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2010

TODAY's CASES:

Cherry Squares

----- Original Message ----- 
From: Charles 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, January 16, 2010 11:18 AM
Subject: Cherry Squares?

OK - This is a dessert cake type thing. It is sold in NYC in the German/Hungarian 
community. It is sold as a baked square, with a bottom layer of dough, a cherry 
pie-like filling, a baked dough on top and usually a white sugar glaze. 
It's clearly baked in a baking sheet and was sold at the Café Geiger on East 86th St 
(long gone) in Yorkville. Every cookbook I look at has other things but none has 
this - can you help? Is this enough information? Thanks in advance for trying, 
you are a remarkable resource.

Charlie

Hello Charles,

I cannot find any recipe that mentions the Café Geiger. Below are two recipes that fit your description. If neither of these is right, then I would need more information.

Phaed 

Cherry  Bar  Squares

1 c. margarine, softened
1 3/4 c. sugar
4 eggs
3 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 can cherry pie filling
Powdered sugar & milk to make glaze

Cream together margarine and sugar.  Add eggs, one at a time, beating well after 
each addition.  Add flour, baking powder and salt; mix well.  Add vanilla and stir 
again.  Batter will be thick.  Spread 3/4 of batter on greased jelly roll pan. 
Then put 1 cup cherry pie filling on top, spreading cherries as evenly as possible. 
Put remaining batter in dollops over all.  It will spread as it bakes.  Bake at 
350 degrees for 40-45 minutes.  Remove from oven and while still warm, ice with 
powdered sugar icing by drizzling over baked bars.  It doesn't take much, it is 
mostly to make it look pretty.  Cut in small bars or squares.  
--------------------------------------------
Cherry  Squares

1 pkg. yeast
1/4 c. warm water
4 c. flour
1 c. margarine
2/3 c. milk, scalded
1 tbsp. sugar
2 (15 oz.) cans cherry pie filling

Dissolve yeast in warm water and add sugar.  Scald milk and cool.  Blend flour 
and margarine; similar to making pie crust.  Add milk and yeast to flour and roll 
out half of dough to fit large cookie sheet.  Spread on 2 cans of pie filling. 
Cover with remainder of dough, rolled out.  Bake at 350 degrees until light brown 
15 to 20 minutes.  Frost with powdered sugar icing.

Pumpkin Cannoli

----- Original Message ----- 
From: Chris 
To: phaedrus@hungrybrowser.com 
Sent: Friday, November 14, 2008 9:59 AM
Subject: pumpkin cannolli

Please help:  I had a recipe for pumpkin cannolli with chopped pistachios and 
can not for the life of me find it.  I know it was in a magazine a couple years 
ago because I made them then.  You use mascarpone cheese, canned pumpkin and the nuts. 
Please help.  My name is Chris.

Hi Chris,

See here:

Dazzle Dish

Phaed

Red Chicken Stew

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Red  Chicken  Stew

4 chicken breasts
1 lg. onion, chopped
1 can tomato sauce
1/2 c. ketchup
4 eggs, boiled
4 med. potatoes
Salt & pepper

Boil chicken until done, take off the bone and shred in small pieces. 
Add chopped onion, tomato sauce, ketchup, diced eggs, sliced potatoes 
and salt and pepper to taste.  Cook until onions and potatoes are done. 
May need to thicken with flour or cornstarch.  Serve over rice. 
------------------------------------
Red  Chicken  Stew

1 (4 1/2 to 5 lb.) hen
4 slices bacon, cut sm.
1 bottle catsup
4 tbsp. Worcestershire sauce
1 tsp. black pepper
1/4 tsp. red pepper
1 tsp. salt
6 lg. onion (I use 1)
1/2 c. flour
1/2 c. water
1/4 lb. margarine
4 hard-boiled eggs

Steam chicken whole until tender.  Pull off of bones and cut in pieces 
(not too small).  To make sauce, fry bacon, cut in small pieces.  Put 
in onions and steam until tender.  Add other ingredients with cups of 
stock and thicken with flour and cold water.  When smooth, add cut up 
chicken and eggs. 
--------------------------------
Red  Chicken  Stew

1 lg. stewing chicken (5 lb.)
1/2 tbsp. Tabasco sauce
4 whole cloves
1 clove garlic
1 can tomato paste
12 whole allspice
1 tsp. brown sugar
Salt & pepper to taste
Whole red pepper
2 bay leaves

Stew chicken until tender in small amount of water to which a bay leaf 
is added.  Remove chicken from bone and chop into small pieces. Remove 
some of fat from the broth and to the broth add chicken and seasoning and 
cook 30-45 minutes.  If stew is thin, thicken with a flour paste.  Chopped 
hard-cooked eggs make a good addition to the stew.  Serve hot, on hot steamed 
rice.

Morrison's Apple Pie

morrison's apple pie is from a can.

1-1/2 lbs Morrison's pple Pie Cobbler Filling into one raw pie shell.
Wet outer edge of pie shell withwater with small brush. roll pastry dough 
for top an place over pie. Crimp edges and seal top and bottom crusts. 
Brush top with pie wash and cut two inch breateher holes across center 
(X) -top only.

Pie wash is 1 lb margarine, 1 lb oil and 4 eggs. using cake paddle place in 
small mixer and cream oleo until light and fluffy. scrape bowl down and add 
oil slowly and mix until smooth. add eggs and mix until smooth. keep in refrigerator. 

Note: A lot of the Morrison's deserts, sweet potato pie, peach and other 
fruit cobblers, etc. used canned fillings. Even the pecan pie was a canned 
filling with pecans added over top.

I recently obtained another recipe for this: 

Morrison's Apple Pie

Sugar Mix

1/4 oz       cinnamon
1/4 oz       nutmeg
3 1/2 lbs    sugar

Mix together well


Pie Wash

1 lb     oil
2 ozs    margarine
4        eggs, beaten well

Mix well.

Pie:

7       raw double pie shells

1 lb    Solid Pack Apples
2 ozs   margarine
8 ozs   Sugar Mix (recipe above)*


Method:

Place apples in pie shells. The proper way is to figure that one can of 
apples makes 7 pies and divide it evenly between the 7 shells. Do not mix 
the Sugar Mix with the apples until they are in the pie shells. Didide the 
Sugar mix evenly between the 7 pies, putting it on top of the apples. Then 
put margarine on top of each. 
 
Put top crust on, brush on the pie wash, then cut a 2 inch breather hole 
into the middle. Bake for one FULL hour. The apples are raw and must bake 
until cooked.

Escarole Soup

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Escarole  Soup

2 tbsp. olive oil
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled, diced (opt.)
2 c. chicken broth
2 heads of escarole, well washed & coarsely cut

In a large saucepan, heat olive oil and gently brown garlic. Add onion, 
carrots and, if using, the potato (this breaks up and helps thicken the soup), 
and then after 1 minute, the broth.  Add escarole, cover and let come to a 
boil.  Lower to simmer for 1 hour.  For thinner soup, use a little broth or 
water.  Serve in soup bowls sprinkled with a little grated cheese. 
Italian bread accompanies.  Serves 6 to 8.

"The English , he felt, were somewhat maligned in the matter of their food. There were, of course, grotesqueries like baked beans on toast and those unfortunate, unavoidable breakfast sausages, but he found the cuisine generally mild and inoffensive: plaice, hake, gammon, beef, and pile upon bland pile of peas and chips."
Murder in the Queen's Armes by Aaron Elkins

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