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Orange Roughy Francaise

  ----- Original Message ----- 
  From: Mary 
  To: phaedrus
  Sent: Thursday, January 02, 2003 1:10 PM
  Subject: Orange Roughy

  Do you have a recipe for Orange Roughy Francaise? I can't seem to 
  find one anywhere?!?


Hello Mary,

The recipe below by Sally Rachiell of The Coachman's Inn is the only one that I could locate for this.


   Orange Roughy Francaise 
  1 orange roughy fillet, 8 to 10 ounces 
  1 tablespoon flour 
  1 egg 
  1 tablespoon water 
  2 ounces chicken broth 
  2 ounces white wine 
  1 lemon 
  1 tablespoon butter 

Dredge fillet in flour then dip in mixture of egg and water. 
Saute fillet in a pan until golden brown or about 3 minutes 
on each side. Heat chicken broth and wine in a saucepan until 
steam rises from the mixture. Take off heat and add one squeeze 
of lemon and butter. Pour sauce on fish or serve on the side. 
Makes 1 serving.

Red Hots Jelly

  ----- Original Message ----- 
  From: Kate
  To: phaedrus
  Sent: Thursday, January 02, 2003 6:51 PM
  Subject: Red Hots jelly

  Several years ago at a bake sale in another town I got a jar of 
  homemade jelly. It was wonderful! I have tried to track down the 
  cook, but with no luck. The jelly tasted like those Red Hots 
  cinnamon candies. I have since bought "cinnamon" jellies, but 
  they are more like a sweet cinnamon-roll cinnamon flavor and not 
  the hot Red Hots cinnamon flavor I'm looking for. 
  Can you help?
  Thanks a million!

Hi Kate,

Could the recipe below be the right one? Apple juice & red hots candy...


  Red  Hots  Jelly

   Ingredients : 
   1 qt. bottled apple juice
   1 pkg. Sure-Jell pectin
   4 1/2 c. sugar
   1 lb. red hots

   Preparation : 
      Mix juice and pectin in large saucepan.  Bring to full boil.  Add
   sugar and red hots, stirring constantly and return to boil.  Boil 2
   minutes, or until red hots are dissolved.  Remove from heat.  Skim. 
   Pour into hot, sterilized jars.  Makes about 4 pints. 

Ice Cream Machine Recipes

  ----- Original Message ----- 
  From: Jan
  To: phaedrus
  Sent: Friday, January 03, 2003 1:24 AM
  Subject: lost recipe book

 to a brand new Ultrex ice cream maker machine. Nobody can seem 
 to help me. Can you? I would really appreciate any recipes with 
 directions on how to...It was my childs #1 asked for Christmas 
 present. Time is ticking-chemo not working. 

Hi Jan,

The Ultrex brand was only sold through HSN, and the Ultrex brand was made by Innova. Innova went bankrupt and closed its doors, so there is no source available for owner's manual for their products. Perhaps someone who has the manual will scan it's pages and send them to me so I can post a copy on the site.

This website:
Ice Cream Recipes
Has dozens of recipes that will work in any kind of ice cream maker.


Louisiana Cherry Nectar

 From: Mike 
To: phaedrus
Subject: Louisiana Cherry Nectar Recipe 
Date: Thursday, January 02, 2003 7:10 PM

I too have been looking for various cherry nectar recipes. 
I also recall back in the fifties when these drinks were 
very popular. Particularly when my mother would bring me 
to the doctor.  If I got an innoculation of any type, it 
was an assurance of mom stopping at the drug store for any 
prescription and the cherry nectar treat.

The only place I know of to purchase one is at the dixie 
pharmacy in colfax, louisiana. Colfax is located about 
halfway between shreveport, la and baton rouge, la. But 
if that is too far to go, here is the recipe I have:

8 oz Cold Milk
2 oz. cherry syrup (or to taste)
 (NOTE: You can use the syrup found in a jar of marischino 
 cherries. Also, you can use Cherry Syrup as found in at 
 certain specialty coffee bars.) 
One Scoop of vanilla ice cream.
Optional:  Carbonated Water to Taste.

A rather simple recipe to be sure, but very tasty!!!!  I'm 
surprised the rest of the country doesn't know about cherry 
nectars,  but what can you expect when they don't know what 
boudin, greods, or good crawfish etoufee is!!!

Also check the nectarsoda website 
when it is finished being built.  I believe they make a cherry 
nectar syrup, if not, I have used their product for the cherry 

Bon Appetit,


Malt Duck

 ----- Original Message ----- 
  From: Rick
  To: phaedrus 
  Sent: Friday, January 03, 2003 6:30 PM
  Subject: Looking for....

  We are looking for a receipe or instructions on how to make Malt Duck 
  - a drink that used to be sold in small bottles back in the early 80's 
  and before.

  Thank you for any help you can give.


Hello Rick,

I could not locate a recipe. However, "Malt Duck" was just a mixture of malt liquor and "cold duck".

"That's no help!", you say...
But it might be. You see, "Cold Duck" is a German wine concoction. It's a blend of pink champagne, red wine, and sugar, with a bit of lemon for garnish. You can buy it, or you can make it. If you want to make it, there's a recipe below.
"That's still not malt duck!", you cry...
True, but now you have one of the ingredients. Now go buy some Colt 45 malt liquor (or Schlitz malt liquor or Champale, if they still make those.) and start mixin' and tastin'...


  Cold Duck

    Categories: German, Beverages, Ethnic

         Yield: 4 servings
         2 tb Lemon juice
         3 tb Sugar
         1    Lemon
         2 pk Moselle wine
         1 pk Champagne
      Chill wine and champagne.
      Chill glass punch bowl thoroughly in refrigerator or by filling
     with ice.  When cold, dissolve suger in lemon juice in it. Peel
     lemon in spiral, with top of lemon left on.  Rub lemon spiral
     around sides of bowl and leave peel in bowl, hanging top end
     over edge.  Pour wine over peel and let stand in refrigerator,
     15-20 minutes.  Add chilled champagne.
      Serve in glass punch cups, with 1-2 small ice cubes in each cup.
      If you like a greater sparkle, add a glass of club soda.
      This is the original of the now popular bottled wine drink.
      The homemade version is an elegant far cry from the insipid bottled version.


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