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Boneless Birds

On 29 Mar 2007 at 16:12, Chuck wrote:

> Do you have a receipe for Boneless Birds. thanks for any info . Chuck

Hello Chuck,

See below.


Boneless  Birds
2 lb. round steak, 1/2" thick
Salt & pepper
1 onion, cut into 8 wedges
4 sm. carrots
8 slices bacon
Margarine for browning

Pound meat to about 1/4" thick, and cut into 8 pieces.  Season with salt and 
pepper.  Place a wedge of onion, a slice of bacon, and 1/2 of a carrot on each 
piece.  Roll up and fasten with toothpicks or string. Roll each in flour.  In a 
large frying pan melt margarine and brown rolled meat.  Add 1/2 cup water to 
browned meat and simmer for about 1 1/2 hours, adding more water as needed.  
Remove from pan and use the remaining water for a gravy by adding a bit of flour 
to the water and stirring over low heat until smooth.  Serve with mashed 
Mushroom - Stuffed  "Boneless  Birds"

4 (4 oz.) veal cutlets
1/2 lb. fresh mushrooms, divided
2 tsp. salt-free herb & spice blend
1/4 tsp. white pepper
2 tbsp. chopped fresh parsley
1 sm. onion, chopped
1 tbsp. reduced sodium soy sauce
1/2 tsp. beef-flavored bouillon granules
1/2 c. water
1/4 c. low-fat sour cream
Chopped fresh parsley, optional

 Trim excess fat from cutlets.  Place cutlets between 2 sheets of heavy-duty 
plastic wrap and flatten to 1/8 inch thickness, using a meat mallet or rolling 
pin.  Set aside 8 mushrooms for garnish; chop remaining mushrooms.  Combine 
chopped mushrooms and next 4 ingredients.  Place 1/4 cup mushroom mixture on 
each cutlet.  Roll up each cutlet jelly-roll fashion.  Place seam side down 
in a 12 x 8 x 2 inch baking pan.  Arrange 8 reserved mushrooms around rolls.  
Brush rolls with soy sauce.  Combine bouillon granules and water; stir until
dissolved.  Pour bouillon around rolls. Cover and bake at 325 degrees for 25 
minutes.  Remove rolls and mushrooms from pan; arrange on serving platter.  
Strain drippings into a large skillet.  Bring to a boil and cook until drippings 
are reduced to about 1/4 cup.  Remove from heat and add sour cream, stirring 
until smooth.  Spoon over rolls.  Garnish with additional parsley, if desired. 
 Yield: 4 servings 

Gorilla Bread

On 29 Mar 2007 at 22:39, Freddie wrote:

> looking for Gorilla's Banana Cake recipe- had chocolate chips and was
> very  moist

Hello Freddie,

The below recipe is the only thing that I can find with a name similar to that and with bananas & chocolate chips.


Gorilla  Banana  Bread

1/2 c. unsalted butter
1/2 c. sugar

2 c. flour
1 tsp. baking soda

Mix in:
1/3 c. semi-sweet chocolate chips

Pour into greased loaf pan 9 x 5 inches.  Bake at 350 degrees for 1 hour.

Argentinian Green Steak Sauce

On 30 Mar 2007 at 14:04, Kenneth Duryea wrote:

> > > Hello Phaedrus!  I was wondering if you could help me find a
> > > recipe for a green herb sauce I recently had at an Argentine steak
> > > house. It was much better than any salsa verde I've ever had, and
> > > if I'm not mistaken, lovage was one of the ingredients. Thanks for
> > > maintaining such a wonderful site.
> > >
> > >             Cordially, Ken 

Hello Ken,

I did a bit of research, and I believe that the sauce you speak of is a variation of "chimichurri". This is a steak sauce that is often used in Argentina. It is not always green. The ingredients vary widely and sometimes red tomatoes are used, which then make it a red sauce. The first recipe below is for a green version. Below that is a recipe named "Argentine Green Sauce", and below that are two notable green sauce recipes that gave no connection to Argentina. I could not find a recipe with lovage (AKA 'celery seed').


Chimichurri South American Steak Sauce

Chimichurri sauce is the perfect accompaniment for grilled meat and is 
seen everywhere in countries such as Argentina. A garlicky, vibrant green 
sauce, it balances the tang of vinegar with the softness of olive oil to 
produce a unique blend of flavours.

A very large bunch of Italian (flat leaf) parsley
A teaspoon of dried oregano (or two teaspoons of fresh)
Around eight to 10 peeled cloves of fresh garlic 
One medium Spanish (red) onion
A cup of extra virgin olive oil
Half a cup of red wine vinegar
Salt, pepper and dried chilli flakes to taste

Remove the parsley stems, add the garlic cloves and onion and either chop 
as finely as possible or pulse in a food processor. Add the oregano, oil 
and vinegar then gradually add the salt, pepper and chilli. Be brave -  
the sauce should be highly seasoned.

If pre- preparing the sauce, omit the vinegar until just before serving 
as it will ‘cook’ the other ingredients and the sauce will lose its 
characteristic deep green colour. The sauce can be kept refrigerated but 
it's best served at room temperature.
Argentine green sauce

3 scallions, white and pale green parts, thinly sliced 
2 tablespoons chopped fresh oregano leaves 
3 tablespoons chopped fresh parsley leaves 
2 tablespoons chopped cilantro leaves 
1/2 cup distilled white or red wine vinegar 
1 cup olive oil 
1 teaspoon finely minced garlic 
freshly squeezed juice of 1 lemon 
kosher salt to taste 

Combine all the ingredients in a bowl and whisk to combine. Use immediately 
or cover tightly and refrigerate up to two days. Mix well before serving. 
Basic Green Sauce

1 Cup(s) Onions; Chopped, 2 Med.
1/2 Cup(s) Tomatoes; Medium, *
10 Ounce(s) Fresh Spinach; Chopped
1/2 Pound(s) Tomatillos; Coarsely Chopped
4 Ounce(s) Green Chiles; Chopped, 1 cn
2 Cloves Garlic; Crushed
1 Tablespoon(s) Oregano Leaves; Dried
1 Cup(s) Tomatillos; Cut Into Halves
2 Cup(s) Dairy Sour Cream 

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir 
in remaining ingredients except broth and sour cream. Cover and cook 
over medium heat for 5 minutes, stirring occasionally. Place mixture 
in food processor workbowl fitted with steel blade or in a blender 
container; cover and process until smooth, about 1 minute. Return 
mixture to saucepan; stir in broth. Heat to boiling; reduce heat. 
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and 
refrigerate any remaining sauce. 
Makes about 4 cups of sauce. 
Famous Green Sauce

1 Large white onion
1 Cup(s) chopped fresh cilantro
10 Clove(s) fresh garlic
27 Ounce(s) canned green hatch chilis, or same amount fresh roasted
2 Pound(s) 27 oz can if fresh isn't av fresh tomatillas
6 (do NOT use pickled or canned!!! fresh jalapeno peppers
4 (optional and VERY spicy) fresh habanero peppers
1 Tablespoon(s) olive oil 

1. Set aside 1/4 cup of cilantro, 2 large garlic cloves, and 1 jalapeno pepper.
2. If using fresh tomatillos, peel them out of the paper and boil them a scant 
two minutes, or until they change color from light to darker green. Be careful
 handling them, as they burst easily when they are cooked.
2. Except for those you have set aside, combine all the ingredients in a blender 
or food processor. Process until smooth.
3. Heat the oil in a deep saucepan until it is hot, but not smoking. Pour in 
the contents of the blender or food processor. Cook over medium heat until 
sauce comes to a boil. Let simmer for five minutes and then remove from the stove.
4. Process the set aside cilantro, garlic and jalapeno until it is chopped fine. 
Stir it into the cooling sauce.
5. Wash your hands VERY thoroughly, at least twice. Jalapenos and habanero are 
HOT and can be awfully painful if you get them in your eyes. Do NOT remove or 
insert contact lenses without washing multiple times, thoroughly.
I use this most often on poultry and pork, to give it a Mexican flavor. It is 
also good on vegetable burritos and eggs. You can pour the sauce on meat, eggs, 
or vegetables after they are cooked, or simmer them in the sauce. (The simmering
 technique works very well for chicken.)

Horn & Hardart Hermit Cookies

Hi Uncle Phaedrus,

I found another Horn & Hardart recipes that wasn't on your web site.  So I
am sending  it along.

Deweydecimal :)

Great Molasses Spice Cookies With One Really Weird Ingredient
[copycat Horn & Hardart Hermit Cookie] by Barbara Bretton


Great Molasses Spice Cookies With One Really Weird Ingredient

Whenever I think of Uncle Harry (who wasn't really my uncle; he was our
landlord when I was growing up) I think of three things: Lititz,
Pennsylvania where he was born; opera and classic music which he loved; and
trips to Manhattan which always included a magical lunch at Horn & Hardart.

Although it pains me to write this, some of you might be too young to
remember Horn & Hardart. And it pains me even more to realize that some of
you might only know of that wonderful chain of restaurants through an old
Doris Day movie but so it goes.

Now I was a tuna salad sandwich kind of girl. I lived for that moment when I
slid my quarter into the slot and the little glass door opened so I could
remove my treasure. But as good as that sandwich always was, nothing
compared to dessert: Hermits.

See, that's the thing about memory. It can drive you crazy. Periodically I
Googled "Horn & Hardart" and "Hermits" hoping against hope that The Recipe
would magically appear. It never did but after much experimentation, I
finally came up with a recipe a few weeks ago that comes pretty close.


1/2 C butter (softened)
1/2 C shortening
(I made one batch with all butter, another batch all shortening. The all
butter version was head-and-shoulders better. Big surprise, right?)
1 1/2 C white sugar
1/2 C unsulphured molasses
2 eggs, lightly beaten
4 C white flour
2 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger (I prefer 3 teaspoons)
1 1/2 teaspoons ground cloves (I prefer 2 - 3 teaspoons)
1 1/2 teaspoons cinnamon (I prefer 2 - 3 teaspoons)
1/2 teaspoon salt
1 heaping teaspoons table-grind pepper (not finely ground, not super coarse)
(Trust me. The pepper is the secret to the whole recipe. You can leave it
out if you must but I highly recommend it.
Granulated sugar to roll cookies

Preheat oven to 350 degrees.

Cream butter and shortening (or all butter or all shortening) with sugar
until light and fluffy. Beat in molasses and eggs until thoroughly combined.

Slowly add salt, baking soda, ginger, cloves, cinnamon, and pepper.
Gradually stir in flour and mix well. Batter will be very thick and a little

You might try adding some raisins and/or chopped walnuts. I haven't tried it
yet but I'm going to.

Roll pieces of dough into 1 1/2 inch balls then roll in granulated sugar and
place on ungreased cookie sheet. (I line the sheet with parchment paper.)
Place them 2 1/2 inches apart on cookie sheet.

Bake for 13 minutes. Cookies will flatten out into perfect circles as they
bake. They might seem a little "loose" when you remove them from the oven
but don't succumb to the urge to bake them a little longer. They tighten up
quite a bit as they cool and become soft and chewy and -

Sorry. I stopped to dunk one in a cup of tea.

Give these a try. I think you'll like them.

Bake at 350 degrees for 13 minutes. They'll puff up beautifully and little
cracks will form on the tops of the cookies which makes them look extremely
cool. (Okay, so I'm easily amused.)

Laotian Recipes






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