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Tuna Upside Down Bake

  ----- Original Message ----- 
  From: Pat 
  Sent: Tuesday, January 08, 2002 6:50 PM
  Subject: one dish meal

  Hello to Uncle Phaedrus, 
 Do you ever see a receipe for Tuna Upside Bake??? 
 It is from the 70's 7 it uses a  can of Veg-All 
 & Bisquick, of course    canned Tuna & a cream sauce. 
 Hoping that you can help me ...I would love the receipe.
 Thank You & Happy New Year 

Hi Pat,

Happy 2002 to you, too.

I believe the recipe below may be what you want.


  Tuna  Upside  Down  Bake

   Ingredients : 
   1 can Veg - All
   1 (7 oz.) can tuna
   1/4 c. milk
   3 tbsp. butter
   1/4 c. flour
   1/2 tsp. salt
   1/8 tsp. pepper
   1/4 tsp. paprika
   1 c. grated cheese
   1 tsp. Worcestershire sauce
   2 c. Bisquick biscuit mix
   2/3 c. milk

   Preparation : 
      Drain Veg - All.  Save liquid.  Flake tuna.  Heat reserved liquid
   with 1/4 cup milk.  Melt butter; add flour, salt, pepper and
   paprika.  Stir until smooth.  Add to hot liquid slowly, cook over
   medium heat, stirring until thick.  Add cheese and Worcestershire
   sauce.  Stir until smooth over low heat.  Mix half the Veg-All and
   all the tuna.  Spread remaining Veg-All in a 9 x 9 inch greased pan.
    Add creamed mixture.  Add 2/3 cup milk to biscuit mix.  Roll
   between wax paper to 9 x 9 x 1/4 inch.  Place on mixture.  Bake 25
   minutes in 350 degree oven.  Turn upside down on serving plate.

Red Sugared Popcorn

----- Original Message -----
From: Chip
Sent: Monday, January 07, 2002 2:35 AM
Subject: red sugared popcorn

> Had a recipe for red sugared popcorn that used to be sold in stores.  
> Lost the recipe and would like someone to find it for me.

Hi Chip,

Could the below recipe be the one you want?


Sugared  Popcorn  With  Variations

 Ingredients :
 6 qts. freshly popped corn
 2 tbsp. butter
 2 cupfuls granulated sugar
 1 cupful water
 1 tsp. vanilla

 Preparation :
   Pick over corn, discarding all hard kernels and put the perfect
 morsels into shallow pans and crisp in a slow oven while preparing
 syrup.  Melt butter in saucepan, add sugar and water, and stir until
 dissolved.  Boil until the syrup spins a good thread from the spoon
 (300 degrees on candy thermometer) or forms a hard ball when tested
 in cold water.  Add vanilla and pour over the popcorn.  Stir until
 every kernel is sugar coated and separated.  Syrup may be tinted
 red, green or yellow to give variation.

Grilled Portobellos

  ----- Original Message ----- 
  From: Robert
  To: phaedrus 
  Sent: Monday, January 07, 2002 5:00 PM
  Subject: Re: Chinese candy & Portabella mushrooms

  The Chinese candy I seek was made fresh daily in Boston’s 
  Chinatown grocery stores in the 60’s and was also offered 
  as dessert in area restaurants. It was made on a sheet pan 
  and cut into dice sized cubes. It was not overly sweet and 
  was chewy like firm jelly.

  Several years I experimented with agar agar and was able to 
  produce a product that was quite similar but lacking something. 
  I shall continue my search. Thank you for your prompt reply.

  Another vexing problem I have concerns Portabella mushrooms, 
  specifically those served as an appetizer at Macaroni Grill 
  restaurants. I suspect the mushrooms are brushed with olive oil 
  and grilled over Mesquite. They are then briefly sautéed in a 
  mushroom sauce and served with orzo. This is all pure speculation, 
  however they prepare them, the flavor they achieve is delicious! 
  As it as a 5 hour drive to the nearest Mac. Grill, I would dearly 
  love to be able to prepare these at home. Thus far my experimental 
  results have proven less than satisfactory.

Hello Robert,

The only reference that I have been able to find regarding agar candy was one that mentioned that it was popular as a dietary aid back in the 1930's. I was not able to locate a "chinese candy" recipe containing agar.

As for the portobellos, I've never had their Macaroni Grill's grilled portobellos. I'm sending you a few grilled portobello recipes that I have. Maybe you can determine whether one of them might be similar.


  Grilled Portobello Mushroom Caps

  1 pound Portobello mushroom caps 
  1 tablespoon olive oil 
  1 teaspoon chopped garlic 
  salt & pepper to taste 
  1 teaspoon chopped fresh thyme leaves 
  Wipe the mushroom caps clean with a damp towel. Combine the olive oil 
  and garlic and brush the mixture on the mushroom caps. Season the 
  mushrooms with salt, pepper and thyme. Grill or broil the mushrooms 
  until tender, approximately 7 to 9 minutes, depending on size. 
  Serves 2 to 4. 
  Grilled Portobello Mushrooms 
  3 portobello mushrooms 
  1/4 cup canola oil 
  3 tablespoons chopped onion 
  4 cloves garlic, minced 
  4 tablespoons balsamic vinegar 
  1 Clean mushrooms and remove stems, reserve for other use. Place caps 
  on a plate with the gills up. 
  2 In a small bowl, combine the oil, onion, garlic and vinegar. Pour 
  mixture evenly over the mushroom caps and let stand for 1 hour. 
  3 Grill over hot grill for 10 minutes. Serve immediately. 
  Grilled Portobello Mushrooms 

  4 portobello mushrooms 
  1/2 cup red bell pepper, chopped 
  1 clove garlic, minced 
  4 tablespoons olive oil 
  1/4 teaspoon onion powder 
  1 teaspoon salt 
  1/2 teaspoon ground black pepper 
  1 Preheat an outdoor grill for medium heat and lightly oil grate. 
  2 Clean mushrooms and remove stems. In a large bowl, combine the 
  red bell pepper, garlic, oil, onion powder, salt and ground black 
  pepper and mix well. Spread mixture over the mushrooms. 
  3 Grill over indirect heat, or to the side of the hot coals, for 
  15 to 20 minutes. 

Lemon Jello Cookies

  ----- Original Message ----- 
  From: Marilee Lewis 
  To: phaed
  Sent: Tuesday, January 08, 2002 8:30 AM
  Subject: lemon jello cookies

  At one time I had a recipe which called for lemon jello in the batter.  
  I lost it when I moved about 6 years ago.  The cookie had a cake-like 
  texture (like a pumpkin cookie) and was moist and delicious. Do you 
  happen to have it?

  thanks, Marilee

Hi Marilee,

Sounds like one of the recipes below.


  Amish  Sugar  Cookies

   Ingredients : 
   1 c. granulated sugar
   1 c. powdered sugar
   2 sticks margarine
   1 c. cooking oil
   2 eggs
   4 1/2 c. flour
   1 tsp. baking soda
   1 tsp. cream of tartar
   1/2 tsp. salt
   1 tsp. lemon flavoring
   1 tsp. vanilla flavoring
   1 box lemon Jello (3 oz.) box

   Preparation : 
      Cream sugar, margarine and oil.  Add eggs and add dry mixture
   that has been sifted.  Place small balls on ungreased cookie sheet
   (roll in sugar first).  Flatten balls with a fork dipped in sugar. 
   Bake at 350 degrees for 10 to 12 minutes.
   Jello  Cookies

   Ingredients : 
   3/4 c. shortening
   1/2 c. sugar
   2 eggs
   1 (3 oz.) pkg. Jello (orange, cherry & lemon are good choices)
   1 tsp. vanilla
   1 tsp. baking powder
   1 tsp. salt
   2 1/2 c. flour

   Preparation : 
     Mix all ingredients, roll dough into small balls.  Put them on a
   greased cookie sheet, then dip the bottom of a glass in sugar and
   press onto dough until flat, then put them in the oven.  Bake at 350
   degrees for 5 minutes or more.  
   Jello  Cookies

   Ingredients : 
   3/4 c. butter or margarine
   1/2 c. sugar
   1 (3 oz.) pkg. Jello - any flavor but lemon seems to be the best
   2 eggs
   1 tsp. vanilla
   2 1/2 c. flour
   1 tsp. baking powder

   Preparation : 
      Heat oven to 350 degrees.  Mix butter, sugar, Jello, eggs and
   vanilla thoroughly.  Blend in dry ingredients.  Roll dough in 3/4
   inch balls. Place on cookie sheet and flatten each with bottom of
   glass dipped in sugar.  Bake 6-8 minutes.  Do not overbake. 

Italian Soup

  ----- Original Message ----- 
  From: Audrey 
  Sent: Monday, January 07, 2002 8:39 PM
  Subject: Italian Soup Recipe

  I am trying to find a recipe which my girlfriends mother made 
  many years ago. She was of Italian decent, so I am assuming it 
  to be an Italian dish.
  I believe she called it "Kapletz", or something on that order.
  I believe it was made with a beef base, and it had little pockets 
  of dough which were filled with a ground meat mixture.
  Thanks for your help!

Hello Audrey,

The only Italian dish that I can find that would be like you describe and would begin with a "k" or a "c" would be "cappelletti". These are small squares of pasta, something like a small ravioli, stuffed with ground meat, cheese, or vegetables. These are served in a broth, usually chicken or beef.

I was not able to find a single recipe using beef, but the sites below have instructions on making various kinds of cappelletti.



Chicken Cappalletti

Venison Cappalletti



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