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