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Bacon Horseradish Dip

  ----- Original Message ----- 
  From: michael
  To: phaedrus
  Sent: Saturday, November 30, 2002 11:23 AM
  Subject: Lost Recipe for Fritos Bacon Horseradish Dip

  I lost my favorite recipe for bacon and horseradish dip. It was 
  printed on the Fritos corn chip packages for many years (60s) 
  but has not been on the package for a long time.  I called 
  Frito-Lay customer service but they hadno idea what I was talking 
  about (that is how old it is).

  Ingredients (with estimated quantities) included:

  cream cheese 3 oz
  milk ?  ?
  mayonnaise  1 Tbs
  onion   ? (crushed to juice)
  bacon   3 slices (fried crumbled)
  lemon juice ? ?

  Ingredients with a ? may not have been in the recipe.


Hello Michael,

I could not find a recipe that admitted coming from a Fritos bag.

90% of the recipes for this that I found contained the same ingredients (see the first recipe below):
bacon or bacon bits, mayonnaise, sour cream, and horseradish. the other 10% had these same ingredients plus a little onion or parsely or other spices(See the second recipe below). The only one that I could find with cream cheese was the third one below.


  Bacon-Horseradish  Dip

   Ingredients : 
   1 c. mayonnaise
   1 c. sour cream
   1/4 c. bacon bits
   1/4 c. horseradish

   Preparation : 
     Combine all ingredients, chill.  Makes 2 cups.  
  Bacon and Horseradish Dip
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
        1/2  cup           cooked bacon -- crumbled
      1      tablespoon    horseradish
      1      cup           sour cream
        1/4  cup           mayonnaise
      1      medium        onion -- sliced
      1      tablespoon    parsley
   Put all ingredients into blender container.  Cover, press 
   button 7 for 20 seconds or until smooth.  Chill 1 hour.
   Yeild: 1 1/2 cups.
  Bacon and Horseradish Dip 

  1.25 cups
  2 hours 15 minutes 
  (2 hrs 15 min prep)
  8    slices bacon, cooked and crumbled  
  1    tablespoon canola oil or bacon fat  
  1    small onion, finely chopped  
  1 1/2    teaspoons minced garlic  
  1    (3 ounce) package cream cheese, softened  
  1    cup sour cream  
  1    tablespoon prepared horseradish  
  1 1/4    teaspoons stone ground mustard  
   1/2    teaspoon fresh ground pepper  
   1/4    teaspoon salt  

  1.  Cook onion and garlic in 1 tbsp.  
  2.  bacon fat from bacon, or use oil; cook over medium heat until 
      tender, about 3-4 minutes.  
  3.  Place onion mixture in bowl; add bacon.  
  4.  Stir in cream cheese, sour cream, horseradish, mustard, pepper, 
      and salt; mix well until blended.  
  5.  Refrigerate at least 2 hours to allow flavors to blend.  
  6.  Serve chilled or at room temperature (dip spreads easily at room 
      temp., but be careful not to allow spoilage).  

Yeast Bran Rolls

  ----- Original Message ----- 
  From: Susan 
  To:  phaedrus
  Sent: Wednesday, November 27, 2002 7:13 AM
  Subject: yeast bran rolls
  What a great site! Perhaps you can help me.  For years I've been making 
  a recipe every Thanksgiving for yeast bran rolls, but I seem to have 
  lost the recipe.  I originally got it out of a cooking magazine, either 
  Gourmet or Bon Appetit, probably at least a decade ago.  It was one of 
  the recipes sent in by a reader, not a featured recipe.  I have looked 
  on epicurious unsuccessfully.  This year I tried one of the recipes I 
  found on the net, which seemed to have basically the same ingredients 
  (yeast, all bran cereal, sugar, shortening), but it just wasn't the 
  same-not nearly as moist as the original. My family will be shattered, 
  maybe you can help me restore my reputation.

  Thanks so much and happy Thanksgiving

Hi Susan,

Well, I cannot locate a recipe that admits to being from "Gourmet" or "Bon Appetit". All of the recipes that I can find are pretty much the same as the ones below.


  All  Bran  Rolls

   Ingredients : 
   1 c. shortening
   1 c. all bran cereal
   1 c. boiling water
   3/4 c. sugar
   1 1/2 tsp. salt
   2 pkgs. yeast
   2 beaten eggs
   6 c. flour
   Melted butter or margarine

   Preparation : 
      Dissolve 2 packages yeast in 1 cup lukewarm water.  Add to first
   5 ingredients when cool.  Beat with mixer 2 eggs and 2 cups of flour
   until light.  Gradually add 4 cups flour and mix thoroughly.  Put in
   refrigerator until ready to use. Roll dough out to 1/4" thickness. 
   Cut with orange juice can and dip into melted butter.  Fold each
   circle in half as you lay them in pan.  Bake at 400 degrees for 15
   to 20 minutes. 
  Bran  Rolls

   Ingredients : 
   1 c. All Bran cereal
   1/2 c. shortening
   1/2 c. sugar
   2 pkg. dry yeast
   1 c. lukewarm water
   1 c. boiling water
   Dash of salt
   2 eggs
   5 to 5 1/2 cups flour

   Preparation : 
     Mix All Bran, shortening, sugar, salt, and boiling water. 
   Dissolve yeast in lukewarm water; add to bran mixture.  Beat in
   eggs, add flour, mix well and knead.  Shape into desired sizes and
   place in greased pans.  Let rise for two hours.  Bake in 400 degrees
   preheated oven until brown.  
  Refrigerator  Bran  Rolls

   Ingredients : 
   1 c. shortening
   3/4 c. sugar
   1 1/2 - 2 tsp. salt
   1 c. water, boiling
   1 c. bran or bran cereal
   1 c. 105-115 degree water
   2 pkgs. active dry yeast
   2 well beaten eggs
   6 c. sifted all-purpose flour

   Preparation : 
      In large mixing bowl, combine shortening, sugar and salt.  Pour
   boiling water over these ingredients and stir until shortening is
   melted.  In small bowl combine warm water and yeast; let stand 3-5
   minutes.  When first mixture is lukewarm, add well beaten eggs and
   the dissolved yeast.  Add the flour (small amounts at a time, if you
   prefer) and beat well.  To refrigerate:  Place the rolled dough in a
   greased bowl, turning so that the entire surface is evenly coated. 
   Cover closely with waxed paper or foil, and weight down with a
   plate.  After removal from refrigeration, allow dough to rest,
   covered, 30 minutes.  Punch down, knead lightly.  Shape into any
   traditional shapes, allow dough to double in size.  (Will take
   longer because dough will still be chilled.)  Bake in preheated 450
   degree oven about 15 minutes.  About 48 - 2 inch rolls.  

Collard Green Soup

  ----- Original Message ----- 
  From: Mary 
  To: phaedrus
  Sent: Thursday, November 28, 2002 5:28 AM
  Subject: collard green soup

  I have a friend who makes "collard green soup" but she will not 
  divulge the recipe to anyone.  Can you help? 


Hello Mary,

I found several. There's a lot of variety in collard green soups.


  Kale & Collard Green Soup

  1 bunch kale
  1 bunch collard greens
  2 Tbs. raisins
  1 tsp. pine nuts
  1 clove chopped garlic
  2 Tbs. olive oil
  1-1/2 Tbs. balsamic vinegar
  salt and pepper to taste 


  Combine all ingredients and heat to desired temperature. 

  * Note: These are cruciferous vegetables (others include cabbage, 
  cauliflower and bok choy), which can prevent and repair cell damage 
  as seen in chronic illnesses like cancer, heart disease, diabetes 
  and Epstein-Barr virus. 
  White Bean And Collard Green Soup 
  Yield: 1


        1 tb olive oil; up to 2
        2 c  chopped onions
        1    bay leaf
        2    stalks celery; minced
        2    medium-sized carrots; diced
        2 ts salt; (or more, to taste)
        6 c  stock or water
        3 c  cooked white beans; up to 4
        3 tb minced fresh garlic
    1 1/2 lb collard greens; stemmed and 
        1    freshly ground black pepper 
             -to taste
        1    freshly-grated nutmeg
        1    finely minced fresh parsley
        1    parmesan cheese


  Preparation time: 45 minutes to prepare (most of it simmering time) 
  Yield: 4 to 6 servings

  Beans: Use any kind of white beans: the smaller navy beans, 
  the medium-sized Great Northern, or the large cannelini. If you're 
  using canned beans, use 2 cans.

  Greens: The recipe calls for collard greens, but you can also
  use escarole or spinach--or a combination.

  1.Heat the oil in a kettle or Dutch oven, add the onion, bay leaf, 
  celery, carrots, and salt. Cook over low heat for about 10 minutes, 
  then add stock or water. Cover, bring to a boil, then lower heat to 
  a simmer.Cook quietly for about 20 minutes, or until the vegetables 
  are tender.
  2.Add the beans, garlic, and as much of the collard greens as you 
  can fit, cover and wait a few minutes for the greens to cook down. 
  Keep adding greens in batches, waiting between additions for them 
  to cook down, which they ultimately will.
  3.Add black pepper to taste, and adjust the salt. Serve hot, topped 
  with a grating or two of fresh nutmeg, a little parsley, and a 
  generous spoonful of parmesan cheese.
  Verzada  (Collard  Green  Soup)

   Ingredients : 
   1 1/2 lbs. dried great northern beans
   1 ham bone or ham hock
   2 pkgs. frozen collard greens
   2 med. onions
   1/2 lb. white bacon (salt pork)
   1/4 lb. Italian sausage
   2 cloves garlic, minced
   Pinch of saffron

   Preparation : 
      Put beans in 2 1/2 gallon pot of water and soak overnight.  
  Drain off and add approximately 1 gallon fresh water, ham 
  and garlic. Boil 3 to 4 hours until beans are tender. Slice 
  and fry bacon until crisp. Saute onion in bacon fat. Add 
  bacon, grease and onion to beans. Saute sausage in small 
  pieces and add to beans.  Cook collard greens and mix in 
  soup.  Add saffron and another 10 minutes.  Serve with vinegar 
  and olive oil if desired. 
  Golden Potato And Collard Green Soup

  (Serves 6)

  1 teaspoon extra-virgin olive oil
  4 cups chopped onions (about 2 large or 3 medium onions)
  1/2 teaspoon sea salt
  2 cups diced potatoes (about 2 medium potatoes)
  1/2 cup chopped celery (about 2 ribs)
  1 large carrot, diced
  31/2-4 cups water
  2 Tablespoons cashew butter
  2 Tablespoons tamari or shoyu
  1 bunch collard greens
  1 teaspoon brown rice vinegar
  Sea salt and freshly ground pepper

  Heat oil in a 3-quart pot. Add the onions and salt. Cover and 
  simmer on low heat, stirring occasionally, until onions cook 
  down to a nice mush (about 15-20 minutes). Add potatoes, celery, 
  carrot, and water to the onion mush; cover and simmer until 
  potatoes are soft (about 15-20 minutes). Put soup mixture into a 
  blender with the cashew butter and tamari. Blend until smooth. Run 
  the soup through a strainer to remove celery strings. Return soup 
  to pot. Remove thick stems from the collard leaves by pulling leaf 
  off with one hand while holding onto the stem with the other. Fill 
  your sink with cold water and submerge the collard leaves. If the 
  water has sediment, drain the sink and repeat. Bring 2 quarts of 
  water to a boil. Submerge leaves. Remove a piece and test every 
  minute or so. You are looking for a slightly wilted leaf that still 
  has a bright green color and (most important) a succulent, sweet 
  flavor. Pour cooked greens into a colander in the sink. When you can 
  handle them, squeeze out excess water with your hands. Clip into 
  bite-sized pieces or thin strips and stir into soup. Add vinegar. 
  Taste soup, and adjust salt and pepper. Gently heat before serving.
  Collard Green Soup


  Fresh collard greens, chopped.
  Teaspoon dark olive oil (the darker the more flavor)
  Tiny quantity of penne pasta (about 8 little tubes)---you can
  substitute rotelli or shells sprinkle of parmesan cheese
  Salt to taste

  Boil the greens in plenty of water (about 8 cups) until tender.
  (This is a soup). Cook the 8 little penne pastas separately until

  Serve greens with plenty of broth in deep soup bowl. Drizzle
  teaspoon (more if you like) of olive oil over greens. Add salt.
  Stir. Top with cooked pasta and sprinkle a very small quantity
  of parmesan (optional) over it all.
  Green Soup (Caldo Verde)


  8 potatoes, pared and cubed
  1 lb Portuguese sausage
  6 cups water
  Salt to taste
  2 tablespoons olive oil
  2 bunches collard greens, large veins removed and leaves shredded


  In a sauce pot, add potatoes, whole sausage, and water. Cover and
  bring to a boil; cook for 10 to 15 minutes or until potatoes are
  tender. Remove sausage and slice; set aside. Mash potatoes in the
  liquid. Add salt, olive oil, collard greens, and sausage.
  Continue to cook, uncovered, for 10 minutes. Makes 6 to 8

Mushroom Pie

----- Original Message -----
From: Hal
To: phaedrus
Sent: Saturday, November 30, 2002 12:13 PM
Subject: I Need Recipie For Mushrrom Pie Oniels Akron 44312 Had It

Hello Hal,

Sorry, there are no recipes from O'Niel's online that I can find. Below are several mushroom pie recipes.


Mushroom  Pie

 Ingredients :
 2 pie shells
 Box of mushrooms
 Butter chunk
 Worcestershire sauce
 Swiss cheese

 Preparation :
    Clean and slice mushrooms. Toss with butter and Worcestershire
 sauce in large skillet.  STRAIN.  Put in pie shell, grate Swiss
 cheese on top (as much as you like), cover with pie shell strips and
 bake at 350 degrees until brown.
 Mushroom  Pie

 Ingredients :
 1 lg. onion, chopped
 1 lg. bell pepper, chopped
 1 c. celery, chopped
 2 sm. cans mushrooms (bits and pieces)
 2 cans beef broth
 1 can water
 Salt and pepper to taste
 2 c. raw rice
 1 stick oleo

 Preparation :
    Melt oleo in pyrex bowl or magnalite pot.  Add all the
 ingredients in pot and stir well and cover pot tightly.  Bake in 350
 degree oven for one hour.  Let set 10 to 20 minutes before serving.
 Toss and fluffy before serving.  Note:  Good side dish when
 Mushroom  Pie

 Ingredients :
 1 to 1 1/2 lb. fresh mushrooms
 2 tbsp. butter
 1/2 tsp. salt
 Butter for sauteing - several tbsp.
 1 (8 inch) unbaked pie shell with top crust
 Liquid from mushrooms and enough milk/cream to make 2 c.
 1 tbsp. chopped onion
 3 tbsp. flour
 Dash of pepper

 Preparation :
    Saute the mushrooms and onions in the sauteing butter.  Drain,
 saving the liquid.  Make a cream sauce of the butter, flour and
 drained liquid, milk, cream.  (Cream Sauce:  Melt butter over
 medium-low heat, mix in the flour and stir until very lightly
 browned.  Add liquid and cook, stirring, until of a creamy,
 thickened consistency.)  Add salt and pepper, then stir in the
 mushrooms and onion.  Pour into pie shell, cover with top crust,
 seal edges and pierce top.  Bake at 350 degrees for 40 to 50
 minutes, until nicely browned.  Serves 6.
 Fresh  Mushroom  Pie

 Ingredients :
 Pie crust (recipe follows)
 4 tbsp. butter or margarine
 1 1/2 lbs. mushrooms, cleaned & sliced
 1 c. thinly sliced red onion (1 sm.
 1/3 c. all-purpose flour
 1 (8 oz.) carton cottage cheese
 1/4 c. chopped parsley
 1/4 c. dry sherry
 1/8 tsp. freshly cracked black pepper--PASTRY:--3 c. all purpose
 Pinch salt
 1 3/4 c. shortening
 1 egg, beaten
 1 tbsp. white vinegar
 5 tbsp. ice water

 Preparation :
   Prepare pie crust as directed below or use a convenience crust.
 In one very large skillet or two 10" skillets, melt butter.  Add
 mushrooms and onions and cook until tender, about 10 minutes.  When
 mushrooms have cooked down, combine the two portions and stir in
 flour.  Add cottage cheese, parsley, sherry and pepper.  Mix
 thoroughly; set aside.  Pour filling into pastry lined pie plate.
 Arrange pastry strips into lattice pattern on top of filling.  Bake
 on bottom rack of preheated 425 degree oven for 40 to 45 minutes or
 until browned and set.  After 20 minutes, cover edge of pie with
 strips of foil to prevent over-browning.  Cool for 5 minutes.  Makes
 6 to 8 servings.  Cut shortening into flour and salt until
 shortening is the size of peas.  Stir in egg, vinegar and ice water
 just until mixed.  Roll out 1/3 of dough on a lightly floured board
 to a 12" circle.  Line a 9" pie plate with pastry, allowing 1" over
 hang.  Fill pastry as directed above.  Roll out half of remaining
 dough and cut into 1/2" strips with a fluted cutter.  Proceed as
 directed above.  Refrigerate remaining dough for up to 1 week; use
 for one serving pies or tarts.  Makes enough for 1 two-crust pie and
 1 one-crust pie.
 Mushroom  Pie

 Ingredients :
 1 regular pie crust, unbaked (and the top!)
 2 lbs. fresh mushrooms
 6 tbsp. butter
 Salt and pepper
 Dash of soy sauce
 3 tbsp. flour
 1 1/2 c. chicken stock
 1/2 c. Madeira wine
 1/2 c. whipping cream

 Preparation :
   Chop the mushrooms and saute in the butter.  Sprinkle then 3
 tablespoons flour over the mushrooms and cook and stir for 2
 minutes.  Gradually add the chicken stock and the heavy cream.  Cook
 until thick and then add the wine.   Brush the pie shell with beaten
 egg yolk and spoon in the mushrooms.  Place the top crust over and
 press the edges together with the tines of a fork.  Bake 15 minutes
 in a preheated 450 degree oven and then reduce heat to 300 degrees
 and cook another 25 minutes.
 Mushroom  Pie

 Ingredients :
 1 (8 inch) baked pie shell
 3 tbsp. flour
 3 tbsp. butter
 1 c. light cream
 1 lb. fresh mushrooms, sliced
 2 tbsp. butter
 1 clove garlic, pressed
 2 or 3 minced shallots
 2 egg yolks
 1 tbsp. light cream
 Salt and pepper to taste
 2 tbsp. white wine
 1/2 c. Swiss cheese, grated

 Preparation :
   Make very thick cream sauce of flour, butter and cream.  Cool.  In
 a stainless or enameled skillet saute the mushrooms with garlic and
 shallots.  Drain off any excess liquid.  Add mushrooms to cream
 sauce plus the egg yolks that have been beaten with 1 tablespoon
 light cream.  Blend in salt, pepper and wine.  Check for seasoning.
 Pour mixture into crust and top with cheese.  Bake at 350 degrees
 until hot 10 to 20 minutes.  Serve with any meat, fowl or fish.  Can
 be  made ahead and put in pie just before baking.
 Mushroom  Pie

 Ingredients :
 1/3 c. butter
 1 or 2 med. onions, sliced thin
 1 lb. mushrooms
 1 tbsp. flour
 1/2 tbsp. light cream
 1 tbsp. cognac or sherry
 Salt & pepper to taste

 Preparation :
    Wash each mushroom well, drain, dry with paper towel.  Slice
 mushrooms, including stems.  Heat butter.  Cook sliced onions until
 transparent.  Add sliced mushrooms.  Cook 4 or 5 minutes.  Add flour
 and cream.  Boil.  Stir in cognac or sherry.  Use a 9 inch double
 pie crust bottom and top.
 Spanish  Mushroom  Pie

 Ingredients :
 1 c. raw white rice
 1/4 c. minced onion
 2 chopped, seeded green peppers
 1 clove garlic, minced
 1/4 c. diced celery
 1/2 lb. sliced fresh mushrooms
 2 tbsp. vegetable oil
 1 (No. 2) can tomato
 1 can pimento
 1/4 tsp. pepper
 1 tsp. salt
 1 c. grated Cheddar cheese

 Preparation :
    Cook rice.  Saute vegetables in oil.  Add tomato and simmer about
 15 minutes (covered). Combine remaining ingredients except 1/2 cup
 cheese and paprika and add to vegetables together with cooked rice.
 Mix well and place in greased 2 quart casserole.  Top with remaining
 cheese and paprika.  Bake at 375 degrees for 30 minutes (uncovered).
  Serves 6 generously.  Variations:  Canned mushrooms can be used
 instead of fresh and pimento can be omitted.  Chunks of chicken can
 be added or shrimp or other seafood.

Sergeant Preston of the Yukon

  ----- Original Message ----- 
  From: DOUG
  To: phaedrus
  Sent: Thursday, November 28, 2002 2:42 PM
  Subject: sargent preston of the yukon tv series from 1950`s

  would you know the theme song title it`s a classical overature  
  Thank's  Doug!

Hi Doug,

The alternate name of the TV show was "Challenge of the Yukon", and the theme song was also called" Challenge of the Yukon", but it was actually an arrangement of the 1894 "Donna Diana Overture" by a rather obscure Austrian classical composer named Emil Von Reznicek, from his opera of the same name.



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