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----- Original Message -----
From: Sandy
To: phaedrus
Sent: Tuesday, September 18, 2001 4:21 PM
Subject: Need Recipe
Could you please find me a recipe using Cape Capensis fish?
A light version would be preferable.
Thank you,
Sandy
Hi Sandy,
Cape Capensis has a delicate flavour and white flesh and is caught by deep sea trawlers off the West Coast of South Africa.
Cape Capensis can be used in any recipe that requires white fish. I only found one recipe that specifically called for
Cape Capensis fish - the one below. There are just too many white fish recipes for me to choose one for you, so I'm sending
you a link to a page full of links to white fish recipes:
White Fish Recipes
Phaed
Saucy Shrimp
INGREDIENTS:
Seafood:
7 oz. of Cape Capensis, cubed
8 large "Banana White" shrimp
8 "Tiger" shrimp
Beurre Blanc:
1.70 oz. Bellingham Sauvignon Blanc
2 tablespoons chopped onion
1.70 oz white wine vinegar
1 tablespoon cream
5.5 oz butter, 8 cubes
PREPARATION:
Gently pan-fry all the seafood ingredients for 3-4 minutes until
cooked through. For the beurre blanc put all the ingredients in a
saucepan, excluding butter. Reduce on high heat until about
3 tablespoons of liquid remains. Whisk in butter, cube by cube,
and serve.
From: Shirley
To: phaedrus
Subject: try this yummy cake :)
Date: Wednesday, September 12, 2001 1:26 PM
Italian Fudge Marble Cake
1 box fudge marble cake mix
2 lbs ricotta
1 cup sugar
4 eggs
1 tsp vanilla
1 box instant chocolate pudding
1 cup milk
1 8oz container cool whip
Mix the cake just as directed on the box and put into 9x13 floured
and greased pan. Set aside. Pre heat oven to 350 degrees.
In medium bowl, mix ricotta, sugar, eggs and vanilla. Mix well and
then spoon over the cake batter in the pan. Bake 1- 1 1/2 hr checking
after 1 hr. with tooth pick for doneness. When the toothpick comes
out clean, remove from oven and cool completely.
Mix milk with the pudding mix until well mixed, then fold in the cool
whip and spread over the cooled cake. Place in refrigerator for several
hours and serve.
Thanks, Shirley!
Phaed
----- Original Message -----
From: Bren
To: phaedrus
Sent: Friday, September 14, 2001 4:59 PM
Subject: Vegetable Juice Blend
Help!!
It is tomatoe harvest time and I am desperately seeking a recipe
for a juice blend recipe that will taste like V-8 juice.
Can you help?
Thanks,
Bren
Hi Bren,
Sure, I think I can help. Below are a three v8/tomato juice cocktail recipes. The top one is supposed to be very good,
but I note that it doesn't contain carrot juice, which V8 does contain. I would say that any of these three would be good.
You might want to make at least one batch of each one. You can alter these a bit to suit your own tastes or to accomodate
the availability of the ingredients other than tomatoes.
Phaed
Title: Homemade V8 Juice
Categories:
Yield: 6 Quarts
15 lb Ripe tomatoes; chopped
2 c Celery; chopped
3 lg Onions; chopped
3 Cloves garlic;Minced/mashed
1/4 c Sugar; or to taste
2 tb Salt
3/4 ts Pepper
2 ts Prepared horseradish
1/3 c Lemon juice
Worcestershire to taste
Over medium high heat bring the vegetables to a
boil and boil gently for about 20 minutes.
In a covered blender (food processor) and a
portion at a time process until smooth. Strain and
discard pulp.
Add seasonings and bring to just under boiling if
canning, or chill and freeze.
Yield about 6 quarts.
------------------------
V-8 Juice
2 gallons chopped tomatoes
3 stalks chopped celery
2 large onions
2 large red or green peppers, chopped
2 large beets, quartered
3 fresh sprigs parsley
1 clove garlic
4 carrots
Simmer until tomatoes are softened. Puree in heat-tolerant blender.
Be careful--this stuff is HOT! You'll have to do this a little at a
time. After blending, put it back in a BIG pot. Add 6-8 quarts water,
depending on how thick or thin you want this juice to be. Bring to a
boil. Fill hot quart jars, leaving head space. Add 1 tablespoon sugar
and 1 tablespoon salt to each quart jar. Wipe rims thoroughly, place
hot lids and rings on jars. Process 35 minutes at 10 pounds of pressure.
(Processing time & pounds may need adjusting for higher altitudes.)
And there you have it! Great stuff. It's worth making it, but guard it.
Once your family find out how good it is, they'll drink it all in just a
few days
-----------------------------------
Tomato Juice Cocktail
1 1/2 pecks or about 12 qts. ripe tomatoes
4 large stalks celery
3 medium onions
1 small bunch parsley
3 green peppers (medium)
1/2 c. sugar
1/4 c. salt (scant)
Cut tomatoes, celery, onions, parsley and peppers in
coarse pieces. Cook together 1/2 hour or until softened. Put
through strainer. Add sugar and salt to juice. Bring to boil.
Put into jars and process as other tomato juice. Or, cool and
put into containers and freeze.
----- Original Message -----
From: Cindy
To: phaedrus
Sent: Monday, September 10, 2001 10:29 PM
Subject: what is pulse
The bible talks about pulse and how healthy it was to eat. What was it?
Cindy
Hi Cindy,
Pulse is a term used for legumes, such as peas, beans and lentils. In particular, it refers to dried peas, beans or lentils.
Phaed
----- Original Message -----
From: Sue
To: phaedrus
Sent: Thursday, September 13, 2001 4:58 AM
Subject: shrimp
Hi-
It's me again...
How long is shrimp safe to use after being defrosted in the
refrigerator? Thurs. will be starting the 3rd day. Haven't been
home long enough to fix it.
Thanks-
Sue
Hi Sue,
The experts say 2 days max on uncooked shrimp, 3 days max on cooked shrimp. Much as I hate to throw out something as expensive as shrimp,
I wouldn't take a chance on food poisoning.
Phaed
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