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----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Saturday, October 23, 2010 10:57 AM
Subject: hummmingbird bread with fruit in it
i had some of this at a party and now can't find a recipe for it---can u help me please
want to make it for the holiday dinners i'm having
Mary
Hello Mary,
See these sites:
Copycat.com
answers.Yahoo.com
Tastebook
ccrecipe
Phaed
----- Original Message -----
From: Janet
To: phaedrus@hungrybrowser.com
Sent: Monday, October 25, 2010 10:40 PM
Subject: chocolate nut bread
Uncle Phaedrus.
Years ago I bought a Chocolate Nut Bread in a can. The children loved it.
I think it was in the sixty's and seventy's. I believe it was made by Dromedary.
Would appreciate having this recipe.I'm sure the grand children would love it
as their parents did.
Thank you,
Janet
Hello Janet,
There are recipes for just a "chocolate nut bread", but I'm going to assume that
this was a chocolate date nut bread, since Dromedary is a date company.
I had no success finding a copycat recipe for the Dromedary commercial product,
but I found some recipes that may be close. The first one is actually baked in cans.
See these sites:
Phaed
----- Original Message -----
From: "Art"
To: "Phaedrus"
Sent: Wednesday, October 27, 2010 7:02 AM
Subject: Re: Veal, chicken & shrimp
It was in a cream sauce & on a bed of pasta. I had it a few years back but the place closed on.
Art
Art found the recipe himself and sent me a copy. Sounds tasty...
Ingredients:
4-(4-ounces) thinly sliced veal cutlets (scaloppini)
4-chicken tenderloins
12-shiitake mushrooms cleaned & stems removed, then sliced
6-ounces oyster mushrooms trimmed
3-ounces porcini mushrooms chopped
4-shrimp shelled and deveined
½ cup olive oil
¾ cup heavy cream
Salt & fresh ground pepper for seasoning
¼ stick of butter
Chopped parsley for garnish
2-ounces all , purpose flour
2-sheets of wax paper
Directions
Between sheets of wax paper, pound veal into ¼ inch thick slices
Repeat step one and do the same with chicken tenderloins
Dredge veal & chicken in flour
Heat sautee pan and add olive oil on medium to low heat
Add veal and chicken and brown on one side only
Now add all mushrooms (shiitake, oyster, porcini)
Drain oil
Now add shrimp
Add salt and pepper
Add brandy and flame
Add heavy cream & butter and let reduce for 3-4 minutes
Ready to serve
On each dish add 1-veal, 1- chicken, and 1 shrimp. After equally
add mushroom and sauce to each. Top off with parsley….enjoy
Maybe served over pasta
PREP time 20
Cook Time 15
# of servings 4
----- Original Message -----
From: "eddie"
To: phaedrus@hungrybrowser.com
Sent: Monday, October 25, 2010 1:34 PM
Subject: Recipe Request
> Dear Phaedrus:
>
> I just happened across your terrific site and would like to know if you
> have ever run across the Morrison's recipe for blackeyed peas. Any and
> all assistance will be most appreciated.
>
> Best,
>
> Eddie
Hello Eddie,
No problem, but remember that these are cafeteria recipes, and make large
quantites. See the recipe below.
It's from the Morrison's kitchen manual. This recipe is very simple, very
typical. Nothing special about it at all, other than the large quantity that
it makes.
Phaed
Fresh Blackeye Peas or Butter Beans
Ingredients:
Fresh Peas 25 lbs
Salt Meat (pork) 4 lbs
Cold Water 9 qts or 18 lbs.
Salt & Pepper to taste
Put peas and salt meat in cold water and cook slowly for approximately 2
hours.
Yield: 100 orders
---------------------------------------
Dry Blackeye Peas
Ingredients:
Dry Blackeyes 10 lbs.
Salt Meat (pork) 2 lbs.
Cold Water 2 qts or 4 lbs.
Salt & Pepper to taste
Soak peas overnight. Put peas and salt meat into cold water and cook slowly
for 2 - 1/2 hours.
Yield: 90 orders.
==============================================
Dear Phaed:
Thank you so much for your prompt reply! I'll have to admit to being
quite shocked by this recipe. I always suspected the presence of some
sort of "secret ingredient" in the Morrison's blackeyes - I guess it
was sheer simplicity itself that made them so delicious. Thanks again
so much for your courtesy.
Eddie
==============================================
> Please forgive me for bothering you again but I just wanted to make
> sure about the quantities. 2 quarts of water for 10 pounds of peas
> seems kinda sparse. I guess the pork provided the additional
> moisture? Just double checking.
>
> Thanks for your patience,
>
> Eddie
Hi Eddie,
I would say the water the peas are soaked in overnight provides the extra.
Phaed
James sent this version from a newer Morrison's kitchen manual.
Here is the recipe for Morrison's Blackeyed Peas (and Pintos and Great Northerns)
from my 1991 edition.
Yield: 36- 3 oz. portions (1/2 cup)
4 lbs dried beans (soak dried beans in cold water overnight. Beans will swell,
so use plenty of water.)
1/2 lb. oleo (margarine)
1 onion, quartered
1 1/2 gallons bacon stock
2 oz. bacon base (raw)
2 tsp pepper
Combine oleo and onion and cook until oleo is melted. Add bacon stock and pepper.
Incorporate bacon base. Add pepper. Bring to boil. Drain and rinse beans and add
to boiling stock. Bring back to simmer and cook until tender. Be sure not to boil
beans, simmer gently. Watch them closely. DO NOT OVERCOOK. They will cook quickly.
Garnish with crumbled bacon and parsley sprigs.
Morrison's Stocks
Left out the recipe for bacon base. It is 1 lb. bacon base to 5 gallons of water.
This was also the Vegetable Stock by adding 1 ounce (2 1/2 tsp) Vegetable base (raw).
James
The Search Engine Registry shows that someone has searched the site for
Lentil Soup like Cheesecake Factory serves. Cheesecake Factory doesn't give
out recipes, and no one seems to have created a copycat, but one of these
may be similar.
Lentil Soup
Ingredients
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese (Optional)
Directions
In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic,
paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock,
lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring
the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to
medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan before serving.
You can also add cooked ham.
-----------------------------------------
Lentil soup
ingredients:
1 1lb. Pkg lentils
1/2 tsp. Dried thyme
1/4 lb. Bacon, diced
2 bay leaves
2 medium onions, sliced
1 large potato,pared
2 medium carrots,diced
1 ham bone, from cooked shank
2 qt. Stock (chicken)
1 cup celery, sliced
2 tbs. Lemon juice
salt to taste
1/2 tsp. Pepper
1-2 cups cream or half and half
directions:
night before: soak lentils overnight in cold water to cover.
Next day:
1. Drain lentils. Then in dutch oven, saute diced bacon until golden.
Now add sliced onions and diced carrots. And saute until onions are golden.
2. Next, add lentils, stock, sliced celery, salt, pepper, thyme, and bay leaves.
3. Now, with medium grater, grate pared potato into the lentil mixture; add the ham bone.
4. Simmer, covered for three hours, when lentils should be nice and tender. Remove bay leaves.
5. Now remove ham bone; cut all bits of meat from it and return meat to the soup.
6. To serve at once add the lemon juice and the half and half. Or refrigerate and
serve next day when lemon juice and half and half can be added
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