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You Asked For It: Cream of Chicken Noodle Soup, Kahlúa Shrimp

Back in the 1970s, my mom and I would have lunch at the Betty Crocker Pie Shop restaurant in Minnesota. We enjoyed the cream of chicken noodle soup and I would love to make it at home. Thank you.

Susan Bachmann, Palm Harbor

Mary Jones of St. Petersburg shares a recipe she got from Betty Crocker's Picture Cookbook. I actually made this for company when the weather was cooler, and everyone enjoyed it. It did not need additional seasoning and you could save time by using a rotisserie chicken rather than cooking the chicken yourself. One thing I will say is it needs some color. Next time I make it, I may add some carrots or frozen peas before adding the chicken and noodles. The tiny frozen carrots would be a good choice as they would heat up quickly.

A decade ago I visited Mazatlan, Mexico, and had a delicious shrimp dish made with Kahlúa. I do not remember the restaurant but would love a recipe. Thank you.

Joyce Galiardo, Seminole

Cindy Shea of Spring Hill found this recipe online, from the Rocca Mar restaurant in Mazatlan. A couple of tips: Start the jalapeno blackening process first. It took longer than I thought. Blackening the jalapenos first and removing the seeds and ribs mellows them so they are not as hot as if they were raw. The recipe called for cutting the bacon slices in half but they barely wrapped around my jumbo shrimp (10/15 count). If you don't cut the slices in half, you'll need more bacon than the recipe calls for. Start the sauce while the shrimp are baking. It will take time for the mixture to reduce. Taste it before serving; it is sweet, and the salt will help.

Recipe requests

Weeki Wachee resident Norma Brown is looking for the recipe for a well-done Greek hamburger steak covered in browned onions that her husband used to enjoy at the now-closed Pappas Restaurant in Tarpon Springs. She said she would like to make it at home for him.

Jason Zysk of Tampa would like the barbecued chicken recipe that was on Heinz ketchup bottles in the 1990s.

J.R. Raulerson of Treasure Island writes to say thank you for the bread and butter pickle recipe. Although he did not request the recipe, he said he loves bread and butter pickles and never considered making them. He prefers them sweet so he omitted the jalapenos and garlic, saying they were simple, delicious and absolutely perfect.

Recipes tested by Times Correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, PO Box 1159, Crystal Beach, FL 34681 or email Please include your name, city and phone number. Phone numbers will not be published.


Cream of Chicken Noodle Soup

3 tablespoons butter

2 tablespoons flour

1 teaspoon salt

teaspoon pepper

3 cups chicken broth

1 cup whipping cream

½ cup shredded, cooked chicken

½ cup wide egg noodles, cooked

Parsley or chives, chopped

Over low heat in a saucepan melt butter. Blend in flour, salt and pepper. When flour is cooked slightly, add chicken broth and whipping cream. Bring to a simmer and add cooked chicken. When chicken is heated through, add cooked egg noodles and heat through. Spoon into serving dishes and sprinkle with chopped parsley or chives.

Source: Betty Crocker's Picture Cookbook


Kahlúa Shrimp

20 extra-jumbo or colossal shrimp

1 (4-ounce) block of pepper jack cheese

1 package of thin-sliced bacon

4 jalapeno peppers

For the sauce:

8 ounces Kahlúa

1 ounce pancake syrup

2 tablespoons salted butter


Clean and devein shrimp, leaving tail on. Set aside.

Cut cheese into matchstick-sized — ¼- by 3-inch — pieces.

Partly cook bacon strips so the fat is rendered but they are still limp enough to wrap around shrimp. Place on paper towel.

Place jalapenos under broiler and blacken on all sides. Place blackened jalapenos in a paper bag and leave sealed for 10 minutes. Peel off the skin and cut each pepper in half. Remove seeds. Slice each half into 4 matchstick-sized pieces.

Preheat oven to 425 degrees.

To assemble, place a jalapeno and cheese matchstick into crevice of shrimp where vein was removed and then wrap bacon around the shrimp.

Line a baking pan with foil and coat with a thin layer of butter. Place shrimp bundles on the foil, leaving ½ inch between each. Bake 15 to 20 minutes or until bacon is crisp and shrimp are pink and somewhat firm to the touch.

To make sauce, combine Kahlúa, syrup and butter in a small saucepan. Heat on medium-high until boiling. Cook until mixture is reduced and becomes syrupy in consistency. Add salt to taste. Serve on shrimp.

Source: Rocca Mar restaurant, Mazatalan, Mexico

You Asked For It: Cream of Chicken Noodle Soup, Kahlúa Shrimp 02/24/14 [Last modified: Monday, February 24, 2014 1:07pm]
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