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Strawberry Rhubarb Pie

----- Original Message -----
From: sandi
To: phaedrus
Sent: Wednesday, May 08, 2002 4:32 PM
Subject: Lost recipe

> I'm looking for a " Strawberry Rhubarb Jello Pie"
> I hope you can help me.
> Thanks,
> Sandi

Hi Sandi,

Here are two.


Strawberry Rhubarb Pie

1 two-crust pie crust
2 c. strawberries, sliced
2 c. rhubarb, sliced
1 c. sugar
1/4 c. strawberry jello mix
3 t. quick-cooking tapioca

Mix all ingredients together. Roll out bottom crust and line pie 
plate. Pour pie ingredients into shell. Roll out top crust and 
cover pie. Seal edges and cut slits for steam to escape. 
Bake 40 minutes at 375.
Strawberry Rhubarb Pie

40 to 50 minutes

1 double pie crust
4 cups diced fresh (or frozen) rhubarb
2 cups sliced strawberries
1 1/3 cups sugar
1/2 cup flour
1/2 box strawberry jello
1/2 teaspoon grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Mix everything together making sure fruit is coated.
2. Put mix in the pie crust in the pie pan.
3. Place 2 tablespoons of butter on top of fruit filling.
4. Put on the top crust.
5. Cut holes in the top of the crust.

NOTE: For a golden top crust brush with milk and sprinkle with sugar. 
Cover edges with foil to prevent the edges from browning.

8 or 9 inch double pie crust

2 cups flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Mix flour and salt.
2. Cut in the shortening until pieces are pea size.
3. Slowly add cold water until dough is moistened.
4. Divide the dough in half
5. Roll 1 dough ball on lightly floured surface.
6. Put the first flattened dough onto the pie pan.
7. Repeat with the second dough ball.
8. Put the second flattened dough over the pie filling.

Cottage Cheese Cheesecake

----- Original Message -----
From: Judy 
To: phaed
Sent: Wednesday, May 08, 2002 11:42 AM
Subject: Cheesecake Receipe

> Would like a receipe for cheesecake made from cottage cheese.  My
> grandmother found a receipe from a Miami, FL newspaper years & years ago.

Hi Judy,

Well, you didn't say what flavor of cheesecake, and 348 recipes came up in my database. Below are a variety.


No-Bake  Cheesecake

 Ingredients :
Crumb Mixture:
3 tbsp. melted butter or margarine
 3/4 c. graham cracker crumbs
 2 tbsp. sugar
 1/4 tsp. each cinnamon and nutmeg
 2  env. Knox unflavored gelatin
 1 c. sugar, divided
 2 eggs, separated
 1 c. milk
 1 tsp. grated lemon rind
 1 tbsp. lemon juice
 1 tsp. vanilla
 3 c. (24 oz.) mild creamed cottage
 1 c. heavy cream, whipped

 Preparation :
    Press 1/2 cup of mixture into an 8 or 9 inch spring form pan;
 reserve remaining crumbs for top.  Combine gelatin and 3/4 cup sugar
 in medium saucepan.  Beat egg yolks and milk together; stir into
 gelatin mixture.  Place over low heat; stir constantly until gelatin
 dissolves and mixture thickens slightly, 3 to 5 minutes.  Remove
 from heat; stir in lemon rind, juice, and vanilla.  Beat cottage
 cheese on high speed of electric mixer until smooth; stir into
 gelatin mixture.  Chill, stirring occasionally, until mixture mounds
 slightly when dropped from spoon.  Beat egg whites until stiff but
 not dry; gradually add remaining 1/4 cup sugar and beat until very
 stiff.  Fold into gelatin mixture; fold in whipped cream.  Turn into
 prepared pan and sprinkle with reserved crumb mixture.  Chill until
 firm.  Yield:  12 servings.
 Cafe  Au  Lait  Cheesecake

 Ingredients :
 3/4 c. sugar
 2 env. (2 tbsp.) unflavored gelatin
 1/4 tsp. salt
 2 beaten egg yolks
 1 c. milk
 2 tbsp. instant coffee powder
 3 c. cream-style cottage cheese
 1 tsp. vanilla
 2 tbsp. butter or margarine
 1/2 c. graham cracker crumbs
 1 tbsp. sugar

 Preparation :
     In saucepan combine the 3/4 cup sugar, gelatin and salt; stir in
 egg yolks and milk.  Cook and stir over low heat until gelatin
 dissolves.  Blend in coffee powder, cool.  Sieve cottage cheese by
 pushing through a strainer; stir into gelatin mixture along with
 vanilla.  Chill, stirring occasionally, until mixture mounds when
 spooned.  (Mixture will not be smooth due to texture of the cottage
 cheese.)  Meanwhile beat egg whites to soft peaks; gradually add the
 1/4 cup sugar, beating to stiff peaks.  Whip cream and fold into
 gelatin mixture, then fold in egg whites.  Pour into 8 or 9 inch
 springform pan.  Melt butter or margarine; add graham cracker crumbs
 and 1 tablespoon sugar. Sprinkle over cheesecake.  Chill 3 to 4
 hours; remove sides of springform pan. (Serves about 10.)
 Light  Blueberry  Cheesecake

 Ingredients :
 2 1/2 c. cottage cheese
 2 c. nonfat milk
 1 1/4 c. fructose
 1 tbsp. vanilla
 1 c. water
 4 c. Knox gelatin, unflavored
 Grape nuts cereal

 Preparation :
   Put all of the above in a blender.  Blend for 1 1/2 minutes.  On
 stove heat: 1 cup water; bring to a boil.  4 cups Knox gelatin -
 dissolve gells.  Pour into blender.  Crust:  In a 9 x 13 inch pan
 cover bottom with grapenuts.  Pour filling into a small bowl until
 it overflows into bottom.  Top with fresh blueberries.  Refrigerate
 chill 2 hours.  Freeze 45 minutes.
 Cherry  Topped  Cheesecake

 Ingredients :
 1  1/4 c. fine graham cracker or gingersnap crumbs
 Sugar (see below)
 1/3 c. softened margarine
 3 eggs, well beaten
 5 tbsp. flour
 1/2 tsp. salt
 1 lb. (2 c.) creamed cottage cheese
 1/3 c. heavy cream
 1/2 c. whole cherry preserves

 Preparation :
    Mix together crumbs, 2 tablespoons sugar and margarine.  Press on
 bottom and sides of a buttered, shallow 1 1/2 quart baking dish.
 Mix together eggs, 3/4 cup sugar, flour, salt, cheese, and cream.
 Mix well.  Pour into dish.  Bake din slow 300 degrees for 1 hour.
 Cool.  Spread with preserves.  8 servings.  Unsieved cottage cheese
 lends special texture and flavor.
 Chocolate  Cheesecake

 Ingredients :
 1 lb. cottage cheese
 2 tsp. vanilla
 4 eggs
 4 env. chocolate skim milk powder
 1/4 tsp. cinnamon
 6 packets artificial sweetener
 1 tsp. chocolate extract
 Vegetable cooking spray

 Preparation :
   Place cottage cheese and vanilla in blender; blend at low speed
 until smooth.  Beat eggs until light and fluffy.  Add skim milk
 powder, cinnamon, sweetener and extract and beat until thick.
 Gradually add cheese mixture, beating at low speed until smooth.
 Pour into an 8-inch cake pan that has been sprayed with vegetable
 cooking spray.  Bake in 350 degree oven for 40 minutes.  Chill
 overnight in refrigerator.
 Cottage  Cheesecake

 Ingredients :
 18 pieces of Zwieback, finely crushed
 1 tbsp. sugar
 1 tsp. cinnamon
 4-5 tbsp. melted butter
 1 lb. creamed cottage cheese (not low fat)
 1/4 c. cake flour
 4 eggs, separated
 1/2 c. sugar
 1 tbsp. lemon juice
 1/2 tsp. lemon rind, grated
 Dash salt
 1/2 tsp. vanilla
 1/2 c. currants (optional)
 1 c. heavy cream
 1/2 c. sugar

 Preparation :
    Press on bottom and sides of 9 inch springform pan.  Leaving
 about 1/2 cup for sprinkling on top.  Blend cottage cheese until
 smooth.  Add flour and beat until smooth and fluffy.  Beat egg yolks
 with sugar (add gradually).  Beat until thick and pale.  Add lemon
 juice and rind.  Vanilla and salt.  Add to cottage cheese and flour
 mixture.  Add currants if using.  Fold in heavy cream.  Whip egg
 white until stiff and glossy with 1/2 cup sugar.  Blend into mixture
 gently.  Pour into prepared pan. Sprinkle with remaining crumbs.
 Bake at 300 degrees for 1 hour.  Turn off oven and open oven door
 and let cool in oven.  Cool in refrigerator before cutting.
 Eggnog  Cheesecake

 Ingredients :
 1 9" crumb crust
 2 env. unflavored gelatin
 1 1/4 c. eggnog
 4 c. (2 lbs.) creamed cottage cheese
 3 eggs, separated
 1/2 c. sugar
 1 c. heavy cream

 Preparation :
    Dissolve gelatin in 1/4 cup eggnog.  Set aside.  Press the
 cottage cheese through a sieve.  Set aside.  In the top of a double
 boiler, beat together the egg yolks and sugar.  Stir in the
 remaining eggnog and cook gently until the mixture thickens
 slightly. Remove from the heat and add the gelatin mixture.  Place
 the cottage cheese in a large mixing bowl and add the gelatin
 mixture. Blend thoroughly.  Beat egg whites until they form soft
 peaks, then fold into the cheese mixture. Whip cream until stiff but
 not dry and fold in cheese mixture.  Pour mixture into the prepared
 crust and chill for 4 hours, or until set.  Sprinkle with nutmeg.

Pressure Cooker Recipes

----- Original Message ----- 
From: Jane
To: phaedrus
Sent: Friday, May 10, 2002 11:50 AM
Subject: pressure cooker recipes

> Hello U. Phaedrus - 
> Thank you for running an interesting website.
> Do you know of any collections of pressure cooker recipes?  
> Regards, Jane 

Hi Jane,

Sure do. Try these sites:

Diana's Kitchen

Miss Vickie's Recipes

Hip Pressure Cooking


Waffle Cookies

----- Original Message -----
From: Linda
To: phaedrus
Sent: Thursday, May 09, 2002 9:40 PM
Subject: waffle cookies

> A group I belonged to used to have fund raising bake sales.  One
> ministers wife always brought waffle cookies.  I'm afraid I can no
> longer locate her, do you know any recipees for waffle cookies.  They
> were made by pouring cookie dough (batter?) into the waffle iron and
> cooking like waffles.
> Thanks
> Linda

Hi Linda,

Surely I do. See below. There are a lot of different kinds. See if any of these seem right.


Waffle  Cookies

 Ingredients :
 1 1/2 c. sugar
 1 c. margarine
 4 eggs
 2 tsp. vanilla
 2 c. flour
 8 tbsp. cocoa
 Dash of salt
 1 c. sugar
 6 tbsp. margarine
 6 tbsp. milk

 Preparation :
   Cream shortening and sugar.  Beat in eggs and vanilla.  Stir in
 dry ingredients.  Spoon rounded teaspoons of batter into each
 section of heated waffle iron and bake a minute or two.  When cool,
 frost.  Boil 1 minute:  Remove from heat and add 1/2 cup chocolate
 chips and beat until mixture thickens.  Spread on cookies.
 Chocolate  Waffle  Cookies

 Ingredients :
 1 c. sugar
 1/2 c. margarine
 2 eggs
 2 squares chocolate, melted
 1/2 c. milk
 1 1/2 c. flour
 1 tsp. baking powder
 1/4 tsp. salt

 Preparation :
   Mix sugar, eggs and margarine; add chocolate and milk.  Stir.  Mix
 in flour, baking powder and salt.  Drop by teaspoons onto hot waffle
 iron and bake (set waffle iron on #3).  When cooled, frost.  (Bake
 these cookies just as you would waffles.)  Takes about 1 minute.
 Makes 2 dozen.
 Gullets  (Belgian  Waffle  Cookies)

    You can make these in an electric waffle cooker, but they cook
 better in the old fashioned, cast iron, top-of-the-stove gullet or
 waffle iron. 2 1/2 c. sugar 7 c. flour 2 tsp. vanilla (more, if you
 like) 2 tsp. rum flavorings (more, if you like) 1/2 tsp. salt 1 lb.
 butter or margarine 1 tbsp. anise seed flavoring, if you like
 Cream together sugar, eggs and butter until smooth.  Add flavorings.
  Add flour, one cup at a time, until all flour is added and dough is
 not sticky.  Place in refrigerator until cool, several hours.  Cook
 in very hot gullet iron, until lightly golden and crisp.  Store in
 tight container and enjoy for weeks.  Dough will keep in
 refrigerator for weeks too!
 Golets  (Italian  Waffle  Cookies)

 Ingredients :
 12 eggs
 3 c. sugar
 1 1/2 c. oil
 2 bottles lemon extract
 2 bottles orange extract
 5 to 7 c. flour

 Preparation :
   Mix good.  Use waffle iron or (pizzle iron can be used if need
 be).  Drop by teaspoonful in little cookies.  Let brown and let them
 all cool.  Then when ready to serve shake powdered sugar on them.

Heavenly Hash

  ----- Original Message ----- 
  From: janie
  To: phaedrus 
  Sent: Saturday, May 11, 2002 11:41 AM
  Subject: Re: perfection salad

 Thank you Thank you, Thank you!!
 Have it made and in the fridge for my Mothers Day gathering tonite. 
 Now another stumper, harder I think. Still in the 50's a dessert 
 called heavenly hash. I think it had jello and fruit and that is all 
 I remember except that I really loved eating it @ an aunts' house and 
 I can't get in touch with her any longer. Maybe it had bing cherries 
 in it and whippping cream but not really sure of anything except that 
 it was dessert, hahaha. Hope you can help, Janie

Hi Janie,

Lots of different varieties of this dish. There's a sampling below.


   Heavenly  Hash

   Ingredients : 
   1 sm. pkg. strawberry or lime Jello
   8 oz. sm. curd cottage cheese
   1 sm. can crushed pineapple, drained
   1/2 c. chopped pecans or walnuts
   1/2 c. maraschino cherries, cut up
   1 cup Cool Whip

   Preparation : 
     Mix Jello with 1 cup hot water.  Refrigerate until jelled.  Add
   remaining ingredients.  Blend well and chill.  
   Gelatin  Heavenly  Hash

   Ingredients : 
   1 pkg. (4 serving size) Jello gelatin, any flavor
   3/4 c. boiling water
   1/2 c. cold water
   1 c. thawed Cool Whip
   1 can crushed pineapple, drained
   1 can mandarin oranges, drained
   1 c. mini marshmallows
   1/4 c. chopped walnuts
   Ice cubes

   Preparation : 
     Dissolve gelatin in boiling water.  Combine cold water and ice
   cubes to make 1 1/4 cups.  Add to gelatin.  Remove any unmelted ice.
    Add whipped topping, blend until smooth.  Stir in pineapple,
   oranges, marshmallows and nuts.  Pour into 1 serving bowl or
   individual dessert dishes.  Chill until set.  
   Heavenly  Hash  Fruit  Salad

   Ingredients : 
   8 oz. cherries, drained
   11 oz. mandarin oranges, drained
   15 1/4 oz. pineapples
   1 c. nuts
   8 oz. sour cream
   1 c. coconut
   10 oz. miniature marshmallows
   1 pkg. orange Jello mix

   Preparation : 
     Mix ingredients together.  Refrigerate until ready to serve.  
   Heavenly  Hash

   Ingredients : 
   1 pkg. strawberry Jello
   1 pkg. miniature marshmallows
   1 sm. jar maraschino cherries
   1 c. nuts, optional
   1 med. can pineapple (crushed)
   1 pt. whipping cream

   Preparation : 
     Make Jello and let chill until well set.  Then mix with other ingredients.  


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