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----- Original Message -----
From: Joan
To: phaedrus
Sent: Sunday, May 05, 2002 10:50 AM
Subject: A Greek Seasoning
Someone told me there was a Greek seasoning called "Spike" that
is very similar to the commercial product Cavender's Greek Seasoning,
but better (because it is homemade). I would like to have this recipe
so I could make it myself. Some of the spices in Cavender's are salt,
black pepper, garlic, oregano,sugar, onion powder, parsley and five
other spices. (I guess the five other spices are the secret). Could
you help? Thanks joan
Hi Joan,
Spike's Seasoning isn't homemade. It contains:
Defattted nutrisoy granules, granular toasted onion, nutritional yeast,
granular garlic, celery root granules, ground dill, horseradish granules,
mustard powder, lemon peels, orange powder, parsley flakes, red bell peppers,
green bell peppers, white cate pepper, rose hips powder, summer savory,
mushroom powder, safflower, parsley powder, white onion powder, spinach
powder, tomato powder, sweet hungarian paprika, ground celery seed, cayenne
pepper, ground tumeric, ground cumin, ground ginger, ground corriander,
ground fenugreek, ground cloves, cinnamon powder, plus a delightful herbal
bouquet of the best greek oregano, french tarragon, french sweet basil,
french marjoram, french rosemary and spanish thyme.
I couldn't find a recipe to make it at home. I doubt that anyone would try to
make a copycat recipe for anything with so many ingredients.
Spike's comes in either regular or salt free. Made by Modern Products, Inc.,
Milwaukee, Wisconsin, 53209, U.S.A.
Spike's is a commercial product. If you can't find it at the grocer, try a
health food store. Or, you can buy it online at many sites, including these:
Vitamin Lady
Planter's Seed
Nuts 'n Stuff
But, Joan, I am a fan of Cavender's Greek Seasoning, myself, and I think you are going to be disappointed if you try to use Spike's to replace Cavender's.
Spike's is not "Greek seasoning". Look at the ingredients above. It's closer to "Mrs. Dash" than to Cavender's. As a matter of fact, while I was searching
for this info, I saw lots of recipes that said use Spike's OR Mrs. Dash, not Spike's OR Cavender's...
Odd coincidence: The founder of Cavender's Greek Spice company was a Arkansas man named SPIKE Cavender.....
Phaed
----- Original Message -----
From: Vickie
To: phaedrus
Sent: Saturday, May 04, 2002 3:32 PM
Subject: tarter sauce
> I am looking for the recipie for morrisons cafeteria's tarter sauce
> any help would be greatly appriciated.
>
> thank you
>
> Vickie
Hi Vickie,
No problem. See below. The real thing.
Phaed
Morrison's Tartar Sauce
'This is not a clone - Morrison's gave the recipe to the food editor of the
Louisville Courier-Journal'
1/4 lb cabbage
1 small onion
1 or 2 strips green bell pepper
1/4 cup dill relish
1 cup plus 2 Tbsp real mayonnaise
Place cleaned cabbage, onion and green pepper in blender or food processor
Process to fine pulp
Add relish and mayo and stir to blend
Place in a covered container
Refrigerate overnight before serving
Makes 2-1/2 cups
----- Original Message -----
From: linda
To: phaedrus
Sent: Saturday, May 04, 2002 7:46 PM
Subject: bbq beef on a bun
> Hello,
> I'm seeking a recipe for a favorite from my
> elementary school days--along time ago in the 60's.
> The cooks made "barbecue beef on a bun". It was very,
> very juicy rather than thick like a sloppy joe. It
> was rather sweet and I can remember it having beans in
> it too. Oh it was so delicious...that's when they
> actually cooked everything from scratch...hot rolls,
> cinnamon rolls, and all manner of "real food".
> Short of writing the school district and asking if
> there is any record of their recipes..well, you're my
> best shot at this point. Thanks much...enjoyed
> browsing your archives. Linda.
Hi Linda,
I had no success at all finding a recipe called "barbecue beef on a bun"
with beans in it.
Barbecue is not a simple subject. I'm from the Deep South, where
barbecue is an institution like lobster in Maine and baked beans in Boston.
There are places in the South where there as many barbecue restaurants
per capita as there are churches. Cities and towns around here have yearly
barbecue cook-offs.
I've never heard of a barbecue sandwich with beans mixed into the barbecue.
Around here they come two ways: just meat and sauce on a bun, or meat,
sauce, and a dollop of coleslaw on a bun. Maybe a dill pickle. To a barbecue
conniseur, mixing beans into a barbecue sandwich sounds rather, uh.... sacriligeous...
We do, however do the opposite: We mix small chunks of the meat and barbecue
sauce into our baked beans and call the result "barbecue beans". The three
usual accompaniments to barbecue are: barbecue beans, cole slaw, and either
french fries or potato salad.
The sauce is what makes barbecue something more than just smoked meat, and
barbecue sauce ingredients vary according to which part of the U.S. you're
in. Around here they're apt to contain some catsup, but over on the East
Coast, in the Carolinas, they're more vinegary.
I couldn't possibly locate the recipe from your school, or even find one
close to it, because I have no idea what kind of sauce they might have used.
Below, however, are a couple easy beef barbecue recipes you might like.
Phaed
Barbecue Beef Sandwich
Ingredients :
Leftover beef roast
1 c. catsup
1/2 c. packed brown sugar
1 tbsp. light Karo syrup
Pinch of salt
1 tsp. chili powder
1 tbsp. lemon juice
1/4 c. Worcestershire sauce
1 tsp. prepared mustard
buns
Preparation :
Slice leftover beef roast or pork roast into thin slices. Place
slices in shallow baking dish. Combine remaining ingredients
together. Stir until well blended. Pour over meat. Make sure each
side of meat is well coated. Bake at 325 degrees for 30 minutes.
Serve on buns..
---------------------------------
Barbecue Beef Sandwich
Ingredients :
4 lb. rump roast
1 onion, finely chopped
1 can tomato soup
1/2 can water
1/3 c. vinegar
1/4 c. brown sugar
1/4 c. Worcestershire
Salt and pepper to taste
Preparation :
Cut roast into 2-inch cubes. Combine all ingredients in a Dutch
oven and cook at 350 degrees for 3-4 hours. Shred meat slightly and
serve on a bun.
----- Original Message -----
From: Kay
To: phaedrus
Sent: Saturday, May 04, 2002 1:54 AM
Subject: Helm's Bakery Chocolate Covered Coconut Macaroon Cookies
Hi Phaedrus,
Please say that you have, or can get the subject recipe. I remember
them from the Helm's Bakery truck as a child and would love to be able
to make them for my family.
Thanks,
Kay
Hi Kay,
Wish I could have found it, but no luck. I am sending you a couple of chcolate covered macaroons recipes that I did find.
Phaed
Chocolate Covered Coconut Macaroons
10 cups flaked coconut
2 cups all-purpose flour
1/2 teaspoon salt
2 2/3 cups sweetened condensed milk
4 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 tablespoon milk
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a large bowl, stir together the coconut, flour and salt. Stir
in the sweetened condensed milk and vanilla until everything is well
blended. Drop by heaping spoonfuls onto the prepared pan.
3 Bake for 12 to 15 minutes in the preheated oven, until coconut is
sufficiently toasted. Immediately remove from cookie sheets to cool
on wire racks.
4 In the microwave or in a metal bowl over a pan of simmering water,
melt chocolate chips and milk, stirring frequently until smooth. Remove
from heat and set aside to cool. Dip cooled cookies halfway into the
chocolate and scrape off excess onto the side of the bowl. Place onto
waxed paper until set.
-----------------------------
Chocolate Dipped Coconut Macaroons
Ingredients :
2 2/3 c. flake coconut, firmly packed
2/3 c. sugar
1/4 c. unbleached flour
4 egg whites, unbeaten
1 1/4 c. sliced almonds
1 tsp. vanilla extract
1 tsp. almond extract
8 oz. semi-sweet chocolate, coarsely chopped
Preparation :
Combine coconut, sugar, and flour. Stir in egg whites, almonds,
vanilla, and almond extract. Drop by rounded tablespoonfuls 2
inches apart on lightly greased cookie sheets. Bake at 325 degrees
for 20-25 minutes, until golden. Remove from pans while hot. Melt
chocolate in double boiler, stirring until 2/3 melted. Remove from
heat and continue stirring until completely melted. Dip one edge of
cookie into chocolate; set on wax paper to allow chocolate to set.
Makes about 30 cookies.
----- Original Message -----
From: kathy
To: phaedrus
Sent: Saturday, May 04, 2002 5:15 PM
Subject: chicken noodle pistachio pound cake
Hello
I need help. I found a great recipe for chicken noodle pistachio
pound cake but I need to know if I have the right ingredients and
how to bake it, the oven temperature and how long to let it bake.
Thank you for helping me in this matter. kathy
Hi Kathy,
Here's the only recipe for this that I could find.
Phaed
Chicken Noodle Pistachio Pound Cake
Preheat oven to 425 degrees.
Note: Must use a mixer or an electric drill with a wide blade attachment.
5 cups of Bisquick
1 box of Jello Instant Pistachio Pudding
1 tsp cinnamon
1 can of Campbell's Chicken Noodle Soup
1/2 Cup of Brown Sugar
1 package of thawed Green Giant frozen spinach
1 package of yeast
Icing: Strain the broth from the chicken noodle soup into a container and
mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for
45 minutes.
Pound Cake: Combine the spinach, yeast, brown sugar, and Bisquick with the
mixer set on "Low" in a large bowl. Gently spoon the noodles and chicken
into the batter. Be careful not to break the noodles! Pour the mixture
into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp
towel and let the batter rise approximately 20 minutes. Place the pan into
the preheated oven and bake until golden brownish-green.
Pour the icing over the cake as it cools. Serve with small cups of tomato
juice
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