Custom Search



Mr. Goodbar Frosting

 ----- Original Message -----
 From: lucy
 To: phaedrus
 Sent: Saturday, June 08, 2002 8:32 PM
 Subject: an old hershy's cooked fudge icing recipe

 > Hi,
 > i am looking for a frosting recipe that my grandmother used to make. she
 > had gotten it from a hershey's cocoa can back in the 40's or 50's. it is
 > a cooked fudge frosting that you had to put a glop of peanut butter in
 > when it was done cooking and then right away dump it over the top of a
 > cake. you really didn't spread it and it hardened into a wonderful fudge
 > like layer.  i have been looking for this for years and it was lost when
 > she had died.
 > it had butter, cocoa, probably some milk but i don't remember for sure,
 > sugar, and peanut butter. no powdered sugar.
 > thanks if you can find it.
 > lucy

Hello Lucy,

I'm not sure if the below recipe is the one you want, but it sounds similar and it's the only one that I could locate with peanut butter.


 Mr. Goodbar Frosting

 Makes 3 cups

 "This is just like the frosting used on Texas sheet cakes except it has
 crunchy peanut butter in it, making it taste just like a Mr.Goodbar candy
 bar. "


 2 cups white sugar
 2 tablespoons Hershey's cocoa powder
 3/4 cup evaporated milk
 1 teaspoon vanilla extract
 2 cups crunchy peanut butter

 Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a 
 boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. 
 Mix well. Spread over hot cake while frosting is also still hot. 
 Let frosted cake cool before serving.

Peppermint Stick Ice Cream Topping

 ----- Original Message ----- 
  From: Beth
  To: phaedrus
  Sent: Saturday, June 08, 2002 10:04 AM
  Subject: Peppermint Stick Ice Cream Topping

  Greetings Phaedrus ! 
  I am hoping that you can help me find a easy topping for peppermint 
  stick ice cream. I would like to make some type of ice cream sundae 
  using peppermint stick but it must be quick, easy and I will not be 
  able to use anything with alcohol ( such as creme de menthe ) 
  Thank you for any help in my quest. 

Hi Beth,

How about the below recipe?


   Marshmallow  Peppermint  Sauce

   Ingredients : 
   2/3 c. light corn syrup
   3 tbsp. margarine or butter
   7 oz. jar (1 1/2 c.) marshmallow creme
   1/2 c. half & half
   1/2 c. crushed hard peppermint candy

   Preparation : 
      In medium saucepan, cook corn syrup and margarine over low heat
   until mixture comes to a boil, stirring constantly.  Cook 5 minutes,
   stirring constantly. Stir in marshmallow creme, blending well.  Cool
   5 minutes.  Gradually add half & half, stirring until mixture is
   smooth.  Fold in crushed candy.  Serve warm or cool over ice cream. 
   Store any remaining topping in refrigerator.  Makes 2 cups.

Sodas and Shakes

  ----- Original Message ----- 
  From: Diane
  To: phaedrus
  Sent: Saturday, June 08, 2002 12:13 PM
  Subject: Recipe request

  I'd like a recipe for an old fashion 1950s style milk shake and ice 
  cream soda.  Please also give me an idea of where to find the necessary 
  ingredients, ie phosphates, etc.
  Thank you!

Hi Diane,

Well, there's no need for exotic ingredients. A milkshake is, and has always been, basically just ice cream and milk blended in a blender. For chocolate shakes, some chocolate syrup is added. For other flavors, some flavored syrup and maybe some fruit are added. For a malted, some malt powder is added before blending. No huhu, see below recipes.

An ice cream soda is almost as simple. Same ingredients, plus some carbonated water. No blender. They used to call carbonated water "phosphate" or "seltzer water"; nowadays they call it "club soda.....".
See below recipe.


  Chocolate  Milk  Shake

   Ingredients : 
   1 c. cold milk
   1 c. vanilla ice cream
   2 tbsp. chocolate syrup

   Preparation : 
     Mix together with an electric mixer or in a quart jar.  Drink at once.  
  Milk  Shake

   Ingredients : 
   3/4 c. milk
   2 tsp. vanilla or 2 tbsp. syrup of your choice
   1 to 2 scoops of ice cream

   Preparation : 
      Beat together all the ingredients or spin quickly in a blender. 
   Old  Fashioned  Ice  Cream  Soda

   Ingredients : 
   1/4 c. cold milk
   3 tbsp. chocolate syrup
   2 scoops chocolate ice cream
   1 c. cold club soda or seltzer

   Preparation : 
      Pour milk into 12 oz. glass.  Add syrup and stir.  Add scoop ice
   cream and a little soda.  Stir briskly, mashing the ice cream.  Add
   other scoop ice cream; fill with soda, gently stir and serve.  Makes
   1 serving.  About 390 calories.

Minute Rice Continental Chicken

 ----- Original Message ----- 
  From: Melinda 
  To: phaedrus
  Sent: Wednesday, June 05, 2002 2:08 PM
  Subject: Minute Rice Continental Chicken 

  Thirty years ago, I fixed a recipe from the back of the Minute Rice box, 
  and it was delicious. It was a baked chicken-and-rice casserole, and it 
  contained a small amount of sauteed onion and garlic, a can of cream soup 
  (celery? chicken? mushroom?) and cooking sherry. And maybe peas. I think 
  the name was "Continental Chicken." Since then I've learned to cook "real" 
  rice, and I've tried to duplicate that recipe, but haven't been able to do 
  it. Can you help?


Hello Melinda,

Below are the chicken continental recipes that I found. None with peas and none with sherry. Several with french cur green beans.


  Continental  Chicken

   Ingredients : 
   3 to 4 lbs. frying chicken pieces
   1/3 c. seasoned flour
   1/4 c. butter
   1 can cream of chicken soup
   2 1/2 tbsp. grated onion
   1 tbsp. chopped parsley
   1 tsp. salt
   1/8 tsp. thyme
   1/2 tsp. celery flakes
   1 1/3 c. water
   1 1/3 c. minute rice
   1/2 tsp. paprika

   Preparation : 
     Roll chicken in flour.  Saute in butter until golden brown.  Mix
   soup, onion and seasonings in saucepan.  Gradually stir in water. 
   Bring to a boil, stirring constantly.  Pour minute rice into shallow
   2 quart casserole.  Stir all except 1/3 cup soup mixture into rice. 
   Top with chicken, pour on remaining soup mixture.  Cover and bake 30
   minutes in moderate 375 degree oven or until chicken is tender. 
   Sprinkle with paprika.  
   Baked  Continental  Chicken

   Ingredients : 
   1 (3 lb.) chicken, cut into 8 pieces
   1 1/3 c. flour
   1/4 c. butter
   2 1/2 tbsp. onion flakes
   1 tbsp. celery flakes
   1/8 tsp. thyme
   1 tsp. salt
   Pepper to taste
   1 can cream of mushroom or cream of chicken soup
   1 1/2 c. minute rice
   1 1/3 c. water

   Preparation : 
     Roll chicken pieces in flour.  Brown in skillet in butter.  Remove
   chicken from pan.  Stir in soup, spices and water.  Spread rice in a
   shallow baking pan.  Pour all but 1/3 cup of liquid mixture over
   rice.  Stir to mix.  Top with chicken.  Spoon remaining sauce on
   chicken.  Bake at 350 degrees covered for 30 minutes, remove foil
   and continue baking for another 15 minutes.  
   Continental  Chicken

   Ingredients : 
   1 1/2 c. cooked chicken, cut up
   1 lb. mushrooms
   1 glove garlic, crushed
   2 tbsp. oil
   13 3/4 oz. chicken broth
   9 oz. French cut green beans
   1/2 tsp. basil leaves
   1 1/2 c. uncooked Minute Rice

   Preparation : 
      Saute chicken, mushrooms, and garlic in oil for 3 minutes.  Add
   remaining ingredients except rice and bring to a full boil.  Stir in
   rice, cover and remove from heat and let stand 5 minutes.
   Chicken  Continental

   Ingredients : 
   1 c. Minute Rice, uncooked
   1 stick margarine
   2 chicken breast, skinless and deboned
   1 clove garlic, minced
   1 sm. onion, chopped fine
   1 can cream of mushroom soup
   1 can cream of chicken soup
   Salt and pepper to taste

   Preparation : 
      In a large frying pan, melt margarine.  Add garlic, onion, and
   chicken.  Simmer on low heat until chicken is cooked.  Chicken
   should make a broth when cooked slowly.  Remove chicken from
   mixture.  On medium heat, combine soups to the margarine mixture,
   stirring continually (a little milk may be added if it gets too
   thick).  Cook rice and spread over bottom of 9 x 13 inch casserole
   dish.  Spread chicken over rice and pour on soup and margarine
   mixture.  Lightly sprinkle with Parmesan cheese.  Bake at 350
   degrees for 25-35 minutes or until top is brown.
   Chicken  Continental

   Ingredients : 
   1 1/2 c. cut-up chicken, cooked
   1 can (4 oz.) sliced mushrooms, drained
   1 garlic clove, crushed
   2 tbsp. oil
   1 can (13 3/4 oz.) chicken broth
   1 pkg. (9 oz.) Birdseye frozen French-cut green beans
   1 tsp. salt
   1/2 tsp. basil leaves
   Dash of pepper
   1 1/2 c. dry minute rice

   Preparation : 
      Saute chicken, mushrooms and garlic in oil 2 to 3 minutes.  Add
   remaining ingredients except rice and bring to a full boil.  Stir in
   rice, remove from heat; cover and let stand 5 minutes.  Makes 4
   servings.  Microwave Directions:  Use 2-quart non-metal dish.  Cook
   chicken, mushrooms and garlic in oil at high power for 5 minutes,
   stirring once midway.  Add remaining ingredients, cover and cook at
   high power for 5 minutes.  Let stand 5 minutes more. 

Shrimp Foo Young

  ----- Original Message ----- 
  From: Coledeen 
  To: phaedrus
  Sent: Saturday, June 08, 2002 4:17 PM
  Subject: help with recipe

  We love the Shrimp Foo Young at the Thai Wok In. It is extra crispy and 
  has a pancake like texture. Hope you can help.
  Thanks, Coledeen

Hello Coledeen,

Sorry, nothing from the Thai Wok In. Below, though are several shrimp foo young recipes.


  Shrimp Foo Yung 
  Yield: 3 Servings


        1    vegetable cooking spray
        1 c  fresh bean sprouts
      1/2 c  thinly sliced green onions
      1/4 c  chopped celery
      1/4 ts bottled minced fresh garlic
    4 1/4 oz tiny shrimp, (1 can) drained
      2/3 c  egg substitute
      1/2 ts vegetable oil, divided
        3 tb low-sodium soy sauce


  Coat a large nonstick skillet with cooking spray; place over medium-high
  heat. Add bean sprouts and next 3 ingredients; saute 5 minutes or until

  Combine bean sprout mixture and shrimp in a bowl, and gradually stir in egg

  Recoat skillet with cooking spray; add 1/4 teaspoon oil, and place over
  medium heat until hot. Spoon 1/4 cup shrimp mixture for each pancake into
  skillet; cook 1-1/2 minutes. Turn pancakes over, and cook an additional
  minute or until browned. Repeat with remaining oil and shrimp mixture.
  Yield: 3 servings (serving size: 2 pancakes and 1 tablespoon soy sauce).
  Shrimp Foo Young 
  Yield: 1 Recipe


        4    eggs
      1/4 ts salt
      1/8 ts freshly ground pepper
        2 ts sherry
        3 tb oil
        2    scallions, shredded
        1 tb shredded bamboo shoots
        1 c  peeled small shrimp
        1 c  loose packed bean sprouts
      1/2 tb soy sauce
        1 pk foo young sauce


  Beat eggs lightly in a bowl and stir in salt, pepper and sherry. Heat 1 T.
  oil in the wok. Stir fry scallions and bamboo shoots for 1 1/2 minutes.
  Add shrimp, bean sprouts and soy sauce and stir fry for 1 more minutes.
  Remove from heat and let cool for a few minutes. Then stir into egg
  mixture. Heat 2 T. oil in the wok. Add the egg mixture and coook the
  omelette until set and lightly browned on the one side. Fold the omelette
  and continue cooking for a few seconds. Invert the omelette onto a serving
  dish. Serve with Foo Young Sauce.
  Shrimp Foo Young 
  Yield: 6 Servings


        1 c  cooked shrimp -or- 1 cn (6-oz) shrimp; shredded
      1/4 c  thinly sliced water chestnuts
      1/4 c  bean sprouts
      1/2 c  chopped mushrooms
        5    eggs
        2 ts soy sauce
        1    peanut oil for frying
    --------------------------Brown Sauce------------------
        1 tb cornstarch
        1 tb soy sauce
      3/4 c  bouillon or water
        1 tb cooking sherry
      1/4 ts sugar


  Gently stir together until thick all main ingredients. Heat a small frying
  pan with a small amount of peanut oil. Drop egg mixture by large spoonfuls
  into hot oil. When brown on one side, turn & brown on other side. Stack &
  keep warm in oven. Serve with brown sauce. Brown sauce: Mix sauce
  ingredients & cook over low heat. Variation: Crab may be substitured for
  Shrimp Foo Young

  Recipe By     : (Mira Shanks)
  Serving Size  : 1    Preparation Time :0:00
  Categories    : Breakfast                        Oriental
                  Fish & Seafood                   Eat-Lf Mailing List

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
     1      cup           cooked shrimp
     1      cup           chopped onion
       1/4  cup           waterchestnuts -- thinly sliced
     4      whole         dried mushrooms soaked in 1/2c water for 30 min. -- chopped
     1 1/4  cups          egg substitute -- or 5 egg equiv.
     2      teaspoons     soy sauce
     1      tablespoon    cornstarch
     1      tablespoon    soy sauce
       3/4  cup           chicken broth
       1/4  teaspoon      sugar
     for the sauce, you can substitue Heinz FF Gravy w/ soy sauce

  Stir all ingredients together, DO NOT BEAT.

  In non-stick pan lightly sprayed with Pam if necessary, drop mixture by 
  spoonfuls  into the pan.

  When brown on one side, turn and brown the other.

  Serve hot with sauce that was mixed and cooked over low heat until thickened.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus