Meloncello, Mile High Meatloaf, King's Inn Tartar Sauce, School Cafeteria Peanut Butter Bars, Lemon Fluff

Custom Search

2005

HOME
Archives
How to Request a Recipe
Most Popular Requests
Links
Puzzlers

TODAY's CASES:

Meloncello
Mile High Meatloaf
King's Inn Tartar Sauce
Cafeteria Peanut Butter Bars
Lemon Fluff

Meloncello

On 29 Mar 2005 at 10:36, Dolores wrote: > While in Salarno, Italy recently we were served Meloncello. The owner > did not charge us for this very good liquer, as he makes it. I would > like to find a recipe. We did find 2 bottles to buy, but there were > four of us and all wanted a bottle. Could you send or put this recipe > on your website. Thank you, Dolores >
Hello Dolores,
I cannot locate an official, authentic recipe for meloncello, but below are some melon liqueur recipes. The first one was computer translated from Italian.
Phaed
melon liquor - 1 ripe melon - 500 ml of alcohol with 90° - 400 G of caster sugar - 500 ml of water Peel melons and remove the pips. Put pulp in a glass container with alcohol and let soak for 30 days. Stir up from time to time. At the end of this time, make a syrup with sugar and water, with very low heat and watch closely so that it does not colour. It is important to let the syrup cool to room temperature before mixing it with the alcohol if one wants to obtain a clear liquor. Filter through a strainer with fine screen. Bottle and to let rest for 2 months It will be necessary to wait the season of melon! -------------------------------------------------- Homemade Melon Liqueur 4-cups honeydew melon, cut into pieces 1-lime peel, sliced and scraped 1-quart vodka 1-cup sugar 1/2-cup water 1-teaspoon glycerine Peel and remove the seeds from melon. Cut the melon up into 1/2-inch pieces. Place the melon, lime peel, and vodka into a glass jar, and cap tightly. Steep melon and lime peel in vodka for 3 weeks, then strain liquid thru cheesecloth and squeeze melon and lime very hard to extract juices. Combine sugar with water in a saucepan. Bring to a boil, and remove from heat. Cool completely. Bottle liqueur. Add sugar syrup. Mix. Add glycerine. Mix. Cap. Age for 4 weeks. (Yield: 1-quart) -------------------------------------------------- Melon Liqueur 2 Cups fresh Honeydew or Cantaloupe pieces 2 Cups of Sugar 1 Cup of Water 1 tsp. Lemon Extract 2 Cups of Vodka Place melon & Vodka in a jar. Let sit in a dark place for a week or two, shaking once in awhile. Strain and filter if necessary. Heat sugar and water until it boils and sugar is completely dissolved. Remove from heat and let cool to room temperature. Mix all ingredients together. Bottle and let sit another couple weeks at least. (Note: If using honeydew, you might want to add a touch of green food coloring.) --------------------------------------------------- Melon Liqueur 1/2 medium-size ripe melon, cut into pieces to make about 1 cup Sliced and scraped peel of 1/4 lemon or lime 1 cup vodka 1/3 cup sugar syrup Cut melon in half, remove seeds, cut into 1/2" pieces. Place fruit in vodka, steep 1 week. Strain and squeeze hard, add syrup, age 3 weeks.

Mile High Meatloaf

On 29 Mar 2005 at 9:37, Rosie wrote: > HI Phaedrus, > > I was wondering if you can fine the recipe or a close copy of the > recipe for the Cheesecake factory meat loaf. I would really > appreciate it..especially the sauce they top it with. > > Aloha and much mahalo > > Rosie :)
Hello Rosie,
See below.
Phaed
Cheesecake Factory Mile High Meatloaf 1 pound lean ground beef 1/2 pound ground pork 1/2 pound ground veal 3/4 cup large-curd cottage cheese 1/2 cup shredded Cheddar 1 cup chopped onions 1/2 cup chopped green pepper 1/2 cup dry, unseasoned bread crumbs 2 eggs 1/3 cup tomato sauce 1/4 cup dry red wine 1 tablespoon Dijon 1 tablespoon salt or to taste 1/4 teaspoon pepper Combine all in a bowl and mix well. Pack into a 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes.

King's Inn Tartar Sauce

On 30 Mar 2005 at 13:55, Marie wrote: > Hello: > > I would love to have the recipe for the Tartar Sauce at Kings Inn > Restaurant in Kingsville/Riviera, Texas or one similar. > > Thank you, Marie >
Hello Marie,
See below.
Phaed
King's Inn Tartar Sauce 1-1/2 cups salad dressing (Miracle Whip) 1/2 cup mayonnaise Jalepeno peppers to taste 4 boiled eggs, shredded pimentos 1/4 of 1 stack of crackers, crushed 2 ounces bell pepper, shredded 2 stalks celery, shredded 2 ounces garlic, minced 1 tablespoon Worcestershire sauce Mix all ingredients and chill. Great with fried fish or shrimp. A South Texas favorite.

School Cafeteria Peanut Butter Bars

Hi! I've finally found the school cafeteria recipe for the peanut butter bars my elementary school served - or one so close as to make no difference! It's posted on www.allrecipes.com like this: Chocolate Peanut Butter Bars II No bake peanut butter bars. Servings: 12 Ingredients: 1/2 cup butter 1/2 cup packed brown sugar 1 teaspoon vanilla extract 2 cups peanut butter 2 1/2 cups confectioners' sugar 2 cups semisweet chocolate chips Directions: 1. Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well. 2. Press into a 9 x 13 inch pan. 3. Melt chocolate chips and spread over the top. Cool. Mary

More School Cafeteria Recipes

Lemon Fluff

On 29 Mar 2005 at 12:16, Jeanne wrote: > I need a lemon fluff recipe that my grandmother used to make. > Delicious. She may have whipped lemon jello with something, it was > very light and lemony. thx. Jeanne.
Hello Jeanne,
See below.
Phaed
Lemon Fluff Ingredients : 1 lg. can Pet milk, chilled 1 (3 oz.) pkg. lemon gelatin 1 1/3 c. boiling water 1 c. sugar 1/4 c. lemon juice 2 1/2 c. vanilla wafers, crushed Preparation : Dissolve gelatin in water. Refrigerate until thick like jelly. Whip milk and refrigerate. Whip gelatin until frothy. Add juice and sugar; fold milk into gelatin. Line a 13 x 9 inch pan with vanilla wafers, reserving some for top. Add gelatin mixture and sprinkle remaining crumbs on top. Refrigerate. Cut into squares and serve cold.