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----- Original Message -----
From: Bob
To: phaedrus
Sent: Friday, April 11, 2003 5:54 AM
Subject: Breakfast Cookie
Dear Phaedrus, Once again I am asking you for your wonderful help.
Breakfast Cookie
I am looking for a breakfast cookie recipe that contains
cornflakes and crumbled bacon. I had a recipe at one time.
My aunt used to make these.
They were crunchy and delicious.
Thanks
Bob
Hi Bob,
Happy to help. Several variations below.
Phaed
Breakfast Cookies
Ingredients :
1 1/4 c. flour
2/3 c. sugar
1/2 c. Grape Nuts cereal
1 tsp. baking powder
1/2 lb. bacon, cooked and crumbled
1 egg
1 stick margarine
2 tbsp. frozen orange juice
concentrate, undiluted
1 tbsp. grated orange rind
Preparation :
Measure flour, sugar, grapenuts and baking powder into a bowl.
Add bacon, margarine, egg, orange juice and ground peel. Mix until
blended. Drop 2 inches apart on ungreased baking sheet. Bake at
350 degrees for 10 to 12 minutes or until edges are brown and crisp,
but still soft in center. Remove immediately and cool on wire rack.
----------------------------------
Breakfast Bacon Cookies
Ingredients :
1/2 lb. bacon
1/2 c. butter
3/4 c. sugar
1 egg
1 c. flour
1/4 tsp. baking soda
2 c. corn flakes
1/2 c. raisins
Preparation :
Preheat oven to 350 degrees. Cook bacon until very crisp; drain
well. Break in 1/2" pieces. Beat together butter and sugar until
fluffy. Beat in egg. Combine flour and soda, stir in butter
mixture. Stir in bacon, corn flakes and raisins. Drop by teaspoons
2" apart on ungreased cookie sheets. Bake for 15 to 18 minutes.
Cool 1 minute. Remove to racks to cool. Makes 2 dozen. No need to
refrigerate.
----------------------------------
Breakfast Cookies
Ingredients :
1 c. flour
3/4 c. sugar
1/4 tsp. baking soda
1/2 c. finely chopped cooked bacon
1/2 c. butter
2 eggs
2 c. Grape Nut flakes
Preparation :
In large bowl combine flour, sugar and baking soda. Mix well.
Add bacon, butter and eggs. Mix until blended then stir in Grape
Nut flakes. Drop by tbsp. 2 inches apart onto ungreased cookie
sheet. Bake 13-15 minutes until lightly browned but still soft.
Cool slightly before removing from cookie sheet. For freezer
cookies, divide dough in 1/2. Place on wax paper and shape into
rolls 2 inches in diameter. Wrap tightly and freeze. As needed,
slice and bake.
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Breakfast Cookies
Ingredients :
1/2 lb. bacon
1/2 c. butter flavor shortening
1 egg
1 c. flour
3/4 c. sugar
1/4 tsp. baking soda
2 c. corn flakes
1/2 c. raisins
Preparation :
Cook bacon until crisp, crumble. Beat together sugar and butter
until fluffy; add egg. Combine flour and soda; stir into butter
mix. Stir in bacon, corn flakes and raisins. Drop by rounded
teaspoon 2" apart on ungreased sheet. Bake at 350 degrees about 15
minutes. Cool 1 minute, remove to rack. Yield: 2 to 3 dozen.
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Breakfast Cookies
Ingredients :
1 lb. bacon, cooked crisp and broken into 1/2 inch pieces
1 c. butter
1 1/2 c. sugar
2 eggs
2 c. flour
1/2 tsp. baking soda
4 c. corn flakes
1 c. raisins
Preparation :
Preheat oven to 350 degrees. Beat butter and sugar. Add eggs
and beat. Combine flour and baking soda and add. Stir in bacon,
corn flakes and raisins. Drop by rounded teaspoons 2 inches apart
on ungreased cookie sheets. Bake 15-18 minutes, cool minute, remove
to rack to finish cooling. Yields 4 dozen.
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Breakfast Cookies
Ingredients :
1 c. melted butter
1 c. brown sugar
1 c. granulated sugar
2 eggs, beaten
1 1/2 tsp. vanilla
1 c. oatmeal, uncooked
1 c. corn flakes
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
3 or 4 slices cooked bacon (optional)
Preparation :
Mix butter, sugars, eggs, and vanilla. Blend in oatmeal and corn
flakes. Sift flour with soda and baking powder and add to mixture.
Crumble bacon, if used, and add to mixture. Drop by teaspoons onto
ungreased cookie sheet. Do not place too close together. Bake in
preheated oven at 350 degrees for 10 minutes. Makes about 70
cookies.
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Breakfast Cookies
Ingredients :
1/2 lb. bacon
1/2 c. margarine
3/4 c. sugar
1 egg
1 c. flour
1/4 tsp. soda
2 c. Corn Flakes
1/2 c. nuts or raisins
Preparation :
Cook bacon until crisp. Break into small pieces. Beat sugar and
butter until fluffy. Add rest of ingredients. Bake on ungreased
sheet at 350 degrees for 15 to 18 minutes.
----- Original Message -----
From: Steph
To: phaedrus
Sent: Thursday, April 10, 2003 8:45 PM
Subject: Empress Chili
Just finished watching Food Finds off the FoodTV Network, and am dying
to find the recipe for Empress Chili. The "dive" restaurant is in
Cincinnati. It made my mouth water!! Good luck
Hi Steph,
Below are three versions. This can be used as a hot dog chili.
Phaed
Cincinnati Empress Chili
Recipe By : Gourmet Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 onions -- chopped
6 cloves garlic -- minced
4 pounds ground chuck
1/3 cup chili powder
2 Tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano -- crumbled
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 16 oz can tomato sauce
2 Tablespoons wine vinegar
2 Tablespoons molasses
spaghetti
kidney beans
chopped onion
grated Cheddar cheese
oyster crackers
In a large heavy kettle, cook the onions and the garlic in a little oil over
moderate heat, stirring, until the onions are softened, add the beef, and
cook the mixture, stirring and breaking up the lumps, until the beef is no
longer pink. Add the chili powder, the paprika, the cumin, the coriander, the
allspice, the oregano, the cinnamon, the cloves and the mace and cook the
mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato
sauce, the vinegar, and the molasses and simmer the mixture, uncovered,
stirring occasionally and adding more water if necessary to keep the beef
barely covered, for 2 hours, or until it is thickened but still soupy enough
to be ladled. Discard the bay leaf and season the chili with salt and apper.
Serve the chili as is or in the tradition Cincinnati 5-way: Ladle the chili
over the spaghetti and top it with the beans, the onion, the Cheddar, and the
oyster crackers. (Also over hot dogs.) Makes about 8 cups, serving 6.
-------------------------------------------------
Cincinnati Chili
2 lbs. ground chuck
2 medium onions, finely chopped
1 quart water
2 8-ounce cans tomato sauce
1/2 teaspoon allspice
1 teaspoon garlic powder
4 Tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 ounce unsweetened chocolate
2 Tablespoons cider vinegar
1 bay leaf, crumbled
2 teaspoons Worcestershire sauce
2 teaspoons ground cinnamon
1 teaspoon salt
4 drops of Tabasco sauce
2 teaspoons paprika
2 beef bouillon cubes
1 teaspoon Accent (optional)
Bring the water to the boil and add the ground beef. Stir until the
beef is separated and add the rest of the ingredients. Reduce heat
and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool,
then refrigerate overnight. Skim off any accumulated fat and reheat
the chili. Serves 6-8, with any or all of the following accompaniments:
cooked spaghetti, finely grated cheddar cheese, chopped raw onion,
cooked kidney beans, -- and oyster crackers on the side.
------------------------------------------------
Cincinnati Empress Chili (Vegetarian Version)
2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled
In large heavy pot, over medium-high heat, heat oil and saute onions for
8 to 10 minutes.
Add remaining ingredients.
Bring to a boil, then lower heat and simmer for 1 1/2 hours.
Serves 6 to 8.
----- Original Message -----
From: Liz
To: phaedrus
Sent: Monday, May 12, 2003 12:55 PM
Subject: zucchini lasagna
Hello,
I was wondering if you had ever seen a recipe for zucchini lasagna or
whether you could find one. Specifically, I am looking for one that
contains cream cheese and instead of using lasagna noodles it uses
zucchini slices. I saw it on a tv cooking show and was unable to copy
the recipe fast enough. Thanks ever so much.
Sincerely, Liz
Hello Liz,
I found several recipes for zucchini lasagna that use zucchini slices instead
of lasagna noodles. The ones I found use Italian cheeses such as ricotta and
marscapone, but I suppose you could substitute cream cheese for the ricotta.
See below.
Phaed
Zucchini Lasagna
3 cups tomato sauce
4 large zucchini, sliced very thin on a mandolin or slicing machine,
about 1/8-inch thick
Kosher salt and freshly ground black pepper
1 pound ricotta cheese
1 pound provolone, fontina, mozzarella, or cheese of your choice, shredded
2 cups sauteed onions and mushrooms, or 2 cups frozen mixed vegetables, thawed
Heat oven to 350 degrees. Spread 1 cup sauce onto the bottom of a 9 x 13
baking dish. Arrange a layer of zucchini slices into the pan, overlapping
the pieces by a third.
Dot the zucchini layer with half of the ricotta, distributing teaspoonfuls
evenly around the casserole. Layer on 1/3 of the shredded cheese, and half
of the vegetables.
Arrange another layer of zucchini, and repeat fillings, using remaining
ricotta, vegetables, and another third of the shredded cheese. Add a final
layer of zucchini on top, and spread on 2 more cups of tomato sauce.
Sprinkle top with remaining cheese; bake 1 hour until casserole is bubbly
and cheese is lightly browned. Cool to room temperature, and then refrigerate
until cold. Cut into portions, and reheat in the oven or microwave until hot.
-----------------------------------------
Zucchini Lasagna
16 oz ricotta cheese
4 oz marscapone (or cream cheese)
1/2 C shredded mozzarella
1/2 C shredded Italian cheeses
1/4 C grated parmesan
1 T garlic powder
1 T onion powder
1 T Italian herbs
Salt & pepper to taste
Favorite tomato sauce (or make your own)
Cooked ground beef (mixed into sauce)
Enough zucchini to cover the bottom of a 7" x 11" pyrex dish twice
(in length-wise slices)
Mix first 9 ingredients together and set aside. Wash zucchini, trim ends
and slice length-wise to form wide, flat "noodles." How many you need will
depend on the size of the zucchini. Place slices of zucchini on a plate
and microwave for 3 minutes. Drain all liquid and dab dry with a paper towel.
You want the zucchini as dry as possible.
To assemble; First add a small amount of sauce in the bottom of the dish
(I use pyrex). Next, layer the zucchini "noodles" so they are slightly
overlapping and covering the sauce. Then carefully spread the cheese mixture
to cover the zucchini. Arrange another layer of zucchini and then top with
tomato sauce. Be sure all the zucchini is covered with sauce. DO NOT TOP
WITH CHEESE YET.
Bake in a low oven, about 225 degrees, for 1.5-2 hours until all excess
moisture has been evaporated and you can't see any along the sides of the
dish. I like to bake it long and slow because it helps all the water evaporate.
In the last 20 minutes of cooking, add some shredded cheese and finish baking
until melted.
---------------------------
Low Carb Zucchini Lasagna
4 medium zucchini, washed and sliced 1/4-inch (6mm) thick
marinara sauce equivalent to about 1 jar regular pasta sauce
1 pound ricotta cheese (500gr)
1 medium onion, thinly sliced
1 8-ounce package mushrooms, sliced (250g)
oregano
basil
garlic powder
salt and pepper (optional)
1 pound mozzarella sliced (500gr)
grated Parmesan cheese
Thinly slice the zucchini around 1/4-inch thick (6mm). Steam and pat dry.
Take two oval shallow baking dishes and layered all the ingredients. Start
with the sauce, then the zucchini, onion, and mushrooms. Sprinkled the
oregano, basil, garlic powder, salt and Parmesan cheese over the ingredients
in the baking dishes.
I used slices of ricotta, then some mozzarella, over the spices, then
repeated the process a second time, ending with the mozzarella.
Bake at 350°F (180°C) for 20 to 30 minutes, until bubbly and lightly browned.
----- Original Message -----
From: alene
To: phaedrus
Sent: Friday, April 11, 2003 8:09 PM
Subject: find a recipe
hope you can help me, i'm looking for a recipe that i lost. it came out
in the late 70's. after 1975 in the kansas city kansan newspaper. it waqs
for men only and if i remember right it was made in a crockpot. it was
called green chili burritos. it was made with ground beef and onions,
cummins,green chilis,a little flour, water, i can't remember what all was
in it and how much. please help me if you can. thank you,alene
Hello Alene,
I cannot find the recipe you describe. The only crockpot recipe that I can find with the name "green chili burritos" is the one below.
Phaed
Green Chili Burritos
2 lb rump roast
1 cup onion, chopped
1 package taco seasoning mix
1 tbsp oregano
1 tsp garlic powder
10 oz can Diced Green Chilies
1 lb can tomato sauce
Layer ingredients, meat first, in the crockpot. Cook on low for 8 to 10
hours. Do not stir for first 5 hours. Shred meat after 7 hours, then
finish cooking. Serve on flour or corn tortillas. Top with sour cream if
desired.
----- Original Message -----
From: Helen
To: phaed
Sent: Saturday, April 12, 2003 12:28 AM
Subject: rust removal
Hi Phaed:
Need help to remove rust from fiberglass bathroom sinks, bathtubs, etc.
Thanks.
Helen
Hi Helen,
See below.
Phaed
Fiberglass Sinks, Tubs - Stain Removal
Never use any abrasive cleaner like common scouring powders, nor any abrasive scouring pads, steel wool, and paper, or scrapers.
Stubborn stains:
Rub with one of the cleaners recommended for regular cleaning on stained area; leave on about an hour; rinse.
Heavy soap scum buildup:
Occasionally use a mild abrasive, such as "Bon Ami" or "Soft Scrub"; do not use them for regular cleaning.
Hard water mineral deposits:
Occasionally remove with products specifically designed to remove such deposits that state on label they
are safe for fiberglass; these are usually mild acids such as "Lime-Away" which contains some phosphoric acid
but is safe for consumer use; rubber gloves should be worn when applying, and label instructions followed exactly.
Tough stains such as tar, adhesives, oil paints, etc:
Moisten clean cloth with a solvent such as acetone (nail polish remover) or paint thinner and rub stained
area lightly until stain disappears. Use the minimum amount of solvent needed. Do not let solvent go down
drain or touch any plastic items. Wipe off with clean cloth dampened in water. Be very careful using solvents.
Do not use around heat or flame, do not smoke, keep container capped, have plenty of ventilation!
Stains at a Glance
1)Red, reddish brown (from rust or iron)
Paste of borax and lemon juice; let dry, then rinse
or
Paste of mild scouring powder, cream of tartar, peroxide; let stand 1/2 hour,
then rinse
or
Trisodium phosphate in water, then rinse
or
Commercial products (like ZUD), then rinse
or
Oxalic acid, 1 part to 10 parts water, then rinse
2)Green, blue-green stains (from copper or acid water)
Soap suds and ammonia, then rinse
or
Mixture of half water and half ammonia; rinse well and flush pipes with
water after using
3)Brown, black or others (from manganese and other minerals)
Paste made of cream of tartar and hydrogen peroxide; let stand, then rinse
Hard-water marks, soap scum
Paste made of white vinegar and baking soda; let stand, then rinse
or
1 teaspoon Calgon in gallon water, rinse well
or
2-4 tablespoons trisodium phosphate in gallon water, then rinse
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