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----- Original Message -----
From: MAlexa
To: Phaedrus
Sent: Sunday, November 26, 2000 05:47
Subject: (no subject)
> Thank you for the "Round the World Casserole".
>
> Would you have a recipe for:::
>
> Mock Oyster Casserole.
>
> Thank you. Malexa
>
Hi Malexa,
Happy to oblige. Below are three.
Phaed
Mock Oyster (Eggplant) Casserole
Ingredients :
1 lg. or 2 sm. eggplant
Water
1/2 tsp. salt
22 saltines, crushed
2 eggs
1/2 c. milk
1 can cream of mushroom soup
1/8 tsp. pepper
1 sm. onion, chopped
1/4 c. green or red pepper, chopped
3 tbsp. butter or margarine
Preparation :
Peel and cut eggplant into 1" cubes, cover with water. Add salt.
Boil 3 minutes and drain. Place 1/3 crumbs in 2 quart casserole,
1/2 of eggplant. Repeat. Beat eggs and milk, add soup, pepper and
onion. Pour over crumbs and eggplant. Dot with butter or
margarine. Bake at 375 degrees for 45 minutes. If necessary, bake
a few minutes longer to brown.
----------------------------------
Mock Oyster Casserole
Ingredients :
4 c. peeled, cubed eggplant
1 onion, finely chopped
4 eggs, beaten
2 tbsp. salt
1/4 c. water
1 c. milk
3 c. shredded Cheddar cheese
4 slices soft white bread, torn
Preparation :
Cook eggplant and onion in unsalted water until tender. Drain
thoroughly. Combine all ingredients; mix well. Pour into buttered
casserole and bake, uncovered, at 350 degrees for 30 minutes.
-------------------------------
Mock Oyster Casserole
Ingredients :
1 lg. eggplant
Water
1/2 tsp. salt
18 soda crackers
2 eggs, beaten
1/2 c. milk
1 can mushroom soup
1/8 tsp. pepper
1 tbsp. chopped onion
1/4 c. green pepper
1/2 c. celery
3 tbsp. butter
Tabasco (tiny bit)
Preparation :
Peel and cut eggplant into 1 inch pieces. Cover with water,
sprinkle with salt and bring to a full boil. Simmer 3 minutes;
drain. Alternate eggplant and crackers in casserole. Chop onion,
celery and green pepper. Mix all the rest of the ingredients and
pour over casserole. Liquid should come just to top of casserole.
Dot with butter. Cover. Bake at 375 degrees for 30 minutes.
Uncover and add more milk if necessary. Bake 10-15 minutes longer.
Does not really have to be hot to serve.
----- Original Message -----
From: Jerry
To: phaedrus
Sent: Wednesday, November 22, 2000 11:54
Subject: Thanksgiving Yams
I have recently heard of a yam recipe that includes liquor.
I'm not sure which kind (it may have been the amaretto recipe
that lead me to you). Let me know what you find.
thx.
Hi Jerry,
I've got amaretto yams, rum yams, bourbon yams, and even Grand Marnier liqueur yams. Take your pick below...
Happy Holidays!
Phaed
Baked Yams With Amaretti Crumble Topping
Ingredients :
5 lbs. yams or sweet potatoes, about 10 lg.
1 1/2 sticks (12 tbsp.) unsalted butter
1/4 to 1/2 c. brown sugar, to baste
1/4 c. Amaretto liqueur, or dark rum
1/4 c. orange marmalade
2 tsp. powdered ginger (omit if using ginger snaps, below)
24 amaretti cookies (Italian almond macaroons) OR 20 ginger snaps
Preparation :
1. Preheat oven to 375 degrees. Bake the yams for 1 to 1 1/2
hours, until very tender. Let stand until cool enough to handle.
2. Peel the yams. Mash well with 4 tablespoons of the butter,
the brown sugar, liqueur, marmalade, ginger (if used) and salt.
3. Pulverize the cookies in food processor or blender and the
remaining 8 tablespoons of butter and process until well mixed.
(Recipe can be prepared to this point 1 day ahead). Refrigerate
yams and amaretti topping separately, covered).
4. Preheat oven to 400 degrees. Generously butter a large shallow
baking dish. Spread the mashed yams evenly in the dish.
5. Pinch or cut the cookie topping into small pieces and scatter
evenly over the yams.
6. Bake for 30 minutes, until the yams are heated through and
topping is melted. Transfer to broiler and cook for 1 to 2
minutes to crisp and brown the topping. 8 servings.
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Rumba Yams
Ingredients :
1 extra lg. can yams
1/4 c. brown sugar
1/4 c. granulated sugar
Dash of salt
Orange peel
1/4 slice of a lemon
4 whole cloves
1/4 tsp. nutmeg
1 cinnamon stick
1/2 stick butter
1/4 c. rum (optional)
1 tbsp. pure honey
Preparation :
Pour liquid from yams into a saucepan. Add sugars, salt,
orange peel, lemon, cloves, nutmeg, cinnamon, and butter. Boil to
consistency desired. Add rum. Place yams in buttered pan; pour
syrup over them. Dot with honey. Bake to your heart's desire at
350 degrees.
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Bourbon Yams, Southern Style
Ingredients :
4 med. size yams or sweet potatoes
1/3 c. orange juice
1/3 c. brown sugar
1/3 c. bourbon
1/2 c. broken pecans, unsalted
2 tbsp. butter
Preparation :
Boil yams, unpeeled until almost tender; do not overcook.
Cool, peel and cut in one inch slices. Arrange in buttered
glass baking dish or casserole. Combine orange juice, brown
sugar, bourbon and pour over yams. Dot with butter, top with
pecans. Bake in 350 degree oven about 20 minutes until heated
through and yams are tender. If the pecans are toasted first
before adding to thecasserole it improves their flavor. Serves 4 to 6.
----------------------------------
Kentucky Bourbon Yams
Ingredients :
2 (No. 2 1/2) cans yams or the equivalent in fresh cooked
1 c. sugar
2 tbsp. milk
4 oz. bourbon
2 c. small marshmallows
Preparation :
Heat potatoes and juice and mash well; add sugar, milk and
bourbon. Beat until light and fluffy, pour in casserole dish
and top with marshmallows. Bake at 325 degrees for 15 to 20
minutes. Good for holidays.
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Bourbon Yams With Pecan Topping
Ingredients :
3 (1 lb. 13 oz.) cans yams in light syrup, cut
3 eggs
1/2 c. butter, melted
1/2 c. whipping cream
2 tbsp. bourbon
1 tsp. vanilla
--Pecan Topping:--
1/2 c. butter, melted
1 c. pecans, chopped
1 c. brown sugar
1 c. all-purpose flour
Whole pecans for garnish
Preparation :
Mash yams in food processor. Add eggs, butter, cream, bourbon
and vanilla. Stir well to combine. Pour into buttered casserole.
TOPPING: Combine all ingredients except whole pecans and sprinkle
over yams. Decorate top with whole pecans. Bake uncovered 40
minutes at 350 degrees until heated through and top is lightly browned.
----------------------------------
Amaretto Yams
Ingredients :
5 lbs. yams
1 1/2 sticks unsalted butter
1/2 c. brown sugar
1/4 c. Amaretto
1/4 c. orange marmalade
2 tsp. finely chopped minced candied ginger
20 Amaretto cookies, crushed
Salt and pepper
Preparation :
Steam or boil yams until soft. Split skins and scoop out
insides. Mash yams with potato masher. Add 1 stick butter,
Amaretto, marmalade and ginger. Salt and pepper to taste.
Crush cookies and mix with 1/2 stick melted butter. Top yams
with cookie and butter mixture. Bake in oven for 15 minutes
at 350 degrees. Serves 8-10.
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Yams With Oranges
Ingredients :
6 yams or sweet potatoes, cooked & cooled
3 navel oranges, do not peel
1 1/2 sticks butter
3/4 c. sugar
1 c. orange juice
1/4 c. Grand Marnier liqueur
2 tbsp. lemon juice
Another 1/4 c. of Grand Marnier liqueur for sprinkling on layers
Preparation :
Preheat oven to 375 degrees. Peel and slice potatoes thinly.
Place in shallow buttered baking dish. Top with layer of orange
slices. Dot with butter. Sprinkle with sugar and liqueur.
Continue layering until there are 3 layers. Mix orange juice, lemon
juice, and liqueur. Pour over potatoes. Bake until syrup forms and
top is browned, about 1 1/2 hours.
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Orange Amaretto Yams
Ingredients :
2 lbs. yams or equivalent canned yams
1/2 c. butter
2 tbsp. sugar
2 tbsp. orange juice
2 tsp. grated orange rind
1/2 c. Amaretto liqueur
Preparation :
Cook yams in boiling salted water until tender; drain and peel.
Cut into thick slices. (Precooked canned yams may be substituted.)
Arrange yams in glass baking dish. Cream together butter, sugar,
orange juice, rind and Amaretto. Cover yams with sauce and bake in
375 degree oven until surface is nicely browned. Serves 6.
----- Original Message -----
From: Jeannie
To: phaedrus
Sent: Tuesday, November 21, 2000 06:04
Subject: Liver Recipes Main Dish
Have a neighbor looking for some sorts of different liver recipes for
a main meal other than with onions or bacon, if you might have any ideas.
Thank you and have a nice Thanksgiving.
Jeannie :)
Hi Jeannie,
Have I got liver recipes for you! Below are ways to cook liver that boggle the mind.
They might even make liver palatable for non-liver-lovers.
It makes you wonder why "Liverhouses" aren't as popular as "Steakhouses"...
Have a great Thanksgiving!
Phaed
French - Style Liver
Ingredients :
2/3 c. flour
1/4 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 lb. thinly sliced liver
1/2 c. commercial French dressing
3 tbsp. bacon drippings
Preparation :
Combine flour, salt, and pepper. Dip liver in French dressing;
dredge in flour mixture. Heat bacon drippings in skillet; cook
liver in hot drippings until golden brown, turning once. Serve
while hot. Makes 4 servings.
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Italian Style Liver Macaroni
Ingredients :
2 c. macaroni, broken
1 lb. beef or pork liver
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. bacon drippings
1 tbsp. chopped onion
3/4 c. water
24 oz. can peeled tomatoes
Preparation :
Drop macaroni into rapidly boiling salted water (2 teaspoons salt
to 2 quarts water) and boil until just tender (about 20 minutes).
Drain. Meanwhile, remove skin and tubes from liver with a sharp
knife or scissors. Cut liver in 1 inch slices, roll in flour mixed
with salt and pepper; brown in the bacon drippings in a large
skillet along with the onion. Add water and tomatoes and heat to
boiling. Add macaroni, cover and simmer for 10 minutes. Serve
piping hot. 5 to 6 servings.
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Swiss - Style Liver
Ingredients :
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef liver, thinly sliced
2 tbsp. margarine or vegetable oil
1 can (14 1/2 oz.) sliced stewed tomatoes
3/4 tsp. dried thyme leaves, crushed
Preparation :
Preheat oven to 350 degrees. On waxed paper, mix flour, salt and
pepper; set aside. Cut liver into serving size pieces, trimming out
tough membranes. With tongs, coat liver with flour mixture. In a 10
inch skillet over medium heat, quickly brown both sides of liver in
margarine until browned and no longer pink in thickest portions.
Arrange liver in an 8 x 8 x 2 inch baking dish; set aside. Add
stewed tomatoes with liquid and thyme to skillet. Cut up tomatoes
if large. Cook and stir over medium heat to loosen particles from
bottom of skillet. Bring to a boil. Pour over liver, covering
completely. Bake for 20 minutes or until liver is very tender and
liquid is slightly thickened. Serve with mashed potatoes, crusty
dinner rolls and seasoned green beans. Makes 4-6 servings.
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German Liver And Apples
Ingredients :
5 tbsp. butter (more or less)
2 onions, sliced
1 lb. calf liver, sliced
1/2 tsp. marjoram
2 apples, chopped
1 c. apple juice or apple wine
Salt and pepper
Preparation :
Saute onion in butter until transparent. Add the liver and
apples. Cook until brown on outside, pink on inside. Pour in the
juice, cover and simmer 5 minutes. Season with salt, pepper and
marjoram. Make a sauce by adding some heavy cream to pan.
----------------------------------
Swiss Sour Liver
Ingredients :
1 lb. liver
Flour
6 tbsp. butter
Salt & pepper
1/2 c. dry white wine
1 bay leaf
1 c. sour cream
Preparation :
Cut liver into strips about 1" wide and 2" long and roll the
strips in flour. Melt the butter in a skillet and when it is bubbly,
add the liver and saute it quickly. This will only take a minute or
so. Salt and pepper the liver to taste and remove to a hot platter.
Add dry white wine, crumbled bay leaf and sour cream to the pan.
Blend the liver to the sauce and reheat it for a minute. Serve with
rice and a casserole of tomatoes and eggplant baked in the oven.
----------------------------------
Swedish Liver-Potato Patties
Ingredients :
1 1/2 tsp. salt
2 tbsp. margarine
1 tbsp. soy sauce
3 med. potatoes, peeled and cut up
3/4 lb. beef or pork liver, cut up
1/4 tsp. pepper
1 1/4 c. milk
1 med. tart apple, cored and cut up
Preparation :
Force onion, potatoes, meat, and apple through food chopper using
fine blade. Mix well and add salt and pepper. Brown margarine in
skillet and drop in about 1/4 cup of mixture for each patty.
Flatten slightly with spatula and saute slowly on both sides.
Transfer to heat-proof serving dish. Pour mixture into skillet and
loosen pan drippings. Add soy sauce. Pour on top of pattie, cover
and simmer 5-10 minutes. Sprinkle with parsley. Sprinkle with
parsley. Good with cole slaw. Makes 4-6 servings.
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Grilled Beef Liver
Ingredients :
1-1 1/2 lb. beef liver
4 lemons
1 tsp. ground cumin
Salt to taste
Pepper to taste
1 lg. tomatoes
1 lg. bell peppers
1 lg. onions
1/2 tsp. garlic powder
Preparation :
Light grill - place foil on rack. Marinate liver in lemon juice,
cumin, salt and garlic pepper while charcoal is getting hot. Place
liver on grill, brown on both sides. Then place tomatoes, bell
peppers, onions on top of meat and cover with foil, cook until done,
approximately 10 minutes. Serve with Spanish rice.
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Stir Fried Liver (In A Wok)
Ingredients :
1/2 lb. partially frozen liver (cut in strips)
2 slices ginger root, minced
2 tsp. cornstarch
2 tbsp. cooking sherry
1 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. oil
2 scallions or onions, chopped
1 clove garlic, minced
1/2 tbsp. salt
2 c. of any following vegetables:
peas, green beans, celery,
carrots, green peppers, mushrooms,
bok choy, etc.
Preparation :
Combine ginger root, cornstarch, sherry, soy sauce and sugar.
Add to liver. Let stand 20 minutes. Heat oil in skillet or wok.
Add scallions, garlic, salt and vegetables. Stir fry just until
vegetables are crisp tender. Remove. Add liver and stir fry 2 to 3
minutes. Return cooked vegetables to liver and stir to reheat.
Serve over rice.
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Teriyaki Liver
Ingredients :
1 lb. beef liver
1/4 c. flour
1/4 c. soy sauce
1/4 c. water
2 tbsp. sugar
3 tbsp. bacon drippings
1 lg. onion
Dash of pepper
Dash of garlic salt
2 c. hot cooked rice
Preparation :
Cut liver into small strips; remove any membranes or veins. Roll
liver strips in flour. Combine soy sauce, water and sugar in
measuring cup. Heat bacon drippings in large skillet and saute
onion. Add liver strips, brown quickly, stirring constantly.
Remove liver and onion to separate platter and lower heat, stir in
soy mixture and cook until thickened. Add pepper, garlic salt,
liver and onions, then serve over rice.
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Calf's Liver
Not all the bodies know how to cook liver, so listen my children
and you shall hear. D'abord, have your butcher to skin the liver
and slice it about 3/8 of an inch thick. Liver must be utterly
fresh, and from young animals, not veterans. Best way is pan
broiled: Salt, pepper and flour your liver slices, and saute them
in a little butter in a hot pan, exactly 2 minutes on each side.
Have a clock with a second hand where you can see it, and do not
exceed this cooking time. When the second side is done, sprinkle
the liver with a bit of lemon juice, dust with paprika and RUN to
the table with it. If you employ a garnish, such as bacon or onion,
have these ready in advance, and kept hot.
----- Original Message -----
From: Joan
To: phaedrus
Sent: Monday, November 20, 2000 08:49
Subject: apricot stone sours
> Hi Phaed - how are you - got some great apricot brandy and wondering if
> you can tell me how to make delicious apricot sours ---looking forward to
> your response and hope you have a wonderful holiday....Joan
Hi Joan,
Below are recipes for Apricot Brandy Sour and for Apricot Brandy Fizz.
Enjoy!
Have a great Thanksgiving!
Phaed
Apricot Brandy Sour
Qty. Ingredients
2 oz. Apricot Brandy
1 oz. Lemon Juice
1 tsp. Sugar or 1 tsp. Sugar Syrup
1 Lemon Slice
Glass type: Cocktail
Directions: Mix everything (except lemon slice) with some cracked ice in a
shaker. Strain into a chilled cocktail glass. Use the lemon slice as a
garnish.
-----------------------------------------------
Apricot Brandy Fizz
Qty. Ingredients
2 oz. Apricot Brandy
3-4 dashes Grenadine
1 Orange Slice
1 Lemon Peel
Fill Club Soda
Glass type: Old Fashioned
Directions: Put brandy and grenadine in a chilled Old Fashioned glass with
some ice cubes. Put in the orange slice and lemon peel, and fill with cold
club soda.
----- Original Message -----
From: Camille
To: phaedrus
Sent: Saturday, November 04, 2000 05:33
Subject: (no subject)
Do you have a recipe for vena calda- italian hot pot?
How about pasta incasciata pie?
Thanks.
Camille
Hi Camille,
No luck on the "vena calda." No Italian hot pot recipes. That doesn't sound like a true traditional Italian recipe.
It's not mentioned in any of our Italian food dictionaries or encyclopedias or cookbooks.
It must be something original invented by a particular chef.
Better luck on the pasta incasciata. It's usually rendered as "pasta 'ncasciata". "Incasciata" literally means "in a box",
but in a recipe, it means "bound up with cheese." The first recipe below is the only one that I could find in English.
The second one below is in Italian and also contains eggplant - "melanzane", like the English recipe. The bottom recipe,
also in Italian, is also called "pasta 'ncasciata", but it doesn't contain eggplant, so I thought I'd send it on.
Phaed
2013 Update: Still no "vena calda." The only thing with that name is some sort of industrial equipment.
Google translates "vana calda" as "hot streak" rather than "hot pot". It translates "hot pot" as "piatto caldo".
I am now, however, finding recipes called "Italian Hot Pot". They are not consistent - some are only vegetables
and some are sausages and/or chicken. See these sites:
Food.com
Food Dude
About Itlian Food
Wordpress
Pasta 'ncasciata
(Baked Rigatoni with Eggplant)
Ingredients: 2 eggplants , 1 lb. rigatoni , 2 oz. lean veal , 1 clove garlic ,
2 oz. olive oil , 1 lb., 2 oz. plum tomatoes , 2 oz. chicken livers ,
2 oz. green peas , 2 oz. salami , 2 oz. mozzarella cheese , 2 eggs ,
grated pecorino cheese , basil , oil for frying , salt , pepper
Cut the eggplant into slices and place on a cutting board propped on a slant,
cover with salt and leave them under a weight for one hour until the bitter
water seeps out. Wash, drain, pat dry and fry in 2 tablespoons of olive oil
and set aside. Brown the veal with the chopped garlic in oil (remove garlic
when golden brown). Add the chopped, seeded plum tomatoes and cook for 10
minutes. Salt and pepper to taste. Add the livers chopped into pieces and the
peas, cook for half an hour. Dice the salami and mozzarella cheese. Hard boil
the eggs and slice. Cook the pasta just until al dense, mix with three quarters
of the sauce, then add the salami and mozzarella, and toss well. Make layers
of pasta mixture in a greased baking pan, alternating with layers of fried
eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped
basil and grated pecorino cheese and bake until a golden crust forms. Let the
baked rigatoni rest for 10 minutes and serve
---------------------------------------
Pasta 'ncasciata
· gr 500 maccheroncelli · gr 750 pomodori da sugo · 2 uova ·
gr 150 carne di manzo macinata · gr 100 salame · 2 melanzane ·
gr 100 caciocavallo · aglio, prezzemolo · olio di oliva · sale e pepe
Pulite le melanzane, tagliatele a fette e tenetele sotto sale per un'oretta.
In casseruola in un bicchiere di olio fate rosolare due spicchi di aglio interi,
togliendoli quando sono dorati. Mettete la carne e quando è insaporita i pomodori
e un cucchiaino di prezzemolo tritato. Salate, pepate e lasciate consumare a
fuoco lento per 50 minuti aggiungendo poca acqua calda quando il sugo asciuga.
Lavate le melanzane, asciugatele e friggete in padella con olio bollente.
Scolatele dorate e tenetele in caldo. Rassodate le uova e tagliatele a dischetti.
Scolate ancora al dente la pasta che avevate messo a cuocere, mettetela in un
tegame capace mescolandola con la salsa di carne, le melanzane, il salame e il
caciocavallo tagliati a dadini, le uova. Infornate il tegame e cuocete per 5
minuti. Servite nel recipiente di cottura.
-----------------------------------------
Pasta 'ncasciata
Ingredienti: Kg.1 di maccheroncini - mezzo chilo di carne di maiale -
mezzo chilo di carne di manzo - due cucchiai di astrattu - olio d'oliva -
vino rosso - una cipolla - un cavolfiore - formaggio pecorino - farina.
Per preparare il sugo si soffrigge, in olio, una cipolla tagliata finemente,
si aggiunge la carne fatta a pezzi, il sale, il pepe e si fa rosolare.
Si versa mezzo bicchiere di vino rosso, si fa sfumari a fuoco vivo e si
aggiunge l'astrattu allungato con acqua; si fa cuocere il tutto a fuoco lento
per circa tre ore.
Quando u sucu addensa si tira fuori la carne, se ne sfilaccia un pò e si
rimette nel sugo come condimento.
Nel frattempo si lessano i sciuruna di un vruocculu in acqua salata, si scolano
e si conserva il brodo di cottura per farvi cuocere la pasta. Si fa soffriggere
il cavolfiore, dopo averlo infarinato, in olio per pochi minuti, si spezzetta e
si tiene al caldo.
Si fanno bollire i maccarrunedda; quando sono cotti, si scolano e si conzanu
'ntà pignata, arriminannuci sucu, vruocculu e pecurinu rattatu.
E' un piatto tipico della cucina leonfortese.
* In passato si teneva la pentola con fuocu sutta e fuocu supra, per
alcuni minuti.
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