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On 25 Jun 2005 at 19:08, JB wrote:
> I just visited your outstanding site for the first time. I picked up a
> couple of recipes that I will try this week.
>
> One question: You list the original Bloody Mary as made with vodka.
> I always thought the first one, made in Paris, was made with gin.
> Vodka was considered to be an ethnic spirit -- like ouzu -- and to my
> knowledge it never showed up in drink recipes before 1942.
>
> Cheers,
> JB
>
Hello JB,
Quote from "Rare Bits - Unusual Origins of Popular Recipes" by Patricia Bunning
Stevens:
The Bloody Mary was created in the 1920s at Harry's New York Bar in Paris. Vodka, newly
arrived in the west from Russia and Eastern Europe, inspired a French bartender by the name
of Fernand "Pete" Petoit to concoct a blend of tomato juice, vodka,and seasonings. American
entertainer Roy Barton christened the drink "Bucket of Blood" after a nightclub in Chicago.
Petoit left Paris in 1933 for New York and the King Cole Bar at the St. Regis Hotel, where
the drink caught on under the less sanguine name Red Snapper. It is not known exactly when
other bartenders began calling it the Bloody Mary, but its fame spread rapidly and it has
remained popular, especially as a drink served at brunches.
(page 292)
It would appear, JB, that not only have Bloody Marys always contained vodka, but
that it was vodka that originally inspired the creation of the drink.
Phaed
On 25 Jun 2005 at 8:57, judy wrote:
> phaedrus,
> Years ago found in the Los Angeles Times S O S - food section-
> Someone submitted a recipe for a fudge recipe she named OXY FUDGE.
> Said she made this recipe originally for her son who was away at
> school. After sharing his fudge she was asked to make more and more.
> I have made this oxy fudge a few times, but unfortunately this was
> some time ago.....Now I no longer can remember or find the recipe. The
> only part of this recipe I seem to remember is that it called for
> Nestles choc bits , butter, nuts and maybe evaporated milk. Hope you
> can track it down as I am sure all of your readers will enjoy.
>
> Please E-mail your find.
> Thank you,
> Judy
Hello Judy,
I did find a recipe with that name. See below.
Phaed
Oxy Fudge
Ingredients :
4 1/2 c. sugar
1 (13 oz.) can evaporated milk
Salt
1/2 lb. butter or margarine
3 c. semi-sweet chocolate pieces
2 c. chopped nuts
1 tbsp. vanilla
Preparation :
Combine sugar, evaporated milk, and dash of salt in large
saucepan. Boil over medium heat 14 minutes, timing after mixture
comes to full boil. Stir occasionally. While syrup is cooking,
place butter, chocolate pieces, and dash of salt in large mixer
bowl. After syrup is cooked, pour it over the chocolate-butter
mixture in bowl and blend at low speed first, then beat at high
speed 10 minutes. Add nuts and vanilla and stir to blend. Pour
fudge into greased 13 x 9 inch pan and chill until firm. Makes
about 4 pounds.
On 27 Jun 2005 at 15:40, DC wrote:
> Hello again, I live in Selma Ca. a few miles south of fresno Ca. and
> every year we have a fair come to town known as "The Big Fresno Fair".
> For years everyone I know has talked about the fair tacos that are
> sold there. Very yummy, the have a very unique ingredient...mashed
> potaotes. Can you please try to find the recipe for me. My mother in
> law said it was printed in our local news paper, "The Fresno Bee" many
> years ago. It seems like I remember the recipe only having a few
> items. Thanks for time DC
>
Hello DC,
See below.
Phaed
Fresno Fair Tacos
1 1/2 lbs. Ground Beef
1 3/4 c. Chopped Iceberg Lettuce
2-3 Cloves of Garlic
1/2 c. Mashed Potatoes
Salt and Pepper (heavy on the pepper)
12 Corn Tortillas
3-4 Green Onions
Taco Sauce
Brown hamburger in skillet with garlic, salt, and pepper. Drain.
Add onions, lettuce, and potatoes. Simmer for seven minutes.
Heat tortillas in oil until soft.
On 30 Jun 2005 at 10:30, Billye wrote:
> Hi Phaed,
>
> I am looking for a recipe for Hominy Casserole. Can you help me ?
> Billye
>
Hi Billye,
Gosh, Billye, there are dozens. Below are a few.
Phaed
Hominy Casserole
Ingredients :
1 lg. can hominy, drained
1 (8 oz.) Cheez Whiz
1 can cream of mushroom soup
1 (4 oz.) can green chilies, drained
Preparation :
Mix and put in baking dish at 350 degrees until bubbly, 20 or 30
minutes.
----------------------------------
Hominy Casserole
Ingredients :
3 cans yellow hominy, drained
1 sm. onion, chopped
1 stick oleo, melted
1 can cream of mushroom or chicken soup
8 oz. jar Cheese Whiz with jalapeno
Fritos, crushed
Preparation :
Combine first 5 ingredients. Cover top with crushed Fritos. Bake
at 350 degrees for 30 minutes or more.
----------------------------------
Hominy Casserole
Ingredients :
3 cans hominy
1 can cream of asparagus soup
1 can cream of mushroom soup
4 c. grated cheddar cheese
1 (8 oz.) jar pimentos
4 or 5 jalapeno peppers
Preparation :
Mix all together. Bake at 350 degrees for about 20 minutes or
until bubbly.
----------------------------------
Hominy Casserole
Ingredients :
2 cans hominy, drain
Season salt to taste
1 can chopped green chilies
8 oz. sour cream
1/2 lb. grated cheese
Preparation :
Mix all together place in casserole. Save some cheese to sprinkle
on top. Heat in oven until bubbly.
----------------------------------
Hominy Casserole
Ingredients :
2 cans hominy, drained
1 can cream of celery soup
1 1/2 c. grated Cheddar cheese
1 med. onion, diced
1 med. bell pepper, diced
Salt and pepper to taste
Preparation :
Combine all ingredients. Bake at 350 degrees for 30-45 minutes.
On 29 Jun 2005 at 14:49, Dorothy wrote:
> what herbs and lemon butter to saute Abalone Help
> Thank You
> Dorothy
>
Hello Dorothy,
Try this one.
Phaed
Sauteed Abalone Recipe
Serves 2
Ingredients:
2 abalone steaks
3 tbsp butter
1 tbsp oil
Salt
Freshly ground pepper
1 tbsp lemon juice
2 sprigs parsley
Instructions:
1. Tenderize the abalone steaks by pounding with a wooden mallet.
Use persistent, firm strikes, and flatten them to quarter inch thickness.
2. Pat the abalone dry.
3. Melt the butter with the oil in a large skillet.
4. When the butter foams and is very hot, add the steaks.
5. Season with salt and pepper and fry 30 seconds on each side. Do not overcook,
or the abalone will become tough and rubbery. Thirty seconds to a side is enough.
Less is better.
6. Transfer to a warm platter, drizzle with lemon juice and garnish with parsley.
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