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----- Original Message -----
From: Cathy
To: phaedrus
Sent: Wednesday, October 30, 2002 5:29 PM
Subject: No Subject
> Dear Phaedrus
> I'm looking for two recipes. One was in a Redbook magazine
> years ago under their Quick Hit series. It was called spicy
> beef pies and it was made with sliced beef, carrots, onions
> and Dijon mustard. Then it was put in puff pastry shells made
> into pasties. It was great.
> The second one I've had no luck finding was (I'm not sure of
> the spelling) Chicken bechandal. That became popular at around
> the same time as chicken Francaise.
> Thanks for your help.
> Cathy
Hello Cathy,
That's a couple of tough recipes. "Chicken bechandal" doesn't ring a bell
and it doesn't come up on the Internet, either. The only thing that I can
think of that's remotely like "bechandal" is "chicken bechamel". There's a
recipe for that below.
As for the spicy beef pies, I could not find anything at all with that name
or with those exact ingredients. Below are a couple of beef/puff pastry
recipes along similar lines that might strike your fancy.
Phaed
Chicken Bechamel In Potato Patty Cases Recipe
1 1/3 cups of cold, cooked chicken in cubes
1/2 cup of chicken broth
1/2 cup of cream
2 tablespoonfuls of butter
3 cups of well-seasoned mashed potato
2 tablespoonfuls of flour
1/4 teaspoonful of salt
1 yolk of egg
1/4 teaspoonful of paprika
Make a sauce of the butter, flour, seasonings and liquid,
add the chicken and heat over hot water. The potato should
be just moist enough to flow through a tube easily. On a
buttered baking sheet spread rounds of potato half an inch
thick and nearly three inches across. Put the rest of the
potato in a pastry bag and with star tube pipe potato on to
the rounds, as if building a burr basket. Brush over the cases
thus formed with the egg, and set into the oven, to make hot
and brown the edges. Remove with a spatula or broad knife to
plates, fill the open space in the centers with the chicken
preparation and serve.
-------------------------------------------------------------------
Smoked Beef Dijon
Ingredients :
1 (8 oz.) Philadelphia cream cheese
1/2 c. milk
1 tbsp. Dijon mustard
1 tbsp. Kraft prepared horseradish
1 (4 oz.) pkg. smoked sliced beef, chopped
1 (7 oz.) pkg. frozen puff pastry shells, baked
Preparation :
In saucepan combine cream cheese, milk, mustard and
horseradish. Stir over low heat until smooth. Stir
in beef. Serve in pastry shells.
This makes 6 servings.
----------------------------------
Roast Beef With Mushrooms In Wine Sauce
Ingredients :
1 1/2 lbs. rare roast beef, cut into 1/2" strips
1 lb. fresh mushrooms, sliced
3 shallots or 1 sm. red onion, finely chopped
3 tbsp. butter or margarine
1/2 c. port or marsala wine
1/2 tsp. Dijon msutard
Salt & fresh ground pepper to taste
1 (10 oz.) pkg. Pepperidge Farm frozen puff pastry shells, baked according to directions
Preparation :
Heat 1 tablespoon butter in skillet, add shallots and
mushrooms and saute until golden brown. Add beef, wine
and increase heat, stir until reduced to half. Add
remaining butter and stir quickly into mixture. Serve
immediately in warm pastry shells. Serves 6.
(Excellent quick way to use leftover roast.)
----- Original Message -----
From: Lawrence
To: phaedrus
Sent: Wednesday, October 30, 2002 6:00 PM
Subject: Angel Food Cake
Many years ago a friend served me a dessert that was made
of torn up Angel food cake, cool whip, pineapple, maybe
orange concentrate and coconut. Do you have a recipe that
fits this description?
Thanks,
Hello Lawrence,
There are several varieties of this. See below.
Phaed
Ambrosia Cake
Ingredients :
1 angel food cake
1 carton Cool Whip (1 qt. or 2 pts.)
1 lg. can crushed pineapple including juice
4 heaping tsp. frozen orange juice, full strength
1/2 c. sugar
1 can angel flake coconut
Preparation :
Slice angel food cake into thin slices. Fold other ingredients
(except coconut) into Cool Whip. Use a large shallow dish (this
makes a good bit). Place a layer of cake slices, layer of Cool Whip
mixture, etc. Chill. Before serving top with coconut. This can be
made a day ahead.
-----------------------------------
Punch Bowl Cake
Ingredients :
2 purchased cakes (angel food or pound cake)
2 lg. instant vanilla puddings made according to directions
3 crushed pineapple, drained
3 cherry pie filling
1 lg. Cool Whip
1 pkg. coconut
Nuts if desired
Preparation :
Tear cake in small pieces; put 1 cake in bottom of punch bowl.
Put on half of pudding, then 1 1/2 cans pineapple, then 1 1/2 cans
cherry, cover with Cool Whip, sprinkle with coconut and nuts if
desired. Repeat layers, starting with cake and ending with coconut
and nuts.
----------------------------------
Angel Food Dessert
Ingredients :
2 c. milk
1 c. sugar
2 eggs
1 pkg. lemon Jello
1 carton Cool Whip
1 c. pineapple, drained
Coconut
Angel food cake
Preparation :
Put milk, sugar and egg yolks in a pan, when it comes to a boil
put in lemon Jello; let cool. When it starts to thicken, fold in
beaten egg whites and Cool Whip. Add drained crushed pineapple.
Slice the angel food cake about 1/2" thick and make 1 layer in
bottom of a pan. Put 1/2 mixture on the cake and then another layer
of cake and the remainder of mixture. Sprinkle coconut on top. Let
stand overnight. If you use a large cake, double recipe.
----------------------------------
Angel Delight
Ingredients :
8 1/2 oz. can crushed pineapple (use juice)
12 oz. frozen Cool Whip, thawed (Birds eye)
2 env. Knox gelatin, dissolved in 8 tbsp. cold water (let set 3-5 minutes)
1 c. hot water
1 c. sugar
2 tbsp. lemon juice
1 c. angel flake coconut for top (optional)
1 baked angel food cake, cubed
Preparation :
Add: Combine all with 1/2 topping. Stir in 1 inch cake squares
(peel off all brown crust from cake). Cover with rest of topping.
Place maraschino cherry on top of each square (cut in half).
----------------------------------
Fruit And Angel Food Dessert
Ingredients :
1 lg. angel food cake (10 oz.)
1 can crushed pineapple, undrained
1 container Cool Whip (12 oz.)
1 can (3 1/2 oz.) flaked coconut, toasted
1 jar (6 to 7 oz.) maraschino cherries, drained & chopped
Preparation :
Tear cake into bite-size pieces (about 8 cups). Arrange half of
the cake pieces in the bottom of a 13 x 9 inch glass dish. Top with
half of the pineapple and the cherries. Spread half of the Cool
Whip over all and then top with half of the coconut. Repeat the
layers. Cover dish with plastic wrap and refrigerate overnight.
This has been served at several of our church luncheons and dinners.
12 servings.
----- Original Message -----
From: Bob
To: phaedrus
Sent: Wednesday, October 30, 2002 2:31 PM
Subject: cranberry chutneys
Dear, Phaedrus,
I am looking for a "From Scratch" Cranberry Chutney,
if you could please help me.
Thank You so very much.
Bob
Hi Bob,
Lots of variety in cranberry chutney recipes. See below.
Phaed
Cranberry Chutney
Ingredients :
3 or 4 small oranges
4 c. cranberries
2 c. sugar
1 c. apple, chopped
1/2 c. seedless raisins
1/2 c. orange juice or water
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ginger
1/2 tsp. cinnamon
Preparation :
Peel oranges and cut into small segments (makes about 1 cup).
Combine all ingredients into a 3 quart sauce pan and cook until
cranberries pop and the mixture is thick. Cool. This will keep
well in the refrigerator for a long time. Chutney is delicious with
turkey, cut is good with all red meats, poultry, veal and pork.
----------------------------------
Cranberry Chutney
Ingredients :
1 pkg. fresh whole cranberries
1 sm. onion, diced
1 apple, peeled and chopped
1/2 green pepper, chopped
1/2 c. packed brown sugar
1/2 c. light corn syrup
3/4 c. vinegar
1 1/2 tsp. ginger
1 1/2 tsp. mustard seed
1 tsp. salt
1 1/2 tsp. lemon juice
1/2 tsp. grated lemon peel
2 1/2 c. raisins
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
Preparation :
Combine all ingredients in large kettle. Bring to a boil,
stirring constantly. Reduce heat and continue to cook 1-2 hours or
until mixture thickens. Store in sterilized jars in refrigerator or
seal as in canning.
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Cranberry Chutney
Ingredients :
4 c. fresh cranberries
1 tart apple, pared, cored, diced
2 c. brown sugar
3/4 c. vinegar
1/2 c. chopped, mixed candied fruits & peels
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. dry mustard
Preparation :
In 3-quart saucepan, combine all ingredients. Bring to boiling;
reduce heat and simmer, uncovered 15 minutes, stirring occasionally.
Cool and refrigerate or freeze in airtight containers. Makes 4 1/2
cups.
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Cranberry Raisin Chutney
Ingredients :
1 c. water
1 c. sugar
2 c. cranberries (fresh)
1/2 c. white raisins
1/4 tsp. ginger
2 tbsp. cider vinegar
1/4 c. blanched almonds
2 tbsp. brown sugar (dark)
Preparation :
Prepare cranberries; wash and clean. In pot combine all
ingredients. Cook over medium heat, 10 to 15 minutes until
cranberries are done and sauce is medium thick.
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Cranberry Chutney
Ingredients :
1 1/2 c. sugar
1 1/2 c. water
1 lb. fresh cranberries
1 c. golden raisins
1/2 c. red wine vinegar
1 1/2 tsp. curry powder
2 tbsp. dark molasses
2 tbsp. fresh grated ginger
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. Tabasco sauce
Preparation :
1. Bring the sugar and water to a boil in a large non-aluminum
saucepan over high heat. Lower the heat and simmer for 5 minutes.
Place the cranberries in a colander and rinse under cold water,
pickling them over to discard any twigs or broken berries. 2. Add
the cranberries to the pan and cook until the skins begin to pop,
about 5 minutes. Add the remaining ingredients to the pan and
cook for 15 minutes over low heat, stirring occasionally, or until
the mixture begins to thicken. 3. Ladle the chutney into
sterilized jars, and refrigerate until ready to use. Makes 2
pints. NOTE: The chutney will keep up to two months in the
refrigerator.
----------------------------------
Cranberry Chutney
Ingredients :
2 pkgs. (12 oz.) fresh cranberries
1 med. cooking apple, red, diced
2 1/2 c. packed brown sugar
1/2 c. diced prunes, pitted
1/2 c. water
1/2 c. cider vinegar
1/4 c. minced preserved ginger
1 tbsp. grated orange peel
2 tsp. salt
1 tsp. allspice
Preparation :
Heat all ingredients to boiling point and stir. Reduce heat,
cover and simmer 15 minutes until thick. Makes 6 cups.
----------------------------------
Cranberry Chutney
Ingredients :
2 c. cranberries plus 1 can whole cranberries
3/4 c. sugar
1 1/2 c. water
3 slices pineapple, diced
1/2 c. mixed dried fruit
2 pieces candied ginger, chopped
1/2 c. light raisins
1 whole oranges, chopped fine
1 c. light molasses or syrup
1 c. cider vinegar
1/2 tsp. curry powder
1 tsp. dry mustard
1 tsp. powdered cloves
1 tsp. cinnamon
1 tsp. salt
1/2 c. sliced almonds, optional
Preparation :
Cook cranberries, sugar and water in heavy kettle. Bring to
boil, cook for 5 minutes or until cranberries burst. Add pineapple,
dried fruit, ginger, and raisins. Set aside. Place orange,
molasses, vinegar, curry powder, mustard, cloves, cinnamon and salt
in a saucepan. Bring to a boil, reduce and simmer 10 minutes (add
water if mixture becomes too dry). Remove from heat, stir in
cranberry mixture. Let stand at room temperature at least 3 hours.
Stir in almonds, if desired. Pack in wide mouth canning jars.
Refrigerate at least 2 weeks before serving. Keeps 1 year in
refrigerator.
----------------------------------
Cranberry Chutney
Ingredients :
4 c. whole fresh cranberries, coarsely chopped (about 1 lb.)
2 c. packed brown sugar
1 c. chopped onion
1 c. golden raisins
1 c. cider vinegar
1/2 c. chopped almonds
1/2 c. chopped green pepper
1/4 c. chopped candied ginger or chopped peeled fresh ginger
1 med. clove garlic, minced
Preparation :
In large saucepan, combine ingredients. Bring to boil; reduce
heat. Simmer 15 minutes; stir occasionally. Chill. Serve in
orange cups, if desired. Makes about 4 1/2 cups.
----------------------------------
Cranberry Chutney
Ingredients :
20 oz. can pineapple chunks
2 c. sugar
1 lb. fresh cranberries
1 c. whole raisins
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. salt
1 c. chopped walnuts
Preparation :
Combine juice from pineapple, sugar, cranberries, raisins, spices
and salt. Cook to boiling, then lower heat to simmer 25 minutes.
Add pineapple and nuts. Remove from heat; cool and store in
sterilized jars in refrigerator to keep for weeks.
----------------------------------
Cranberry - Pear Chutney
Ingredients :
2 firm pears
1/2 c. sugar
1/2 c. water
5 oz. fresh cranberries, rinsed & drained
1/2 cinnamon stick
1/4 tsp. grated orange zest
Preparation :
Peel pears and cut into 1/2 inch cubes. Don't cool. Bring sugar
and water to a boil. Add pears, cranberries, cinnamon and orange
zest. Return to boil and then reduce heat and simmer 12 minutes,
stirring frequently. When cool serve.
----------------------------------
Cranberry-Orange Chutney
Ingredients :
1 c. fresh orange sections
1/4 c. orange juice
4 c. cranberries
2 c. sugar
1 c. chopped, unpeeled apple
1/2 c. raisins
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Preparation :
Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat and simmer 5 minutes or until berries begin to burst.
Chill until serving time. Yield: 5 1/2 cups.
----------------------------------
Cranberry Chutney
Ingredients :
1/2 c. cider vinegar
2 1/4 c. firmly packed brown sugar,
or to taste
3/4 tsp. curry powder
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. cinnamon
2 lemons, rind grated, pith discarded
and the fruit cut into sections
2 navel oranges, rind grated, pith
discarded and the fruit cut into
sections 1 apple, peeled and chopped coarse
6 c. cranberries, picked over
1/2 c. golden raisins
1/2 c. chopped dried apricots
1/2 c. chopped walnuts
Preparation :
In a large saucepan, combine the vinegar, sugar, the spices, and
1 1/2 cups water; bring the liquid to a boil, stirring until the
sugar is dissolved. Add the lemon and orange rinds, lemon and
orange sections and the apple, and simmer, stirring occasionally for
10 minutes. Add 3 cups of the cranberries and the dried fruits, and
simmer, stirring occasionally for 30-40 minutes, or until it is
thickened. Add 2 cups of the remaining cranberries and simmer for 10
minutes. Add the last cup of cranberries and the walnuts, and
simmer, stirring, for 15 minutes. Transfer the chutney to a bowl,
let it cool, then chill it, covered, overnight, or for up to 2
weeks. Serve at room temperature. Makes about 6 cups.
----------------------------------
Cranberry Chutney
Ingredients :
1 lb. cranberries
1 c. orange juice
1 c. walnuts, chopped
1 med. apple, chopped
1 tsp. ground ginger
2 c. sugar
1 c. seedless raisins
1 c. celery, chopped
1 tbsp. orange peel, grated
1 c. water
Preparation :
In 3 quart saucepan, over medium heat, heat cranberries, sugar,
and 1 cup water to boiling, stirring frequently. Reduce heat to low
and simmer 15 minutes. Remove from heat. Stir in remaining
ingredients. Cover and refrigerate. Makes about 7 cups.
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Famous Cranberry Chutney
Ingredients :
1 lb. cranberries
1 c. raisins
1 1/3 c. sugar
1 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 c. water
Preparation :
Cook the above ingredients for 15 minutes. Then add: 1 c.
chopped celery 1 apple, chopped Cook 15 minutes and add 1/2 cup
chopped walnuts. Jar and refrigerate or process.
----------------------------------
Cranberry Chutney
Ingredients :
3 lg. oranges, peeled & cut into sm. pieces
4 c. cranberries, washed
2 c. sugar
2 c. chopped apples
2/3 c. raisins
1/4 c. walnuts, chopped
1 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
Preparation :
Put all ingredients in a large pot. Bring to a boil. Reduce heat
and simmer until cranberries pop. Chill and serve. Great for the
holidays.
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Cranberry Chutney
Ingredients :
1 1/2 cranberries
1/4c. slivered peeled fresh ginger
3/4 tsp. salt
2 1/2 c. peeled tart apples
1 c. walnut pieces
1/2 c. distilled vinegar
1 clove garlic, minced
1/8 tsp. red pepper flakes
1/2 c. golden raisins
1 tsp. mustard seed
Preparation :
Wash cranberries, remove stems. In 5 quart heavy saucepan combine
apples, cubed, vinegar, sugar, ginger, garlic, mustard seed, salt,
red pepper flakes. Over high heat bring to boil, stirring to
dissolve sugar. Reduce heat. Simmer, uncovered 5 minutes or just
until apples are tender but still hold their shape. Add nuts and
cranberries. Simmer 2 minutes. Remove from heat. Fill 4 1/2 pint
jars. Seal. Store in refrigerator.
----- Original Message -----
From: Liz
To: Phaed
Sent: Wednesday, October 30, 2002 3:56 PM
Phaed:
Am looking a web site that features questions such:
if a dozen eggs cost 12 cents how much would 100 eggs cost???
Answer $1.00.
Any ideas where to look to get these brain puzzlers????
Thanks, Liz
Hi Liz,
Try these sites:
Tupperware Tony
Silly Games
Games
Phaed
----- Original Message -----
From: Marcia
To: phaedrus
Sent: Thursday, October 31, 2002 3:28 PM
Subject: Hippolyte marshmallow creme
I am trying to track down info on Hippolyte Marshmallow Creme.
In trying to duplicate an old candy recipe, I know I need
"two jars of Hippolyte." How much is that? Does the product
differ from modern marshmallow creme available in the grocery
store today?
Hope you can help!
Thank you.
Hi Marcia,
Wish I could help, but I've never heard of it and have no idea what the size of the jars were.
If I were you, I'd make a giant leap of faith and use two standard size jars of Kraft marshmallow creme.
Phaed
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