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----- Original Message -----
From: Rich
To: Phaedrus
Sent: Thursday, September 15, 2011 9:22 AM
Hi it is Richard again,
I am looking for a recipe for apfel kuchen which also has the vanilla pudding poured in with the layer of apples.
It is wonderful but lost mine.
Thanks ever so much if you can help.
Rich
Hello Rich,
These are the apfelkuchen recipes that I found with vanilla pudding:
Apfelkuchen mit guss
apfelkuchen
apfelkuchen mit pudding
Phaed
----- Original Message -----
From: Janina
To: Phaedrus@hungrybrowser.com
Sent: Monday, September 19, 2011 12:18 PM
Subject: Hot Shoppes Flounder Almondine Recipe
Hi Uncle Phaedrus,
I came across your website while trying to find the recipe for Hot Shoppes recipe for Flounder Almondine.
I have very fond memories of Hot Shoppes - Mightly Moes, Orange Freezes, the Flounder Almondine and Hot Fudge Cakes -
sure miss that place.
I appreciate your help,
Thank you,
Janina
Hi Janina,
My friend Tracy was able and willing to provide this recipe from the Hot Shoppes recipe book. See below.
Phaed
Fried Fillet of Fish Almondine
6 each Fish Fillets*, frozen and thawed or fresh - approx. 3-5 oz. net weight each
1 cup flour, all-purpose
to taste salt
to taste white pepper
4 each Eggs, large
2/3 cup water, cold
1 TBSP Pure almond extract
3 cups Saltine crackers, crushed
2/3 cup Almonds, sliced
as needed oil for frying
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Yield: 6 portions
Preparation:
1. Wash fish fillets and season with salt and white pepper to taste.
Egg Wash:
2. Beat whole eggs in a small mixing bowl until yolks and white are well blended.
Add water and almond extract. Beat until well blended. Set aside in a 2 1/2" deep
baking pan or casserole dish.
3. Place all-purpose flour in a second 2 1/2" deep baking pan or casserole dish.
4. Coarsely crush saltine crackers into approximately 1/2" crumbs and mix with sliced
almonds in a third 2 1/2" deep baking pan or casserole dish.
Breading Procedure:
1. Bread only one portion of fish at a time.
2. Place each fillet in flour, turning and pressing to coat all sides. Shake off
excess flour.
3. Then dip each fillet in the almond flavored egg mixture. The fillet will become
sticky to touch.
4. Then dip each fillet in the cracker crumb-almond mixture, turning and pressing
each fillet gently but firmly so that the mixture will adhere to the fish.
5. Place breaded fish fillets in a single layer on a plate or tray. Cover loosely
with plastic wrap and hold refrigerated until ready to fry.
Frying Procedure:
1. Place frying oil in deep fat fryer to the depth recommended by the manufacturer
in the instruction book or place 1" of frying oil in an electric skillet.
2. Preheat oil to 350°F.
3. Carefully place breaded fish fillets in the preheated oil one at a time. Only fry
as many at one time as will fit in the fryer or skillet without allowing fillets to
touch each other.
4. Brown each fillet on one side. Turn carefully and brown the other side. Fry a total
of 5 to 7 minutes depending on the size of the fish fillets.
5. Remove the fillets from the oil and drain on paper towels or a wire rack. Serve
immediately for optimum quality.
6. Serve with tartar sauce, if desired.
7. Garnish with a lemon wedge.
* Note: Any variety of boneless, skinless fish may be used in this recipe;however,
flounder is preferred.
PASTA PRIMAVERA
5 pieces of broccoli
4 oz. purple onion
4 oz. sliced mushrooms
1 tsp. processed garlic
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 oz. crawfish tails
12 shrimp
3 oz. olive oil
2 Tbsp. parmesan cheese
4 oz. diced tomatoes
10 oz. fettucine pasta
1/4 tsp. crushed basil
2 oz. olive oil
Sauté crawfish tails and shrimp. Cook for 1 minute. Add vegetables and spices. Stir to make sure
shrimp and crawfish do not stick. Add pre-cooked fettucine pasta to warm water. Add tomatoes and
parmesan cheese. Add drained pasta to saucepan and stir. Pour on plate and sprinkle with parmesan cheese.
Grone's Coleslaw
Yield: 12 servings
4 cups tightly packed shredded cabbage
2 cups loosely packed shredded carrots
1/2 cup diced red bell pepper
1/4 cup apple cider vinegar
1/4 cup hot water
1/4 cup granulated sugar
1 teaspoon celery seed
1 tablespoon vegetable oil
Salt
Freshly ground black pepper
1. In a large bowl, toss together cabbage, carrots and bell pepper.
2. In another bowl, combine vinegar, water, sugar and celery seed. Drizzle in oil, stirring constantly.
3. Add the dressing to the vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
Before serving, toss again and season to taste with salt and pepper.
Per serving: 45 calories; 1.5g fat; no saturated fat; no cholesterol; 0.5g protein; 8g carbohydrate; 6g sugar; 1g fiber;
20mg sodium; 20mg calcium.
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