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----- Original Message -----
From: Glenn
To: phaedrus@hungrybrowser.com
Sent: Monday, October 27, 2008 10:58 AM
Subject: recipe request
Dear Recipe 'finder';
I have been making Dandelion Flower Jelly for several years since given that recipe
by a good friend. Upon him giving it to me he said that his grand-mother made it but
that her sister (his aunt) made the Dandelion (greens) Jelly - each doing their own as
a compliment and shared chore each year. But his families have all lost this Aunt's
recipe and in searching everywhere I have had no luck. I make several kinds of unusual
jams and jellies for my friends and family's own pleasure and would love to add this one
to my batch/s. I even went onto a couple of sites requesting their assistance (an Native
American Recipe site and the national Herbologist's site; with both responding with no
success, except in that they would both like to be advised with the recipe if 'n when I
ever retrieve such).
Thanks in advance for any assistance you may render; Glenn in Oregon
Hello Glenn,
Sorry, no luck. Everything that I read about dandelion jelly says be sure to remove all
the greens or your jelly will be bitter-tasting. I find no mention at all anywhere of a
jelly made with dandelion greens. A jelly made with dandelion greens doesn't even sound right.
Are you sure your friend isn't pulling your leg?
Phaed
Dear Phaed;
Nope I have known him and his wife for years and even was invited to one of their extended
families in the park picnics where the family reminisced about Aunt _____’s dandelion greens
jelly --- and it was pale green and I even asked if they were not mistaking it for mint jelly
and they said ‘NO’ that is was much paler than the mint jelly in color. So they all know the
difference and everyone in this group of adults were over 50 to 90 years old. And, all agreed
that for some reason that recipe has never turned up in anyone’s’ recipe box. Thanks for
scouting around – and by the way if you ever do try to make the flower jelly – it is divine –
very much more like tasting honey than jelly but make sure you pick your flower earlier in the
morning before the heat of the day starts and NEVER after the heat of the summer starts – I usually
do mine early June and pick by 9:30 a.m.
Thanks again, I commend your efforts;
Glenn
----- Original Message -----
From: ann
To: phaedrus@hungrybrowser.com
Sent: Sunday, October 26, 2008 11:07 AM
Subject: biscotti
Hi Phaedrus, my name is Ann, I am looking for the receipe to make biscotti
di san martino. This biscotti is made for all souls day. I know it has fennel
seed. Please help me find this receipe.
Thankyou!
biscotti di san martino
Hello Ann,
"Biscotti di san martino" (biscuits of St. Martin) are actually made for St. Martin's Day - November 11.
The problem is not in finding a recipe, it's rather in finding one in English. If you go to Google and
type in "biscotti di san martino", you'll find dozens of recipes or "ricettes", but they are all in
Italian.
There's one below, along with the English "translation". As you can see, the computer translation leaves
something to be desired. Perhaps you can interpret it.
This one and the others that I saw had anise seeds rather than fennel.
Phaed
There is now a recipe here: Love Sicily
and
here: An American in Italy
Biscotti di San Martino
Ingredienti: Ingredients:
1 kg di farina 1 kg of flour
300 g di zucchero 300 g sugar
250 g di sugna 250 g of lard
60 g di lievito 60 g yeast
40 g di semi d'anice 40 g of seeds of anise
Lavorate la farina con lo zucchero, la sugna e il lievito sciolto in una tazza di acqua tiepida;
aggiungete i semi d'anice e lavorate la pasta fino ad ottenere un impasto compatto.
Work the flour with sugar, lard and yeast dissolved in a cup of lukewarm water, add the seeds of
anise and work the dough until you get a compact dough.
Lasciate riposare per circa mezz'ora.
Let stand for about half an hour.
Spianate la pasta e formate tante ciambelline, che disporrete su di una teglia unta d'olio.
Spianate pasta and formed many Ciambellina, which provides over a pan of oil unta.
Prima di mettere a cuocere nel forno a media temperatura, lasciate lievitare per circa un'ora.
Before you put a cook in the oven at medium temperature, let rise for about an hour.
Togliete le ciambelline dal fuoco appena avranno un colore dorato.
Remove the Ciambellina just from the fire will have a golden color.
I biscotti potranno essere farciti con crema di ricotta.
The biscuits will be stuffed with cream cheese.
----- Original Message -----
From: Luanne
To: Phaedrus
Sent: Sunday, October 26, 2008 11:34 AM
I am looking for a recipe that I used to make. It was a baked rubin-like sandwhich.recipe that
was on the back of a quick rise yeast package. The dough was made with quick rise yeast. Inner
ingredients were corned beef, some sour kraut, cheese and a home made russian type dressing.
The dough was rolled into rectangle and strips were cut along the sides. After ingredients were
put down the center of the dough., the strips were folded up....maybe crisscrossed. The whole thing
was baked on a cookie sheet. It was real good and my family liked it to add to our Christmas Eve
buffet. I have lost the recipe. I would appreciate your assistance in finding it.
Thank you.
Luanne
Hello Luanne,
I can't find anything that mentions Quick Rise Yeast, but see below.
Phaed
Reuben Loaf
3 1/4 - 3 3/4 c. flour, divided
1 (1/4 oz.) pkg. yeast
1 tbsp. sugar
1 tbsp. butter or margarine, softened
1 tbsp. salt
1 c. warm water
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef
4 oz. sliced Swiss cheese
1 (8 oz.) can sauerkraut, drained
1 egg white, beaten
Caraway seeds (opt.)
Mix 2 1/2 cups of flour, yeast, sugar, margarine and salt. Stir in warm water.
Add remaining flour and knead 4 minutes until smooth. Roll into a rectangle.
Spread dressing down the center 1/3 of dough. Top with layers of cheese, beef
and sauerkraut. Make 1" cuts from filling to dough edges on both sides of filling.
Alternating sides, fold strips across filling. Cover and let it rise 15 minutes.
Brush with egg white and seeds and bake for 25 minutes at 400 degrees.
Serves 6 to 8. You may use frozen bread dough for this recipe.
From: "michael"
To: phaedrus@hungrybrowser.com
Subject: Mt. Vernon Icing
Date: Friday, October 24, 2008 12:50 AM
Uncle Phaed,
It's me again. I was going thru your recipes again and saw a request for Mount Vernon
Pride No Bake Icing.
I don't have that particular one, but I do have one called Mt. Vernon Icing. It's no-bake
and I thought you could post it. It goes with the George Washington Birthday Cake.
The request I believe was 12/03/07 from Joan.
This is the recipe:
Mt. Vernon Icing
2 Tbs. shortening
2 Tbs. butter
1 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. salt
4 cups confectioner?s sugar, sifted
9 Tbs. scalded cream
Red food coloring (optional)
Combine shortening, butter, flavorings and salt; blend well.
Add sugar and cream alternatively, mixing until icing is of spreading consistency.
Add coloring (if using) by drops, mixing well after each addition, until desired pinkness is attained.
Your web site is the best,
Michael
From: "Diana"
To: phaedrus@hungrybrowser.com
Subject: Did you see in today's Clarion Ledger?
Date: Wednesday, October 22, 2008 7:47 PM
Robert St. John of Hattiesburg is at Walt Disney World as a
visiting chef. He provided the attached recipes.
Thought you might want to see-if you haven't already. Take care!
Your friend in NE Ark,
diana
Brown Derby Cobb Salad
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched and peeled
1 1/2 cups cooked turkey breast, diced
1 avocado
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tablespoons chopped chives
Chop all greens very fine (reserve some watercress for presentation) and
arrange in salad bowl. Cut tomatoes in half, remove seeds and dice. Also
dice the turkey, avocado and eggs. Arrange the above ingredients, as
well as the blue cheese and bacon crumbles, in straight lines across the
greens. Arrange the chives diagonally across the above lines. Present
the salad at the table, then toss with the dressing (below) and place on
chilled plates with a watercress garnish. Serves 6.
Brown Derby Old-Fashioned French Dressing
1/2 cup water
1/2 teaspoon sugar
1 1/4 tablespoons salt
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tablespoons ground black pepper
1/2 teaspoon English mustard
1/2 cup olive oil
1 1/2 cups salad oil
Blend together all ingredients, except oils, then add olive and salad
oils and mix well. Blend well again before mixing with salad.
Source: 2008 Walt Disney World.
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