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----- Original Message -----
From: romulus
To: phaedrus
Sent: Wednesday, May 21, 2003 11:46 AM
Subject: Red Hot and Blue Potato Salad
I am trying to find the recipe for the potato sald served at the
Red hot and Blue chain of barbeque resteraunts. The one here closed
without warning and my wife and I are going through withdrawal. It was
made with redskin potatoes and that is about all I know other than it
was great.
Thanks for a wonderful site and keep up the good work.
Tony
Hi Tony,
See below.
Phaed
Red Hot & Blue Potato Salad
Red potatoes
diced onions
Hellman's Mayo
Celery
Celery seed
Hard boiled eggs
Boil potatoes and cool. Quarter them and add the rest of the ingredients to taste.
It is the "Real McCoy"
----- Original Message -----
From: "rita"
To: phaedrus
Sent: Wednesday, May 21, 2003 4:26 PM
Subject: Recipe search
> I am looking for a recipe called Vinegar Butter. Ingredients were
> melted butter, flour, sugar, vinegar and water. I have been researching
> my family history and have spoken to a distant cousin now in her late
> eighties that remembers her grandmother making this. Unfortunately she
> does not have the recipe. Origin is Oklahoma. She indicated that since
> citrus fruits were not readily available, vinegar was used as a substitute.
> She said thatthis satisfied the sweet tooth and it was similar to pudding.
>
> Thanks,
> Rita
Hi Rita,
Below is what was in the ol' database. Please use pasteurized eggs to reduce the risk of salmonella.
Phaed
Vinegar Butter
Ingredients :
1 c. sugar
4 tbsp. flour
1 egg
1 1/2 c. water
Vinegar, to flavor
Preparation :
Mix well beaten egg with sugar and flour until smooth.
Add water and vinegar. Cook until thick and spread on bread, etc.
From: "katrina"
To: phaedrus
Subject: kurdish recipes
Date: Thursday, May 22, 2003 1:41 PM
Hi I have some young Kurdish friends that do remember their recipes..
here is one I copied from their grandmother, for rice and ground beef
stuffed peppers..hope you like it!
Tolmê bibera
Sweet pepper stuffed with rice and minced lamb meat
you will need:
about 10 bell peppers maybe more
1 1/2 cups cooked white rice
1/4 cup of chopped onion
about a pound or so of lean ground beef (can probably use ground lamb too)
Dill & Lemon seasoning mix (good one to try "It's a Dilly")
one table spoon of beef bouillon
salt to taste
1 chopped tomatoes (small peices
first cut a hole out of the top of the peppers so you can take the insides
out. you will put some oil on a pan to kind of burn the peppers skin a bit.
keep them in the heat until they are not hard anymore. put them aside
now in a large pan, add a bit of oil (not so much because the beef will let
out a bit of fat) and when the oil gets hot add the onions and tomatoes. In
about a minute add the beef the bouillon and a good shake of the dill mix.
When the beef is cooked add the white rice and some more dill mix or taste it
to see if its enough seasoning..add some salt mix beef and rice well. when it
is well mixed stuff the peppers. good with salad and tabouleh
from Katrina
Thanks, Katrina!
Phaed
----- Original Message -----
From: carol
To: phaedrus
Sent: Thursday, May 22, 2003 10:00 AM
Subject: Recipie for Irish Coffee Pudding
> Hello,
>
>I am looking for a recipie for Irish Coffee Pudding.
>
> Thank You,
> Carol
>
Hi Carol,
See below.
Phaed
Irish Coffee Pudding
6 eggs, separated
1 C sugar
1 C very strong coffee
1 1/2 oz. unflavored gelatin powder
1/3 C Irish whiskey or Irish Mist liqueur
2 1/4 C whipping cream, divided
1/4 C crushed walnuts
Serves 4
Beat egg yolks with the sugar until thick.
Heat the coffee until hot but not boiling: add the gelatin and dissolve it
in the coffee. Mix this mixture into the yolks and sugar. Place in a double
boiler (or in a stainless stell bowl suspended over boiling water). Continue
beating until mixture begins to thicken, about 8-10 minutes. Remove from
heat, and when the bowl has cooled a little, place it over cracked ice and
continue stirring. Beat 1 1/4 cups cream. When pudding mixture has cooled
and is on the point of setting, fold in cream. Stir in the the whiskey or
Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé
dish that has a double thickness of parchment paper tied around it: the
paper should come up 3 inches above the top of the soufflé dish. Oil a
jam-jar or bottle and press it down into the center of the pudding, this
will leave a well that will later be filled.
Chill for several hours to set. Remove the paper collar by easing around the
circumference with a knife dipped in hot water. Carefully remove the jar or
bottle, and fill the center with 1 cup sweetened whipped, cream. Decorate
the exposed sides of the pudding with crushed walnuts, pressed on with the
palm of your hand.
----- Original Message -----
From: Di
To: 'phaedrus'
Sent: Friday, May 23, 2003 1:24 PM
Subject: Chocolate Phosphates
In the '50s, soda Fountains served beverages called Phosphates. Popular
flavors were vanilla, chocolate, cherry, & lime (called a green river).
I am having a fund raiser with a '50s theme and would like to serve these.
How did the "soda jerks" make these? Any help you can give would be
appreciated.
Di
Hello Di,
These things were called "phosphates", because originally phosphoric acid was sometimes added to improve the taste. Not all soda fountains used phosphoric acid. Some used citric acid, and some didn't use either one. Today, a few dark-colored soft drinks, like coke and pepsi, still contain phosphoric acid. The lighter colored soft drinks, like 7-Up, Mountain Dew, and Cream Soda, use citric acid instead. The move is away from using phosphoric acid to just citric, because phosphoric acid can be bad for you if you consume too much of it. It drains the calcium from your body over time. I don't even see it for sale anymore except to industry, whereas I do see citric acid for sale in the grocery.
In the old days, soda jerks just put soda water (carbonated water), a little phosphoric acid, and a couple of squirts of flavored syrup in a glass, mixed it up, and that was a phosphate. Add a little ice cream, and it was a soda.
Nowadays, the flavored syrups come with citric acid already in them, so you don't need to add acid of any kind. Club Soda is soda water, so you can get it at any grocery. The flavored syrups are the only ingredients that are not easy to find. I experimented with the flavored syrups that you can find in the coffee section at the grocery. They didn't seem strong enough because it took a lot of syrup to mask the slight bitterness of the Club Soda. However, you can buy the real concentrated syrups used for making sodas. You can buy both them and other soda-making supplies at Prairie Moon. The citric acid is already in the syrups.
Prairie Moon
Here's their recipe for homemade sodas:
Pour 10oz of club soda or seltzer in a glass, add 3oz of syrup, stir,
add ice and you're done.
Syrup amounts in the recipes are guidelines. Adjust the amount of syrup
to suit your taste. Please use caution when mixing syrups. Syrup may
stain skin and fabric.
One tablespoon equals 1/2 fluid ounce.
Two tablespoons = 1 fl. oz.
One quarter cup = 2 fl. oz.
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