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Orange Strata

  ----- Original Message ----- 
  From: Susan 
  Sent: Saturday, August 29, 2009 11:05 AM
  Subject: orange strata


Back in 1998 I happened to find in a newspaper a recipe for breakfast strata - 
made with orange juice, eggs, half and half or cream, stale bread and sugar.
(No sausage.) It is a sweet rather than savory strata. Everyone loved it. 
You let it set up overnight (I think) and then bake it.  I've not been able 
to find the recipe, but it may have come from the Denver Post.   Can you help?



Hello Susan,

This is the closest that I can find tyo your description.


  Orange strata with cranberries and walnuts

  12oz cream cheese, at room temperature
  1 1/2tsp grated orange zest
  9 large eggs
  3C half&half
  2Tbsp sugar
  2tsp vanilla extract
  12-14 slices white sandwich bread
  1C dried cranberries
  1/2C chopped walnuts
  1C orange marmalade
  1/4C orange juice

Combine cream cheese and orange zest in a medium bowl and beat with a mixer. 
Add eggs one at a time to form a lumpy batter. beat in half and half and sugar 
and vanilla. Batter will still be lumpy, so don't worry. Spray a 13x9 inch baking 
dish with cooking spray. Line bottom of baking dish with 6 slices of bread. If 
necessary, cut strips to fill any gaps. Pour 1C egg mixture over the bread, then 
sprinkle with 1/2C cranberries. Make another layer of bread, cutting strips to fill 
any spaces. Slowly pour remaining egg mixture over the top. Cover strata and let 
stand for half an hour. Preheat oven to 325. Uncover the strata and sprinkle the 
remaining cranberries and the walnuts over the top. Lightly press them into the bread. 
Bake until strata is set and puffy, 35-40 minutes. Meanwhile, warm the marmalade and 
orange juice in a small saucepan. When strata is done, remove it from the oven and 
allow it to stand for 10 minutes. Serve it with the warm orange sauce mixture. 
(This strata can also be prepared ahead. After assembling, cover and refrigerate 
overnight. Add 5-10 minutes to the cooking time.

Piccadilly Fish & Chips

  ----- Original Message ----- 
  From: Anne
  Sent: Sunday, August 30, 2009 1:03 PM
  Subject: Fish and chips

I am looking for a recipe for Fish and Chips. There used to be a Piccadilly Fish 
and Chips restaurant in Sugarhouse Utah. The chips were not potatoes sliced up. 
They were more like mashed potatoes battered and fried and shaped like small 
circular blobs. That is what we are looking for. There are many recipes for 
Fish and Chips but it's this particular type of Chips we are looking for.
Thanks, Anne 

Hello Anne,

Sorry, I cannot find any copycat recipes for Piccadilly Fish & Chips. There are some fish & chips recipes on the web, for "Authentic English style fish & chips", "Arthur Treacher's Fish & Chips", "H Salt Fish & Chips", and others, but all of them call for sliced potato style chips, not chips made from mashed potatoes. I also looked for just "chips" recipes and "french fry" recipes made with mashed potatoes, having no success at all.


Piccadilly Fish and Chips 

If I remember correctly "Piccadilly Fish and Chips" was a small chain of about 
10 stores in Utah. You had the option of ordering “Potato Croquettes” in place 
of chips. There are many recipes for a large variety of potato croquettes on the 

Timm in Oregon

Floating Islands

  ----- Original Message ----- 
  From: MaryAnn 
  Sent: Sunday, August 30, 2009 9:07 PM
  Subject: 2 recipes that I need if you have!

I also have on my request list a recipe for Floating Island.  When I was a child, 
I thought I was just very lucky for Mama to prepare this age-old custard drink. 
As I say, it was a custard drink; and Mama would whip egg whites and fold them in. 
She would not let them mix with the custard because the egg whites had to have the 
illusion of being the little islands; thus "Floating Island".  Then she would take 
this custard drink and serve it hot in oven-proof glasses with a dash of nutmeg on top. 
I hope you have a really good recipe for it. 


Hello Maryann,

Please send individual requests in separate e-mails. You may send as many as you like, but send each in a separate e-mail, please.

Maryann, I found lots of recipes for "floating islands", but in most of them the egg whites are not cooked. I don't send out recipes with raw eggs because of the danger of food poisoning. There is a recipe here in which the egg white "islands" are poached:

Floating Islands


Schrafft's Fish Cakes

  ----- Original Message ----- 
  From: virginia 
  Sent: Tuesday, September 01, 2009 2:15 PM
  Subject: Schraffts Fishcake recipe

I just discovered your site. I have been searching for a fishcake recipe....they were 
made at Schraffts Restaurant in Boston,Ma.......I recall they were crispy/fried and 
served with what looked like a tomato soup sauce....or at least the color that would 
be....when you add the milk.

I worked there as a teenager but loved their food especially these fishcakes....Hopefully
you can find the recipe...I just bought a book "When Everbody ate at Schraffts" sadly 
the recipe was not included....I'd really love to have them again.

Thanks for your efforts

Hi Virginia,

Wish I could help, but I had no success locating this one.


Jerusalem Chicken

  ----- Original Message ----- 
  From: Raylene 
  Sent: Sunday, August 30, 2009 11:20 AM
  Subject: Jerusalem Chicken

  I had a wonderful recipe for "Jerusalem Chicken" that I lost in Hurricane Ike. 
(3 1/2 feet of water in my home).  It was supposed to be lo-cal, but not sure. 
I remember it had chicken, okra, onions and possible tomatoes.  It was served in 
an electric skillet, but may have been cooked otherwise and just put in skillet 
to keep warm.  Sure hope you can locate it for me!!

Hello Raylene,

"Jerusalem Chicken", at least the traditional dish with that name, is made with artichoke hearts, not okra. I cannot find any "Jerusalem Chicken" or "Chicken Jerusalem" recipes that call for okra. Chicken, onions, tomatoes, and okra sounds more like "Chicken Creole", as in the recipe below.


  Chicken  Creole

  3 lb. broiler-fryer chicken
  1 can (8 oz.) stewed tomatoes
  1 can (8 oz.) tomato sauce
  2 med. onions, chopped
  1 clove garlic, finely chopped
  1 tsp. salt
  1/2 tsp. ground thyme
  1/2 tsp. red pepper sauce
  1 pkg. (10 oz.) frozen whole okra
  3 1/2 c. hot cooked rice

  Cut chicken into pieces. Cut breast half into halves. Mix all ingredients, except 
okra and rice, in 3 quart microwave-able casserole. Cover and microwave on high 
(100 percent) 20 minutes. Stir in okra. Cover and microwave until chicken is done 
and okra is tender, 10 to 15 minutes. Serve over rice. 


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