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Chocolate Rum Balls

----- Original Message ----- 
From: Ingrid 
To: phaedrus
Sent: Sunday, October 13, 2002 1:19 PM
Subject: Chocolate Rum Ball recipe

> Years ago, as a child, I remember enjoying Woolworth's Rum 
> Balls.  They were big balls of chocolate and rum mousse-like 
> cake rolled in chocolate sprinkles.  Any idea where I can get 
> a similar recipe?
> Thanks, 
> Ingrid

Hi Ingrid,

Below are the recipes that I could find with that name.


Chocolate  Rum  Balls

 Ingredients : 
 1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed
 1 c. chopped pecans
 1 c. sifted powdered sugar
 1/4 c. light corn syrup
 1/4 c. dark rum
 Additional powdered sugar

 Preparation : 
    Combine first 5 ingredients in a large bowl; stir well.  Shape
 into 1 inch balls and let stand 10 minutes.  Sprinkle additional
 powdered sugar over balls.  4 dozen.
 Holiday  Chocolate  Rum  Balls

 Ingredients : 
 3 (9") layers German chocolate cake(no frosting)
 1/2 c. fudge sauce (like Smuckers, etc.)
 3/4 c. rum
 1 c. chopped pecans
 24 oz. semi sweet chocolate chips
 Chocolate sprinkles

 Preparation : 
    Crumble cake into large bowl.  Add fudge sauce, rum and nuts. 
 Mix into a paste. Roll into small balls (golf ball size) and freeze
 until hard.  Melt chocolate chips over very low heat in double
 boiler.  Quickly dip a ball into the melted chocolate and
 immediately dip into chocolate sprinkles.  Makes about 50 balls. Can
 be frozen. 
 Chocolate  Rum  Balls

 Ingredients : 
 3 1/2 c. crushed vanilla wafers (12 oz.)
 3/4 c. confectioners sugar
 1/4 c. cocoa, Hersheys
 1 1/2 c. chopped nuts
 3 tbsp. light corn syrup
 1/2 c. rum or 1/2 c. orange juice plus 1 tsp. grated orange peel
 Confectioners sugar

 Preparation : 
    Combine vanilla, wafer crumbs, confectioners sugar, cocoa, and
 nuts, into large bowl.  Blend corn syrup, rum or orange juice, and
 grated orange peel.  Shape into 1 inch balls.  Roll in confectioners
 sugar; store several deep in airtight container.  Roll in
 confectioners sugar again before serving.
 Chocolate  Rum  Balls

 Ingredients : 
 2 boxes powdered sugar
 1 tbsp. vanilla
 1 tsp. rum flavoring
 1 stick butter
 1 can Eagle Brand milk
 4 cans coconut
 1 c. chopped nuts

 Preparation : 
    Melt butter, add nuts, sugar, milk, rum flavoring.  Mix by hand
 thoroughly and form little balls on cookie sheet.  Place in
 refrigerator overnight.  In double boiler add 1/4 of paraffin
 (Gulf), add 12 ounce bag of chocolate chips and melt together.  Dip
 the balls in chocolate mixture, roll in coconut and chopped nuts,
 set aside to cool.  Store in tight container.  

Green Beans like Cracker Barrel

----- Original Message -----
From: Becky
To: phaedrus
Sent: Saturday, October 12, 2002 9:55 PM
Subject: Receipe for Cracker Barrel's Green Beans 

> Hi Phad -- just discovered your web site - it's great.  
> Could you possibly tell me if it's possible to get the 
> receipe for Cracker Barrel's green beans and also the 
> dip receipe Outback Steakhouse uses with their Bloomin'
> Onion.
> Thanks so much for your help.
> Regards - Becky

Hello Becky,

These two are no problem. See below.


Cracker Barrel Country Green Beans

1/4 lb. Sliced Bacon
3 Cans Whole Green Beans (14.1/2 oz do not drain liquid)
1/4 of a medium sized Onion 1 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Fresh Ground Pepper

In a two quart sauce pan on medium heat, cook bacon until 
lightly brown but not crisp. When bacon has browned add green 
beans. Add salt, sugar, pepper, and mix well. Place onion on 
top of green beans, cover with a lid and bring to a light boil. 
Turn heat down to low and simmer beans for 45 minutes.

Cooking the green beans for 45 minutes on a very low simmer 
will blend the flavors. I must say we love a variety of 
vegetables at every meal, but green beans can be on my plate 
several times a week.
Creamy Bloomin' Onion Chili Dipping Sauce:

1 pint Mayonnaise
1 pint Sour cream
1/2 cup Chili sauce
1/2 tsp. Cayenne pepper

Mix and serve with Bloomin' Onion.

French Silk Pie

----- Original Message -----
From: "Marian" 
To: phaedrus
Sent: Sunday, October 13, 2002 3:18 PM
Subject: In search for a French Silk Pie

> I bought a chocolate cookbook from the grocery store (the kind 
> they have at the checkouts), can't remember what was the name 
> or the brand they used. It was for desserts...all sweets.  
> Loaned it to my sister says she gave it back...uh-uh, no she 
> didn't...and she can't find it!  This was probably back
> in '87-89.
> Among the recipes in there that I am now looking for were:
> French Silk Pie
> butter
> sugar
> melted chocolate squares
> eggs
> I remember creaming the sugar and butter til fluffy, then 
> adding the eggs one by one, beating about 10-15mins after 
> each.
> Many thanks,
> Marian

Hello Marian,

Hmmm.... see below.


French  Silk  Pie

 Ingredients :
 1/4 lb. butter
 3/4 c. sugar
 1 sq. melted chocolate or 3 tbsp. cocoa and 1 tbsp. oil
 1 tsp. vanilla
 2 eggs

 Preparation :
    Beat butter light and fluffy.  Add sugar and beat.  Add chocolate
 and vanilla. Continue beating and add eggs, one at a time, beating 3
 minutes after each egg. Pour into graham cracker crust.  Refrigerate
 until firm, 4 to 5 hours.  Top with whipped cream.
  French  Silk  Pie

 Ingredients :
 3/4 c. sugar
 1/2 c. butter, softened
 2 sq. unsweetened chocolate, melted & cooled
 1 tsp. vanilla
 3 lg. eggs
 1 9" baked pie shell

 Preparation :
    Beat together sugar and butter.  Add chocolate and vanilla.  Beat
 at high speed until light.  Add eggs, one at a time, beating 3
 minutes between each addition. Pour into pie shell.  Garnish with
 whipped cream and shaved chocolate.  Chill at least 4 hours to set.
 Very good serve with fresh strawberries or raspberries.
 French  Silk  Chocolate  Pie

 Ingredients :
 1 c. butter
 1 1/2 c. sugar
 2 squares unsweetened chocolate, melted & cooled
 2 tsp. vanilla extract
 4 eggs, unbeaten
 Baked 8" or 9" pie shell
 Whipped cream

 Preparation :
    Cream butter in mixing bowl at low speed.  Gradually add sugar
 creaming well. Blend in melted, cooled chocolate and vanilla.  Add
 eggs, one at a time with mixer at medium speed beating 5 minutes
 after each egg.  Spoon into baked pie shell.  Chill for 2 hours.
 Serve with whipped cream sweetened to taste.

Globus Hystericus

 ----- Original Message ----- 
  From: A
  To: phaedrus 
  Sent: Saturday, October 12, 2002 10:56 PM
  Subject: globus hystericus

  Hi Phaedrus,

  I enjoy your site very much.  I have a condition which Drs. call 
  globus hystericus, I have had this condition now for over a year 
  and nothing seems to help and it is getting worse. What happens 
  is when I go to eat I can't swallow and I have excessive amounts 
  of saliva and can't swallow that even, it is like my throat muscles 
  constrict, do you know how I can get help for this, as I have been 
  on liquids and the only time I can eat any solid food is if I have 
  a couple glasses of wine before my dinner.  I would greatly 
  appreciate your help.
  Thank You 

Hello A,

I did some research on this. "Globus hystericus" is the feeling of "a lump in the throat" and excessive saliva even when medical examination shows that there is nothing there and that saliva flow is normal. It's called "hystericus" because it was once thought to be only a psychological ("hysterical") symptom.

There are many theories as to the cause of this disorder. One recent study seems to show that it's related to food allergy:

"The most frequent food allergens among patients were celery (66.0%), common spices(50%), apple(37%), tomato(37%), cocoa(36%), egg yolk(36%), casein(36%), soya(35%), egg white(33%), carrot(32%). Globus histericus is a misleading diagnosis of allergic hypopharyngitis (and allergic laryngitis posterior). In author's own opinion the most accurate name of this syndrome is globus allergicus."

It also seems to be related to overworked adrenal glands:

"Diet can be involved... First of all ensure it's balanced - wide variety of foods and avoid becoming faddish. Cut down on and slowly eliminate caffeine - it hits the adrenals hard. Take at least 2 weeks to cut down. Go easy on sugar-rich foods - they also indirectly over-work the adrenals."

April, while "globus hystericus" is no longer thought to be a 100% psychological disorder, it's also a fact that most of the people who develop this disorder are women and that they also suffer from other stress-related symptoms such as panic attacks and anxiety attacks. Therefore, anxiety reduction would seem to be the first line of treatment. This may be why the wine helps - alcohol reduces anxiety.

Of course, I'm not a doctor, but I can speculate that there are some simple things here that you can try:

1) First, do what ever you can to reduce your stress and anxiety levels. Exercise is widely recommended.
2) Reduce and then eliminate caffeine from your diet.
3) Eliminate the foods on the list above from your diet. If your symptoms disappear, you can then add the foods back one at a time until the symptoms reappear. Then you'll know what you're allergic to.

Hope this helps.


Morrison's Cafeteria

While Horn & Hardart automats were an institution in the northern U.S., in the cities of the southern U.S. we had our cafeterias: Morrison's and Piccadilly.

James A. Morrison opened the first Morrison's Cafeteria in Mobile, Alabama on September 4, 1920. This cafeteria's success led to the opening of more Morrison's Cafeterias in cities across the Southeast. There are currently 142 Morrison's Cafeterias.

In 1945, Tandy H. Hamilton, with 18 years experience in the cafeteria business, purchased an existing cafeteria in downtown Baton Rouge, Louisiana and Piccadilly Cafeteria was born. Today, there are over 200 Piccadilly Cafeterias, mostly in the Southeast also.

The entire Morrison's Cafeteria chain was bought by Piccadilly Cafeterias in a $46 million transaction, and the local Morrison's Cafeterias were either closed completely or had their names changed to Piccadilly Cafeteria.

For the Morrison's recipes that I have & have not been able to locate, see: Morrison's Cafeteria Recipes



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