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Chili's Salsa & Gale's Root Beer

----- Original Message ----- 
From: ?
To: phaedrus
Sent: Tuesday, September 09, 2003 10:20 AM
Subject: looking for a recipe and a rootbeer

> i went through all the archives you have,i am looking for a recipe for the
> salsa that chili's resturant serves with the chips and salsa.or a very
> close copy.for a mild salsa this is the best i have ever had.
> as far as the rootbeer goes i understand gale gand the pastry chef in
> chicago,goes i hear she has a rootbeer company,i am looking for info on
> the name of the rootbeer she sells and is any sold in the state of minnesota.
> thank you very much.

Hello ____?

Please sign your first name to requests. Pleeease.....? I'll search for answers for real people, but I don't work very hard for an e-mail address.

There's a Chili's Salsa recipe below.

Gale Gand's root beer is called "Gale's Root Beer". Her restaurant - the Brasserie T - is a microbrewery, and she began making the root beer for the Restaurant.
Outside the Restaurant, it's only available at Chicago-area Treasure Island Grocery Stores and Churchill Stores. As far as I can tell, it's not available anywhere in Minnesota yet. However, you can buy it online from Churchill's at:

and maybe you can buy it online at:
True Restaurant
I'm not sure about that site. It's a little confusing.


Chili's Salsa

14 1/2 oz. can tomatoes and green Chills (like Ro-Tel)
14 1/2 oz. can whole peeled tomatoes plus the juice
1 T. + 1 tsp. jalapenos (canned, diced, not pickled)
1/4 c. diced onion
1/2 - 3/4 tsp. garlic salt, to taste
1/2 tsp. cumin, or more to taste
1/4 tsp. sugar, to taste

Place jalapenos and onions in processor; process for just a few seconds.
Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients
until well blended, but do not puree. Place in covered container and chill.
A couple of hours of chilling will help the flavors to develop. Serve with
your favorite thin corn tortilla chips.

Homemade Tahini

----- Original Message ----- 
From: "Sharon"
To: phaedrus
Sent: Wednesday, September 10, 2003 2:45 PM
Subject: Homemade Tahini

> Hello! I once saw a chef on our local public television channel (his name
> was Jeff something) prepare fresh tahini.  He recommended that you make
> your own as it was terribly easy and oh so much more tasty.  Unfortunately 
> I didn't write down the recipe as it did not appeal to me then.  As we age,
> our tastes change and I would love to know how to make tahini from
> scratch. Can you help?  Thanks!
> Sharon

Hello Sharon,

No problem. See below.


Homemade Tahini

 Recipe By     : The Frugal Gourmet 'Cooks Three Ancient Cuisines'
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mixes

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  Pound         Sesame seeds
    2      Teaspoons     Peanut oil
    3      Tablespoons   Peanut oil
                         Salt; very little -- optional

 Place seeds on baking sheet and toast in 350 deg. oven for 20 mintues or
 until lightly roasted. Process in medium-sized food processor for 3
 minutes. Add 2 teaspoons peanut oil and process on high for 30 seconds.
 Add 3 tablespoons peanut oil and process until very smooth, about 2
 minutes. Add the optional salt, if desired. 

Pineapple Chutney

----- Original Message ----- 
From: "Patty"
To: phaedrus
Sent: Tuesday, September 09, 2003 4:17 PM
Subject: pineapple chutney

> Hi,
>    I've been reasearching for a pineapple chutney recipe my friend told me
> about.  Neither of us are having any luck at finding it.  She thinks it
> came from the Ball Canning Cookbook or the Kerr Canning Cookbook.  The only 
> two ingredients she remembers is crushed pineapple and slivered almonds.  
> Any help from you would be greatly appreciated.
>   Thanks,
>   Patty 

Hi Patty,

See below.


Pineapple  Chutney

 Ingredients :
 1 (1 lb.) can crushed pineapple
 1 c. vinegar
 1 c. brown sugar
 1/2 tsp. salt
 1 sm. clove garlic, crushed
 1/4 c. slivered blanched almonds
 1/2 c. raisins
 1/2 med. green pepper, finely chopped
 1/2 tsp. ground ginger

 Preparation :
   Combine pineapple (do not drain) brown sugar, vinegar and salt.
 Cook over low heat for about 25 minutes, stirring occasionally.  Add
 all remaining ingredients and cook, stirring occasionally until
 thickened.  Turn into 4 half pint or 2 one pint sterilized jars and
 seal immediately.  Keeps without refrigeration if sealed while
 boiling hot.
 Pineapple  Chutney

 Ingredients :
 1 c. cider vinegar
 1 c. light brown sugar
 1 (20 oz.) can crushed pineapple
 1 1/2 c. seedless raisins
 4 tsp. minced garlic
 2 hot peppers, seeded and minced
 2 tsp. salt
 4 tsp. chopped fresh ginger root
 2/3 c. chopped almonds

 Preparation :
    Boil sugar and vinegar for 5 minutes.  Add all ingredients except
 nuts, and cook about 1/2 hour.  Add nuts and mix well.  Put in
 sterilized jars and seal.
 Ginger  Pineapple  Chutney

 Ingredients :
 1 med. pineapple, 4 c. chopped
 1 1/2 c. vinegar
 1 1/2 c. brown sugar
 1 lb. raisins
 1 tbsp. salt
 2 tbsp. finely chopped ginger root
 2 tbsp.. finely chopped garlic
 3 sm. red chilies, seeded and finely chopped
 1 c. chopped almonds

 Preparation :
   Peel, core and chop pineapple combine with all other ingredients
 except nuts.  Cook slowly until pineapple is tender about 1/2 an
 hour.  Add nuts and cook until chutney is thickened.    Stir
 frequently to prevent scorching.  Pour into sterilized jars and
 seal.  This is a great gift and makes 4 pints.

Tomato Dumplings

----- Original Message ----- 
From: "chris" 
To: phaedrus
Sent: Tuesday, September 09, 2003 12:40 PM
Subject: Tomatoe Dumplings

Hi, I am Chris and from the Delta.  My grandmother used to make tomatoe
dumplings and they were sweet and delicious when I was such a child.  I
would love to know how to make this.

Hello Chris,

See below.


Dumplings  With  Tomato  Gravy

 Ingredients : 
 5 lg. tomatoes, peeled
 1 med. onion, chopped
 1/2 c. vinegar
 1/2 c. sugar
 2 tsp. salt
 1 tsp. ginger
 5 whole allspice
 1 bay leaf
 1 1/2 qts. broth or water
Sift 1 c. cake flour
 2 tsp. baking powder
 1/2 tsp. salt

 Preparation : 
   This is served over leftover meat.  Simmer for 1/2 hour.  To
 thicken, brown 3 tablespoons flour in 2 tablespoons fat and stir in
 and cook 15 minutes.  break 1 egg in measuring cup.  Add milk to
 make 1/2 cup.  You may add parsley or 1 tablespoon chopped fresh
 herbs.  Add liquid ingredients to dry ingredients. Beat well.  Drop
 into hot tomato gravy.  Cover and simmer 5 minutes.  Turn dumplings
 and simmer 5 more minutes.  Serve hot.  Culver Homemakers 
 Mom's  Tomato  Dumplings

 Ingredients : 
 1 lg. can (28 oz.) tomatoes
 1 tbsp. butter or margarine
 Sugar and salt to taste
 2 c. Bisquick
 1 egg
 3/4 c. milk

 Preparation : 
   To make a soft batter.  Using a large flat bottom kettle, large
 enough for desired amount of dumplings, heat tomatoes until boiling
 gently.  Drop dough by teaspoon measure on top of tomatoes; cook
 about 5 minutes uncovered.  Then cover for about 10 minutes.  Remove
 lid and quickly prick each dumpling with a fork (I like to slightly
 thicken the liquid before serving and add a teaspoon of sugar mixed
 with a pinch of soda.)  
 Tomato  Dumplings

 Ingredients : 
 1 qt. cooked tomatoes
 1 pt. water
 3/4 tsp. salt
 1/8 tsp. pepper
 1/2 stick oleo
 1 c. sugar1 1/2 c. flour
 1 tsp. salt
 3 tsp. baking powder
 1 tsp. cream of tartar
 1/3 c. Crisco
 Water to make stiff dough

 Preparation : 
    Also will need:  Bring to fast, rolling boil tomatoes, water,
 salt, pepper, oleo, sugar, celery, onions or peppers (chopped) may
 be added.  Combine dry ingredients.  cut in Crisco, add enough water
 for stiff dough.  Roll out thin, cut in 2 inch squares.  Flour each
 square well. Drop individually into hot boiling tomatoes.  Cover. 
 Turn to low, cook about 15 minutes.  Stir occasionally. Can be made
 ahead and reheated in oven. 

Applesauce Bread

----- Original Message ----- 
From: "susie"
To: phaedrus
Sent: Tuesday, September 09, 2003 12:28 PM
Subject: musselman's apllesauce bread

> Some 7-10 years ago I found a recipe for applesauce
> bread in a musselman's applesauce ad in a magazine I
> can't remember. Some years later I got divorced and
> have been unable to find it since. I imagine it would
> have to have been a musselman's ad since I don't know
> of any other major applesauce makers that advertise
> nationally. If you could find it or any other
> applesauce bread recipe that appeared in an
> advertisement in a nation wide magazine around that
> time I would be so estatic. All I can do anymore is
> tell my friends how good it is. I can't prove it to
> them.
> Suzanne

Hello Suzanne,

I could not find any applesauce bread recipes that mentioned anything about Musselman's or about being in a magazine, but see below for two applesauce bread recipes.


Applesauce  Bread

 Ingredients :
 2 c. flour
 3/4 c. sugar
 3 tsp. baking powder
 1 tsp. salt
 1/2 tsp. baking soda
 1/2 tsp. cinnamon
 1 egg
 1 1/2 c. applesauce
 2 tbsp. shortening

 Preparation :
   Bowl 1:  Sift all dry ingredients.  Bowl 2:  Beat 1 egg into 1 1/2
 cups applesauce.  Then add 2 tablespoons melted shortening.  Slowly
 mix both bowls of ingredients together.  Pour into loaf pan and bake
 1 hour.  Preheat oven to 350 degrees.
 Applesauce  Bread

 Ingredients :
 2 c. flour
 1 tsp. baking powder
 1 tsp. baking soda
 1 tsp. salt
 1 tsp. cinnamon
 1/2 tsp. nutmeg

 Preparation :
    Sift together.  Add 3/4 cup sugar to 1/2 cup shortening; cream;
 blend well. Blend in 2 unbeaten eggs and 1 teaspoon vanilla and beat
 well.  Add dry ingredients gradually; mix well.  Add 1 cup
 applesauce and 1/2 cup walnuts, chopped.  Pour into greased 9x5 inch
 pan.  Bake at 350 degrees for 55-60 minutes.


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