MILLER & RHOADS FROZEN FRUIT SALAD
This recipe with layers of flavor will really take you back.
2 c. whipping cream
¼ c. sugar
½ c. mayonnaise
1 tsp. vanilla
1 16-oz. can fruit cocktail, drained
1 6-oz. jar whole maraschino cherries, drained
Whip cream, gradually adding sugar. Stir in mayonnaise and vanilla. Fold in the drained fruits. Pour into 12 individual paper cupcake liners. Freeze until firm. Peel away paper and serve, sliced in half, on lettuce leaf. Often served with party sandwiches. Serves 12.
MILLER & RHOADS CHICKEN SALAD
2 c. chunk, poached/cooked chicken (dark and light meat)
2 c. super finely chopped celery
2 Tbs. freshly squeezed lemon juice
½-2/3 c. Hellmann’s mayonnaise (NO substitute)
½ tsp. each, white pepper and salt
¼ tsp. celery salt
In a large bowl, combine chicken, celery, lemon juice and mayonnaise. Stir to blend until smooth. Thoroughly blend in seasonings. Chill.
ORIGINAL CHOCOLATE SILK PIE FILLING
(Use ONLY WITH pasteurized eggs IN THE SHELL)
½ c. unsalted butter or margarine, room temperature
¾ c. superfine sugar
2 squares (1-oz. each) unsweetened chocolate, melted and cooled
1 tsp. vanilla extract
Pinch of salt
3 eggs
Cream butter; gradually add sugar, beating until light and fluffy. Stir in chocolate, vanilla and salt. Add eggs, one at a time, beating 7 minutes after each addition. (Pasteurized eggs in shell may take additional beating time.) Pour into pie crust. Chill 24 hours.
Topping
Whip 1 c. whipping cream sweetened with 2 Tbs. powdered sugar and spread over pie. Top with shaved chocolate or chocolate jimmies. Serve cold.
MISSOURI CLUB SANDWICH
This fabulous sandwich is not a traditional club sandwich. Developed in the Roanoke Miller & Rhoads Tearoom by head cook Miss Lenny (Patterson), the entrée was a layered delight that was loved by men and women alike. The sandwich, piled high with meat and generously drizzled with a “from scratch cheese sauce”; was then broiled in the plate it was served on to finish it off. Servers, delivering the plate to the table, held it with a napkin, always warned that “the plate was hot.”
2 slices white bread, toasted
Turkey breast sandwich meat
Virginia (or baked) ham sliced
2 slices tomato
2 slices bacon, crisply cooked
Mayonnaise
Cheese sauce
1 slice sharp Cheddar cheese
Layer on oven proof plate: One slice toast/turkey/ham/tomato slices/bacon and remaining toast slice spread with mayonnaise, mayo side down. Drizzle sandwich with Cheese Sauce; top with cheese slice and run under the broiler until cheese melts and is bubbly hot. Serve hot with a tablespoon of Mustard Pickles on the side.
CHEESE SAUCE FOR MISSOURI CLUB SANDWICH
1 c. cold milk
2 Tbs. cornstarch
2 Tbs. butter or margarine
¼ tsp. salt
1/8 tsp. pepper
1 c. sharp Cheddar (or Colby) cheese, grated
1 tsp. Worcestershire sauce
In a small saucepan, gradually stir milk into cornstarch until smooth. Add butter, salt and pepper. Stirring constantly, bring to a boil over medium heat; boil 1 minute. Stir in cheese until melted. Add Worcestershire sauce. Enough for 2 sandwiches.
MUSTARD PICKLES
Toss pickles with mustard. Research shows some recipes also included ¾-tsp. ground cloves and 1/3 c. sugar. Cover and refrigerate overnight. Stir before serving.
TURKEY POT PIE
According to Sally Dunn, former Miller & Rhoads Director of Food Service in Richmond, peas were included in the Turkey Pot Pie in cycles. “About every six months the pea issue came up, put them in… take them out… put them back.” These make perfect company entrees, with or without peas. They can be prepared the day before; topped with the pie crust and popped in the oven as your guests arrive.
4 small potatoes, peeled and cubed
20-24 very small white onions, peeled
4 medium carrots, peeled, cut in half lengthwise, and then cut into ½-inch pieces
4 ribs celery, thinly sliced
About ¼ c. shelled peas, blanched or frozen peas, thawed (optional)
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3 Tbs. butter or margarine, melted
3 Tbs. flour
1 chicken bouillon cube, mashed
1 to 1½ c. chicken or turkey broth
12 oz. cubed cooked turkey, light and dark meat
Salt and pepper to taste
Unbaked pastry for 1 (9 or 10-inch) crust pie
1 egg white & a few drops water, mixed
In a medium saucepan, cook potatoes about 5 minutes. Add the onions and carrots and continue cooking for about 3-4 minutes. Add celery (and more water if needed) and cook about 5-6 minutes. Vegetables should be just tender. Drain well.
Make a roux: Melt butter in a heavy saucepan; stir in flour and mashed bouillon cube until a smooth paste is formed. Gradually add broth, blending well. Cook, stirring constantly, over moderate heat until sauce is thickened and bubbly hot.
In large bowl, combine vegetables, sauce, turkey and season to taste. Add peas. Spoon mixture into four 10-oz. heat-proof baking cups or tart pans, dividing evenly.
Roll pastry dough to 1/8-inch thick. Cut 4 circles 1-inch larger in diameter than the baking cups or tart pans. Top each filled container with pastry circle, tuck pastry edges under, sealing to edge of pan and flute around edge of pastry. Cut a slit in each crust to allow steam to escape. Brush each pie top with egg wash. Bake pies in a 350°F. oven for 20 to 25 minutes or until crust is golden brown and filling is bubbly hot.
CRANBERRY SALAD
1 3-oz. box black cherry gelatin
1 can whole berry cranberry sauce
1 8-oz. can crushed pineapple, not drained
½ c. chopped nuts
Mix gelatin with 2 c. boiling water. Stir in cranberry sauce and mix until dissolved. Let partially set. Add pineapple and pecans. This was always served with Turkey Pot Pie or with turkey and dressing in Miller & Rhoads Tea Room.
MILLER & RHOADS SNOWBALL
Soften ice cream just a bit. Portion out 3-4-inch diameter scoops, then roll each in coconut, shaping into even balls. Set on cookie sheet and freeze until needed. Serve on a bed of hot fudge.