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----- Original Message -----
From: philip
To: phaedrus
Sent: Saturday, April 27, 2002 1:18 AM
have you ever heard of Harvard Beets? Need recipe and also
Sadies' rice pudding with nutmeg and raisins....both are
Russian jewish and came from the russian immigrants when
fleeing for US and to escape the czar....Please respond
Hello,
I don't know if these are the exact recipes you want, but they are all I could find. There are hundreds of rice pudding recipes
with raisins and nutmeg, but none said anything about Russia, and the one below is the only one called "Sadie's Rice Pudding".
Phaed
"According to Jean Anderson in her marvelous cookbook "The American
Century Cookbook" there are two versions of how this dish got its
name. The one I had heard is that the crimson color of the beets is
also the official school color of Harvard University, hence the name.
The other version has to do with an English pub named Harwood's,
where this recipe supposedly originated. According to the story,
a Russian immigrant opened a restaurant in Boston under the same
name and began serving their signature beets. Due to his flawed
English, the dish sounded more like "Harvard beets" than "Harwood's
beets," and the name stuck. No matter how you pronounce it, Harvard
beets are a 20th century American classic."
Harvard Beets
2 lbs (900 g) medium-sized beets, tops removed
1/4 cup (60 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
1 tsp (5 ml) salt
1/4 tsp (1 ml) freshly ground pepper
1 cup (250 ml) cider vinegar
1/4 cup (60 ml) orange juice
Boil the beets in lightly salted water for 40 to 45 minutes, until
tender. Drain and allow to cool. Peel and trim the ends, then cut
into thin slices. In a saucepan mix the remaining ingredients and
cook over moderate heat, stirring constantly until the mixture
thickens and becomes clear, about 5 minutes. Add the beets to the
pan and turn gently in the sauce to coat them. Reduce heat to low
and simmer covered for 5 to 10 minutes, until the beets are heated
through. Serves 6 to 8.
https://www.shashek.com/Recipes/DataFiles/Recipe/hold.recipes/Harvard_Beets.shtml
---------------------------------------------
Sadie's Rice Pudding
Serves: 6
Ingredients:
1/2 c Basmati rice
2 c Skim milk
1 ts Vanilla
3 ts Sugar
1/2 c Raisins
1 c On dairy whipped topping
nutmeg or mint sprigs(optional)
---------------
Instructions:
Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in
same water until thick.
Add skim milk.
Cook slowly stirring occasionally until thickened, but stop cooking
before all of the liquid is absorbed.
Allow to cool, then add vanilla, sugar, and raisins.
Fold in whipped topping.
Spoon into 6 serving dishes.
Garnish with nutmeg or mint sprigs
----- Original Message -----
From: Bob
To: phaedrus
Sent: Saturday, April 27, 2002 6:11 AM
Subject: Cemetery Program
Phaedrus,
I have recently purchased a program that manages Cemeteries,
Obituaries, and Funeral home records. My problem is that it
has a couple of minor problems. The man who designed and
managed the program has since passed away. I would very much
love to continue with this program but have no way to contact
the company as it was a small company owned and operated by
one person.
My question is there any other program available that will
work in the managing of Cemetery information?
Thank you
Bob Sutton
Hello Bob,
Yes, there are several. The links below will take you to them.
https://www.tbgtom.com/
https://www.jeodonnell.com/cemetery.html
https://www.resource-software.com/Products/Cemetery/CMhome.htm
https://www.zdnetindia.com/downloads/business/info/8596918.html
https://www.legacymark.com/index.htm
https://www.tenlinks.com/MapGIS/products/cemetary.htm
https://www.mbs-intl.com/Products.htm
https://www.mbs-intl.com/UptrendsSC.htm
https://www.stoneorchardsoftware.com/pricing.htm
https://www.phantasminteractive.com/ctrak/
Phaed
----- Original Message -----
From: James
To: phaedrus
Sent: Saturday, April 27, 2002 10:40 AM
Subject: marzipan
Can you freeze marzipan without changing taste or texture?
If not , how long can you keep it stored in airtight containers ?
(I have to make 200 or so of these fruits for my wedding cake
& need to know this badly!!!)
Hi James,
Yes, you can either refrigerate or freeze marzipan in an airtight container for a week or so. See:
Marzipan
Please do not make the kind of marzipan that calls for raw egg white. It's a good way to get food poisoning.
If you must use egg white, use the recipe on this page:
Almond Paste.
Phaed
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Friday, April 26, 2002 9:06 PM
Subject: Microwave Caramel Popcorn
I am looking for a recipe containing a package of microwave popcorn,
brown sugar, marshmellows, and butter, to make a delicious caramel
corn recipe. I got it from a demonstrator at a Wilton at home party.
She used it to mold a bear in a flexible cake pan, then decorated it
with chocolate icing. I just want to make the caramel corn!
MMMMMMMmmmmm :) Nancy
Hi Nancy,
There are lots of recipes for microwave caramel popcorn, but none that I can find containing marshmallows. I'm sending you a typical one.
Phaed
Microwave Caramel Popcorn
Serves: 16
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1 cube margarine
1/4 cup white Karo syrup
4 quarts popped popping corn
1/2 teaspoon salt -- (optional)
1/2 teaspoon baking soda
Preparation:
Into a large clean grocery bag, put pop 3 - 4 quarts of
popped microwave popcorn. Into a 2 quart glass bowl put:
brown sugar, margarine, white Karo syrup, and salt (optional).
Cook in microwave on high until it comes to a boil. Stir.
Cook on full power for 2 minutes. Remove from oven and stir
in baking soda. Stir. Pour above syrup over popped corn in
the bag. Mix well with wooden spoon. Close the bag and shake.
Put the bag into the microwave at full power for 1 1/2 minutes.
Take out and shake. Put bag back in upside down. Microwave for
1 minute on full power. Shake bag. Tear bag open and spread
popcorn out to cool. ENJOY! Yields 4 quarts.
----- Original Message -----
From: William
To: phaedrus
Sent: Wednesday, April 24, 2002 2:15 AM
> How does one make sorbets (no milk) and how does one make
> italian style lemon ices.=?
>
> Thanks.
Hello William,
These four sites have a multitude of recipes for sorbets and ices:
Sorbets & Ices 1
Sorbets & Ices 2
Sorbets & Ices 3
Sorbets & Ices 4
Phaed
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