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Tomato Cobbler

----- Original Message ----- 
From: "Carol" 
To: phaedrus
Sent: Monday, May 12, 2003 1:33 PM
Subject: Recipe for Tomato Cobbler

> Would you have a recipe for Tomato Cobbler?
> Thanks.
> Carol 

Hi Carol,

Is this what you mean?


Deep  Dish  Tomato  Cobbler

 Ingredients : 
 2 1/2 lb. ripe tomatoes
 3/4 c. sugar
 3/4 c. brown sugar
 1 tsp. cinnamon
 1 tbsp. vanilla
 1/2 c. oleo
 3/4 c. water
 Pastry dough for 8 inch pie

 Preparation : 
    Simmer all ingredients (except dough) for 25 minutes.  Roll dough
 thin.  Cut in half.  Cut 1/2 of dough into small squares, 1/2 inch
 wide.  Drop into simmering filling and let simmer about 5 minutes
 before time is up.  Pour into baking dish.  Cover with the rest of
 dough cut in strips. Sprinkle top with sugar.  Bake at 450 degrees
 for about 15 minutes or until browned. 

Ronnie's Deli

  ----- Original Message ----- 
  From: Rick
  To: phaedrus
  Sent: Monday, May 12, 2003 10:57 AM
  Subject: Ronnie's Deli Recipes

  When Ronnie's Deli in Orlando closed, they took the recipes of many 
  peoples childhood! If someone connected to Ronnie's was interested 
  in writing a cookbook, it would be an instant success. Any connections 
  to Carlos or the family or the 100's of dedicated waiters, waitresses 
  or bakery/deli employees? I would even love to find a menu!

  Orlando before Mickey,

Hi Rick,

The only mention that I can find anywhere of Ronnie's in Orlando is on this site: Don Pepes

I'll print your letter, though. Maybe another reader will respond.


There are some Ronnie's deli recipes here:

Victory Cake

Cabbage Soup

Mojo Sauce

  ----- Original Message ----- 
  From: Pat
  To: phaedrus
  Sent: Monday, May 12, 2003 12:22 PM
  Subject: mojo

  Could you tell me what Mojo (sauce) is?  Is it certain ingredients or the 
  way it's prepared?  I'm very confused.  Pat 

Hi Pat,

Well no wonder you're confused. There are at least half a dozen sauces called "mojo sauce." I got confused myself reading all the different recipes. There are some below. Mojo sauce is certain ingredients prepared a certain way and then used to spice meat or vegetables. Sort of like a barbecue sauce or a hot pepper sauce. The ingredients vary and the uses vary according to where you are. In the Caribbean, it's used mainly on pork. In the Canary Islands, it's used on potatoes. Elsewhere it's used on beef and chicken. Phaed

  Mojo Sauce

  Yields 1 quart

  1/2 cup vegetable broth
  1/2 cup fresh lime juice
  1 cup fresh orange juice
  1 cup yellow onion, 1/4" diced
  1 cup plum tomato, 1/4" diced
  1/2 cup red pepper, 1/4" diced
  1/4 cup scallion (green onion), 1/4" sliced
  1 T oregano, fresh, chopped
  2 T cilantro, fresh, chopped
  1 T garlic, minced
  1/2 tsp allspice, ground
  1/4 tsp cinnamon, ground
  3/4 tsp black pepper, ground
  1/2 tsp thyme, dried
  pinch Cayenne pepper

  1. In a food processor, combine ingredients. Mix until smooth.
  2. In saucepan, bring sauce to a boil. Reduce heat and cook for 2 to 
     3 minutes, stirring frequently. Keep hot (about 140F).

  For Pork Tenderloin:
  Grill: Place tenderloin on a preheated 350F grill. Cook for 5 to 7 minutes 
  on each side until a minimum internal temperature of 155F is achieved.

  Roast: Place tenderloin on rack. Cook in a 375F oven for 35 minutes or until 
  a minimum internal temperature of 155F is achieved.

  Slice pork tenderloin and ladle on Mojo Sauce. Serve hot.
  Mojo Sauce 

  Peel and section one whole, small clove of garlic 
  Add 1 large table-spoon of cumin powder 
  Add 1 large table-spoon of paprika 
  Add 1 large table-spoon of sea-salt 
  Add a little olive-oil and grind all of it into a paste 
  (make sure you grind out all the lumps of garlic!) 
  Scrape the mixture into a blender. Use more olive-oil to get all the mixture 
  Add to the blender 1/2 a red pepper, finely chopped and blend. 
  add another 1/2 chopped, red pepper and blend 
  add another 1/2 chopped, red pepper and blend 
  add another 1/2 chopped, red pepper and blend 
  (so 2 whole red peppers in the end) 
  add more olive oil to dilute as required or leave it as above for nice and 
   Canary Islands Potatoes with Mojo Sauce
  Makes 6 servings

  In Spain's Canary Islands, off the northwest coast of Africa, the potatoes 
  for this dish are cooked in seawater and liberally splashed with tart and 
  fiery Mojo Sauce. You can also use this sauce as a dip. Cut the potatoes 
  into quarters before boiling. Arrange the prepared potatoes on a serving 
  platter, spear them with wooden toothpicks, and serve the Mojo sauce on the 

  12 medium red-skinned potatoes
  1/2 cup red wine vinegar
  2 tablespoons olive oil
  2 garlic cloves, pressed
  2 teaspoons minced fresh parsley
  3/4 teaspoon paprika
  3/4 teaspoon cumin seeds,
     toasted and slightly crushed
  1/2 teaspoon salt, or to taste
  1/8 teaspoon crushed red pepper flakes, or to taste

  1. Cut the unpeeled potatoes in half. Bring a large pot of salted water 
  to a boil and add the potatoes. Cook until tender but not mushy, about 
  15 minutes. Drain well. 
  2. Meanwhile, make the Mojo Sauce by whisking together the vinegar and 
  olive oil in a small bowl. Add all of the remaining ingredients. Whisk 
  again. Pour the sauce over the potatoes and serve hot or at room temperature. 

  Per serving: 267 calories, 5g protein , 5g fat, 52g carbohydrates, 
  0 cholesterol, 1211mg sodium, 5g fiber.
   Cuban Pork with Mojo Sauce  
  2 lbs. boneless pork loin roast
  1 cup extra virgin olive oil
  14 cloves of crushed garlic
  1 cup key lime juice
  1 tsp. ground black pepper
  1 tsp. salt
  1 1/2 tsp. cumin

  Try Mojo sauce on other meats.  It's a great marinade for grilled 
   Preheat oven at 350°.  Place the garlic & olive oil in a 1 qt. pot.  
   Over medium-low heat, gently sauté the garlic until soft.  Add lime 
   juice & spices.  Bring sauce to a boil.  Reduce heat, cover and simmer 
   for 5 minutes.

  Place the roast in a covered ovenproof casserole.  Pour 1 cup of the mojo 
  sauce over the pork.  Cover and bake for 1 hour.  During cooking, baste 
  the roast twice.  Remove from oven and shred the pork with 2 forks. The 
  loin should easily fall apart.  Add more mojo if necessary. Excellent 
  with yellow rice & black beans.  Serves 6. 

Colored Popcorn

----- Original Message ----- 
From: "James"
To: phaedrus
Sent: Monday, May 12, 2003 9:44 AM
Subject: Colored Popcorn of a slighlty different bent

> When I was a kid, my grandfather used to make popcorn that when it 
> popped, it was already colored, like the color was infused into the 
> kernels before popping.
> I was wondering if that is a difficult thing to do at home.
> James 

Hello James,

I could not locate any instructions on how to do that. It seems to me that it should be quite difficult, because in order for the popped corn to be colored, the dye or colorant would have to get into the inside of the popcorn kernel. You could try something like soaking the kernels in food coloring, I suppose. It's possible that whatever kind of colorant your grandfather used has since been determined to be a health risk of some sort.

Perhaps he bought his popcorn from someone who watered the popcorn plants with colored water, so that the kernels absorbed the color? (Just a wild thought...)

Here's a website that says their colored popcorn seed pops up with "flecks of color":

Detroit Popcorn


Condensed Milk

  ----- Original Message ----- 
  From: Babs 
  To: phaedrus
  Sent: Saturday, May 10, 2003 11:53 PM
  Subject: milk

  My computer been playing up so hope this will work. I am after a sure way 
  to make ones own condensed milk , thanks from Babs

Hi Babs,

See below.


  Homemade Sweetened Condensed Milk

    1 c. milk
    2/3 c. sugar
    1/3 c. boiling water
    3 tbs. butter, melted

    Combine in a blender and blend until smooth.
    Makes 1 1/4 c. or a 14 oz. can.
    Keeps in the refrigerator.
  Homemade  Sweetened  Condensed  Milk

   Ingredients : 
   3/4 c. sugar
   1/4 c. butter
   1/3 c. water
   1 c. dry milk

   Preparation : 
      In 2 cup glass measure add water, sugar and butter.  Microwave on
   High for 1 1/2 to 2 minutes, until boils, stirring every 30 seconds.
   Combine in blender in blender with dry milk.  Process until smooth.
   Refrigerate.  Makes 1 cup.  (Double recipe to equal 1 2/3 cup or 14
   ounce can.)   


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