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----- Original Message -----
From: "Ollie"
To: Phaedrus
Sent: Saturday, October 18, 2003 3:56 PM
> Hi Uncle Phaedrus, you always come through for me. Do you have a recipe
> for Max & Irma's Tortilla soup?? I would really appreciate it. Thanks.
>
Hi Ollie,
See below.
Phaed
Max & Erma's Chicken Tortilla Soup
2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into
small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese
In a large stockpot combine and whisk together until smooth all eight cans
of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion,
garlic, chili powder, salt and pepper.
Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
Add cilantro and chicken breast chunks. Simmer another hour.
While soup is simmering, make your soup toppings: Cut flour tortillas into
small thin strips and deep fry in hot oil until lightly browned.
Shred cheese.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla
strips.
----- Original Message -----
From: "Cowpoke"
To: phaedrus
Sent: Saturday, October 18, 2003 10:08 PM
Subject: German Wine Cream
> Hi Uncle P!
>
> While visiting in a home in Germany in 1983 I was served "German
> Wine Cream" for desert. It was in the village of Pfedelbach, by
> Oringen, near Nurnberg, and just South of Heidelberg. It was a white
> wine base, and was served warm in large flat old fashioned soup
> plates. As I remember it, it was pretty much translucent, a little
> thicker than wine, and about the color of chicken stock. Any ideas?
> Many many thanks!
>
> Cowpoke!
>
Hello Cowpoke,
Is this it?
Phaed
German Wine Cream
2 c Dry white wine
1/2 c Sugar
4 Eggs
1 ts Grated lemon rind
1 ts Grated orange rind
Wine Cream--(German)
Combine all of the ingredients in top of a double boiler. Cook, beating with
a whisk or fork until frothy and thickened. Pour into serving dishes and
chill. Serve with whipped cream if you like.
----- Original Message -----
From: "John"
To: phaedrus
Sent: Saturday, October 18, 2003 9:49 PM
> need hoecake recipes
>
Hello John,
See below.
Phaed
Hoecakes
Ingredients :
1 c. white cornmeal
Salt to taste
3/4 c. boiling water
2 tbsp. bacon fat, butter or vegetable oil
Preparation :
Combine the cornmeal and salt in medium bowl. Stirring cornmeal
mixture constantly with spoon, pour in boiling water in a slow
stream and beat until smooth. Let stand a few minutes. Heat a
large heavy skillet with bacon fat, butter or oil until hot. For
each hoecake drop about 2 tablespoons cornmeal mixture into skillet
of hot drippings or oil and pat into flat circles, about 4 inches in
diameter. Cook hoecakes about 2 minutes on each side or until
golden brown, turning them with a wide spatula. If needed, add more
fat to pan for remaining cakes. Serve hoecakes at once. Makes
about 8 hoecakes.
----------------------------------
Green Onion Hoecakes
Ingredients :
1 egg, slightly beaten
1 1/2 c. self-rising corn meal
1 1/4 c. buttermilk
1 tbsp. vegetable oil
1/4 c. chopped green onions
1/4 c. vegetable oil
Preparation :
Combine first 5 ingredients; mix. Heat 1/4 cup oil to 375
degrees in a large skillet over high heat. For each hoecake, pour
1/4 cup batter into skillet. Fry 3 minutes on each side or until
browned, adding extra oil as needed. Yield 8 servings.
----------------------------------
Old Fashion Hoecakes
Ingredients :
1 c. self-rising corn meal mix
1 3/4 c. boiling water
Preparation :
Mix corn meal and boiling water; stir to blend. In large skillet
(iron skillet is best) heat 1/4 inch shortening over medium low
heat. Drop by tablespoon into hot skillet. Fry golden brown and
turn and fry on other side. Serve hot with butter and fried
potatoes. Makes 10 hoecakes. Morehead, KY
----------------------------------
Butter Bite Hoecakes
Ingredients :
1 c. self-rising cornmeal mix
1 3/4 c. boiling water
Preparation :
Combine cornmeal and boiling water; stir to blend. In large
skillet, heat 1/4 inch shortening over medium low heat until a drop
of water sizzles when dropped in skillet. Spoon batter by
tablespoonfuls into hot skillet. Fry until golden brown; turn and
fry on other side until golden brown. Serve hot with butter. Makes
about 10 hoecakes.
----- Original Message -----
From: "Darlene"
To: phaedrus
Sent: Sunday, October 19, 2003 5:02 PM
Subject: house of blues recipe
> Am looking for the recipe for white choclate banana bread pudding with
> caramel sauce I recently had at the house of blues in Disneyland. The
> waitress said it was on their website, but I don't see it there. Can you
> help me out?
>
Hello Darlene,
Sure. See below.
Phaed
House of Blues' White Chocolate Banana Bread Pudding
Yield: 4 generous servings.
5 egg yolks
14 1/2 ounces granulated sugar
1 3/4 cups milk
1 3/4 cups heavy cream
1/2 pound white chocolate
1/2 pound French bread, cut into cubes
2/3 cups vanilla extract1 banana
For each serving:
1 ounce of crème anglaise (see below)
1 ounce chocolate sauce
4 ounces whipped cream
1 fresh mint sprig
Caramel halo garnish (see below)
1. Heat oven to 350 F. In a mixing bowl, combine yolks and sugar. In a
saucepan, bring milk and heavy cream to a boil. Melt white chocolate over a
double boiler. Add a little of the milk mixture to the yolk mixture to bring
them up to temperature. Combine all of the milk mixture with the yolk
mixture.
2. Slice banana into rounds. Add melted chocolate to the milk and yolk
mixture. In a large bowl, combine cubed bread, bananas, vanilla extract and
the milk mixture. Scoop mixture into well-greased 10-ounce soufflé molds.
Bake 45 minutes.
3. To serve, remove from mold and place in the center of a pool of crème
anglaise. Add a scoop of whipped cream and drizzle with chocolate sauce. Add
mint and caramel halo.
Nutrition information per serving without garnishes
Calories1,402Fat68 gCarbohydrate187 gCholesterol442 mgSodium498 mgProtein18g
-----------
Caramel Garnish:
To make your own caramel garnish, lay out parchment paper on work surface.
In pan over low heat, melt 2 cups sugar, 2 tablespoons corn syrup and 1 cup
water, swirling gently to dissolve. Increase heat to high and boil syrup,
gently swirling caramel as it begins to color. When caramel reaches a boil,
add juice of half a lemon. Using a pastry brush, brush down sides of pan
with water as syrup begins to form (this will prevent syrup from
crystallizing). Shock syrup by placing pan briefly in an ice bath, then
transfer it to counter top. Working quickly, drizzle caramel over paper in a
tight design. If caramel thickens in pan, reheat over medium-high heat until
softened.
-------------
Crème Anglaise
For a basic crème anglaise, cut 2 vanilla beans in half lengthwise. Combine
with 1 quart of milk in a pan. Bring milk to simmer. While milk is heating,
whisk 3/4 cup sugar and 12 egg yolks until sugar dissolves and yolks are
pale.
As milk approaches a simmer, remove beans. Scrape insides to release seeds.
Return seeds to milk. When milk simmers, pour half over yolk-sugar mixture,
gently whisking. Add yolk/sugar/milk mixture to pan. Stir over medium heat
with wooden spoon. Do not boil. Check consistency by holding spoon sideways
and making a streak along back with your finger. When streak remains without
cream running, cream is ready.
Remove from heat. Continue stirring for 1 or 2 minutes, or the heat retained
in the bottom of the pan may cause crème anglaise to curdle. Strain. Stir
cream over bowl of ice to cool.
----- Original Message -----
From: Candy
To: phaedrus
Sent: Sunday, October 19, 2003 4:26 PM
Subject: (no subject)
> Hi; Do you have the squah casserole recipe that the "Black Eyed Pea
> restaurants use?
> Yhanks,
> Candy
>
Hi Candy,
See below
The Black -Eyed Pea's Baked Squash Casserole
5 pounds medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
2 tablespoons chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash
into a large saucepan with enough boiling water to cover. Return to a boil,
reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and
pepper. Turn into a 3-quart casserole that has been lightly greased or
sprayed with non-stick spray. Cover with a light layer of bread crumbs.
Bake at 350: F. for 20 to 25 minutes or until lightly browned.
Serves 10.
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