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Horn & Hardart Rice Pudding

Horn And Hardart Rice Pudding 

4 cups milk
3/8 teaspoon salt
1 1/2 cups sugar
7 tbsp. butter
6 eggs
3 teaspoon vanilla
2 pounds boiled rice
2 teaspoon cinnamon
raisins (optional)

Scald milk. Add the salt, sugar and butter and place in top of 
double boiler. Beat eggs and slowly add to the milk, stirring 
constantly. Add vanilla and rice and cook an additional five 
minutes, stirring frequently. Pour into 9x15 pan, sprinkle with 
cinnamon and place in refrigerator to cool and set for one hour. 
Serves 12 to 15. 
Horn and Hardart's Macaroni and Cheese

1 C. Elbow Macaroni - cook according to package directions
1/8 tsp. Cayenne Pepper
1 1/2 C. Milk
2 Tbsp. Light Cream
1 1/2 Tbsp. Butter
1/4 C. Canned Tomatoes
1 1/2 Tbsp. Flour
1/2 tsp. Sugar
1 1/2 C. Cheddar Cheese
Salt to taste
White Pepper to taste

Preheat oven to 400 degrees. Combine milk and cream in a small saucepan 
and bring to a simmer over moderate heat. While the milk warms, heat the 
butter in another saucepan over low heat for 1 minute until foaming. Add 
the flour and cook, stirring for 3 minutes. Pout the hot milk into the 
butter -- flour mixture and cook, stirring with a wire whisk or wooden 
spoon for a few minutes, until thickened. Add the cheese to the white 
sauce, about 1/4 cup at a time. Stirring until the cheese has melted and 
the sauce is smooth. Add the cayenne, salt and white pepper to taste. Stir 
the tomatoes and the sugar into the cheese sauce, combine the macaroni and 
cheese sauce and pour into a buttered casserole dish, Bake for 25 to 30 

Macaroni Grill Focaccia

----- Original Message -----
From: Kathryn
To: phaedrus
Sent: Monday, September 30, 2002 3:43 PM
Subject: macaroni grill's bread recipe

> I have been searching for the receipe for the bread  served at the
> beginning of the meal, used for dipping into the Italian butter, also
> made at the table, hope you can help
Hi Kathryn,

Ah... I know it well. Whenever we go to the macaroni grill, I have to watch myself or I'll eat so much of the bread that I can't finish my entree. It's called "focaccia". Recipe's below. Be sure to get the best olive oil you can find for the dipping.


Macaroni Grill Focaccia

9 T. olive oil, divided use
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 tsp. salt, divided
1 1/2 T. quick-rising dry yeast
1 1/2 C. hot (between 120-130F) milk
1 T. fresh rosemary leaves

Pour a scant tablespoon of the olive oil into a 9-inch square 
cake pan; spread evenly to cover bottom and sides. Place 
all-purpose flour, semolina flour, 2 tablespoons of the olive 
oil, 1/4 teaspoon of the salt and all of the yeast in the bowl 
of a mixer fitted with a dough hook. (The mixing can be done by 
hand as well.) Blend ingredients on medium speed. Reduce speed to
low and slowly add hot milk. Raise the speed to medium and continue 
mixing for 5 minutes (knead about 8 to 10 minutes by hand).

Sprinkle bottom of cake pan with a little flour. Remove dough from 
bowl and spread out evenly in pan. Cover with a towel and let rest 
for 30 minutes.

Preheat oven to 400F. Remove towel. Brush dough with 1 to 2 
tablespoons of the olive oil. Sprinkle top with additional salt 
and rosemary. Bake for 20 minutes.

Remove from oven and drizzle with remaining oil. Yields 6 to 8 servings.

Persimmon Wine Redux

  ----- Original Message ----- 
  From: Theresa
  To: phaed
  Sent: Sunday, September 29, 2002 9:28 PM
  Subject: Persimmon Wine

  Hi, I am looking for a recipe for Persimmon Wine, could you please 
  help me.  Theresa

Hello Theresa,

I could only find two, which are below. They're perhaps not the simplest winemaking recipe I've seen, but the first one is tried and true, coming from a winemaking club. Don't forget that persimmons can have a laxative effect, which is not lost when they are made into wine.


    Persimmons make a fine, slightly fruity wine, but it will be ruined 
    if any unripened fruit are utilized. The large, red domesticated 
    Oriental persimmons make the best wine with a delicate, amber color, 
    but the wild natives also make a good-tasting, although somewhat 
    unsightly brown wine. 

    Persimmon Wine 

    1.5 kg ripe persimmons 
    1.1 kg finely granulated sugar 
    1 tblspn acid blend 
    1/2 tsp pectic enzyme 
    4 Litres water 
    1 crushed Campden tablet 
    1/2 tsp yeast nutrient 
    1 packet Montrachet, Pasteur Red or Champagne yeast. 

Wash the persimmons, cut into quarters and mash the seeds out with 
your hands. Mash the pulp well, put into bucket, and add half the 
sugar as sugar syrup, the acid blend, yeast nutrient and crushed 
Campden tablet. Add water to total 5 litres. Stir well, cover, and 
set aside. After 12 hours add pectic enzyme and re-cover. After 
another 12 hours, add yeast. Ferment 5-7 days, stirring daily. 
Strain through nylon sieve. Do not be concerned if a lot of fine 
pulp gets through; it will precipitate out. Add remaining sugar as 
syrup, then transfer to demijohn and leave about five cm headroom. 
Fit air lock and set aside. Rack every 30 days until wine clears and 
no additional lees are laid down (4-6 months). Stabilize only if you 
feel the need to sweeten the wine before bottling. This wine should 
age in the bottle a year.
  persimmon wine 

  3 lbs persimmons 
  7 pts water 
  2 1/2 tsp acid blend 
  2 1/4 lbs sugar 
  1/2 tsp pectic enzyme 
  1 tsp nutrient 
  1 campden tablet(crushed) 
  1 pkg wine yeast 


  pick fully ripe preferably after 1st frost. 
  1. wash and drain persimmons. cut in half and remove seeds. cut 
  into chunksand using nylon straing bag crush, mash and squeeze out 
  juice into primary fermentor. 
  2.keeping pulp in bag, tie top, and place in primary. stir in all 
  other ingredients EXCEPT yeast. cover primary. 
  3.after 24 hrs., add yeast. cover primary. 
  4.stir daily, check specific gravity and press pulp lightly to 
  aid extraction. 
  5.when ferment reaches s.g. 1.040 (3-5 days) strain juice lightly 
  from bag. syphon wine off sediment into glass secondary. attach air lock. 
  6. when ferment is complete (s.g. has dropped to 1.000-- about 3 weeks) 
  syphon off sediment into clean secondary. reattach air lock. aid clearing syphon again in 2 months and again if necessary before 

  If a slightly sweetened wine is more to taste, then, at bottling 
  add 1/2 tsp. stabilizer, then stir in 1/4-1/2 lb. dissolved sugar 
  per gallon. 

  This makes one gallon. if you want to make 5 gallons just increase 
  ingredients by 5. 

Poor Boy's Cake

  ----- Original Message ----- 
  From: JLM
  To: phaedrus
  Sent: Monday, September 30, 2002 3:53 PM
  Subject: Poor boys cake recipe

  Some 28 to 30 years ago when I was a young girl, I use to buy what 
  was called a Poor boy (not sure of the spelling).  It was a half 
  circle cake with a gingerbread, syrup type taste and raisons.  Would 
  you possibly have a recipe or know where I could research the history 
  on the long ago cake? 


The two below recipe are all that I could find with that name. No other mention & no history.


  Poor  Boy  Cake

   Ingredients : 
   1/2 lb. raisins or 1 box dates
   3 c. brown sugar
   3 c. water
   3 tbsp. oil
   1 1/2 tsp. cinnamon
   1 1/2 tsp. nutmeg
   1 tsp. ground cloves1 1/2 tsp. baking soda
   1 tsp. salt
   4 1/2 c. flour

   Preparation : 
      Mix above ingredients and boil for 5 minutes.  Cool to room
   temperature.   Stir the following ingredients, one at a time, into
   cooled mixture:  Add 1 cup of walnuts and maraschino cherries.  Pour
   into Bundt pan or divide into bread loaf pans.  Bake at 325 degrees
   for 2 hours for Bundt pan and 2 hour for loaf pans.  
   Poor  Boy  Cake

   Ingredients : 
   2 1/2 c. water
   2 c. sugar
   1 tsp. cloves
   2 tsp. cinnamon
   1/2 c. shortening
   2 c. raisins
   1 tsp. nutmeg
   1 tsp. allspice

   Preparation : 
      Boil for 10 to 15 minutes and cool.  Add 3 cups flour, 2 large
   teaspoon soda.  Bake for 1 hour at 350 degrees. 


 ----- Original Message ----- 
  From: Mary 
  To: phaedrus 
  Sent: Monday, September 30, 2002 12:20 PM
  Subject: Istria on the Internet - Philately - Notes on Postage Stamps

  I think I am on the trail of the buckwheat bread recipe I have 
  been searching for......log onto this site, scroll down to the 
  potica stamp!!

  It is called the motley to find the recipe?  I 
  think there is a recipe of sorts for buckwheat in the Slovenian 
  Women's Union ....."Pots and Pans"  cookbook......I will check 
  it out.

Hi Mary,

Well, there are lots of potica recipes around, but none that I can find call for buckwheat. There's one below.




  ? cup lukewarm water 
  1 cup scalded milk
  1 package of active dry or 1 cake yeast
  ? cup granulated sugar
  2 egg yolks slightly beaten
  ? cup (? stick) butter
  1 teaspoon salt 
  3.5 to 4 cups sifted all purpose flour 


  12 tablespoons scalded light cream
  4 cups ground walnuts (packed)
  1.5 cups granulated sugar
  1 teaspoon salt
  1 teaspoon vanilla extract
  4 tablespoons butter
  4 tablespoons fresh bread crumbs 
  2 egg whites 

  Making the dough: 

    1.. Onto warm water in small bowl, sprinkle dry yeast (use 
	lukewarm water with cake yeast), stir until dissolved. 
    2.. In big bowl, mix milk, sugar, butter, salt. Cool to 
    3.. Add 2 cups of flour, beating well with a rubber spatula 
	or a spoon. Beat in yeast, egg yolks, then enough of remaining 
	flour to make soft dough. 
    4.. Turn out dough onto lightly floured surface, cover with 
	bowl, let stand 10 minutes. Knead dough until smooth and elastic 
	(8 to 10 minutes). 
    5.. Place dough in a lightly greased bowl, turn once to grease 
	surface. Cover with a clean towel, let rise in warm place (about 
	85 F) till doubled, about 1.5 hours. When dough has doubled, 
	punch it down, again let rise till doubled (45 minutes). 
    6.. Meanwhile grease a round angel food cake pan (or two 9" by 
	5" by 3" loaf pans). 
  Filling and baking: 

    1.. Into scalded light cream in small bowl, stir walnuts, sugar, 
	vanilla. Melt butter in a saucepan, add crumbs, saute till golden, 
	add nut mixture. 
    2.. Beat egg whites till stiff, fold into nut mixture. 
    3.. Punch down dough, on slightly floured surface roll into 32" 
	by 18" rectangle. (If using 2 loaf pans, divide dough into halfs 
	and roll into 16" by 9" rectangles.) With small spatula, spread 
	on the filling, starting from short end. Roll up jelly-roll 
	fashion, place loaf(s) in pan(s). 
    4.. Let loaf(s) rise until almost doubled (30 to 40 minutes). 
	Meanwhile start heating oven to 375 F. Brush the top of loaf(s) 
	with melted butter and bake loaf(s) 30 to 40 min. or until 
	sounding hollow when tapped with finger. 
    5.. When potica is done, remove from pan(s), lay upside down on 
	rack to cool completely (keep out of draft). Serve on board and 
	slice at table. 


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