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----- Original Message -----
From: Dr. Neal
To: phaedrus
Sent: Tuesday, December 24, 2002 12:14 AM
Subject: Casada Recipe
One of Costa Rica's favorite national dishes is Casada, made
with black beans and rice with beef, pork or chicken (and in
some places fish), served with fried or baked plantains.
I loved it when I visited there, but I've looked everywhere and
I can't find a recipe for it.
Thanks.
Hello Dr. Neal,
I could not locate a recipe for casada either. All I found was a
few mentions of it. However, black beans and rice, without the meat,
is also known as "gallo pinto", and I was able to find a Costa Rican
recipe for that.
If neither of the below recipes is close enough to what you had in
Costa Rica, then I suggest that you go to this site:
Costa Rican Cuisine
and contact them via email. It's a Costa rican site, and they might
send you a casada recipe.
Phaed
Gallo Pinto or Rice and Beans (Costa Rica's Most famous Dish)
Ingredients:
3 tablespoons of oil
1 tablespoons of Salsa Lizano * Sauce
1 1/2 cups of cooked black beans
2 1/2 cups of cooked rice
2 tablespoons of bell pepper chopped
2 tablespoons of chopped onions
1 tablespoon of chopped coriander
*or Worchester Sauce
Saute the onion and bell pepper in a pan for about 2 minutes, add
the black beans and the Sauce, leave that for about 10 minutes at
medium heat. Once it's done, add the cooked rice and mix with the
coriander. You can always add eggs or mixed with bacon strips or
sausage.
------------------------------------
Gallo Pinto
1 cup raw brown rice (steamed)
5 cans (16 oz) black beans (rinsed and drained)
1 chopped onion
2 large green peppers, chopped or diced
2 large red peppers, chopped or diced
2 1/2 tsp. ground coriander
4 Tbs. veg. Worcestershire sauce
2 Tbs. tobasco sauce
1 scant Tbs. salt
2 pkgs. chopped, frozen spinach (thawed and squeezed)
Spray large casserole dish with something like Pam. (We used
a Large, round Le Creuset dish.) Cook rice ahead (we used a
steamer so that the rice wouldn't stick together). Saute
peppers, onions, spinach, and seasonings.
Add rice and mix. Add rinsed beans and mix. Heat through
(covered).
----- Original Message -----
From: "Joan"
To: phaedrus
Sent: Tuesday, December 24, 2002 3:32 PM
Subject: Carrot Pudding
> Hi!
>
> I found your website by accident just this week, and enjoyed
> browsing the archives, never dreaming that I would be asking
> a request of you, myself.
>
> I am searching for a recipe for a pudding that I frequently
> made, but I now no longer have the recipe. I moved across
> country and gave away the cookbook, only to realize later
> that I no longer had the recipe.
>
> The recipe is for Carrot Pudding, and was in the old paperback
> Fannie Farmer Cookbook, circa 1970. The pudding contained raw
> grated carrots, shortening (I think... I substituted butter)
> the usual spices, and had lots of currants in it. I creamed
> the sugar and fat, added the eggs, flour, and spices, and
> then the carrots and currants. It was baked in a casserole
> dish and was wonderful.
>
> I would be most grateful, and needless to say, very impressed,
> if you could find this recipe for me. Thank you very much,
>
> Joan
Hi Joan,
Well, this one's no problem when I happen to have the Fannie Farmer book right here...
Phaed
Carrot Pudding
Mix
1/2 cup shortening
1/2 cup brown sugar
1 egg, slightly beaten
1 cup grated raw carrots
2 teaspoons chopped candied lemon peel
1/2 cup seedless raisins
1 cup currants
Sift together
1 1/4 cups flour (preferably pastry)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Stir the second mixture into the first mixture. Put in a buttered
casserole or 6 to 8 individual molds.
Bake, uncovered , at 350° until firm (1 to 1 1/4 hours in a
casserole or about 45 minutes in small molds). Serve with
Creamy Hard Sauce(recipe below).
Serves 6 to 8.
---
Creamy Hard Sauce
Let 1/3 cup butter stand at room temperature until soft
but not melted.
Cream thoroughly. Beat in 1 cup sifted confectioner's
sugar gradually.
Beat until as light as whipped cream
Beat in, drop by drop, 1/2 teaspoon vanilla.
Beat in, drop by drop, 3 tablespoons warm milk.
Chill or serve at room temperature.
Makes 1 cup
----- Original Message -----
From: Jack
To: phaedrus
Sent: Friday, December 27, 2002 7:59 AM
Subject: (no subject)
Hello. Saw your website and thought you might could shed
some light on a subject for me.
When I was a child (a long time ago), my mother would make
what we called pull candy. Think it had some form of syrup
or molasses and when it was cooked, it was poured on wax paper
and folded in until it was cool enough to handle and then you
could pull it into a taffy like candy. Was snow white in color.
Any help in locating this recipe would be appreciated.
Jack
Hi Jack,
Pull candy comes in several variations. See below.
Phaed
Old Fashioned Pull Candy
Ingredients :
5 lb. sugar
1 c. vinegar
2 c. water or little bit more
Margarine
16 dinner plates
Preparation :
On a starry, clear night, 40 degrees or below, get ready
to have some fun. Use a cast iron skillet or heavy pot.
Cook sugar, vinegar and water, stirring often. Let boil
continuously until when you drop some into cold water, it
forms a ball. Pour into greased (with margarine) plates
(just thin amount) outside or in a room with no heat. Let
cool until you can handle and grease and flour your hands,
then pick up and put together and begin to pull. Keep hands
greased and floured. When real tough, spread out and chop
into bite-size pieces. Delicious. You will need 6-8 people
to pull this. You can half the recipe for 2-4 pullers.
----------------------------------
Pull Candy
Ingredients :
5 lb. sugar
1 c. vinegar
1 1/2 c. water
Preparation :
Enough water to melt sugar. Bring sugar and water to a boil.
Boil until soft ball stage. Test in cold water. Add vinegar.
Boil until hard ball stage. Grease 16 shallow plates. Pour
small amount into plates. Let cool. Take from plates and pull.
Need 6 or 8 candy pullers.
----------------------------------
Mama's Pull Candy
Ingredients :
3 c. sugar
1/2 c. water
1/4 c. vinegar
1 stick butter
1/4 tsp. soda
Preparation :
Mix water, sugar and vinegar. Stir well. Cook the syrup until
it comes to a crackling thread stage, do not stir while cooking.
Add soda before removing from heat. Add butter. When butter is
melted, pour into buttered pan. As soon as you can handle the
candy with hands, divide into amounts you can handle and pull back
and forth, folding from one hand to the other. Pull until brittle.
Lay on wax paper, cut into sticks.
----------------------------------
Creamed Pull Candy
Ingredients :
4 c. sugar
2 c. water
1 tbsp. vinegar
2 rounded tbsp. butter
Flavoring
Preparation :
Boil sugar and water and vinegar to 248 degrees. Add butter
and continue cooking to 260 degrees. Pour immediately on marble
slab (best) but on any surface that will cool quickly. As soon
as it can be handled, start pulling, and pull until it turns white.
Add flavoring and coloring and pull again until the ridges do not
run. Stretch in long ropes and cut with scissors. Try not to let
pieces touch. Leave until candy creams. Then put it in plastic
bags or airtight cans. Keeps well, if kept airtight.
----------------------------------
Cream Pull Candy
Ingredients & Preparation :
Combine in large, heavy saucepan: 1 c. boiling water Cook over
low heat to soft ball stage (234 degrees). While above is
cooking, heat to boiling point: 1/2 tsp. soda 1/2 stick butter
or margarine. Combine mixtures and cook to hard ball stage (258
degrees). Remove from heat. Add 1 teaspoon vanilla. Pour out
onto buttered marble slab. Begin to pull as soon as candy is
cool enough to work with hands. Pull until candy begins to
harden. Stretch into long, thin rope. Cut with scissors. Makes
about 1 1/4 pounds.
----- Original Message -----
From: "Ken"
To: phaedrus
Sent: Thursday, December 26, 2002 7:39 AM
Subject: southwestern cabbage rolls
> I'm family was from Croatia and I ate cabbage rolls as a kid
> until I swore I would never eat them as an adult. For the past
> 30 years everyone assumes that it is because I have not had "their
> cabbage rolls" yet. I saw a recipe in southern Living (I think) a
> few years ago that had Southwestern Cabbage Roils. It consisted of
> chopped chicken breast and blanched cabbage leaves. From there I
> can't remember but as I'm over 50 now I would like to pay
> everyone back by having them try "my cabbage rolls".
>
> Thank you
> Ken
> PS as a child they were never called "cabbage rolls"
Hello Ken,
Well, I couldn't locate the Southern Living recipe. I looked for other
chicken cabbage roll recipes, and below is what I found.
Phaed
Chicken Cabbage Rolls
1 lb ground chicken
4 slices bacon, cooked and crumbled
1 small onion, diced
1/2 tsp allspice
1/2 tsp pepper
salt to taste
1 cup rice, cooked
1 egg, beaten
1 cup dry bread crumbs
milk
1 head cabbage
1 tin 10 oz/284 ml tomato soup
In small bowl soften bread crumbs with milk. In a large bowl
thoroughly combine all ingredients except cabbage and soup.
Remove and discard core from cabbage. Place cabbage in a large
pot of boiling water for 3 minutes or until outer leaves are
soft and pliable. Remove leaves individually and mound about
2 Tbsp (30 ml) of filling on each. Roll up, tucking in edges
securely and place seam side down in a casserole dish. Pour
tomato soup over all and cook covered 1-1/2 hours at 350F/180C.
Makes 24 cabbage rolls.
------------------------------
Asian Chicken cabbage rolls
6 servings
1 hour 33 minutes
(40 min prep, 53 min cooking)
1 head cabbage
---filling---
1 teaspoon sesame oil
4 green onions, sliced
2 cloves garlic, smashed
2 teaspoons minced gingerroot
1 1/2 cups coarsley chopped mushrooms, about 4 oz
1 lb lean ground chicken
1 small sweet red pepper, diced
1/2 cup chopped fresh coriander
2 tablespoons soy sauce
1/4 teaspoon hot pepper sauce
3/4 cup cooked rice
1 egg, beaten
---sauce---
1 1/2 cups chopped canned tomatoes
1/3 cup rice vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced gingerroot
1 1/2 teaspoons sesame oil
1. Using sharp knife, remove core from cabbage.
2. In a large pot of boiling salted water, blanch cabbage
for 10 to 15 minutes or until leaves are softened.
3. With tongs, remove and chill in cold water,set aside on
towel, core down, to drain.
4. Filling: In large nonstick frypan, heat oil over medium
high heat; cook onions, garlic and ginger, stirring, for
3 minutes.
5. Add mushrooms; cook stiring, for 5 minutes or until liquid
is evaporated.
6. Add chicken; cook, stirring and breaking up with wooden
spoon, for about 5 minutes or until no longer pink.
7. Add red pepper, coriander, soy sauce and hot pepper sauce;
cook, stirring, for 1 minute.
8. Remove from heat; stir in rice.
9. Let cool slightly.
10. Stir in egg.
11. Working from core end of cabbage, carefully remove 12 leaves,
trim off coarse backbone.
12. Spoon about 1/3 cup filling onto each leaf.
13. Fold end and sides over filling; roll up.
14. Place rolls in single layer in large casserole dish.
15. Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy
and oyster sauces, ginger and sesame oil.
16. Pour over cabbage rolls.
17. Cover and bake in 350f degree over for 40 minutes.
18. Uncover and baste with sauce; cook, uncovered for 20 minutes
longer or until sauce is bubbling and rolls are tender.
----------------------------------
Chicken Cabbage Rolls
Ingredients :
1 whole chicken, cooked & deboned
Add your own favorite seasoning
1 lg. head cabbage, blanch and
delicately peel whole cabbage
leaves off until you can not pull
large to medium size leaves off
1 med. onion
1 med. bell pepper
3 stalks celery
Chopped up remainder of cabbage
1 lg. jar Prego spaghetti sauce or
Chicken Tonight chicken cacciatore
or your favorite spaghetti sauce
1 jar mushrooms (optional)
2 c. of either shredded Mozzarella
cheese or mild Monterey Jack
1 to 2 c. cooked rice
Preparation :
In frying pan, put deboned cooked chicken, chopped
vegetables of celery, onion, bell pepper, cabbage;
may add a little water or margarine or butter to cook
with. Cook until vegetables are done. Put in mushrooms
(if you want them). Once ingredients in pan are done,
take 1 large casserole or baking pan. Put blanched
cabbage leaves one at a time down flat; add 1 or 2 large
spoonfuls of chicken mixture. (Before adding chicken
mixture, add cooked rice to chicken mixture; mix well.)
Then add chicken mixture to cabbage leaves and roll up.
Continue this until pan is full then take your favorite
spaghetti sauce and pour completely over cabbage rolls.
Sprinkle shredded cheese over the top. Place in oven at
350 degrees. Cook until cheese is fully melted. Take out
and serve.
----- Original Message -----
From: meryl
To: phaedrus
Sent: Tuesday, December 24, 2002 3:06 PM
Subject: Ratner's Mock Steak
Hello,
I'm looking for a recipe called Mock Steak, from a famous vegetarian
restaurant in NYC called Ratner's. It was on the lower East side, but
closed many years ago, probably sometime in the early 70's.(There was
also another one in Brooklyn, but don't know if it's still there). The
dish was completely vegetarian, but tasted like meat (well, almost)!
Anyway, it was delicious, whereas most "mock" meat recipes taste lousy!
I checked the internet, but could not find this recipe. I found out
there was a cookbook, called "The World Famous Ratner's Meatless
Cookbook" by Judith Gethers, Elizabeth Lefft ISBN: 0345303482
Publisher: Ballantine Books Pub." However, it's probably out of print -
I checked at Barnes and Noble online, etc, but couldn't find it. Also,
I don't know if this particular recipe is included in the book.
I would really appreciate any help you can give me in finding this
recipe!
Thanks a lot,
Meryl
Hello Meryl,
Well, I can't find a Ratner's recipe with exactly that name, although I have one for a "chop".
Someone who has the cookbook says there is no "mock steak" recipe in it at all. See here for chops and cutlets: Ratner's Recipes. You might try Amazon.com for the Gethers book. They have it listed with "limited availability",
so they might be able to locate a copy for you. See:
"The World Famous Ratner's Meatless Cookbook" by Judith Gethers and Elizabeth Lefft
Phaed
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