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----- Original Message -----
From: ryan
To: phaedrus
Sent: Wednesday, May 22, 2002 5:08 PM
Subject: chili's southwestern egg rolls
Phaedrus,
Just a note to say what a great recipe for the red lobster's
coconut shrimp. Wow!! I have just one question...Can you find
the recipe for chili's southwestern egg rolls. If so that
would be splendid. Thanks. You rock!!
Thanks again..Ryan
Hi Ryan,
Sure, no problem. See below. Pretty complicated recipe.
Phaed
Chili`s Southwestern Eggrolls
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
Preheat barbecue grill to high heat.
Rub chicken breast with some vegetable oil then grill it on
barbecue for 4 to 5 minutes per side or until done. Lightly
salt and pepper each side of chicken while it cooks. Set
chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat. Add red pepper and onion to pan and sauté
for a couple minutes until tender.
Dice cooked chicken into small cubes and add it to pan.Add corn,
black beans, spinach, jalapeno peppers, parsley, cumin, chili
powder, salt, and cayenne pepper to pan. Cook for another 4
minutes; stir well so that spinach separates and is incorporated
into mixture. Remove pan from heat and add cheese; stir until
cheese is melted.
Wrap tortillas in a moist cloth and microwave on high temperature
for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of mixture into center of a tortilla.
Fold in ends and then roll tortilla over mixture. Roll tortilla
very tight, then pierce with a toothpick to hold together. Repeat
with remaining ingredients until you have five eggrolls. Arrange
eggrolls on a plate, cover plate with plastic wrap and freeze
for at least 4 hours or overnight.
While eggrolls freeze prepare avocado-ranch dipping sauce by
combining all of ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees. Deep fry eggrolls in hot oil
for 12-15 minutes and remove to paper towels or a rack to drain for
about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate
around a small bowl of dipping sauce. Garnish dipping sauce with
chopped tomato and onion.
----- Original Message -----
From: "FRANK"
To: phaedrus
Sent: Tuesday, May 21, 2002 4:26 PM
Subject: Salt Rising Bread
> Do you have a good recipe for Salt Rising Bread? Frank
>
Hello Frank,
Sure do. A real old-fashioned one. See below.
Phaed
Salt Rising Bread
The Mississippi Cookbook - Compiled and edited by The Home Economics
Division of The Mississippi Cooperative Extension Service
University Press Of Mississippi
1 cup sweet milk
1/2 cup sifted home ground cornmeal
1 quart sweet milk
1 tablespoon sugar
4 pounds sifted all-purpose flour less 3/4 cup
3/4 cup shortening
1/2 cup sugar
1 tablespoon salt
shortening to brush tops of loaves
oleo to brush tops of loaves
Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a
quart jar with top and place in warm place to sour overnight. (Save a
tablespoon of the soured mixture for a starter for your next batch of bread.
This starter will shorten the souring time of the next meal mixture. Starter
can be stored in the refrigerator for 2 weeks.) When bubbles form, it is
ready to use. Mix 1 quart of milk and 1 tablespoon sugar and scald. Cool
slightly and add to the first mixture. Gradually add 6 cups of flour. Set in
warm place to rise double (approximately 2 hours). Next, add shortening, 1/2
cup sugar and salt. Mix well. Gradually add 6 cups of flour and work in. Put
remaining flour on board and turn dough mixture onto board. Work in more
flour and knead for about 20 to 30 minutes. Divide into four equal parts and
put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops
of loaves with shortening and place in warm place to rise double (takes
approximately 2 hours). Place in preheated 200° oven. Gradually turn heat to
300°. Bake for 45 minutes. Take loaves out and brush top with oleo. Bake
until done. Turn out on rack to cool. Total cooking time is approximately 1
hour to 1 hour and 15 minutes.
Yields 4 loaves. This recipe is over 150 years old It was handed down by the
families of Mrs. Gordon Smith and Mrs. Andrew A. Tays.
Miss Mildred Tays, Booneville, MS
----- Original Message -----
From: Corinne
To: phaedrus
Sent: Tuesday, May 21, 2002 6:11 PM
Subject: Swiss White Bread
Dear Phaedrus,
I was hoping that you may be able to find a delicious Swiss Bread
that was a round loaf with a crispy golden brown crust and was light
and airy on the inside. It was so delicious you would eat the bread
in lieu of the dinner. We used to purchase it in Union City, New Jersey,
but don't live near there anymore. Would love their recipe. Thank you
for your time.
Sincerely,
Corinne
Hi Corinne,
The only Swiss white bread recipe that I can find is for zupfe. See below. If that's not it, I might be able to locate it if you can give me the
German or French (Swiss) name for the bread.
Phaed
Swiss Breads
Zupfe
1 Cup Milk
2 Tblsp Sugar
2 tsp Salt
2-2/3 Tblsp Butter
2 Eggs
1 tsp Yeast
2 2/3 Tblsp Water
4 Cups Flour
Scald Milk. Add all ingredients into bread machine and select basic
2 pound cycle. After baking is complete brush loaf with butter.
---------------------
To make one braid: (this will be a large loaf):
1 ounce fresh yeast or 1 TBS Dried yeast
1-1/4 C. warm milk
4 cups all purpose flour (about a pound)
2 teaspoons salt
1/4 cup + 2 Tbs(3/4 stick) butter, softened
1 egg, beaten
2 Tbs kirsch (optional)
1 egg, beaten, For Glaze
Dissolve the yeast in a little of the milk. Leave this to stand
(five minutes) for fresh yeast and 15 for dried. Place the flour and
salt in a bowl. Make a well in the center and pour in the yeast mixture
and the remaining milk. Add the butter and one beaten egg and any kirsch.
Mix everything to a dough and knead it on a floured work surface. Return
the dough to the bowl, cover it and leave it for 1 hour, or until it has
doubled in size.
Preheat the oven to 400 F. Punch down the dough and knead it again.
Divide it in two pieces and roll each piece into a sausage shape, about
1 inch in diameter. Lay one piece on the work surface in a straight line.
Lay the other piece across it horizontally, to make a cross with equal
length arms. Take the top part of the first piece and fold it down
towards you and slightly to the right (as if at four o'clock.) Fold the
right hand side of the horizontal piece left over the piece you have
just folded down (as if at 5 o'clock). Take the left-hand side of the
horizontal piece and fold it across over two strands of dough
(as if at 4:30.) Take the piece now on the far right and fold it to the
left, over one strand. Then take the piece on the far left and fold it
to the right over two strands. Continue folding, first over one strand,
to the left and then over two, to the right, until your strands run out.
Then turn the whole loaf over and seal the ends together.
Lay the loaf on a floured baking sheet and leave it to rise for 20 minutes.
Glaze it with the other beaten egg.
Bake the loaf for 35 minutes, or until it is golden-brown.
Cool it on a wire rack.
----- Original Message -----
From: Sheila
To: phaedrus
Sent: Monday, May 20, 2002 11:04 PM
Subject: cookie recipe
> My father-in-law was from Kat or Katz, Yugoslavia and his mother
> made a cookie called "mush ca shon na" or something like that.
> Once in America, they referred to the cookie as Bowtie. Not the
> Italian Bowtie, though. It has a lots of walnuts and very little
> flour. It is pressed into a single mold shaped liked a bowtie.
>
> Can you help?
>
> Sheila
Hi Sheila,
I searched all of the sites with Yugoslavian recipes and had no luck. I
searched the web for "Yugoslavian cookies", "bowtie cookies", and several
spelling variations of words like muskoshona, but the only recipe that I
found that was anywhere close to what you describe is the Serbian recipe
below. It does have walnuts, but it seems that it contains more flour than
what you describe.
Phaed
I think Sheila means "mushkazone". I have this recipe here: 12/17/02 and here: 06/26/02
Serbian Butter Cookies
1 stick butter or margarine
1/2 cup walnuts mixed with 1/2 cup sugar
1 cup sugar
11/2 cup cake flour, sifted
4 eggs, separated
pinch salt
Juice of 1 orange and rind, grated
1 rounded t. baking powder
Cream butter and sugar. Add egg yolks, one at a time, mixing well
after each egg. Add flour. Alternate with juice and rind. Set aside.
Beat egg whites until stiff, sprinkle baking powder on egg whites
and mix. Fold gently into egg mixture. Pour into 15 1/2 x 10 1/2 pan;
spread dough to edges of pan. Sprinkle nut mixture on top. Bake 25
minutes in 350 degree oven. Cut into your favorite shapes.
----- Original Message -----
From: Billie
To: phaedrus
Sent: Tuesday, May 21, 2002 10:08 AM
Hi,
I hope you can help me.....we ate "Southern Baked Oysters" at Michaels
Restaurant in Panama City Beach, Fl....could you possibly get me the
recipe? I would appreciate it....it was one of the best dishes we've
eaten....
Thank you,
Billie
Hi Billie,
I was not able to find any recipes from Michael's Restaurant in Panama City. If that's "J Michaels Restaurant", they describe this dish on their website menu as:
Southern Style Oysters (1/2 dozen)
Plump oysters baked with fresh mushrooms, onions, bacon, and white cheese, complimented by a clever combination of southern spices.
There are lots of kinds of baked oysters, many served in the shells and baked with spinach and/or parmesan cheese. I could not find one that matched the J Michaels Restaurant description. The only recipes that I could find called "Southern Baked Oysters" are below. I'm also sending a couple of other baked oyster recipes.
Phaed
Southern Baked Oysters (Linda Brandt - Sarasota Herald Tribune, September 10, 2008)
Ingredients:
1 quart oysters, drained;
1/4 cup finely chopped parsley;
1/4 cup finely chopped shallots or onions;
salt and pepper;
Tabasco to taste,
1 1/2 tablespoons Worcestershire sauce;
1 tablespoon lemon juice;
1/4 cup melted butter or margarine;
1 cup fine cracker crumbs;
paprika to taste;
3/8 cup half-and-half (milk and cream)
Instructions:
Place a layer of oysters in the bottom of a greased shallow 1 quart baking dish. Sprinkle with half of the parsley, shallots, seasonings, lemon juice, butter and crumbs.
Repeat layers. Sprinkle with paprika. Just before baking, pour milk into evenly spaced holes, being careful not to moisten crumb topping all over. Bake at 375 F for about
30 minutes or until firm. Serves 6 or 7.
--------------------------------------------------
Southern Baked Oysters
4 ounces butter
2 cups chopped celery
1 onion -- chopped fine
1 pint oysters, cut up
4 eggs; hard-boiled -- grated
2 cups toasted bread crumbs
1 cup oyster Juice or water
parsley
cracker or bread crumbs for garnish
Melt butter; add onion and celery. Cook on slow fire until tender.
Add oysters and a little oyster juice. cook about 5 minutes, until
oysters curl. Take off fire and mix with toasted bread crumbs,
grated eggs, and parsley to season. Add salt, pepper, and dampen
w/ oyster juice or water. Put into oyster shells or greased baking
dish; sprinkle cracker crumbs on top and dots of butter. Bake at 350°
about 20 minutes.
Serves 4.
--------------------------------------------------
Baked Oysters
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 dozen whole oysters
1 garlic cloves -- minced
1 tablespoon fresh parsley -- minced
1/2 cup butter -- melted
2 teaspoons Worcestershire sauce
2 tablespoons clam juice
2 tablespoons chili sauce
1/2 cup mushrooms -- finely chopped
2 tablespoons Parmesan cheese -- grated
2 tablespoons bread crumbs
salt
black pepper
Shuck oysters; drain and reserve half of the shells.
Combine parsley, garlic, Worcestershire sauce, clam juice
and chili sauce with 6 tablespoons melted butter. Dip each
oyster into this sauce and place in a shell on a baking pan.
Spoon remaining sauce over oysters. Sprinkle a teaspoon of
chopped mushrooms on each oyster. Stir cheese and bread crumbs
together and sprinkle over oysters. Dribble with remaining
butter. Bake at 400 degrees for 15 minutes.
-------------------------------------------------------
Title: Baked Oysters with Bread Crumbs
Categories:
Yield: 24 Servings
4 T Butter
1 t Garlic, finely chopped
2 T Parsley, finely chopped
3 T Parmesan cheese, grated
1 c Fresh bread crumbs
2 Dozen fresh oysters, shucked
In a heavy skillet, melt 2 T of the butter over moderate heat. When
foam subsides, add bread crumbs, and garlic. Toss for 2-3 minutes or
until mixture is crisp and golden. Stir in parsley and grated cheese.
Place oysters on the half-shell in a single layer on a shallow baking
pan. Sprinkle crumbs on the oysters. Dot with tiny bits of the
remaining butter. Bake in top third of preheated 425 degree oven for
12-15 minutes or until crumbs are golden and juices are bubbling in
the pan. Serve at once as an appetizer or first course.
--------------------------------------
Baked Oysters
1 pt. oysters
1/2 c. butter
1 1/2 c. bread crumbs
Salt & pepper
1/2 tsp. cumin
1/2 c. heavy cream
1 tsp. Worcestershire sauce
Cut oysters in bite size pieces. Save the liquid. Mix butter, crumbs,
salt, pepper & cumin. Layer 1/2 crumbs in casserole. Add oysters.
Mix Worcestershire sauce, cream & oyster liquid. Pour over oysters.
Cover with rest of crumbs. Bake at 350 40 minutes.
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