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Can Sizes

----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Thursday, September 06, 2001 6:41 AM
  Subject: Peas

  Hi.  I am trying to find out what a #2 size can of peas is.  
  How many ounces in a number 2 size can of peas?
  Thank You.

Hi Linda,

A #2 can normally holds 18 to 20 ounces or about 2 1/2 cups. For a full can size chart, go to:

Can Size Chart


The Origin of the Woodpecker

----- Original Message ----- 
  From: Sue 
  To: phaedrus 
  Sent: Wednesday, September 05, 2001 4:47 AM
  Subject: fairy tale?

  I am trying to find a fairy tale or story that my mother used 
  to tell us when we were young. It was about a stingy old woman 
  that turned into a red-headed woodpecker because she was so 
  stingy(wouldn't share and made tiny cookies).
  Sounds strange I know. I always remember her teasing my sister 
  because of the story. I think it's a pretty cute story.
  I haven't been able to find it in any books.

Hi Sue,

Yes, I found the story in two versions. One is a poem and the other is a prose version. Both are below.


  The Legend the first Woodpecker 

  Once on a time, down to the earth,
      The wise "Great Spirit" came; 
  Disguised as an aged man, he sought
      A wigwam's leaping flame.
  "I am faint; pray give me food," he begged;
      And the Indian squaw replied,
  "I'll bake you a cake of my golden meal."
      "I will wait," the Spirit sighed. 

  When the cake was done, it had grown in size;
      "It is far too big," thought she.
  Aloud she said, "If you longer wait,
      I will make one presently."
  When the second was baked, it, too, had grown--
      A monstrous cake it looked;
  "'Tis more than enough for a feast," she thought;
      She said, "It is not well-cooked." 

  The third, the smallest of all, became
      By the Spirit's magic spell,
  So great that she laid it away with the rest,
      And cried, "I know full well
  You deserve no food. Begone, I say!
      In the bark of the forest trees
  You can find enough for such as you!"
      Then she dropped upon her knees. 

  For the Spirit arose, aflame with wrath,
  And he spake to her angrily.
  "Thou art selfish and mean, and quite unfit,
  An Indian woman to be.
  Go out to the trees and search for your food!"
  She felt herself grow small;
  Wings grew from her sides, and away she flew,
  With a woodpecker's noisy call."Quirk! Quir-r-k!
  For my food I must work!" 
  The Old Woman Who Became A Woodpecker 

  By Phoebe Cary [Adapted]

AFAR in the Northland, where the winter days are so short 
and the nights so long, and where they harness the reindeer 
to sledges, and where the children look like bear's cubs in 
their funny, furry clothes, there, long ago, wandered a good 
Saint on the snowy roads. 

He came one day to the door of a cottage, and looking in saw 
a little old woman making cakes, and baking them on the hearth. 

Now, the good Saint was faint with fasting, and he asked if she 
would give him one small cake wherewith to stay his hunger. 

So the little old woman made a very small cake and placed it on 
the hearth; but as it lay baking she looked at it and thought: 
"That is a big cake, indeed, quite too big for me to give away." 

Then she kneaded another cake, much smaller, and laid that on the 
hearth to cook, but when she turned it over it looked larger than 
the first. 

So she took a tiny scrap of dough, and rolled it out, and rolled it 
out, and baked it as thin as a wafer; but when it was done it looked 
so large that she could not bear to part with it; and she said: 
"My cakes are much too big to give away," -- and she put them on 
the shelf. 

Then the good Saint grew angry, for he was hungry and faint. 
"You are too selfish to have a human form," said he. "You are too 
greedy to deserve food, shelter, and a warm fire. Instead, henceforth, 
you shall build as the birds do, and get your scanty living by picking 
up nuts and berries and by boring, boring all the day long, in the bark 
of trees." 

Hardly had the good Saint said this when the little old woman went 
straight up the chimney, and came out at the top changed into a 
red- headed woodpecker with coal-black feathers. 

And now every country boy may see her in the woods, where she lives 
in trees boring, boring, boring for her food. 

Fish Amandine

 ----- Original Message ----- 
  From: Sue 
  To: phaedrus 
  Sent: Tuesday, September 04, 2001 7:51 PM
  Subject: Fish Amandine

  Do you have a recipe for fish amandine, do you know how 
  they cook their broccoli at Ryans?

Hi Sue,

I have never had the broccoli at Ryan's & had no luck finding anything about their recipe, sorry. There are two fish amandine recipes below - one for the traditional sauteed and another for broiled. You could also bake the fish if you wished. It's the other stuff that makes it "amandine."


  Fish Amandine

  1/4 cup blanched diced almonds
  11/2 pounds fresh or frozen fish Nets or steaks
  1/4 cup unbleached flour
  1/4 teaspoon salt
  1/8 teaspoon pepper
  2 tablespoons cooking oil
  2 tablespoons butter
  6 lemon wedges 

  Spread almonds in a single layer on baking sheet and toast in a 
  preheated 400 degree oven until they are deeply golden, about 4 minutes.
  Meanwhile, prepare fish. Rinse fish under cold water. Pat dry. Mix flour, 
  salt and pepper together in a plastic or paper bag. Lightly flour by 
  shaking fillets in the bag. 

  Heat butter and oil in a large skillet over medium-high heat. When the 
  mixture is very hot, quickly sauté the fish 6 to 12 minutes per inch 
  thickness until the fish is just opaque throughout. Do not crowd too 
  many fish into the pan at once. 

  Place the sauteed fish on a heated platter. Distribute the toasted 
  almonds over the fish. Garnish the platter with lemon wedges. 

  Serves 4.  
  Broiled Fish Amandine

  2 lbs fish fillets
  1/4 cup flour
  1 tsp seasoned salt
  1 tsp paprika
  1/4 cup melted butter
  1/4 cup sliced almonds
  2 tsp lemon juice
  4 to 5 drops hot pepper sauce
  1 tbsp chopped parsley

  Cut fillets into 6 portions.  Combine flour, salt and paprika. 
  Roll portions in mix and place in single layer.  Drizzle 2 tbsp
  melted butter over fillets.  Broil 4 " from heat until fish
  flakes when tested (10-15 min).  While broiling, saute almonds in
  rest of butter, remove heat, mix in other ingredients.  Pour over
  fish, serve at once.

Traditional Hot Chocolate

----- Original Message ----- 
  From: stacey 
  To: phaedrus 
  Sent: Wednesday, September 05, 2001 3:26 PM
  Subject: hot choclate recipe??

   I am looking for a recipe for traditional hot choclate. I found 
   one that calls for corn masa. but am still looking - If you can help 
   please email me-
   thank you Stacey 

Hi Stacy,

Let me be sure I understand..... Do you want a traditional American hot chocolate recipe? Or a traditional Mexican hot chocolate recipe?

The one you have, with masa, is an old Mexican hot chocolate recipe. Even the Mexicans don't usually put masa in their hot chocolate nowadays, though.

There are several recipes below. #1 is an old Mexican recipe with masa. #2 is a more modern Mexican recipe. This is very similar to the drink that the Spanish missionaries made from the cacao beans that the Indians introduced to them. Sometimes the Indians actually put chili peppers in their cocoa drink, but the missionaries left out the peppers and added sugar and cinnamon to the Indian mixture.

#3 & below are traditional American hot chocolate recipes, plus one Jamaican recipe.


  Old Fashioned Mexican Hot Chocolate 

  The original drink, Champurrado, has been popular since the time of 
  the Aztecs and consisted of only tortilla masa, water and chocolate. 
  The sugar and cinnamon are later additions. If you can find Oaxacan 
  chocolate, use it in place of the semisweet chocolate for a truly 
  authentic taste.
  9 cups water
  1/2 cup sugar
  2 tablespoons cinnamon
  9 oz semisweet chocolate (or bittersweet if you prefer)
  7 oz. prepared corn tortilla masa
  Makes 8 large cups or 16 small cups
  . Place 2 cups of water in a blender and puree with all of the 
  remaining ingredients until smooth.
  . Pour the mixture into a medium saucepan with the remaining water. 
  Cook over low heat, stirring constantly with a whisk, until thickened, 
  about 30 minutes.
  . Froth with an authentic Mexican Hot Chocolate Stirrer [molinillo]
  . Serve immediately. May also be allowed to cool and then refrigerated 
  for up to 3 days.
  Mexican Hot Chocolate

  1 1/2 ounces unsweetened chocolate
  1/4 cup sugar
  1 to 2 tablespoons instant coffee granules
  1/2 teaspoon ground cinnamon
  Dash of salt
  3/4 cup water
  2 cups milk
  Lightly sweetened whipped cream
  Cinnamon sticks for garnish and stirring (optional)

  Combine chocolate, sugar, coffee, cinnamon, salt and water in medium 
  saucepan over low heat, stirring constantly, until chocolate is melted 
  and mixture is smooth. Heat to boiling; reduce heat and simmer uncovered,
  stirring constantly for 4 minutes. 
  Stir in milk, heat through but do not boil. Remove from heat and whip
  chocolate mixture with a wire whisk until foamy. 
  Pour into mugs, top with whipped cream and place cinnamon stick
  in cups for garnish, if desired. 
  Makes 2 to 3 servings.
  Old Fashioned Hot Cocoa
  4 servings

  1/3 cup unsweetened cocoa powder
  3/4 cup white sugar
  1 pinch salt
  1/3 cup boiling water
  3 1/2 cups milk
  3/4 teaspoon vanilla extract
  1/2 cup half-and-half cream

  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in 
  the boiling water. Bring this mixture to an easy boil while you stir. 
  Simmer and stir for about 2 minutes. Watch that it doesn't scorch. 
  Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! 
  Remove from heat and add vanilla. Divide between 4 mugs. Add the cream 
  to the mugs of cocoa to cool it to drinking temperature.
  Old-fashioned Hot Chocolate

  4 cups milk 
  2 tablespoons sugar 
  2 tablespoons plus 1 teaspoon unsweetened cocoa 
  4 tablespoons semisweet chocolate -- shaved or chopped

  Put all ingredients in a heavy-bottomed saucepan. Place pan over a 
  medium flame; bring milk to a simmer, stirring constantly. Do not 
  let the mixture boil. Remove from heat when the chocolate melts. 
  Old-Fashioned Hot Chocolate 

  RECIPE: Scald 2 cups of milk. Melt 1 square unsweetened chocolate in 
  the double-boiler, add 1/4-cup sugar and a dash of salt. Add 1 cup 
  boiling water to the chocolate mixture, stiring constantly. Place the 
  pan directly over the fire and let the contents boil one minute. 
  Add one teaspoon vanilla extract, the pour the chocolate mixture into 
  the scalded milk and stir.
  Old-fashioned Jamaican hot chocolate  
  This recipe came from a Jamaican woman who said it was her version of a 
  19th century French recipe she brought from Jamaica. The rich mocha 
  almond aroma of this wonderful hot chocolate will fill every room of 
  your home. Also, it is not overly sweet, so you may want to have a sugar 
  bowl at the table for those guests with a sweet tooth.  

  2 cups whole milk
  4 oz. bittersweet chocolate, chopped into pieces
  2 Tbsp. granulated sugar
  1/8 tsp. Kosher salt
  2 Tbsp. unsweetened, Dutch process cocoa powder
  11/2 cups your favorite coffee, hot
  1 cup light cream
  1 Tbsp. pure almond extract
  fresh whipped cream  
  1. Combine the milk and the chocolate pieces in a heavy-bottomed sauce 
  pan over moderate heat. While stirring constantly with a wire whisk, 
  heat the mixture until the chocolate is completely dissolved and the 
  mixture is smooth. 
  2. Stir in the sugar, salt, and cocoa powder. Bring the mixture to a 
  simmer and add the hot coffee and the light cream. Simmer the mixture 
  for about 5 minutes. 
  3. Remove the cocoa from the heat, add the almond extract and serve
  For an extra treat add a dollop of fresh whipped cream or a marshmallow. 
  If you dare, add a little black pepper to taste. 

Quincy's Yeast Rolls

  ----- Original Message ----- 
  From: Lisa 
  To: phaedrus 
  Sent: Tuesday, September 04, 2001 8:07 PM
  Subject: Yeast Rolls

  I would like a recipe for yeast rolls, similar to those made by 
  Quincy's Restaurants.

Hi Lisa,

Below are two recipes for Quincy's-style yeast rolls. I don't know which one is best, but one is for a bread machine & the other is not.


  Quincy's Yeast Rolls

  1 cup water 
  2 tablespoons melted butter 
  1 egg 
  3 1/2 cups bread flour 
  1/4 cup sugar 
  1 teaspoon salt 
  3 teaspoons yeast 
  Place all ingredients in above order in bread machine. 

  After dough cycle completes, remove and shape as rolls. 

  Let rise for 30 minutes.

  Bake 10 to 15 minutes until golden brown
  Quincy's yeast rolls #2

  6 cups plain flour (Gold Medal or Pillsbury works best)
  1/2 cup sugar
  2 teaspoons salt
  2 packages dry yeast
  1 egg
  2 cups hot tap water
  2 sticks margarine or butter

  In large mixing bowl add flour (2-1/2 cups), sugar, salt, yeast, water, 
  1 stick margarine, melted. Beat, add egg and 3/4 cup more flour. 
  Beat 1 minutes. Stir in 2 cups more flour. Pour onto floured board, 
  knead until elastic. Grease large bowl. Turn dough once in bowl. 
  Cover with towel. Let rise until double in bulk, approximately 
  1-1/2 hours. Punch down and store in refrigerator until ready to use, 
  covered. When ready to use allow at least 1-1/2 hours to rise. 
  Melt 1 stick margarine. Roll out dough like biscuits, cut and dip in 
  melted margarine. Fold over, place in pan to rise. Bake at 400°F until 
  brown. Servings: 36


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