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COLLECTIBLE RECIPES What’s “Collectible Recipes” doing on a law site, you ask? Well, before I finished up my bachelor’s (English Honors) at Virginia Commonwealth University and my Juris Doctor at University of Richmond, I had received an Associate’s Degree in Commercial Art/Graphic Design. As an advertising copywriter for two anchor department stores in Downtown Richmond, I was aware of their notable restaurants. Over time, both stores were gobbled up by much larger chains, whose management caused both stores to go out of business. Not wanting these treasured recipes to be lost forever, they are below. Not only are recipes from these two stores posted, but others which you will enjoy.
MILLER & RHOADS DEVILED CRABS Makes 8 1 pound claw crab meat l/4 pound regular crab meat Pinch salt 1 scant teaspoon EACH: Worcestershire sauce, hot pepper sauce 1 cup medium white sauce 1 cup dry bread crumbs 3 to 4 tablespoons oil In the Tea Room, the crab filling was stuffed into crab shells, lightly breaded and fried quickly in deep fat. Thoroughly pick crab meat into a medium bowl. Sprinkle salt, Worcestershire and hot pepper sauce over. Drizzle white sauce over evenly. Toss gently, to keep from breaking up crab meat, until blended. Shape into crab cakes then coat with bread crumbs. Heat oil in a large skillet over medium heat. Add crab cakes. Sautee until golden on bottom, about 5 minutes, turn and sautee until golden on second side, about 5 minutes longer. Nutrients each: 216 calories, 11.7 grams fat (49 percent total calories), 9.3 milligrams cholesterol, 476 milligrams sodium.
MILLER & RHOADS CHOCOLATE SILK PIE Makes 8 servings Crust: 1/2 cup EACH: butter, granulated sugar 2 cups graham cracker crumbs Filling: 1/2 cup unsalted butter 3/4 cup confectioners' sugar 1 ounce unsweetened baking chocolate, melted and cooled Pinch salt 1 teaspoon vanilla extract 3 eggs* Garnish: 2 cups sweetened whipped cream Chocolate Jimmies or shaved semisweet chocolate *Uncooked eggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems. If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs. Crust: Preheat oven to 350 degrees. Beat butter and granulated sugar with an electric mixer until light and fluffy. Gradually mix in just enough crumbs to make a slightly crumbly paste. Press evenly into a chilled 8- or 9-inch pie plate. Bake 5 minutes. Cool to room temperature. Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy. Add melted chocolate with salt and vanilla. Add one egg and beat for no less than 5 minutes. Add second egg and beat no less than 5 minutes longer. Add third egg and beat no less than 5 minutes longer. Pour filling into prepared shell and refrigerate 24 hours. Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate. Nutrients per serving: 530 calories, 35.6 grams fat (60 percent total calories), 154 milligrams cholesterol, 330 milligrams sodium. Note: Don't try to take a shortcut with this recipe. Beating no less than 5 minutes after adding each egg is the secret.
MILLER & RHOADS FROZEN FRUIT SALAD Makes 12 servings 2 1-pound cans fruit cocktail in heavy syrup 1/3 cup PLUS 2 teaspoons EACH: mayonnaise, frozen whipped topping, thawed Drain one can of fruit cocktail and leave syrup in other. Pour both into a medium bowl. In a small bowl, stir together mayonnaise and whipped topping. Fold into fruit cocktail. Pour into an 8-inch square pan or 12 individual paper cupcake liners.Freeze until firm. If using pan, cut into 9 squares. If using paper cupcake liners, peel paper away. Nutrients per cupcake-style serving: 127 calories, 6.6 grams fat (46 percent total calories), 5 milligrams cholesterol, 43 milligrams sodium.
MILLER & RHOADS TURKEY POT PIE Makes 1 serving 2 tablespoons small whole canned onions 2 tablespoons cooked diced carrot pieces 2 tablespoons steamed diced celery 1/2 medium potato, diced and steamed 1 teaspoon blanched green peas 1 1/2 ounces EACH: white and dark cooked turkey meat 5 tablespoons thick chicken velout* Favorite pastry *Velout is a sauce made by the same procedure as basic white sauce, but with drippings from roasting the turkey instead of butter and with concentrated turkey stock rather than cream or milk. To make it at home, use 3 tablespoons butter and 3 tablespoons flour with 1 to 11/2 cups rich chicken broth. If desired, add a few chicken bouillon granules to give it that extra flavor boost. Preheat oven to 350 degrees. Mix onions, carrots, celery, potatoes, peas, white and dark turkey meat with velout Turn into a 10-ounce custard cup. Top with a circle of pastry, flute edges and cut slit in top to let steam escape. Bake until pie is heated through and crust is golden, about 25 to 30 minutes. Nutrients: 543 calories, 33 grams fat (55 percent total calories), 85 milligrams cholesterol, 772 milligrams sodium.
MILLER & RHOADS MISSOURI CLUB Makes 8 servings 8 club sandwiches * 4 cups medium white sauce 1/2 pound grated sharp cheese * 8 1-ounce slices American cheese 8 jumbo stuffed olives OR 16 slices crisply cooked bacon * At Miller & Rhoads Tea Room, the sandwich layers were: toast, turkey, Virginia ham, about 2 tablespoons of cheese sauce, toast, turkey, Virginia ham, tomato, toast. When white sauce is thickened and smooth, stir in grated cheese until melted. * Colby has been most recent choice. Place sandwiches on individual ovenproof serving plates. Ladle 6 tablespoons cheese sauce over each. Top each with slice of cheese and insert a toothpick in center. Place under preheated broiler about 4 inches from heat source just until it begins to bubble and brown, 2 to 3 minutes. Top each toothpick with olive or crisscross bacon slices. Nutrients per serving: (Bacon) 822 calories, 46 grams fat (50 percent total calories), 151 milligrams cholesterol, 2960 milligrams sodium. (Olive) 784 calories, 42 grams fat (48 percent total calories), 141 milligrams cholesterol, 2833 milligrams sodium. Suggestion: Serve with Mustard Pickles.
THALHIMERS BAKERY SIX LAYER CHOCOLATE CAKE Yellow cake: 1 cup solid shortening, such as Crisco 3 cups sugar 6 eggs 4 cups flour 1-1/2 teaspoons baking powder 2 teaspoons salt 2 cups milk 2 teaspoons vanilla extract Chocolate icing: 3/4 cup hot water 4-1/4 to 4-1/2 cups powdered sugar 4 1-ounce squares unsweetened baking chocolate, melted 1-1/8 teaspoons hot water Yellow cake: Preheat oven to 350F. Beat shortening and sugar with a heavy-duty mixer on a medium setting for about 2 minutes. One at a time add the eggs; beat until yellow disappears. Alternately mix in dry ingredients (salt, flour and baking powder) with the milk, ending with the dry ingredients. Blend in vanilla. Pour batter into 2 baking pans (about 17 inches long by 12 inches wide by 1 inch deep) filled 1/4 inch deep. Bake for 30 minutes, checking for doneness after about 20 minutes. Cool. Cut into 6 rectangular slices 8 inches long by 4-1/2 inches wide. Chocolate icing: Slowly mix hot water into powdered sugar. Add the melted chocolate. Beat by hand until smooth. Add 1-1/8 teaspoons water. Beat again. Frost one layer of cake and put another layer on top and frost. Let it sit a minute to set or the layer may slip off. Repeat until all six layers are frosted. Frost top, sides and ends. Cake size should be 8 inches long by 4-1/2 inches wide by 4 inches tall. Note: This "takes the cake" as the all-time favorite at the Thalhimers' bakery! Nutrients per serving: 764 calories, 10 grams protein, 126 grams carbohydrate, 26 grams fat (31 percent total calories), 112 milligrams cholesterol, 1 gram fiber, 493 milligrams sodium.
THALHIMERS RICHMOND ROOM SPOONBREAD Makes 9 servings 1/4 cup margarine, melted 3/4 cup white cornmeal 1 1/2 cups boiling water 1/2 cup flour 1 1/2 cups whole milk 4 eggs 1/2 teaspoon sugar 1 1/2 teaspoons baking powder * Pinch salt * The only baking powder that's successful in this recipe is Rumford, according to Thalhimers' staff. Preheat oven to 350 . Pour margarine into 8-inch square baking pan.Place cornmeal in a mixing bowl. Pour boiling water over. Mix well. Stir in flour, milk, eggs, sugar, baking powder and salt. Beat with a wire whisk until smooth.Pour into prepared pan. Bake in preheated oven until firm and golden brown, 30 to 35 minutes. Nutrition information per serving: 173 calories, 9 grams fat (47 percent total calories), 100 milligrams cholesterol, 160 milligrams sodium.
THALHIMERS RICHMOND ROOM POPOVERS Makes 24 8 tablespoons vegetable oil, divided 2 cups flour 6 eggs 3 cups whole milk, divided 1/2 teaspoon sugar 2 tablespoons baking powder * *The only baking powder that's successful in this recipe is Rumford, according to Thalhimers' staff. Set oven at 400 degrees. Pour 1 teaspoon oil in each of 24 2 1/2-inch muffin cups and place in oven to heat until hot. In bowl of an electric mixer at medium speed, beat flour, eggs, 11/2 cups milk, sugar and baking powder for 15 minutes. Add remaining milk and beat 5 minutes longer. Filling half-full, pour batter into sizzling hot oil in muffin cups. Bake in preheated oven until golden brown and popped, about 20 minutes. Nutrients each: 117 calories, 7 grams fat (54 percent total calories), 57 milligrams cholesterol, 108 milligrams sodium.
THALHIMERS POTATO SALAD Makes 4 servings 8 small new potatoes 1 medium onion, minced 1/2 cucumber, peeled and diced 1/4 cup diced celery 2 tablespoons minced green pepper 1 tablespoon minced fresh parsley 1/4 cup French dressing 1 teaspoon lemon juice 1/4 cup mayonnaise Salt AND pepper to taste Scrub potatoes and cook in boiling salted water until tender, about 20 minutes. Drain, cool slightly, peel and slice thinly into salad bowl. Add onion, cucumber,celery, green pepper and parsley and mix lightly.In a small bowl, combine French dressing, lemon juice and mayonnaise and pour over vegetables while potatoes still are warm. Correct seasoning with salt and pepper. Mix well. Chill until ready to serve. Nutrients per serving: 279 calories, 20 grams fat (65 percent total calories), 8 milligrams cholesterol, 452 milligrams sodium.
THALHIMERS CHICKEN SALAD Makes 8 servings 2 cups cubed cooked chicken breast 2 cups finely chopped celery 2 tablespoons fresh-squeezed lemon juice 1/2 cup Hellman's mayonnaise (NO substitute) 1/2 teaspoon EACH: white pepper, salt In a large bowl, combine chicken, celery, lemon juice and mayonnaise. Stir to blend. Add pepper and salt and mix thoroughly. Chill before serving. Nutrients per serving: 165 calories, 13 grams fat (68 percent total calories), 38 milligrams cholesterol, 264 milligrams sodium.
THALHIMERS DEVILED CRABS Makes 8 2 pounds special crabmeat, carefully picked * 1/2 cup EACH: prepared yellow mustard, prepared horseradish 2 eggs, beaten 1/4 cup hot pepper sauce 1/4 cup mayonnaise, approximately Paprika * Special crabmeat is taken from the body. Since this recipe is so highly seasoned, use this or other (such as claw) less expensive types of crabmeat rather than lump or backfin. Preheat oven to 350. In a large bowl, gently mix crabmeat, mustard, horseradish, eggs and hot pepper sauce. Add just enough mayonnaise to hold mixture together. Divide into 8 portions and pack each lightly into cleaned crab shells or ramekins. Dust lightly with paprika. Bake on top rack of preheated oven until heated through and lightly browned on top, 10 to 15 minutes. Nutrition information per serving: 181 calories, 7 grams fat (34 percent total calories), 169 milligrams cholesterol, 638 milligrams sodium.
SALLY BELL's SUGAR COOKIES Makes about 4 dozen 1 cup butter 3/4 cup sugar PLUS extra for topping 1 teaspoon vanilla extract 2 eggs 2 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon EACH: nutmeg, salt Preheat oven to 400 . Lightly grease baking sheets. In large mixing bowl, beat butter with 3/4 cup sugar until light and fluffy. Stir in vanilla. Beating well after each, add eggs one at a time. Beat in flour with cream of tartar, soda, nutmeg and salt just until well blended. Drop by measuring tablespoon 3 inches apart onto lightly greased cookie sheets and bake in preheated 400 oven until lightly browned around the edges, 8 to 10 minutes. Makes about 4 dozen. Bake until golden brown, about 12 to 15 minutes. Chill before serving. Sally Bell's, Richmond
VIRGINIA DINER PEANUT PIE Makes 8 servings 2 eggs 1/3 cup butter, melted 1 1/2 cups sugar 1 cup light corn syrup 2 tablespoons flour 1/2 pound salted Virginia peanuts, well beaten* 1 unbaked 9-inch pastry shell * Peanuts should be placed in a white ham-wrapper bag and beaten with a wooden mallet. Bill Galloway, owner of the Virginia Diner in Wakefield, explains that beating the peanuts in a ham bag adds flavor. Preheat oven to 375 degrees. In a bowl, beat eggs. Add butter, sugar, syrup and flour. Stir in peanuts until well mixed. Pour into pastry crust. Bake in preheated oven until knife inserted in center comes out clean, 40 to 50 minutes. (Filling will swell, brown and then settle.) Cool completely before slicing. -- Virginia Diner, Wakefield, Virginia Nutrients per serving: 654 calories, 30.5 grams fat (42 percent total calories), 75 milligrams cholesterol, 352 milligrams sodium.
MIEL's CRAB CAKES (Courtesy of Donna LaChance) 8 Uneeda Biscuits (saltines) 3 tbsp Hellmann's mayonnaise 2 tsp minced parsley 2 tsp minced onion 1 lb lump crab meat 1/2 tsp prepared mustard 1/2 small jar capers 1 egg Directions: Combine Uneeda biscuits, parsley and onions in Cuisinart. Mix with all other ingredients. Make into 3 ounce cakes. Dip in flour and fry (or freeze). Makes 7 cakes.
MIEL's KEY LIME PIE (Courtesy of Donna LaChance) 1 8-oz container of Cool Whip (regular, light or fat free) 1 14-oz. can of Eagle Brand sweetened condensed milk (reg or fat free) 1/2 cup of key lime juice 1 graham cracker crust (homemade is best) Mix Cool Whip, condensed milk and lime juice in bowl until fully blended.Place mixture in pie crust. Chill until firm and serve.
RAW APPLE CAKE (Courtesy of Bev Hyde) 4 cups peeled apples, cut in large pieces 1/2 cup oil 1 cup coarsely chopped nuts 2 cups sugar 2 tsp cinnamon 1/2 tsp salt 2 eggs beaten 2 cups flour 1 tsp soda 6 ounce pkg chocolate chips Use large cooking apples. Peel and cut into large pieces (example: quarter and cut in half again). Hand mix all ingredients together at one time. Press into 9 x 13 inch pan. No further moisture needed - it comes out of the apples. Bake at 350 or 325 for glass for 55 minutes. May be served warm with whipped topping or cold. Approximately 4 large apples o5 5 medium sizes apples = 4 cups prepared.Additional suggestion: about 5-10 minutes before baking time completed, melt 1 stick butter in microwave, drizzle over top of cake, and place cake back in oven for remainder of cooking time.
BEYOND DELICIOUS BLACKBERRY SALAD (Courtesy of Floe Jones Faurot) 2 reg. pkgs.raspberry Jello, 2 cups boiling water - dissolve Jello in boiling water in oblong glass pan. Stir in: 1 16-oz.can crushed pineapple, juice included, 1 can blackberry pie filling. Refrigerate until set. Mix topping and spread on Jello mixture in pan: 8-oz cream cheese, 8-oz. sour cream, 1/3 cup sugar, 1 tsp vanilla. Refrigerate until you can't stand not to eat it. Serves far less than it should because it's so good it just disappears.
"CLARK KENTS" are Susan Rager's contribution to "Tastes & Tales," a cookbook published by Cople Parish Episcopal Churchwomen in 1990. The name derives from the "mild-mannered appearance" of the "super cookie." Recipe follows: 1/4 cup butter 3/4 cup white sugar 3/4 cup brown sugar 2 eggs, beaten l/2 teaspoon vanilla 1/2 cup ground pecans 1 cup chunk-style peanut butter 3 cups quick oats, uncooked 1/2 cup semi-sweet chocolate pieces 1 cup raisins 1/2 cup coconut 2-1/2 teaspoons baking soda In large bowl, combine butter and sugars; blend in beaten eggs and vanilla. Add peanut butter and mix well. Stir in oats, chocolate pieces, raisins, coconut, pecans and baking soda; mix well. Drop by generous tablespoonsful onto greased cookie sheet. Press flat with fork to approximately 1-1/2 inches in diameter. Bake at 350 degrees for 10-12 minutes. Cool several minutes on cookie sheet; remove to cooling rack. When cool, store tightly covered in a cookie jar. Important: add bread slice to cookie jar to retain moisture; when bread slice dries out, replace with fresh slice; you may need to do this daily, but it's essential to maintain the moisture in the cookies. This recipe makes about four dozen cookies -- "mild-mannered appearance -- super cookie!" - - S. G. Rager

COLLECTIBLE RECIPES