I'm looking for other recipes from Vanna White. Can someone help?!


Question:

I'm looking for other recipes from Vanna White. Can someone help?

does anyone know if Vanna White has other recipes on the net besides the cottage cheese salad and the wheel of fortune chicken and where can I find those recipes at??

Additional Details

4 weeks ago
I already knew about the Cottage Cheese Salad, Layered Pea Salad and the Wheel of Fortune Chicken recipes but are there other recipes of hers floating out there besides these three recipes and where can i find them at?


Answers:
4 weeks ago
I already knew about the Cottage Cheese Salad, Layered Pea Salad and the Wheel of Fortune Chicken recipes but are there other recipes of hers floating out there besides these three recipes and where can i find them at?

Vanna White’s Layered Pea Salad

In a 9x13x2” casserole dish, layer the following:

1 head chopped lettuce
1 cup diced celery
? cup green peppers, diced
6 sliced hard-boiled eggs
1 medium onion, diced
1 pkg. frozen peas, thawed
8 to 10 cooked bacon strips, crumbled

Mix 2 cups Miracle Whip salad dressing with 2 Tablespoons sugar. Spread on top of layers in dish. Sprinkle one package of shredded cheddar cheese on top of that. Refrigerate until ready to serve.

From: “The Celebrity Cookbook: Kitchen Secrets of the Rich and Famous” by Marla Brooks (S.P.I Books, 1992)
---------------------------

Vanna White'S Wheel Of Fortune Chicken

Ingredients:
1 broiler-fryer chicken, (abt. 3 lb )
1 qt boiling water
1/2 ts mrs. dash seasoning
1 parsley sprig
1/4 ts garlic powder or few drops,
1 pressed garlic
1 piece lemon
1 pk prepared biscuits (6 oz)
1 salt, freshly ground black
1 pepper to taste

Instructions:
Wash and clean chicken and cut into serving pieces. Place in kettle; add boiing water and other ingredients except biscuits, salt and pepper. Bring to a boil, cover tightly and simmer over low heat until tender, about 1 hour and 15 minutes. Remove chicken, cool and strip meat from bones, cutting into bite size pieces. Discard bones.

Meanwhile, cool chicken stock to room temperature. Strain stock, then cover and refrigerate until fat congels. Lift off and discard fat layer. Reheat chicken broth with chicken in stock pot. Add biscuits, cover and cook 15-20 minutes, or until dough puffs and is cooked.

Taste stock to correct seasonings. Serve 3-4.




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