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----- Original Message -----
From: Carole Ann
To: phaedrus
Sent: Sunday, April 06, 2003 8:50 AM
Subject: Miami Beach birthday cake
I am looking for a receipe from several years ago. Called Miami
Beach Birthday cake. It seems to me that it had crushed graham
crackers, lots of whipped cream and butter. This is all I can
tell you about it. Can you help. Thanking you in advance
Hello Carole Ann,
See below.
Phaed
Miami Beach Birthday Cake
a.. 1 c. nestles chocolate morsels
b.. 1/2 c. graham cracker crumbs
c.. 1/3 c. margarine (melted)
d.. 1/2 c, nuts chopped
e.. 2 c. flour
f.. 1 tsp. baking soda
g.. 1/2 tsp. baking powder
h.. 1 tsp. salt
i.. 1/2 c. margarine
j.. 1 1/2 c. sugar
k.. 2 eggs
l.. 1 tsp. vanilla
m.. 1 1/4 c. buttermilk
Melt 1/3 c. morsels. Grease and flour pans. (9 inch round)
Combine graham cracker crumbs and melted margarine. Stir in nuts
and 2/3 c. morsels (set aside). Combine flour with soda, baking
powder and salt. Cream 1/2 c. margarine add 1 1/2 c. sugar and eggs
beat well. Blend in 1/3 c. melted morsels and vanilla. At low speed
add dry ingredients alternately with buttermilk. Turn into pans.
Sprinkle with crumb mixture. Bake at 375° for 30 - 40 minutes.
Frost with whipped topping.
----- Original Message -----
From: Samantha
To: phaedrus
Sent: Thursday, April 03, 2003 7:02 PM
I am looking for an old shish kabob marinade recipe. It was
published in a puritan oil recipe booklet. It had oil, soy
sauce, dehydrated onion, and maybe oregano or parsley. There
was more, but I lost the booklet and I don't remember what
else was in it. Please Help!!!
Thank you,
Samantha
Hi Samantha,
Perhaps the recipe below?
Phaed
Marinade For Shish Kebab
Ingredients :
1 1/2 c. oil
1/2 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
1/2 c. red wine vinegar
1/3 c. freshly squeezed lemon juice
1 clove garlic
2 tsp. parsley flakes
1 tbsp. freshly ground pepper
Preparation :
Place all ingredients in an electric blender or food processor
with steel blade and blend about 1 minute. Keep refrigerated until
ready to use. Pour this marinade over cubed meat for several hours
before arranging meat on skewers. Less tender cuts of meat should
marinate longer. This will keep several days when tightly covered
in refrigerator. Makes 3 cups.
----- Original Message -----
From: Bill
To: phaedrus
Sent: Sunday, April 06, 2003 7:07 PM
Subject: wearever chicken bucket
How do I use a Wearever chicken bucket (low pressure fryer)?
Bill
Hello Bill,
I cannot find any instructions or recipes online for the Wearever Chicken Bucket. As a matter of fact,
I found statements that it was discontinued because so many people got burned while using it. If anything,
any that are still around are probably even more dangerous now since the seals on them must be old. I would
strongly advise you to trash it. If you want broasted chicken at home, please do it safely: Spend a little
cash and get yourself a new Ultrex pressure fryer.
Phaed
----- Original Message -----
From: corinne
To: phaedrus
Sent: Friday, April 04, 2003 9:56 AM
Subject: receipt for broasted chicken
i just bought a ultrex pressure fryer off of ebay and it came with out
instructions. i need to know how to make broasted chichen.
thank you, corinne mollo
Hi Corinne,
The below recipe is the only one that I could locate.
Phaed
Chicken: Skillet Chicken
Skillet Chicken
Source: Ultrex
1 cup vegetable oil
1 egg, beaten
2 cups milk
2 cups all purpose flour
1 tsp MSG (or Accent Flavor Enhancer)
4 Tblsp salt
2 tsp black pepper
1 Tblsp seasoned salt
6 boneless skinless chicken breasts
Pour oil into pressure fryer and heat over med. heat until 400 degrees.
Combine egg and milk in small bowl. In a separate bowl, add all dry
ingredients and mix together well.
Rinse chicken and pat dry and set on a plate. Have another platter ready
to coated chicken pieces.
One breast at a time, place in milk/egg mixture. Oil should be hot at this
time. Place chicken breasts in a single layer in oil in pan. Lock lid into
place and bring up pressure reducing to low low temperature once full
pressure has been reached. Cook 8 to 10 minutes at full pressure.
Set pan off heat source and use touch release quick release method to reduce
pressure. (there is a button that releases the steam and pressure quicker)
Remove lid and return to heat source. Turn chicken and brown on other side
cooking an additional 4 to 6 minutes with lid off.
Remove chicken from pan and place on clean platter covered with paper towels
to drain off excess oil. Repeat cooking method until all chicken is cooked.
Serve Hot.
From: LT
To: phaedrus
Subject: Wands
Date: Saturday, April 05, 2003 8:28 AM
per your request;
LT
Wands
12 eggs
1 c. powdered sugar
1 tsp. baking powder
1 bottle lemon extract
1 shot of whiskey
7 c. flour
1 bottle cooking oil
2-3 lbs. powdered sugar
Beat egg, lemon extract, whiskey for 5 minutes. Combine all dry
ingredients in a separate bowl. Add to egg mixture. Roll mixture
into a log. Cut into ball. Roll each ball very thin. Cut in triangle.
Cut hole in middle. Make bow tie. Fry in hot cooking oil. Leave cookie
drain off excess oil. Sprinkle lightly with powdered sugar.
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