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From: Pat
Sent: Monday, December 02, 2013 2:51 PM
To: phaedrus@hungrybrowser.com
Subject: recipe
I am looking for a recipe that calls for spaghetti noodles and rice with possibly
beef bouillon
thanks
Pat
Hello Pat,
See below for three recipes with those ingredients.
Phaed
Rice Pilaf
1 c. long grain rice (Uncle Bens)
1/2 c. vermicelli or spaghetti
1/8 lb. butter
2 c. beef bouillon
Melt butter. Break up pasta into pieces and fry in butter until slightly browned,
stirring constantly. Wash and drain rice, then add it to the pasta and saute together.
Add bouillon, cover and cook 20 minutes. When water is absorbed and rice is soft.
Take off flame and allow to rest 10 minutes before serving.
Fluff with fork and serve!
-------------------------------------
Pilaf
1 cube butter or margarine
2 c. rice
1 c. broken up spaghetti noodles
1 can chicken or beef broth
4 c. water
(Optional: 1 c. chopped meat)
Melt butter over medium heat. Add rice and noodles to brown, stirring frequently
until light brown. Add broth and water, bring to a boil. Cover and turn to simmer
for 20 minutes. Serves about 6.
-------------------------------------
Golden Pasta and Rice
2 tbsp. butter or margarine
1/4 c. minced onion
2/3 c. long grain white rice
2/3 c. spaghetti, broken into 1/2 to 1 inch pieces
2 c. broth (chicken or beef)
Melt butter and margarine in a 2 quart saucepan over medium heat. Add onion
and saute 3 minutes. Add rice and broken spaghetti and cook, stirring frequently,
until golden brown (5 to 7 minutes). Add broth, bring to a boil, cover and cook
over low heat until liquid is absorbed, about 20 minutes. Stir before serving.
Note: White or green spaghetti can be used - or both.
From: Nichole
Sent: Monday, December 02, 2013 5:10 PM
To: phaedrus@hungrybrowser.com
Subject: Peanut butter candy
I am looking for a recipe for peanut butter candy. What I remember about the recipe
is that you have to freeze a buttered cast iron skillet and butter your table to make
this candy. You mix and cook the ingredients (maybe at the last minute fold in the
peanut butter) and spread the candy on your buttered table and cut it with scissors
once it is slightly cool. It has a crunchy/flaky texture and a buttery melt in your
mouth taste.
My Grammy & I always made this candy and when I was a teenager I lost the recipe.
Thank you!
Nichole
Hi Nichole,
I was unable to locate a recipe that fits your description, but I’ll post this on the site. Perhaps a reader can help.
The only similar recipe that I found is the hard candy recipe below.
Phaed
Hard Candy
2/3 c. white corn syrup
2 c. sugar
1/4 c. water
1 tsp. flavoring
Several drops food coloring
Combine sugar, syrup, and water; cook until it comes to a hard ball stage
or until it reaches 300 degrees on a candy thermometer. Add flavoring and
food coloring. Pour into iron skillet that has been in freezer.
Cool at room temperature.
Take knife handle and crack into small pieces.
==================================================
Thank you. This candy wasn't hard or brittle enough to crack.
Kind of like the inside of a Butterfinger but more buttery.
Hopefully someone out there has some ideas!
Nichole
------------------------------------------------
Hi,
I think I have a recipe that fits the description of one you weren’t able to find
(Particular Peanut Butter Candy on December 2, 2013). I’ve pasted the email
below. I believe what she is looking for is called Soft Peanut Brittle. I know..
sounds like an oxymoron! Its really good though and although I don’t use a
buttered cast iron skillet the finished product sounds very similar. Also adding
a picture that I took of some I made. Love your website. Not sure how I just
happened up on it today after all of these years of searching recipes.
Thanks,
Suzy
Soft Peanut Brittle
Ingredients:
2 cups Creamy Peanut Butter
1 1/2 cups granulated sugar
1 1/2 cups light corn syrup
1/4 cup water plus 2 teaspoons, divided
1 Tablespoons butter
2 cups peanuts
1 teaspoon baking soda
1 teaspoon vanilla
Generously butter a large cookie sheet (I use the large "half sheet" size).
Melt peanut butter in microwave (30 second increments, stir after each..
1 or 2 will do it). In the meantime, in a large sauce pan combine sugar,
corn syrup and 1/4 cup water. Cook over high heat to 275°F
(use a candy thermometer). Lower heat to medium, add butter and stir
til melted. Add peanuts and cook, stirring about 5 mins until candy
starts to turn brown and temp reaches 300°. Have waiting baking soda
that has been dissolved in remaining 2 tsps of water, and add too 300°
mixture along with vanilla. Working quickly, fold in warm peanut butter,
stirring gently. At once, pour candy mixture onto prepared cookie sheet.
Quickly spread as thin as possible. When cold break into serving size pieces.
From: Jenny
Sent: Tuesday, December 03, 2013 3:06 PM
To: phaedrus@hungrybrowser.com
Subject: lost cookie recipe
I am looking for an old Christmas cookie recipe that my Mom had.
It was called Variety Cookies. It was originally printed in Woman’s Day
magazine in 1940. It was a rolled cookie that could be decorated with
icing, sugars or sprinkles. The dough was divided into thirds. Part one
was vanilla flavored, part two had added spices (my personal favorite)
and part three was chocolate. It would yield twelve dozen cookies.
ingredients included shortening, sugar, vanilla, six cups of flour, nutmeg,
cinnamon (for the spice cookies) and unsweetened chocolate squares.
I did contact Woman’s a few years ago after my Mom passed away but
they did not respond. I went through Mom’s recipes but could not find
that one. Maybe you or one of your readers has a copy or knows where
I could find a copy and would be willing to share that information with me.
Thank you in advance for any assistance you can provide.
Jenny
Hi Jenny,
I did not have any success finding a variety cookies recipe that mentioned Woman’s Day magazine. However, I did find a variety
cookies recipe that appears to fit your description. See this blog:
Pocketpause
Phaed
Thanks Phaed for trying but this is not the one I was looking for.
The recipe I’m looking for did not have molasses and is
rolled out and cut into shapes. I’ll keep looking. Thank you!
Jenny
=============================================================================
From: Kathy
Sent: Thursday, January 02, 2014 11:20 AM
To: phaedrus@hungrybrowser.com
Subject: Variety Cookies
I found this on the http://clickamericana.com website.
A Collection of Classic Cookies and Treats 1950.
I attached this Woman's Day Magazine Ad from Delrich Margarine ,
Delrich "Variety" Cookies.
I hope this is the cookie recipe your reader is looking for.
Happy New Year,
Kathy
Hi Kathy,
Well, despite the name, that recipe doesn’t fit Jenny’s description of 1/3 vanilla cookies, 1/3 chocolate cookies, and 1/3 spice cookies. It appears to be a basic sugar cookies recipe, and although it says "One easy recipe - ten kinds of cookies", there's no chocloate in the recipe, and no spices for the spice cookies. It looks as though the "ten kinds of cookies" are perhaps just ten different shapes of cookie-cutter cookies with different colors of icing.
The page with the "Delrich Margarine Variety Cookies" ad & recipe is here: Classic Christmas Cookies Collection - 1950
Thanks for pointing that site out to me, though. It looks to be very helpful in future cases.
Phaed
From: "Donna"
To: phaedrus@hungrybrowser.com
Subject: chai spiced tea cookies
Date: Saturday, November 23, 2013 10:42 AM
Chai-Spiced Tea Cookies
Yield: 30
Source: Whole Foods Holiday Handbook 2006
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup teaspoon ground cinnamon
1/2 cup teaspoon ground ginger
1/2 cup teaspoon ground cloves
3/4 teaspoon
ground cardamom
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup powdered sugar
* Preheat oven to 350°
* Beat butter with granulated sugar in a medium bowl.
* Stir in vanilla, spices, salt, and flour.
* Scoop teaspoons of dough and roll with hands into small balls.
* Place on a baking sheet, spacing them about 2 inches apart.
* Bake until lightly golden brown, 15-20 minutes.
* Cool on the sheet for 5 minutes (I removed from sheet as the
bottoms of the cookies were all ready brown and I didn’t want
them to scorch)
* Place powdered sugar in a pie plate.
* Roll warm cookies in sugar and cool cookies on a rack.
(I found that I needed to roll them twice as the first time with
warm cookies, the powdered sugar melted into the cookie)
Nutritional info: per Master Cook
Per Serving (excluding unknown items):
49 Calories; 3g Fat (56.4% calories from fat); trace Protein; 5g Carbohydrate;
trace Dietary Fiber; 8mg Cholesterol; 31mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.
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