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----- Original Message -----
From: Pat
To: phaedrus
Sent: Monday, January 20, 2003 1:53 PM
Subject: Rhode Island Hot Weiner sauce
> Help!
> In Rhode Island you can still find a number of small eateries called
> New York System Hot Weiners.
> I would love to have the (greek?) recipe for the meat sauce spread
> on these small weiners.
> Thanks from a re-located Rhode Islander,
> Pat
Hi Pat,
I couldn't find any references to "New York System Hot Weiners", but the
below recipe is from the Rhode Island.Com website.
Phaed
Rhode Island-Style Hot Wiener Sauce
1 1/2 lbs. lean ground beef
4 ounces bacon, minced
1 large onion, minced
1/2 large green pepper, minced
3 large cloves garlic, minced
1 1/2 teaspoons ground nutmeg
2 teaspoons paprika
1 teaspoon sugar
1/2 can (6-ounce size) tomato paste
1/2 cup water
Process the ground beef in a food processor until very fine; set aside.
Cook the bacon in a heavy skillet or Dutch oven until crisp. Add the onion,
green pepper and garlic. Saute until tender and light brown.
Add the ground beef. Cook until crumbly, stirring frequently. Stir in the
remaining ingredients.
Cook over low heat for 2-3 hours, stirring occasionally. Cool and store in
airtight containers in the freezer.
----- Original Message -----
From: GERI
To: phaedrus
Sent: Monday, January 20, 2003 12:12 PM
Subject: (no subject)
Hello,
Im looking for a jello recipe that my grandmother made in the 50's.
It had pinapple, rice, strawberry jello and we think evaporated milk
and was whipped. Ring any bells?
Your help is greatly appreciated
Geri
Hi Geri,
Nothing with evaporated milk. How about cool whip or dream whip or whipped cream? See below.
Phaed
Heavenly Rice Salad
Ingredients :
2 c. cooked rice
1 pkg. strawberry Jello
1/2 c. sugar
1 c. pineapple, drained
1 c. walnut meats
1 c. Cool Whip
Preparation :
Dissolve gelatin and sugar in 1 cup boiling water. Add 1 cup
cold water and chill until partially set. Fold in the rice,
pineapple and nuts, then fold in the Cool Whip and chill until set.
----------------------------------
Strawberry Jello Mold
Ingredients :
1 c. water (boiling)
1 box family sized strawberry Jello
1 c. cooked Minute Rice
1 c. crushed pineapple (1 whole lg.
can)
1/2 c. chopped nuts
1 pt. Cool Whip or Dream Whip
Preparation :
Dissolve Jello in boiling water. Add cooked rice and pineapple
and nuts. Leave in refrigerator until set. Fold in Cool Whip or
Dream Whip. Pour in mold.
----------------------------------
Glorified Rice
Ingredients :
1 pt. whipping cream
1 c. powdered sugar
1 c. cooked rice
1 pt. hot water
1 (3.5 oz.) box strawberry Jello
1 c. diced pineapple
1/4 c. maraschino cherries, chopped
Preparation :
Drain pineapple juice into hot water and combine with Jello.
Cool until thick and whip. Whip the cream; fold in powdered sugar,
pineapple, cherries, and rice. Chill and serve.
----------------------------------
Rice And Jello Salad
Ingredients :
1 pkg. strawberry Jello
1/4 c. sugar
8 maraschino cherries, cut up
1 c. boiling water
1 sm. can crushed pineapple
2 c. cooked rice
Preparation :
Add cherries, pineapple and rice to: Mix Jello in 1 cup boiling
water and 1/4 cup sugar. Refrigerate and when it starts to congeal
- fold in one package Dream Whip (prepare according to package
directions). Refrigerate.
----------------------------------
Glorified Rice
Ingredients :
1 lg. box strawberry Jello
1 (16 oz.) can crushed pineapple
2 c. cooked rice, cooled, not instant
1/2 pt. whipped cream
1/2 c. sugar and 1 tsp. vanilla beat
into whipped cream
Preparation :
Drain pineapple, reserving juice. Make Jello according to
directions substitute pineapple juice for up to 1 cup of cold water.
Let set up in refrigerator until of the consistency of heavy cream.
Add remaining ingredients gently mixing just until blended. Chill
until firm.
----- Original Message -----
From: pauline
To: phaedrus
Sent: Monday, January 20, 2003 8:30 AM
Subject: Pepper Pot Soup
I am looking for the original receipe for Pepper Pot Soup.
Thank you very much
Pauline
I don't know about "original", since this soup was supposedly created by George Washington's cook at Valley Forge.
However, the recipe below is an authentic Philadelphia pepper pot soup recipe.
Phaed
Philadelphia Pepper Pot Soup Recipe
Ingredients
1-1/2 pounds honeycomb tripe
Sprinkles of salt for rubbing
Water
1 tablespoon salt
3 tablespoons butter
1 cup chopped onions
1 whole onion, studded with 3 cloves
1/2 cup thinly sliced celery
1/2 cup peeled, quartered and thinly sliced carrots
1 leek (about 1 cup), washed, sliced, including tender green part
1/2 cup diced green pepper
4 cups chicken stock
1 cup water
1 small meaty veal knuckle
1 garlic clove, diced
2 to 3 teaspoons dried hot red chilies, crushed, or chili powder to taste
1 bay leaf, crushed
1 teaspoon dried marjoram
1 teaspoon basil
1/2 teaspoon thyme
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1/2 cup chopped parsley
2 cups 1/2-inch-diced potatoes
1 cup evaporated milk or heavy cream
1/3 cup butter for swirling into soup when served
1/2 cup snipped parsley for garnish
Instructions
Wash tripe under cold running water. Spread pieces on the counter
or cutting board and rub both sides thoroughly with several teaspoons
of salt. Rinse off the salt. Place tripe in a medium (3-quart)
saucepan and add salted water to cover by 2 inches. Bring to a gentle
boil and cook 15 minutes. Drain and set aside. When cool cut into
1/2-inch cubes. Reserve.
Heat butter in a deep (4 to 5 quarts) kettle or casserole. When butter
begins to foam, add chopped onions, the whole studded onion, celery,
carrots, leek and green pepper. Cover and sweat over medium low heat
for 10 minutes. Do not brown.
Pour stock and water into the kettle and add the veal bone and reserved
tripe cubes. Add garlic, hot chilies, bay leaf, marjoram, basil, thyme,
salt if desired, and black pepper. Simmer 1 1/2 hours. At the end of
this period, lift out the veal bone and pick off what meat there is.
Cut meat into bite-size pieces and return to the soup. Discard the bone
and whole onion.
Mix together cornstarch and water in a small bowl. Add it to the soup and
stir to blend. Add parsley and diced potatoes. Simmer until potatoes are
tender, about 20 to 25 minutes.
When soup is cooked, but still keeping it over the heat, add evaporated
milk or cream. Swirl the butter into the soup at the moment of ladling it
into a heated tureen or individual bowls. Garnish with snipped parsley.
Yield: 6 servings
Nutrition information per serving: calories, 432; fat, 26.1 grams;
carbohydrate, 22.5 grams; cholesterol, 173 milligrams; sodium, 2,757
milligrams.
----- Original Message -----
From: "nancy"
To: phaedrus
Sent: Monday, January 20, 2003 1:31 PM
Subject: pepper slaw recipe
> About 25 years ago, I enjoyed a slaw made of peppers and an oil,
> vinegar, sugar dressing..it was a recipe of the eastern Pennsylvania
> area..possibly an Armish recipe...I'm sure there are other ingrediants
> that I have forgotten, but would love to have the recipe again.
>
> Thank you
>
> Nancy
Hello Nancy,
Hmmmmm.... Bell peppers or hot peppers? Check the ones below.
Phaed
Pepper Slaw
Ingredients :
1 each lg. sweet red, green and yellow pepper
2 c. firmly packed shredded cabbage
1/2 c. cider vinegar
1/2 c. olive or vegetable oil
2 tbsp. sugar
1 tbsp. Dijon mustard
1/4 tsp. ground pepper
1/4 tsp. celery seeds
Preparation :
Quarter and seed peppers, cut into very thin strips. Combine
peppers and cabbage; set aside. Whisk together vinegar, oil, sugar,
mustard, pepper and celery seeds and pour over peppers and cabbage;
mix well.
----------------------------------
Six Pepper Slaw
Ingredients :
1 red pepper
1 orange pepper
1 yellow pepper
1 green pepper
1 purple pepper
1 red onion
Dressing:
1 fresh jalapeno pepper, cored,
seeded, minced
2 tbsp. tarragon vinegar
1 tbsp. Dijon mustard
2 tsp. salt
1 tsp. salt
1/5 tsp. Tabasco
Freshly ground black pepper
2 tbsp. peanut oil
1/4 c. olive oil
2 tsp. grated lime zest
1 tbsp. caraway seeds, toasted and
crushed
Preparation :
Core, seed, and slice all peppers into julienne strips. Cut red
onion lengthwise into thin strips. Toss all together and set aside.
Stir first 7 ingredients together. Slowly add both oils, whisking
until dressing is smooth and thick. Toss vegetables with dressing.
Sprinkle with caraway seeds and lime zest and toss until blended.
Cover and refrigerate at least 3 hours before serving.
----------------------------------
Hot Pepper Slaw
Ingredients :
1 med. red bell pepper, seeded and cut into thin 1 inch strips
1 med. yellow bell pepper, seeded and cut into thin 1 inch strips
1/4 c. sliced green onions, tops included
1 1/2 tbsp. white vinegar
2 tsp. sugar
1 tbsp. oil
1/4 tsp. crushed red pepper flakes
Salt
Pepper
1 lg. jalapeno pepper, cored, seeded
and cut into 1/2 inch strips
Preparation :
Combine peppers and green onions in salad bowl. Stir together
sugar, vinegar, oil, red pepper flakes, salt and pepper to taste and
pour over peppers and onions. Set aside 30 minutes for flavors to blend.
----- Original Message -----
From: Janet
To: phaedrus@hungrybrowser.com
Sent: Monday, January 20, 2003 4:36 PM
Subject: Linda's Parisian Burgers
Hello! I've searched the archives and you are my last hope.
In Mountain View, California, there was a drive-in diner called
Linda's. They made an addictive burger known as a "Parisian
Burger". With this they served fries, known as tater tots.
The restaurant closed in 1985 I think and with it went the recipe
for the Parisian Burgers. I've never found a substitute, but
would like to try to make them myself.
It was rumored they used Buffalo meat, but it was never confirmed.
That's the only thing I can tell you about the famed Parisian Burger.
If you have access to the recipe and can pass it to me, I'd appreciate
it.
Thank you
Janet
Hello Janet,
If you're nostalgic about Linda's, check the photos on these two sites:
1985
Linda's
See here for recipes:
Linda's Parisian Burgers
Phaed
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