P ROMISE ME
Richard Paul Evans
Richard Paul Evans’ Famous Fried Rice
“My secret to great fried rice is to make sure that each ingredient tastes delicious on its own
and don’t overdo it on the soy sauce. People always overdo it on the soy sauce.”
“I’ll remember that.”
“You don’t need to,” he said. “You can always just ask me to make it for you.”
“I like that,” I said.
(Promise Me, page 177)
8 cups cooked rice
(preferably a Chinese brand
or an American brand such as
Botan Calrose Rice)
6 eggs, beaten
1 garlic clove, chopped
1 large white onion,
Soy sauce (a little less than
1 cup ham steak, cubed
1 bunch green onions,
Vegetable oil (or peanut oil)
2 cups boneless chicken,
1 ½ cups carrots, chopped
Salt & Pepper
6 TBSP butter
Start cooking the rice and assemble the rest of the ingredients.
In a skillet combine 4 TBSP of the butter, the chopped garlic clove, and the carrots. Cook
over medium heat until carrots are softer but still a little crunchy. Set mixture aside. Add 2
TBSP of butter to the same skillet and cook the white onions until soft. Set aside and cook
the green onions in the remaining butter until soft but still slightly crispy. Set aside.
Scramble the eggs in a clean skillet. Do not overcook and do not cook until brown! Set aside.
Cook the diced ham in a small amount of oil, being careful not to overcook. Set aside.
Cook the chicken in a small amount of vegetable oil until tender and cooked. Chicken can
be slightly browned, but as always, don’t overcook. Salt to taste and set aside. Put the rice in a
very large skillet or wok over medium heat. Add the soy sauce and stir to distribute it through
the rice. Add the rest of the prepared ingredients, stirring as you go, adding the eggs last.
Salt and pepper to taste.
Tips from RPE Three things to keep in mind:
1.Each ingredient should be delicious on its own. Too many people start mixing everything
too early, especially with soy sauce, so it loses its flavor, texture and color.
2.Don’t let soy sauce (or salt) become a main ingredient as it ruins the freshness and flavor.
3.Do not overcook. Remember, you will be cooking everything again after you’ve put them
Chicken Noodle Soup
“How’s the soup?” I asked.
“You make the best chicken noodle soup I know.
It’s almost worth getting sick for.”
I smiled at the compliment. “Thanks.”
(Promise Me, page 18)
1 whole chicken
2 stalks celery (tops)
1 onion (quartered)
2-3 cloves garlic
1 full box of Wyler’s Chicken Bouillon packets
1 bag of egg noodles (preferably Klusky brand)
2 carrots (for color)
Place chicken in a large pot with celery tops, onion and garlic. Cover with water and
stew for 40 minutes, or until cooked thoroughly. Take chicken out to cool and strain
broth, reserving the liquid only. Shred the chicken off the bone.
Prepare egg noodles using the reserved broth from stewed chicken (plus any needed
extra water and the chicken bouillon), cooking the noodles to al dente (not mushy).
If desired, shred carrots into the water to cook with the noodles. Add shredded
— Compliments of Keri Evans
A week earlier I had asked Charlotte what she wanted for Christmas breakfast.
She didn’t hesitate: blueberry-buttermilk muffins.
Blueberry-buttermilk muffins were our own creation. One Sunday
morning I’d been in the middle of making muffins when I discovered
we were out of milk. I didn’t have time to run to the store so I substituted
buttermilk. The results were unexpectedly delicious and a new favorite.
(Promise Me, page 81)
RECIPE NOTE: A special thank you to the chefs that developed this unique recipe for the fans of Promise Me. The
Blueberry-Buttermilk Muffins recipe was created by Chef Shawn Bucher, author of The First Timer’s Cookbook (www.firsttimerscookbook.com). The Cinnamon Cream Cheese Frosting recipe was created by Nancy Miles, author of In Good Taste: Create
Your Own Family History Cookbook (www.nancymilesingoodtaste.com).
Ingredients for Muffins:
8 TBSP (1 stick) melted
2 large eggs
½ tsp. salt
1 TBSP baking powder
1 tsp. lemon zest
1 cup white granulated
½ tsp. baking soda
1 cup buttermilk
2 ½ cups cake flour
1 cup frozen blueberries
Preheat oven to 350 degrees and gather all ingredients.
Mix the sugar, lemon zest, butter and eggs together until soft and thick. In a separate bowl
mix the baking powder, cake flour, salt and baking soda together. Add the frozen blueberries
to the dry ingredients and lightly coat (make sure the berries are frozen and hard).
Slowly add dry ingredients to wet egg /sugar mixture, alternating with buttermilk.
Spray muffin containers very well with cooking spray and distribute batter evenly between
18 baking cups, putting batter directly into the muffin tin. Bake in the oven for 25-30 minutes and remove from oven and let cool for 15-20 minutes
before removing from pan. Top cooled muffins with cinnamon cream cheese frosting. Makes
2 dozen muffins.
Ingredients for Cinnamon Cream Cheese Frosting:
½ cup sugar
16 oz. (2 packages) cream cheese
½ tsp cinnamon
Combine all ingredients and mix until smooth. Place desired amount of frosting on each
muffin top after muffin cools. (You may cut frosting recipe in half for a lighter topping.)
Moonlight Chocolate Cake
“This is beautiful,” Matthew said. “Look at the stars.”
I leaned back to take them in. In the absence of city lights the
stars were highly visible, crisp and bright, as if they’d been
polished off and hung above us as part of the ride.
“Beautiful and cold,” I said, my teeth starting to chatter.
He smiled. “Isn’t that the idea?”
“Whatever do you mean?” I said playfully.
He put his arm around me, pulling me tightly into his warm, firm body.
(Promise Me, page 191)
Sift together in bowl:
Add to the bowl following the chocolate mixture:
2 cups flour
½ cup buttermilk
2 cups sugar
2 eggs (slightly beaten)
Heat in a sauce pan and bring
to a rapid boil, then add to flour
and sugar mixture:
2 sticks butter (1 cup)
4 TBSP cocoa
1 cup water
5 minutes before the cake is
finished baking melt together:
1 stick butter
4 T cocoa
6 T milk
Remove mixture from heat and add:
1 box sifted powder sugar
1 t vanilla
1 cup chopped nut – optional
1 ½ tsp baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Mix well and pour into greased pans (2 rounds
or squares). Bake at 350 for 25-30 minutes
until inserted toothpick comes out clean.
To make a layer cake, remove both cakes
from pan and ice the bottom layer. Allow
the cake to cool then ice the top layer later.
OR Leave cake in pans, poke holes in cake
and pour warm sauce over each cake.
— Compliments of Laurie Welch
Chicken Salad Pitas
“I made my not famous, but still very good, chicken salad pitas.”
I pulled one out of the basket and handed it to him.
“There you go. And I brought hot cocoa to drink. Oh, and for dessert there’s chocolate cake.”
“Nice,” he said. He unwrapped the cellophane from the pita and took a bite.
“Should be famous,” he said.
“Fame doesn’t make it taste any better.”
“No, it just confirms your suspicion that it’s good.”
(Promise Me, pages 189-190)
2 ½ cups cooked chicken, diced (4-5 chicken breasts)
2 cups celery, chopped
1 cup white grapes, sliced
½ cup slivered toasted almonds
½ cup sweet pickles, finely chopped
2 TBSP minced parley
4 hard cooked eggs, chopped
1 tsp salt
1 cup mayonnaise
½ cup whipping cream, whipped.
Combine all ingredients and chill before serving. If desired, stuff chicken salad into
— Compliments of Laurie Welch