----- Original Message -----
Sent: Friday, January 31, 2003 9:08 AM
Subject: Looking For
My husbands granny has made the best soup and I think its 7 bean
soup or something like that I can't remember. She died back in
july of 2002 and I was just wandering if you might know!! She
wouldn't even give her kids the recipe because she said it was
special. And if anyone was going to make it she was... Help
please I miss that soup
I did find a couple of recipes with that name. See below.
7 Bean Soup Mix
1/2 c. lentils
1/2 c. sm. red beans
1/2 c. kidney beans
1/2 c. split peas
1/2 c. yellow split peas
1/2 c. chick peas
1/2 c. pinto beans
Mix all beans together. Place in bag or jar and give with a
recipe for bean or minestrone soup. Package in 2 cup portions.
(Recipe follows.) Wash beans thoroughly. Place in large kettle and
cover with water and 2 tablespoons salt. Soak overnight. In the
morning, drain and add 2 quarts of beef broth (or use bouillon to
make broth). Add 2 large ham hocks and bring to a boil. Simmer 2-3
hours. Then add 1/2 cup chopped onion, 1/2 c. sliced celery, 1
large can tomatoes, 1/2 cup sliced carrots, a dash of nutmeg and
salt and pepper to taste. Add 1 tablespoon lemon juice. Simmer
30-45 minutes. Serve sprinkled with Parmesan cheese.
7 Bean Soup
1 lb. mixed beans
2-2 1/2 qt. water
A meaty ham bone or about 1 lb. ham or kielbasa
Salt & pepper to taste
1/4 c. minced parsley
28 oz. can tomatoes (about 1 qt.)
2 onions, chopped
6 ribs celery, chopped
1 bell pepper (optional)
2 cloves garlic, minced
1 tsp. dried red pepper flakes
Cover beans with water. Bring to a boil. Cook 2 minutes. Remove
from heat. Cover and let stand 1 hour. Drain and rinse. Add 2
quarts water and ham/kielbasa. Simmer 45 minutes. Remove ham and
cut up meat. Return meat to pot with remaining ingredients. Bring
to boil, lower heat and simmer 20-30 minutes. More water or 1/2 cup
red wine may be added if you prefer. Soup is usually better the
----- Original Message -----
Sent: Friday, January 31, 2003 10:53 PM
Subject: Canarian potatoes
do you have a recipe for Canarian potatoes - as found in Tenerife. Thanks, Ken
Two below, with some more Canarian recipes.
Papas Aguardias - Canarian Potatoes boiled and coated in rock salt
2 kg Small potatoes - (Black if possible)
4 Tablespoons Rock Salt - (NOT table salt)
Wash the potatoes thoroughly in fresh water. Do not peel, add potatoes
to saucepan of fresh water with 4 tablespoons of Rock Salt. Bring to
the boil and simmer fast for 20 min until cooked. Drain off excess
water, leaving small amount of water in bottom. Return to heat an boil
off remaining liquid, keeping potatoes moving until skin are dry. Remove,
any excess salt (not all) from skins with tissue and serve in separate,
Papas arrugadas con salsa mojo
Place medium red potatoes in a pan with 1/3 cup of salt and cook for
30-40 minutes. drain off the water, rinse off any excess salt and return
potatoes to the heat until they are dry.Coat with sauce.
Red mojo sauce or (salsa mojo picon)
(No two recipes seem to be the same for mojo sauces but these are fairly
Olive oil or Sunflower oil and a little wine vinegar plus lots of garlic,
red pepper, a chilli or two and a pinch of cumin and some whole cumin seeds,
all pounded together in a mortar. Thicken with a little hard white bread
In the Canaries a local "saffron" (azafran del pais) is used but if you
have access to this it will be easier to buy the sauce in a bottle !
Green Mojo Sauce (salsa mojo verde or salsa verde picante)
Oil, wine vinegar, green pepper, garlic, finely chopped parsley and
coriander leaves.Include avocado for a creanier sauce.This time don't add
any breadcrumbs as this is a thin sauce for fish.
Carrot sauce (mojo de zanahoria Canarion)
Oil, garlic, paprika,salt, vinegar, carrot (pureed) and thyme or other
I had this sauce in an excellent Valentine's day gala meal at the parador
up in the old crater on Tenerife.
Corazon de solomillo San Valentin - Parador de Turismo de las Canadas del
Slice open a piece of centre fillet steak to make a "book". Fill the book
with carrot mojo, dip the whole thing in beaten egg and just show it to
the frying-pan (both sides !). Serve with a boiled potato or some asparagus.
----- Original Message -----
Sent: Friday, January 31, 2003 3:52 PM
Hi again, Hope your holidays were good for you and yours..I don't even
know if what I am looking for is a real receipt or a made up one by the
resturant I ate at...Reno Hilton, Reno Nev. It was a Cream Brulee..on
the bottom it had a thin layer of chocalate also like a frosting, a layer
of banana's then the cream brulee like pudding..this is the 1st time I had
this desert and looking for the receipt I found there are lots of types..
Have you this one...thanks again Billie
Was it something like the recipe below?
Bittersweet Chocolate Creme Brulee W/Caramelized Bananas
Source: Great Chefts of America Cook Kosher
2 cups +2 tablespoons whole milk
3/4 cup heavy cream
3 1/2 ounces bittersweet chocolate, chopped into small pieces
5 large egg yolks
1/3 cup +1/2 tablespoons sugar
1/3 cup +1/2 tablespoon light brown sugar
Preheat oven to 275 degrees.
In a medium saucepan, over medium heat, bring the milk and cream, mixed together, to a boil.
Add the chopped chocolate to the cream-and-milk mixture; set aside for 5 minutes.
In a mixing bowl, beat the egg yolks with the granulated sugar. While whipping the egg mixture,
pour in the chocolate mixture. Let cool.
Fill 6 ungreased 4 ounce ramekins with equal amounts of of the chocolate brulee mixture. Poach
in a water bath in the oven for 50-60 minutes, or until set. Transfer ramekins to a baking sheet
and let cool.
Decorate the top of each with 5 or 6 slices of bananas. Sprinkle brown sugar and broil the creme
brulees under the broiler until the sugar melts and turns a golden color.
Subject: Deep Butter Coffee Cake
Date: Friday, January 31, 2003 12:31 AM
My sister-in-law, Suzie, gave me a variation of the recipe you provided
Suzie's version of the same
1 Box Betty Crocker Pound Cake Mix
1 tsp vanilla
1 stick melted margarine/butter
Blend all together well and spread in a 9 X 13 pan
1 pkg (8 ounces) Cream Cheese
1 box (16 ounces) Powdered Sugar (save 2 Tbl for topping when cake is cool)
Mix well and spread on top of cake.
Bake in 350 degree oven 35 40 minutes
----- Original Message -----
Sent: Friday, January 31, 2003 8:51 AM
Love your site. I lost my booklet that come with a Dazey electric
donut maker back in the 70's. The recipes you have on your site
now don't work very well. If you can find this, I would be elated.
Their basic donut recipe is the best. You can add apple cider instead
of milk or water and they taste just like Cider Mill donuts.
Below is the only thing that I could find.
Donut Maker Recipes
rec.food.recipes/Ginny K (2002)
For electric doughnut makers (like a waffle iron) in which a batter is
poured in and in 3 to 5 minutes doughnuts are baked.
Old Fashioned Donuts (Donut Machine)
4 1/2 cups flour
1 3/4 cups sugar
7 teaspoons baking powder
2 teaspoons salt
1 teaspoon nutmeg -- optional
2 teaspoons vanilla (or favorite flavoring)
2 cups milk
1 cup oil
Sift flour, sugar, baking powder, salt and nutmeg at medium speed,
beat eggs and vanilla, add milk, oil and dry ingredients alternately
to egg-sugar mixture beat well after each addition add batter to each
donut mold in preheated oiled donut maker bake until browned.
1 cup confectioners sugar
3 Tbsp chocolate flavored syrup
1/8 tsp. vanilla extract
2 tsp. (about) milk
Mix confectioners sugar and chocolate syrup; add vanilla. Add just enough
milk to make mixture spreadable.
1/2 cup honey
2/3 cup confectioners sugar
Mix until smooth.
Basic Vanilla Glaze
1/2 cup confectioners sugar
1/4 tsp. vanilla extract
2 tsp. hot milk
Sift confectioners sugar. Add milk and vanilla. Mix until smooth.
Immediately after applying Basic Vanilla Glaze sprinkle donuts with:
Chopped candied fruit peels
Chopped maraschino cherries
Food coloring (1-2 drops)
3/4 cup sugar
1 Tbsp. cinnamon
Combine sugar and cinnamon in clean bag. Shake well to mix. Add warm
donuts, 2 or 3 at a time. Shake lightly until donuts are coated.
NOTES : Preheat closed for 5 to 6 minutes - open and add 1/4 to 1/2 tsp.
vegetable oil to each donut mold (close lid, wait a few seconds until oil
is hot, then add batter, always keep lid closed between oil adding operations
and subsequent cooking uses) add batter (approximately 1/4 cup) close and
lock into position. Bake to desired doneness (approximately 5 to 7 minutes).
Remove with fork and unit is ready for next use.
Plain Donuts (Donut Maker)
Makes approximately 10 donuts
1/4 cup cooking oil
1 cup flour, all-purpose -- sifted
1/2 cup plus 1 Tbsp. sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup milk
Flavoring: vanilla, lemon, orange or almond extract
cinnamon or nutmeg to taste
Combine and sift together dry ingredients beat egg and milk together and
then add the cooking oil blend into dry ingredients preheat donut maker
for 10 minutes; pour in batter, add = tsp. oil to top of unit within first
2 minutes bake for 5 minutes or for crisper donuts, bake until oil NO
LONGER bubbles from the holes in top of lid. Roll in granulated or
Donut Maker Instructions
If you have the Donut Factory by Dazey you can use any sort of cake batter
or something of that consistency. Heat the appliance for 10 minutes, then
fill the bottom part with batter. Close and put 1/2 tsp of oil in the holes
in the top. Cook for about 5 minutes.