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Potato Salad Dressing
----- Original Message -----
From: Susan
To: phaedrus
Sent: Wednesday, September 04, 2002 3:57 PM
Subject: Potato salad dressing
> Hello,
> I have been looking for a recipe or a clone of one that my
> grandmother used to make. It is a cooked potato salad dressing
> that had celery seed in it.
> There was a definite sweet undertone to the taste of the dressing.
> My grandmother was born in the mid 1880's in central Virginia. Her
> cooking was fairly plain and straightforward (read--no fancy
> ingredients.) I remember her stirring for quite a while in the
> process of making the dressing. It was then added to warm potatoes
> and chilled before serving.
> Love your site and visit it often to see the latest.
> Thanks,
> Susan
Hi Susan,
Do either of the below recipes seem right?
Phaed
Potato Salad Dressing
Ingredients :
3 eggs
1 1/2 tsp. salt
3 tbsp. flour
1 1/2 tsp. celery seed
6 tbsp. milk
3/4 c. sugar
3/4 c. water
6 tbsp. vinegar
6 tsp. mustard
3/4 c. salad dressing
Preparation :
Combine all ingredients except salad dressing and mustard. Cook
until slightly thickened. Remove from heat, add salad dressing and
mustard. Chill then pour over sliced or cubed potatoes.
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Potato Salad Dressing
Ingredients :
2 eggs
6 tbsp. sugar
4 tbsp. milk
2 tbsp. flour
1 tsp. salt
6 tbsp. vinegar
2 tbsp. celery seed
Preparation :
Cook until thick. Add 8 tablespoons of salad dressing or
mayonnaise and 2 teaspoons mustard.
----- Original Message -----
From: Grandpa Clyde
To: phaedrus
Sent: Tuesday, September 03, 2002 9:21 PM
Subject: Grandpa Clyde wants to make perfume
> Hi Uncle Phaed,
>
> My big girl (Erin) asked what she could do with rose pedals.
> I thought perfume would be nice, but I don't know how to go
> about doing this. Any thoughts or alternates?
> Thanks for your help.
> Grandpa Clyde
Hello Grandpa,
Well, I couldn't find a perfume recipe as such, but there's a rosewater
recipe below. Also, how about candied rose petals or potpourri or even rose
petal jelly? See below.
Phaed
Rose Water
Create a pure, undiluted rose fragrance by making your own rose water.
Simmer freshly picked, unsprayed rose petals in just enough water so
the petals are covered. Cool, then strain and bottle. Use three parts
rose water to one part rubbing alcohol to make an astringent, or
substitute glycerin for a hair conditioner. You can even sprinkle rose
petals in the bath while you soak, leaving the skin supple and soft.
------------------------------------
Candied Rose Petals
Ingredients :
Rose petals
1 egg whites
1 tbsp. water
Granulated sugar
Preparation :
Pick petals from fully open roses early in the morning. Prepare
the petals by pinching off the white section at the base of each
petal. Mix egg white and water. Dip each petal and place convex
side down to drain. When drained but still damp, sprinkle both
sides with granulated sugar. Shake off excess and dry on waxed
paper for 12 hours. Store in covered container in refrigerator.
Good for about a month.
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Simmering Potpourri
Ingredients :
2 c. rose petals
2 c. rosemary
2 c. mint
4 cinnamon sticks
1/2 c. allspice (you may want to use more or less or try other spices)
Preparation :
Place ingredients in a jar. cover with hot white vinegar. Put on
the lid and set aside for a week. To use just simmer in a pot.
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Rose Petal Jelly
Ingredients :
3 c. rose petals, packed down
3 c. water
3 c. sugar
1 tbsp. lemon juice
1 box powdered pectin
Paraffin wax
Preparation :
(Best petals are from Hansen bush but you can use any however -
make sure they are free from dirt and insects). Bring water to a
boil - remove from heat. Add rose petals. Cover and steep for 30-60
minutes. Pour through sieve, discard rose petals, keeping juice.
Make sure you have 3 cups juice if not add water to make 3. Place
in pot then add pectin. Stir until dissolved, then bring to hard
boil. Add sugar and lemon juice, stir and bring to hard boil again
for 1-2 minutes. Skim off foam and pour into jelly jars,
sterilized. Seal with paraffin wax.
----- Original Message -----
From: Liam
To: phaedrus
Sent: Thursday, September 05, 2002 12:00 PM
Subject: A cake or tart
we believe it to be a chocolate cake not sure of the origin but the
story is this :-
An Italian lady invited an English lady to tea and bought a cake which
she called " Bigne "
The problem is the English lady forgot the appointment and now would
like to buy or make the same as a good will gesture.
I have been to two Italian sites and the BBC Good food Guide, I have
tried Epicurious in the states. you are my last hope.
The spelling is the Italian lady's spelling of the Name ?
It has nothing to do with me but I do like food, this has me beat
as I do speak some Italian, never heard of it, nor have the sites
I have been to?
Thanks in anticipation of your efforts
Liam
Hello Liam,
According to my Italian food dictionary, "bigne" are a kind of cream-puff served in Rome. Some of them are undoubtedly chocolate,
but the recipe that I found, below, is for vanilla or lemon flavored. I could not locate a chocolate one.
Phaed
Bigne
Ingredients:
1 1/8 cups water
1/2 cup butter
1 tbsp sugar
1/2 tsp salt
1 1/4 cup all-purpose flour
a few drops of vanilla extract
3 to 4 eggs
Pastry Cream (see recipe below)
Directions:
Put the water, butter, sugar and salt in a saucepan with high
sides and bring to a boil over moderate heat. Turn off the heat
as soon as the mixture begins to boil. Sift flour into this
mixture.
Over moderate heat, stir vigorously with a wooden spoon until the
mixture thickens and begins to sizzle. Remove from heat and allow
to cool, stirring continuously. Add the vanilla extract or the
grated lemon peel. Add the eggs one by one, beating each egg a
little first and adding it to the mixture gradually.
The dough should not be too soft; if it is, it means that the
mixture was not thickened enough. To avoid too soft a mixture,
add the eggs one at a time, and do not add the fourth egg unless
necessary.
Butter a baking sheet and dust it with flour. Place the dough in
little heaps on the baking sheet using a spoon. Bake in a preheated
oven at 400° F. for about 20 minutes. Let cool.
Prepare the pastry cream filling and fill. Dust with confectioner's
sugar before serving.
------------------------
Pastry Cream Filling
Ingedients:
6 egg yolks
1 1/4 cups confectioner's sugar
1/2 cup flour
2 1/4 cups milk
1 tsp vanilla extract or lemon peel
1 tbsp butter
Directions:
In a medium bowl, beat egg yolks and sugar until pale. While
continuing to beat, gradually sift in the flour. Gradually add
the milk. Place over low heat. Add the vanilla or lemon peel.
Cook, stirring constantly, until the mixture has thickened to
custard consistency (Usually requires 15 minutes of stirring).
Remove from heat and discard lemon peel. Melt butter on the
surface of the cream to prevent a skin from forming while it cools.
Makes about 3 cups.
----- Original Message -----
From: Peg
To: phaedrus
Sent: Thursday, September 05, 2002 1:11 PM
Subject: What we called "mosey's"
> When we were kids durng the depression a woman in the neighborhood would
> made these and sell them for 1 cent or maybe 2 cents. The were poured
> into a muffin tin and were about 1/16 of an inch thick. They would set
> up very firm and were then wrapped in wax paper. Some had nuts and some
> were plain. They had karo syrup in them, but I don't know the other
> ingredients. They would become "chewy" and played heck with your
> filings!! Maybe its a Pennsylvaina thing as I can't find any info.
Hello Peg,
I did find a recipe. See below. It uses brown sugar rather than karo.
Phaed
Mosies Candy
Ingredients :
4 c. brown sugar
1 tbsp. butter
1 c. water
Walnuts
Preparation :
Boil until it forms a ball in cold water; beat until thick and
creamy and starting to harden. Then pour into buttered pans into
which nuts have been scattered.
----- Original Message -----
From: mjgwy
To: phaedrus
Sent: Thursday, September 05, 2002 1:41 PM
Subject: Need the recipe for Million Dollar Pie
> Would like to get this recipe
>
> It has cool whip condensed sweet milk crushed pineapple and lemon juice
> but do not know the amounts and nuts
Hello MJGWY,
There are dozens of varieties of this recipe see below for a few of them.
Phaed
Million Dollar Pie
Ingredients :
1 c. crushed pineapple, drained
1 c. coconut
1/2 c. walnuts or pecans
1/4 c. lemon juice
1 can Borden's Eagle Brand milk
1 (9 oz.) dish Cool Whip
Preparation :
Stir and mix well. Pour in 2 graham cracker crusts. Chill.
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Million Dollar Pie
Ingredients :
1 can condensed milk
1/4 c. lemon juice
1 (9 oz.) Cool Whip
1 lg. can crushed pineapple, drained
1/2 c. nuts
Preparation :
Stir and mix well. Pour in 2 graham cracker crusts. Chill.
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Million Dollar Pie
Ingredients :
1 lg. carton Cool Whip
1 can Eagle Brand milk
1 sm. can crushed pineapple, drained
1 c. pecans, chopped
1/4 c. lemon juice
1 sm. can angel flake coconut
Preparation :
Mix lemon juice and milk with mixer; add other ingredients. Pour
into 2 graham cracker pie shells. Refrigerate.
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Million Dollar Pie
Ingredients :
1/4 c. real lemon juice
1 can Eagle brand milk (9 to 10 oz.)
1 lg. container Cool Whip, frozen
1 c. crushed pineapple, drained
1 c. nuts
Preparation :
Mix together all ingredients and pour into graham cracker crust.
Refrigerate. Makes 2 pies.
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