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Chi Chi's Seafood Enchiladas

----- Original Message ----- 
From: Danette
To: phaedrus
Sent: Thursday, February 26, 2004 10:57 AM
Subject: Recipes from Chi Chi's

> I have been searching for the recipe for Chi Chi's Seafood Enchiladas.
>  I see that you have a couple like it on your website but not the
> enchiladas.  I would also love to have the recipe for Chi Chi's Tortilla
> soup..  Thank you for checking on these for me!
> Thank you,
> Danette

Hello Danette,

See below for the enchilada recipe.


Chi Chi's Seafood Enchiladas

1 (10 ounce) can cream of chicken soup
1/2 cup onions, chopped
8 ounces crab (real or imitation), chopped
1 3/4 ounces Monterey jack cheese, shredded
8 (5 to 6-inch) flour tortillas
1 cup milk
Dash of nutmeg
Dash of pepper

In mixing bowl, stir together soup, onion, nutmeg and black pepper.

In another bowl, place half of the soup mixture, crab and 1 cup of the jack
cheese; set aside.

Wrap the tortillas in paper towels, microwave on HIGH for 30 to 60 seconds.

Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in
greased 12 x 7 1/2-inch dish.

Stir milk into the reserved soup mixture. Pour over enchiladas. Microwave,
covered, on HIGH for 12 to 14 minutes. Sprinkle with remaining cheese. Let
stand for 10 minutes.

Add a dash of hot pepper sauce to soup mix if desired. 

More Chi Chi's Recipes

Dundee Pies

----- Original Message ----- 
From: "Karen"
To: phaedrus
Sent: Friday, February 27, 2004 11:06 AM
Subject: dundee pie??

Dear Phaedrus,

About 10 years ago it was possible to buy frozen minced beef pies here in
Denmark. They were called "Dundee Pies" and the recipe was supposedly
Australian, discovered by a Dane down under. These pies have since the early
90s gone out of production (I think the company went bust), and my husband
misses them terribly! I've tried to make something like them at home but
it's just not right!
They were deep pies, portion size, and there were 2 in the pack. They tasted
almost like shepherd's pie but not quite. That's all I can tell you!

Yours hopefully,


Hi Karen,

Dundee pies are a Scottish dish, although they may be popular in Australia as well. The most famous are Wallace's. I could only find one recipe for "Dundee Pies", the first one below.

Minced beef pies are popular all over the British Isles. The second recipe below is a London version.


Dundee Pies

Hot Water Pastry
l lb plain flour
1/2 cup beef dripping or lard
1 cup water
1/2 teaspoon salt

Put the fat and water into a saucepan and bring to the boil. Put the flour
and salt into a basin and make a hole in the middle, pour the boiling water
and fat into this, and mix with a spatula until cool enough to handle, then
form into a ball. This must be done quickly before the fat hardens too much.
Turn on to a floured board, and knead well, then pat into a flat shape.
Divide into half and put one half to keep warm. Role the half out into a
large oval and stand a small jar (about 3 inches diameter) in the middle.

Mould the pastry up the sides to a height of about 3" and when it stands
well remove the jar, and make another mould in the same way. Roll out the
lids, cutting them into rounds to fit the top.

Mix all the filling ingredients together and fill the pastry moulds. Damp
the edges and pinch the top on. Make a slit in the centre to let the steam
out and brush the top with milk or beaten egg to colour it. (Remember the
rule, one hole for plain, and two holes for onion pies.)

Bake on a baking sheet in a slow oven (250) so that the inside has time to
cook, about 45 minutes. While cooking roll out the remainder of the pastry
and proceed in the same way. Makes 4 pies.

Make your filling out of 1 lb lean meat cut into very small pieces, but the
ones we got from Grey's the bakers were always minced. Add salt and pepper,
1 teaspoon of Worcestershire sauce or other of your choice, add onions,
flavorings of your choice, and 4 tablespoons meat stock.

Grey's would also sell meat and bean pies, with the beans seeming a lot like
Campbell's Beans and put onto the top of the meat filling just under the
lid. Wallace's would put mashed potatoes on top of theirs instead of a lid
and these were really good, too. I remember thinking how pretty the brown,
fluted potatoes looked on these pies.
Minced Beef Pie
Make individual pies and serve them with a dollop of mashed potato and some
parsley liquor to recreate the famous East End speciality of Pie, Mash and


Serves 4

Lean minced beef - 600g (1 lb 5 oz)
Vegetable oil - 2 tbsp
Onion - 1 medium, peeled and chopped
Garlic - 2 cloves, crushed
Plain flour - 2 tbsp
Tomato puree - 2 tbsp
English mustard - 1 tsp
Mushrooms - 75g (3 oz), finely chopped
Brown ale or bitter - 1 x 300 ml (11 fl oz) can
Puff pastry - 400g (14 oz), or shortcrust or suet crust pastry
Milk or beaten egg to glaze

  Brown the minced beef in the oil in a hot pan, breaking up the mince with
the back of a spoon as it browns.

Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato
puree and cook a further 2 minutes. Add the mustard, prunes, mushrooms and
brown ale and bring slowly to the boil. Cover then simmer for 20 minutes.

Turn the mixture into a 1 litre (1 3/4 pint) pie dish or 4 individual pie

Roll the pastry out large enough to cover the large pie dish or smaller
dishes. Cut pastry to fit and press firmly onto the dish. Brush with milk to

Bake at 220 C / 425 F / Gas 7 for 15 minutes for small pies 20-25 minutes
for large or until the pie is golden. 

Gypsy Tart

----- Original Message ----- 
From: "Sandy" 
To: phaedrus
Sent: Saturday, February 28, 2004 5:48 AM
Subject: recipe

Hi, When  I was in school in England  For school lunch we had a dessert
called "Gypsy Tart" I think it was made with Brown Sugar, I loved it , &
have not been able to find the recipe.
Thankyou Sandy

Hi Sandy,

See below.


Gypsy Tart

shortcrust pastry made with 12 oz flour
400g / 14 oz dark soft brown sugar
400g / 14 oz evaporated milk

Use the pastry to make a base in a container (a swiss roll tin works quite
well) and bake it blind. Using an electric whisk (or food processor whisk
attachment) mix the brown sugar and evaporated milk until the mixture is a
uniform, pale brown colour and a thicker consistency. Pour this into the
base. If using an electric oven, having baked the base turn the oven off and
return the base with the mixture to the oven for 10-15 minutes until set. If
using a gas oven, do the same with the heat set to Gas Mark 1/2 (or slow)
instead of turning it off.
Shortcrust Pastry

225g / 8 oz flour
115g / 4 oz butter / margarine

Rub the butter and the flour together until like crumbs. Add water a little
at a time, bringing the pastry together with a knife. If using the pastry
for a base (for example, for Gypsy Tart) then bake at Gas Mark 5 / 190
degrees C / 375 degrees F.
Gypsy Tart

6 servings

1 14oz tin of Evaporated milk.
12oz Dark muscovado sugar.
1 10in shortcrust pastry case Pre baked.

Pre heat oven to 400 /F.
Whisk evaporated milk and sugar together for 10 - 15 minutes until light and
The mix should be coffee coloured.
Pour the mix into the pastry case and bake in the oven for 10 minutes.
The gypsy tart will have a slightly sticky surface
but will not be set completely until it has been left to cool.
Serve cold.

Syrup Pie

----- Original Message ----- 
From: "motty" 
To: phaedrus
Sent: Sunday, February 29, 2004 5:04 PM
Subject: syrup pie

I am looking for a syrup pie recipe from the Cajun country in Louisiana.

Hello Motty,

See below.


Cane Syrup Pie

Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour, 0 minutes
Ready In: 1 hour, 20 minutes

5 eggs
3/4 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
2 cups cane syrup
1 stick margarine or butter
1 tbsp flour
1 unbaked pie shell 9 inches

In a medium pan or microwave, melt the butter/margarine. In a medium bowl,
mix the butter sugar and eggs.

Add to the mixture the syrup, flour and spices. Beat until smooth.

Pour into an unbaked pie shell. Bake at 350 degrees for 1 hour until the
crust is brown and the mixture thickens.

Traditional British Puddings

----- Original Message ----- 
From: "Paul" 
To: phaedrus
Sent: Sunday, February 29, 2004 7:07 AM
Subject: Traditional puddings

> Hello, my name is Paul, i am a year 13 sixth form student currently
producing my food tecnology coarsework, my chosen topic is traditional
puddings. I would be grateful if you could provide any information on
traditional puddings such as "how puddings can be classed as traditional",
and "what are the main ingreedients of puddings".
> I look forward to hearing from you.
> Yours faithfully Paul 

Hello Paul,

Well, I will not do your research for you. you will have to avail yourself of the search engines and collect the recipes yourself in order to compare ingredients. However, I am happy to point you towards some information about the history of puddings.



Just Desserts

British Puddings

Here's what Dr. Samuel Johnson had to say about puddings:

"Meditation On A Pudding"

"Let us seriously reflect of what a pudding is composed. It is composed of flour that once waved in the golden grain, and drank the dews of the morning; of milk pressed from the swelling udder by the gentle hand of the beauteous milk-maid, whose beauty and innocence might have recommended a worse draught; who, while she stroked the udder, indulged no ambitious thoughts of wandering in palaces, formed no plans for the destruction of her fellow-creatures: milk, which is drawn from the cow, that useful animal, that eats the grass of the field, and supplies us with that which made the greatest part of the food of mankind in the age which the poets have agreed to call golden. It is made with an egg, that miracle of nature, which the theoretical Burnet has compared to creation. An egg contains water within its beautiful smooth surface; and an unformed mass, by the incubation of the parent, becomes a regular animal, furnished with bones and sinews, and covered with feathers. Let us consider; can there be more wanting to complete the Meditation on a Pudding? If more is wanting, more may be found. It contains salt, which keeps the sea from putrefaction: salt, which is made the image of intellectual excellence, contributes to the formation of a pudding."

"Journal of a Tour to the Hebrides with Samuel Johnson, LL.D." (1786) by James Boswell



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