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2013


Snow Chicken

-----Original Message----- 
From: john
Sent: Tuesday, November 05, 2013 9:52 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe for the unconventional Snow Chicken

Hi,

I wish you can help me out. I've only seen this dish served in the "Dragon 
Buffet" up in Albany, NY. I googled it and the stuff that comes up often is 
'Chicken w/ Snow peas,' and that recipe is waaayy off. The one I'm looking 
for doesn't have any vegetables, just the chicken and the sauce. The chicken 
is cooked a little bit on crispy side, golden brown and is cut into small 
pieces. Kinda like nuggets. The sauce is where it's at. It has a milky 
taste, very thick. Sweet with a bit of tartness. If I would guess, condensed 
milk or coconut milk would be the most probable ingredient. I would guess 
it's Chinese just because it's from a Chinese restaurant. I hope you can 
find it. Thanks in advance. You're awesome.

--John

Hi John,

I had no success with a recipe or even a good description. I found recipe requests for this on a couple of message boards: Blog - Times Union

Cafe Mom

I found mentions of this being served at several restaurants - Dragon Buffet, Sake Cafe, Plum Blossom in Albany, and Tomo Asian Buffet in Troy.

It is on the online menus for Sake Café and Tomo Asian Buffet, but not on the menu for Dragon Buffet:

Dragon Buffet

Sake Café

Tomo Asian Bistro

I wish I could help you but this is all I found - no recipes or detailed descriptions. I 'll post this on the site in case a reader can help.

Phaed

=========================================================================== Hello John,

Not being one to give up too easily, I continued searching and found a recipe called "Velvet Chicken Under Snow". It appears to fit your description, and the sauce is made with condensed milk. There's a photo with the recipe.

See: Velvet Chicken Under Snow

Phaed

Velvet Chicken Under Snow
 
1	 lb	Chicken Breast (boned)	 
1/2	 cup	Chicken Stock	 
1	 tbsp	Sherry	 
1/2	 tsp	Ginger Root Juice	 
1	 tsp	Sugar	 
1	 pinch	Salt	 
1/2	 cup	Condensed Milk or Light Cream	 
 	 	Cornstarch Paste	 
1/4	 tsp	Sesame Oil	 
1	 cup	Rice stick (broken up)	 
2	 cups	Oil for deep-frying	 	
 	
Directions
 The term "velvet" denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth. 
Care must be taken to use simmering liquid for just long enough to cook the chicken through. Boiling water or prolonged 
poaching will toughen the texture. 
 
1. Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1" chunks. 
   Simmer in uncovered pan for 3-5 minutes, until meat is cooked through. 
2.Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar & salt. When sauce is very hot, slowly add 
  condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble in corn- starch paste to thicken. Enrich with 
  sesame oil. Add chicken before serving to reheat. 
3.Rice stick: Heat oil in wok for deep-frying until hot enough to puff up rice stick but not brown it. Fry in small batches; 
  drain. Process takes just seconds. Place rice stick on platter; cover with chicken. 
  4 Servings
====================================================================================
From: "Marla"
To: phaedrus@hungrybrowser.com
Subject: Snow Chicken Recipe
Date: Thursday, December 04, 2014 11:49 AM

This is a recipe I have from a church friend who is from China.
The sauce sounds very similar to the Snow Chicken sauce your reader describes in your post from 11/5/13

She calls it Chicken Velvets
Marla

Chicken Velvets

3/4 C chopped water chestnuts
6 green onions (tops only)
3/4 C mushrooms
4 eggs
2 C bean sprouts
2 boneless chicken breast (1 lb. ground chicken) raw ( I prefer thigh meat)
1 T cornstarch
1 T sugar
1/2 t salt
Sauce
1/2 C flour
1/2 C oil
1T sugar or more to taste
1 1/2 t salt
1 qt. milk

Chop or grind water chestnuts, onions, mushrooms, bean sprouts, and chicken.
Add eggs and blend well. Add sugar, cornstarch and salt. Blend.
Spoon by heaping tablespoon into deep fryer. Turn when
browned. (I fry in saute pan not deep fry.)

Sauce
Heat oil and cook flour in it until flour taste is gone but not brown.
Add milk, sugar and salt and stir until thick. Top velvets with sauce. 
I always put soy sauce on them too.

LAUSD Square Rolls

From: Olivia 
Sent: Friday, November 08, 2013 9:46 AM
To: phaedrus@hungrybrowser.com 
Subject: sweet crumb topping square rolls

I Attended Garfield high School, (LAUSD) 1971-1974 and would buy their square rolls for 
breakfast or nutrition from the cafeteria. they were made fresh every morning, made in 
a large cake pan and then cut into large squares and served hot!!! They were the best 
sweet roll I have ever tasted!!! This is not the coffee cake or the cinnamon rolls.... 
They were called "Square Rolls".  please find me the recipe!  Thank you!... Olivia 

Hi Olivia,

Sorry, I cannot find an LAUSD recipe called “square rolls.” There are several requests on message boards for this recipe, and no one appears to have had any success.

There is a lot of discussion about them and some recipes here: Chowhound

Phaed

From: "Gwen" 
To: phaedrus@hungrybrowser.com
Subject: Square Rolls/Sweet Crumb Rolls 
Date: Saturday, November 30, 2013 1:07 PM

Hello again, and happy belated Thanksgiving! I hope this email finds you well.

In response to the search for Square Rolls recently posted, I believe the recipe is one already on your site. 
It is here, the seventeenth recipe down: http://www.hungrybrowser.com/phaedrus/m0509M11.htm#4

As an amendment to the recipe, some forum posts about these crumb rolls say they thought leftover coffee cake 
was used for the cake crumbs, which is a common bakery trick. 

And here's my reasoning- On Wednesday, January 16, 2008, The Press Enterprise newspaper published this recipe request:

"Mary Ann Powers, of Lake Elsinore, has a memory that dates back to recess time.  She writes that she attended school 
in San Pedro, part of the Los Angeles Unified School District, in the 1960s and '70s, and remembers two types of treats 
that were available at recess. "One was a delicious crumb cake. The cake was a dark brown, moist, and not too sugary. 
The other cake, sort of a cinnamon roll (although I don't remember the cinnamon taste in it). We used to call them 
` square rolls ' because they must have been cut from a square pan. They were about 4-5 (inches) square." "

This is the follow up, from January 23, 2008 (and a side note, the recipe was printed first in 1975 in the LA Times):

Mary Ann Powers, of Lake Elsinore, isn't the only one who fondly remembers some tasty sweet rolls served at school 
when she was growing up. So does Joanne Pease-Simpson, of Riverside.  Last week, we published Mary Ann's request for 
recipes for two types of sweet rolls that were served at recess time at schools she attended in the '60s and '70s in 
San Pedro, part of the Los Angeles Unified School District. Joanne, who grew up in the San Fernando Valley and went 
to Northridge Junior High, remembers those rolls, too. "I think it might be the same coffeecake (Mary Ann) remembers, 
and might have been a school-district-wide cafeteria recipe ," e-mails Joanne. "I have had this coffeecake only once 
since those days, at a friend's house about 30 years ago, and never was able to getthe recipe from her. My memory of 
this food makes my mouth water! I do hope someone knows how to make it." 
Well, Joanne and Mary Ann, those recipes are apparently alive and well. It seems there are some folks who went to 
schools in the Los Angeles area and also remember those sweet rolls. Katherine Perrigan, of Riverside, sent in a 
recipe for City Schools Sweet Rolls. Katherine said she attended junior and senior high schools in South Gate and 
remembers those delicious rolls. 

City Schools Sweet Rolls 

4 yeast cakes 
2 cups lukewarm milk 
1 large egg 
1/2 cup shortening 
1/2 cup sugar 
2 teaspoons salt 
1 cup cake flour 
5 cups bread flour 
3/4 to 1 1/2 teaspoons ground nutmeg 
1/4 cup butter or margarine, melted 
Cake Crumb Filling ( recipe follows) 
Powdered Sugar Glaze ( recipe follows) 

Dissolve yeast in milk. Combine egg, shortening, sugar and salt in mixing bowl and mix 1 minute at low speed. 
Add yeast mixture and mix 1 minute. Add cake and bread flour and nutmeg and mix just long enough for flour to 
be incorporated. Not more than 5 minutes. Roll dough out in rectangle shape on floured board. Brush with butter 
or margarine and sprinkle with Crumb Cake Filling. Roll up jellyroll fashion and then slice into 11/2-inch slices. 
Place on greased baking sheet, cut-side down, and pat out flat. Let rise until double. Bake at 400 degrees for 
15 minutes. When partly cooled, brush with Powdered Sugar Glaze. Makes 18 rolls. 

Crumb Cake Filling 

1 cup plain cake crumbs 
1/2 cup brown sugar, packed 
1 teaspoon ground cinnamon 

Combine all ingredients and mix well. 
Recipe Exchange note: For cake crumbs, use a prepared cake mix and follow directions for cooking. 
Crumble cake and use what you need and freeze the rest, or simple use leftover cake for crumbs. 

Powdered Sugar Glaze 

2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla

Mix powdered sugar into hot water until smooth. Stir in vanilla.

Best,
Gwen

A&G Cafeteria Pecan Delight Pie

-----Original Message----- 
From: Martha 
Sent: Thursday, November 07, 2013 5:57 PM
To: phaedrus@hungrybrowser.com
Subject: A&G Cafeteria

Hi Phaedrus,
I am trying to find a recipe from A@G cafeteria. It is a cake with a flaky 
pecan dough and cool whip on top. It looks like a slice of cake but has no 
layers like a cake. The cake was not compact but more airy.
Thanks

Hello Martha,

James, another of my readers and often a helper, has copies of the A&G Cafeteria recipe manuals. Below is what he found in them. Note that this is a cafeteria recipe for making ten pies. You will have to cut it down to make one pie.

Phaed

On Fri, Nov 8, 2013 at 9:20 AM, James wrote:

It is a pie, not a cake. It is a very unusual recipe. A&G Cafeterias had 
some great and unique recipes. They definitely were not copycats.  You might 
need to fix the Ritz crackers ... it is three boxes at 1 1/2 lbs each or 4 
1/2 lbs.

A&G Pecan Delight Pie

Yield: ten 9-inch pies

3 1 1/2 lb boxes Ritz Crackers
3 lbs pecans
4 lbs egg whites
5 3/4 lb sugar
Whipped Cream to finish

Grind pecans and Ritz crackers. Whip egg whites and sugar to stiff meringue. 
Remove meringue from machine. Fold dry ingredients very carefully by hand. 
Do not beat ...FOLD. Place in greased pie tin.

NO CRUST -- Bake in medium oven 350 - 275 for 35 - 40 minutes.

Garnish with whipped cream and serve. 
========================================
Phaedrus,

Thank you very much for the recipe. It is the one that I was looking for. Can't wait to make it. 
Like James said, it is a unique pie.

Regards,

Martha

German Cookie

From: Mary 
Sent: Wednesday, November 06, 2013 1:35 PM
To: phaedrus@hungrybrowser.com 
Subject: German cookie

Hello! I stumbled across your website and thought you may be able to help me.
Years ago, a German lady I worked with made some cookies but she wouldn't share the recipe. 
They were like nothing I've ever had before. They were round and rolled in powdered sugar. 
The texture almost seemed like an unbaked cookie. The best way I can describe it...
finely ground nuts and possibly ground fruit with a little spice. Years later I ate a 
Turkish Delight and realized it resembled that Christmas cookie from years ago. 
Have you any clue what cookie it may have been? 

Hello Mary,

Perhaps they were “pfeffernüse” or “peppernuts”. See the recipe here with pictures: Pfeffernüse

Phaed

No I tried that recipe right away but the cookies I had were not hard and crunchy and didn't really seem to contain flour. 
================================================================================
From: "Lisa" 
To: phaedrus@hungrybrowser.com
Subject: German Cookies 11/29/13 Edition
Date: Tuesday, December 03, 2013 2:01 PM

Hi Unk,

In your 11/29/13 Edition, Mary asked about some German Cookies. They are
probably Elisenlebkuchen: Fresh Loaf
which are a special kind of lebkuchen, they should be made only
with nuts, without any flour (I doubt that that is still the case with most
of them). In Germany they are usually sold in decorated tins, some with
chocolate glazing, some with white sugar glazing and some without.

Lebkuchen were invented by monks in Nuremberg, the best store bought ones
come from there. They were baked on wafers to prevent them from sticking to
the baking sheet (not necessary if you bake them on a parchment paper lined
sheet).

There are multiple descriptions and recipes found online. A recipe for them
can be found here: 

Lisa
==============================================================================
From: Anny
Sent: Wednesday, December 18, 2013 1:07 PM
To: phaedrus@hungrybrowser.com 
Subject: German Cookie

Hi Phaed, 

I'm wondering if she's talking about rum balls, which are unbaked and rolled in powdered sugar. 

My German mother and aunt would make these every year around Christmas.  My Aunts were a little 
stronger than my mothers, which I truly miss because she's gone now, but they were always a treat every year. 

Thanks 

Anny 

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