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Ratner's Rice Pudding

-----Original Message----- 
From: Meryl 
Sent: Wednesday, September 03, 2014 4:03 AM
Subject: Ratners rice pudding.

My mother is 88 and one of her favorite dishes was ratners rice pudding. She 
said she wishes she could have it again before she died, so I am searching 
for the recipe. I've tried many recipes for rice pudding, but they are not 
as good. I'd love to make it for her, Meryl

Hi Meryl,

Sorry, I had no success locating this recipe. It might be in the Ratner's cookbook.

There is a cookbook, called "The World Famous Ratner's Meatless Cookbook" by Judith Gethers, Elizabeth Lefft ISBN: 0345303482 Publisher: Ballantine Books Pub. You can get a copy from several of the online booksellers. It's $7.38 at Amazon: "The World Famous Ratner's Meatless Cookbook"

I'll post this request on my site in case one of my readers who has the book will send the recipe, but it will be a month before it will appear on the site.



Update: I just came into possession of a copy of the "The World Famous Ratner's Meatless Cookbook". There are two rice pudding recipes in it. See below.


Hot Rice Pudding

4 eggs
1 tsp. vanilla extract
1/2 tsp. salt
1 cup half and half
2 cups milk
3 cups cooked rice
1/2 cup sugar
1 tsp. cinnamon
cream (optional)

1. Preheat oven to 350°
2. In a medium bowl, beat eggs. Add remaining ingredients, except cream, and mix thoroughly.
3. Pour mixture into greased, 9-inch square pan. Bake for 40 to 45 minutes, or until pudding browns slightly.
4. Serve warm with cream.
Serves 6 - 8
Cold Rice Pudding

2 eggs
1 tsp. vanilla extract
2 cups half and half
3 cups milk
3 cups cooked, drained rice
1/2 cup sugar
2 Tbsp melted butter
1 cup golden raisins

1. In a saucepan, combine sugar half and half, milk and rice. Cook, stirring occasionally, for 30 minutes.
2. Beat eggs. Put a small amount of hot mixture into eggs and then stir the eggs into the saucepan. (This
prevents the eggs from curdling.)
3. Stir in vanilla extract, butter and raisins.
4. Pour mixture into individual serving dishes and sprinkle top with cinnamon.
5. Cool the rice pudding and refrigerate until ready to serve
Serves 6 - 8

Dazey Chef's Pot Sweet and Sour Chicken Wings

From: June
Sent: Tuesday, September 02, 2014 8:44 PM
Subject: Sweet and Sour Chicken wings

Do you have the recipe for Sweet and Sour Chicken Wings that is on page 25 of the Dazey Chef's Pot?  
I found my recipe book but I am missing page 25 and 26.  Please help if you can.  
Thank you and best regards.      

Hello June,

Sorry, I have the Dazey Chef’s Pot Owner’s Manual, but not the recipe book. I looked online, but I had no success locating the sweet & sour chicken wings recipe from that book anywhere.

I’ll post this on my site in case one of my readers has the recipe manual and is willing to send the recipe. However, it will be a month before this appears on my site.


Brisket with Wine and Ketchup

From: Patricia 
Sent: Tuesday, September 02, 2014 8:26 AM
Subject: i need a recipe for

brisket made with wine and ketchup.  can't remember what else goes in it but it is yummy



Hello Pat,

There are lots of brisket recipes with ketchup and wine. See below. Best I can do without more details.



3-4 lb. brisket
1 c. ketchup
1 c. Chablis wine
1 c. black coffee
Garlic salt, sprinkle on meat
1/4 tsp. paprika
1/4 tsp. black pepper
2 carrots, cut up

  Wash meat, brown both sides on high (nothing in pan).  Use oven-proof large pot. Add all ingredients.  
Cover.  Bake at 300 degrees for 2 hours.  Slice and put back in oven for another hour. 
Barbecued Brisket

5 or 6 lb. brisket
1 tsp. garlic salt
1 tsp. celery salt
2 1/2 tbsp. brown sugar
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
2 tbsp. dry mustard
1 tsp. salt
1 tsp. black pepper
3 or 4 oz. liquid smoke
1/2 c. red wine

  Place brisket in roasting pan.  Mix ingredients and pour over brisket.  Cover and refrigerate overnight.  
Remove cover from pan and place in 225 degree oven. Bake for 6 hours or until tender.  Slice against grain 
and serve with pan sauce.

Garlic, minced
Onion, lg.
Red wine

  Brown meat in dry pan, both sides fast.  Sprinkle garlic, salt and pepper on meat.  Lower flame and cut in 
onion all around.  Turn and repeat on other side.  Shake and spread ketchup on top of meat and turn over to 
other side.  Cook on low for 1 hour, covered.  Add 1/4 teaspoon of oregano around edges.  Cook 15 minutes more.  
Add 1/2 cup of red wine.  Cook 45 minutes more.  Turn meat throughout cooking time.
Glazed  Brisket

3 lb. brisket
1 c. water
4 onions

4 tbsp. brown sugar
1/4 c. wine
1/2 c. ketchup
4 tbsp. apple juice

  Cover brisket with 1 cup water and 4 sliced onions.  Cover tightly and cook in oven for 3 hours at 350 degrees.  
Pour off water and cool.  Slice.  When cool, refrigerate.  Marinate meat in 4 tablespoons brown sugar, wine, ketchup 
and apple juice.  Mix and pour over meat.  Cover and refrigerate overnight.  Bake uncovered 1/2 hour.
Brisket  Bourguignon

3 1/2-4 lbs. brisket
2-3 tbsp. cooking oil
3-4 lg. onions, thinly sliced
5-6 cloves garlic, finely diced
1 1/2 c. ketchup
1 1/2 c. dry red wine
2 bay leaves
Pepper and paprika

  Sear beef in oil in hot Dutch oven.  Remove beef.  Reduce heat to medium.  Add onions and garlic, saute until 
transparent and return the beef to the pan.  Mix all other ingredients and add to beef.  Bring to a boil, then 
turn heat down to simmer.  Cover and cook slowly for 2 1/2-3 hours, turning once or twice, until tender.  Chill.  
Remove the fat and bay leaves.  Slice and reheat the meat in the gravy.

4-5 lb. brisket
1 pkg. onion soup mix
1 env. water (use env. from pkg. onion soup mix)
3/4 c. ketchup
1/2 c. red wine
2 tsp. garlic powder
1 tsp. paprika
4 tbsp. orange marmalade
2 bay leaves

  Place meat in pan.  Combine rest of ingredients and pour over meat.  Bake, covered at 325 degrees for 
2 1/2-3 hours or until meat is tender.

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