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----- Original Message -----
From: "alex"
To: phaedrus
Sent: Tuesday, July 15, 2003 5:45 PM
Subject: "vlita"
> i'm a greek living in the UK and missing my native country's vegetables!
> i would really appreciate it if you would try to find out for me the
> botanical name of the plant known in greece as "vlita",
> so i can better try to find a source of seeds and attempt to grow it in
> my own garden.
> unfortunately Greece does not share with England the phenomenon of garden
> centres, so i couldn't buy vlita seeds while i was last there.
>
> thank you
> alex
>
Hello Alex,
I could not find very much under the name "vlita", but I did find one site
that said it is "Chenopodium album".
The most widespread common name for this plant in Europe and America is
"Lamb's Quarters".
It is also known as Pigweed, Goosefoot and Wild Spinach.. It grows
wild all over Europe and America.
It's considered a weed by many people, but many others use it as a salad green.
Another wild salad green used by many and known in Greece is dandelion greens.
Phaed
From: Martha
To: phaedrus
Subject: molasses balls
Date: Monday, July 14, 2003 1:00 PM
Hi, I'd found your site and was pleased that you made an effort to find a recipe I'm
particularly fond of. It was in a blender recipe book I'd lost. Although you didn't find
it for me you did email me timely about that.
In the meantime, at my local library book sale I found the book...was so tickled...and want
to share the recipe and it's source if you should like to include it on your site or not.
The book "The Blender Way To Better Cooking, 1965 Hamilton Beach, Odyssey Books New York
Molasses Balls
1/2 teaspoon vanilla
1/4 cup molasses
1 cup very soft butter or margarine
2 cups pecans
2 cups sifted flour
1/2 teaspoon salt
Sifted confectioners' sugar
Preheat oven o 350 degree. Lightly grease cooky sheets. Put vanilla, molasses and butter in
blender container; cover and rn on speed 6 (or high) until very smooth. Add pecans; cover and
run on speed 4 (or low) until nuts are finely chopped. If necessary, stop blender during processing
and push ingredients toward blades with rubber spatula.
Sift the flour and salt together into a bowl. Add molasses mixture; mix well. Shape into 1-inch balls.
Place 2 inches apart on cooky sheets. Bake 12-15 minutes. Remove to cooling racks; cool slightly, then
roll in confectioners' sugar. Makes 5 dozen cookies.
Regards,
Martha
From: medlin
To: phaedrus
Subject: Ribbon Cake
Date: Tuesday, July 15, 2003 12:15 PM
Could you pass this recipe along to Kenneth who was loooking for
the Ribbon Cake? It might be close to what he is looking for.
Thanks!
Ribbon Cake
2 Cups Cake Flour, sifted
2 Tsp Baking Powder
3/4 Tsp Salt
1 1/4 Cups Sugar
1/2 Cup Shortening -- (emulsifier type)
1 Tsp Vanilla
2 Eggs, unbeaten
3/4 Cup Milk
1 1/2 Tbl Molasses
1/4 Tsp Cinnamon
1/8 Tsp Cloves
1/8 Tsp Nutmeg
-----Raisin Filling-----
1 Tbl Cornstarch
1/3 Cup Sugar
1 Dash Salt
1/2 Cup Raisins, chopped fine
2 Tsp Orange Juice
2/3 Cup Water
1/4 Tsp Orange rind, grated
1 Tsp Butter
-----Lemon Icing-----
1/2 Tsp Lemon rind, grated
1 Tbl Butter
1 Cup Confectioner's Sugar, sifted
1 Dash Salt
2 Tsp Lemon Juice
1 Tsp Water
Have ingredients at room temperature. Grease two 8-inch layer
pans and line with waxed paper.
1.Sift flour with baking powder, salt and sugar.
Add shortening. Add vanilla, eggs and 1/2 cup of milk. Mix until
flour is dampened, then beat by hand (150 strokes per minute) or
on medium speed of electric mixer for 1 minute. Scrape bowl and
beater frequently.
2.Add remaining liquid, blend, and beat 2 minutes longer.
3.Pour 1/2 of batter into one layer pan. To remaining batter add
molasses and spices, mix just to blend; turn into second pan.
4.Bake at 375'F. (moderate oven) for 25 minutes. Cool. Then
spread raisin filling between layers and lemon icing on top of
cake.
Filling: Combine cornstarch, sugar, salt, raisins, orange juice
and rind, and water; mix well. Cook over low heat, stirring
constantly, until thick and clear. Stir in butter. Cool before
filling cake.
Icing: Cream lemon rind with butter or margarine. Add remaining
ingredients and beat until smooth and of spreading consistency.
----- Original Message -----
From: Zugluv
To: phaedrus
Sent: Sunday, July 13, 2003 11:18 AM
Subject: Cracker Barrel Hashbrown Casserole
> Hello....
>
> Would you be able to send the receipe or a similar recipe for Cracker
> Barrel's Hashbrown casserole? It is simply wonderful!!!
>
> Thanks in advance.....
>
> Zugluv
>
Hello Zugluv,
Try this one.
Phaed
Cracker Barrel Hash Brown Casserole
2 Pounds Frozen Hashbrown Potatoes -- thaw
1/2 Cup Margarine -- melt
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion -- chop fine
1 Can Cream of chicken soup
2 Cups Colby Cheese -- grate
Preheat oven at 350~. Spray a 9x13 baking pan with non-stick cooking spray.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish.
Bake uncovered at 350~ for 35 minutes.
From: "Ray"
To: phaedrus
Subject: Dairy Restaurants
Date: Monday, July 14, 2003 9:31 PM
I'm sure you are swamped with explanations to your query of 7-14-2003,
but I'll just add my bit of info:
For Jews who keep kosher, "meat" and "dairy" foods must be kept
separate--separate pots, dishes, cutlery...separate dishwashers and
sinks, even, for the Orthodox, etc.
A dairy restaurant is one that does not serve meat, but will serve
veggie things, milk, cheese, egg dishes, etc., and so avoid the
possibility of being "non-kosher," by eliminating the possibility of
cross-contamination. There is a bit more to it than this, but that's
the essence.
This is what a non-Jew, but long-time inhabitant of the NYC Metro area,
understands is the case.
More here:
Kosher
Ray
I see, so it relates back to the Old Testament dietary rules.Thanks!
Phaed
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