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Chicken Mulligan

----- Original Message ----- 
From: "Trish"
Sent: Wednesday, October 07, 2009 8:49 PM
Subject: recipe request

> Many years ago when I was in college I had a chicken soup made with  
> saltine crackers.  I remember it being called Chicken Mulligan, but  
> none of the Mulligan recipes I can find used saltines, although one  
> had dumplings.  I don't remember there being any veggies in it, just  
> chicken and crackers which had been cooked until quite soft.  Sounds  
> kind of yucky, but it actually had a nice creamy texture and rich  
> flavor.  Hope you can help.
> Thanks,
> Trish

Hello Trish,

Sorry, no success with this.


Hi Phaedrus,
On 10-28-09, Trish requested a recipe for Chicken Mulligan soup
>From her description I thought  this might  work:
Chicken Cracker Ball Soup 

chicken any parts (cooked and boned)
1 box of saltine crackers
6 eggs
2 c. milk
salt and pepper to taste
you may add carrots, celery, and onion if you wish just like regular chicken noodle soup.
Cover chicken with water. Add chicken stock, cover and simmer until chicken is done. 
Remove and debone. Crush (the whole box)crackers in blender or use a food processor, 
until they look like sand. 
Put into a bowl, add eggs mix slowly. Add the milk until moist. Roll into balls, larger 
than marbles, smaller than a ping pong balls. 
Bring the soup to a boil and add the balls. 
Cover and simmer for 15 minutes. Replace the chicken and enjoy. 
Submitted by: Brenda Lautenschlaeger  

Calconi Di Ricotta Rustica

  ----- Original Message ----- 
  From: stephanie 
  Sent: Friday, October 09, 2009 1:43 PM
  Subject: recipe request


I visited your web site in search of an old authentic italian recipe.  It is a specialty 
food of molise, italy.   It is called "calconi di ricotta rustica."  It is a ravioli 
stuffed with three different cheese then deep fried.  My family called them "past rusticas." 
I cannot find any recipes on the internet.  if you find one, can you please forward it to me

  Thank you


Hi Stephanie,

This dish is mentioned just about everywhere that Molise cuisine is written about, but I had no success finding a recipe for the dish, which is described as "'calconi di ricotta rustic' is ravioli stuffed with ricotta, provolone, and prosciutto, then fried in oil." The closest that I can find is this dish for ricotta fritters called "Calcioni Molisano". The recipe is here:

Calcioni Molisano


Update 2013: There is a recipe in Italian here: Tastebook

I have this recipe for Panzerotti that looks similar to calconi di ricotta rustica. 
It is probably from a neighboring area of Italy. 
Timm in Oregon



For the Dough:

2 cups and 1 tablespoon all purpose flour
Water as needed
A walnut sized chunk of rendered lard or unsalted butter 
Sea salt 

For the Filling:

8 ounces ricotta 
2 ounces smoked provolone
Abundant parsley, minced 
Black pepper, freshly ground to taste 
1/4 pound fresh mozzarella
1/4 pound prosciutto
1 cup Parmigiano-Reggiano, freshly grated 
1 or 2 large eggs 
Olive oil for frying


For the Dough: Using just enough water to form the dough, and let it rest, covered, 
for an hour. 
Place the ricotta through a strainer and then combine it with the eggs and parsley; 
grate some black pepper into it and beat well until the mixture is creamy. 
Dice the mozzarella and provolone and finely dice the prosciutto. Combine the ingredients 
with the ricotta mixture; the filling should be firm but creamy. 
Roll the pasta out to the thickness of a dime, keeping the sheet rectangular if possible. 
Lay out a row of small walnut sized chunks of filling an inch from the straightest edge 
of the sheet, separating them about 2-1/2 inches apart. Fold the sheet over the blebs 
and tamp it down well all around them so it sticks, then use the edge of a glass or a 
serrated pasta wheel to cut the panzerotti free in the shape of a half moon. Place the 
completed panzerotti on a lightly floured surface and repeat with the remaining ingredients. 
When you are done making the panzerotti heat the oil and fry them, a few at a time, 
until golden brown. Drain them well on absorbent paper and serve at once.

Pear & Walnut Jam

  ----- Original Message ----- 
  From: kate 
  Sent: Thursday, October 08, 2009 12:01 PM
  Subject: Pear and walnut jam

Dear Phaedrus,

I wonder if you can find the recipe for Pear and Walnut jam, published in 
'Country Harvest: A celebration of Autumn' by Linda Burgess & Rosamond Richardson, 
now out of print.
From memory it has pears, walnuts and raisons in, and doesn't need to reach a 
setting point - I used to do it in my slow cooker.
Many thanks,

Hello Kate,

Sorry, I had no success locating that recipe. However, there are a couple of dozen copies of that cookbook available. Try Amazon:

"Country Harvest: A celebration of Autumn" by Linda Burgess & Rosamond Richardson


Chianti Vinaigrette

  ----- Original Message ----- 
  From: gerri 
  Sent: Sunday, October 11, 2009 6:43 AM
  Subject: Gerri Jay recipe search


You have helped me twice in the past when no one else could There is a restaurant 
in the Dallas area called Johnny Carino's Italian restaurant. They have the best 
chianti vinaigrette salad dressing I have ever had. I have searched high and low 
trying to find a recipe for it. Could you please help? 
Thanks a lot, Gerri

Hi Gerri,

Gerri, there are multiple requests for this recipe on message boards around the Web, with no recipes. That's a very good indication that no one has been able to make a copycat recipe, and Carino's does not give out their recipes. So, I'm afraid it's a lost cause. Sorry. Below are two other chianti vinaigrette recipes, but I have no idea whether they are similar to Carino's vinaigrette.


  Chianti vinaigrette
  Source: Michael's At The Citadel
  Makes approximately 1 cup

  1 cup Chianti
  1 tablespoon chicken stock
  2 tablespoons red wine vinegar
  3/4 teaspoon sugar
  3/4 teaspoon chopped garlic
  3/4 teaspoon chopped shallots
  3/4 teaspoon chopped parsley
  3/4 teaspoon chopped rosemary
  3/4 teaspoon chopped sage
  3/4 teaspoon chopped chives
  1 1/2 teaspoons salt
  Pinch of black pepper
  1 1/2 teaspoons Gorgonzola cheese, grated
  7 tablespoons olive oil 

  Chianti vinaigrette technique:
  In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume. Pour into 
a mixing bowl; whisk in chicken stock and vinegar. Add sugar, garlic, shallots, herbs, 
salt, pepper and Gorgonzola. Let steep for 30 minutes. Slowly whisk in the olive oil.
  Chianti Vinaigrette
  Source: by Giada di Laurentiis

  2 cups Chianti (or other red wine)
  1 tablespoon honey
  1/4 cup extra-virgin olive oil
  1 tablespoon chopped fresh rosemary leaves
  1 teaspoon kosher salt, plus more for seasoning
  1 teaspoon freshly ground black pepper, plus more for seasoning

  Place the wine in a medium saucepan over medium-high heat. Boil gently until reduced 
to 1 cup, about 15 minutes. Turn off the heat.
  Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, 
and pepper. Whisk to combine.
  Drizzle over chicken or lamb, or cool and toss with salad.

Bread Dressing

  ----- Original Message ----- 
  From: Philip 
  Sent: Monday, October 05, 2009 6:08 PM
  Subject: Recipe request

  Thanks for any help that you may be able to give me.

  The recipe that I am looking for is "bread dressing." It is a recipe that my 
mother got from my grandmother. The basic ingredients are finely ground/minced beef, 
milk and white bread. I am not sure of the remainder of the ingredients. It may be 
only herbs and spices. I have not had this since my mom died in 2000. She would 
fix it for me every birthday. I think, but am not sure, that it was cooked on top 
of the stove. I've exhausted all family members. My brother had it up in Maine, 
but he died Christmas day two years ago, before he could send it to me.


Hello Philip,

Sorry, I can't find anything like that. There are "bread dressing" recipes, but they don't have that combination of ingredients.



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