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Coronation Chicken

On 29 Aug 2006 at 15:59, Maurice wrote:

> My late wife made a cold picnic dish which was introduced here in the
> 1950's to commemorate the coronation of the Queen . It was/is called
> "Coronation Chicken", or at least that is what she called it. It had a
> mild curry sauce; sorry, I don't know what else went into it apart
> from the diced cooked chicken. I have searched all her recipe books
> without success and spent most of today searching the web with, again,
> no success. Can you find it for me please. I thought I would be able
> to find the recipe without any trouble as I am hoping to have it this
> coming weekend but now probably not. If you can help I would be most
> grateful.
> Many thanks
> Maurice 

Hello Maurice,

See below.


Coronation  Chicken

6 chicken breast halves, cooked and cubed
2 tbsp. olive oil
1 sm. onion, chopped
1 tbsp. curry powder
1/2 c. chicken stock
1 tsp. tomato paste
Juice of 1/2 a lemon
2 tbsp. apricot jam
1 c. mayonnaise
3 tbsp. heavy cream

  Heat oil in a saucepan.  Add the onion.  Cover and fry gently for 5 minutes 
  until the onion is soft.  Stir in curry powder and cook for a further 2 minutes 
  to bring out the flavor.  Stir in the stock, tomato paste, lemon juice, and jam.
  Stir until boiling; continue cooking until mixture thickens.  Allow to cool
  slightly and then add mayonnaise and cream.  Arrange chicken pieces in a serving
  dish and spoon the sauce over.  Serve immediately over hot, cooked rice. 
  Serves 6.
Coronation  Chicken

Cold, cooked chicken breast, carved in thin slices
1 tbsp. olive oil
2 onions, finely chopped
1 tsp. curry powder
1 tsp. tomato puree
2 glasses red wine
2 slices lemon
1 1/2 tbsp. apricot puree or jam
3/4 pt. mayonnaise
3 tbsp. lightly whipped cream
1 bay leaf
Salt, pepper, sugar

 Heat oil, add onion and cook 5 minutes. Add curry powder, the tomato puree, 
 wine and bay leaf.  Bring to a boil. Add salt and pepper to taste, a pinch 
 of sugar, and lemon slices. Simmer uncovered 10 minutes.  Strain and cool. 
 Alternately add mayonnaise and apricot puree.  Finish with whipped cream. 
 About 1 hour before serving, spoon sauce over chicken. Garnish with cantaloupe 
 or grapes. Serves 4.

Puffy Tacos

Hi there,
Here is the best puffy taco recipe ever! Bobby Flay did a Tex-Mex special on 
the Food Networks "Food Nation" a couple of years ago and the recipe is now 
posted on their database.
As a San Antonio native, I can vouch for the authenticity of this recipe;  
in-fact, I make this version and trust me, it is exactly like those you'll find  
all over town.
Puffy Tacos

Happy eating!

Black Walnut Candy

A little late but if you get another request.....

Black Walnut Candy
 Recipe By     : Mrs. Carl B. Hall, Jr.
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candy
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           sugar
    1      cup           water
    1      teaspoon      salt
    1      cup           shelled black walnuts
    1      pinch         salt
      1/2  teaspoon      rum extract
 Cook sugar and water until it barely threads (235) and let stand until
 bubbles leave.  Add 1 tsp. salt and beat until cloudy.  Add walnuts and
 rum extract and beat until fairly stiff.  Pour onto board, let set, and
 break into pieces.

Cracker Barrel Baby Carrots

On 30 Aug 2006 at 14:59, Susie wrote:

> I searched your site which by the way is terrific but I didn't find a
> recipe for this. Cracker Barrel has baby carrots that are not quite
> candied but are a little sweet. I love these carrots. Can you find it?
> Susie 

Hello Susie,

See below.


Cracker Barrel's Baby Carrots (Copycat) 
2 lbs fresh baby carrots
1 t salt
1 T sugar
2 T margarine
Rinse carrots and place in a 2-quart sauce pan. Pour enough water in sauce pan 
to just cover the top of the carrots. Cover carrots with a lid, place on medium 
heat and bring to a boil. Turn heat to low and simmer for 30 to 45 minutes until 
the carrots are tender when pricked with a fork. When carrots start to become 
tender pour half of the water off carrots and add salt, sugar and margarine. 
Place lid on pan and cook until completely tender but not mushy. More salt may 
be added if needed. 
You might want to substitute brown sugar, and a dash of nutmeg will do 
wonders. This recipe yields 4 to 6 servings.

Some Dominican Republic Recipes

Dominican Republic recipes:

Caribbean Choice
Coconut grouper and corn pudding


Dominican Cooking
Lots of recipes, including bone soup and shrimp stew


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