contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

369 Montezuma Avenue PMB 251
Santa Fe, NM 87501


This website celebrates A Treasury of Great Recipes, the iconic 1965 cookbook by Mary and Vincent Price by connecting Vincent Price fans, lovers of the book itself, websites featuring recipes, with the 50th anniversary edition of the book, due out in 2015 from Calla Editions of Dover Press. In support of the new edition, Mary and Vincent's daughter, Victoria, will be traveling around the United States and Europe revisiting the restaurants in the cookbook, as well as new restaurants--and collecting new dining and life experiences. She will also be reaching out to chefs, foodies, and other longtime fans of the book to collect their experiences in support of this anniversary edition.


Vincent Price's Chicken Sweet & Hot

Victoria Price

1 fryer chicken, quartered
1/2 cup butter
1/4 cup Worcestershire sauce
1 clove garlic, minced
1/2 cup red currant jelly (I couldn't find; I used black currant jelly)
1 tablespoon Dijon mustard
1 cup orange juice
1 teaspoon powdered ginger (I don't care for ginger; I used a couple dashes of allspice)
3 dashes Tabasco sauce (but if you're expecting this to be "hot", I'd add more...)



1 Combine all of the above ingredients, except chicken, in a pan.

2 Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).

3 Cool.

4 Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).

5 Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).

6 Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.

7 (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.