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Parolee Recidivism
----- Original Message -----
From: Donna
To: phaedrus
Sent: Saturday, October 19, 2002 11:12 PM
Subject: meme
Excelent!
N E ways, can you tell me what the crime rate is after
prisoners are released with parole?
Thanks!
Hello Donna,
When paroled offenders commit another crime, it's called recidivism. It's difficult to get accurate statistics on recidivism because it's up to the states to provide the numbers and some states apparently do a very poor job of collecting these statistics. Also, the definition of "parole" varies from state to state. For instance, California has actually abolished parole, but releases prisoners after they have served a mandatory percentage of their sentence. They still call this "parole", but it's not the same as traditional "parole".
Studies on recidivism rates are incomplete. The most extensive study, however, conducted in 1989 by the Justice Department Bureau of Justice Statistics, covering 11 states and over 50 percent of total prison releases in 1983 found that during the three years following their release "63 percent . . . were rearrested for a felony or serious misdemeanor; 47 percent . . .were re-convicted, and 41 percent . . . were re-incarcerated."
Recent estimates improve the re-incarceration rate to about 33%.
Phaed
----- Original Message -----
From: Ronnie
To: phaedrus
Sent: Saturday, October 19, 2002 8:35 AM
Subject: bean pie
I have found this web site a few months ago and really
like it.had an accident recently so I am laid up for a
while and maybe I'll get to check out all the archives.
The bean pie recipe brought up a recipe I remember from
20 years ago + or -. It is similar to pecan pie.
Its as follows.
Mock Pecan Pie
3/4 c. cooked/drained/mashed pinto beans
3 eggs
1 1/2 c. sugar
1/4 c. butter, melted
2 teaspoons vanilla
1- 9" pie shell
Mix together. pour in pie shell. bake 350-375 degrees till firm
Ronnie
Thanks, Ronnie. I'll post it on the website.
Phaed
----- Original Message -----
From: Ruth
To: phaedrus
Sent: Saturday, October 19, 2002 11:53 AM
Subject: Recipe search
Could you please help me to find a recipe for celery sauce.
My mother-in-law used to make for my husband to have with
roast beef. I`ve been unable to find it.
With many thanks,
Ruth
Hi Ruth,
I believe the below recipe might be the one you want.
Phaed
Celery Sauce
Ingredients:
half a head of celery
400ml/3/4 pint chicken stock
60g/2 oz unsalted butter
30g/1 oz flour
125ml/1/4 pint double cream
2 egg-yolks
salt and freshly ground white pepper
1 Thoroughly wash and finely slice the celery. Melt the
butter in a heavy-bottomed pan and soften the celery in
it. Sprinkle on the flour and stir it well in; gradually
add the stock, stirring all the time, bring to the boil
and simmer for 10 minutes. Season lightly and, just before
serving, mix the egg-yolks with the cream and stir quickly
into the sauce. Re-heat the sauce, but do not boil it again.
----- Original Message -----
From: patty
To: phaedrus
Sent: Sunday, October 20, 2002 8:37 PM
Subject: chocolate cheese cake
I am looking for a receipe Chocolate cheese cake made with
butterfinger candy bars and also another receipe made with
reeses peanutbutter candy
Hello Patty,
See below.
Phaed
Butterfinger Cheese Cake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Royal no bake cheese cake
1/3 cup Blue Bonnet margarine -- melted
3 tablespoons sugar
3 (2.16 oz.) Butterfinger candy bars finely
1 1/2 cups cold milk
Reserve 1/4 cup finely crushed Butterfinger bars for garnish,
divide rest of mixture in half.
Crust: Combine graham cracker crumbs, 3 tablespoons sugar,
1/2 of finely crushed Butterfinger mixture and 1/3 cup melted
Blue Bonnet margarine. Using fork, press mixture against sides
and bottom of 8 or 9 inch pie plate.
Filling: Pour 1 1/2 cups cold milk into small mixing bowl. Add
package contents and beat at low speed with electric mixer until
blended. Beat at medium speed 3 minutes longer. Fold remaining
half of finely crushed Butterfinger bars into filling mixture.
Pour into crust. Chill 1 hour.
Garnish with reserved 1/4 cup finely crushed Butterfinger bars.
Refrigerate, covered.
--------------------------------------------
Reese's Peanut Butter Cup Cheesecake
Serving Size : 4
Categories : Cheesecake
32 Oz Cream Cheese -- softened
1 C Sugar
5 Eggs -- at room temperature
1/4 C Cornstarch
1 Tsp Vanilla
1/2 C Whipping Cream
8 Reese's Peanut Butter Cups
Crust:
1 1/2 Pkg Graham Crackers -- crushed
5 Tbsp Butter -- melted
1/3 C Sugar
Crust: Mix all ingredients and pat into a 10"
spring form pan.
Cake: Chop peanut butter cups. Cream the cheese
until light. Add sugar and beat some more. Add
eggs, one at a time and beat after each. Mix in
cream, vanilla and cornstarch. Stir in candy.
Pour into crust and bake at 350F for 1 hour or
so until outside edge is firm and middle is still
soft. When the cake comes out of the oven run a
knife around the edge. Cool for several hours
then top with melted chocolate.
----- Original Message -----
From: Regina
To: phaedrus
Sent: Sunday, October 20, 2002 4:03 PM
Subject: Coffecake Recipes
Dear Uncle Phaedrus,
I have recently purchased a huge jar of apricot perserves.
I would like a coffeecake recipe (using yeast) with the
perserves. Also, I have almond paste, do you possibly have
a coffecake/cookie recipe that I can use with this?
Thanks for your help with the other recipes that I have requested!
I enjoy your website very much!!!
Sincerely,
Regina
Hello Regina,
Let's see... Below are a coffeecake recipe using apricot preserves, then a coffecake recipe using almond paste, two Italian cookie recipes using almond paste,
and finally a cookie recipe that uses both apricot preserves and almond paste.
Phaed
Apricot Almond Sour Cream Coffeecake
Source of Recipe
List of Ingredients
1 C. butter
2 C. sugar
2 eggs
1 C. sour cream
1 tsp. almond extract
2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 (10 oz.) apricot preserves
1 C. sliced almonds
Cream together butter and sugar. Add eggs, one at a time.
Fold in sour cream and almond extract.
Sift together flour, baking powder and salt; fold into mixture.
Pour half of mixture into greased and floured tube pan. Spread
half of preserves and half of almonds over this. Pour other half
of mixture on this. Spread with almonds and preserves. Bake at
350ºF for 1 hour or until a knife comes out clean.
----------------------------------
Quick Coffee Cake
Ingredients :
2 c. flour
1 1/2 sticks oleo or 3/4 c. shortening
1/2 tsp. salt
1/2 c. water
1 pkg. dry yeast
1 tbsp. sugar
2 eggs, separated
Almond Filling: (makes 1 cup)
1/2 of (8 oz.)
pkg. (or can) of almond
paste
4 tbsp. butter or oleo, softened
1/4 c. sugar
Cheese Filling:
1 c. pot cheese
1 egg yolk
1/4 c. sugar
1 tsp. lemon rind, grated
Cinnamon Pecan Filling:
4 tbsp. butter
or oleo, softened
1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
Preparation :
Sift flour. Add oleo or shortening and salt. In cup
combine water, dry yeast, sugar and eggs. Add egg yolks
to cup of liquid and mix with dry ingredients. Roll out
flat. Beat egg whites stiff and add 1/2 cup sugar slowly.
Spread over rolled dough and sprinkle with chopped nuts.
Roll like jelly roll and put in greased pan. Then slit
down center. Bake 25 minutes in 375 degree oven. Sprinkle
with 10X sugar or icing. Beat almond paste, butter or
oleo and sugar in small bowl until smooth and well blended.
Combine cheese, egg yolk, sugar, and lemon rind in container
of electric blender. Whirl until smooth. Beat butter or
oleo, 1/2 cup sugar, cinnamon and cardamom in a small bowl
and beat until smooth. Stir in 1/2 cup coarsely chopped
pecans and 1/4 cup currants.
----------------------------------
Italian Almond Paste Cookies
Ingredients :
1 lb. almond paste
1 lb. sugar (2 c. and 2 tbsp.)
5 egg whites
14 tbsp. bread crumbs (3/4 c.)
1/2 tsp. vanilla
Preparation :
Mix almond paste, sugar and crumbs together. (With hands,
add egg whites and vanilla.) Roll into balls (size of
small walnuts). Flatten with hand. Dip into dish with
pine nuts in it. Place on teflon cookie sheet, or tin
foil covered sheet. Can also top with bits of maraschino
cherries. Bake at 375 for 12 to 15 minutes. Check after
10 minutes. Cookies are pale when done. Do not remove
from pan until cool.
----------------------------------
Original Pignoli Cookies
Ingredients :
1 lb. almond paste
4 egg whites
2 c. sugar
1/2 c. flour
1 lb. pignoli nuts
Preparation :
Mix almond paste, egg whites, sugar and flour
with an electric mixer. Refrigerate 1 hour or
overnight. Shape rounded teaspoonfuls of dough
into crescents. Roll crescents into pignoli nuts.
----------------------------------
Apricot Preserve Cookies
Ingredients :
1 1/4 c. white flour
1 1/2 tbsp. sugar
1 cube margarine
1 egg yolk
8 oz. can almond paste
3/4 c. powdered sugar
2 egg whites
1 c. apricot preserves
Preparation :
Mix flour, sugar, margarine, and egg yolk into a
smooth dough. Set aside in a cold place for 1/4 hour.
Roll out approximately 1/4 inch thick. Cut out small
round cookies and place on greased baking sheet. Mix
almond paste, powdered sugar, and egg whites with an
electric mixer until smooth. Put in pastry tube with
star tip and put ruffling around edges of cookies.
Fill center of cookies with 1 teaspoon apricot preserves.
Bake in 350 degree oven for 10 to 15 minutes.
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