TODAY's CASES:

• Chicken & Peas & White Sauce
• Crabmeat Stuffed Mushroom Caps
• Morrison's German Chocolate Pie

Chicken and Peas with White Sauce Over Rice From: maggi Sent: Tuesday, November 14, 2017 1:34 PM To: phaedrus@hungrybrowser.com Subject: A recipe that died with my mother Hi Uncle, My mother used to make a dish of cooked shredded chicken and peas in a medium white sauce made with chicken broth over rice. It's not chicken ala king. I tried. She used to get a lot of recipes from magazines like McCall s and good housekeeping. Maybe you know? Maggi Hi Maggi, The closest recipe that I can find to your description is below. Phaed Chicken and Peas 4 chicken breasts 1 med. onion, finely chopped 1 clove garlic, finely chopped 1 c. frozen or fresh green peas 1 c. chicken broth 3/4 c. sour cream 1 tbsp. white wine 1 tsp. tarragon - fresh if possible Salt, pepper to taste 1 tbsp. soy sauce and 1 tbsp. olive oil (mixed together) Marinate chicken breasts in the soy sauce and olive oil mixture for 1/2 hour. Dredge in flour. Brown both sides in 3 tablespoons olive oil (3-5 minutes each side). Remove and slice the breasts into 1 inch strips; set aside. Saute the garlic and onions until soft and slightly brown (golden). Add the chicken broth, tarragon, salt, pepper and simmer (covered) for 5-7 minutes. Add peas and simmer another 8-7 minutes. Add sour cream and chicken strips. Add 1 tablespoons white wine or sherry if desired. Cook over medium heat about 10 minutes. Serve spooned over brown rice. Serves 4. Crabmeat Stuffed Mushroom Caps From: Kathleen Sent: Tuesday, November 14, 2017 4:14 PM To: phaedrus@hungrybrowser.com Subject: Crabmeat Stuffed Mushroom Caps Hi there! I am looking for a recipe that is lost. Sheila Smith an employee at MPG - Memorial Press Group Publishing Company, in Plymouth, MA put this recipe in our employee cookbook. just a black and white small booklet, red on the cover. could have been around holiday time, late 80's early 90's. recipe was for Crabmeat Stuffed Mushroom Caps. been trying to find it, must have looked at every mushroom cap recipe online. the ingredients that I remember, but not the amounts are: button mushrooms onion butter crabmeat bacon worcestershire sauce cognac breadcrumbs Swiss cheese I don't remember the order either. It would be wonderful if you could find it, and/or something similar. might be some ingredients that I missed, not sure. thank you. I really want to make these again. Best, Kathleen Hi Kathleen, I had no success locating a recipe with that exact name and/or those exact ingredients. As you say, there are dozens of recipes for mushroom caps stuffed with crabmeat on the web, but the combination of bacon, Worcestershire, Cognac and Swiss cheese is particularly problematic. The most common cheese used appears to be cream cheese, although some recipes use cheddar or other cheeses, such as asiago. Stuffed mushroom recipes with crab and Swiss cheese are around, but not with the other ingredients that you name. There are a few recipes with bacon, but they don’t have the other three ingredients. Recipes with Worcestershire are particularly rare, as are recipes with Cognac. Wine is much more common in stuffed mushroom recipes. I also did a search for that employee cookbook, with no success. It was a long shot, but you can never tell what might turn up on the Internet. Your best route might be to try and locate Sheila Smith herself, or a family member. I did a search, but the only mention I could find of her was that she quite as publisher of The Daily News of Newburyport, Mass in 2013 after eleven years in that position. Perhaps she still lives in that city. You might also try locating people who were your fellow employees at Memorial Press Group at the time. One of them might still have a copy of that recipe booklet. I will, of course, post this on my site for reader input. There are quite a few crab stuffed mushroom recipes on these sites, if you want some alternative ideas: Group Recipes Cooks.com Phaed Morrison's German Chocolate Pie -----Original Message----- From: Pat Sent: Monday, November 13, 2017 4:39 PM To: phaedrus@hungrybrowser.com Subject: Chocolate coconut pecan pie. If at all possible could send me recipe for this. I always got a slice of it when I went to Morrison Cafeteria in Charleston, SC. I never knew the correct name, I always got it when I saw it. Thank you in advance. Pat Hi Pat, The only Morrison's recipe that I can find that has chocolate (cocoa), pecans, and coconut is called "German Chocolate Pie" in the Morrison's kitchen manual that I have. This is a cafeteria recipe that makes 10 pies. If you want to make only one pie, you'll have to reduce the recipe. See below. For more on Morrison's recipes, see: http://www.hungrybrowser.com/phaedrus/mpmorrisons.htm Phaed Morrison's German Chocolate Pie Ingredients: Sugar 7 lbs clear-jel * 3 oz cocoa 1/4 lb Sift dry ingredients together. Voltex ** 1 lb Add eggs (Voltex is eggs) Evaporated milk 8 cans, 14 1/2 ounces each can water 1/2 qt Add milk and water and mix. coconut 1-3/4 lbs pecans 18 ozs vanilla extract 1 oz salt pinch Add remaining ingredients and mix. pastry shells 10 shells Bake pies at 350° until firm. Makes 10 pies * Clear-Jel is a thickening agent made of cornstarch. You can buy it at King Arthur Flour: https://www.kingarthurflour.com/shop/items/instant-clearjel-8-oz ** Voltex was an institutional food service product, a frozen mixture of liquid eggs and margarine that appears to have been made by Fleischmann's.