Sent: Thursday, August 30, 2012 6:26 PM
Subject: Help!! I lost my recipe card
I have managed to lose "My Great Recipes" card (under "Beef") for the
following dish. I have reconstructed from memory as much as I can but
need to get the spices and their measurements.
Easy Bean Bake
1 cup navy beans
3 cups water
3/4 stew meat
1 8 oz can of tomato sauce
3 small onions (I think quartered)
chili powder (not sure how much)
other spices that I think might be in this dish and I don't know most of
1 TBS brown sugar
1. Combine navy beans with water. Bring to a boil. Boil for 2 minutes.
2. Turn off heat, cover and let sit for one hour.
3. Turn on heat and simmer beans for 30 minutes.
4. Meanwhile, combine all the other ingredients in a sauce pan that can
go in the oven (do you brown the meat first??)
5. Add beans and reserve the liquid.
6. Measure liquid from beans and add water to reach 1 and 1/2 cups.
7. Put covered sauce pan into oven and cook for 2 and 1/2 hours at 325??
Many thanks!! My husband is waiting with baited breath for your answer.
Well, we don't have a set of those cards. There are a few recipes online
that state that they are from the "My Great Recipes" cards, but "easy bean
bake" doesn't seem to be one of them. I did find some recipes with the name
"Easy Bean bake", but none of them fits your description. Searching by
ingredients, I did not find a recipe that quite fits your description. The
recipe below is the closest that I found.
I'll post your request on the site in case a reader has a set of the cards
and will help. In the meantime, perhaps the below recipe is close enough.
Beef and Bean Bake
2 lbs. boneless stew meat
1 c. Navy beans
6 c. water
2 tbsp. flour
2 tbsp. bacon drippings or Crisco
1 (8 oz.) can tomato sauce
3 sm. onions
2 tbsp. mustard
1 tsp. chili powder
Cut beef into 1-inch cubes. Sort and wash beans and cover with water.
Bring to boil, reduce heat and simmer for 2 or 3 minutes. Remove from heat,
let stand for 1 hour. Combine flour and salt. Dredge beef in flour and
salt. Saute in Crisco until browned.
Drain beans, reserving 2 cups liquid. Combine all ingredients. Bake in 325
degree oven for 2 to 2 1/2 hours or until beef and beans are tender.
Sent: Monday, August 27, 2012 7:17 PM
Subject: Lost pork chop recipe
In the first years of Food and Wine magazine then called the 'International Review of Food and Wine' I found this recipe.
It appeared probably in the fall of 1979. I can even remember a cover featuring a Samovar and an ornate china teacup (green).
The article spotlighted catering firms in New York and I believe that this was contributed by a company called Simply Perfect Food.
I carried this magazine around for 30 years and lost it during my last move.
Braised Pork chops with white raisins, rosemary and orange.
My family loved it. It was almost renaissance in its flavorings. At the end the braising liquid was reduced to a glaze that was
drizzled over the finished dish. It was a great make-ahead dish and could be kept in the freezer until needed.
Can you help me recover it?
Retired in Indiana
Sorry, I had no success locating any recipe named “Braised Pork chops with white raisins, rosemary and orange”,
nor did I have any success locating a pork chop recipe giving any connection with “The International Review of Food and Wine'”
or with a catering company named “Simply Perfect Food”. I also had no success locating any pork chop recipe with the
ingredients white raisins, rosemary, and orange.
I had no success locating any online archives of or copies for sale of “International Review of Food and Wine”.
I will post your request on my site in the hopes that one of my readers can help. Meanwhile, I have two suggestions for you:
First, “Food and Wine” Magazine has a website and a blog. If you contact them through the e-mail addresses given on their sites,
you might have some success there.
Food and Wine Magazine
Food and Wine Magazine Blogs
Second, while looking for online archives of “International Review of Food & Wine,” I found a couple of references to libraries
that had archives of issues of the magazine. If you go to your local library and explain what you want, they might be able to obtain
some assistance through library network channels.
Sent: Tuesday, August 28, 2012 6:11 PM
Subject: Ebinger's domed cupcake recipe
Hope you can find this recipe. I remember a cupcake type pastry from Ebinger's that
was a yellow cake, shaped like a dome, with raspberry jam on the outside, covered
with coconut. I don't remember the name.
I have been trying to find the name and recipe for several years, now. We even had a
group of people looking for it, but to no avail.
Thanks for any help you can give me.
Sorry, I had no success at all with this.
Sent: Sunday, June 30, 2013 7:10 PM
Subject: Ebingers Domed Cupcakes
Dear Uncle Phaedrus,
I was struck by Joan's description of domed cupcakes with raspberry jam and coconut on 9/14/12.
I immediately thought of the Aussie and New Zealand cakes called Lamington's. they are a yellow cake piece covered in icing and rolled in coconut.
The New Zealand folks like raspberry, Aussies favor chocolate. They could be made with cupcakes why not?!
Maybe this solves the mystery.
Sent: Tuesday, August 28, 2012 8:55 AM
Subject: sugar free option??
I have found many recipes for the yogurt coating for pretzels, raisins etc but I was wondering
if you could find a recipe for a sugar free option? I used to eat No Added Sugar yogurt frogs
in Australia but cannot find them anywhere in the UK. So i thought i would make my own, however,
cannot find any recipes that do not call for about 2 cups of sugar!
Sorry, I had no success finding a recipe for a sugar-free yogurt coating.