Custom Search



Volga German Soup

----- 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.


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

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

Prickly Pear Jelly

----- Original Message ----- 
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.


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

TGI Friday's Pecan Crusted Chicken Salad

----- 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?

Hi Rennie,

See below.


T.G.I. Friday's Pecan-Crusted Chicken Salad 

    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 

    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. 

Brown Bear Bars

----- 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.


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

1 cup  soft butter
1 cup  brown sugar
1  egg
2 tsp  vanilla essence
0.607 lbs  flour
0.125 tsp  salt

Preheat the oven to 350F.
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).

KFC Gravy

----- 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.


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.* 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus