TODAY's CASES:

• Fruitcake with Sour Cream & Cherries
• Fruitcake with Ground Ingredients
• Stovetop Stuffing Chicken Dish

Fruitcake with Sour Cream & Cherries From: Linc To: phaedrus@hungrybrowser.com Subject: fruitcake recipe Date: Friday, December 18, 2015 12:24 PM Hi Phaedrus, Years ago I knew a girl who made a wonderful fruitcake. She called it a fruitcake but I think it was more of a coffeecake with candied cherries etc. I do remember it was made with sour cream . Any ideas? Thanks and have a good holiday, Linc Hi Linc, Your information about the cake is too sparse for me to find that specific recipe, but below are some fruitcake recipes with cherries and sour cream. Phaed Jiffy Fruit Cake 1/2 lb. cherries 6 rings pineapple 1 lb. dates 1 lb. nuts 1 c. flour Chop fruit and nuts, dredge with flour 1 c. butter 2 c. sugar 4 eggs 2 c. flour 1/2 tsp. salt 1 tsp. baking soda 1 c. sour cream Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour, salt and baking soda alternately with sour cream. Mix in fruit and nuts. Pour into greased pans lined with brown paper. Add pan of water to oven. Bake at 275 degrees for 2 1/2 hours. ------------------------------------ White Fruit Cake 1/4 lb. candied red cherries 1 tsp. nutmeg 1/2 tsp. salt 1 lb. seedless white raisins 3 eggs 2 c. sour cream 3 slices candied pineapple 4 1/2 c. flour 1/4 lb. candied green cherries 1 c. butter 2 c. sugar 1/2 lb. candied citron peel 1 tsp. baking soda 1/2 lb. blanched almonds Cut cherries, raisins, citron, and half of the pineapple and chopped almonds. Mix all together. Sift together flour, nutmeg, and salt. Add fruit and nuts to half the flour mixture. Cream butter until light and fluffy; gradually beat in sugar, then beat in eggs, one at a time. Stir soda into sour cream and add to creamed mixture alternately with flour mixture. Fold in fruits and nuts. Pour into pans which have been greased and lightly floured. Bake at 275 degrees for 1 hour or until done. Decorate with the other half of pineapple and glaze. Makes 2 medium tube cakes or 1 large tube and 1 the size of bread loaf pan. Fruitcake with All Ground Ingredients/Jewish Deli Cheesecake From: Candice Sent: Sunday, November 08, 2015 12:48 PM To: phaedrus@hungrybrowser.com ; Candice Johnson Subject: Can you find this recipe? My mother used to make a fruitcake unlike all other fruitcakes, but the recipe got lost when she got older and could not remember things. It used ground ingredients and soaked in a brandy sauce, I believe, although since my family did not use alcohol of any kind, mother used to use orange juice. It was made several weeks before Chirstmas, and the juice soaked in to make a moist and delicious unusual fruit cake. There were no unground fruits or nuts in it. I would truely love to have a copy of this, and I guarantee I would donate to your site if you could find it. Also looking for a very light, fluffy, cakelike cheese cake recipe I used to get at a little Jewish Deli under the elevated tracks! Thanks, Candi Hi Candi, I rarely search for fruitcake recipes now unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly. Here’s the page: Fruit Cakes I did search for your request, because I thought everything being ground was unique. However, I cannot find a fruit cake recipe is which everything is ground, as I understand the word “ground”. Spices are ground, certainly, and nuts may be ground, although they are usually chopped. Dried fruit is never ground as far as I can tell. In all of the recipes that I looked at, the fruit was chopped or diced. Raisins and currants and often cherries, are used whole. I’ll post this for reader input, but it will be a few weeks before it is posted. Now, as for the Jewish Deli cheesecake, these are what I came up with using those terms. They look quite light and fluffy in the photos. The JC King Arthur Flour Phaed Stovetop Stuffing Chicken Dish From: Carol Sent: Sunday, November 08, 2015 10:09 PM To: phaedrus@hungrybrowser.com Subject: Stove top stuffing canister recipe Hi, my name is Carol from Massachusetts.. I use to use a recipe from the back of the stove top stuffing canister back in about 90, 91. It was a chicken bake with only about 5 ingredients. Sour cream was Not an ingredient though and that's all I can find on line. Also it did not use mixed frozen vegetables. It has boneless chicken breasts, milk and cream of mushroom soup I believe, stove top stuffing and corn.. It was layered and baked. I cannot find this recipe anywhere. Could you please help?? Hello Carol, I’m not having much success finding a recipe that fits your description. Almost all have sour cream or cheese or cream of chicken soup or cream of celery soup or call for cornbread stuffing instead of herb. The closest that I found did not have any corn. See: Chicken & Stuffing Bake I’ll post this on the site for reader input, but it will be several weeks before it appears. Phaed From: "gwen" To: phaedrus@hungrybrowser.com Subject: Stovetop Stuffing Chicken Dish Date: Wednesday, December 30, 2015 9:03 AM Hello again, Happy holidays and (almost) new year! I have some more results from searching, but I'll send those along in separate emails. In response to this request:https://hungrybrowser.com/phaedrus/m1228M15.htm#3 I found a great many recipes that come very, very close, varying only slightly. Perhaps one is either what she remembers, or a variation of it. Here are the top contenders. Stove Top Stuffing Chicken Casserole, recipe from a Stove Top package 5 ounces milk (half a soup can) 2 cups chopped chickens or turkey 1 cup water 1 (50 g) package Stove Top stuffing mix 1 (10 ounce) can mushroom soup 2 cups pre-cooked vegetables (canned or frozen, 1/2 cup per person) Layer 2 cups chopped meat (chicken, turkey, or ham) and a handful of mixed veggies (1/2 cup per person), in a medium sized baking casserole dish. Mix one can of mushroom soup with 1/2 can of milk, and pour overtop. Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies. Bake at 375 degrees for 35 minutes. Chicken bake made with stuffing Skinless chicken breasts or thighs 2-3 cans mushroom soup 1 1/2 cans milk 1 can corn, drained 1 lg. can crumb stuffing Place chicken in baking pan, fleshy side up. In bowl mix soup, milk, and corn. Pour over chicken. Sprinkle stuffing on top. Bake at 350 degrees for 1 hour. CHICKEN CASSEROLE 4 boneless skinless chicken breasts 1 box stove top stuffing 1 can corn (drained) 1 can cream of chicken or mushroom soup 1/2 c water or milk Parboil chicken, cut into pieces. Spray a 13x9 baking dish and arrange chicken on bottom. Add corn. Put soup in bowl, dilute with water or milk and stir. Pour soup mixture over top. Prepare stuffing as directed on box and place over soup mixture. Cover with foil and bake at 350°F for 30 minutes. Chicken breasts with stuffing 1 box stuffing, made by box directions 4 chicken breasts, uncooked (can be completely frozen) 1 can cream of mushroom soup 1 can corn, mushrooms, or chestnuts (optional) 1/3 cup milk Mix soup and milk. Pour a little on the bottom of baking dish. Put chicken breasts in, add canned vegetables if using. Pour the rest of the soup mix over the top. Pour stuffing over all. Cover and bake 45 minutes at 400F. Chicken Stuffing Casserole 6 chicken breasts, boneless, skinless seasonings of your choice 1 can cream of mushroom soup 1/4-1/2 cup milk 2 cups herb-seasoned stuffing mix, uncooked 1/4 cup melted butter (optional, see instructions) Sprinkle seasonings of choice on chicken. Arrange chicken in a greased 12 x 8 x 2 inch baking dish. Combine soup and 1/4 cup milk and spoon over the chicken and cheese. Sprinkle dry stuffing mix over the top. Drizzle melted butter, or additional 1/4 cup milk over the stuffing. Cover and bake at 350 for about 50 min. Makes 6 servings. Chicken Casserole 3-4 chicken breasts 2 c. Pepperidge Farm Herb Stuffing mix 1/2 c. melted butter 1 can cream of celery, mushroom, or chicken soup 3/4 cup canned corn, peas, or mushrooms, drained Pepper to taste 1/2 c. milk Cook chicken for 1 hour; let cool and remove meat from bone. Combine dressing mix and butter and press into bottom of casserole dish (9x13 inch). Combine milk and soup, then stir with a whisk to mix well. Add chicken, vegetables and pepper to soup mixture. Place mixture into medium saucepan and bring to a boil. Remove from heat and pour over dressing mix in casserole dish. Sprinkle additional stuffing mix as a topping before baking. Bake at 425 degrees for 10 minutes. Chicken Casserole 1 lb. chicken breasts 1 can cream of mushroom soup 1/3 c. milk 1 box Stovetop stuffing Cook chicken until tender. Tear apart a part when cool and place in a 9 x 9 casserole dish. Cook stuffing according to box directions. Pour stuffing over chicken. Combine soup, and milk. Stir until well blended. Pour mixture over chicken and stuffing. Bake at 350 degrees for 45 minutes. One-Dish Chicken Supper 4 boneless skinless chicken breast halves 10 3/4 oz can cream of chicken, mushroom, or celery soup 1/3 cup milk 1 pkg Stove Top stuffing mix and seasoning packet 1 2/3 cups water Place chicken in slow cooker. Combine soup and milk. Pour over chicken. Combine stuffing mix, seasoning packet, and water. Spoon over chicken. Cover. Cook on Low 6-8 hours. Chicken And Dressing Casserole 10 1/2 ounce can cream of mushroom soup 2 cups chicken broth 2 eggs, well beaten (optional) 8 ounces herb seasoned stuffing 3 cups cut up cooked chicken or turkey 1/2 cup milk 2 tablespoons chopped pimiento (optional) Combine 1/2 of soup and chicken broth and mix well. Add eggs and mix gently. Add stuffing and mix. Spread in greased shallow two quart casserole. Top with chicken or turkey. Combine rest of soup, milk and pimiento. Pour over chicken or turkey. Bake covered in a preheated 350° oven for 45-55 minutes. Serves 6. Chicken and Stuffing Bake 4 cups Pepperidge Farm Herb Seasoned Stuffing Paprika margarine 6 Skinless Boneless chicken breast halves 1/3 cup milk 1 can Campbell’s Cream of Mushroom soup 1 tbs. Chopped parsley Mix stuffing with 1 cup boiling water and 1 tbs. Margarine. Spoon the stuffing across the center of 4 qt. Dutch oven. Place the chicken on each side of stuffing. Sprinkle the chicken with paprika. Mix soup, milk and parsley and pour over the chicken. Bake at 400 degree heat for 20 minutes and then open top a bit and bake additional 10 minutes. Serves 6 Chicken And Stuffing Bake 1 pkg. (6 oz.) instant stuffing mix 1 1/4-2 c. chopped vegetables (carrot, celery and onion), peas, or corn (optional) 1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup 1/3 c. milk 1 tsp. chopped parsley (optional) 6 skinless, boneless chicken breast halves (about 1 1/2 lbs.) Paprika (optional) Preheat oven to 400 degrees F. Prepare stuffing mix according to package directions but add vegetables with seasoning packet. Combine soup, milk and parsley; set aside. In 2 or 3 quart shallow baking dish, arrange stuffing across center of dish. Spoon thin layer of the soup mixture in casserole on each side of stuffing. Arrange chicken over soup mixture, overlap if necessary. Sprinkle with paprika. Pour remaining soup mixture over chicken. Cover with foil; bake 15 minutes. Uncover; bake 10 minutes more or until chicken is fork-tender. Stir sauce before serving. 6 servings. Best, Gwen