|
----- Original Message -----
From: Genny
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 08, 2008 10:46 AM
Subject: Lamb recipe
My sister-in-law, now deceased, used to cook this lamb
dish for Easter. She was from Ischia an island in Italy. The
lamb was cut in cubes and cooked in some kind of broth and raw eggs were
added so that the lamb chunks were coated with the eggs that cooked in
the broths. That's all I know and would really love to have the
recipe. Thank you! Genny
Hi Genny,
Not much success with so little information. The only thing I could
find is the below recipe.
Phaed
Agnello Cac' e Ove
Ingredients:
3 1/3 pounds (1.5 k) lamb, preferably leg, cubed.
2 whole eggs and 2 yolks
Freshly grated pecorino (very mild romano) or Parmigiano -- about 3/4 cup of cheese, or a little more
4 cloves garlic
A glass of Trebbiano d'Abruzzo or similar crisp dry white wine
The juice of a half a lemon
4 tablespoons olive oil
Salt, and a healthy grinding of pepper
Preparation:
Brown the meat and the garlic in the oil, stir in the white wine, and simmer for
an hour or so.
While the meat is cooking beat the eggs with the cheese, pepper and
lemon juice. As soon as the lamb is cooked (if there are still any bones
left remove and discard them), Stir in the egg mixture, heat through
stirring constantly until it thickens, and serve at once.
--------------------------
Thank you so much! That is the recipe! I'll be cooking for some special people who will
really appreciate it! You are really great! Genny
----- Original Message -----
From: Teresa
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 08, 2008 8:18 PM
Subject: fresh fruit dip
Phaedrus,
Do you have any fresh fruit dip recipes---but not with melted chocolate as the dip?
I had one with I think orange juice or orange juice concentrate but I lost it.
It might have also had sweetened condensed milk in it too, but I can't remember.
Thanks for your help!
~Teresa
Hello Teresa,
See below.
Phaed
Fruit Dip
1 can condensed milk
1 (6 oz.) can frozen orange juice concentrate
2 tbsp. orange peel (optional)
1/2 c. crushed pineapple with juice
Mix ingredients well. Chill.
-----------------------------------
Fresh Fruit Dip
1 can Eagle Brand milk
1 (12 oz.) Cool Whip
1 (6 oz.) frozen orange juice, undiluted
Whip together and chill. Good with any fresh fruit.
-------------------------------------
FRESH FRUIT DIP
1 sm. pkg. instant vanilla pudding
1 1/2 c. cold milk
1 c. sour cream
1/2 tsp. orange peel
1/4 c. orange juice
Beat pudding and milk well. Blend in rest of ingredients. Use as a dip for cut up
pieces of various fresh fruits.
--------------------------------------
Fruit Dip
6 oz. can frozen orange juice
1 sm. instant vanilla pudding
1 1/4 c. milk
1 c. sour cream
Mix pudding and milk with orange juice; then add sour cream. Chill 2 hours and serve.
----------------------------------------
Dip For Fruit
8 oz. cream cheese
1/2 c. butter
1 c. powdered sugar
3 tbsp. orange juice concentrate
1 tsp. vanilla
Grated orange rind
3 tbsp. milk
Whip all ingredients.
----- Original Message -----
From: Pat
To: phaedrus@hungrybrowser.com
Sent: Monday, November 10, 2008 7:35 PM
Subject: Recipe for Brunswick Stew
When I got married in 1962, my Mother gave me a copy of the New American Cookbook. It had
so many recipes that my family loved, one being Brunswick Stew made with a hog head, chicken,
butterbeans, corn, onion, tomatoes, and I forget the other ingredients. Do you have this recipe
and can you help me find a copy of this cookbook? Thank you so much for your website. I just
found it and I love it!
Pat
Hello Pat,
Is that "The New American Cookbook" (1941) by Lily Wallace? See a photo of the cover here:
American Cookbook
There are three used copies for sale here:
Amazon.com
I could not locate the Brunswick stew recipe from that book. The closest one that could find is below.
Note that it does not have the onions.
Phaed
Brunswick Stew
1 chicken
3 cans tomatoes
3 cans whole grain corn
3 cans green peas
3 cans butter beans
Catsup to taste
Hot pepper and salt
1 hog head
Cook hog head and chicken (in separate pots). Remove bones and tear into pieces. Place meat back
into chicken broth and mix all vegetables. Cook slowly for about 1 hour. Add a dash of sugar.
Cook until thick, but stir to keep from burning.
-------------------
Yes thank you. I thought the recipe came from that book. Can you tell me where you found
this recipe. It is perfect. Thank you so much
----- Original Message -----
From: Tish
To: phaedrus@hungrybrowser.com
Sent: Monday, November 10, 2008 9:08 PM
Subject: shredded wheat cereal dinner roll recipe
I am trying to find my old shredded wheat cereal bread recipe.
It was from a shredded wheat box and did not call for molasses
It was a yeast roll that rose then flattened would be shaped in crescent rolls and
given time to rise
Please help
Thanks
Tish
Hello Tish,
See below for what I found.
Phaed
Shredded Wheat Rolls
1 pkg. dry yeast
1 c. warm water (105-115 degrees)
3 tbsp. sugar
2 tbsp. vegetable oil
1 egg
3/4 tsp. salt
3 - 3 1/2 c. all purpose flour, divided
3/4 c. shredded whole wheat cereal biscuits, about 2, crumbled
Vegetable cooking spray
Dissolve yeast in warm water in a large bowl. Add sugar, oil, egg, salt and 1 1/2 cups flour;
beat at low speed of electric mixer until smooth. Add cereal; mix well. Stir in enough of
remaining flour to make a very soft dough. Place dough in a large bowl coated with cooking
spray, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts,
1 hour or until doubled in bulk. Coat muffin pans with cooking spray; set aside. Punch dough
down; turn out onto a floured surface, and knead 4 or 5 times. Shape into 1" balls; place 3 balls
in each muffin cup. Cover and let rise in a warm place, free from drafts, 40 minutes or until
doubled in bulk. Bake at 400 degrees for 12 to 15 minutes or until browned. Yield: 1 1/2 dozen,
----------------------------
Shredded - Wheat Rolls
3 lg. Shredded Wheat biscuits
2 1/4 c. boiling water
1/4 c. sugar
1/4 c. butter
1 cake yeast
1 tsp. salt
4 c. flour
Combine crumbled Shredded Wheat with the boiling water, sugar and butter. Cool until only
lukewarm. Stir in the yeast and stir until it is dissolved. Blend in the salt and flour,
then cover the dough and let it rise until doubled. Punch dough down and turn it out onto
a floured board. Knead the dough, kneading in more flour if necessary to make a firm dough
that can easily be shaped. Shape the dough into rolls, or into a loaf or 2 small loaves.
Place in greased pans, cover and let rise again until doubled. Bake rolls in a 400 degree
oven for 20 minutes or until done. Bake loaves in a 350 degree oven, the large for 45 minutes
and the small ones for about 30 minutes.
There have been several searches for this one on the site lately:
Mckenzies Bakery Blackout Cake
Cake-1/2 cup unsweetened cocoa
2 tblsp boiling water
2 oz unsweetened chocolate, chopped
3/4 cup milk
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 375 degrees. Butter and lightly flour two 8 inch round cake pans.
Place cocoa in bowl and whisk in boiling water to form a paste. Combine chocolate and milk
in saucepan over medium heat. Stir till chocolate melts. Whisk a little of the hot chocolate
milk into the cocoa paste. Whisk the cocoa mix into the milk mixture. Return pan to medium
heat for one minute and stir. Set aside till tepid
In the bowl of a mixer, cream the butter and sugar. Beat in the egg yolks, one at a time, and
the vanilla. Slowly stir in the chocolate mix. Stir together the flour, baking powder, soda and
salt. Using spatula, fold the flour mix into the chocolate till just mixed. In another bowl, whisk
the egg whites till soft peaks form. Using spatula, gently fold the egg whites into the batter.
Divide the batter between the prepared pans. Bake until test clean.- about 45 minutes. Cool in
pans on rack for 15 minutes. Gently remove and cool cakes.
Filling
1 tblsp plus 1 3/4 tsp cocoa
2 cups boiling water
3/4 cup + 3 1/2 tsp sugar
1 oz bittersweet chocolate, chopped
4 tbslp cornstarch( dissolved in 1 tblsp cold water
1/4 tsp salt
1 tsp vanilla extract
2 tblsp unsalted butter
Combine cocoa and boiling water in a small saucepan over low heat . Stir in the sugar and chocolate.
Add the dissolved cornstarch paste and salt, bring to a boil, stirring constantly. Boil for one minute.
Remove from heat and whisk in vanilla and butter. Transfer to a bowl, refrigerate till cool.
Frosting And Assembly
12 oz semi sweet chocolate bits
12 tblsp unsalted butter
1/2 cup hot water
1 tblsp light corn starch
1 tbslp vanilla extract
Melt the chocolate in a double boiler over hot, not simmering , water. Stir till smooth. Remove
from heat and whisk in butter, one tbslp at a time. Return to heat if necessary to melt butter.
Whisk in the hot water all at once and whisk till smooth. Whisk in corn syrup and vanilla. Cover
and refrigerate for up to 15 minutes.
Use a sharp knife to slice each cake into two layers( 4 total) Put filling between 3 layers. Save
1 for crumbs. Quickly apply frosting. Refrigerate cake for 10 minutes. Apply remaining frosting
and then cover completely with cake crumbs. Store cool- serve within 24 hours.
|
