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Snow on the Mountain

----- Original Message ----- 
From: Su
To: phaedrus
Sent: Friday, October 10, 2003 3:23 PM
Subject: Recipe for Snow on the Mountain (or Hill?)

> Hello--I just came upon your site and I'm so glad!   I've been looking for
> a recipe that a lady I knew about 20 years ago made for my family.  I think
> it was from the Philipines--I don't quite remember.   It was a delicious
> chicken (in chunks) in a gravy which she served to you in big bowls filled 
> with white rice.   You then topped it off with an assortment of condiments, 
> one of which was coconut (hence the name of the recipe).   There were sliced 
> green onions, toasted almonds, raisins, chutney, and other items I can't remember.   
> The best part of it was the gravy which the chicken chunks "swam" in.  I
> know it sounds like a curry, but it wasn't that flavor.   I would love to find
> this recipe or something similar to it.   Thankx so much--Su.

Hello Su,

See below.


Snow  On  The  Mountain

 Ingredients :
 5 to 6 c. cooked rice
 1 boiled chicken and broth
 1/4 c. onion
 1 tsp. curry powder (optional)
 1 1/2 tsp. salt
 1/4 tsp. pepper
Suggested Toppings:
 1 c. tomatoes small cubes
 2 c. peanuts
 1 c. chopped apples
 2 c. raisins
 3/4 c. green pepper
 1 c. coconut

 Preparation :
     Boil chicken until done.  Remove meat from bones.  To broth, add
 onions, curry, salt, pepper and meat.  Thicken  to a thin gravy with
 flour on medium heat. To serve:  Put suggested toppings in separate
 bowls for serving.  (Use your imagination for toppings)  Rice goes
 on plate then gravy, then toppings, lastly the snow (coconut) on the
 Snow  On  The  Mountain

 Ingredients :
 2 lg. bags rice (60 c. each)
 30 fryer chickens, boiled, boned, and seasoned
 50 tomatoes, cut up
 9 lg. white onions, diced
 4 extra lg. cans chow mein noodles
 5 lg. stalks chopped celery
 2 lg. cans olives, pitted and sliced
 8 lbs. shredded Cheddar cheese
 15 lg. cans crushed pineapple
 5 c. sliced almonds
 10 lg. green peppers, diced
 5 pkgs. coconut
 2 cans evaporated milk
 1 jar chicken soup base
 Flour to thicken

 Preparation :
    Boil chicken and combine with gravy.  Arrange on buffet table
 with instructions placed by each:  1.  Rice:  The base for the
 mountain.  Make it broad.  2.  Chicken:  The main course.  Do not
 short yourself.  3.  The salad layer:  Put it right on top.  4.
 Onion:  Scatter a little for flavor.  5.  Noodles:  Do not be
 backward.  6.  Celery:  For crispness.  7.  Olives:  More flavor.
 8.  Cheese:  Essential too.  9.  Pineapple:  Unusually delicious.
 10.  Almonds:  The Oriental touch.  11.  Green pepper:  Green for
 color.  12.  Coconut:  The SNOW.

Stuffed Flounder

----- Original Message ----- 
From: Natalie
To: "Phaedrus" 
Sent: Friday, October 10, 2003 10:36 PM
Subject: I'm looking for a recipie!

> I'd like to know to the recipe "Stuffed flounder"... My mother had some at
a resuraunt called "Warehouse 1"in Monroe,Lousiana.
> we can't seem to find the recipie,please help!

Hi Natalie,

There are dozens of ways to stuff a flounder. The most common in the Southern US is with crabmeat. I could not find a recipe from "Warehouse 1", but below are 4 stuffed flounder recipes.


Stuffed Whole Flounder


1 Pound Whole Flounder Headless
1/4 Cup Olive Oil
5 oz Regular Lump Crab Meat
2 oz Fresh Bay Shrimp
2 oz Bread Crumbs
2 oz Crab Cake Mix Dressing (directions below)
With a small knife remove the bones and spine. Then stuff flounder with crab
and bay shrimp mix. Heat olive oil in large skillet. Place stuffed fish,
bottom side in hot olive oil, and cook on the stovetop for about 2 to 3
minutes. Do not flip. Put skillet with fish in a preheated oven at 350
degrees F and bake for 10 to 12 minutes till done. Top with lemon butter
sauce serve with Roasted potatoes, vegetables and garnish with fresh
parsley, red bell pepper and diced carrots.

Directions for Crab Cake Mix:

1 tbs. chopped garlic
1 tbs. chopped jalapenos
1/2 tbs. Dijon mustard
1 tbs. mayonnaise
1/4 tbs. fresh lemon juice
1/4 tbs. Worcestershire sauce
1/4 tbs. tabasco sauce
1/8 cup of liquid eggs
Salt and pepper to taste
Combine all ingredients
Stuffed  Flounder

 Ingredients :
 1 lb. spinach
 2 tsp. dry bread crumbs
 1 tsp. prepared mustard
 4 flounder fillets
 2 tbsp. butter
 1 tsp. Kitchen Bouquet
 1 (2 oz.) can sliced mushrooms
 1 tsp. cornstarch
 1/4 c. finely chopped onion
 2 tbsp. finely cut parsley

 Preparation :
   Wash spinach thoroughly.  Do not drain.  Cook in own moisture in
 covered saucepan, about 20 minutes.  Drain and chop fine.  Combine
 with crumbs and mustard.  Place a portion of spinach mixture on
 broad end of each fillet.  Roll up and fasten with toothpick.  Blend
 butter and Kitchen Bouquet.  Brush over rolled fillets.    Arrange
 fish in shallow casserole.  Combine mushrooms and their liquid with
 cornstarch in a small saucepan.  Bring to a boil and stir.  Pour
 over fillets.  Sprinkle with onion and parsley.  Bake at 350 degrees
 for about 30 minutes or until fish flakes easily.  Makes 4 servings.
 Stuffed  Flounder

 Ingredients :
 1/4 c. chopped onion
 1/4 c. butter
 3 oz. can mushrooms
 7 1/2 oz. can crabmeat
 1/2 c. Saltine crackers
 1/2 tsp. salt
 4 or 6 flounder fillets
 3 tbsp. butter
 3 tbsp. flour
 1/4 tsp. salt
 Milk, added to mush
 Liquid to make 1 1/2 cups
 1/2 tsp. paprika

 Preparation :
   In skillet, cook onion in 1/4 cup butter until tender.  Stir in
 drained mushrooms, reserve liquid to mix with milk, flaked crab,
 cracker crumbs, 1/2 teaspoon salt and dash of pepper.  Spread over
 flounder fillets.  Roll and place seam side down in 13 x 9 pan.  In
 saucepan melt 3 tablespoons flour.  Blend in flour and 1/4 teaspoon
 salt.  Add milk, and mushroom liquid to make 1 1/2 cups.  Cook and
 stir until mixture thickens and bubbles.  Pour over fillets.  Bake
 at 400 degrees for 30 minutes.  Sprinkle with paprika.
 Stuffed  Flounder  Amandine

 Ingredients :
 2 (16 oz.) cans sliced mushrooms, drained
 1/2 c. dry white wine
 2 tbsp. snipped parsley
 1/2 tsp. dried basil
 1/8 tsp. garlic powder
 4 (5 oz.) fresh or thawed flounder or sole fillets
 1/2 c. oleo
 2 tbsp. dry white wine
 2 tbsp. lemon juice
 1 c. sliced almonds, toasted

 Preparation :
   Preheat oven to 400 degrees.  In medium pan, mix mushrooms, 1/2
 cup wine, parsley, basil and garlic powder.  Cook over medium heat
 until most of wine has evaporated, stirring occasionally.  Spread
 1/3 cup mushroom mixture over each fillet.  Roll up and tie with
 string. Place in 11 x 7 inch baking dish.  In small pan, melt oleo.
 Stir in 2 tablespoons wine and lemon juice.  Pour over rolled
 fillets.  Bake 20 minutes or only until fish barely flakes with a
 fork.  Remove string.  Top with toasted almonds.  Four servings.

Death on the Grill

----- Original Message ----- 
From: "Ray" 
To: phaedrus
Sent: Friday, October 10, 2003 4:13 PM
Subject: Death on the Griddle?

> You have warned about taking one's chances with dishes that have raw
> eggs as part of the process (I'll take the chance), but a friend
> unsettled me recently about what she said she (vaguely) recalled as a
> hazard.  That is, using an old metal-grid refrigerator shelf as a grill
> for cooking.  I have used such, quite lately, for roasting, over a wood
> fire, sweet red peppers, which are wonderfully-flavored, once the char
> is rubbed off, from such grilling.  I see no reason not to use such a
> sturdy grill, and have googled in a few ways to see if there are any
> warnings against such use, and have found none.  Still, I am uneasy.
> The shelf is clearly mostly steel (magnet test), but I wonder what the
> plating against rust is.  I can't see problems with zinc or chrome,
> but...
> Any information?
> Today's peppers will go into "Roasted Red Peppers and Mushrooms with
> Pasta" for tonight's dinner.
> Ray 

Hello Ray,

Very good question. I had never thought that there would be any problem with this. I recall that when I was a kid, we used to use old metal refrigerator shelves to cook over campfires. I guess I'm lucky to still be alive.

Scanning through the web, I found several references that some steel refrigerator shelves were (and may still be!) plated with cadmium as a rust preventative. These references warn that if you use these as grills, the cadmium can leach out into cooking meat and poison you! Not only shouldn't you use them for grills, but you shouldn't place raw meat directly on a refigerator shelf even in the refrigerator! Acidic foods such as tomatoes and citrus fruits shouldn't touch the metal shelves, either, because the acid will also leach out the cadmium.

The mystery is: why would manufacturers use something toxic like cadmium to plate the steel in a refrigerator shelf when the odds that foods will touch the shelf are so great? Makes me wonder about oven shelves/racks, too....

If you want to read the references and warnings, try this in the search box on Google:

"refrigerator shelves" cadmium


Fried Bananas

----- Original Message ----- 
From: Natalie
To: phaedrus
Sent: Thursday, October 09, 2003 9:17 PM
Subject: I'm looking for a recipie!

> I'm looking for Carribean Fries Bannanas & Ham, please I would realy like
> this recipie!
> Natalie.

Hi Natalie,

I can't find any recipe with the name you asked about. Below is a recipe for Caribbean fried bananas.


Caribbean Fried Bananas
Yield: 1 Serving


      4 md bananas; unpeeled
      1 ts butter
    1/2 c  honey or sugar
    1/2 ts ground allspice
    1/4 c  light rum
    1/4 c  lime juice


Place bananas on large nonstick baking sheet. Pierce skin of each banana
several times with tip of sharp knife.

Bake at 400 degrees until skins blacken completely, 15 to 20 minutes.

In 10-inch nonstick skillet over medium heat, heat butter, honey and
allspice until butter melts. Open skin of each banana with knife, then
gently peel one side. Lay peeled side in skillet and remove remaining
peel. Cook 5 minutes, spooning occasionally with cooking syrup.

Remove any nearby flammable articles, add rum and ignite; shake pan until
flames subside. Remove from heat. Add lime juice. Serve each banana warm
with several spoonfuls of syrup. Makes 4 servings.

Each serving contains approximately 2 fruit exch., 21/2 other carb. exch.,
260 calories, 64 gm. carbohydrate, 1 gm. protein, 2 gm. fat (including 1
gm. sat. fat), 3 mg. cholesterol, 14 mg. sodium, 14 mg. calcium and 3
gm. dietary fiber.

Limestone Paste

----- Original Message ----- 
From: Rick
To: phaedrus
Sent: Friday, October 10, 2003 5:09 PM
Subject: a recipe and info

> hello uncle phaedrus.
> i am looking for a recipe for daves insanity salsa.i love the hot hot
> food.the hotter the better.
> also someone gave me something called limestone paste.they bought it in an
> asian food market,there is no directions on how to use it or what it will
> do. do you have any info on this stuff.
> thank you very much for your help,rick 

Hello Rick,

There is a (presumably) copycat recipe for Dave's Insanity Salsa here:

Limestone paste comes in red & white varieties, and is used in making Thai desserts such as the grilled coconut cake on this page:

Thai Food



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