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----- Original Message -----
From: "John"
To: phaedrus
Sent: Saturday, March 01, 2003 3:21 PM
Subject: (no subject)
> I am looking for a recepie for crab imperial. I had this at a restaurant
> in Virginia and it was served in a bowl. It had cheese threw it. Can
> you help me. Thanks for any information. John
>
Hi John,
This dish is made in several different ways. Below are four different
recipes with different kinds of cheese.
Phaed
Crab Imperial
Ingredients :
1 lb. crabmeat
2 stalks celery, minced
1/3 c. mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. Accent
2 dashes Worcestershire sauce
1/2 tsp. granulated garlic
Cracker crumbs
Parmesan cheese
Butter
Preparation :
Butter casserole dish. Combine all ingredients except cracker
crumbs and cheese in a bowl. Mix well, then let sit for 1 hour.
Place in the buttered casserole dish. Top with cracker crumbs and
Parmesan cheese, dot with butter. Bake in a 350 degree oven for 20
minutes. Yield: 4 servings. Hilton Head Island, SC
----------------------------------
Maryland Imperial Crab
Ingredients :
1 lb. crab meat
1/2 c. mayonnaise
1 tbsp. Worcestershire sauce
1 tbsp. pimiento pieces
Dash Tabasco
1 tbsp. prepared mustard
1/2 stick butter or margarine
1/2 c. onion, chopped
4 shallow shells
Sharp cheese for topping
Preparation :
Saute' onions, pimiento in butter. Remove cartilage from crabmeat
gently. Mix all ingredients together. Place in shells. Bake at
350 degrees for 25 minutes. Top with cheese and bake for 5 minutes
more.
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Crab Imperial
Ingredients :
1/4 c. butter or margarine
1 sm. onion, finely chopped
2 tbsp. all-purpose flour
1/8 tsp. red (cayenne) pepper
1/8 tsp. ground nutmeg
1/2 c. milk
1/2 c. half and half
About 2 tbsp. dry sherry
1/4 c. mayonnaise
About 2 tsp. lemon juice
Salt
1 lb. crabmeat
3-4 tbsp. freshly grated Parmesan
cheese
1/4 - 1/2 tsp. paprika (optional)
6-8 lemon wedges
Preparation :
Preheat oven to 450 degrees. Butter a 1 quart casserole or 6 to 8
small au gratin dishes, scallop shells or empty blue-crab shells;
set aside. Melt 2 tablespoons butter or margarine in a medium
saucepan. Add onion; saute about 5 minutes. Blend in flour, red
pepper and nutmeg. Cook 1 to 2 minutes, stirring constantly. Stir
in milk, half and half and 2 tablespoons sherry. Cook until thick
and smooth, 3 to 4 minutes. Stir in mayonnaise, 2 teaspoons lemon
juice and salt. Taste and add more sherry, lemon juice and salt, if
desired. Set aside. Melt remaining 2 tablespoons butter or
margarine in a large skillet. Flake crabmeat; remove cartilage.
Add flaked crabmeat to skillet. Stirring occasionally, cook over
low heat 1 minute or until heated through. Gently fold in sauce.
Spoon mixture into buttered casserole, small dishes or shells.
Sprinkle top with Parmesan cheese and paprika, if desired. Bake 12
to 15 minutes or until mixture is lightly browned and bubbling.
Serve with lemon wedges. Makes 6 to 8 servings. VARIATION: To
Microwave: Butter microwave safe dish, or dishes listed above.
Prepare crabmeat mixture as directed above. Cover with waxed paper.
Microwave on full power (High) 5 to 8 minutes until mixture
bubbles. Mixture will not brown; sprinkle with paprika for color.
Serve as above.
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Crab Imperial
Ingredients :
1 egg
1/3 c. mayonnaise
1/4 tsp. dry mustard
2 tsp. Worcestershire sauce
1 tbsp. lemon juice
2 c. fresh crabmeat or 2 cans (7 1/2
oz.) size king crabmeat
1 tbsp. capers, drained
2 tbsp. chopped green pepper
2 sliced white bread, cubed
1/4 c. grated American cheese
1 lemon, quartered
Preparation :
1. Preheat oven to 400 degrees. In medium bowl combine egg,
mayonnaise, dry mustard, Worcestershire sauce and lemon juice; mix
well. 2. Remove any cartilage and shell from crabmeat. (If canned
crab is used, drain thoroughly.) Add crabmeat to egg mixture with
capers, green pepper and bread cubes. Toss lightly with fork until
well combined. 3. Divide crabmeat mixture into 4 individual
scallop shells or turn into shallow 1 quart baking dish. 4. Bake
10 minutes. Sprinkle cheese over top. Bake 5 minutes longer, or
until cheese is melted and bubbly. Serve with lemon wedges. Makes
4 servings.
----- Original Message -----
From: Theresa
To: Phaedrus
Sent: Saturday, March 01, 2003 1:28 PM
Subject: Spegetti
I am looking for a good recipe for homemade spaghetti sauce made with
pork neck bones
Thank You
Theresa
Hi Theresa,
Try the ones below.
Phaed
Spaghetti Meat Sauce
Makes about 8 cups
Ingredients:
1/4 cup extra virgin olive oil 2 large yellow onions, diced (about 2 cups)
6 to 8 cloves garlic, chopped fine 5 or 6 meaty pork neck bones
1 pound ground beef/1 pound ground porkSalt to taste
4 bay leaves1 1/2 teaspoon dried oregano3/4 cup white wine
2 35-ounce cans Italian plum tomatoes, passed through a food mill
1/2 cup tomato paste Crushed red pepper
Directions:
In a heavy, 4 to 5-quart pot, heat the olive oil over medium heat. Add
the onion and garlic and cook, stirring until the onion is wilted, about
4 minutes.Add the pork bones and cook turning, until lightly browned on
all sides, about 8 minutes. Add the ground beef and pork and season
lightly with salt. Cook, stirring to break up the meat, until the meat
changes color and the water it gives off is boiled away, about 10 minutes.
Continue cooking until the meat is browned about 5 minutes. Add the
bayleaves and oregano and stir 1 minute. Add the wine, bring to a boil
and boil until almost completely evaporated. Add the tomatoes and tomato
paste, stirring to dissolve the tomato paste. Season lightly with salt.
Bring to a boil,adjust the heat to a lively simmer and cook, uncovered,
stirring often, 2 to 3 hours (the longer the better). Add water, about
1/2 cup at a time, as necessary to maintain the level of liquid. Adjust
the seasoning as necessary.
----------------------------
All Day Versatile Sauce
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon oregano
2 teaspoons dried basil
1/2 pound pork or beef neck bones
1 (29 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 (6 ounce) cans tomato paste
3 cups water
1 pound lean ground beef
Directions
1 In a large pot saute onion, garlic, oregano and basil in 1 tablespoon
of olive oil. Add the neck bones and let simmer with the lid on until
the onions are transparent. Note: if using ground beef cook with onion
mixture.
2 Once onions are clear, add the tomato sauce, tomatoes, tomato paste
and water. If using meat in your recipe add at this time. Cover and simmer
for several hours.
3 Before serving, remove neck bones and discard.
----- Original Message -----
From: Jimmy
To: phaedrus
Sent: Saturday, March 01, 2003 2:15 PM
Subject: receipe
Can you locate the receipe for Outback's fat-free tangy tomato
salad dressing.
Hello Jimmy,
These don't say "fat free", and the first one is definitely not, since
it has olive oil, but they're all that I could find. Is ketchup fat free?
Phaed
Outback Steakhouse Tangy Tomato Dressing
Submitted By : Linda
Archived at : https://www.cdkitchen.com
Categories : Copy Cat Recipes
1/2 cup plus 1 tablespoon ketchup
1/3 cup water
1/4 cup granulated sugar
1/4 cup white vinegar
2 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon onion powder
pinch thyme
1. Combine all ingredients in a small saucepan over medium heat. Bring
to a boil, whisking often, then reduce heat and simmer, uncovered, for
5 minutes. Cover the dressing until cool, then refrigerate it until
well chilled. Makes 1 cup
--------------------------------
Outback Steakhouse-Style Tomato Dressing
1 C. ketchup
2 T. tomato sauce or ketchup
1/2 C. corn syrup
1/4 C. V-8, Clamato or Snappy Tom juice
1 tsp. lemon juice
1 tsp. creamy horseradish
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
Whisk ingredients until well blended, refrigerate. Adjust amounts of
pepper and cayenne to taste.
----- Original Message -----
From: "Leola"
To: phaedrus
Sent: Saturday, March 01, 2003 12:08 PM
Subject: sally lunn bread
> Hi! My mother used to bake Sally Lunn Bread when I was a child.
> I can't find the receipe anywhere. It's a wonderful bread.
> Please help!!!
>
> Leola
Hi Leola,
Three recipes below.
Phaed
Sally Lunn Bread
Ingredients :
1 pkg. active dry yeast
1/4 c. warm water
2 tbsp. shortening
1/2 c. sugar
2 eggs
1 tsp. salt
3 1/2 c. flour
1 c. warm milk
Preparation :
Soften yeast in warm water. In separate bowl, cream shortening
and sugar. Beat in eggs and salt. Stir in 1 1/2 cup flour, beat
vigorously. Stir in milk and softened yeast; mix well. Add
remaining flour, beat vigorously. Cover. Let rise until doubled,
about 1 hour. Stir down batter and spoon evenly into well greased
10 inch fluted tube pan. Cover. Let rise again until double, 30 to
45 minutes. Bake in 325 degree oven for 10 minutes. Increase
temperature to 375 degrees for 20 more minutes.
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Sally Lunn Bread
Ingredients :
1 c. scalded milk
1/2 c. sugar
4 tbsp. real butter
1 pkg. yeast dissolved in 1/2 c. water
4 eggs, beaten
5 c. sifted flour
Preparation :
Cream butter and sugar. Add eggs, mix well. Add milk, yeast (in
water). Blend. Add flour to make soft dough. Put in greased bowl.
Punch down after reaches double in bulk. Put in greased tube pan.
Let double in bulk again. Bake at 350 degrees for 30 to 40 minutes.
Crease top once or twice with butter.
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Sally Lunn Bread
Ingredients :
1/2 c. butter, softened
1/2 c. sugar
3 eggs
2 1/2 c. flour
1/2 tsp. salt
2 tbsp. baking powder
1 c. milk
Preparation :
Cream butter and sugar; add eggs and beat. Sift all dry
ingredients. Add dry ingredients alternately with milk and beat.
Bake in greased loaf pan 45 minutes at 350 degrees. Makes 1 loaf.
----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Saturday, March 01, 2003 3:14 PM
Subject: cake recipe
> Hi - You are the world's eighth wonder! Do you think you could find
> the old Swansdown coconut cake recipe that appeared on the side of the
> box back in the 50's or 60's? I certainly would appreciate it. It was
> always my favorite birthday cake.
>
> Thanks -
> Carolyn
Hi Carolyn,
I like that! "Uncle Phaedrus - 'The Eighth Wonder of the World!'"
Hmmmmm.... although.... Didn't they call King Kong that just before he
escaped, grabbed Fay Wray and climbed to the top of the Empire State
Building and was shot off by those airplanes? "...It was beauty that killed
the beast..." One of my favorite old movies, sorry.
Umm... Swans Down coconut cake... See if it's one of those below.
Phaed
Prize Coconut Cake
Ingredients :
1 3/4 c. sifted Swans Down cake flour
2 1/4 tsp. Calumet baking powder
3/4 tsp. salt
2 eggs
1/2 c. butter or margarine
1 c. plus 2 tbsp. sugar
2/3 c. milk
1 tsp. vanilla
2/3 c. Baker's fine grated or Angel
Flake coconut
Preparation :
Measure sifted flour, baking powder, and salt together. Cream
butter. Gradually add sugar; cream until light and fluffy. Add
eggs, one at a time, beating well after each addition. Alternately
add flour mixture and milk, beating after each addition until
smooth. Stir in vanilla and coconut. Pour batter into 2 (8 inch)
layer pans, lined on bottoms with wax paper. Bake in moderate oven
(350 degrees) for 30 to 35 minutes. Cool in pan 10 minutes, then
remove from pans and finish cooling on racks.
----------------------------------
Coconut Layer Cake
Ingredients :
2 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 c. butter or shortening
1 c. sugar
3 egg yolks, well beaten
1/3 c. milk
3 egg whites, stiffly beaten
1 tsp. vanilla
1 can coconut
Preparation :
Sift flour once; measure; add baking powder and salt; sift
together 3 times. Cream butter thoroughly and add sugar gradually;
cream together until light and fluffy. Add egg yolks; then flour,
alternately with milk, a small amount at a time. Beat after each
addition until smooth. Add vanilla and fold in beaten egg whites.
Bake in 2 (9") pans in moderate oven, 375 degrees, for 25 to 30
minutes. Spread Seven Minute Frosting over cake and sprinkle with
coconut.
----------------------------------
White Coconut Cake
Ingredients :
2 1/2 c. sifted Swans Down cake flour
3 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar
2/3 c. shortening
1 c. milk
1 1/2 tsp. vanilla
Orange Filling:
1 c. orange juice
3 tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
2/3 c. sugar
1/4 c. cold water
1 tsp. butter
1/4 tsp. grated orange rind
Snow Frosting:
1 egg white, unbeaten
Dash of salt
1 tsp. light corn syrup
3/4 c. sugar
3 tbsp. water
1/2 tsp. vanilla
Preparation :
Have ready 5 egg whites, beaten to meringue with 1/2 cup sugar
and 1 cup Angel Flake coconut. Sift shortening just to soften.
Sift in dry ingredients. Add milk and mix until all flour is
dampened. Beat 2 minutes. Add meringue mixture and beat 1 minute
longer. Count only actual beating time. Turn batter into pans.
Bake in moderate 350 degree oven for 35 minutes or until done.
Spread Orange Filling between layers and Snow Frosting on top and
sides of cake. Heat orange juice and 1/3 cup of the sugar in
saucepan until sugar is dissolved, stirring constantly. Add
cornstarch, blending with the cold water and continue cooking and
stirring until clear. Remove from heat. Add remaining sugar, then
add remaining ingredients. Blend. Cool before spreading between
layers. Combine egg white, sugar, salt, water and corn syrup in top
of double boiler. Beat with rotary beater or electric mixer until
frosting will stand up in stiff peaks. Remove from heat. Add
vanilla and beat until thick enough to spread.
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