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Chicken Veronique

> Date:          Thu, 09 Jul 1998 12:29:31 -0600
> From:          jade 
> To:  
> Subject:       Chicken Veronique

> Ever heard of Chicken Veronique?  I can't seem to find reference to it
> anywhere.  It is one of our choices for a wedding reception we will be
> attending and I'd kind of like to know what I'm in for before selecting
> it.

Dear Jade,

No problem."Veronique" means "with grapes". Here's a good recipe from "Southern Living" magazine.


Chicken Veronique

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 chicken breast halves, skinned and boned
1/2 cup butter
1 tablespoon currant jelly
2/3 cup Madeira wine
1 1/2 cups seedless green grapes
Additional grapes (optional)

1. Combine flour, salt, and pepper; dredge chicken in flour mixture.
2. Saute chicken in butter in large skillet until golden brown on each
3. Cover, reduce heat, and cook 15 minutes or until tender. Remove 
chicken to serving platter, reserving pan drippings. 
4. Stir jelly and wine into pan drippings; cook until heated. Stir 
in grapes;cook until thoroughly heated. Spoon sauce and grapes over 
chicken. Garnish with additional grapes, if desired. Yield: 8 servings

Egg Salad

From:           	WD
Date sent:      	Sun, 10 Oct 1999 16:11:54 EDT
Subject:        	(no subject)
To:             	phaedrus

> Hi ! I was wanting to know a good recipe for Old Fashioned Egg Salad.   
> Thsnk You.                                     
> WD

Hi WD,

Happy to oblige. The first one is your basic old-fashioned egg salad, but I included a few variations, too.


Egg  Salad

 Ingredients : 
 6 hard boiled eggs, mashed fine
 1 tbsp. pickle relish
 1 tbsp. mayonnaise
 2 tbsp. mustard
 1 bag crushed crackers

 Preparation : 
    Mix all together; if too dry put a little more mayonnaise in. 
 Best  Ever  Egg  Salad

 Ingredients : 
 6 hard boiled eggs
 1/2 sm. onion, minced
 1/4 tsp. garlic powder
 Salt & pepper to taste
 2 tbsp. Ranch dressing
 1/2 tsp. celery seed
 Parsley flakes

 Preparation : 
    Peel eggs and chop finely into bowl.  Add all other ingredients
 except mayonnaise.  Mix thoroughly.  Finish moistening with
 mayonnaise to taste.
 Egg  Salad  Supreme

 Ingredients : 
 8 hard cooked eggs, peeled & chopped
 1/2 c. finely chopped celery
 1/4 c. mayonnaise
 1 tsp. dried onion flakes
 1 tsp. spice brown mustard
 1/4 tsp. garlic salt
 1/4 tsp. pepper

 Preparation : 
   In a large bowl combine chopped eggs, celery, mayonnaise, 
 onion flakes, mustard, garlic salt and pepper.  Cover and chill. 
 Cook and cool 16 jumbo pasta shells.  Fill with 1 teaspoon
 heaping egg salad mixture.  Sprinkle with paprika.  
 Russian  Egg  Salad  Spread

 Ingredients : 
 2 hard boiled eggs, grated
 1 tsp. grated onion
 1 sm. green pepper, chopped
 1/2 c. chopped stuffed olives
 1 tbsp. mayonnaise
 3 oz. pkg. cream cheese, softened
 Sliced bread or crackers

 Preparation : 
    Mix all ingredients.  Chill for several hours.  Serve on bread,
 buns or crackers.

Carolina Colonial Pie

>From:             Becky
>To:             	phaedrus
>Subject:        	Colonial Carolina Pie
>Date sent:      	Sun, 22 Nov 1998 17:48:39 -0600>
>I'm looking for  a recipe for a Colonial Carolina Pie.  I subscribed to a
>company called My Great Recipes about 10 years ago and that was one of the
>recipes.  Subsequently it was lost and I am trying to find it again!  It
>was somewhat similar to a pecan pie but I believe it had raisins, and
>coconut. Anyone have this recipe? I would appreciate any help!

Hi Becky,

Here you are. See below.


Carolina  Colonial  Pie

 Ingredients : 
 1 1/3 c. sifted all purpose flour
 1/2 c. vegetable shortening
 1/2 tsp. salt
 3 tbsp. ice water
 8 tbsp. butter, room temp.
 3 lg. eggs, room temp.
 1/2 c. chopped pecans
 1/2 c. fresh or frozen grated coconut
 1 c. sugar
 1 tsp. vanilla extract
 1/2 c. white raisins

 Preparation : 
   Prepare crust by combining flour, salt and shortening with pastry
 blender until mixture resembles crumbs.  Gradually stir in ice
 water, mixing lightly with fork until mixture clings together.  Form
 dough into ball.  Roll out on floured board to a circle, 1 1/2" larger
 than inverted pie plate.  Ease into plate and trim 1/2" beyond edge of
 plate.  Trim excess, press rim with fork.    For filling, in large mixing
 bowl, cream butter and sugar on medium until  light.  Add eggs, one at a
 time, beating well after each addition.  Add vanilla.  Stir in pecans,
 raisins and coconut.  Mix well.  Pour into crust.  Bake at 300 degrees
 for 45 minutes.  Cool on wire rack.  

Vanilla Sugar

From:             Joe
To:               phaedrus
Subject:        	Re: sugar
Date sent:      	Thu, 19 Nov 1998 16:17:17 -0600

> Hi again Uncle Phaedrus,
> I keep thinking that one of my questions is going to stump the great
> detective but you keep coming through.  Great work.
> I have a recipe for German Stollen which calls for using vanilla sugar.
> What is vanilla sugar?
> Thanks again for all your help
> Joe 

Hi Joe,

Keep trying, I have been stumped before.

Vanilla sugar is just granulated sugar that been allowed to absorb the essence of a fresh vanilla bean, or, alternatively, vanilla extract.

You take a vanilla bean, cut it into 1 inch pieces and bury the pieces in 3 cups of granulated sugar in an airtight container. seal the container and let it sit for two weeks without opening the jar.After two weeks, you can use it, but leave the vanilla pieces in the jar. When the sugar's gone, refill the jar. You can re-use the beans for up to six months. To make larger quantities, just change the proportions at a rate of two beans per pound of sugar.

Below is a recipe for vanilla sugar that uses vanilla extract instead.


Vanilla Sugar 

2 cups granulated sugar 
1 teaspoon pure vanilla extract 

Preparation Method: 

Blend the sugar and the vanilla extract in a bowl, then spread it on a
tray lined with wax paper or plastic wrap and let it dry for 5 hours.
Press out any lumps or sift through a strainer. Store it in an air tight
plastic container. 

To enhance the sugar store it with one vanilla bean. 

Black Pepper Sauce

From:          	"Rostam" 
To:            	phaedrus
Subject:       	black pepper sauce
Date sent:     	Sun, 20 Dec 1998 13:15:35 +0800

> Hi, again.
> Can I get a recipe for black pepper sauce that is simply heavenly?
> Thanks in advance.

Hi Rostam,

Long time no write. Hope you are well.

Here's one from a beef recipe. I am including the entire recipe as well. I don't know about heavenly....I prefer to think of it as "devilishly good"... }:-)


Black pepper sauce:

 2T. oyster sauce
 1T. soy sauce
 1t. sugar
 1/2 t. MSG ( optional )
 2T. chopped garlic
 1T. chopped onion
 2T. black pepper
 4T. water


To prepare the black pepper sauce: stir fry chopped onion till color
change to transparent; add chopped garlic and the rest of the ingredient;
simmer for 10 min. over low heat. 

Complete recipe:
Taiwanese Beef in Black Pepper Sauce 


2/3 lb. beef (prefer beef tenderloin),
1/3 C. shredded onion

Marinade ingredients:

1T. soy sauce
1t. rice wine
1/2 t. sesame oil
1t. egg white
2t. cornstarch

Black pepper sauce:

2T. oyster sauce
1T. soy sauce
1t. sugar
1/2 t. MSG ( optional )
2T. chopped garlic
1T. chopped onion
2T. black pepper
4T. water


   1.Cut the beef into long strips (finger size), mix with marinated
ingredient and marinate for at least 2 hours. 
   2. To prepare the black pepper sauce: stir fry chopped onion till color
change to transparent; add chopped garlic and the rest of the ingredient;
simmer for 10 min. over low heat. 
   3.Heat 1/2 C. oil, deep-fry beef strips over medium heat until 
changed in color; remove and drain. Remove all but 3 T. oil from 
pan; re-heat and stir fry shredded onion, beef strips, and 3T. black
pepper sauce and mix well. Serve immediately.. 


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