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----- Original Message -----
From: Patty
To: phaedrus
Sent: Tuesday, December 25, 2001 10:27 AM
Subject: Lasagne
> I once had a recipe for lasagne that had 5 cheeses in it. Sorry to say I
> have lost the recipe. Can you help me? Tks, Patty
Hi Patty,
I can give you a 5 cheese lasagne recipe, but it's not the one from the
newspaper you mention. The only 5 cheese lasagne recipe to be found on the
Internet these days is a knock-off of the Olive Garden's recipe. It is
excellent, though.
It's below. While looking, I found a Seven Cheese Lasagne recipe, which I am
sending you also.
Phaed
5-Cheese Lasagna
Ingredients
Cream Sauce:
1/4 C. Butter
1/4 C. Flour
2 C. Milk
Cheese Filling:
1/4 C. Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 C. Ricotta cheese
3 Eggs
1 C. Grated Parmesan cheese
1/2 C. Grated Romano cheese
1/2 tsp. Salt
1 tsp. Black pepper
Other:
2 C. Grated Fontina cheese
4 C. Mozzarella cheese -- shredded
1 C. Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese Freshly grated
Procedure
To make sauce, melt butter with medium heat in heavy, 1 quart saucepan.
Add flour and stir until well blended; cook until frothy. Add milk,
stirring constantly with wire whisk as mixture comes to a simmer.
Cook and stir until thickened (3-4 minutes). Chill while mixing other
ingredients. Drain and mince tomatoes and garlic. Place other cheese
filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
Add 1-1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold
water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking
dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles;
sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta
and cheese layering three more times; top with remaining three lasagna
noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly
with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and
keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated
a day before baking if desired.)
---------------------------------------------------------------
7 Cheese Lasagna
Ingredients :
3 lbs. hamburger
1 onion, diced
8 oz. mushrooms, sliced
1/2 c. green pepper, diced
1 pkg. taco seasoning
2 tbsp. basil
2 tsp. oregano
1 lg. can (18 oz.) tomato paste
3 tsp. Lawry's seasoning salt
12 oz. shredded cheddar cheese
12 oz. shredded Mozzarella cheese
8 oz. shredded colby cheese
8 oz. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
15 oz. tub Ricotta cheese
16 oz. dry curd cottage cheese
9 lasagna noodles
Preparation :
Brown hamburger; drain. Add onion, mushrooms, green pepper, taco
seasoning, basil, oregano, tomato paste and dry curd cottage cheese.
Mix well. Mixture should be dry. Cook lasagna noodles per package
directions. Drain. In 9"x13" pan, layer as follows: 1. 3 tbsp.
meat mixture 2. 3 noodles 3. spread 1/2 of Ricotta cheese 4. 1/2
of meat mixture 5. 1/3 of shredded or grated cheeses 6. 3 noodles
7. 1/2 of Ricotta cheese 8. 1/2 of meat mixture 9. 1/3 of shredded
or grated cheeses 10. 3 noodles 11. 1/3 of shredded or grated
cheese Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or
until heated thoroughly.
---- Original Message -----
From: Lynne
To: phaed
Sent: Tuesday, December 25, 2001 6:02 PM
Subject: Looking for a recipe
I am looking for a recipe that my mother had back in the mid 60's.
She remembers that the recipe came from either a flour or potato
flake distributor. It was a hamburger pie of sorts with a crust on
top and bottom made of flour and the dry potato flakes brushed with
butter. The inside was the hamburger, onion and other ingredients
mixed with the cheese and more dry potato flakes.
Some of the ingredients:
Cream of tartar
Dry Mustard
Relish
ketchup
onion
hamburger
cheese
flour
dry (dehydrated) potato flakes
Your help would be appreciated.
Lynne
Hello Lynne,
The below recipe is the only thing I can find with similar ingredients. What do you think?
Phaed
Burger-For-A-Bunch
Ingredients :
1/2 c. mashed potato flakes
2 tbsp. melted butter or oleo
2 c. flour
1 tbsp. sugar
1 tsp. cream of tartar
1 tsp. soda
1/3 c. butter
1/2 c. milk
1/4 c. mayonnaise
1/2 c. shredded cheese
Hamburger Filling:
1 lb. ground beef
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 tbsp. salad mustard
3/4 c. potato flakes
1 egg
1/4 c. catsup
1/4 c. garden relish
Preparation :
Brown beef and onion. Add remaining hamburger filling
ingredients. Set aside. Combine 1/4 cup potato flakes with melted
butter. Set aside. In large bowl, combine other 1/4 cup potato
flakes, flour, sugar, cream of tartar and soda. Cut in butter until
mixture resembles coarse crumbs. Add milk and mayonnaise. Blend
until soft dough forms. Divide in half. Roll out one ball on
floured board to 9 inch circle. Place on greased cookie sheet.
Spread hamburger filling to within 1/2 inch of edge. Sprinkle with
cheese. Roll out remaining dough. Place on top of filling and seal
edges. Brush with milk. Sprinkle with reserved buttered potato
flakes. Bake at 375 degrees for 20-25 minutes until golden brown.
----- Original Message -----
From: Hank
To: phaedrus
Sent: Wednesday, December 26, 2001 8:21 AM
Subject: Copper frying pan
> Dear Phaedrus:
>
> I inherited a wonderful old French 10" copper frying pan (which fast
> became the darling of the kitchen). When I first got it it showed the
> expected wear and since has aged rapidly, manifesting the wear inside
> with a loss of the 'tinning'. Have you ever heard of, or perhaps even
> know of, someone who 're-tins' cookware? Or perhaps, you might steer
> me in the direction of some yellow pages heading. I'd hate to have to
> part company with it, it took years to build up the grease around the
> rivets on the handle. Thanks in advance.
>
> I'm enjoying your website -- thanks.
>
> Sincerely,
>
> Hank
Hello Hank,
Don't blame you a bit for not wanting to part with an old friend.
For those who don't know, copper pots and pans have tin, nickel, or stainless steel plating on the cooking surfaces.
The reason is because acidic food can leach copper out of a bare copper surface pan and into the food itself. Copper is
a great conductor of heat, so copper pans are great for cooking, but the metal is poisonous if too much is absorbed into
the body. So, when the coating on a copper pot or pan begins to wear through and expose the food to the copper itself,
it's time to have it replated, or in the case of tin, retinned. Stainless steel plated copperware never needs to be replated,
but stainless steel interferes with the head conductivity of the copper much more than tin, so many chefs prefer tin-plated
copperware.
Hank, below is a list of online retinners. I really can't recommend one above the
others, but the first one, "Retinning and Copper Repair, Inc.", is probably the
biggest & best known.
Phaed
Retinning and Copper Repair, Inc. (Newark, NJ)
Kovel's Online Yellow Pages (Various)
Silver Owl (Albuquerque, NM)
New Orleans: Lambert Gonzales, who lives in the French Quarter and retins
cookware for a local antique store as well as individual customers.
Los Angeles: Copper Re-Tinning: (re-lining with tin your worn French copper
pots and pans) F. Nicholas Retinning Los Angeles, CA.
----- Original Message -----
From: Arleen
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 26, 2001 10:38 AM
Subject: Flop Cake
> Hi,
>
> A fireman friend of mine in Chicago has recently been injured and
> will be laid up for quite some time. When he was asked what he
> would like people to bring him, he answered Flop Cake. Since I
> live in Brooklyn, New York I've never heard of this before. I was
> wondering if you've heard of it and know the recipe because we
> will be visiting him and I want to make it for him.
>
> Thank you,
>
> Arleen
Hi Arleen,
Well, we are faced with a plethora of flop cake recipes, I have them with
cocoa, with coconut, with pineapple, and I have an Amish flop cake with none
of these ingredients. I'm sending you several of the recipes that I found. I
could not find any connection between any of these and Chicago, so I have no
idea which one your friend is referring to.
If this were "Who Wants to be a Millionaire", and this was the million
dollar question and I had used all my lifelines, I'd say the pineapple one
is the answer. I found more of those than any of the others.
Phaed
-----------------
Amish Flop Cake
2 cups flour
2 cups granulated sugar
3/4 cup crisco
1 t. baking powder
2 t. baking soda
2 eggs
1 1/2 cups vegetable oil
1 cup black coffee, room temperature
1 cup milk
1 t. vanilla
Put all ingredients into large bowl and blend.
Mixture will be runny.
Grease and flour baking dish and bake at 350 degrees for 35 minutes.
------------------------
Flop Cake
1 pkg. Bisquick
1 box Brown Sugar
1 c. Coconut
1 c. Pecans
4 Eggs
Mix all ingredients together, stirring well. Bake in 9" x 11"
glass pan for 40 min. at 325 degrees
----------------------------------------
Flop Cake
Ingredients :
1/2 c. shortening
2 c. sugar
4 rounded tbsp. cocoa
2 eggs, beaten
1 c. milk
2 tsp. vanilla
2 stout tsp. soda
2 heaping c. flour
1 c. boiling water
Preparation :
Cream shortening, sugar, cocoa. Add beaten eggs; mix. Add milk,
vanilla, soda, flour; mix well. Add boiling water. Mix on low
speed 30 seconds. Pour into 9x13-inch cake dish greased and
floured. Bake at 275 degrees for 45 minutes.
----------------------------------
Flop Cake
Ingredients :
2 c. flour
2 tsp. soda
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple, juice and all
--ICING:--
3/4 c. sugar
1/2 cube margarine
1/3 c. milk
Preparation :
Stir together, put in 9x13 inch glass pan. Bake at 325 degrees
for 30 minutes. Boil slowly for a few minutes. Add 1 cup nuts.
Put on warm cake.
----------------------------------
Flop Cake
Ingredients :
2 c. flour
1 tsp. soda
1 1/2 c. sugar
1 sm. can crushed pineapple
1/3 c. water
ICING:
1 sm. can Pet milk (5 1/3 oz.)
1 cube oleo
1 1/2 c. sugar
1 c. flake coconut
Preparation :
Mix all ingredients together and bake at 350 degrees for about 25
minutes. Batter will be thick like brownie batter. Mix ingredients
together and cook for 4-5 minutes. Stir constantly. Ice while cake
is hot!
----------------------------------
Flop Cake
Ingredients :
1 (1 lb. or 2 c.) box brown sugar
4 eggs, beaten until fluffy
1 sm. pkg. (1 1/3 c.) biscuit mix
1 c. pecans
1 c. coconut
2 tsp. vanilla
Preparation :
Mix together. Bake in greased and floured 9x13x2 inch pan at 350
degrees for 30-35 minutes. Check at 25 minutes. When raised well,
shake pan to make it "flop." Continue baking until brown. (If you
forget to shake it, it will fall anyway.)
----------------------------------
Flop Cake
Ingredients :
2 c. flour
1 1/2 c. sugar
1 tsp. vanilla
2 tsp. baking soda
Pinch of salt
1 lg. (#2) can crushed pineapple,undrained
Topping:
1 stick oleo
1 1/2 c. sugar
1 lg. can coconut
1 sm. can evaporated milk
Preparation :
Stir ingredients until well mixed. Bake in oblong greased and
floured pan at 350 degrees until brown, about 40 minutes. Cook 4
minutes, stirring constantly. Pour over hot cake.
----- Original Message -----
From: Cheryl
To: phaedrus
Sent: Wednesday, December 26, 2001 12:37 AM
Subject: home schooling textbooks
Hello!!! It's been awhile! Hope you had a nice Holiday this year....
mine was wonderful! I'm in need of a resource to find some textbooks
for my 9th grade daughter that we recently started to home school.....
I've been supplementing her with a free web site created for migrant
workers' children, but I'm having alot of trouble finding some required
textbooks that don't cost a mint. I'm even having trouble trying to
find out what the requirements are for the State of Minnesota. The
public school system practically sneered at me when I asked for advice
and help. Also, I don't have a credit card...I cut them up, so it makes
it even harder for me to order online. I would like to buy all the
books that she'll need up until her Senior year....that's when she'll
be going back to attend public school. I so appreciate your help!!
Thank you! Cheryl
Hi Cheryl,
Yep, I'm having a great hoilday! Happy to hear you are, too.
About.com has a great homeschooling site, with a multitude of resources for your use.
Beverly, the guide, has collected a whole page of links to information about homeschooling in Minnesota at:
Homeschooling in Minnesota
She has information about buying used textbooks at:
Used Curriculum
The main website url is:
Homeschooling at About.com
She has a message board, a chatroom, articles, and hundreds of links, all related to homeschooling.
Happy New Year 2002!
Phaed
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