|
----- Original Message -----
From: Terri
To: phaedrus
Sent: Sunday, November 03, 2002 3:40 PM
Subject: rapee pie
Hi
I'm looking for an acadian dish that's called Rapee Pie.
It's made with chicken and grated potatoes. We had this
dish in a restaurant in Yarmouth Nova Scotia.
Thanks for your help.
Terri
Hi Terri,
I found three recipes for this. See below.
Phaed
Rapee Pie
Yield: 6 Servings
Ingredients
1 5-6 pound chicken
10 md potatoes
3 md onions,finely chopped
1 tsp salt
1 tsp pepper
2 tb salted green onions
1 tsp herbes salees (see below)
Instructions
Cut up chicken,cover with cold water. Add onions, green onions,
salt and pepper.Cook until meat is tender. Peel wash and grate
potatoes,strain in cheese cloth.Add some of the quantity of hot
bouillon to the grated potato and arrange 1/2 of the quantity
into a greased pan.Cover with the chicken and use the rest of
the potato to cover the chicken.Cook at 400 F for 2 hours.
Salted herbs (herbes salees)
Yield: 5 Servings
1 c Chopped fresh chives
1 c Chopped fresh savoury
1 c Chopped fresh parsley
1 c Chopped fresh chervil
1 c Grated carrots
1 c Chopped celery leaves
1 c Chopped green onions
1/4 To 1/2 cup coarse salt
In a large bowl combine herbs and vegetables. Layer 1 inch of
herb mixture in the bottom of a crock or glass bowl and sprinkle
with some of the salt. Repeat layers until all of the herb mixture
and salt is used. Cover and refrigerate for 2 weeks. Drain off
accumulated liquid and pack herb mixture into sterilized jars.
Refrigerate until ready to use. Makes about 5 to 6 cups.
----------------------------
Pati a la Rapure
(Rapee Pie)
5-pound fowl, cut up
2 teaspoons salt
1/2 pound finely diced salt pork
3 medium onions
1 medium carrot
15 medium potatoes (about 8 pounds)
1 celery stalk
Cook fowl, onions, carrot, celery and salt in water to cover.
Bring to boil and skim. Simmer until meat is tender (about 2 1/2
hours). Remove skin and bones and cut meat in pieces. Strain
broth. Fry salt pork until crisp. Peel potatoes; grate very fine,
or puree in electric blender. Working with about 1 cup of potato
at a time, squeeze it in a clean dish towel to remove as much
liquid as possible (save liquid). Empty potato into large bowl
(at this stage potato feels like snow). Measure liquid and
discard; measure an equal amount of chicken broth, bring to boil
and gradually stir into potato to mix thoroughly (potato will
swell). Spread a layer of potato mixture in bottom of greased
roasting pan (15 x 20 inches) and cover with a layer of chicken.
Repeat layers until dish is full, ending with potato. Sprinkle
with salt pork. Bake at 400°F until top starts to brown
(30 minutes). Turn oven control to 350° F and continue baking
until brown and crusty (2 hours). 10 to 12 servings
---------------------------------------------------
Rapee Pie
Pate A La Rapture
1 peck potatoes
2 chickens (3 or 3 1/2 lbs each)
2-3 large onions
1/4 lb butter
6 strips bacon
salt & pepper to taste
poultry seasoning
You will need a grater, a large pan (17"x12"x2"), and a sturdy
cloth bag. Simmer the chickens in a pot on top of the stove with
plenty of onions and seasonings. When cooked, separate the meat
from the bones and chop meat into pieces. Save the broth.
Meanwhile, peel the potatoes and soak in cold water. Grate about
10 potatoes at a time and then place them in a cloth bag. Squeeze
tightly until all the water and starch is removed. Do all the
potatoes this way. Save the liquid from the potatoes: measure
it. You must measure an equal amount of chicken broth to replace
the potato water. When the potatoes are all squeezed, loosen
them in a large pan and gradually add the measured chicken broth,
stirring slowly. The potatoes may take on a jelly-like appearance.
Be sure there are no lumps. Add seasonings and stir, stir, stir!
Cover the bottom of a well-greased pan with half the potato
mixture. Arrange chicken pieces, chopped onion, and pats of butter
on top. Cover with the other half of the potato mixture. Then add
a bit of chopped onion, more pats of butter and six strips of bacon.
This will form the crust. Place pie in a hot (400F) oven for about
2 hours, or until a brown crust is formed. Delicious with applesauce
or cranberry sauce. Serves 12.
----- Original Message -----
From: Andrew
To: phaedrus
Sent: Sunday, November 03, 2002 2:18 PM
Subject: Worcestershire Sauce
> I am looking for a recipe for making the actual Worcestershire Sauce.
>
> Regards Andrew
Hello Andrew,
Worcestershire Sauce was created by John Lea and William Perrins of
Worcester, England at the behest of Sir Marcus Sandys, a former governor of
the Province of Bengal in India. While in India, Sandys had acquired a taste
and a recipe for a tangy sauce that was used on food there. When he returned
to England he hired chemists Lea & Perrins to duplicate the sauce. They did,
and Sandys used it in his home and gave bottles to friends. One batch of the
sauce lay forgotten in a cellar for three years, and when it was
rediscovered by Lea & Perrins, they found that it had become even better.
They obtained Sandys' permission to market it as "Lea & Perrin's Worcester
Sauce" and the rest is history.
The original recipe for Worcestershire Sauce is a secret, although the basic
ingredients are widely known:
anchovies, tamarinds, molasses, garlic, vinegar, chilies, cloves, shallots,
and sugar. The mixture is aged for a couple of years, with regular stirring.
The tamarind is what truly distinguishes worcestershire from other sauces of
its type.
Although the original recipe is still secret, copycat recipes have been
developed. There are a few below.
Phaed
Worcestershire Sauce
1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 Tbsp Yellow mustard seeds
1 tsp Peppercorns
1/2 tsp Red pepper flakes
1 1 in. long cinnamon stick
1 tsp Cloves whole
1/2 tsp Cardamom pods
2 cup Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 Tbsp Salt
1/2 tsp Curry powder
1 Crushed anchovy
1/2 cup Water
Place the onion, the garlic, the mustard seeds, the red
pepper flakes, the peppercorns, the ginger, the cinnamon,
the cloves and the cardamom on a large piece of cheesecloth
and tie in a little bag. In a large saucepan, combine the
spice bag with the vinegar, the molasses, the soy sauce and
the tamarind. Bring to a boil, lower the heat and let simmer
for 45 minutes. Mix together the salt, the curry powder, the
anchovy and the water. Add to the liquid in the saucepan.
Remove from heat. Pour the contents of the saucepan (including
the spice bag) into a stainless or glass container. Cover
tightly and place in the refrigerator for two weeks, mixing
from time to time and squeezing the spice bag. After the two
weeks, remove the spice bag and bottle the sauce. Keep in
the refrigerator and shake well before use.
------------------------------------------------------------
Homemade Worcestershire Sauce
Ingredients
2 tablespoons olive oil
2 large onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
3 tablespoons chopped anchovies
3 tablespoons tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the onion and saute until soft, about 6 to 7 minutes.
Stir in the tamarind paste,garlic, ginger, and jalapenos
and cook for 5 more minutes. Add the anchovies, tomato
paste, cloves, pepper, corn syrup, molasses, white vinegar,
dark beer, orange juice, water, lemon and lime. Bring to a
boil, reduce heat to medium low, and simmer, stirring
occasionally, for 2 to 3 hours, or until it naps
the back of a spoon.
Strain the mixture and refrigerate.
Yield: 6 cups
----------------------------------------------
Emeril's Worcestershire Sauce
Ingredients
1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 tbsp prepared white horseradish
1 1/2 tbsp packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves
Instructions
Heat oil in heavy large saucepan over medium-high heat.
Add onion and chili; saute until onion is soft, about
3 minutes. Add remaining ingredients. Bring to boil.
Reduce heat to medium-low; simmer until reduced to 3 cups,
stirring occasionally, about 40 minutes. Strain into
non-aluminum container. Cover; chill.
(Can be made 1 week ahead. Keep chilled.)
Or process in boiling water bath 10 to 15 minutes.
----- Original Message -----
From: Knud
To: phaedrus
Sent: Sunday, November 03, 2002 9:05 PM
Hej Uncle
would love a recipe for BBQ a butterfly leg of lamb, ca you help
Knud
Hi Knud,
How are ya? There are several recipes below.
Phaed
Barbecue Butterflied Leg Of Lamb
6 lb. leg of lamb
Marinade:
6 tbsp. fresh lemon juice
6 tbsp. water
3 tbsp. minced parsley
3 tsp. lemon peel
3 tsp. dry mustard
3 tsp. sugar
3 tsp. salt
3 tsp. garlic powder
1 tsp. oregano
1 bay leaf
1/2 tsp. dillweed
1/2 tsp. pepper
1 1/3 c. olive oil
Have butcher butterfly the leg of lamb. Mix all marinade
ingredients together. Marinate leg of lamb overnight,
turning several times. Grill over barbecue for 40 to 50 minutes.
Slice thinly.
---------------------------------------------------------
Barbecued Butterflied Leg Of Lamb
1 (3 or 4 lb.) butterflied leg- of lamb
1/2 c. oil
1/2 c. wine vinegar
1/2 chopped clove of garlic
1 tsp. chopped dehydrated mint flakes
1/2 tsp. dried orange peel
1/2 tsp. salt
1/4 tsp. pepper
Mix together all ingredients except lamb. Marinate lamb in
this mixture overnight in covered dish. Grill 4" from charcoal
for 1 hour, basting occasionally.
-------------------------------------------------------
Barbecued Butterflied Leg Of Lamb
6 to 8 servings.
1 (6 lb.) leg of lamb, boned,- trimmed and butterflied
Sauce:
1 c. ketchup
1 c. water
1/4 c. Worcestershire sauce
1/4 c. vinegar
Few drops of Tabasco
1/4 c. firmly packed brown- sugar
1 tsp. celery salt
1 tsp. chili powder
1 tsp. salt
Combine sauce ingredients in 2 quart pan. Bring to a simmer,
but Do Not Boil. Remove from heat and pour over lamb.
Marinate overnight in refrigerator.
Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes,
turning often and basting every 10 to 15 minutes. Do Not Overcook.
It should be crisp on the outside and pink inside.
---------------------------------------
Barbecued Butterfly Leg Of Lamb
1 c. dry red wine
3/4 c. beef stock
3 tbsp. orange marmalade
2 tbsp. red wine vinegar
1 tbsp. minced dried onion
1 tbsp. dried marjoram
1 lg. bay leaf, crumbled
1 tsp. seasoned salt
1/4 tsp. ginger
1 clove garlic, crushed
1 (6-7 lb.) leg of lamb, boned- and butterflied
In a 2-quart saucepan, combine all ingredients except lamb
and simmer uncovered for 20 minutes. Place lamb in a medium
roasting pan.
Pour the hot marinade over the lamb and marinate at room
temperature 6 to 8 hours, turning frequently. Barbecue over
medium hot coals for 30 to 45 minutes or until meat
thermometer registers 150 to 160 degrees. Lamb will be cooked
to medium. Slice fairly thin on a slight diagonal.
-------------------------------
Barbequed Butterflied Leg Of Lamb
1 to 2 tbsp. minced garlic
1 tbsp. salt
3 tbsp. curry
2 tbsp. mint leaves
1/2 tbsp. rosemary
1 tsp. lemon pepper
1 butterflied leg of lamb,- boned
1 bottle Chardonnay dry white- wine
Trim fat off lamb. Mix together all but the wine and lamb. Rub
paste mixture all over lamb. Set lamb in pan and pour wine over.
Cover and marinate 4 or more hours (overnight is best). Barbeque
the lamb, using marinade to baste with, until done.
------------------------------------------
Barbecued Butterfly Leg of Lamb
with Oyster Sauce
Leg of Lamb - boned and butterflied
Remove as much fat and connective tissue as possible. With a
sharp knife make diagonal cuts about 1/2 in. apart and 1/4 in.
deep scoring the surface of the meat forming a cross-hatch pattern
on both sides of the butterflied leg of lamb. This allows the
oyster smear to penetrate the meat while cooking.
Oyster Smear - (used as a seasoning while meat is grilling only!!)
Combine:
3 tablespoons of light soy sauce
1 tablespoon oyster sauce
1 teaspoon of sherry (gin or dry vermouth work fine too)
1 or 2 cloves of minced garlic or equiv. of powdered garlic
Usually a double or triple size batch of the sauce is needed
for a med. to large leg of lamb.
Place lamb over medium hot coals and brush oyster
sauce over top surface. Turn after about 8 to 10
minutes and brush the other side with the oyster
sauce, continue to turn the meat and brush on the
sauce after each turning until desired doneness is
reached. With this method of cooking the variety of
doneness is usually varied since the thickness of the
butterflied leg of lamb ranges from 1 to 2+ inches.
This allows for your guests to choose the meat at their
desired level of doneness. I generally figure about
25 to 30 minutes produces a medium rare doneness in the
thickest areas of the cut over medium hot coals (adjust
as needed depending on your fire and desired level of doneness)
Slice into 1/4 to 3/8 inch thick slices and arrange neatly on
serving platter and serve.
----- Original Message -----
From: Judy
To: phaedrus
Sent: Monday, November 04, 2002 6:11 AM
I lost my mostaccioli recipe. It was on the back of a pasta box.
It was layered with Velveeta. It called for chopped meat,
canned tomatoes, paste, water, seasonings.
Thanks for anything you can do. Judy
Hello Judy,
See below.
Phaed
Baked Velveeta Mostaccioli
Ingredients :
1 lg. can tomatoes, crushed & peeled
1 (6 oz.) can tomato paste plus 2 cans water
1 lb. hamburger
Onion
Pepper (green)
1/2 lb. or more sliced Velveeta cheese
1 lb. Mostaccioli
Preparation :
Saute onion and pepper, add meat and brown, drain fat. Add
tomato and tomato paste and water to meat. Cook Mostaccioli and
drain. In a 9 x 13 inch pan, layer: Sauce, Mostaccioli, sauce,
cheese; repeat layers. Put a little sauce over top of cheese. Bake
30 minutes at 350 degrees.
----------------------------------
Mostaccioli
Ingredients :
1/2 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4 c. water
1 bay leaf, crushed
1/2 tsp. salt
1/4 tsp. pepper
8 oz. Mostaccioli noodles, cooked, drained
1/2 lb. Velveeta cheese spread, sliced
Kraft grated Parmesan cheese
Preparation :
Brown meat; drain. Add green pepper and onion; cook until tender.
Stir in tomatoes, tomato paste, water and seasonings. Layer half
of noodles, meat sauce and Velveeta cheese spread in 11 3/4 x 7
1/2-inch baking dish; repeat layers of noodles and meat sauce. Bake
at 350 degrees, 30 minutes. Top with remaining cheese spread;
sprinkle with Parmesan cheese. Continue baking until cheese spread
begins to melt.
----------------------------------
Mostaccioli
Ingredients :
1/2 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2 c. (1 lb. can) tomatoes
1 (6 oz.) can tomato paste
1/2 c. water
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
8 oz. mostaccioli noodles, cooked & drained
1/2 lb. Velveeta cheese, thinly sliced
Parmesan cheese
Preparation :
Heat oven at 350 degrees. Brown meat. Add green pepper and
onion. Cook until tender. Stir in tomatoes, tomato paste, water
and seasonings. In a two quart casserole layer half the noodles,
meat sauce and Velveeta. Repeat layers. Sprinkle on Parmesan
cheese. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings.
----------------------------------
Mostaccioli
Ingredients :
1 lb. ground meat (beef)
1/2 c. chopped onion
2 c. (1 lb. can) tomatoes
16 oz. can tomato paste
1/2 c. water
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
8 oz. Mostaccioli noodles, cooked
Parmesan cheese
1/2 lb. Velveeta, thinly sliced
Preparation :
Heat oven to 350 degrees. Brown meat. Add onion. Cook until
tender. Stir in tomatoes, tomato paste, water and seasonings. In a
2 quart casserole layer half the noodles, meat sauce and Velveeta.
Repeat layers. Sprinkle with Parmesan cheese. Bake at 350 degrees
for 30 minutes.
----- Original Message -----
From: DP
To: phaedrus
Sent: Sunday, November 03, 2002 8:32 PM
Subject: cookies question
Hi!
Could you help answer a 7 year old question?
In the late 70's or so, there was a cookie that came in a
box that opened in the top. The cookies were vanilla wafers
with marshmallow in between. NOT MALLOMARS, they didn't have
any chocolate on them. I believe NABISCO made them.
PLEASE HELP! :) Thanks!
Hello DP,
There's a list of discontinued products here:
Boy, They Were Good But...
On it is there is something called Nabisco Marshmallow Sandwiches. Perhaps that's it?
Phaed
|
