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----- Original Message ----- 
From: "Elaine" 
To: phaedrus
Sent: Sunday, May 02, 2004 1:46 PM
Subject: Recipe from Hawaii

Last year while on vacation in Hawaii I found an item that's called Monapua
I think this is the spelling it's sort of a biscuit with a meat filling so I
was wondering if you have a recipe for this.

Hi Elaine,

See below.



1 tablespoon oil
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)

Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry
slightly. Prepare hot roll mix according to package directions. Let rise
until doubled. Knead on floured surface until smooth and elastic. Pinch
dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center
thicker than edges. Put a tablespoonful of meat mixture in center. Form buns
by pinching edges together to seal filling. Place on wax paper squares, seam
side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1

1 C water
2 Tbsp cornstarch
2 Tbsp sugar
1/2 tsp salt
1lb char siu (chinese barbecued pork) - diced
For Quick Char Sui
Cut 3 pounds lean pork in pieces about 3/4 by 3 by 6 inches. Marinate 30
minutes or more in 3/4 cup soy sauce, 3 Tbsp wine, 4 1/2 Tbsp sugar, 3 tsp
chinese 5-spice powder.   **Optional additions: 1/8 to 1/4 teaspoon MSG, 3
nocuously slivers smashed ginger, 3 smashed cloves garlic.  Bake at 350
degrees for 15 minutes on each side until almost done, then at 450 degrees
for 5 minutes on each side to form a slight crust.

To Make Filling
Combine first 4 ingredients and bring to a boil, stirring constantly.
Simmer 1 minute.  Add char siu .

1 package active dry yeast
1 3/4 cups lukewarm water, 110 to 115 degrees in temperature
1/2 cup of sugar
1 Tbsp salad oil
1 tsp salt
5 1/2 cups flour
12 - 3-inch squares oiled brown paper (from sacks)

To Make Bao
Soften yeast in lukewarm water.  Add next 3 ingredients, stirring until
dissolved.  Add flour, a cup at a time, mixing well after each addition.
Work dough with hands, if necessary.  Knead 5 minutes on floured board.
Place dough in a lightly oiled bowl; turn dough over, greased side up.
Cover and let rise in a warm place free from drafts, about 1 1/2 hours or
until doubled in bulk.  Punch down.  Cut dough into 12 pieces.

Shape into balls and flatten to 3-inch circles.  Place 1/4 cup filling in
center and bring edges of dough together, pinching to seal.  Place
sealed-side-down on oiled paper.  Cover  and allow to rise 45 minutes or
until doubled.  Place on rack in steamer.  Drape a clean dry dishcloth over
steamer and secure with cover bringing ends of cloth on top of lid.  Steam
over medium heat for 25 minutes.  Makes 1 dozen

From Honolulu Star-Bulletin
Manapua #2

Basic yeast dough ingredients:
5-6 cups flour
1/4 cup sugar
1 3/4 cups warm water
2 Tbsp shortening
1 Tbsp yeast
Manapua ingredients:
1 lb Char Siu
1 recipe Basic Yeast Dough

Directions for yeast dough:
Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to
make a fairly stiff dough. Knead until smooth. Cover and let rise in warm
place for 2-4 hours until double.

Directions for Manapua preparation:
Chop char siu into small pieces. Divide dough into 24 pieces, then flatten
with palm of hand. Place one portion filling in middle of dough circle.
Pleat edges of circle and press firmly; pleat entire circle in this fashion.
Wrap up entire circle and press all edges together to close. Place filled
buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer
1/2 inch apart and steam 15-18 minutes over high heat; remove and serve.

Zip Sauce - Flavor Glo

From: "Deborah"
To: phaedrus
Subject: zip sauce
Date: Monday, May 03, 2004 12:28 PM

I saw that someone wanted a recipe for zip sauce like that in the Detroit restaurants. 
There are many variations but the main ingredient is a product from Dean Distributors, 
800-227-3112 xt.113- Nancy- she can get you information on how to purchase Light Flavor 
Glow in your area. I have a couple of recipes that I like. Adds an excellant zip to steak.
From: "David" 
To: phaedrus
Sent: Sunday, May 09, 2004 2:03 PM
Subject: Zip Sauce

Here is the real thing Zip Sauce that is served in many Detroit area

Flavor-Glo light instant seasoning soup stock and consommé 
Distributed by Dean Distributors - Burlingame California
80% clarified butter
20% flavor glo
mix and serve warm. Not hot! Two ingredients should naturally separate

Homemade Cream Cheese

----- Original Message ----- 
From: "Abby" 
To: phaedrus
Sent: Tuesday, May 04, 2004 10:05 AM
Subject: Cream cheese

> Hi Phaedrus!
> My favorite bagel bakery advertises that they make their own cream 
> cheese. That led me to wonder, how do you make cream cheese?  Do you 
> have a recipe?
> Thanks,
> Abby

Hi Abby,

See below for three recipes.


Homemade Cream Cheese
 Recipe By     : 
 Serving Size  : 64   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Cheaper And Better-----
    1       ga           Whole milk
    1       qt           Cultured buttermilk
      1/2   ts           Salt
   Pour milk and buttermilk into a large pan and suspend
   the thermometer in the milk.  cook over medium heat,
   stirring occasionally until the temperature reads 170
   Keep the mixture on the heat and the temp of the milk
   between 170 and 175 degrees.  After 30 minutes, the
   mixture should start to separate into curds (the
   lumps) and whey (the liquid).
   Line a strainer with several lavers of moistened
   cheesecloth and set it inside a large bowl to lift the
   curds from the milk mixture and lay them in the
   cheesecloth.  Pour the remainder of the whey through
   the cheesecloth and save the whey other recipes.
   Let curds drain at room temp for 2-4 hours.  Remove
   the cheese form the cheesecloth and place in blender
   with the salt.  Blend until creamy.
   Store the cheese in small containers with tight
   fitting lids and refrigerate.  Cheese can also be
   frozen thawed and then beaten again in blender until
Creamy Cheese (Best of Bon Appetit 1979)
makes 2-3 cups

This is very much like a Cur a la creme:

4 cups half-and-half
1 cup whipping cream
2 tbsp. cultured buttermilk
salt (optional)

Step 1: (allow 24-48 hours)
Heat creams until lukewarm (about 90 degrees) then stir
in buttermilk and pour into a bowl. Cover bowl with clear
plastic and wrap snugly in a bath towel; place in warm
area. In 24-48 hours it will have developed a consistency
like soft yogurt. When it no longer flows as the bowl is
tilted, you are ready for the next step.

Step 2: (allow 12-18 hours)
Rinse several lengths of cheesecloth to remove sizing. Line
colander with cheesecloth and place in kitchen sink.  Gently
pour softly curded creams into the colander and allow to 
drain about 15 minutes. Fold cheesecloth over cheese and
place colander with cheese in a deep bowl. Cover completely
with plastic wrap to make an airtight seal and place in the
refrigerator to continue draining 12-18 hours.

Step 3: (allow 36-48 hours)
Spoon drained curd from cloth into bowl and stir in any seasonings
you might want (try adding chopped basil) or leave plain and add the
salt to taste. Shape into balls and put into a cheesecloth-lined un-
varnished basket or back into the colander. Put in shallow pan to
catch drippings. Wrap in plastic wrap and refrigerate for 36-48 hours,
depending on how firm you want the cheese.

Tightly covered and refrigerated, the cheese will last about 5 days. 
Homemade Cream Cheese 

This makes a good creamy cheese, with no preservatives.

1    quart fresh milk  
2    teaspoons salt  
2    tablespoons white vinegar  
1.  Bring milk and salt very slowly to the boil.  
2.  Remove from heat and stir in white vinegar.  
3.  Leave to cool.  
4.  When cool pour mixture into a muslin bag and allow to drip.  


----- Original Message ----- 
From: nathalie
To: "Phaedrus" 
Sent: Wednesday, May 05, 2004 1:39 AM
Subject: Re: Nougat

> thanx for your reply _ or else how about nougat recipes from turron &
> marakesh
> nathalie

Hello Nathalie,

No luck with Marrakesh or Moroccan recipes. I did find one Turron recipe, one Greek recipe, and another honey nougat recipe that is similar. See below


Catalan Nougat (Turron De Agramunt)

Yield: 1 Pound

1 1/3  c  Honey
2    Egg whites; stiffly beaten
1/2  lb  Almonds; blanched; peeled kept warm
3 1/2  oz  Hazelnuts; roasted; peeled and kept warm (about 3/4 cup)
    Edible rice paper

1.  Put the honey in a heavy saucepan and place over medium heat. Stir it
with a wooden spoon and when the honey begins to boil, remove the pan from
the heat. Continue stirring until the honey thins to the consistency of
pancake syrup. Stir in the egg whites and return the mixture to the heat;
continue cooking until it reaches a toffee-like consistency (hard-ball
stage). Stir in the nuts and mix well.
2.  Spread the mixture in a jelly-roll pan lined with edible rice paper.
Cover with a second sheet of rice paper and weight the top. Let it cool,
then cut the nougat into 1-inch squares.
3.  When making nougat, the nuts should be warm. Cover freshly peeled nuts
with foil to retain the warmth they gained in blanching or roasting; wrap
previously peeled nuts in foil and warm them in a 200-degree F. oven for 15
Nougat Noir

1 Tbsp. unsalted butter
1 1/3 cups country honey
1 1/2 cups blanched almonds

Rub the butter on a slab of marble.

Pour the honey in a saucepan. Bring to a simmer, stirring constantly, and
cook over a low heat for 10 minutes. Add the almonds and continue cooking
for another 10 minutes, stirring constantly. The honey will begin to thicken
and turn an amber color.

To test if the nougat is ready, drop a teaspoon of honey into a glass of
cold water; it should harden immediately. Remove honey from the heat and
stir for 2 more minutes. Carefully pour the honey mixture onto the buttered
marble slab (it will still be very hot). Smooth the mixture with a metal
spoon to spread the almonds evenly. When the nougat is completely cool,
break it into 2 inch pieces with the back of a knife. Store in a cool place.
Greek Syros Island Nougat

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies                          Greek

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
1      cup           Roasted pistachios & almonds
2      cups          Sugar
1      cup           Corn syrup
1      cup           Honey
1/2    teaspoon      Cream of tartar
3                    Egg whites
1/4    teaspoon      Salt
1      teaspoon      Vanilla
1/4    cup           Oil for pan
                     Cornstarch (or see note)

 Note: Sweet rice flour or thin rice wafers may be used instead of
cornstarch to
 line pan.

  Roast nuts on shallow pan in preheated oven at 350 degrees F for 10
  minutes. Combine sugar, corn syrup, water, and cream of tartar in a 
  deep sauce pot. Stir gently over medium heat until sugar dissolves 
  and bring to a boil.
  After it comes to a boil, cover pot for 5 minutes, then wash down sides 
  of pot with a clean brush to remove sugar crystals.  Continue cooking 
  on medium-high heat to 272 degrees F on a jelly thermometer. Remove from 
  In a separate pot heat honey to boil.
  Whip egg whites and salt until stiff and dry using a heavy electric mixer
  and large bowl.  Add a small amount of honey at first in a thin stream, 
  very slowly.
  Beat in vanilla and continue adding remaining honey and then syrup.  Beat
  until batch thickens and the beater slows down.  Add nuts and blend in.
  Oil a long shallow pan.  Sift a thick layer of cornstarch or sweet rice
  flour over it or lay rice wafers over bottom.  Pour out the nougat. Dust 
  top with more rice flour or thin rice wafers and let stand overnight to set.  
  Cut into rectangular pieces about 3/4" by 1" and wrap individually in heavy 
  waxed paper.

Tomato Aspic

----- Original Message ----- 
From: Becky
To: phaedrus
Sent: Wednesday, May 05, 2004 4:22 PM
Subject: Tomato aspic

> I am trying to locate Tomato Aspic (a canned jellied tomato salad) made by
> Reese.  I cannot find it online.  My cousin brought some with her from
> Louisiana a couple of months ago, but we can't find it here (GA) and the 
> stores don't seem to be able to locate it through their distributors.  
> The distributor of the cans that I have is World Finer Foods, Inc. in 
> Bloomfield, NJ.
> Thanks,
> Becky 

Hello Betty,

You can buy it by the case from Food Service Direct. See:

Reese Vegetables



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