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----- Original Message -----
From: Lauren
To: phaedrus
Sent: Wednesday, March 27, 2002 12:24 PM
Subject: biblical question
> this question has been pondered upon by myself and few friends for years.
> maybe YOU can find the answer ...
>
> what was Noah's wife's name?
>
> good luck!
>
> Lauren
Hello Lauren,
Well, the Bible does not give Noah's wife a name. An even more ancient
recounting of the flood story, the Babylonian "Epic of Gilgamesh", in which
Noah is called "Uta-Napashtim", gives no wife's name, either. So, unless an
authentic ancient text is discovered that does give her name, we are left
with only speculation.
Some ancient Jewish traditions say Noah's wife was "Naamah", which means
"beautiful" or "pleasing". Naamah is said to have been the sister of
Tubal-Cain.
Other ancient traditions say that Noah married his niece, Amzarach, daughter
of Rakh'el.
The most widely held tradition is "Naamah."
Phaed
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Tuesday, March 26, 2002 10:19 PM
Subject: cabbage rolls
> I had a recipe for unrolled cabbage rolls once and I lost it.
> It tasted just like the real mccoy but without all the work
> making them. Would you have the recipe. Thank you in advance.
>
> Talk to you later
>
> Nancy
Hi Nancy,
Below are three versions of this recipe.
Phaed
Unrolled Cabbage Rolls
Non-stick spray or saute liquid of your choice
1 c chopped onion
1 c sliced carrots
1 stalk celery, finely chopped
2 cloves garlic, pressed
6 c chopped green cabbage
1 2/3 c water
1 8-oz can tomato sauce (1 cup)
3/4 c quick-cooking brown rice (NOT instant)
2 Tbsp sugar or other sweetener of your choice
1 Tbsp paprika
1 tsp dried oregano leaves
1/2 tsp salt, or to taste
1/4 tsp dried thyme, crumbled
1. Saute the onion, carrot, celery and garlic in a 4-1/2-quart saucepan or
Dutch oven, over medium-high heat, for 10 minutes.
2. Add the remaining ingredients, mix well, and bring the mixture to a
boil. Reduce heat to medium-low, cover the saucepan with a lid, and simmer
the mixture for 30 to 35 minutes. Do not stir or lift the lid until the
total cooking time has elapsed.
3. Remove the saucepan from the heat and let the mixture rest,
covered, for 5 minutes.
4. Stir to mix well and serve hot.
Yield: 4 servings
NOTE: This recipe must be made with QUICK-COOKING brown rice.
Do not substitute regular brown rice. The acid in the tomato-based
sauce prevents regular brown rice from absorbing sufficient moisture
to thoroughly soften and cook.
-------------------------------
Unrolled Cabbage Rolls
2 hours 20 minutes (20 min prep, 2 hrs cooking)
4 servings
8 ounces lean ground beef or lean ground chicken or pork sausage
2 cups coarsely chopped cabbage
1/2 cup chopped onions
2/3 cup raw long grain rice
1 (28 ounce) can tomatoes, chopped fine,with juice
2 teaspoons prepared mustard
2 tablespoons brown Sugar Twin or 3 tablespoons brown sugar
1 dash salt
1 dash lemon pepper
1 Brown meat in a skillet with a cooking spray.
2 Spray and 8 by 8 dish with cooking spray.
3 Layer cabbage on bottom of dish.
4 Cover with onion, brown meat and rice.
5 Combine tomatoes, mustard, brown sugar twin and salt& lemon pepper.
6 Pour over mixture in the dish.
7 Cover and bake at 350 for 1 1/2 hours.
8 Uncover and bake additional 10 minutes.
-----------------------------------------------------------
Unrolled Cabbage Rolls
1-1/2 lb ground beef
1/2 lb sausage
1-1/2 cup instant rice
1/2 tbsp garlic powder
1 tbsp minced onions
1/2 tbsp parsley flakes
1 tsp salt
1/2 head of cabbage, sliced into long pieces
3 cans of chopped tomatoes
1 cup tomato juice
Combine first 7 ingredients in a bowl, mix well, roll into
small balls, pour 1 can of tomatoes into crock pot, cover
tomatoes with a layer of meatballs, and then a layer of cabbage,
some salt and garlic powder can be sprinkled on top of cabbage,
add 2 more layers ending up with cabbage on top, cook on low
for 4-5 hours, stirring occasionally, additional cabbage and
tomato juice can be added as dish cooks...Great served with
sauerkraut, and rice or mashed potatoes
----- Original Message -----
From: Phyllis
To: phaed
Sent: Wednesday, March 27, 2002 2:32 PM
Subject: dilly beans
> Hi! I'm looking for a lost recipe for putting up green beans
> called "Dilly Beans". Thanks, Phyllis
Hi Phyllis,
Is this it?
Phaed
Dilly Beans (Pickle)
Ingredients :
2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt
Preparation :
Pack beans lengthwise into 4 hot pint jars leaving 1/4 inch head
space. To each jar add: 1/4 teaspoon cayenne pepper, 1 head dill
and 1 clove garlic. Combine remaining ingredients and boil. Pour
boiling hot over beans leaving 1/4 inch head space. Adjust caps and
process 10 minutes in water-bath canner. Note: Let beans stand at
least 2 weeks to allow flavor to develop.
----- Original Message -----
From: jean
To: phaedrus
Sent: Wednesday, March 27, 2002 11:26 AM
Subject: egg batter
Sir,
This was a coating used for veal in resturant I dined in. The Chef
said it was an egg batter, it fried a light golden brown, was light
and fluffy. Similer to a light pastry crust , light as a crepe.
I would sure apperciate any help on this.
Thank You,
Jean
Hello Jean,
Well, a basic egg batter would be like the first one below. An Italian egg batter might be like the second one.
But the one you had could have been Swiss or German or French or even Spanish. I'd have to know the name of the
veal dish as it was on the menu and/or the type of restaurant to narrow it down any.
Phaed
Egg batter for veal or chicken
6 eggs
Pinch salt
Pinch white pepper
Pinch chopped parsley
Beat eggs with the salt, pepper and parsley.
coat both sides of veal in flour, then dip in egg batter
Saute in oil until golden brown.
----------------------------------
Seasoned Egg Batter
Makes enough to coat 1 1/2 pounds of meat or fish
4 large eggs
1/4 cup freshly grated Pecorino Romano cheese
2 teaspoon minced Italian parsley
Salt and pepper to taste
In a small bowl, whisk eggs, cheese, parsley, salt and pepper
vigorously until well blended. Use immediately as a batter for
breaded meat or fish.
==========================================
----- Original Message -----
From: jean
To: phaedrus
Sent: Thursday, March 28, 2002 4:01 PM
Subject: egg batter
Sir,
I thank you for your fast response. The dish I was refering to
was Veal Parmesan. I was quite fond of it as a child.
This coating was used all over the east coast, I had it from N.Y.
to Florida.The batter had no seasoning in it, bye itself it would
be bland. Could possible foward te german and french recipe's to me.
I would like to try and make fillet of pork parmesan.
Thank You,
Jean
Hi Jean,
Then, since veal parmesan is an Italian dish, perhaps the best thing would be for me to send you some veal parmesan recipes.
See below. Both of these use an egg batter. The German and French egg batter recipes that I mentioned were just recipes that
I came across while searching before. I didn't save them. I was thinking of wiener schnitzel, the Swiss/German veal dish, when
I searched before.
Phaed
Veal Parmesan
1 lb. Veal, sliced 1/4" thick
2 eggs, beaten
3/4 cups bread crumbs
4 Tbsp. parsley, chopped
extra virgin olive oil
1/4 cup Parmesan cheese
2 1/2 cups tomato sauce
3/4 lb. mozzarella, sliced
salt/pepper
Cut veal into 4 serving pieces and pound slightly. Combine
bread crumbs, parsley, Parmesan cheese, salt and pepper.
Dip veal into eggs then bread crumbs coating both sides.
Heat olive oil; saute veal until golden brown.
Spread 1/2 cup tomato sauce on the bottom of a baking pan.
Arrange veal on sauce and pour additonal sauce on top.
Sprinkle with Parmesan cheese. Bake 350 degrees for 15-20 minutes.
Remove from oven and top each piece of veal with slices of mozzarella.
Bake 5 minutes until cheese is melted.
----------------------------
Veal Parmesan
Ingredients
1 pound thin veal cutlets, pounded if needed
1 egg, beaten
1/2 cup bread crumbs
5 Tablespoons butter
Salt
Pepper
1 can Chalet Suzanne Gazpacho soup
4 ounces mozzarella cheese, thinly sliced
Grated Parmesan cheese
Dip veal cutlets in egg, then in bread crumbs. Salt and pepper.
Brown in butter on both sides in oven-proof skillet. Add soup.
Cook, covered, over low heat for 15 minutes. Uncover, then cook
for 10 minutes longer. Top with mozzarella cheese, then sprinkle
with grated Parmesan cheese. Broil until cheese melts.
Serve immediately.
Serves: 4.
----- Original Message -----
From: Kim
To: phaedrus
Sent: Wednesday, March 27, 2002 6:02 PM
Subject: Full of Flavor
Any idea how I might find a copy of a cookbook entitled
"Full of Flavor" that was compiled by the Infant Welfare
Society of Oak Park and River Forest, Illinois ?
Kim
Hi Kim,
As a matter of fact, yes. This site has a copy for sale for $35.00 if it's not already sold:
Brown 2
See Item # 56:
" 56. (Chicago). Oak Park & River Forest Center of Infant Welfare Society Of Chicago. Full of Flavor.
Oak Park, Ill., (1935). VG. Hb. 253 pgs. Ads. Signed recipes. Index. "dedicated to the worthwhile cause
of 'Keeping The Well Baby Well.'" Photo. US$: 35.00"
Phaed
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