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Butter Cookies

----- 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.


  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

Chicken and Biscuits

  ----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Saturday, December 15, 2001 7:05 PM
  Subject: chicken and biscuits

  Do you have a recipe for chicken and biscuits with a
  thickened white sauce?


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.


  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 


  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 


  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.


  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

  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.  

Chicken Fricasee

 ----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Saturday, December 15, 2001 7:10 PM
  Subject: fricassee chicken

  Do you have a recipe for fricassee chicken?
  Thank you.

Hi Pat,

It's amazing the variety in recipes with the same name, isn't it? see below.


  "Chicken Fricasee" 

  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 

  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 
  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)
  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 

  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 

Snow Mountain Rice

----- 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.


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.

The Origin of the Woodpecker Story

----- 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!

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.
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



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