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Mississippi Mud Pie

----- Original Message -----
From: Keila
To: phaedrus
Sent: Wednesday, June 06, 2001 9:12 AM
Subject: Mississippi Mud Pie????

> Dear Uncle Phaedrus,
> I was wondering if you knew or could find the recipe to Mississippi Mud
> Pie?
> If you do know if it could you please e-mail the recipe to me?
> Thanks a bunch
> Keila

Hi Keila,

I found several recipes for Mississippi Mud Pie. Below are four. They all sound good, but locally here in Mississippi, #1 is the one that's usually served.


Mississippi Mud Pie I

1 (8-inch) prepared chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Lightly sweetened whipped cream (optional)

Heat sugar, chocolate chips, butter, cream and corn syrup in small saucepan
over low heat, stirring constantly, until butter is melted and mixture is
smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup
nuts. Layer with 1 pint ice cream; freeze for 1 hour.
Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle with
remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm.
Serve with a dollop of whipped cream, if desired.
Makes 8 servings.
Mississippi Mud Pie II

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
3/4 cup sugar
1 (12-ounce) container nondairy whipped topping, thawed
1 (4-serving size) package instant chocolate pudding mix
1 (4-serving size) package instant butterscotch pudding mix
3 cups milk
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press firmly onto
the bottom and sides of a 9-inch pie plate.
Blend together the cream cheese and sugar; mixing will. Fold in half the
nondairy whipped topping. Spread mixture in the crust-lined pie plate.
Whisk together the pudding mixes and milk; mixing well. Spread on top of the
cream cheese mixture. Top with the remaining nondairy whipped topping.
Makes 1 (9-inch) pie; serves 6 to 8.
Mississippi mud pie: chocolate dessert recipe

This rich, creamy recipe will satisfy any chocolate lover's cravings. Handed
down through generations it has provided a delicious treat for the holidays
or any day of the week.

What you will need:

1 1\2 cups sifted flour
2 cups sugar
4 eggs
1 cup butter or margarine (softened)
1\3 cup cocoa
1 cup coconut
1 cup pecans
1 large jar marshmallow creme
1 9X13 cake pan

Begin by preheating oven to 375 degrees. Cream flour, sugar and eggs until
smooth. Mix butter and cocoa until completely blended. Add to flour mixture.
Stir in coconut and nuts. If you are not a fan of pecans, walnuts may be
substituted. Blend thoroughly. Mixture will be the consistency of brownie
mix. Pour into greased pan and bake for 30 minutes. While this bakes mix
ingredients together for icing.

What you will need for icing:

1 stick margarine
1\2 cup cocoa
1\2 cup evaporated milk
1 teaspoon vanilla
1 box powdered sugar
1 cup pecans

When cake is done, remove from the oven and immediately spread marshmallow
cream on top using entire jar. Regular marshmallows may be used instead of
the creme by placing them in a pan over boiling water for melting. Use a
tablespoon of margarine in the marshmallows to thin the mixture and pour
over cake while both are hot. Pour icing mixture over marshmellow cream and
allow to cool. Cut into large brownie size pieces to serve.
Mississippi Mud Pie

      1 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup butter, softened
2 (3 ounce) packages instant chocolate pudding mix
2 cups cold milk
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/2 cup heavy whipping cream

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl combine walnuts and flour. Mix well then stir in softened
butter or margarine. Stir until ingredients are combined and mixture forms a
ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20
minutes, until golden brown. Remove and cool.
3 Place pudding mix in a medium bowl and whisk in milk. Mix until smooth.
Allow to set up for 5 minutes then spread on top of cooled crust.
4 In a large bowl whip cream cheese until fluffy. Beat in confectioner's
sugar until mixture is smooth. In a separate bowl, whip cream until soft
peaks form, then fold into cream cheese mixture. Spread over pudding layer.
Chill before serving.

Nixon Chicken

----- Original Message ----- 
  From: Nancy
  To: phaedrus
  Sent: Wednesday, June 06, 2001 12:04 PM
  Subject: Chicken Lorraine

  Can you find one of the favorite dish of Richard Nixon called 
  Chicken Lorraine, with chicken breast, broccoli, some curry powder.  
  Julie Nixon Eisenhower once shared the recipe on the radio or TV.

  Thank you. 

Hi Nancy,

Well, I found a recipe for chicken lorraine - see the first one below. However, I don't think chicken lorraine is what you want. By doing a search on "nixon" and "chicken", I found the second recipe below, called "Nixon Casserole". This recipe was one of Pat Nixon's and was printed in a magazine as being Nixon's favorite chicken. However, this recipe doesn't contain curry powder. By searching a little more, I found quite a few similar recipes that do contain curry powder. these recipes are for Chicken Divan, which is what I think you want. Try the third recipe below.


  1) Chicken Lorraine 

  7-8 chicken breasts skinned and boned 
  sliced provelone cheese 
  1 can cream of chicken soup 
  1/2 cup water 
  Pepperidge Farm herb stuffing mix 
  1 stick butter 

  Lay chicken on bottom of large baking dish. Lay slices of cheese on 
  top of chicken. Mix soup and water. Pour over cheese and chicken. 
  Sprinkle stuffing mix on top (to cover everything). Melt butter and 
  pour on top. Bake at 350 degrees for approx 1 hour - covered. If you 
  want to double the recipe double layer everything and bake at 375 degrees 
  for 1 hour 20 mins. 
  2) Nixon Casserole

  This was a recipe of Pat Nixon's that was in a magazine.

  2 packages frozen broccoli 
  1 can cream of mushroom soup 
  2 beaten eggs 
  1 cup sharp cheddar cheese, grated 
  2 tbsp. chopped onion 
  1 cup mayonnaise 
  2 boneless chicken breasts, cooked and diced 
  Cook broccoli and drain. Mix other ingredients and layer over broccoli, 
  forming two layers. Place in casserole dish and bake 25 to 30 minutes at 
  375 degrees. 
  3) Chicken Divan
  One 10 ounce package frozen broccoli
  1/2 cup mayonnaise
  1/2 teaspoon lemon juice
  1/2 cup shredded Cheddar cheese
  4 boneless chicken breasts, cooked, cubed
  1 can cream of chicken soup
  1/2 teaspoon curry powder
  bread crumbs

  Cook broccoli according to directions on package. Drain. Put broccoli 
  in bottom of greased casserole. Top with cubed chicken.
  Combine soup, lemon juice, mayonnaise, and curry powder. 
  Spread mixture over chicken. Sprinkle with cheese and bread crumbs.
    Bake at 350° for 30 minutes.
  4) Chicken Divan
  2-3 c. cooked, cut up chicken 
  1/2 sm. onion, chopped 
  1 (10 3/4 oz.) can cream of chicken soup 
  1/3 c. mayonnaise 
  3 tbsp. flour 
  2 celery stalks, cut up 
  1 (10 oz.) pkg. frozen broccoli cuts 
  1/2 tsp. curry powder 
  1 tbsp. lemon juice 
  Hot buttered noodles 
  In medium bowl, thoroughly combine all ingredients except noodles. 
  Pour into lightly greased crockpot. Cover and cook on low setting 
  6-8 hours or on high setting 2-3 hours. Serve over hot buttered noodles. 
  Makes about 2 quarts. You can double this recipe. Add more vegetables 
  and/or some chicken broth if too thick. You can mix this the night 
  before and keep in the refrigerator to cook the next day while you're away. 
  5) Chicken Divan
  8 chicken breast halves 
  1/4 cup diced onion 
  1/4 cup diced celery 
  Salt to taste 
  3 (10 oz.) packages frozen broccoli spears 
  2 (10 3/4 oz.) cans cream of chicken soup 
  1 cup mayonnaise 
  3 tablespoons lemon juice 
  1 teaspoon curry powder 
  1 cup grated cheddar cheese 
  1 cup buttered bread crumbs or stuffing mix 
  Simmer chicken breasts in small amount of salted water with onion 
  and celery for 45 minutes. Cool in stock. When cool, skin and debone. 
  Cook broccoli in salted water until crisp tender. Layer broccoli in 
  bottom of a buttered 9x13x2 inch baking dish. Put chicken breasts 
  on broccoli spears. Mix undiluted soup, mayonnaise, lemon juice, and 
  curry powder. Pour over casserole. Sprinkle with cheese and top with
  buttered crumbs or stuffing mix. Bake in a 350 degree oven for 
  30 minutes or until hot and bubbly. Very Good!
Julie Nixon Eisenhower's Chicken (Turkey) Divan for Leftovers! 
ca 1965 via Mike Douglas' Talk Show

My name is Nancy and I live in San Antonio, TX. Thanks for this lovely recipe site. 

Your recipe for Julie Eisenhower's Chicken Divan (the first one listed with 
the curry flavor) is one that I have used since the 60s.  I believe she gave 
it while on the old Mike Douglas daytime talk show.  I just thought I would 
give you a few changes to make it authentic! (g)  OK…she may have updated it 
but there are a few differences and here they are.  First of all she gave the 
recipe for What To Do With Left Over Turkey (or Chicken) after Thanksgiving 
and/or Christmas.   I double the recipe if I am going to make this in a 9" X 13" 
dish.  And I don't follow the amounts if I have more broccoli or turkey….I just 
sort of toss each layer in until I have used up whatever was left over! (g) This 
has been a favorite recipe since my kids were little ones and now their kids get 
it after Thanksgiving and Christmas.  Oh, and I just found your site and I think 
it's terrific.  I need to go really explore it while my Chicken Divan is cooking 
for my dinner tonight!  

Julie Nixon's Chicken Divan

Preheat oven to 350 degrees. 

Lightly spray bottom of cooking dish with PAM
Either frozen package or left-over broccoli (preferred)
1/2 cup mayonnaise 
1/2 teaspoon lemon juice 
1 1/2 cup shredded Cheddar cheese 
Leftover turkey or chicken, cooked,cubed 
1 can Cream of Chicken Soup (condensed)
1/2 teaspoon curry powder (I like the Hot Curry Powder)
Ritz crackers, crumbled

Layer cooked broccoli in bottom of greased casserole.  

Top with leftover turkey/chicken, cubed.  Combine 
soup, lemon juice, mayonnaise and curry powder. 

Spread mixture (it's thick and needs spreading not
just pouring in glops).  Sprinkle with the cheese and  
Ritz crackers (preferably the original ones) crumbs.  

Bake at 350 degrees for 30 minutes or until bubbly on
sides and nicely browned to a nice tan. 

Beau Monde Spice Redux

----- Original Message -----
From: Karen
To: phaedrus
Sent: Monday, June 04, 2001 12:32 PM
Subject: beau monde

> Hi
> Am looking for Beau Monde seasoning blend, found your info on web...but my
> empty jar from Spice Islands lists "Salt, dextrose, onion, celery seed and
> silicon dioxide"...your recipe sounds great but doesn't even list celery
> seed?
> Any ideas? thanks for your insight
> karen

Hi Karen,

Well, I found another recipe for the spice mixture that does include the celery seed, although it doesn't have onion. Dextrose is just sugar, probably added for the same reason they add it to Morton's Salt - to keep it free-flowing. Forget the silicon dioxide - that's quartz! I don't know why it's listed, but it's not necessary.

Try starting with the below recipe. If it doesn't seem quite right, add a little onion. Experiment a little until you have a mixture that suits you.


Almost Beau Monde Seasoning

1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper

 In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf,
allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and
store in a tightly closed jar.

 Makes 8 tablespoons

Homemade Pizza & Marinara Sauce

----- Original Message -----
From: M
To: phaedrus
Sent: Friday, June 08, 2001 9:09 PM
Subject: Pizza Sauce & Marinara Sauce

> Hi,
> I would like a recipe for Pizza  and Marinara Sauces using fresh
> tomatoes.
> Thank you,
> M

Hi M.,

Try the ones below.


Homemade Pizza Sauce

What You'll Need :

3 small tomatoes, peeled and seeded
1/2 small onion, minced
2 cloves garlic, minced
1 dried red chile
1/3 cup water
6 oz tomato sauce
2 tablespoons tomato paste
1/2 teaspoon oregano
2 teaspoons tarragon
1 teaspoon celery seed
1 teaspoon parsley, minced
1 dash cayenne
salt and pepper to taste
1 teaspoon sugar
2 teaspoons vegetable oil

What To Do:

Peel, seed, dice and roast the tomatoes at 325 degrees (f) for about 20
minutes. This will release the juice and intensify the flavor.
Heat a large skillet over medium to medium high heat.
Add oil, onions, and the seeds of the chili. Sauté until onions begin to
sweat. Do not brown.
Add garlic, stir once.
Add water (or stock), tomato sauce, and the tomato paste. Bring to a low
Add roasted tomatoes, don't forget the liquid that was released! Add the
remaining spices, saving the salt for the end.
Simmer for about 20 minutes, until the sauce is good consistency for
Monica's Homemade Marinara Sauce


15 to 20 vine ripened tomatoes, peeled, seeded and diced
1 small can tomato paste
6 large cloves garlic, minced
1/4 c olive oil
8 to 10 large fresh basil leaves, minced
2 long spriggs fresh oregano
1 tsp red pepper flakes
salt and pepper to taste
1 lb pasta, such as vermicelli, penne, mastaciolli, cooked al dente
freshly grated parmesan cheese


Put all ingredients except pasta in a dutch oven and simmer on a low flame
for about one hour, or until thick sauce consistency. Check often to make
sure that it doesn't burn. Serve with freshly grated parmesan cheese, garlic
bread and a nice salad.
Drop tomatoes in boiling water for 1 to 2 minutes until skin splits, then
plunge in ice water. Skin will come off very easily.
Substitute 2 (28 oz.) cans of good quality diced tomatoes if not using
fresh. Using fresh is a lot of work, but well worth the effort. 2 tsp dried
basil can be substituted for the fresh, and 2 tsp dried oregano can be
substituted for the fresh oregano.
Pizza/Pasta  Sauce

 Ingredients :
 1/3 c. olive oil
 2 c. finely chopped onions
 2 tbsp. finely chopped garlic
 8 c. peeled, seeded, coarsely chopped fresh tomatoes
 2 (6 oz.) cans tomato paste
 2 tbsp. dried oregano, crumbled
 2 tbsp. finely cut fresh basil or 2 tsp. dried basil, crumbled
 1 bay leaf
 2 tbsp. sugar
 1 tbsp. salt
 1/2 tsp. freshly ground pepper

 Preparation :
    Heat the oil in a large stainless or enameled saucepan (about 6
 quart size). Add onions and cook over medium heat, stirring
 frequently for 7 or 8 minutes. Add garlic and cook another minute.
 Stir in tomatoes, tomato paste, oregano, basil, bay leaf, sugar,
 salt and pepper.  Bring to a boil and simmer, uncovered, about 1
 hour or until thick.  When finished the sauce should be thick and
 fairly smooth.  Remove the bay leaf.  Taste; season with salt and
 pepper to taste.  To make sauce more smooth, you may press it
 through a food mill or process it in a blender or food processor.  6
 Pizza  Sauce

 Ingredients :
 1-2 lbs. can whole tomatoes
 1/2 can tomato paste
 1 tbsp. olive oil
 1/2 tsp. salt
 1/2 tsp. sugar
 1/2 tsp. garlic powder
 1/2 tsp. oregano
 1/2 tsp. sweet basil
 4 whole cloves
 1 lg. bay leaf

 Preparation :
    Simmer all ingredients for 3-4 hours.
 Fresh  Tomato  Pizza  Sauce

 Ingredients :
 1/3 c. olive oil
 2 c. finely chopped onions
 8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if desired)
 2 (6 oz.) cans tomato paste
 2 tbsp. oregano, crumbled
 2 tsp. basil, crumbled
 1 bay leaf
 2 tbsp. sugar
 1 tbsp. salt
 1/2 tsp. pepper
 2 tbsp. finely chopped garlic

 Preparation :
    Heat oil in large stainless steel pan, 6 to 8 quarts.  Add onions
 and cook over medium heat for 6 to 8 minutes until transparent.  Add
 garlic and cook another minute.  Stir in tomatoes, paste, oregano,
 basil, bay leaf, salt, pepper and bring to a boil.  Then simmer,
 uncovered for an hour or until thick.  Stir occasionally.  When
 finished the sauce should be thin and fairly smooth.  Remove bay
 leaf.  Taste and season.  May be canned or frozen.  5 to 6 pints.
 Fresh  Marinara  Sauce

 Ingredients :
 6 lb. (about 15 med. size) ripe tomatoes
 6 cloves garlic, pressed or minced
 2 lg. onions, chopped
 1/3 c. olive oil or salad oil
 3-4 lg. carrots, finely chopped
 2 tbsp. dried basil leaves or 1/3 c.finely chopped fresh basil leaves
 1 tbsp. dried oregano leaves or 3 tbsp. finely chopped fresh oregano leaves
 2 1/2 tsp. salt
 1 tsp. pepper

 Preparation :
   Immerse tomatoes, a few at a time, in boiling water for about 1/2
 minute.  Lift them out with a slotted spoon and plunge them into
 cold water.  Peel off and discard skins.  Coarsely chop tomatoes to
 get about 12 cups.  T4544 Records
  Fresh  Marinara  Sauce

 Ingredients :
 1 1/2 c. chopped onion
 3 cloves garlic, crushed
 4 tbsp. olive oil
 4 (16 oz.) cans Progresso peeled
    tomatoes with basil
 4 lbs. fresh, ripe plum tomatoes
 2 (6 oz.) cans tomato paste
 1/2 c. red wine vinegar
 1/4 c. sugar
 1 tsp. dry mustard
 2 tsp. basil
 2 tsp. oregano
 2 tsp. garlic salt
 1 tsp. crushed red pepper
 1 tsp. pepper
 2-3 c. water

 Preparation :
    To prepare fresh tomatoes:  Place tomatoes in pan of boiling
 water for a few minutes until the skins split.  Drain, cool, and
 remove skins.  They will peel easily.  To seed, cut off bottoms and
 squeeze them.  Use a knife to pull out remaining seeds and chop
 coarsely.  In a large Dutch oven, saute onion and garlic in olive
 oil for 2-3 minutes. Drain and coarsely chop canned tomatoes,
 removing seeds the same way you did for the fresh tomatoes.  Add all
 tomatoes (canned and fresh) to onions and garlic.  Add all remaining
 ingredients plus 2 cups water.  Simmer on low heat for 1 1/2 to 2
 hours, stirring occasionally.  Add water if necessary and more
 seasonings to taste.  The mixture should be thick and most of the
 water absorbed.  Serve over any kind of pasta.  Yield:  8-10
  Marinara  Sauce  &  Angel  Hair  Pasta

 Ingredients :
 4 tbsp. olive oil
 5 garlic cloves, crushed
 2 (28 oz.) cans ready cut peeled tomatoes or 5 lbs. fresh tomatoes, peeled & sliced
 1 (6 oz.) can tomato paste
 4 tbsp. sun dried tomatoes, chopped (opt.)
 10 fresh basil leaves (dried may be substituted, use 1 tbsp. sweet basil)
 Pepper to taste
 1/2 c. grated Romano cheese (Parmesan may be used)

 Preparation :
    In a deep 10" frying pan, heat the olive oil and gently saute the
 garlic.  Add tomatoes, tomato paste and sun dried tomatoes, if you
 are using them.  Add basil leaves at this time also.  Cook on medium
 heat for 20 to 30 minutes, stirring occasionally. 1 pound fresh bay
 scallops  1 pound medium shrimp, peeled & deveined  1/2 stick real
 butter  2 crushed garlic cloves  In a separate skillet, melt butter
 and saute garlic until tender.  Add scallops and saute on a low heat
 for 3 minutes, add shrimp and saute until shrimp is slightly pink.
 Add to marinara sauce and cook for 1/2 hour on low heat.  Cook 1
 pound angel hair pasta, drain well and serve with sauce.

Pignoli Cookies

----- Original Message -----
From: andrea
To: phaedrus
Sent: Saturday, June 02, 2001 5:59 PM
Subject: pignoli cookies

> hi. my name is andrea and i am am doing a report in school on the history
> of the pignoli cookie, i can't find any information about these cookies, 
> can you please help me -- my mom is yelling at me because i waiting until 
> the very last minute.
> thanks.

Hi Andrea,

Well, I can give you recipes for pignoli cookies, but I could not find anything about their history. All I can tell you is that they are an Italian cookie with pine nuts. Pine nuts have been a staple food in the Mediterranean region for centuries. The recipes are below.


Pignoli Cookies

12 ounces almond paste
1/2 cup white sugar
1 cup confectioners' sugar
4 egg whites
1 1/2 cups pine nuts

1 Preheat oven to 325 degrees F (170 degrees C). Line 2 cookie sheets with
foil; lightly grease foil.
2 Mix almond paste and granulated sugar in food processor until smooth. Add
confectioners' sugar and 2 egg whites; process until smooth.
3 Whisk remaining 2 egg whites in small bowl until lightly beaten. Place
pine nuts on shallow plate. With lightly floured hands roll dough into 1
inch balls. Coat balls in egg whites, shaking off excess, then roll in pine
nuts, pressing lightly to stick. Arrange balls and flatten each slightly on
cookie sheeets to form a 1 1/2 inch round.
4 Bake one sheet at a time, 15 to 18 minutes, until lightly browned. Let
stand on cookie sheet 1 minute. Transfer to wire rack; cool.

 Makes 3 dozen
Pignoli Cookies


10 oz ground almonds
1/2 cup butter
1/4 cup sugar
1/2 tsp vanilla essence
pinch of salt
1 cup of plain flour
1/2 cup of pine nuts, chopped
granulated sugar


Cream butter and sugar until very soft; mix in the ground almonds, salt,
vanilla and flour. The dough will be rather firm.

Cut off pieces about the size of prunes and roll them into little
cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine
nuts and bend them into a half-moon shape.

Place these 1-inch apart on greased baking sheets. Bake at 350F for 15 to 20
minutes. The crescents should not be browned. Cool about 5 minutes, then
strew with a little granulated sugar.


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