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----- Original Message -----
From: Jo
To: phaedrus
Sent: Wednesday, August 21, 2002 7:54 PM
Subject: Rageout de bouilettes.
> Hi:
>
> I have been searching in vain for about 40 years for the meatballs my
> grandmother made. Ingredients are pork, (ground) cloves and nutmeg I do
> believe. The ingredients are formed into balls, covered with cold water,
> brought to a boil and cooked until done. It is an old French Canadian
> recipe, and I would love to make these, and share with my family and
> friends.
>
> Do you have any idea what I am talking about.
>
> Thank you.
>
> Jo
Hello Jo,
The correct spelling is r-a-g-o-u-t. I was happy to be able to locate the
recipe for you.
Phaed
Ragout de boulettes
This well-seasoned pork dish is served in homes and restaurants in French Canada.
3/4 C Finely chopped onion
1 tbsp Fat
2 lbs Minced pork
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/8 tsp Ground cloves
6 C Stock (pork bones or hocks) I've used water
3/4 C Browned flour
Sauté onion in fat until transparent. Mix with pork and seasonings.
Shape meat into balls. Drop into boiling stock and simmer 1 1/2 hours.
Gradually sprinkle in browned flour, stirring until smooth.
To make browned flour: Spread thin layer of flour in heavy pan and place
over heat or in oven. Stir occasionally until flour takes on an even tan
color.
This is delicious with mashed potatoes and peas.
----- Original Message -----
From: Susan
To: phaedrus
Sent: Monday, August 12, 2002 10:28 AM
Subject: searching!
I am looking for several recipes. Steak n Shake chili mac-
Fazoli's baked spaghetti- Fujiyama's fried rice, salad dressing,
onion soup and MCL cafeteria's cinnamon rolls. Can you help?
Thanks, Susan
Hello Susan,
Susan, one request at a time, please.
There are no copycat recipes for any of the Fujiyama's dishes online, nor for the MCL Cafeteria cinnamon rolls. Sorry.
A former Fazoli's employee says:
"Fazoli's Baked Spaghetti
I used to work for Fazoli's!!! Just take a buttered casserole dish and put a mixture of pasta and sauce together and top with your favorite mozzerella/Parmesean cheese and
bake for 30 min until bubbly. Very easy and yummy!"
Steak 'n Shake's Chili Mac is their chili over spaghetti noodles with cheese, some special sauce and onions.
The special sauce is one half cup of catsup and mix in two tbsn. worcestershire sauce more or less to taste.
Their chili recipe is below.
Phaed
Steak & Shake Chili
2 Tablespoons vegetable oil
1-1/2 Pounds ground beef (to be authentic, you should use ground steak or bits of steak)
1/2 Teaspoon salt
1 (10-1/2-ounce) can condensed onion soup
1 Tablespoon chili powder
2 Teaspoons ground cumin
1/2 Teaspoon ground black pepper
2 Teaspoons unsweetened cocoa powder
1 (15-ounce) can kidney beans, undrained (see note)
1 (6-ounce) can tomato paste
1 ((8 ounce)) can tomato sauce
1 Cup cola (do not use diet cola)
.
Heat oil in Dutch oven. Add crumbled beef and salt. Pack firmly in
skillet and cover. Cook over low heat 20 minutes. Put soup in blender.
Blend 1 minute. Add soup to beef. Mash beef until it looks like rice.
Cover and let simmer 5 minutes. Add chili powder, cumin, pepper, cocoa
powder, beans, tomato paste, tomato sauce and cola. Heat through.
Note: The original recipe called for a 21-ounce can of beans, which is
no longer available. You can add more beans, but should drain them.
Note: Draining the fat from the cooked beef before adding the onion
soup can reduce the calories in each serving to about 350 and the fat
in each serving to about 13 grams. Servings: 6
-----------------------------------------------------------
Gloria Pitzer's Version (She called it "Stay in Shape Chili")
(She said she got from a Steak & Shake manager)
Brown 1/2 cup flour in a heavy-duty skillet till light brown.
Remove at once & stir in a mixture that has been sifted together
3 times consisting of:
1 TB chili powder
3/4 tsp cumin powder
1/4 tsp garlic powder
1/4 tsp pepper
1 tsp salt
1/2 tsp instant coffee powder
1/4 tsp powdered oregano
3 TB brown sugar packed
Transfer mixture to 3-qt saucepan. Add at once 1-qt tomato juice,
stirring until thickened & smooth. Remove from heat. Set it aside.
In the original skillet, now brown 1-1/2 lbs ground round in 3 TB
oil. Add 1 small chopped onion. Stir until well-browned. Drain off
most of the excess fat. Add to tomato juice mixture along with 1
TB Hershey's chocolate syrup & 1/4 tsp Accent (optional). Add 2 lb
drained canned red kidney beans. Simmer on lowest heat about an
hour to permit flavors to blend well before serving. Freezes well
up to 6 months. Serves 6 to 8.
(From "Gloria Pitzer Secret Restaurant Recipe File" 1981)
(Thanks, Jamie)
----- Original Message -----
From: Colleen
To: phaedrus
Sent: Wednesday, August 14, 2002 10:34 AM
Subject: Strawberry Jello Fruit Cocktail Pie
I am looking for the recipe for a jello pie made with strawberry jello
or any red jello and you add fruit cocktail and it is in a graham cracker
crust. I just don't remember ingredients and how long to refrigerate
before adding the fruit cocktail. i remember the fruit cocktail was added
after the jello set for a while. Also, it used the juice of the fruit
cocktail in place of some of the water.
Your help will be greatly appreciated.
Sincerely,
Colleen
Hi Colleen,
Does the below recipe sound right?
Phaed
Jello Pie
Ingredients :
1 Graham Cracker Crust
1 reg. size box Jello
1 pt. vanilla ice cream
1 sm. can fruit cocktail
Preparation :
Drain juice from cocktail plus water to measure 1 cup of liquid.
Set fruit aside for later. Bring liquid to a boil. Dissolve
package of Jello. Turn off heat, dissolve pint ice cream. When it
is completely dissolved (creamy consistency), add fruit. Mix
thoroughly. Pour into graham crust. Refrigerate until solid. The
longer, the better. Top with Cool Whip or whipped cream.
----- Original Message -----
From: beverlie
To: phaedrus
Sent: Tuesday, August 20, 2002 12:42 AM
Subject: sugar free pumpkin pie recipes
My friend's mother is a diabetic and she used to have a recipe for
sugar free pumpkin pie...can you help me with this recipe..thank you
..you have been great in the past...my computer has been down for two
weeks and I have missed being online...looking forward to hearing
from you...beverlie
Hi Beverlie,
I just got back online myself. I've been on vacation for two weeks.
Phaed
Sugar-Free Pumpkin Pie
adapted from a recipe from Equal Sweetener
9-inch pie pastry, in pie pan
16-ounce can pumpkin
12-ounce can evaporated milk
3 eggs
18 packets Equal(R) Sweetener*
1/4 t. salt
1 t. ground cinnamon**
1/2 t. ground ginger**
1/4 t. nutmeg**
1/8 t. ground cloves**
Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat
in rest of ingredients. Pour into pastry lined pie pan. Bake for
15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or
until knife inserted near center comes out clean. Cool on wire rack.
Serve with sugar free whipped cream.
*or 5-1/2 t. Equal (R) for recipes or 3/4 C. Equal (R) Spoonful.
**or 2 t. pumpkin pie spice
----- Original Message -----
From: Victorio
To: phaedrus
Sent: Tuesday, August 13, 2002 3:38 PM
Subject: inquery
> Hello:
> I read your interesting answer to Frank about puffed rice.
> Can you give me some adresses of equipment manufacturing companies for
> puffed and crispy rice ?
> Thank you very much
> Victorio
Hello Victorio,
There is much more information about puffing on the Internet now than there
was when I researched the question for Frank.
There are two types of "puffing" used to make puffed rice and puffed wheat:
gun puffing and oven puffing.
Gun puffing was invented by Minnesota-born food scientist Alexander P.
Anderson at Columbia University in 1901. He filled test tubes with cereal
starch, sealed them, heated them, and found that when the tubes shattered a
puff, porous mass of starch popped out. He repeated the experiment using
whole grains, and persuades an oats company in Chicago to develop the first
steam-injected puffing "guns." Puffed rice was developed into a breakfast
cereal the next year, and in 1904 puffed rice was introduced as a snack at
the St. Louis exposition.
Rice Krispies are made today by the oven-puffing process, which uses a
process of heating the moist, cooked rice kernels very quickly to a high
temperature. In this way, the high temperature puffs them so that high
pressure is no longer needed.
Grain puffing equipment is expensive commercial equipment, and I was not
able to find a lot of it on sale online. However, I did find some at these
sites:
https://www.flo-thru.com/
https://www.foodproductdesign.com/archive/2001/0601ap.html
https://www.cantrellinternational.com/snackpr.htm
https://www.torbedservices.co.uk/apps.htm
Also, "Incomec-Cerex Industries of Fairfield, Connecticut, has a line of
High Productivity Grain Puffing Guns.
The CEREX series of puffing guns are designed for the processing of a broad
range of grains (wheat, rice, corn, oats, sorghum, etc.)"
You know, since I have read about the oven puffing process, it is surprising
to me that some enterprising grain researcher has not developed a
high-moisture wheat or rice that could be puffed in an ordinary microwave
like microwave popcorn...
Phaed
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