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Gold Medal Bread Recipes

  ----- Original Message ----- 
  From: Cindi
  To: phaedrus
  Sent: Saturday, February 15, 2003 2:14 PM
  Subject: Gold Medal Bread Recipe

  Please help me.  I have lost my recipe for Gold Medals white bread.  
  Gold Medal sent it to me after they stopped putting it on their flour 
  bag.  It's the one that is made out of Better for Bread flour.  Thank 
  you so much for your help.  I don't know what I'd do without your website.  

Hi Cindi,

Is this it?


  White  Bread

   Ingredients : 
   2 pkgs. active dry yeast
   1 1/4 c. warm water (105 to 115 degrees)
   1 c. warm water*
   3 tbsp. sugar
   1 tbsp. salt
   3 tbsp. shortening
   6 to 6 1/2 c. Gold Medal Better for Bread flour
   Margarine or butter, softened

   Preparation : 
      Dissolve yeast in 1 1/4 cups warm water.  Stir in 1 cup warm
   water, the sugar, salt, shortening, and 3 1/2 cups of the flour. 
   Beat until smooth.  Mix in enough remaining flour to make dough easy
   to handle.  Turn dough onto lightly floured surface; knead until
   smooth and elastic, about 10 minutes.  Place in greased bowl; turn
   greased side up.  Cover; let rise in warm place until doubled, about
   1 hour.  (Dough is ready if indentation remains when touched.) 
   Punch down dough; divide into halves.  Round up; place on lightly
   floured surface.  Cover with inverted bowls; let rest 15 to 20
   minutes.  Roll each half into rectangle, 18 x 9 inches.  Fold into
   thirds.  Roll dough into rectangle, 13 x 8 inches, pressing out as
   many air bubbles as possible.  Roll up tightly, beginning at 8 inch
   end.  Pinch edge of dough into roll to seal well; press in ends of
   roll.  Press each end with side of hand to seal; fold ends under. 
   Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3
   inches.  Brush lightly with margarine.  Let rise until double, about
   1 hour.  Heat oven to 425 degrees.  Place loaves on low rack so that
   tops of pans are in center of oven.  Pans should not touch each
   other or sides of oven.  Bake until loaves are deep golden and sound
   hollow when tapped, 25 to 30 minutes. Immediately remove from pans. 
   Brush top of loaves with margarine; cool on wire racks.  2 loaves. 
   *1 cup lukewarm milk (scalded, then cooled) or warm potato liquid
   can be substituted for the warm water.  Cinnamon-Raisin Bread:  Mix
   in 1 1/2 cups raisins with the second addition of flour.  Mix 1/4
   cup sugar and 2 teaspoons ground cinnamon.  Sprinkle each rectangle,
   13 x 8 inches, with 1 tablespoon water and half of the sugar
   mixture.  Herb Bread:  Stir in 2 teaspoons caraway seed, 1/2
   teaspoon dried sage leaves, and 1/2 teaspoon ground nutmeg with the
   first addition of flour.  Parmesan-Garlic Bread:  Mix 1/4 cup grated
   Parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried
   oregano leaves.  Sprinkle each rectangle, 13 x 8 inches, with half
   of the cheese mixture.  Poppy Seed-Cheese Bread:  Mix in 1 cup
   shredded cheese (about 4 ounces) and 2 teaspoons poppy seed with the
   second addition of flour.  Mix in 1 1/2 cups raisins with the second
   addition of flour. 

Grape Juice Meringue Pie

  ----- Original Message ----- 
  From: cookie
  To: phaedrus
  Sent: Saturday, February 15, 2003 11:39 AM
  Subject: Grape meringue pie

  I used to have a recipe for grape meringue pie...made with concord 
  grape juice, NOT whole grapes. I have searched for the recipe online, 
  and come up with *dozens* of recipes calling for whole grapes, and 
  one made with juice, but it only gives the specifics. 
  Can you help me?


Hello Cookie,

See below.


  Granny 'S  Grape  Pie  

   Ingredients : 
   1 1/4 c. sugar
   1/4 tsp. salt (level)
   7 tbsp. all purpose flour (level)
   1 1/3 c. Concord grape juice
   3 eggs
   1 tbsp. butter (level)
   Deep dish pie shell

   Preparation : 
     Mix sugar, flour, salt in top of double boiler.  Add grape juice
   and stir well.  Beat thoroughly 2 egg yolks and 1 whole egg and add
   to mixture.  Add butter and cook until thick.  Cool slightly and
   pour into baked deep dish pie shell.  Beat 2 remaining egg whites
   until they hold shape in a glass bowl.  Add 4 tablespoons sugar one
   at a time and beat until stiff.  Spread meringue on pie and brown.  
   Grape  Meringue  Pie

   Ingredients : 
   3/4 c. sugar
   1/4 c. cornstarch
   1 1/3 c. Concord grape juice
   2 egg yolks
   2 tbsp. butter
   2 tsp. lemon juice
   1 baked pie shell (8")

   Preparation : 
      Mix sugar and cornstarch in saucepan.  Stir in juice, cook over
   medium heat, stirring constantly until thick and boils.  Boil 1
   minute slowly stir with at least half the mixture into egg yolks,
   then blend into hot mixture in saucepan.  Boil 1 minute longer,
   stirring constantly. Remove from heat and blend in lemon juice and
   butter.  Pour into shell.
   Grape  Juice  Pie

   Ingredients : 
   1/2 tbsp. gelatin
   2 tbsp. cold water
   2 c. Concord grape juice
   1 whole egg
   1/4 c. oleo
   1/2 c. sugar
   Dash of salt
   2 egg yolks
   4 tbsp. cornstarch

   Preparation : 
      Soften gelatin in cold water.  Bring to a boil.  Add juice and
   cornstarch that is mixed with 3 tablespoons cold juice.  Beat until
   thick.  Add egg and egg yolks.  Gradually add sugar and salt.  Stir
   into grape juice mixture.  Cook until thick.  Add gelatin and oleo. 
   Pour into baked pastry shell.  Top with meringue made from 2 egg
   whites, 3 tablespoons sugar and 1/4 teaspoon cream of tartar.  

Spider Dabs

  ----- Original Message ----- 
  From: Kathy and Tina
  To: phaedrus 
  Sent: Friday, February 14, 2003 11:59 PM
  Subject: request

  We saw a recipe for German Pancakes in  a 1934 cook book . It says to 
  use a 10 inch spider. What is a spider?
  Kathy and Tina

Hi Kathy and Tina,

Many years ago, when people cooked over a real fire, some cast-iron skillets had legs, and were called spider skillets or just "spiders". The legs were there so that you could set them down in a bed of coals to cook. If you set a regular skillet directly on the coals, then the coals would be deprived of oxygen and would lose their heat, but the legs lifted the skillet above the coals, kept it level, and allowed the air to circulate beneath them. There's a picture here:

Spider Skillet

Also, see the recipe below.


Spider Dabs a.. 1 cup cornmeal b.. 1 tablespoon sugar c.. 1 teaspoon salt d.. 1 cup boiling water e.. 1/2 cup flour f.. 2 teaspoons baking powder g.. 1/2 cup milk h.. 2 medium eggs i.. Non-Stick Spray for frying In a good sized mixing bowl combine the cornmeal, sugar, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That is alright, don't worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick dough. Let it cool down a little bit. Add the flour, baking powder, milk and eggs. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/4 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned. Stack on a plate and serve with applesauce, or Pancake Syrup. This recipe makes about 10 pancakes. I double it when I feed my crew, (using 3 eggs instead of 4, and it turns out just fine). These get their name from the old fashioned name for a frying pan. Skillets used to be called Spiders because they had legs and sat in the fireplace. Since this recipe is so old, it was originally cooked in a "Spider" over hot coals. Makes 10 dabs. Per dab: 97 calories; 1g fat (12% calories from fat); 3g protein; 18g carbohydrate; 38mg cholesterol; 329mg sodium. Exchanges: 1 Grain/Starch.

Vegetable Bean Soup

----- Original Message ----- 
From: Memaw
To: phaedrus
Sent: Saturday, February 15, 2003 4:14 PM
Subject: vegetable bean soup

> This uses northern beans but can't remember what else is in it.

Hi Memaw,

Check the recipes below.


Vegetable  Bean  Soup

 Ingredients : 
 1 lg. jar (1 1/2 qts.) cooked Great Northern beans
 1 lg. jar water
 2 lg. or 3 sm. carrots, shredded
 2 lg. or 3 sm. potatoes, shredded
 1 lg. onion, minced
 3/4 c. celery, chopped
 1 c. tomato juice
 Ham hocks or jowl bacon, cubed

 Preparation : 
    Boil hocks or bacon until the grease starts to show.  Then mix
 all together and cook in heavy pot.  Let it boil hard but be careful
 that it doesn't stick.  Then lower heat and simmer for 2 hours. 
 Season to taste.
 Hearty  Vegetable  And  Bean  Soup

 Ingredients : 
 3/4 c. dried Great Northern beans
 1 1/2 qts. water
 1 tsp. salt
 1/2 c. chopped onoin
 1/4 c. chopped parsley
 2 tbsp. chopped fresh celery leaves
 1 tsp. dried basil
 2 c. chopped zucchini
 1 tbsp. olive oil
 1 (14 1/2 oz.) can beef broth
 1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
 1 c. water
 1 c. peeled, diced potato
 1 c. diced celery
 3/4 c. diced carrot
 1/2 tsp. dried thyme
 2 c. shredded cabbage

 Preparation : 
    Sort and rinse beans; place in a large Dutch oven.  Cover with
 water 2 inches above beans; bring to a boil.  Remove from heat and
 let stand 1 hour.  Drain off water, reserving beans in Dutch oven. 
 Add 1 1/2 quarts water and salt to beans.  Cover and simmer 3 1/2
 hours or until beans are tender.  Transfer beans and liquid to
 container of an electric blender.  Cover and process until smooth. 
 Set aside.  Saute onion, parsley and celery leaves in olive oil in
 Dutch oven until onion is tender.  Add pureed bean mixture, beef
 broth, tomatoes, 1 cup water, potato, celery, carrot and thyme. 
 Stir until well combined.  Cover and cook over low heat 15 minutes. 
 Stir in cabbage and basil; cover and cook 15 minutes.  Add zucchini;
 cover and cook 5 minutes. It's easier to make than it sounds.  Great
 for family and company. Yield:  3 quarts.  

Piccadilly Cafeteria Recipes

  ----- Original Message ----- 
  From: Maggy
  To: phaedrus 
  Sent: Friday, February 14, 2003 6:13 PM
  Subject: (no subject)

  I am looking for piccadilly cafeteria recipes especially their seafood 
  gumbo and their chopped steak and mushroom gravy recipes. any of their 
  recipies would be appreciated. tTHANKS!!!!!!!  Maggy 

Hello Maggy,

Below are some Piccadilly recipes. No chopped steak or seafood gumbo, sorry. See here as well:
Most Popular Requests


  Piccadilly Cafeteria's Carrot Souffle

  3 1/2 lb peeled carrots
  1 1/2 cups sugar
  1 Tbsp baking powder
  1 Tbsp vanilla
  1/4 cup flour
  6 eggs
  1/2 lb margarine
  powdered sugar for sprinkling

  Steam or boil carrots until extra soft. Drain well. While carrots are warm,
  add sugar, baking powder and vanilla. Whip with mixer until smooth. Add
  flour and mix well. Whip eggs and add to flour mixture, blend well. Add
  softened margarine to mixture and blend well.
  Pour mixture into baking dish about half full as the souffle will rise. Bake
  in 350 degree oven about 1 hour or until top is a light golden brown.
  Sprinkle lightly with powdered sugar over top before serving.
  Piccadilly's Lemon Ice Box Pie

  1 box Jiffy Mix Yellow Cake Mix (prepared as directed)
  2 T. granulated sugar

  Crumble cooled prepared cake and measure 2 cups of crumbs, patting 
  crumbs lightly down when measuring. Place crumbs in small bowl and 
  mix in the sugar.

  Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on 
  the bottom and up the sides. Place pie crust in a preheated 275ºF oven 
  for 7 minutes. Watch crust carefully so the crumbs will not scorch. 
  When done, remove and cool crust.

  1 1/2 C. granulated sugar
  5 T. flour
  1/2 tsp. salt
  2 1/4 C. whole milk
  3 egg yolks, beaten
  1/3 C. lemon juice
  1/2 tsp. vanilla extract
  8 oz. Cool Whip, thawed

  In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients 
  to a low boil and cook for two or three minutes, stirring constantly, 
  until filling becomes thick. Remove pan from heat and add 1/2 cup of hot 
  mixture to beaten egg yolks and whisk together. Place filling back on stove 
  at a low heat and slowly pour egg yolks into filling while whisking together. 
  Pour lemon juice and vanilla into filling and bring to a soft boil and cook 
  for two to three minutes longer.  When filling is thick, remove from heat 
  and set aside to cool. The filling may be poured into the crust while still 
  a little warm but not hot.

  Place pie in refrigerator for several hours to set and chill completely. 
  When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled 
  cake crumbs over the top. Garnish with fresh lemon zest.
  Piccadilly Cafeteria Homemade Salsa 

  Source: - from Piccadilly Cafeteria

  1 C. fresh tomatoes, diced
  1/2 C. corn kernels, fresh or frozen
  1/2 C. diced onion
  1 T. chopped jalapeño peppers
  2 T. lime juice
  2 cloves fresh garlic, finely diced

  Combine all ingredients. Serve with low-fat baked tortilla chips, 
  fresh vegetables or Tijuana triangles.

  Tijuana Triangles
  Corn tortillas
  Green chiles
  Grated part-skim milk mozzarella cheese

  Cut corn tortillas into six triangles. Top with green chiles and a 
  little grated part-skim milk mozzarella cheese. Place in a 350ºF 
  oven to crisp tortillas and melt cheese. Enjoy! Servings: 4
  Piccadilly's Pecan Delight

    Serving Size: 6

    3 Egg Whites (room temperature, about 1/3C)
    1/4 tsp. Cream Tarter
    1 tsp. Vanilla
    3/4 C. Sugar
    1/3 C. Pecans (chopped small, lightly roasted for crust)
    1/4 C. Pecans (chopped medium, topping)
    1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
    12 oz Whipped Topping (Cool-Whip)

    In a preheated oven at 350 place 1/3 C pecans and Ritz crackers 
    for 5 minutes. You want to lightly roast the nuts and crackers. 
    Watch them carefully so they do not burn. The crackers and nuts 
    should be a light golden in color. Remove from oven when golden 
    and place on paper towel until cool.

    Add vanilla and cream of tarter to egg whites and beat until stiff. 
    Slowly add sugar and continue to beat egg whites until very stiff, 
    peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz 

    Place in a 10" pie pan that has been lightly sprayed with a non 
    stick baking spray. Spread the meringue to the sides and cover the 
    bottom of pan. The meringue will be about 1" - 1 1/8" thick layer 
    in the pie pan. Hollow out a little hole in the middle of the bottom 
    of the meringue the size of half a dime, this will help with a even 
    baking of the shell. If you have any meringue left make little nest 
    bake the same manor and fill with leftover pudding or fruits.

    Place in a preheated oven at 275 for 1 hour. Check shell, the meringue 
    should not scorch, it will turn light tan in color. Turn oven off and 
    let shell dry in the oven for another hour. Remove shell and cool. 
    When shell is cool place the whipped topping in the shell and sprinkle 
    with 1/4 C. broken pecans. Place in refrigerator to completely chill 
    before serving.


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