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Chinese Walnut Chicken

----- Original Message ----- 
From: Plum
To: phaedrus
Sent: Friday, January 16, 2004 9:19 AM
Subject: Chinese Walnut Chicken

> Hi,
>   We went to a Chinese buffet and had walnut chicken. It was a white sauce
> and I believe the walnuts were roasted then mixed in. I would like this
> recipe.
> Thank you.

Hello Plum,

Please give your first name when making a request. Also, if you are looking for something that you had in a restaurant, please give the name of the restaurant.

There are three walnut chicken recipes below and one here:

Existential Moo


Chinese Walnut Chicken
If you're planning buffet for a dozen, double the recipe. Serve in a warmer
and border with rice, as shown on the cover --

1 cup coarsely broken walnuts
1/4 cup salad oil
2 chicken breasts (raw), boned and cut lengthwise in very thin slips
1/2 tsp. salt
1 cup onion slices
1 1/2 cups bias-cut celery slices
1 1/4 cups chicken broth
1 tsp. sugar
1 tbsp. cornstarch
1/4 cup soy sauce
2 tbsp. cooking sherry
1 5 oz. can (2/3 cup) bamboo shoots, drained
1 5 oz. can water chestnuts, drained and sliced

In skillet, toast walnuts in hot oil, stirring constantly. remove nuts to
paper towels.

Put chicken into skillet. Sprinkle with salt. Cook, stirring frequently, 5
to 10 minutes or till tender. Remove chicken.

Put onion, celery, and 1/2 cup of the chicken broth in skillet. Cook
uncovered 5 minutes or till slightly tender.

Combine sugar, cornstarch, soy sauce, and cooking sherry; add remaining
chicken broth.Pour over vegetables in skillet.Cook and serve till sauce

Add chicken, bamboo shoots, water chestnuts, and walnuts. Heat through.
Serve with Oriental Rice.

Serves 4 to 6.
Chinese Walnut Chicken

1 c coarsely chopped walnuts
1/4 c oil
2 chicken breasts cut into thin strips
1/2 tsp salt
1 c onions sliced
1 1/2 c celery sliced on the bias
1 1/4 c chicken broth
1 tsp sugar
1 Tbsp. cornstarch
2 Tbsp. soy sauce
1 (5 oz) can water chestnuts, sliced
1 (5 oz) can bamboo shoots

Toast nuts in hot oil, stirring constantly, remove and drain on paper
Sprinkle chicken with salt, and place in skillet. Cook stirring for about
5-8 minutes, until tender.
Remove chicken, and place onions, celery and 1/2 c broth in skillet. Cook
for 5 minutes until tender.
Combine sugar, cornstarch and soy sauce; add remaining broth. Pour over
vegetables in skillet. Cook until sauce thickens.
Add chicken, water chestnuts, bamboo shoots, and nuts and heat.
Serve over rice.
Walnut Chicken

List of Ingredients

2 Whole Chicken Breasts, Skinned And Boned
3 Tablespoons + 1 Teaspoon Peanut Oil
1 Teaspoon Cornstarch
3/4 Cup Unsalted Walnuts
1/2 Teaspoon Salt
1/2 Cup Chicken Broth
1/2 Cup Sliced Mushrooms
3/4 Cup Sliced Bamboo Shoots
1 Cup Fresh Snow Peas
8 Sliced Water Chestnuts
1/4 Cup Sliced onion
1/2 Teaspoon Sugar
1/4 Teaspoon Pepper
2 Teaspoons Soy Sauce
1 Tablespoon Cornstarch Mixed With 1 Tablespoon Water


Cut chicken breasts into thin slices and mix with 1 teaspoon oil and 1
teaspoon cornstarch, set aside. Heat remaining oil in a wok or frypan. Add
walnuts and brown in oil; remove with slotted spoon. In oil remaining in wok
or frypan, cook chicken with salt over high heat until meat turns white. Add
chicken broth, mushrooms, bamboo shoots, snow peas, water chestnuts and
sliced onion then stir-fry for 2 minutes. Add sugar, pepper, soy sauce and
cornstarch mixture, stirring constantly until thickened. Return walnuts to
mixture and toss. Serve immediately.

Purple Duck

> >----- Original Message ----- 
> >From: "Marya"
> >To:
> >Sent: Friday, December 26, 2003 9:46 PM
> >Subject: purple duck
> >
> >
> >Hi-
> >My father was a fabulous cook.  Sadly, when he died eleven years ago, he
> >took alot of our favorite recipes with him. Recently my brother said he
> >would love to have daddy's purple duck. My mother says dad  got the recipe
> >from a magazine probably 40 years ago (or maybe even more).  All I know
> >about it is that he used canned purple plums and frozen pink lemonade. One
> >of the things most people would comment on was how un greasy it was for a
> >duck dish.  If you could help me find this recipe , my family would be very
> >grateful.
> > 
> > Thanks,
> > 
> > Marya 
> > 

Hi Marya,

I could not find anything at all like that. It may be lost forever. If you do find it, please send it to me?


----- Original Message ----- 
From: "Marya"
To: phaedrus
Sent: Wednesday, January 21, 2004 8:42 AM
Subject: Re: purple duck

> I Have Found The Recipe For Purple Duck!!!!
> Actually my 75 year old cousin found it in his recently deceased 103 year
old mother's cookbook collection.  Funny thing is she had it handwritten
under the heading "Chicken L'Orange"--my cousin almost bypassed it until the
ingredients of pink lemonade caught his eye. Very funny.  Here it is:
> Quarter 2 ducks and trim all excess fat. Put on rack and season with salt
and pepper and garlic powder.  Prick skin so that excess fat can escape.
Bake for one hour at 400 degrees. make sure it doesn't burn. make sauce for
next step:
> 1 1/2 cans of purple plums strained and ground
> 1 1/2 cans of frozen pink lemonade
> Juice of one lemon
> 1 1/2 cups of dry white wine
> 1/2 cup soy sauce
> grated rind of one orange and one lemon
> 2 teaspoons ginger, salt , pepper, garlic powder and heavy dash of
worcestershire sauce
> 1 tablespoon Accent
> 1/4 cup brown sugar
> plenty of red food coloring
> defatted drippings from duck added to this sauce -cook for 10-15 minutes
> Place each duck piece on 1/2 a California orange, pour sauce all over.
Bake at 300 degrees for 2+ hours basting every 15 minutes.
> Recipe sounds daunting but as all my relatives recalled this festive meal,
complete with my father's over the top garnishes (crab apple rings and
marachino cherries on the half oranges..), they were overwhelmed with the
memory of the taste and smell that meal provided.  They long for me to
undertake the task. I will soon.  They also mentioned he rserved it with
saffron rice...I hope you try it--its a real show stopper.
> Marya 

Thanks, Marya!



Received this today:

From: "Julie " 
Subject: Fred Koss' Purple Duck :)
Date: Monday, November 02, 2009 12:27 PM

Hello, Uncle Phaedrus!  First I wanted to thank you for your website - I've
used it many times over the years.

Secondly, I wanted to update you on the "Purple Duck" recipe.  A few years back I
emailed back and forth with Marya, Fred's Daughter, and after she found the
recipe I updated it to a recipe which is a bit easier to follow and in a
format that modern cooks are used to.  I posted it to RecipeZaar back in
April 2005, and it's available here:
Purple Duck

Just thought you might like to know!  :)

Thanks again,

Peanut Butter Soup

----- Original Message ----- 
From: "Pete"
To: phaedrus
Sent: Wednesday, January 21, 2004 3:15 PM
Subject: Peanut Butter Soup

Dear Phaedrus
Do you have a recipie for Peanut Butter Soup?
I had a great bowl of it at a vegetarian resteraunt in Bozeman, MO, usa,
about 25 years ago. Never could find a recipie myself.

Hi Pete,

The most popular version of peanut butter soup has chicken broth in it, but if you had it at a vegetarian restaurant, I doubt that's the same recipe. Below are three vegetarian peanut butter soup recipes.


Cream of Peanut Butter Soup


2 tops celery
285 ml / 13 fl oz / 1 1/3 cups water
1 t sea salt
4 sticks celery
1 T grated onion
30 g / 1 oz / 2 T vegan margarine
2 T flour
3 T peanut butter
425 ml / 14 fl oz / 2 cups soy milk
As required freshly ground black pepper
Sprinkling paprika

Chop the celery tops and cook them in the water with the salt for about 10
minutes. Strain, reserving the water but discarding the celery tops.

Chop the celery finely. Saute this with the onion in the margarine for 2
minutes in a large saucepan.

Stir in the flour. When well blended, add the peanut butter and mix well.
Stir in the soy milk and celery water. Stir over a low heat until the mixture
boils. Simmer for 2-3 minutes.

Season to taste with black pepper. When serving, sprinkle with paprika.
Creamy Peanut Butter Soup

Posted by Tiffany at 11/24/2001 11:09 am

Vegetable cooking spray
1/2 cup chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 leek, cleaned and sliced
2 cloves garlic, minced
3 cups vegetable stock
1 (15 ounce) can Great Northern beans, rinsed and drained
1/2 cup reduced-fat peanut butter
1/2 cup fat-free half-and-half or skim milk
1/2 teaspoon curry powder
2 to 3 teaspoons lemon juice
1 to 2 dashes red pepper sauce
Salt, cayenne and black pepper, to taste
Green onions, thinly sliced, as garnish

Spray large saucepan with cooking spray; heat over medium heat until hot.
Sauté onion, carrot, celery, leek and garlic 5 minutes. Add stock and beans
and heat to boiling; reduce heat and simmer, covered, until vegetables are
tender, 10 to 15 minutes.

Process soup and peanut butter in food processor or blender until smooth.
Return soup to saucepan; stir in half-and-half and curry powder.

Heat over medium heat until hot. Season to taste with lemon juice, red
pepper sauce, salt, cayenne and black pepper.

Pour soup into bowls; sprinkle with green onions.

Makes 4 (1 1/2 cup) servings.
Thai Peanut Butter Soup
Yield: 1 Recipe


      1 pk top ramen(w/out spice packet
      2 tb to 3 tb peanut butter (use smooth the first time)
      1    hot chili oil to taste or-
      1    chopped jalepenos


Cook the ramen until soft then add the rest of the ingredients. Make
sure you dissolve the peanut butter! Taste and adjust the ingredients
to your preferences (hotter, more peanut butter ...).

Sunbeam Mixer Hot Milk Cake

----- Original Message ----- 
From: "Miriam" 
To: phaedrus
Sent: Wednesday, January 21, 2004 10:24 AM
Subject: question

> Am looking for a hot milk cake that was published in the 1935 Sunbeam
mixer recipe book (that came with the mixer).  It is NOT a sponge cake.  It
was a very fine textured layer cake.
> Miriam 

Hello Miriam,

See below for the only Sunbeam hot milk cake that I could find.


Sunbeam Mixer Hot Milk Cake

2 tablespoons shortening
3/4 cup milk
3 eggs
11/2 cups sugar
11/2 cups flour
11/2 teaspoons baking powder
1 teaspoon vanilla

Heat milk and butter together until butter is melted. Beat eggs until light.
Add sugar rapidly. Beat until smooth. Add flour alternately with hot milk.
Add baking powder and vanilla. Mix thoroughly, but not more than one minute.
Bake in two 9-inch pans lined with wax paper. Bake at 375° for 30 minutes.

American Products in Australia

----- Original Message ----- 
From: "Gail"
To: phaedrus
Sent: Thursday, January 22, 2004 5:38 AM
Subject: please can you help me?

> Hi,
> I live in Australia and we do not have Jello Instant Pudding or Sugar
> Free Instant Pudding here. And there is nothing even close to it. I
> wonder if you can give me any websites where I could order it to be
> shipped to me in Australia?
> Fingers crossed and thank you!
> Gail

Hi Gail,

How about an Australian website that sells American products? They sell Jello instant puddings.




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