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----- Original Message -----
From: Paige
To: phaedrus
Sent: Thursday, January 17, 2002 12:51 AM
> Hi,
>
> What was the original recipe for Aztec chocolate drinks with
> chilli peppers?
>
> Paige
Hi Paige,
Ok, let's talk chocolate. There are a lot of recipes around that claim to be
"close to the original Aztec rcipe", but most of those recipes contain sugar
and milk! That's wrong! The Aztecs took cocoa beans, pounded them, mixed
them with water and chili peppers and sometimes cornmeal, and drank the
thick mixture. But the Aztecs drank it more than one way. Sometimes they left
out the cornmeal, but kept the chilis, and sometimes they left in the
cornmeal and omitted the chilis. it just depended on what was handy and on
individual tastes. But they didn't have any sugar, and they didn't add milk.
Sometimes they might drop in a vanilla 'bean' and some honey, but that's as
close as they got to a sweet drink. They called their bitter drink 'cacahuatl'.
The Mayans called it 'xocolatl'. It seems likely that the Mayans actually
discovered chocolate and the Aztecs learned about it from the Mayans.
When the Spanish came along and conquered Mexico, they began experimenting
with the drink. They left out the chili peppers and the cornmeal, and kept
the vanilla. They added sugar from the West Indies. They added cinammon and
finally milk, and the result was very much to the world's liking. The world
went crazy for cocoa.
If you want to make some pretty authentic cacahuatl, try the recipe below.
If you don't want to start with cocoa beans, you can use cocoa powder, but
remember that our modern cocoa powder is not the same thing at all as what
the Aztec used. If you can get Mexican cocoa, it's closer. Also remember
that the Aztecs drank cacahuatl cold, not hot. This recipe doesn't have any
cornmeal, but it was common to add cornmeal to the drink. This recipe uses
the vanilla beans and honey, so it's less bitter than the most common Aztec
version of cacahuatl.
Phaed
How To Make Your Own Chocolate
Here's the recipe for making a real hot chocolate beverage from true scratch.
Ingredients
1-2kg (2-4pounds) of cocoa beans.
A manually operated grinder.
Roasting cocao beans
Roast the green cocao beans over an open fire, while stirring, until they
'pop' (only 75% should be popped or the beans will burn)
Peel as quickly as possible while hot (cold beans are harder to peel)
Grind the beans with a pestle and mortar (the resulting oil that will be
produced has a bitter taste)
There are now two alternatives: With oil, which gives you a richer, yet
bitter flavour and without oil a milder form will result:
With oil (crude cocoa tablets)
Spread aluminium foil or greaseproof paper on a tray, make small piles of
the paste and allow to them rest overnight
In the morning they should be hard tablets
Remove them from the aluminium foil/greaseproof paper
Without oil (crude cocoa powder)
Put the paste inside a fine cloth, close the cloth up and squeeze until the
oil comes out (similar to making fresh curds and whey): the more that is
squeezed out the better.
What is left now is either crude chocolate tablets or a crude cocoa powder.
Aztec "Cacahuatl" (aka "cachuati")
Add the crude powder or the chocolate tablets: broken down in a pestle and
mortar and add to cold water (the Aztecs are said to have refined the Mayan
"xocoatl", by grinding the powder finer than the Mayans)
Add some chilli water (chop chillies and soak in boiling water to make a
'tea'), vanilla beans/pods and honey
Let the mixture boil while stirring constantly, when it starts to get bubbly
quickly remove the pan from the stove top and allow to cool slightly
Place back on the flame and continue to stir to the boil again
Repeat the cooling and re-boiling
Repeat again: this aerates the chocolate which enhances the flavour
Chef notes
You should now have a drink similar to the Aztec drink, which should be:
finely ground, soft, foamy, reddish, bitter and spicey. No amounts are given,
as it is very much a case of producing them to suit your individual taste
----- Original Message -----
From: Chuck
To: phaedrus
Sent: Wednesday, January 16, 2002 3:19 AM
Subject: pickled bologna
I am looking for a recipe for pickled ring bologna that is like Eckrich.
Hi Chuck,
Well, I've never had Eckrich pickled bologna, so I don't know what it's like.
I do have some pickled ring bologna recipes, though. See below
Phead
pickled bologna
Ingredients :
2 to 4 rings bologna (or 2 pkg. wieners or sausage)
4 c. white vinegar
1 c. water
2 tsp. salt
2 tsp. pickling spice
12 bay leaves
6 dried (or 2 tsp. grated) red peppers
Preparation :
Mix all ingredients and add to bologna in glass jar. Do not cook.
Let stand 4 days before using. Gets better the longer it stands.
----------------------------------
pickled bologna
Ingredients :
1 ring bologna
1 pt. vinegar
1 tsp. sugar
1 tsp. salt
2 tsp. pickling spice
Preparation :
Mix vinegar, sugar, salt, and pickling spice in a jar. Cut
bologna in chunks and add to the vinegar mixture. Seal jar and let
stand for 3 days before eating. Does not need to be refrigerated.
----------------------------------
pickled bologna
Ingredients :
1 qt. water
1 qt. vinegar
4 tsp. pickling spice
1 tsp. mustard seed
1 tsp. celery seed
3 tbsp. sugar
2 tbsp. salt
2 or 3 bay leaves
2 cloves garlic, sliced thin
Preparation :
Bring to a boil and pour over ring bologna which has been
prickled all over with a fork and packed into a gallon jar. Seal
and cool. Let stand in refrigerator for 2 weeks, allowing bologna
to marinate.
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Pickled Ring Bologna
Ingredients :
2 parts white vinegar
1 part water
Preparation :
Add the following ingredients together: 3 tbsp. red pepper seeds
5 bay leaves 1/2 sm. jar pimentos Two cups water and 1 quart
vinegar would make enough for a whole ring of bologna. Let it set
in a large jar for a week before using. Refrigerate.
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Pickled Ring Bologna
Ingredients :
2 c. vinegar
1 c. water
2 tbsp. sugar
1 tsp. salt
2 tsp. pickling spice
6 bay leaves
Preparation :
Mix together and boil. Put in large glass jar. Bologna ring may
be cut or left whole. Let stand 3 days. Polish sausage may be
used.
----- Original Message -----
From: Priscilla
To: phaedrus
Sent: Sunday, January 13, 2002 2:18 PM
Subject: Cake Recipe
> Any recipes for a Chocolate Pudding Cake? A local restaurant
> offers one on their dessert menu, but won't give me the recipe.
> Imagine the nerve!
> Thank-you.
> Priscilla
Hi Priscilla,
Gosh, like it's some big secret or somethin', huh? ;-)
These things come in several varieties. Below is a sampling of recipes.
Phaed
Double Dutch Chocolate Pudding/Cake
Ingredients :
1/4 c. sweet chocolate mix (like Nestle's Quick)
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. sugar
1/2 c. milk
2 tbsp. melted butter
1 tsp. vanilla
1/2 c. chopped nuts
Preparation :
Grease 1 1/2 quart dish; sift in first 5 ingredients. Stir in
last 4 ingredients. Sprinkle on a mix of: 1/3 c. sugar 1/3 c. brown
sugar Pour 1 1/2 cups boiling water over cake. DO NOT STIR. Bake
45 minutes at 350 degrees. Serves 8.
------------------------------
Chocolate Pudding Cake
Ingredients :
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz.
carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk
Preparation :
Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake
at 350 degrees for 20 minutes. Cool. Fill with the following blend
- cream cheese, powdered sugar and Cool Whip. Top with the pudding
mixture - both pudding packages mixed with 2 cups milk. Top with
rest of Cool Whip.
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Chocolate Pudding Cake
Ingredients :
1 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2 1/2 tbsp. cocoa
1/2 c. milk
1 tsp. vanilla
1 tbsp. melted butter
1/2 c. chopped pecans (opt.)
1/2 c. sugar
1/2 c. brown sugar
2 tbsp. cocoa
1 c. boiling water
Whipped cream
Preparation :
Sift together flour, 3/4 cup sugar, baking powder, salt and 2 1/2
tablespoons cocoa. Add milk, vanilla and 1 tablespoon melted butter
until well blended. Stir in nuts, if desired. Turn batter into
greased 8"x8"x2" pan. Combine remaining ingredients and stir until
dissolved. Pour over batter. Bake at 350 degrees for 40 to 45
minutes. Turn upside down. Top with whipped cream.
----------------------------------
Chocolate Pudding Cake
Ingredients :
1 box chocolate cake mix
1 box instant chocolate pudding
1/2 pt. sour cream
4 eggs
1/2 c. oil
Preparation :
Mix together for 15 minutes at medium speed. Bake at 350 degrees
for 1 hour 15 minutes. Grease and flour angel food pan.
----------------------------------
Chocolate Pudding Cake In A Pan
Ingredients :
1 1/2 c. flour
1 1/3 c. white sugar
3/4 c. cocoa (1/2 in cake pan & 1/4 on top)
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 tbsp. oil
Preparation :
Put dry ingredients in ungreased cake pan. Stir with fork to mix
well. Add milk and oil. Stir until well blended. Sprinkle 3/4 cup
brown sugar and 1/4 cup cocoa and 1/2 cup chocolate chips over top.
Mix 1 teaspoon vanilla and 1 1/4 cups hot water and pour over top.
Bake 30 to 35 minutes at 350 degrees or until surface looks dry and
brown like. Serve with whipped cream or ice cream, if desired.
Recipe from Women's Day magazine.
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Chocolate Pudding Cake
Ingredients :
1 c. flour
1 c. pecans
1 stick margarine
2 pkgs. instant chocolate pudding
8 oz. cream cheese
1 c. confectioners' sugar
9 oz. Cool Whip
2 c. milk
Preparation :
Mix flour, margarine and pecans; spread in 9"x12" pan. Bake at
350 degrees for 20 minutes. Mix cream cheese, confectioners' sugar
and 1 cup Cool Whip. (Save remainder for topping.) Spread over
cooled, cooked crust. Mix chocolate pudding and milk. After it
thickens, pour over cream cheese. Spread rest of Cool Whip over
pudding. Refrigerate and serve in squares.
----- Original Message -----
From: mary
To: phaedrus
Sent: Wednesday, January 16, 2002 6:48 PM
Subject: sewing machine
> could you tell me where i can find how old my singer
> sewing machine is...thanking you, i am, mary
Hi Mary,
Sure can.
If you call Singer at 1-800-474-6437 and give them the serial number from
your machine, they can tell you the exact date of manufacture and the model.
The serial number is located on a metal plate on the base of the machine
right in front of the arm on the right side. Once you have found out the
exact model of your machine, you can go to
Manuals and possibly download the manual that goes with it.
They have a lot of the manuals for the older machines there.
Phaed
----- Original Message -----
From: Camille
To: phaedrus
Sent: Wednesday, January 16, 2002 5:38 AM
Subject: italian donuts zepolies
> Dear Uncle Phaedrus:
> Please help me find a recipe for Italian zepolie. I tasted them
> at a carnival and would like to make them. I think they used yeast
> and flour, but I don't know if there where any other ingredients.
> Thank You,
> Camille
Hi Camille,
Below are all the recipes I have for zeppole. There are several variations.
Phaed
Sfinge Or Zeppole Di San Giuse
Ingredients :
2 c. flour
2 eggs
2 lb. ricotta
2 tsp. baking powder
6 tbsp. sugar
Enough Crisco to 1/2 fill deep fryer
Powdered sugar to sprinkle over fried balls
Preparation :
Mix first 5 ingredients with a hand mixer. Heat Crisco to 450
degrees. Spoon mixture into hot Crisco 5 or 6 at a time. When they
rise to the surface and they are golden, remove to a dish lined with
paper towels to absorb excess Crisco. Sprinkle with powdered sugar
and enjoy.
----------------------------------
Zeppole
Ingredients :
1 yeast cake
1 qt. warm milk
1 egg, beaten
5 1/2 c. flour
2 tsp. salt
1/2 box raisins
Preparation :
Mix all ingredients together. Add the flour gradually so you can
handle the dough without it being sticky. Place in a bowl; let rise
until double in bulk.
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Zeppole
Ingredients :
2 c. flour
1 pkg. yeast (dissolved in 1 c. hot water)
3 tbsp. sugar
1 tsp. salt
Preparation :
Mix into a soft batter. Let rise for 2 hours. Fry in deep oil.
Dust with sugar. Enjoy.
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Zeppole
Ingredients :
1 c. flour
1 heaping tsp. dry yeast
1/2 tsp. salt
3/4 c. warm water
Shortening for deep frying
Preparation :
Dissolve yeast in water. Add to mixed dry ingredients. Let rise
for 1 hour. Drop by teaspoonfuls into very hot, deep shortening.
Cook until browned and cooked through.
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Zeppole
Ingredients :
1 pkg. active dry yeast
1/8 tsp. salt
1/8 tsp. sugar
1 c. warm water
1 1/4 c. flour (spooned into cup)
Preparation :
Rise 1 1/2 hours. Heat 1 1/2 cups corn oil to 375 degrees.
Dissolve yeast, salt and sugar in water; stir in flour, blending
well. Cover and let rise in warm area 1 1/2 hours, or until bubbly
and double in size. Heat oil in a shallow fry pan (6" diameter and
1" deep) to 375 degrees; drop by level tablespoons four at a time,
fry each side two minutes or until golden brown. Drain well on
paper towels, sprinkle with confectioners' sugar while hot. Serve
warm.
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