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----- Original Message ----- 
From: HELEN 
Sent: Tuesday, October 27, 2009 3:38 PM

Hello my name is helen and I'm actually looking for two recipes, I hope you can help. 
Now my second request is a recipe for Kufta. Its an Armenian dish, they look like 
little sausage pattys but actually made wi round steak ran through a meat tenderizer 
to turn into like hamburger and bulgar then egg batter. Or something like that. An old 
friend of mine use to bring them over all the time from his mom. maybe you can help 
thanks so much  Helen 

Hello Helen,

Please send each request in a separate e-mail.

There are different types of kufta. Some are cooked meatballs, and some are raw lamb. See here for the meatballs:



Middle Eastern Cuisine

Big Oven

Here for the raw lamb:



Midnight Layer Cake

----- Original Message ----- 
From: Elizabeth 
Sent: Friday, October 30, 2009 10:08 AM
Subject: Midnight Layer cake

Hi, I have looked everywhere for the recipe "Midnight Layer Cake".  We use to get it at
the Sesame Seed Restaurant in Danbury, Ct., but was not made there.  Supposedly made
in Katonah, New York by some exclusive bakery.  It was a delicious, moist chocolate cake
with a Ganache frosting.  Thanks for your help!


Hello Elizabeth,

Sorry, I had no success locating a recipe for this.


Love Cookies

----- Original Message ----- 
From: Mike 
Sent: Sunday, November 01, 2009 2:14 PM
Subject: recipe for Love Cookies

Each Saturday twenty five years ago, I would take my small daughter to a popular 
Memphis bakery on Highland Street named McLaurin's Bakery.  She would always get 
a bag of a tri-colored sugar cookies named the "love cookie".  Each cookie was 
colored in red, yellow and green like the slices of a pie.  They were rich and 
buttery tasting.  She still talks about those being her favorite cookies, but the 
bakery ceased operations a number of years ago.  Is it possible to find McLaurin's 
recipe for love cookies?


Hello Mike,

Sorry, I cannot find even a mention of McLaurin's Bakery in Memphis, nor can I find a recipe for "love cookies" that fits your description.

Perhaps the below recipe can be adapted.


Rainbow  Butter  Cookies

1 c. butter
1 1/2 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/4 tsp. salt
Red, green, yellow food coloring

Cream butter and sugar.  Blend in egg and vanilla.  Add dry ingredients which 
have been sifted together.  Mix well.  Divide dough into three parts and tint 
each part with a different color.  Drop by teaspoon onto buttered cookie sheet. 
Bake 8 minutes at 375 degrees.  Makes four dozen. 
Dear Phaed,
After reading your request from Mike for "Love Cookies", they sound suspiciously 
like Mexican Polvorones.  They are crisp, rich-tasting shortbread type cookies that 
I LOVE!  Here is a photo of what one variety looks like: Polverones . 
I have not yet found a recipe that tells how to color and assemble the pieces like 
the photo, but this recipe sounded very much like the flavor of a true Mexican Polvorone:
Mexican Polverone . 
The lard and the crushed anise seeds are signature to this recipe.  I enjoy reading your 
page very much, and now realize after trying for over an hour just to locate a photo of 
the suspected cookie that your job is not an easy one.  My figurative hats off to you! 
I hope this helps Mike get his cookie "fix".  Keep up the great work!

Lobster Bisque

----- Original Message ----- 
From: "Dorothy " 
Sent: Monday, November 02, 2009 2:27 PM
Subject: Hamburger Hamlet Lobster Bisque

> Hi Uncle Phaedrus,
> I am interested in finding this recipe. Do you think that you could help me? 
> Hamburger Hamlet Lobster Bisque
> Thanks!
> Kind regards,
> Dorothy

Hello Dorothy,

This was in the New York Times. See below.


Lobster Bisque

3 teaspoons kosher salt
1 1/2 pounds live Maine lobster
1 pound medium shrimp
12 white peppercorns
6 sprigs thyme
3 tablespoons butter
1 medium yellow onion, diced
1/2 cup sliced carrots
1/2 cup sliced celery
1 1/2 teaspoons grated lemon zest
1 cup dry white wine
1/2 cup dry sherry
4 tablespoons tomato paste
1 cup heavy cream
1 cup chicken broth
6 tablespoons long-grain rice
1/4 teaspoon cayenne pepper
6 slices baguette, toasted
1 clove garlic, peeled.

1. Bring 8 cups of water and 2 teaspoons of salt to a boil. Add the lobster, 
head first, to the water, cover and cook for 11 minutes. Set the lobster on 
a rack above a plate to catch any juices. Remove the tail meat and reserve, 
chilled. Strain the lobster water into a large Dutch oven (there should be 6 

2. Peel, devein and save all the shells of the shrimp. Reserve the shrimp. 
Add the shells to the lobster water along with the white peppercorns, 3 
sprigs of thyme and the lobster shell. Bring to a boil, then simmer, 
covered, for 30 minutes.

3. Strain the lobster broth through cheesecloth into a bowl. Discard the 
shells. Wipe out the Dutch oven and put it over medium heat. Drop in 2 
tablespoons of butter. When it's frothy, add the shrimp and cook, turning, 
until pink. Scrape into a bowl.

4. Put the Dutch oven back over the heat and add the remaining tablespoon of 
butter, followed by the onion, carrots, celery, 3 sprigs of thyme and lemon 
zest. Stir and cook for 8 minutes, then pour in the white wine and sherry. 
Add the tomato paste. Boil for 2 minutes. Scrape up any cooked bits on the 
bottom of the pan. Remove to a bowl.

5. Put the Dutch oven back on the heat and pour in the lobster broth, cream, 
chicken broth and rice. Cover and simmer until the rice is tender, about 20 

6. Working in batches, puree the shrimp, vegetable-wine mixture and 
lobster-rice broth in a blender. Strain, pressing out as much liquid as 
possible, into the top of a double boiler. Add the cayenne pepper and 1 
teaspoon of salt. Reheat gently in the double boiler. Meanwhile, chop the 
lobster meat and rub the toasted baguette slices with the garlic clove. 
Ladle the warm broth into each of 6 shallow bowls. Top each with a piece of 
toast and a small mound of lobster meat. Lewis writes, ''If you haven't 
devoured the claws, this is a very nice little extra on a small side plate 
to offer with the bisque along with a tool to crack the claw and a little 
shrimp fork.'' Serves 6.

Hamburger Hamlet recipe in NY Times adapted from "Marilyn, Are You Sure You Can Cook?" 


Cookie Crock Specials

From: Adrienne 
To: Phaedrus 
Subject: Re: Punch Recipe
Date: Tuesday, October 27, 2009 5:34 AM

I e-mailed you before about a recipe for "Cookie Crock Specials". 
My Mother was able to piece the recipe back together if you'd like 
it. Great web site!

*_Cookie Crock Specials_*

* (From the Toronto Telegram  app. 1964))*

1 c. butter
1 c. sugar
1 egg, separated
1 tsp. vanilla
2 c. sifted pastry flour
2 tbsp. cinnamon
1/4 tsp. salt
1/2 c. sugar
2 tbsp. cinnamon
1 c. coarsely chopped pecans

Cream butter with first amount of sugar until fluffy.  Beat I egg yolk 
and vanilla. Sift together flour, 1^st amount of cinnamon and salt and 
work into mixture until thoroughly blended. Press into jelly roll pan. 
Beat egg white until frothy and brush over surface. Combine 2^nd amounts 
of cinnamon and sugar and sprinkle over egg white. Top with pecans. Bake 
at 350F for 25 minutes. Cut into squares while hot and cool in pan.

"'Mrs. Hudson has risen to the occasion,' said Holmes, uncovering a dish of curried chicken. 'Her cuisine is a little limited but she has as good an idea of breakfast as a Scotchwoman.'"
The Naval Treaty by Sir Arthur Conan Doyle

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus