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----- Original Message -----
From: Thomas
To: phaedrus
Sent: Thursday, February 28, 2002 8:01 PM
Subject: The Original Fannie Mae Fudge Recipe
> I am looking for the recipe for The Original Fannie Mae Fudge Recipe. I
> had the recipe and am unable to locate it. Thank You.
Hello Thomas,
There are four or five variations of the recipe. There's one in my archives
that uses marshmallow creme, but the one below is the real thing.
Phaed
Fannie Mae Fudge
1 - 12oz can Evaporated (condensed) milk
1/2 lb. Margarine
1 cup Brown sugar, firmly packed
31/4 cup Sugar
1/2 lb Marshmallows
13 oz Hershey milk chocolate candy
12 oz pkg Semi-sweet chocolate chips
2 oz Bakers bitter-sweet chocolate
2 cups Walnuts, coarsely chopped
1 tbs Vanilla extract
In a large pan, mix margarine, sugar and milk. Bring to a boil over medium
heat. Cover and let simmer for 5 minutes.
Remove from heat and add marshmallows, stir well until dissolved.
Add the chocolates, one at a time, stirring until dissolved.
Stir in nuts and vanilla and pour into a 13x17 or 12x15 cookie sheet,
lightly greased.
Refrigerate
----- Original Message -----
From: towersrus
To: phaedrus
Sent: Friday, March 01, 2002 2:14 PM
Subject: fuel prices
why is the 9/10 on a gallon of gas ?
tank you.. lol
Hi,
Apparently, it goes back to the Great Depression, when 1/10th of a cent
really made a big difference. It's basically just a marketing scheme, like
pricing something at $9.95 instead of $10.00. $1.09 9/10 per gallon isn't a
big savings over $1.10 per gallon, but it LOOKS like it is. People are so
used to gasoline being priced this way over the last 70 years that they
refuse to buy whenever anyone tries to change it to 1/2s or 1/4s.( See "Why
Do Clocks Run Clockwise?" by David Feldman.)
Phaed
----- Original Message -----
From: Mgwolfish
To: phaed
Sent: Thursday, February 28, 2002 6:05 PM
Subject: (no subject)
> Do you have cooking directions for ox cheeks?
> mgwolfish
Hi,
The best I can do is provide a recipe for a dish that contains ox cheeks.
See below.
Phaed
Daube of Beef
8 ox cheeks, trimmed and cut in two
2 carrots
1 branch of celery
2 garlic heads sliced across the equator thyme
3 litres of veal stock
2 bottles of full-bodied red wine
Garnish
30 small turned potatoes
24 barrel-shaped carrots
300g shitake mushrooms, lightly pan fried
24 button onions
01> Trim the beef, taking off any excess sinew and colour off really well in
a deep braising pan ensuring an even colour. Take the meat out of the pan
and drain off the excess oil.
02> Put the onions, carrots, celery and garlic in a pot with a little
butter, colouring very well. When coloured add the beef, a little red wine
and the thyme. Put the rest of the red wine into another pan and reduce, add
the veal stock to the beef and bring to the boil. Add the rest of the red
wine which you have reduced to a third.
03> Place in the oven at 160°C for about three hours, take out and drain the
meat from the vegetables and the sauce. Drain the sauce from the vegetables
and reduce to a sauce consistency.
04>For the garnish, roast the potatoes, boil the carrots and the onions and
pan fry the mushrooms. Sprinkle the garnish on top of the beef and finish
the dish with the rich red wine sauce.
----- Original Message -----
From: Mary
To: phaedrus
Sent: Friday, March 01, 2002 12:23 PM
Subject: Radish Relish
> Dear Phaed:
>
> I wonder if you can find a recipe called Radish Relish for me. In
> '82/'83 I had purchased a magazine style publication (dark green cover,
> white lettering and newsprint type pages) about growing vegetables (from
> A-Z) and the receipe was in this publication. I can't remember exactly
> what it was called, but it told you how to grow anything from
> artichokes to zucchinni and also had recipes (Garlic Soup, Rashish
> relish etc.) I lost it in a house fire and haven't been able to replace
> it. Please help!
>
> Mary
Hi Mary,
There are lots of different kinds of radish relish recipes around. See below
for a sample.
Phaed
Pickled Carrot, Fennel, And Radish Relish
Recipe By : Cooking Live Show #CL8730
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Pickles & Relishes
Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- (about 7 medium)
1 red bell pepper
1 medium fennel bulb -- (about 3/4 pound)
1 small onion
3/4 cup cider vinegar
1/3 cup sugar
2 tablespoons vegetable oil
2 tablespoons ketchup
1 tablespoon mustard seeds
1 1/2 teaspoons salt
1 garlic clove -- crushed
With a mandoline or a sharp knife cut carrots into short 1/8 inch thick
julienne strips. With a sharp knife cut bell pepper into short 1/8 inch
thick julienne strips. In a steamer set over simmering water, steam carrots,
covered, 5 to 6 minutes, or until crisp-tender, and transfer to a bowl.
Steam bell pepper 1 to 2 minutes, or until crisp-tender, and add carrots.
Halve fennel bulb lengthwise and core. Cut fennel into short 1/8 inch thick
julienne strips. Halve onion lengthwise and cut i nto short 1/8 inch thick
julienne strips. Add fennel and onion to carrot mixture.
In a saucepan bring remaining ingredients to a boil, stirring to dissolve
sugar, and pour over vegetables. Marinate vegetables covered and chilled,
at least 1 hour and up to 1 week. Serve relish chilled or at room temperature
with poultry, veal, pork, or lamb.
Yield: 4 cup
-------------------------------
Cucumber-Radish Relish
(makes 6 servings)
2 medium cucumbers, peeled and seeded, then cut into 1/4-inch cubes
8 large red radishes, cleaned and grated
1/3 cup (55 g) minced red onion
2 tablespoons (30 ml) chopped fresh cilantro
3 tablespoons (45 ml) fresh lime juice
1/8 teaspoon (0.6 ml) cayenne pepper
In a medium bowl, combine all ingredients.
Chill until ready to serve.
-------------------------------------------
Radish Relish (Acharang Labanos)
10 portions
Ingredients:
4 medium-size white radishes 2 teaspoons salt 1 cup pickle juice
1 Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out
the juice to remove the bitter taste of the radishes. Rinse in water and
squeeze liquid out. Add enough pickle juice to cover the radishes. Serve
with any fried or broiled fish or meat.
------------------------------------------------------------------------
Red Radish Relish
makes 6 pints
6 C red radishes, trimmed to remove tips and stems
3 large stalks celery
2 medium red onions
3 3/4 tsp salt
1 1/2 C sugar
1 1/2 T mustard seed
2 tsp dill seed
1 tsp celery seed
1 C white wine vinegar
1/2 C white vinegar
4 T ground horseradish
Put radishes, celery and onion in a food processor and chop coarsely. Mix
with the remaining ingredients and let stand 3 hours. In a large pot, bring
the mixture to a boil, then simmer for 10 minutes. Ladle into hot,
sterilized jars. Seal and process in a boiling water bath for 20 minutes.
---------------------------
Radish Relish
1 pound radishes
1/2 pound celery stalks
1 cup sweet onions
2 hot red peppers
1 cup sugar
1 tablespoon mustard seed
2 teaspoons salt
11/2 teaspoons dill seed
Vinegar to cover
Grind radishes, celery and onion coarsely. Seed peppers and dice. Combine
all ingredients in a kettle or pan and let stand 3 hours with vinegar to
cover. Bring to boil. Cook 10 minutes. Pour into hot sterilized jars and
seal. Makes 2 pints.
-------------------------------
Radish Relish
In an electric blender, put about 40 radishes (about 21/2 cups) and cover with
water. Blend at high speed until radishes are chopped (about 3 seconds).
Pour into colander. Sprinkle with 2 teaspoons salt, mix, and allow to drain
1/2 hour. In a bowl, mix radishes, 1/2 cup commercial sour cream, 1 tablespoon
vinegar, 1 tablespoon minced chives and a dash of pepper. Refrigerate. Makes
about 2 cups, Nice with beef or veal.
-----------------------------------------
Radish Relish
White radishes grated 2
Carrots grated 4
Tomatoes chopped 2
Capsicum de-seeded chopped 1
Curds of skimmed milk beaten 2 cups
Lemon juice 1 tsp.
Salt To taste
Chat Masala To taste
Mix all the ingredients. Serve chilled
-----------------------------
Mushroom And Radish Relish
Ingredients :
1 c. thinly sliced & diced canned mushrooms
1/2 c. diced radishes
2 tbsp. diced, pared cucumber
1 tbsp. cut chives
Russian dressing
Preparation :
Combine ingredients. Moisten with Russian dressing.
Yield: 1 3/4 cups.
----- Original Message -----
From: Mary
To: phaedrus
Sent: Friday, March 01, 2002 12:35 PM
Subject: Won Ton Wrappers
> Dear Uncle Phaed:
>
> I was wondering if there is a recipe out there for won ton wrappers. I
> had one given to me years ago and have lost it during a move. Please
> help.
>
> Thanks
> Mary
Hi Mary,
Won ton wrappers is a pretty basic recipe. Below is one that I found.
Phaed
Won Ton Wrappers
Ingredients :
4 c. flour
1 tsp. salt
2 eggs, beaten
1 c. cold water
Preparation :
Sift flour and salt into a large bowl, add eggs and water. Mix
until ingredients can be gathered into a ball. Knead just enough to
make dough smooth but still soft. Do not over knead, or dough will
become stiff. Divide into 4 equal balls and roll out each ball on a
lightly floured surface into a square 14 inches by 1/16 inch thick.
Cut with a sharp knife into 3 1/2 inch squares. Cover with a damp
cloth if dough must sit a while. Commentary: Rolling the dough
between plastic wraps simplifies the task and makes handling the
thin sheets easier. Do this before cutting the sheets into squares.
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