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----- Original Message -----
From: Deb
To: phaedrus
Sent: Thursday, June 05, 2008 2:19 PM
Subject: Cold shrimp salad request
Hello!
Some years ago, there was a restaurant in NJ called "Great American Seafood Co." I didn't find
anything on it online, but they had this one really nice cold shrimp salad, and I was hoping you
could find something like it.
It had:
cold shrimp
artichoke hearts
broccoli
scallions
some kind of flavorful thin mayo/vinegar dressing
I loved and adored it, until their foodmall place closed up, back in the late 1980's.
I doubt you can find their recipe, but maybe something similar? Thanks so much,
Deb Burk
Hello Deb,
This is the closest that I can find to your description.
Phaed
Shrimp Salad
1 to 2 lbs. med. shrimp, boil, shell & devein
2 c. broccoli florets
Green onions to taste (8, more or less), cut in pieces
1 or 2 (8 oz.) cans artichoke hearts, drained (water packed)
Salt & fresh ground pepper to taste
1 c. sherry mayonnaise (1/4 c. dry sherry added to Hellmann's is fine)
Drop shrimp in boiling salted water for 3 minutes. Drain in colander and cool with ice cubes.
Shell and devein. Steam florets 3 to 5 minutes. Do not overcook. Cool in ice water to retain
bright green color. Drain well and set aside. Quarter or halve drained artichokes and combine
in bowl with shrimp, broccoli and scallions. Add salt and pepper, sherry, mayonnaise and toss.
Cover and refrigerate. This recipe easy to adjust for the number you want to serve.
4 to 8 servings.
---------------------------------
Thank you so much! This sounds just like it, and I wonder if the missing flavor I couldn't
figure out is the sherry...I'll try it this weekend. You're a doll!
Deb
----- Original Message -----
From: Elaine
To: phaedrus
Sent: Thursday, June 12, 2008 12:53 PM
Subject: scalloped potato recipe
Hello,
When I was 13 (about 45 years ago), my sister made a scalloped potato recipe that used
sliced potatoes, diced Spam, and, I think, cream of mushroom soup. It was totally divine
and I've been wanting some for years now, and have searched for the recipe but cannot find
it. She passed away when I was 21, but I still remember that recipe, because it had such
a delicious taste to it.
Can you possibly find that recipe for me?
Many thanks for any help you can offer.
--
God's peace,
Elaine
Hello Elaine,
See below.
Phaed
Scalloped Potatoes And Spam
6 med. potatoes, peeled and sliced
1 can Spam, cubed
1 can cream of celery or mushroom soup
1/2 to 1 can water
1/2 c. onion, chopped
1/2 tsp. celery salt
1/8 tsp. pepper
Mix all ingredients in casserole dish. Bake at 350 degrees for 1 1/2 hours or until
potatoes are tender.
---------------------------------------
Scalloped Potatoes
4 lbs. potatoes, sliced 1/8" slices
1 c. diced ham or Spam
1 lg. onion, sliced thin
Salt & pepper
Sauce:
1 or 2 cans cream of mushroom soup
10 oz. Kraft sharp cheddar cheese(Cracker Barrel)
Melt sauce ingredients in saucepan. Layer potatoes, ham and onions in a 13"x9" baking dish.
Lightly salt and pepper between layers. Begin and end with potatoes. Pour sauce over all.
Bake 1 1/2 hours or until tender at 350 degrees.
--------------------------------------
Spam And Potatoes
1 (12 oz.) can Spam
2 lg. Irish potatoes
1 can cream of mushroom or cream of chicken soup
Peel potatoes and slice very thin. Slice Spam in thin slices. In a casserole dish put a
layer of potatoes and a layer of Spam until all are used. Pour the can of soup over the
potatoes and Spam. Rinse the can with a small amount of water and pour over casserole to
make it bubble up. Bake covered in 350 degree oven until potatoes are done. About 1 hour.
Yield: 5 to 6 servings.
----- Original Message -----
From: Maureen
To: phaedrus
Sent: Saturday, June 14, 2008 11:14 PM
Subject: Old-fashioned French Dressing
Hi Uncle Phaedrus,
I am so happy to have come across your website! I have been desperately searching for a recipe
to a discontinued dress called Old-fashioned French. It was at one time a Good Seasons dressing,
but then discontinued, and then Giant Supermarkets started selling it, but they just discontinued
it. My mom, aunts, and sister are huge fans of this dressing - it's our absolute favorite. It's
very nostalgic to my mom and her sisters' childhood. Their mother would use the dressing in everything -
potato salad, meatballs, etc., as well as salads. It's a dry packeted dressing that you use with
water, vinegar, and oil to make the dressing. I have one packet left, and I wanted to give you the
ingredients in the order they are on the packet:
Salt, sugar, mustard, black pepper, celery seed, horse-radish, monosodium glutamate, xanthan gum,
parsley.
Please help! We are desperate!
Thanks so much,
Maureen
Hello Maureen,
Maureen, I cannot find a copycat recipe for the Good Seasons product or for the Giant Supermarkets
product. There does not appear to be one.
The only suggestion that I can give you is to start with the below recipe and experiment until you
get the taste right. For instance: Add 1 teaspoon celery seed.
If the paprika doesn't seem right, omit it. Add 1 teaspoon horseradish (powder if you can find it).
Vary the amounts of each ingredient until you get the right proportions.
Let me know if you try this and get a close approximation.
Phaed
French Dressing Mix
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1/8 teaspoon onion powder
1 teaspoon dry mustard
Instructions:
Combine all ingredients in a small bowl until evenly distributed. Put mixture in foil packet
or 1-pint glass jar. Label with date and contents.
Store in a cool, dry place. Use within 6 months. Makes about 5 tbsp.
To mix French Dressing:
Add to 3/4 cup oil and 1/4 cup vinegar
----- Original Message -----
From: David
To: phaedrus
Sent: Saturday, June 14, 2008 11:00 AM
Subject: lamb stew
Hi Phaedrus,
Can you please find a recipe for lamb stew made with ginger snap cookies?
thank you,
David
Hello David,
I could not locate a recipe for lamb stew with ginger snaps. The only lamb recipe with gingersnaps
that I could find is the first one below, which is not a stew. However, I did find three beef stew
recipes with gingersnaps, and you could substitute lamb for beef in any of those. They're below.
Phaed
Ginger Lamb With Rice
Yield: Makes 4 servings.
. 1 pound ground lamb
. 1 egg, beaten
. 1 teaspoon garlic salt
. 1/8 teaspoon ground black pepper
. 1/2 cup finely crushed ginger snaps
. 1 8-1/2-ounce can sliced pineapple, cut into quarters
. 1 large green pepper, cut into 1-inch pieces
. 1/2 cup catsup
. 2 tablespoons brown sugar
. 1 teaspoon dry mustard
. 1 tablespoon lemon juice
. 1/4 teaspoon ginger
. 4 cups hot cooked rice
Combine lamb, egg, garlic salt, pepper and ginger snaps.
Mix well; form into 1-1/2-inch meat balls.
Alternate meat balls, pineapple and green pepper on skewers.
Brush with mixture of catsup, brown sugar, mustard, lemon juice and ginger.
Broil 7 to 8 minutes on each side, basting occasionally.
Serve with rice.
-----------------------------------------------------------
Beef Stew
2 lb. beef rump, chuck, round or stew meat
2 med. onions
3 c. hot water
1/3 c. cooking oil
1 bay leaf
3 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. caraway seeds
1/4 c. vinegar
1 med. size red cabbage
1/2 c. broken ginger snaps
Boiled noodles
Cut beef in 2 inch cubes. Brown beef, sliced onions in oil in heavy saucepan or Dutch oven.
Add water, bay leaf, salt, pepper, caraway seeds. Cover tightly, cook slowly 1 1/2 hours.
Add vinegar to stew. Place cabbage wedges on top. Cover and cook about 45 minutes to 1 hour
more or until tender.
Meanwhile, soak ginger snaps in 1/4 cup warm water. Lift out cabbage and meat. Add ginger
snaps to liquid and bring to boil stirring to make smooth gravy.
Add meat to gravy, reheat. Serve on bed of boiled noodles, surround with red cabbage wedges.
Makes 6 servings.
--------------------------------------------------------------
German Beef Stew
1 lb. beef stew meat
1 onion, sliced
1/2 tsp. caraway seed
1 bay leaf
1/4 c. cider
Cabbage wedge
Ginger snaps
Hot water
Salt and pepper to taste
Brown beef cubes, add onions. Cool until tender. Add salt and pepper, caraway seeds, and bay
leaf. Cover with warm water and simmer 1 1/2 hours. Add cider and cabbage; cover and cook until
tender. Remove beef and cabbage. Dissolve ginger snaps and add to gravy. Serve over or add to stew.
-------------------------------------------------------
Beef Stew
2 lbs. beef stew meat
2 med. onions, sliced
3 tbsp. oil
3 c. boiling water
1/4 c. vinegar
1/2 c. broken ginger snaps
1 tbsp. salt
1/2 tsp. pepper
1/4 tsp. caraway seeds
1 med. red cabbage, cut into 6 wedges
1/4 c. warm water
Brown beef and onions in oil in Dutch oven. Add 3 cups boiling water, bay leaf, salt and pepper
and caraway seeds. Cover and cook slowly for 1 1/2 hours. Add vinegar to stew, place cabbage
wedges on top. Cover and cook 1 more hour. Soak ginger snaps in 1/4 cup warm water. Lift out
cabbage and meat, add ginger snap mixture to stew and bring to a boil. This makes a delicious
gravy. Add meat and reheat. Serve over cabbage or cooked noodles.
My grandad was a Methodist minister and a WWI veteran. "Pop", as we called him, loved to hunt.
He kept squirrel dogs and bird dogs, and he hunted quail and doves. In his younger days, Pop may have
hunted turkey and deer, but by the time I was old enough to go with him, he hunted only small
game like squirrels and birds. He bought me a .410 shotgun as soon as I was big enough to hold
one up and aim it and he took me hunting with him several times in the short time that was available
to us.
The only game that I recall actually bagging myself on the trips with my grandad was squirrels,
although he got lots of quail and doves. I remember eating all of these at his house. When
something tasted really good, Pop would say it was "So good it'd make you 'slap your grandmaw'."
Below are some recipes similar to his. Tell grandmaw to watch out!
Fried Squirrel (a very basic recipe)
Clean animal well, make sure that all hair is removed and the carcass is cut into pieces. Roll
or shake in salted and peppered flour. Heat cooking oil (about 1 - 1 1/2 inches deep) and place
meat in skillet. Put a lid on the skillet, turn down the heat to low medium and cook until done
and tender on both sides. Take lid off, turn heat up a little and brown well on both sides.
Place on paper towel covered platter.
-------------------------------
Batter Fried Squirrel
1 1/2 c. flour
2 tsp. baking powder
Dash of salt
Enough buttermilk to make thick batter
1/4 tsp. pepper
Soak squirrel overnight in salt water or with piece of charcoal. Parboil squirrel until tender,
salt to taste. Remove from liquid and drain on paper towel. Dip in batter and fry quickly in hot
oil.
---------------------------------
Fried Squirrel #2
2 squirrels (dressed)
Flour
2 eggs plus 1 tbsp. buttermilk
2 tbsp. butter
Cut squirrels into serving size pieces. Whisk eggs with the buttermilk. Dip meat into egg mixture
then roll in flour to coat. In skillet with melted butter, fry until golden brown on both sides.
Continue until all meat is browned and place in roaster pan. Add approximately 1/2 cup water to
roaster and seal with aluminum foil then the roaster lid. Bake in 350 degree oven for 1 hour.
------------------------------------
Fried Dove
Doves (cleaned)
Flour
Milk/buttermilk
Salt
Pepper
Oil
Heat oil (about 1/3 cup) on medium to medium-high heat on stove in skillet. Salt and pepper doves.
Dip into milk and then into flour. Place into oil and brown on all sides. Place in a dish lined
with aluminum foil. Cover with additional piece of foil. Seal tightly. Put in oven on 350 degrees
for 45 to 60 minutes. Seal aluminum so no air escapes from inside cooking dish.
--------------------------------------
Fried Dove #2
12 med. doves, cleaned
1/2 tsp. seasoned salt
1/2 tsp. salt
1/4 tsp. pepper
1 c. water
1/2 c. melted butter
2 tbsp. lemon juice
1 tbsp. plain flour
Place doves in a large iron skillet, sprinkle with salt and pepper. Pour 1/2 cup of the water
into the skillet. Cover tightly and steam over medium heat for 20 minutes. Remove lid and
continue cooking until all water is gone.
-------------------------------------
Fried Quail
10-12 quail
1 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 c. flour
Dry, pick quail. Clean and wipe thoroughly. Salt, pepper, and dredge with flour. Have a
deep frying pan with close-fitting lid half full of hot fat. Put in quail. Cook for a few
minutes over a hot fire, then cover skillet and reduce heat. Cook slowly until tender, turning
the quail when golden brown. Serve on hot platter garnished with slice of lemon and sprigs of
parsley. Serve with biscuits.
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