TODAY's CASES:

• Old Italian Recipe
• Blue Cheese Garlic Bread
• Mexican Grilled Chicken Salad

Old Italian Recipe -----Original Message----- From: Nanci Sent: Tuesday, April 11, 2017 8:37 AM To: phaedrus@hungrybrowser.com Subject: Hello I am looking for my grandmothers recipes, they called it Bastite, cousin calls paste a, It's oil cheese eggs lots of pepper put in a loaf pan and eat cold usually Easter dish lots of eggs I have the recipe but can't read it hope it's the proper name, elbows cheese eggs B Pepper that it , I don't have measurements I sure hope you can help thanks you Happy Easter grandparents came from Naples if that helps Sent from my iPad Hi Nanci, I cannot find anything at all like you describe called "Bastite" or anything similar to that, not on the Internet, not in my four Italian food dictionaries, and not in an Italian festivals cookbook under Easter or any other holiday. I spent quite a lot of time trying to find this last evening, trying to find a solution for you before Easter. Let's dispose of the notion that we're going to find a recipe exactly like your Grandmother's recipe. It's not going to happen. Her recipe is most likely a family recipe, and it's not going to be on the Internet or in a cookbook unless a member of your family put it there. Therefore, you are going to need more than just measurements - you are going to need another recipe, similar to your Grandmother's, but not her exact recipe. I searched for Neapolitan Easter recipes, and I found something called "pastiere." "Pastiere" is one of those dishes that is made dozens of different ways, but all are called "pastiere" or "Easter Pie". Some pastiere recipes are made with grain such as wheat or farro or rice. Some are even called Easter Cake. Many are more like a pie and have a pie crust or something like a pizza crust. A large portion of pastiere recipes are for a dessert pie, calling for a crust and sugar and made with ricotta. Some pastiere recipes call for milk, some call for tomatoes, some have sausages of other meats, and many have a lot of eggs. Out of all those variations, I found a handful that call for no crust, no meat or tomatoes, and have cheese and lots of eggs. I did not find any that call for "elbows", as such. Look at the first recipe below. It has ziti and perciatelli instead of elbows and it does not have oil - it uses pam spray in the loaf pan. However, it does have pasta, it has 2 dozen eggs, it uses a loaf pan, it is baked, it does not have a crust, it has pepper, and it can be eaten cold. It has two cheeses, Parmesan and ricotta. It is the closest recipe that I can find to your description, and "pastiere" is somewhat similar sounding to both "bastite" and "paste". This recipe cooks two pies, one in a skillet and one in a loaf pan. The second recipe is also similar except that it uses wide noodles and is cooked in a baking dish This is the best I can do. I will post this for reader input, but Easter will be long past before it appears on my site. Phaed Aunt Rose's Pastiere 1 1/4 lb. ziti 1 1/4 lb. perciatelli, broken up 2 doz. eggs 3/4 c. Parmesan cheese 2 tbsp. salt 2 tsp. sugar 1 1/2 tsp. pepper 1 lb. ricotta Cook macaroni in salted water until not quite done. Beat eggs, add cheeses, salt, pepper and sugar. Mix drained macaroni in egg mixture. Spray Pam on 1 large and 1 medium cast iron skillet and 1 (9 x 5 inch) loaf pan. Pour mixture in pans even with the top. Cook for 45 to 50 minutes or until knife comes out clean at 350 degrees. -------------------------------------------------------------------------------- Pastiere 6 eggs 1 lb. wide noodles 1 c. grated Parmesan cheese 1/4 lb. butter 1 tsp. salt 2 tsp. pepper 1 1/2 lbs. ricotta or pot cheese Bring 6 quarts of water to a boil in a large pot. Add noodles and cook until medium tender, but not soft. Strain noodles and place in a large bowl. Melt butter into noodles. Stir one uncooked egg into noodles and repeat process with each egg. Add ricotta, salt and pepper. Place mixture in a large baking dish about 2 inches deep. Bake at 400 degrees for 45 minutes to an hour until golden brown. Blue Cheese Garlic Bread -----Original Message----- From: Terry Sent: Saturday, April 15, 2017 12:06 AM To: phaedrus@hungrybrowser.com Subject: Thank you so much! I found your site a couple of weeks ago, and have been going through your archives and saving interesting recipes like crazy! I have two requests for you, which I have not been able to find anywhere on the interwebs. Both recipes were from the late 70’s or early to mid 80’s. The first was a Bisquick blue cheese and garlic bread, which also had a bit of cinnamon added. A strange combination, I know, but really kinda tasty. Any help you can offer would be most appreciated, and I have to say, your HoJo’s Thousand Island and Spicy Mustard recipes were spot on! Thanks again. Terry Hello Terry, Sorry, I had no success with the bread recipe. The only mention that I could find of it at all was on this site, which appears to be your own blog: Buzzyfoods I'll post this for reader input. Phaed Bon Appetit Mexican Grilled Chicken Salad From: Nicki Sent: Tuesday, April 18, 2017 12:02 AM To: phaedrus@hungrybrowser.com Subject: recipe request In Bon Appetit in the late 1990's there was a recipe for "Mexican Grilled Chicken Salad with Cilantro Lime dressing" It had grilled chicken, half romaine, and half Napa (chopped), cotija (or feta) cheese, pepitas, some other goodies (avocado, I think). It had a cilantro lime vinaigrette, and I believe there might have been cilantro chopped in the salad. I think it might have had something else crunchy in it too. I haven't been able to find the recipe anywhere, and I used to make it a lot and wish to make it again. It was in a section with some other Mexican recipes. I believe there was one with enchiladas that I thought were wonderful too in the same section. Could you help me find this recipe, please? Thanks so much! Nicki Hi Nicki, I had no success searching for a Mexican Grilled Chicken Salad recipe from Bon Appetit. I’ll post this for reader input. Phaed