Teri Watson: The Mailbox

01/29/2014 12:00 AM

01/27/2014 4:31 PM

This roast chicken was engaging

Your column has been the highlight of the food section for me. I've cut out so many of the recipes through the years. Now I have a request. I am looking for a recipe called engagement roast chicken using lemon and butter. It was in the Bee some time ago. Can someone help? Many thanks.

Melissa Manning, Grass Valley

Some co-workers and I recently had the most amazing roasted cauliflower salad at the Pacific Grill in Tacoma Wash. The server asked the chef for the preparation method, which was shared with us. We would love the complete recipe, or one close, if at all possible. Thank you.

Valerie Burns, Rocklin


Orville Redenbacher’s caramel corn

Prep time: 10 minutes

Cook time: 1 1/4 hours

Makes 6 quarts

Terri Norvell of Vacaville received Harry and David’s Moose Munch caramel corn, along with other treats, during the holidays. She was hoping for a caramel corn recipe.

Layne Austin, formerly of Grass Valley, shares this recipe that Norvell might enjoy.


2 cups light brown sugar, firmly packed

1/2 cup light corn syrup

2 sticks (1/2 pound) butter

1/4 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon baking soda

6 quarts freshly popped corn (2/3 cup corn; popped in 2 batches in a small amount of oil)


In a large saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil, stirring over medium heat. Stirring constantly, boil rapidly to “hard ball” stage, 260 degrees (about 10 minutes). Remove from heat. Stir in baking soda quickly but thoroughly; pour at once over popped corn in a large roasting or baking pan. Stir gently until all kernels are coated. Bake at 200 degrees for 1 hour, stirring 2 or 3 times during baking. Turn out at once onto wax paper. Spread apart and allow to cool completely. Break apart. Store in a tightly covered container.

Per cup: 189 cal.; 1 g pro.; 30 g carb.; 8 g fat (5 sat., 2 monounsat., 1 polyunsat.); 20 mg chol.; 161 mg sod.; 1 g fiber; 37 percent calories from fat


Cheddar crown loaf

Prep time: 45 minutes

Rise time for dough: 1 hour, 25 minutes, total

Cook time: 40 minutes

Makes 1 large loaf

Irene Jensen of Sacramento lost her recipe for cheddar cheese bread in a move. She was hoping someone could help.

Louise Sugiyama of Manteca shares this recipe that she found in “Fleischmann’s Bake-It-Easy Yeast Book.” It may fill the billl for Jensen.


6 to 7 cups unsifted flour, divided use

2 tablespoons sugar

1 tablespoon salt

2 packages Fleischmann’s Active Dry Yeast

13/4 cups milk

1/2 cup water

3 tablespoons Fleischmann’s margarine

1 cup shredded sharp cheddar cheese (1/4 pound)

Melted Fleischmann’s margarine

1/4 teaspoon caraway seed


In a large bowl, thoroughly mix 21/4 cups flour, sugar, salt and undissolved Fleischmann’s Active Dry Yeast.

Combine milk, water and 3 tablespoons Fleischmann’s margarine in a saucepan. Heat over low heat until liquids are very warm (120 degrees to 130 degrees). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese and enough additional flour to make a stiff dough. Turn out onto lightly-floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Punch dough down. Divide dough into 32 equal pieces. Shape each piece into a smooth ball. Arrange 16 balls in a well-greased 10-inch tube pan. Brush with melted Fleischmann’s margarine and sprinkle with half of the caraway seed. Arrange remaining balls of dough on top. Brush with melted margarine and sprinkle with remaining caraway seed. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Bake at 375 degrees about 40 minutes, or until done. Remove from pan and cool on wire rack. Best served warm.

Per serving based on 24 servings: 171 cal.; 5 g pro.; 28 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 7 mg chol.; 344 mg sod.; 1 g fiber; 20 percent calories from fat.


Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service