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Chicken Al Capone

----- Original Message ----- 
From: Gail 
Sent: Monday, August 16, 2010 5:02 PM
Subject: seafood stuffed chicken breast

Phaedrus, a long time ago there was a restaurant off McDowell road in 
south Jackson,MS. The restaurant was simply Mario's. I think Mario was 
an italian/egyptian. He made the best ever Alfredo sauce. What I'm 
looking for is the chicken Al Capone. It was a chicken breast with a 
seafood stuffing in a light butter cream sauce served with pasta. Mario 
was in real bad health and closed. Sometime later his brother opened a 
Mario's in Clinton, MS but it's just not the same and the stuffed chicken, 
among other things, is not on the menu. Please try to find the recipe. 
I asked but the wait staff was not very friendly. 
Thanks, Gail

Hi Gail,

I found only one mention on the Internet of a Mario's on McDowell Road Extended in Jackson, MS. I found no menus and no recipes at all, and no recipes for "chicken al capone" that were a chicken breast stuffed with seafood.

However, there is a dish called "Pollo Alla Granchio" that is a chicken breast stuffed with crab and shrimp in a cream sauce and is served with pasta. There is a possibility that "chicken al capone" was Mario's re-named personal version of this dish. Below is a recipe. If it's not exactly right, you might experiment with it a bit to get it closer to Mario's chicken al capone as you remember it.


Pollo Alla Granchio (Seafood Stuffed Chicken Breast)


1/2 lb Crabmeat  
1/2 lb Shrimp  
1 c Parmesan cheese -- grated  
1 tb Oregano -- crushed  
1 tb Marjoram -- crushed  
1 c Bechamel cream -- divided  
1 tb Salt  
1 tb Pepper  
1 ts Crushed garlic -- divided  
5    Chicken breast -- 8 ounces each
1/2 c Butter  
1 c Heavy cream  
1/2 c Chicken stock  
1 ts Cracked black pepper  
1/4 c Green onion  

In large bowl, mix crabmeat, shrimp, Parmesan cheese, oregano, marjoram, 
1/2 cup bechamel cream, salt, pepper and 1/2 teaspoon garlic. Pound chicken 
breasts until 1/4 inch thick. Spread stuffing over chicken; then roll breasts, 
securing with a wood pick. Saute chicken in butter until golden brown. Discard 
excess oil. Add heavy cream, 1/2 tsp garlic, chicken stock, cracked pepper, 
green onions and 1/2 cup bechamel cream. Simmer until sauce thickens. 
Serve with pasta.

Lobster Mac & Cheese

----- Original Message ----- 
From: daphne 
Sent: Tuesday, August 17, 2010 8:44 PM
Subject: Lobster mac and cheese

I would also like a recipe for lobster mac and cheese. But i do not want the 
low fat version like the one they serve in park city. My purpose is to make 
this for special occasions. I know that it must have lobster, cream and some 
type of pasta other than that i am not sure of the ingredients. My husband had 
it at one point in New orleans in a restaurant. Thanks


Hi Daphne,

See these sites for lobster mac 'n cheese recipes:

Food Network

Gourmet Foodie Blog

Group Recipes

San Diego Restaurants


Date Nut Bars

----- Original Message ----- 
From: Caryn 
Sent: Tuesday, August 17, 2010 8:57 PM
Subject: a long lost recipe that I crave!

About 40 years ago I came across a recipe on a Bisquick box that I used 
for many years. I have sinced misplaced it and miss it a lot. It is called 
Walnut Date Bars. Ingredients are Bisquik, butter, sugar, walnuts (or pecans), 
and chopped dates. Maybe I am forgetting an item or two. Bars are rolled in 
powdered sugar after baking. Simple and very delicious. Can you help?
Thanks so much,

Hi Caryn,

I cannot find a recipe for "walnut date bars" that calls for Bisquick.

I did find a recipe for "date walnut bars" that calls for Bisquick. See the second recipe below.

However, the first recipe below, called simply "date nut bars", seems to fit your description better.


Date Nut Bars 

1/4 c. butter
1 1/2 c. Bisquick
1 egg
1/2 c. nuts (pecans or walnuts)
3/4 c. sugar
1 c. chopped dates

Mix butter, sugar and eggs. Stir in Bisquick, nuts and dates. Bake in 8 inch 
baking dish (well greased) at 350 degrees for 25 minutes. Check doneness with 
a toothpick. Cool 1 hour then cut into bars. Roll in powdered sugar. 
YES!!! This is the recipe! It was the egg that was missing. Thank you so much. 
I don't know how you do it, but I am appreciative and very impressed. When I 
looked on the BC website, I could not find it. You are my new go-to man!
BTW, you can substitute for the dates 1/2 c dark raisins plus 1/2 c golden raisins.
Date-Walnut Bars


1 3/4 c  Bisquick baking mix
1 c  Chopped walnuts
3    Eggs
2/3 c  Margarine or butter-softened
1 tb Vanilla
1 cn Sweetened condensed milk-(14 oz.)
8 oz Chopped dates
Browned Butter Frosting; See-recipe

Heat oven to 350 degrees.
Grease jelly roll pan, 15 1/2x10 1/2x 1 inch.
Mix all ingredients except Browned Butter Frosting until well blended.
Spread in pan.
Bake until wooden pick inserted in center comes out clean, 25 to 30
Cool; spread with frosting.
Cut into bars, about 1 3/4" x 1 1/4".

Makes 64 bars.
Browned Butter Frosting 

1/3 c. butter
3 c. powdered sugar
1 1/2 tsp. vanilla
2 tbsp. milk

Heat 1/3 cup butter in saucepan over medium heat until delicate brown; remove 
from heat. Stir in 3 cups powdered sugar, 1 1/2 teaspoon vanilla and 2 tablespoons 
milk. Beat until frosting is smooth and spreadable.  

Creamed Sauerkraut

----- Original Message ----- 
From: Hank 
Sent: Friday, August 20, 2010 3:25 PM
Subject: Creamed Sauerkraut

Dear Phaedrus,

Years ago when I lived in So. Calif. an old German friend of mine uses to make 
"creamed sauerkraut" that was out of this world.  Unfortunately she never passed 
it on.  When I would arrive for dinner, she already had everything prepared so 
I was never able to look over her shoulder.  Have you ever heard of this recipe? 
I would appreciate anything that you can come up with.



Hello Hank,

See below and here:

Creamed Sauerkraut


Creamed Sauerkraut 

1 large can sauerkraut
1 can ( 10 1/2 oz size) mushroom soup
1 tablespoon crushed caraway seeds
1 teaspoon white pepper
1/2 cup chopped onion
2 teaspoons chicken bouillon
1 teaspoon oil
1/2 cup water

Open and drain kraut. Rinse well. 
Sautee onions until almost golden. 
Add everything except the soup. Simmer for half an hour with the lid on. 
Add the soup and stir until everything is coated. Simmer another 15-20 min. 
without the lid. Serve hot.
German Creamed Canned Sauerkraut

Enough for 4 persons

1 large onion
1 dessert spoon oil
800g Sauerkraut (from the can)
100ml dry white wine
400ml vegetable broth
1 thick slice of cooked ham
5 black peppercorns
2 juniper berries, lightly squeezed
1 bay leaf
2 dessert spoons of apple puree or compote
1 dessert spoon butter
cayenne pepper

Peel the onion and chop finely. Heat the oil in a pan and fry the onion 
gently until clear and glassy. Add the Sauerkraut and heat through. Add the 
white wine and simmer until all the wine is soaked in.
Add the broth and the chopped ham and let it stew for 45 minutes over a low 
heat. Meanwhile put all the herbs in a muslin bag and tie securely. After 
half an hour cooking time add the herb sack and the apple puree.
After the remaining 15 minutes, remove the herb sack. Add 50g cream and 
3 dessert spoons of butter and mix well.
Creamed Sauerkraut

2 pound bag sauerkraut
1 pound lean bacon
1-1/4 tablespoons caraway seed
4 medium white potatoes 

Put sauerkraut in a 6 to 8-quart stainless steel pan with enough water 
to cover sauerkraut. Sprinkle caraway seed over sauerkraut. Cook over 
low heat for 2 hours, keeping sauerkraut covers with water and pot 
covered with lid.

While sauerkraut is cooking, dice bacon and cook over low heat until crisp.

After sauerkraut has cooked, add bacon and fat; simmer for 30 minutes.

Grate potatoes fine and add to sauerkraut slowly, always stirring 
(add more water if too thick). Set aside and cool. Refrigerate overnight.
Creamed Sauerkraut
Servings: 8 

1 quart homemade sauerkraut
2 pints heavy cream
2 pints water
salt & pepper to taste
1/3 cup flour
1 cup water

Cook kraut in the 2 pints of water for 1/2 hour. 
Pour in cream and heat to boiling, then turn down so cream does not boil.
Mix flour with 1 cup water making a slurry, pour into the kraut and cook 
slowly until thickened

Old Keys Sour Sauce

From: jax
Subject: Recipe
Date: Wednesday, August 18, 2010 5:15 PM

Old Sour 
old time Florida Keys Recipe.

2 cups lime juice
1 Tblsp salt

Strain the juice thru cheesecloth in a funnel into a clean bottle. Add salt,shake 
the bottle and tie a squeeze of clean cloth over the top of the bottle. Let the 
sauce age in dark cupboard for 6-8 weeks. It should have an acid salty flavor with 
the bite on the tongue.Cork the bottle and sauce keeps indefinitely. There is no 
need to refrigerate,the sauce,and the older it gets,the better. Can be splashed on 

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