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----- Original Message -----
From: lucy
To: phaedrus
Sent: Saturday, June 08, 2002 8:32 PM
Subject: an old hershy's cooked fudge icing recipe
> Hi,
> i am looking for a frosting recipe that my grandmother used to make. she
> had gotten it from a hershey's cocoa can back in the 40's or 50's. it is
> a cooked fudge frosting that you had to put a glop of peanut butter in
> when it was done cooking and then right away dump it over the top of a
> cake. you really didn't spread it and it hardened into a wonderful fudge
> like layer. i have been looking for this for years and it was lost when
> she had died.
>
> it had butter, cocoa, probably some milk but i don't remember for sure,
> sugar, and peanut butter. no powdered sugar.
>
> thanks if you can find it.
> lucy
Hello Lucy,
I'm not sure if the below recipe is the one you want, but it sounds similar
and it's the only one that I could locate with peanut butter.
Phaed
Mr. Goodbar Frosting
Makes 3 cups
"This is just like the frosting used on Texas sheet cakes except it has
crunchy peanut butter in it, making it taste just like a Mr.Goodbar candy
bar. "
Ingredients
2 cups white sugar
2 tablespoons Hershey's cocoa powder
3/4 cup evaporated milk
1 teaspoon vanilla extract
2 cups crunchy peanut butter
Directions
Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a
boil, and cook for 3 minutes. Stir in the vanilla and peanut butter.
Mix well. Spread over hot cake while frosting is also still hot.
Let frosted cake cool before serving.
----- Original Message -----
From: Beth
To: phaedrus
Sent: Saturday, June 08, 2002 10:04 AM
Subject: Peppermint Stick Ice Cream Topping
Greetings Phaedrus !
I am hoping that you can help me find a easy topping for peppermint
stick ice cream. I would like to make some type of ice cream sundae
using peppermint stick but it must be quick, easy and I will not be
able to use anything with alcohol ( such as creme de menthe )
Thank you for any help in my quest.
Beth
Hi Beth,
How about the below recipe?
Phaed
Marshmallow Peppermint Sauce
Ingredients :
2/3 c. light corn syrup
3 tbsp. margarine or butter
7 oz. jar (1 1/2 c.) marshmallow creme
1/2 c. half & half
1/2 c. crushed hard peppermint candy
Preparation :
In medium saucepan, cook corn syrup and margarine over low heat
until mixture comes to a boil, stirring constantly. Cook 5 minutes,
stirring constantly. Stir in marshmallow creme, blending well. Cool
5 minutes. Gradually add half & half, stirring until mixture is
smooth. Fold in crushed candy. Serve warm or cool over ice cream.
Store any remaining topping in refrigerator. Makes 2 cups.
----- Original Message -----
From: Diane
To: phaedrus
Sent: Saturday, June 08, 2002 12:13 PM
Subject: Recipe request
I'd like a recipe for an old fashion 1950s style milk shake and ice
cream soda. Please also give me an idea of where to find the necessary
ingredients, ie phosphates, etc.
Thank you!
Diane
Hi Diane,
Well, there's no need for exotic ingredients. A milkshake is, and has always been, basically just ice cream and milk blended in a blender.
For chocolate shakes, some chocolate syrup is added. For other flavors, some flavored syrup and maybe some fruit are added. For a malted,
some malt powder is added before blending. No huhu, see below recipes.
An ice cream soda is almost as simple. Same ingredients, plus some carbonated water. No blender. They used to call carbonated water "phosphate"
or "seltzer water"; nowadays they call it "club soda.....".
See below recipe.
Phaed
Chocolate Milk Shake
Ingredients :
1 c. cold milk
1 c. vanilla ice cream
2 tbsp. chocolate syrup
Preparation :
Mix together with an electric mixer or in a quart jar. Drink at once.
----------------------------------
Milk Shake
Ingredients :
3/4 c. milk
2 tsp. vanilla or 2 tbsp. syrup of your choice
1 to 2 scoops of ice cream
Preparation :
Beat together all the ingredients or spin quickly in a blender.
----------------------------------
Old Fashioned Ice Cream Soda
Ingredients :
1/4 c. cold milk
3 tbsp. chocolate syrup
2 scoops chocolate ice cream
1 c. cold club soda or seltzer
Preparation :
Pour milk into 12 oz. glass. Add syrup and stir. Add scoop ice
cream and a little soda. Stir briskly, mashing the ice cream. Add
other scoop ice cream; fill with soda, gently stir and serve. Makes
1 serving. About 390 calories.
----- Original Message -----
From: Melinda
To: phaedrus
Sent: Wednesday, June 05, 2002 2:08 PM
Subject: Minute Rice Continental Chicken
Thirty years ago, I fixed a recipe from the back of the Minute Rice box,
and it was delicious. It was a baked chicken-and-rice casserole, and it
contained a small amount of sauteed onion and garlic, a can of cream soup
(celery? chicken? mushroom?) and cooking sherry. And maybe peas. I think
the name was "Continental Chicken." Since then I've learned to cook "real"
rice, and I've tried to duplicate that recipe, but haven't been able to do
it. Can you help?
Melinda
Hello Melinda,
Below are the chicken continental recipes that I found. None with peas and none with sherry. Several with french cur green beans.
Phaed
Continental Chicken
Ingredients :
3 to 4 lbs. frying chicken pieces
1/3 c. seasoned flour
1/4 c. butter
1 can cream of chicken soup
2 1/2 tbsp. grated onion
1 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. thyme
1/2 tsp. celery flakes
1 1/3 c. water
1 1/3 c. minute rice
1/2 tsp. paprika
Preparation :
Roll chicken in flour. Saute in butter until golden brown. Mix
soup, onion and seasonings in saucepan. Gradually stir in water.
Bring to a boil, stirring constantly. Pour minute rice into shallow
2 quart casserole. Stir all except 1/3 cup soup mixture into rice.
Top with chicken, pour on remaining soup mixture. Cover and bake 30
minutes in moderate 375 degree oven or until chicken is tender.
Sprinkle with paprika.
----------------------------------
Baked Continental Chicken
Ingredients :
1 (3 lb.) chicken, cut into 8 pieces
1 1/3 c. flour
1/4 c. butter
2 1/2 tbsp. onion flakes
1 tbsp. celery flakes
1/8 tsp. thyme
1 tsp. salt
Pepper to taste
1 can cream of mushroom or cream of chicken soup
1 1/2 c. minute rice
1 1/3 c. water
Preparation :
Roll chicken pieces in flour. Brown in skillet in butter. Remove
chicken from pan. Stir in soup, spices and water. Spread rice in a
shallow baking pan. Pour all but 1/3 cup of liquid mixture over
rice. Stir to mix. Top with chicken. Spoon remaining sauce on
chicken. Bake at 350 degrees covered for 30 minutes, remove foil
and continue baking for another 15 minutes.
----------------------------------
Continental Chicken
Ingredients :
1 1/2 c. cooked chicken, cut up
1 lb. mushrooms
1 glove garlic, crushed
2 tbsp. oil
13 3/4 oz. chicken broth
9 oz. French cut green beans
1/2 tsp. basil leaves
1 1/2 c. uncooked Minute Rice
Preparation :
Saute chicken, mushrooms, and garlic in oil for 3 minutes. Add
remaining ingredients except rice and bring to a full boil. Stir in
rice, cover and remove from heat and let stand 5 minutes.
----------------------------------
Chicken Continental
Ingredients :
1 c. Minute Rice, uncooked
1 stick margarine
2 chicken breast, skinless and deboned
1 clove garlic, minced
1 sm. onion, chopped fine
1 can cream of mushroom soup
1 can cream of chicken soup
Salt and pepper to taste
Preparation :
In a large frying pan, melt margarine. Add garlic, onion, and
chicken. Simmer on low heat until chicken is cooked. Chicken
should make a broth when cooked slowly. Remove chicken from
mixture. On medium heat, combine soups to the margarine mixture,
stirring continually (a little milk may be added if it gets too
thick). Cook rice and spread over bottom of 9 x 13 inch casserole
dish. Spread chicken over rice and pour on soup and margarine
mixture. Lightly sprinkle with Parmesan cheese. Bake at 350
degrees for 25-35 minutes or until top is brown.
----------------------------------
Chicken Continental
Ingredients :
1 1/2 c. cut-up chicken, cooked
1 can (4 oz.) sliced mushrooms, drained
1 garlic clove, crushed
2 tbsp. oil
1 can (13 3/4 oz.) chicken broth
1 pkg. (9 oz.) Birdseye frozen French-cut green beans
1 tsp. salt
1/2 tsp. basil leaves
Dash of pepper
1 1/2 c. dry minute rice
Preparation :
Saute chicken, mushrooms and garlic in oil 2 to 3 minutes. Add
remaining ingredients except rice and bring to a full boil. Stir in
rice, remove from heat; cover and let stand 5 minutes. Makes 4
servings. Microwave Directions: Use 2-quart non-metal dish. Cook
chicken, mushrooms and garlic in oil at high power for 5 minutes,
stirring once midway. Add remaining ingredients, cover and cook at
high power for 5 minutes. Let stand 5 minutes more.
----- Original Message -----
From: Coledeen
To: phaedrus
Sent: Saturday, June 08, 2002 4:17 PM
Subject: help with recipe
We love the Shrimp Foo Young at the Thai Wok In. It is extra crispy and
has a pancake like texture. Hope you can help.
Thanks, Coledeen
Hello Coledeen,
Sorry, nothing from the Thai Wok In. Below, though are several shrimp foo young recipes.
Phaed
Shrimp Foo Yung
Yield: 3 Servings
Ingredients
1 vegetable cooking spray
1 c fresh bean sprouts
1/2 c thinly sliced green onions
1/4 c chopped celery
1/4 ts bottled minced fresh garlic
4 1/4 oz tiny shrimp, (1 can) drained
2/3 c egg substitute
1/2 ts vegetable oil, divided
3 tb low-sodium soy sauce
Instructions
Coat a large nonstick skillet with cooking spray; place over medium-high
heat. Add bean sprouts and next 3 ingredients; saute 5 minutes or until
tender.
Combine bean sprout mixture and shrimp in a bowl, and gradually stir in egg
substitute.
Recoat skillet with cooking spray; add 1/4 teaspoon oil, and place over
medium heat until hot. Spoon 1/4 cup shrimp mixture for each pancake into
skillet; cook 1-1/2 minutes. Turn pancakes over, and cook an additional
minute or until browned. Repeat with remaining oil and shrimp mixture.
Yield: 3 servings (serving size: 2 pancakes and 1 tablespoon soy sauce).
--------------------
Shrimp Foo Young
Yield: 1 Recipe
Ingredients
4 eggs
1/4 ts salt
1/8 ts freshly ground pepper
2 ts sherry
3 tb oil
2 scallions, shredded
1 tb shredded bamboo shoots
1 c peeled small shrimp
1 c loose packed bean sprouts
1/2 tb soy sauce
1 pk foo young sauce
Instructions
Beat eggs lightly in a bowl and stir in salt, pepper and sherry. Heat 1 T.
oil in the wok. Stir fry scallions and bamboo shoots for 1 1/2 minutes.
Add shrimp, bean sprouts and soy sauce and stir fry for 1 more minutes.
Remove from heat and let cool for a few minutes. Then stir into egg
mixture. Heat 2 T. oil in the wok. Add the egg mixture and coook the
omelette until set and lightly browned on the one side. Fold the omelette
and continue cooking for a few seconds. Invert the omelette onto a serving
dish. Serve with Foo Young Sauce.
----------------------------------
Shrimp Foo Young
Yield: 6 Servings
Ingredients
1 c cooked shrimp -or- 1 cn (6-oz) shrimp; shredded
1/4 c thinly sliced water chestnuts
1/4 c bean sprouts
1/2 c chopped mushrooms
5 eggs
2 ts soy sauce
1 peanut oil for frying
--------------------------Brown Sauce------------------
1 tb cornstarch
1 tb soy sauce
3/4 c bouillon or water
1 tb cooking sherry
1/4 ts sugar
Instructions
Gently stir together until thick all main ingredients. Heat a small frying
pan with a small amount of peanut oil. Drop egg mixture by large spoonfuls
into hot oil. When brown on one side, turn & brown on other side. Stack &
keep warm in oven. Serve with brown sauce. Brown sauce: Mix sauce
ingredients & cook over low heat. Variation: Crab may be substitured for
shrimp.
------------------------------------------------
Shrimp Foo Young
Recipe By : (Mira Shanks)
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Oriental
Fish & Seafood Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked shrimp
1 cup chopped onion
1/4 cup waterchestnuts -- thinly sliced
4 whole dried mushrooms soaked in 1/2c water for 30 min. -- chopped
1 1/4 cups egg substitute -- or 5 egg equiv.
2 teaspoons soy sauce
Sauce:
1 tablespoon cornstarch
1 tablespoon soy sauce
3/4 cup chicken broth
1/4 teaspoon sugar
for the sauce, you can substitue Heinz FF Gravy w/ soy sauce
Stir all ingredients together, DO NOT BEAT.
In non-stick pan lightly sprayed with Pam if necessary, drop mixture by
spoonfuls into the pan.
When brown on one side, turn and brown the other.
Serve hot with sauce that was mixed and cooked over low heat until thickened.
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