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----- Original Message -----
From: "SHERRY"
To: "Phaedrus"
Sent: Tuesday, December 16, 2003 7:13 PM
Subject: #3
> >
> >
> >Bourbon street chicken
> >sherry
> >
Hi Sherry,
See below.
Phaed
Bourbon Street Chicken
2 lbs. chicken, cut into bite-size chunks (thigh, leg or breast meat)
2 teaspoons ground ginger
1/2 cup soy sauce
4 tablespoons dried minced onion
1 cup packed brown sugar
1/2 cup bourbon (or to taste)
1 teaspoon garlic powder
Place chicken in a 9 x13-inch baking dish. Combine ginger, soy sauce, onion
flakes, sugar, bourbon and garlic powder and pour over chicken. Cover dish
with foil and refrigerate overnight. Preheat oven to 350 degrees. Bake in
preheated oven, basting frequently, for 45 minutes or until chicken is well
browned and juices run clear. Keep covered with foil for the first half of
the baking time. Serves 8.
Note: You can also make this without bourbon, using 1/2 cup water instead.
---------------------------------
Bourbon Street Chicken
4 chicken breasts
1 tsp. ground ginger
1/4 C. soy sauce
2 tablespoons dried minced onion
1/2 C. packed brown sugar
1/4 C. bourbon (to taste)
1/2 tsp. garlic powder
Place chicken breasts in a 9x13" baking dish
Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic
powder and pour over chicken
Cover dish and place in refrigerator overnight
Preheat oven to 375 degrees F
In a covered dish, bake in preheated oven, basting frequently, for 1 hour or
until chicken is well browned and juices run clear. Also good on the grill!
Note: If you double the recipe, make sure that the chicken is still in a
single layer.
Serving 5
----- Original Message -----
From: "Sherry"
To: phaedrus
Sent: Tuesday, December 16, 2003 7:15 PM
Subject: #4
mississippi salad!!''''''thank you -I will love checking out all the great
recepies!!sherry
Hello Sherry,
The "Caesar - Mississippi Salad" below is the only recipe that I could find.
A mystery to me why it's called "Mississippi"...
There was another "Mississippi Salad" mentioned on a restaurant menu &
containing sliced fried chicken, but no recipe.
Phaed
Caesar~ Mississippi~ Salad
Makes 4 Servings
1 head romaine lettuce 2 cloves garlic -- peeled 1/4 ts each salt, freshly
ground : black pepper : and sugar 1 ts each Worcestershire sauce : and :
Dijon-style mustard 2 TB each fresh lemon juice and : fat-free
reduced-sodium : chicken broth 1 TB plus 1 teaspoon olive oil 2 c baked
bread cubes or : croutons 1/4 c grated Parmesan Cheese Wash, dry, and core
romaine. Tear or shred crosswise into 1/2-inch wide strips or bite-size
pieces. Wrap in paper towels. Chill for at least 1 hour. In a large wooden
salad bowl sprinkle garlic cloves with salt. Using back of salad spoon,
squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire
sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth.
Slowly whisk in olive oil until well blended and smooth. Just before
serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss
to thoroughly combine. Serve immediately. Yield: 4 servings Recipe By :
Cooking Live Show #CL8738 From: "Jon And Angele Freeman"
---------------------------------
Caesar Mississippi Salad #2
Yield: 4
Ingredients
1 head romaine lettuce
2 cloves garlic; peeled
1/4 ts salt
1/4 ts pepper
1/4 ts sugar
1 ts worcestershire sauce
1 ts dijon-style mustard
2 tb fresh lemon juice
2 tb fat-free chicken broth
1 tb olive oil; plus 1 teaspoon
2 c croutons
1/4 c grated parmesan cheese
Instructions
1. Wash, dry, and core romaine lettuce. Tear or shred crosswise into 1/2
inch wide-strips or bite-size pieces. Wrap in paper towels and chill for
at least 1 hour.
2. In a large wooden salad bowl sprinkle garlic cloves with salt. Using
the back of a salad spoon, squash garlic and salt and mix into paste. Add
pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in
lemon juice and chicken broth . Slowly whisk in olive oil until
well-blended and smooth.
3. Just before serving, add lettuce, croutons, and Parmesan cheese to
salad bowl. Toss to thoroughly combine. Serve immediately.
Per serving: 149 Calories (kcal); 6g Total Fat; (35% calories from fat); 8g
Protein; 18g Carbohydrate; 4mg Cholesterol; 391mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
----- Original Message -----
From: SHERRY
To: phaedrus
Sent: Tuesday, December 16, 2003 7:10 PM
Subject: #-1
wow-I saved all those recepies!some people in ''countryside''a great
magazine ,want to find 4 recepies-I will send one at a time!!Since I am from
pa. I would also be inyerested!!Came from HAWLEY,PA.''Chocolate steamed
pudding!''with hard sauce/or whipped cream!Seems the HAWLEY,PA. is really
special !!! sherry
Hi Sherry,
I could not find a recipe specifically from Hawley, PA, but see below.
Phaed
Steamed Chocolate Pudding
1/2 c. sugar
1 egg
2 sq. Baker's unsweetened chocolate, melted
1 c. milk
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
Beat egg. Add sugar and milk. Add chocolate then salt, flour and baking
powder. Steam for 1 1/2 hours in a double boiler. Serve warm topped with
Hard Sauce.
HARD SAUCE:
1 tbsp. butter, melted
2/3 c. confectioners' sugar
1 egg
Vanilla
Mix all ingredients together and serve with steamed chocolate pudding.
-------------------------------
Steamed Chocolate Pudding
2 oz. chocolate
2 tbsp. butter
1/2 c. sugar
1/2 c. milk
5 tbsp. butter
3/4 lb. 4X confectioners' sugar
1/8 tsp. salt
1 tsp. vanilla
1 egg
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking powder (sifted)
1/8 tsp. salt
Melt 2 ounce chocolate with 2 tablespoons butter; cool. Sift 1/2 cup sugar.
Beat 1 egg until light. Add sugar gradually. Beat until creamy. Add melted
chocolate and butter. Beat in 1 teaspoon vanilla. Sift 1 cup all-purpose
flour, 1 teaspoon baking powder and 1/8 teaspoon salt. Add to egg mixture in
3 parts alternate with 1/2 cup milk. Beat batter until smooth after each
addition.
Pour into greased pudding mold. Cover closely and steam for 1 hour. Serve
hot with hard sauce.
Hard Sauce: Beat until soft 5 tablespoons butter gradually. 3/4 pound box of
4X confectioners' sugar, beating until blended each time. Add 1/8 teaspoon
salt and 1 teaspoon vanilla. When sauce is very smooth chill it thoroughly.
Serves 4.
-------------------------------
Chocolate Steamed Pudding Cake
1 tbsp. butter
1/2 c. sugar
1 egg
1 sq. unsweetened chocolate, melted
1/2 c. milk
1 c. flour
1/2 tsp. baking soda
1 tsp. cream of tartar
Cream butter and sugar. Add egg and chocolate. Mix separately the flour,
baking soda, and cream of tartar. Add flour mixture and milk alternately to
mix. Cook in a steam pan covered, with a cloth for 45 minutes.
Sauce:
2/3 c. butter
2 c. confectioners powdered sugar
1 tsp. vanilla
4 egg yolks
4 egg whites
Mix butter, confectioners sugar, vanilla and egg yolks. Beat egg whites
until stiff and dry. Mix egg whites to rest of sauce ingredients and cook in
a double boiler over boiling water until sauce is hot (approximately 15
minutes).
Serve sauce over the cake.
----- Original Message -----
From: "Vonna"
To: phaedrus
Sent: Monday, December 15, 2003 7:13 PM
Subject: baked apples
I am looking for a recipe for baked apples that are in a red hot cinamon
syrup that is little thick.
Thank you Vonna
Hello Vonna,
See below.
Phaed
Baked Apples
Ingredients :
5 lbs. apples
1/2 c. brown sugar
1/2 c. white sugar
3 heaping tbsp. flour
1 tsp. cinnamon
1 c. water
1 c. cinnamon candies (red hots)
Marshmallows (opt.)
Preparation :
Peel, halve and core apples. Place on edge in 9 x 13 inch pan.
Mix dry ingredients together and spoon over apples. Dot with
margarine. Sprinkle cinnamon candies over apples. Pour water over
all. Bake at 350 degrees for 30 minutes. Place marshmallows on
top, last few minutes, until they start to melt. Serve warm or
cold.
----------------------------------
Baked Cinnamon Apples
Ingredients :
1 1/2 c. sugar
1/2 c. cinnamon candy (red hots)
3 tbsp. cornstarch
2 c. water
Preparation :
Cook the above ingredients until thickened. Then pour over about
12 peeled cored apples. Bake until done. Apples may be cut in half
if preferred before baking. When cooled, serve with whipped cream
or Cool Whip.
----------------------------------
Baked Apples
Ingredients :
10 lg. green apples, cored and sliced
2-3 pats of margarine or butter
3 handfuls of red hots candy
Brown sugar - about 3/4 c.
Preparation :
Lightly butter a 9 x 13 inch glass pan. Put apples into pan, dot
with margarine. Sprinkle with red hots and brown sugar. Cover with
plastic wrap and microwave on high about 30 minutes. Serve warm by
itself, with whipped cream, Cool Whip or vanilla ice cream.
----- Original Message -----
From: "JIM"
To: phaedrus
Sent: Wednesday, December 17, 2003 10:01 PM
Subject: a need to discover a recipe
> i am looking for a cashew brittle recipe. do you know what it is?
> -Jim
>
>
Hello Jim,
See below.
Phaed
Cashew Brittle
Ingredients :
3/4 c. honey
1/4 c. water
1 c. raw cashews
1 tbsp. butter
1/2 tsp. vanilla
1 tsp. baking soda
Preparation :
Boil the honey and water until mixture reaches soft ball stage
(234 degrees) on a candy thermometer. Add nuts and stirring
constantly, boil until mixture turns golden (10 to 12 minutes).
Remove pan from heat. Add vanilla, butter and baking soda. Mix
well. Pour brittle on a buttered baking sheet. When cool, break
into pieces.
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