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----- Original Message -----
From: "Jackie"
To: phaedrus
Sent: Tuesday, February 04, 2003 6:21 PM
Subject: Peach Schnapps Chicken Cutlets
> Help!
> Been about 15 years since I went to a small restaurant in
> Newark, Delaware and enjoyed a chicken dinner with a cream sauce
> made with peach schnapps--tasted just like peaches and cream
> oatmeal..any help with this one?
> Also would like the recipe for the chicken walnut salad served
> in a pineapple half from Bennigans Restaurant--also about 15 years
> since I had this one.
> Thanks for all you can do......
> Jackie
Hello Jackie,
I did find a chicken salad recipe from Bennigan's with nuts that's served
in a half pineapple. However, the nuts are almonds rather than walnuts.
See below.
Phaed
Bennigan's Chicken Salad
1 lb. chicken breast meat, cooked, skinned, boned and diced
1/2 c. diced celery
1 c. mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. onion powder
1/4 c. toasted almonds
1 T. lemon juice
1 c. crushed pineapple, well drained
alfalfa sprouts
whole fresh pineapple for serving, opt.
Place chicken in large mixing bowl; add celery and mix. Add remaining
ingredients and mix with rubber spatula.
To serve in pineapple shell, cut whole pineapple in half lengthwise. Using
a grapefruit knife, cut around the inside of the pineapple, leaving aobut
1/4" from the edge. Scoop out remaining pineapple.
Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkel
with 1 T. toasted almonds and serve chilled.
Note: this makes enough salad for 4 servings.
----- Original Message -----
From: "terrie"
To: phaedrus
Sent: Tuesday, February 04, 2003 7:06 PM
Subject: help with recipe
> Hi!
>
> I hope you can help. I am looking for a chocolate bread pudding with
> egg sauce. the egg sauce has raw eggs and sugar in it, and I don't
> know what else. My boyfriend's mother used to make it and now is
> afraid of the raw egg. I would like to make it for him
>
> Thanks!
> Terrie
Hello Terrie,
Hey Terrie, your boyfriend's mom is right. Salmonella is no fun. You can,
however, buy pasteurized eggs, which are safe.
I couldn't locate a chcolate bread pudding with "egg sauce". However, the
second one below has a "cream sauce" that's made with a raw egg. The first
one below has either a chocolate sauce or meringue topping. The bottom ones
have a variety of sauce, such as brown sugar and vanilla. Talk him into one
of those or use the pasteurized eggs.
Phaed
Chocolate Bread Pudding
Ingredients :
Pudding:
6 bread slices, crumbled
4 c. scalded milk
1/4 c. butter, melted
1 c. sugar
4 slightly beaten eggs
3/4 tsp. vanilla
Chocolate Sauce:
1/4 c. Karo syrup (light or dark)
1/4 c. canned milk
1 c. chocolate chips
Meringue Topping:
4 egg whites
1/2 tsp. cream of tartar
8 tbsp. sugar
1 tsp. vanilla
Preparation :
Pudding: Put bread into buttered 6 x 12 inch baking dish; blend
milk, butter, sugar, eggs, salt, and vanilla; pour over bread. Bake
at 350 degrees for 45-60 minutes until pudding is done (solid).
Chocolate Sauce: Melt chocolate chips with Karo syrup and canned
milk. Pour over cooled pudding. Meringue Topping: Beat egg
whites, cream of tartar, sugar, and vanilla until stiff peaks form.
Pour over warm chocolate, making peaks. Brown at 350 degrees.
Watch carefully! Take out of oven when peaks are golden brown.
----------------------------------
Chocolate Bread Pudding
Ingredients :
2 c. stale bread crumbs
4 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. nutmeg
1/3 c. cocoa
2/3 c. sugar
Cream Sauce:
1/2 pt. cream
1/3 c. milk
1/3 c. sugar
1 egg
1/2 tsp. vanilla
Preparation :
Put bread, milk, nutmeg, and cocoa in bowl. Soak 2-3 minutes.
Beat egg, sugar, and salt. Mash soaked crumbs, add egg mixture.
Pour into pudding dish. Bake in slow oven about 40 minutes placing
dish in hot water. Serve with Cream Sauce. Beat egg white until
stiff; add milk, beaten yolk, sugar, vanilla; add cream. Stir until
smooth.
----------------------------------
Chocolate Bread Pudding
Ingredients :
1 oz. bitter chocolate
3/4 c. stale bread crumbs
2 c. scalded milk
1/3 c. sugar
1 egg
1/2 tsp. salt
1/2 tsp. vanilla
Vanilla Sauce:
1 tbsp. butter
2 tbsp. flour
2 c. boiling water
1/4 c. sugar
1 tsp. vanilla
Preparation :
Soak bread in 1 3/4 cup milk 1/2 hour; melt chocolate over hot
water; add sugar and remaining 1/4 cup milk to make smooth paste.
Add to bread with salt, vanilla, and egg slightly beaten. Place in
well buttered pudding dish and bake 1/2 hour until set. Serve with
cream or vanilla sauce. Melt the butter, add flour and stir until
it bubbles; add the boiling water and sugar. Boil until smooth and
thoroughly cooked. Add flavoring, strain and serve hot.
----------------------------------
Chocolate Bread Pudding
Ingredients :
4 slices bread
2 c. milk
2 eggs
2 sqs. chocolate
1 c. sugar
1 tsp. vanilla
Hard Sauce:
1 c. confectioners' sugar
3 tbsp. butter
1/8 tsp. salt
1 tsp. vanilla
Preparation :
Break bread into small pieces. Heat 2 cups milk, soak bread in
milk for 1/2 hour. Beat 2 eggs, melt chocolate. Add to bread. Mix
in sugar and vanilla. Bake at 350 degrees for 45 minutes. To
serve: To with Hard Sauce. Mix confectioners' sugar with 3
tablespoons butter, salt and vanilla. Place in small dish and top
with nutmeg.
----------------------------------
Chocolate Bread Pudding
Ingredients :
1 c. very fine, dry bread crumbs
1 c. sugar
6 tbsp. cocoa or 2 oz. unsweetened chocolate
2 c. milk
2 eggs, beaten
Brown Sugar Sauce:
1 c. brown sugar, packed
1 tbsp. butter
4 tbsp. heavy cream
Preparation :
Combine first 4 ingredients in saucepan. Boil for 1 minute. Add
eggs, Bake in a greased casserole 20 to 25 minutes at 350 degrees.
Serve with brown sugar sauce. Combine in a small pan the brown
sugar, butter and cream, or evaporated milk. Heat slowly, stirring
constantly until smooth.
----- Original Message -----
From: Anamaria
To: phaedrus
Sent: Tuesday, February 04, 2003 4:34 PM
Subject: molded "nut" cookies
Dear Phaedrus;
This request is for a got-to-have cookie that I have seen on Italian
cookie platters at bridal showers etc., When done the actual cookie
resembles a "walnut", it is made using a small stainless mold, which
makes one half of a cookie at a time. The actual cookie is almost
wafer-like, brown in color, the filling is made with either a creamy
chocolate or nut filling. I know nothing other than how they look
and that you need the mold to make them. Sorry, you actually put two
halves of the cookie together and fill with the chocolate mixture
similar to the austrian peaches, but it is a harder cookie.
Please !, please! I need this recipe for my collection.
Thanks for attempting (hopefully) to find out at least a name it is
greatly appreciated!!!!
Anamaria
Hello Anamaria,
See below. I could not find a name for these cookies. The trail seems to
lead to Eastern Europe rather than to Italy. Perhaps to Hungary.
Phaed
Walnut Shaped Cookies
Pastry for shells:
3 cups flour
1 1/2 tsp. baking powder
1/2 lb. soft butter
1 1/2 cups icing sugar
1/2 cup finely ground walnuts
1/4 to 1/2 cup milk
In large bowl mix flour, baking powder,
walnuts, icing sugar, add butter in pieces
and work with hands until blended. Sprinkle
1/4 cup milk over mixture, make sure dough
stays together add more milk if needed.
Shape into big ball. Take approx. 1 tsp.
dough and press into walnut tins. Put tins
on cookie sheet and bake at 350 degrees
until light brown. Approx. 10-12 mins.
Filling:
1 cup milk
3 egg yolks
2 heaping tbsp. flour
Put in blender and mix until smooth. Pour
into small non-stick pan and cook on medium
until thick and comes away from sides of
pan. Cool.
2 cups icing sugar
1/2 lb. butter
2 heaping tsp. cocoa
2 tsp. vanilla
1/2 cup finely ground walnuts
1-2 tsp. rum or rum extract
In small mixmaster bowl add icing sugar,
butter, cocoa and vanilla. Blend. Add
small pieces of cooked mixture as this is
blending. Then add rum to taste. Add
walnuts. Blend until mixture is creamy &
fluffy. Fill shells with approx. 1 tsp. of
filling and put shells together.
----- Original Message -----
From: Sue
To: phaedrus
Sent: Wednesday, February 05, 2003 11:44 AM
Subject: Mustard Slaw
Hi there:
I received a jar of Mustard Slaw as a gift. I am trying to recreate it.
Main ingredients, Cabbage, onion, carrots, peppers in a sweet, spicy
mustard sauce. It is perfect for hot dogs, burgers etc. Can you help me
find this?
Thanks, Sue
Hi Sue,
See what you think of the ones below.
Phaed
Mustard Slaw
Serves 12-16
In the South, alongside BBQ, they love cole slaw dressed with yellow
mustard-and, after a friend showed me how to make a great version of
it, I love it too. I particularly like the following sweet, bright-yellow,
super-mustardy slaw right after it's made, when it's very fresh and
clean-tasting. Cuts through the 'cue like nobody's business. Also yummy
on hot dogs.
a.. 1 four-pound head of cabbage
b.. 1 large, green bell pepper, seeded, stemmed, and very finely minced
(about 1 1/3 cups of minced pepper)
c.. 2 medium onions, very finely minced (about 2 cups)
d.. 2 medium carrots, peeled, shredded and finely minced (about 1 cup)
e.. 4 teaspoons celery seed
f.. 2 teaspoons salt (or more to taste)
g.. 2 teaspoons freshly ground black pepper (or more to taste)
h.. 1/2 cup freshly squeezed lemon juice
i.. 24 ounces French's yellow mustard
j.. 1 1/2 cups granulated sugar
k.. 1/4 cup cider vinegar
l.. Hot sauce to taste (I use about 1/4 cup of Frank's Red Hot; Tabasco is
good too, but you should use a little less of it)
1. Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then
chop crosswise so that you end up with a pile of chopped cabbage, each
piece roughly the size of a corn niblet.
2. Place chopped cabbage in large bowl and add the green pepper, onions,
carrots, celery seed, salt and black pepper. Toss everything with the
lemon juice and reserve.
3. Add the mustard to another bowl and blend in the sugar and the vinegar.
Add the mustard mixture to the cabbage mixture and blend well. Add hot
sauce to taste. Adjust seasoning. I like to serve it immediately, but
you can hold it in the refrigerator for as long as a week.
----------------------------------------
Mustard Slaw
Ingredients :
3 lg. onions
1 1/2 c. mustard
3 c. sugar
1/2 c. carrots (optional)
1 c. vinegar
2 1/2 tsp. red pepper
1 tsp. black pepper
1 tsp. salt
1 gallon shredded cabbage
Preparation :
Combine above in larger sauce pan bring to a boil, reduce heat
and simmer for 20 minutes, pour over cabbage. Keep in refrigerator.
----- Original Message -----
From: Lindsay
To: phaedrus
Sent: Wednesday, February 05, 2003 4:27 PM
Subject: Lost Recipe: Salt Pickles
> Please help! I am looking for the recipe for Salt Pickles. An
> ex-boyfriend's mother made the best pickles. She was from eastern
> Kentucky. She made all sorts of pickles, but I especially loved
> her Salt Pickles. They tasted salty and had a white appearence.
> Please help!
>
> Thanks,
>
> Lindsay
Hi Lindsay,
Check the recipes below.
Phaed
Salt Pickles
Ingredients :
4 c. vinegar
2 c. cold water
1/2 c. sugar
1/2 c. salt
Preparation :
Mix well and pour over cucumbers that have been packed in jars.
Seal well.
----------------------------------
Salt Pickles
Ingredients :
Sm. pickling size cucumbers
10 lbs. salt
Water
Vinegar
Sugar
Preparation :
Slightly pack cucumbers in quart jars. Add 10 tablespoons salt to
each quart for the salty brine to save pickles. Add regular tap
water to fill jars. Use 2-piece lids and rings. Tighten as if you
are canning hot pickles. Let stand to up in the winter time. Open
pickles as they are ready for soaking. Pour out water that's salty.
Add fresh water. Continue for 2 days or so. Ready for pickling at
this point. Fill each jar 1/2 full of vinegar, full strength. Add
water to fill jars. Put in 2 or 3 teaspoons sugar; salt, only if
needed. Can be altered to taste with less vinegar and more or less
sugar.
----------------------------------
Salt Pickles
Ingredients :
1 c. salt
1/2 gallon water
Preparation :
Dissolve salt in water. Put pickles in jar. Fill 1/2 full with
salt mixture, then finish filling with vinegar. Heat jar lids and
seal. These do not need to be soaked before eating.
----------------------------------
Salt Pickles
Ingredients :
1 pt. salt
1 pt. vinegar
1 gallon water
Preparation :
Heat to a rolling boil. Cold pack cucumbers, either whole or cut
up in jars. Pour boiling mixture over them and seal. Heat lids
before sealing. Soak in water for 1 hour after opening. Cover with
1/3 vinegar and 2/3 water and eat.
----------------------------------
Homemade Salt Pickles
Ingredients :
1 qt. white vinegar
1 pt. water
1/2 c. course salt
Preparation :
Bring to a boil; pour over your cucumbers and seal.
----------------------------------
Salt Pickles
Pack cucumbers into jars and prepare the following mixture which
should be poured over them while boiling hot. Seal immediately. 6
c. water 1 c. vinegar This is enough for 4-6 quarts of whole
cucumbers. Let set for 2 months at least to cure. Chill for 2 days
before serving.
----------------------------------
Grandmothers Salt Pickles
Ingredients :
1 qt. vinegar
1 pt. water
1/2 c. coarse salt
Preparation :
Bring to a hard boil vinegar, water and coarse salt. Gather
cucumbers when small, leave stems on them, wash and pack in jars.
Pour vinegar and salt solution over cucumbers and seal. Solution
makes enough for 3 or 4 quarts of pickles. You may put a small
bunch of dill in each jar if you wish.
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