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----- Original Message -----
From: "DeLisa"
To: phaedrus
Sent: Sunday, August 15, 2004 10:01 PM
Subject: Dates
My name is DeLisa. I'm looking for a recipe for dates stuffed with a
mixture of cream cheese,orange juice,pecans and perhaps confectioners sugar.
Thank you.
Hello DeLisa,
See below.
Phaed
Stuffed Dates
Ingredients:
1 3oz pkg cream cheese, softened
2 Tbsp powdered sugar
1-2 Tbsp orange juce
1/4 cup chopped walnuts or pecans
1 8oz pkg pitted dates
Beat cream cheese until creamy, add powdered sugar and enough orange juice
to make a creamy stuffing consistency. Stir in walnuts. Make a lengthwise
slit in the dates and stuff with cream cheese mixture.
Makes about 4 dozen.
----- Original Message -----
From: "Ray"
To: phaedrus
Sent: Monday, August 16, 2004 7:34 PM
Subject: On a Roll? Alp! Alp!
Reading an American publication today, the journal Science, there was a
mention of "Swiss roll metamaterial" (don't ask), and I noted that of
the article's three authors, two were Brits, one American, so perhaps
the American was out-voted on the name, or maybe it was metaphorically
named there first. I recalled from reading Britlit that what we call a
"jelly roll" the other Anglophones seem to call a "Swiss roll." My
question: "Why 'Swiss'?"
The Germans call it "Biscuitrolle," the French "gāteau roulé," the
Spanish "brazo de gitano," and what the Italians call it, I don't know
(if my Oxford "Superlex" is to be believed for three of these four
tongues).
I can see that "Swiss Roll Morton" doesn't have quite the "swing" of the
other name, but any info on the etymology of the "Swiss" in the
confection? Maybe it was on every menu in Geneva, Zermatt, Basel,
etc., and some holidaying Brit tasted, swooned, returned, and
popularized it from London to Liverpool?
Ray
Hi Ray,
Well, my usually helpful resources failed me on this one. I could find no
reason for the "Swiss" in "Swiss roll", no history or origin at all. A
couple of my sources say that the term "jelly roll" didn't appear in print
until the middle of the 1800s, but they fail to say whether "Swiss rolls"
were common in Europe before then. I wouldn't be surprised to find that they
were created by a French pastry chef.
As for "jelly roll", I found an interesting side note that "jelly roll"
was a slang term among jazz and blues musicians in the early 20th century -
sexual slang for a lover, the sex act, or the sexual organs themselves.
This is illustrated by its use in song lyrics such as "I Ain't Gonna Give
Nobody None of this Jelly Roll" by jazz pianist Clarence Williams and in
Billy Eckstein's song "Jelly, Jelly", with the line "Jelly roll killed my
pappy, and run my mother stone blind".
Phaed
----- Original Message -----
From: "Tracy"
To: phaedrus
Sent: Monday, August 16, 2004 8:29 PM
Subject: Onion garlic jelly
> I'm trying to find a recipie to make onion-garlic jelly for preserving in
> jars. I can find onion jelly and garlic jelly, but not onion and garilc
> jelly. I can find onion-garlic jelly to buy, but I want to make it.
>
> Thanks,
> Tracy
>
Hello Tracy,
I can only find one recipe, and it's not for canning. See below.
Phaed
Garlic and Onion Jelly
3 large Spanish onions
2 heads garlic, roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in
half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick pieces.
Coat a 13 inch skillet with cooking spray, and set over medium heat. Add onions,
and cover. Cook, stirring occasionally, until softened and translucent,
about 15 minutes.
Add sugars; recover. Cook, stirring occasionally, until onions are golden,
20 - 30 minutes. Add 1/4 cup water and stir.
Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar,
roasted garlic cloves, and another 1/4 cup water. Continue cooking until
liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool.
Store in an airtight container in the refrigerator for up to 1 week.
From: "Laurie"
To: "Phaedrus"
Subject: Re: Cocoa Indians
Date: Tuesday, August 17, 2004 8:58 PM
Cocoa Indians
1 cup flour
1/4 tsp. baking powder
1/2 tsp. salt
1/4 cup cocoa
1/2 cup of shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup milk
Mix flour, baking powder, salt and cocoa in small
bowl. In larger bowl, cream shortening and sugar.
Add eggs and vanilla. Mix well. Add dry ingredients
to wet with milk. Stir well. Pour in greased pan.
Bake at 350 F for 25 minutes. Cool before cutting.
----- Original Message -----
From: Yolanda
To: phaedrus
Sent: Tuesday, August 17, 2004 7:22 AM
Subject: kettle corn receipe
> Hello,
> My name is Yolanda, I'm having trouble locating receipes for kettle corn.
> Can you help?
>
Hi Yolanda,
See below for three.
Phaed
Kettle Corn
1/2 cup unpopped popcorn kernels
1/4 cup white sugar
1/4 cup vegetable oil
1 Place the popcorn and sugar in a large pot with vegetable oil. Over a
medium heat, begin to pop the popcorn. Constantly shake the pot to ensure
that the popcorn kernels and oil do not burn. Once the popping has slowed,
remove the pot from heat.
Makes 5 servings
---------------------
Kettle Corn
1/2 cup of popcorn
1/3 cup of oil
1/2 cup of sugar
1 teaspoon salt
Preheat the burner to just slightly above medium. Put the oil in the popper,
now add the popcorn, sugar and salt. Place the lid on. Put on stove and
start turning the handle. Don't stop turning it until the popping has almost
completely stopped. It's take about 5min. or so. You might also want to use
a oven mit on the hand you hold the pot top with. Sometimes it splatters out
and it can hurt. starting to slow down, it's done.
NOTE: You may have to adjust the burner as it's cooking. If you think it's
to hot turn down. This burns easy if the burner is to high, even with
cranking.
------------------------------
Kettle Corn
1/2 cup unpopped popcorn kernels
1/4 cup white sugar
1/2 tsp salt
4 tablespoons vegetable oil
Place the popcorn, sugar and salt in a large pot with 4 tablespoons
vegetable oil. Over a medium heat, begin to pop the popcorn.
Constantly shake the pot to ensure that the popcorn kernels and
oil do not burn. Once the popping has slowed, remove the pot from
heat.
Notes: If you are using microwave popcorn - immediately upon
opening add sugar (I don't add salt because it is usually already
salted) and shake well.
You can also experiment with combinations of sugar and cinnamon or
Chinese 5 spice.
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