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Oxtails in Red Wine Sauce

----- Original Message ----- 
From: Patti
To: phaedrus
Sent: Saturday, October 25, 2003 3:02 AM
Subject: (no subject)

> Well Hello!
> What an awesome idea, this site of yours...Anyway I am looking for a
> recipe called Oxtail in wine sauce. We use to buy it from a place in 
> Point Loma (San Diego) Ca, called Little Caesars. Delicious food- 
> Sorry no longer there.
> Maybe someone knows the recipe or if there are any other "Caesar "
> restaurants left in San Diego? I think the main one was in Mission Valley?
> So Grateful
> Patti

Hi Patti,

I was not able to locate such a recipe from Little Caesar's nor any mention of a restaurant with that name other than the chain of pizza parlors.

However, oxtail in red wine sauce is a popular Cuban dish, so I was able to find a couple of recipes. See below.


Braised Oxtail In Red Wine
Yield: 1


      2 kg oxtail; jointed (4 small
      1    ; oxtails)
      2 tb plain flour
      2 tb olive oil
     12    whole brown shallots; peeled
    1/2    bottle red wine
      1    water or beef stock
    1/4 c  port
      1    few cloves
      1    freshly milled black pepper
      1    orange; (peel only)


Trim as much fat as you can from the oxtails using a small sharp knife.
Toss oxtails in flour, firming it on well. Heat oil in a large frying pan
then brown with oxtails slowly. Transfer these to a baking dish or casserole.
Add shallots, red wine and sufficient beef stock or water to completely
cover the meat. Add port, cloves and some freshly milled black pepper. Pare a thin
strip of peel from the orange using a potato peeler and tuck this into the
Cover tightly with a lid or with foil and bake slowly for about 3 to 4
hours, or until oxtail is meltingly tender. Replace any liquid as it
evaporates to ensure that the meat is completely covered (otherwise it will dry out).
When cooked, skim away any fat (it is better, however to refrigerate this
casserole overnight so the fat rises and is easy to remove). When ready to
serve,reheat and boil liquid rapidly to reduce and thicken slightly. Season to
taste with salt and serve with hot boiled long grain white or brown rice or with
buttered noodles, couscous or with mashed potatoes. Serves 6
Oxtails In Red Wine Sauce
Yield: 1


      3 tb vegetables oil
      4    1/2 pounds oxtails; up to 4
      4    celery stalks; chopped
      2    carrots; chopped
      2    leeks; chopped (white and
      1    ; pale green parts
      1    ; only)
      1    onion chopped
      6    garlic cloves; chopped
      1    bottle dry red wine;
     12    sprigs fresh thyme
     12    sprigs fresh parsley
      8    whole cloves
      4    bay leaves
      5 c  chicken stock or canned
           -low-salt br; oth
      2 tb all purpose flour


Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt
and pepper. Add to Dutch oven and cook until brown on all sides, about 12
minutes. Transfer oxtails to platter. Add celery, carrots, leeks, onion and
garlic to pot and saute until golden brown, about 8 minutes. Arrange
oxtails over vegetables. Add wine, thyme, parsley, cloves and bay leaves.
Boil until liquid is reduced by half, about 15 minutes. Add stock. Bring to boil.
Reduce heat. Cover Dutch oven tightly and simmer until meat is very tender,
about 1 1/2 hours.

Remove oxtails from cooking liquid. Tent with foil to keep warm. Strain
cooking liquid. Skim fat from surface and reserve. Transfer 2 tablespoons
skimmed fat to heavy medium saucepan over medium heat. Add flour and stir
until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer
until sauce thickens enough to coat back of spoon and is reduced to 2 cups,
stirring frequently, about 45 minutes. Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Return oxtails to sauce, cover and refrigerate.)

Rewarm oxtails in sauce over low heat. Transfer to large bowl and serve.

Serves 4.

Bon Appetit October 1995

Colonial Inn Cake

----- Original Message ----- 
From: VernaLisa
To: phaedrus
Sent: Friday, October 24, 2003 7:57 PM
Subject: (no subject)

Hi. Thought I'd send you a note and see if you can help me find a recipe. I
had a cake called Colonial Cake, can't find the recipe anywhere. It was like
a layered or tiered sponge cake, at least 5 layers of cake, and in between
was a filling that was very light, white, maybe vanilla custard type or cool
whip mixed with something. On top was sugar and cinnamon with sliced
almonds - the almonds were also pressed around the edge of the cake. It was 
incredibly light and delicious, the kind of cake you could eat single handedly! 
If you have any similar recipes or ideas, I'd be very grateful.

Thanks so much!


Hi Vernalisa,

The below recipe, for "Colonial Inn Cake", is the closest that I could find.


Colonial  Inn  Cake

 Ingredients :
 4 egg whites
 1/2 c. sugar
 4 egg yolks
 1/2 c. sugar
 1/4 c. water
 1 tsp. vanilla
 1 c. cake flour
 2 tsp. baking powder
 1/4 tsp. salt
 1 tbsp. sugar
 1/4 c. finely chopped almonds
 1 (3 1/4 oz.) pkg. vanilla regular pudding and pie mix
 1 c. chilled whipping cream

 Preparation :
    Heat oven to 325 degrees.  Beat egg whites until foamy in small
 mixer bowl.  Gradually beat in 1/2 cup sugar, beat until stiff and
 glossy.  Beat egg yolks until light in large mixer bowl.  Gradually
 beat in 1/2 cup sugar, the water and vanilla.  Add flour, baking
 powder and salt.  Beat 1/2 minute on low speed, then 2 minutes on
 high speed.  Carefully fold small amount of egg yolk mixture into
 beaten egg whites.  Fold egg white mixture into remaining egg yolk
 mixture.  Pour batter into 2 greased and floured 9 x 1 1/2 inch
 layer pans.  Sprinkle 1 tablespoon sugar and the chopped nuts over
 top of one of the layers.  Bake 30 minutes, cool.  While cake is
 cooling, prepare vanilla pudding and pie filling according to
 package directions for pudding.  Beat whipping cream in chilled
 bowl.  Split cake layers (with electric knife) and reserve sugared
 layer for top.  Fill 3 layers with vanilla pudding; spread with
 whipped cream mixture.  Top with sugared layer.  Refrigerate no
 longer than 24 hours.  This delicate sponge cake is really very
 simple.  Best of all, it can be made and assembled 24 hours in

Black Walnut Jelly

From: "Amy" 
To: phaedrus
Date: Thursday, October 23, 2003 11:31 AM

Hi Uncle Phaedrus:

I've searched the web high and low for a recipe for "Black Walnut Jelly."  
In that search, all I found was ALOT of other people searching as well.  
I recently went to a county fair/craft show and found a booth selling black 
walnut jelly, so I bought a jar.  The ingredients were listed, but I had to 
guess and estimate the quantities.  I was pleased with the outcome, and 
thought I'd share my recipe with you:

24oz  apricot nectar
12 oz  pear nectar
  4 oz  water
  4 oz  black walnut extract

Combine in large saucepan.  Add 1 package pectin, stir until boiling.  Add 6 1/2 cups sugar.  
Return to a boil and continue 1 minute.  Remove from heat.  Skim top, and stir in 2 cups 
chopped walnuts.  Pour into sterilized jars and process.  After 30 minutes turn your jar 
upside-down to distribute walnuts throughout the jelly.  Makes 9 cups.

*I used the ingredients on the bought jar of black walnut jelly, and based the quantities on 
the "sure-jell" recipe for plum jelly.  It worked out well.


P.S.  I happened to see Mapeline at the Super Center, so I bought every bottle they had.  
Now I realize I don't have a clue what to do with it.  (I'll look in the archives, though)....

Piccadilly Broccoli Rice Casserole

From: GPM
To: phaedrus
Subject: Picadilly Cafeteria Recipe
Date: Thursday, October 23, 2003 8:14 PM

Found this and thought you might post it on your website if you don't have it 

Broccoli Rice Casserole 
When we lived in Louisiana, we loved to eat at the Piccadilly Cafeteria 
Restaurants there. I always would have this, and so tried to duplicate it at 
home...and it turned out pretty good! Serve as a side dish with meat. 

2 cups rice, raw
1 tablespoon tarragon
1 tablespoon butter or margarine
1 lb. package frozen chopped brocolli
1-4 oz. can sliced mushrooms
1-2 cups grated cheddar cheese Salt and pepper to taste 

Cook rice according to package directions, with tarragon and butter or 
margerine added to the water.
Cook brocolli according to package directions.
When rice and broccoli are cooked, mix rice, broccoli, mushrooms, salt and 
pepper to taste and place in a 2 quart buttered casserole dish.
Bake at 350 for 20-30 minutes. 

Coconut Macaroon Pie

----- Original Message ----- 
From: "Beverly" 
To: phaedrus
Sent: Thursday, October 23, 2003 1:05 PM
Subject: Coconut Macroon Pie

> Looking for a recipe for this.  Ate it as a child in a family-owned
> southern restaurant.
> Beverly

Hi Beverly,

See below.


Coconut  Macaroon  Pie

 Ingredients :
 2 eggs
 1/4 c. flour
 1/4 tsp. salt
 1 tsp. almond extract
 1 1/2 c. sugar
 1/2 c. water
 1/2 c. margarine, melted
 1 1/2 c. coconut

 Preparation :
    Beat ingredients.  Pour into 9 inch unbaked pie shell.  Bake at
 350 degrees for 45 minutes.
 Coconut  Macaroon  Pie

 Ingredients :
 1 1/2 c. sugar
 2 eggs
 1/2 tsp. salt
 1/4 c. butter or Oleo, softened
 1/4 c. flour
 3/4 c. milk
 1 1/2 c. shredded coconut

 Preparation :
    Beat eggs, sugar and salt until lemon colored.  Add butter and
 flour.  Blend well.  Add milk.  Beat with egg beater to make it
 smooth.  Fold in 1 cup coconut.  Pour into unbaked pie shell.  Put
 remaining coconut on top.  Bake until golden brown or firm (like
 pumpkin pies).
 Coconut  Macaroon  Pie

 Ingredients :
 1 1/2 c. sugar
 2 eggs
 1/2 tsp. salt
 1/2 c. butter
 1/4 c. flour
 1/2 c. milk
 1 1/2 c. coconut
 9 inch pie shell, unbaked

 Preparation :
    Beat sugar, eggs and salt until mixture is lemon colored.  Add
 butter and flour, blend well.  Add milk, then fold in 1 cup coconut.
  Pour into pie shell.  Top with remaining coconut.  Bake at 325
 degrees for 60 minutes. 


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