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----- Original Message -----
From: "Joyce"
To: phaedrus
Sent: Saturday, September 18, 2004 4:42 PM
Subject: Recipe request
>I am looking for a Serbian Salad recipe with chopped tomatoes and other
> ingredients (I think Feta cheese) It was served at Old Town Serbian
> Restaurant in Milwaukee, WI. Anything close will do, but I have
> exhausted my search options. Thank you!
>
Hello Joyce,
See below for three recipes. The feta cheese is optional.
Phaed
Serbian Salad
Dressing:
2/3 c. vegetable oil
1/3 c. red wine vinegar
3 garlic cloves, halved
1/2 tsp. salt
1/2 tsp. basil, crushed
1/4 tsp. each dried thyme, oregano, marjoram & pepper
Salad:
6 tomatoes, coarsely chopped
3 green peppers, coarsely chopped
3 green onions, chopped
1 cucumber, peeled, seeded & sliced
1 hot green pepper (optional)
Romaine
Crumbled feta cheese
Make dressing and refrigerate overnight. Combine tomatoes, peppers, onions
and cucumber with dressing (discard garlic). Line platter with Romaine.
Spoon veggies over. Top with feta cheese, green onion.
-------------------------------
Srpska Salada (Serbian Salad)
Makes 8 servings.
1 large onion
1 large green pepper, cut into 1-1/2-inch pieces
2 large tomatoes, cut into eighths
1/4 cup white vinegar
2 Tbsp. vegetable oil (Serbs use sunflower)
1 Tbsp. snipped parsley
1 clove garlic, crushed
1/2 tsp. salt
1/8 tsp. pepper
Cut onion into rings, cut rings in half. Place onion, green pepper and
tomatoes in bowl. Shake vinegar, oil, parsley and seasonings in tightly
covered jar. Pour dressing over all, stir until coated and refrigerates at
least 3 hours, no longer than 24 hours.
-------------------------------------
Srpska Salat: Serbian Cucumber-Pepper Salad
Serves 6-8
Ingredients:
3 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
2 medium cucumbers, peeled, seeded, and sliced into crescents
1 small onion, finely chopped
1/4 c fresh parsley, chopped
1/4 - 1/3 c olive oil
2-3 T fresh lemon juice
1/8 t sweet Hungarian paprika
1 t dried basil
1/2 t dried marjoram
1/4 t dried oregano
Salt and pepper to taste
Romaine lettuce and hard-boiled eggs (optional)
Place the chopped peppers in a stainless steel bowl and scald them with
boiling water for about one minute. Drain the peppers well and mix in the
cucumbers, onions, nad parsley.
In a separate bowl, whisk the olive oil, lemon juice, paprika, basil,
marjoram, oregano, salt, and pepper. Pour the dressing over the vegetables,
mix well, and chill for several hours.
Arrange the leaves of Romaine on a platter, mound the marinated vegetables
in the center, and garnish with hard-boiled eggs.
----- Original Message -----
From: Marie
To: phaedrus
Sent: Saturday, September 18, 2004 12:12 PM
Subject: Olive Garden Soup
>I had lunch at the Olive Garden and they served a Potato and Sausage soup
> that was delicious! I'm sorry I don't know the name of it but would love
> to make it at home. It wasn't too thick and was spicy. It has a green veggie
> in it.
> Thank you for your help.
> Marie
>
Hello Marie,
Sounds like "Zuppa Toscana." There's a copycat recipe below.
Phaed
Olive Garden Zuppa Toscana
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced
into 1/16-inch strips
1 1/2 cup sausage link - spicy, precooked, cut in half length-wise, then cut
at an angle into 1/2-inch slices
3/4 cup heavy whipping cream
Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20
minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook onions over
medium heat until the onions are almost clear. Add garlic and cook for 1
minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes and serve.
From: Deb
To: phaedrus
Subject: Flora's Fudge
Date: Saturday, September 18, 2004 8:57 PM
Flora’s Fudge
Flora’s recipe for fudge is almost as easy as magic! Just follow the
directions, step by step, and you will have some fairy delicious candy to
serve your friends.
First put 3, 1 oz. squares of unsweetened chocolate and 1/4 cup of
butter in a pan. Melt over low heat. Next, sift 3 cups powdered sugar;
add 1/2 to the melted chocolate. Now beat in 1 egg and 1 teaspoon vanilla;
then add the rest of the sugar. Add 1 cup of chopped nuts and press the
fudge into a pan lined with waxed paper. Chill until firm.
The Dell comic book “Walt Disney, Sleeping Beauty’s Fairy Godmothers” is
dated 1959 and cost 10 cents. The recipe is on the back of the book.
Thanks, Deb!
----- Original Message -----
From: "Theresa"
To: phaedrus
Sent: Saturday, September 18, 2004 10:24 PM
Subject: Recipe Question
Hi,
My mom just inherited an heirloom cookbook and one of the recipes uses the
term "5 cents" worth. I haven't been able to locate any information
converting that heirloom measurement into our modern ones. I did come
across the conversion: 1 penny weight = 1/20 ounce I'm curious to know
if this conversion factor would work for "5 cents" worth?
Thank you,
Theresa
Hi Theresa,
My thinking is that "Ockham's Razor" is the best rule to use in this case.
Ockham was a philosopher, and his "razor" was a rule that basically said
"The simplest answer is most often the correct answer."
"Penny's weight" is a Troy weight measurement used for measuring chemicals
and metals like gold & silver. It's actually what a penny weighed at one
time. Historically, few people other than a pharmacist or a physician or a
government assayer would have scales that could accurately weigh 1/20th of
an ounce. So it seems unlikely that a cook would use this measure in a
recipe.
I believe that "5 cent's worth" means exactly what it says: It was the
amount of the substance that you could buy for a nickel at your local store
at the time. That's the simplest answer.
That makes it difficult to translate the recipe to modern measurements.
Phaed
Folks,
From time to time, I get e-mails from people who want to know how to copyright a recipe. Usually, it's one that their grandmother handed down or something similar.
So, I thought I'd discuss the subject a little.
The bottom line is that you can't copyright a basic recipe. By "a basic recipe", I mean a list of ingredients and bare bones instructions on how to combine them
and cook them to make the dish.
Here's what the United States Copyright Office says about it:
"Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection.
However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions,
or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection." (italics mine - Phaed)
U.S. Copyright Office
Recipe Copyright Information
So, what does this mean?
You couldn't copyright this recipe, because it's just a list of ingredients with basic instructions:
Meatloaf
Ingredients :
1 1/2 lbs. ground beef
1 lg. egg
4 tbsp. Worcestershire sauce
1/2 c. barbecue sauce
1 onion, diced
2/3 green pepper, diced
Salt and pepper
4 slices slightly dried bread, cut
into cubes
Preparation :
Mix all ingredients except bread cubes with hands. Add bread
cubes and mix thoroughly. Shape into loaves. Add green pepper
rings on top or spread more barbecue sauce on top. Cook for 1 hour
at 350 degrees.
However, this recipe might be copyrighted:
Grandma Edna Jones' Meatloaf
Ingredients :
1 1/2 lbs. ground beef
1 lg. egg
4 tbsp. Worcestershire sauce
1/2 c. barbecue sauce
1 onion, diced
2/3 green pepper, diced
Salt and pepper
4 slices slightly dried bread, cut into cubes
Preparation :
Mix all the ingredients, except for the bread cubes, with your hands.
Then add the bread cubes and mix thoroughly. Finally, shape the mixture
into loaves. Gram always added green pepper rings on top or spread more
barbecue sauce on top. Bake the meatloaf for 1 hour at 350 degrees.
When I was a child, my Grandma made this and she always served mashed
potatoes with it and apple pie for dessert. Yum!
However, if someone copied this second recipe, changed the name to just meatloaf, deleted the personal stuff and reworded it slightly,
then you're back to square one. You see, it's the extra stuff that is your original literary creation, and that's what is copyrightable.
A collection of recipes, like a cookbook or a website, is copyrightable. Not an individual recipe that is included, but the collection itself.
That's because, in the act of choosing which recipes are included, the author has created something unique.
One good reason that recipes are not copyrightable is because it's often impossible to prove their origin. That recipe that your Grandmother
handed down may not have been her own creation. She may have gotten it from a cookbook or off a bag of flour or from a neighbor or from her
own grandmother, who may have gotten it somewhere else.
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