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On 24 Feb 2003 at 13:19, KATE wrote:
> Hi
> Am looking for a recipe for a Greek pastry that calls for shredded
> wheat, honey, walnuts. Once a month a group of us get together and
> cook different foods of different cultures. Mine is Greek. Can you
> help me find a recipe.
> Thank You
> Kate

Hello Kate,

Well, I have a couple of recipes for you, but I hope you aren't thinking that these are made with, like, Nabisco Shredded Wheat.....

These pastries are made with a Greek dough that is only available at Greek groceries and the like. It's called kataifi dough. It's not exactly shredded wheat, but it looks like shredded wheat. There's more to it than Nabisco.


Nut-stuffed Shredded Wheat Rolls (Kataifi) 

Shredded wheat pastry - kataifi-is one of the least known ingredients in 
the Greek kitchen, but it is easy to use and makes everything look unique 
and delicious.

1 1/4 pounds unsalted butter, melted 
1 1/2 cups coarsely ground walnuts 
1 1/2 cups coarsely ground almonds 
1/4 cup sugar 
1 teaspoon cinnamon 
1 large egg 
3 tablespoons heavy cream 
1 1-pound box Apollo Kataifi pastry, thawed and at room temperature  
1. Brush a jelly roll pan with melted butter and set aside. In a large bowl, 
combine walnuts, almonds, sugar and cinnamon. Beat the egg with the heavy 
cream and 3 tablespoons melted butter. Stir into nut mixture. 
2. To prepare shredded wheat rolls, take a handful of the pastry and spread 
it out to about 6 inches long. Brush generously with melted butter, place a
tablespoon of nut filling on bottom and roll up tightly, incorporating the 
loose ends inwards as you go. Place seamside down on buttered pan, and repeat 
with remaining pastry and filling. Brush the tops of the pastries liberally 
with remaining melted butter, and bake for 1 hour at 3500F, or until golden 
and tender. Remove to a rack and let stand for 5-10 minutes. 
3. While kataifi is baking, make the syrup (see below). Spoon the hot syrup 
over the rolls. Cover the pan with a towel and let stand for at least three 
hours before serving.
Yield: About 24 rolls
Shredded Rolls  
These strange pastries look, for all the world, like shredded wheat. 

2 cups walnuts, coarsely chopped
2 tsp cinnamon
2 tbsp orange zest, grated
1 tbsp brandy (optional)
1 lb pkg. kataifi shredded dough
1 cup clarified butter, melted

2 cups sugar
1 1/2 cups water
1/4 cup honey
2 tbsp lemon juice

To Prepare Filling: In a bowl, mix walnuts, cinnamon, orange zest and

To Assemble: Allow pastry to defrost in refrigerator overnight. Remove a
small amount of kataifi pastry from the package. Loosen the strands and
pat flat to make 3"x5" rectangles. Place 1 tbsp of the filling at the
bottom end of the flattened pastry. Roll up the pastry to enclose the
filling and tuck loose strands into place. Repeat the process until all
the rolls have been formed. Place in a buttered, shallow baking pan
spaced about =" apart. Drizzle with 1 tbsp of melted butter. Bake in the
centre of a 3500 F oven for 20 minutes or until golden. 

To Prepare Syrup: Combine syrup ingredients in a saucepan. Bring to a
boil and stir to dissolve sugar. Reduce heat and cook at a slow boil for
15 minutes. Remove from heat and spoon hot syrup over hot rolls allowing
time for absorption. Repeat. Cover with plastic wrap and a tea towel and
allow to rest for 2 hours. Serve at room temperature. 

Note: Kataifi shredded dough is available from Greek groceries, delis and
many supermarkets. While working, keep unused dough covered with a
slightly damp cloth. 

Wendy's Chili

On 26 Feb 2003 at 0:37, Gail wrote:
> I am looking for a recie that is like Wendy's chili? Can you help.
> Thanks Gail

Hello Gail,

See below.


Wendy`s Chili

2 pounds ground beef, browned and drained
29 oz tomato sauce
29 oz kidney beans (undrained)
29 oz pinto beans (undrained)
1 medium onion (diced)
4 oz chopped green chili
1/4 cup diced celery
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water 

Combine all ingredients in Dutch oven; bring to a simmer 
over low heat. Cook, stirring every 15 minutes, for 2 to 
3 hours.

Bennigan's Potato Soup

On 26 Feb 2003 at 20:47, Cathy wrote:

> Dear Phaedrus, 
> Is it possible to get the restaurant Bennigan's potato soup recipe? It
> has a thick creamy white sauce, and they add shredded cheese,
> scallions and bacon bits on the top. Thank you. Cathy

Hello Cathy,

Sure. See below.


Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 lb all-purpose potatoes, scrubbed and pierced in several places 
1 T. stick butter or margarine 
1 1/2 C. finely chopped onions 
2 T. minced garlic 
1 (14 1/2 oz.) can chicken broth 
3 C. milk 
1 tsp. salt 
1/4 tsp. pepper

Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400°F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool 
enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions 
and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 
of the potatoes and mash with a potato masher. Add broth, milk, salt and 
pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to 
reheat. Sprinkle each serving with toppings.

Chili con Queso

On 27 Feb 2003 at 12:01, Tony wrote:
> My favorite Chili Con Queso has always been the stuff served at
> Monterey House (Little Mexico) in the Houston Area. Can you see if you
> can come up with the recipe? I can't find one place on the web where
> it might be. Thanks in advance for your help! Tony 

Hello Tony,

I could not find the Monterey House recipe. How about Casa Olé ? See below.


Recipe By     :  Casa Olé  and Houston Chronicle, May, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Dips
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        american cheese -- grated
    3 1/4  cups          (26 ounces) water -- divided
    1 1/2  cup           chopped onion (see note)
    1      cup           each: chopped celery and green bell
                         -- pepper (see note)
      1/4  cup           finely chopped jalapeño (see note)
 Combine cheese and 3 cups water in the top of a double boiler and 
 bring to a boil. Stir every 5 minutes. While cheese is melting, 
 combine onion, celery, bell pepper and jalapeño in saucepan and add 
 1/4 cup water. Sauté over medium heat until vegetables come to a light 
 boil. When cheese has melted and is smooth, add vegetables and mix 
 thoroughly. Simmer 5 minutes. This makes a large amount; recipe could 
 be cut in half or thirds.
 " Another oft-requested recipe from Chronicle files. This is adapted 
 from the smallest batch Case Olé makes, which calls for 45 pounds of 
 cheese. "
 Note: Amounts are approximate. The file recipe calls for 13 ounces 
 chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper 
 and 1 3/4 ounces chopped jalapeños. 

Liquid Brown Sugar

On 27 Feb 2003 at 11:48, Eileen wrote:

> Dominos used to carry liquid Brown Sugar. I think it was in the late
> 70's. It can in a glass bottle. I haven't seen it in years.
>  Eileen 

Hi Eileen,

The Domino's website says they don't sell it anymore. I read that sales were so bad that they dropped it.

You can, however, make your own:

You can heat and mix three parts brown sugar with 1 part water in a pan on the stove and make your own liquid brown sugar. Keep stirring it to dissolve the sugar. You could also probably substitute dark corn syrup for the liquid brown sugar in your recipes and not be able to tell the difference.



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