|
----- Original Message -----
From: Alice
To: phaedrus
Sent: Friday, April 18, 2003 7:00 PM
Subject: Pickled Peaches Recipe using Canned Peaches
Hello!
My Mother is going crazy looking for an old recipe using canned peaches
and pickling them. She said they had cloves, cinnamon sticks, vinegar
and sugar and you use canned peaches to make them (instead of fresh peaches).
Can anyone help me find this old recipe?
Thanks so much!
Alice
Hello Alice,
How about the ones below?
Phaed
Pickled Peaches
Ingredients :
1 lb. 13 oz. cans peach halves
1 c. sugar
3/4 c. cider vinegar
1 tbsp. each whole cloves & whole allspice, tied in bag
2 cinnamon sticks
Preparation :
Drain juice from peach halves into kettle. Add sugar, vinegar
and spices. Boil for 10 minutes. Add peaches and cook for 5
minutes, or until peaches are heated through. Remove spice bag.
Pack peaches in hot, sterilized jars. Fill jars with boiling syrup.
Seal. Makes three 8 ounce jars.
----------------------------------
Easy Pickled Peaches
Ingredients :
2 lg. cans peach halves in heavy syrup, drained, save syrup
Whole cloves
1/2 c. vinegar
1/2 c. brown sugar
1 stick cinnamon
Preparation :
Put 1 whole clove in center of each peach half. To liquid from
peaches, add other ingredients. Bring to a rolling boil. Pour over
peaches. Cool and then refrigerate.
----- Original Message -----
From: jrab
To: phaedrus
Sent: Friday, April 18, 2003 9:15 PM
Subject: greenbeans with herbs and walnits
> In October or November of 2002, there was a greenbean recipe in Women's
> World magazine . All I can recall is that there was fresh greenbeans and
> herbs and walnut oil/ It was great and I lose it. If you could help, that
> would be wonderful
>
> Thank you
> jrab
>
Hello jrab,
Green beans (haricots verts) with walnuts and walnut oil is a very
common dish in France, so I can give you recipes. I have no idea about
the "herbs", though. One of the recipes below has parsley and one has
tarragon and another has nothing but salt & pepper.
Phaed
Green Beans with Walnuts and Walnut Oil
Recipe By : Bon Appetit, November 1994
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds green beans -- trimmed
2 tablespoons butter
2 tablespoons walnut oil
1 cup walnuts -- toasted, chopped
2 tablespoons fresh parsley -- minced
Cook beans in large pot of boiling salted water until just tender,
about 5 minutes. Drain. Rinse beans with cold water & drain well.
*** Can be prepared 6 hours ahead. Let stand at room temperature.
Melt butter with oil in large high-sided skillet over high heat.
Add beans and toss until heated through, about 4 minutes. Season with
salt & pepper. Add walnuts & parsley and toss. Transfer to bowl & serve.
----------------------------------------------
Cold Green Beans (Haricots Verts)
Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds frozen whole green beans
***VINAIGRETTE:***
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons wine vinegar
8 tablespoons olive oil
***Walnut oil***
6 tablespoons walnut oil
3 tablespoons lemon juice
1/4 cup chopped walnuts
Either dressing makes 1/2 cup.
Microwave green beans. Use either vinaigrette or walnut oil dressing.
Mix dressing. Toss with beans and chill.
This #1 summer dish of the French needs the small beans that are
seldom found here and are very expensive. So, buy frozen whole ones
and microwave them.
-----------------------------------
Green Beans With Walnuts & Tarragon
Recipe By : Prodigy Guest Chef's Cookbook - Deborah Madison
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 Grams Haricot Verts
1/2 Tablespoon Walnut oil
1/2 Tablespoon Olive oil
1 Shallot -- finely diced
1 Tablespoon Fresh tarragon -- minced
4 New-crop walnuts -- Cracked, Quartered
Salt and pepper -- To Taste
Tarragon vinegar -- To Taste
Tip Stem Ends Of Beans. Bring 4 quarts water to boil and add 1 1/2
tablespoons salt. Cook beans in 2 batches until tender but still a
little firm, then lift out. Lay them on a kitchen towel to dry for
a minute or so. Transfer to a bowl. Add oils, shallot, tarragon and
walnut pieces. Toss and season to taste with salt and pepper. Add a
little vinegar just before serving. Serve warm.
Morrison's Cafeteria's Sweet Potato Pie
1 unbaked 9-inch pastry shell
1 pound sweet potatoes, baked and peeled
2 large eggs, beaten
1 cup sugar
1/8 teaspoon nutmeg
2 tablespoons flour
1/2 cup plus 2 tablespoons milk
9 tablespoons margarine or butter, melted
3 tablespoons white corn syrup
1/4 teaspoon vanilla extract
Bake sweet potatoes in oven or microwave until soft. Remove from oven and,
when cool enough to handle, peel. Place in bowl of electric mixer and beat
until smooth. Add eggs and beat 2 to 3 minutes.
Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture.
Mix until well-blended. Add milk and stir to blend.
Melt butter or margarine. Stir in corn syrup and vanilla. Add to sweet
potato mixture. Beat until well-blended. Pour into unbaked pastry shell.
Bake in a preheated 375-degree oven for about 45 minutes, or until set.
Makes 8 servings.
----- Original Message -----
From: Alice
To: phaedrus
Sent: Thursday, April 17, 2003 6:33 PM
Subject: Yams
What is the difference between a yam and a sweet potato?
I think that yams are much smaller than a sweet potato, or is it the
other way around?
Alice
Thank You.
Hi Alice,
Neither one of those is a yam. They're just two varieties of sweet potatoes. Fact is, most Americans have never seen a real yam.
Here's the thing to remember about yams: Yams are a tropical plant. They don't grow anywhere in the continental United States and
the only place you're likely to find one in the U.S. is at a Latin American specialty grocery. Yams are of the family "Dioscoreaceae",
which are all tropical tubers. They grow in Central and South America and other tropical areas of the world.
The things that you see in the grocery store in cans labeled "Yams" are really sweet potatoes. When people say they're having
"candied yams" for Thanksgiving, they're really having "candied sweet potatoes." Sweet potatoes are related to morning glories.
Sweet potatoes are of the family "Convolvulaceae" (morning glories). Sweet potatoes are not even related to regular potatoes,
either (Potatoes are in the family "Solanaceae", which also includes tomatoes.). The reason they're called "Sweet Potatoes" is
because the Spanish conquistadores couldn't understand the Indian language and thought they were saying "potato", when they were
really saying "batata", which was their name for sweet potatoes.
Hope this helps. Yams, sweet potatoes, and potatoes are three very different plants that are not closely related to each other.
I'm surprised that the government hasn't stopped food companies from labeling canned sweet potatoes as "yams".
Phaed
----- Original Message -----
From: Marge
To: phaedrus
Sent: Saturday, April 19, 2003 6:00 PM
Subject: green eggs
Dear Phaedrus, my staff and I prepared scrambled eggs for 120 people on
Thursday. We put them in aluminum pans over Sterno, and some in the oven
to keep warm. The eggs turned green! Any idea why? And were they safe
to eat? I hope so, because we ate them....
Thanks for any help you can give.
Marge
PA
Hello Marge,
Iron and sulfur compounds in egg yolks turn greenish after prolonged exposure to heat. What this boils down to is that after the
prolonged period of keeping them warm, the eggs became overcooked. They aren't harmful to eat.
The only way to avoid this color change is to shorten the time between cooking the eggs and serving them. Cafeterias that serve
breakfast try not to put too many eggs out at a time for this reason. One solution is to cook fewer eggs at a time, throughout the
meal serving period, instead of cooking all of the eggs before serving begins. Maybe 1/2 of the eggs just before serving, then another
half after meal serving begins.
Phaed
|
