On 10 Oct 2005 at 23:53, Jane wrote:
> Hello Phaedrus,
> In the first half of the 1970's one of the big magazines published a
> recipe called Crepe Marquis. I catered a wedding reception and used
> that recipe and it was a huge hit. Someone borrowed the magazine and I
> never got it back. Over the years I have tried everything to find the
> recipe to no avail.
> The recipe had Cheddar cheese and ground beef in it and was topped
> with a tomato sauce but I don't remember the details. I found a recipe
> on the Internet that sounds close but that one had tomato soup as a
> topping and bacon as an ingredient. I'm pretty sure my recipe didn't
> have bacon, but my memory isn't what it once was so.... I believe that
> same magazine issue had crab bites that were wrapped with bacon that I
> also used at the reception. I just haven't had any luck finding the
> Crepe Marquis recipe and was wondering if you could help me.
> Thanks very much for allowing me to make my request.
2/3 cup flour
1/2 teaspoon salt
1 cup milk
1 pound hamburger, browned, or 1 pound bacon, fried and crumbled
1/2 cup green pepper
1/2 cup chopped onion
21/2 ounces mushrooms
2 cups shredded Cracker Barrel Cheddar Cheese
1 can tomato soup
Combine eggs, flour, salt and milk and let stand 20 minutes.
For each crepe, pour 1/4 cup batter on lightly greased fry pan
and cook on one side only. Heat oven to 350°.
Drain hamburger or bacon. Cook onion and green pepper until
tender. Add hamburger or bacon and mushrooms and 11/2 cups cheese.
Fill each crepe with 1/4 cup mixture. Fold over as for tacos.
Place crepes in 12 by 8 inch baking dish. Top with tomato soup.
Then top with remaining cheese and place in oven until cheese melts.
On 10 Oct 2005 at 12:51, Liz wrote:
> Hello, Could you help me find instructions on roasting duck on the
> rotisserie. I bought a rotisserie at a garage slae with no
> instruction booklet. I understand duck can be harder to cook
> sometimes so was curious. Mine is a ronco. Thanks so much.
You can download the instruction book for your Ronco product here:
There is some excellent information about cooking duck here:
On 7 Oct 2005 at 16:10, Penny wrote:
> Dear Uncle.I enjoy your website.I have already found something while
> going thru your archives.Here`s my question.Could you find a recipe
> for Shrimp Frittters? My mom had one and unfortunately she`s gone now
> and I neglected to ask her.This was in the 1960`s when she made it.She
> had a Presto Deep Fryer that I know she used for frying them in.They
> didn`t have beer in the batter and they were made with canned
> shrimp.She dropped them by a spoonful into hot oil. ..Any help with
> this would be greatly appreciated.
Could this be it?
1/2 c. water
1/4 c. margarine
1/2 c. flour
1 c. cooked shrimp, minced
Salt and pepper
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
In saucepan bring to boil water and margarine; add flour all at
once, stirring constantly. Cook until mixture forms ball and leaves
sides of pan. Remove form stove; cool slightly. Add eggs, one at a
time, beat well after each addition. Add shrimp and seasoning. Heat
oil; drop by tablespoon into oil until golden brown.
On 8 Oct 2005 at 23:09, nan wrote:
> I have had this pound cake before and I cannot find the recipe for it.
> it taste just like the old timey pound cake,but cooked in a skillet.
> thank you. nan
Skillet Pound Cake
1 Cup butter
1 1/2 Cups sugar
1 1/4 Cups plain flour
Preheat oven to 300 degrees. Cream butter and sugar. Add eggs and
beat well. Add flour and beat about 3 minutes. Pour batter into
cast iron skillet which has been sprayed with no-stick cooking
spray. Bake at 300 degrees for 1 hour. May be served plain, with
ice cream or favorite fruit.
On 8 Oct 2005 at 23:46, Carlos wrote:
> Recently saw episode of Red Skelton Show from 1950's complete with
> commercials. One was for "Spoon Burgers" utilizing Pet Evaporated
> Milk. They resembled sloppy joes. I have searched the web and even
> spoken with a representative of the current company with no luck.
> Would appreciate any and all help you can give me. Thanks!
There are lots of recipes for spoon burgers, but the below recipe
is the only one that I could find with evaporated milk.
2 lb Hamburger
1 Onion; minced
1/4 cn Evaporated milk
9 oz Velveeta; cut-up
Brown hamburger with minced onion, and drain off fat. Add the
milk and cheese.
Simmer in a slow cooker on low until it thickens. Serve on
dollar sized rolls. This is great party food. Kids love them, too.
daniel here, and wanted to give you my mothers spoonburger recipe.
2 lbs. hamburger browned and grease drained off. 1 yellow onion chopped, 1/4 to 1/2 cup pet milk,
stir into hamburger until absorbed in the meat. add the onion and salt and pepper to taste.
cook on low for 10 minutes, then turn off stove and add 1/2 bottle Brooks Tangy Ketchup.
mix well and put a lid on for 15 minutes.(Brooks Tangy Ketchup can be ordered from Hometown Favorites.com)
this is a Missouri favorite. Winter time serve in ice cream cones for the kids. enjoy