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----- Original Message -----
From: Susan
To: phaedrus@hungrybrowser.com
Sent: Saturday, August 29, 2009 11:05 AM
Subject: orange strata
Hello,
Back in 1998 I happened to find in a newspaper a recipe for breakfast strata -
made with orange juice, eggs, half and half or cream, stale bread and sugar.
(No sausage.) It is a sweet rather than savory strata. Everyone loved it.
You let it set up overnight (I think) and then bake it. I've not been able
to find the recipe, but it may have come from the Denver Post. Can you help?
Sincerely,
Susan
Hello Susan,
This is the closest that I can find tyo your description.
Phaed
Orange strata with cranberries and walnuts
12oz cream cheese, at room temperature
1 1/2tsp grated orange zest
9 large eggs
3C half&half
2Tbsp sugar
2tsp vanilla extract
12-14 slices white sandwich bread
1C dried cranberries
1/2C chopped walnuts
1C orange marmalade
1/4C orange juice
Combine cream cheese and orange zest in a medium bowl and beat with a mixer.
Add eggs one at a time to form a lumpy batter. beat in half and half and sugar
and vanilla. Batter will still be lumpy, so don't worry. Spray a 13x9 inch baking
dish with cooking spray. Line bottom of baking dish with 6 slices of bread. If
necessary, cut strips to fill any gaps. Pour 1C egg mixture over the bread, then
sprinkle with 1/2C cranberries. Make another layer of bread, cutting strips to fill
any spaces. Slowly pour remaining egg mixture over the top. Cover strata and let
stand for half an hour. Preheat oven to 325. Uncover the strata and sprinkle the
remaining cranberries and the walnuts over the top. Lightly press them into the bread.
Bake until strata is set and puffy, 35-40 minutes. Meanwhile, warm the marmalade and
orange juice in a small saucepan. When strata is done, remove it from the oven and
allow it to stand for 10 minutes. Serve it with the warm orange sauce mixture.
(This strata can also be prepared ahead. After assembling, cover and refrigerate
overnight. Add 5-10 minutes to the cooking time.
----- Original Message -----
From: Anne
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 30, 2009 1:03 PM
Subject: Fish and chips
I am looking for a recipe for Fish and Chips. There used to be a Piccadilly Fish
and Chips restaurant in Sugarhouse Utah. The chips were not potatoes sliced up.
They were more like mashed potatoes battered and fried and shaped like small
circular blobs. That is what we are looking for. There are many recipes for
Fish and Chips but it's this particular type of Chips we are looking for.
Thanks, Anne
Hello Anne,
Sorry, I cannot find any copycat recipes for Piccadilly Fish & Chips. There are
some fish & chips recipes on the web, for "Authentic English style fish & chips",
"Arthur Treacher's Fish & Chips", "H Salt Fish & Chips", and others, but all of
them call for sliced potato style chips, not chips made from mashed potatoes.
I also looked for just "chips" recipes and "french fry" recipes made with mashed
potatoes, having no success at all.
Phaed
Piccadilly Fish and Chips
If I remember correctly "Piccadilly Fish and Chips" was a small chain of about
10 stores in Utah. You had the option of ordering “Potato Croquettes” in place
of chips. There are many recipes for a large variety of potato croquettes on the
internet.
Timm in Oregon
----- Original Message -----
From: MaryAnn
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 30, 2009 9:07 PM
Subject: 2 recipes that I need if you have!
I also have on my request list a recipe for Floating Island. When I was a child,
I thought I was just very lucky for Mama to prepare this age-old custard drink.
As I say, it was a custard drink; and Mama would whip egg whites and fold them in.
She would not let them mix with the custard because the egg whites had to have the
illusion of being the little islands; thus "Floating Island". Then she would take
this custard drink and serve it hot in oven-proof glasses with a dash of nutmeg on top.
I hope you have a really good recipe for it.
maryann
Hello Maryann,
Please send individual requests in separate e-mails. You may send as many as you like,
but send each in a separate e-mail, please.
Maryann, I found lots of recipes for "floating islands", but in most of them the egg whites
are not cooked. I don't send out recipes with raw eggs because of the danger of food poisoning.
There is a recipe here in which the egg white "islands" are poached:
Floating Islands
Phaed
----- Original Message -----
From: virginia
To: phaedrus@hungrybrowser.com
Sent: Tuesday, September 01, 2009 2:15 PM
Subject: Schraffts Fishcake recipe
I just discovered your site. I have been searching for a fishcake recipe....they were
made at Schraffts Restaurant in Boston,Ma.......I recall they were crispy/fried and
served with what looked like a tomato soup sauce....or at least the color that would
be....when you add the milk.
I worked there as a teenager but loved their food especially these fishcakes....Hopefully
you can find the recipe...I just bought a book "When Everbody ate at Schraffts" sadly
the recipe was not included....I'd really love to have them again.
Thanks for your efforts
Virginia
Hi Virginia,
Wish I could help, but I had no success locating this one.
Phaed
----- Original Message -----
From: Raylene
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 30, 2009 11:20 AM
Subject: Jerusalem Chicken
I had a wonderful recipe for "Jerusalem Chicken" that I lost in Hurricane Ike.
(3 1/2 feet of water in my home). It was supposed to be lo-cal, but not sure.
I remember it had chicken, okra, onions and possible tomatoes. It was served in
an electric skillet, but may have been cooked otherwise and just put in skillet
to keep warm. Sure hope you can locate it for me!!
Thanks,
Raylene
Hello Raylene,
"Jerusalem Chicken", at least the traditional dish with that name, is made with
artichoke hearts, not okra. I cannot find any "Jerusalem Chicken" or "Chicken
Jerusalem" recipes that call for okra. Chicken, onions, tomatoes, and okra sounds
more like "Chicken Creole", as in the recipe below.
Phaed
Chicken Creole
3 lb. broiler-fryer chicken
1 can (8 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce
2 med. onions, chopped
1 clove garlic, finely chopped
1 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. red pepper sauce
1 pkg. (10 oz.) frozen whole okra
3 1/2 c. hot cooked rice
Cut chicken into pieces. Cut breast half into halves. Mix all ingredients, except
okra and rice, in 3 quart microwave-able casserole. Cover and microwave on high
(100 percent) 20 minutes. Stir in okra. Cover and microwave until chicken is done
and okra is tender, 10 to 15 minutes. Serve over rice.
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