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Chicken Bechamel

----- Original Message -----
From: Cathy
To:  phaedrus
Sent: Wednesday, October 30, 2002 5:29 PM
Subject: No Subject

> Dear Phaedrus
> I'm looking for two recipes. One was in a Redbook magazine 
> years ago under their Quick Hit series. It was called spicy 
> beef pies and it was made with sliced beef, carrots, onions 
> and Dijon mustard. Then it was put in puff pastry shells made 
> into pasties. It was great.
> The second one I've had no luck finding was (I'm not sure of 
> the spelling) Chicken bechandal. That became popular at around 
> the same time as chicken Francaise.
> Thanks for your help.
> Cathy 

Hello Cathy,

That's a couple of tough recipes. "Chicken bechandal" doesn't ring a bell and it doesn't come up on the Internet, either. The only thing that I can think of that's remotely like "bechandal" is "chicken bechamel". There's a recipe for that below.

As for the spicy beef pies, I could not find anything at all with that name or with those exact ingredients. Below are a couple of beef/puff pastry recipes along similar lines that might strike your fancy.


Chicken Bechamel In Potato Patty Cases Recipe

1 1/3 cups of cold, cooked chicken in cubes 
1/2 cup of chicken broth
1/2 cup of cream
2 tablespoonfuls of butter 
3 cups of well-seasoned mashed potato
2 tablespoonfuls of flour 
1/4 teaspoonful of salt 
1 yolk of egg
1/4 teaspoonful of paprika

Make a sauce of the butter, flour, seasonings and liquid, 
add the chicken and heat over hot water. The potato should 
be just moist enough to flow through a tube easily. On a 
buttered baking sheet spread rounds of potato half an inch 
thick and nearly three inches across. Put the rest of the
potato in a pastry bag and with star tube pipe potato on to 
the rounds, as if building a burr basket. Brush over the cases 
thus formed with the egg, and set into the oven, to make hot 
and brown the edges. Remove with a spatula or broad knife to 
plates, fill the open space in the centers with the chicken 
preparation and serve.
Smoked  Beef  Dijon

 Ingredients :
 1 (8 oz.) Philadelphia cream cheese
 1/2 c. milk
 1 tbsp. Dijon mustard
 1 tbsp. Kraft prepared horseradish
 1 (4 oz.) pkg. smoked sliced beef, chopped
 1 (7 oz.) pkg. frozen puff pastry shells, baked

 Preparation :
   In saucepan combine cream cheese, milk, mustard and 
   horseradish. Stir over low heat until smooth.  Stir 
   in beef.  Serve in pastry shells.  
   This makes 6 servings.
 Roast  Beef  With  Mushrooms  In  Wine  Sauce

 Ingredients :
 1 1/2 lbs. rare roast beef, cut into 1/2" strips
 1 lb. fresh mushrooms, sliced
 3 shallots or 1 sm. red onion, finely chopped
 3 tbsp. butter or margarine
 1/2 c. port or marsala wine
 1/2 tsp. Dijon msutard
 Salt & fresh ground pepper to taste
 1 (10 oz.) pkg. Pepperidge Farm frozen puff pastry shells, baked according to directions

 Preparation :
   Heat 1 tablespoon butter in skillet, add shallots and 
   mushrooms and saute until golden brown.  Add beef, wine 
   and increase heat, stir until reduced to half.  Add 
   remaining butter and stir quickly into mixture.  Serve 
   immediately in warm pastry shells.  Serves 6.
   (Excellent quick way to use leftover roast.)

Angel Food Dessert

  ----- Original Message ----- 
  From: Lawrence 
  To: phaedrus
  Sent: Wednesday, October 30, 2002 6:00 PM
  Subject: Angel Food Cake

  Many years ago a friend served me a dessert that was made 
  of torn up Angel food cake, cool whip, pineapple, maybe 
  orange concentrate and coconut. Do you have a recipe that 
  fits this description?

Hello Lawrence,

There are several varieties of this. See below.


  Ambrosia  Cake 

   Ingredients : 
   1 angel food cake
   1 carton Cool Whip (1 qt. or 2 pts.)
   1 lg. can crushed pineapple including juice
   4 heaping tsp. frozen orange juice, full strength
   1/2 c. sugar
   1 can angel flake coconut

   Preparation : 
      Slice angel food cake into thin slices.  Fold other ingredients
   (except coconut) into Cool Whip.  Use a large shallow dish (this
   makes a good bit). Place a layer of cake slices, layer of Cool Whip
   mixture, etc.  Chill.  Before serving top with coconut.  This can be
   made a day ahead.
  Punch  Bowl  Cake

   Ingredients : 
   2 purchased cakes (angel food or pound cake)
   2 lg. instant vanilla puddings made according to directions
   3 crushed pineapple, drained
   3 cherry pie filling
   1 lg. Cool Whip
   1 pkg. coconut
   Nuts if desired

   Preparation : 
     Tear cake in small pieces; put 1 cake in bottom of punch bowl. 
   Put on half of pudding, then 1 1/2 cans pineapple, then 1 1/2 cans
   cherry, cover with Cool Whip, sprinkle with coconut and nuts if
   desired.  Repeat layers, starting with cake and ending with coconut
   and nuts.  
   Angel  Food  Dessert

   Ingredients : 
   2 c. milk
   1 c. sugar
   2 eggs
   1 pkg. lemon Jello
   1 carton Cool Whip
   1 c. pineapple, drained
   Angel food cake

   Preparation : 
      Put milk, sugar and egg yolks in a pan, when it comes to a boil
   put in lemon Jello; let cool.  When it starts to thicken, fold in
   beaten egg whites and Cool Whip.  Add drained crushed pineapple. 
   Slice the angel food cake about 1/2" thick and make 1 layer in
   bottom of a pan.  Put 1/2 mixture on the cake and then another layer
   of cake and the remainder of mixture.  Sprinkle coconut on top.  Let
   stand overnight.  If you use a large cake, double recipe.
   Angel  Delight

   Ingredients : 
   8 1/2 oz. can crushed pineapple (use juice)
   12 oz. frozen Cool Whip, thawed (Birds eye)
   2 env. Knox gelatin, dissolved in 8 tbsp. cold water (let set 3-5 minutes)
   1 c. hot water
   1 c. sugar
   2 tbsp. lemon juice
   1 c. angel flake coconut for top (optional)
   1 baked angel food cake, cubed

   Preparation : 
      Add:  Combine all with 1/2 topping.  Stir in 1 inch cake squares
   (peel off all brown crust from cake).  Cover with rest of topping. 
   Place maraschino cherry on top of each square (cut in half).
   Fruit  And  Angel  Food  Dessert

   Ingredients : 
   1 lg. angel food cake (10 oz.)
   1 can crushed pineapple, undrained
   1 container Cool Whip (12 oz.)
   1 can (3 1/2 oz.) flaked coconut, toasted
   1 jar (6 to 7 oz.) maraschino cherries, drained & chopped

   Preparation : 
      Tear cake into bite-size pieces (about 8 cups).  Arrange half of
   the cake pieces in the bottom of a 13 x 9 inch glass dish.  Top with
   half of the pineapple and the cherries.  Spread half of the Cool
   Whip over all and then top with half of the coconut.  Repeat the
   layers.  Cover dish with plastic wrap and refrigerate overnight.
   This has been served at several of our church luncheons and dinners.
    12 servings.

Cranberry Chutney

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus
  Sent: Wednesday, October 30, 2002 2:31 PM
  Subject: cranberry chutneys 

  Dear, Phaedrus,
  I am looking for a "From Scratch" Cranberry Chutney, 
  if you could please help me.
  Thank You so very much.


Hi Bob,

Lots of variety in cranberry chutney recipes. See below.


  Cranberry  Chutney

   Ingredients : 
   3 or 4 small oranges
   4 c. cranberries
   2 c. sugar
   1 c. apple, chopped
   1/2 c. seedless raisins
   1/2 c. orange juice or water
   1/4 c. chopped walnuts
   1 tbsp. vinegar
   1/2 tsp. ginger
   1/2 tsp. cinnamon

   Preparation : 
      Peel oranges and cut into small segments (makes about 1 cup). 
   Combine all ingredients into a 3 quart sauce pan and cook until
   cranberries pop and the mixture is thick.  Cool.  This will keep
   well in the refrigerator for a long time.  Chutney is delicious with
   turkey, cut is good with all red meats, poultry, veal and pork.
   Cranberry  Chutney

   Ingredients : 
   1 pkg. fresh whole cranberries
   1 sm. onion, diced
   1 apple, peeled and chopped
   1/2 green pepper, chopped
   1/2 c. packed brown sugar
   1/2 c. light corn syrup
   3/4 c. vinegar
   1 1/2 tsp. ginger
   1 1/2 tsp. mustard seed
   1 tsp. salt
   1 1/2 tsp. lemon juice
   1/2 tsp. grated lemon peel
   2 1/2 c. raisins
   1/2 tsp. cinnamon
   1/2 tsp. nutmeg
   1/2 tsp. cloves

   Preparation : 
     Combine all ingredients in large kettle.  Bring to a boil,
   stirring constantly.  Reduce heat and continue to cook 1-2 hours or
   until mixture thickens.  Store in sterilized jars in refrigerator or
   seal as in canning.  
   Cranberry  Chutney

   Ingredients : 
   4 c. fresh cranberries
   1 tart apple, pared, cored, diced
   2 c. brown sugar
   3/4 c. vinegar
   1/2 c. chopped, mixed candied fruits & peels
   1/2 tsp. salt
   1/4 tsp. ground ginger
   1/4 tsp. ground cloves
   1/4 tsp. ground allspice
   1/4 tsp. dry mustard

   Preparation : 
     In 3-quart saucepan, combine all ingredients.  Bring to boiling;
   reduce heat and simmer, uncovered 15 minutes, stirring occasionally.
    Cool and refrigerate or freeze in airtight containers.  Makes 4 1/2
   Cranberry  Raisin  Chutney

   Ingredients : 
   1 c. water
   1 c. sugar
   2 c. cranberries (fresh)
   1/2 c. white raisins
   1/4 tsp. ginger
   2 tbsp. cider vinegar
   1/4 c. blanched almonds
   2 tbsp. brown sugar (dark)

   Preparation : 
      Prepare cranberries; wash and clean.  In pot combine all
   ingredients.  Cook over medium heat, 10 to 15 minutes until
   cranberries are done and sauce is medium thick.
   Cranberry  Chutney

   Ingredients : 
   1 1/2 c. sugar
   1 1/2 c. water
   1 lb. fresh cranberries
   1 c. golden raisins
   1/2 c. red wine vinegar
   1 1/2 tsp. curry powder
   2 tbsp. dark molasses
   2 tbsp. fresh grated ginger
   1 tbsp. Worcestershire sauce
   1/4 tsp. salt
   1/2 tsp. Tabasco sauce

   Preparation : 
      1. Bring the sugar and water to a boil in a large non-aluminum   
   saucepan over high heat.  Lower the heat and simmer for 5 minutes.  
    Place the cranberries in a colander and rinse under cold water,   
   pickling them over to discard any twigs or broken berries.  2. Add
   the cranberries to the pan and cook until the skins begin to    pop,
   about 5 minutes.  Add the remaining ingredients to the pan and   
   cook for 15 minutes over low heat, stirring occasionally, or until  
    the mixture begins to thicken.  3. Ladle the chutney into
   sterilized jars, and refrigerate until ready    to use.  Makes 2
   pints.  NOTE:  The chutney will keep up to two months in the
   Cranberry  Chutney

   Ingredients : 
   2 pkgs. (12 oz.) fresh cranberries
   1 med. cooking apple, red, diced
   2 1/2 c. packed brown sugar
   1/2 c. diced prunes, pitted
   1/2 c. water
   1/2 c. cider vinegar
   1/4 c. minced preserved ginger
   1 tbsp. grated orange peel
   2 tsp. salt
   1 tsp. allspice

   Preparation : 
      Heat all ingredients to boiling point and stir.  Reduce heat,
   cover and simmer 15 minutes until thick.  Makes 6 cups.
   Cranberry  Chutney

   Ingredients : 
   2 c. cranberries plus 1 can whole cranberries
   3/4 c. sugar
   1 1/2 c. water
   3 slices pineapple, diced
   1/2 c. mixed dried fruit
   2 pieces candied ginger, chopped
   1/2 c. light raisins
   1 whole oranges, chopped fine
   1 c. light molasses or syrup
   1 c. cider vinegar
   1/2 tsp. curry powder
   1 tsp. dry mustard
   1 tsp. powdered cloves
   1 tsp. cinnamon
   1 tsp. salt
   1/2 c. sliced almonds, optional

   Preparation : 
      Cook cranberries, sugar and water in heavy kettle.  Bring to
   boil, cook for 5 minutes or until cranberries burst.  Add pineapple,
   dried fruit, ginger, and raisins.  Set aside.  Place orange,
   molasses, vinegar, curry powder, mustard, cloves, cinnamon and salt
   in a saucepan.  Bring to a boil, reduce and simmer 10 minutes (add
   water if mixture becomes too dry).  Remove from heat, stir in
   cranberry mixture.  Let stand at room temperature at least 3 hours. 
   Stir in almonds, if desired.  Pack in wide mouth canning jars.
   Refrigerate at least 2 weeks before serving.  Keeps 1 year in
   Cranberry  Chutney

   Ingredients : 
   4 c. whole fresh cranberries, coarsely chopped (about 1 lb.)
   2 c. packed brown sugar
   1 c. chopped onion
   1 c. golden raisins
   1 c. cider vinegar
   1/2 c. chopped almonds
   1/2 c. chopped green pepper
   1/4 c. chopped candied ginger or chopped peeled fresh ginger
   1 med. clove garlic, minced

   Preparation : 
      In large saucepan, combine ingredients.  Bring to boil; reduce
   heat.  Simmer 15 minutes; stir occasionally.  Chill.  Serve in
   orange cups, if desired.  Makes about 4 1/2 cups.
   Cranberry  Chutney

   Ingredients : 
   20 oz. can pineapple chunks
   2 c. sugar
   1 lb. fresh cranberries
   1 c. whole raisins
   1/2 tsp. cinnamon
   1/2 tsp. ginger
   1/4 tsp. allspice
   1/4 tsp. salt
   1 c. chopped walnuts

   Preparation : 
      Combine juice from pineapple, sugar, cranberries, raisins, spices
   and salt. Cook to boiling, then lower heat to simmer 25 minutes. 
   Add pineapple and nuts. Remove from heat; cool and store in
   sterilized jars in refrigerator to keep for weeks.
   Cranberry - Pear  Chutney

   Ingredients : 
   2 firm pears
   1/2 c. sugar
   1/2 c. water
   5 oz. fresh cranberries, rinsed & drained
   1/2 cinnamon stick
   1/4 tsp. grated orange zest

   Preparation : 
      Peel pears and cut into 1/2 inch cubes.  Don't cool.  Bring sugar
   and water to a boil.  Add pears, cranberries, cinnamon and orange
   zest.  Return to boil and then reduce heat and simmer 12 minutes,
   stirring frequently.  When cool serve.
   Cranberry-Orange  Chutney

   Ingredients : 
   1 c. fresh orange sections
   1/4 c. orange juice
   4 c. cranberries
   2 c. sugar
   1 c. chopped, unpeeled apple
   1/2 c. raisins
   1/4 c. chopped walnuts
   1 tbsp. vinegar
   1/2 tsp. ground ginger
   1/2 tsp. ground cinnamon

   Preparation : 
      Combine all ingredients in a large saucepan and bring to a boil. 
   Reduce heat and simmer 5 minutes or until berries begin to burst. 
   Chill until serving time. Yield:  5 1/2 cups.
   Cranberry  Chutney

   Ingredients : 
   1/2 c. cider vinegar
   2 1/4 c. firmly packed brown sugar,
      or to taste
   3/4 tsp. curry powder
   1/2 tsp. ground ginger
   1/4 tsp. ground cloves
   1/4 tsp. ground allspice
   1/2 tsp. cinnamon
   2 lemons, rind grated, pith discarded
      and the fruit cut into sections
   2 navel oranges, rind grated, pith
      discarded and the fruit cut into
   sections 1 apple, peeled and chopped coarse
   6 c. cranberries, picked over
   1/2 c. golden raisins
   1/2 c. chopped dried apricots
   1/2 c. chopped walnuts

   Preparation : 
      In a large saucepan, combine the vinegar, sugar, the spices, and
   1 1/2 cups water; bring the liquid to a boil, stirring until the
   sugar is dissolved.  Add the lemon and orange rinds, lemon and
   orange sections and the apple, and simmer, stirring occasionally for
   10 minutes.  Add 3 cups of the cranberries and the dried fruits, and
   simmer, stirring occasionally for 30-40 minutes, or until it is
   thickened. Add 2 cups of the remaining cranberries and simmer for 10
   minutes. Add the last cup of cranberries and the walnuts, and
   simmer, stirring, for 15 minutes.  Transfer the chutney to a bowl,
   let it cool, then chill it, covered, overnight, or for up to 2
   weeks.  Serve at room temperature.  Makes about 6 cups.
   Cranberry  Chutney

   Ingredients : 
   1 lb. cranberries
   1 c. orange juice
   1 c. walnuts, chopped
   1 med. apple, chopped
   1 tsp. ground ginger
   2 c. sugar
   1 c. seedless raisins
   1 c. celery, chopped
   1 tbsp. orange peel, grated
   1 c. water

   Preparation : 
      In 3 quart saucepan, over medium heat, heat cranberries, sugar,
   and 1 cup water to boiling, stirring frequently.  Reduce heat to low
   and simmer 15 minutes.  Remove from heat.  Stir in remaining
   ingredients. Cover and refrigerate.  Makes about 7 cups.
   Famous  Cranberry  Chutney

   Ingredients : 
   1 lb. cranberries
   1 c. raisins
   1 1/3 c. sugar
   1 1/2 tsp. ginger
   1 tsp. cinnamon
   1/4 tsp. cloves
   1 c. water

   Preparation : 
      Cook the above ingredients for 15 minutes.  Then add: 1 c.
   chopped celery 1 apple, chopped   Cook 15 minutes and add 1/2 cup
   chopped walnuts.  Jar and refrigerate or process. 
   Cranberry  Chutney

   Ingredients : 
   3 lg. oranges, peeled & cut into sm. pieces
   4 c. cranberries, washed
   2 c. sugar
   2 c. chopped apples
   2/3 c. raisins
   1/4 c. walnuts, chopped
   1 tbsp. vinegar
   1/2 tsp. ground ginger
   1/2 tsp. cinnamon

   Preparation : 
     Put all ingredients in a large pot.  Bring to a boil.  Reduce heat
   and simmer until cranberries pop.  Chill and serve.  Great for the
   Cranberry  Chutney

   Ingredients : 
   1 1/2 cranberries
   1/4c. slivered peeled fresh ginger
   3/4 tsp. salt
   2 1/2 c. peeled tart apples
   1 c. walnut pieces
   1/2 c. distilled vinegar
   1 clove garlic, minced
   1/8 tsp. red pepper flakes
   1/2 c. golden raisins
   1 tsp. mustard seed

   Preparation : 
     Wash cranberries, remove stems.  In 5 quart heavy saucepan combine
   apples, cubed, vinegar, sugar, ginger, garlic, mustard seed, salt,
   red pepper flakes.  Over high heat bring to boil, stirring to
   dissolve sugar.  Reduce heat.  Simmer, uncovered 5 minutes or  just
   until apples are tender but still hold their shape.  Add nuts and
   cranberries.  Simmer 2 minutes.  Remove from heat.  Fill 4 1/2 pint
   jars.  Seal.  Store in refrigerator.    

Brain Games

  ----- Original Message ----- 
  From: Liz
  To: Phaed 
  Sent: Wednesday, October 30, 2002 3:56 PM


  Am looking a web site that features questions such: 
  if a dozen eggs cost 12 cents how much would 100 eggs cost???  
  Answer $1.00. 
  Any ideas where to look to get these brain puzzlers????

  Thanks, Liz

Hi Liz,

Try these sites:

Tupperware Tony

Silly Games



Hippolyte Marshmallow Creme

  ----- Original Message ----- 
  From: Marcia 
  To: phaedrus
  Sent: Thursday, October 31, 2002 3:28 PM
  Subject: Hippolyte marshmallow creme

  I am trying to track down info on Hippolyte Marshmallow Creme.  
  In trying to duplicate an old candy recipe, I know I need 
  "two jars of Hippolyte."  How much is that?  Does the product 
  differ from modern marshmallow creme available in the grocery 
  store today?

  Hope you can help!
  Thank you.

Hi Marcia,

Wish I could help, but I've never heard of it and have no idea what the size of the jars were. If I were you, I'd make a giant leap of faith and use two standard size jars of Kraft marshmallow creme.



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