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----- Original Message -----
From: Virginia
To: phaedrus@hungrybrowser.com
Sent: Sunday, April 04, 2010 2:56 PM
Subject: chow mein
Dear Phaedrus.
Talking with friends about old times , we all seem to remember going to
Coney Island to Nathen's. There we would get chow-mein on a bun . boy were
they good, could you get the receipe for that. Would sure love to try and make it.
thank you
Virginia
Hi Virginia,
The chow mein sandwich actually originated in Fall River, MA before Nathan's put it on their menu.
There's no recipe available for Nathan's, but try these:
Flavor and Fortune
"If you want to try the Chow Mein Sandwich (a la Fall River), purchase one package
(eight ounces) of 'Original Hoo Mee Chow Mein Mix.' Then prepare your chow mein
according to directions. Place a hearty scoop of the chow mein mixture between a
hamburger bun or between slices of white bread (square loaf required, to be authentic).
When using white bread, also prepare the Chow Mein (brown gravy) Mix and ladle the
resulting gravy over the sandwich as one would for a hot turkey sandwich."
Hub Pages
Phaed
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Egg Casserole
1 c. chopped onion, sauteed
8 hard boiled eggs, chopped
2 c. Swiss cheese, grated
1 can cream of mushroom soup
3/4 c. milk
1 tsp. mustard
1/2 tsp. seasoned salt
1/4 tsp. dill weed
1/4 tsp. pepper
Slices snack rye or caraway rye bread, buttered
Spread onions in buttered 11 x 7 inch casserole. Top with egg slices and cheese.
Combine rest but bread, pour over. Overlap bread slices on top of casserole.
Bake at 350 degrees for 30 minutes.
----------------------------------------
Brunch Egg Casserole
1/4 c. butter
1/4 c. flour
1 c. cream
1 c. milk
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. basil
1 lb. grated, very sharp cheddar cheese
1 1/2 doz. hard boiled eggs, sliced very thin
1 lb. bacon, sauteed, drained, crumbled
1/4 c. finely chopped parsley
Buttered bread crumbs
Melt butter, blend in flour, add cream and milk gradually.
Cook, stirring until thick. Add herbs. Add cheese to white sauce,
stir until melted. Place a layer of sliced eggs in casserole.
Sprinkle crumbled bacon over eggs. Sprinkle parsley over bacon.
Add layer of cheese sauce over eggs, bacon and parsley. Repeat two
more layers. Sprinkle top with buttered bread crumbs. Bake, uncovered
at 350 degrees for 30 minutes. Serves 8 to 10.
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laduree macaroons
The Nibble
Diana's Desserts
Group Recipes
The Farmhouse Gourmet
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Ranchero Sauce
Recipezaar
Big Oven
Mexican Food at About.com
Astray
----- Original Message -----
From: Betty
To: phaedrus
Sent: Sunday, April 11, 2010 8:48 AM
Subject: Authentic Greek Salad Dressing
Hi,
I need to know what goes into a Greek Salad (all the fixings) and the ingredients
of a good authentic Greek Salad Dressing. Is there cinnamon in it? Thanks,
Betty
Hello Betty,
See these sites:
Open Source Food
Hub Pages
Ezine Articles
Life 123
No, no cinnamon, and no lettuce in the salad.
Phaed
I stand corrected by Jim.
Hi Phad, Jim in Oklahoma here. Concerning Greek Salads, I beg to differ with you,
my family moved here from Greece in 1914. There are 2 main types of Greek salads;,
the Horiataki Salata (Village Style Salad) which doesn't use lettuce, and a Leaf
Style, that DOES use lettuce, but ONLY (and usually a combination of); Leaf (Red or Green),
Romaine, Bib, Butter, Endives, and Spinach Leaves. The leaf salad will be garnished
with Feta Cheese, Kalamata Olives, Pepperonici Salad Peppers, Capers, etc.
In Greece, like most countries, the food is regional, and in some areas of Greece,
they DO add a light sprinkeling, for just a hint of Cinnamon, or even Cayenne Pepper
to the top of the salad.
OHH,, Iceberg Lettuce is never used on any Greek salad,, nor most of the rest of the world,,
and usually isn't even available outside the U.S. or Canada, except at some military bases.
For the leaf style Greek Salad
Serves 6-8
For the Dressing
1/3 cup Red Wine Vinegar
3/4 cup Olive Oil
1/3 cup Lemon juice
1 tsp. dried crumbled Oregano
4 cloves Garlic, minced
Sea Salt to taste
fresh ground Coarse Black Pepper to taste
Whisk all the ingredients together, taste, and refrigerate overnight.
For the Greens
4 cups Romaine Lettuce, torn
4 cups Red leaf Lettuce, torn
4 cups Green Leaf Lettuce, torn
1 cup Endives, torn
1/2 cup Salad Peppers (Pepperonici)
1/2 cup fresh Mint OR Spinach leaves, torn
1/2 cup fresh Parsley
1 medium Cucumber, peeled and cubed
1/4 cup Capers, drained
1 small Red Onion, sliced
1 cup diced green Onions (optional)
1 cup Kalamata Greek olives
2 large Tomatoes - chopped
1 cup Feta cheese - crumbled
Fresh grated Black Pepper
Mix all the greens, tomatoes, cucumber, onions, and capers. Toss with dressing.
Top with crumbled Feta, kalamata olives, and salad peppers, and black pepper.
We usually add a lot more Kalamata Olives and Feta for our salads.
For the Horiataki Salata (Village Style Salad)
Serves 4 - 6
3-4 Tomatoes, seeded and diced
1 Cucumber, peeled, cubed (and seeded if you want)
1/2 Red Onion, thinly sliced
1 Bell Pepper, cubed (optional)
1/4 cup Capers (optional)
1-2 Pepperonici Salad Peppers per serving (optional)
1/2 cup Kalamata Olives
1/2 cup Feta Cheese, cubed or crumbled
Salad Dressing
1/2 cup Olive Oil (extra virgin preferred)
Juice of 2 Lemons
2 Tbs. - 1/4 cup Red Wine Vinegar
2 cloves Garlic, minced
1 tsp. dried crumbled Oregano
Sea Salt and fresh ground Black Pepper to taste
(I prefer my pepper Coarse Ground)
Toss all the vegetables, olives and cheese* together in a large glass bowl.
Whisk all the dressing ingredients together in another bowl.
Pour the dressing into the bowl with the vegetables and toss together.
Set aside to marinate for 30 minutes and serve cold or at room temperature.
I like to add some Capers and Pepperonici Salad Peppers to this salad
* Some people prefer their cheese added after the salad is made, others like to add
the cheese, olives, salad peppers, and capers as garnish.
Jim
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