Recipe Exchange

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The recipe request for Chicken Parisienne, a recipe from a Rival Crock-pot Cookbook, has set a new record for Recipe Exchange. We're printing the ones submitted by Jackie Shoup of Easton and Coreen Hartman of Allentown, but dozens more of you sent in similar recipes. In fact, I don't think we've ever had so many responses for a single recipe — testimony, first of all, to the number of you who have slow cookers and their accompanying recipe books and also to the level of participation we enjoy with this column.

I don't know how many of you have tried this recipe or if you just had it on file, but I do wish I could try it. Trouble is, my family still hasn't forgiven me for the week's worth of Crock-pot dinners I prepared for them when I was writing about slow cookers a few years ago.

These days, the only crockpot meals they'll eat without protest are pot roast and corned beef. Chicken is on the forbidden list because they say six or eight hours in the pot makes it taste like ''tuna fish.''

Out of curiosity, I checked the Rival Crock-pot Web site to see if the recipe was still there. I didn't find it. But I did find a listing of slow-cooker accessories I didn't know about including travel bags, special utensils, plastic liners and smart-parts that make slow cookers programmable. Wonder if using a smart-part module would make a difference in the chicken's taste? Wonder if I waited until some night when everyone was really hungry to serve it? It's an experiment I need to try.

Thanks to other readers, we have Easter candy recipes to help fill your baskets.

When you're searching for responses for this week's recipe requests, please remember that we're not able to test the recipes and must depend on you to do your best to be accurate when copying recipes to send to us.

When you do have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.

Although we can't print all of the recipes we receive, we want to thank Maryann Schuman, Jane R. Smith, Shirley Slusaw, Judith Baatz and Susan Smith, all of Allentown; Angela Weinhofer and Joan Korp, both of Catasauqua; Marilyn Whiteley of Emmaus, Diane Ceci of Bath, Mary Huff, Kathleen Konrad and Bev Couch, all of Bethlehem, Lisa Davanzo of Orefield, Sharon Becker of Slatington, Ruth Anne Wieder and Debbie Bartsch, both of Quakertown, Gerri Narsewicz of Palmer Township, Jan Rhein, of Doylestown, and Brenda Benner of Lehighton.

LOOKING FOR

Joe Gronski of Cresco has been looking for the recipe for the cream in cream puffs for 50 years. He says the recipe he seeks is like the one used by two Jewish bakeries in Wilkes-Barre. He says the cream is yellow and has the consistency of pudding, a taste of vanilla and something else, but he can't figure out what the ''something else'' is.

He says, ''Over the years, we have used well over a dozen recipes for vanilla cream puffs and countless variations, such as nutmeg or almond. I have added the vanilla to the milk mixture and at the end of the process, with no change in taste.'' He says he would love to make his own cream. Wonder if Joe actually has been looking for Cornstarch Pudding — a recipe on the cornstarch box? Does anyone else have a recipe that sounds like the one Joe wants?

Joan Boyd of Quakertown would like Seafood Shanty's house dressing.

Gloria Bergenstock of Allentown would like to find a recipe for Sour Cream Orange Cake which appeared in a spring issue of Woman's Day or Family Circle in 1975. She thinks it was pictured on the front cover and was a very moist cake with great orange flavor. The recipe called for sour cream and frozen orange juice concentrate and the cake was iced with Dream Whip. Edward W. Solderich of Allentown is particular about his Pogachels, the Austrian-Hungarian biscuits his mother used to make. He'd like a recipe that contains yeast, flour, egg and riced potatoes and most important of all, dry yeast. He said she made the dough, let it rise, rolled it out, cut out the biscuit shapes with an inverted drinking glass, placed them on a floured cloth and allowed them to rise again before baking. The recipe he contributes doesn't contain dry yeast. The ones his mother made would tend to get hard after a day or so, he said.''

Lynn Birney of Coopersburg would like a recipe for an Oriental Chicken Salad that uses dill pickles and also calls for sesame oil.

FOUND

Bonnie Davis of Easton sent recipe for Saucy Meat Loaf. Although it isn't from Shady Maple, it has a sweet and tangy taste that makes it a family favorite.

The recipes for Easter Egg Candy are from Pat Gasper of Bath, Eileen Mriss of Lehighton, Judy Yonak of Allentown and Elaine Hanley of Emmaus. Eileen advises, ''The butter cream eggs can be turned into peanut-rolled eggs simply by rolling them in crushed nuts.'' She also includes some candy-making tips. Jeanne Stephens sent in her recipe for peanut butter eggs and explains, ''Some years back, PPL enclosed a recipe and tips for saving energy in their bills. This recipe was included. Everyone thinks it tastes like a peanut butter cup.This one is made in the microwave and I use my food processor to crush grahams and help in mixing the candy dough. When you're through, you'll have 60 small eggs to dip in chocolate.''

Jeanette Brey of Allentown sent in a recipe for vanilla fudge from ''Fancy Cookies Festive Candies'' by Corn Products Refining Co., 1956. ''I think I got it in a high school home economics class,'' she said.

Bunny L. Mason of Santa Fe Springs, Calif., sent in a recipe for Irish Soda Bread, found at Granny's Recipes on the Internet.

Suzanne Sheridan of Allentown sent a recipe for rice pudding made in a slow cooker. She said she found this recipe in ''Wonderful Ways to Prepare Crockery Pot Dishes,'' by JoAnn Shirley, 1979 (Playmore Inc., New York, under arrangement with Waldman Publishing Corp.)

Marge Crisp of Macungie sent in a recipe for Patty's Mustard, although she has no idea who Patty is or was.

Shirley Loch of Ballietsville sent in recipes for crepes and assorted fillings in response to a request from Michele Hornung of Bethlehem.

SAUCY MEAT LOAF

Make your favorite meat loaf. Replace any liquid you use with three to four ounces of tomato sauce (from a 15-16 oz. can of sauce)
Then combine:
Remaining tomato sauce (approximately 1 1/2 cups)
1/2 cup water
4 Tbsps. cider vinegar 4-5 Tbsps. brown sugar
2 1/2 Tbsps. yellow mustard
2 1/2 tsps. Worcestershire sauce
Cut Up:
3 or 4 carrots
3 stalks celery
2 potatoes
Keep Whole:
3 or 4 small onions

Place meat loaf and vegetables in a 9-by-13-inch pan. Pour sauce over meat loaf. Cover. Bake at 350 degrees for 11/2 hours or until vegetables are tender.

Bonnie Davis, Easton

PEANUT ROLLED BUTTER CREAM EGGS

1/2 cup soft butter or margarine
1/3 cup Karo (white corn syrup)
1/2 tsp. salt1 tsp. vanilla
4 1/2 cups confectioners sugar (1 box)

Mix above ingredients by hand. Mixture will be very stiff. Knead it until smooth. Roll small balls (the size of walnuts or smaller) egg shaped and put into the refrigerator to stiffen. Dip in melted chocolate and roll in crushed peanuts.

Pat Gasper, Bath

BUTTER CREAM EGGS

Cream Together:
1/2 lb. butter
1 8 oz. package cream cheese3 lbs. confectioners sugar
1/2 tsp. vanilla

Butter and cream cheese should be taken out of the refrigerator about 10 minutes before blending and should be cool, not room temperature. Whip together with an electric mixer until fluffy. Add sugar and mix by hand or work together with hands until it reaches a smooth consistency. Note: a small amount of milk may be added. (For coconut eggs, add 1 cup or more if desired of coconut to this recipe after it is thoroughly mixed).

PEANUT BUTTER EGGS

1/2 cup butter
1 cup peanut butter (increase to taste) 1 8 oz. package cream cheese
3 lbs. confectioners sugar
1/2 tsp. vanilla

Mix as in original recipe above (for peanut rolled eggs, use butter cream recipe, coat and roll in crushed nuts)

Tips: Butter and cream cheese need to be out longer than 10 minutes. A mixer can be used to mix entire batch but use dough hooks instead of beaters.

Eggs must be cold before coating.Eggs are made one day, and coated the next.

Any chocolate can be used (she does add paraffin wax).

For peanut rolled eggs, unsalted dry roasted peanuts can be used

Eileen Mriss, Lehighton

(Butter Cream and Peanut Butter eggs)

FRUIT AND NUT EGGS

1/3 lb. butter (soft)
1 Tbsp. cherries (chopped)
1/2 cup fine chopped nuts
1 tsp. vanilla
Pinch of salt 1/4 lb. cream cheese
1/2 cup coconut
2 Tbsps. finely chopped pineapple
1 1/2 lb. confectioners sugar

Mix all ingredients together and shape into balls.

Chocolate Glaze:
2 16-oz. bags semi-sweet chocolate 4 Tbsps. melted paraffin

Melt in double boiler and dip eggs in chocolate

Judy Yonak, Allentown

FUDGE BALLS

1 lb. powdered sugar
1/2 lb. margarine
6 Tbsps. peanut butter 4 Tbsps. cocoa
1 tsp. vanilla

Mix all together and form into balls. Roll in coconut or finely chopped nuts. Refrigerate overnight.

POTATO PEANUT BUTTER CANDY

1 medium potato
2 Tbsps. butter
4 cups powdered sugar (reserve 1/2 cup for kneading)
1/2 cup peanut butter Pinch of salt
1 tsp. vanilla
1/2 lb. milk chocolate
2 Tbsps. oil

Cook potatoes until soft. Drain. Add butter and mash. Set aside for 20 minutes to cool. Add 31/2 cups powdered sugar, mix until smooth. Add peanut butter, salt and vanilla. Finish mixing with hands. Sprinkle half a cup of powdered sugar on a board as needed. Knead candy until smooth. Chill 1 hour. Take a scant teaspoon of candy and shape into a ball. Place on trays lined with waxed paper. Put in the refrigerator to set. Cut milk chocolate into the top of a double boiler and add oil. Cover and melt over warm water. Dip candy into chocolate. Place on tray and refrigerate until set. Yields: 31/2 dozen.

Elaine Hanley, Emmaus (Fudge Balls and Potato Peanut Butter Candy)

PEANUT BUTTER EGGS

1 1/4 cups graham cracker crumbs, or 36 quarters or 9 whole crackers
1 1/3 sticks butter or margarine
2 cups confectioners sugar 1 cup peanut butter, smooth or chunky
12 ozs. chocolate coating or chips, light or dark as preferred
Wax if desired

In a microwave bowl, melt butter or margarine for 1 to 2 minutes. Add crumbs, sugar and peanut butter. Mix well. Chill until firm. Form into 60 eggs and refrigerate.

Chocolate coating:

Microwave chocolate on medium for 6 to 8 minutes, stirring every 2 minutes until melted. If you like wax in your chocolate dip, don't melt it in the microwave. Use a double boiler and melt over water on stove top. Use a candy dipper, kabob sticks or round toothpicks to dip. Chill on wax paper.

Jeanne Stephens, Allentown

VANILLA FUDGE

2 Tbsps. butter or margarine
3 cups sugar
1/4 cup Karo syrup, red or blue label
1/2 tsp. salt 1 cup light cream
1/2 cup milk
2 tsps. vanilla
1 cup chopped nuts (optional)

Place all ingredients except vanilla and nuts in a sauce pan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, stirring occasionally to a soft ball stage (238 degrees) or until a small amount forms a soft ball when tested in very cold water. Remove from heat. Add vanilla. Cool to lukewarm (110 degrees). Then beat until fudge begins to thicken and loses its gloss. Fold in nuts (optional). Quickly spread into a buttered 8-inch square pan. Cool. Cut into squares. Makes about 1 1/2 pounds.

Jeanette Brey, Allentown

IRISH SODA BREAD

5 1/2 cups flour
1/2 cup sugar
3 tsps. baking powder
1/2 tsp. baking soda 1/2 tsp. salt
1/4 cup butter
2 cups buttermilk
1 egg

Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Cut in butter until mixture is crumbly (butter soft). Combine buttermilk and egg, add to dry ingredients stirring until blended. Turn out on floured board. Knead until smooth. Divide dough in half, shape each half into approximately 5-by-7 inches long. Put both loaves into a well-greased 13-by-9-by-2 inch pan. Score a 4-inch cross on top of each loaf. Sprinkle with flour. Bake at 350 degrees for 45 to 50 minutes.

Bunny L. Mason, Santa Fe Springs, Calif.

CHICKEN PARISIENNE

6 medium chicken breasts
Salt and pepper
Paprika
1/2 cup dry white wine, (vermouth optional) 1 10.5-oz. can condensed cream of mushroom soup
1 4-oz. can sliced mushrooms, drained (1/2 cup)
1 cup dairy sour cream mixed with 1/4 cup flour

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in a slow cooker. Mix white wine, soup and mushrooms until well combined, mixing in sour cream. If cooking on low, pour over chicken breasts in the slow cooker. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 21/2 to 31/2 hours with sour cream added during last 30 minutes.) Serve sauce over chicken with rice or noodles. This recipe may be doubled for the five-quart slow cooker.

Jackie Shoup, Easton

SLOW COOKER CHICKEN PARISIENNE

6 skinless, boneless chicken breast halves
Salt and pepper to taste
Paprika to tast
1/2 cup dry white wine 1 (10.75 oz.) can condensed cream of mushroom soup
1 (4.5 oz.) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour

Sprinkle chicken breasts lightly with salt, pepper and paprika to taste. Place in a slow cooker. In a small bowl, combine wine, soup and mushrooms. Mix well. In a separate small bowl, combine sour cream and flour and mix together. Add sour cream mixture to soup mixture and blend together, then pour over chicken in a slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on low setting for 6 to 8 hours. Serves: 5

Coreen Hartman, Allentown (found at recipe site www.allrecipes.com)

POGACHELS

6 medium cooked, riced potatoes (2 lbs.)
2 cups flour
1/4 lb. lard or Crisco (1/2 cup) 1/4 lb. margarine (1/2 cup)
1 egg
1 tsp. salt

Put ingredients into a large bowl. Knead well. Roll out on a board to a half-inch thickness. Cut with biscuit cutter or inverted drinking glass. Place on a greased pan piercing each biscuit lightly with a fork. Bake at 350 degrees for 40 minutes.

Edward W. Solderich, Allentown

RICE PUDDING

4 cups milk
1 cup cooked rice
3 eggs, slightly beaten
1/2 cup sugar
2 tsps. vanilla
1/2 cup raisins 1 1/2 tsps. grated lemon rind
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 Tbsps. butter
4 Tbsps. dark rum
Whipped cream

Warm milk slightly and pour over rice, set aside. Beat eggs with sugar, vanilla, raisins and lemon rind. Stir in milk and rice mixture. Put into a well-buttered souffle dish that will fit slow cooker. Sprinkle with nutmeg and cinnamon, dot with butter. Cover with aluminum foil. Put into slow cooker. Cover pot and cook on low (200 degrees) 4 to 6 hours. Put rice pudding in serving dish, stir in rum. Serve warm topped with whipped cream. Serves 6.

Suzanne Sheridan, Allentown

PATTY'S MUSTARD

1 cup dry mustard
1 cup white vinegar 3 beaten eggs
1 cup sugar

Soak dry mustard overnight in vinegar; add beaten eggs and sugar and cook over medium heat until thickened.

Marge Crisp, Macungie

CREPES

1 cup flour
1 cup water
2 eggs 1/2 tsp. salt
2 tsps. vegetable oil

Mix all ingredients. Beat with hand beater until smooth, about 1 minute. Lightly butter a seven-inch skillet; heat over medium heat until bubbly. For each crepe, pour about 2 tablespoons of batter into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until top looks dull and dry and bottom is light brown. About 30 seconds. Makes 8.

Seafood crepe filling with Mornay sauce:
4 Tbsps. butter or oleo
1 medium onion, chopped
1/2 lb. mushrooms, sliced or canned
1 lb. cooked scallops, shrimp or crab meat, (can be a combination) 1/2 cup grated Parmesan cheese
2 Tbsps. chopped parsley
1/2 tsp. salt
1/4 tsp. white pepper
Paprika
3/4 cup Mornay sauce (see below)

Preheat oven to 375 degrees. Grease a large shallow baking dish. In a large skillet over medium heat, melt butter. Add onion and mushrooms; saute until vegetables are tender. Stir in seafood. Blend in 3/4 cup of Mornay sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper. Spoon 2 tablespoons of filling down the center of the unbrowned side of each crepe. Roll crepe and place seam side down in a prepared baking dish. Repeat with remaining crepes. Pour remaining sauce over filled crepes and sprinkle with Parmesan cheese and paprika.

Mornay sauce:
3 Tbsps. butter or oleo
3 Tbsps. all purpose flour
2 cups milk 2 Tbsps. dry white wine
2 Tbsps. grated Swiss cheese
Salt and pepper to taste
1 egg yolk mixed with 1/2 cup milk

In small saucepan over medium heat, melt butter. Blend in flour. Stir in milk. Cook, stirring constantly, until sauce thickens. Add wine and cheese; blend well. Season with salt and pepper. Remove from heat. Add egg yolk mixture; blend well. Bake for 15 minutes.

Chicken and mushroom crepe filling:
1 1/2 cups sliced onions
2/3 cup chicken broth
1 cup mushrooms, sliced 2 skinless and boneless chicken breast halves, diced
Salt and fresh ground pepper
1 1/3 cups cheese sauce
Grated Swiss cheese to sprinkle

Filling: Simmer onions and chicken broth in a frying pan for 8 to 10 minutes until tender and translucent. Stir in the mushrooms, cover the pan and let cook 2 minutes while they render their juices. Fold the raw diced chicken into the mushrooms and onions, season lightly with salt and pepper, cover and simmer 1 minute. Uncover the pan and boil rapidly until all liquid has almost evaporated, about 1 to 2 minutes. Fold just enough of the cheese sauce (see recipe below) to cover ingredients, 1/2 to 2/3 cup.

To form crepe: Place 2 or 3 tablespoons of filling on the bottom third of each crepe. Roll up crepes and place seam side down in a buttered baking dish. Spoon the sauce over each crepe and sprinkle with more cheese (optional). Bake 25 minutes at 400 degrees just until bubbling hot and the cheese isbrowned. Makes 8.

Cheese Sauce:
3 Tbsps. grated Swiss cheese, (plus some for sprinkling)
2 Tbsps. butter 2 Tbsps. flour
1/4 tsp. salt
2 cups milk

Combine; bring sauce to a simmer and add droplets of milk, thinning it so it coats the back of a spoon nicely.

Shirley Loch, Ballietsville

Send recipe requests and recipe finds to Recipe Exchange, c/o Food Editor Diane Stoneback, The Morning Call, P.O. Box 1260, Allentown, PA 18105, or e-mail them to diane.stoneback@mcall.com. Include your name, address and daytime phone number on all submissions.

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