Bake chicken, biscuits and peaches together and you'll have a delightful treat on your hands. Also, try this brie cheese and apricot hors d'oeuvre which has an incredible flavor.
Marian Wilson of Owensboro, Ky., wrote, "I would like to find a recipe that I made years ago but have since lost. Essentially it was chicken, biscuits and canned peach halves baked together in a large pan.
Most responses were similar. Chef Gilles Syglowski chose one from Joye De Leach of Fayetteville, N.C.
Oven-fried Chicken With Biscuits and Peaches
1/4 cup vegetable shortening
4 tablespoons butter or margarine
1 cup plus 2 tablespoons flour
2 teaspoons paprika
1/4 teaspoon salt
pepper to taste
1 chicken (about 3 pounds) cut up
1 can (6 ounces) refrigerator biscuits
1 can (30 ounces) cling peach halves, drained
whole cloves
1 1/2 cups hot milk
Heat oven to 425 degrees.
Place shortening and butter in a 13-by-9-by-2-inch baking pan and set in oven until melted. In a bag, plastic or paper, combine 1 cup flour, paprika, salt and pepper. Add chicken, a few pieces at a time, and shake to coat thoroughly. Place chicken, skin side down, in the hot shortening and bake for 40 to 45 minutes.
Turn chicken and push to one end of the pan pushing the drippings with it. At the other end of the pan, arrange uncooked biscuits in a single layer.
Stick each peach half with a clove and place on top of the chicken.
Bake 15 minutes.
To make a gravy, remove the chicken, biscuits and peaches to a serving platter. Pour pan drippings into a medium-size saucepan and place over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute without browning. Whisk in milk, bring to a boil and cook, stirring, until thick and smooth.
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Betty McInnis of Fayetteville, N.C., requested an hors d'oeuvre recipe which calls for brie cheese wrapped in puff or phyllo pastry with apricot preserves and baked.
Beverly Roberts of Baltimore sent in the chef's choice.
Roberts Apricot Brie
Serves 20 to 24
12 sheets phyllo dough
2 to 3 sticks (1 to 1 1/2 cups) butter melted
1 whole (5 pounds) brie cheese, not fully ripe
1 jar (12 ounces) apricot preserves
Heat oven to 350 degrees. Butter a 9-by-13-inch baking sheet.
Layer 6 sheets of dough on baking sheet, staggering layers to create a circle, brushing each layer with melted butter. Place brie in center of dough and spread top and sides of brie with apricot preserves. Fold dough up around cheese. Cover top of cheese with 6 sheets of dough, staggering layers and brushing each with butter. Smooth the top and sides and tuck ends under brie. Brush top and sides with butter.
Bake at 350 degrees for 20 to 30 minutes or until golden brown. Let stand for 30 to 45 minutes before serving. Cut into small wedges.
The same procedure may be used with smaller amounts.
The dish may be prepared a few hours before baking and covered with a barely damp linen towel.
Recipe requests
* David F. Corr of Crooked River Ranch, Ore., writes that while he was "growing up, my mother made what she called a 'snow pudding' which was very white and fluffy and made from egg whites plus. It was topped with a lemon sauce and was a great dessert. She passed away and I have been unable to find such a recipe. My wife and I read your column in the Bend, Ore., Bulletin."
* Sylvia E. Harmon of Baltimore wants an upside down caramelized apple pie recipe which she lost after trying it several times. "It was wonderful," she writes.
* Teresa M. Baker of Severna Park is looking for a Cheese Onion Soup like the one served at the Montgomery Inn in Cincinnati.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.