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----- Original Message -----
From: sandi
To: phaedrus
Sent: Wednesday, May 08, 2002 4:32 PM
Subject: Lost recipe
> I'm looking for a " Strawberry Rhubarb Jello Pie"
> I hope you can help me.
> Thanks,
> Sandi
Hi Sandi,
Here are two.
Phaed
Strawberry Rhubarb Pie
1 two-crust pie crust
2 c. strawberries, sliced
2 c. rhubarb, sliced
1 c. sugar
1/4 c. strawberry jello mix
3 t. quick-cooking tapioca
Mix all ingredients together. Roll out bottom crust and line pie
plate. Pour pie ingredients into shell. Roll out top crust and
cover pie. Seal edges and cut slits for steam to escape.
Bake 40 minutes at 375°.
---------------------------------
Strawberry Rhubarb Pie
425º
40 to 50 minutes
1 double pie crust
4 cups diced fresh (or frozen) rhubarb
2 cups sliced strawberries
1 1/3 cups sugar
1/2 cup flour
1/2 box strawberry jello
1/2 teaspoon grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1. Mix everything together making sure fruit is coated.
2. Put mix in the pie crust in the pie pan.
3. Place 2 tablespoons of butter on top of fruit filling.
4. Put on the top crust.
5. Cut holes in the top of the crust.
NOTE: For a golden top crust brush with milk and sprinkle with sugar.
Cover edges with foil to prevent the edges from browning.
8 or 9 inch double pie crust
2 cups flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water
1. Mix flour and salt.
2. Cut in the shortening until pieces are pea size.
3. Slowly add cold water until dough is moistened.
4. Divide the dough in half
5. Roll 1 dough ball on lightly floured surface.
6. Put the first flattened dough onto the pie pan.
7. Repeat with the second dough ball.
8. Put the second flattened dough over the pie filling.
----- Original Message -----
From: Judy
To: phaed
Sent: Wednesday, May 08, 2002 11:42 AM
Subject: Cheesecake Receipe
> Would like a receipe for cheesecake made from cottage cheese. My
> grandmother found a receipe from a Miami, FL newspaper years & years ago.
Hi Judy,
Well, you didn't say what flavor of cheesecake, and 348 recipes came up in
my database. Below are a variety.
Phaed
No-Bake Cheesecake
Ingredients :
Crumb Mixture:
3 tbsp. melted butter or margarine
3/4 c. graham cracker crumbs
2 tbsp. sugar
1/4 tsp. each cinnamon and nutmeg
Filling:
2 env. Knox unflavored gelatin
1 c. sugar, divided
2 eggs, separated
1 c. milk
1 tsp. grated lemon rind
1 tbsp. lemon juice
1 tsp. vanilla
3 c. (24 oz.) mild creamed cottage
cheese
1 c. heavy cream, whipped
Preparation :
Press 1/2 cup of mixture into an 8 or 9 inch spring form pan;
reserve remaining crumbs for top. Combine gelatin and 3/4 cup sugar
in medium saucepan. Beat egg yolks and milk together; stir into
gelatin mixture. Place over low heat; stir constantly until gelatin
dissolves and mixture thickens slightly, 3 to 5 minutes. Remove
from heat; stir in lemon rind, juice, and vanilla. Beat cottage
cheese on high speed of electric mixer until smooth; stir into
gelatin mixture. Chill, stirring occasionally, until mixture mounds
slightly when dropped from spoon. Beat egg whites until stiff but
not dry; gradually add remaining 1/4 cup sugar and beat until very
stiff. Fold into gelatin mixture; fold in whipped cream. Turn into
prepared pan and sprinkle with reserved crumb mixture. Chill until
firm. Yield: 12 servings.
----------------------------------
Cafe Au Lait Cheesecake
Ingredients :
3/4 c. sugar
2 env. (2 tbsp.) unflavored gelatin
1/4 tsp. salt
2 beaten egg yolks
1 c. milk
2 tbsp. instant coffee powder
3 c. cream-style cottage cheese
1 tsp. vanilla
Crust:
2 tbsp. butter or margarine
1/2 c. graham cracker crumbs
1 tbsp. sugar
Preparation :
In saucepan combine the 3/4 cup sugar, gelatin and salt; stir in
egg yolks and milk. Cook and stir over low heat until gelatin
dissolves. Blend in coffee powder, cool. Sieve cottage cheese by
pushing through a strainer; stir into gelatin mixture along with
vanilla. Chill, stirring occasionally, until mixture mounds when
spooned. (Mixture will not be smooth due to texture of the cottage
cheese.) Meanwhile beat egg whites to soft peaks; gradually add the
1/4 cup sugar, beating to stiff peaks. Whip cream and fold into
gelatin mixture, then fold in egg whites. Pour into 8 or 9 inch
springform pan. Melt butter or margarine; add graham cracker crumbs
and 1 tablespoon sugar. Sprinkle over cheesecake. Chill 3 to 4
hours; remove sides of springform pan. (Serves about 10.)
----------------------------------
Light Blueberry Cheesecake
Ingredients :
2 1/2 c. cottage cheese
2 c. nonfat milk
1 1/4 c. fructose
1 tbsp. vanilla
1 c. water
4 c. Knox gelatin, unflavored
Grape nuts cereal
Preparation :
Put all of the above in a blender. Blend for 1 1/2 minutes. On
stove heat: 1 cup water; bring to a boil. 4 cups Knox gelatin -
dissolve gells. Pour into blender. Crust: In a 9 x 13 inch pan
cover bottom with grapenuts. Pour filling into a small bowl until
it overflows into bottom. Top with fresh blueberries. Refrigerate
chill 2 hours. Freeze 45 minutes.
----------------------------------
Cherry Topped Cheesecake
Ingredients :
1 1/4 c. fine graham cracker or gingersnap crumbs
Sugar (see below)
1/3 c. softened margarine
3 eggs, well beaten
5 tbsp. flour
1/2 tsp. salt
1 lb. (2 c.) creamed cottage cheese
1/3 c. heavy cream
1/2 c. whole cherry preserves
Preparation :
Mix together crumbs, 2 tablespoons sugar and margarine. Press on
bottom and sides of a buttered, shallow 1 1/2 quart baking dish.
Mix together eggs, 3/4 cup sugar, flour, salt, cheese, and cream.
Mix well. Pour into dish. Bake din slow 300 degrees for 1 hour.
Cool. Spread with preserves. 8 servings. Unsieved cottage cheese
lends special texture and flavor.
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Chocolate Cheesecake
Ingredients :
1 lb. cottage cheese
2 tsp. vanilla
4 eggs
4 env. chocolate skim milk powder
1/4 tsp. cinnamon
6 packets artificial sweetener
1 tsp. chocolate extract
Vegetable cooking spray
Preparation :
Place cottage cheese and vanilla in blender; blend at low speed
until smooth. Beat eggs until light and fluffy. Add skim milk
powder, cinnamon, sweetener and extract and beat until thick.
Gradually add cheese mixture, beating at low speed until smooth.
Pour into an 8-inch cake pan that has been sprayed with vegetable
cooking spray. Bake in 350 degree oven for 40 minutes. Chill
overnight in refrigerator.
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Cottage Cheesecake
Ingredients :
18 pieces of Zwieback, finely crushed
1 tbsp. sugar
1 tsp. cinnamon
4-5 tbsp. melted butter
Filling:
1 lb. creamed cottage cheese (not low fat)
1/4 c. cake flour
4 eggs, separated
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. lemon rind, grated
Dash salt
1/2 tsp. vanilla
1/2 c. currants (optional)
1 c. heavy cream
1/2 c. sugar
Preparation :
Press on bottom and sides of 9 inch springform pan. Leaving
about 1/2 cup for sprinkling on top. Blend cottage cheese until
smooth. Add flour and beat until smooth and fluffy. Beat egg yolks
with sugar (add gradually). Beat until thick and pale. Add lemon
juice and rind. Vanilla and salt. Add to cottage cheese and flour
mixture. Add currants if using. Fold in heavy cream. Whip egg
white until stiff and glossy with 1/2 cup sugar. Blend into mixture
gently. Pour into prepared pan. Sprinkle with remaining crumbs.
Bake at 300 degrees for 1 hour. Turn off oven and open oven door
and let cool in oven. Cool in refrigerator before cutting.
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Eggnog Cheesecake
Ingredients :
1 9" crumb crust
2 env. unflavored gelatin
1 1/4 c. eggnog
4 c. (2 lbs.) creamed cottage cheese
3 eggs, separated
1/2 c. sugar
1 c. heavy cream
Nutmeg
Preparation :
Dissolve gelatin in 1/4 cup eggnog. Set aside. Press the
cottage cheese through a sieve. Set aside. In the top of a double
boiler, beat together the egg yolks and sugar. Stir in the
remaining eggnog and cook gently until the mixture thickens
slightly. Remove from the heat and add the gelatin mixture. Place
the cottage cheese in a large mixing bowl and add the gelatin
mixture. Blend thoroughly. Beat egg whites until they form soft
peaks, then fold into the cheese mixture. Whip cream until stiff but
not dry and fold in cheese mixture. Pour mixture into the prepared
crust and chill for 4 hours, or until set. Sprinkle with nutmeg.
----- Original Message -----
From: Jane
To: phaedrus
Sent: Friday, May 10, 2002 11:50 AM
Subject: pressure cooker recipes
> Hello U. Phaedrus -
>
> Thank you for running an interesting website.
>
> Do you know of any collections of pressure cooker recipes?
>
> Regards, Jane
Hi Jane,
Sure do. Try these sites:
Diana's Kitchen
Miss Vickie's Recipes
Hip Pressure Cooking
Phaed
----- Original Message -----
From: Linda
To: phaedrus
Sent: Thursday, May 09, 2002 9:40 PM
Subject: waffle cookies
> A group I belonged to used to have fund raising bake sales. One
> ministers wife always brought waffle cookies. I'm afraid I can no
> longer locate her, do you know any recipees for waffle cookies. They
> were made by pouring cookie dough (batter?) into the waffle iron and
> cooking like waffles.
> Thanks
> Linda
Hi Linda,
Surely I do. See below. There are a lot of different kinds. See if any of
these seem right.
Phaed
Waffle Cookies
Ingredients :
1 1/2 c. sugar
1 c. margarine
4 eggs
2 tsp. vanilla
2 c. flour
8 tbsp. cocoa
Dash of salt
Frosting:
1 c. sugar
6 tbsp. margarine
6 tbsp. milk
Preparation :
Cream shortening and sugar. Beat in eggs and vanilla. Stir in
dry ingredients. Spoon rounded teaspoons of batter into each
section of heated waffle iron and bake a minute or two. When cool,
frost. Boil 1 minute: Remove from heat and add 1/2 cup chocolate
chips and beat until mixture thickens. Spread on cookies.
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Chocolate Waffle Cookies
Ingredients :
1 c. sugar
1/2 c. margarine
2 eggs
2 squares chocolate, melted
1/2 c. milk
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
Preparation :
Mix sugar, eggs and margarine; add chocolate and milk. Stir. Mix
in flour, baking powder and salt. Drop by teaspoons onto hot waffle
iron and bake (set waffle iron on #3). When cooled, frost. (Bake
these cookies just as you would waffles.) Takes about 1 minute.
Makes 2 dozen.
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Gullets (Belgian Waffle Cookies)
You can make these in an electric waffle cooker, but they cook
better in the old fashioned, cast iron, top-of-the-stove gullet or
waffle iron. 2 1/2 c. sugar 7 c. flour 2 tsp. vanilla (more, if you
like) 2 tsp. rum flavorings (more, if you like) 1/2 tsp. salt 1 lb.
butter or margarine 1 tbsp. anise seed flavoring, if you like
Cream together sugar, eggs and butter until smooth. Add flavorings.
Add flour, one cup at a time, until all flour is added and dough is
not sticky. Place in refrigerator until cool, several hours. Cook
in very hot gullet iron, until lightly golden and crisp. Store in
tight container and enjoy for weeks. Dough will keep in
refrigerator for weeks too!
----------------------------------
Golets (Italian Waffle Cookies)
Ingredients :
12 eggs
3 c. sugar
1 1/2 c. oil
2 bottles lemon extract
2 bottles orange extract
5 to 7 c. flour
Preparation :
Mix good. Use waffle iron or (pizzle iron can be used if need
be). Drop by teaspoonful in little cookies. Let brown and let them
all cool. Then when ready to serve shake powdered sugar on them.
----- Original Message -----
From: janie
To: phaedrus
Sent: Saturday, May 11, 2002 11:41 AM
Subject: Re: perfection salad
Thank you Thank you, Thank you!!
Have it made and in the fridge for my Mothers Day gathering tonite.
Now another stumper, harder I think. Still in the 50's a dessert
called heavenly hash. I think it had jello and fruit and that is all
I remember except that I really loved eating it @ an aunts' house and
I can't get in touch with her any longer. Maybe it had bing cherries
in it and whippping cream but not really sure of anything except that
it was dessert, hahaha. Hope you can help, Janie
Hi Janie,
Lots of different varieties of this dish. There's a sampling below.
Phaed
Heavenly Hash
Ingredients :
1 sm. pkg. strawberry or lime Jello
8 oz. sm. curd cottage cheese
1 sm. can crushed pineapple, drained
1/2 c. chopped pecans or walnuts
1/2 c. maraschino cherries, cut up
1 cup Cool Whip
Preparation :
Mix Jello with 1 cup hot water. Refrigerate until jelled. Add
remaining ingredients. Blend well and chill.
----------------------------------
Gelatin Heavenly Hash
Ingredients :
1 pkg. (4 serving size) Jello gelatin, any flavor
3/4 c. boiling water
1/2 c. cold water
1 c. thawed Cool Whip
1 can crushed pineapple, drained
1 can mandarin oranges, drained
1 c. mini marshmallows
1/4 c. chopped walnuts
Ice cubes
Preparation :
Dissolve gelatin in boiling water. Combine cold water and ice
cubes to make 1 1/4 cups. Add to gelatin. Remove any unmelted ice.
Add whipped topping, blend until smooth. Stir in pineapple,
oranges, marshmallows and nuts. Pour into 1 serving bowl or
individual dessert dishes. Chill until set.
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Heavenly Hash Fruit Salad
Ingredients :
8 oz. cherries, drained
11 oz. mandarin oranges, drained
15 1/4 oz. pineapples
1 c. nuts
8 oz. sour cream
1 c. coconut
10 oz. miniature marshmallows
1 pkg. orange Jello mix
Preparation :
Mix ingredients together. Refrigerate until ready to serve.
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Heavenly Hash
Ingredients :
1 pkg. strawberry Jello
1 pkg. miniature marshmallows
1 sm. jar maraschino cherries
1 c. nuts, optional
1 med. can pineapple (crushed)
1 pt. whipping cream
Preparation :
Make Jello and let chill until well set. Then mix with other ingredients.
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