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----- Original Message -----
From: Jan
To: phaedrus
Sent: Sunday, September 09, 2001 7:11 PM
Subject: Couple of recipes I am looking for
When I was a little girl, my mother made a recipe with lamb and cabbage
cooked in a big pot like a stew. I remember she put whole pepper corns
in a cheesecloth and cooked it all day on the stove. I never have been
able to find a recipe.
Any help would be appreciated.
Thank you
Hi Jan,
Perhaps I may be able to help. Was your mother of Norwegian descent? This sounds like Norwegian Lamb and Cabbage Stew,
known as "Far I Kal". See the recipe below. It even calls for peppercorns wrapped in cheesecloth.
Phaed
----------------------------------
Far I Kal
Ingredients :
2-3 lbs. lamb (stew meat, chops, any cut of lamb)
Lg. head green cabbage
Salt
All-purpose flour
Whole black peppercorns
Water
Preparation :
In a large pot (Dutch oven or larger) layer lambmeat and cabbage.
On each layer of meat sprinkle salt and 1-2 teaspoons of flour.
Add 1-2 cups of water; wrap a handful of peppercorns in cheesecloth
or gauze. Put in between one of the lower layers. Simmer on low
heat for 6-8 hours. The meat is then so tender, it falls off the
bone. Serve with boiled or steamed potatoes.
----- Original Message -----
From: Jan
To: phaedrus
Sent: Sunday, September 09, 2001 7:11 PM
Subject: Couple of recipes I am looking for
...Another is a torte made by a resort named Wagon Wheel in the midwest
years ago it was called lusch torte. It was very rich and made with
butter and powdered sugar and frozen.
Can help would be appreciated.
Thank you
Hi Jan,
By the ingredients, the "lusch torte" could be any one of dozens of torte recipes. However, I did find one called a "lush torte".
Perhaps that's it. The recipe is below. The directions seem a little confusing to me, but perhaps they will be clearer to you.
Phaed
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Lush Torte
Crust Ingredients :
2 tbsp. powdered sugar
1 1/4 c. crushed vanilla wafers
2 tbsp. chopped pecans
1/3 c. melted butter
Crust Preparation :
Mix well and put in 9 or 10 inch spring bottom pan. Bake at 300
degrees for 10 to 15 minutes. Cool.
Filling:
Cream 2/3 cup butter and 1 cup powdered sugar.
Add 6 egg YOLKS, one at a time and beat well. Add
1 teaspoon vanilla. Beat 6 egg WHITES until frothy. Add 1 cup
powdered sugar to make meringue. Fold into butter mix. Add 1 cup
broken pecans. Put this mixture over cooled crust. Sprinkle with
1/4 cup crushed vanilla wafers. Freeze 12 hours. Serve with
whipped cream and cherry if desired. Serves 12 to 16.
----- Original Message -----
From: Wilma
To: phaedrus
Sent: Friday, September 14, 2001 4:47 PM
Subject: Jalapeno Jellies
I would love to have a recipe for Jalapeno Jelly using the powdered
Sure Jel. Thanks!
Hi Wilma,
Below are several using Sure-Jell. I found more, but most used liquid pectin instead of Sure-Jell.
Phaed
---------------------------------
Ceci's Jalapeno Jelly
NOTE: You can use all red peppers instead of jalapeno to make a red jelly,
or aji yellow peppers to make a very sweet hot pepper jelly (use yellow
food color). Strain out seeds and pulp, if desired.
1 blender full (about 6 cups)jalapeno peppers, sliced in half,and seeded
1 1/4 cups cider vinegar
5 cups sugar
1 package Sure-Jell Pectin (powder)
Process jalapeno peppers in the blender. They should be chopped into
small bits, but not excessively fine, you don't want to blend them
completely.
In a large saucepot, combine peppers, vinegar, and pectin. Heat until
boiling, then add sugar all at once. Boil one minute. Then fill pint
jars, seal, and process for 6 minutes. The jelly, once processed, must
cool completely to set.
-------------------------------------------
Joyce's Pepper Jelly
3-5 Bell Peppers
2-3 Jalapeno peppers
6 cups sugar
1 cup white distilled vinegar
1 pkg. Sure Jell
dash Green Food Coloring
Place Green Peppers, Jalapeno Peppers and Vinegar in blender, blend
well. Place the mixture in a large pot with the Sure Jell and bring
to a boil. Add Sugar and boil for 2 minutes. Add food coloring and mix
well. Skim foam and place in sterile jars. Seal with paraffin.
-----------------------------------------
Apricot-Red Pepper Jelly
1 package (6 oz.) chopped dried apricots
3/4 cup chopped red bell pepper
1/4 cup chopped fresh red chiles or red jalapenos
2 1/2 cups cider vinegar
1 1/2 cups water
1 box (1 3/4 to 2 oz.) dry pectin (Sure-Jell)
6 cups sugar
Process apricots, bell pepper, and chile peppers with 1 3/4 cups of
vinegar in a blender or food processor until finely ground. Pour
mixture into a large saucepan along with the water and remaining
(3/4 cup) vinegar. Stir in pectin, bring to full boil while stirring.
Add sugar, and return to boil still stirring. Boil for 1 minute. Remove
from heat and skim off foam. Ladle hot jelly into hot sterilized jars,
leaving 1/2 inch head space. Wipe jar rims and threads clean, top with
hot lids and screw bands on firmly. Process in boiling water bath for
5 minutes. Makes about 6 half pints.
----------------------------------------
Hot Pepper Jelly
2 C. hot peppers (jalapenos)
2 C. green peppers
2 C. water
1 1/2 C. vinegar
1 pkg. Sure-Jell (no size given)
4 C. sugar
Green food coloring
Clean and dice peppers. Bring to a full boil and boil for 15
minutes.Strain and cool. Mix vinegar and 1 1/2 C. pepper liquid
(add water to make 1 1/2 cups if needed). Add a drop of two of green
food coloring. Mix in Jure-Jell and boil for 1 minutes. Add sugar
and boil for 1 more minute. Remove from heat, skim foam. Place in
sterilized jars and seal top with paraffin.
-------------------------------------
Hot Pepper Jelly
1 1/2 C each chopped red & green bell peppers
1 C chopped jalapeno peppers
1/2 C cider vinegar
1/2 C water
3 C sugar
1 pkg lo-sugar Sure-Jell
Mix 1/4 C sugar (from the pre-measured 3 C) with pectin in small
bowl. Add to rest of stuff. Add 1/2 tsp margarine or butter (to
prevent foaming). Bring mixture to FULL ROLLING BOIL, stirring
constantly. Quickly stir in remaining sugar, return to full rolling
boil and boil exactly 1 minute, stirring constantly. Remove from
heat. Skim off any foam. Fill jars and seal (Aaargh! They give
you the "inversion method" for sealing! I would BWB for 5 or 10
minutes)
----- Original Message -----
From: Cindy and James
To: phaedrus
Sent: Monday, September 10, 2001 10:31 PM
Subject: ceasar salad dressing
Olive Garden has a great salad dressing. I haven't been able to find
any recipes that come out just like theirs. Their dressing is slightly
green...what is the green in their dressing? And is there a recipe that
I can make at home that will taste the same?
Cindy and James
Hi Cindy,
I can locate recipes for Olive Garden's House Dressing and for their Italian dressing, but I cannot locate anything for
Olive Garden Caesar salad dressing. I'm sending the two I found, plus an authentic Caesar Salad recipe.
Phaed
Olive Garden House Dressing
Course : Dressings
Serves: 1
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces paul newman's vinegar and oil dressing
1 centiliter garlic -- peel, halve
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 packages sweet and low -- or 1 tablespoon sugar
Preparation:
Put ingredients into the bottle of dressing and shake well.
Refrigerate 24 hours before using.
---------------------------------------------------
Olive Garden Salad Dressing
Categories: Copycat, Salads, Dressings
Yield: 1 servings
1 1/2 c Bottled italian dressing
2 tb Parmesan; grated
2 tb Sugar or equivalent
1 lg Raw egg; or egg beaters or 2 tb Mayonnaise
Blend in blender on high speed 1/2 minute or until smooth. Pour
this mixture into the top of a double boiler and add 1/4 c oil.
Stir gently with a whisk over gently boiling water until it begins
to thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes.
Add onion rings, radish, etc. Source: Gloria Pitzer
-----------------------------------------------------
Caesar Salad Recipe
Ingredients for 4 large servings:
2 large or 3 medium cloves of garlic
1 entire 2-ounce tin of flat anchovy fillets
2 coddled eggs
1 cup croutons (see below)
1/2 cup olive oil
1 large or 2 medium bunches of romaine lettuce
1 small lemon cut into quarters
1/2 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon black pepper
These quantities are approximate. Experiment to suit your own
taste. For example, fewer anchovy fillets will make the dressing
less tart. You can vary the relative proportion of olive oil as
much as a factor of two to adjust the total bulk of dressing for
different amounts of lettuce with little effect on the flavor.
Procedure:
1. Wash and dry the lettuce. Tear into bite-sized pieces and
chill until ready to toss.
2. Press the garlic cloves into the bowl. With a large wooden
spoon squeeze the pieces against the side of the bowl mashing
them into small bits.
3. Cut up the anchovy fillets and then add to the bowl. Mash
them with the spoon to make a paste. Add the Worcestershire
sauce, pepper, and mustard and mix into the paste.
4. Break the shell of the coddled eggs over the bowl by striking
with a butter knife. Pour into the bowl whatever flows out of
the shell halves. Discard the shells and the small portion of
egg white that still clings to the shell. Thoroughly mix the
ingredients by swirling the bottom of the wooden spoon around
the inside of the bowl.
5. Squeeze the juice of a lemon quarter into the bowl, add the
olive oil, and mix again as above.
6. Immediately before you are ready to eat the salad, toss the
lettuce in the bowl until the leaves are well coated with
dressing.
7. Squeeze the remaining lemon and sprinkle the Parmesan cheese
over the leaves. Add croutons and toss again until all the
croutons have begun to absorb some of the dressing.
8. Serve immediately on large dinner plates, usually before
serving the entree.
Caesar salad notes:
Philosophy: The most important feature of a Caesar salad is the
delicate taste of the dressing that you prepare in the bowl. It
does not keep well and thus the salad should be eaten immediately
after it is made. The lettuce and croutons serve as the vehicle
for the dressing's flavor. Adding additional ingredients such as
tomatoes, onions, or mushrooms, which have distinctive flavors of
their own, masks the taste of the dressing and is considered
highly irregular.
Salad bowl: The best bowl is solid teak with a hemispherical
shape about 12 inches in diameter. To care for the bowl coat it
lightly with olive oil. Clean the bowl as soon as possible after
serving the salad. The maker of my bowl advised not to use water
in it. However, I have found that a quick rinse with warm water
followed by thorough towel drying and light oiling keeps the bowl
in good shape. (My bowl is over 22 years old.)
Coddled eggs: To prevent egg shells from cracking when first
immersed in boiling water, let the eggs sit out at room
temperature for half an hour. Or, warm the shells by running
cool, then gradually warmer tap water over them. Bring to a boil
enough water to cover the eggs. Place the eggs in the boiling
water for 1 minute and then immediately remove to cool water for
a few minutes. At high elevations leave them in longer (total of
about 2 minutes at 7500 feet).
Croutons: For very fresh, absorbent croutons make your own from
ordinary white sliced bread. I use one slice per person. First,
put the bread slices in the freezer (wrapped in plastic) until
the slices are firm. With a sharp knife, cut off the crusts and
feed the pieces to the birds. Cut the rest of the bread into
roughly 1/2-inch cubes. Place the cubes in a single layer on a
cookie sheet and bake at about 250 degrees to dry them out. Stir
the cubes around once or twice. Remove them from the oven when
they are a very light tan color (usually 30 to 45 minutes).
Croutons will stay fresh for several days in a closed
refrigerated container.
Substitutions: The most spectacular salad contains all fresh
ingredients. However, if you need to simplify the procedure, here
are some recommendations for substitutions. Use a few tablespoons
of lemon juice in place of a freshly squeezed lemon. In place of
the garlic cloves you could sprinkle garlic powder (but not
garlic salt!) into the bowl. You can try commercially prepared
grated Parmesan cheese, but freshly grated Parmesan is sweeter
and has a better texture. (Commercial grated cheese often
contains cellulose to prevent caking. If it does, it will taste
just like a cardboard box.) Ordinary head lettuce instead of
romaine might do in an emergency, but it's not for guests.
Anchovy paste in place of flat fillets is not a very good
substitute. Never use anything but pure olive oil.
Technique: Part of the enjoyment of a Caesar salad is watching
the chef create it at the table. Prepare all of the ingredients
ahead of time and arrange them in saucers and bowls on a small
table next to the dining table. Be sure to include a stack of
dinner plates and a small bowl for discarding the egg shells. Do
everything with a flourish and occasionally tip the bowl allowing
your guests to watch (and sniff) your progress.
----- Original Message -----
From: Helen
To: phaed
Sent: Tuesday, September 11, 2001 6:34 AM
Subject: chocolate stains
Hi Phaed:
Need "recipe" to remove chocolate icing stain, made with Crisco.
Can you help?
Thank you.
Helen
Hi Helen,
You don't say what exactly is stained....
If it's clothing, try adding a few drops of ammonia to sudsy water & washing. If there's still a stain,
get some dry-cleaning solution and soak the stained spot in it for a few minutes, then rinse.
You might also try soaking it in one of those grease-cutting detergents like "Dawn" for an hour or so, then washing normally.
Phaed
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