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----- Original Message -----
From: "Malea"
To: phaedrus
Sent: Sunday, September 07, 2003 2:33 PM
Subject: Volga German October Fest
> Please send me any Volga German Soup recipes that you may have in your
> recipe books. We are having a fund raiser for school and need an
> inexpensive soup that isn't hard to prepare.....
>
> Thank you so very much!
Hello Malea,
The below recipe is the only authentic Volga German soup recipe that I could
find.
Phaed
Noodle and Bean Soup
Serves 8
This soup does not freeze well.
1 c. dry Great Northern or navy beans
2 c. potatoes, peeled and cubed
2/3 c. onion, chopped
2. tsp. Salt
1 tsp. Pepper
6 oz. (about 3 c.) thin egg noodles
1 c. cooked ham, cubed (optional)
1 c. cream or sour cream, or half of each
Pick beans over and put in medium saucepan. Cover with water 1 inch above
the top of the beans. Bring beans to boil and boil one minute. Turn off
heat, cover and let stand at least one hour. Return beans to heat and cook
until tender, adding water if necessary to keep beans covered. Drain, saving
cooking liquid and adding enough water to make 8 cups of liquid. Put liquid
and beans in large soup kettle. Add potatoes, onion, slat and pepper. Bring
to the boil. About 10 minutes after liquid begins to boil, add noodles and
ham. When the noodles are done, turn off heat and add cream. Season to
taste.
Nutrition information using 1/2 & 1/2 per serving:
Calories 260
Carbohydrates 38 g
Protein 14 g
Fat 6 g
including sat. fat 3 g
Cholesterol 39 mg
Sodium 855 mg
Calcium 97 mg
Dietary fiber 5 g
----- Original Message -----
From: GAYLE
To: phaedrus
Sent: Sunday, September 07, 2003 2:33 PM
Subject: prickley pear jelly
> Greetings, i hope you can help me. i have lost my recipe for prickley
> pear jelly and cant seem to find a copy of it anywhere. Hope you can
> help me.
> Thanks,
> Gayle
Hi Gayle,
See below for several.
Phaed
Prickly Pear Jelly
Ingredients :
1 gal. prickly pear cactus fruit, very ripe, deep garnet color
4 c. juice
4 c. sugar
2 pkgs. fruit pectin
Preparation :
Gather the fruit using tong and gloves. Put fruit in sink with
water. Using tongs, swish in water to remove stickers. Cut fruit
in half. Place in large pan. Boil until fruit is shriveled. Mash
with potato masher. Strain through jelly bag or cheese cloth.
Bring juice and pectin to boil. Add sugar and boil to jelly stage.
Pour into jelly glasses and seal.
----------------------------------
Prickly Pear Jelly
Ingredients :
1 (12 oz.) can apple juice concentrate
2 (12 oz.) cans of water
1 (32 oz.) prickley pear juice
1 (7 1/2 oz.) bottle pure lemon juice
1 sm. pkt. of Sure Jell
5 lbs. cane or beet sugar
Preparation :
Use a large kettle or steamer. Bring to a boil and let sit for 30
minutes over medium heat. A pinkish-green froth will form around
the sides and this must be skimmed off. Clearning froth will result
in sparkling clear jelly. Add small packet of Sure Jell and let
dissolve. Stir occasionally. Add 5 lbs. of cane or beet sugar.
Bring to a rolling boil for at least 3 minutes. Watch constantly so
that the liquid doesn't boil over. Have 7 pint jars and lids
sterilized and ready. Skim again and scoop the hot liquid into the
waiting jars. Cover and invert while cooling.
----------------------------------
Prickly Pear Cactus Jelly
Ingredients :
3 c. juice
1/2 c. lemon juice
1 pkg. pectin or Sure Jell
Preparation :
Beautiful garnet color - with a distinct, delicious taste. Pick
prickly pears when deep purple (usually ready in September). Use
LONG BBQ tongs to pick and long sleeves to protect against cactus
thorns. Half of a large grocery bag is enough to start with. Wash
pears good - hold each pear with tongs (NOT fingers). Cut in half
with sharp scissors. Use large canning kettle - fill pan no more
than half full. Cover with water and boil until pears are soft and
mushy. Run the pears through a ricer, food mill or force them
through a sieve. Strain juice through cheesecloth. Combine in a 5
quart pan: Bring to a boil - add 4 1/2 cup sugar - bring to a boil
again and boil for 1 minute, stirring constantly. Remove from heat,
skim the froth off for nice clear jelly. Pour into jelly glasses
and seal with melted paraffin. Should set in a couple of days - if
not may need to be reboiled.
----------------------------------
Prickly Pear Jelly
Ingredients :
Prickly pear (cactus fruit) enough to make 3 1/2 c. juice
1 pkg. jell pectin
6 c. sugar
1-2 tbsp. lemon juice
Preparation :
Pick fruit in Fall when red and purple in color. Use metal tongs.
Pour into sink of water. Rinse. Pick up with tongs. Cut fruit in
half on cutting board with several layers of paper. Place fruit in
large kettle and add water to the top of the fruit. Heat water to
boiling and boil 15 minutes. Mash with potato masher. Strain in
cloth bag. Add lemon juice. Skim off foam. Pour juice in
sterilized jars. Cover with wax. Juice can be frozen and used
later.
----- Original Message -----
From: "Rennie"
To: "phaedrus"
Sent: Monday, September 08, 2003 7:53 AM
Subject: Pecan Crusted Chicken Salad
Good Morning,
My husband and I have visited T.G.I. Friday's on several occasions just
to have the "Pecan Crusted Chicken Salad". It has dried cranberrys,
some crumbled blue cheese, manderine orange, a wonderful balsamic
dressing and of course the pecan crusted chicken. The chicken and
dressing make the salad. Can we get the recipe?
Thanks,
Rennie
Hi Rennie,
See below.
Phaed
T.G.I. Friday's Pecan-Crusted Chicken Salad
Chicken:
4 (4 oz.) chicken breasts, boneless
3 cups chopped pecans
2 cups flour
3 large eggs
1 oz. milk
Glazed Pecans:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water
Salad:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins
Crumbled blue cheese, to taste
For Chicken: Mix 2 cups pecans with 1 cup flour and pulsate in food
processor. Mix eggs and milk for batter. Place leftover flour in one
bowl, egg batter in second bowl, and pecan flour in third bowl. Coat
chicken first in flour, then in egg batter and third in pecan flour.
Saute chicken breasts in vegetable oil over medium heat until browned
on both sides. Bake chicken breasts in oven at 350F for 7 to 8
minutes or until fully cooked. Cool and slice.
For Pecans: Mix chopped pecans with brown sugar and water. Heat and
set aside.
To Assemble: Toss salad ingredients with glazed pecans. Top with
sliced chicken. Makes two salads.
----- Original Message -----
From: "Abby"
To: phaedrus
Sent: Sunday, September 07, 2003 10:17 AM
Subject: Brown Bear Bars
> Hi Phaedrus,
>
> The brown sugar box had a recipe for Brown Bear Bars. It was a
> crust/cookie with a topping. The box got tossed, with the recipe.
> Can you help?
>
> Thanks,
> Abby
Hello Abbey,
See below. These are the only two recipes that I found. The first recipe
came from a brown sugar box.
Phaed
Brown Bear Bars
1 c. softened butter
1 c. dark brown sugar
1 egg yolk
2 tsp. vanilla
2 c. all purpose flour
1/4 tsp. salt
6 oz. semi sweet chocolate chips
1 c. chopped, toasted nuts
350 oven. Cream butter and sugar. Add egg yolk and vanilla. Beat until
smooth. Add flour and salt. Mix until blended. Pat into a 9x13 pan and bake
15-20 minutes. Will be soft to the touch. Immediately sprinkle chocolate
chips and spread evenly when they are melted. Sprinkle with nuts. Cool and
cut into bars.
--------------------------
Brown Bear Bars
Ingredients
1 cup soft butter
1 cup brown sugar
1 egg
2 tsp vanilla essence
0.607 lbs flour
0.125 tsp salt
Method
Preheat the oven to 350°F.
Mix the butter and sugar until it is soft and creamy.
Add the egg and vanilla and beat well.
Add the flour and salt and mix to a very soft cookie dough consistency.
Spread the mixture into an oiled 9" x 12" baking pan.
Bake for 25 to 35 minutes, or until just getting golden brown on the edges.
Allow to cool in the pan, then cut into 25 bars (two long cuts and four
short cuts).
----- Original Message -----
From: Gail
To: phaedrus
Sent: Monday, September 08, 2003 3:49 PM
Subject: help
> My name is Gail and i have written several times to you. You have always
> helped me. I need to know if you have the recipe for kentucky fried
> chicken creamed potatoes . Thank you.
>
Hi Gail,
There's nothing special about the potatoes. They're just mashed potatoes.
The only thing that makes them different is the gravy. See recipe below.
Phaed
KFC Gravy
1 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
First make a roux by combining the oil with 1 1/2 tablespoons of flour in a
medium saucepan over low heat. Heat the mixture for 20 to 30 minutes,
stirring often, until it is a dark chocolate color.
Remove the roux from the heat, add the remaining ingredients to the saucepan
and stir.
Put the saucepan back over the heat, turn it up to medium and bring the
gravy to a boil. Reduce heat and simmer for 15 minutes or until thick.
Makes about 3 cups.
* If Campbell's is not available you can use 2 1/2 cups of any chicken stock.*
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