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----- Original Message -----
From: Frank
To: phaedrus
Sent: Thursday, August 29, 2002 2:58 PM
Subject: Peanut Butter Balls

> Uncle Phaedrus,
> I am looking for a receipe for peanut butter and chow mein noodle balls
> that my Aunt used to make for us. This receipe contained peanut butter
> and chow mein noodles. They were mixed together with something else  and
> dropped by spoonful  onto a waxed paper until hardened.
> I am not sure whether or not they were cooked for a while.
> They were sooooo good and I would like to make some for my
> grandchildren.
> Thank you
> Frank

> Hello Frank,

These things have a variety of names. The most common one seems to be "haystacks". There are several recipes below.


Chow  Mein  Candy

 Ingredients :
 2 96 oz.) pkgs. butterscotch chips
 1/2 c. peanut butter
 1/2 c. peanuts
 1 can chow mein noodles

 Preparation :
    Melt butterscotch chips in top of double boiler; add peanut
 butter, peanuts, and chow mein noodles.  Mix well and spoon onto wax
 to cool, then refrigerate.

 Ingredients :
 1 (12 oz.) pkg chocolate chips
 1 (12 oz.) pkg. butterscotch chips or peanut butter chips
 1 lg. can chow mein noodles
 1/2 can peanuts or cashews

 Preparation :
    Melt chips in heavy saucepan over low heat.  Remove quickly.
 Stir in noodles and nuts.  Dip out by teaspoons on wax paper.
 Chill.  Yield: 5 1/2 dozen.
 Spider  Balls

 Ingredients :
 4 tbsp. butter
 1 c. peanut butter
 1 (12 oz.) pkg. butterscotch morsels
 1 (6 oz.) can chow mein noodles

 Preparation :
    Melt butter, peanut butter, and morsels in heavy saucepan over
 low heat, stirring constantly.  Remove from heat.  Stir in noodles.
 Drop from teaspoon onto waxed paper.  Chill.  Store in refrigerator.
 Scotch  Crispies

 Ingredients :
 1 (6 oz.) pkg. of butterscotch morsels
 1/2 c. peanut butter
 3 c. chow mein noodles

 Preparation :
   In double boiler melt butterscotch morsels and peanut butter.
 Stir until mixture is smooth over hot (not boiling water).  Transfer
 mixture to a large bowl.  Add chow mein noodles.  Mix well.  Drop
 spoonfuls on cookie sheet and chill in refrigerator.  When cooled
 eat and enjoy.  Keep refrigerated.
 Bird  Nest  Clusters

 Ingredients :
 1 (12 oz.) pkg. chocolate chips
 1/2 c. peanut butter (chunky is better)
 4 c. chow mein noodles (6 oz. bag)
 Jellybeans, M & M's or little candies

 Preparation :
    Put chocolate chips into a large glass bowl.  Melt in microwave
 or stove top.  Remove the mixture and stir. Place it back in the
 microwave for 1 1/2 minutes more or until chocolate is melted. Add
 the chow mein noodles.  Mix the noodles by using one or two forks or
 spoons to get them evenly coated with the chocolate mixture.  Lay a
 piece of waxed paper over two cookie sheets.  Drop golf ball
 clusters on the cookie sheets to cool and set.  Add a few colored
 candies as eggs to the nests.

Tomato Butter

  ----- Original Message ----- 
  From: shirley
  To: phaedrus
  Sent: Thursday, August 29, 2002 12:34 PM
  Subject: Tomato Butter (like a jam or apple butter)

  This is like an apple butter . I found the recipe on an old Sure Jell 
  package years ago. In moving many times, I have lost the recipe. 
  My family loved it with the fresh bread and fall foods.
  Thwnks, Shirley

Hello Shirley,

I found several recipes, see below.


  Tomato  Butter

   Ingredients : 
   3 cans tomato sauce
   2 c. brown sugar
   1 1/2 c. white sugar
   1 1/2 tsp. cloves
   1 1/2 tsp. cinnamon
   2 boxes Sure Jell
   1/2 tsp. allspice

   Preparation : 
      Mix together and cook over low heat for 5 minutes or until thick.
    Pour in hot sterilized jars and seal.
  Tomato  Butter

   Ingredients : 
   4 qt. cooked ripe tomato (red tomatoes)
   7 c. light brown sugar
   1 tbsp. ground cloves
   1 tbsp. cinnamon
   1 tbsp. allspice

   Preparation : 
     Mix ingredients together and cook very slowly until thick.  Pour
   into jars and seal immediately.  Stir often as it burns easily.  
  Tomato  Butter  Jelly

   Ingredients : 
   7 lb. ripe plum tomatoes
   7 c. sugar
   1 lemon, cut up and seeds removed

   Preparation : 
     Put tomatoes in hot water and peel them first.  Put all
   ingredients in pot and cook down until thickened, about 2 hours. 
   Keep on low fire, stir once in awhile.  No water.  Wash jars and
   lids in boiling water.  Use pint jars.  

Crab Cakes

  ----- Original Message ----- 
  From: jennifer 
  To: phaedrus
  Sent: Friday, August 30, 2002 6:36 AM
  Subject: how to make these dishes

  Here are a few recipe requests:

  * crab cakes
  Please show me these recipes,

Hi Jennifer,

Below is a crab cakes recipe.


Crab Cakes  
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup minced red onion
2 tablespoons chopped scallions
2 tablespoons Dijon mustard
3/4 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce
2 tablespoons canola oil mayonnaise
1 egg yolk
3/4 cup Panko breadcrumbs
1 cup lump crab
1.. Combine peppers, onions, scallions, mustard, Old Bay seasoning, 
    Worcestershire sauce, mayonnaise, egg yolk, breadcrumbs and crab 
    and mix well. Refrigerate for 2 hours. 
2.. Remove crab mixture from refrigerator and portion 1/4 cup patties. 
3.. Lightly coat a large sauté pan with olive oil. Sauté crab cakes 
    until golden brown on each side.  

Curried Chicken Salad

  ----- Original Message ----- 
  From: jennifer
  To: phaedrus
  Sent: Friday, August 30, 2002 6:36 AM
  Subject: how to make these dishes

  Here are a few recipes requests:

  * curried chicken salad w/ yellow raisins
  Please show me these recipes,

Hello Jennifer,

Here's a couple of curried chicken salad with golden raisins recipes.


  Curried Chicken Salad 
  Servings     : 6    

    Amount Measure      Ingredient -- Preparation Method
  -------- ------------ --------------------------------
       1/2           Cup         Yellow Onion -- chopped fine
    2        Tablespoons       Butter
    2          Teaspoons       Curry Powder -- more or less

       1/3           Cup           Mayonnaise
    1        Tablespoon       Lemon Juice
       1/2     Teaspoon       Salt
    1              Dash           Cayenne Pepper

    3              Cups           Cooked Chicken -- diced
    1              Pound           Pineapple -- chunks
       1/2           Cup           Nuts -- chopped
       1/3           Cup           Golden Raisins
    1              Whole           Red Delicious Apple -- diced

    2        Tablespoons       Coconut Shreds

  Saute Onions & Curry powder in butter for 3-5 minutes. Remove from 
  heat and let cool.

  Combine Curry mixture with mayonnaise, lemon juice, salt and cayenne, 
  blending thoroughly. This is the Curry Dressing.

  Combine chicken, fruit and nuts, and add Curry Dressing, mixing well.

  Serving Ideas : For service, sprinkle with coconut.
  Curried Chicken Salad

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
     1 1/2  cups          cooked chicken breast halves -- cubed
       1/4  cup           frozen peas -- thawed
       1/4  cup           scraped and shredded carrot
       1/8  teaspoon      celery seed
     1      tablespoon    golden raisins
     1      cup           shredded red cabbage
       1/4  cup           chopped green apple
       1/4  cup           chopped scallions -- (2-3 scallions)
       1/4  cup           scraped and chopped celery
                          For the dressing:
     1      cup           plain nonfat yogurt
     1      tablespoon    nonfat mayonnaise
     3      teaspoons     curry powder
     3      tablespoons   freshly squeezed lemon juice
                          freshly ground black pepper to taste
     1      tablespoon    Dijon mustard
     2      tablespoons   minced shallot -- (1 small)
     4      large         red cabbage leaves
     4                    cherry tomatoes -- halved
     1      tablespoon    chopped fresh parsley

  Combine the chicken, peas, carrot, celery seed, raisins, shredded 
  cabbage, apple, scallions, and celery in a salad bowl.

  Put all the dressing ingredients in a small bowl and whisk to blend.

  Pour the dressing over the salad and toss well. Cover and refrigerate 
  for 1 hour.

  Place a cabbage leaf, curved side down, on each salad plate. Mound salad 
  into the leaves and garnish with cherry tomatoes and parsley.

Penne a la Vodka

  ----- Original Message ----- 
  From: jennifer
  To: phaedrus
  Sent: Friday, August 30, 2002 6:36 AM
  Subject: how to make these dishes

  Here are a few recipes requests:

  * penne ala vodka
  Please show me these recipes,

Hello Jennifer,

Below is your penne a la vodka recipe.


  Penne a la vodka

  1 1/2 large yellow onions 
  5 cloves crushed garlic 
  10 slices bacon, diced 
  2 cups chopped tomatoes 
  1 (28 ounce) can crushed tomatoes 
  1 cup heavy whipping cream 
  2 fluid ounces vodka 
  12 ounces penne pasta 

1 Cook and drain the penne pasta. Set aside. 
2 In a pan or skillet, sweat thinly sliced onions, crushed garlic 
  and bacon. 
3 Add diced tomato and deglaze (cook until alcohol has evaporated) 
  with vodka. Add crushed tomatoes and cream. 
4 Reduce sauce until thickened and season with salt and pepper. 
  Add to pasta, toss and serve.  


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