The Mailbox: Teri Watson

Published: Wednesday, Aug. 7, 2013 - 12:00 am | Page 7D

Seeking broasted chicken

We used to drive to Leatherby's Family Creamery (45 miles one way) just to have their broasted chicken and, of course, their ice cream. Their broasting machine broke down a while back and I understand they won't be getting it repaired.

Does anyone know of another restaurant that serves broasted chicken?

The first time we tried it was in Osage, Iowa, and Leatherby's version came close. I believe the chicken is cooked in a pressure cooker with very little breading. It is definitely the best fried-type chicken.

– Jeannette Klebofski, Auburn


Cauliflower salad

Prep time: 30 minutes

Cook time: 25 minutes

Serves 4 to 6

Allen Wren of Folsom, recently widowed, is doing all of his own cooking.

He was looking for easy, tasty recipes.

Nancy Seley of Roseville created this recipe for her widowed father. Seley said it's quick to make, filling and good for entertaining.

Note: You can find balsamic cream at Safeway and Raley's. Seley said it's a thicker version of balsamic vinegar and that its sweet tang works well with these vegetables.

Seley recommends serving grilled salmon with this dish, or place a piece of poached salmon on top of the salad.

INGREDIENTS

1 large cauliflower head, cleaned and broken into small florets

6 to 8 large mushrooms, cleaned and cut into 6 chunks each

1/4 pound green beans, cleaned, top stem area removed, cut in half

1/2 cup olive oil, divided use

Juice from 1/2 lemon

1 green onion, finely chopped

2 cups baby arugula, rinsed and air dried

1/4 pound crumbled goat cheese

4 cups prepared quinoa

1/8 cup Almond Accents (honey roasted or salt and pepper)

1 cup croutons

Seasonings:

Garlic powder or minced garlic, to taste

Italian seasoning, to taste

Salt and pepper, to taste

4 tablespoons balsamic cream, divided use

INSTRUCTIONS

In a large mixing bowl, combine florets, mushroom pieces and cut green beans with 1/4 cup of the olive oil drizzled over vegetables. Season with garlic powder (or minced garlic), Italian seasoning, salt and pepper, all to taste. Toss well. Place in one layer on a large, foil-lined cookie sheet with sides.

Drizzle 1 to 2 tablespoons of the balsamic cream over vegetables. Roast for 20 to 25 minutes at 350 degrees. Remove and let cool.

While vegetables are cooling, mix remaining 1/4 cup of olive oil, lemon juice, garlic, Italian seasoning, salt and pepper, all to taste, and remaining balsamic cream. Whisk for about 1 minute. Gently remove vegetables from cookie sheet into bowl of dressing. Lift foil off the cookie sheet and pour the cooking juices over the bowl of vegetables. Gently toss the vegetables with the dressing.

Toss green onion, arugula and goat cheese into the vegetables. Spread quinoa on a plate, top with vegetables, sprinkle vegetables with almonds and croutons.

Per serving based on 6 servings: 418 cal.; 13 g pro.; 32 g carb.; 27 g fat (8 sat., 17 monounsat., 2 polyunsat.); 20 mg chol.; 240 mg sod.; 5 g fiber; 57 percent calories from fat.


Potato candy

Prep time:25 minutes

Makes about 3 dozen, depending on size

Cindy Young of Rancho Cordova was looking for an icebox potato candy recipe, like the one her mother used to make when Young was a child.

This recipe comes from N. Alex of Sacramento, who says the water content of potatoes varies with the season and the climate in which they were grown. This will affect how much sugar you will need to add.

Note: The prep time does not include the chill time for the fondant (icing).

INGREDIENTS

1/2 cup plain mashed potatoes, no other ingredients added

1/4 teaspoon salt

1 teaspoon vanilla

1 pound powdered sugar

Optional coatings of your choice:

Melted chocolate chips

Finely chopped peanuts

Shredded coconut

INSTRUCTIONS

In a 2-quart bowl mix the mashed potatoes, salt and vanilla. Add 1 cup of powdered sugar at a time to see how much will be needed. First the fondant will become liquid, then it will thicken. When it gets very stiff, knead it, added more sugar as needed.

After kneading, cover with fondant with a damp towel. Chill in the refrigerator until you can roll some of the fondant into a 1/2-inch ball. Repeat with remaining fondant. Dip the balls in melted chocolate, chopped peanuts or coconut, if desired

Per ball: 97 cal.; 0 g pro.; 19 g carb.; 3 g fat (2 sat., 1 monounsat., 0 polyunsat.); 0 mg chol.; 18 mg sod.; 0 g fiber; 24 percent calories from fat.

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