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Chicken Harvest Soup

   ----- Original Message ----- 
  From: Crystal
  To: phaedrus
  Sent: Sunday, July 28, 2002 10:44 PM
  Subject: soup

  i am looking for the O'Charleys reciepe for chicken harvest soup.  
  It is creamy like cream of chicken and very good. 

Hi Crystal,

I found the recipe below.


  O'Charley's Chicken Harvest Soup 

  1/4 lb. butter
  3/4 C. flour
  2 1/2 to 3 qt. water
  2 T. chicken base (see note)
  2 qt. chicken stock (see chicken tenders recipe)
  1 lb. fresh carrots, diced
  6 to 7 ribs celery, diced
  1 medium onion, diced
  3/4 tsp. white pepper
  3/4 tsp. garlic powder
  Cooked chicken tenders (recipe follows)
  10 oz. egg noodles

  In a large pot, melt butter. Add flour and cook 3 to 4 minutes. 
  Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. 
  (The amount of water used depends on how thick you want the soup.) 
  Simmer 20 minutes. Add chicken base and chicken stock.

  While chicken stock mixture is cooking, bring 2 quarts of water to 
  a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. 
  Drain. Add to chicken stock mixture along with white pepper and garlic 
  powder. Simmer 10 minutes. Add diced cooked chicken tenders.

  Cook noodles in a separate pan of boiling water for 3 to 4 minutes. 
  Drain and rinse with cold water. Add to soup. (Noodles will continue 
  cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.

  Makes 8 to 10 servings.

  Chicken Tenders for Harvest Soup
  2 qt. water
  2 T. chicken base
  1 small onion, cut into quarters
  1/2 rib celery, cut into 2-inch segments
  2 1/2 lb. chicken tenders, thawed

  In a large pot, bring water, chicken base, onion and celery to simmer. 
  Add chicken. Gently simmer until done, about 5 to 6 minutes. Do not 
  overcook. Drain chicken and reserve stock. (This can be used for the 
  stock in the preceding recipe.) Place chicken in the freezer to stop 
  the cooking process. When cool, use a sharp knife to dice into 1/2-inch 
  cubes. Add to soup.

  Makes enough for 8 to 10 servings of soup.

Coq au Vin Style Fondue

   ----- Original Message ----- 
  From: Deb 
  To: phaedrus
  Sent: Monday, July 29, 2002 2:38 PM
  Subject: The Melting Pot Restaurant

  The Melting Pot has a wonderful fondue cooking broth called 
  "Coq au Vin Style".  Broth, herbs, spices and wine.  Would 
  love to have the recipe!  I have been looking for almost two 
  years for this one.  Thanks for any help you can give.

Hi Deb,

Well, perhaps your searching is over. I was amazed to find the below recipe.


  Recipe: Coq Au Vin fondue from "The Melting Pot"

  3 1/2 cups vegetable stock 
  1/2 cup Burgundy wine 
  1/2 cup sliced mushrooms 
  1 tablespoon, garlic, minced 
  2 green onions, sliced 


  Heat vegetable stock in fondue pot until it begins to simmer. Add all 
  other ingredients, bring to simmer. 

  Place individual pieces of desired meat or veggies on fondue fork and 
  put in pot until correct temperature has been reached. Lobster and 
  shrimp may take under a minute to cook while beef and pork will take 
  slightly longer. Take the necessary precautions so you don't eat raw meat.

Lady Fingers

  ----- Original Message ----- 
  From: Maxine 
  To: phaedrus
  Sent: Monday, July 29, 2002 8:22 AM
  Subject: help (lady fingers)

  what are lady fingers?and where might i find them?
  kind regards maxine 

Hello Maxine,

Ladyfingers are light, delicate spongecakes shaped like large, fat fingers. You should be able to buy them in a bakery or a supermarket. The best ones are an Italian kind called "savoiardi."

You can buy them online at:
Baked Goods

You can also make your own using the below recipe.


  Savoiardi - (lady fingers) 

  3 eggs, separated 
  1/2 teaspoon almond extract 
  1/4 teaspoon salt 
  1/3 cup sugar 
  1/2 cup sifted cake flour 
  1 teaspoon baking powder 
  Beat egg yolk until thick and lemon colored. Beat in almond extract. 
  Beat egg whites until stiff, but not dry, and gradually beat in sugar 
  until whites are glossy and very stiff. 

  Fold egg yolks gently into whites. 

  Fold in sifted dry ingredients. 

  Drop batter by tablespoons on ungreased cookie sheet forming fingers 
  in 3 inch long and 1 inch wide. Bake in moderate 350F oven 10 minutes, 
  until light brown. 

  Remove immediately from cookie sheet and cool on rack. Makes 3 dozen. 

Key Lime Pie

  ----- Original Message ----- 
  From: Sharon 
  To: phaedrus
  Sent: Sunday, July 28, 2002 10:58 PM
  Subject: key lime pie 

  Once on a cruise I had key lime pie that did not have sweetened 
  condensed milk in it.  Do you have a recipe for one like that?  

Hello Sharon,

Yes. The ones that don't have milk use gelatin. See below.


  Key  Lime  Pie

   Ingredients : 
   4 eggs, separated
   1 c. sugar, divided
   1 env. plain gelatin
   1/2 c. lime juice
   Grated rind of 1 lime
   1/2 tsp. salt
   Green food coloring
   9 inch pie crust
   Baked plain or graham cracker pie shell

   Preparation : 
     Beat egg yolks; add 1/2 cup sugar, lime juice and salt.  Cook
   mixture in double boiler until the mixture coats a metal spoon. 
   Soak gelatin in 1/2 cup cold water.  Dissolve in lime mixture.  Add
   rind; color lightly with food color.  Mix well and set aside until
   mixture begins to thicken, stirring occasionally.  Beat egg whites
   until stiff; add remaining half cup sugar.  Fold into lime mixture. 
   Pour into pie shell.  Chill until firm.  Serve with whipped cream.  
    Grand  Hotel  Key  Lime  Pie

   Ingredients : 
   1 env. unflavored Knox gelatin
   1/2 c. sugar
   1/4 tsp. salt
   4 egg yolks
   Juice of 4 limes
   1/4 c. cold water
   1 tsp. grated lime peel
   2 drops green food color
   4 egg whites
   1/2 c. sugar
   1 c. heavy cream, whipped
   9" pie shell, pre-cooked

   Preparation : 
      Mix the gelatin, sugar and salt in a heavy saucepan.  Beat the
   egg yolks, lime juice and water together.  Stir into the gelatin
   mixture.  Cook over medium heat, stirring constantly until barely
   boiled.  Remove the saucepan from the heat.  Stir in the lime peels
   and coloring.  Chill until the mixture thickens, but not yet set. 
   Beat the egg whites with remaining 1/2 cup sugar until it forms
   stiff peaks. Fold into the lime mixture.  Fold in the whipped cream
   as well.  Smooth the filling into the pre-cooked pie shell and
   refrigerate overnight.  Garnish with rosettes of whip cream just
   before serving.

Hoisin Sauce

----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Saturday, July 27, 2002 9:47 PM
Subject: Hoisin Sauce Recipe

> Hi,
> I am looking for a Hoisin Sauce recipe that was part of a
> Sesame Chicken recipe.  This hoisin sauce recipe has a
> couple of teaspoons of jam in it, maybe raspberry jam and
> was truly delicious.  Thanks for any help
> Stephanie

Hi Stephanie,

I've looked everywhere I can think of, with no luck. I was able to find only one hoisin sauce recipe at all. Most people apparently use canned or bottled hoisin sauce. The one recipe that I did find is below. You might try substituting raspberry jam for the honey/molasses.


Hoisin Sauce

4 Tbsp soy sauce
2 Tbsp black bean paste
1 Tbsp honey or molasses
2 tsp white wine vinegar
1/8 tsp garlic powder
1/8 tsp onion powder
2 tsp sesame oil
20 drops hot sauce
1/8 tsp black pepper

Combine all ingredients in a small jar. Use with chicken, stir fry 
or as a base for an Asian style pizza.


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