Newspaper article St Louis Post-Dispatch (MO)

Readers Spread Word on Chicken Salad

Newspaper article St Louis Post-Dispatch (MO)

Readers Spread Word on Chicken Salad

Article excerpt

SUSAN HEIDER of St. Louis was looking for the recipe for chicken salad sold at Straub's. We didn't get the exact recipe, but Betty Whaley of Chesterfield said this comes close. It is from Baur's, a now-closed restaurant in Denver.

Wanda Berkbigler of Perryville also sent a recipe. Our thanks go to both helpful readers.

BAUR'S CHICKEN SALAD

1 3/4 cups cubed cooked chicken breast (see note)

1 3/4 cups chopped celery

1 cup mayonnaise

2 tablespoons lemon juice

Salt, to taste

Ground black pepper, to taste

Lettuce leaves

Sliced, stuffed olives, for garnish (optional)

Watercress, for garnish (optional)

Hard-boiled egg wedges, for garnish (optional)

Combine chicken and celery. Blend mayonnaise and lemon juice; add to chicken mixture. Mix lightly. Season with salt and pepper.

Serve in lettuce-lined salad bowls. Garnish with olives, watercress and egg wedges, if desired.

Note: For moist, full-flavored chicken, let stewed chicken cool in stock.

Peggy Cox of Fenton wanted to make chocolate muffins, which she described as being less sweet than cupcakes.

Diane Friedmeyer of Chesterfield; Virginia Horrell of High Ridge; Martha Johnson of Maryland Heights and Wanda Berkbigler of Perryville all sent recipes.

CHOCOLATE MUFFINS

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

3 tablespoons unsweetened cocoa powder

2 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

3/4 teaspoon salt

1 egg, beaten

3/4 cup milk

1/3 cup vegetable oil

1/3 cup chopped nuts

In mixing bowl, stir together flour, sugar, cocoa powder, baking powder, cinnamon and salt. Make a well in the center of dry ingredients.

In a separate bowl, combine egg, milk and oil. Add all at once to dry ingredients, stirring just until moistened. Batter will be lumpy. Fold in chopped nuts. Fill greased or paper-lined muffin cups 2/3 full. Bake in a preheated 400-degree oven for 18 to 20 minutes.

Yield: 12 minutes.

In the 1930s or '40s, Pevely distributed a calendar that contained a recipe for rolled sugar cookies flavored with vanilla and nutmeg.

Jane Knobbe of St. Louis wrote in search of that recipe. We got responses from Eunice Bernthal and Willie Bailey, St. …

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