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----- Original Message -----
From: Madelyn
To: Phaedrus
Sent: Tuesday, December 07, 2010 10:46 PM
Subject: old time recipe
Hi, I am Madelyn. I hope you are still answering questions.
I am looking for a jello dish. It is lemon jello and one of
the ingredients is canned corn beef. I had it at least 10 years
ago, and can not find the recipe in my file. Hope you can help.
Thankyou
Hello Madelyn,
See below.
Phaed
Corned Beef Mold
1 sm. pkg. lemon Jello
1 c. celery, chopped
1 c. salad dressing
1 can corned beef
1 tsp. onion, minced
2 tbsp. vinegar
Prepare Jello as usual and chill until firm. Mix together the remainder
of ingredients and add to the Jello. Put this in a mold and chill.
Serve with a variety of snack crackers.
----- Original Message -----
From: Joann
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 12, 2010 8:54 AM
Subject: Re: Lost italian dough cookie recipe
Every Christmas Eve of my childhood, I remember my mother cooking her famous
"frites" sometimes referred to as "Yee Frites." I would watch her make the
dough from potatoes,flour and yeast then let it rise ( she always covered it
with a dish cloth and a cross of dough) punch it down then let it rise again...
She would then pull and stretch about a 3-4" pinch of the dough and drop it
in a pot of hot oil...they would puff up in crater-like shapes...drain and
sprinkle with powdered sugar.
I realize this sounds like a boring fried dough concoction... but I distinctly
remember the potatoes and have searched everywhere and asked many if they have
knowledge of this frite and have come away with no results.
My Mother came from Pescara and Father from Saponara so I'm not sure if this
is a treat from Abruzzo or Sicily!!??
Thank you in advance for perusing this e-mail ...perhaps you may have an answer
for me!
JoAnn
Hi JoAnn,
"Fritte" just means "fried", as in "fritters". These terms are used generically
for fried cookies and other fried things in Italy. The only Italian fried cookie
that I can find that comes close to your description and has yeast and potatoes
is "Screppelle or Scrapelle". For a photo and a recipe, see:
Italy Revisited
This recipe mentions covering the dough with a cloth while it rises, etc.
Phaed
----- Original Message -----
From: Richard
To: phaedrus@hungrybrowser.com
Sent: Friday, December 10, 2010 12:29 PM
Subject: jays marine grill pop overs
can you fine the pop over roll recipe from jays marine grill. we ate there at
least once a week in the 50s in dallas tx.
Hello Richard,
See below for two recipes from message board posts.
Phaed
Jay's Onion popovers
They were originally made with garlic, but they sold more of the onion popovers
Ingredients
1 cup flour
1/2 teaspoon msg or salt
1 teaspoon shredded white or yellow onion
1 teaspoon parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
Butter (the original recipe used margarine)
Directions:
Preheat oven to 450 degrees F. Grease a muffin tin or popover pan with butter
or non-stick spray
Combine all ingredients in a medium-sized mixing bowl.
Fill muffin pan with batter and add a "dollop" of butter to each cup
Bake in the center of the oven for 20 minutes. Then reduce temperature to
350 degrees and bake for an additional 10 to 15 minutes, until the bread
crests out of the muffin cups and brown slightly.
--------------------------------------
Jay's Marine Grill Onion Popovers
10 large eggs ( eggs should measure about 1 liquid pint)
2 cups warm milk
2 cups all-purpose flour
1/2 c. chopped green onions (green part only)
Pinch salt
Preheat oven to 375. Heavily grease about 15 med-size muffin cups w/ solid
shortening.
Place eggs and milk in a very large bowl and whisk until smooth, or beat with
an electric beater at low speed. Gradually whisk or beat in flour until batter
is smooth. Stir in green onions and salt.
Fill each muffin cup half-full w/ batter. Bake in preheated oven until lightly
browned, about 15 to 20 min. Popovers rise during baking but will fall after
you take them from the oven.
Serve immediately. Makes 15 popovers.
The Search Engine Registry shows that someone has been searching the site
for "Espresso Brownies".
Espresso Brownies
1/2 lb. (1 c.) butter
4 oz. unsweetened chocolate
4 eggs
1 1/2 c. sugar
2 tsp. vanilla
3 tsp. Espresso instant coffee
1/2 c. flour
1/4 tsp. salt
Preheat the oven to 350 degrees. Oil and flour a 9 x 9 inch baking pan.
Line with waxed paper, leaving a little overhang around the edges of the
pan, and oil the paper. Melt the butter and chocolate in the top of a
double boiler over boiling water. When melted, set aside to cool to room
temperature. Meanwhile, beat the eggs and sugar until thick and lemon-colored;
add the vanilla and instant coffee. Fold the cooled chocolate mixture into
the eggs and sugar. Mix thoroughly. Sift the flour and salt and fold gently
into the batter, mixing until just blended. Pour into the prepared pan.
Bake for 30 to 35 minutes or until center is just set (hard crust forms on
top and the edges are slightly browned). DO NOT OVERBAKE. Allow brownies to
cool in the pan for 30 minutes before cutting. 16 brownies.
The Search Engine Registry shows that someone has been searching the site
for Muddy Buddies.
Muddy Buddies
9 c. of Chex brand cereals (pick one kind or mix corn, rice, etc.)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. (1/2 stick) margarine or butter
1/4 tsp. vanilla extract
1 1/2 c. powdered sugar
Combine chocolate chips, peanut butter, margarine in 1 quart microwave-safe bowl.
Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
Stir in vanilla. Put cereal in large bowl. Pour chocolate mixture over cereal
until pieces are evenly coated. Then pour cereal mixture into large resealable
plastic bag with powdered sugar. Shake until all pieces are well coated, spread
on waxed paper to cool. Store leftovers in airtight container.
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