Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
http://www.hungrybrowser.com/phaedrus/m110701.htm#3
TODAY’s CASES:
* Hawaiian Salad
* Lobster Spaghetti
* Baked Donuts
* Homemade Crackers
* Peanut Butter Dream
Hawaiian Salad
-—— Original Message -——
From: Cat
To: phaedrus
Sent: Friday, October 19, 2001 12:53 PM
Subject: hawaiin salad
Dear Sir,
I am looking for a recipe called Hawaiian salad and it contains
mandarin oranges, pineapple, cool whip, and coconut
Thank you
Cat
Hi Cat,
Well, I couldn’t find the exact recipe. I found two that were close, but one lacks the coconut and the other lacks the mandarin orange slices. Perhaps you can add coconut to the first one below and have a match.
Phaed
HAWAIIAN FRUIT SALAD
Ingredients :
2 cans Eagle Brand milk
1 lg. bowl Cool Whip
4 bananas
2 c. strawberries
2 c. miniature marshmallows
1 can pineapple bits
1 jar cherries
1 can mandarin oranges
Preparation :
Boil the cans of Eagle Brand milk in a large pan of water for 2
1/2 hours. Be sure cans are covered with water at all times. Wait
until Eagle Brand milk has cooled, then mix all above ingredients
together and chill and serve.
Ingredients :
2 c. vanilla wafers, crushed
1 stick melted butter
Bananas, sliced
1 can Eagle brand milk
1/2 c. lemon juice
1 sm. can pineapple, drained
Cool Whip
Coconut
Walnuts
Cherries
Preparation :
Mix wafers and butter; press into 9 x 13 pan. Layer sliced
bananas, Eagle Brand milk, mixed with lemon juice, pineapple, Cool
Whip, Coconut, with walnuts and cherries on top. Chill.
Lobster Spaghetti
-—— Original Message -——
From: Tracy
To: phaedrus
Sent: Sunday, October 21, 2001 4:54 PM
Subject: Lobster Spaghetti
I’ve been looking for a recipe for this dish, but I can not find
one with a creamy lobster broth. Do you know of any?
Thanks,
Tracy
Hi Tracy,
I’m sending you all of the pasta with lobster recipes that I have that have a creamy sauce. Perhaps one of them will be useful to you.
Interestingly, I found a review of Olive Garden by an Italian food critic who said that lobster spaghetti is not an authentic Italian dish.
Phaed
Angel Pasta with Lobster Sauce
9 oz. angel hair pasta, cooked
4 fresh or frozen lobster tails, thawed
8 fresh mushrooms, sliced
5 green onions, sliced
3/4 cup thinly sliced sweet red & green pepper
1/2 cup chopped sun-dried tomatoes
2 tablespoons unsalted butter or margarine, melted
1 tablespoon olive oil
6 slices bacon, cooked and crumbled
2 cups whipping cream
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1/4 teaspoon pepper
Fresh spinach leaves & lemon slices (optional)
Set pasta aside after cooking and keep warm. Place lobster tails
in boiling water and simmer 12 to 15 minutes. Drain well and remove
lobster meat from shells. Cut meat into 1/4 inch pieces; set aside.
Cook mushrooms and next 3 ingredients in butter and oil in a large
skillet over medium high heat, stirring constantly, until tender.
Add lobster and bacon; stir well.
Add pasta, whipping cream, basil, lemon juice, and pepper; cook,
stirring constantly, until thoroughly heated. Serve immediately
over fresh spinach leaves, if desired. Garnish, if desired over
a bed of spinach leaves with lemon slices.
Ingredients:
200 grams spaghetti
150 grams lobster meat cut into bite size pieces
160 ml cream
1 onion finely chopped
1 piece garlic chopped
150 grams mushrooms sliced
150ml white wine
30ml brandy
1 tbsp mustard
2 tbsp tarragon
60ml olive oil
60 grams parmesan cheese
20 grams chopped walnuts
salt and pepper to taste
Method:
In a saucepan cook spaghetti in salted water until all dente.
In a frying pan heat 30 ml olive oil, add garlic, put in the
lobster meat and cook on a high heat for no more than two minutes.
Flambé with brandy and strain in a bowl reserving the juices.
Heat 30ml olive oil, add onion and cook until transparent. Add the
mushrooms and continue cooking until the liquid has evaporated.
Add white wine and reduce the liquid by half. Now add the mustard,
herbs, walnuts and cream. Add lobster, spaghetti and parmesan cheese
and toss and season immediately.
For reasons of food safety, it is essential to make the sauce and
finish cooking the lobster immediately after the lobster has been boiled.
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 1/4 pounds each)
3 tablespoons extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
1½ teaspoons minced fresh mint
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
1/3 cup whipping cream
1 pound pasta (such as penne or fettuccine)
Chop tomatoes. Bring large pot of water to boil. Add lobsters;
boil 2 minutes. Using tongs, transfer lobsters to cutting board.
Cut off claws and crack open. Remove meat from claws and cut meat
into bite-size pieces. Cut off lobster tails. Cut tails crosswise
into 4 pieces each. Cut each lobster body lengthwise in half.
Remove coral (bright orange part) and tomalley (greenish part);
finely chop.
Heat oil in Dutch oven over medium heat. Add lobster body pieces
(not tails or claw meat), onion and garlic; Sauté until onion is
soft, about 10 minutes. Add lobster tail pieces, claw meat, coral,
tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne;
bring to boil. Reduce heat; simmer until lobster is cooked through,
about 8 minutes.
Using slotted spoon, remove lobster tail pieces and claw meat and
reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove
lobster body pieces and discard. Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until just
tender but still firm to bite.
Drain pasta and return to pot. Add lobster and sauce and toss to coat.
Divide among plates.
3 c Heavy cream
1 c Dry sherry
2 c Lobster meat, diced
1 c Artichoke hearts, diced
1 c Tomatoes, peeled, seeded and diced
1/2 c Scallions, chopped
Salt, white pepper
4 c Bow-tie pasta, pre-cooked
Reduce cream by half over low heat. At the same time, in a separate
pan, cook the artichokes, tomatoes and lobster meat in the sherry.
Add the scallions at the last, along with the cream. Season with salt,
pepper.
Toss the pasta in hot water and drain well. Add to the lobster mixture
and heat through.
Serve immediately.
Garnish with lobster claw and lemon wedge to side of pasta. Serves 2
Ingredients:
2 lobsters, 1 1/2 lb. each
2 Tbl. extra virgin olive oil
2 cloves garlic, crushed but left whole
1 tsp. crushed red peppers
1/2 cup dry white wine
3/4 cup heavy cream
6 Roma tomatoes, peeled seeded and chopped
1 Tbl. truffle oil
1 lb. pasta
Method:
Bring a large pot of water to a boil, add and cook the lobsters for
about ten min. Remove the lobsters and cool, reserve the liquid for
cooking the pasta. Remove meat from tails and claws and chop meat.
In a small saucepan, place the lobster bodies and 2 cups of water and
bring to a boil. Boil slowly for about 30 min. or until liquid has
reduced to 1 cup, strain and reserve liquid stock.
Cook pasta in the reserved liquid, in the meantime heat the olive oil
in a large skillet over medium heat, add the garlic and red peppers,
cook for about 5 min. until garlic begins to get golden, then discard
the garlic.
Add the white wine and cook over medium-high heat until it has almost
evaporated, add the lobster stock and tomatoes and cook until liquid
has almost evaporated.
Reduce the heat to low and add the cream, cook the mixture until just
hot, about 5 min. Add the lobster meat and heat through. Drain the
cooked pasta and toss in the skillet with the sauce.
Transfer to a platter, drizzle with the truffle oil and serve.
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 Cup Pasta
1 Cup Fresh Mushrooms — halved
3/4 Lb. Lobster Tails
3/4 Pint Cream
1/2 Lemon
1 Dash Sherry
Salt And Pepper
Spice Salt — (picanta)
Msg — optional
Estragon
Garlic
Cornflour
Boil the pasta according to directions. Remove and run cold water
over it. Fry the mushrooms in butter, then add the cream and bring
to the boil. Thicken with cornflour. Season to taste. Add the pasta
and lobster tails and simmer for a few minutes. Finally, add lemon
juice, a little whipped cream and a dash of sherry. Serve with a
selection of wholemeal bread
Baked Donuts
-—— Original Message -——
From: Marsha
To: phaedrus
Sent: Friday, October 19, 2001 9:36 PM
looking for a recipie for BAKED donuts...
Hi Marsha,
Try the ones below.
Phaed
OVEN BAKED DONUTS
Ingredients :
1/3 c. scalded milk
3 tbsp. sugar
3 tbsp. shortening
1/4 tsp. salt
1 pkg. yeast
1/3 c. warm water
1 egg
2 1/3 c. flour
1 tsp. lemon flavoring
1/4 tsp. nutmeg
Preparation :
Stir sugar, shortening, and salt into hot milk. Dissolve yeast in
warm water. Beat the egg and add. Stir in the flavoring. Add the
milk mixture alternately with the flour and nutmeg. Cover the bowl
and let rise until double in size. Place on board or pastry cloth
and roll until about 1/3 of inch thick. Cut with donut cutter.
Place on greased cookie sheet, then brush with melted butter. Bake
about 15 minutes in a 375 degree oven.
Ingredients :
1/3 c. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Preparation :
Cream butter and sugar; add beaten egg and mix well. Mix in dry
ingredients and milk. Fill greased muffin tins 1/2 full. Bake 350
degrees, 20-30 minutes. Dip donuts in 1/2 cup melted butter, then
roll in mixture of 1 cup sugar and 2 tsp. cinnamon
Ingredients :
1 1/2 c. milk1/3 c. shortening
1/4 c. sugar
2 tsp. salt
2 tsp. nutmeg4 3/4 c. sifted flour
2 lg. well beaten eggs
2 yeast cakes, dissolved in 1/4 c.
lukewarm water
Preparation :
In a large saucepan bring to a boiling point: Remove from heat
and stir in: When lukewarm - add: Beat dough until well mixed.
Cover pan and let stand in a slightly warm place until dough is
light and double in bulk, about 60 minutes. Turn dough onto a well
floured board, turning 2 or 3 times to form a stiff ball. Roll
lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3
inch cutter. Place rings carefully 2 inches apart on greased baking
sheets. Brush rings with butter or oleo and let rise in warm place
until double in bulk (about 20 minutes). Bake at 425 degrees for
8-10 minutes until golden brown. As soon as donuts are removed from
oven, brush again with butter and roll in granulated sugar. Makes 2
1/2-3 dozen.
Ingredients :
1/3 c. oleo
1/2 c. sugar
1 egg
1/4 tsp. nutmeg
1 1/2 c. flour
1/4 tsp. salt
2 1/4 tsp. baking powder
1/2 c. milk
TOPPING:
1/3 c. oleo
1/2 tsp. cinnamon
1/2 c. sugar
Preparation :
Mix all ingredients except topping. Put in greased muffin pans.
Bake at 350 degrees for 20 minutes. Remove from oven, roll in
oleo, sugar and cinnamon.
Homemade Crackers
-—— Original Message -——
From: k
To: phaedrus
Sent: Monday, October 22, 2001 5:59 PM
how do you make your own crackers? I must know!!!!!!
Hi K,
I can help!!! Below is a homemade soda cracker recipe, and this site has twenty, count ‘em *20* cracker recipes:
Cracker Recipes
Phaed
Homemade Crackers
Makes approximately 10 dozen crackers
These crackers are wonderful by themselves as a snack, or served
with any kind of dip or spread (such as salsa, hummus, cheese, etc.)
4 Cups flour
1 Tsp salt
1-1/2 Tbsp shortening
2 Cups warm water
Assorted toppings suggestions: poppy seeds, sesame seeds, garlic salt,
cracked pepper, Parmesan cheese, sauteed garlic and onion chopped up,
or whatever else you can think of.
In a food processor, place flour, salt and shortening. Process 15
seconds, until evenly mixed. (If you don’t have a food processor,
it can be mixed as you would pastry dough).
While the processor is running, slowly add the warm water through the
opening in the top. Only add enough water until the dough forms one
large ball, then process 15 seconds longer. Dough should not stick to
your finger when touched. Additional flour or water can be added and
processed for a few seconds to achieve desired consistency. Now process
for one minute more.
Take dough out of processor and knead for one minute on a floured board.
Cover dough with cellophane and let rest for 30 to 60 minutes.
Preheat oven to 450 degrees and have several cookie sheet baking pans
ready. Cut dough into10 equal-sized pieces. Take one ball at a time
(leaving the others covered), and on a lightly floured board, roll out
dough to as thin and as even as you can make it.
Lift carefully onto the cookie sheet and sprinkle with any one or
combination of the toppings. Prick holes in dough with a fork every
couple of inches to facilitate even cooking. With a pizza cutter, cut
dough into squares or rectangles of approximate 2 inch sizes. Spray
dough lightly with water and place in oven.
Peanut Butter Dream
-—— Original Message -——
From: Janice
To: phaedrus
Sent: Saturday, October 20, 2001 6:19 PM
i hope you can help me,,,,,, i am looking for a dessert made out of
creamy peanut butter, Cool Whip ,and toped with sprinkled peanuts....
It wasnt a pie... and I think it was called Peanut Butter Dream.
Thanks,
Janice
Hi Janice,
Gosh, Janice, I can’t find anything called peanut butter dream that isn’t called a pie. The two recipes that are below are the closest that I could come to what you describe.
Phaed
PEANUT BUTTER DREAM PIE
Ingredients :
1 (8 oz.) cream cheese
1 c. creamy peanut butter
3/4 c. chopped dry roasted peanuts
3/4 c. confectioners’ sugar mixed well
with 12-16 oz. tub Cool Whip
Preparation :
Mix above well and add: Put into large graham cracker
crust. Chill. Save some chopped nuts to sprinkle on top.
CRUST
2 Cups Crushed oreo cookies
1/4 Cup Butter, melted
FILLING
1 package 8 oz. cream cheese, at room temperature
1 1/3 Cup Powdered sugar
2/3 Cup Creamy peanut butter
1 Cup Heavy cream
1 Cup Heavy cream, whipped
1/2 Cup Salted peanuts, coarsely chopped
Combine cookie crumbs and butter. Press mixture into a 9” pie pan.
Set in freezer while you prepare the filling. Combine cream cheese,
powdered sugar and peanut butter. Beat until smooth. Add the 1 cup
cream and mix well. Gently fold* in the whipped cream. Pour into the
prepared pie crust. Sprinkle with chopped peanuts. Place in the freezer
for at least 2 hours. This recipe can be made several days in advance.
Makes 6 to 8 servings.
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.garvick.com/recipesmm/cracker_recipes.htm
20 Cracker Recipes
See Detailed Instructions at Bottom of List:
1. Cheddar Crackers
2. Whole Wheat Crackers
3. Coffee Crackers
4. Wheat Germ Crackers
5. Soda Crackers
6. Vegetable-Flecked Semolina Crackers
7. Homemade Graham Crackers
8. Vermont Cheddar and Maple Crackers
9. Homemade Crackers
10. Whole-Grain Crackers
11. Jalepeno Cheese Crackers
12. Banana Crackers
13. Barley-Oat Crackers
14. Yam Crackers
15. Walnut Crackers
16. Vanilla Crackers
17. Oatmeal Crackers
18. V-8 Crackers
19. Oat Crackers
20. Granola Crackers
http://www.garvick.com/recipes-fps/cra4f101.htm
Title: Cheddar Crackers
Categories: Breads, Quickbreads
Yield: 6 servings
1/2 c Butter Or Margarine
1 1/2 c Unbleached Flour; Sifted
1/2 t Salt
1 t Baking Powder
1 ds Cayenne Pepper
2 c Cheddar; Extra Sharp, finely grated.
Stir the dry ingredients into a bowl and then cut in the butter to
resemble cornmeal. Blend in the cheddar cheese with a fork until
well blended. Mix in the remaining ingredients and shape into
1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the
refrigerator and then slice each roll into slices about 1/4-inch
thick.
Bake on an ungreased cookie sheet at 400 degrees F for about
10 minutes. Remove from cookie sheet and let cool. Store the
cooled crackers in airtight containers in a cool place. They will
keep for several weeks this way and if you freeze them, they will
last indefinitely.
http://www.garvick.com/recipesmm/apple_recipes-2.htm
21 Apple Recipes 2
See Detailed Instructions at Bottom of List:
1. Fried Apple
2. Applesauce Cake
3. Sourdough Applesauce Cake
4. Applesauce Cake
5. Mojhy Candy Apples
6. Scalloped Sweet Potatoes & Apple
7. Spiced Chocolate Applesauce Cake
8. Applesauce Tea Bread
9. Microwaved Norwegian Baked Apples
10. Curried Apple and Shrimp
11. Spareribs and Apple
12. Stir-fried Chicken & Apple
13. Apple and Noodles
14. Sweet Potatoes and Apple
15. Quick Applesauce Muffins
16. Applesauce Meringue
17. Microwave Baked Apple
18. Cinnamon Baked Apple
19. Cocoa Applesauce Muffins
20. Sauteed Apple
21. Applesauce Rye Muffins
Links to More Recipes
* Apple Recipes 1 - 6 Apple Pie Recipes, 6 Apple Crisp Recipes, 5 Apple Cobbler Recipes, 2 Apple Strudel Recipes, 1 Candy Apple Recipe.
http://www.garvick.com/recipes99m/1-spanish-rice.htm
Title: Garvick’s Healthy Spanish Rice by Microwave
Categories: Spanish Rice, Rice, Microwave
Yield: 1 servings
-—————————MEAT SUBSTITUTE————————
4 ea cloves garlic, minced
10 oz tofu*
1 T oil
1 T soya sauce
6 oz hot water
2 T bouillon, chicken or beef soup mix
1/2 t cumin seed
1/2 t oregano
1/2 t chili powder
1 c tomato sauce
————————— MAIN INGREDIENTS-———————
2 c water
3 ea garlic cloves, crushed
1 ea small onion, diced
1 c mushrooms, fresh, chopped
1 ea carrots, peeled, chopped
1 ea celery stalks, chopped
2 T bouillon, chicken or beef soup mix
1/2 t poultry seasoning
1/2 t salt
1/2 t minced onion
1 t minced fresh parsley
1/4 t chili flakes, crushed (**OPTIONAL)
1 T butter, melted
1/4 c soya bacon bits
1 c rice, long grain brown
* Frozen and thawed, then cut into small chunks.
** Use if you want super hot rice.
Thaw out the frozen tofu. Press down and drain off as much water from
the tofu as possible (save 6 oz. of water from the tofu and boil it).
Cut up the tofu into smaller chunks and throw into a food processor.
Process till the tofu resembles small chunks (size depends on your
liking).
Mix the bouillon and soya sauce into the boiled tofu water.
In a skillet over medium heat, add the oil and then brown the garlic.
Add the tofu and fry for 2 minutes stirring constantly. Turn heat to
high and add bouillon water mixture. Stir constantly. Tofu will
absorb the water and flavours. Keep stirring and frying on high heat
till the majority of water is boiled off and the tofu starts
browning like ground beef would.
Stirring constantly, sprinkle in the cumin seed, oregano, and chili
powder, and finally, the tomato sauce. Remove from heat and cover.
Place 2 cups of water into a microwave-safe casserole dish. Bring to
boil (About 7 minutes on high). Stir in bouillon and spices. Add
tofu mixture, garlic, onion, mushrooms, celery, and carrots. Bring
to a boil again.
While waiting for water to boil, rinse rice in water till clean.
Add rice, soya bacon bits, and butter to dish and mix thoroughly.
Cover tightly and let stand for 5 minutes.
Turn microwave power to 30% and cook rice for 45 minutes. For a
drier rice cook longer. I sometimes cook for up to 70 minutes at
30% power to get a very dry rice.
MMMMM
Links to More Rice Recipes:
http://www.garvick.com/recipesmm/rice_recipes.htm
http://www.garvick.com/recipes/spices.htm
Spice Rack
Herbs and Spices you can use for Substitution Purposes in a Pinch!
CandyWarehouse.com Candy Store!
Spice/Herb Substitute
Allspice (1 tsp) 1 tsp. cinnamon plus 1/8 tsp. ground cloves.
Apple Pie Spice 4 parts cinnamon, 1 part nutmeg and 1 part ginger.
Bouquet Garni Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.
Chili Seasoning 2 parts chili powder &
1 part paprika.
Curry Powder Combine equal parts coriander, cumin, pepper, turmeric, and ginger; 4 parts coriander, 2 parts tumeric, 2 parts cumin & 1 part ginger.
Garlic, finely chopped
(1 medium clove) 1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.
Gingerroot, grated or finely chopped (1 tsp) 3/4 tsp ground ginger.
Herbs, chopped, fresh
(1 tbsp) 3/4 to 1 tsp dried herbs.
Herbes de Provence 4 parts thyme, 4 parts savory,
2 parts lavender & 1 part rosemary.
Mustard (1 Tbsp) 1 tsp ground mustard (dry).
Oregano (1 tsp) 1 tsp. marjoram.
Poultry Seasoning Equal parts sage, thyme, oregano and marjoram.
Pumpkin Pie Spice 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice and dash of cloves.
Red Pepper Sauce
(3 or 4 drops) be careful, HOT! 1/8 tsp ground red pepper (cayenne).
Seasoning Salt 1 cup salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
http://www.garvick.com/recipes/toc.htm
Cooking Tips & Tricks 1
Herbs, Pasta, Pies, Soups and Vegetables!
Herbs
* Ground herbs keep best in containers that shield them from light.
* For more flavor, crush dried herbs between your fingers before adding them to a dish.
* Place herbs in a small bowl and snip them with scissors until minced.
Pasta:
* If you accidentally oversalt sauces, add a small amount of vinegar and let cook for 5 minutes. If it’s still too salty try adding a little more vinegar. As an alternative try adding a teaspoon of sugar or a cut up potato.
* Use an egg slicer to slice mushrooms. To make peeling tomatoes a snap, dip them in boiling water for 30 seconds then plunge them in cold water. The skin should peel right off.
* Cook pasta in lots of water to avoid having it come out sticky.
* Don’t put salt in the water until it comes to a boil. Salted water has a higher boiling point, so it’ll take longer to boil.
Pies:
* To avoid soggy pie crusts, brush crust with egg white or sprinkle with bread crumbs, and prick all over with a fork.
* If juice from fruit pies overflows while baking, sprinkle salt into it. The juice will then burn to a crisp, rendering it easily removable.
Soups:
* To absorb soup fat, place a piece of tissue paper or lettuce on the surface of soup, then remove and discard it.
* Use a hand blender to puree soup
* To make corn stock cut kernels from the cob, scraping them to get the corn milk. Put cleaned cobs in 1-1/2 quarts of water and let simmer for 1 hour.
* Try using a hand blender to puree the soup....it’s easier than transferring to food processor.
Vegetables:
* Peel tomatoes by placing them in boiling water for a minute or so and then plunging them into cold water. The skin will peel right off.
* A damp paper towel rubbed on corn helps remove cornsilk from the corn.
* Use an egg slicer to cut fresh mushrooms.
* Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.
* Try using carrots instead of sugar to sweeten your sauces.
Cooking Tips & Tricks 2
Fish and Eggs!
FISH
Canned salmon can contain bits of skin and bone that must be removed before using.
Salmon can contain as much as 20% fat; however, it’s rich in iodine and phosphorus and the soluable bones in canned salmon are full of calcium.
To keep fish really fresh, immediately after purchasing (or catching), place in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.
To keep breading on food during frying, add 1/2 teaspoon of sugar to the batter.
Don’t overcook fish, it’s ready when its opaque white and easily flaked.
EGGS
To easily slice deviled eggs, dip the knife in water first. The slice will be smooth and no yolk will stick to the blade.
For light, fluffy scrambled eggs, add a little water while beating the eggs.
For long term storage, crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.
Can’t remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles it’s raw. If it spins easily, it’s hard boiled.
Add 1 Tbs. of water per egg white to increase the quantity of beaten egg white when making meringue.
Fresh eggs have a rough and chalky shell. Old eggs are smooth and shiny.
Having eggs at room temperature is an important step when using them for baking. Take the egg out of the refrigerator about 1/2 hour before using or if you have forgotten to take them out, put them in slightly warm water for about 10 minutes.
Cooking Tips & Tricks 3
Tofu and Lemons!
TOFU
To make firm tofu that can be used in place of ground beef, first place the tofu in the freezer overnight. The next day thaw it out and then squeeze out all of the water. Tear it up into little pieces, and marinade it (for a few hours or overnight) in beef stock. Add whatever spices or seasonings you prefer. The tofu is like a sponge and will soak up any flavors it comes in contact with. Add to chili or spaghetti sauce or whatever.
LEMONS
If you just need a few drops of lemon juice from a lemon, just puncture it, squeeze out what you want and refrigerate it again
.
Add a tablespoon of lemon juice when cooking red cabbage to prevent it from turning purple.
Add a slice of lemon to cabbage when cooking to stop the cabbage smell.
To get lots more juice from a lemon, place in hot water for a few minutes before squeezing.
The juiciest lemons are those with smooth skins and points at each end.
A piece of lemon rind added to a bouquet garni adds a special flavor to poultry or meat dishes.
1 medium lemon will yield 2-3 tablespoons of juice and 1-2 teaspoons grated rind.
To freeze lemon juice: squeeze the juice from lemons, fill ice cube tray then freeze.
To freeze the rind, just peel the lemon and place in a small bag in the freezer.
To substitute for 1 medium lemon: use 1 tsp. frozen grated rind plus 2 tbs. frozen lemon juice.
Cooking Tips & Tricks 4
Tomatoes and Household Uses for Vinegar!
TOMATOES
To increase the shelf live of tomatoes, store them with the stems pointing down
Direct sunlight will soften but not ripen tomatoes. Instead store them in a warm dry spot.
Save the juice from canned tomatoes in ice cube trays. Store the cubes in plastic freezer bags for cooking or use in tomato drinks.
To improve the flavor of inexpensive tomato juice, pour the can into a refrigerator jar and add one chopped green onion and a cut-up stalk of celery.
To freeze tomatoes for use in sauces and soups, just throw them in a freezer bag and place in the freezer. To defrost just place the bag in a pot of hot water. When they’re thawed out just squeeze them and the skin should come off in one piece.
VINEGAR,
(Some Practical Household Uses)
Add a few tablespoons of vinegar along with the dishwashing detergent when washing dishes. The vinegar cuts the grease and leaves dishes sparkling.
Use crumpled up black and white newspaper dipped in vinegar to wash windows. Dip paper in vinegar and wipe the glass until almost dry, then shine with dry newspaper or cloth.
Children’s stickers can be removed from wood by applying white vinegar to the sticker, letting it soak and then scraping off.
To remove perspiration stainfont-size: clothing, soak in warm vinegar and water.
Use vinegar and water to remove salt stains from shoes and boots.
For soft, shiny hair (brunettes and redheads), just add a few tablespoons of apple cider vinegar to the rinse water. For blondes, use a few tablespoons of lemon juice.
>>>There are 149 Sausage Recipes.<<<
WOW - I’ve only made 4 - lots to try yet... LOL
http://www.garvick.com/recipes99m/5-gratin.htm
Title: Garvick’s Spicy Potato-Corn Gratin
Categories: Main dish, Low-fat
Yield: 8 servings
6 ea Medium potatoes, 1/4 inch slices
1 ea Medium onion, thinly sliced
14 oz Can creamed corn
1 ea Small zucchini, 1/4 inch slices
2 T Wholewheat flour
1 t Paprika
1/2 t Ground black pepper
1/4 t Ground nutmeg
1/2 t Spike seasoning (optional)
2 T Parmesan cheese, grated
1/8 c Mozzarella cheese, grated
2 T Chopped fresh parsley
3/4 c Skim milk
Preheat oven to 400 degrees.
In an overlapping fashion, layer one-third of the potatoes over
the bottom of a well-greased 3 inch high by 11 inch long casserole dish.
Sprinkle 1 tablespoon of flour over the potatoes and then spread
out the onion rings. Evenly spread the creamed corn over the
onion rings and then sprinkle on half the paprika.
Layer another third of the potatoes on top of the corn, sprinkle
on 1 tablespoon of flour, 1 tablespoon of parmesan and the black
pepper.
Next layer the zucchini slices, sprinkle with spike seasoning and
nutmeg.
Add the last layer of potatoes. Evenly drizzle with the skim milk,
sprinkle on the mozzarella cheese, the last tablespoon of parmesan,
parsley, spike seasoning, and the remainder of the paprika.
Cover and bake for 1 hour. Remove the cover and bake at 350
degrees for another 25 minutes or until the top is golden brown.
If you want it extra hot just add a touch of cayenne pepper.
MMMMM
Links to More Free Potato Recipes
Chunky Potato Soup with Broccoli
12 Stuffed Potato Recipes
http://www.garvick.com/recipes98m/8-mushroom_quiche.htm
Title: Garvick’s Mushroom Quiche with Brown Rice Crust
Categories: Mushroom, Rice, Brown Rice
Yield: 1 servings
1 1/2 c Instant brown minute rice
1 1/4 c Water
4 ea Eggs
10 1/2 oz can Cream of Mushroom soup
1/3 c Milk
1 c Diced cheddar
1 c Sliced mushrooms *
1 c Red amp; green peppers (sliced)
1/2 t Rosemary
* I prefer fresh mushroom, but canned mushroom will do.
Bring water to a boil in a medium saucepan. Stir in rice; return
to a boil. Cover, reduce heat and simmer 5 minutes.
Remove from heat. Let rice stand 5 minutes. Mix in 1 beaten egg
then press into greased 9-inch pie plate.
Beat together mushroom soup, milk, and remaining eggs. Stir in
mushrooms and then the remaining ingredients; pour mushroom mix
over prepared rice crust.
Bake at 350 for 50 minutes until mushroom filling is set.
This tasty mushroom rice quiche is just as good and quicker to
make if you happen to have any leftover rice in your fridge!
MMMMM
Links to More Rice Recipes:
http://www.garvick.com/recipesmm/rice_recipes.htm
Rice Recipes - 1
18 Free Rice Recipes including 7 Rice - Chicken Recipes, 6 Rice Pudding Recipes, and 5 Wild Rice Recipes. All Recipes are in Meal-Master text format, so they’re easy to import into any recipe data base.
18 Free Rice Recipes 1
See Detailed Instructions at Bottom of List:
Rice - Chicken Recipes
1. Chicken Rice
2. Brown Rice Chicken Bake
3. Chicken Fried Rice
4. Crockpot Chicken and Rice
5. Chicken Rice Casserole
6. Chicken & Rice Skillet
7. Chicken Fried Rice
Rice Pudding Recipes
1. Baked Rice Pudding
2. Old Fashioned Rice Pudding - Microwaved
3. Rice Pudding With Raisins
4. Rice Pudding
5. Rice Pudding
6. Rice Pudding
Wild Rice Recipes
1. Wild Rice and Mushrooms
2. Vegetarian Wild Rice
3. Wild Rice Baked Chicken
4. Wild Rice Casserole
5. Veal and Wild Rice Casserole
Links to More Recipes
* 20 Rice Recipes 2
* Low-Fat Spanish Rice
http://www.garvick.com/recipes-ms2/ric7m107.htm
Title: Chicken Fried Rice
Categories: Main dish, Rice, Poultry
Yield: 1 servings
1/4 lb Chicken,chopped
1 c Cooked rice
1 ea Egg
1/2 t Garlic
1/2 t Ginger
1 T Scallion
1 ds Salt and pepper
1 T Soy sauce
1 t Sherry
1 t Wine vinegar
Beat egg with salt and pepper, cook briefly, should still be
a little runny. Cook chicken over high heat with garlic, ginger
and scallion. When chicken is done, add cooked egg, soy sauce,
sherry, and vinegar, cook briefly.
Serve over steaming hot rice.
MMMMM
Links to More Rice Recipes:
* Album 1 of Rice Recipes
* Album 2 of Rice Recipes
* Recipes for Rice in Meal-Master text format
http://www.hungrybrowser.com/phaedrus/m012403.htm
TODAY’s CASES:
* Blackened Salmon
* Tatonuts/Spudnuts
* Dairy Substitutes
* Chocolate Pudding
* Van de Kamp’s Salt Rising Bread
Blackened Salmon
-—— Original Message -——
From: Idalue
To: phaedrus
Sent: Saturday, January 04, 2003 12:34 PM
Subject: recipe
> Would you please send me the recipe to do blackened salmon.
> Thank you,
> Idalue
Hi Idalue,
See below for three.
Phaed
Blackened Salmon
Serves : 6
Prep. Time : 0:45
(6) 1/2” thick salmon fillets - skinned
1 cup butter
1/2 cup fresh lemon juice
1 Tbls. dried thyme
2 tsp. black pepper
1 1/2 tsp. cayenne pepper
1 tsp. salt
6 lemon wedges - for garnish
6 parsley sprigs - for garnish
-Trim off the thin edges of fillets, as these would burn.
-Pat dry fillets and refrigerate until ready to cook.
-Melt butter in a large, heavy frying pan (preferably cast-iron)
over medium heat.
-Remove pan from heat; stir in lemon juice, thyme, peppers, and salt;
pour mixture into a shallow dish and cool until lukewarm.
-Heat the skillet over high heat until it starts to smoke.
-Coat 1 fish fillet in butter mixture.
-Place fish in hot skillet. Fish will sear and cook almost immediately.
Turn fillet over and blacken other side.
-Repeat with remaining fillets, discarding pan drippings after each fillet.
-As fillets are cooked, remove from heat and keep warm.
-When all fillets have been cooked, wipe skillet clean and return to heat.
-Pour left-over butter mixture into pan and swirl skillet 5 or 6 times
to blacken butter.
-Drizzle butter over each fillet, garnish with lemon and parsley, and
serve hot.
Makes 4 servings
Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
Directions
1 In a small bowl, mix paprika, cayenne pepper, onion powder, salt,
white pepper, black pepper, thyme, basil and oregano.
2 Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle
evenly with the cayenne pepper mixture. Drizzle one side of each
fillet with 1/2 remaining butter.
3 In a large, heavy skillet over high heat, cook salmon, butter side
down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with
remaining butter, and continue cooking until blackened and fish is
easily flaked with a fork.
This is really just the recipe for a blackening/Cajun rub that will
do remarkable things for anything you put on the grille.
Ingredients
1 TBS coarse, ground pepper
1/2 TBS salt
2 tsps. crushed/ground fennel seeds (these grind well in an electric
coffee mill)
1 tsp. dried thyme
1 tsp. sweet or hot paprika
1 tsp. dry mustard or mustard powder
1 tsp. garlic powder
1/2 tsp. ground red pepper (grind with fennel)
1 tsp. ground sage
Procedure
Massage your meat liberally with the rub (no smart remarks here).
Make sure to rub both sides. Toss on grill and enjoy.
Tatonuts/Spudnuts
-—— Original Message -——
From: V
To: phaedrus
Sent: Saturday, January 04, 2003 9:34 AM
Subject: Recipe Request
> Hello Phaedrus...love the name!...and I will truly love you, too,
> if you can locate this recipe for me! At a little “tatonut” shop
> in the deep, deep, south, I had the most delicious, tender, and l
> ight donuts and honey buns ever.
> I am sure that each selection of “donut/pastry” they offered is the
> same basic recipe, with added this or that for variations........o!
> ....most important....the dough definitely has “potato flour” in it,
> which is where they got the name for their shop......”The Tatonut
> (or Tatanut) Shop” .......thanks a bunch!....Ms. V!
>
> ..........pssssst......you might want to leave off the info about the
> location and name, please....
Hi Vicki,
Actually, I know the Tatonut Shop.
The Tatonut Shop seems to be a one-of-a-kind place, not a chain. However, there is, or was, a chain that sold similar potato flour donuts. These places are called “Spudnuts Shops.”
I was not able to find any copycat recipes for “Tatonuts”, but since “Spudnuts” were a chain and were very popular, I was able to find some copycat recipes for “spudnuts.” All of these copycat recipes use mashed potatoes, though, rather than potato flour. See below for some recipes.
Phaed
SPUDNUTS
1 cup shortening
2 cups mashed potatoes
4 cups lukewarm milk
5 eggs*, beaten
1 cup sugar
2 Tablespoons yeast dissolved in 1/2 cup warm water
1 1/2 teaspoons salt
12 to 15 cups flour
1/2 teaspoon lemon extract
Scald milk with shortening. Add sugar, salt and enough
flour to make a thin batter, about the consistency of
cake batter. Add the mashed potatoes, beaten eggs,
dissolved yeast and lemon extract. Add enough more
flour to make a soft dough. Let rise twice, then roll
out and cut into doughnut shapes. Let rise again until
light. Drop doughnuts into hot oil (375 degrees to 400
degrees), raised-side down. Turn once. Remove from
heat and drain briefly before dipping into a glaze
made by mixing powered sugar and water at a ratio of 1
cup to 2 Tablespoons, respectively. Add more water if
needed. Makes 10 to 12 dozen spudnuts. ENJOY!!!!!
* note: If you cut the recipe in half, use 3 eggs.
Source: adapted recipe from a large quantity product, recipe
makes several dozen soft, light, heavenly doughnuts
Serves: all depends on the size of your doughnut cutter.
1 cup milk (even skim is fine)
1/2 cup white vegetable shortening
1/2 cup light corn syrup
1/2 cup sugar
1 tsp. salt
1 large egg fork beaten
1 tbsp. active dry yeast
1/2 cup warm water
1/2 cup prepared plain mashed potatoes cooled (potatoes may be
also made from instant mashed potatoes)
1/2 cup water
4 to 5 cups all purpose flour, extra flour for the board
Oil to fry
Thin Sugar Glaze:
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1/2 cup hot tap water
dash salt
Heat milk with shortening, sugar and salt just to melt shortening.
Cool to lukewarm.
Add yeast that has been dissolved in the water till foamy; then
add the egg, potatoes, and the 1/2 cup water. Beat in flour
gradually by hand to form a stiff pliable dough that leaves the
sides of the bowl. Knead smooth and elastic. Cover and let rise
triple in volume in a warm place.
Gently punch down and roll out on a lightly floured surface
about 1/2” thick. Cut with standard doughnut cuter.
Let doughnuts rise 1 hour.
Fry in deep hot oil, cooking till golden and done. Drain on paper.
Dip in prepared glaze while hot and set doughnuts on rack to cool.
Have some toweling under the rack to catch some of the dripping glaze.
Recipe By : From a professional doughnut baker
Serving Size : 100 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Specialties
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Makes 100 Delicious Doughnuts
2 Idaho potatoes
1 quart Milk — (+1 cup)
1 cup Margarine — (2 sticks)
2 pkg Dry yeast
1 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla
4 Eggs
1 Tbsp Salt
12 cups Flour — , approximately
1 box Powdered sugar
1 3-lb. can Shortening — (+more if needed)
1. Prepare mashed potatoes - peel and cut up potatoes. Cover
with water. Boil until done. Save the potato water to mix
with yeast. Mash the potatoes with a little bit of milk.
DO NOT ADD SALT OR PEPPER.
2. Scald 1 quart milk. Add 1 cup. (2 sticks) cut up margarine,
stir to melt margarine. Set aside to cool.
3. Dissolve 2 pkgs. dry yeast in 1 cup warm (105-110F) potato
water.
4. Mix together 1 cup sugar, 1 cup mashed potatoes, 1 tsp. baking
soda, 1 tsp. baking powder, and 1 tsp. vanilla in LARGE pan or
container. Stir in the cooled milk mixture (item No. 2) and the
yeast mixture (Item No. 3). Mix vigorously. Set mixture in a warm
place and do not cover. (I used to put mine over small pilot light
on a gas stove using a metal pan).
5. Let the mixture set for about 30 minutes until it “rises” and
gets foamy and “bumpy” looking.
6. Whisk lightly 4 eggs in a bowl. Add to yeast batter. Stir in
1 Tbsp. salt. Add approximately 12 cups of flour, 3 cups at a
time, stirring vigorously after each 3-cup addition using a large
mixing spoon with holes in it. The batter will get very stiff.
Set pan back in a warm place and put a tea towel over it. Let it
rise until double in bulk, about 1 hour.
7. Mix together 1 box of powdered sugar and a small glass (empty
pimiento cheese spread glass) of milk. Mix well and let set. It
will dissolve better if mixed well ahead of glazing time. You may
eventually need more than this, but you will see what you will
need in time to mix more.
After dough has risen to double in bulk, work with it on a
well-floured surface (or pastry cloth). Sprinkle about 1 to
1-1/2 cup flour onto surface and spread it approximately
1/2 to 1-inch deep.
Spoon out a workable amount, but not all, of the “sticky” dough
into the flour pile. Don’t knead the dough. Just “poke or pat”
it with your fingers in the flour until with very little handling
you can roll it out gently to a thickness of about 3/4-inch.
Use a large doughnut cutter with sharp edge to cut out doughnuts.
Place the doughnuts on well-greased cookie sheets or plastic trays
(smooth serving trays work good). Place the sheets/trays with
doughnuts in a warm place, covering with tea towels while they are
rising.
Heat shortening (Crisco is very good) to 375F. Start frying the
doughnuts that were cut first and have had the longest time to
rise. Fry a few at a time until golden brown. Do not put too
many in at one time or it will lower the temperature of the
shortening. The 375F must be maintained as closely as possible
to prevent the doughnuts from absorbing the grease.
Remove the fried doughnuts and drain them on several layers of
paper toweling. When they are drained, dip them into the glaze
on both sides of the doughnut, and “string” 4 or 5 doughnuts,
not touching each other, onto a wooden spoon handle and lay the
spoon across the glaze bowl to allow the excess glaze to drop
back into the bowl for a minute or two. Then push the doughnuts
off onto wax paper, standing them on end as much as possible in
rows.
When the doughnuts are thoroughly cooled, package them in plastic
bags for freezing (that is if there are any left after eating them
as you go- ha!). When you want some that have been frozen, preheat
your oven to 350F, and put doughnuts on a cookie sheet and heat
for about 3-5 minutes. They will be even more tender than they were
when first fried. You can also microwave them on 50% power until
they are tender, approximately 30 seconds per doughnut.
Dairy Substitutes
-—— Original Message -——
From: “Carol”
To: phaedrus
Sent: Saturday, January 04, 2003 2:05 PM
Subject: Receipe’s
> I would like to kow how to make whipping cream with powdered milk.
> Also how to make sour cream from evaporated milk. Thanks
Hello Carol,
See below.
Phaed
Whipped Topping
Ingredients:
6 tablespoons powdered milk
1 cup water
2 teaspoons gelatin
1 1/2 tablespoons cold water
1/4 cup sugar
1 teaspoon vanilla
Directions:
Dissolve the milk and gelatin in boiling water. Add sugar, stir,
and chill in the refrigerator until it gels. Beat the mixture until
it looks like whipped cream. Add vanilla and whip again.
Ingredients :
1/2 c. evaporated milk
2 tbsp. lemon juice
1 tsp. mayonnaise or salad dressing
Preparation :
Mix lemon juice in evaporated milk and let stand for 5 minutes.
Blend in mayonnaise.
Yield: 1-1/2 cups
Ingredients :
1 tsp. gelatin
2 tsp. cold water
3 tbsp. boiling water
1/2 c. ice water
1/2 c. powdered milk
4 tbsp. sugar
3 tbsp. oil
1 tsp. vanilla
1/4 tsp. salt
Preparation :
Soften gelatin in 2 teaspoons cold water. Add boiling water to
dissolve gelatin. Cool to tepid. Beat 1/2 cup ice water and milk
together to stiff peaks. (Bowl and beaters should be in freezer for
15 minutes before beating.) Gradually add the sugar and oil while
still beating. Add gelatin mixture, vanilla and salt, beating to
blend. Refrigerate. Mixture will thicken in refrigerator. Stir to
make creamy.
Ingredients :
2/3 c. evaporated skin milk
3 tbsp. powdered sugar
1 tsp. vanilla
Preparation :
Place small bowl and beaters in refrigerator to chill. Pour
evaporated skim milk into freezer container; freeze until slushy.
Spoon into chilled small bowl. Beat with chilled beaters until
fluffy. Add powdered sugar and vanilla; beat until soft peaks
form, scraping bowl occasionally. Serve immediately over
favorite dessert. 12 (1/4-cup) servings.
Chocolate Pudding
-—— Original Message -——
From: Mike
To: phaedrus
Sent: Saturday, January 04, 2003 12:00 PM
Subject: Recipes
Would you have a recipe for chocolate pudding?
Thanks Kysiti
Hi Kysiti,
Sure enough. See below.
Phaed
OLD FASHION CHOCOLATE PUDDING
Ingredients :
1 c. sugar
5 tbsp. flour
1/4 tsp. salt
3 c. milk
6 tbsp. cocoa
1 tsp. vanilla
1 tbsp. margarine
Preparation :
Combine sugar, flour, salt, milk and cocoa. Stir well. Cook on
hi in microwave 7-8 minutes whisking several times. Then add
vanilla and margarine. Whisk. Cool. Serve.
Ingredients :
1/2 c. semi-sweet chocolate chips
1/3 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 3/4 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla extract
Preparation :
In heavy medium sized saucepan, combine chocolate chips, sugar,
cornstarch and salt. Place over medium heat, gradually stir in milk
until smooth and chips are melted, stirring constantly. Bring
mixture to a boil. Boil one minute, remove from heat. Stir in
butter and vanilla. Pour into serving dishes and refrigerate until
set. 5 servings. Preparation time about 5 minutes, cooking time
about 5 minutes.
Ingredients :
4 c. milk
3 heaping tbsp. cornstarch (4 for pie)
3 level tbsp. cocoa (4 for pie)
1 c. white sugar
Pinch of salt
1 egg
1 tsp. vanilla
Preparation :
Scald milk, beat egg and add sugar, cocoa, cornstarch and salt
(which have all been mixed together). Add cooled milk and cook,
stirring constantly, until thick on medium heat. Add vanilla and
pour in small dessert dishes or a baked pie shell.
Van de Kamp’s Salt Rising Bread
-—— Original Message -——
From: Nancy
To: phaedrus
Sent: Monday, September 23, 2002 4:22 PM
Subject: Salt Risin Bread
I had a favorite bread as a child then later into my adulthood.
The old Van d Kamps salt rising bread. It stunk so good and nothing
since has ever satisfied my appitite. Would you have any idea of
were I might aquire the old original recipe. Lord, how I miss that
bread. I’ve tried several recipes on my own and they do not compare
in texture, taste, or smell. It made the greatest toast in the word.
Why we would go through a loaf in one sitting. Are they even in
business anymore?
Thank you; Nancy
Hello Nancy,
Van de Kamps closed down in 1990 for good. The name was bought by Ralph’s grocery, who uses it on their bakery products. However, they apparently don’t use the old Van de Kamp’s recipes. Both of the below salt-rising bread recipes claim to be copycay recipes for Van de Kamp’s salt-rising bread. The second recipe is probably better.
Phaed
Cornmeal Salt-Rising Bread
Makes 3 (5-by-9-inch) loaves
1/2 cup fresh coarse white stone-ground cornmeal
3 tablespoons sugar (divided use)
1 tablespoon salt
4 cups milk (divided use)
5 tablespoons lard
11 cups sifted all-purpose flour (divided use)
In a large jar or bowl, mix the cornmeal, 1 tablespoon sugar and salt.
Scald 1 cup of the milk and pour over the cornmeal. Let stand overnight
or longer, covered, in a warm place, 115 to 120 degrees, until it
ferments. By then it should be light and have a number of small cracks
over the surface. If it isn’t light in texture, it is useless to proceed,
as the bread will not rise properly.
Scald remaining 3 cups of milk. Pour it over remaining 2 tablespoons
sugar and lard in a large mixing bowl. Stir in 3-1/2 cups flour. Stir
in the cornmeal mixture. Place the bowl containing these ingredients
in a pan of warm water for 1 to 2 hours, until bubbles work up from
the bottom. Keep water warm this full length of time.
Stir in 5 cups flour. Then knead in 2-1/2 cups flour until smooth, but
not stiff. Place dough in greased pans, cover and let rise until it has
doubled in bulk.
Watch it, for if it gets too high, it may sour.
Preheat the oven to 400 degrees and bake the bread for 10 minutes.
Reduce the heat to 350 degrees and bake 25 to 30 minutes more.
Amount Measure Ingredient — Preparation Method
———— —————— ————————————
1 medium potato — peeled
and thinly sliced
2 cups boiling water
2 tablespoons cornmeal
1 tablespoon sugar
1 1/2 teaspoons salt — divided
2 packages dry yeast
1 cup milk — scalded
7 cups unsifted flour
2 tablespoons cooking oil
1/4 teaspoon baking soda
STARTER: To make the starter place the potato slices in a bowl.
Pour the boiling water over the potato slices. Stir in cornmeal,
sugar and 1/2 teaspoon salt. Set the bowl in a warm place (such
as gas oven with pilot light on or an electric oven with the
interior light on), not covered for about 24 hours to develop
the starter.
DOUGH: Strain the starter mixture and discard the potato. Add
enough water to make 1 3/4 cups of liquid. Add dry yeast and
stir to dissolve. Stir in 3 cups of the flour, milk, oil,
1 teaspoon salt and the baking soda. Beat well. Cover and let
rise in a warm place until very light, about 1 hour. Stir in
enough of the remaining flour to make a moderately stiff dough.
Turn dough out onto a lightly floured surface and knead dough
until smooth and elastic, about 6 to 8 minutes. Divide dough
in half. Cover and let rest 10 minutes. Shape into 2 loaves.
Place in greased 9-by-5-by-3-inch loaf pans. Let rise in a
warm place until nearly doubled, about 45 minutes. Bake in a
375-degree oven for 30 to 35 minutes or until loaves sound
hollow when rapped with the end of wooden spoon. Turn out of
pans onto rack to cool. Makes 2 loaves.
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.hungrybrowser.com/phaedrus/m0706M09.htm#2
TODAY’s CASES:
* Piedras
* Polish Donuts
* Parma Chocolate Cookies
* Morrison’s Mexican Cornbread
* Strawberry Donuts
Piedras
-—— Original Message -——
From: dan
To: phaedrus@hungrybrowser.com
Sent: Sunday, June 21, 2009 3:52 PM
Subject: mexican pastry
Liborio, a hispanic grocery chain here in las vegas sells a large scone-like
pastry called piedras(Eng.”stones”). I have had no luck coming up with a recipe.
I’m hoping your impressive searching skills can supply a recipe.
thank you,
dan
Hello Dan,
The only recipe that I can find is in Spanish. See below.
Phaed
PIEDRAS
5 libras de harina
1 1/2 taza de azucar
1 cucharada de canela molida
3 cucharadas de espauda
1 cucharada chica de sal
1 taza de manteca
2 huevos
1 1/2 taza de leche
2 cucharadas de vainilla
1 1/2 taza de pasas
Se forman los panes (piedras) y se ponen en el cocedor de la estufa,
por espacio de 25 a 30 minutos, con la temperatura o el calor a 350 grados.
Timm sent this translation.
My Spanish is a bit rusty but here is a translation for the Piedras recipe.
Timm in Oregon
Piedras
Ingredients:
5 pounds all purpose flour
1-1/2 cups sugar
1 tablespoon cinnamon
3 tablespoons baking powder
1 tablespoon salt, heaping
1 cup lard
2 large eggs
1-1/2 cups milk
2 tablespoons real vanilla extract
1-1/2 cups raisins
Instructions:
Combine all of the ingredients and form into stones. Place on a baking sheet and bake in a
preheated 350F degree oven for 25 to 30 minutes.
Translation:
Se forman los panes (piedras) y se ponen en el cocedor de la estufa, por espacio de 25 a 30 minutos,
con la temperatura o el calor a 350 grados.
They are formed the loaves of bread (stones) and they are put in the preheated stove,
By space from 25 to 30 minutes, with the temperature or the heat to 350 degrees.
Polish Donuts
-—— Original Message -——
From: Theresa
To: ‘phaedrus@hungrybrowser.com‘
Sent: Monday, June 22, 2009 2:50 PM
Subject: Polish Donuts
Dear Phaedrus,
My grandmother used to make these donuts once a year - I believe Fat Tuesday.
They were a little smaller than a soft ball but larger than a golf ball. She
fried them in a black cast iron fry pan. When we came home from school the whole
house smelled of them. I believe it’s a Polish recipe as she learned to make them
from her mother who was Polish and came to America in the late 1800’s. They were
golden brown when fried and she would place them in brown paper bags with sugar and
shake them up to coat them. If she added jelly - she just cut the donut open and
layered on some jelly. No holes - just a big round donut. I don’t have any of the
ingredients as she stopped making them when I was still fairly young and I have not
been able to find a recipe in any of her books. I remember them being fairly solid
but quite moist when broken open.
She lived in the Polish section of Philadelphia.
Can you help?
Thanks,
Theresa
Hi Theresa,
Below are all of the recipes that I have for Polish Donuts.
Phaed
POLISH DOUGHNUTS (Pacaki)
4 oz. yeast
2/3 c. sugar
8 c. pre-sifted flour
2 c. milk
1 egg
7 egg yolks
2 tsp. vanilla
1 grated lemon rind
Juice of 1 lemon
1/4 tsp. salt
2 tsp. vodka or rum
6 tsp. salad oil
2/3 c. confectioners’ sugar
1 lb. jam
3 pt. lard or salad oil
Combine the yeast with 1 tablespoon sugar, 1 3/4 cups flour and 1 cup of milk.
Let stand in a warm place until doubled in size. Beat the egg and the egg yolks
with the rest of the sugar. Add the rest of the flour and milk, vanilla, lemon
rind and juice, salt and vodka. Knead the dough until smooth. Add the oil in
3 parts, knead 10 more minutes. Place in the heated oven at 100 degrees, cover
with a towel and leave the door half open, until the dough doubles in size. Roll
out 3/4 inch thick. Cut out circles, 1 1/2 inches in diameter. Place 1 teaspoon
jam on half of the circle. Seal the edges.
STEP 1 - Making the sponge:
1 c. lukewarm milk
1 c. sifted flour
2 pkgs. dry yeast
1 tbsp. sugar
2 tbsp. warm water
Dissolve the yeast in warm water and add sugar. Add the yeast mixture to the milk
and flour. Cover. Let rise until double in bulk.
STEP 2 - Making the dough:
5 eggs
1 c. confectioners’ sugar
1 tsp. vanilla
1/4 lb. soft butter
1 tsp. rum extract
1 tsp. orange rind
1 1/2 tbsp. salt
6 c. flour, sifted
Take 5 eggs and add confectioners’ sugar. Beat well until lemon colored. Combine
with the sponge and mix well. Add 1 teaspoon vanilla, rum and orange rind. Then
add salt and butter and mix well. Add sifted flour gradually to the above mixture
and knead dough until it comes away from your hand. Cover, set aside in warm place
and let rise until double. Flour a board lightly. Divide the dough into 3 parts.
Pat dough until 1/2 inch thick. Cut doughnuts with cutter or inverted glass. Let rise
until double.
STEP 3 - Frying the paczki:
Heat the oil to 350 degrees, drop doughnuts into hot oil and fry on one side until
golden and puffy, then turn on the other and continue to fry until other side is golden.
Remove and place on paper towels to drain. Roll lightly in granulated sugar or glaze
with icing. Makes 2 dozen. Paczki can be frozen up to 3 months. To serve, place in
brown paper bag, sprinkle with water and place in warm oven until the doughnuts are
hot - about 20 minutes. The paczki can be filled with jelly; a pastry tube is used
after the doughnuts are fried.
3 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
3 eggs
1/2 c. sugar
1 tsp. vanilla
1/2 pt. sour cream
Mix flour, baking powder, salt and butter together in one bowl. In separate bowl
mix eggs (fluffy), sugars, vanilla and sour cream. Mix both bowls together, mix well
with hands. Place on board and knead. Add flour until smooth and elasticity. Roll
in ball, cut in half, and wait 5 minutes. Roll 1/8 inch, cut 1 x 3 inch strips. Cut
in center of strip, fold in 1/2 and twist. Deep fry in oil to golden brown.
Cool, sprinkle with powdered sugar.
1 c. sugar
1 or 2 eggs
1 tsp. vanilla
1 c. milk or water (I use milk)
3 tsp. baking powder
1/2 tsp. salt
3 c. flour or more (if needed)
Mix all ingredients to make a smooth dough. Drop by spoonful into frying pan of hot
shortening. Fry to a light brown on both sides.
2 tbsp. sugar
3 cakes of yeast
15 egg yolks
14 tbsp. sugar
1 c. milk
1/2 lb. margarine
1 tsp. salt
1/2 tsp. vanilla
3 tbsp. liquor
8 c. flour
Into a bowl break up yeast. Add 2 tablespoons sugar. Let stand for 15 minutes,
mixture will rise. Beat egg yolks together with the sugar. Combine milk and margarine,
heat until margarine melts and add to egg yolk and sugar mixture. Add vanilla, liquor
and salt. Add flour, then the yeast. Turn out on lightly floured board and knead for
around 10 minutes until mixture does not cling to your hands. Add flour as necessary
for a kneadable dough. Place in lightly greased bowl and turn dough to grease all
around. Cover, let rise for 2 1/2 hours in a warm area, until bulk doubles. Roll out
a portion at a time (on a lightly floured board) to approximately 1/2 inch thickness,
cutting out circles to desired doughnut size. Cover again, let rise for 1 hour in a
warm area. Deep fry in hot fat at 375 degrees. Turn once, drain, cool, dust with
confectioners’ sugar or use granulated sugar.
1 yeast cake
1 pt. milk, scalded, lukewarm
7 c. flour
4 egg yolks
1 egg, whole
1 c. sugar
1/2 c. shortening, melted
1 tsp. vanilla (or nutmeg)
1 tsp. salt
1/2 orange or lemon rind, grated
Glaze
Dissolve yeast in milk; add 2 cups flour and mix well; let stand in a warm place for
1/2 hour. Beat egg yolks and egg together and add sugar, shortening, vanilla (or nutmeg),
salt, 4 1/2 or 5 cups flour and orange rind (or lemon). Add this to yeast mixture.
Let rise to double bulk (about 1 hour). When light turn out on floured board. Roll to
1/2 inch thickness. Cut with donut cutter and lay on waxed paper until very light.
Fry in deep fat until lightly brown.
—GLAZE:—
1 lb. powdered sugar
1 tbsp. butter or margarine (heaping)
1 tbsp. cornstarch
1 tsp. vanilla
Mix together and add warm water until the mixture is thick, like cake icing. Then add
cream or canned milk until the right consistency to dip doughnuts in. Drain on brown paper
Parma Chocolate Cookies
-—— Original Message -——
From: mary
To: phaedrus@hungrybrowser.com
Sent: Monday, June 22, 2009 6:20 PM
Subject: Parma Chocolate cookies
Hi Phaedrus,
I’m looking for an Italian cookie - Parma Chocolate. I can’t seem to find the
recipe anywhere.
Thanks for looking,
Mary
Hello Mary,
See below.
Phaed
PARMA CHOCOLATE COOKIES
3 oz. semisweet or bittersweet chocolate
12 T. butter
1/2 c. sugar
1/2 t. salt
2 c. flour
hazelnuts, finely chopped
fruit jam
preheat oven to 350 & butter your baking sheets.
melt & cool chocolate
beat butter, sugar & salt with a mixer until light & fluffy
add the cooled, melted chocolate, beating until well blended
gradually stir in flour
cool dough if necessary for better handling...then shape into 1 inch balls
roll balls in finely chopped hazelnuts
place cookies 1-1/2 inches apart on cookie sheets
poke a hole in each cookie & fill with jam of your choice (seedless raspberry
is a good choice), being careful not to over fill them
bake 18-20 min...then cool on a wire rack
Morrison’s Mexican Cornbread
-—— Original Message -——
From: Matt
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 24, 2009 9:34 AM
Subject: mexican cornbread
Dear Phaedrus,
In the early 80’s I worked for morrisons cafeteria and we served a mexican
cornbread that had cheddar cheese,cracklins,corn. I cannot remember the rest
but it sure was good. Any ideas on where I could get this recipe. I just found
your website and what a treasure trove of information it is for a foodie.
Thank-You
Matt
Matt,
This is the actual Morrison’s recipe from their institutional cookbook. It’s not a copycat recipe, so it makes 50 servings. There are no crackilngs in it, but the corn and cheddar cheese are there.
Phaed
Morrison’s Mexican Cornbread
This is nothing more than a cornbread mix, made to package specifications,
with corn, jalapenos and bell peppers added. Simple.
Here is the original Morrison’s Recipe. Serves 50
5 lbs corn stick mix
1/2 gallon water
2 ½ cups oil
1 lb whole kernel corn
½ lb grated cheddar cheese
5 oz. minced jalapeno peppers
½ lb minced bell peppers
place cornbread mix in bowl, using wire whip add water then other ingredients
except oil. Let stand for 15 minutes. Add oil and mix until smooth. Oil and
heat cast iron wedge shaped pan for at least 10 minutes at 475 degrees
(425 convection). Fill each wedge of pan with mix and bake at 475 for
approximately 12 -15 minutes.
Note on recipe says leftover cornbread can be used next day as topping for
squash casserole.
Troy Strawberry Donuts
-—— Original Message -——
From: T.
To: phaedrus@hungrybrowser.com
Sent: Sunday, June 21, 2009 4:30 PM
Subject: strawberry donuts
I am from Troy,Ohio and we have a strawberry festival here in our town
once a year .I am looking for a strawberry donut recipe.The ones they
sale at the festival are called strawberry cake donuts with a glaze on them .
I have looked and looked on the Internet for a recipe. But only came up
with strawberry filled donuts and donuts with strawberry frosting ect.
your help would be greatly appreciated .Thank you T.wag.
Hello _____?
Please remember to give your first name when making a request.
Sorry, this recipe doesn’t appear to be on the Internet at all. It may be in the “The Official 25th Anniversary Troy Strawberry Festival Cookbook”. You can order a copy here:
Troy Strawberry Festival
Phaed
http://www.hungrybrowser.com/phaedrus/m1003M05.htm#4
TODAY’s CASES:
* Rappi Pie
* Bag Pudding
* Pudding Bags
* Donut Pan Donuts
* Kresge’s Chili Burger
Rappi Pie
On 17 Sep 2005 at 4:34, Larry wrote:
> Hi.... Phaed,
>
> We just returned from a trip to Nova Scotia and while there we were
> introduced to an old French Canadian (Acadian) recipe made from
> chicken boiled with herbs, onion, etc.. then baked under a covering
> of shredded potatoes. That’s the best I can describe and It was
> called “Rappi Pie” although that’s a shortened version of it’s French
> name. Can you find a recipe? It’s definitely a “comfort food”.
>
> Larry
>
Hello Larry,
“Rappi pie” is a phonetic pronunciation of “rappe pie”, which is short for “pati a la rapure”.
Phaed
Pati a la Rapure
(Rappe Pie)
Prep Time: 3 Hours
Yields: 12 Servings
Ingredients:
1 (5-pound) chicken
3 medium onions, quartered
1 medium carrot, sliced
1 celery stalk
2 tsps salt
8 strips bacon
15 medium potatoes (about 8 pounds)
salt and pepper to taste
2 medium onions, diced
2 carrots, sliced
4 ounces butter
Method:
In a large stockpot, place chicken, quartered onions, 1 carrot,
celery and salt. Add water until ingredients are just covered.
Bring to boil. Reduce heat to simmer and skim off any impurities
that rise to the surface. Simmer 2½ hours or until meat is tender.
When done, remove skin and bones from chicken and cut meat into
pieces. Strain stock, discard vegetables and reserve liquid.
Preheat oven to 400°F. Fry bacon until crisp. Peel potatoes then
grate very fine, or purée in a blender. Squeeze 1 cup of potatoes
at a time through a clean dish towel to remove liquid. Reserve
all liquid. Place drained potatoes in a large bowl. Measure liquid.
Measure out an equal amount of chicken stock then discard potato
liquid. In a stockpot bring chicken stock to a rolling boil.
Gradually stir hot stock into potatoes and mix thoroughly until
all lumps are removed. As boiling stock cooks potatoes, they will
take on a jelly-like appearance. Season with salt and pepper and
stir vigorously. Cover bottom of a well-greased pan with half of
the potato mixture.
Arrange pieces of chicken, diced onions, carrots and pats of butter
on top, distributing evenly. Cover with the other half of potato
mixture and another layer of onions, carrots and butter. Top with
strips of bacon to form the crust. Bake 2 hours or until a browned
crust forms. Serve piping hot.
Bag Pudding
On 16 Sep 2005 at 22:21, Ruth wrote:
> Hi Uncle Phaedrus ,
> I would like to know if you could find a recipe called bag pudding.
> My mother made it 55 or more years ago .
> She would use cherries , flour,sugar, but that is all I remember
> I was only around 6 years old so it’s been along time. she would
> put it into a bag and then put the bag into hot water and cook it.
> I don’t know where she got the recipe her Dad came from Canada. so
> I don’t know if that is where it came from. and her Mother was
> Pennsylvania Dutch
> Thank You for your time
> I would real love to have this recipe .
> Thank you —— Ruth
>
Hi Ruth,
Well, there’s more than one kind of “bag pudding”. Bag puddings are of English origin. The puddings made in this manner are the cake-like puddings popular in Britain. The pudding bag is an alternate method of cooking this type of “steamed” pudding. The method was brought over by settlers coming to Canada and the U.S. The “Figgy Duff” popular in Newfoundland, Canada is a type of bag pudding. Another example is this:
“One cup of currants, one cup of seedless raisins, one cup of suet chopped fine, one cup of milk, one cup of molasses, three cups of flour, two teaspoonfuls of baking powder. Place in a pudding bag, allowing room for it to swell. Put into a kettle of fast-boiling water and boil for three hours. It may be kept on hand and steamed when wanted.”
Ruth, the only bag pudding with cherries that I could find is the one below.
Phaed
Indian Bag Pudding
1 c. buttermilk
2 eggs
1/2 c. dried cherries
1 teaspoon soda
1/4 c. wheat flour
corn meal
Combine buttermilk, eggs, dried cherries, soda and wheat flour in
a bowl. Mix in enough corn meal to make a batter that will pour.
Boil in bag for 1 hour. Slice and serve hot with sweetened cream.
Pudding Bags
On 17 Sep 2005 at 12:37, Ruth wrote:
> Uncle Phaedrus , I am sorry to bother you again but where could
> I get a Pudding Bag? Could I just use a bag I made out of cotton?
> Thank you again . Ruth
>
>
Hi Ruth,
Pudding bags are just a square of cloth large enough to hold the pudding inside. I’ve heard of them being made of linen, cotton, muslin, and calico. You can buy them here:
Saltjunk
Tidespoint
Bidgoods
There are instructions for making them below.
Phaed
“The eighteenth century pudding bag indicates progress in its day:
made of woven linen or strong cotton cloth, it was simply a square
large enough to hold the pudding securely in a boiling water bath.
Martha Bradley, a mid-eighteenth-century English cookbook author
whose works were also used in the Colonies, described the process:
‘Let the Cloth be perfectly clean and free from any Taste of the
Soop, for that is full as bad as Dirt. Before the Pudding is put
nto it let it be dipped in hot Water and floured. As to the tying,
the Nature of the Pudding makes a difference; if it be a Batter
Pudding it must be tied close, but if it be a Bread Pudding it is
to be tied loose. See that the Water perfectly boils before the
Pudding is put into the Pot, and let it be stirred about from Time
to Time, to prevent its sticking to the Bottom.’”
” An 18th century pudding bag is a yard square of linen. The pudding
cloth should be wet and floured lightly before adding the pudding.
Have a pot of water boiling to suspend the budding bag in for boiling.
Tie the bag with twine and make the twine a length that can be loosely
tied to the cover of the pot. This prevents the pudding bag from
touching the bottom of the pot. It should boil 1 hour. “
“Get a large piece of calico (it must have a tight weave), and boil
it for a few minutes. Rub flour into the inner surface. Place 1/2
the mixture on it, and bring the corners together, leaving room for
the mixture to rise. Tie with string. Cook by immersing in boiling
water, when you add extra water, it must be already boiling, or the
pudding will get soggy. The pudding will be rounder, and have a
better crust than one steamed in a pudding bowl. A good crust means
that the brandy won’t soak in when you light it, so it’ll burn for
longer. Age the pudding by hanging it in a cool, dry place. The
problem with using a pudding bag is that it tends to grow mold if
the climate is too humid.”
Donut Pan Donuts
> > On 7 Sep 2005 at 18:42, Sandie wrote:
> >
> Thanks Phaed. I found these on the internet and thought I would
> share them with you.
> Sandie
>
> Date: Mon, 15 Dec 2003 22:36:41 -0800
> Subject: [Home-Bakery] Donut Pan Recipes
> DONUT PAN RECIPES Heavenly Healthy
> Newsletter, Nov. 20, 2003
>
> #1 : BAKED DONUTS
> INGREDIENTS
> 2 cup flour
> 1 teaspoon vanilla extract
> 3/4 cup sugar
> 1 tablespoon shortening, melted
> 2 teaspoons baking powder
> 3/4 cup milk
> 1/2 teaspoon salt
> 2 eggs, slightly beaten
>
> INSTRUCTIONS:
> For best results, lightly spray pan with
> vegetable shortening or non-stick
> spray. Mix all of the above ingredients
> together until well combined. Pour
> mixture into pan so that sections are
> about 3/4 filled. Place into a
> preheated oven for 15 minutes at 325
> degrees; donuts are ready when
> toothpick pressed into mixture comes out
> clean. As oven temperatures vary,
> experiment with your oven for best
> results.
> Remove from oven and allow to
> cool. Donuts can then be dipped into a
> mixture of equal parts cinnamon and
> nutmeg and a generous portion of
> powdered sugar. For glazed donuts, melt
> 1 cup of powdered sugar in 2 cups of hot
> water; sprinkles, nuts, coconut and
> shaved chocolate can be dropped onto
> glaze.
>
> #2:APPLE CIDER DONUTS
> Servings: 12-24, depending on capacity
> of donut pan
> Comments:
> These donuts are low in fat as they are
> baked in the oven instead of deep
> fried. Good for people on
> low-cholesterol, low fat diets.
>
> Ingredients:
> Approximately 3 tbsp. sugar for
> preparing pans 2 cups all-purpose flour
> 1 1/2 tsp. baking powder 1 1/2 tsp.
> baking soda 1/2 tsp. salt 2 tsp. ground
> cinnamon 1 large egg, lightly beaten 2/3
> cup packed brown sugar 1/2 cup apple
> butter 1/3 cup pure maple syrup 1/3 cup
> apple cider 1/3 cup nonfat plain yogurt
> 3 tbsp. vegetable oil
>
> SPECIAL PAN:
> You will need a mini bundt baking pan
> with 6 or 12 cavities or
> A 6 or 12 cavity donut baking pan
>
> Instructions:
> Preheat oven to 400 degrees F (200 C).
> Coat molds of a mini-Bundt pan with
> nonstick cooking spray or oil. Sprinkle
> with sugar, shaking out excess. In
> a mixing bowl, whisk together flour,
> baking powder, baking soda, salt and
> cinnamon; set aside. In another bowl,
> whisk together egg, brown sugar,
> apple butter, maple syrup, cider, yogurt
> and oil. Add dry ingredients and
> stir just until moistened. Divide half
> the batter among the prepared
> molds, spooning about 2 generous tbsp.
> of batter into each mold. Bake for
> 10 to 12 minutes, or until the tops
> spring back when touched lightly.
> Loosen edges and turn the cakes out onto
> a rack to cool. Clean the mini-bundt pan,
> then re-coat it with oil and sugar.
> Repeat with remaining batter.
Kresge’s Chili Burger
Kresge’s Chili Burgers
6 lbs. ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 Tbsp. chili powder
4 Tbsp. paprika
2 Tbsp. salt
1 Tbsp pepper
Combine the ground beef and onions in a large skillet and brown
until beef is no longer pink. Drain fat.
Stir in remaining ingredients and simmer on low for about an hour,
or until the liquid has evaporated.
http://www.hungrybrowser.com/phaedrus/m063001.htm
TODAY’s CASES:
* Homemade Ginger Beer
* Sugar Bubbles
* Lamb’s Head & Bitter Onions
* Cappuccino
* Spanish Carrots
Homemade Ginger Beer
-—— Original Message -——
From: Mark
To: phaedrus
Sent: Tuesday, May 22, 2001 6:49 PM
Subject: Ginger beer anyone?
> Hi oh shinning one!
>
> Please could you help me?
> My Dad used to make the strongest, most throat burningly excellent ginger
> beer for cool summer drinking.
> This stuff was not for the faint hearted!
> It tasted great, and you could run your car on the alcohol content!
>
> Sadly, my Dad did not leave his recipe, (assuming he had one that is and
> wasn’t just flying by the seat of his pants)! so i can’t make it for
> myself these days.
>
> And that’s where you come in Phaed! ;)
> Please can you sort me out with a quality recipe for ginger beer which
> will display all of the above properties?
>
> I know you can do it!
>
> All the very best,
>
> Mark.
Hi Mark,
You sound very serious about your ginger beer, so you’ll probably want to use the third recipe below that begins “starting a plant”. The other two are a little easier. All are good. There’s a great site about making homemade ginger beer at:
http://www.summrfld.demon.co.uk/ging3.htm
Enjoy!
Phaed
Al’s Ginger Beer Recipe
Yield: 14 x 10oz bottles
1 Ginger root
1 Lemon, grated rind only
2 oz Cream of tartar
1 1/2 lb Sugar
1 ga Water; boiling
1 Envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,
then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for
two weeks. Chill fully before opening to drink.
Finely grate or slice rind from 2 lemons and place in a heatproof container
with the 1 cup of sugar and the dried ginger. Pour over 1 cup of boiling
water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in
which the ginger beer will be made. Top up bottle with cool water to near
top so that final temp is approx. body temp. Add yeast to bottle as soon as
it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly
and put in a warm place. Leave until bottle becomes undentable. Depending on
the yeast this can take anything from 12 hours to 3 days, but best to check
regularly, as I guess there is a risk of explosion with this! Refrigerate
until thoroughly chilled and OPEN WITH GREAT CARE!
This recipe came from the ChCh Press a couple of years back and makes
excellent ginger beer. You can also add more sugar afterwards if you like it
sweeter. Yum.
1. take 1/2 oz fresh bakers yeast mixed with 1 pint of warm water in a
covered jug.
2. Every day feed the above mixture with 1 teaspoon sugar and 1 teaspoon
ground ginger and stir.
3. After one week, leave to stand for 24 hours and strain off the clear
liquor.
4. Make a sugar solution of 1lb sugar to 4 pints water, add the liquor to
this and bottle in strong plastic bottles and store.
5. Divide the original plant into two and add one pint water and feed
daily as before. The plant must be split each week or it will die.
6. Leave the bottled ginger beer for one week (if you can) before
consumption.
Comments
The above made strong, but very nice ginger beer. Impatience lead us
making the beer and drinking it well before the week was up (we waited 4
days for the plant to grow and 2 days before drinking!)
Sugar Bubbles
-—— Original Message -——
From: Eiko
To: phaedrus
Sent: Thursday, May 17, 2001 12:31 PM
Subject: sugar candy bubbles
> Hi!
> I am looking for a recipe for making sugar candy bubbles.
> My future daughter-in-law saw a wedding cake picture with
> bubbles made from sugar. Would you know how much sugar is
> needed and if you have to add any other ingredients?
> Thank you for your assistance.
>
> eiko
Hi Eiko,
I found one recipe for sugar bubbles. It’s below. I hope it helps.
Phaed
Blown sugar bubbles
3 lbs. granulated cane sugar
1 lb. water
Bring to a boil and add 8 drops tartaric acid. Boil until it reaches
314° F. Pour onto a marble slab or a large silpat sheet. When cool
enough to handle, pull off balls marble to golf ball size, depending
on the size of the bubble you want. Attach to the end of a wooden
straw and blow. Twist the bubble and melt the end shut with a spirit
burner and cut away with scissors.
Lamb’s Head & Bitter Onions
-—— Original Message -——
From: Mcrc
To: phaedrus
Sent: Thursday, May 24, 2001 3:31 PM
Subject: (no subject)
Need a way to make “Head of Lamb with bitter onions and potatoes” an
Italian dish my mother would make for me. I will try to spell it in
Italian “Caoposella con cippolla en potatoes”.
Hi,
Well, I couldn’t find that exact recipe. However, I did find a recipe for roasted lamb’s head and one for bitter onions. Bitter onions are a particular type of onion from Morocco. These recipes are the best that I could find in all my sources. If these aren’t what you want, you might try the Italian Food site at About.com. Kyle might be able to locate it for you, since he’s actually in Italy.
Phaed
Mix the olive oil, rosemary, salt and pepper and the oregano and
rub the flesh of the lamb’s head with this simple marinade. Place
the lamb’s head on the broiler tray and roast approximately 20 minutes
or until the flesh browns. Serve hot, drizzled with olive oil accompanied
by an Italian red wine.
Cippolini are small, wild, bitter onions. I’m sure that they are prepared
in many different ways, however, this is how the people from Bari, Italy
prepare them.
Cut the top and bottom off of the cippolini. Do not remove all of the
layers of peel at this time. Place in a pan of cold water and bring to
a boil. When water is boiling, lower heat to simmer. Continue cooking
until onions are fork tender, or remove one and try to smash it with your
fingers. If it smashes easily, they are done, if not continue to cook
until done. Remove pot from stove and rinse cippolini with cold water.
Remove the rest of outer skin. Place in bowl and cover with fresh water
and refrigerate. Change water once every day for at least 3 days, however,
they can be kept under refrigeration for up to 10 days. When they are ready,
now you can go to the next step and prepare them as you would like.
Fried Cippolini *
*The ingredient amounts given are for about 2 cups of cippolini,
so please adjust accordingly to the amount you want to prepare.
Cut cippolini into quarters and place in large bowl. Toss with 3/4 cup
of flour, 2 tsp. salt, 2 tsp. black pepper, 1 Tbsp. chopped parsley,
2 Tbsp. grated romano cheese and 1 tsp. minced garlic. Beat two eggs
and add mixture. This should make a loose paste. Heat olive oil in
frypan (approximately 2 inches deep), until ready to fry. Spoon cippolini
mixture into oil and fry until golden brown. Drain on paper towels,
sprinkle with romano cheese and serve.
Cappuccino
-—— Original Message -——
From: melody
To: phaedrus
Sent: Wednesday, May 16, 2001 10:44 AM
Subject: Questions...
> I understand that you’re just the one to find answers-—and I definitely
> have some questions! Any help you might offer would be appreciated..
> Thank you.
>
>
> Do Italians make cappuccino at home for breakfast, and, if so, how do
> they make the espresso and froth the milk?
>
> Thanks again, Melody
Hi Melody,
No, cappuccino is not a drink that is traditionally served in Italian homes, nor is espresso. Obviously, you couldn’t have cappuccino without having espresso, and you can’t have espresso without having an espresso machine.
No one truly knows who first thought of adding steamed milk to espresso to make cappuccino. The name is said to come from the color of the robes of the Capuchin monks, which, I assume, were the color of cappuccino.
Espresso and cappuccino originated in coffee houses and restaurants in the 1800s, when the first practical espresso machine was introduced. Most families could not have afforded to have an espresso machine at home in those days.
While ordinary Italian families may have drunk coffee with steamed milk added, it would not have been espresso, so it would not have truly been what we call cappuccino.
Spanish Carrots
-—— Original Message -——
From: Sharon
To: phaedrus
Sent: Saturday, May 26, 2001 12:29 AM
Subject: Question 4U~
> Hi Phaed~
>
> Haven’t bothered you for a while, but I check in routinely to learn
> something new. I’m trying to find the etymology of the Spanish word for
> “carrot”: “zanahoria.” Can you find an online Spanish dictionary with
> origins of words?
>
> Please help if you can. Thanks in advance~
>
> Sharon
Hi Sharon,
Good to hear from you! I was not able to find an online Spanish dictionary with the etymology given. However, I did find a reference on the BBC language trivia pages that “zanahoria” was originally an Arabic word that was borrowed by the Spanish.
Phaed
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.hungrybrowser.com/phaedrus/m102702.htm#2
TODAY’s CASES:
* White Chocolate Candy
* Jamaican Ginger Brew
* Medley Fruitcake
* Pepper Butter
* Elementary Chemistry
White Chocolate Candy
-—— Original Message -——
From: julie
To: phaedrus
Sent: Monday, October 14, 2002 7:33 PM
Subject: recipe
I’ve lost a no bake recipe with the following ingredients:
white chocolate, peanuts, rice krispies, small marshmellows
and possible peanut butter. I know you melt the chocolate
and pour over the combined ingredients. Drop on wax paper
and cool. They were easy to make, tasted wonderful, and
made almost enough for an army. Any idea what it was and
how to make it?
Julie
Hello Julie,
Quite a lot of these.
Phaed
DISH PAN CANDY
Ingredients :
2 lbs. white chocolate (almond)
2 c. mini marshmallows
2 c. Rice Krispies
2 c. Captain Crunch Cereal (peanut
butter)
2 c. dry roasted peanuts (salted)
Preparation :
Melt chocolate. Pour over everything and mix. Drop by teaspoon
on wax paper. Let cool. Store in any closed container.
Ingredients :
2 lb. almond bark or white chocolate
2 c. chunky peanut butter
2 c. miniature marshmallows
2 c. dry roasted peanuts
2 c. Rice Krispies
Preparation :
Melt almond bark in 200 degree oven. When melted, stir in peanut
butter. When melted, stir in all other ingredients. Drop on foil
or waxed paper until set. Then they are ready to eat.
Ingredients :
2 lbs. white chocolate
2 c. peanut butter
2 c. Rice Krispies
2 c. mini marshmallows
2 c. dry roasted peanuts
Preparation :
Melt chocolate in microwave. Stir in remaining ingredients. Mix
well. Drop spoonfuls onto waxed paper.
Ingredients :
12 oz. white or dark chocolate
1 c. Spanish peanuts
1 c. miniature marshmallows
1/2 c. Rice Krispies
1 tbsp. peanut butter
Preparation :
Melt chocolate in double boiler on low heat. Stir in remaining
ingredients. Spoon on wax paper. Leave until set. Put in airtight
container.
Ingredients :
2 lbs. white chocolate
1 c. crunchy or smooth peanut butter
2 c. roasted peanuts
2 c. mini marshmallows
5 c. Rice Krispies cereal
Preparation :
Melt chocolate in a 200 degree oven. While warm, mix peanut
butter. Add other ingredients, then drop by teaspoonful on waxed
paper and let cool.
Ingredients :
2 lb. white vanilla chocolate or milk
chocolate
3 c. Rice Krispies
2 c. miniature marshmallows
1 c. salted peanuts (no skins)
1 c. peanut butter
Preparation :
Melt white chocolate or milk chocolate in double boiler over hot,
not boiling, water; pour over other ingredients and pour in 9x13
inch buttered or Pam-ed pan. Cut into small pieces.
Jamaican Ginger Brew
-—— Original Message -——
From: Dan
To: phaedrus
Sent: Tuesday, October 15, 2002 4:05 AM
Subject: Jamaican Ginger Brew
> I would like to make some of this as presents. I had some
> in another town once and it was amazing. It was lemonade
> like but not sweet.
> Thanks
> Dan
Hello Dan,
I’ve had “Reed’s Jamaican Ginger Brew”, which is a bit stronger than a ginger ale, but not quite as strong as a ginger beer. There doesn’t seem to be a recipe about for ginger brew, but there are some for ginger beer. See below.
Phaed
JAMAICAN GINGER BEER
A few drops Bitters
2 Quarts (192 cl) Water
1 Cake Of (1 cake of) Yeast
5 oz. (15 cl) ginger
2 oz. (6 cl) Honey
2 oz. (6 cl) Lime Juice
1 Egg
24 oz. (72 cl) Sugar
Combine the ginger, sugar, honey, water, and lime juice in a
large pot. Add the yeast and the egg white; stir to blend.
Allow to stand in a cool, dark place for several days. When
ready, strain through cheesecloth; add more sugar to taste,
plus bitters. Bottle and refigerate until ready to use.
Medley Fruitcake
-—— Original Message -——
From: Ellen
To: phaedrus
Sent: Tuesday, October 15, 2002 12:05 AM
Subject: Medley Fruitcake
Guess it’s lost for good — I’ve searched my recipe files and
my Mom’s - no luck, maybe you can help....
This fruitcake recipe titled, ‘Medley Fruitcake’ (from the 1930’s
or 1940’s?) has a long list of ingredients, including all the
candied fruits, including citron, raisins, currents, brown sugar,
apple cider and maybe two different kinds of nuts. The dried fruits
and nuts were mixed with the cider and honey/molasses and let stand
for a few days.
My Grandmother had the recipe she always put the cakes together and
baked the Friday after Thanksgiving - made one tube cake and several
smaller ones. I would love to have the recipe again for my Mom....
Thanks for any help....
Ellen
Hello Ellen,
I could not find a recipe with that name, but check out the fruitcake recipes on this site:
Fruitcake Recipes
Phaed
Pepper Butter
-—— Original Message -——
From: Mike
To: phaedrus
Sent: Tuesday, October 15, 2002 10:55 AM
Subject: pepper butter
I am looking for a recipe for pepper butter. It is simaler
to fruit butters (apple or pear) but made with either hot
or sweet peppers.
mike
Hi Mike,
Check out the recipes below.
Phaed
PEPPER BUTTER
Ingredients :
1 peck hot pepper
1 qt. vinegar
1 qt. mustard
3 tbsp. salt
3 lb. brown sugar
1 c. flour
Preparation :
Put hot peppers in blender with a little vinegar so they will
blend good. take seed s out of pepper. Mix all together except
flour. Cook 30 minutes. Add flour that has been thinned with water
and cook 5 minutes. Seal in pint jars.
Ingredients :
36 hot peppers, ground
1 qt. vinegar minus 1 c.3 lb. brown sugar
1 qt. mustard1 c. vinegar
1 c. flour
Preparation :
Put in jars and seal.
Ingredients :
36 peppers
3 lbs. sugar or 6 c.
1 qt. mustard
1 pt. vinegar
1 tbsp. salt
1 1/2 c. flour
Preparation :
Wash and seed peppers, grind or blend. Cook in large kettle with
vinegar, salt, mustard and sugar. Cook 15 minutes. Then take 1 1/2
cups flour and blend in water to make gravy. Gradually add to
pepper mix. Cook 10 minutes until thick like gravy. Seal in hot
jars. Makes 10-13 pints. Can be used in a hamburger or hot dog
relish.
Ingredients :
3 doz. fresh banana or yellow peppers
4 fresh Jalapeno peppers
3 lbs. dark brown sugar
3 c. dark vinegar
1 pt. mustard
1 tbsp. salt
1 c. flour
Preparation :
Seed peppers. Strongly recommend wearing latex gloves. Grind
peppers and place all ingredients, less the flour in a large pot and
cook at medium heat for 15 minutes. Add flour to thicken mixture.
Makes about 8 to 10 eight ounce jars. Refrigerate after opening.
Excellent with steaks, hamburgers, chicken, pork or fish.
Ingredients :
36 hot banana peppers
1 qt. generic mustard
1 qt. vinegar
6 c. sugar
1 tsp. salt
1 1/2 c. flour
Preparation :
Chop peppers in blender. Puree with vinegar. Add everything but
flour and bring to boil. With 1 1/2 cups flour make THIN paste with
water. Boil hard (boil 3 minutes). Process 5 minutes. 8 pints.
Elementary Chemistry
-—— Original Message -——
From: Beth
To: phaedrus
Sent: Wednesday, October 16, 2002 11:24 AM
why do vinegar and baking soda bubble up when put together?
Hello Beth,
Vinegar is an acidic solution (acetic acid), and baking soda is a base, or alkaline solution. When you combine an acid and a base, a chemical reaction takes place which causes the baking soda to split into water and carbon dioxide. Here’s the chemical equation:
CH3COOH + NaHCO3 -—> CH3COO-Na+ + H2O + CO2
(Vinegar) + (Baking Soda) ——> (an unnamed salt) + (water) + (carbon dioxide)
The bubbling is the production of carbon dioxide gas (CO2).
Phaed
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
I’ve just been tossing a handful into my laundry basket as I head out, but I think I would prefer a bag.<<<
If you want a quickie bag, use and old t-shirt, sew the bottom closed, about half way for an adult or use a childs old t-shirt, put it on a wire hanger, and bend the hook almost closed, so it won’t fall off the line, but can be moved.
I save coated wires from phone and computer lines, love them for use instead of baling wire or twistems, with a good tight twist or two, one could even get out of sewing.
LOL, but then yes, a crocheted bag is something I would have made once upon a time.
Once upon a time, we used little girls dresses sewn closed at the bottom and a wire hanger.
Or, my friend Mary loved dreaming up a use for old ragged Levi’s, we used the seams to crochet rugs for the doorways, they catch dirt well, as does the modern hay bale twine.
She made a clothes pin bag, from the top of a pair of Levi’s, think, she sewed the hanger to them and used the fly to get the pins in and out.
I missed this one and for the 4 years I lived in CA, I never felt one there either.<<<
There have been several quakes in California today, around
4.1 in size.
I sometimes feel their big ones here.
I wonder how Cottonball is faring.<<<
Several missing since Christmas, Eagle 50ae, TAC/Vickie and Cottonball, plus...LOL, you know I forget names.
I too am praying that all are well and busy, not in trouble.
It is good that your Mother is home, I am so glad for you and her.
Purr Baby, now knows she is special and she never lets you forget it.
We are hanging in there, thinking that the worst of our weather is almost over, now it will be a few more random storms, unless the gore warming steps in and caused more freak freezing weather.
Welcome to the thread, I am so glad you found something to read.
Remember we have two prior threads of 10,000 posts each, they are linked on the first page of this thread.
Join in when you want, it is a special group of Freepers chiming in here and you are welcome.
Happy Valentines day to you and much love.
Hang in there, we will find enough recipes for you to write your own special cook book....in due time.
A big hug.
WOW - I’ve only made 4 - lots to try yet... LOL<<<
LOL, I don’t feel like making sausage, but all day, I have wanted a Sonic sausage and egg breakfast sandwich made on buttered/grilled Texas Toast.
http://www.freerepublic.com/focus/chat/2451142/posts?page=3#3
Insects devastate Thailand’s rice crop, institute says
Earth Times ^ | February 8, 2010 | dpa
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