help would be greatly
This dish began as the winning recipe on The Food Network's “Ultimate Recipe Showdown” program in 2008. TGI Friday's
featured the winning dishes from that program on their menu, including Amparo Alam's Peruvian Herb Roasted Chicken.
The story is here:
Peru This Week
Her recipe is here:
OMG!!!! Thank you sooooooooooo very much!!!This recipe is a long lost dream found!!!!! Woo hooooo!!
Have a great week!!!!! :)))))
From: Patricia McDaniel
Sent: Monday, July 16, 2012 6:52 AM
Cc: Patricia McDaniel
Subject: US 40 Recipe Requests
Hi Uncle Phaedrus....
My name is Patricia McDaniel. I chair the Historic National Road Yard Sale which extends for 824 miles from St Louis to Baltimore.
This yard sale extravaganza is always held the first Wednesday after Memorial Day and continues through Sunday.
I've made four round'trip Promotional Tours. And...eating has been a significant (albeit very important) part of these tours!!
I've already edited three Historic National Road Yard Sale Cookbooks which include recipes from restaurants, bed and breakfasts, and individuals.
Each cookbook contains 350 all different and many regional recipes.
People seem to thoroughly reading about and trying recipes from former eating establishments all along the 824 miles of the Historic National Road.
This request may be a stretch, but do you have any recipes from such eating establishments along the Old National Road?
Perhaps....readers would also have some suggestions? Perhaps...they would also be able to provide recipes?
I'm able to research out suggestions if leads are provided.
I'll need the recipes for this year's edition of the Historic National Road Yard Sale Cookbook, Volume IV by August 15.
Please feel free to visit my website at: www.oldstorefrontantiques.com or "Google Up" Historic National Road Yard Sale Cookbooks.
Any help you're able to provide will certainly please not only me but countless other individuals who have
memories of eateries along America's First Interstate!!
In advance, thanks so much!! I don't mind if you include my phone number with this request.
My phone number is: 765-478-4809.
For those who don't know, "The National Road" was the first road to be commissioned
for construction by the U.S. Government, beginning in 1811. Existing highway U.S. 40 basically follows the original route.
Patricia, other than simply posting your e-mail, which I will do, I am at a loss as to what I might do to help. I am not optimistic that
posting your request will be very productive for you. Your request is a bit too broad in scope, covering 824 miles of road and several cities
and towns, and such a request is not search-friendly. There are a number of restaurant recipes on my site and on the web, but while they often
give the name of the restaurant and occasionally the city that they are from, the address of the restaurant is rarely given. It seems to me that
the best way to approach it would be for you to research the National Road enough to get the names and locations of notable restaurants that have
existed along it. Then, after obtaining this information, you could request recipes from the restaurants whose names you have discovered.
Can you at least provide a list of the cities and towns that are to be found along the Road? Do you want only restaurants that were actually on the Road,
or are those that were merely near it acceptable? Recent restaurants, or only notable past restaurants?
Note that I post things on my site in the order in which they are received, preparing the pages weeks in advance, so August 6 would be the earliest that
your request could appear on my site. That will only give about a week for responses to be received.
Sorry that I can’t be of more assistance.
Sent: Wednesday, July 18, 2012 6:41 PM
Subject: Chicken smothered in cream
I'm sorry, I don't know the name of the recipe. My mother made it, in the 1940's through 1960's.
It's basically chicken pieces smothered with lots of heavy cream (the kind a spoon stands up in) and cooked in an oven.
I tried the internet, using Chicken Roasted with Cream, Chicken + Thick Cream, Smothered Chicken, Chicken + Smothered + Cream, etc.
All I get is chicken plus a cream soup or chicken plus cream cheese, or chicken plus sour cream.
I love real cream, and I adored Mom's Cream-smothered Chicken.
Thanks for your interest in lost recipes.
It would, of course, be helpful to have the name of the dish. It would also be helpful to know more of the ingredients.
Sometimes knowing a family’s ethnic origin is helpful, as well.
Most importantly, I have to know how to identify the particular recipe out of a number of other, similar recipes.
Below are some of the recipes that I found that were baked. The first one fits your description.
However, there are a number of baked chicken recipes with cream plus other ingredients, such as mushrooms, onions, wine, bread crumbs, various spices, etc.
I’m only sending the simplest ones.
Chicken in Cream
1 cut up chicken
1 c. flour
Salt and pepper
1/2 pt. cream
1/4 c. butter
Shake chicken in bag with flour, salt and pepper. Place chicken in buttered pan. Dot with butter.
Pour cream over chicken. Bake approximately 1 1/4 hours.
Bean Pot Chicken
1 roasting chicken, cut in serving pieces
5 onions, sliced
1 stick butter or margarine
1/2 pt. cream or milk
Salt & pepper to taste
Pinch of garlic
Put butter in bottom of bean pot or crock pot. Put sliced onions on top of butter. Place pieces of chicken on top.
Season with the salt and pepper. Cover and bake 3 to 4 hours. When done, remove chicken and pour cream or milk into pot.
Mix well and pour over chicken when ready to serve. If you bake in bean pot, have oven set at 300 degrees.
4 chicken breasts
1 stick margarine
1 c. whipped cream, not whipped
Sprinkle chicken with garlic salt and roll in flour. Brown chicken slightly (very slowly) in melted margarine.
Place chicken in baking dish. Pour butter drippings over chicken. Bake uncovered 45 minutes to 1 hour at 350 degrees.
Pour whipping cream over chicken and bake 30 minutes more. Serve over rice or noodles.
Lemon – Cream Chicken
8 boneless, skinless chicken breast
2 eggs, beaten
Juice of 1 lemon
2 tbsp. dry mustard
3 tbsp. Worcestershire sauce
Salt & pepper to taste
1/2 stick butter
1 pt. heavy cream
1/2 tsp. paprika
Dip chicken breast in flour, salt and pepper and then in beaten eggs. Arrange in 2 quart baking dish and dot with butter.
Pour lemon juice over top. (At this point dish can be refrigerated.) Before baking, in small bowl, combine heavy cream,
dry mustard, paprika and Worcestershire sauce. Pour over chicken and bake 1 hour at 350 degrees. Serves 8.
Serve with hot wild rice.
2 boned chicken breasts
1/2 c. butter
1/2 c. flour or as needed
1/4-1/3 c. Parmesan
2 tbsp. lemon juice
1 c. heavy cream
Salt & white pepper
Heat oven to 400 degrees. Cut chicken into large pieces (4 to each half breast). Melt butter in shallow pan.
Dredge chicken in flour, then butter. Place in pan one layer only. Sprinkle with lemon juice on top, salt and pepper.
Pour cream over top then cheese. Sprinkle with paprika. Bake at 325 degrees for 20 minutes.
You have done marvelously, given the paucity of information I provided. The dish never had a name,
and I never encountered it outside of our dining room. My heritage is English upper-crust and Pennsylvania Dutch ,
which I should have included. Despite all this, you have found recipes that are great candidates, especially the first two.
There wouldn't have been many other ingredients. My mother grew up on a Kansas farm, two generations away from homesteading.
Food was either fresh or home-canned or otherwise preserved, and fresh was usually from the farm.
Thus, chicken would have come from the chicken coup and butter and cream from the barn. My grandparents traded eggs for flour and salt.
I will try to perfect a recipe that reproduces my memory of my mother's version, based on information from you, using my own experience,
and guided by intuition.
Many thanks. I'm glad you exist.
With warmest regards, K
Sent: Tuesday, July 17, 2012 11:44 PM
Subject: Aunt Lottie's Lane Cake
Dear Uncle Phaedrus,
My favorite cake has to be a well made Lane Cake. My Granny's Lane cake recipe was from
a 1966 Saintpaulia Garden Circle Cookbook (Jacksonville, Florida) and is called "Aunt Lottie's Lane Cake".
Here it is:
Aunt Lottie's Lane Cake
a.. 1 C butter
b.. 2 C sugar
c.. 1 t vanilla
d.. 3 1/4 C sifted all-purpose flour
e.. 3 1/2 t double-acting baking powder
f.. 3/4 t salt
g.. 1 C milk
h.. 8 egg whites
i.. Lane Frosting Ingredients
j.. 8 egg yolks
k.. 1 1/2 C sugar
l.. 1/2 C butter
m.. 1 C chopped pecans
n.. 1 C chopped walnuts
o.. 1 C finely chopped raisins
p.. 1 C shredded fresh coconut
q.. 1 C finely cut Maraschino cherries
r.. 1/4 t salt
s.. 1/3 C burbon or rye whiskey
(all ingredients should be at room temperature)
a.. Cream butter well; add sugar gradually, beating until light and fluffy. Add vanilla, then sifted dry ingredients
alternately with milk, beating until smooth. Beat egg whites until stiff but not dry, using electric mixer at high speed.
Fold in egg whites. Pour batter into four round 9-inch layer pans, 1 inch deep, lined with parchment paper, then greased.
Bake in moderate oven, 375 degrees for about 15 minutes. Let stand for 5 minutes, then turn out on racks to cool.
To make frosting:
a.. Beat egg yolks slightly; add sugar and butter. Put in saucepan and cook over medium heat, stirring constantly,
for about 5 minutes, or until sugar is dissolved and mixture is slightly thickened. (Do not overcook or let egg yolks
become scrambled in appearance. Mixture should remain almost transparent.) Remove from heat, and add remaining ingredients.
Let stand until cold before spreading on cake.
b.. Spread Lane Frosting between layers and on top and sides of cake. Cake is best if stored for several days to ripen
in a cool place. If stored in an airtight container, cake will keep for several weeks.
I thought for years that this was just an aunt of the one who submitted the recipe, but have seen and read about
"Aunt Lottie's Lane Cake" all over the web. This has perked my curiosity: who exactly was this "Aunt Lottie"?
Was she a real person, or just a name (like Betty Crocker)?
This cake is named after a Mrs. Lane, but her first name was not “Lottie”, it was “Emma.”
No one seems to know when or why the “Aunt Lottie” became attached to the recipe.
What is a Lane Cake?:
A Lane cake is a quintessential Southern dessert. This cake has been around at least since the late 1800s,
when Emma Rylander Lane, of Clayton, Alabama, won first prize with it at the Alabama State Fair.
The Lane cake appeared in her cookbook in 1898, when it was called “Prize Cake.”
However, the origins of the Lane cake are probably older than Mrs. Lane’s recipe.
I would speculate that someone’s Aunt Lottie made the cake based on Mrs. Lane’s recipe.
Aunt Lottie’s cake must have been very good, and she and her relatives passed the recipe around a lot.
As it was passed from hand to hand, it gained fame as “Aunt Lottie’s Lane Cake.”