Sent: Saturday, October 15, 2016 10:08 PM
Subject: Chicken marinated in Italian dressing overnight you're used to make it and the 1980s
Chicken marinated in Italian dressing overnight you're used to make it and the 1980s
I’m going to translate your request as this: “Can you find the recipe for chicken marinated in Italian dressing overnight like you used to make in the 1980s.”
If the basic recipe is what you want, then it is very, very simple. You just put chicken breasts or a cut-up chicken in a baking dish, pour enough bottled
Italian dressing over it to just cover it. Let it marinate from four hours to overnight. The longer you marinate it, the tangier it will be. Then pour off
excess marinade and bake in a preheated 350° oven for 1 hour or until done. (some recipes say 375° for 45 minutes.) You can also saute the chicken
on top of the oven. Grilling the chicken is also very popular.
That’s the basic recipe. My Mom used to make this in the 1960s. There are a lot of variations. Wine, soy sauce, barbecue sauce, garlic, and other things
may be added to the Italian Dressing Marinade. Many recipes call for covering the dish with Italian bread crumbs or for coating each piece of chicken with
Italian bread crumbs after marinating and before baking. I have no idea about a particular variation of this recipe that was popular in the 1980s.
See these recipes and one below for some of the variations:
Italian Marinated Chicken
Cut up chicken (enough chicken for your family)
Lg. bottle "Wishbone" Italian Dressing
Italian style bread crumbs
Marinate chicken in Wishbone Italian Dressing (preferably overnight). Take chicken out of marinate and
completely cover with bread crumbs. Put in baking pan and bake at 350 degrees for about 1 1/2 hours or
until done. This chicken is very moist with a little twang to it.
Serve with chicken flavored rice, vegetable and salad.
Sent: Monday, October 17, 2016 10:06 PM
Subject: Lost recipe search
I'm looking for a recipe from McKenzie's Bakery for their Belgian Slices if you have one.
My mom loved them so much and although I obviously can't buy them, I'd love to make them for her.
Sorry, no luck finding a recipe for this. A place called “Tastee-McKenzies” has all of McKenzies’ Bakery recipes.
They might make these. They have a Facebook page at: Tastee McKenzies
I found McKenzies’ Belgian Slices described on a message board as : “a rectangle pecan ice box cookie”.
This recipe for ice box cookies was offered for the same request on a message board: Mr Lake
Sent: Tuesday, October 18, 2016 5:21 AM
Subject: Ebingers Mocha Almond cake
Ebingers Mocha Almond cake
The actual recipe is lost. Try this for a copycat recipe:
On 3/7/2018 9:10 AM, Bruce M. wrote:
> Be advised. I went to your site where the Ebinger's recipes are listed. "Try this for Ebinger's Mocha Almond Cake"
leads to a site by Beth Michelle. My Norton blocked the site stating that it was a Web Attack, Mass Injection Website 48.
Thanks for the heads-up. My Norton blocked it also. It appears that Beth Michelle's blog has been hacked. I'm going to look for her e-mail and notify her.
I was able to find a clean copy of Beth Michelle's page that was saved in January by The Internet Archive. The recipe is below if you want it.
Beth Michele's "Tastes Like" Ebinger’s Yellow Layer Cake with Mocha Frosting and Hard Chocolate
For Cake (from Joy of Baking)
6 large egg yolks
1 cup milk
2 teaspoons vanilla extract
3 cups flour
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces
For Mocha Frosting:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
2 teaspoons cocoa powder
2 teaspoons vanilla extract
2 teaspoons ground dark coffee
1 tablespoon milk
For Hard Chocolate:
6 tablespoons unsalted butter
12 ounces dark chocolate chips
1 candied cherry
Preheat oven to 350 degrees F and grease two 9-inch x 1 1/2 inch cake pans and set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract, set aside.
In a large mixing bowl combine the dry ingredients.
Add the butter and remaining 3/4 cup milk and mix on low speed with an electric mixer until
the dry ingredients are moistened.
Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the
Scrape down the sides of the bowl and gradually add the egg mixture, in 3 additions, beating
about 30 seconds after each addition to incorporate the egg.
Divide cake batter into the prepared pans and smooth the surface (Pans will be about half full).
Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean
and the cake springs back when pressed lightly in center.
While cake is cooling make mocha frosting by combining powdered sugar, ground coffee and cocoa
powder in a small bowl, set aside.
In a medium mixing bowl, whip butter until fluffy.
Add vanilla and beat until combined.
Add the powdered sugar mixture a little at a time.
Once all the powdered sugar has been added, add in milk and beat until fluffy, scraping down
sides as needed.
Once cake has cooled cut each cake in half. There will be and extra layer, use for something else.
On a piece plate covered in parchment paper, place one layer of cake and top with some of the mocha
Top with another layer of cake and top with some more mocha frosting.
Top with last layer of cake and using the rest of the frosting, frost entire layer cake with a thin
layer of mocha frosting.
Place cake in fridge to cool for at least an hour.
When cake is almost cooled prepare the hard chocolate by melting butter and chocolate in a double
broiler over medium heat, stirring occasionally.
When cake is done chilling, remove from refrigerator and very carefully pour melted chocolate over
top, making sure to cover the sides as well, using an offset spatula.
Place cake back in refrigerator to chill until chocolate is hard, about 1 hour.
Place a single candied cherry in center.