The Mailbox: Teri Watson

Published: Wednesday, Oct. 10, 2012 - 12:00 am | Page 7D

Best butterscotch

I had the most delicious butterscotch pudding at the Grange restaurant for my birthday. I would love to make it at home. Does anyone have this recipe or one similar?

– Jennifer Lindsley,

Fair Oaks

Glazed meatballs

Barcelona Bites catered an event I recently attended. Their maple bourbon glazed meatballs were fabulous. This dish would make a great appetizer for autumn. Does anyone have this recipe or one similar? Thank you.

– Valerie Reynoso

Piotrowski, Folsom

Bill Shanley's marinade for houseboat chicken

Prep time: 10 minutes

Marinate time: Overnight to 2 days

Makes 1 quart (enough for 10 chicken breasts)

Kristen Anderegg of Carmichael was hoping someone had Shanley's chicken marinade recipe.

Kris Holmes Daniels of Sacramento and Claire Kendel of West Sacramento share this recipe that was featured in The Bee about 15 years ago. You may cut this recipe in half to marinate 4 to 5 chicken breasts.


10 chicken breasts

2 cups good olive oil

2 large bunches cilantro, chopped

2 tablespoons red chili flakes

2/3 cup fresh lime juice

1 tablespoon (or more) chopped garlic

1 1/2 teaspoons salt

2 teaspoons black pepper


Place all ingredients in a large jar and mix well. Really shake it up. Marinate the chicken overnight or up to two days. Serve cooked chicken with salsa or with pasta or baked potato.

Per 2 tablespoons: 129 cal.; 0 g pro.; 1 g carb.; 14 g fat (2 sat., 11 monounsat., 1 polyunsat.); 0 mg chol.; 109 mg sod.; 0 g fiber; 97 percent calories from fat.

Marcie's quick artichoke, Parmesan and chicken pizza

Prep time: 15 minutes

Cook time: 15 minutes

6 slices

Sandy Jones of Dixon has seen pre-made pizza crusts, such as Boboli and Mama Mary's, in the grocery store and was wondering what kind of toppings to use with this kind of crust.

Marcie Bombola of Rocklin created this easy recipe that can be quickly assembled. You can change the amounts and kinds of cheese and chicken to suit your taste, but the key to making this pizza delicious is the artichoke Parmesan dip used as the base.

Bombola uses Stonemill Kitchens Artichoke & Parmesan dip found in the deli department of Bel Air and Raley's. She recommends spreading this dip on the pre-made crust and broiling it until dip is bubbly, slice into small pieces and serve as a quick appetizer.

Does anyone else have topping ideas for Boboli?


1 pre-made thin pizza crust (Mama Mary's or Boboli)

1 tablespoon olive oil

One 10-ounce tub Stonemill Kitchens Artichoke & Parmesan dip

6 to 7 ounces Hillshire Farms all-cooked chicken breasts (2 breasts per package, found where lunch meats are sold, garlic-herb seasoned is a good choice)

One 6.5-ounce jar marinated artichoke hearts

3/4 cup shredded mozzarella cheese

3/4 cup shredded Parmesan cheese


Brush thin pizza crust lightly with olive oil. Spread Stonemill Kitchens Artichoke & Parmesan dip evenly over crust. Cube chicken breasts and sprinkle evenly over dip. Chop marinated artichoke hearts and spread over chicken. Sprinkle shredded cheeses evenly on top and bake at 350 for 12 to 15 minutes or until cheese is bubbly and golden brown.

Per slice: 479 cal.; 28 g pro.; 40 g carb.; 23 g fat (10 sat., 2 monounsat., 0 polyunsat., 11 other); 54 mg chol.; 1,279 mg sod.; 2 g fiber; 43 percent calories from fat.


If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 556-5625. Please include your full name, your city and phone number.

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