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> Date: Thu, 09 Jul 1998 12:29:31 -0600
> From: jade
> To: phaedrus@hungrybrowser.com
> 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.
Phaed
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
side.
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
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.
Phaed
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
Mayonnaise
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.
>From: Becky
>To: phaedrus
>Subject: Colonial Carolina Pie
>Date sent: Sun, 22 Nov 1998 17:48:39 -0600>
>
>Hi,
>
>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!
>
>Becky
>
Hi Becky,
Here you are. See below.
Phaed
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
--Filling:--
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.
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.
Phaed
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.
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"...
}:-)
Phaed
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
Procedure:
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
Ingredients:
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
Procedure:
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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