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From: Turkeetrot
Date sent: Mon, 22 Feb 1999 23:15:46 EST
To: phaedrus@ebicom.net
Subject: chocolate fudge
> have been trying to find the old recipe for chocolate fudge that used to
> be on the hershey's can and called for black walnuts. it is my
> husband's favorite and i haven't been able to find it. your help will
> be appreciated. thanks.
>
Hi,
Below are all of the cocoa fudge recipes I could locate that call for black wanuts.
Thetop three mention Hershey's by name, so the recipe you seek is likely one of them.
However, there does not appear to have ever been a fudge recipe that called for black
walnuts, per se, on the Hershey's can. The 1941 - 1947 recipe called for "chopped nut meats
(optional)". I included others that use chocolate chips, etc. so that you can try them
if you wish.
Phaed
Rich Hershey's Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup Hershey's Cocoa or Hershey's Dutch
Processed Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Instructions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges
of pan. Butter foil.
2. In heavy 4-quart saucepan, stir together sugar, cocoa and salt;
stir in milk. Cook over medium heat, stirring constantly, until
mixture comes to full rolling boil. Boil, without stirring, until mixture
reaches 234°F on candy thermometer or until small amount of mixture
dropped into very cold water, forms a soft ball which flattens when
removed from water. (Bulb of candy thermometer should not rest on bottom
of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR.
Cool at room temperature to 110°F (lukewarm).
4. Beat with wooden spoon until fudge thickens and just begins to
lose some of its gloss. Quickly spread into prepared pan; cool
completely. Cut into squares. Store in tightly covered container at
room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
Variations: Nutty Rich Cocoa Fudge: Beat cooked
fudge as directed. Immediately stir in 1 cup black walnuts,
chopped almonds,pecans or walnuts and spread quickly into
prepared pan.
Marshmallow-Nut Cocoa Fudge: Increase cocoa to
3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme
with butter and vanilla. DO NOT STIR. Cool to 110°F
(lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into
prepared pan. (Fudge does not set until poured into pan.)
High Altitude Directions:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read
thermometer in boiling water, subtract difference from 212°F.
Then subtract that number from 234°F. This is the soft ball
temperature for your altitude and thermometer.
----------------------------------------
Hershey's Fudge Recipe
3 cups sugar
2/3 cup Hershey's Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/2 stick butter
1 teaspoon vanilla extract
1 cup black walnuts
1.Line an 8 or 9" square pan with foil; butter foil
2.In heavy 4 quart saucepan, stir together sugar, cocoa and salt; stir in milk
3.Cook over medium heat, stirring constantly until mixture comes to a full rolling boil
4.Boil, without stirring, to 234 degrees Fahrenheit or until syrup, when dropped into
very cold water, forms a soft ball which flattens when removed from water
5.Remove from heat
6.Add butter and vanilla - Do Not Stir
7.Cool at room temperature to 110 degrees - lukewarm
8.Beat with a wooden spoon until fudge thickens and
loses some of its gloss
9.Immediately stir in the chopped nuts
10.Spread quickly into prepared pan - Cool
11.Cut into squares
For Best Results, Do Not Double This Recipe
----------------------------------
Old Fashioned Fudge
Ingredients :
2 c. sugar
4 heaping tbsp. Hershey's cocoa
3/4 c. canned evaporated milk
1/4 c. white Karo syrup
1 heaping tbsp. butter
1 tsp. vanilla
1 c. chopped black walnuts
Preparation :
In cast iron skillet, mix sugar and cocoa.Stir together
evaporated milk and Karo syrup; add to sugar mixture.Stir until
smooth.Add butter.Let boil until soft ball stage develops (drop
into 1/2 cup cold water until soft ball forms).Take from heat and
add vanilla. Beat until cool and creamy.Add nuts.Pour into
buttered platter, cool, and cut into squares.
----------------------------------
Baked Fudge
Ingredients :
1/2 c. flour
1/2 c. cocoa
2 c. sugar
4 lg. eggs
2 sticks unsalted butter
2 tsp. vanilla
1 c. black walnuts
Whipped cream as an accompaniment
Preparation :
Sift together flour, cocoa, sugar and eggs.Mix well then add
butter, vanilla and walnuts.Pour into a well buttered 8"x10"x2"
baking pan.Set this into a larger cake pan with enough hot water
to reach half way up the sides of the baking pan.Bake in a 300
degree oven for 55 minutes or until set.Cool on rack, cut into
squares.Serve with whipped cream.
----------------------------------
Grandmother's Fudge
Ingredients :
3 c. chocolate chips
1/4 lb. margarine
3 tbsp. vanilla
4 1/2 c. granulated sugar
1 lg. can evaporated milk
Pinch of salt
1 c. black walnuts (optional)
Preparation :
In large mixing bowl, combine 3 cup chocolate chips, 1/4 pound
margarine, and 3 tablespoons saucepan, combine 4 1/2 cups
granulated sugar, evaporated milk, and salt.Turn to medium high,
bring to rolling boil, boil for 6 minutes.Remove from heat and pour
over ingredients in bowl.Stir until well combined and add nuts if
desired.Pour into greased pan.
----------------------------------
Grandma's Fudge
Ingredients :
3 c. chocolate chips
1/2 lb. margarine
3 tbsp. vanilla extract
4 1/2 c. granulated sugar
1 lg. can evaporated milk
Pinch of salt
1 c. black walnuts
Preparation :
In large mixing bowl, combine chocolate chips, margarine and
vanilla.Set mixture aside.In large saucepan, combine sugar, milk
and salt.Turn stove to medium-high heat, bring to a rolling boil.
Let boil for 6 minutes, stirring constantly. Remove from heat and
pour over ingredients in bowl.Stir with mixer until well combined.
Stir in 1 cup black walnuts.Pour into greased 9x13 inch pan.Cut
into squares.
----------------------------------
Fudge
Ingredients :
4 1/2 c. sugar
1 lg. can Pet milk
2 sticks butter
1 c. black walnuts
2 lg. pkg. chocolate chips
3 tsp. vanilla
Preparation :
Put sugar and milk into saucepan.Let come to boil.Boil 6
minutes. Place butter, walnuts, chocolate chips, and vanilla in
large bowl.Pour milk/sugar mixture over this.Mix until smooth.
Pour into buttered pan.Let cool. Refrigerate.
From: bev
To: phaedrus@ebicom.net
Subject: spanakopita
Date sent: Fri, 11 Dec 1998 16:43:37 -0600
I have recipe for Spanikopita calling for ricotta cheese. I know
traditionally it calls for feta. Can anyone supply me with a recipe
using feta? I really would appreciate you help.
Bev
Hello Bev,
Here are two recipes for this Greek spinach pie:
Phaed
Spanikopita
3/4 c. chopped onions 1/4 c. olive oil
3/4 T. dried dill weed 2 lbs. fresh spinach
1/4 c. fresh parsley, chopped 1/2 tsp. salt
1/8 tsp. ground black pepper 1/3 c. milk
6 oz. feta cheese, crumbled 4 eggs, beaten
1 c. unsalted butter, melted 1 lb. filo leaves
Sautee onions in olive oil until tender. Add spinach and cook 5
minutes. Stir in seasonings and cook uncovered until all liquid is
absorbed. Cool until lukewarm. Combine milk, eggs and cheese,
and add to spinach mixture.
To assemble: Cut and stack filo leaves in half cross-wise (8 1/2
X 12 1/2 inches). Cover with a damp cloth to prevent drying. Line a 9 X
13 inch pan with two leaves, and brush with melted butter. Repeat until
half of the leaves are used. Spread spinach-cheesee mixture over the
layers, then repeat leaves-butter procedure until all leaves are used.
Bake at 350F for 45 minutes.
--------------------------------------------------------------
Spanikopita
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Salt (sea salt preferred)
1 ea Onion chopped
1/2 lb Fresh mushrooms sliced
1 x Olive oil and butter
1 ea Minced clove of garlic
1 x Fresh ground pepper (taste)
6 ea Eggs
1/2 lb Feta cheese
1/2 c Grated parmesan
1/4 c Chopped fresh parsley
1 t Organo
1/4 ts Dried rosemary (optional)
1/4 lb Butter (1 stick)
1 lb Phyllo dough
** may use 2 12oz pkgs. frozen spinach
If using fresh spinach, wash the spinch and remove the
rough stems. Place in large bowl and sprinkle heavily
with salt. Rub the salt into the leaves by thakin
them up, a bunch at a time, and rubbing them between
your hands; the volume of spinach will decrease
drastically as you do. Tear the spinach up as you do
this. Rinse the salt off thoroughly and dry the
spinach, squeezing it in bunches in a towel. (If
using frozen spinach, just let it thaw and squeeze out
the excess moisture.) Saute the onion and mushrooms in
a little olive oil and butter with the garlic and salt
and pepper to taste. When both onions and mushrooms
are tender remove from heat. Beat the eggs in a large
bowl and crumble in the feta, add the parmesan, then
the spinach, onions, mushrooms, stir in the parsley,
organo, rosemary, some freshly ground pepper, and a
little salt (remembering the feta is very salty
> From: MOTTTT
> Date: Thu, 27 Nov 1997 15:45:56 -0500 (EST)
> To: phaedrus@ebicom.net
> Subject: food
> What is Gandules?
> Tom
> MOTTTT
>
>
Dear Tom,
Pigeon peas or gandules (Cajanus cajan L.) are sold fresh [Dominican
Republic #1], frozen, dried, and canned. They are grown in Puerto
Rico and to a very limited extent as green shell beans in Florida.
They are popularly served with rice.
Unc
Date sent: Fri, 08 Jan 1999 13:27:41 -0500
From: Dova
To: phaedrus
Subject: Gelatin
> Dear Phaedrus,
> Is it possible to omit gelatin from recipes such as key lime pie?
> What excatly is its purpose and is it still made from animal parts as I
> remember being told as a kid?
>
> Thank you!
>
> - Dova
Hi Dova,
Yes, gelatin is made from meat by-products such as skin, bones,
cartilage, tendons, and hooves. Most modern gelatin is made from
pig skin.
Gelatin is everywhere. It can be found in jelly, aspic, in ice cream,
some margarines, sweets like gummy bears, soft caramels, marshmallows,
meringues, licorice and cream-filled chocolate cakes, in milk products
like yoghurt as well as in pies and convenience food. Creams and foams
are often made of gelatin with beaten egg white, whipped cream or cream
cheese.
Quality-tested wines, cider, apple juice and in some countries also beer,
are freed from blurrings, tannin agent and bitter constituents with the help
of gelatin. From fizzy drinks it is not removed at all. In milk-shakes with
fruit or vegetable additives gelatin prevents the milk from curdling.
Vegetable juices are thickened with gelatin and enriched with vitamins and
minerals.
The pharmaceutical industries use gelatin in soft and hard medicine capsules,
for binding in tablets, in the form of sponges for treating wounds and
as a colloid to expand the plasma after severe losses of blood. It is also
included in vitamin compounds and cosmetics. People having problems with their
nail growth or with their joints and cartilage are treated with gelatin.
As gelatin is so omnipresent, nobody in the industrial nations can avoid its
assimilation. Therefore even vegans have to doubt whether they are
avoiding meat protein completely.
It's purpose in your pie is as a "jelling" or "setting" agent. Without it,
your key lime pie would turn out runny. There are substitutes, such as agar
flakes (available at your health food store) and carrageenan. Both of these
are made from seaweed.
However, there are several Key Lime Pie recipes that don't call for
gelatin. They use egg whites for thickening instead. .'Course, that
won't help if you're a vegan, but below are a few.
There is a vegan key lime pie recipe here: About.com
Phaed
Bimini Key Lime Pie
Ingredients :
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1/2 to 3/4 c. juice from Key Limes (other limes will do, but not as tasty)
1/2 tsp. vanilla
1 (9 inch) graham cracker pie crust
Whipped cream topping
Preparation :
1. Combine milk, cream chese, and lime juice in blender. Blend
on low speed until smooth.
2. Add vanilla and stir into mixture.
3. Pour into graham cracker crust.
4. Chill in refrigerator until set.
5. Top with whipped cream before serving.
Serves 8. Prep time:5 minutes. Chill: 3 to 4 hours.
----------------------------------
Grandma's Key Lime Pie
Ingredients :
4 egg yolks
6 egg whites
1 can sweetened condensed milk
1/2 c. lime juice
3/4 c. sugar
1/2 tsp. cream of tartar
Preparation :
Beat egg yolks until lemon colored. Blend in condensed milk
slowly. Add lime juice and mix well. Add cream of tartar to egg
whites and beat until foamy., Continue adding sugar, 1 tablespoon
at a time, and beat until egg whites peak. Fold 6 tablespoons of
the meringue into the filling mixture. Pour into a 9 inch graham
cracker crust. Top with meringue and bake in a slow oven (300
degrees) until golden brown.
----------------------------------
Lucas Berla's Favorite Key Lime Pie
Ingredients :
4 eggs, separated
1/2 c. lime juice
14 oz. can sweetened condensed milk
1/2 tsp. cream of tartar
1/3 c. sugar
Preparation :
Beat egg yolks until light and thick. Blend in lime juice, then
milk, stirring until mixture thickens. If desired, add a few drops
green food coloring. Pour mixture into baked pie shell. Beat egg
whites with cream of tartar until stiff. Gradually beat in sugar,
beating until glossy peaks form. Spread egg whites over surface of
pie to edge of crust. Bake in 350 degree oven until golden brown,
about 20 minutes. Chill before serving.
From: Judy
To: phaedrus
Subject: New Year's Day menu
Date sent: Thu, 31 Dec 1998 18:41:33 -0500
> Hi, and Happy New Year! I've been trying to locate the reason for
> serving sauerkraut and pork on New Year's Day. I understand that we eat
> pork to "root ahead" in the new year, but what is the reason for serving
> sauerkraut with it? Could you possibly tell me the history behind this
> custom? Thanks! Judy
>
Hi Judy,
You were in luck. I had already been researching New Year's customs for
another questioner.
I found one source that just said we eat sauerkraut and pork for
"luck". I found another that said that we eat the sauerkraut to
insure good health during the coming year.
But I found several German sources that said:
For New Year's Day serve "Kassler mit Sauerkraut." If you start the
year this way, so the saying goes, you will never run out of
available cash.
If on New Year's Day you serve "Kassler (smoked pork chops) mit
Sauerkraut," so the saying goes, you will never run out of available cash.
You know, this is also said of plain cooked cabbage, not just
pickled cabbage - sauerkraut, so I am sure the two ideas are
related. Below is a saurkraut and pork recipe that's a little different.
Phaed
Choucroute Garnie
The Alsatian dish of sauerkraut simmered with smoked meats and sausages.
Ingredients
8 lbs. sauerkraut
1/2 cup goose fat or lard (1/4 cup vegetable oil, for the health-conscious)
3 cups onions, thinly sliced
1 bottle Riesling, or comparable white wine
2 lbs. pork shoulder (bone in), cured and smoked
2 lbs. pork loin, cured and salted, about 4 ribs
1 lb. lean slab bacon
1 lb. lean salt pork
4 salted pig's knuckles about 1-1/2 lbs.
Salt to taste
2 tbs. garlic, finely chopped
12 red-skinned potatoes,
10 to 12 all-beef frankfurters
6 large knockwurst or veal-and-pork sausages, cut in half
Bouquet garni, (you can use a bag you make with cheesecloth)
tied together with a string and consisting of:
2 tbs. coriander seeds
2 tbs. juniper berries
1 tbs. cumin seeds
1/4 tsp. whole cloves
4 bay leaves
10 peppercorns
1. Preheat the oven to 375 degrees
2. Place the sauerkraut in a large bowl, cover with water
and let soak for 5 minutes. Drain well.
3. In a large cast-iron pot or soup kettle, melt the goose
fat over medium heat and add the onions. Cook, stirring,
until wilted but not browned. Add the wine and half of
the sauerkraut and blend well with a wooden spatula.
Add the shoulder, loin, bacon, salt pork, knuckles, salt
and garlic. Pour enough water to cover (about 4 cups)
over this mixture and add the bouquet garni. Stir in the
remaining sauerkraut.
4. Cover the pot tightly and bring to a boil over
medium-high heat, then transfer it to the oven and cook
for 1-1/2 hours, or until the meat is done. Do not
overcook.
5. Meanwhile, place the potatoes in a large saucepan
with water to cover. Bring to a boil and simmer for 15
minutes. Remove from the heat and keep warm.
6. Place the frankfurters and sausages in a saucepan with
water to cover.
7. To serve, slice the stewed meats into serving-sized
portions. Drain the sauerkraut and put it in the center of a
large platter with the meat, frankfurters, sausages and
potatoes arranged neatly on top and around the sides.
Serve with mustard.
Yield 12 servings.
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