----- Original Message -----
Sent: Tuesday, November 11, 2003 9:35 PM
Subject: Marshmallow Creme Recipe
> I have a question. Have you tried either of the marshmallow creme recipes
> on your site and if so, which one is more like the authentic stuff in a jar?
> Secondly, your recipe titled Homemade Marshmallow Creme calls for 1 C.
> egg whites? Is this 1 egg white?
> Lastly, I am looking for a recipe. This summer I went to amish country in
> Holmes County, Ohio and visited the working farm of an old-order Amish
> family and had dinner with them. They had a dish that was a casserole and
> I'd love to have the recipe.
> It was two layers. The bottom layer was a hamburger mixture, very moist,
> that stuck together like meatloaf, but moister -- and no large chunks of
> onions or tomato sauce. The top layer was flat egg noodles with a creamy
> sauce -- not cheesy or overly flavorful....maybe a butter sauce. Anyway,
> it was baked together in a casserole dish and was delicious!
> Any suggestions? Thanks!
No, I have not tried either of the recipes, sorry. "1 C. egg whites" is one
CUP of egg whites, preferably "Just Whites" pasteurized egg whites.
See below for 3 Amish hamburger casserole recipes.
Amish Country Casserole
1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato
soup undiluted. Cook egg noodles according to directions on package. Drain
well. Add can of cream of mushroom soup, undiluted. Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture.
Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle
paprika lightly over top of noodles. Bake in 375 degree oven for 20-25
minutes, or until bubbly.
This is a good recipe for a potluck dinner or reunion.
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese such as Kraft® or Velveeta®;
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup.
Cook egg noodles according to package directions. Drain. Add cream of
chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9-inch
casserole with processed cheese between layers. Bake at 350 degrees F for 30
Amish Layered Dinner
2 cups hamburger (uncooked)
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt
1/4 teaspoon pepper
1 cup diced green pepper
2 cups canned tomatoes
1 onion, thinly sliced (optional)
Preheat oven to 350 degrees F.
Grease a casserole dish Sprinkle each layer with salt and pepper before
adding the next layer. Place potatoes in the bottom of the casserole dish.
Add layer of celery. Add layer of hamburger Add the layer of onions. Add the
green pepper. Pour the tomatoes over the mixture. Lay onion slices on top,
if desired. Bake for 2 hours, covering with foil after about one hour.
----- Original Message -----
Sent: Wednesday, November 12, 2003 4:47 PM
Subject: tortellini con panna, tortellini con brodo
> I am desperately searching for a recipe that calls for tortellini con
> I use to eat it in Italia, but then we used to buy the panna already made,
> here I have no idea how to go about making it, so I was looking for that
> and another recipe for tortellini in brodo or con brodo I forget exactly but,
> it's with broth I just want to have these recipes thank you so much.
I found one recipe for tortellini con panna, but I could not find one for
tortellini con brodo. See below.
Tortellini Con Panna
2 pkg (12 oz.) frozen tortellini
1 pt. unsalted whipping cream
1/4 lb. butter (1 stick)
1 tsp nutmeg
1/2 c freshly grated Parmesan cheese
Cook the tortellini in boiling water for approx 15 minutes, or
as directed on package.
Meanwhile: in skillet, add cream, butter, salt & pepper to taste,
and nutmeg. Cook over low heat until blended. Let stand covered
until tortellini is ready. Drain tortellini in colander but do
not rinse. Add to cream mixture. Add cheese. Cook slowly,
stirring until sauce just begins to thicken. Remove from heat.
----- Original Message -----
Sent: Wednesday, November 12, 2003 11:50 AM
Subject: Povitica Bread
> Do you have a recipe for Povitica Bread? I had never heard of it until I
> saw it in a Hickory Farms catalog.
> Thank you
1/3 Cup of warm water
1 Package of Rapid Rise Yeast
1/3 Cup of brown sugar
1/4 Cup of butter ( softened )
2 teaspoons of salt
1/3 Cup of milk
3 1/2 to 4 1/2 Cups of unbleached flour
In a small bowl add the water and 1 teaspoon of sugar and mix. Add the yeast
set aside to rise for about 10 minutes.
In a large bowl mix sugar, butter, salt, milk and eggs till light and
fluffy. Beat in 1 cup of flour until well mixed. Add the yeast mixture and
mix with a wooden spoon. Stir in remaining flour and mix with a spoon until
the desired consistency. The dough should be very soft and moist but not
sticky. Put dough in a large buttered bowl and butter the top of the dough
lightly. Cover and let rise in a warm place until double in bulk.
Approximately 1 - 2 hours.
3 1/2 Cups of finely chopped walnuts
1 Cup of milk
1 1/2 Cups of dark brown sugar ( firmly packed )
1/4 Cup of butter
1/3 Cup of honey
2 egg yolks
2 egg whites beaten stiff
3 teaspoons of cinnamon
1 Tablespoon of vanilla
Boil milk and sugar together when the mix reaches the boiling point stir in
the nuts and add butter and honey. Set aside and let the mix cool and then
add the egg yolks, cinnamon and vanilla. Stir until mixed well then fold in
the beaten egg whites.
Divide the dough into 3 equal parts. Take one third of the dough and roll
out on a lightly floured surface. You are going to make this bread in a
jelly roll or cinnamon roll fashion. Once the dough is in a rectangle shape.
(Approximately a 9 x 13 size) Spoon some of the mixture out on the surface
of the dough and spread out to 1/2 inch to 1 inch away from the edges. Roll
up in a jelly roll fashion pulling it so it is tight without tearing. When
you are about 1/2 up the roll fold the outer ends in to the inside of the
bread. (this will keep the filling from leaking out) Continue to roll up
until you reach the end. Place in a well buttered bread pan and set aside in
a warm place until double in bulk. Repeat the process until you have
finished the other 2 rolls of bread. Bake at 300 degrees for approximately
45 minutes or until lightly golden brown. Cool 10 minutes before removing
from pans. You may dust with powdered sugar or make a glaze for the tops
depending on how you like it.
Subject: Magic Pan recipes
Date: Thursday, November 13, 2003 10:03 AM
I once purchased a crepe-making device put out by the Magic Pan. It came with an excellent recipe book.
It had wonderful recipes for mousse, crab cakes, potstickers, etc. I've long since lost it but remember
well it's formula for Hollandaise sauce; in MHO, the best in the world.
Magic Pan Hollandaise Sauce:
It had 5 simple ingredients: 3 egg yolks, a tablespoon of lemon juice, a dash of salt, about 1/2 cube
of butter, and a 3 oz. package of creamcheese (the recipte can be doubled or tripled). You blend all
ingredients well in a blender or food processor. The recipe then called for the use of a double broiler
to cook the sauce until thickened. I quickly learned that using a microwave was much superior, involving
less mess and no chance of having boiling water spoil the mix. I place the sauce in a suitable glass or
porcelin (sp?) bowl, then set the microwave for 33 seconds at heating level 3 (simple) and push start.
When the 33 seconds is up I stir the sauce well with a wooden spoon and repeat the process until the
sauce thickens (leaving peaks when stirred). I've learned that it's perfectly all right to leave the
wooden spoon in the bowl while microwaving. This is delicious on eggs benedict and asparagus, etc.
I'd give almost anything to get my hands on that old Magic Pan cookbook.
A lot of other folks would like to have that cookbook, too...
More Magic Pan recipes