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2013

Santa's Whiskers Cookies

From: Marilyn Warren 
Sent: Monday, April 22, 2013 4:14 AM
To: phaedrus@hungrybrowser.com 
Subject: Recipe for Santa's Whiskers Cookies

I have lost the cookbook which had these cookies in it.  they are basically sugar cookies that are rolled in cookies, wrapped, chilled and sliced.  
The original was from a vintage Farm Journal cookbook.  I hope you can help. 

Marilyn W.

Hello Marilyn,

Did they have coconut and cherries and nuts? That would be helpful to know.... I don’t know what you mean by “sugar cookies that are rolled in cookies”. Must be a mental typo? I found 45 instances of recipes with the name “Santa’s Whiskers”. They’re all rather similar, though not all exact duplicates. I can’t tell which is correct without knowing more about the one you want. I found nothing with that name that said it was from Farm Journal.

There’s a recipe below that’s rolled, wrapped, chilled and sliced. I can’t do much better without all of the information you remember about the recipe.

Phaed

Santa’s Whiskers

1 c. butter or margarine
1 c. sugar
2 tbsp. milk
1 tsp. vanilla
2 1/2 c. all-purpose flour
1/2 c. pecans, finely chopped
1 c. red or green candied cherries,  finely chopped
1 c. flaked coconut

Beat butter for 30 seconds.  Add sugar and beat until fluffy.  Add milk and vanilla, beat well.  Stir in flour, then cherries and pecans. Shape into 3 (7") rolls.  
Roll dough in coconut to coat outside.  Wrap in waxed paper.  Chill thoroughly.  Cut into 1/4" slices.  Place on an ungreased cookie sheet.  Bake in a 375 degree 
oven 12 minutes or until edges are golden.  Makes about 80.
---------------------------------------------------------------

Oh my goodness, but you are fast!  I meant they use a rather usual refrigerated cookie dough.  Yes, they do have nuts and dried fruit and sometimes I add currants 
to them.  The one you sent looks like it is right on.  Thank you so much for the recipe, even though you did not have all the information.

Marilyn


Teriyaki Chicken Bowl

From: Margaret 
Sent: Monday, April 22, 2013 1:55 AM
To: phaedrus@hungrybrowser.com 
Subject: Teriyaki Chicken Bowl recipe for the chicken part of the chicken bowl

Could you please try to find the teriyaki sauce/marinade recipe from Teriyaki Chicken Bowl in Albuquerque, New Mexico?  I love that stuff and would dearly 
love the recipe for the teriyaki sauce they use in their chicken bowls.

Thank you!

Margaret 

Hi Margaret,

I had no success finding the recipe for the sauce/marinade from the Teriyaki Chicken Bowl restaurant chain. A fast food place like this might have their sauce made by an outside contractor or they might make it at one central location in large quantities and deliver it to the individual shops. If this is the case, then even the employees at the individual shops probably don’t know what’s in it.

I did find one recipe recommended by someone who had eaten the Teriyaki Chicken Bowl product. See below.

There’s a video here about making a teriyaki chicken bowl dish, but it appears to use Kikkoman teriyaki sauce:
You Tube

There’s another recipe here:
Epicurious

Phaed

Teriyaki Chicken with Basmati Rice, Broccoli and Carrots

For the marinade:

1/4 cup soy sauce
3 Tbsp honey
2 Tbsp rice vinegar
2-3 cloves garlic, chopped fine
2 tsp ginger, shredded (You can substitute 1 1/2 tsp ground ginger but fresh ginger is SO much better.)
1-2 Tbsp oil
About 5 drops of sesame oil
7 chicken thighs, trimmed of excess fat, and cut into large chunks
1/2 Tablespoon cornstarch, dissolved in 1 Tablespoon water
Steamed broccoli and carrots
Cooked basmati (or white) rice
Directions:

Mix the marinade ingredients together. Put the chicken in a bowl and pour the marinade over. Mix well. Allow the chicken to marinade at least 2 hours or overnight.
Start the rice cooking and the veggies steaming.
Spray a frying pan and heat over medium-high heat.
Turn the heat down to medium, dump the chicken and sauce into the pan and cook the chicken for 10-15 minutes or until the chicken is cooked through.
Remove the chicken pieces from the heat.
To the remaining sauce in the pan, stir in a drizzle of cornstarch/water mixture a little at a time, stirring constantly, until it boils and thickens.
When the sauce is thickened to your liking, slide the chicken back into the pan and stir to mix.
Serve the chicken on a bed of hot cooked rice, topped with steamed broccoli and carrots (and cauliflower if you like!). It’s also nice sprinkled with sesame seeds. 

Clifton's Cafeteria

Clifton's Cafeteria, a Los Angeles landmark since 1931, was recently remodeled and reopened under new owners. Recipes:

Zucchini Monterey, Chicken Broccoli Casserole, Clifton's Cole Slaw, Windsor Pudding, Pineapple Bran Muffins Clifton's Pumpkin Cake

Zucchini Nut Muffins

Pumpkin Nut Crumble

Millionaire Pie

Scones

Beef Stew

Macaroni & Cheese - Not a recipe, but a list of ingredients.


Buena Vista Hotel

Sauce from the Old Buena Vista Hotel at Biloxi, MS.

Buena Vista Sauce

1/2 pint mayonnaise
1 5 1/2-ounce jar of Zatarain’s Creole Mustard or 8-ounce jar (hot) Mr. Mustard
2 stalks celery (grated)
1 medium onion (grated)
1/2 tube anchovy paste
2 tablespoons Lea & Perrin Worcestershire sauce
20 or more drops of Tabasco

Mix all together and refrigerate.
If using Mr. Mustard, do not add Tabasco.

-- Submitted by Maria Mavar to: Bradenton.Com


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