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2017


Chicken and Peas with White Sauce Over Rice

From: maggi
Sent: Tuesday, November 14, 2017 1:34 PM
To: phaedrus@hungrybrowser.com 
Subject: A recipe that died with my mother

Hi Uncle,
My mother used to make a dish of cooked shredded chicken and peas in a medium white sauce 
made with chicken broth over rice. It's not chicken ala king. I tried. She used to get a lot 
of recipes from magazines like McCall s and good housekeeping.   Maybe you know?

Maggi 

Hi Maggi,

The closest recipe that I can find to your description is below.

Phaed

Chicken and Peas
     
4 chicken breasts
1 med. onion, finely chopped
1 clove garlic, finely chopped
1 c. frozen or fresh green peas
1 c. chicken broth
3/4 c. sour cream
1 tbsp. white wine
1 tsp. tarragon - fresh if possible
Salt, pepper to taste
1 tbsp. soy sauce and 1 tbsp. olive oil (mixed together)

Marinate chicken breasts in the soy sauce and olive oil mixture for 1/2 hour. Dredge in flour. 
Brown both sides in 3 tablespoons olive oil (3-5 minutes each side). Remove and slice the breasts 
into 1 inch strips; set aside.
Saute the garlic and onions until soft and slightly brown (golden). Add the chicken broth, tarragon, 
salt, pepper and simmer (covered) for 5-7 minutes. Add peas and simmer another 8-7 minutes. Add sour 
cream and chicken strips. Add 1 tablespoons white wine or sherry if desired. Cook over medium heat 
about 10 minutes. Serve spooned over brown rice. Serves 4. 


Crabmeat Stuffed Mushroom Caps

From: Kathleen 
Sent: Tuesday, November 14, 2017 4:14 PM
To: phaedrus@hungrybrowser.com 
Subject: Crabmeat Stuffed Mushroom Caps

Hi there! 

I am looking for a recipe that is lost. Sheila Smith an employee at MPG - 
Memorial Press Group Publishing Company, in Plymouth, MA put this recipe in 
our employee cookbook. just a black and white small booklet, red on the cover. 
could have been around holiday time, late 80's early 90's.

recipe was for Crabmeat Stuffed Mushroom Caps.

been trying to find it, must have looked at every mushroom cap recipe online.

the ingredients that I remember, but not the amounts are:

button mushrooms
onion
butter
crabmeat
bacon 
worcestershire sauce
cognac
breadcrumbs
Swiss cheese

I don't remember the order either. It would be wonderful if you could find it, 
and/or something similar. might be some ingredients that I missed, not sure.

thank you. I really want to make these again.

Best,
Kathleen

Hi Kathleen,

I had no success locating a recipe with that exact name and/or those exact ingredients. As you say, there are dozens of recipes for mushroom caps stuffed with crabmeat on the web, but the combination of bacon, Worcestershire, Cognac and Swiss cheese is particularly problematic. The most common cheese used appears to be cream cheese, although some recipes use cheddar or other cheeses, such as asiago. Stuffed mushroom recipes with crab and Swiss cheese are around, but not with the other ingredients that you name. There are a few recipes with bacon, but they donít have the other three ingredients. Recipes with Worcestershire are particularly rare, as are recipes with Cognac. Wine is much more common in stuffed mushroom recipes.

I also did a search for that employee cookbook, with no success. It was a long shot, but you can never tell what might turn up on the Internet.

Your best route might be to try and locate Sheila Smith herself, or a family member. I did a search, but the only mention I could find of her was that she quite as publisher of The Daily News of Newburyport, Mass in 2013 after eleven years in that position. Perhaps she still lives in that city. You might also try locating people who were your fellow employees at Memorial Press Group at the time. One of them might still have a copy of that recipe booklet. I will, of course, post this on my site for reader input.

There are quite a few crab stuffed mushroom recipes on these sites, if you want some alternative ideas:

Group Recipes

Cooks.com

Phaed



Morrison's German Chocolate Pie

-----Original Message----- 
From: Pat 
Sent: Monday, November 13, 2017 4:39 PM
To: phaedrus@hungrybrowser.com
Subject: Chocolate coconut pecan pie.

If at all possible could send me recipe for this.  I always got a slice of 
it when I went to Morrison Cafeteria in Charleston, SC.  I never knew the 
correct name, I always got it when I saw it.

Thank you in advance.

Pat 

Hi Pat,

The only Morrison's recipe that I can find that has chocolate (cocoa), pecans, and coconut is called "German Chocolate Pie" in the Morrison's kitchen manual that I have. This is a cafeteria recipe that makes 10 pies. If you want to make only one pie, you'll have to reduce the recipe. See below. For more on Morrison's recipes, see: http://www.hungrybrowser.com/phaedrus/mpmorrisons.htm

Phaed

Morrison's German Chocolate Pie

Ingredients:

Sugar                   7 lbs
clear-jel  *              3 oz
cocoa                    1/4 lb

    Sift dry ingredients together.

Voltex   **                 1 lb

    Add eggs (Voltex is eggs)

Evaporated milk    8 cans, 14 1/2 ounces each can
water                    1/2 qt

    Add milk and water and mix.

coconut                1-3/4 lbs
pecans                   18 ozs
vanilla extract        1 oz
salt                         pinch

    Add remaining ingredients and mix.

pastry shells          10 shells

    Bake pies at 350į until firm.

Makes 10 pies

* Clear-Jel is a thickening agent made of cornstarch. You can buy it at King 
Arthur Flour: https://www.kingarthurflour.com/shop/items/instant-clearjel-8-oz
** Voltex  was an institutional food service product, a frozen mixture of 
liquid eggs and margarine that appears to have been made by Fleischmann's.


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