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----- Original Message -----
From: RH
To: phaedrus
Sent: Sunday, April 20, 2003 4:47 PM
Subject: Bob Evans Dinner Rolls
Do you have the recipe for these Bob Evans Dinner Rolls?
Sure would like to make these at home.
Thanx for the help...
Hello RH
See below. Please sign your first name next time?
Phaed
Bob Evans Dinner Rolls
2 pkg. active dry yeast
2 C. milk, scalded, cooled to lukewarm, divided
1/4 C. sugar
2 tsp. salt
2 eggs, beaten
Scant 1/4 C. vegetable shortening or margarine
About 5 C. flour
Melted butter
Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar,
salt, eggs, shortening and 5 cups flour. Beat until smooth, adding
more flour as needed to make the dough easy to handle.
Turn dough onto lightly floured board and knead until smooth and
elastic, about 5 minutes. Place in greased bowl and turn greased
side up. Cover and let rise in warm place until doubled.
Shape into rolls. Dip in melted butter. Place in greased muffin cups
or 3 inches apart on greased baking sheets. Let rise again, then bake
at 325ºF for 20-30 minutes. Brush again with melted butter.
----- Original Message -----
From: EVA
To: phaedrus
Sent: Sunday, April 20, 2003 7:44 PM
Subject: Brandied chestnuts
> hi i was wondering if you could find a rescipe for brandied chestnuts
> or a place where i can order them from. thanks
> eva
>
Hello Eva,
It seems to me that one should be able to buy these at a gourmet shop.
However, I did not find them for sale anywhere on the Internet. Below is the
only recipe that I could locate.
Phaed
Chestnuts in brandy-vanilla syrup
Makes 2 quarts (8 8 oz. jars)
3 lb raw fresh chestnuts
2 c. firmly packed brown sugar
4 c. water
1 vanilla bean, split lengthwise
1 c. homemade brandy vanilla OR brandy
Cut an x on the flat side of each chestnut, and roast them in batches
in the microwave. Peel, keeping the nuts as whole as possible.
Combine the sugar and water over low heat, stirring until the sugar is
dissolved. Raise the heat and bring to a boil. Add the nuts and, if the
brandy is not already vanilla infused, the vanilla bean. Bring it to a
boil again, then remove it from the heat and let it cool. Cover and
allow to steep overnight. Bring it to a boil again, then distribute the
nuts into sterilized 8 oz. jars with a slotted spoon. Divide the brandy
(We used vanilla-infused brandy) among the jars, adding syrup to each
jar to cover the nuts.
Put the lids on the jars and process 50 minutes in a water bath.
----- Original Message -----
From: Debbie
To: phaedrus
Sent: Monday, April 21, 2003 6:17 PM
Subject: I lost a cookbook
Hi,
I had a Better Homes & Garden or Bettie Crocker Cookbook that had a
recipe for "Chicken Vegetable Bake"
You brown the chicken and then make a sauce with the drippings using
concentrated frozen orange juice. Then you put the chicken, carrots,
onions and sauce in a dutch oven and bake it.
Can you find that recipe for me.
I used to make it for my family and they loved it.
Thank you for your help.
Thank you. Debbie
Hi Debbie,
See the below recipes. They're all basically the same, but have slight differences.
Phaed
Chicken Vegetable Bake
Ingredients :
1/2 c. all purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
1 (2 1/2 to 3 lb.) fryer, cut ready to eat
3/4 c. salad oil
1 (8 oz.) can whole onions, drained
1/2 c. coarsely chopped carrots
1 (3 oz.) can sliced mushrooms, drained
1 tbsp. brown sugar
1/4 tsp. ground ginger
1/2 of a 6 oz. can frozen orange juice concentrate, thawed
Preparation :
Combine first 4 ingredients in a paper or plastic bag; add 2 or 3
pieces of chicken at a time, shake (reserve 2 tablespoons remaining
flour mixture). In a skillet brown pieces of chicken in hto oil.
Remove chicken ot a 2 quart casserole. Add onion, carrots, and
mushrooms. Blend reserved flour mixture, brown sugar, ginger and a
dash of salt into drippings in skillet; stir to make a smooth paste.
Add orange juice concentrate and 3/4 cup water; cook and stir until
bubbly. Pour over chicken. Cover, bake at 350 degrees for 1 1/4 hours.
----------------------------------
Chicken Vegetable Bake
Ingredients :
8 to 10 pieces chicken
1 1/2 c. flour
2 tbsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. light brown sugar
1 1/2 c. frozen or fresh sliced carrots
1 lg. can mushroom pieces, drained
1 med. onion, diced
1 c. orange juice
1/2 tsp. ginger
1/4 to 1/3 c. cooking oil
Preparation :
Roll chicken in mixture of flour, salt, pepper and paprika. Fry
in oil until done. Place in casserole dish and set aside. Remove
all but 1/4 cup of oil from pan. Add 3 tablespoons of flour
mixture, brown sugar and ginger to oil in pan. Heat to boiling and
brown slightly. Reduce heat and add orange juice. Stir until
thick, and add onions, carrots and mushrooms. Mix well and spoon
over chicken. Cover and bake at 350 degrees for 75 minutes.
----------------------------------
Chicken Vegetable Bake
Ingredients :
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
1 tbsp. brown sugar
1/4 tsp. ground ginger
2 1/2 - 3 lbs. cut up chicken
1/4 c. cooking oil
4 sm. onions, cut in fourths
3/4 c. cut up carrots
1 (8 oz.) can mushrooms, drained
1/3 c. frozen orange juice, thawed
Preparation :
Combine first 4 ingredients in bag. Shake chicken to coat. Save
left over mixture. Brown chicken in oil. Remove to a 2 quart
casserole. Add onions, mushrooms and carrots to casserole. Stir
flour mixture, brown sugar and ginger in pan drippings. Stir to a
smooth paste. Add orange juice and 3/4 cup water. Stir until
bubbly, pour over chicken. Cover and bake at 350 degrees for 1 1/2
hours. Serve over rice. Serves 4 to 6 people.
----------------------------------
Chicken Vegetable Bake
Ingredients :
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
3 lb. chicken breasts (boned & skinned)
1/4 c. salad oil
8 oz. tiny onions
1/2 c. chopped carrots
3 oz. mushrooms, sliced
1 tbsp. brown sugar
1/4 tsp. ground ginger
1/2 (6 oz.) can frozen orange concentrate, thawed
Preparation :
Combine first 4 ingredients in plastic bag. Add chicken, shake
to completely coat (reserve 2 tablespoon of remaining mixture). In
skillet, brown chicken in oil. Remove to casserole (2 quart), add
onions, carrots and mushrooms. Blend reserved 2 tablespoons flour
mixture, brown sugar, ginger and dash salt in drippings in skillet;
stir to make smooth paste. Add orange juice concentrate and 3/4 cup
water; cook and stir until bubbly. Pour over chicken. Cover, bake
at 350 degrees for 1 1/4 hours. 4 servings.
----------------------------------
Orange Chicken-Vegetable Bake
Ingredients :
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
3 lbs. cut up chicken
1/2 c. diced onion
1/2 c. grated carrots
1 (3 oz.) can mushrooms, drained
1 tbsp. brown sugar
1/4 tsp. ginger
1/3 c. orange juice concentrate
3/4 c. water
Preparation :
Combine flour, salt, pepper, and paprika in plastic bag. Shake
2-3 pieces of chicken at a time. Reserve 2 tablespoons remaining
flour mix. In a skillet, brown chicken pieces in 1/4 cup hot salad
oil. Remove chicken to 2 quart casserole. Add diced onion, carrots,
and mushrooms. Blend reserved flour with brown sugar and ginger,
into drippings in skillet, stir to make a smooth paste. Add thawed
orange juice concentrate and water. Cook, stirring until bubbling.
Pour over chicken. Cover. Bake at 350 degrees for 1 1/4 hours.
Serve with potatoes.
From: "C C"
To: phaedrus
Subject: Norwegian recipe called "jewk"
Date: Monday, April 21, 2003 12:03 PM
Phaedrus - From your Puzzlers file:I believe "jewk" is a sausage, but
I'm not familiar with that word.
Potato Sausage
6 lbs. hamburger
6 lbs. potatoes
2 medium onions
4 T. salt (or less to taste)
2 tsp. pepper
1/2 lb beef casings
Grind the potatoes and onions and mix with the rest of the ingredients
very thoroughly. Fill the casings evenly but do not overfill. When
ready to cook, prick small holes in each sausage. Start boiling in cold
water and boil very slowly for about 30 minutes. This recipe makes
about 12 to 18 inch sausages. They freeze well so can be made ahead of
time. Ground pork can be used instead of hamburger.
----- Original Message -----
From: Irene
To: phaedrus
Sent: Sunday, April 20, 2003 12:42 PM
Subject: need a recipe
Hi Ted i am Irene i was so excited to find your site
and will even be more happy if you can help me my godmother used to make
a cookie it was just like a ravioli filled with ground almonds and other
ing. then fried and they were put in some kind of sauce made out of i
think raisins or cooked wine or with both.i want to say they are from
England and called Frytour. can you please help me thanks Irene
Hi Irene,
Ahh... Ted?
Ok, these are a dish from the Middle Ages. "Frytour" is an old variation on "fritter". There's a recipe below.
Phaed
Frytour Blaunched
Curye on Inglysch p. 132 (Form of Cury no. 153)
Take almaundes blaunched, and grynde hem al to doust withouten eny lycour.
Do + erto poudour of gyngeuer, sugur, and salt; do + ise in a thynne foile.
Close it + erinne fast, and frye it in oile; clarifie hony with wyne, & bake
it + erwith.
1/2 lb blanched almonds
1/2 t ginger
1 T sugar
scant 1/4 t salt
oil
2/3 c honey
1/4 c Rhine wine
pastry:
2 c flour
water
Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir together
with ginger, sugar and salt. Mix flour with enough water to make a slightly
sticky dough. Roll out dough very thin and cut into 2" squares. Place heaped
teaspoon of ground almond mix on dough squares. Fold corners to center and
seal. Fry in 1/2"-1" of oil in a frying pan until brown, drain on paper
towels, then place in baking pan. Heat honey and wine together; pour over
fritters and bake at 350deg. for 10 minutes.
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