Help finding old recipe


My first post here on these forums and I’m trying to find a recipe that I once got from a Sacramento Bee newspaper back in 1991 or '92. I know this is a bit obscure but, I tried their website and they don’t go back that far.

It was an awesome chicken lasagne recipe that I made several times and loved but, I lost it later. From what I remember it was made with two different sauces (one red and one white) with the red one using roma tomatoes and the white one using heavy whipping cream and julliened proscuitto (sp?). It also had fresh chopped spinach.

Again, I know this is asking to find an obscure recipe and there isn’t much to go on but, I have tried to find it also on various website with no success and I would love to find it again. If anyone has heard of this recipe or one just like it, I would appreciate any info.

Also, a former roommate of mine had a small Cajun cookbook that I once used to prepare three dishes for a dinner. They were some of the best dishes I have ever had the luck to prepare but, when my roommate got divorced, his wife ran of with this cookbook. I was hoping that someone might know what cookbook this was if I named the three recipes I prepared from it.

They were Cajun chicken soup, apple pepper chicken, and cajun cornbread stuffing. Again, I know it’s not much to go on but, if anyone has come across this cookbook or these recipes, I would really appreciate some help find them.



For the lasagna I would make a marinara sauce and a bechamel sauce adding the prosciutto and spinach that has been sauteed in oil with garlic. Cook your chicken and shred it. Boil your lasagna pasta and assemble and bake it.

Cajun Cornbread Stuffing

Seasoning mix:
2 tsp salt
1 1/2 tsp white pepper
1 tsp cayenne pepper
1 tsp black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme

1/4 pound butter, unsalted
4 tbsp margarine
3/4 cup finely chopped onions
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tbsp minced garlic
2 bay leaves
3/4 pound chicken giblets, boiled until tender, then ground
1 cup chicken stock
1 tbsp Tabasco sauce
5 cups finely crumbled cornbread
1 2/3 cups evaporated milk
3 eggs

Thoroughly combine the seasoning mix and set aside.

In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; saute about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until the vegetables are barely wilted, about 5 minutes, Stir in the giblets, stock and Tabasco; cook about 5 minutes, stirring frequently. Turn off the heat. Add the cornbread, milk and eggs, stirring well. Spoon the stuffing into a greased 9 X 13 baking pan. Bake at 350 degrees F until browned on top, about 35 to 40 minutes.

Apple Pepper Chicken Recipe

* 4 boneless skinless chicken breasts
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons lemon pepper seasoning
* 1/2 teaspoon salt
* 1/2 cup finely chopped onion
* 1/4 teaspoon garlic powder
* 2 tablespoons vegetable oil
* 1/2 cup apple juice
* 1 (10 1/2 ounce) jar red pepper jelly
* 1 granny smith apple, peeled, cored and thinly sliced

  1. Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a Ziplock bag. Dredge chicken in the flour mixture and coat well.
  2. Heat oil in a large skillet. brown chicken and remove from pan.
  3. Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
  4. Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.

Cajun Chicken Soup

2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup sliced celery
2 teaspoons minced fresh garlic
1 (14.5 oz.) can stewed tomatoes, not drained
1 (11 oz.) can corn, not drained
3 cups chicken broth
1/2 teaspoon ground red pepper (cayenne)
2 bay leaves
3/4 pound boneless, skinless chicken breasts, cut into 1" pieces
3 cups hot cooked Long Grain Rice

In large saucepan, melt butter. Add onion, bell pepper, celery and garlic. Cook and stir over medium-high heat for 3 to 5 minutes or until onion is tender. Stir in tomatoes, corn, broth, red pepper and bay leaves. Bring to a boil. Reduce heat to simmer and cook uncovered for 15 minutes, stirring occasionally. Stir in chicken; cook an additional 15 minutes. Remove bay leaves. Serve soup over hot cooked rice in individual bowls.

Hey thanks a ton for the response. I will try the recipes you suggested. I don’t remember enough about the chicken lasagna recipe to know how close that one is but it looks like it would be good. Since I haven’t found anything else comparable to the original, I will definitely try it.

The Cajun ones look almost exactly like the original ones… at least what little I can remember ;p

Thanks again for the help!


You are very welcome. Let us know how they turn out.

Hello All,

Do you have a copycat recipe for theZatarain’s® Season All or Creole Seasoning for shrimp or crab boils? I have eatten wonderful crab boils with all types of seafood, boiled red potatoes, onions juliene, and italian or chorizo sauce cut up with the in Zatarain’s® Season All in South Texas on the Gulf of Mexico and in New Orleans, Louisiana. Would like recipes of the seafood boils,too, if anyone has some? Thank you.

Jan and Tito Craff

This isn’t Zatarain’s®, but it is a good one from Commander’s Palace.

Creole Seasoning

Makes 1 1/2 cups

This seasoning powder gives jambalaya, ribs and chicken a spicy kick. Store in a glass jar or airtight container. It will keep indefinitely.

1/2 cup salt
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup freshly ground black pepper
1 teaspoon (about) cayenne pepper
1/4 cup paprika

Whisk all ingredients in medium bowl to blend. Store in glass jar or plastic container. Will keep indefinitely.

Recipe created exclusively for by Jamie Shannon, Executive Chef of Commander’s Palace and co-author of Commander’s Kitchen.
Serving size = 1/2 tablespoon
Nutrition Facts
Makes 1 1/2 cups
Facts per Serving
Calories: 7{omitted}{omitted} Fat: 0g{omitted}{omitted} Carbohydrates: 2g{omitted}{omitted}
Cholesterol: 0mg{omitted}{omitted} Sodium: 1164mg{omitted}{omitted} Protein: 0g{omitted}{omitted}
Fiber: 0g{omitted}{omitted} % Cal. from Fat: 0%{omitted}{omitted} % Cal. from Carbs: 114%{omitted}{omitted}

hi, just use yahoo or google to search the old recipes. Or you can use yahoo answer to find some.

Thanks you for the post.
Hi guys, Im a newbie. Nice to join this forum.

I am very pleased to have joined this wonderful site. I am looking forward to sharing and receiving great receipes. For my first find, I am looking for a receipe that mirrors the Tastefully Simple Garlic Dill seasoning. It was only around for a short time and was discontinued. I use it with my cream cheese when making my tortilla rollups with this seasoning, chopped onion and thin turkey or beef meat. If anyone has a copycat receipe of the Garlic Dill seasoning I would be very greatful. Thank you.

Ron sent a newletter with his ‘thumbs up’ Chili recipe some months ago. I have misplaced, any chance of resending this particular recipe to me? Thanks:)


Here is a recipe for the Chicken Lasagne with Red and White Sauce

Chicken Lasagna

•2 1/2 cups cooked chicken, in large chunks
•1 cups chicken broth
•1/2 cup milk or half-and-half
•1 large can (28 ounces) plum tomatoes
•2 cloves garlic, minced
•1 bay leaf
•pinch ground thyme
•dash cayenne pepper
•3 tablespoons olive oil
•1/2 teaspoon sugar
•8 ounces lasagna noodles
•3 tablespoons all-purpose flour
•1/4 cup chopped fresh parsley
•8 ounces shredded mozzarella cheese
•1/2 cup grated Parmesan cheese

In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling.
Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.
Chicken lasagna serves 4 to 6.


hey everyone, i am new in here and loving this. i have one small request, can anyone please give me clone recipe of hot and spicy chicken? pleeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeesssssssssssssseeeeeeeeeeeee. i want to have it, if anyone have it, pls send me, i will really be thankful!