|
| I grew up in the Atlanta area, but now live in Maryland ... Reading the recent Atlanta Journal-Constitution articles about Rich's Bake Shop Coconut Cake, I fondly recalled my Magnolia Room favorite:
Strawberry Shortcake!!!! Would surely love to have that recipe. Does this read like their Chicken Salad? (from www.Cooks.com) RICH'S MAGNOLIA ROOM CHICKEN SALAD
3 1/2 lbs. chicken breast
Boil chicken breasts in lightly salted water until meat is
|
Follow-Up Postings:
|
| seems no one remembers Rich's Magnolia Room and their strawberry shortcake ... so I'll just let this post work it's way down the list to cyber heaven |
|
| I do! I do! I had a bridal shower at Rich's at Greenbriar Shopping Center! Many, many years ago. Rich's is no longer here. It is now Macy's. There wasn't another store like Rich's and never will be. The Chicken Salad sounds just like it! Wow, good memories! |
|
| Well, hello Nonnie I had almost given up ... I remember the Greenbriar Rich's and still find it very strange to go back to Atlanta and find NO trace of the downtown store and Macy's name on all the others. Of course, I remember when the Davisons on Peachtree Street became Macy's. Take a look at the recipe I clipped from the Journal-Constitution years ago and see if it reads like the Magnolia Room version. Strawberry Shortcake Makes 4 servings 2 cups flour Sift flour; combine with sugar, baking powder and salt. Cut in butter until mixture is coarse and crumbly. Add egg and milk and blend to make a soft yet workable dough. With a floured biscuit cutter, cut into four large rounds. Bake 15 to 20 minutes at 400*F or until golden brown. |
|
| Oh, yes! That sounds about like it. I only have one problem with the recipe. It says 4 servings. What is my family going to eat! : 0) LOL. I can't wait to try the recipe. If you try it first, let me know how it turns outs. |
|
| if you should make this recipe, cut out individual rounds and split each after baking... I baked it in a cake pan it was so crumbly it went to pieces when I tried to split it. Very nice texture for sopping up all the juices. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.