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----- Original Message -----
From: Cindi
To: phaedrus
Sent: Saturday, November 02, 2002 7:41 PM
Subject: Stromboli Sandwiches
Hi Phaedrus,
In the early 80's, I found a recipe in a magazine (don't
remember the magazine name) called stromboli sandwiches.
The meat mixture called for fennel seed. Once the meat
mixture was done, you spooned it onto a slice of rye bread,
placed a slice of mozzarella cheese on that, then a slice
of rye. You wrap them in aluminum foil and freeze them
until you wanted one. Then they were baked.
Got any ideas?
Thanks,
Cindi
Hi Cindi,
See below. These don't call for rye bread, but you can certainly use rye bread with them.
Phaed
Stromboli Sandwiches
Ingredients :
2 lbs. french bread
2 lbs. lean ground beef
1 c. ketchup
1 c. tomato sauce
1/2 tsp. garlic powder
1/4 tsp. oregano
4 tbsp. Parmesan cheese
1/2 tsp. fennel seed
1 med. onion chopped
Large pkg. Mozzarella cheese slices
Preparation :
Brown beef and drain well; add other ingredients except for bread
and cheese. Simmer 20 minutes. Stirring often. Cut bread into 4
to 6 inch pieces and then in half lengthwise. Hollow out bottom
half. Make a spread of butter, garlic and paprika and spread on top
half of bread. Put meat mixture on bottom half, cover with cheese
and put top half on. Wrap in foil and freeze. Or, place on cookie
sheet and bake at 350 degrees, 15 to 20 minutes. Freezes
beautifully so make ahead or more than needed.
----------------------------------
Stromboli
Ingredients :
1 lb. ground chuck
1/2 c. tomato sauce
1/2 tsp. garlic powder
1/8 tsp. oregano
1 tbsp. diced onion
2 tbsp. Parmesan cheese
1/4 tsp. fennel seed
Kaiser buns
Preparation :
Brown beef and drain. Add remaining ingredients. Cook 20
minutes. Using Kaiser buns, spread garlic butter onto 1 side of
bun. Put meat mixture on bottom half. Cover with mozzarella cheese
slices. Wrap sandwiches in foil and place in the oven for 15 to 20
minutes at 300 degrees. (Makes 6 to 8 sandwiches.)
----------------------------------
Stromboli Sandwiches
Ingredients :
1 lb. ground beef
1 tbsp. finely chopped onion
1/2 c. tomato sauce
1/2 c. catsup
2 tbsp. Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. fennel seed
1/8 tsp. oregano
Mozzarella cheese
Preparation :
Fry and drain hamburger with onion. Add rest of ingredients
except Mozzarella cheese. Put in buns; top with slice of Mozzarella
cheese. Wrap individually or all in a pan. Bake at 350 degrees for
15 to 20 minutes. Makes 8 servings.
----------------------------------
Stromboli (Italian Sloppy Joes)
Ingredients :
1 lb. ground beef
1 tbsp. chopped onion
1/2 c. tomato sauce
1/2 c. catsup
2 tbsp. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. fennel seed
1/2 tsp. oregano
6 Kaiser rolls
Garlic butter
6 slices Mozzarella cheese
Preparation :
Brown ground beef and onion, stirring to break up beef. Add
tomato sauce and ingredients through oregano. Simmer 20 minutes.
Meanwhile, split rolls, spread top 1/2 with garlic butter. Divide
meat mix up evenly on bottom halves. Top with slice of Mozzarella.
Replace tops, wrap in foil. Bake at 350 degrees for 15 minutes.
Serve immediately. Better double this recipe. These go quickly. 6
sandwiches.
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Stromboli
Ingredients :
1 frozen dough loaf
1 sm. can tomato paste (6 oz.l)
1/2 lb. browned ground beef
4 oz. Mozzarella cheese
1/2 well beaten egg
3 tbsp. Parmesan chese
1/2 tsp. fennel seed
1 tsp. garlic salt
2 tsp. oregano
Preparation :
Allow dough to thaw in cloth-covered bowl, approximately 8 hours.
Preheat oven to 350 degrees F. Roll dough on floured surface into a
9x12 inch rectangle. Spread tomato paste over entire dough.
Sprinkle with fennel, garlic and oregano. Top with crumbled meat
and Mozzarella cheese. Roll the dough from the 12 inch side to the
other 12 inch side. Place on greased cookie sheet. Seal edges of
loaf. Cover completely with beaten egg and sprinkle with Parmesan
cheese. Bake 40 minutes. Variations: Use sausage, pork,
pepperoni or ground turkey in place of the beef; for a party loaf,
make 2 loaves and place together to form a circle; add your own
seasoning secrets.
----- Original Message -----
From: rob
To: phaedrus
Sent: Tuesday, November 12, 2002 2:22 PM
Subject: bordelaise sauce
> phaedrus,
>
> I once had a bordelaise sauce recipe which contained bacon
> or bacon drippings. I have lost it and can't find anything
> similar. I thank you for your assistance.
> rob
Hello Rob,
The only recipe for bordelaise sauce containing bacon that I can locate is
the one below. Note that it is a three-step recipe. You make Matignon sauce
first, using the bacon. Then you use the matignon sauce to make sauce
espagnole. Finally, you use the sauce espagnole to make bordelaise sauce.
Phaed
Bordelaise Sauce For Game
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Game
Sauces Jw
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Matignon-----
1/3 c Parsnip, diced
1/3 c Celery ribs&leaves, chopped
1 Sprig of thyme
1 t Bacon fat or butter
1/3 c Onion, chopped
2 Bay leaves, crushed
1 tb Bacon, minced
1/4 c Madeira
-----Sauce Espagnole-----
1 c Matignon, from above
1/2 c Flour
2 c Tomatoes, peeled, chopped
8 c Stock, clarified carb/beef
1/2 c Caribou or beef drippings
12 Cracked peppercorns
1/4 c Parsley, chopped
-----Bordelaise Sauce-----
1/2 c Dry red wine
1 c Espagnole sauce, from above
6 Crushed peppercorns
1/4 c Bone marrow, diced.
This is a three step process ( four if you count
making the stock in advance) but well worth it as it
makes a superb accompliment to the finest game or beef
steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French
recipe but parsnip is more appropriate for game. Melt
the bacon fat, mince the vegetables and add to the pan
with the herbs. Cook slowly for 15 minutes until
vegetables are soft. Set aside and deglaze pan with
the madeira. Reserve the liquid. Melt in a heavy
saucepan the drippings. Add the Matignon and reheat
it. Add the flour, heat and stir until browned. Then
add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half,
about 2-2 1/2 hrs. Stir occasionally and skim fat off
the top as it accumulates. Strain the sauce and stir
occasionally as it cools to avoid skimming. There
should be about 6 cups. Set aside 5 cups for other
brown sauces later and take one cup for the last step.
In a saucepan, gently simmer red wine with pepper
until reduced to 3/4. Add one cup of Espagnole and
simmer 5 min. Add reserved madeira de-glazing liquid
from step one and the diced marrow and poach it 5 min.
Serve with game or beef chops, steaks, roasted Fillet
Mignon, char boiled cuts and sweetbreads.
----- Original Message -----
From: Joe
To: phaedrus
Sent: Saturday, November 02, 2002 12:06 PM
Subject: coleslaw
> Uncle Phaedrus,
> I'm looking for a recipe for coleslaw that has a
> sweet taste. I have heard of a procedure that soaks
> the grated cabbage in salt water to remove the cabbage
> juices, then in sugar water to sweeten it. Have you
> heard of this procedure? Do you have some coleslaw recipes?
> Thanks for any help.
> Joe
Hello Joe,
The first recipe below is the closest that I could find to what you
describe. There are several others below it. The second one below has a lot
of sugar.
Phaed
Coleslaw
Ingredients :
1 qt. shredded cabbage, chopped very fine
4 stalks celery, grated fine
2 carrots, grated fine
Preparation :
Soak vegetables in salted water in refrigerator for 1 hour.
Press out all water. Add following and chill to blend flavors:
1/4 c. sugar
1/2 c. mayonnaise
Salt to taste
---------------------------
Grandma's Coleslaw
Ingredients :
1 head grated cabbage
2 lg. carrots, grated
1 finely chopped green pepper
1 tsp. pickling salt
2 c. sugar
1/4 c. water
1 c. vinegar
Preparation :
Sprinkle salt over cabbage, carrots, and pepper. Let stand 1
hour. Mix and boil sugar, water and vinegar. Boil 1 minute; let
cool. After one hour, squeeze juice out of cabbage and pour sugar
mixture over cabbage. Freezes well.
-------------------------
Deli Coleslaw
Ingredients :
1 lg. head cabbage, shredded
1/2 c. mayonnaise
1/2 c. sour cream
3 tbsp. vinegar
2 tbsp. sugar
1 sm. onion, grated fine
Salt & pepper to taste
Preparation :
In small bowl, combine mayonnaise, sour cream, vinegar, sugar,
onion, salt and pepper. Mix thoroughly. Pour over shredded
cabbage. Let sit in refrigerator 1-2 hours before serving. Quick
and Easy! Try mixing red cabbage and green for color or even add
carrots.
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Easy Coleslaw
Ingredients :
3 1/2 c. shredded cabbage
1/4 c. shredded carrots
1/4 c. chopped green pepper
2 tbsp. minced onion
1/4 c. chopped celeryDRESSING:
1/4 c. mayonnaise
1 tbsp. vinegar
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. celery seed
Preparation :
Combine all vegetables in a large bowl. Mix well and set aside.
Mix together mayonnaise, vinegar, sugar, salt and celery seed. Pour
over vegetables and mix well. Refrigerate until ready to serve.
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Homemade Coleslaw
Ingredients :
1/2 head cabbage
1/2 head red cabbage
2 c. lite mayonnaise
4 tbsp. sugar
1 c. milk
1 tbsp. lemon juice
1 tsp. garlic
1/2 c. vegetable oil
Preparation :
Chop cabbage; set aside. In quart jar, combine remaining
ingredients. Shake vigorously. Pour over chopped cabbage. Fold
lightly.
----------------------------------
Kentucky Fried Chicken Coleslaw
Ingredients :
1/8 c. oil
1/4 c. vinegar
1/2 c. sugar
1 tsp. salt
1/2 c. Miracle Whip
1 head cabbage, shredded
1 or 2 carrots, shredded
1 tsp. celery seeds
Preparation :
Mix first 5 ingredients together. Beat 10 minutes. Pour over cabbage.
----------------------------------
Country - Style Coleslaw
Ingredients :
1 lg. cabbage, coarsely chopped
1 1/2 c. carrots, shredded
1 c. green pepper, chopped
1/4 c. green onions, chopped
1 c. mayonnaise
6 tbsp. sugar
2 tbsp. vinegar
1 1/2 tsp. salt
3/4 tsp. dry mustard
1/4 tsp. celery seeds
Preparation :
Combine cabbage, carrots, green pepper, and onions in a large
bowl. Set aside. Combine mayonnaise, sugar, vinegar, salt,
mustard, and celery seeds, stirring well; pour over cabbage mixture,
and toss well. Cover and refrigerate until chilled. Yield: 12
servings.
----- Original Message -----
From: Dayle
To: phaedrus
Sent: Saturday, November 02, 2002 4:10 PM
Subject: meringue
Why does meringue bead up??? I have wet droplets on the meringue.
Hello Dayle,
There are several things that can cause meringue to bead up:
1) Humid weather is enough by itself. If you make a meringue on a humid day, beading can be a problem.
2) The sugar didn't completely dissolve during beating - This usually happens because it was added too fast. Slowly, slowly...
3) The meringue was allowed to sit before baking
4)The meringue was underbaked or baked at too high of an oven temperature. (Ovens are not all the same. Thermostats may not be properly calibrated, particularly on electric stoves.)
5)The pie wasn't cooled slowly enough.
If you are continually plagued by beady meringues, the only other tip I know is to blend a teaspoon of cornstarch into the sugar before beating it into the egg whites.
Phaed
----- Original Message -----
From: Rachel
To: phaedrus
Sent: Saturday, November 02, 2002 1:20 AM
Subject: home made shampoo
Hello,
Are there any home made soap and shampoo receipes out there?
Rachel in Australia
Hi Rachel,
Sure there are. Try these sites:
Pioneer Hair Care
Make-Stuff Hair Care
Make-Stuff Soaps
Pioneer Soaps
Phaed
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