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-----Original Message-----
From: Kit
Sent: Thursday, February 07, 2013 9:00 PM
To: phaedrus@hungrybrowser.com
Subject: Butter cookie with corn starch
Hello!
Years ago I ate a butter cookie which included corn starch, and the cookie
practically melted in my mouth. My mother got the recipe from her friend,
and the recipe has been missing for years . Any ideas? I am happy to answer
any questions you may have.
Thank you,
Katherine
Hello Katherine,
There are lots of butter cookies recipes with cornstarch. See below for
three.
Phaed
Butter Cookies
1 c. flour
1/2 c. cornstarch
1/2 c. powdered sugar
3/4 c. softened butter
1/2 c. chopped nuts
1/2 tsp. vanilla
Sift together first 3 ingredients into large bowl. Add butter and mix
well. Add vanilla, stir in walnuts or pecans. Drop by teaspoon on greased
cookie sheet. Bake at 300 degrees for 20 to 25 minutes until light brown.
Makes 30 cookies. Put colored cherries on for nice Christmas cookies.
----------------------------------------
Butter Cookies
2 c. flour
1 c. cornstarch
1 c. powdered sugar
1 1/2 c. (3 sticks) butter
2 tsp. vanilla
Mix dry ingredients. Beat butter and all ingredients until well blended.
Freeze in logs; wrap in waxed paper. Slice. Sprinkle on colored sugar.
Bake at 350 degrees for 7-10 minutes. Do not let cookies brown.
Cookies are very fragile.
----------------------------------------
Butter Cookies
2 sticks butter
1 c. flour
1/2 c. cornstarch
1/2 c. confectioners' sugar
Cream butter. Slowly add rest of ingredients. Refrigerate dough until
hard. Place 1 tsp. dough (each cookie) on cookie sheet. Bake at 325 degree
oven for about 10 to 15 minutes depending on oven temperature. Let cookie
cool before removing from cookie sheet. Roll in confectioners sugar. Great
recipe. Fast and delicious! Melts in your mouth when using all butter.
From: Shirley
Sent: Sunday, February 03, 2013 4:23 PM
To: phaedrus@hungrybrowser.com
I have been wanting the beets recipe from Morrisons/Piccadilly restaurant.
They were served hot in the vegetable section, not a salad.
I appreciate any help in finding this recipe...they were delicious and
they don't serve them anymore :(
Thank you,
Shirley
Hello Shirley,
I notice that you have had a request for this recipe on the Food.com site since 2003, with no replies.
I also note that a recipe for Morrison’s Pickled Beets was published in the Fort Lauderdale, Florida Sun-Sentinel in 1994.
I had no success at all in finding even a mention of the beets served at Piccadilly Cafeteria.
However, the Morrison’s recipe from The Fort Lauderdale, Florida Sun-Sentinel, published 7/21/94 in a food column called
“A La Carte - You Asked For It” by Suzanne S. Jones is the first one below. Morrison’s was still in business in 1994, and
Ms Jones got the recipe by calling their corporate headquarters. It appears to have been modified a bit for home use.
Also, I have a copy of the Morrison’s Kitchen Manual, and it has two beets recipes, plus directions for cooking fresh beets.
The two recipes are titled “Harvard Beets” and “Pickled Beets” and are below, along with instructions for cooking fresh beets.
The only real difference between the two is that the “Pickled Beets” have vinegar added, and the “Harvard Beets” recipe has
margarine. It’s a bit odd that the “Harvard Beets” recipe has no vinegar, because “Harvard Beets” recipes usually call for vinegar.
These two are institutional recipes for making a large quantity of beets. Sorry, I cannot convert them for home use for you.
I’d try the one from the Sun-Sentinel first, since it makes a smaller amount. There is nothing particularly remarkable about any
of these recipes.
Phaed
Morrison's Pickled Beets Fort Lauderdale, Florida Sun Sentinel 7/21/94
A La Carte - You Asked For It - Suzanne S. Jones
http://articles.sun-sentinel.com/1994-07-21/features/9407180157_1_spinach-soup-soup-recipe-spinach-mixture
2 (1-pound) cans small, whole beets (I used the S brand)
1 cup sugar
3/4 cup apple cider vinegar
1/2 teaspoon salt
2 tablespoons cornstarch (a substitute for 2 tablespoons of the
commercial Klear Gel)
1/4 cup cold water
Drain the beets, reserving 1 cup of their liquid.
Place the beets, reserved beet liquid, sugar, vinegar and salt into
a large, heavy nonreactive saucepan.
Bring to a simmer over medium heat, stirring occasionally to
dissolve the sugar.
=========================================================================
Harvard Beets
Ingredients Amount Method
Beets 10 lbs sliced
Margarine 1/4 lb Add
Sugar 2 lbs Add
Salt 1 oz
Add Water To cover beets and bring to a boil.
Cornstarch 1/4 lb Stir into above until desired consistency is reached
----------------------------------------------------------------------
Cooking Fresh Beets
One bag of beets, topped, covered with water, and cooked
approximately three hours, or until done.
Doneness is determined by the ease with which the skin is
removed. Do not over-cook as this will cause the beets to
darken in color. Cool and peel.
-----------------------------------------------------------------------
Pickled Beets
Ingredients Amount Method
Beets, cooked 10 lbs sliced
Sugar 2 lbs Add
Vinegar 1 pint Add
Salt 1 oz Add and stir well.
When filling steamtable pan, add onion rings to top of pan.
From: Gerri
Sent: Wednesday, February 06, 2013 7:43 PM
To: phaedrus@hungrybrowser.com
Subject: recipe search
Good evening to you,
I am trying to find a recipe of a salad dressing that I had today
at Mi Cocina Restaurant.
I did google and check your site before emailing.
The dressing is Mi Cocina Dressing (Chili Garlic Vinaigrette)
I appreciate any help you can give me. Thanks so much!
Gerri
Hello Gerri,
I found several mentions of the dressing, but no recipes or recipes claiming to be copycats for it.
There is a chili-garlic-vinaigrette recipe below from “Cooking Light” magazine.
Phaed
Chile-Garlic Vinaigrette
1 tablespoon chopped serrano chile
3/4 teaspoon salt
6 cloves garlic, crushed
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons anchovy paste
Combine first 3 ingredients in a mortar; mash to a paste with a pestle.
Combine garlic paste mixture,
vinegar and remaining ingredients in a small bowl, stirring with a whisk.
Yield: 3/4 cup (serving size: 1 tablespoon). 21 cal, 1.7g fat, 0.3g pro, 1.1g carb, 0.1g fiber,
1mg chol, 0.7mg iron, 266mg sod, 8mg calc.
Source: Cooking Light-8/02
Yield: 3/4 cup
Notes : Store vinaigrette in refrigerator for up to 1 week.
Cooking Light
AUGUST 2002
From: debbie
Sent: Sunday, February 10, 2013 10:23 AM
To: phaedrus@hungrybrowser.com
Subject: Please find a recipe I had in a cooking magazine from the 80
Uncle Phaedrus-
Please find a recipe I have lost. It was printed in a cooking magazine
in the late 80’s.
It was roasted chicken with carrots, perhaps baked in a Romertopf
clay cooker. I thought it was from Julia Child, but have searched all
her cookbooks without success. My husband says it was the best
roasted chicken he has ever had.
Thanks,
Debbie
Milwaukee WI
Hello Debbie,
That’s a bit too vague for me to do much good. I can’t find a magazine recipe without knowing the name of the magazine,
and there are dozens of roasted chicken recipes with carrots. I could not find any Julia Childe roasted chicken recipe
that called for clay pot cooking. The only clay pot roasted chicken recipe with carrots that I could find that specifically
mentioned the Romertopf clay pot is the one below from the Romertopf website at Romertopf Online
There are other recipes for clay pot roasted chicken that don’t mention the name “Romertopf .“ See these sites:
Grit and Glimmer
My Turn for Us
Recipe Tips
Food.com
Big Oven
Phaed
Clay Pot Roasted Chicken
4-5 lb (2-2.5 kg) roasting chicken, cut up
3/4 cup red wine
1.75 cups chicken broth
6 small red potatoes, chopped
3 large carrots, chopped
1/4 lb (125 gm) mushrooms, chopped
2 large garlic cloves, minced
1 green pepper (capsicum), chopped
1 tsp tarragon
1 tsp rosemary
salt and pepper
1 tbsp cold water
1 tbsp cornstarch (cornflour)
Directions
Remove skin from chicken pieces. Place all ingredients, except water
and cornstarch, in the clay pot and place in the oven. Turn oven on to
480F (250C) and bake for 60 minutes. Gently remove lid from clay pot.
Using a turkey baster, remove liquid from the pot into a saucepan.
Continue cooking chicken, uncovered, for 15 minutes.
Make gravy by combining cold water and cornstarch. Bring the liquid
to a simmer over medium heat. Add water/cornstarch mixture; stirring
occasionally until gravy thickens.
Remove chicken from oven, serve chicken and vegetables with gravy.
Keep the pot covered with towels while eating.
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