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2012

A & G Cafeteria Baked Eggplant

From: pamela 
Sent: Tuesday, June 19, 2012 6:32 PM
To: phaedrus@hungrybrowser.com 

I always loved the eggplant casserole at the A & G Caffeteria could you possibly find it for me? 

thanks pam

Hello Pam,

My source tells me that there is no “eggplant casserole” recipe in the A & G Master Recipe Books. However, there is a “Baked Eggplant” recipe and an “Escalloped Eggplant” recipe. See below for these.

Phaed 

A&G Cafeteria Baked Eggplant
(From the master A&G recipe books)

30 lbs Eggplant        
3 lbs Celery 
6 lbs Onions 
3 lbs Oil
6 Eggs, beaten
3 tall cans Evaporated Milk
3 oz Sugar
3 oz Salt
1/2 oz Pepper 
7 1/2 lbs Bread Crumbs

TOPPING

2 lbs Bread Crumbs
1 oz Paprika

Steam eggplant until tender. Saute celery and onions until tender. 
Add oil to steamed eggplant then mix with other ingredients and place in baking pans. 
For topping mix bread crumbs and paprika. Bake at 400 degrees for approximately 30 minutes.

Note: There is no information on recipe about yield. 
---------------------------------------------------------------------
A&G Cafeteria Escalloped Eggplant

10 lbs eggplant
4 lbs water
2 lbs Onions
1 lbs bacon grease
1 oz sugar
1 1/2 lbs crushed crackers
1 tall can evaporated milk
2 eggs, beaten
1 1/2 oz salt
1/4 oz pepper

TOPPING

8 oz bacon grease
1 lb crushed crackers
1/2 oz paprika

Cut eggplant in cubes about 3/4 inch and place in boiling water until tender, about 15-20 minutes. Drain. Saute onions in bacon grease until tender. 
Add sugar and add to drained eggplant.  Add crushed crackers. Blend eggs and milk and add to eggplant. Season with salt and pepper. Mix well. 
Place in 1/2 number 200 steam table pan. Mix topping ingredients and place on eggplant. Bake at 400 degrees for approximately 30 minutes. 

Note: No yield is given, but a 1/2 number 200 steam pan is 10-3/8" x 12-3/4" x 2-1/2" deep. This yields 42 - 3 oz portions or 32 - 4 oz portions.  
Or, if you are hungry it will yield 16 - 8 oz. portions. ENJOY!

Morrison's Almond Cream Pie

----- Original Message ----- 
From: Lila
To: 
Sent: Friday, June 22, 2012 12:04 AM
Subject: Almond Cream Pie


 Dear sir, years ago we were able to get an almond meringue cream pie at 
 Morrisons's cafeteria. I have googled to no avail, thought you may be able 
 to delve into your Morrison's recipe book and come across it.  Thanks in 
 advance.  Lila

Hello Lila,

Be aware - you did not have this addressed to me correctly, so it went into the domain SPAM bin. Luckily, the domain manager was able to retrieve it and send it on to me.

I did delve, and the recipe was there. However note that this is a cafeteria kitchen recipe, not a home recipe. Therefore, it is for making enough pies for a busy cafeteria, not just one pie. (Sorry, it doesn't say how many pies it makes...)

Also, it gives measurements in pounds and quarts and dry ounces - not in cups and tablespoons and liquid ounces. I reworded it a bit and added some comments in parentheses to make it a bit easier to understand. However, I cannot convert it and cut it down to a one-pie home version. Perhaps you can.

Phaed 

Morrison's Cafeteria Almond Cream Pie (Be sure to read the comments from James below the recipe)

Ingredients        Amount            Method
________________________________________________________________________________
Milk               3 qts             Place on stove and bring to boil.
Salt               1 oz.
Sugar              2 1/2 lbs

Milk               1 qt.            (In this milk) Dissolve the following ingredients
Pastry flour       8 ozs.
Corn Starch        8 ozs.

Eggs               1 1/4 lbs         Add eggs - mix


When the mix in the kettle comes to a boil, add the dissolved ingredients 
slowly, stirring continuously to prevent lumping. This mix should be cooked 
thoroughly to eliminate the taste of cornstarch and flour.
When the mix is done, remove from the stove and add the following:

Almonds (blanched)  1 1/4 lbs.    When the oleo is thoroughly melted, stir 
into the mix
Almond extract      1 oz
Oleo                1/4 lb.        (Some folks don't recall that margarine was once called "oleo")

While the above mix is in the process of preparation, place in the mixing 
bowl on the machine the following ingredients so that it will be ready to 
blend while the mixture is still hot:

Egg whites         1 lb.            Place egg whites in mixing bowl on the machine.
Sugar              8 ozs.           add 8 ozs sugar and beat until stiff.
Sugar              8 ozs.           add the second 8 ozs of sugar and continue beating until sugar is dissolved.
                                    
Remove from machine and pour the hot mixture from above over the egg white/sugar mixture.
Stir with a wire whip until the mixture is thoroughly blended.

Almonds (blanched)    4 ozs.

Pour filling into pre-baked pie shells and decorate the tops of the pies 
with the final 4 ozs of blanched almonds. 
===========================================================================
I saw the post for the Morrison's almond cream pie. It makes 10. These are  9 x 1 1/4 inch pies. 
My recipe book also has this comment about adding the eggwhite mixture:" 
Fold cooked mixture slowly into beaten egg whites in one direction only. 
The egg whites will beak down if the hot mixture is added too quickly or folding direction is reversed. 
Fill pies immediately. After pies have cooled to room temperature, place in refrigerator and chill."  
My note: This is a standard fold commonly used to incorporate egg whites. If they are whipped they will lose air and volume

Also, my version toasts the almonds, which intensifies the flavor,and only uses 2 ounces in the first step. 
The eggs total 16 ounces, in my version, and this is LIQUID ounces, not weight. This is one pint which equals 10 large eggs. 

Morrisons topped the pies with whipped topping just before placing on the line and then sprinkled the remaining almonds. 
. 
ENJOY! 

JAMES

Chicken & Pasta Dish with Dill

-----Original Message----- 
From: Laura Massy
Sent: Wednesday, June 20, 2012 1:31 AM
To: phaedrus@hungrybrowser.com
Subject: trying to find a chicken pasta dish from a magazine

Hi,

The recipe I'm looking for was from either Good Housekeeping, Women's
Day, Redbook or Family Circle.  It was published around 1980, 1981 or
1982.  This recipe was very similar to a Chicken Pasta Primavera
recipe that had julienned zucchini and carrots, bell peppers, either
half & half or cream for a cream sauce and dill was one of the
ingredients.

I have tried searches everywhere but can't find it anywhere.  I have
tried to recreate it from memory, but would really like to find it
again.

Thank you very much!

Laura

Hello Laura,

Omitting the magazine, if someone sent you the recipe, how would you recognize that it was the correct recipe?

Phaed 

-----Original Message----- 
From: Laura
Sent: Wednesday, June 20, 2012 12:24 PM
To: Phaedrus
Subject: Re: trying to find a chicken pasta dish from a magazine

Hi, Thank you for responding.

I would recognize the recipe by the julienned zucchini, carrots, and the
dill as the ingredients.

Laura

Hi Laura,

What kind of pasta did the recipe call for? Spaghetti, rotini, macaroni, egg noodles... etc?

Phaed 

-----Original Message----- 
From: Laura
Sent: Wednesday, June 20, 2012 5:05 PM
To: Phaedrus
Subject: Re: trying to find a chicken pasta dish from a magazine

Phaed,

It had either spaghetti, linguini or fettucini as the type of pasta.

Laura

Laura,

The only recipe that I can find that's even close is the one below.

Phaed 

Springtime Spaghettini

Boil Angel Hair in salted water--- however much you want

2 tsp minced garlic
1/4 c olive oil

2 large carrots - julienne
2 medium zucchini - julienne
1 sm red pepper - julienne

1 C heavy cream or 1/2 & 1/2
1/2 C Parmesan chese
1/4 C chopped fresh dill or 1 1/3 T dried dill

salt & freshly ground pepper to taste.

Saute garlic in olive oil; add veggies & toss over
high heat for about 2 min (just tender), remove from
heat.

Drain pasta. Place veggie over high heat again, stir
in cream, 1/c parmesan, dill. Add pasta to skillet &
toss gently to blend.

Serve with dill garnish...pass additional parmesian
cheese.
--------------------------------------------------------------

From: "Laura" 
To: "Phaedrus" 
Subject: Re: chicken pasta dish
Date: Thursday, June 21, 2012 12:29 PM

I can't thank you enough Phaed!

This is it!! That's the name I remember on the recipe!

You really made my day, now I can stop searching.

Laura

Chinese Restaurant Sweet and Sour Pork

From: Lee 
Sent: Friday, June 22, 2012 9:03 PM
To: phaedrus@hungrybrowser.com 

Phaedrus,

I have searched the internet to no avail.  While most think it is a tasty dish or not, I  absolutely
love the sweet and sour pork one finds in most Chinese Food places in America.  The pork seems to
taste the same in California, Florida, Oregon, or where I find it.  The pork is cut into irregular
coated and fried, and swims in a sweet and sour sauce.  While my wife and I do a fair to middlin' 
job of making Aisian recipes at home, neither of us has ever had any success at reproducing
those one find in Chinese Restaurants.  Your assistance is more that appreciated.

Lee

Hello Lee,

There is some variation in sweet and sour pork recipes. I do not know exactly which one is what you want. I have posted the “Panda Express” chain’s recipe below for you to try.

Another suggestion that I have is this: Go to these websites that I am giving you links for below. They have photos of the sweet and sour pork that each recipe makes. Choose the one that looks most like what you want and try it.

Chinese Food.about.com

Southern Food.about.com

All Recipes

Appetite for China

Phaed 

Panda Express Sweet And Sour Pork

5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas

Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows
like water when the wok is moved.
Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5
minutes. Remove oil and pork and drain well, saving the leftover oil.
Return oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.
Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix
the sauce; and when it comes to a boil again, add the pineapple and return the pork to the
wok. Stir well.
Sprinkle the peas on top, then serve. Enjoy!
Serves 2-3
From: Panda Express

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