Sent: Monday, February 06, 2012 1:03 PM
Subject: lost recipe
In the early to middle 1960s, my daddy got a recipe for Irish Stew out of a Reader's Digest magazine.
Since his and my mom's death, the recipe has been lost. I remember it had a thick broth, lamb, turnips
and potatoes, and a bay leaf. I have been searching websites, but haven't found a recipe anything like that.
I would be such a pleasure to have that recipe again. It has become a sentimental search since my mother's death 3 years ago.
Thank you so much for your efforts in finding this recipe,
Reader’s Digest maintains recipes on their website. However, they don’t give the date that the recipe appeared in their magazine.
There are two Irish stew recipes on their site, but only one has a bay leaf.
It is called “New Irish Stew, and it is here:
New Irish Stew
Sent: Wednesday, February 01, 2012 3:40 PM
Subject: Old-Fashioned Malt
When I was a kid, malted milk crystals were crunchy. They resembled old-fashioned Ovaltine as well as the present-day Folgers Instant Coffee Crystals.
A gob of them was usually found at the bottom of the glass which was chewy and delicious. I do not care for the malted milk powder and was wondering
if the crystalline form was available from some source, or if it could be made at home from the powder?
Since this request is about an ingredient and not a recipe, perhaps you could respond by email?
I answer every request by email first, then I put them on the site if I think there would be general interest in them,
no matter what type of request they are.
I believe that the current malted milk powder product that you are referring to is made by Carnation?
Back in the 1970s, I used to make blender malts with milk and ice cream and a product called Malted Milk Flavored "PDQ".
Perhaps that’s what you are referring to? It also came in chocolate, strawberry, and eggnog flavors. Very tasty stuff.
PDQ was made by Ovaltine. The product peaked in the 1970s, but sales began to dwindle in the 1980s, and it was discontinued in the 1990s.
You just can’t get it now, and I know of no way to make a commercial product like that at home.
The (possibly) good news is that Ovaltine (Owned by Nestle) has another malted milk product, made primarily for their European market.
Malted milk is much more popular in Europe than here. However, you can get this product in the U.S.
You can get it from www.amazon.com in several varieties. Wal-Mart also appears to sell it. See:
I have no idea whether this product is crystalline like PDQ was, but I’d think it was worth a try, since it is made by Ovaltine.
There is another malted milk product available called “Horlicks Malted Drink Mix”, which appears to be a British product.
However, it is advertised for the purpose of making hot malted milk, not the cold concoctions that I am familiar with.
It, too is available on the web at www.amazon.com
Subject: soup recipe
Date: Thursday, February 02, 2012 2:11 AM
Chicken and Potato Florentine Soup (Like Olive Garden’s)
Serves: 12-16 Yield: 4 quarts
2 Tbs. Olive Oil
1/2 tsp. chopped dried Rosemary
1 tsp. Italian Seasoning
1 1/2 cups chopped Onion
2 Tbs. minced Garlic
4 boneless skinless Chicken Breasts
32oz. Chicken Broth
1 tsp. Salt
1/2 tsp. Black Pepper
2 16oz. cans Diced Tomatoes with juice
1 4oz. can Tomato Sauce
4 cups Water
3 Vegetable Bullion Cubes
1 15oz. can Great Northern Beans, drained
1 Carrot, shredded
1 tsp. Black Pepper
1 tsp. Italian Seasoning
1 tsp. Paprika
1/4 cup chopped fresh Basil
7 Red Potatoes, peeled,
cut in 1/2-inch thick slices
1 10oz. box frozen Chopped Spinach, thawed, squeezed dry
1 cup Half & Half
1/4 cup Cream Cheese
1/2 cup grated Mozzarella Cheese
Heat the oil in a large stock pot, and sauté the rosemary, Italian seasoning, onions, and the garlic,
until the onions turns translucent, about 10 minutes.
Add the chicken, chicken broth, salt, pepper, tomatoes, and the tomato sauce, and bring to a boil.
Reduce the heat and simmer until the chicken breasts are tender, about 20 minutes. Remove the meat and let cool,
then chop up the chicken into bite size chunks and put back into the broth.
Add the water, bullion, beans, carrot, pepper, Italian seasoning, paprika, and the basil to the soup pot and
simmer for 20 minutes, then add the potatoes, and cook for 20-25 more minutes. The potatoes should be fork tender but not mushy.
Add the spinach and stir; let it cook in the soup for about 5 minutes.
Add the Half & Half, cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheeses melt and are incorporated.
Be careful that it does not stick to the bottom. Ladle into serving bowls; serve with crusty bread.
There was a request on a message board for this.
mustard yellow bean pickles
4 qts. yellow beans
3 c. sugar
1/2 c. flour
1/2 c. or less mustard
1 tbsp. celery seed
1 1/2 tsp. turmeric
3 c. white vinegar
Wash, string and cut beans in 1 inch pieces. Boil until tender in salted water. Drain well.