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----- 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.
Linda
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
Phaed
----- Original Message -----
From: Sue
To: phaedrus
Sent: Wednesday, September 05, 2001 4:47 AM
Subject: fairy tale?
Hi,
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.
Thanks-
Sue
Hi Sue,
Yes, I found the story in two versions. One is a poem and the other is a prose version. Both are below.
Phaed
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.
----- 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."
Phaed
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.
----- Original Message -----
From: stacey
To: phaedrus
Sent: Wednesday, September 05, 2001 3:26 PM
Subject: hot choclate recipe??
Phaedrus-
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.
Phaed
#1
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.
-------------------------------
#2
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.
--------------------------------------------------
#3
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.
Ingredients:
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
Method:
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
immediately.
For an extra treat add a dollop of fresh whipped cream or a marshmallow.
If you dare, add a little black pepper to taste.
----- 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.
Thanks,
Lisa
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.
Phaed
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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