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
> Many thanks
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.
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.
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.
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 (235ø) 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.
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?
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.
Dominican Republic recipes:
Coconut grouper and corn pudding
Lots of recipes, including bone soup and shrimp stew