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----- Original Message -----
From: Vickie
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 12, 2001 5:44 PM
Subject: Recipe
I'm looking for a recipe for a 4-Cheese Pate. It was in the Taste of
Homes Magazine a few years ago. Can you help?
Thanks.
Vickie
Hi Vickie,
I found a four cheese paté recipe. See below. There's no recipe that mentions any connection with Taste of Homes magazine, though.
Phaed
Four-Cheese Paté
3 (8-ounce) packages cream cheese, softened, divided
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces Brie or Camembert, rind removed, softened
1 cup shredded Swiss cheese
4 ounces crumbled blue cheese
1/2 cup pecan halves
Red and green apple slice and/or crackers
In a mixing bowl, beat one package of cream cheese with milk and sour
cream until smooth. Spread into a 9-inch pie plate lined with plastic
wrap. Sprinkle with chopped pecans.
In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream
cheese until thoroughly combined. Gently spread over chopped pecans,
smoothing the top to form a flat surface. Cover and chill overnight
or at least several hours.
Before serving, invert onto a plate and remove plastic wrap. Arrange
pecan halves on top. Serve with apples and/or a variety of crackers.
Makes 16 to 20 servings.
----- Original Message -----
From: Maureen
To: phaedrus
Sent: Tuesday, December 11, 2001 7:04 PM
Subject: A Lobster ?
Hi,
I was surfing the net looking for an answer to a cooking question,
and found your site. I just recently moved to Florida from MA and
miss my lobstahs! I am having guests for Christmas Eve and right
now there is a sale going on with lobsters from Maine, they are
only 5.99 a pound. I was wondering if it is safe to buy the lobsters
and cook them in a red sauce now, then freeze it all till Christmas
Eve when I would like to take it out of the freezer and reheat to eat.
(I would of course take the lobster out of the shell before freezing it.
(but would cook it initially in the shell in a red tomato sauce.
Any info or input would be greatly appreciated!!
Sincerely,
Maureen
Hi Maureen,
Well, we've never done it. We don't think there would be any harm in it, though. After all, you can buy frozen cooked lobster tails, right?
I won't give you any guarantees, but I think it'll be okay. Slight degradation of texture or flavor would be the only possible problems.
Let the cooked lobster cool to room temperature (but not longer) before freezing.
On a side note, have you tried Florida lobsters yet? I know... they're not true lobsters, and lots of people call 'em crayfish.... but,
they have an excellent flavor. I was surprised when I tried one. Comparable to, but not exactly the same as, any Maine lobster I have ever eaten,
even in Maine.
Phaed
----- Original Message -----
From: Nathalie
To: phaed
Sent: Monday, December 10, 2001 1:50 PM
Subject: Casada recipe
Hi!
Searched your site for a breakfast casada and only found deserts
it seems like. We ate a wonderful plate called a "casada" for
breakfast this weekend at a resort hotel. It was a quiche with
no crust with artichokes and fontina cheese. Do you know of any
recipes that resemble this?
How about a crustless quiche? Do you have a recipe for that?
Thanks
Nathalie
Hi Nathalie,
Well, I can send you recipes for crustless quiche. See below. Best I can do. None for artichoke and fontina cheese crustless quiche.
The only site that mentions that particular quiche at all is this one:
Brisaggo
Is that where you had it?
Phaed
Skinny Asparagus Quiche
1 can asparagus or 10 fresh stalks, cooked
5 eggs
1 cup 2% or skim milk
1 small onion, chopped
Salt/pepper
2 tbsp. fresh Basil, chopped
1 cup low-fat Swiss cheese, grated
Spray pie plate with "Pam." Preheat oven to 350 degrees. Place
asparagus (drained) in pie plate. Beat eggs, add milk, onion,
salt, pepper, basil and pour over asparagus. Top with cheese.
Bake for 1/2 hour until set. Cool 5 min. and serve.
Yields 6-8 servings
------------------------
Crustless Quiche
Ingredients
(6 servings)
1/4 lb Butter
1/2 c Flour
6 Eggs
3 oz Cream cheese, softened
1 c Milk
2 c Cottage cheese
1 lb Monterey jack cheese, cubed
1 ts Baking powder
1 ts Salt
1 ts Sugar
Instructions
Melt butter in small saucepan, add flour and cook until smooth.
Beat eggs, add milk, cheeses, baking powder, salt, sugar and
butter-flour mixture. Stir until well blended. Pour into well
greased 9x13x2" pan. Bake, uncovered, at 350 degrees for 45 minutes.
-----------------------
Crustless Spinach Quiche
1.cup chopped onion
1.cup sliced fresh mushrooms
1.tbls vegetable oil
1 package (10.oz) frozen chopped spinach, thawed and well drained
2/3 cup chopped ham
5. eggs
3. cups (12.oz) shredded muenster or Monterey jack cheese
Pepper/salt optional
Sauté onion, mushrooms in oil until tender add spinach and ham cook
and stir till all moisture is evaporated. Cool slightly. beat eggs;
add cheese and mix well. Stir in spinach mixture and season blend well.
Spread into greased 9-inch pie plate or quiche dish.
Bake at 350 for 40 to 45 min.
----------------------------------------------------
Crustless Spinach Quiche
3 oz. cream cheese, softened
1 C milk
4 eggs
1/4 t pepper
3 C shredded cheddar cheese
1 pkg frozen chopped spinach, thawed & well drained (10 oz.)
1 C frozen chopped broccoli, thawed & well drained
1 small onion, finely chopped
5 fresh mushrooms, sliced
In a small mixing bowl, beat cream cheese. Add milk, egg & pepper;
beat until smooth.
Stir in remaining ingredients. Transfer to a 10-in. quiche pan coated
with nonstick cooking spray. Bake 350 degrees for 45-50 minutes or
until a knife inserted near the center comes out clean.
Yield: 8 servings
--------------------------------------------------------
Crustless Quiche Lorraine
12 slices bacon (fried and crumbled)
1 c. shredded Swiss
4 beaten eggs
2 c. cream
3/4 t. salt
1/8 t. nutmeg
Grease glass pie plate well with butter. Spread bacon and cheese
on the bottom. Beat together remaining ingredients. Pour over the
top of bacon and cheese. Bake at 425 for 15 minutes. Reduce heat to
325 for 35 more minutes. Quiche is done when top is golden and crisp
looking and eggs are "set" when you shake pan (not stiff, just set).
----- Original Message -----
From: nathan
To: phaedrus
Sent: Wednesday, December 12, 2001 6:21 PM
Subject: Irish Hearth Loaf
Nathan,
Don't write such long requests....
There seem to be two kinds of hearth loaves. One is a table bread and one is a sweet bread. I couldn't find any at all that said they were Irish,
but there are instructions for making Classic Country Hearth Loaf at this site:
Classic Country-Style Hearth Loaf
And there are some recipes for the sweet kind below.
Phaed
Hearth Loaves
Ingredients :
1/3 c. softened butter
2/3 c. sugar
2 tsp. grated lemon peel
1/4 tsp. cinnamon
2 eggs
2 tbsp. milk
1 tsp. lemon juice
2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. peeled, shredded apples
1 c. chopped raisins
1/2 c. chopped nuts
Preparation :
Cream together butter, sugar, lemon peel and cinnamon. Beat in
eggs until light and fluffy. Beat in milk and lemon juice. Stir
together dry ingredients; add to creamed mixture, stirring until
moistened. Fold in apples, raisins and nuts. Spoon batter into 3
greased miniature loaf pans, about 3x6 inch. Bake at 350 degrees
for 40 to 45 minutes or bake 1 hour in 5x9 inch loaf pan.
----------------------------------
Hearth Bread
Ingredients :
2 c. flour
1/8 tsp. salt
1/2 coconut, fresh (save the liquid from the coconut)
Water
Variations:
1 tbsp. or 2 tbsp. onion, grated, or
1/2 to 1 sm. hot green chili, or
1/2 tsp. basil, dried, or
1 tbsp. parsley, freshly cut
Preparation :
Place flour and salt in a bowl, add fresh ground coconut (or use
1/2 cup desiccated coconut bought at a store selling food from
India). Choose from the rest of the seasonings or combine your
favorites. Add liquid from the fresh coconut, and small amounts of
water, while mixing by hand until dough holds together. Keep hands
moist with oil and knead the dough until it is slightly firm and
smooth to touch. Form into 2 balls. Flatten into a 6-inch round
that will fit into a frying pan. Put a little oil in a frying pan.
Cook the roti until little dark blisters form, then turn it over to
cook the other side. This is good served hot, plain, or with a
coconut sambal (see index for recipe).
----------------------------------
Holiday Hearth Loaf
Ingredients :
1/3 c. softened margarine
2/3 c. sugar
2 tsp. grated lemon peel
1/4 tsp. cinnamon
2 eggs
3 tbsp. milk
1 tsp. lemon juice
2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. peeled, shredded apple
1 c. raisins
1/2 c. chopped nuts
Preparation :
Cream together first 4 ingredients. Beat in eggs until light and
fluffy. Beat in milk and lemon juice. Stir together dry
ingredients. Add to creamed mixture, stirring until moistened.
Fold in apple, raisins and nuts. Spoon batter into pan or pans.
Bake at 350 degrees for 1 hour for 5 x 9 inch pan, or 40-45 minutes
for miniature loaf pans.
----- Original Message -----
From: Manda
To: phaedrus
Sent: Wednesday, December 12, 2001 1:27 AM
Subject: Not a recipe question
> OK, since all I am seeing on the site are recipe questions, I don't
> know if you will be able to help me here.
> My best friend's name is Rhawnie. Her mom found the name in some
> book, but can't remember anything about the book. For Christmas,
> I would love to be able to give her some sort of history of her name:
> the book, if it actually originated somewhere else, etc. I have tried
> emailing people with the name of Rhawnie, and they can't give me an
> answer either. Can you help?
> -Manda
Hi Manda,
Well, I do any type of question, but it seems that people want to find
recipes more than anything else.
I didn't find a lot about "Rhawnie". Most of the information that I did find
said that the name is a derivation of the Sanskrit (East India - Hindu) word
"Rani", which means "queen". There is also mention of a Hebrew word "rani",
meaning "joyful" or "song". However, one site said that was a Hebrew boy's name.
There's a little info here:
https://www.flick.com/onomastikon/England-Firstnames/Foreign/Hindu.htm
Also, there's a group called the Kabalarians who believe that a person's
entire personality is shaped by their first name. They give unusual analyses
of names, including Rhawnie here:
Kabalarians
I didn't find any books about the name Rhawnie. I'm sure that there is info
about the name in several name meaning & origin books, but the only way to
find one would be to go to the library or a book store and look in each book
of names.
Phaed
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