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Corn, Egg & Honey Bread

----- Original Message ----- 
From: Paula 
Sent: Sunday, January 10, 2010 1:08 PM
Subject: corn, egg and honey bread


I am looking for a recipe for a friend. It was from the Boston Globe, probably in the 70's. 
I do not know if it was from the Globe magazine or Confidential Chat.  It is called corn, 
egg and honey bread.  I believe it is a yeast bread and wonderful for toasting.  All my 
searches have been futile.  My friend has been looking for this for years, so I would love 
to surprise her.

Many thanks!


Hi Paula,

Add my futile search to the list. I had no success at all.


Sunday Nut Crunch

----- Original Message ----- 
From: Barry 
Sent: Sunday, January 10, 2010 10:18 PM
Subject: sunday nut crunch recipe

This is a dessert recipe. 
That goes back more years then I care to say.
It is made with a butter crumb crust that you bake when cooled you take it out 
and crumble it up than pat it back down reserving are to of it to sprinkle on the 
filling. The filling is made up of vanilla pudding with vanilla ice cream. Then a 
mixture of melted chocolate is put on top.
Problem can't remember exact amounts and all ingredients.
Thanks Helaine

Hello Helaine,

Sorry, I can't find a recipe with that name or those precise ingredients.


Bill Knapp's Ham Croquettes

----- Original Message ----- 
From: Elaine 
Sent: Tuesday, January 12, 2010 12:01 PM
Subject: request for receipe 

I am looking for Bill Knapps recipe for ham croquets and the sauce they put over them. 
These were a very favorite.  Thanks !!! 


Hello Elaine,

Sorry, no luck. There are requests for this recipe on many message boards around the Internet and no one has had any success. For a list of the Bill Knapp's recipes that I have and have not been able to locate, see here:

Bill Knapp's


Cheery Chowder

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Cheery Chowder
Serves 6

1 garlic clove, minced
1 onion, chopped fine
1 cup  sliced mushrooms
3 tbsps light butter
3 tbsps flour
2 cups fat-free  half-and-half
13-3/4 oz can fat-free, low-sodium chicken broth
1 lb  low-fat sharp Cheddar, grated
6 ozs smoked ham, julienned
1 tsp  Worcestershire sauce
1 cup fresh broccoli florets, cooked but still  crisp
1 cup sliced carrots, cooked but still crisp
3/4 cup cooked corn kernels

In a large saucepan, saute garlic, onion and mushrooms in butter  
over low heat, stirring occasionally, for 10 minutes or until 
onions are  soft. Add flour and blend over low heat for 1 minute. 
Slowly stir in  half-and-half and chicken broth and cook, stirring, 
until slightly thickened  and smooth.
Simmer 2 minutes. Gradually add grated Cheddar, blending until  
cheese melts. Add ham, Worcestershire sauce, broccoli, carrots, 
corn and seasonings. Heat chowder over moderately low heat until 
hot. Do not boil.  Serve hot.
Cheery Chowder

1 Tbs vegetable oil
1/2 c finely chopped onion
1/3 c uncooked long-grain rice 
4 cups vegetable stock
1/2 tsp dry mustard
1 c peeled, chopped carrots
1 c chopped zucchini
1 1/2 c peeled chopped russet potatoes (I have used red unpeeled)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c frozen or fresh corn kernals
1 tsp dried basil

1. Heat oil over medium heat in large saucepan. Add onion, and cook, stirring often, 
8 to 9 minutes until softened. Add rice, 2 cups of stock, mustard and 1 cup of water. 
Cover, reduce heat to low and simmer 20 minutes, or until rice is tender.
2. Pour chowder base (rice & broth) into food processor, puree until smooth, then 
return to pot (or use an immersion blender and puree in pot.) Add remaining stock, 
vegetables, salt and pepper. Cover and cook 10 minutes or until vegetables are tender. 
Stir in corn and basil and cook until heated through. Serve.

Filé Gumbo

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Note that "filé powder" is the dried, ground leaves of the sassafras plant. "Gumbo" means "okra". So, a "Filé Gumbo" is actually a "sassafras & okra stew" by the name. While I was searching for this recipe, I found several recipes called "Filé Gumbo" that lacked either filé powder or okra or both... A serious lapse.

Filé Gumbo

1 (3 lb.) chicken
4 c. water
Salt and red pepper, to taste
1/4 c. vegetable oil
1/4 c. all purpose flour
1 1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped red pepper
3 cloves garlic, crushed
1/2 tsp. dried thyme
1/4 c. chopped fresh parsley
1 bay leaf
1 large chopped tomato
1 lb. Andouille sausage
3 - 4 dashes Louisiana hot sauce
1 dash Worchestershire sauce
1 c. shucked oysters, with liquid
3 c. steamed white rice, for serving
1 tbsp. filé powder
1/2 c. chopped green onions, garnish

Pluck chicken and rinse well.  Remove fatty pads and simmer in the 
4 cups of seasoned water until tender.  Cool slightly and remove meat from bones. 
Reserve the stock and set meat aside for the moment.  Heat the vegetable oil in 
a large heavy gauge stew pot, and gradually stir in the flour to form a thick paste 
or "roux".  Cook over medium to medium high heat, stirring constantly until 
your roux is dark brown.  Add the onions, celery, green and red peppers, garlic, 
thyme and parsley and cook several minutes to soften, stirring often.  Slowly add 
the chicken stock, one cup at a time to the mixture, stirring smooth after each 
addition.  Add the bay leaf, the chopped tomato and the reserved chicken.  Stir well 
to mix.  Slice the Andouille sausage into bite-sized pieces and fry in a separate 
skillet to release fat.  Drain sausage and add to the chicken mixture.  Season with 
Louisiana hot sauce and Worchestershire sauce.  Taste and adjust seasonings, as desired. 
Cover and simmer for 1 hour, stirring occasionally.  Just before serving, add oysters 
and their liquid to the gumbo and heat until the edges of the oysters curl, about 
5 minutes.  To serve, mound rice into individual soup bowls and spoon the gumbo over 
the rice.  Sprinkle about 1/2 teaspoon of filé powder over each serving and garnish 
with chopped green onion.  Recipe yields 6 servings. 

"The fried chicken that had soaked for twenty-four hours in cold buttermilk before being turned into golden clouds was the local favorite..." The Drifter's Wheel by Phillip Depoy

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