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----- Original Message -----
From: Sandra
To: phaedrus
Sent: Wednesday, December 18, 2002 5:57 AM
Subject: Re: roulade recipe
> Dear Phaed,
> Thanks for trying. My husband reminded me of a recipe he
> really liked and I didn't find. It was a salad at a restaurant
> in Hawaii and seemed to be a typical recipe there. It was cold
> pasta and potato-a very nice blend of both. I tried adding pasta
> to my potato salad , but there was something missing.
> Thanks, Sandy
Hi Sandra,
Well, I dunno if any of these are what you had in Hawaii, but below are
some pasta and potato salad recipes that I found. See also: 02/03/03 .
Phaed
Ranch Pasta and Potato Salad
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- -------- --------------------------------
Salad:
6 new red potatoes (about two cups) -- unpeeled &
diced
6 ounces uncooked rainbow rotini (2 1/4 cups)
8 slices bacon -- crisply cooked, crumbled
1/2 cup red bell pepper -- chopped
1/4 cup green onion -- chopped
Dressing:
1/2 cup mayonnaise or salad dressing
1/2 cup purchased ranch salad dressing
Preparation:
In large saucepan, bring 10 cups water to a boil. reduce heat to
medium-high. Add potatoes; cook 3 minutes. Add rotini; cook potatoes
and rotini an additional 10 to 12 minutes or until tender. Drain.
In large bowl, combine cooked potatoes, rotini and all remaining
salad ingredients. In small bowl, combine dressing ingredients;
blend well. Add to salad; toss to coat. Cover; refrigerate at least
2 hours or until serving time.
Nutritional Information:
319 Calories (kcal); 25g Total Fat; (70% calories from fat);
16g Protein; 7gCarbohydrate; 43mg Cholesterol; 813mg Sodium
-----------------------------
Sarah Steinhour's pasta and potato salad with leek dressing
For the salad:
3/4 cup chicken stock
1/4 cup white wine
1/4 pound skinless, bonless chicken breast
2 red potatoes, cut into cubes
1 pound medium pasta shells
1/4 pound thick-slice ham, cut into cubes
For the dressing:
2 tablespoons corn oil
3 leeks, washed and thinly sliced
1 shallot, finely chopped
1 tablespoon Dijon mustard
1/4 cup potato cooking water
1 1/2 cups buttermilk
Salt, to taste
1/2 cup walnuts
2 bunches scallions, thinly sliced
For the salad: In a saucepan combine the stock, wine and chicken
and bring to a boil. Skim the surface, lower the heat and poach
the chicken for 20 minutes or until it is cooked through. Remove
the chicken from the liquid and set it aside to cool. Dice it and
transfer to a bowl.
Cook the potatoes in boiling water for 5 to 8 minutes or until
they are tender. Remove 1/4 cup of the potato cooking water
(to make the dressing). Set the water aside and drain the potatoes.
Add them to the chicken.
Cook the pasta shells according to package directions, then drain
them, shaking the colander to remove excess moisture, and add them
to the potatoes and chicken. Add the ham.
For the dressing: Heat the oil in a skillet and saute the leeks
and shallot over low heat for 8 minutes or until leeks are softened.
Transfer to a blender, add the mustard and potato cooking water and
work the mixture until it is smooth. Slowly add the buttermilk and
blend just until the dressing thickens.
Toss the dressing with the salad ingredients. Add salt, scallions
and walnuts. Taste for seasoning, add more salt if you like, then
serve at room temperature or refrigerate and serve chilled.
Serves four.
------------------------------
Dilled Pasta and Potato Salad
2 lbs. whole tiny new potatoes
3 lb. bag Reames® Pre-Cooked Rotini Plain
1 cup chopped sweet red pepper
1 cup sliced cucumber
1/2 cup chopped sweet yellow pepper
2-1/2 cups T. Marzetti® Original Recipe Parmesan Peppercorn Dressing
1/2 cup T. Marzetti® Sour Cream
1/3 cup Jack Daniel's® Honey Dijon Mustard
1/2 cup snipped fresh dill (or 1/4 cup dried dill weed)
Preparation: In a large pot, boil potatoes for 10-20 minutes or until
tender, drain and cool. Place frozen pre-cooked pasta in large colander.
Run hot water over pasta, and then rinse with cold water, Drain. In an
extra-large bowl combine pasta, potatoes, peppers and cucumber. In
medium bowl combine dressing, sour cream, mustard, and dill. Drizzle
dressing mixture over pasta mixture and toss gently to coat.
----- Original Message -----
From: john
To: phaedrus
Sent: Thursday, December 19, 2002 1:16 PM
Subject: sarma
I know there are many recipes for the polish versions of
this but I'd really like the Croatian recipe......John.
Hello John,
There's a Croatian sarma recipe below.
Phaed
Sarma
Recipe By :
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Cabbage heads
Boiling water
6 sl Bacon -- chopped
1 lg Onion -- chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 t Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice
Remove bruised leaves from cabbage and cut out center core.
Pour boiling water over cabbages to soften. Meanwhile, saut,
bacon and onion until bacon is done. Add half the tomato soup.
Beat eggs and add salt, pepper, paprika, Worcestershire sauce,
ground beef, pork and ham. Add bacon mixture and rice and mix
thoroughly. Separate cabbage leaves and drain. Place heaping
tablespoon of stuffing at core end of each cabbage leaf and roll
carefully, tucking in ends. Place rolls in layers in Dutch oven
or heavy kettle. Chop small unused leaves and place over to.
Pour remaining soup and add enough water to cover rolls. Cover
and simmer 2 to 2-1/2 hours.
Source: Selma Chutuk -
St. Anthony Croatian Church Women's Guild
Los Angeles, California
----- Original Message -----
From: Judy
To: phaedrus
Sent: Thursday, December 19, 2002 3:10 PM
Subject: Garlic Crabs
There was a restaurant in Philadelphia called The Hard Shell
Cafe and they made the best garlic crabs and I was wondering
about the recipe. I know there is olive oil, lots and lots of
garlic and red pepper flakes and I think old bay seasoning.
Some other stuff I'm sure. Could find out about it? Thanks.
Sincerely, Judy
Hello Judy,
I could not locate any recipes from "The Hard Shell", but I have
a couple of recipes below that are similar.
Phaed
Garlic Crabs
1/4 C. olive oil
1/4 C. butter
3 tsp. chopped garlic
1 tsp. Old Bay seasoning
1 doz. crabs, cleaned
1/2 C. white wine
1 C chicken broth
Break off claws of crabs, clean body cavities. In a large pot,
warm butter and oil and stack crabs, layering with garlic and
Old Bay seasoning. Pour wine and broth over top. Cover tightly
and steam. Do not remove the lid except to turn once. When turning,
douse crabs with liquid using a turkey baster. Sprinkle with more
garlic and Old Bay seasoning to taste. Test for doneness by tasting
a claw.
----------------------------------
Garlic Crabs - The Recipe
Serves - depends on how much you like crabs,
count on 3 per person.
2 sticks (1/2 lb) of butter
14 cloves garlic, sliced
1/4 cup Old Bay Crab Boil seasoning
12 bodies
24 claws
Use 2 big skillets with at least 3 inch high sides.
Divide butter between the two.
Melt the butter, add the garlic and simmer a few minutes.
Add the bodies to one pan, the claws to another.
spread the Old Bay over the crabs, dividing
between the two. The amount of Old Bay will depend
on how spicy you want the crabs to be. This amount is mild.
Stir everything together, coating the bodies and claws.
Cover and simmer until claws turn red around 20 minutes.
You can stir a few times if you like.
Remove the bodies and claws and serve.
If you do another batch, it will be even better,
just add more Old Bay.
For a real artery clogger, sop the remaining butter and
essence of crab up with french bread.
----- Original Message -----
From: Bernice
To: phaedrus
Sent: Thursday, December 19, 2002 10:25 AM
Subject: Vienna Torte:
I would like to know if you could find me a Vienna Torte recipe.
I use to buy them at the Bakeries when I live in Milwaukee, WI.
It has four layers and a cream filling in the middle and chopped
hazelnuts on the sides.
Thank you
Hello Bernice,
One four layered vienna torte recipe coming right up. See below.
Phaed
Vienna Torte
7 eggs, separated
1 1/4 C. sugar
1 C. flour
1/4 C. cornstarch
2 tsp. baking powder
Pinch of salt
Preheat oven to 350ºF. Beat whites until frothy. Add 1/2 cup sugar
gradually; beat until stiff. Beat yolks until thick. Add remaining
sugar gradually and beat. Combine the two mixtures. Sift the flour
with cornstarch, baking powder and salt and fold in carefully. Pour
into 4 greased and floured 8-inch layer cake pans.
Bake about 20 minutes. Cool.
Filling
1 1/4 C. milk
1/3 C. flour
1/3 C. sugar
1/4 C. cold milk
1 C. melted butter
1 tsp. vanilla extract
1 C. confectioners' sugar
Chopped nuts
Heat milk in double boiler. Mix flour, sugar and cold milk. Add to
heated milk and stir until thick, then cover and cook 15 minutes.
When cool, add melted butter; mix well. Add vanilla extract and
confectioners' sugar. Spread this between the four layers and on
top and sides. Cover well with chopped nuts.
----- Original Message -----
From: Sandhiya
To: phaedrus
Sent: Thursday, December 19, 2002 5:12 AM
Subject: Honeycombe center
> Can you find me a receipe for the honeycombe.
> (honeycombe centre found in crunchy chocolate bar)
>
> I tried to make it but mine went hard, all I know is
> you put 2 cups of sugar and 1 cup of honey and boil
> until it reaches certain temperature and then you
> quickly add 1/4 teaspoon of bicarbonate of soda and
> let it set.
>
> I found that it was very hard to take it out of the tray.
Hello Sandhiya,
I could not find a recipe for honeycomb that uses honey, but below are two
recipes that I did find.
Phaed
Honeycomb
you will need:
1 cup of sugar
1 teaspoon of butter
3/4 cup of water
2 tablespoons of vinegar
1/4 teaspoon of baking soda
a large saucepan
a baking tray
To make the honeycomb:
Mix the sugar, butter and water in a large saucepan.
Bring the mixture to the boil, then continue boiling until it
turns the golden yellow colour of honeycomb.
Remove the mixture from the stove, and stir in the baking soda
and vinegar. The carbon dioxide produced causes the mixture to
froth up, so be careful it doesn't spill. Pour the mixture into
a baking tray that has been greased with butter. When it is cool,
cut or break the honeycomb into pieces to eat.
--------------------------------------
Honeycomb
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
To make honeycomb: Line 8-by-8-inch baking dish with foil.
Grease generously. Set aside. In 2-quart microwave-safe bowl,
combine sugar, corn syrup and vinegar. Microwave on high
(600 to 700 watts) for 3 minutes. Stir through several times.
ontinue cooking on high for 7 to 10 minutes, or until mixture
has thickened and candy thermometer registers 300 degrees
(or small amount of mixture separates into hard and brittle
threads when dropped into very cold water). Quickly stir in
baking soda (mixture will foam), blending completely. Pour
into prepared dish, tilting to cover bottom evenly. Cool at
room temperature for 1 hour, or until firm. (Note: Do not
refrigerate.) Break honeycomb into pieces.
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