Custom Search



Bennigan's Chicken Salad

----- Original Message ----- 
From: "Jackie"
To: phaedrus
Sent: Tuesday, February 04, 2003 6:21 PM
Subject: Peach Schnapps Chicken Cutlets

> Help!
>     Been about 15 years since I went to a small restaurant in 
> Newark, Delaware and enjoyed a chicken dinner with a cream sauce 
> made with peach schnapps--tasted just like peaches and cream 
> oatmeal..any help with this one?
>     Also would like the recipe for the chicken walnut salad served 
> in a pineapple half from Bennigans Restaurant--also about 15 years 
> since I had this one.
>     Thanks  for  all you can do......
>                 Jackie 

Hello Jackie,

I did find a chicken salad recipe from Bennigan's with nuts that's served in a half pineapple. However, the nuts are almonds rather than walnuts. See below.


Bennigan's Chicken Salad

1 lb. chicken breast meat, cooked, skinned, boned and diced
1/2 c. diced celery
1 c. mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. onion powder
1/4 c. toasted almonds
1 T. lemon juice
1 c. crushed pineapple, well drained
alfalfa sprouts
whole fresh pineapple for serving, opt.

Place chicken in large mixing bowl; add celery and mix. Add remaining
ingredients and mix with rubber spatula.

To serve in pineapple shell, cut whole pineapple in half lengthwise. Using
a grapefruit knife, cut around the inside of the pineapple, leaving aobut
1/4" from the edge. Scoop out remaining pineapple.

Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkel
with 1 T. toasted almonds and serve chilled.

Note: this makes enough salad for 4 servings.

Chocolate Bread Pudding

----- Original Message -----
From: "terrie" 
To: phaedrus
Sent: Tuesday, February 04, 2003 7:06 PM
Subject: help with recipe

> Hi!
> I hope you can help. I am looking for a chocolate bread pudding with 
> egg sauce. the egg sauce has raw eggs and sugar in it, and I don't 
> know what else. My boyfriend's mother used to make it and now is 
> afraid of the raw egg. I would like to make it for him
> Thanks!
> Terrie 

Hello Terrie,

Hey Terrie, your boyfriend's mom is right. Salmonella is no fun. You can, however, buy pasteurized eggs, which are safe.

I couldn't locate a chcolate bread pudding with "egg sauce". However, the second one below has a "cream sauce" that's made with a raw egg. The first one below has either a chocolate sauce or meringue topping. The bottom ones have a variety of sauce, such as brown sugar and vanilla. Talk him into one of those or use the pasteurized eggs.


Chocolate  Bread  Pudding

 Ingredients :
 6 bread slices, crumbled
 4 c. scalded milk
 1/4 c. butter, melted
 1 c. sugar
 4 slightly beaten eggs
 3/4 tsp. vanilla
Chocolate  Sauce:
 1/4 c. Karo syrup (light or dark)
 1/4 c. canned milk
 1 c. chocolate chips
Meringue  Topping:
 4 egg whites
 1/2 tsp. cream of tartar
 8 tbsp. sugar
 1 tsp. vanilla

 Preparation :
    Pudding:  Put bread into buttered 6 x 12 inch baking dish; blend
 milk, butter, sugar, eggs, salt, and vanilla; pour over bread.  Bake
 at 350 degrees for 45-60 minutes until pudding is done (solid).
 Chocolate Sauce:  Melt chocolate chips with Karo syrup and canned
 milk.  Pour over cooled pudding.  Meringue Topping:  Beat egg
 whites, cream of tartar, sugar, and vanilla until stiff peaks form.
 Pour over warm chocolate, making peaks.  Brown at 350 degrees.
 Watch carefully!  Take out of oven when peaks are golden brown.
 Chocolate  Bread  Pudding

 Ingredients :
 2 c. stale bread crumbs
 4 c. milk
 2 eggs
 1/2 tsp. salt
 1/2 tsp. nutmeg
 1/3 c. cocoa
 2/3 c. sugar
Cream Sauce:
 1/2 pt. cream
 1/3 c. milk
 1/3 c. sugar
 1 egg
 1/2 tsp. vanilla

 Preparation :
    Put bread, milk, nutmeg, and cocoa in bowl.  Soak 2-3 minutes.
 Beat egg, sugar, and salt.  Mash soaked crumbs, add egg mixture.
 Pour into pudding dish.  Bake in slow oven about 40 minutes placing
 dish in hot water.  Serve with Cream Sauce.  Beat egg white until
 stiff; add milk, beaten yolk, sugar, vanilla; add cream. Stir until
 Chocolate  Bread  Pudding

 Ingredients :
 1 oz. bitter chocolate
 3/4 c. stale bread crumbs
 2 c. scalded milk
 1/3 c. sugar
 1 egg
 1/2 tsp. salt
 1/2 tsp. vanilla
Vanilla Sauce:
 1 tbsp. butter
 2 tbsp. flour
 2 c. boiling water
 1/4 c. sugar
 1 tsp. vanilla

 Preparation :
    Soak bread in 1 3/4 cup milk 1/2 hour; melt chocolate over hot
 water; add sugar and remaining 1/4 cup milk to make smooth paste.
 Add to bread with salt, vanilla, and egg slightly beaten.  Place in
 well buttered pudding dish and bake 1/2 hour until set.  Serve with
 cream or vanilla sauce.  Melt the butter, add flour and stir until
 it bubbles; add the boiling water and sugar.  Boil until smooth and
 thoroughly cooked.  Add flavoring, strain and serve hot.

Chocolate  Bread  Pudding

 Ingredients :
 4 slices bread
 2 c. milk
 2 eggs
 2 sqs. chocolate
 1 c. sugar
 1 tsp. vanilla
Hard Sauce:
 1 c. confectioners' sugar
 3 tbsp. butter
 1/8 tsp. salt
 1 tsp. vanilla

 Preparation :
    Break bread into small pieces.  Heat 2 cups milk, soak bread in
 milk for 1/2 hour.  Beat 2 eggs, melt chocolate.  Add to bread.  Mix
 in sugar and vanilla.  Bake at 350 degrees for 45 minutes.  To
 serve:  To with Hard Sauce. Mix confectioners' sugar with 3
 tablespoons butter, salt and vanilla.  Place in small dish and top
 with nutmeg.
 Chocolate  Bread  Pudding

 Ingredients :
 1 c. very fine, dry bread crumbs
 1 c. sugar
 6 tbsp. cocoa or 2 oz. unsweetened chocolate
 2 c. milk
 2 eggs, beaten
Brown Sugar Sauce:
 1 c. brown sugar, packed
 1 tbsp. butter
 4 tbsp. heavy cream

 Preparation :
    Combine first 4 ingredients in saucepan.  Boil for 1 minute.  Add
 eggs, Bake in a greased casserole 20 to 25 minutes at 350 degrees.
 Serve with brown sugar sauce.  Combine in a small pan the brown
 sugar, butter and cream, or evaporated milk. Heat slowly, stirring
 constantly until smooth.

Molded Walnut Cookies

  ----- Original Message ----- 
  From: Anamaria
  To: phaedrus
  Sent: Tuesday, February 04, 2003 4:34 PM
  Subject: molded "nut" cookies

  Dear Phaedrus;

  This request is for a got-to-have cookie that I have seen on Italian 
  cookie platters at bridal showers etc.,  When done the actual cookie 
  resembles a "walnut", it is made using a small stainless mold, which 
  makes one half of a cookie at a time.  The actual cookie is almost 
  wafer-like, brown in color, the filling is made with either a creamy 
  chocolate or nut filling.  I  know nothing other than how they look 
  and that you need the mold to make them.  Sorry, you actually put two 
  halves of the cookie together and fill with the chocolate mixture 
  similar to the austrian peaches, but it is a harder cookie.   
  Please !, please! I need this recipe for my collection.  
  Thanks for attempting (hopefully) to find out at least a name it is 
  greatly appreciated!!!!


Hello Anamaria,

See below. I could not find a name for these cookies. The trail seems to lead to Eastern Europe rather than to Italy. Perhaps to Hungary.


  Walnut Shaped Cookies
  Pastry for shells:
  3 cups flour
  1 1/2 tsp. baking powder
  1/2 lb. soft butter
  1 1/2 cups icing sugar
  1/2 cup finely ground walnuts
  1/4 to 1/2 cup milk

  In large bowl mix flour, baking powder, 
  walnuts, icing sugar, add butter in pieces 
  and work with hands until blended.  Sprinkle 
  1/4 cup milk over mixture, make sure dough 
  stays together add more milk if needed.  
  Shape into big ball.  Take approx. 1 tsp. 
  dough and press into walnut tins.  Put tins 
  on cookie sheet and bake at 350 degrees 
  until light brown.  Approx. 10-12 mins.

  1 cup milk
  3 egg yolks
  2 heaping tbsp. flour
  Put in blender and mix until smooth.  Pour 
  into small non-stick pan and cook on medium 
  until thick and comes away from sides of 
  pan.  Cool.

  2 cups icing sugar
  1/2 lb. butter
  2 heaping tsp. cocoa
  2 tsp. vanilla
  1/2 cup finely ground walnuts
  1-2 tsp. rum or rum extract

  In small mixmaster bowl add icing sugar, 
  butter, cocoa and vanilla.  Blend.  Add 
  small pieces of cooked mixture as this is 
  blending.  Then add rum to taste.  Add 
  walnuts.  Blend until mixture is creamy & 
  fluffy.  Fill shells with approx. 1 tsp. of 
  filling and put shells together.

Mustard Slaw

  ----- Original Message ----- 
  From: Sue
  To: phaedrus 
  Sent: Wednesday, February 05, 2003 11:44 AM
  Subject: Mustard Slaw

  Hi there:

  I received a jar of Mustard Slaw as a gift. I am trying to recreate it. 
  Main ingredients, Cabbage, onion, carrots, peppers in a sweet, spicy 
  mustard sauce. It is perfect for hot dogs, burgers etc. Can you help me 
  find this?

  Thanks, Sue

Hi Sue,

See what you think of the ones below.


  Mustard Slaw 
  Serves 12-16 

  In the South, alongside BBQ, they love cole slaw dressed with yellow 
  mustard-and, after a friend showed me how to make a great version of 
  it, I love it too. I particularly like the following sweet, bright-yellow,
  super-mustardy slaw right after it's made, when it's very fresh and 
  clean-tasting. Cuts through the 'cue like nobody's business. Also yummy 
  on hot dogs. 

    a.. 1 four-pound head of cabbage 
    b.. 1 large, green bell pepper, seeded, stemmed, and very finely minced 
	   (about 1 1/3 cups of minced pepper) 
    c.. 2 medium onions, very finely minced (about 2 cups) 
    d.. 2 medium carrots, peeled, shredded and finely minced (about 1 cup) 
    e.. 4 teaspoons celery seed 
    f.. 2 teaspoons salt (or more to taste) 
    g.. 2 teaspoons freshly ground black pepper (or more to taste) 
    h.. 1/2 cup freshly squeezed lemon juice 
    i.. 24 ounces French's yellow mustard 
    j.. 1 1/2 cups granulated sugar 
    k.. 1/4 cup cider vinegar 
    l.. Hot sauce to taste (I use about 1/4 cup of Frank's Red Hot; Tabasco is 
	    good too, but you should use a little less of it) 
  1. Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then 
     chop crosswise so that you end up with a pile of chopped cabbage, each 
	 piece roughly the size of a corn niblet. 
  2. Place chopped cabbage in large bowl and add the green pepper, onions, 
     carrots, celery seed, salt and black pepper. Toss everything with the 
	 lemon juice and reserve. 
  3. Add the mustard to another bowl and blend in the sugar and the vinegar. 
     Add the mustard mixture to the cabbage mixture and blend well. Add hot 
	 sauce to taste. Adjust seasoning. I like to serve it immediately, but 
	 you can hold it in the refrigerator for as long as a week. 
  Mustard  Slaw

   Ingredients : 
   3 lg. onions
   1 1/2 c. mustard
   3 c. sugar
   1/2 c. carrots (optional)
   1 c. vinegar
   2 1/2 tsp. red pepper
   1 tsp. black pepper
   1 tsp. salt
   1 gallon shredded cabbage

   Preparation : 
     Combine above in larger sauce pan bring to a boil, reduce heat 
	 and simmer for 20 minutes, pour over cabbage.  Keep in refrigerator.

Salt Pickles

----- Original Message -----
From: Lindsay
To: phaedrus
Sent: Wednesday, February 05, 2003 4:27 PM
Subject: Lost Recipe: Salt Pickles

> Please help! I am looking for the recipe for Salt Pickles. An
> ex-boyfriend's mother made the best pickles. She was from eastern 
> Kentucky. She made all sorts of pickles, but I especially loved 
> her Salt Pickles. They tasted salty and had a white appearence. 
> Please help!
> Thanks,
> Lindsay

Hi Lindsay,

Check the recipes below.


Salt  Pickles

 Ingredients :
 4 c. vinegar
 2 c. cold water
 1/2 c. sugar
 1/2 c. salt

 Preparation :
   Mix well and pour over cucumbers that have been packed in jars.
 Seal well.
 Salt  Pickles

 Ingredients :
 Sm. pickling size cucumbers
 10 lbs. salt

 Preparation :
   Slightly pack cucumbers in quart jars.  Add 10 tablespoons salt to
 each quart for the salty brine to save pickles.  Add regular tap
 water to fill jars.  Use 2-piece lids and rings.  Tighten as if you
 are canning hot pickles.  Let stand to up in the winter time.  Open
 pickles as they are ready for soaking.  Pour out water that's salty.
  Add fresh water.  Continue for 2 days or so.  Ready for pickling at
 this point.  Fill each jar 1/2 full of vinegar, full strength.  Add
 water to fill jars.  Put in 2 or 3 teaspoons sugar; salt, only if
 needed.  Can be altered to taste with less vinegar and more or less
 Salt  Pickles

 Ingredients :
 1 c. salt
 1/2 gallon water

 Preparation :
    Dissolve salt in water.  Put pickles in jar.  Fill 1/2 full with
 salt mixture, then finish filling with vinegar.  Heat jar lids and
 seal. These do not need to be soaked before eating.
 Salt  Pickles

 Ingredients :
 1 pt. salt
 1 pt. vinegar
 1 gallon water

 Preparation :
    Heat to a rolling boil.  Cold pack cucumbers, either whole or cut
 up in jars.  Pour boiling mixture over them and seal.  Heat lids
 before sealing.  Soak in water for 1 hour after opening.  Cover with
 1/3 vinegar and 2/3 water and eat.
 Homemade  Salt  Pickles

 Ingredients :
 1 qt. white vinegar
 1 pt. water
 1/2 c. course salt

 Preparation :
    Bring to a boil; pour over your cucumbers and seal.
 Salt  Pickles

    Pack cucumbers into jars and prepare the following mixture which
 should be poured over them while boiling hot.  Seal immediately. 6
 c. water 1 c. vinegar   This is enough for 4-6 quarts of whole
 cucumbers.  Let set for 2 months at least to cure.  Chill for 2 days
 before serving.
 Grandmothers  Salt  Pickles

 Ingredients :
 1 qt. vinegar
 1 pt. water
 1/2 c. coarse salt

 Preparation :
    Bring to a hard boil vinegar, water and coarse salt.  Gather
 cucumbers when small, leave stems on them, wash and pack in jars.
 Pour vinegar and salt solution over cucumbers and seal.  Solution
 makes enough for 3 or 4 quarts of pickles.  You may put a small
 bunch of dill in each jar if you wish.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus