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----- Original Message -----
From: Sharon
To: phaedrus
Sent: Wednesday, March 19, 2003 9:22 AM
Subject: Looking for a recipe
Hi! My mom used to make a Roast that included Heinz 57 Sauce,
Horseradish and Carrots. My son's loved it, particularly since
the meat was so tender. My mom passed on about four years ago,
and I have not been successful at locating the recipe. I'm hoping
that you may be able to help, inasmuch as I hear you are the
'Finder of All Lost Recipes'!
Looking forward to hearing from you! ~Sharon
Hello Sharon,
Could it be the roast beef recipe below?
Phaed
Horseradish Pot Roast
List of Ingredients
4lb. beef roast
1 tbsp. salt
1 tsp. pepper
1 5 oz. jar prepared horseradish, (not the sauce)
1 c. water
8 small potatoes,cut into 1/2's
8 medium carrots,each cut 1/4's
8 small onions
Recipe
Cook the roast in a dutch oven type pot over a medium heat until brown.
Reduce the heat.
Sprinkle with salt and pepper.
Spread the horseradish all over the sides of the beef.
Add the water around the roast.
Heat to boiling, then reduce the heat.
Cover and simmer on top of stove OR bake in a 325 oven for 2 1/2 hours.
Add the vegetables, cover and cook until tender, about 1 hour.
Remove to a warm platter while preparing the gravy.
To make the gravy, skim the excess fat from the broth.
Add enough water to the broth to measure 2 c.
Mix 1/2 c. cold water and 1/4 c. flour together well, then stir gradually
into the broth.
Add 1/4 c. Heinz 57 sauce and stir.
Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Makes 8 servings.
----- Original Message -----
From: "Joan"
To: phaedrus
Sent: Tuesday, March 18, 2003 8:56 AM
Subject: sand bakelse recipe
> I have been looking for this recipe for some time, with no luck. Can
> you help? Joan
>
Hello Joan,
I found one. See below.
Phaed
Norwegian Sand Bakelse
Ingredients :
1 c. butter
1 c. margarine
1 egg
1 1/2 c. sugar
1 tsp. almond flavoring
Flour, enough to make stiff dough
Scandinavian Cookie tins
Preparation :
Combine all ingredients, press into tins and bake at 350 degrees.
Let cool a bit, then gently knock cookies from upside down tins.
Serve cookies upside down so designs will show. Tin use directions:
Take a ball of dough about 1 inch in diameter and put it in the
bottom of a tin and with thumb press down and rotate tin around so
dough fits into indentations of the tin design. Practice will tell
you how much dough to use and how long to cool before removing from
tins. If cookies are too thin they will crack when tin is tapped.
If they are too thick they stick to tins.
----- Original Message -----
From: Maureen
To: phaedrus
Sent: Wednesday, March 19, 2003 4:18 PM
Subject: Hot Water Cake
> Help,
> I have been searching for many a year, w/o success. I am
> trying to locate a cake recipe that had been in the family
> for years. It was my Mothers' Aunt Roses', Hot Water Cake.
> The recipe disappeared around 1960. It was made from scratch.
> It was a yellow cake, maybe, sponge? I think I remember
> someone saying that all the ingredients consisted of 1 cup
> with the exception of the salt, bp, soda, and vanilla. Could
> be my mind playing tricks on me! I, also. believe this hot
> water cake was popular during WW2.
>
> Thank you, Maureen
Hi Maureen,
Below are the recipes that I found with that name.
Phaed
Hot Water Sponge Cake
Ingredients :
3 eggs
1/2 tsp. salt
1 1/4 c. white sugar
3/4 c. very hot water
1 1/2 tbsp. butter
1 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. vanilla
Preparation :
Beat eggs and salt together until light. Add sugar gradually.
Melt butter in the hot water and add to the above. Then add
remaining ingredients. Put in an angel food or bundt pan. It's a
very heavy cake. Bake at 350 degrees about an hour; perhaps a
little longer -- just watch. Frost or put fresh berries and
whipping cream on, or jam. Grandma Kettunen
----------------------------------
Hot Water Sponge Cake
Ingredients :
6 egg yolks
1 1/2 c. sugar
1/2 c. boiling water
1 tsp. vanilla
6 stiff beaten egg whites
1 1/2 c. flour
1/4 tsp. salt
1 tsp. baking powder
Preparation :
Beat egg yolks until very thick. Add sugar gradually and continue
beating. Add water; mix well. Then add flour, sifted with salt and
baking powder. Mix smooth and add vanilla. Fold in egg whites.
Bake in ungreased tube pan at 350 degrees for 1 hour. Invert pan to
cool.
----------------------------------
Hot Water Sponge Cake
Ingredients :
4 egg yolks
1 1/2 c. boiling water
1 1/2 c. sugar
1 tsp. lemon or vanilla extract
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. cake flour
4 stiff beaten egg whites
Preparation :
Beat egg yolks until very thick; add sugar and continue beating.
Add water; mix well and add sifted dry ingredients. Mix until
smooth. Add extract. Fold in egg whites. Bake in ungreased 10
inch angel cake pan in slow oven, 325 degrees for 1 hour. Invert
pan to cool. Serve plain or frosted. Orange Sponge Cake:
Substitute orange juice for water and omit the extract.
----------------------------------
Hot Water Sponge Cake
Ingredients :
1 1/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3 eggs (1/2 to 2/3 c.)
3/4 c. sugar
1/3 c. hot water
1 tsp. vanilla
1/2 tsp. lemon flavoring
Preparation :
Heat oven to 350 degrees. Grease and flour a square 9 x 9 x 1
3/4 inch pan. Blend flour, baking powder, and salt; set aside. Beat
eggs in small mixer bowl until very thick and lemon colored. Pour
into large mixer bowl and beat sugar in gradually. Blend in water
and flavorings slowly. Quickly and thoroughly blend in dry
ingredients. Pour into prepared pan. Bake 25 to 30 minutes or
until cake tests done. Cool.
----------------------------------
Hot Water Sponge Cake
Ingredients :
1 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 tsp. sugar
1/3 c. hot water
1 tsp. vanilla
1/2 tsp. lemon flavoring (or juice)
Lemon Sauce:
1/2 c. sugar
1 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. hot water
3 tbsp. lemon juice
Preparation :
Sift together flour, baking powder, salt and set aside. Beat
eggs until very thick and lemon colored (about 5 minutes). Pour
into larger mixer bowl. Beat in sugar gradually. Beat in on low
speed, hot water and flavorings. Quickly and thoroughly beat in the
dry ingredients. Bake for 25 to 30 minutes in a 350 degree oven.
This cake looks lovely in an angel food cake pan or round decorative
mold pan. Serve with the following sauce. Combine sugar with
cornstarch and salt. Stir in hot water and cook over low heat or in
double boiler until smooth and thickened. Stir constantly.
----- Original Message -----
From: Richard
To: phaedrus
Sent: Tuesday, March 18, 2003 9:17 PM
Subject: recipe
Mr. Phaedrus, My favorite resturant is also the Macroni Grill &
I would like the recipe for Penne Rustica . I would be gratefull
if you find it. Thank you, Richard
Hello Richard,
No problem. See below.
Phaed
Macaroni Grill Penne Rustica
Gratinata Sauce
2 Tbsp Butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup Marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown.
Add Marsala wine and reduce by one-third. Add remaining ingredients
and reduce by half of original volume. Set aside
------------------------------------------------------
Penne Rustica
1 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary.
Saute pancetta until begins to brown. Add butter, shallots, and
shrimp. Cook until shrimp are evenly pick but still translucent.
Add chicken, salt, pepper, and mix thoroughly. Add granita sauce
and 1/2 cup of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked
pasta. Place this mixture into single serving dishes or one large
casserole dish. Top with remaining cheese and pimentos and sprinkle
with paprika. Bake at 475 for 10-15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.
----- Original Message -----
From: Judy
To: phaedrus
Sent: Wednesday, March 19, 2003 12:23 PM
Subject: Honey Garlic Salad Dressing.
Years ago I had a cookbook entitled, "Betty Crocker Cooking for Two"
About 1959-ish. In it was a recipe for Honey Garlic Salad Dressing.
In addition to honey & garlic, I think it had lemon juice and oil
but don't remember the proportions and/or if it also contained vinegar.
It did NOT contain mayonnaise. Do you have access to this recipe?
I have seen similar but not the exact and it was delicious.
You do have an amazing site. Very interesting and helpful. Your help
will be appreciated.
Thank you,
Judy
Hi Judy,
I could not find the Betty Crocker recipe, but below are two that I did find.
Phaed
Garden Salad With Honey-Garlic Dressing
Ingredients :
1/2 head Boston Bibb lettuce
1/2 head Romaine
4 stalks of hearts of palm, sliced
1/4 c. black nicoise olives
1 lg. tomato, cut in eighths
1 yellow pepper, cut in thin strips
--Dressing:--
1/2 tsp. Dijon mustard
1 sm. garlic clove, pressed
Few drops of soy sauce
1 tbsp. good quality vinegar, any flavor
1/2 tsp. honey
1 tbsp. olive oil
1 tbsp. safflower oil
Parmesan cheese for sprinkling
Preparation :
Mix together the ingredients for the salad and set aside. Whisk
together the mustard, garlic, soy, vinegar and honey. Whisk in both
oils. Pour on salad and sprinkle with cheese. Serves 5.
----------------------------------
Lemon-Honey-Garlic Salad Dressing
ingredients
1 medium lemon
3 tbsp olive oil
1 tbsp honey
2 large cloves garlic, minced
salt and fresh ground pepper to taste
time 5 minutes
serves 6
1. Squeeze lemon juice into a small bowl.
2. Add 3 tbsp olive oil, 1 tbsp honey, and the minced garlic. Using a
spoon, squash the garlic bits to get the garlic juices out.
3. Mix well. Add salt and pepper to taste [if too sour, add more honey
as well].
4. Transfer to a small jar with lid. Before serving, shake well
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