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----- Original Message -----
From: Judy
To: phaedrus
Sent: Sunday, August 08, 2004 11:26 AM
Subject: Wow and help please again.
> I just sent an email about the Japanese Mayo and the soccoto cake.
>
> I forgot to ask for a recipe that I have been craving so bad and have not had
> any luck in finding. You would be my hero if you could help me with this one.
> One of my all time favorite restaurants was a place in Scottsdale AZ named:
> Marilyn's First Mexican Restaurant. Unforunately I understand that this
> restuarant had closed. I just can imagine why, it was truly a wonderful place.
>
> Whenever my husband and I were in Scottsdale, immediately after landing, we
> would go directly to Marilyn's and order margaritas and a dish called a "fundido"
>
> You had an option to order chicken, beef or shrimp
>
> It was a homemade flour tortilla (which they made right there where you could
> see) and then it was filled (I always ordered the chicken) with the chicken,
> beef or shrimp and then it was also filled with a creamy cheese. It might
> have been cream cheese but for some reason I am thinking it had to either be
> mixed with something else or a different cheese that I am not familiar with.
> Of course there were spices also. Then the tortilla was wrapped and deep fried.
> It was then served with sour cream. I know it sounds a bit like a chimachanga
> but the cheese was different than any chimachanga that I have ever had. I
> dream of this dish at night. Please help me.
>
> I have searched and searched and everytime I put in fundido, I keep getting a
> cheese fondue. This is not what I am looking for. Please help me.
> Thank you very much.
>
> Judy - a lady from Tennessee that craves the taste of Scottsdale.
>
Hi Judy,
If you ever go back out to Arizona, there appears to be a Marilyn's that's
still open in Phoenix:
Marilyn's 12631 N. Tatum Blvd., Phoenix (602) 953-2121
The dish is called "pollo fundido" when it has chicken. See below for some
recipes.
Phaed
Pollo Fundido
Filling
1 medium red onion
1 red pepper
1 green pepper
2 lbs boneless chicken breasts
1/4 teaspoon ground cumin
1/4 teaspoon chili seasoning mix
garlic, salt,pepper hot sauce (to taste)
12 small flour tortillas
2 cups vegetable oil
Sauce
1/2 package cream cheese
1/2 cup sour cream
1 jalapeno
1/4 cup half-and-half
1 teaspoon chopped garlic
1 cup grated monterey jack and cheddar cheese blend
5 servings
1. Dice your peppers, onion,and the chicken.
2. Add seasonings.
3. Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
4. Remove from heat.
5. If you have a deep fryer start to heat it up.
6. If you don't, use a big pot and heat the 2 cups of vegetable oil.
7. You will be deep frying!
8. (Tip:Flour tortillas are easier to work with when they are warm) Fill
the tortillas with the chicken mixture and roll.
9. (you might want to use tooth picks to keep the tortillas closed in the
deep fryer) Place the filled tortilla in the deep fryer until crispy and brown.
10. When done place on a paper towel to soak some of the grease.
11. Put the finished tortillas in a baking dish large enough to fit all 12.
12. set aside.
13. Preheat oven to 325.
14. To make filling: In a blender, Put the cream cheese, sour cream, half&
half, garlic, and Jalapeno Blend until creamy.
15. Spoon the mixture over the tortillas, until covered sprinkle cheese on top.
16. Bake in oven until the cheese has melted.
17. Great with Mexican Rice!
----------------------------------
Pollo Fundido
Serves/Makes:12
12 large flour tortillas
***GUISADO***
1 green pepper
1 medium white onion
2 stalks celery
2 tomatoes, whole and peeled
Water to cover bottom of stock pot
6 pounds boneless chicken meat, white and dark
Garlic, salt and pepper to taste
***Cream Cheese Mixture***
1 pound cream cheese
1/2 cup half-and-half
1/2 ounce fresh jalapenos, diced
1/2 ounce chicken base
For the Guisado: Add vegetables, except tomatoes, to pot and cook until
softened, about 30 minutes. Crush tomatoes and add, along with spices. Add
chicken and cook for another 30 minutes until meat is cooked cooked.
For the cream cheese mixture: Soften cream cheese, place all ingredients in
a mixer and blend evenly.
Make chicken burros by placing meat in center of large soft flour tortilla,
rolling halfway, folding both ends and completing the rolling process. If
needed, use a toothpick to hold tortilla in place. Fry burro in vegetable
oil and set aside. Cut each into thirds. Place one-half ounce of cream
cheese, along with a cheddar cheese slice, on top of each. Bake in 350· oven
until cheese melts, about one minute. Serve with rice and beans.
---------------------------
Pollo Fundido
Yield: 1 serving.
4-ounce chicken breast
Cajun spices to taste
2 tablespoons melted butter
12-inch tortilla
2 tablespoons cream cheese
Melted Velveeta flavored with pimentos and jalapenos
1. Liberally coat chicken breast on both sides with the Cajun spice mixture.
2. Add melted butter to a cast-iron skillet. Place pan over high heat and
sear and blacken the chicken on both sides. When done, slice the chicken
into long strips.
3. Place cream cheese and cooked chicken down center of the tortilla.
Tightly roll the tortilla and secure with wood picks. In a deep-fryer heated
to 350 F, cook the filled tortilla for 2 or 3 minutes, or until golden brown.
4. Cut tortilla on the bias and douse with melted Velveeta flavored with
pimentos and jalapenos.
----- Original Message -----
From: "Kathy"
To: phaedrus
Sent: Sunday, August 08, 2004 7:14 PM
Subject: squash rockefeller
I am looking for the recipe called squash rockefeller from Pearl's of OKC.
Can you help? thank you Kathy
Hello Kathy,
I could not find the Pearl's recipe, but see below for some others.
Phaed
Baked Squash Rockefeller:
Serves: 6
Ingredients:
3 medium yellow squash
1 package (10 oz.) frozen low-fat creamed spinach
1/2 bunch green onions
1/4 cup finely chopped parsley
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup light butter
1/4 cup Italian breadcrumbs
hot pepper sauce to taste
salt and pepper to taste
Preparation:
Preheat oven to 350°F. Cut squash in half lengthwise. Steam in 1/2-inch
water, covered on stove or in microwave, until almost tender. Cool and scoop
out the pulp, being careful not to break the shell. Cook spinach according
to directions on package. In pan, sauté green onion, parsley, celery and
garlic in butter until tender. Combine with spinach and remaining
ingredients, mixing well. Stuff squash shells with the mixture. Bake for 20
minutes.
----------------------------------
Squash Rockefeller
Ingredients
16 pc Yellow Crookneck Squash
32 oz Spinach, thawed, drained
3 oz Sliced Green Onions
2 1/2 oz Cracker Crumbs
8 oz Melted Butter
1/2 tsp Tabasco Sauce
2 tsp Worcestershire Sauce
1 tsp Salt
1/2 tsp Pepper
16 oz Prepared Hollandaise Sauce
Preparation
Cut squash in half lengthwise and scoop out seeds. Press excess moisture
from spinach. Combine with green onions, cracker crumbs, butter and
seasonings. Arrange squash, cut side up, on a sheet pan. Fill each half
with 1 3/4 oz of filling. Bake in a 375 F convection oven 15-20 minutes. For
each serving, plate two squash halves and top with 1 fl oz Hollandaise
sauce.
--------------------------------
Squash Rockefeller Lowfat
6 yellow squash
2 packages (10 oz.) frozen chopped spinach
1 bunch green onions
1/2 cup finely chopped parsley
3 stalks celery, chopped
2 cloves garlic, minced
1/2 cup light margarine
1/2 cup Italian breadcrumbs
hot pepper sauce to taste
salt and pepper to taste
Preheat oven to 350°F.
Cut squash in half lengthwise. Steam in 1/2 inch water, covered on
stove or in microwave, until almost tender. Cool and scoop out the
pulp, being careful not to break the shell.
Cook spinach according to directions on package; drain well.
In pan, sauté green onion, parsley, celery and garlic in margarine
until tender. Combine with spinach and remaining ingredients, mixing
well. Stuff squash shells with the mixture. Bake for 20 minutes.
Serves 12
Per Serving:
81 calories; less than 1 mg. cholesterol; 2.7 g fat; 30.3 % of
calories from fat
----- Original Message -----
From: Nedra
To: phaedrus
Sent: Tuesday, August 10, 2004 9:46 AM
Subject: Swedish Liver Pudding
Dear Uncle P:
I did the browser searches as requested. Closest I came up with is:
Swedish Liver Loaf
Mix 1 pound beef or pork liver after it has been chopped in food chopper
with 1/2 cup chopped onions, 2 tablespoons fat or shortening, 1/2 pound ground
sausage, 2 eggs, 2 cups thin cream, 1 teaspoon pepper, 3 teaspoons salt, 1
teaspoon sugar, 1/4 teaspoon each of cinnamon, nutmeg, cloves and allspice,
and 2 cups flour. Bake in a well greased covered loaf pan set in another pan
of water. Bake 350° for 2 hours. Remove cover after one hour. Roll in
chopped nuts after baking. Roll in wax paper and chill.
cover after one hour. Roll in chopped nuts after baking. Roll in wax paper
and chill.
For my original recipe I'd sub the flower for rice....and maybe not add the
sausage or so much cream.
Mine had raisins and liver and rice.
Have you ever found this? When I became a widow I gave away this cookbook;
a gem of recipes from 'round the world with b & W photos. Now I'm married
and cookin' away again every now and then I long for that recipe.
Cheers and thanks
Nedra
Hi Nedra,
I could not find your exact recipe, but below are three more.
Phaed
Swedish Liver Loaf
1 1/2 lbs. calves liver, or baby beef
1 1/2 cups diluted MILNOT (3/4 cup MILNOT, 3/4 cup water)
3/4 lb. pork
1 medium onion
3 eggs separated
1 cup MILNOT
1 tablespoon salt
3/4 teaspoon pepper
1/2 teaspoon ginger, scant
Pinch of allspice
1 tablespoon Worcestershire sauce
Wash liver, soak in diluted MILNOT for at least two hours. Wipe dry. Remove
bits of membrane, cut into pieces and put through food grinder with pork and
onion, 3 or 4 times. Add egg yolks one at a time and beat well. Stir in
MILNOT and seasonings. Fold in stiffly beaten egg whites. Grease loaf pan
(9x5x2 1/2). Line with waxed paper. Pour liver mixture into pan. Cover with
foil paper. Bake in pan of water at 300° for one hour. Remove foil paper and
continue baking until lightly browned and done (about 60 minutes). Cool,
chill. Serves 6-8.
----------------------------
Scandinavian Liver Loaf
3/4 pound beef, calf or lamb liver cut in chunks. Remove tough membrane
1/3 pound lean boneless pork cut in chunks
1 small onion cut in chunks
1 Tablespoon anchovy paste
1/3 Cup unsifted unbleached white flour
2 eggs
2/3 Cup whipping cream
1/3 Cup melted butter
1/2 teaspoon fresh ground pepper
1 teaspoon marjoram leaves crumbled
2 Tablespoon dry Sherry
1 pound bacon
Put liver, pork and onion thru a medium blade food chopper or process in a
food processor. Combine anchovy paste, flour, eggs, cream, butter, pepper,
marjoram and Sherry and blend thoroughly with meat mixture. Line a 4X8 inch
loaf pan with bacon slices extending slices over pan rim. Pour meat mixture
in pan and fold the extended bacon over the top of meat mixture, and cover
with additional bacon if needed. Cover pan tightly with foil and set in a
larger pan where you can then pour boiling water so that it is at least half
way up the loaf pan side. Bake loaf 2 hours or until firm when pressed in
the center. Remove from oven and chill completely. This is like a pate and
makes a great sandwich or is great on rye crackers.
------------------------------
Liver Pudding
Ingredients :
2 c. water
1 tsp. salt
1 c. raw rice
1 sm. onion, chopped
Butter or margarine
1 1/2 c. milk
1 lb. raw liver, minced
1/4 c. molasses
1 tsp. ground ginger
1/4 tsp. white pepper
1 tsp. dried marjoram
1/2 c. seedless raisins
1 egg, beaten
1/2 c. dry bread crumbs
Preparation :
Bring water to boil, add salt and gradually pour in the rice.
Cook, covered over low heat for 15-20 minutes until water is
absorbed. Cool slightly. Brown onion in 1 tablespoon butter. Add
milk, liver, onion, molasses, spices and raisins to the rice. Mix
in egg. Pour into well-greased casserole. Sprinkle with bread
crumbs and dot with butter. Bake at 350 degrees for 20 minutes or
until firm. Serve with lingonberry or cranberry sauce or jam and
melted butter to pour over. 4-6 servings.
----- Original Message -----
From: "Amanda"
To: phaedrus
Sent: Tuesday, August 10, 2004 4:31 PM
Subject: tomatoe paste recipe
> Hello,
> I'm looking for a recipie for making tomatoe paste. I'm planning on
> canning my tomatoes and the only recipie I have in my "Ball" cookbook
> is for tomatoe sauce. Any help would be greatly appreciated.
> Thanks
> Amanda
>
Hello Amanda,
See below.
Phaed
Seasoned Tomato Paste
Making your own tomato paste is an economical way to "put up" tomatoes. Use
this seasoned paste for any recipe that calls for canned tomato paste. 4 lg.
red or green bell peppers, seeded and coarsely chopped 3 med. size onions,
coarsely chopped 4 med. size carrots, coarsely chopped 2 or 3 cloves garlic,
coarsely chopped
In a blender or food processor, whirl tomatoes, peppers, onions, carrots,
and garlic, a small amount at a time, until smooth. Press through a wire
strainer and discard pulp.
In a 12 quart pot, bring puree to boiling over medium high heat. Boil
gently, uncovered and stirring occasionally, for about 5 hours or until
thick enough to mound on a spoon. As mixture thickens, stir often, reduce
heat, and partially cover.
Prepare 5 pint size canning jars, using the water bath method with a Canning
Kettle, filling jars to within 1/4 inch of rim. Process for 30 minutes.
Makes 5 pints.
-----------------------------------------------
Tomato Paste
8 qts. peeled and chopped tomatoes, take most of the seed out
1/2 c. chopped sweet red peppers
2 bay leaves
1 tbsp. salt
1 clove of garlic
Combine first 4 ingredients and cook slowly 1 hour. Press through fine
sieve. Add garlic (if desired), 1 bay leaf and continue cooking slowly until
thick enough to round up on a spoon. About 2 1/2 hours. Stir often to
prevent burning on. Remove garlic and bay leaves. Pour hot into 1/2 pint
cans. Put cover and seal on. Boil in hot water bath for 45 minutes. Makes 9
half pints
----- Original Message -----
From: "Deb"
To: phaedrus
Sent: Tuesday, August 10, 2004 5:12 PM
Subject: Perma flo
Hello I would like to know if you know the ingrediences to perma flo. Reasons
being is I am allergic to corn and can not use corn starch and have heard
about the perma flo from some Amish ladys but they don't know the
ingredience.
Thank you for your help, Deb of MI
Hello Deb,
Perma-Flo is made from corn starch. So is Mira-Cleer, which is another of
these products used by the Amish. Almost all brands of this sort of product
are made from corn starch or from a mixture of corn & wheat starch.
Phaed
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