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----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Thursday, March 14, 2002 10:01 PM
Subject: "Mexican Liquid"
Last November or December I emailed a question about a liquid that
was given to us by our friends when they bring us tamales.
I finally got the name and the ingredients. But I still don't know
if you pour it over the tamales, drink it, or its for desert.
It is called "Atole" and contains flour, milk, cinnamon, pineapple
and sugar.
Does that help you with the search?
Thanks for trying to help,
Carolyn
Hi Carolyn,
Yes, it does. "Atole" is a hot beverage. It comes in many different varieties. Some versions seem more like a hot breakfast cereal, sort of like cream of wheat,
rather than something to drink. That seems odd for a beverage, but remember, the early Mexican Indians put corn meal and chili peppers in their hot chocolate!
The type of atole you describe is traditionally served as a hot beverage with tamales. See:
Atole
Phaed
----- Original Message -----
From: Eydie
To: phaedrus
Sent: Thursday, March 14, 2002 5:07 PM
Subject: In Search of Cracker Pudding Recipe
Dear Phaedrus,
I just found your web site, what a God send! I have so many dishes
from my childhood that the women in my family neglected to write down,
now all of my generation of women want these comfort foods and have no
clue how to make them. Specifically I am looking for a recipe for
cracker pudding. Any ideas? Hope to hear from you soon.
Thanks and Smiles,
Eydie
Hi Eydie,
I'm glad you like the site.
I found quite a few cracker pudding recipes. See below.
Phaed
Cracker Pudding
Ingredients :
1 qt. milk
2 eggs, separated
2/3 c. granulated sugar
2 c. broken up saltine crackers
1 c. grated coconut, med. shred
1 tsp. vanilla
Preparation :
Heat milk. Beat egg yolks and sugar until frothy and light. Add
to hot milk. Stir in crackers and coconut. Cook over medium heat
until thick. Remove from heat, stiffly beat egg whites and fold in
with the vanilla. Serve either cool or cold.
----------------------------------
Amish Cracker Pudding
Ingredients :
2/3 c. cracker crumbs
1/2 c. sugar
1 tbsp. flour
1/2 c. coconut
1/2 tsp. salt
2 1/2 c. sweet milk
Preparation :
Mix the first five ingredients well. Onto this mixture pour 1/2
cup cold milk and let all soak while heating in a double boiler the
two cups of milk. Stir soaked crackers and other ingredients into
hot milk. Cook 15 to 20 minuets, stirring constantly. Chill.
----------------------------------
Old Fashioned Cracker Pudding
Ingredients :
2 egg yolks
1 c. sugar
1/2 c. coconut or more to taste
1 c. crumbled saltines
1 qt. milk
Preparation :
Combine and bring to a boil. Cool. Beat egg whites and put on
top. Bake at 450 degrees until meringue turns a golden brown.
----------------------------------
Cracker Pudding
Ingredients :
1 qt. milk
2 egg yolks
2/3 c. sugar
2 c. broken saltine crackers (not rolled into crumbs)
1 c. grated coconut (fine or med. shred)
1 tsp. vanilla extract
2 eggs whites, stiffly beaten
Preparation :
In a heavy 3 quart pot or Dutch oven, heat the milk almost to the
boiling point. IN a bowl, beat the egg yolks and sugar together
until frothy and light. Gradually add to the hot milk. Reduce heat
to medium. Crumble the crackers into the milk (1 package of
crackers makes 2 cups). Stir constantly until the mixture comes to
a boil. Add the coconut and stir until the pudding bubbles thickly
like the Hot Springs of Arkansas. Remove from the heat and add the
vanilla. Fold in the stiffly beaten egg whites. Serve warm or
cold. Serves 6 to 8. If you want to make this fancy, top with
meringue and bake until golden brown.
----------------------------------
Lithuanian Cracker Pudding
Ingredients :
1 c. crushed crackers
1 c. coconut
1 c. sugar
2 egg yolks
1 qt. milk
Preparation :
Boil the following for 4 minutes: Fold in beaten egg whites and
1 teaspoon vanilla. Refrigerate.
----- Original Message -----
From: Cynthia
To: phaedrus
Sent: Thursday, March 14, 2002 7:43 PM
Subject: Dessert called "dirt" served in Provo, Utah late 1970's
In the late 1970's there was a restaurant next to a hotel in
Provo Utah which was directly across the main entrance to
Brigham Young University.
They offered a dessert called "dirt."
It was a creamy dessert that had ground up nuts, brown sugar and even
some banana (?) mixed in the creamy "whip" cream. The top and bottom
was sprinkled in chocolate cookie crumbs and was served with a couple
of springs of dried straw flowers sticking straight up from the dessert.
Sometimes I think about this dessert and wish I could even begin to
create it!
Can you help?
Thanks!
Cynthia
Hi Cynthia,
Well, I couldn't find anything with a Provo or BYU connection. What you describe sounds like a variation of the "dirt dessert" that is popular at Halloween parties.
The stuff looks like dirt, you serve it in a little flower pot, you stick a plastic flower in each pot and put gummy worms in each pot. Yum!
I couldn't find a recipe with the exact things you decribe, but below is one of the better recipes.
Phaed
Dirt
Serving Size : 24 Preparation Time :1:00
Categories : Desserts Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages cream cheese -- 8 ounces each
2 large INSTANT vanilla pudding -- 6 ounces each
1 large Cool Whip® -- 14-16 ounces each
1 package chocolate sandwich cookies -- 20 ounces
2 cups powdered sugar
3 cups milk
2 teaspoons vanilla extract
1. Combine cream cheese with powdered sugar.
2. Combine instant pudding mix with milk (do not use pudding that
needs to be cooked!)
3. Combine the cream cheese mixture with the pudding.
4. Fold in cool whip and vanilla extract.
5. In a food processor, crush cookies until they are fine crumbs.
Assembly
Using a new 10" flower pot, alternately layer the cookie crumbs with
the cream filling, beginning and ending with the cookie crumbs.
Pack the bottom of the pot well with the first layer of crumbs to
eliminate leakage of the cream filling. Refrigerate 1-2 hours.
----- Original Message -----
From: Cynthia
To: phaedrus
Sent: Thursday, March 14, 2002 7:39 PM
Subject: United airline's honey-lime dressing
Hi!
Just found your website and had a great time looking through it.
Back in the 1970's, United airlines service boasted gourmet type
meals in first class on the cross-country & Hawaii bound flights.
As the young child of an airline employee with lots of seniority
we were lucky enough to fly "up front" and were treated to nice
meals on real china!
One of United's main chefs at the San Francisco maintenance base,
created a creamy honey-lime dressing that could be used on fruit
as well as salad. It might have had some sort of mayonnaise or cream
in it, too. Once the recipe was published in an employee newspaper
but that has long since disappeared.
Can you help?
Yours truly,
Cynthia
Hi Cynthia,
Well, first let me say that there were no recipes at all that mentioned any connection with United Airlines.
That said, below are the recipes that I did find for honey lime dressing.
Phaed
Honey - Lime Dressing
Ingredients :
1/4 c. fresh lime juice
1/8 c. honey
1/4 tsp. Dijon mustard
Preparation :
Combine all ingredients and refrigerate. Excellent served with melons.
----------------------------------
Honey-Lime Dressing
Ingredients :
1/3 c. frozen limeade concentrate, thawed
1/3 c. honey
1/3 c. salad oil
1 tsp. celery seed or poppy seed
Preparation :
With rotary blender or blender mix above ingredients. Especially
good over grapefruit sections and avocado slices.
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Lime Honey Dressing
Ingredients :
2 c. cream cheese
1 c. honey
1 1/2 c. mayonnaise
3 tbsp. pineapple juice
2/3 tsp. salt
Preparation :
Cream cheese; add honey slowly. Add remaining ingredients slowly
while mixing; chill. This is an exquisite dressing served with
fresh fruit. Yield: about 4 cups.
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Honey-Lime Dressing
Ingredients :
1 (6 oz.) can limeade concentrate, slightly thawed
3/4 c. salad oil
1/2 c. honey
1/4 tsp. salt
12 tsp. celery seed
Preparation :
Put limeade, oil, honey and salt in a blender and whirl a few
seconds. Stir in celery seed. Keep in refrigerator.
----------------------------------
Honey Lime Dressing
Ingredients :
1 beaten egg
1/4 c. lime juice
1/2 c. honey
Dash salt
Dash ground mace
1 c. dairy sour cream
Preparation :
In a saucepan, combine egg, juice and honey; cook and stir over
low heat until mixture thickens. Blend in salt and mace; cool.
Fold in sour cream. Chill. Serve with fresh fruit. Makes 1 1/2
cups.
----- Original Message -----
From: sunbird
To: phaedrus
Sent: Thursday, March 14, 2002 9:25 AM
Subject: rice pudding
I am looking for a recipe for rice pudding. The rice is cooked
in a double boiler in milk and sugar until done...add beaten egg
yolks, and cook until thick. Beat egg whites until soft peaks
form at to rice mixture gently. serve warm.????
It is an old recipe from my mom. Thanks for your help.
sunbird
Hi Sunbird,
Below are the recipes that I could find that were similar to your mom's.
Phaed
Swedish Rice Pudding
Ingredients :
Custard Layer:
1/2 c. (heaping) rice (not instant)
1 1/2 c. water
3/4 tsp. salt
1 qt. milk
3/4 c. sugar
3 tbsp. cornstarch
4 egg yolks
1 tbsp. butter
1 tsp. vanilla extractMERINGUE LAYER:
4 egg whites
Dash cream of tartar
2/3 c. sugar
Preparation :
Bring water to a boil; add rice and salt. Reduce heat and steam
15 minutes or until rice is tender. Combine milk, 3/4 cup sugar,
cornstarch and egg yolks. Cook in double boiler or microwave until
thick. Add butter and vanilla. Turn into greased 2 1/4 quart
baking dish. Stir in steamed rice. Beat egg whites and cream and
cream of tartar until stiff. Gradually add 2/3 cup sugar,
continuing to beat. Spoon on top of rice mixture. Brown in 350
degree oven for 15 minutes. Good warm or cold. Serves 8 to 10.
----------------------------------
Nanna's Creamy Rice Pudding
Ingredients :
3/4 c. rice
1/2 tsp. salt
5 c. milk
1/2 c. sugar
2 egg yolks
1 tsp. vanilla
2 egg whites, stiffly beaten
Preparation :
Place rice, salt, and milk in top of a double boiler. Cook over
hot water 1 1/2 hours. Add sugar and egg yolks. Place directly
over heat and let boil up once, being careful that the mixture
doesn't scorch. Cool and fold in vanilla and egg whites.
----------------------------------
Rice Pudding
Ingredients :
1/2 (scant) c. rice
4 c. milk
3 tbsp. cornstarch
1/2 c. sugar
4 egg yolks
Flavoring & pinch salt
4 egg whites
Preparation :
Cook rice in water. Drain. Scald 3 cups milk in double boiler.
Add rice. Mix sugar, cornstarch, salt and add 3/4 cup cold milk.
Put in hot mixture and cook 20 minutes. Slightly beat egg yolks,
and add 1/4 cup milk. Put in hot mixture and add 1 teaspoon vanilla
or other flavoring. Pour into baking dish. Cover with meringue
made with 4 whites of eggs and 8 tablespoons sugar. Brown in oven
at 325 degrees for 15 minutes. (Add part of meringue to rice
mixture, if desired.)
----------------------------------
Easy Rice Pudding
Ingredients :
1 qt. of milk
1/2 c. rice, uncooked
2 eggs, separated
1/3 c. sugar
1/2 tsp. vanilla
2 yolks
Meringue Topping:
2 egg whites
1/4 c. sugar
1/2 tsp. vanilla
Preparation :
Cook rice and milk in double boiler for 1 hour, stirring often.
Beat 2 egg yolks, 1/3 cup sugar, 1/2 teaspoon vanilla together,
well. Take a small amount of rice and add to egg mixture. Beat
well, so egg doesn't cook and curdle. Add to rice and cook until
egg thickens. Pour into a 7 x 10 Pyrex dish. Top with meringue
made with 2 egg whites beaten stiff, adding 1/4 cup sugar gradually
with the 1/2 teaspoon vanilla. Spread on top of rice and bake 10
minutes in a 400 degree oven until lightly browned. This is both a
pretty dessert and one that is good without being too sweet.
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