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----- Original Message -----
From: "John"
To: phaedrus
Sent: Tuesday, April 13, 2004 3:26 PM
Subject: Almond Smash
> Phaedrus,
> Greeting and salutations. Your website is remarkable. I feel like I am
> walking down memory lane. I have been in search of a soda I used to drink
> when I was a kid back in Dundalk, MD. The name is/was Almond Smash. I have
> been searching for a while and have had no luck in finding if it is still
> available or a recipe that comes close. Any help will be greatly appreciated.
> Thanks in advance.
>
> John
>
Hello John,
Well, If you aren't still in Maryland, you're probably out of luck. If you
are, and/or want to drive to Baltimore, then you may be able to find it in
2 - liter plastic bottles. The Mars Super Market chain, particularly the one
on Padonia Road and the Ridgley Shopping Center stores - both off York Rd,
carry Almond Smash on a regular basis. Giant Food Stores and Walgreen's have
it sometimes. As far as I can determine, it's not available outside the
Baltimore area. I found a note that it's bottled by the former Allegheny
Beverage Company, now called Pipsissewa Company. Their phone number is
(410) 366-3500. You might give them a call.
Phaed
----- Original Message -----
From: "Mary"
To: Phaedrus
Sent: Friday, April 16, 2004 3:10 PM
Dear Phaedrus:
My Grandmother who was born in Scotland used to make these wonderful treats
called Currant Squares. I know she lined a cookie sheet with raw pie dough,
cooked some currants and put this on the pie dough, covered the mixture with
more pie dough, and baked them in the oven. When cool she would sprinkle
them with Powdered Sugar and cut them into squares.
Thankyou,
Mary
Hi Mary,
The below recipe is the only one that I could find.
Phaed
Currant Squares
Flaky Pastry
140g/ 5oz firm butter or margarine, grated
175g/ 6oz flour
pinch salt
iced water
Filling
110g/ 4oz butter
80g/ 3oz sugar
225g/ 8oz currants
pinch spice
1 lemon, rind and juice
1 large apple, grated
1 slice bread, crumbled
Makes 20
To make pastry: freeze butter or margarine for half an hour before grating.
Sift flour and salt, then add butter or margarine. Mix into flour with
palette knife. Add iced water until a dough is formed. Wrap and chill in
fridge. Put all filling ingredients into a saucepan and bring to boiling
point. Set aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out
half the pastry very thinly and line a Swiss roll tin. Pour on currant
filling, spreading evenly, then cover with the rest of the pastry. Glaze
with egg or milk and bake for 30 minutes or until light gold in colour. Dust
with caster sugar and cut into squares when cool.
----- Original Message -----
From: "Alice"
To: phaedrus
Sent: Friday, April 16, 2004 7:06 PM
Subject: History of the Tourtiere Pie!
> Hi There:
>
> I am of French Canadian Descent and have always enjoyed Tourtiere Pies at
christmas time. Now that I have a family of my own I have carried on the
tradition and continue to make these pies for my family and friends. Both
my children are in the French Immersion Program at school and my daughter's
class is have a French Cafe and I have been asked to make individual
tourtiere's for this event. I thought it would be nice to be able to tell
the children the history of the tourtiere pie. Could you please help me
with this one?
>
> Alice
>
Hello Alice,
Try these two sites for the best information that I could find:
Tourtiere
Tourtiere 2
Phaed
----- Original Message -----
From: Della
To: phaedrus
Sent: Saturday, April 17, 2004 5:04 PM
Subject: millionaire pie
> furrs cafeteria has a recipe for millionaire pie. can you get it for me?
>
Hello Della,
See below.
Phaed
Furr's Cafeteria Pineapple Millionaire Pie
Notes:
Source Fort Star Telegram. If you concerned about using raw eggs, please use
imitation eggs such as eggbeaters.
Ingredients:
2 C. sifted powdered sugar
1 stick margarine or butter, softened
2 large eggs (see Note)
1/8 tsp. salt
1/4 tsp. vanilla extract
2 baked 9-inch pastry piecrusts
1 C. heavy cream
1/2 C. sifted powdered sugar
1 C. crushed pineapple, well drained
1/2 C. chopped pecans
Preparation:
Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt
and vanilla. Beat until light and fluffy. Spread mixture evenly into baked
piecrusts. Chill.
Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and
pecans. Spread mixture on top of filling and chill thoroughly.
----- Original Message -----
From: "Barb"
To: phaedrus
Sent: Saturday, April 17, 2004 11:37 AM
Subject: Marshmallows
>
> I need a recipe for softening marsh mellows that have become hard and
> stuck together.
>
> Thank you,
> Barb
>
Hello Barb,
I found these tips:
1) Put them in a plastic bag with a slice of bread.
2) You can soften marshmallows that have hardened by holding the closed bag
under running hot water, or dipping into a pan of hot water for a few
minutes.
Phaed
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