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Pasta Chips and Spinach Dip

  ----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Wednesday, July 10, 2002 6:28 PM
  Subject: Pasta chips

  Hello Phaedrus,

  I was wondering if you could find the recipe for a wonderful 
  appetizer discovered at Olive Garden about a year ago.  Evidently 
  Olive Garden discontinued it, unfortunately for my family. It was 
  a pasta chip served hot with a hot artichoke/spinach dip/cheese 
  type dip.  The pasta chip seemed to be fried or prepared in some 
  way that made it very crispy, similar to a tortilla chip.  The 
  dipping sauce was a wonderful combination of several flavors and 
  seemed to have a parmesan taste along with the artichoke and spinach. 
  Altogether it was a very filling and yummy appetizer and we would 
  love to be able to have it again.

  Good luck in your search,
  Carol in Florida 

Hello Carol,

I had better luck with this one. See below.


  Italian Pasta Chips 
  Yield: 4 Servings


        1    olive oil cooking spray
       12    won ton skins
        1 lg egg white
      1/2 ts dried oregano
      3/4 c  shredded pecorino or
        1    parmigiano-reggiano cheese


  Place rack in center of oven, preheat oven to 400 F. Spray cookie
  sheet with olive oil. Lay wonton skins on sheet in single layer. Put
  egg white in a bowl and froth with a fork. Brush each wonton skin
  with egg white and sprinkle with oregano and 1 tablespoon cheese.
  Spray again with olive oil. Cut each in half diagonally with pizza
  cutter. Bake until edges are brown, about 6 to 7 minutes. Transfer to
  a rack to cool. Can be stored in an airtight container at room
  temperature for a few days.

  Makes 8 (3 chip) servings.

  Per serving: Calories 55 Fat 3g Cholesterol 6 mg Sodium 178mg Percent
  calories from fat 46
  Olive Garden Hot Artichoke and Spinach Dip

  1 *8 oz.) pkg. Light Cream Cheese 
  1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
  1/2 C. Spinach frozen chopped, or steamed
  1/4 C. Mayonnaise (use real mayo, not Miracle Whip)
  1/4 C. Parmesan Cheese
  1/4 C. Romano Cheese (You can use all Parmesan if you wish)
  1 clove garlic, finely minced
  1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
  1/4 C. Mozzarella Cheese grated
  1/4 tsp. Garlic Salt
  Salt and Pepper to taste

  Allow cream cheese to come to room temperature. Cream together 
  mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. 
  Mix well. Add the artichoke hearts and spinach (careful to drain this 
  well), and mix until blended. Store in a container until you are ready 
  to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake 
  at 350 degrees for 25 minutes or until the top is browned. Serve with 
  toasted bread or pasta chips.
  Olive Garden Hot Artichoke-Spinach Dip

  Recipe By     : Top Secret Restaurant Recipes
  Serving Size  : 1    Preparation Time :0:00
  Categories    : Appetizers

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
       1/2  cup           frozen chopped spinach -- thawed
     1      cup           artichoke hearts -- chopped
     8      ounces        cream cheese
       1/2  cup           grated Parmesan cheese
       1/2  teaspoon      crushed red pepper flakes
       1/4  teaspoon      salt
       1/8  teaspoon      garlic powder
            dash          ground pepper
                          crackers or sliced toasted French bread

  Simmer the spinach and artichoke hearts in a cup of water in a 
  small saucepan over med. heat until tender, about 10 min. Drain 
  in a colander when done. Heat the cream cheese in a small bowl 
  in the microwave set on high for 1 min. Or, use a saucepan to 
  heat the cheese over med. heat just until hot. Add spinach and 
  artichoke hearts to the cream cheese and stir well. Stir in the 
  Parmesan, pepper flakes, salt, garlic powder and ground pepper,
  combining well.
  Serve hot with crackers, toasted bread, or pasta chips for dipping.

Pickled Watermelon Rind

  ----- Original Message ----- 
  From: Mary
  To: phaed 
  Sent: Sunday, July 07, 2002 3:55 PM
  Subject: Pickled Watermellon Rinds

  Hi my name is Mary,
  I am looking for a recipe for pickled watermelon rinds. My Grandmother 
  used to make these and I can't find a recipe for them anywhere. 
  Unfortunately my Granny is not with us anymore so I cannot ask her.
  Thank you

Hello Mary,

Try the ones below.


  Watermelon  Rind  Pickles

   Ingredients : 
   10 lb. rinds
   1 lily lime
   1 gallon cold water
   1/2 gallon vinegar
   8 lb. sugar
   2 root ginger
   3 tsp. allspice
   2 tsp. cloves

   Preparation : 
     Dissolve lime in water and cover rind.  Let soak overnight.  Rinse
   and boil 20 minutes in weak salt water.  Change and boil 20 minutes
   in clear water.  Pour off water and add vinegar, spices, and sugar. 
   Boil 2 hours.  Pack in hot sterilized jars and seals.  
   Watermelon  Rind  Pickles

   Ingredients : 
   1 lg. watermelon, quartered
   Pickling salt 
   2 tbsp. + 2 tsp. whole cloves
   16 (1 1/2") sticks cinnamon
   1/2 tsp. mustard seeds
   8 c. sugar
   1 qt. vinegar (5% acidity)

   Preparation : 
     Peel watermelon and remove flesh; cut rind into 1" cubes.  Place
   rind in a large crock or plastic container.  Add water by the quart
   until it covers the rind; add 1/4 cup pickling salt for each quart,
   stirring until salt dissolves.  Cover and let stand in a cool place
   overnight.  Drain.  Place rind in a 10 quart Dutch oven, cover with
   cold water.  Bring to a boil and boil until rind is almost tender. 
   Drain and set aside.  Tie cloves, cinnamon and mustard seeds in
   cheese cloth.  Combine spice bag, sugar and vinegar in a Dutch oven.
    Bring to a boil; remove from heat, and let stand 15 minutes.  Add
   rind to syrup.  Bring to a boil; reduce heat to low and cook until
   rind is transparent.  Remove spice bag.  Pack rind into hot
   sterilized jars, leaving 1/2" headspace.  Cover at once with  metal
   lids and screw bands tight.  Process in boiling water bath for 5
   Watermelon  Rind  Pickles

   Ingredients : 
   12 c. cut up melon rind
   12 c. white sugar
   1 qt. white vinegar
   20 drops oil of cinnamon
   20 drops oil of cloves

   Preparation : 
     First, peel rind, leaving a little of pink meat; cover with water
   and refrigerate 24 hours.  Second, drain; cover with water.  Boil
   for 10 minutes.  Third, drain well again.  Mix spices, vinegar and
   sugar  Pour over rind and put back in refrigerator for 24 hours. 
   Fourth, take out of refrigerator and bring to a boil for 8 minutes
   on high.  Put in refrigerator for 5 days. Pack in jars, cold.  Note:
    Be sure to measure the drops of cloves and cinnamon with a medicine
   dropper.  Also, refrigerate before serving for extra crispness.   
   Pickled  Watermelon  Rind

   Ingredients : 
   8 lb. rind (peeled & cut into chunks, leaving faint pint)
   1 qt. white vinegar
   6 lb. sugar
   2 tbsp. whole cloves
   4 tbsp. whole allspice
   6 sticks cinnamon
   1 tsp. alum

   Preparation : 
     Cover rind with water; add 1 teaspoon powdered alum.  Cook until
   clear (translucent and tender), not mushy.  Cook sugar and vinegar
   together until it boils, about 10 minutes.  Drain water off rind and
   pour syrup over it.  let sit overnight.  Drain syrup, bring to boil
   with bag of spice.  Pour back over melon.  Repeat 3 days.  Put in
   jars.  Use spice as decorations in jars if desired.  
   Pickled  Watermelon  Rind

   Ingredients : 
   2 lb. watermelon rind
   2 lb. sugar
   1 pt. vinegar
   1 pt. water
   1 lemon (optional), sliced thin
   1 tbsp. cinnamon
   1 tsp. cloves
   1 tsp. allspice

   Preparation : 
     Soak the rind overnight in salt water (1/4 cup salt to 1 quarter
   water.  Drain off the brine.  Cook the rind in clear water until
   tender.  Make a hot pickling solution of the other ingredients, add
   the drained rind and boil rapidly until it becomes clear.  The
   spices may be tied in bag and removed before the pickle is sealed in
   clean, hot jars.  

Pizza Dough

> 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???
> Paula 
From: "llizard" 
To: phaedrus
Subject: re: Pizza Dough
Date: Monday, July 08, 2002 4:38 PM

Hello Phaed;

I read your answer to the thin crust pizza question and hope you don't 
mind my adding to it. I do not have a bread machine but have been making 
crispy crust pizza by hand. The last recipe that you posted is the 
closest to the one I use (I do not add sugar). But I believe that the 
key to a crispy crust is high heat in the baking.

I preheat the oven with the stone in it to 450F for half an hour. The 
stone is on the bottom shelf. This way mimics as nearly as possible the 
kind of brick ovens that are used by pizzerias. (The pizza is always put 
onto the floor of those ovens.)

I liberally sprinkle a peel (an upside down cookie sheet will work if a 
peel is not available) with cornmeal or semolina flour. Then I shape the 
risen pizza dough by rolling it out with a rolling pin and laying it 
onto the peel. The toppings are put on and then with a flick of the 
wrist, into that extremely hot oven it goes directly onto the stone 
(note that no pan is required). The oven is immediately turned down to 
about 400F (the oven loses about 50F just by opening the door) After 
about 5 or 10 minutes we slide the pizza around to account for uneven 
oven heat (most home ovens have uneven heat) and then continue to bake 
for another 5 to 10 minutes more or less until the cheese is bubbly. 
Slide the pizza out onto a wooden board and slice. The crust is always 

If anyone is interested, our pizza dough recipe is at

Pizza Dough

There is a really good chapter on thin crust pizza making in The Italian
Baker by Carol Field.


P.S. Many thanks for your e-mail reply about "Naughty Child" Pie.

Worcestershire Sauce

 ----- Original Message ----- 
  From: Moira
  To: phaedrus 
  Sent: Tuesday, July 09, 2002 10:36 PM
  Subject: Worcestershire sauce

  Hi, I am looking for a recipe for Worcestershire sauce do you know any
  thanks ,. Moira.

Hello Moira,

There are numerous recipes for homemade worcestershire sauce. I'm sending you several. The first one is probably the most authentic;the second one is the easiest.


  Worcestershire Sauce

  1 Chopped onion
  2 Cloves of garlic crushed
  1 1/4 in thick slice of ginger
  3 Tbsp Yellow mustard seeds
  1 tsp Peppercorns
  1/2 tsp Red pepper flakes
  1 1 in. long cinnamon stick
  1 tsp Cloves whole
  1/2 tsp Cardamom pods
  2 cup Vinegar
  1/2 cup Molasses
  1/2 cup Dark soy sauce
  1/4 cup Tamarind pulp
  3 Tbsp Salt
  1/2 tsp Curry powder
  1 Crushed anchovy
  1/2 cup Water

  Place the onion, the garlic, the mustard seeds, the red pepper flakes, the
  peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a
  large piece of cheesecloth and tie in a little bag. In a large saucepan,
  combine the spice bag with the vinegar, the molasses, the soy sauce and
  the tamarind. Bring to a boil, lower the heat and let simmer for 45
  minutes. Mix together the salt, the curry powder, the anchovy and the
  water. Add to the liquid in the saucepan. Remove from heat. Pour the
  contents of the saucepan (including the spice bag) into a stainless or
  glass container. Cover tightly and place in the refrigerator for two
  weeks, mixing from time to time and squeezing the spice bag. After the two
  weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator
  and shake well before use.
  Homemade Worcestershire Sauce

  1/2 cup apple cider vinegar 
  2 tablespoons soy sauce 
  2 tablespoons water 
  1 tablespoon brown sugar 
  1/4 teaspoon ground ginger 
  1/4 teaspoon dry mustard 
  1/4 teaspoon onion powder
  1/4 teaspoon garlic powder
  1/8 teaspoon cinnamon
  1/8 teaspoon pepper 
  Place all ingredients in a medium saucepan and stir thoroughly. 
  Bring to a boil, stirring constantly. Simmer 1 minute. Cool. 
  Store in the refrigerator. 
  Makes about 3/4 cup.

  Homemade Worcestershire Sauce
   Recipe By     : Cooking Live Show #CL8930
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Cooking Live                     Import
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      tablespoons   olive oil
      2      large         onions -- roughly chopped
        1/2  cup           tamarind paste
      2      tablespoons   minced garlic
      2      tablespoons   minced ginger
      2                    jalapenos -- seeds removed and
                           -- minced
      3      tablespoons   chopped anchovies
      3      tablespoons   tomato paste
      2                    whole         cloves
      2      tablespoons   freshly cracked black pepper
        1/2  cup           dark corn syrup
      1      cup           molasses
      3      cups          white vinegar
      1      cup           dark beer
        1/2  cup           orange juice
      2      cups          water
      1                    lemon thinly sliced
      1                    lime thinly sliced
   In a large saucepan, heat the olive oil over medium heat. Add the
   onion and saute until soft, about 6 to 7 minutes. Stir in the tamarind
   paste,garlic, ginger, and jalapenos and cook for 5 more minutes. Add
   the anchovies, tomato paste, cloves, pepper, corn syrup, molasses,
   white vinegar, dark beer, orange juice, water, lemon and lime. Bring
   to a boil, reduce heat to medium low, and simmer, stirring
   occasionally, for 2 to 3 hours, or until it naps the back of a spoon.
   Strain the mixture and refrigerate.
   Yield: 6 cups
  Emeril's Worcestershire sauce:

  2 tablespoons olive oil 
  6 cups coarsely chopped onions 
  4 jalapenos, with stems and seeds, chopped 
  2 tablespoons minced garlic 
  2 teaspoons freshly ground pepper 
  4 cans anchovy fillets 
  1/2 teaspoon whole cloves 
  2 tablespoons salt 
  2 whole, medium lemons, skin and pith removed 
  4 cups dark corn syrup 
  2 cups Steen's Pure Cane Syrup*
  2 quarts distilled white vinegar 
  4 cups water 
  3/4 pound fresh horseradish, peeled and grated

  Combine the oil, onions, and jalapenos in a large stockpot over a 
  high heat. Saute for 2 to 3 minutes or until slightly soft. Add the 
  garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, 
  cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce 
  the heat and simmer, stirring occasionally for about 6 hours or until 
  the mixture barely coats a wooden spoon. Strain. Store in a tightly 
  sealed container in the refrigerator for up to 2 weeks or preserve 
  in hot sterilized jars, following manufacturer's instructions.

Butterscotch Schnapps Cheesecake

----- Original Message -----
From: JD
To: phaedrus
Sent: Sunday, July 07, 2002 10:41 AM
Subject: Can you find this cheesecake recipe?

> My cousin sent me on a hunt, I hope you can help.  Here are my clues:
> It's a buttewrscotch cheesecake recipe that contains both butterscotch
> pudding and some kind of alchahol.  I found a schnapps recipe but 
> it doesn't call for the pudding.  My cousin said that the liquer that 
> had the recipe on it's bottle label is not produced any more.  She 
> would like that old recipe to use with the butterscotch schnapps.  
> I hope you can help.   J.D.

Hello JD,

I've looked everywhere, both in my files and on the web, and I could not find a cheesecake with pudding and liqueur. The below recipe with schnapps is the only one. It's probably the same one that you found. Sorry.


Butterscotch Cheesecake

Graham Cracker Crust
1 1/2 cup Graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9
inch springform pan.

16 oz (2 packages) cream cheese
3/4 cup brown sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
2 teaspoons vanilla extract
1/2 cup butterscotch schnapps

In mixing bowl, combine cream cheese, sugar, cornstarch, and sour cream. Add
eggs, one at a time, beating well after each. Beat in vanilla extract. Stir
in butterscotch schnapps. Pour mixture over the crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour
and 10 minutes or till the center no longer looks wet or shiny. Remove the
cake from the oven. Run a knife around the inside edge of the pan. Turn the
oven off and return the cake to the oven for and additional hour. Remove
cake from oven. Chill, uncovered, overnight.

1 cup whipping cream
1 tablespoon brown sugar
1 tablespoon butterscotch schnapps
1/2 cup butterscotch chips

In small bowl beat whipping cream, butterscotch schnapps, and brown sugar
with mixer until stiff peaks form. Pipe whipped cream around the edge of
cheesecake. Garnish with butterscotch chips.


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