patricia d. hill

Deviled Clams
Fehn's Fried Chicken
Bread Pudding from McCormick & Schmick

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From: "JamShivs" <jamshivs@comcast.net>
Subject: Deviled Clams

I am looking for a deviled clam recipe like my wife's grandmother used to
make at a bar
I know she used the following . not sure of quantities . of course, she
made
300-500 per night:
Fresh clams
Parsley
Onion
Bread
Hot pepper
Eggs
Salt
Milk
Clam broth from the steaming of the clams

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From: Gary K <kendrickgary@bellsouth.net>
Subject: Fehn's Fried Chicken

Fehn's had a restaurant in Chattanooga for Three Generations and
currently Don and Coleen have opened a Fehn's 1891 restaurant north of
Chattanooga. They used to have the most unique Fried Chicken using, I
believe, corn flake crumbs in the batter. From what I understand
there was a process by which they prepared their chicken before frying
that not only made the crumbs adhere to the chicken but kept a most
unique wonderful taste, texture, and appearance of the final product.

Is there anyone that might know what their recipe was? If so I would
appreciate having you post it here.

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From: Terry Pogue <tpogue@comcast.net>
Subject: Bread Pudding from McCormick & Schmick

seeking a recipe Got a question - have you ever come across a recipe for
the? It's made with cinnamon rolls and some kind of custard and has some
kind of toffee or butterscotch sauce


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