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----- Original Message -----
From: Peggy
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 25, 2009 9:40 PM
Subject: instructions
I have a hamilton beach 200 donut maker that I found in attic but no instructions for it.
Can you help?
Great site!
Peggy
Hi Peggy,
Sorry, still no luck finding the instruction book itself. I did find a couple of the recipes
from the instruction book posted on a message board. See below.
Phaed
Donut Maker Donuts
2 c. sifted flour
2 eggs
4 t. baking powder
1 c. sugar
1/4 t. salt
1 c. milk
1/8 t. cinnamon
1/2 c. oil
1/8 t. nutmeg
Sift dry ingredients together. In large bowl, beat eggs slightly, add sugar, beat at medium
speed until mixture is lemon colored and well-blended (about 2 minutes) Add milk, oil, and
dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add 1/4 cup
batter to each donut mold in pre-heated oiled donut maker. Bake until browned. Yield: 10-12
(For lemon donuts, add 1 t. lemon extract to this recipe)
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Chocolate Spice Donuts
2 c. sifted flour
2 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
1/2 c.unsweetened cocoa
2 eggs
1 1/2 c. sugar
2 t. instant coffee dissolved in
1 t. hot water
1 c. plain yogurt
1/2 c. oil
Sift first 7 ingredients together. Beat eggs slightly, add sugar, beat at medium speed
about 2 minutes. Stir in coffee. Add yogurt, oil & dry ingredients alternately to egg
mixture. Beat well after each addition. Add 1/4 cup of batter to each donut mold in
pre-heated, oiled donut maker. Bake until browned.
Yield: 20-24
----- Original Message -----
From: Becky
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 20, 2009 6:57 PM
Subject: Dixie Cafe
I am looking for the recipe for Squash Casserole from Dixie Cafe. It is soooo good!!
Thanks,
Becky
Hello Backy,
See below.
Phaed
Baked Squash Like Dixie Cafe
5 lbs. medium size yellow squash
2 eggs, beaten
1 cup bread crumbs
2 tbsp. chopped onion
1 stick butter or margarine, softened
1/4 cup sugar
Salt as needed
Dash pepper
Nonstick vegetable spray
Additional bread crumbs (or crushed crackers) for topping
Trim ends of squash and cut into large pieces. Drop squash into an large saucepan
with enough boiling water to cover. Return to boil, reduce heat and cook until
tender (10 minutes, at most). Drain in a colander, then mash. In a large mixing bowl,
combine squash with eggs, bread crumbs, onion, butter, sugar, salt and pepper. Turn
into a 3-qt. casserole that has been lightly greased or sprayed with nonstick vegetable
spray. Cover with a light layer of bread crumbs (or crushed crackers). Bake at 350
degrees 20 to 25 minutes until lightly browned.
Serves 8 to 10.
Variation: Add 1 to 1 1/2 cups shredded Cheddar cheese and 1 jalapeno pepper, diced
Ever wonder why it's called "coleslaw" or "cole slaw"? When I was a kid, I used to
think it was "cold-slaw", called that because it was served cold. I guess I thought
there was a "hot-slaw", too. Actually, "coleslaw" comes from the Dutch "koolsla".
"Kool" means "cabbage", and "sla" means "salad", thus "cabbage salad". According
to John Mariani, the name "cole slaw" first appeared in print in 1794. However,
the dish itself was known in America before then. The below recipe is based on a
recipe from 1749, and uses a butter or olive oil dressing rather than a mayonnaise one.
Cole Slaw
Ingredients:
1 small cabbage
1 stick of butter or 1/2 cup olive oil
3 tablespoons cider vinegar
black pepper
salt
Method:
1. Wash the cabbage well and remove the tough outer leaves.
2. With a sharp knife, cut the cabbage in half, then quarters, and slice into thin shreds.
3. Mix the vinegar with 1 tablespoon of water.
4. Melt the butter in a small saucepan and mix in the vinegar.
5. Put the shredded cabbage in a bowl.
6. If using olive oil, stir it into the cabbage, coating the cabbage well, then add the
vinegar & water mixture.
6. If using the butter and vinegar mixture, add it to the cabbage.
7. Add salt and black pepper to taste.
9. Stir well to coat the cabbage thoroughly.
-----------------------
The above from one of the recipes in 2009, about cole slaw. I just wanted to share my
mother's dressing for slaw, I never saw mayonaise until after I was 30 years old, it
wasn't used in my house, same with miracle whip, or tarter sauce,sandwich spread or
anything that wasn't made at home.
We were poor, dirt poor to paraphrase my mother, she made slaw dressing with a small
tin of Pacific Evaporated milk (4 ounce size) salt and pepper (lots of both) and a
pinch of sugar sometimes, then she poured in some vinegar (usually white but sometimes
cider if my brother wasn't eating at home) or lemon juice if we had some, this was all
put into a small jar with a tight lid, and then shaken up, it thickens the milk up,
and makes it somewhat like ranch dressing out of the bottle looks (I don't know if it
tastes much like ranch as I don't like most commercial dressings, and have no desire to
taste them.) I do know its darn good, and makes the best dressing, and any slaw left
over (not often) always tastes better the next day after a night in the dressing.
Eva
----- Original Message -----
From: Kay
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 27, 2009 11:21 AM
Subject: recipe request
Hi-
I have searched the net looked at your archives and could not find this recipe that
was popular 25 years ago. (Admittedly, I am not very computer savvy.) It was simply
melted chocolate put into cupcake papers to form a little cup and filled with a
creme de menthe/marshmallow filling.
Can you help?
Thanks, Kay
Hello Kay,
See below.
Phaed
Creme De Menthe Dessert
24 marshmallows
2/3 c. creme de menthe
1/2 pt. heavy cream, whipped
Chocolate sauce and nuts
In double boiler melt marshmallows in creme de menthe. Fold in whipped cream. Put in cupcake
papers in muffin pan; freeze. To serve: Peel off papers and invert on plate. Top with
chocolate sauce and nuts. Makes 10 servings.
Red beans and rice are another great trying times recipe. It's a great way to use leftover ham,
or you can use ham hocks or you can use sausage or both ham and sausage. Andouille sausage is
great in this, but sliced kielbasa would work, or plain smoked sausage. Red beans and rice is
a full meal when served with corn bread or french bread or crusty bread.
Red Beans And Rice
1 lb. dried red beans
1/2 lb. ham hock
2 qts. water
3 c. chopped onions
1 bunch green onions with tops, chopped
1 c. chopped green pepper
2 lg. garlic cloves, crushed
1 c. chopped parsley
1 (6 oz.) can tomato sauce
1/2 tsp. red pepper
1 tsp. black pepper
1/4 tsp. oregano
2 bay leaves
3-4 generous dashes Tabasco sauce
1 tbsp. Worcestershire sauce
1-2 lbs. smoked link sausage, sliced
1 1/2 c. rice
3 c. water
1 tsp. butter or margarine
1 tsp. salt
Cover beans with water and soak overnight or for 6 to 8 hours. Drain, wash and
place in large pot with ham hock and 2 quarts water. Simmer for 45 minutes. Add
remaining ingredients and cook slowly for 2 to 3 hours, stirring occasionally.
Remove ham hock, debone and return meat to mixture. Serve over boiled rice.
Boiled rice. Combine rice with water, butter and salt in heavy saucepan. Bring
to boil. Stir once or twice with fork, lower heat. Cover pan tightly and cook
for 14 minutes without removing cover or stirring until liquid is absorbed and
rice is tender. Served the beans & meat over the rice.
----------------------------------
Red Beans And Rice
1 lb. red kidney beans
1 ham bone (with meat) or 4 ham hocks
1 bay leaf
1 tsp. cayenne (more to taste)
1 clove garlic, crushed
1 lg. stalk celery, chopped
1 lg. onion, chopped
2 tsp. sugar
2 tsp. salt
1 tsp. cumin
Rice, cooked
Fresh chopped parsley
Wash beans in cold water and pick out rocks and bad beans. Cook in 3 quarts of
water in large pot for 1 hour or in crock pot for 2 hours. Add all other ingredients
(except rice) and cook for 2 or 3 hours in crock pot or 1 1/2 to 2 hours on top of stove.
To serve, put beans in bowl and cover with hot rice.
--------------------------------
Red Beans And Rice
4 cans red kidney beans
1 lb. smoked sausage
1 lg. onion, chopped
2 cloves garlic, minced
2 c. cooked white rice
1 can beer
Salt, pepper, Tabasco to your taste
Mix all ingredients together and simmer on low heat for 1 1/2 hours. Stir frequently.
Add water as needed to keep mixture from becoming sticky. This dish can be made spicier
by adding a hotter variety of smoked sausage.
--------------------------------
Red Beans And Rice
2 lbs. dried red beans
1 meaty ham bone or 1 1/2 lbs. ham chunks
2 lg. onions, chopped
4 cloves garlic, minced
1 bay leaf (opt.)
Tabasco to taste
Salt & pepper to taste
Wash dried beans. Remove any foreign matter, such as stems, etc. Place in a large
four to six quart saucepan or Dutch oven. Add four to five quarts water, ham, onion,
garlic and seasonings. Simmer slowly for about three hours until beans are soft and
the gravy is thick. Serve over cooked rice with Tabasco sauce. Serves 10.
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