|
----- Original Message -----
From: Sid
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 21, 2010 10:42 AM
Subject: Shrimp for Eight
I discovered your site today when looking for a recipe for Macaroon Pie.
Your reader said she had it in a restaurant in Chattanooga, TN. In fact,
macaroon pie was the specialty of the house at the Oakwood Cafe in Dalton, GA
(just down the road from Chattanooga) in 50's through the 70's or 80's.
Thank you for bringing back a favorite childhood taste memory. Our Thanksgiving
table will include macaroon pie this year and my father just might return from
the grave for just one more slice.
It set me to thinking and now I have a huge challenge for you:
My mother (who died in 1968) used to make a dish called "Shrimp for Eight".
It was made on special occasions and contained a special ingredient called
"walnut sauce." I remember that she had a difficult time locating this
ingredient in the 50's in North Carolina. As best I can recall, the
"walnut sauce " looked a lot like Worcestershire Sauce but had a more mellow,
nutty taste. I recall that the dish contained a lot of butter and cream.
The finished product had shrimp swimming in a creamy sauce which looked about
the same color and consistency as thousand island dressing. I think it also
had croutons in it and if I recall correctly, mom served it over rice. It may
have had some green bell pepper in it, but I may be confusing that with beef
stroganoff. Remember, this dish comes from the 50's when Campbell's reigned
supreme. Some that red color or creaminess might have come from cream of
mushroom soup and/or Campbell's tomato, but that is just a guess. (As I write
this, I am amazed at how much detail came out as I was under ten years old
when I last tasted this dish!)
Thanks in advance if you can work your magic once again to recapture a part of childhood.
Thanks,
Sid
Hello Sid,
Sorry, I cannot find anything called "shrimp for eight" or "shrimp for 8".
The only shrimp with walnut sauce recipe that I can find is the one here:
RecipeKitchen
It doesn't sound like the dish that you describe, but I cannot find anything else
with a "walnut sauce" and shrimp.
Phaed
Hi! I love your website! I think perhaps this recipe might have used walnut ketchup
rather than walnut sauce as it is indeed similar to Worcestershire sauce but more
mellow.It is a British condiment (among a plethora of same!) and a personal favorite.
You can get it from some of the internet shops that cater to expats or may be Amazon?
just google British food shop or walnut ketchup/catsup for example.Hope this is helpful
and thanks for all your research it's fascinating! Yours, Ann
----- Original Message -----
From: lewis
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 21, 2010 1:15 PM
Subject: recipe
Mother made a molded gelatin dessert..Can not find the recipe.
It was made in a tin mellon mold that had a cover.
The melon top part was lined with macaroon cookies.
I remember that egg yolks, milk, vanilla were mixed over a double boiler.
I think the egg whites were beaten and folded into the mixture. Do not know
if there was anything else put in.
When it got to a consistency of a heavy cream you poured it over the cookies.
Do not remember proportions.
I do not know if you put it into the refrigerator after it cooled or immediately.
Did you put it in on the flat lid or upside down.
After it jelled there was a clear golden color gelatin on the top and pudding
with macaroons on bottom. You then put whipped cream on the grooves in the gelatin
plus maraschino cherries.
Appreciate any help.
Lewis
Hello Lewis,
Sorry, I cannot find anything like this.
Phaed
Judy, a reader, pointed out that there is a similar dish on my site called:
h"Spanish Cream Pie."
----- Original Message -----
From: Lorraine
To: phaedrus@hungrybrowser.com
Sent: Monday, November 22, 2010 9:59 PM
Subject: pastry recipe
Hi! I hope you can help me find a recipe. I went to a Serbian wedding years ago.
The mother of the bride made a pastry called "Russian Pita". She gave me the recipe
and I made this for many years. I divorced, and over the years the recipe was lost.
Anyway, here's what I can remember: I made the dough by putting some dry yeast in
warm water (it may have been 2 tbls to 1/4 cup warm water and set aside. I mixed
flour, butter, and I'm almost positive it was 4 egg yolks. I divided the dough into
three parts. the first part was rolled out and placed in a jellyroll pan and I
overlapped the dough up the sides. Meantime, I had 1 lb of crushed walnuts mixed
with 1 cup of sugar and 1 tsp of cinnamon. I spread this on the bottom layer, and
put aside a handful. Roll out the second layer of dough and spread it over the nut
mixture. On top of this was 1 and 1/2 cans of Thank you brand pineapple pie filling.
The third layer of dough is placed over this and sealed around the edges. I remember
brushing milk over top of this and baking for about an hour.
there was a buttercream frosting that was made by mixing milk and cornstarch, cooking
it until thick and setting aside to cool. That was then mixed with sugar and butter.
I remember mixing it for a long time so as to make sure the sugar was dissolved.
this frosting is spread on top of the pastry and sprinkled with the rest of the nut
mixture. You then cut it into bite size squared as it is so sweet your teeth will rattle.
I've found dough recipes similar to this but they all seem to use whole eggs. I believe
I have the ingredients correct, but the amounts of things I'm not sure of. I'm thinking
this was maybe a made up family recipe as I haven't found anything like it.
Hope you can help. Thank you. Lorraine
Hello Lorraine,
Sorry, I searched everywhere and every way that I can think of, but I could not find
any recipe with that name or with that unique combination of ingredients.
I'll post the request on my site. Perhaps one of my readers can come up with something.
Phaed
Hi Lorraine,
Timm, a reader & regular contributor, pointed out that a pastry called
"Serbian Krem Pita" was served at a wedding he once attended. Since there
does not appear to be anything called "Russian pita", and since you were
served this pastry at a Serbian wedding, I think you can forget about the
"Russian" part. This is a Serbian dish. "Pita" in Serbian refers to the
pastry. There is no connection to pita flatbread.
There are quite a lot of recipes for "krem pita" or "krempita" or "Serbian pita".
The fillings used in this pastry vary a lot from recipe to recipe. I've seen
a plain milk & egg custard filling, a cheese filling, walnut filling, and
various fruits including strawberry, banana, pineapple, and apple.
One here: krempita
Below are custard, pineapple, and walnut fillings. I had no success locating
one with pineapple pie filling and walnuts. Sounds like the lady may have given
you a family recipe that is not commonly available. You might try locating the
family to get it again.
Phaed
Krem Pita
--Kore (Pastry Sheets)
Step 1:--
1/2 c. flour
1/4 c. lard
Step 2:--
1/2 c. flour
1 egg
1 tsp. sugar
Dash of salt
2 tbsp. milk
Filling:--
4 c. milk
8 eggs
2 c. sugar
6 tbsp. Wondra flour
2 tbsp. cornstarch
Mix Step 1 ingredients with hands as in pie crust. Mix Step 2 ingredients
by hand until soft. Let Step 1 ingredients sit. Work with hands on floured
board until round and smooth. Roll out to size 8"x10" and then place lard
dough on top of prepared dough until fully covered. Fold over once and then
fold over again until folded to the size of a 5" square. Cover and let sit
for 1/2 hour. Fold over again to the same size. Let sit another 1/2 hour
and cut in half. Roll each portion to at least 13"x9". Bake on top of jelly
roll pan at 350 degrees for 8"x10" minutes or until lightly browned. Sprinkle
lightly with milk before baking. Pour filling onto layer and then put other
layer on top. Sprinkle filling with vanilla sugar. FILLING: Cook sugar and
milk until boiling. Beat eggs and add to mixture. Add flour and cornstarch
to egg mixture, mixing together with no lumps. Cook until smooth and thick
over low heat (like pudding consistency). Cool.
------------------------------------
Pineapple Pita Squares
6 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
4 1/2 tsp. baking powder
3/4 c. milk
1 c. plus 2 tbsp. sugar
3 sticks butter
3 eggs, slightly beaten
1 tbsp. vanilla
Filling:
2 (20 oz.) cans crushed pineapple
1/2 c. cornstarch
2 c. sugar
Cook the Filling first and let cool. Sift together dry ingredients and set aside.
Cream butter and sugar. Add vanilla and eggs; blend well. Add dry ingredients
alternately with milk. Use about 2/3 of dough to line bottom and sides of ungreased
pan (18 x 12 x 1 inch). Spread cooled pineapple filling evenly. Divide remaining
dough in half. Fill a Mirro cookie press twice, using the serrated disc to lattice
the top. Bake at 350 degrees for 30 minutes or until nicely browned. Cool, then
sprinkle with powdered sugar.
-----------------------------------------
Walnut Pita
7 lg. egg yolks
1/2 lb. sweet butter
1 c. sugar
2 c. flour
1 tsp. baking powder
7 egg whites
1 c. sugar (10x)
2 c. ground walnuts
1 tsp. vanilla or rum
Grape jelly
Put butter and 1 cup sugar in bowl. Mix by hand, adding egg yolks, one at a time.
Add flour mixed with baking powder and mix thoroughly. Spread dough in a 10 x 15
inch pan (ungreased) and put in refrigerator for about 20 minutes or until firm.
Now prepare other half. Beat egg whites until stiff, slowly add 10x sugar, nuts
and vanilla and fold until well mixed. Take dough from refrigerator, spread thin
coat of grape jelly over, then pour egg white mixture over top. Put in preheated
325 degree oven for about 40 minutes or until nice golden brown. When cooled, cut
in small squares. Before serving, sprinkle with 10x sugar.
----- Original Message -----
From: Jane
To: phaedrus@hungrybrowser.com
Sent: Monday, November 22, 2010 11:05 AM
Subject: Chocolate Pie recipe
In the early to mid '70's I found a recipe for a Chocolate Pie, unknown name of recipe.
It was in a magazine. Better Homes & Gardens,
Woman's Day, or Family Circle the best I can remember. It is a refrigerator pie.
The crust a standard flour, shortening crust baked ahead. The ingredients of
the filling consisted of Chocolate chips, mint chocolate chips, unflavored gelatin,
whipping cream and egg whites, vanilla, what else I do not remember. It was a
timely recipe to prepare because of cooling, and beating before folding in the
egg whites and whipped cream but worth the effort and better than any other I have
tried. It seems that it was decorated with chocolate curls and whipped cream.
I made the recipe twice, then we moved and it was lost.
I would appreciate any help you can give.
Thanks
Jane
Hi Jane,
I did a file search and had no success with this recipe. In an Internet search,
I found no chocolate pie recipes from any of those magazines that called for
mint chocolate chips. Yet another search failed to locate any chocolate pie
recipe with mint chocolate chips, egg whites, and unflavored gelatin. I'll post
this request on my site so that perhaps a reader can help.
I notice that you said it was a refrigerator pie and that it contained egg whites.
I try (whenever I catch them) to refrain from passing on any recipe that will
result in raw eggs in any form being present in the finished product. There may
be a few such past recipes on my site that I missed, but I try not to add any
new ones. Egg-borne food poisoning has been in the news a lot lately, and I do
not want anyone to get sick using a recipe that I locate for them. I hope that
if you do find the recipe, you will use a pasteurized egg white product instead
of raw egg whites.
Phaed
Refrigerator pie often refers to an uncooked pie. Since this pie filling contains
eggs, for safety reasons, the filling must be cooked. I have not tried this recipe yet.
Timm in Oregon
Grasshopper Chiffon Pie
Ingredients:
1 store bought chocolate pie crust
For the Filling:
1 envelope unflavored gelatin
2/3 cup sugar, divided
1/8 teaspoon salt
3 large eggs, separated
1 cup milk
1 cup heavy cream
3 ounces real mint chocolate chips
3 ounces real semi-sweet chocolate chips
Garnish:
Shaved chocolate
Instructions:
Mix the gelatin, sugar and salt thoroughly in top of double boiler. Beat the egg
yolks, milk and cream together and add to gelatin mixture. Cook over boiling water
while stirring constantly until the gelatin is dissolved; remove from the heat and
refrigerate.
Beat the egg whites until stiff and then beat in 1/3 cup of sugar.
When the gelatin mixture mounds when dropped from a spoon, gently fold in the egg
whites and then the chips. Pour the mixture into the pie shell and garnish with
shaved chocolate; freeze or refrigerate. Allow the pie to thaw about 20 minutes
before cutting if frozen
Note: A few drops of food coloring may be added for a green colored pie filling.
--------------------------
Chocolate Mint Chiffon Pie
Ingredients:
1 prepared store bought pie shell, regular or chocolate
For the Filling:
3 ounces bitter-sweet chocolate chips
3 ounces mint chocolate chips
1 cup milk
1 envelope unflavored gelatin
2/3 cup granulated sugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1-1/2 cups whipping cream
1/4 teaspoon cream of tartar
Instructions:
Place the milk in the top of a double boiler; sprinkle with the gelatin and let
stand for about 5 minutes to soften.
Set the top of the double boiler over simmering water. Add 1/3 cup of the sugar,
the chocolate chips and egg yolks. Cook while stirring frequently with wooden
spoon until the chocolate is melted, slightly thickened and reaches 160F to 170F
degrees on an instant-read thermometer or candy thermometer, about 12 to 15 minutes.
Remove from the heat and stir in the vanilla extract.
Chill the cooked chocolate mixture by placing the bowl in a larger bowl of ice water.
Stir occasionally for the first 10 minutes, and then stir frequently as the mixture
begins to cool and thicken, about 10 minutes longer. Remove the bowl from the ice water.
In a medium mixing bowl, whip the cream with an electric mixer until soft peaks form.
Place in the refrigerator until ready to use.
In another medium mixing bowl and using clean beaters, beat the egg whites with an
electric mixer on low speed until foamy. Add the cream of tartar, increase the mixer
speed to high and beat until soft peaks form. Gradually beat in the remaining 1/3 cup
sugar and continue beating until stiff peaks form. Set the whipped egg whites aside.
The egg whites should be used within 20 minutes.
After the chocolate mixture has cooled and thickened, immediately stir a large spoonful
of the egg whites into the chocolate to lighten the mixture, and then gently fold in
the remaining egg whites. Fold in the whipped cream until well incorporated, but leaving
a few streaks of chocolate.
Pour the mixture into the prepared pie crust and refrigerate until set, at least 4 hours.
Serve chilled. Refrigerate leftovers.
----- Original Message -----
From: Gloria
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 21, 2010 12:54 PM
Subject: Coffee Cake from the 50'60's
We have been been trying to track down a coffee cake that my grandfather
would buy at the store. It was a small square spongy type cake (brown in color)
and it had some type of crumble topping. It was the best tasting thing that
I can recall from my childhood. I'm 57 years old so I'm thinking it was the
late 50' early 60's that it was around. No one can recall the brand but all
remember that it did say 'coffee cake'. It was very very moist and had a unique
taste. I'm hoping someone out there can remember who made it and hopefully find
the recipe. I live in central California.
Thank you
Gloria
Hi Gloria,
Sorry, no luck. Need more information. I'll post this in case a reader can help.
Phaed
|
