Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Ask Jan! Your Cooking and Restaurant Questions Taken Here

September 15th, 2008 · 4 Comments

Welcome to the Web version of my popular reader contact line. Got a question? I’ll do my best to get you an answer, either from my own references or those of other experts — and trust me when I tell you that I know people!

Two ways to get to me:

  1. Post your question below as a COMMENT — it can be read by anyone and my answer seen by everyone here on the blog. Your question may help others, so don’t be shy about this!
  2. Send me a personal Email: Go to the top of the Homepage, where you’ll see CONTACT along the top banner. Fill out that form — it sends an email to me immediately and personally — and I can answer you personally via return email.  NOTE: If you include a phone number, I’ll call you back. This works well if you’re in a hurry and need an immediate answer for a cooking question — a cook’s 911, so to speak. (This is for you and your culinary emergencies, Mary Weiss, Elsie Gordon, Al Rosenburg, and all you other reader regulars. I really will call you back.)

 So: What’s your question? Ask Jan!

Tags: Ask Jan

4 responses so far ↓

  • 1 Bernadine DeLap // Oct 19, 2010 at 11:51 am

    I would like to know how to get the recipe for Muerer;s bakery cheesecake. You printed it one time but called for 1 cup of milk to only 2 pkg cream cheese. Seemed an excessive amount of milk. If this is correct could you please let me know????
    Love this section of my Milw Journal Sentinel.

  • 2 Phyllis Wright // Dec 4, 2010 at 1:16 pm

    My husband and I recently toured Savannah, GA. We stopped for lunch at The Pirates House in the historic district. I ordered the Shrimp and Grits and it was wonderful! Any chance you could get the recipe for me? I believe it had andouille sausage as well. Thanks, Jan.

  • 3 Calley Lewis // Mar 15, 2012 at 7:48 pm

    I’m new to cooking. I made “creamy crockpot chicken” before and the recipe called for two cans of chicken soup and two chicken breast and then filling the crockpot with water until chicken is covered. It worked. But then when I went to do it again, I got two cans of Cheddar Cheese soup and filled it up the rest of the way with water. I feel like I messed it up because I didn’t have a creamier soup. Did I completely just ruin my dinner?

  • 4 Jan Norris // Mar 15, 2012 at 10:35 pm

    Hi, Calley:
    I am anxious to know how that came out? Please let me know. I don’t think it would have made that much of a difference, though I believe I would have used 1 can of the creamy chicken soup and 1 can of the cheddar to achieve a creamier texture. I also would have used 1 can of milk (or even heavy cream for a really rich texture).
    But maybe after 4 hours of cooking or so, you may have what you desired after the cheese soup cooks down.

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