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----- Original Message -----
From: Deb
To: phaedrus
Sent: Friday, December 14, 2001 8:20 PM
Subject: Butter cookies...
Does anyone have a recipe for butter cookies that comes close to
the old Hough Bakery ones? I've tried some recipes in the past
that claim to be the best and buttery, but haven't found a great
one yet. This cookie always had a cherry in the middle too.
Thank you.
Hi Deb,
Well, I've never seen or tasted Hough Bakery's product, and not knowing which recipes you've already tried,
how could I know which ones might be better?
However, while searching for something else, I found the below recipe for butter spritz cookies. This recipe
is the favorite of a chef who calls himself a butter addict.
Phaed
Butter Spritz Cookies
1 cup confectioners' sugar
2 sticks unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
2 cups sifted flour
Sprinkles for garnish
Preheat oven to 350 degrees F. In a mixer with a paddle attachment,
add the sugar and the butter. Mix until light and fluffy. Add the
egg, vanilla and almond extracts and mix to incorporate. Sift together
the baking powder and the flour. Add the flour mixture. Mix until
combined. Using a cookie press, press cookies onto ungreased cookie
sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes,
or until firm, but not yet browning.
Yield: approximately 4 dozen
Prep Time: 15 minutes
Cook Time: 8 minutes
----- Original Message -----
From: Pat
To: phaedrus
Sent: Saturday, December 15, 2001 7:05 PM
Subject: chicken and biscuits
12/15/01
Phaed:
Do you have a recipe for chicken and biscuits with a
thickened white sauce?
Thanks.
Pat
Pat,
I dunno about the sauce, but below are few of the chicken and biscuit recipes I found.
If you had this in the Southern US, that white sauce might have been some kind of sawmill gravy.
Phaed
Herbed Chicken and Biscuits
1 1/2 pounds chicken breasts, skinless, boneless, cut into 1-inch pieces
1 Tablespoon cooking oil
12 ounces fresh Florida mushrooms, sliced (4 1/2 cups)
2 small Florida onions, shopped
2 cloves garlic, minced
1 cup reduced-fat sour cream
2 Tablespoons all-purpose flour
1 teaspoon seasoned salt 1/2 teaspoon pepper
1 cup low-fat Florida milk
1/2 cup chicken broth
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon oregano
2 Tablespoons dry sherry
1 recipe herbed biscuits (see recipe below)
green onions, sliced for garnish
Step 1: In a skillet, cook chicken in hot oil over medium-high heat
for 4 to 5 minutes or until no longer pink. Remove chicken and set
aside. Add mushrooms, onion, and garlic to skillet. Cook, uncovered,
for 4 to 5 minutes or until liquid is evaporated. Set aside.
Step 2: In a small bowl, stir together sour cream, flour, seasoned salt
and pepper. Add sour cream mixture, milk and broth to mushroom mixture.
Cook and stir until thickened and bubbly. Add marjoram, basil and oregano
and lemon juice and cook for an additional minute. Add chicken and
sherry; heat through. Serve over biscuits and sprinkle with green onions.
Herbed Biscuits
1 3/4 cups packaged dry biscuit mix
3 Florida green onions, thinly sliced
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon basil
1/2 cup low-fat Florida milk
Stir together all ingredients just until dough clings together.
On a lightly floured surface, knead dough 10 to 12 strokes. Roll
to a 1/2 inch thickness. Using a 2-inch biscuit cutter or a biscuit
cutter of your choice, cut dough into 12 biscuits. Re-roll and cut
the trimmings as necessary. Arrange biscuits on an ungreased baking
sheet. Bake in a 425 degree oven for about 12 minutes or until golden.
Yield: 6 servings.
-----------------------------------------
Country chicken and biscuits recipe
Ingredients:
8 slices bacon, fried crisp and crumbled
1 1/2 cup cubed, cooked chicken
1 package frozen mixed vegetables, cooked and drained
1 cup chopped tomatoes
1/2 cup shredded cheddar cheese
1 can condensed cream of chicken soup
3/4 cup milk
1 1/2 cups biscuit mix
2/3 cup milk
1 can French friend onions
In a greased 8 x 12-inch baking dish, combine the first four
ingredients and one cup cheese. Blend the soup and 3/4 cup milk,
and pour over the casserole.
Bake uncovered at 400 degrees for 15 minutes. Meanwhile, combine
the biscuit mix, milk and 1/2 can onions; mix thoroughly.
Drop by spoonfuls to form five biscuits around the edge of the casserole.
Bake uncovered 15-20 minutes or until the biscuits are golden.
Top with cheese and onions. Bake 2-3 minutes more.
---------------------------------
Country Chicken and Biscuits
PREP: 30 min; BAKE: 30 min
6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk
1. Heat oven to 400°. Heat chicken, onions, celery, mixed vegetables
and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch
into cold water until dissolved; stir into chicken mixture. Heat to
boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
2. Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls
onto chicken mixture.
3. Bake 25 to 30 minutes or until biscuits are golden brown.
Makes 12 servings
----------------------
Creole Chicken and Biscuits
Prep Time: 1 1/2 Hours Serves: 6
Comment:
Often in Cajun Country, left-over biscuits or French Bread was
used as a starch in place of rice or potatoes. The desire to seek
variety gave rise to a dish that, in many cases, was better than
the original. This is one such recipe.
Ingredients:
1 (3-pound) fryer, halved
2 carrots, sliced
1 onion, quartered
2 stalks celery, chopped
6 cloves garlic, mashed
1/2 cup vegetable oil
1/2 cup flour
1 1/2 cups onions, diced
1 cup celery, diced
1/2 cup red bell peppers, diced
1/2 cup yellow bell peppers, diced
1/4 cup garlic, minced
1 can Rotel tomatoes, drained
1 tsp basil, chopped
1 tsp thyme, chopped
2 quarts chicken stock
1 bay leaf
1 cup mushrooms, sliced
1 cup green onions, sliced
1/2 cup parsley, chopped
salt and black pepper to taste
6 homemade biscuits
METHOD:
Place halved chicken in a stockpot along with carrots, onion,
celery and garlic. Add 2 1/2 quarts cold water. Bring to a low
boil, reduce to simmer and cook until chicken is tender, but not
falling apart, approximately 30-40 minutes. Once chicken is tender,
strain and reserve 2 quarts of de-fatted stock and cool chicken,
skin and debone. Place stock and deboned meat on the side for later
use. In a dutch oven, heat oil over medium-high heat. Add flour and,
using a wire whisk, stir until dark brown roux is achieved. Add onions,
celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables
are wilted. Add Rotel tomatoes, basil, thyme and hot chicken stock,
1 cup at a time, until a slightly thickened stew is achieved. Add bay
leaf, mushrooms and half of the green onions. Bring to a rolling boil,
reduce to simmer and cook 30 minutes. While sauce is cooking, preheat
oven to 350 degrees F. After sauce has cooked 30 minutes, add chicken
and season to taste using salt and pepper. Additional stock or water
may be necessary to retain stew-like consistency. Add remaining green
onions, parsley and adjust seasonings if necessary. When ready to serve,
heat biscuits thoroughly in oven and, when hot, split in half. Place
the bottom half in the center of a 10-inch plate and top with a generous
portion of the chicken fricassee. Top with the remaining biscuit half.
Garnish with parsley.
----------------------------
Chicken and Biscuits
Serves: 4 to 6
1 can (14 1/2 ounces) chicken broth
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 packages (10.8 ounces each) refrigerated biscuits (5 biscuits each)
1/2 teaspoon paprika
1/2 cup chopped fresh parsley
In a large skillet, combine the broth, butter, and pepper. Add the
chicken chunks and cook over medium-high heat for 5 minutes, or until
bubbly. Place the biscuits evenly over the top. Reduce the heat to
low, cover, and cook for 10 minutes. Sprinkle with the paprika and
simmer, uncovered, for 10 to 12 minutes, or until the broth is
slightly thickened. Sprinkle with parsley and serve.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Saturday, December 15, 2001 7:10 PM
Subject: fricassee chicken
Phaed:
Do you have a recipe for fricassee chicken?
Thank you.
Pat
Hi Pat,
It's amazing the variety in recipes with the same name, isn't it? see below.
Phaed
"Chicken Fricasee"
Ingredients:
1.6k Broiler-fryer, cut up
1 small carrot, diced
225g mushrooms, sliced
12 small white onions, peeled
1 small onion, stuck with 4 cloves
1 can condensed chicken broth
3/4 cup heavy cream
1/4 cup all-purpose flour
1/4 cup butter, softened
1 bay leaf
3 peppercorns
3 tbsps fresh parsley, chopped
2 tsps salt
1/2 tsp paprika
1/4 tsp thyme leaf, crumbled
Procedure:
Tear off 22-inch heavy duty aluminum foil. Place in center aluminum
casserole, about 10 cups. Press foil up and around inside the
casserole, leaving enough foil to seal tightly.
Place chicken in foiled-lined casserole. Add soup, white onions,
onion stuck with cloves, carrot, parsley salt, bay leaf and peppercorns.
Close and seal foil.
Bake in an oven (350 º) for 1 hour and 45 minutes. Carefully open foil.
Remove onion stuck with cloves and bay leaf.
MIx butter with flour and drop, bit by bit, into liquid, stirring well
as you do. Then add heavy cream, thyme and mushrooms. Stir well.
Re-seal foil.
Continue baking 15 more minutes or until sauce thickened. Sprinkle
paprika before serving.
(Serves 4)
--------------------------
Chicken Fricasee
2 frying chickens, cut up
4 onions, chopped
1 cup olive oil
1 bunch parsley, chopped
1/2 cups flour
1/2 tsp red pepper
1 tsp salt
1 tsp black pepper
1 1/2qt water
Put flour, red pepper, black pepper, and salt into gallon zip-lock.
Shake each piece of chicken to coat well. Brown in large skillet
with onions and olive oil. Move all to Dutch oven and add 1 1/2 qts
water. Cook until chicken is tender. Stir often. Liquid should turn
into gravy. Ten minutes before serving, add parsley and season with
more red pepper and Tobasco to taste.
--------------------------
Chicken Fricasee
Makes 10 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour
1 tablespoon vegetable oil
2 (3 pound) whole chickens, cut into pieces
2 onion, peeled and sliced into rings
6 baking potatoes, peeled and quartered
2 teaspoons dried parsley
1 teaspoon freshly ground black pepper
2 (14.5 ounce) cans fat-free chicken broth
1 (10 ounce) package frozen green peas
Directions
1 Heat oil in a large pot or Dutch oven, over medium-high heat.
Briefly brown chicken pieces in batches. When all of the pieces
have been browned, return them all to the pot and cover with a
layer of sliced onions, and then potatoes. Season with pepper and
sprinkle with parsley. Pour the chicken broth over all.
2 Cover and simmer on low heat for 45 minutes, pushing potatoes down
into the liquid occasionally. When potatoes are tender but not mushy,
add frozen peas and simmer for 5 more minutes.
-------------------------------
Old-Fashioned Chicken Fricassee
(Fricassee de Poulet a` l'Ancienne)
(Serves 4)
2-1/2 to 3 lb. frying chicken, cut up
8 tablespoons butter (1/4 lb. stick)
salt
white pepper
1/4 cup flour
3 cups hot chicken stock, fresh or canned
bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
1/4 teaspoon dried thyme, crumbled
2/3 cup chicken stock, fresh or canned
16 to 24 peeled white onions, about 1" in diameter
3/4 lb. fresh mushrooms, whole if small, sliced
or quartered if large
1 teaspoon lemon juice
2 egg yolks
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
Wash the chicken quickly under cold running water and dry the
pieces thoroughly with paper towels. In a heavy 2 to 3 quart
flameproof casserole, melt 6 tablespoons of the butter over
moderate heat. Using tongs, lay a few pieces of chicken at a
time in the butter and cook them, turning them once or twice,
for about 5 minutes, or until they stiffen slightly and are
no longer pink. Do not let them brown. Remove to a plate and
season with salt and white pepper.
With a wooden spoon, stir the flour into the butter remaining
in the casserole and cook over low heat, stirring constantly,
for 1 or 2 minutes without letting it brown. Remove from heat.
Slowly pour in the hot chicken stock, beating vigorously to
blend roux and liquid. Return to heat, whisking constantly,
until the sauce thickens and comes to a boil. Then reduce the
heat and let the sauce simmer slowly for 1 minute.
Return to chicken to the casserole together with the juices that
have collected on the plate, and add the bouquet garni and thyme.
The sauce should almost cover the chicken; add more stock if it
doesn't. Bring to a boil, cover, reduce heat and simmer for 30
minutes.
Meanwhile, combine 2/3 cup stock, the remaining 2 tablespoons
butter and the onions in an 8" to 10" enamelled or stainless-steel
skillet. Bring to a boil, cover and simmer over low heat for 15 to
20 minutes, or until the onions are tender when pierced with the
top of a sharp knife. With a slotted spoon, transfer the onions to
a bowl. Stir the mushrooms and lemon juice into the stock remaining
in the skillet. Bring to a boil, cover and simmer for 5 minutes.
Add the mushrooms to the onions. Boil the liquid remaining in the
skillet until it has reduced to 2 or 3 tablespoons, and pour it into
the simmering casserole of chicken.
To test the chicken for doneness, pierce a thigh with the tip of a
sharp knife; the juices should run pale yellow. With tongs, transfer
the chicken to a plate and discard the bouquet garni. Skim the fat
from the surface of the sauce, which by now should be as thick as
heavy cream; if it isn't, boil the sauce rapidly uncovered until
it reaches the desire consistency. With a wire whisk, blend the
egg yolks and cream together in a bowl. Whisk in the hot sauce,
2 tablespoons at a time, until 1/2 cup has been added; then reverse
the process and whisk the egg-yolk-and-cream mixture back into the
remaining hot sauce. Bring it to a boil, stirring constantly, then
boil slowly for 30 seconds. Taste and correct the seasoning with
salt, white pepper and a few drops of lemon juice. Strain through
a fine sieve into a large bowl.
Wash the casserole, arrange the chicken pieces, onions and mushrooms
attractively in it, and pour the sauce over them. Do not use any
juices that have accumulated under the chicken unless the sauce
needs thinning.
Before serving, cover the casserole and simmer it over moderate heat
for 5 to 10 minutes, or until the chicken is hot. Do not let the
sauce come to a boil again. Serve the chicken from the casserole or
arranged on a heated platter, masked with sauce and sprinkled with
parsley.
----- Original Message -----
From: Connie
To: phaedrus
Sent: Saturday, December 15, 2001 6:38 PM
Subject: Snow Mountain Rice Recipe
> Many years ago Minute Rice printed a recipe for Snow
> Mountain Rice. I remember that it used Dream Whip and
> fruit. We have been searching but have been unable to
> find it. Can you help?
>
> Thanks,
>
> Connie
Hi Connie,
Got it. No problem. See below.
Phaed
Snow Mountain Rice
Ingredients :
1/4 c. lemon juice
1/4 tsp. salt
2 c. fresh fruit (strawberries)
1 c. water
1 c. Minute Rice
1 1/2 c. whipped cream or Cool Whip
1/4 c. almonds (opt.)
1/4 c. sugar
Preparation :
Bring water, sugar, lemon and salt to a boil. Stir in rice.
Cover and remove from heat. Let stand 5 minutes. Uncover and stir
and cool. Sprinkle fruit with sugar. Let stand. Drain fruit,
measuring 1/4 cup juice. Add to rice along with fruit and nuts.
Fold whipped cream into rice. Cool several hours. Serves 8.
----- Original Message -----
From: Sue
To: phaedrus
Sent: Saturday, December 15, 2001 2:22 AM
Subject: another favor
Hi Phaed-
Could you do another favor for me?
Some time back, I asked you if you could find the story for me
about the old woman that turned into a red-headed woodpecker.
I was so happy that you found it for me. Would it be possible
to find the names of some books it may be in? I've checked at
Barnes & Noble. They said they didn't know. They were a bit
busy, so I think it was a bad time to ask.
Thanks again!
Suz
Hi Suz,
Well, here's what I found:
The poem version, "The Legend of the first Woodpecker ", does not appear to be in any book anywhere.
The prose version, "The Old Woman Who Became a Woodpecker", is in this book:
"Good Stories for Great Holidays" by Frances Jenkins Olcott.
However, that book is out of print. Barnes and Noble does not have any copies, but Amazon lists having a used copy.
See:
Good Stories for Great Holidays
"Good Stories for Great Holidays" is also an E-text online, though, and an electronic version may be found for free at:
E-Texts
Free E-Texts
Phaed
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