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Chicken Noodle Casserole

  ----- Original Message ----- 
  From: Howard 
  To: phaedrus
  Sent: Sunday, October 27, 2002 5:29 PM
  Subject: chicken eggNoodle casserole

 will try this if you will come up with a recipe.
 thanks, Howard          

Hello Howard,

Gosh, there are dozens of recipes for this. See several below.


  Chicken-Noodle  Casserole

   Ingredients : 
   2 lbs. boneless chicken
   1 lg. pkg. thin egg noodles
   1 can Golden mushroom soup
   1 can cream of mushroom soup
   1 stick margarine, melted
   1 to 2 c. grated Mozzarella cheese
   2 c. milk
   3 stems green onions, chopped
   Teriyaki sauce for marinade
   Salt and pepper to taste
   Peanut oil

   Preparation : 
      Cook noodles, set aside.  Brown teriyaki-marinaded chicken with
   sliced mushrooms in peanut oil.  Combine remaining ingredients in a
   9x13 inch glass baking dish.  Add noodles and chicken, mix well. 
   Season to taste.  Bake in 350 degree oven for about 30 to 40 minutes
   or until bubbling and brown.  Serve with vegetable and salad.
   Chicken  Noodle  Casserole

   Ingredients : 
   1 (6 oz.) egg noodles
   1 can chopped chicken
   1 can cream of chicken
   1/2 c. milk
   1 can Cheddar cheese or Velveeta, approx. 2 cups
   1 c. Cheddar cheese

   Preparation : 
     Boil noodles 7-10 minutes until done; drain water.  In casserole
   dish put noodles.  Add can chicken drained into noodles.  Add cream
   of chicken, milk and chees;e mix well.  Top with Cheddar cheese. 
   Put in oven at 375 degrees for 20 minutes.  
   Chicken  Noodle  Casserole

   Ingredients : 
   1 sm. pkg. egg noodles
   1 can cooked chicken, drained
   1 can cream of chicken soup
   1 soup can milk
   Bread crumbs
   Salt and pepper

   Preparation : 
     Cook noodles in boiling water.  Drain.  Combine soup, milk,
   chicken, salt and pepper in saucepan.  Bring just to a boil.  Take
   off heat and add to noodles in buttered casserole dish.  Sprinkle
   with bread crumbs.  Bake in 300 degree oven for approximately 30
   minutes or until bubbly and brown.  
   Chicken  And  Noodle  Casserole

   Ingredients : 
   1 fryer chicken, cooked and deboned
   1 (8 oz.) pkg. egg noodles, cooked and drained
   1 c. sour cream
   1 can cream of chicken soup
   1 can mushroom soup
   1 c. cracker crumbs

   Preparation : 
      Mix soups and sour cream.  Stir into noodles and bite size
   chicken pieces.  Pour into greased casserole dish.  Sprinkle with
   crumbs. Bake at 350 degrees for 1 hour. 

   Ingredients : 
   2 tbsp. butter, cut into sm. pieces
   12 oz. pkg. wide egg noodles, cooked and drained
   1 whole chicken, cooked, skinned, deboned*
   1 can cream of chicken soup
   1 tsp. curry powder
   About 1/2 c. mayonnaise (you may need a little more)
   1 1/2 c. shredded Cheddar cheese

   Preparation : 
      *Can use 6 chicken breasts, cooked and deboned and de-skinned. 
   Cook noodles.  Add soup, mayonnaise, salt, pepper, curry to noodles.
    Put noodle mixture into 9x13 inch greased pan.  Lay chicken on top.
    Sprinkle with curry. Spread on Cheddar cheese.  Top with butter. 
   Bake at 350 degrees for 30 minutes.
   Chicken  Noodle  Casserole

   Ingredients : 
   1 lb. chicken strips, cut into 1 in. pieces
   1 (16 oz.) bag egg noodles
   Frozen broccoli
   Frozen cauliflower
   Velveeta cheese
   1 pt. light cream
   Bread crumbs

   Preparation : 
     1.  Par boil chicken pieces.  2.  Boil egg noodles for 5 minutes,
   then add broccoli and cauliflower to water and cook for 3 more
   minutes.  3.  Layer a large casserole dish with above ingredients,
   beginning with noodle layer, then chicken, then cheese until all
   ingredients are added.  4.  Pour cream over dish.  Then sprinkle
   bread crumbs.  Bake at 350 degrees for 30 minutes.  
   Chicken  Noodle  Casserole

   Ingredients : 
   3 chicken breasts
   1 1/2 qts. water
   6 tbsp. margarine
   8 oz. pkg. egg noodles
   1/2 c. evaporated milk
   Cheese slices
   Can mushroom soup
   1 onion chopped

   Preparation : 
     Cook chicken in water until tender.  Cook noodles until tender. 
   In skillet, saute onions in margarine, add soup, chicken which has
   been cut in small pieces.  Drain noodles, add milk, and 1/2 cup
   chicken broth.  Mix and bake at 350 degrees until starts cooking
   around edge.  Top with cheese slices and return to oven to melt. 
   (When mixing and you need more liquid, add evaporated milk and broth
   in equal amounts).  
   Chicken  Noodle  Casserole

   Ingredients : 
   4 chicken breasts (4 halves)
   12 oz. egg noodles
   8 oz. sour cream
   1 can cream of mushroom soup
   1 can cream of chicken soup
   1 c. milk
   1 tube Ritz crackers
   Melted butter

   Preparation : 
     Cook chicken breasts, remove and cook the noodles in the broth. 
   Mix noodles, soups, sour cream and milk, add to the noodles cut up
   chicken.  Add to the noodle mixture.  Put in a 9 x 13 inch pan or
   two 1 1/2 quart casseroles.  Top with crushed crackers mixed with
   the melted oleo.  Bake at 350 degree oven for 30 minutes or until
   hot and bubbly.   

Sugar Cream Pie

----- Original Message -----
From: Memaw
To: phaedrus
Sent: Sunday, October 27, 2002 4:45 PM
Subject: Sugar cream pie I can't get testure I want

Hello Memaw,

Well, don't write such long letters...

I couldn't say why you're having problems, but try the old-fashioned sugar cream pie recipes below.


Old - Time  Sugar  Cream  Pie

 Ingredients :
 1 2/3 c. sugar
 1/2 c. flour
 1/2 tsp. salt
 1 c. boiling water
 1 c. light cream
 1/8 tsp. nutmeg
 1/2 tsp. vanilla
 9" pie shell

 Preparation :
    Combine sugar, flour and salt.  Stir in boiling water.  Add light
 cream, nutmeg and vanilla.  Pour in pie shell.  Bake 10 minutes at
 450 degrees.  Reduce heat to 350 degrees and bake an additional 40
 Old  Fashioned  Sugar  Cream  Pie

 Ingredients :
 2 c. cream (or 1 cup cream and 1 cup half and half)
 1/2 tsp. salt
 Nutmeg to taste
 1 1/3 c. granulated sugar
 2 tsp. vanilla
 1 prepared, unbaked, pie crust

 Preparation :
    Mix sugar, flour and salt together in a saucepan, add cream and
 vanilla and cook until it starts to thicken.  Butter the bottom of
 the unbaked pie crust and pour in the batter.  Sprinkle with nutmeg
 if desired.  Bake at 450 degrees for 10 minutes, reduce heat to 350
 degrees and bake another 25 minutes or until it is thick.  Cool and
 Old - Fashioned  Sugar  Cream  Pie

 Ingredients :
 3/4 c. sugar, granulated*
 3 tbsp. flour, rounded or heaping**
 2 c. milk or half & half
 Dash of salt

 Preparation :
    Mix ingredients in unbaked pie shell, using fingertips.  Dot with
 butter and sprinkle with nutmeg.  Bake at 350 degrees for 45 to 60
 minutes.  Pie will thicken as it cools.  *You may use half brown
 sugar and half granulated sugar, if you wish.  **Back in Grandma's
 day, ingredients were not measured precisely.  Grandma could tell by
 "feel" if there was enough flour.  Therefore, you may need to
 increase or decrease the amount of flour, judging by the consistency
 of the finished product.  It should not be soupy!  I have not had an
 oven for awhile and therefore could not verify the exact
 measurement.  Play with it and then be sure to write down the amount
 of flour you used!
 Old  Faithful  Sugar  Cream  Pie

 Ingredients :
 1 c. sugar
 1/4 c. plus 1 1/2 tsp. all-purpose flour
 1 c. whipping cream
 1/2 c. light cream
 3/4 tsp. vanilla
 Ground nutmeg

 Preparation :
    In a mixer bowl, stir together the sugar and the flour.  Add the
 whipping cream, light cream, vanilla, and 1/8 teaspoon salt.  Beat
 with mixer about 6 minutes, or until fluffy and thickened.  Cover
 and let stand for 1 hour in the refrigerator.  Pour filling into
 unbaked shell.  Sprinkle with nutmeg.  Bake at 425 degrees for 10
 minutes.  Reduce oven temperature to 375 degrees and bake for about
 20 minutes more, or until filling doesn't jiggle or a knife inserted
 near the center comes out clean.  Cool; store, covered, in the
 refrigerator.  Makes 1 pie.  Note:  Because of the shallow, rich
 filling in this pie, you can crimp your pie shell lower than you
 would a regular pie, so the crust is even with the top of the pie

Make Ahead Mixes

  ----- Original Message ----- 
  From: Marian
  To: phaedrus
  Sent: Sunday, October 27, 2002 2:53 PM
  Subject: frozen cookie mix

  Dear Uncle Phaedrus
  My friend has a cookie mix which she keeps frozen for fresh 
  cookies, but she will not share it.  It makes lovely crisp 
  cookies.  She makes chocolate ones that she says makes just 
  as great a chocolate drink as cookies.  She also makes 
  chocolate chip cookies.  Any ideas?

Hello Marian,

Not much help here. There are lots of cookie recipes that state that the dough can be frozen and then used as needed, but I'm not finding basic cookie dough mixes that can be frozen.

This page might interest you, though. It has dozens of make-ahead mixes, including a basic cookie mix:



Key Lime Tarts

----- Original Message -----
From: Patricia
To: phaedrus
Sent: Sunday, October 27, 2002 9:27 PM
Subject: Key Lime Tartlets

> Dear Uncle Phaedrus,
> Please help! I'm looking for a recipe I've lost -- for Key 
> Lime Tartlets or individual key lime tarts. I remember using 
> mini or regular-sized muffin tins to which I pressed the 
> tart "crust" & then baking those & then adding a
> key lime filling, similar to the filling in a key lime pie 
> & baking everything again. Does this sound at all familiar?
> Thanks in advance for your help!
> Cheers,
> Patricia

Hello Patricia,

It does sound familiar. The recipe was printed in a magazine, I believe. However, I do not have it and could not locate it on the Internet. The closest thing that I could find is the first recipe below. You could also use the second recipe, but simply use the graham cracker crust in muffin tins instead of the tart shells. Careful with the amounts, though.


Key Lime Tarts

Divide 2 cups of graham cracker crumb mixture among muffin 
pan/tin. I use pre-packaged graham cracker crumbs to make it easier.

Cheesecake filling:
1 lb cream cheese, softened
3/4 cup sugar
2 whole eggs and 1 extra egg yolk
1/4 cup heavy cream
1 Tbsp flour
1/2 tsp vanilla extract
1/4 tsp lemon extract
pinch salt

Beat cheese until soft and creamy; add sugar, flour, salt, 
and one egg at a time. Beat in the extra egg yolk, cream, 
lemon, and vanilla until very smooth. Pour into muffin tin.

Bake in a preheated 475-degree oven for 10 minutes. Reduce 
heat to 325 degrees and bake for about 1/2 hour longer. 
Turn off the heat, open door, and let cool in oven for 15 

3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
3/4 c water
2 Tbsp butter
3 Tbsp key lime juice
2-3 drops green food coloring

Mix sugar, cornstarch, and salt together in a saucepan.
Gradually stir in water and cook until mixture thickens 
and comes to a boil, stirring constantly. 
Boil 1 minute and remove from heat.

Stir in butter, key lime juice, and food coloring, and 
mix well. Allow to cool slightly. Spoon over top of 
mini-cheesecakes while still in muffin tins. Cool another 
2-3 hours or even better, overnight, before trying to
remove from tins. Top with a spritz of fresh whipped 
cream in the center.
Key Lime Tarts


 1 1/2 cups Key Lime juice
 2 1/4 cups sugar
 1 cup butter
 6 egg yolks
 9 eggs

 90 small tart shells  or 1, 9" pie crust, baked and cooled


Place first three ingredients in a sauce pan.  Heat gently 
over medium heat until sugar is completely dissolved.
Remove from heat but do not cool.
In a separate bowl, whisk egg yolks and eggs together.  
Slowly whisk in hot mixture.  Return mixture to sauce
pan and cook over low heat, stirring until thickened.  
Do not allow to boil. Pour mixture into tart shells, 
cool to room temperature and then refrigerate until 
chilled.  You may garnish with a bit or lime zest or 
freshly whipped heavy cream.

Burnt Butter Icing

  ----- Original Message ----- 
  From: Tamyra
  To: phaed
  Sent: Sunday, October 27, 2002 3:42 PM

  Hello,  When I was a little girl my Mother used to make 
  banana cake similar to banana bread but she iced it with 
  an icing she called burnt butter icing.  I remember that 
  she took a stick of butter in a metal pan and melted it 
  until it turned a dark brown and I think she added powered 
  sugar but I can't remember anything else. Have you ever 
  heard of this recipe and if so would you please send it 
  to me?  Thank you very much.


Hello Tamyra,

I could not locate a banana cake recipe that called for burnt butter icing, but I did find recipes for the burnt butter icing itself. See below.


  Burnt  Butter  Icing

   Ingredients : 
   6 tbsp. butter
   1 1/2 c. confectioners' sugar
   1 tsp. vanilla
   Hot water

   Preparation : 
     Melt butter and keep over hot water until golden brown.  Blend in
   confectioners' sugar.  Add vanilla.  Stir in about 4 tablespoons hot
   water until icing is the right consistency for spreading.  
   Burnt  Butter  Icing

   Ingredients : 
   1/3 c. butter or margarine
   3 c. powdered sugar
   1 1/2 tsp. vanilla
   2 tbsp. milk

   Preparation : 
     Melt butter until golden brown.  Add sugar, vanilla and milk. 
   Beat until smooth and of spreading consistency.   


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