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Fourth of July Cheesecake

  ----- Original Message ----- 
  From: B
  To: phaedrus
  Sent: Sunday, June 23, 2002 10:46 PM
  Subject: Fourth of July Cheesecake

  I'm looking for a recipe that was in Good Housekeeping in 
  the late 1970's or early 1980's.  It was a Fourth of July 
  cheesecake. Ingredients included a shortbread cookie crust, 
  blueberries, strawberries, gelatin. Thanks. 


I could not locate the good Housekeeping recipe. Below are several similar recipes.


  Red, White, and Blueberry Cheesecake Pie

  Makes 1 - 9 inch pie  

  8 sheets phyllo dough 
  1/4 cup butter, melted 
  2 (8 ounce) packages cream cheese 
  1/2 cup white sugar 
  1 teaspoon vanilla extract 
  2 eggs 
  2 cups fresh blueberries 
  1/2 cup strawberry jelly 

  1 On a flat surface, place one sheet phyllo dough. Brush it with melted 
  butter or margarine, and cover with another piece of phyllo. Repeat 
  until all 8 sheets are used. Using kitchen scissors, cut layered phyllo 
  into a 12 to 13 inch circle. Carefully press circle into a greased 9 
  inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C) 
  until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. 
  2 In a medium bowl, beat cream cheese, sugar, and vanilla with an electric 
  mixer until light and fluffy. Beat in eggs until well combined. Fold in 
  1 cup of blueberries. Pour filling into prepared crust. 
  3 Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. 
  To prevent over browning of crust, gently cover pie with foil for the 
  last 25 minutes of baking. Cool completely on a wire rack. 
  4 In a small bowl, beat jelly until smooth; spread over cheese filling. 
  Arrange 1 cup blueberries on top in a star pattern. 
   Red, White and Blue Strawberry Shortcake

  Makes 1 - 9x13 inch cake  

  1 (18.5 ounce) package yellow cake mix 
  1 (8 ounce) container frozen whipped topping, thawed 
  1 pint blueberries, rinsed and drained 
  2 pints fresh strawberries, rinsed and sliced 
  1 Prepare cake according to package directions and bake in a 
    9x13 inch pan. Cool completely. 
  2 Frost cake with whipped topping. Place blueberries in a square 
    in the corner, and arrange sliced strawberries as stripes to 
    make an American flag. Chill until serving. 
  Fourth of July Cheesecake

  Recipe By     : 
  Serving Size  : 16   Preparation Time :0:00
  Categories    : Cheesecakes

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
     3      cups          Vanilla wafer crumbs
     4      tablespoons   Margarine -- melted
     3      tablespoons   NutraSweet Spoonful
     1                    Envelope (1/4ounce)
                          Unflavored gelatin
     1      cup           Skim milk
     2      packages      (8 ounces each) reduced fat
                          Cream cheese -- softened
     1      package       (3 ounces) reduced fat cream
                          Cheese -- softened
     2      tablespoons   Lemon juice
     1      tablespoon    Grated lemon rind
     2      teaspoons     Vanilla
       1/3                To 1/2 cup NutraSweet
     1      pint          Blueberries
     2      pints         Raspberries

  Mix Crumbs, margarine and 3 tablespoons NutraSweet Spoonful in
  medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10

   Sprinkle Gelatin over milk in small saucepan; let stand 2 to
  3 minutes.
  Heat over medium low heat, stirring constantly, until gelatin
  is dissolved.
  Cool to room temperature.

   Beat Cream Cheese until fluffy in large bowl; gradually beat
  in milk mixture. Beat in lemon juice and rind, vanilla and 1/3
  to 1/2, cup NutraSweet Spoonful. Pour mixture over crust; refriger-
  ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look
  like a flag, using the blueberries for the stars, the raspberries
  for the stripes.
  Makes 16 servings.
  A patriotic salute to classic cheesecake, this party-sized dessert
  is decked out with blueberry and raspberry stars and stripes.
  Fourth of July Cheesecake


  1 1/2 c low-fat graham cracker crumbs
  1 tbsp oil
  3 tbsps granulated sugar


  1 env unflavored gelatin
  1 c skim milk
  1 lb cream cheese -- softened
  4 oz cream cheese -- softened
  2 tbsp lemon juice
  1 tbsp lemon peel -- grated
  2 tsps pure vanilla extract
  1/2 c granulated sugar
  2 c frozen blueberries
  4 c frozen raspberries

  Preheat oven to 350. Prepare a jelly roll pan with cooking spray; 
  set aside. To prepare crust, combine graham cracker crumbs, oil, 
  and 3 tablespoons sugar. Pat crumb mixture evenly on bottom of 
  prepared pan. Bake for 10 minutes; cool. In a saucepan, combine 
  gelatin and milk. Let stand 2 minutes. Then, heat over medium heat, 
  stirring constantly, until gelatin is dissolved. Cool to room 
  temperature; set aside. In a mixing bowl, combine cream cheese, 
  lemon juice, lemon peel, vanilla extract, and remaining sugar. 
  Add milk mixture. Pour entire mixture over baked crust. Refrigerate 
  until set, 4 hours.

  To serve, decorate to look like a flag, using the blueberries for 
  the stars, and the raspberries for the stripes.

Homemade Pizza Dough

  ----- Original Message ----- 
  From: Paula
  To: phaedrus
  Sent: Monday, June 24, 2002 8:20 PM
  Subject: Pizza Dough

  Hi Uncle Phaedrus;

  I like the site; I read all of the archives but didn't see anything 
  about pizza dough.  

  I love pizza.  I have a "stone", I have several different pizza pans.  
  But I can't seem to make a good thin, crispy crust.  I pre-cooked the 
  crust one day for a few minutes and that seemed to help but the edges 
  got a bit too brown.  I've also tried different amount of time for the 
  dough to rise, refrigerated it overnight, etc.

  Any ideas other than going out for pizza???


Hi Paula,

Do you have a bread machine? The best way to make homemade pizza crust is in a bread machine. The first three recipes below are for bread machine pizza crust dough. If you don't have a bread machine, try the bottom recipe.


  Pizza Crust for Bread Machine

  Makes 1 large pizza crust  

  1 1/4 cups warm water (110 degrees F/45 degrees C) 
  2 cups all-purpose flour 
  1 cup semolina flour 
  1/2 teaspoon white sugar 
  1 teaspoon salt 
  2 teaspoons olive oil 
  2 teaspoons active dry yeast 
  1 Place all ingredients in the bread machine pan in the order 
    suggested by the manufacturer. Select dough cycle. 
  2 Remove after rise cycle and use with your favorite pizza recipe. 
  Pizza Crust for the Bread Machine  2

  Makes 1 pizza crust  

  3/4 cup water 
  1 tablespoon vegetable oil 
  1 teaspoon lemon juice 
  1/2 teaspoon salt 
  1 tablespoon white sugar 
  1 tablespoon dry milk powder 
  2 1/4 cups bread flour 
  1 teaspoon active dry yeast 

  1 Place ingredients in the pan of the bread machine in the order 
    recommended by the manufacturer. Select Dough cycle; press Start. 
  2 Remove dough from pan after rise cycle and use for your favorite 
    pizza recipe. 
  Ricardo's Italian Flavored Pizza Crust for the bread machine

  Makes 1 - 16 inch crust  

  1 cup warm water (110 degrees F/45 degrees C) 
  3 tablespoons olive oil 
  3 tablespoons white sugar 
  1 teaspoon salt 
  2 1/2 cups bread flour 
  2 teaspoons minced garlic 
  2 1/4 teaspoons active dry yeast 
  1/2 teaspoon dried oregano 
  1/2 teaspoon dried basil leaves 

  1 Combine water, olive oil, sugar, salt in pan of bread machine 
    Add flour, then sprinkle garlic on flour. Lastly add yeast. 
  2 Turn machine on dough cycle. As the dough mixes, sprinkle on 
    oregano and basil until it suits you for color and taste. Let 
	mix for about 15 to 30 minutes. Let the dough rest from 5 to 
	30 minutes. The longer it rests, the thicker and more tasty the 
	crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C). 
  3 Roll out dough on a lightly floured surface. Spray a large pizza 
    pan with nonstick cooking spray. Place dough on pan and add your 
	choice of pizza toppings. 
  4 Bake in preheated oven until golden brown, about 12 to 15 minutes. 
   Homemade Pizza Crust


  2 scant tablespoons or 2 packages active dry yeast 
  2 1/2 cups warm water (105-115 degrees) 
  2 teaspoons salt 
  1 tablespoon sugar 
  2 tablespoons olive oil 
  5 1/2-6 1/2 cups unbleached all-purpose flour *Cornmeal (optional) 


  In a large bowl, soften the yeast in the water. 
  Add the salt, sugar, oil, and 3 cups of the flour. Beat vigorously 
  with a whisk or a heavy-handled spoon for 2 minutes. 
  Gradually add more of the remaining flour, 1/4 cup at a time, until 
  the dough forms a mass and begins to pull away from the sides of the bowl. 
  Turn the dough onto a floured work surface. Knead, adding more flour, a 
  little at a time as necessary, for 8-10 minutes, or until you have a 
  smooth, elastic dough and blisters begin to develop on the surface. 
  Put the dough into an oiled an oiled bowl. Turn to coat the entire ball 
  of dough with oil. Cover with a tightly woven kitchen towel and let rise 
  for about 1 hour, or until doubled in size. 
  When the dough has risen, turn it out onto a lightly oiled work surface. 
  Divide it according to the number of pizzas you wish to make and shape 
  into balls. 
  Shape the dough. Use a rolling pin to create a uniform thickness and 
  texture, or if you have a sense of humor you might try making a circle 
  shape 2-3" smaller than you need and toss the dough into the air with 
  a spinning motion until it reaches the appropriate size. This takes 
  coordination and lots of practice but the finished dough will not taste 
  any different - provided you don't drop it on the floor! Haha! : ) 
  Sprinkle the pan with cornmeal to add crispness and reduce sticking. 
  You can also spray the pans with oil to keep the crust from sticking. 
  Cover the dough with a kitchen towel and let it rest for 25 minutes. 
  Then prick dough with a fork or toothpick, bake for 10 minutes. 
  Remove from oven, let cool on a rack. Add desired pizza sauce and toppings. 
  Bake for 10-15 minutes more checking regularly. Enjoy! 

Ribbon Jello

  ----- Original Message ----- 
  From: Greta 
  To: phaedrus
  Sent: Monday, June 24, 2002 3:54 PM
  Subject: ribbon milnot jello

  I had in my possession at one time a recipe for a ribbon jello 
  using 3-4 flavors of jello. One layer was clear and the second 
  layer of the same flavor was cloudy.  I know there was Milnot
  (now that's an old word!!) in the cloudy layer.  Have looked on 
  internet and only found a traditional red, green white holiday 
  Do you have any idea of the proportions for the cloudy layer.  
  In my memory/mind  I think it was 1 c hot water and 1/2 or /1/3 cup 
  milnot but any not sure.
  Any clues would be appreciated.

Hi Greta,

I found the below recipe. Is it the same?


  Ribbon  Jello

   Ingredients : 
   1 (3 oz.) blackberry Jello  (1)
   1 (3 oz.) cherry Jello  (2)
   1 (3 oz.) lime Jello (3)
   1 (3 oz.) lemon Jello (4)
   1 (3 oz.) orange Jello (5)
   1 (3 oz.) peach Jello (6)
   1 (3 oz.) strawberry Jello (7)
   1 can Milnot

   Preparation : 
     For layers 1,3,5,7: Mix 3 oz. Jello with 3/4 cup boiling water. 
   Add 3/4 cup cold water.  Pour into large oblong dish.  Set.  For
   layers 2,4,6: Mix Jello with 1/2 cup boiling water.  Add 1/2 cup
   Milnot and whip.  Pour onto previous layer.  Set.

Stuffed Hungarian Peppers

  ----- Original Message ----- 
  From: Betsy
  To: phaedrus 
  Sent: Monday, June 24, 2002 3:56 PM
  Subject: stuffed peppers with sauerkraut

  I'm looking for a recipe for canned hungarian hot peppers stuffed 
  with sauerkraut.

Hello Betsy,

I could not find any recipes that actually called for canned peppers. You'll just have to substitute your canned ones in the recipe.

Below are all the recipe that I could find for this dish. The first one is the best.


   Stuffed  Hot Peppers

   Ingredients : 
   1 qt. vinegar
   1 qt. water
   4 c. sugar
   1 tsp. mustard seed
   1 tsp. celery seed
   Yellow Hungarian hot peppers, about 6 inches long

   Preparation : 
      Cut ends off peppers.  Remove seeds.  Stuff with sauerkraut. 
   Pack whole in jars.  Bring vinegar, water, sugar, mustard seed to a
   boil.  Pour over peppers in jars.  Process in hot water canner for
   10 minutes.
    Hot  Peppers  Stuffed  With  Sauerkraut

   Ingredients : 
   4 c. vinegar
   4 c. water
   1 c. sugar
   1/4 c. salt
   Hungarian hot peppers

   Preparation : 
     Wash peppers and cut off tops and remove seeds.  Wear gloves. 
   Drain sauerkraut, stuff peppers with sauerkraut and pack into jars. 
   Combine vinegar, water, sugar and salt in sauce pot.  Heat to
   boiling and pour over peppers in jars, seal and process by water
   bath canning.  

Turkish Macaroon Cookies

----- Original Message -----
From: tammy
To: phaedrus
Sent: Sunday, June 23, 2002 3:07 PM
Subject: turkish macaroon cookie recipe

> Dear Phaedrus,
>    A number of years ago in Duncan, OK there was a bakery called 
> Tenth Street Bakery that had a cookie called turkish macaroons.  
> They tasted as though they had brown sugar in them or molasses.  
> They were delicious and my husbands favorite and I would often 
> stop and buy them on my way home. The bakery has been closed now 
> for several years and this recipe or even a similar one is one 
> of my greatest mysteries.  Please help if you can.
> Thanks so much.

Hi Tammy,

I was only able to find one recipe for Turkish macaroons. This recipe has no brown sugar or molasses, though. It's below. I've converted the metric measurements for you.


    Turkish Macaroons
   Aci Badem Kurabiyesi
   (Almond Macaroons


   300 grams almonds, skins removed (10 1/2 ounces)
   5 bitter almonds, skins removed
   3 egg whites
   1 tablespoon flour (all purpose)
   360 grams icing sugar (12 1/3 ounces powdered sugar)

   1- Grind 300 grams almonds to a paste in a food processor.
   2- Place paste in mixing bowl, add flour and icing sugar. Mix thoroughly.
   3- Beat egg whites separately until peaks form. Add to paste mixture 
      and stir through.
   4- Knead mixture for approximately 2 minutes.
   5- Place walnut size amounts of mixture on a lined baking tray. With 
      wet fingertips, lightly press the tops of macaroons. If desired, 
	  whole almonds can be placed in the centre of each macaroon.
   6- Bake in a moderate oven for 15-20 minutes or until macaroons 
      are lightly browned.
   7- Allow to cool and store in an airtight container.

   These cookies have a chewy texture. They are perfect served with 
   coffee or a special ice cream dessert.


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