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Chicken Maciel

On 19 Sep 2007 at 23:22, Neil wrote:

> Chef Joe Maciel was a famous chef at Fred Harvey's Harvey House in
> Kansas  City's Union Station in the 1940's, 50's and 60's.  Chicken
> Maciel is a  casserole with chicken, rice, mushrooms and swiss cheese
> melted on top.
> I sure would like to find the recipe!
> Neil

Hello Neil,

See below.


Chicken Maciel

1 lb chicken breasts, cooked 
2 cups boiled rice 
1/4 lb butter 
1 quart cream, sauce 
2 teaspoons curry powder 
 salt and pepper 
1/4 cup sherry wine 
3/4 cup grated swiss cheese 

Dice chicken into 1-inch squares. 
In large skillet over medium heat, melt butter and stir in curry powder and sherry.
Add chicken to this mixture and sauté 5 minutes. 
Meanwhile, cook rice. 
Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce). 
Carefully blend chicken and cooked rice into the sauce. 
Stir carefully until well mixed. 
Place in casserole, top with grated cheese, and place under broiler until browned,
about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly,
about 10 minutes. 
Fred Harvey Cream Sauce   

 Yield:  2 cups 
1/2   cup   butter or chicken fat 
1/2   cup   flour 
3   cups   whole milk 
1   cup   chicken stock 
1. In a 2-qt saucepan make a roux using the butter and flour and bring 
 to a light brown color. 
2. Meanwhile in another pan combine the milk and stock and heat to just boiling. 
3. Pour the milk mixture slowly into the roux whisking constantly to prevent lumps. 
4. Cook over low heat for 30 min. 

Vincent Price's Bread Pudding

On 17 Sep 2007 at 20:39, Amber wrote:

> The Rancho Bernardo Inn in Rancho Bernardo, California used to make a
> delicious bread pudding called Vincent Price's  Bread Pudding with
> Whiskey Sauce.  Could you locate that recipe for me? 
> Thank you~ Amber 

Hello Amber,

I can only find one recipe, and it does not have whiskey sauce. See below.


Vincent Prices's Rancho Bernardo Inn Bread Pudding   

1/4 c. raisins
1/4 c. brown sugar, packed
8 slices white bread
3 eggs, beaten
4 c. milk
1 1/2 tsp. vanilla
2 tbsp. unsalted butter, diced
Creme Anglaise (recipe follows)

Sprinkle raisins and brown sugar evenly in well buttered 13 x 9-inch glass 
baking dish. Line dish with bread slices. Set aside.
Combine eggs, milk and vanilla and pour over bread slices. Dot with butter.

Place baking dish in hot water bath. Bake at 305 degrees for 1 hour or until 
pudding is firm. Serve in squares with Creme Anglaise. Makes 8 to 12 servings.

Creme Anglaise:

6 egg yolks
3/4 c. sugar
2 c. milk
Dash salt
1 tsp. vanilla

Combine egg yolks and sugar. Mix thoroughly until smooth. Set aside.
Bring milk to simmer. Add salt and vanilla.

Combine egg mixture with some hot milk and return to mil mixture. Heat over 
low heat until thickened, stirring constantly. Strain and cool. Makes 2 cups.

The Case of the Cullen Skink

On 17 Sep 2007 at 19:32, Ken wrote:

> Hi. I'm sure you'll have a trad recipe for Cullen Skink which I just
> savoured in Scotland. If so, I'd much appreciate it.
> Cheers, Ken

Hello Ken,

See below.


Cullen Skink 

A large smoked haddock (weighing around 2 lb) 
1 medium onion, finely chopped. 
11/2 pints (900ml) milk 
2 tablespoons butter 
8 oz mashed potato 
Salt and pepper 
1 bay leaf 
Chopped parsley 
Triangles of toast (as an accompaniment) 

Cover the smoked haddock with water, in a shallow pan, skin side down. 
Bring to the boil and simmer for 4/5 minutes, turning once. Take the 
haddock from the pan and remove the skin and bones. Break up the fish 
into flakes, return to the stock and add the chopped onion, bay leaf, 
salt and pepper. Simmer for another 15 minutes. Strain, remove the bay 
leaf but retain the stock and fish. Add the milk to the fish stock and 
bring back to the boil. Add enough mashed potato to create the consistency 
you prefer (don't be afraid to make it rich and thick!). Add the fish and 
reheat. Check for seasoning. Just before serving, add the butter in small 
pieces so that it runs through the soup. Serve with chopped parsley on top,
accompanied by triangles of toast. 
Cullen Skink


1 LB (450 g) Smoked Haddock Fillet
2 Tablespoons Parsley Chopped
2 oz (50 g) unsalted Butter
1 Onion Finely Chopped
1 LB Floury Potatoes
2 Pints (900 ml) Milk
Start by chopping the onion, melting the butter in a saucepan and gently 
frying the onion until soft, but not brown. About 10 minutes.
Whilst this is going on, peel the potatoes and cut them into 1/2 inch dice. 
when the onion is cooked, add the milk to the pan, bring to the boil and 
then add the diced potatoes. Bring back to the boil and simmer until the 
potatoes are cooked. About 20 minutes, say.

Add the smoked haddock fillet to the soup, and leave it to simmer for 5 to 
7 minutes until just cooked. Remove the haddock and put to one side unit it 
has cooled a little, then flake it roughly, discarding any skin or bones.

Crush some of the potatoes against the side of the saucepan in order to 
thicken the soup slightly. Return the flaked haddock to the soup, add the 
parsley and warm through. Taste the soup and add salt and pepper if you think 
it needs it.

If you are feeling extravagant, you could also add a little double cream
Cullen Skink


340g (12oz) smoked haddock or whiting fillets, fresh or defrosted, 
 skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
black pepper
4 x 15ml spoon (4 tablespoons) fresh chopped parsley
3 x 15ml spoon (3 tablespoons) double cream

Serves 2-3


Melt the butter in a large saucepan.  Cook the onion and celery for 2 minutes.

Add the potatoes and cook for 1 minute.  Add the stock and bring to the boil, 
reduce the heat and simmer for 10-15 minutes.

Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley.
Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and 
serve with crusty brown bread

Nutritional Values Per Portion (Approx) 532 Kilocalories; 35g Protein; 
31g Fat; 29g Carbohydrate; 3g Fibre.

The Trail of the Elephant Tracks

Elephant Tracks

1 1/2 c. milk
1 c. oleo (2 sticks)
1/4 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 c. sugar
2 pkg. dry yeast
1/4 c. lukewarm water
2 eggs, beaten
5-5 1/2 c. flour

 Scald milk.  Add oleo and sugar (1/4 cup) and cool to lukewarm.  Dissolve 
 yeast in warm water and add to milk mixture and the eggs.  Add flour and 
 salt.  Stir well to make a soft dough.  Let rise once (about 1 hour). 
 Roll dough in rectangles about 1/2 inch thick.  Spread with soft oleo 
 and sprinkle with cinnamon and sugar (1 cup) mixture.  Roll as for cinnamon 
 rolls and slice 3/4 inch thick.  Dredge in remaining cinnamon and sugar 
 mixture.  Flatten with palm of hand.  Bake on greased baking sheet at 400 
 degrees for 12 minutes.
Elephant  Tracks

1/2 c. scalded milk
2 tbsp. shortening
1/4 c. sugar
1 tsp. salt
1 pkg. yeast
1/4 c. lukewarm water
2 beaten egg yolks or 1 egg
2 1/2 c. flour
1 3/4 c. sugar
1 tbsp. cinnamon
Melted butter

Combine scalded milk, shortening, 1/4 cup sugar and salt.  Cool to lukewarm. 
Soften yeast in the lukewarm water.  Add to the first mixture.  Stir in egg 
yolks or the whole egg.  Add flour all at once.  The dough will be very stiff 
and should be worked until smooth.  Turn dough out on floured board and let 
rest about 10 minutes.  Mix together 1 3/4 cups sugar and the cinnamon.  Roll 
dough out on board in a rectangular shape.  Brush with melted butter.  Sprinkle 
with sugar mixture. Roll and seal edges.  Cut slices 1 inch thick.  Work with 
1 slice at a time. put a generous amount of the sugar mixture on board and roll 
the slice until flat and 5-6 inches in diameter.  Place on greased baking sheet.
Let rise 30 minutes.  Bake in a slow oven (300 degrees) about 15-18 minutes.

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