From: Billie
Sent: Monday, August 13, 2012 2:58 PM
To: phaedrus@hungrybrowser.com
Subject: Carrot water
Hello again.
I often steam vegetables in a food steamer. Most of the time I steam carrots.
I am looking for a recipe that I can use the carrot water from the steamer in.
Thank you.
Billie
Hello Billie,
This is not exactly my sort of question, but there
are suggestions for using water from boiling or steaming vegetables
here:
Recycle
This!
Phaed
This is great, thank you!
-----Original Message-----
From: Gary
Sent: Thursday, August 16, 2012 10:44 PM
To: phaedrus@hungrybrowser.com
Subject: Morrison's creamed corn
Phaedrus:
I notice on your site that you have access to various Morrison's Cafeteria
recipe manuals. Could you please provide the recipe for the creamed corn,
which was apparently a mixture of sweet corn and regular corn, served in
the 1990s?
Thanks,
Gary
Hello Gary,
The Morrison's Manual that I have has the below
recipe for "stewed corn" rather than one for "creamed corn". Not a
mixture of sweet & regular corn.
Note that it is a cafeteria recipe, and therefore is for making a large
amount of the dish. You will have to cut down the recipe for home use.
Comments:
This for using fresh corn. I've no idea how it
would work with frozen or other corn.
I've no idea exactly what you could substitute for
a commercial steam kettle, which cooks with steam. There are photos of
steam kettles here:
Steam
Kettles
Cornell University says: "The design of the steam kettle makes heating
and cooking very efficient and fast. The typical kettle looks very
familiar: a large container with a round or spherical bottom,
reminiscent of the old cauldron. Kettles have a double wall or “jacket”
covering the bottom and at least half the height of the sides, to
provide space for steam to circulate, thereby heating the cooking
surface. In principle, the steam kettle operates like the average
kitchen double boiler."
"Clear-Gel" is a thickening agent derived from
cornstarch. It's main use in this dish is merely to keep the final dish
from being too watery.
It is preferable to ordinary cornstarch as a thickener because it is
relatively clear and does not form lumps as readily as cornstarch.
It's main use is in canning jams and jellies.See:
SB
Canning
Using
Clear-Gel
In making a small quantity of this recipe at home,
you could probably omit the Clear Gel altogether, or use cornstarch, or
use another thickening agent. If you want to use Clear-Gel, you can get
it here:
King
Arthur Flour
Gary, there is nothing particularly special about
this recipe, in my view. I have creamed corn recipes here:
Creamed
Corn Recipes
If you use one of those with a little sugar and
perhaps tweak it a bit by adding some bacon grease and finely ground
bacon, you should end up with something fairly close to the Morrison's
dish. Fresh corn, just cut off the cob, is always tastier, and butter
is tastier than oleo(margarine). Using cream or half-and-half makes it
richer and creamier than just milk.
Phaed
Stewed Corn
Ingredients:
Corn (1 crate) ---------- 60 ears
Oleo (margarine)(butter) - 1 lb
Bacon ends --------------- 1 lb
Milk --------------------- 1 lb (4 quarts)
Sugar -------------------- 2 ozs
Clear-Gel ---------------- 4 ozs
Cut corn off cob as usual. Place corn in steam kettle with oleo and add grease from bacon.
In preparing the bacon, be sure to cook until it is crisp brown -- just short of burning.
Adding the bacon to this dish is optional. If you do add it, be sure it is chopped
or ground as fine as possible. Add 3 quarts of milk. Add sugar. Cook until about half done.
Dissolve Clear-Gel in the remaining quart of milk. Add to above and cook until done.
In using Clear-Gel, the amount will vary from time to time depending on the
amount of natural starch in the corn.
===============================================================================
Phaed:
Could you please check with anyone you know with different versions of
Morrison's manual? I am sure it was actually creamed corn, not stewed
corn. You are right that there are a lot of creamed corn recipes which are
similar, but I am doing this as a favor for an aunt.
Thanks,
Gary
Hello Gary,
Per your request, I contacted one of my sources
who has a Morrison's recipe book from 1991, which was the last version
produced.
There is a "creamed corn" recipe in it, but it's
not really basically different from the "stewed corn" recipe. In this
one the corn is boiled rather than steamed.
This one uses powdered milk rather than fresh and a special "bacon
stock" and "bacon base" rather than fresh bacon and bacon grease. it's
pretty much the same other than that.
It does not use two kinds of corn, but it does use
a mixture of whole and chopped frozen corn. (rather than fresh corn as
in the other recipe). This may be what your aunt thinks was two kinds
of corn.
It does use the Clear Jel like the other one. This recipe looks to me
like it was developed from the stewed corn recipe as time progressed,
aiming for convenience but with a similar taste.
It's simpler since it doesn't require a steam kettle or fresh corn or
the
cooking of bacon. However, it may not be any easier for home use than
the other one. It may be difficult to find "bacon stock" and "bacon
base".
(I'd just use real bacon and real bacon grease.)
In researching Morrison's, I have found that
sometimes, (but not frequently), one of the local Morrison's would
sometimes change a recipe a little or even occasionally create their
own dish. These recipes would not be in the manual, and only someone
who worked in the kitchen of that particular Morrison's would know that
recipe. This might be the case with the corn your aunt recalls.
Phaed
Morrison’s Cream Style Corn
Yield: 30 – 3 oz portions (1/2 cup)
5 lbs frozen whole kernel cut corn
7 oz powdered milk
1-3/4 quarts bacon stock
2 oz bacon base (raw)
2 oz sugar
8 oz margarine or butter
2 oz Clearjel
8 oz water
1 tsp white pepper
Thaw corn overnight in refrigerator. Place 3 lbs corn in food chopper and
cut medium, not fine. Mix with the 2 lbs whole kernel corn.
Mix powdered milk with bacon stock. Strain through china cap. Incorporate
bacon base into this mixture. Add corn, milk, butter and sugar.
Bring mixture to a boil and cook for five minutes. Dissolve Clearjel in
water and add while stirring. Reduce heat and allow to simmer for 15 minutes
stirring occasionally. Season with white pepper.
Source: Morrison’s Master Recipe Book, 1991.
ENJOY!
JAMES
From: Billie
Sent: Monday, August 13, 2012 2:51 PM
To: phaedrus@hungrybrowser.com
Subject: Mashed potato brownies
First I have to tell you that I love your site.
For years I have been trying to find a chocolate brownie recipe that is made with instant mashed potatoes.
I made it when I was a kid (I am 33 years old) and I believe the recipe was on the back of an instant mashed potato box.
Obviously the main ingredient is the instant mashed potatoes, and that is all I can remember.
I did search your website and it was not listed.
I searched Google. The 'Double Chocolate Potato Brownie' recipe is not it.
Let me know if you can find it, sorry for the limited information.
Thanks.
Billie
Hi Billie,
You say that all you know about it is that it is
made with instant mashed potatoes and that the “Double Chocolate Potato
Brownie” recipe is not it. It seems to me that you must know something
that eliminates the “Double Chocolate Potato Brownie” recipe from
contention. What is that something? After all, the double chocolate
potato brownies does call for instant mashed potatoes. Is it that your
recipe didn’t contain two kinds of chocolate? What kind of chocolate
was used in the recipe you want? Squares or chips or cocoa? It’s little
things
like this that help me find the right recipe.
In briefly checking, I have already found several
brownie recipes that call for mashed potatoes or instant mashed
potatoes. I need something more to identify the correct recipe. How
would you know the correct recipe if you saw it? It’s probably not
going to say “I got this off an instant mashed potatoes box” – people
don’t usually say such things when they post a recipe on the web.
I found one in a newspaper scan from the 1980s,
but before I go to the effort of typing it in, I want to be reasonably
sure that it is the correct recipe.
Phaed
From: Billie
Sent: Tuesday, August 14, 2012 11:55 AM
To: Phaedrus
Subject: Re: Mashed potato brownies
Phaed,
I believe the recipe I am looking for used cocoa. I also believe it had a fairly short ingredient list.
I believe it used milk. The brownies were in-between cakey and brownie like. I know that double chocolate
recipe is not it because it calls for chocolate chips (which could have been added by the author I guess),
it uses chocolate squares (that doesn't sound right), and the texture in the photo looks very dense.
Thank you for your effort!
Billie
Hello Billie,
I had mixed results. The only recipe that I can
find with cocoa and instant mashed potatoes is on this site:
Meggie's
Kitchen
All of the others had squares of unsweetened
chocolate. None had milk. The first recipe below was printed in a 1980s
newspaper.
Phaed
Fudgy Potato Brownies
2/3 cup Potato Buds Instant Mashed Potatoes (dry)
2/3 cup hot water
1/3 cup shortening
2 ounces unsweetened chocolate
1 cup sugar
2 eggs
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup chopped walnuts
Heat oven to 350°. Grease square pan, 8x8x2 inches. Mix potatoes and
hot water in bowl;reserve. Heat shortening and chocolate over low heat,
stirring constantly, until melted. Stir chocolate mixture, sugar and eggs
into potatoes in bowl. Mix remaining ingredients;stir into chocolate mixture.
Pour into pan. Bake 25 to 30 minutes; cool. Frost, if desired.
Cut into about 1 1/2-inch squares. Makes about 2 dozen brownies.
--------------------------------------
Chocolate Potato Brownies
4 sqs. unsweetened chocolate
3/4 c. margarine
1 2/3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1 c. mashed potatoes (can be leftovers or instant)
1/2 c. chopped nuts (optional)
Melt chocolate and margarine in saucepan. While mixture is cooling, cream sugar,
vanilla, salt, and eggs together. Add chocolate mixture and mix well.
Add potatoes, flour, and nuts. Beat until creamy. Pour into greased and floured
9 x 11 inch cake pan and bake at 350 degrees about 30 minutes or until done.
Do not overbake, should be chewy. Cool and sprinkle with powdered sugar.
-----------------------------------
Potato Brownies
2/3 c. mashed potatoes (unseasoned)
1/3 c. margarine or shortening
2 sq. unsweetened chocolate, grated
(2 oz.)
1 c. sugar
2 eggs
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. vanilla
Heat oven to 350 degrees. Grease square pan 8 x 8 x 2 inches. Melt margarine and
chocolate over low heat. Add chocolate mixture to sugar, eggs and potatoes.
Stir in remaining ingredients and pour into prepared pan. Bake 25-30 minutes.
Cool. Frost if desired. Makes 2 dozen 1 1/2 inch squares.
From: Gypsy
Sent: Wednesday, August 15, 2012 10:24 AM
To: phaedrus@hungrybrowser.com
Subject: Toronto's Apple Annie's Apple Pancake
Hi,
I've just discovered your Magic Pan recipes, for which I thank you!
I'm looking forward to making the cheese fritters & almond/mandarin salad.
Another restaurant I used to love was Apple Annie's, which seemed to close down shortly after
the Magic Pan moved into town. It was located in the Eaton Centre's food court (late 70s/early 80s),
and they had this amazing apple pancake, that was puffy and oozed with brown sugar, cinnamon & apples.
Is there any chance you could find this recipe?
Thank you so much!
Gypsy
Hi Gypsy,
I found a few mentions of Apple Annie’s in Toronto
on message boards, but that’s all – no recipes.
There are “Apple Annie’s” apple pancake recipes on
these sites, but they may not be the same. The second recipe is from
another “Apple Annie’s” in Arizona. The first one is made with
applesauce, but it is baked and may be very close to what you want.
Apple
Pancakes
Fill
Your Plate
Phaed
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