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----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, November 25, 2002 10:35 PM
Subject: quinces
> A friend has given me half a dozen quinces. While they smell wonderful,
> I feel that something more should be done with them. I remember an aunt
> who made quince marmalade. Since I wasn't smart enough to ask her for
> her recipe before she died, I am checking to see if you have this
> information. Thank you
> - Nancy
Hello Nancy,
Happy to oblige. See below.
Phaed
Quince Marmalade
Ingredients
3 1/2 pounds quince
5 cups water
5 lemons cut in half
6 cups sugar
Method
Wipe fur from outside skin of quinces with a damp cloth.
Quarter and core fruit reserving all cores, seeds etc.
Place reserved cores and seeds in a cloth, tied at the
top with string.
Dice quinces with a knife or food processor. Put into a
jam pan with water.
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 - 60 minutes.
Watch carefully so fruit does not boil over.
Warm sugar by placing in a steel bowl in a 250° F oven for
5 minutes. (Or microwave in nonmetallic bowl for 1 minute.)
Stir in warmed sugar into jam pan with fruit.
Boil rapidly until setting point is reached , by which time
quince should be a beautiful rich pink colour. Test a little
of the marmalade on a saucer chilled in the refrigerator.
Place small amount of sauce on saucer. If a skin forms on top
quickly and it runs off saucer in a lumpy formation, it is
ready to set.
Pour into sterilized jars, and lid. Invert the lidded jars
using a cloth to protect your hands, for two minutes to
sterilize the lids.
When cold, wipe jars and label. Store in a cool place.
Will keep for at least 12 months.
Yield: approximately 6 jars
----- Original Message -----
From: jan4
To: phaedrus
Sent: Monday, November 04, 2002 5:22 PM
Subject: angel salad
Dear Uncle Phaedrus,
when my children were all small,I made this salad (dessert for
them now I would like to make it for my grand and great and
greatgrand children, but really can`t rem. just how to make it.
I think it contained eagle brand sweetened condensed milk, coconut,
crushed pineapple,dreamwhip or coolwhip. and chopped marichinno
cherries.....the ingridient you added last was lemon juice all this
went into a mold and chilled, I am not sure if that was the right
things. Please Help Thanks sincerly jan
Hello Jan,
The below recipes are the ones that I find with that name.
Phaed
Angel Salad
Ingredients :
1 (8 oz.) tub Cool Whip
1 can Eagle Brand cream
1/2 c. real lemon juice
1 can crushed pineapple
1 c. cherries
1 c. pecans
Red food color
Preparation :
Mix together and refrigerate.
----------------------------------
Angel Salad
Ingredients :
1 can Eagle Brand milk
1 c. Cool Whip
1 (8 oz.) sour cream
1/2 c. chopped pecans
1 lg. can fruit cocktail
1 sm. can crushed pineapple
4 tbsp. lemon juice
Preparation :
Mix well and refrigerate.
----------------------------------
Pink Angel Salad
Ingredients :
1 Eagle Brand milk
1 can cherry pie filling
1 c. chopped pecans
8 oz. Cool Whip
1 can crushed pineapple
Preparation :
Mix milk and Cool Whip. Add pie filling and drained pineapple.
Add pecans. Refrigerate overnight.
----------------------------------
Pink Angel Salad
Ingredients :
1 can cherry pie filling or
2 med. size pkg. or cartons frozen strawberries, drained
1 can Eagle Brand milk
1 c. crushed pineapple, drained
1 (9 oz.) carton Cool Whip
Preparation :
Mix these together and freeze.
----------------------------------
Angel Cherry Salad
Ingredients :
1 can Eagle Brand milk
1 can cherry pie filling
1 (9 oz.) carton Cool Whip
1 can crushed pineapple
1 c. nuts
Preparation :
Mix all together and chill overnight. Grandaughter of Harry Axsom
----- Original Message -----
From: beth
To: phaedrus
Sent: Wednesday, November 27, 2002 4:43 PM
Subject: Tapioca, Boba, etc.
> Hi Phaedrus,
>
> I love this site! I spend a lot of time on the internet
> for work and fun, and of all the surfing I have done in
> the last 8 years, your site is definitely in my top 10
> favorites. I particularly like the historic and cultural
> aspects of some of the recipes, for instance the H&H automats.
> I'd never heard of them. Being from the South however, my
> eyes went straight toreferences of Piccadilly and Morrison's
> cafeterias!
>
> I saw that a couple of weeks ago someone wrote in about tapioca
> in drinks. I think they were asking about Boba. My dear friend
> Allyson in Portland, OR introduced me to Boba recently. They
> were gelatinous, cocoa-colored globes the size of a garbanzo at
> the bottom of an iced Thai tea. The tea came with a straw wide
> enough to accommodate slurping them up. They were flavored and
> chewy and odd and wonderful! There are several bubble tea cafes
> here in Seattle and I've even seen the tea prepackaged in foil-
> covered cups with Boba already in it (at Uwajimaya). Here is
> something I found online about Boba:
>
> FAQ - https://www.bubbleteastore.com/bubbleteastore_faq.shtml
>
> Recipes - https://www.bubbleteastore.com/bubbleteastore_recipes.shtml
>
> While I'm writing, my recipe wish list (when you have time) would be:
>
> A dessert called something like "Ashtha" that I ate in an Armenian
>restaruant in Baton Rouge, LA in the mid-90's. It looked kind of
>like shredded wheat bsicuits and had custard and clear syrup on it.
>
> I've exhausted all of my internet resources on the last two, so any
> ideas would be appreicated. Thanks for the great site!
> Please continue!!!
>
> Beth
Hello Beth,
I'm glad you like the site.
Thanks for the information about bobas. I cannot claim to have dined
at a lot of Thai restaurants, only a half dozen, I'd say, and all in
the South and East. But I always get Thai iced tea at a Thai restarant,
and not one of those half-dozen restaurants put Bobas in their tea.
However, I did find ads for several West-Coast restaurants who said
that they do put Bobas in their tea. I think this must be a recent
innovation. Finally, I checked all of the Armenian recipe sites, but
I could not locate a recipe with a name like "ashtha." However,
there is a Middle Eastern recipe called "ashta" that seems to fit your
description. See the two recipes below.
Phaed
Kataifi B'ashta
Custard Filling:
4 c Milk
3/4 c Cornflour
4 Eggs; beaten
1 pn Salt
1/2 c Sugar
1 ts Vanilla essence
1/4 ts Rose essence
Kataifi Crust:
500 g Kataifi (shredded pastry)
3/4 c Unsalted butter;
Syrup:
2 c Sugar
1 1/2 c Water
1 Thin strip lemon rind
1 Piece of cinnamon bark
3 ts Lemon juice
Oven temperature: 190 C (375 F) Cooking time: 1 hour
Combine milk and cornflour in a heavy pan. Blend in beaten eggs and add salt
and sugar. Place over medium heat and stir constantly until thickened and bubbling.
Remove from heat, stir in vanilla and rose essence and cover top of custard with
buttered paper to prevent a skin forming.Place kataifi in a large bowl and gently
separate strands with fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of
the butter. Put half the kataifi in the base, pressing it down to make it compact.
Drizzle 1/4 cup butterr evenly over it. Pour custard filling over kataifi, spreading it
evenly. Top with remaining kataifi. Spread evenly and pat down gently. Pour remaining
melted butter evenly over top. Bake in a moderately hot oven for 45 minutes until
golden brown. Remove from oven and leave until cool. Dissolve sugar in water over
medium heat, add lemon rind and cinnamon bark and bring to the boil. Add lemon juice
and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once
syrup is boiling. Strain hot syrup over cooled pastry. Leave until cold and cut into
diamond shapes to serve. Note: The previous recipe is the traditional way in which this
dessert is made. As the custard and syrup soften the kataifi, many good cooks use the
following method for a crisp finish: Prepare the syrup as directed above and leave until
cool. Place the kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted
butter and mix with fingers to coat strands. Spread kataifi in two buttered 20 x 28 cm (8
x 11 inch) straight-sided oven dishes and press down to make it compact. Bake in a
moderately hot oven for 20-25 minutes until golden - take care that it does not become
too brown. Remove from the oven and pour cooled syrup evenly over hot kataifi in each
dish. Cover each dish with a tea towel so that kataifi softens slightly, otherwise it
will be difficult to cut. Make custard as directed in previous recipe and pour while
hot onto kataifi in one dish. Invert other dish of kataifi on top of the custard. Leave
uncovered until cool, then cut into diamond shapes to serve.
---------------------------------------
Konafa Ashta:
Shell:
1 pound Shredded Fillo Dough pastry
2 sticks unsalted butter, melted
Cream Filling:
4 tablespoons cream of rice (or finely ground rice)
2 tablespoons sugar
1/2 cups milk
2 cups milk
1/2 cup heavy cream
Syrup:
1 1/4 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon rose water, or orange blossom Prepare the cream
filling by mixing the cream of rice, sugar and 1/2 cup milk
to form a smooth paste.
Bring the 2 cups milk to a boil, then add the rice paste to
the boiling milk slowly with continuous stirring.
Let simmer with continuous stirring until very thick. Ensure
that it does not lump or stick to the bottom of the pan.
Allow the milk mixture to cool, then add the heavy cream.
Mix well.
Prepare the syrup by stirring the sugar, water and lemon juice
over medium heat until thick to the point that it coats the
metal spoon.
Add rose water and cook with stirring for a few more minutes
until well mixed.
Remove from heat and cool slightly in the refrigerator.
To prepare the Konafa, pull out and separate half Konafa pastry
strands.
Pour half of the melted butter over the konafa pastry. Work the
pastry to ensure that each strand is coated with the butter.
Spread the pastry on the bottom of a 9x9x2 inches oven dish.
Pour cream filling on the pastry.
Cover the cream filling with the rest of the pastry strands using
the same method described above.
Bake in an oven at 350 for about 10-15 minutes, or until slightly
golden in color.
Remove from the oven and immediately pour the cold syrup over the
hot Konafa.
Serve hot or cold,
----- Original Message -----
From: Shelly
To: phaedrus
Sent: Tuesday, November 26, 2002 9:38 PM
Subject: Chocolate Gloss Recipe
From Shelly in Kansas,
I am looking for the Chocolate Gloss recipe that is found in
the Better homes and gardens cookbook that I received in 1976.
I even know the page no. its 82. I have lost this page to my
cookbook. Its a very simple recipe, cornstarch and water, squares
of unsweetened chocolate sugar butter and vanilla. I just don't
remember the exact proportions. I would also like the cake roll
recipe that is also on that page. Help!
shelly
Hello Shelly,
I don't have that cookbook, so I can't help you that way. I did find a chocolate gloss recipe, and I'm sending some cake roll recipes.
Phaed
Chocolate Gloss
Ingredients :
1/2 c. sugar
1 1/2 tbsp. cornstarch
1 oz. square unsweetened chocolate
Dash of salt
1 1/2 tbsp. butter or margarine
1/2 tsp. vanilla
Preparation :
Combine sugar and cornstarch; add chocolate, salt and 1/2 cup
water. Cook and stir until thickened and bubbly and chocolate
melts. Remove from heat; add butter and vanilla. While hot, frost
rolled cake.
----------------------------------
Cake Roll
Ingredients :
3 eggs
1 c. sugar
1/4 c. cold water
3/4 c. flour
1 tsp. vanilla
3/4 tbsp. baking powder
1/2 tsp. salt
Filling:
1/2 c. cold evaporated milk
2/3 c. shortening
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
Preparation :
Beat eggs until fluffy. Add sugar gradually and beat. Add water
and vanilla. Then add dry ingredients. Pour batter in a 12 x 8
inch jelly roll pan lined with waxed paper. Bake at 375 degrees for
12 minutes. Immediately turn out on a T-towel sprinkled with
powdered sugar and roll into a roll. Combine all ingredients and
beat 5 minutes. Unroll cake roll and frost with filling. Reroll.
----------------------------------
Chocolate Cake Roll
Ingredients :
1/2 c. all-purpose flour
1/4 c. unsweetened cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. granulated sugar
1/2 tsp. vanilla extract
Confectioners' sugar (about 1/3 c.)
Preparation :
Grease and flour a 15 1/2" x 10 1/2" x 1" jelly roll pan.
Preheat oven to 350 degrees. Sift together first 4 ingredients. In
large mixer bowl combine egg whites and water. Beat on high speed
until frothy. Gradually beat in 1/2 cup sugar; continue beating
until stiff and glossy. In small mixer bowl beat egg yolks until
thickened, 3 minutes. Gradually beat in 1/3 cup sugar. Add vanilla
and beat 2 minutes longer. Fold into egg whites then fold in dry
ingredients just until blended. Don't overmix. Spread batter evenly
in pan. Bake 12 to 15 minutes, until lightly browned and center
springs back when lightly touched with finger. Meanwhile, sprinkle
a dish towel or 24"x13" reusable wipe with confectioners' sugar.
turn cake out onto towel. Cake may be rolled from long or short end
depending on filling. (See recipes below for direction.) While
cake is hot, roll up cake and towel together. Let stand 1 minute;
unroll to allow steam to escape, then re-roll with towel and let
cool on wire rack. Unroll and spread with filling to within 1/2" of
edges. Re-roll (no towel this time). Trim off ends. Makes 1 cake
roll.
----- Original Message -----
From: Kathy
To: phaedrus
Sent: Wednesday, November 27, 2002 5:09 AM
Subject: Beans and spitzel
Back in the late 70's I used to buy frozen green beans and spitzel
(not sure if this is the correct spelling). I think it was made by
Birds Eye or possibly Green Giant. It is the only way I could get
my son to eat green beans at all and I have not been able to find
anything at all about this. I would love to know just what "spitzel"
is and can it be purchased at the grocery store. Hope you can help
me. I would love to surprise my son and have this on the Thanksgiving
table. Thanks for your help! Kathy
Hello Kathy,
"Spaetzle" are German noodles.
Bird's Eye still sells "Green Beans and Spaetzle". See:
BirdsEye
I found recipes for "Green Beans and Spaetzle" on these sites:
I Can Boil Water
Food.com
The sauce is probably what makes the Bird's Eye product so tasty. Below are recipes for
regular and cheese spaetzle, but the sauce is a mystery that I can't find the answer to.
You can probably buy spaetzle at the grocery. Look in the pasta/noodles section.
Phaed
Title: Spatzle (spaetzle Noodles)
Categories: German, Breads
Servings: 4
3 c Flour; Unbleached
1 t Salt
1/4 t Nutmeg
4 Eggs; Large, Beaten
1/2 c ;Water, Or More
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and
1/4 cup water into middle of flour mixture, beat with a wooden
spoon. Add enough water to make the dough slightly sticky, yet
keeping it elastic and stiff. Using a spaetzle machine or a
colander with medium holes, press the noodles into a large pot
full of boiling salted water. Cook noodles in the water about
5 minutes or until they rise to the surface. Lift noodles out
and drain on paper towels. Brown noodles in melted butter over
low heat.
-------------------------------------------------
Title: Kasespatzle (spaetzle Cheese Noodles)
Categories: German, Breads, Cheese/eggs
Servings: 4
3 T Butter Or Margarine
3 Onions;Sliced In Small Rings
3 oz Emmenthaler Cheese; Grated
1 t Dry Mustard
2 c Spaetzle Noodles
2 T Chives; Chopped
Heat butter in frypan, add onions, and brown lightly. Toss cheese
with dry mustard. Add cooked noodles to cooked onions and cheese;
mix well. Place mixture in an ovenproof casserole. Bake at 300
degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle
top with chopped chives before serving.
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