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Thai Pearl Tapioca Pudding

  ---- Original Message ----- 
  From: Alison 
  To: phaedrus 
  Sent: Saturday, June 30, 2001 6:42 PM
  Subject: Re: Pearl Tapioca

  I appreciate the quick reply.  Let's go this route then.  
  Can you find for me a recipe for Thai Tapioca Pudding (dessert).

  Thanks again,

Hi Alison,

I was about to give up when I came across the below recipe. It's the only one I could find. It sounds right, except that the tapioca is cooked, then the tapioca and coconut milk are combined and then together instead of the tapioca merely being topped with coconut milk as you described.
The recipe came from this page:
There's an actual picture of the pudding there, so you can compare what you had.


  Thai Tapioca Pudding

  1 cup small Thai tapioca pearls 
  8 cups cool water, divided use
  3 cups coconut milk (Mae Ploy brand recommended)
  1 cup sugar
  1/2 teaspoon salt 
  Rinse tapioca in cool tap water. Drain. 

  Place in saucepan with 6 cups water. Bring to a boil over 
  medium heat and cook 5 minutes, stirring constantly. Drain and rinse. 

  Combine coconut milk and 2 cups water in a clean saucepan. 
  Add tapioca to milk mixture and bring to a boil over medium heat, 
  stirring constantly. Add sugar and salt, stirring until sugar is 
  dissolved. Remove from heat. 

  Taste and add more sugar or salt as needed. Let mixture sit in 
  saucepan for 30 minutes. Pour into dessert glasses and serve warm. 
  Serves 8. 

  Variation: Serve chilled with 1/4 cup diced honeydew melon added 
  to each serving. 

Moroccan Lamb Stew

----- Original Message ----- 
  From: Melanie 
  To: phaedrus 
  Sent: Thursday, June 28, 2001 12:40 AM
  Subject: ISO Moroccan Lamb Stew

  Dear Uncle Phaedrus,

  Wow, what a terribly interesting site you have!  I shall be 
  spending a very long time pouring through all your archives.

  There is a fondly remembered recipe I've been searching for 
  now for years that I thought I would throw your way, in hopes 
  you might have better luck than I.  It came from a Recipes Only 
  magazine (small, possibly Canadian? publication), and contained 
  lamb, apple juice, sweet potatoes, onions, figs & raisins among 
  other ingredients.  No other recipe I've found for Moroccan Lamb 
  Stew on the web quite matches the one I remember....

  If you could turn this one up, I'd say you were a genius!


Hi Melanie,

Well, my head is bowed. I so wanted to be a genius for you.... I have searched for hours and read hundreds of Moroccan Lamb Stew recipes. I have found recipes with everything from apricots to blood oranges, but none with apple juice and sweet potatoes.
I have looked through dozens of cookbooks, including African ones. Many Moroccan Lamb Stew recipes, but none with apple juice and sweet potatoes. Lots with raisins, but none with figs.

I'm so disappointed... Maybe next time. Meantime, try the one below.


 Moroccan  Lamb  Stew

 Ingredients : 
 2 med. onions, cut into 1/8ths
 2 tbsp. olive or vegetable oil
 2 1/2 lbs. lamb, cubed (OR 3-4 lbs. lamb neck)
 1/4 c. olive oil (or vegetable oil)
 1 med. onion, chopped
 1/2 tsp. black pepper
 1/2 tsp. crumbled bay leaves
 3 tbsp. parsley flakes (or 1/2 c. fresh)
 1/2 tsp. turmeric
 1/2 tsp. ginger
 2 lg. tomatoes, chopped
 1/2 c. dry white wine
 1 c. raisins, plumped in warm water (about 30 min.)
 1/3 c. slivered almonds

 Preparation : 
    Heat the 2 tablespoons olive oil in a pot and saute the 2 onions
 cut in 1/8ths until golden, about 5 minutes.  Remove onions and set
 aside.  Add the 1/4 cup oil to the pot to heat and brown the meat on
 all sides.  Stir in chopped onion, spices and chopped tomatoes.  Let
 simmer a few minutes.  Add wine. Cover. Simmer 1 hour or until
 tender.  Add precooked onion sections and raisins. Sprinkle almonds
 on top.  Bake uncovered in 450 degree oven for 15 minutes or until
 most of liquid has evaporated.  Serve alone or over rice.  Serves 8. 

Shrimp Caneel

----- Original Message ----- 
  From: Scott
  To: phaedrus 
  Sent: Wednesday, June 27, 2001 2:49 PM
  Subject: Re: im looking for a recipe

  ok, here goes with the "shrimp caneel" dish. 
  it was from a cookbook that i got in kansas city, the recipes 
  were compiled from chefs in the kansas city area. the name of 
  the cookbook is "beyond parsley" sponcered by the kansas city 
  junior league. it was make with a tomatoe base, with celery 
  basil, garlic and lots of curry, served on rice with california 
  raisins, almonds and coconut slivers.... 
  thanks again for your help, scott 


No luck as yet. However, I did find the below recipe and a phone number where the "Beyond Parsley" cookbook can be ordered.


See here for a shrimp caneel recipe: Tastebook

  Sticky Shrimp 
  from Above & Beyond Parsley...(see below to order) 
  Food for the Senses
    1/4 cup (1/2 stick) butter 
    1 cup finely chopped onion 
    3/4 cup chopped celery 
    1 clove garlic 
    1/4 cup flour 
    1 teaspoon salt 
    1 tablespoon sugar 
    Dash of hot pepper sauce 
    1 teaspoon paprika 
    1 small bay leaf 
    1 (15-ounce) can tomatoes with liquid 
    3/4 cup chopped green bell pepper 
    4 cups raw shrimp, shelled and deveined 
    3 cups water 
    1 tablespoon butter 
    1 teaspoon salt 
    1-1/2 cups uncooked rice 
    2 cups shredded cheddar or Swiss cheese 
    1 teaspoon Dijon mustard

  Melt butter in a large skillet, add onion, celery and garlic, 
  and cook until onion is soft, but not transparent.  Blend in 
  flour, salt, sugar, hot pepper sauce, paprika and bay leaf.  
  Add tomatoes and green pepper, and simmer for 5 minutes.  
  Add shrimp and stir until shrimp are pink, about 5 minutes.  
  Remove bay leaf. 

  For rice:  In a medium saucepan, bring water to a boil.  
  Add butter, salt, and rice.  When mixture boils again, 
  reduce heat to low and cook covered until liquid is absorbed.  
  Add cheese and mustard.  Combine with shrimp mixture after 
  cheese melts. 

  NOTE:  The shrimp mixture will at first appear watery and 
  the rice will appear too sticky.  They combine, however, to 
  form a marvelous texture and flavor. 

  SERVES 12 
  Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  
  All rights reserved. 
  To purchase copies of Above & Beyond Parsley, call the 
  Junior League of Kansas City, Missouri at (816) 444-2112 
  from 8:30am-4:30pm M-F Central time

Hot Fudge Sauce

----- Original Message -----
From: Patti 
Sent: Wednesday, June 27, 2001 9:14 AM
Subject: Hot Fudge Sauce


My husband has been trying to find the recipe for a famous fudge sauce
that was served in an ice cream parlor in South Orange N.J. (I believe
it was South Orange or it could have been one of the Orange's).  In any
event the name of the establishment was Gruning's (or possibly spelled
Grunning's).  They served homemade ice cream and the best homemade fudge
sauce ever.  You could buy jars of their fudge sauce.  Sadly they went
out of business quite a few years ago and I have been searching ever
since to try to find this sauce or the recipe.  I would appreciate any
help you could provide.  Thank you for your time.


Hi Patti,

No luck yet. However, I found the e-mail of a man who used to manage a Gruning's in New Jersey in the 1980's. I wrote to him, perhaps he can help.

In the meantime, tell your husband to try the recipe below.


Amazing 1887 Fudge Sauce

3/4 cup butter
1 cup sugar
1/2 cup evaporated whole milk
5 ounces (10 tablespoons) cocoa
4 ounces milk chocolate (chips or solid)
1/8 teaspoon salt
1 teaspoon vanilla
Combine all ingredients except vanilla in a microwave proof bowl, and
microwave on 50% power until melted (a few minutes). Microwave on 50% power
for 10 minutes, stirring occasionally, until bubbly and very thick. Remove
from microwave and stir in vanilla. Store in glass container in

Note: The number of servings is based on one ounce serving size. This sauce
is what a famous B and B  uses to glaze their Double Whammy Chocolate
Cheesecake, but of course it can also be enjoyed as a sundae topping, or by
the spoonful if you have a sudden craving for chocolate. It keeps fairly
indefinitely in the refrigerator.

Peanut Butter Space Sticks

----- Original Message -----
From: David 
Sent: Saturday, June 30, 2001 10:01 PM
Subject: Peanut Butter Space Sticks

> I used to make these about 30 years ago.  I remember there was peanut
> butter, powdered milk, honey and other ingredients in them.  you mixed
> them up, rolled them into a finger sized stick and refridgerated.  Then
> you cut into pieces to eat.  They were very good and good for you.  I
> can't find a recipe for these.  Do you know of one?
> Thank you.

Hi David,

The basic recipe for these is the same as the "no bake peanut butter balls" recipe below. They can be shaped into either balls or sticks and can have raisins or oatmeal or granola added. They can then be rolled in coconut, etc. as in the other recipes below.



 Ingredients :
 1 c. honey
 2 c. dry powdered milk
 1 c. peanut butter

 Preparation :
    Mix well and chill in freezer for 10 minutes.  Roll into small
 balls and eat. Some can be rolled into coconut, nuts, crushed cereal
 or raisins.

 Ingredients :
 1 c. peanut butter
 1/2 c. honey
 2 c. dry powdered milk
 1/2 c. raisins
 1/2 c. finely grated carrots
 1 c. uncooked oatmeal
 1/4 c. wheat germ
 1/4 c. coconut
 Little water

 Preparation :
    Mix all of the ingredients thoroughly.  Shape into sticks the
 size of fingers. Roll in coconut if desired. Chill in refrigerator.

 Ingredients :
 1 c. crunchy peanut butter
 1 c. dry powdered milk
 2 tbsp. wheat germ
 2 tbsp. or 2 pkg. Knox unflavored
 2/3 c. honey (or corn syrup, light)
 1/8 tsp. salt

 Preparation :
    Mix together all dry ingredients.  Cut in the peanut butter.  Add
 the honey (or corn syrup).  Thoroughly mix.  Shape into "space
 sticks" or shape desired. Store in plastic covered dish.  A good
 snack food and lunch box treat, since this recipe doesn't require chilling.

 Ingredients :
 1 c. peanut butter
 1 c. powdered milk
 1/2 c. honeyGranola
 Wheat germ
 Crushed cereal

 Preparation :
   Mix all ingredients in mixing bowl.  Roll into 1 inch balls and
 chill in refrigerator.  Before serving, roll into one of the following:
 wheat germ, crushed cereal, or coconut.


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