Thalhimers Lost Recipes
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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. 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. 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 ½-inch muffin cups and place in oven to heat until hot.
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Here are a group of recipes for food items once sold by the now-defunct Thalhimers Department Store in Richmond, Virginia. I hope this will spark some nostalgia for my fellow Richmonders here! :-)
Transcript of Thalhimers Lost Recipes
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.
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.
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 ½-inch muffin cups and place in oven to heat until hot.
In bowl of an electric mixer at medium speed, beat flour, eggs, 1-1/2 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.
Thalhimers’ Richmond Room Spoonbread
Makes 9 servings
¼ cup margarine, melted 3/4 cup white cornmeal 1 ½ cups boiling water 1/2 cup flour 1 ½ cups whole milk 4 eggs 1/2 teaspoon sugar 1 ½ teaspoons baking powder (The only baking powder that’s successful in this recipe is Rumford, according to Thalhimers’ staff)Pinch salt
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.
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 degrees. 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.
