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2011

TODAY's CASES:

4 in 1 Chicken

----- Original Message ----- 
From: Ayla 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, August 10, 2011 8:04 PM
Subject: Lost Four in One Chicken Recipe?

Hi! My mom has been looking for years for a 4 in 1 chicken recipe. 
Apparently, the idea was that you could make a bunch of chicken, 
and then prep for four meals at once. Here's all the information 
I could extract from my mom-

-It had a Chicken Pot Pie recipe, a Chicken Noodle Soup recipe, POSSIBLY 
a mexican recipe, and one that we can't remember.
-It came from either Women's Day Magazine, or Family Circle Magazine 
most likely Family Circle). The issue was either in 1997 or 1998.

That's really all I could get :( Sorry if it's enough, and thanks for helping!

-Ayla

Hello Ayla,

The only 4 in 1 chicken recipe that I can find is here:

Modest Bounty

Phaed

Hello Uncle Phaedrus,

I checked your site this AM (as I do Daily - Love your site) and found that the request 
for the 4 in 1 Chicken recipes sounded very familiar. My wife had a subscription to 
Working Mother magazine in the 1990's and there was one issue that had make ahead meals 
that were based on a large batch of tomato sauce and also chicken. I checked and found 
the issue in our cookbook cabinet and I think this is what Ayla was looking for. 
The recipes are attached. 

Hope this helps!

Keep up the great work you do with your site!!!!

Best Regards,
Tom 

Four Chicken Favorites
From Working Mother October 1996 - Freeze Ahead Family Meals by Jody Weatherstone


Master Recipe for Roast Chicken and Garlic
Use leftover roasted garlic puree to spread on toasted bread or stir into soups or sauces. 
It will keep for two weeks in the refrigerator.

2 whole chickens (about 6 lbs. each)
2 tsp. salt
1 tsp. black pepper
8 large heads garlic
1 Tbsp. Olive oil

1. Preheat oven to 450F. Rinse out chickens; pat dry. Trim off excess fat at tail and neck ends. 
Season cavity and outside of chicken with salt and pepper; place breast side down on racks in 
2 roasting pans or 1 extra-large roasting pan.
2. Rub garlic heads with oil and place in pan alongside chickens. (if using an extra-large 
roasting pan, place garlic in a separate small baking pan.) Roast chickens and garlic 1 hour 
and 10 minutes, until juices run clear when thigh is pierced with a fork.
3. When cool, separate garlic into cloves; squeeze pulp out of each clove into a small bowl. 
Mash with a fork. Remove meat from chicken and shred; discard skin and bones.
Makes about 1 cup of garlic puree and 13 cups of chicken meat.

Old-Fashioned Chicken Potpie

3 Tbsp. Butter
3 large shallots, minced
3 Tbsp. Flour
1 tsp. dried sage
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1 cup reduced-sodium chicken broth
1 cup whole milk
1 1/2 cups baby carrots, halved lengthwise
3 cups Master Roast Chicken Meat
1 pkg. (10 oz.) mushrooms, quartered
1 cup frozen peas
1 pkg. (7 1/2 oz.) corn-bread mix

1. Line a 2 quart casserole with foil, leaving enough overhang on all sides to cover food 
and seal foil.
2. Melt butter in a large, deep skillet over medium-low heat. Add shallots; cook 4 minutes. 
Stir in flour, sage, thyme, salt and pepper. Increase heat; add chicken broth and milk. 
Bring to a boil, stirring to break up any lumps of flour. Add carrots; cook 5 minutes. 
Add chicken, mushrooms, and peas; cook 5 minutes. Pour into prepared pan. Let cool before 
freezing.

Freezing plan: Use foil overhang to cover food and seal airtight. Freeze potpie until solid. 
Remove pan; return foil package to freezer.

Dinner plan: Peel foil from potpie; place back into baking pan. Defrost for 2 days in the 
refrigerator, or in microwave. Preheat oven to 350F. Prepare corn bread according to package 
directions. Let batter stand 5 minutes; pour over top of casserole. Bake, uncovered, 50 minutes, 
or until top is golden brown and filling is hot and bubbly.
Makes 6 to 8 servings. Per serving: 312 cal, 25 g protein, 12 g fat, 27 g carbohydrate, 
82 mg cholesterol, 897 mg sodium.

Chicken Divan

2 bags (8-oz. size) fresh broccoli florets and 1 bag cauliflower florets
4 Tbsp. (1/2 stick) butter
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
1 cup whole milk
1 cup (4 oz.) shredded cheddar cheese
2 Tbsp. dry sherry
1 tsp. salt
1/2 tsp. black pepper
pinch nutmeg
3 cups Master Roast Chicken Meat
1/2 cup plain bread crumbs
 
1. Line a 9 by 13 inch baking pan or two loaf pans with foil, leaving enough over-hang 
on all sides to cover food and seal foil. Butter foil.
2. In a large saucepan, steam broccoli and cauliflower 4 minutes, until just tender. 
Arrange in bottom of prepared baking pan.
3. Melt butter in medium saucepan over medium heat. Add flour; cook 2 minutes, until 
light brown, stirring constantly with a whisk or fork. Whisk in broth and milk; cook 
5 minutes, or until sauce thickens, stirring frequently. Remove from heat; stir in 
1/4 cup of cheese. Add sherry, salt, pepper and nutmeg.
4. Pour 1/2 of the sauce over broccoli and cauliflower. Sprinkle chicken over sauce. 
Top with remaining sauce, then remaining cheese and bread crumbs.
Let cool completely before freezing.

Freezing plan: Use foil overhang to cover food and seal airtight. Freeze divan until solid. 
Remove pan; return foil package to freezer.(May also be frozen and baked in two 8-by-8 
baking pans for smaller dinners.)
Dinner plan: Peel foil from divan; place into baking pan. Defrost for 2 days in refrigerator, 
or in microwave. Preheat oven to 350F. Bake 30 minutes, uncovered, or until heated through, 
(baking time will vary with size of pan used.)
Makes 6 to 8 servings. Per serving: 326 cal,28 g protein, 17 g fat, 16 g carbohydrate, 
91 mg cholesterol, 856 g sodium.

Chicken Enchiladas

1 can (15 oz) black beans, rinsed and drained
3 cups Master Roast Chicken Meat
2 Tbsp chopped fresh cilantro
2 cups shredded jalapeno Jack or Monterey Jack cheese
1 jar (about 10 1/2  oz) prepared salsa
2 Tbsp olive oil
8 large flour tortillas

1. Line a 9-by-13 baking pan with foil, leaving enough overhang to cover food and seal foil. 
In a mixing bowl, combine beans, chicken, cilantro, 1/2 of the cheese, and 1/2 of the salsa.
2. Rub 1 side of each tortilla with oil; flip over and fill with 1/2 cup of chicken mixture. 
Roll up; place seam side down in prepared pan. Sprinkle remaining cheese over all enchiladas. 
(Refrigerate remaining salsa for serving.)

Freezing plan: Use foil overhang to cover food and seal airtight. Freeze enchiladas until solid. 
Remove pan; return foil package to freezer. (May also be wrapped and frozen individually for 
single-serve dinners.)

Dinner plan: Pell foil from enchiladas; place back into baking pan. Defrost for 2 days in the 
refrigerator; or in microwave. Preheat oven to 350F. Cover pan loosely with foil; bake 20 minutes. 
Remove foil; bake 15 minutes more, or until heated through. (Baking time will vary with number 
of enchiladas.) Spoon remaining salsa over top of enchiladas.
Makes 8 enchiladas. Per enchilada: 391 cal, 29 g protein, 17 g fat, 28 g carbohydrate, 
70 mg cholesterol, 963 mg sodium.

Tuscan Chicken and White Bean Stew

1/2 cup Roasted Garlic Puree
4 cans (15 oz) cannellini or Great Northern beans, drained and rinsed
2 cans (13.75 oz) reduced sodium chicken broth
1/4 lb pancetta or bacon, diced
1 cup thinly sliced baby carrots
2 large shallots, minced
1/2 cup white wine or water
1 Tbsp chopped fresh rosemary or 2 tsp dried
4 cups Master Roast Chicken Meat
1/2 tsp salt
1/2 tsp black pepper

1. In blender; puree garlic with 2 cups of the beans and 1 cup of the chicken broth; 
set aside.
2. In 5-quart pot over medium heat, cook pancetta 4 minutes until browned, stirring often. 
Add carrots and shallots; cook 2 minutes longer; stirring. Add wine and rosemary; bring 
to a boil and simmer; uncovered, 3 minutes. Stir in pureed bean mixture, remaining broth, 
remaining whole beans and chicken. Increase heat to medium-high. Bring to a boil; simmer, 
uncovered, 5 minutes. Stir in salt and pepper. Let cool before freezing.

Freezing plan: Freeze in any size plastic container for single-serve or family dinners.

Dinner plan: Defrost for 2 days in the refrigerator; or in microwave. Reheat in microwave 
or transfer to sauce pan and simmer gently over low heat until heated through.
Makes 6 to 8 servings. Per serving: 395 cal, 42 g protein, 11 g fat, 41 g carbohydrate, 
73 mg cholesterol, 793 mg sodium.

Pink Rose Pastry Shop

----- Original Message ----- 
From: Theresa 
To: 'phaedrus@hungrybrowser.com' 
Sent: Wednesday, August 10, 2011 4:27 PM
Subject: Pink Rose pastry Shop Banana Cream Pie

Dear Uncle Phaedrus,

I ran across a Pastry Shoppe in Philadelphia around the 4th and Bainbridge area 
called The Pink Rose Pastry Shop and Café.  They had the best Banana Cream Pie 

I have ever had.  They are now closed and I would love to try making that pie. 
Do you have any info on the recipe? If not that, they also had great lemon squares - 
really creamy lemon, they were the best!

Thanks,

Theresa

Hi Theresa,

Sorry, I had no success. Those recipes do not appear to be available.

Phaed


Buttermilk Suckers

----- Original Message ----- 
From: Mikki 
To: phaedrus@hungrybrowser.com 
Sent: Friday, August 12, 2011 4:25 AM
Subject: Apple Sauce Cake with Dates and Nuts

Dear Uncle Phaed,

I have just discovered your site and am very excited.  Have already found 
several recipes that I have been looking for.

Have read that someone is looking for an "old" recipe for the above cake. 
I have an old recipe book called "The Settlement Cookbook" which
contains such a recipe - hope it is what she is looking for.

I also have a request - as a child we used to buy "buttermilk suckers" in 
South Africa, or as they are perhaps known as 'lollipops" in America.
Have looked all over for a recipe but cannot find one.    Are you able to help?

With many thanks
Sincerely,
Mikki 

Hi Mikki,

The requester was looking for a specific applesauce cake recipe from the "Household Searchlight" cookbook. I don't know if yours from "The Settlement Cookbook" would be the same.

I did a search on "buttermilk suckers", but all I found was a couple of mentions of them, both related to Africa and the UK - no description or ingredients or recipe. We may not have these in the U.S. under any name. "Lollipops" are a form of hard candy on a stick. I've never seen any form of lollipop with buttermilk. See these pages on my site:

Lollipops/hard candy

Lollipops/hard candy

Phaed

My search term was just "buttermilk candy" as "buttermilk boiled sweets" turned up 
the South African Kools buttermilk.

Maybe a bit like the caramel where you boil the evaporated milk in the can...

I suppose you could put a stick in it and make lollies.

http://www.grouprecipes.com/45104/buttermilk-candy.html
and
http://www.food.com/recipe/buttermilk-candy-42408

Romeo Salta Cannoli

----- Original Message ----- 
From: Ellen 
To: phaedrus@hungrybrowser.com 
Sent: Monday, August 15, 2011 7:19 AM
Subject: Romeo Salta cannoli recipe please

My other half still remembers Romeo Salta's cannoli. It's not in 
"Pleasures of Italian Cooking". Could you find it please? Thanks!

Ellen 

Hi Ellen,

Sorry, I had no success with this. I'll post the request on my site - perhaps one of my readers can help.

Phaed


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