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----- Original Message -----
From: SKIP
To: phaedrus
Sent: Sunday, July 27, 2003 3:06 PM
Subject: lobster clambake in reynolds wrap tin foil
Popular in the early 60's. Would love if you could find the receipe.
If I recall correctly, it had clams, corn, chicken, potatos and lobster .
This was all wrapped up and cooked on the grill. Thanks
Hello Skip,
I can't find one with chicken, but below is a recipe that's similar otherwise.
Phaed
Clam Bake
6 Servings
3 dozen steamer clams (or more)
6 baking potatoes
6 medium onions
6 ears of corn (in their husks)
6 live lobsters
lemon wedges
melted butter
some seaweed or rockweed (if you can get it)
12 pieces of 18" X 36" cheesecloth
12 pieces of heavy duty aluminum foil
Wash the clams and potatoes thoroughly. Peel the onions and carefully remove the silk from
the ears of corn, replacing the husks. Arrange 2 pieces of cheesecloth on top of 2 pieces
of foil, and wrap the layers around 1/2 dozen clams, 1 lobster, 1 potato, 1 onion, 1 ear of
corn and some rockweed if you have it. Pour in 1 cup of water. Repeat to make 6 packages,
trying the cloth over the food, bringing the edges of the foil together to seal tightly.
Place the packages on a barbecue grill about 4 inches from the hot coals. Cover all with
the barbecue hood or pieces of foil tucked in all round the grill. Cook for 1 hour,
turning every 15 minutes, until the potatoes are done.
Serve with the lemon wedges and melted butter.
Lobster Salad
2 servings
2 carrots, diced
1 parsnip, diced
1 leek, white part only, diced
1 rib celery, diced
1 onion stuck with 2 cloves
Bouquet garni (a few sprigs of parsley, thyme, rosemary, and a few bay leaves bundled and
tied together or in a cheesecloth bag)
1 clove garlic
2 cups dry white wine
Salt
Pepper
Pinch of cayenne pepper
2 small live lobsters (1 1/4 pound each),
or 1 large lobster (about 2 1/2 pounds)
Juice of 1/2 lemon
Hard-boiled egg and capers, for garnish
Wine
Capri Bianco, secco and really cold
To a large stockpot filled with 8 to 10 cups water, add the diced vegetables, onion,
bouquet garni, garlic, wine, salt and pepper to taste and cayenne. Bring to a boil.
Lower heat and simmer, covered, for 30 minutes. Add the lobsters and simmer, covered,
for about 20 minutes, or until the lobsters turn bright red.
Drain the lobsters and chill. Remove the tail and the tail meat. Crack the claws and
remove the meat from the claws and the knuckles. Cut the lobster meat into uniform pieces.
Arrange the meat on a bed of lettuce and season with salt and pepper to taste and a little
fresh lemon juice. Cover with mayonnaise, garnish with quarters of hard-boiled egg and capers,
and serve.
For the mayonnaise
Makes 1/2 cup
For the mayonnaise
Makes 1/2 cup
1 egg yolk
1/4 teaspoon salt
1 teaspoon dijon-style mustard
1/2 cup olive oil
1 teaspoon tarragon vinegar
Salt
Dash of freshly ground white pepper
Combine the egg yolk, salt and mustard in a food processor. Pulse briefly to combine.
With the food processor on, very slowly add the olive oil until the mixture is thickened
and silky. Add the vinegar and salt and pepper to taste and process briefly to blend.
----- Original Message -----
From: Tammy
To: phaedrus
Sent: Saturday, July 26, 2003 1:01 AM
Subject: congo squares
HI, found your website and i love it! have a receipe that might be hard to find.
it is called congo squares. It is a cookie that my husband's grandmother use to make.
it is similiar to a chocolate chip cookie bar, but the taste is slightly different.
cant figure out how. also she sometimes added nuts or coconut. hope you can help us
with this. it would be greatly appreicated!!! Tammy
Hello Tammy,
I found a lot of recipes. They're all pretty much the same, differing only in the kind of chocolate used or the kind of nuts.
See below for a sampling.
Phaed
Congo Squares
Ingredients :
2 2/3 c. sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening, melted
1 lb. brown sugar
3 eggs
1 c. broken nuts
1 (6 oz.) pkg. semi-sweet chocolate pieces
Preparation :
Sift together flour, baking powder and salt; set aside. put sugar
in a large bowl and pour melted shortening over it and allow to cool
slightly. Add eggs, 1 at a time, beating after each addition. Add
flour mixture, nuts and chocolate pieces and blend well. Pour into
well greased 9 x 13 inch pan. Bake in a 350 degree oven for 25 to
30 minutes or until done. These freeze well.
----------------------------------
Congo Squares
Ingredients :
3/4 c. shortening
2 1/4 c. brown sugar
3 eggs
2 3/4 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1 c. pecans, chopped
1 (6 oz.) pkg. semi-sweet chocolate pieces
Preparation :
Melt shortening in large saucepan. Add brown sugar and mix well.
Cool slightly, add eggs, one at a time, beating well after each
addition. Sift together flour, baking powder and salt; add flour
mixture to mixture in saucepan. Mix well, add chopped pecans and
chocolate pieces. Pour into greased pan and bake at 325 degrees for
30 minutes.
----------------------------------
Congo Squares
Ingredients :
2/3 c. melted shortening, cool
2 c. brown sugar
3 eggs
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
Greased cookie pan, 9 x 13 inches
Preparation :
Mix melted shortening, brown sugar and eggs together. In another
bowl mix flour, baking powder and salt. Add flour mixture to sugar
mixture. Stir in chocolate chips and vanilla. (If batter is too
stiff, add 1/4 cup milk, only if necessary.) Bake at 350 degrees
for 25 minutes.
----- Original Message -----
From: Marlene
To: phaedrus
Sent: Saturday, July 26, 2003 2:45 PM
Subject: fruit leather
Do you have a recipe for fruit leather utilizing apricot puree? Thank you.
Marlene
Hello Marlene,
Try the ones below.
Phaed
Fruit Leathers
Evenly spread (1/4 to 1/2 inch thick) pureed fresh fruit onto the plastic
dehydrator-tray insert for making leathers or a tray lined with freezer,
wax, or parchment paper, then dry for 8 to 16 hours until it can be peeled
off as fruit leather. Blend apples, cranberries, and oranges, or whir a handful
of almonds and a dash of nutmeg into an apricot puree. Or use applesauce from
a jar-it now comes in watermelon, berry, and peach mango flavors.
--------------------------------------------
Fruit Leather
Place several smooth layers of newspaper on a table and top them with a piece of
baking parchment paper. If the parchment has been folded and is creased, iron it gently.
Working quickly spread the apricot puree about 1/16 inch thick onto the parchment sheet,
leaving 2 inches free at one end. Leave to dry for 24 hours.
The following day, attach clothespins to the free end of the parchment sheet and hang it
on a clothesline is a breezy spot. Leave to dry for 1 to 2 days more, bringing the fruit
leather in at night.
If you do not have excess to the outdoors, or if the weather is bad, one can place the
leather in an oven and it can be dried at 200° F. for some 6 to 10 hours, until it is no
longer tacky to the touch.
When the fruit leather is dry, place in on a flat surface, parchment side up. Soak the
parchment with a wet sponge, then slowly peel it away from the leather. Store tightly
wrapped. Cut off pieces of fruit leather as needed.
----- Original Message -----
From: Susan
To: phaedrus
Sent: Friday, July 25, 2003 4:23 PM
Subject: Sunshine Strawberry preserves
I remember my grandmother making strawberry preserves by mixing berries, sugar, putting
them into jars, covering with a pane of glass and putting then outside in the sun. Does
anyone have a recipe like this, how long to leave out, how much sugar?
If memory servies me correct, they were very colorful, thick and tasty. of course they
did not lose their color because they were not cooked.
I would appreciate any help you might provide
susan
Hello Susan,
I could not find any recipe that was not cooked at all. I did find the two below. They are cooked briefly, and then put in the sun like you describe.
The sun then thickens the preserves.
Phaed
Sun Preserves
Ingredients :
Cherries or strawberries
Sugar
Preparation :
Prepare cherries or strawberries for preserves. Combine with an
equal weight of sugar. Heat slowly to boiling. Stir frequently.
Boil slowly for 8 minutes. Let stand overnight. Pour into shallow
dishes or pans. Cover with glass. Set in hot sun for several days
or until juice has thickened and fruit is plump. The juice of 1
lemon may be added to each 2 pounds of fruit, if desired.
----------------------------------
Sun Cooked Strawberry Preserves
Preparation :
Pick and wash strawberries. Put 1 pound fruit to 1 pound of
sugar. Boil for 5 minutes. Pour into pan one inch thickness. Put
in sun for about a day and a half or until as thick as you like.
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