Sent: Wednesday, December 12, 2012 11:45 AM
Subject: saddle of lamb stuffed with beef tenderloin and veal mousse
I made this at Easter in about 2002. I found the recipe either in a magazine or in a Detroit-area newspaper
(I donít remember that there were any pictures). The mousse was simple: cream, ground veal, not much in the
way of seasoning but maybe some brandy, pureed and then spread on the butterfly-cut lamb saddle. The beef
tenderloins were placed left and right of the centerline of the saddle, then the whole was rolled up from
both sides, and tied.
The recipe is so simple that I donít need it to recreate the dish, but Iíd never have thought it up...and
it was good enough to share!
I had no success with this. The only mention that I could find of a recipe for saddle of lamb stuffed with
veal mousse was on a list of the recipes in this magazine:
Pleasures of Cooking Magazine
Issue #11 (January/February, 1979)
Iíll post this on the site in the hopes that a reader can help.
Sent: Tuesday, December 11, 2012 6:02 PM
Subject: Looking for a chicken recipe
I lost a recipe and have tried unsuccessfully to find it by using advanced search on Google, using some of the ingredients.
I had thought the name was Oak Orchard Chicken or Golden Oak Chicken but neither returned the recipe. I also searched under
the brand name ingredients that I could remember with no success. Initially I got the recipe from a friend who had picked
it up at a hospitality/healthcare food show. She has lost it too. Some of the ingredients and process are:
Boneless chicken breasts pounded flat
Golden Dipt breading (breast is dipped twice) and refrigerated before deep frying
Some of the sauce ingredients include but not limited to:
Captain Morgan's Spiced Rum
Toasted red peppers
It is a great recipe and I would love to have it again. Thank you for any assistance you can provide.
I did check your site before making the request.
I had no success locating a recipe with those ingredients. Iíll post your request on the site.
Sent: Monday, December 10, 2012 5:55 PM
Subject: Norwegian kringla cookies
My mother had a recipe for this cookie that had nutmeg as an ingredient. She
either baked first and then dunked in boiling water, or viva versa. Sadly
she passed away, and we cannot find the recipe. They turn out to be more
like a soft bagel. My brother would love these. Can you help me? Someone must
have this particular preparation for these. Thank you, Jayne
I looked at several dozen Norwegian Kringla recipes. I found a few that
call for nutmeg, and two of those are below. I found a few that called for
dipping the tops of the kringla in cold water or brushing them with cold
water after baking, but none of these called for nutmeg. I did not find any
at all that called for dipping in boiling water. Many kringla recipes call
for chilling the dough overnight.
Grandma's Norwegian Kringla
1 c. sugar
Butter the size of an egg
2 egg yolks, beaten
1 tsp. vanilla
1/2 c. buttermilk
1/2 c. sour cream
1 tsp. soda
3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
A dash of nutmeg
Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the
sour milk and sour cream. Add to the egg mixture. Add the sifted dry
ingredients. Chill well. Roll in long rolls and form into bows or pretzel
shapes. Bake in a hot oven, 450 degrees, until light brown or paler if you
1 cup sour cream
1 cup buttermilk
1 tsp. soda
1 cup sugar
1 tsp. nutmeg
4 tsp. baking powder
4 cups flour
1 tsp. salt
Mix the first four ingredients and add the rest sifted together. Knead dough
lightly on board until smooth. Add a little flour when necessary for easier
Roll into strips about 1/2-inch thick, 8 inches long. Twist into pretzel or
figure-eight shape. Bake at 450 to 500 degrees 10 minutes until nicely
Serve like rolls, buttered.
Sent: Thursday, December 13, 2012 1:14 PM
Subject: 54th Street Bar & Grill Potato Soup
Is it possible to get the recipe for 54th Street Bar & Grill Potato Soup? Thank you.
I had no success finding a recipe for the 54th Street Bar & Grill Potato Soup. There is a recipe here that claims to taste like it:
Baked Potato Soup
The recipe below is not from 54th Street, but is highly recommended.
Baked Potato Soup, Black Angus
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium cheddar cheese
2 cups sour cream
Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp,
set aside. In a large stock, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk,
cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break
up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon, and 1 cup cheese. Cook until thoroughly heated.
Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.
Serve topped with dollop of sour cream, green onions, bacon, and cheese.
Yield: 10 to 12 servings