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Fried Brownies

----- Original Message -----
From: Kay
To: phaedrus
Sent: Tuesday, June 11, 2002 6:59 PM
Subject: Fried brownies

> I am looking for fried brownies.  I can't think of the restaurant from
> whence they come, but know there must be a recipe out there somewhere!
> Thanks, Kay Jones.

Hi Kay,

I can't find any restaurant recipes, but I did find the recipe below. You make the brownies first, then batter and fry them.


Use whatever brownie recipe you
have, or it can be done with almost any bar
cookie that has a fairly smooth surface.

Fried Brownies
3      eggs
3/4    cup milk or cream
big dash powdered sugar
dash   cinnamon
dash   salt
6      medium size brownies

oil or butter spray cream, fresh fruit, nuts,
chocolate sauce or nothing at all (they
don't really need accessories)

mix the first 5 ingredients together and let
stand for a few minutes.  whip until frothy.
Heat the mean, lean grill or a large frying
pan on the stove to medium high heat.  Dip
the brownie one at a time in the batter, and
then place on the sprayed grill/pan.  Close
the grill, and let cook until the batter
drippings look cooked (flip the brownie over
after 2 minutes if you are doing it stove
top) pull off and eat.  these are crazy good.

Apple Dip

  ----- Original Message ----- 
  From: marsha 
  To: phaedrus
  Sent: Tuesday, June 11, 2002 5:21 PM

  I have what I think is a new one. My boss says there is a recipe to 
  dip apples in that is made of cool whip,fruit flavored yogurt,and I 
  think vanilla pudding. She doesn't remember the flavor yogurt or the 
  amounts .Have you ever heard of it?

Hi Marsha,

See the recipes below from my database. You can aso make it with sour cream instead of cool whip for a little tang.


  Fruit  Dip

   Ingredients : 
   1 sm. box instant vanilla pudding mix (reg. or sugar-free)
   1 (16 oz.) container plain low-fat yogurt
   1 (12 oz.) container Cool Whip

   Preparation : 
     Mix pudding mix and yogurt with wire whisk or electric mixer. 
   Fold in Cool Whip.  Refrigerate until ready to serve.  Serve with
   grapes, apples, watermelon, cantelope, peaches, strawberries, etc.  
   Fruit  Dip

   Ingredients : 
   1 pkg. vanilla pudding (instant)
   1 (16 oz.) Dannon plain or vanilla yogurt
   1 c. or whole container Cool Whip

   Preparation : 
     Mix in blender or whip with wire whisk.  Stores in refrigerator. 
   Serve as dip with fresh cut up fruit such as apples. 
   Also great spread on muffins.

Lemon Bars

  ----- Original Message ----- 
  From: Dave
  To: phaedrus
  Sent: Tuesday, June 11, 2002 6:15 PM
  Subject: long lost lemon bar recipie

  Hey Unc-
  I was wondering if you could help me out.  My wife's been begging 
  for lemon bars, but she doesn't like the recipies we've found 
  because they're too heavy or rich.  She swears she saw a recipie for 
  lemon bars (or squares) in Cooking Light magazine, about a year or 
  so ago.  I've searched their archives, and yours, and can't find it 
  anywhere!  Think you can help me out?  Thanks!

Hi Dave,

I found two lemon bar/square recipes from "Cooking Light" magazine. They're the first two below. The third recipe isn't from cooking light, but it seemed to be a fairly simple, not overly-rich recipe, so I'm sending it as well.


  Title: Easy Lemon Squares
   Categories: Bars
        Yield: 1 Servings
      1/4 c  Granulated sugar
        3 tb Butter or stick
             Margarine; softened
        1 c  All-purpose flour

        3 lg Eggs
      3/4 c  Granulated sugar
        2 ts Grated lemon rind
      1/3 c  Fresh lemon juice
        3 tb All-purpose flour
      1/2 ts Baking powder
      1/8 ts Salt
        2 ts Powdered sugar
    1. Preheat oven to 350. 2. To prepare the crust, beat 1/4 cup
    granulated sugar and the butter at medium speed of a mixer until
    creamy. Lightly spoon 1 cup flour into a dry measuring cup; level
    with a knife. Gradually add 1 cup flour to sugar mixture, beating at
    low speed until mixture resembles fine crumbs. Gently press mixture
    into bottom of an 8-inch square baking pan. Bake at 350 for 15
    minutes; cool on a wire rack. 3. To prepare topping, beat eggs at
    medium speed until foamy. Add 3/4 cup granulated sugar and next 5
    ingredients (3/4 cup granulated sugar through salt), and beat until
    well-blended. Pour mixture over partially baked crust. Bake at 350
    for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered
    sugar evenly over top. Yield. 16 servings.
    Recipe by: Cooking Light/April 1999
  Butter Crunch Lemon-Cheese Bars 

  Recipe By :Cooking Light-Jan-Feb/01 
  Serving Size : 16 Preparation Time :0:00 
  Categories : Cookies/Brownies , Low-Fat 

  Amount Measure Ingredient -- Preparation Method 
  -------- ------------ -------------------------------- 
  1/3 cup butter -- softened (NO substitutes) 
  1/4 cup packed brown sugar (I used light, calls for dark) 
  1/4 teaspoon salt 
  1/4 teaspoon mace or nutmeg (I used mace) 
  1 cup all-purpose flour 
  cooking spray 
  1 cup 1% low fat cottage cheese (I used 2% 
  cottage cheese) 
  1 cup granulated sugar 
  2 tablespoons all-purpose flour 
  1 tablespoon grated lemon rind 
  3 1/2 tablespoons fresh lemon juice 
  1/4 teaspoon baking powder 
  1 large egg 
  1 large egg white 

  Preheat oven to 350 degrees F. 

  To prepare crust, place first 4 ingredients in a large bowl, 
  and beat with a mixer at medium speed until smooth. Lightly 
  spoon 1 cup flour into a dry measuring cup; level with a knife. 
  Add 1 cup flour to butter mixture, and beat at low speed until 
  well-blended. Press crust into an 8-inch square baking pan 
  coated with cooking spray. Bake at 350 for 20 minutes 
  (I bake for 15 minutes). 

  To prepare filling, place cottage cheese in a food processor; 
  process 2 minutes or until smooth, scraping sides of bowl once. 
  Add 1 cup granulated sugar and remaining ingredients, and process 
  until well-blended. Pour filling over crust. Bake at 350 degrees 
  for 25 minutes or until set (the edges will get lightly browned), 
  and cool. Cover and chill for 8 hours. 
  Lemon Bars

  Blend and press into a Pam-sprayed 9 x 13 pan. Bake at 350@ about 
  10 minutes or until light brown:

  1 cup margarine
  1/2 cup powdered sugar
  2 cups flour

  While the crust bakes, make the filling by combining the following:

  4 eggs, beaten
  2 cups sugar
  1/4 cup flour
  6 T. lemon juice

  Pour over crust. Bake at 350@ for 25 minutes. Cool and sprinkle with 
  powdered sugar. (NOTE: I sprinkle with powdered sugar while the lemon 
  bars are still warm. Otherwise, all the powdered sugar seems to fall off.)

Veal Cutlets

----- Original Message -----
From: Sal
To: "Phaedrus" 
Sent: Wednesday, June 12, 2002 11:17 AM
Subject: Re: Need help!!

> Hi Phaedrus,
> Do you have any veal cutlet recipes, that you can send me?
> Thanks,
> Sal

Hi Sal,

Yum....! Veal cutlets... I have lots of recipes for them. Below are several tasty recipes.


 Veal  Cutlets,  Italian  Style

 Ingredients :
 1/4 c. pine nuts (pignoli)
 2/3 c. packed fresh basil leaves or
    fresh spinach with 1 tsp. dried
 1/4 c. grated Parmesan cheese
 1 sm. garlic clove
 Olive oil
 1/8 tsp. salt
 1 lb. veal cutlets, 1/4 inch thick
 1/4 lb. fontina cheese, thinly sliced
 2 sm. tomatoes, sliced
 1/8 tsp. coarsely ground white or
    black pepper
 Basil (spinach) leaves for garnish

 Preparation :
    About 35 minutes before serving:  1.  Prepare pesto sauce:  In
 blender at low speed, blend pine nuts until ground.     Add basil
 leaves, Parmesan cheese, garlic, 1/4 cup olive oil and 1/8
 teaspoon salt; blend until smooth.  2.  If veal cutlets are large,
 cut into serving pieces.  In 10 inch skillet over     medium high
 heat, in 1 tablespoon hot olive oil, cook veal, a few cutlets at
 a time, until browned on both sides, about 3 to 4 minutes, removing
 cutlets     to plate as they brown, and adding more oil if
 necessary.  Sprinkle meat     with salt to taste.  3.  Spoon pesto
 sauce on veal cutlets; top with cheese slices.  Arrange veal
 cutlets and tomato slices in skillet, alternating and overlapping
 them     slightly; sprinkle with ground pepper.  Reduce heat to low;
 cover skillet     and heat until cheese melts.  Garnish with basil
 Veal  Cutlets  Milanese  Style

 Ingredients :
 6 veal cutlets
 Salt and pepper
 Grating of nutmeg
 2 tbsp. flour
 2 eggs, beaten
 1 c. bread crumbs
 1/4 lb. butter
 3 lemons, halved

 Preparation :
   Trim the meat and remove gristle.  Gently flatten and season with
 salt, pepper and nutmeg.  Flour and dip the cutlets in the beaten
 egg and coat with bread crumbs.  Melt the butter in a pan and saute
 the cutlets at a moderate heat until golden brown on both sides.
 Sprinkle with salt and garnish with lemon halves.
 Veal  Cutlets Foyot

 Ingredients :
 2 c. sliced onions
 2 tbsp. butter
 6 veal cutlets
 Salt & pepper to taste
 3/4 c. beef bouillon
 1 c. grated cheddar or Gruyere cheese
 1/2 c. fine dry bread crumbs
 1/2 c. dry white wine

 Preparation :
    Cook onions in butter until they are transparent.  Place half in
 the bottom of a baking pan.  Sprinkle cutlets with salt and pepper.
 Put cutlets on top of onions and cover cutlets with remaining
 onions.  Mix cheese with bread crumbs and sprinkle mixture over top
 of onions.  Dot with butter.  Combine wine and bouillon and pour
 over the top.  Bake in a preheated (325 degree) oven for 1 hour.
 Veal  Cutlets  Viennese

 Ingredients :
 2 lbs. veal cutlets
 6 tbsp. butter
 2 tbsp. flour
 1 tbsp. instant minced onion
 1/2 tsp. salt
 1/2 tsp. paprika
 1 can chicken broth
 1/4 c. white wine
 1/4 - 1/2 c. chopped ripe olives
 1/2 c. sour cream
 1/2 tsp. lemon juice

 Preparation :
   Saute veal in butter until golden brown on each side.  Remove meat
 to a heated serving platter and keep warm.  Stir flour into pan
 drippings; add onion, salt and paprika. Gradually pour in chicken
 broth and wine; stir until mixture thickens.  Add olives and sour
 cream; heat while stirring, but do NOT boil.  Add lemon juice and
 pour over veal.  Serve with hot buttered noodles, sprinkled with
 poppy seeds.  Serves 6.
 Veal  Cutlets  Parmesan

 Ingredients :
 1 lb. boneless veal leg, 1/4 inch
    thick or chicken breasts, boned, skinned and halved
 2 eggs, lightly beaten
 1 c. Progresso Italian-style bread crumbs
 6 tbsp. Progresso olive oil, divided
 8 oz. can Progresso tomato sauce
 8 oz. mozzarella cheese, sliced

 Preparation :
    Pound veal between 2 pieces of waxed paper with meat mallet or
 cleaver until 1/8 inch thick.  Dip veal in eggs, then in bread
 crumbs mixed with 4 tablespoons Parmesan cheese.  Press crumb
 mixture into meat. Place scallopine on a platter and refrigerate for
 30 minutes or freeze for 5 minutes.  In a large skillet heat 3
 tablespoons of the olive oil until hot.  Add a few pieces of veal.
 Brown about 2 minutes on each side.  Remove from skillet; set aside.
  Repeat with remaining veal, using 3 tablespoons olive oil. Preheat
 oven to 350 degrees.  Place veal in a shallow 12 x 8 x 2 inch baking
 dish.  Pour tomato sauce over all.  Top with mozzarella cheese,
 sprinkle with remaining 2 tablespoons Parmesan cheese.  Bake until
 hot, about 15 minutes.  Makes 4 portions.
 Breaded  Veal  Cutlets

 Ingredients :
 4 Veal cutlets
 3 c. commercial bread crumbs
 Lawry's seasoned salt
 1 egg, beaten
 2 tbsp. water
 Waxed paper

 Preparation :
    Season cutlets with Lawry's seasoning, pepper and paprika.  Put
 bread crumbs on a flat plate.  Beat egg with water in a bowl.  Dip
 cutlets first into bread crumbs, then in egg and lastly back in the
 bread crumbs.  Place the breaded cutlets on a piece of wax paper for
 about 20 minutes or until breading is dry. Heat oil in large skillet
 and fry on both sides until done.  **Veal is good served with
 Fettuccine* and Zucchini With Cherry Tomatoes*.
 Rolled  Veal  Cutlets

 Ingredients :
 1/4 c. chopped onion
 1/4 c. chopped celery
 2 tbsp. chopped green pepper
 1/4 c. butter or margarine, melted
 3 c. bread cubes
 4 slices bacon, cooked and crumbled
 2 tbsp. dry white wine
 1/4 tsp. salt
 1/8 tsp. pepper
 1/2 tsp. poultry seasoning
 6 veal cutlets (about 1 1/2 lbs.)
 1/3 c. all-purpose flour
 1/4 c. vegetable oil
 1 1/2 c. water
 1 tsp. beef-flavored bouillon granules
 2 tbsp. cornstarch
 1/4 c. water
 1/4 tsp. salt
 1/8 tsp. pepper
 Fresh parsley sprigs

 Preparation :
    Saute first 3 ingredients in butter until tender; stir in bread
 cubes and next 5 ingredients.  Place about 1/6 of vegetable mixture
 in center of each veal cutlet; fold edges over, and secure with a
 wooden pick.  Dredge veal in flour, and brown on all sides in hot
 oil in a heavy skillet.  Add 1 1/2 cups water and bouillon granules;
 cover and cook over low heat 30 minutes.  Remove veal, keeping warm.
  Combine cornstarch and 1/4 cup water, stirring until blended. Stir
 into drippings in skillet; cook over medium heat until thickened and
 bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.  Spoon
 over veal; garnish with parsley.  Yield:  6 servings.
 Jaeger  Schnitzel  (German  Style  Veal  Cutlets)

 Ingredients :
 Veal cutlets
 Salt and pepper
 Brown gravy

 Preparation :
    The portions you use depends upon how many people you have and
 how much you want.  Either way you should find it most enjoyable.
 Step 1:  Bread veal cutlets (flour, eggs, bread crumbs, and fry).
 Step 2:  While your cutlets are frying cut your onion in rings and
 fry until they have a glazed look.  Step 3:  Take brown gravy
 (canned or if you have your own meat gravy) and put in saucepan.
 Step 4:  Take one can of mushrooms (or fresh cut in slices) and
 drain well.  Step 5:  Mix mushrooms, onions and gravy together, add
 a dash of salt and pepper and bring to a gradual boil.  Step 6.
 Serve sauce over cutlets with home fries and your choice of veggies
 and enjoy.

Blueberry Dessert

  ----- Original Message ----- 
  From: Leigh 
  To: phaedrus
  Sent: Wednesday, June 12, 2002 9:47 PM
  Subject: blueberry dessert


  I am trying to find a recipe for what my mom called blueberry dessert. 
  It consists of a graham cracker, sugar and butter crust (some people 
  add nuts). Then it is topped with a mixture of cream cheese, maybe 
  dream whip or cool whip and powdered sugar and then topped with 
  blueberry (or any fruit) pie filling. I basically know what is in 
  it. I just need the quantities. If you could help, that would be great!!!


Hello Leigh, ,p> Below are the various recipes that I have for this.


  Blueberry  Dessert

   Ingredients : 
   2 env. Dream Whip
   2 sm. pkgs. (8 oz.) Philadelphia cream cheese
   1 tbsp. milk
   1/2 c. powdered sugar
   Graham cracker crust pie crust
      (either pre-made or scratch)
   1 can blueberry pie filling (or other pie filling)

   Preparation : 
     Cream Philadelphia cream cheese, milk and powdered sugar until
   smooth with a fork.  Whip Dream Whip until stiff.  Fold cream cheese
   mixture into the Dream Whip.  Spread onto crust.  Top with 1 can
   blueberry pie filling and refrigerate before serving.  (May top with
   graham cracker crumbs if desired.)  Rexburg 
   Blueberry  Delight

   Ingredients : 
   2 1/2 c. graham cracker crumbs
   5 tbsp. sugar
   3/4 c. margarine, melted
   8 oz. pkg. cream cheese, at room temperature
   1 c. powdered sugar
   1 pkg. Dream Whip or 2 c. Cool Whip
   1 can blueberry pie filling

   Preparation : 
     Combine crumbs, sugar and margarine, blend thoroughly.  Press
   firmly into 9x13 inch pan and chill.  Whip cream cheese until light,
   add powdered sugar and whip until fluffy.  Add Cool Whip and mix
   well.  Spread over crumb mixture.  Chill for 30 minutes.  Spread pie
   filling over top and chill again.  
   Blueberry  Dessert

   Ingredients : 
   1 1/2 c. graham cracker crumbs
   1/3 c. margarine, melted
   1/3 c. powdered sugar
   1 pkg. Dream Whip
   1 c. powdered sugar
   1 (3 oz.) pkg. cream cheese
   1 can blueberry pie filling

   Preparation : 
     Make crumb mixture of first three ingredients.  Set aside 1/2 cup
   of crumb mixture and line 9 x 9 pan with remainder.  Prepare Dream
   Whip according to directions and add powdered sugar and cream
   cheese.  Spread 1/2 of cream over crumbs, then spread pie filling,
   spread remaining cream on top of berries.  Sprinkle remaining crumbs
   on top.  Chill overnight.  
   Blueberry  Dessert

   Ingredients : 
   1 3/4 c. graham cracker crumbs
   1/4 c. plus 2 tbsp. powdered sugar
   1/3 c. plus 2 tbsp. soft butter
   1 (8 oz.) pkg. cream cheese
   1/2 c. granulated sugar
   2 eggs
   1 can blueberry pie filling
   1 med. container Cool Whip
   chopped walnuts for the top

   Preparation : 
      Mix together cracker crumbs, powdered sugar, and butter.  Pat
   crumb mixture in bottom of 9 x 13 inch pan but don't bake yet.  Mix
   together cream cheese, sugar, and eggs; pour this over crumb
   mixture.  Bake at 350 degrees for 15 to 20 minutes.  Cool
   completely.  Spread can of blueberry pie filling over cream cheese
   mixture.  Then spread Cool Whip over blueberry pie filling.  Garnish
   with chopped walnuts. Refrigerate 3 to 4 hours before serving.  Can
   be kept for several days in the refrigerator.  Serves 8 to 10. 


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