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Thursday, March 18, 1999
With spring beginning at 8:46 p.m. Saturday, we thought we would give winter a send-off with a hearty comfort food recipe - Chicken Stuffed Shells.
This recipe calls for the ubiquitous cream soup, but what makes this entreé interesting is the boxed stuffing mix, chunks of chicken and Parmesan cheese. These ingredients transform a generic casserole into an interesting dish that would appeal to anyone.
Lora Lynch of North Huntington is looking for a store that sells Dutch process cocoa. Lynch tried Hershey brand and was pleased with the results, but she can no longer find Hershey or any other Dutch process cocoa. We called Hershey Foods' consumer relations (800-468-1714) and were told that Pittsburgh was not on the retail distribution list, but it can be purchased by the case directly from Hershey. We did find local stores that sell Dutch process cocoa, although it's not Hershey's brand. Here's the list:
Williams-Sonoma at The Galleria, Mt. Lebanon, sells Pernigotti Dutch process cocoa.
Sarah Frantz of the Hill District found Dutch cocoa at Sam's Warehouse, McKnight Road.
Droste brand Dutch process cocoa can be found at Amarraca in Ross.
Dutch process cocoa - also called European cocoa - is treated with an alkaline solution like baking soda, which gives this cocoa a much darker color and richer taste than non-alkalized cocoa powder. Although it probably wouldn't do any harm, it's not a good idea to substitute one cocoa for the other; it would change the taste of your dessert.
We thought it would be fun to test a recipe using the Dutch process cocoa. We found Chocolatetown Special Cake. This cake turned out moist with a deep, dark chocolate color and the frosting has a delicious, rich taste.
Chicken Stuffed Shells was sent in by Leah Frizoli of Baldwin. She offered this tip: "This dish is better the second day, bake the night before."
Chicken Stuffed Shells
1 pound boneless chicken breast cooked and chopped (approximately 4 half breasts)
In large bowl, combine soups and 2 cans of water; mix.
Cook shells in 4 quarts of boiling water. While shells are cooking, chop chicken, set aside. Prepare stuffing according to directions on package. Combine chicken, stuffing and mayonnaise. Pour about 2 cups of soup mixture on the bottom of a 9-by-13-inch pan. Stuff the shells with the chicken/stuffing filling. Layer shells in pan (leftover unfilled shells can be placed in between the filled shells). Pour remaining soup mixture over shells. Cover with foil.
Bake at 350 degrees for 45 minutes. Sprinkle with cheese; bake 15 minutes longer.
Chocolatetown Special Cake
1/3 cup European style cocoa (Dutch process cocoa)
Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
In a small bowl, stir together cocoa and water until smooth; set aside. In large mixer bowl, beat shortening, sugar and vanilla until light and fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture; beat well.
Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with One-Bowl Buttercream Frosting. Makes 8 to 10 servings.
Note: To sour milk: Use 1 tablespoon plus 1 teaspoon white vinegar plus milk to equal 11/3 cups.
One-Bowl Buttercream Frosting
6 tablespoons butter or margarine, softened
In a small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Yield: About 2 cups.
"Great American Favorite Brand Name Cookbook"
Requests
- By Arlene Burnett
If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222. Please include a name, neighborhood and a daytime phone number. All recipes are kitchen-tested by the Post-Gazette.
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Anyone remember Jim's Hot Dog Shop in West Mifflin? Lucille McCafferty of Atlantic, Pa., remembers Jim's and his "special" sauce and would like to have the recipe.