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----- Original Message -----
From: CAMBirds
To: phaedrus
Sent: Monday, March 03, 2003 5:54 PM
Subject: Looking for Reuben casserole
Looking for a reuben casserole found in The Jan-feb 1999 issue of
Tastes of home Quick cooking
Hello Cambirds,
See below.
Phaed
Reuben Casserole
Recipe By : Taste of Home
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (16 oz.) sauerkraut, undrained
12 ounces corned beef, canned or sliced--crumbled or
-----torn into small pieces
2 cups Swiss cheese -- shredded
1/2 cup mayonnaise
1/4 cup Thousand Island salad dressing
2 fresh tomatoes -- sliced
2 Tablespoons melted butter
1/4 cup pumpernickel or rye bread crumbs
Place sauerkraut in 1 1/2 quart baking dish. Top with a layer of beef, then
cheese. Combine mayonnaise and dressing; spread over cheese. Top with
tomatoe slices. Combine butter and bread crumbs in small bowl; sprinkle over
tomato slices. Microwave at 70% power for 12-14 minutes or bake at 350 for
45 minutes. Let stand 5 minutes before serving. Yield 6-8 servings
----- Original Message -----
From: Jim
To: phaedrus
Sent: Tuesday, March 04, 2003 3:22 PM
Subject: carmalized shrimp
My wife has an appetizer at a local restaurant that consists of shrimp
with a caramel sauce over it with walnut half's in it. Do you know of
any recipe that I can re-produce this sauce.
Thank you.
Jim
Hello Jim,
I could not locate any such recipes with walnut halves, but I did find
a couple or caramelized shrimp recipes from SE Asia. See below.
Phaed
Pa-kong Kho.
( Caramelized Shrimp ).
Ingredients :
1 lb. Large shrimp. Shelled, de-veined.
2 Tablespoons cooking oil.
4 Gloves garlic. Minced.
5 Stalks green onions. Chopped.
1 Tablespoon sugar.
1/2 Tablespoon fish sauce.
1/2 Tablespoon soy sauce.
1/4 Teaspoon salt.
1 Tablespoon Ketchup.
1 Tablespoon water.
Dash of black pepper.
Procedures :
First, marinate shrimp with garlic, ketchup, sugar, fish sauce, water,
and soy sauce in a bowl. Set aside.
Heat up a non-stick skillet to high temperature.
When the skillet is hot, pour cooking oil and immediately add marinated
shrimp. Stir.
As soon as the shrimp turns color, add green onion. Stir.
Sprinkle with black pepper. Serve hot with rice.
----------------------------
Caramelized Shrimp
2 teaspoons light vegetable oil
2 teaspoons finely chopped garlic
1/2 small onion, sliced
15 large shrimp, peeled
1/2 teaspoon ground pepper
1 to 2 teaspoons chili oil
3 green onions, cut into 1-inch pieces
lettuce leaves, for serving (optional)
Caramel Sauce
1/2 cup brown sugar
1/4 cup fish sauce
1/2 cup water
1. Start by preparing the caramel sauce.In a small saucepan, combine
all the sauce ingredients together and bring to a boil. Continue
boiling until the sugar is totally dissolved.
2. Heat the vegetable oil in a wok or large, deep frying pan over
high heat, until just smoking. Add the garlic and onion and stir-fry
until golden.
3. Add the shrimp, pepper, 2 tablespoons of the caramel sauce and the
chili oil and cook until the sauce is thick enough to coat the shrimps,
about 2 minutes. Reserve any remaining caramel sauce for later use.
4. Add the green onions and stir-fry the whole thing for about 30 seconds
longer. Serve at once, on a bed of lettuce, if desired.
Charles Phan at The Slanted Door
----- Original Message -----
From: Mark
To: phaedrus
Sent: Wednesday, December 31, 2003 11:54 PM
Subject: A Receipe for Smaked Salmon Roulade
> Dear Phaedrus,
>
> Here I am in sunny Sydney, Australia and searching for a receipe
> for a Smoked Salmon Roulade, do you have any suggestions ?
>
> MARK
>
Hello Mark,
Wet & gloomy state of MS in the US here. See below for three recipes.
Phaed
Smoked Salmon Roulade
Ingredients:
1/2 c. all-purpose flour
1 c. milk
1 T. chopped fresh or 1 tsp. dried dill weed
2 T. butter or margerine, melted
1/4 tsp. salt
4 eggs
3 med. green onions, chopped (about 3 T.)
1 c. flaked or chopped smoked salmon
1-1/2 c. shredded Gruyere or Swiss cheese
1 c. chopped fresh spinach
Instructions:
Heat oven to 350^. Line jelly roll pan, 15-1/2x10-1/2x1 inch, with
aluminum foil. Grease foil generously. Beat flour, milk, dill weed,
butter, salt, eggs, and onions until well blended. Pour into pan.
Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs
are set. Immediately sprinkly with cheese and spinach. Roll up,
beginning at narrow end, using foil to lift and roll roulade.
Cut into 6 slices. {Recipe Note:} 1 can (8 oz.) red salmon, drained
and flaked, may also be substituted.
---------------------------------
Smoked Salmon Roulade
Ingredients
1/2 cup all-purpose flour
1 cup milk
3 Tablespoons chopped green onion (with tops)
1 Tablespoon chopped fresh or 1 teaspoon dried dill weed
2 Tablespoons margarine or butter, melted
1/4 teaspoon salt
4 eggs
1 cup flaked smoked salmon (one 8-ounce can red salmon, drained
and flaked,can be substituted for the smoked salmon)
One 10-ounce package frozen cut asparagus
1-1/2 cups shredded Gruyere or Emmentaler cheese (6 ounces)
Heat oven to 350 degrees. Line jelly roll pan, 15-1/2 x 10-1/2 x 1
inch, with aluminum foil. Grease foil generously. Beat flour, milk,
onion, dill, margarine, salt and eggs until well blended. Pour into
pan. Sprinkle with salmon. Bake 15 to 18 minutes or until eggs are
set.
Meanwhile, cook asparagus as directed on package; drain and keep warm.
After removing eggs from oven, immediately sprinkle with cheese and
asparagus. Roll up, beginning at narrow end, using foil to lift and
roll roulade.
Ham Roulade: Substitute 1 cup coarsely chopped fully cooked smoked ham
for the smoked salmon.
Serves: 6
--------------------
Smoked Salmon Roulade
Ingredients
2 Tbsp butter
3 Tbsp flour
1 cup milk
3 eggs, separated
Filling
250ml sour cream, whipped
125g salmon
3 shakes pepper
Directions
heat butter, stir in flour. Add milk slowlym stirring continuously,
while bringing to a boil. Remove from heat and beat in egg yolks.
Cool. Beat egg whites until stiff, fold egg yolk mixture into egg
whites very lightly. Pour into a greased and floured swiss roll pan
lined with non-stick baking paper, and bake for 30 minutes at 170C (325F).
Place clean tea towel (dish towel) on wire rack, and turn roulade out
onto towel, remove paper. Quickly roll up. Leave to cool. Make filling;
mix salmon, sour cream and pepper. Unroll roulade. Spread with filling,
roll up. Cut into 8 slices and serve.
----- Original Message -----
From: "Marian"
To: phaedrus
Sent: Wednesday, March 05, 2003 2:05 PM
Subject: Request for Italian Sausage Recipe!
> Hi!
>
> As a displaced Chicagoan (married a Brit and living in England)
> one thing I miss the most is Italian sausage.
> Always took it for granted that it would be there.
>
> I have searched the internet and tried many a recipe never coming
> close to the one sold at Jewel Food Stores. I'm not saying that
> was the best, just the one I had most often.
>
> I know the Home Run Inn in Chicago makes their own sausage and
> it's good. But could you PLEASE, pretty please get me one or two
> 'authentic' from real Italian recipes!
>
> Thank you!
> Marian
Hi Marian,
Well, there are three recipes below. Hope you have a good source for hog
casings and a sausage stuffing attachment for your food processor...
Phaed
Homemade Italian Sausage
This recipe can also be used to make sausage patties instead of stuffing
it into casings. Great for the barbeque !
5-lbs pork
1-cup wine, cold (red or white) or water
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
2 to 3-tsp cayenne
5-tbsp fennel seed
2-tsp crushed chili peppers
Paprika to colour
1-tsp anise, optional (ground)
Soak casing for at least 1 hr., and then run water through
Take meat & fat from bone
Cut into large cubes for grinding.
Use coarse blade to grind
Mix all seasoning together with 1-cup cold liquid
Mix seasonings with ground meat
Stuff slowly & firmly with no air pockets.
When finished, link the sausage & prick all over with a pin
Remember to always keep everything cold
It is recommended to put sausage in fridge for 24 hrs. before
freezing to let all the flavours meld.
Special notes: for extra juice add 2-tbsp.non-fat dry milk per pound.
Always keep everything chilled
Use pork butt or picnic shoulder (N.Y. style).
Use hog casings.
18 1/2 lb. pork shoulder after it is de-boned yielded approx.16 lb. of
sausage
----------------------------------------
Homemade Italian Sausage
This recipe calls for casings, if preferred you can simply use the
sausage in bulk-form.
2 1/2 pounds lean ground pork butt or leaner cuts if desired
3 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1/8 teaspoon hot red pepper flakes (or to taste)
1 1/4 teaspoons fennel seed (up to 1 tablespoon if you like dominant
fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)
Casings (water packed)*
Hand-trim all visible fat from the outside of pork, then cube the
meat, removing interior fat as you find it.
Coarsely grind the pork and glean then ground meat, picking out
gristle, cartilage and veins of fat. Grind one more time.
After second grinding, place meat in a large bowl, add dry seasonings
and blend by hand to mix thoroughly to ensure it is spread throughout
the meat. Add broth or wine and mix again by hand.
Stuff by hand or use sausage stuffing attachment on electric
meat-grinder (do NOT use blade in meat-grinder when stuffing).
*Casings should NOT be packed in salt. Get fresh casings from the butcher.
Makes about 20-ounces of sausage, cooked.
-----------------------------------------
How To Make Sausage
Salsiccia Fresca
(Sicily)
Fresh Homemade Italian Sausage
This is the classic Sicilian recipe for sausage, the ur-recipe to
what is sold throughout the United States as "Italian sausage."
In Italy, families, especially in the south, still make their own
sausages frequently.
Because pigs today are grown quite lean, it is necessary to add
pork fat in order to make a truly wonderful tasting sausage. Sausages
are made in a 3-to-1 ratio of meat to fat. If you reduce the fat
below this ratio, your sausage will taste dry and crumbly.
Hog casings can be bought from supermarket butchers or any butcher
who makes sausages. They are already cleaned and all you need to do
is rinse away the preserving salts. Make sure all the ingredients,
especially the meat, are very cold, including the grinder or food
processor blade. Place the blade in the freezer until needed. This
prevents the meat and the fat from homogenizing together, looking
like a pâté.
The only specialized equipment you will need is a meat grinder/sausage
stuffing attachment, which is sold as an accessory to many electric
mixers.
6 pounds boneless pork butt, preferably, or shoulder, with its fat,
coarsely chopped or ground
2 pounds pork fatback, rind removed and fat coarsely chopped or ground
6 tablespoons fennel seed
2 tablespoons salt if the pork fatback is salted, 3 to 4 tablespoons
if using unsalted fatback
2 tablespoons freshly ground black pepper
1 1/2 cups freshly grated pecorino cheese
1 tablespoon red pepper flakes (optional)
1 cup dry red wine
About 25 feet of hog casing
1. In a large bowl, toss together thoroughly the pork butt, fatback,
fennel, salt, black pepper, pecorino, red pepper flakes, and wine,
cover with plastic wrap, and leave refrigerated for 4 hours or
overnight for the flavors to blend.
2. Open one end of the hog casing, fit it over the faucet in your
kitchen sink, and place the remainder of the casing in a medium-size
bowl in the sink. Turn the water on gently to wash out the casings.
The casings are sold cleaned; you are merely washing away preserving
salts and residue. Now you are ready to start stuffing.
3. Affix one end of the casing over the funnel attached to the sausage
stuffing attachment of a stand mixer or meat grinder. Push the entirety
of the casing onto the length of the funnel (it will contract and fit
fine), leaving about 2 inches dangling from the end. Tie this end in a
double knot.
4. Turn the grinder or mixer on and as the sausage stuffing begins to
flow into the casing, it will push the casing off the funnel. Have a
large bowl or platter ready to catch the sausages. Twist or tie off
the sausage with kitchen twine to make links, or leave to make several
very long sausages. Do not overstuff the sausage otherwise it will
burst, either then and there, or during cooking. Also be careful that
the sausage stuffing enters the casing continuously and evenly and
that no air bubbles develop. If air bubbles do occur, it is better
either to cut the sausage at that point and start a new one, by tying
the end off, or to prick the air bubbles with a toothpick.
5. The sausages can be divided into portions of different or the same
weights and frozen for later use in freezer bags for 2 to 4 months or
you can cook them immediately. Refrigerate for not more than 2 days.
If cooking them, place the sausages in a large pot and cover with water.
Bring to a boil and, just as the water begins to bubble, reduce the heat
to below a boil and poach the sausages for 10 minutes, if grilling or
frying, or 40 minutes if serving them boiled.
Note: For grilling sausages, prepare a charcoal fire or preheat a gas
grill on low for 20 minutes. Grill the sausages for 45 minutes, turning
frequently. (If using a charcoal fire, the sausages should be 6 to 8
inches away from the coals).
Makes 8 pounds sausage
----- Original Message -----
From: Charles
To: phaedrus
Sent: Wednesday, March 05, 2003 9:41 AM
Subject: cooked flour frosting
I hope you can help! I remember a recipe for a cooked flour frosting
that called for a "roux" of flour cooked in a saucepan with water.
After cooled to room temperature it was whipped with butter and
Granulated sugar. It was delicious but I can't remember the
amount of the ingredients.
Hello Charles,
Quite a few of these. Take your choice of those below.
Phaed
Old Fashioned Flour Frosting
Ingredients :
1/4 c. flour
1 c. milk
2/3 c. butter
1 c. sugar
1 tsp. vanilla extract
Preparation :
Cook milk and flour until thick. Cool. Cream butter and sugar.
Beat both mixtures. Can add nuts, coconut and chocolate chips.
----------------------------------
Whipped Frosting
Ingredients :
5 tbsp. flour
1 c. milk
1 stick butter
1/2 c. shortening
1/2 tsp. salt
1 tsp. vanilla
1 c. granulated sugar
Preparation :
Mix flour and milk together gradually in saucepan; cook until
thick over low heat. (Can microwave it too!) Cool. Mix together
remaining ingredients and whip until creamy. Add paste mixture.
Mix at high speed until fluffy.
----------------------------------
Whipped Cream Frosting
Ingredients :
4 tbsp. flour
1 c. milk
1/2 c. butter
1/2 c. shortening
1 c. sugar
2 tsp. vanilla
Preparation :
Mix flour and milk in saucepan. Cook over low heat until thick.
Put in a bowl and set aside to cool. Cream butter and shortening 4
minutes (with electric mixer). Add sugar gradually and beat 4
minutes. Add flour paste and beat 4 minutes. Add vanilla and blend.
----------------------------------
Whipped Cream Frosting
Ingredients :
1 c. milk
5 tbsp. flour
1 stick butter
1 c. sugar
1/2 c. Crisco
1/4 tsp. vanilla
Preparation :
Shake milk and flour, then cook over medium heat, stirring
constantly until it is like paste. Refrigerate. Mix butter, sugar,
Crisco and vanilla. Whip, then add paste. Whip until fluffy. For
chocolate frosting, add 3 tablespoons of Nestle's chocolate powder.
----------------------------------
Butter Frosting
Ingredients :
1 c. milk
4 tbsp. flour
1 c. butter
1 c. granulated sugar
1/2 tsp. vanilla
Preparation :
Cook the milk and flour until thick and creamy. Let cool. Cream
the butter, sugar and vanilla. Combine the two mixtures and beat
with electric mixer until light and fluffy, 5-10 minutes. Covers 3
layers. It can be tinted different colors with food coloring.
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