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P Allen Smith Apple Cake

----- Original Message ----- 
From: Susan 
To: Phaedrus 
Sent: Sunday, June 26, 2011 11:54 AM
Subject: P Allen Smith apple cake

I recently tuned in on the last 4 minutes of this program on educational TV 
and saw the final mixing of the cake which was baked in a bundt pan. Perhaps 
you or someone else can provide me with this recipe, the only part I got was 
you added the mixture to the apples, mixed and baked in a bundt pan, topping 
with melted butter. Could you help me? I have used your site for years and find 
it wonderful. 


Hi Susan,

Perhaps this is it:

P Allen

If that's not it, then I'll need the exact name of the cake or the program episode number or name, or the date you saw it and the time and station that you saw it on. Just "PBS" isn't enough - I'll need to know the exact PBS station so that I can check their schedule and find the episode.


Phaedrus, as usual, you are WONDERFUL.  Thank you so much for the help. 
If you're ever in Western Grove, Arkansas look me up and I will make 
you an apple cake. 


Chicken St. Joseph

----- Original Message ----- 
From: Jim
Sent: Thursday, June 23, 2011 5:05 PM
Subject: please help find recipe for chicken st. joseph

> Dear Phaedrus,
> Chicken St. Joseph is a recipe I found in a food magazine about 20 years 
> ago. I thought it was Bon Appétit or Gourmet. I remember cooking it once 
> then. It is a deep fried pounded breast with a stuffing containing bleu 
> cheese, nutmeg, white worcester sauce, and I think pepper, butter, garlic 
> pressed into ovals like a cheese ball and placed and then sown into the 
> breast (similar to  chicken Kiev), dredged in a seasoned flour and deep 
> fried. Checked everywhere but you. Praise God, you look like my only hope.
> Jim (amateur gourmet for my wonderful family of nine.)

Hi Jim,

I did not have any success at all in locating a recipe named "chicken st. joseph" or "chicken saint joseph". I'll submit it to my helpers. Perhaps one of them has a collection of Bon Appetit & Gourmet and will be willing to check for this.

I'll also post it on my site.


Timm dug this one up:

I knew I had the recipe but the name threw me a bit. 
Timm in Oregon

Chicken Joseph


1/4 cup butter 
6-1/2 ounces cream cheese, softened 
1/3 cup blue cheese, crumbled 
1/4 cup butter plus 1 tablespoon butter, divided 
1/4 teaspoon nutmeg, freshly grated 
3/4 cup Swiss cheese, shredded 
24 ounces chicken breast halves, boneless and skinless
1 tablespoon Dijon mustard 
1/3 cup all purpose flour 
1 large egg, beaten 
1/2 cup breadcrumbs, dry and finely crushed 


Melt 1/4 cup butter over low heat. The fat will rise to the top, and the 
solids will sink to the bottom. Skim off the white froth that appears on top. 
Then strain off the clear, yellow clarified butter, keeping back the sediment 
of the milk solids. Set the clarified butter aside. 

Combine the cream cheese and the next 3 ingredients in a large mixing bowl; 
beat at medium speed of an electric mixer until creamy. Shape the mixture 
into 6 balls; roll in Swiss cheese. Cover and chill for 1 hour. 

Place the chicken between 2 sheets of heavy duty plastic wrap and flatten to 
1/4 inch thickness, using a meat mallet or rolling pin. 

Spread mustard evenly over each chicken breast half. Top each with a chilled 
cheese ball. 

Fold long sides of the chicken over cheese ball; fold ends over and secure with 
wooden picks.  Dredge the chicken in the flour; then dip in the egg and roll in 
the breadcrumbs. Cover and chill for 1 hour. 

Brown the chicken in clarified butter in a large ovenproof skillet over high heat 
2 to 3 minutes. Place the skillet in the oven and bake, uncovered, at 400F degrees 
for 7 to 10 minutes or until the chicken is done. Remove and discard the toothpicks.

What a joy to read through the recipe you and your friends found for me. Chicken 
St. Joseph will now reenter my files (this time in both hard copy and computer world). 
Your team rocks! We cook for ourselves, children and family, church functions, and 
the needy. My boys take trips to homeless shelters and orphanages in Phoenix with 
beautifully prepared meals. We normally cook for 10 to 20 people but in recent years 
have honed our skills at banquet style preparation for up to 250 people. It is all 
a labor of love as we have been blessed with a great career in music and finance. 
God bless you for you ministry of sharing recipes. It gives me a lot of hope that 
people still care for one another.

Jim (and Crystal, James, Chris, Shane, Aaron, Stephen, Amber, and Chester)

Eddie Leonard Sandwich Shops

----- Original Message ----- 
From: Sherry 
Sent: Friday, June 24, 2011 5:41 AM
Subject: Eddie Leonard Sandwich Shops

Hi!  I grew up outside of the Washington, DC area.  There use to be 10+ Eddie 
Leonard Sandwich Shops around, but they are all closed now, or at least they 
don't use the recipes.  Both my mother and my sister worked there, but neither 
can remember how to make the Eddie Leonard "Original" sandwich.  I've searched 
as much as I know how but can't find anything regarding recipes.  Could you help?

Thank you, 

Hi Sherry,

Sorry, I had no success with a recipe. I found this, which might be a description of the sandwich:

"If I remember correctly one was almost like a Philly Cheese, on a hero bun, but also had fried onions, tomatoes, maybe green pepper strips and a special sauce?"

Eddie Leonard was a flyweight boxing champion from Maryland in the 1920s.


Hungarian Pepper Dish

----- Original Message ----- 
From: Danielle 
Sent: Sunday, June 26, 2011 11:48 AM
Subject: Hungarian Dish

I am looking for a recipe of Hungarian sort. It consisted of cooking down five different 
types of peppers. I can not remember if there were onions and tomato's added after. Then 
served over noodles. I also believe they used paprika in it. I just remember the peppers 
and they weren't the green or yellow bells.
I have searched everywhere, and no result. I would appreciate if you could find it.


Hi Danielle,

Sorry, I had no success - the information is too scanty. You can try searching the recipes on the Hungarian recipe pages linked here:

Hungarian Recipes


----- Original Message ----- 
From: Danielle 
Sent: Sunday, June 26, 2011 2:32 PM
Subject: Re: Hungarian Dish

I actually found it so thanks anyway. It's called Lesco if anyone ever wants to know.

Hi Danielle,

Do you mean "lecso", rather than "lesco"? I didn't consider that dish because it didn't have 5 kinds of peppers. I believe that's what threw me off track in my search. Did you find a recipe with 5 kinds of peppers in it? Or did you just find the one that just gave 5 possible choices of peppers to use...

Please send me the url of the site you found that has the recipe that you wanted. This type of feedback helps me to refine future searches.




I found the recipe on one of your links for World Recipes under the Hungarian title. 
I thought it was five kinds, but it just has three. I think they just used two other 
sweet peppers other than bells along with the banana peppers.: 
[June Meyers Authentic Lecso Recipe] Thanks for spending the time looking. I will create the dish and use a variety of peppers and if it works I will post it to you if you would like. Danielle

Ok. Thanks, Danielle.



"Lecso" is originally a Serbian dish rather than a Hungarian one, or so it seems. Once I knew the name of the dish and that I was not looking for a dish with 5 different kinds of peppers in it, then I found numerous recipes:

June's Hungarian Recipes


Commonly, banana peppers are used in this dish. Bell peppers don't work well in it. Other peppers may be added for extra flavor.


Hi, Phaed,

I found something you might enjoy.  It’s from Susan Derecskey’s “The Hungarian Cookbook”. 
I ran across it in the bookstore and was ‘smitten’; it’s really interesting.  Here are 
her lecso comments and recipe:

Green Peppers and Tomato Stew

Lecso is one of the commonplace staples of the Hungarian kitchen:  green peppers and 
tomatoes cooked together with bacon and a pinch of paprika.  It can serve as a vegetable 
side dish, or if sausages or frankfurters are added, a quick soup-stew.  In Hungary it 
is canned at home to be used as a substitute for fresh peppers and tomatoes during the 
barren winter months.  The best lecso is, of course, made from garden fresh vegetables:
the light green (Italian) peppers and vine-ripened tomatoes. 
Canned tomatoes may be substituted: 
Two one-pound can of peeled whole tomatoes will yield a little more than a pound of fruit. 
Green bell peppers are too tough for this dish.

1 lb green Italian peppers
1 lb tomatoes
1/2 c, 2 ounces, diced, smoked bacon
2 tablespoons bacon fat
1 medium onion, finely chopped
1 teaspoon paprika
1/2 lb smoked sausage or frankfurters, optional

Core the green (Italian) peppers and slice them lengthwise  into ½-inch strips. 
Core and quarter the tomatoes.  If they are fresh, scald them first to remove the 
skins.  Slowly cook the bacon in a 9-inch skillet until it starts to render fat. 
Add the additional fat, and sauté the chopped onion.  When it starts to wilt, 
sprinkle with paprika and cook for 2-3 minutes.Stir in the green pepper strips and 
the tomatoes and salt.  Cover and simmer gently, stirring occasionally, for about 
30 min, or until the peppers are tender.  If sausage or frankfurters are to be added, 
slice them 1/4-inch thick and stir them in after the lecso has been cooking for 20 minutes. 
Taste before serving: more salt may be needed.

And that’s it.
Just typing this has made me hungry for Italian sausages cooked with green peppers 
and onion,and served on a toasted roll with a little marinara sauce and some mozzarella 
cheese melted on top.  J
It’s always fun ‘visiting you’.



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