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----- Original Message -----
From: Dianne
To: phaedrus
Sent: Tuesday, November 16, 2004 6:10 AM
Subject: French meat stuffing
> A co-worker of mine is trying to find out how her great-grandmother
> made her Thanksgiving Day French Meat Stuffing. All she knows is
> that she added ground beef and she thinks some kind of pork. But
> she cooked it on the stove top then covered it and put it outside
> around 10 pm and took it in early in the morning. She thinks there
> is also some other ingredients added to enhance the flavor of the
> stuffing while sitting outside. Her great grandmother is from the
> Woonsocket RI area. Can you find any such recipe involving leaving
> the mixture outside for the night?
>
> Thanks in advance for checking
> Dianne
>
Hello Dianne,
Nothing left outside all night. See below for one that cools inside
all night.
Phaed
French Canadian All Meat Stuffing
Ingredients :
5 c. water
2 lb. lean ground beef
1 lb. pork sausage
1 lg. onion, chopped fine
4-5 stalks celery, chopped fine
2 tbsp. salt, less if sausage is salty
1 scant tbsp. poultry seasoning
3 tbsp. Accent
1 lg. loaf white bread plus 5-6 slices
Preparation :
Toast bread in large pan (all sides). Cut toast in 1/3 inch
pieces. In 5-6 quart kettle. Cook everything except bread. Cook
25-30 minutes. Turn fire as low as possible, and let simmer as you
add bread cubes. Cool thoroughly. Overnight is best. Store in
refrigerator for 15 pound turkey.
----- Original Message -----
From: John
To: phaedrus
Sent: Monday, November 15, 2004 6:21 PM
Subject: Italian pastry
My grandmother made Calzones? The chick pea concoction made
with honey and grated orange rinds (probably some cinnamon
and nutmeg)-- they were incredible. I think they were called
St. Joseph's Day Cakes? Do you have a recipe like this?
The chick peas were cooked and mashed. They were put into a
pastry shell made like a calzone.
John
Hello John,
Could this be cavazune? Recipes on this page:
Cavazune
Phaed
Magic Pan's Recipe Seafood Crepes Recipe
5 tablespoons butter, divided
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
1 1/2 cups half-and-half
1 tablespoon dry sherry, optional
8 ounces cooked shrimp, halved lengthwise
1/2 cup cooked flaked crabmeat or lobster
2 hard-cooked eggs, chopped
10 crepes
1 to 2 tablespoons grated Parmesan cheese
Melt 3 tablespoons of the butter in saucepan over medium low heat.
Stir in flour, salt, cayenne, and nutmeg, cooking and stirring
until bubbly. Add half-and-half and stir until thickened and smooth.
Stir in sherry, seafood with liquid and eggs until blended. Fill
each crepe with about 2 tablespoons seafood mixture. Roll up and
place in a shallow baking dish, close together, seam side down.
Spoon any remaining seafood mixture on center of crepes. Melt
remaining 2 tablespoons of butter; drizzle over crepes. Sprinkle
with cheese. Heat in preheated 350 oven for about 15 minutes,
or until heated through and bubbly.
Seafood crepes recipe serves 4.
More Magic Pan recipes
----- Original Message -----
From: Nick
To: phaedrus
Sent: Sunday, November 14, 2004 8:58 PM
Subject: Recipe Search
From Nick
Just visited new york city and loved the coated nuts sold on
the street vendor carts labeled "nuts 4 nuts". There were
almonds, cashews, pecans, and coconut chunks
Thanks For Your Help
Hello Nick,
See below.
Phaed
Nuts 4 NutsŪ Candied Nuts
2 tablespoons water
1/4 cup sugar
1 1/4 cups nuts (almonds, peanuts, or cashews)
Bring 2 tablespoons water and 1/4 cup sugar to a boil in a medium
saucepan over medium heat.
Add the nuts and stir often until water evaporates. Continue stirring
until the sugar begins to harden on the nuts. When the sugar on the
nuts begins to turn light brown, pour them onto a plate to cool.
Be careful not to cook the nuts too long or the sugar will burn.
Makes 1 1/4 cups.
From: "Delta"
To: "Phaedrus"
Subject: Peach or Apricot Brandy
Date: Wednesday, November 17, 2004 5:32 PM
Today while trying to clear out some things I found the original
recipe for Peach and apricot brandy.
You may like to post it.
For your info:
Peach Brandy:
10 or 12 peaches, wash put in a gallon Mason Jar
2 1/2 lbs of sugar
1 fifth of Vodka.
Put ingredients in Jar and seal, turn over Jar every day for a
month,then pour off liquid from the fruit and you have Brandy
liqueur Put in Jar and seal.
The fruit is a delicious treat serve it over ice cream
Yum/
Delta
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