My mom was a great cook and a terrific baker. Every once is a while we'd get canned ravioli for dinner or those Chinese dinners in a can with noodles taped on top. I never minded much. Growing up in SE Massachusetts, another go-to was meat pies from a bakery or fish and chips...Yum!

That's it! Thank you so very much. I have not made this cake in years and I had a request from a family member to make it. My book was lost in a move a long time ago. You are an absolute lifesaver.

Thanks so much...

I am looking for a fruitcake recipe that was in the Joy of Cooking cookbook 1975 edition. It has 12 eggs and the whites are beaten separately and added to the batter. Can you help?

Good luck purple! Let us know how dinner goes. I'll report on mine as well.

I'm planning on serving them together. I'm thinking of appetizers in the living room...a small platter of melon and cheese with some olives and perhaps some pepperoni and ham. Then for dinner a Caesar salad followed by the pumpkin ravioli, chicken francaise, and roasted asaparagus. Serving vegetarians and non-vegetarians is a challenge! Maybe I'll change my mind on the Caesar and go for one of the salads suggested. I love salads with greens, fruit...dried and fresh, and some cheese and a vinaigrette. Thanks for all of your help and suggestions. PS...do you think asaparagus is a little too strong for this meal?

I'm planning on doing a dinner party with pumpkin ravioli as well. I'd like to serve some sort of chicken dish...maybe chicken francaise? Any opinions on that folks?

I miss Prelude to a Quiche...they were mini quiches that were just perfect for entertaining. They were good and inexpensive. Please bring them back!!!!

Here's a recipe that I found somewhere ....who knows where? Anyhow, I've added some notes of my own at the end. It's pretty yummy!!!!!! Hope you enjoy it.

Peppercorn Chicken

Ingredients
4 large chicken breast halves, skinned and boned
1 Tbls. crushed whole pink, green or Szechwan peppercorns (I use a blend of peppercorns)
2 tsp. butter
½ cup dry sherry or orange juice
1 cup heavy cream
½ tsp. tarragon leaves (use fresh)
2 scallions thinly sliced
sliced mushrooms (1/2 – 1 lb.)

Preparation:

Place chicken between sheets of plastic wrap. Pound with flat edge of mallet to about ¼ inch thickness. Sprinkle with peppercorns.

Heat heavy non-stick skillet . Add butter and chicken. Cook, turning once until chicken is done, about 5 minutes.

Remove chicken, add a bit more butter or oil and sauté mushrooms until they are about half cooked.

Increase heat to high. Add sherry or orange juice to pan and whisk in cream and tarragon. Boil, stirring until sauce is thickened and reduced to about half the original volume.

Spoon sauce over chicken.

Garnish with scallions.

This is good served with vegetables (roasted asparagus and baked butternut squash) and rice pilaf.

My changes: Double the sauce! (It’s so good). Use orange juice (fresh) and sherry (total ¾ cup.) and 1 T. grated orange peel.

thank you so very much...can't wait to try!

Thank you so very much!!!!

Dear Cookie Fiend,
Could you post your recipe for chicken, dried fruit and port wine. I Googled it, but no luck!
Thanks~!