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From: ginny
To: phaedrus
Subject: Magic Chef Donut Maker-11-10-01
Date: Friday, December 21, 2001 5:51 PM
I have a Super 6 Donut Baker from when my kids were small. they are now
all over thirty.I found the booklet that goes to it.If the person that
made the request would like a copy of the recipes from this
booklet please contact me Ginny
Hi Ginny,
Master Chef Donut Maker recipes and Super 6 Donut Maker recipes have been trancribed.
See: Donut Maker recipes
Phaed
----- Original Message -----
From: micha
To: phaed
Sent: Saturday, December 22, 2001 11:26 AM
Subject: candy recipe
>
>
> Hi, i was looking at your site and i was wondering if you knew where
> to look to find the recipe for candy cigarettes. they were sometimes
> called candy stix. i was looking for the ones that are white, and
> they sometimes have pink ends, not the kind that are bubblegum.
> thanks a ton,
> Micha
Hi Micha,
I know the kind you mean. I used to get them when I was a kid. I could not
find a recipe for these anywhere. It strikes me that they are similar to a
candy like those little valentine hearts with sayings printed on them or
necco wafers, just in a different shape and all white except for the tip.
However, I can't find a necco wafer recipe, either.
Sorry.
Phaed
From: phaedrus
To: Camille
Subject: insalata florentine
Date: Sunday, December 23, 2001 9:01 AM
Hi Camille,
I found a couple of copycat recipes for Macaroni Grill's Insalata Florentine & remembered your request.
Phaed
Insalata Fiorentino
(A knock-off of a Macaroni Grill salad)
Take 2/3 of a 10 oz bag of fresh spinach and cut into slices (grab big
handfuls of the spinach and slice across the leaves)
Make a dressing of 1/2 cup chicken broth, juice of 1 1/2 lemons, 1 tsp
grated lemon peel, 2 tsp olive oil. Bring to a boil and pour over the
spinach to wilt it slightly.
Stir in 1 cup orzo pasta (the little rice-like Italian pasta)
10 pimento stuffed green olives, chopped
1 TBSP capers
1 cup chopped artichoke bottoms (from a can)
1 six ounce grilled chicken breast (6 oz after cooking) sliced into thin
slices
Stir everything together and chill
Just before serving, stir in 1/4 cup chopped sun dried tomatoes (the dry
kind, not the oil packed kind).
Divide between two plates, and sprinkle 1 TBSP parmesan cheese over
the top.
6.5 points per serving.
--------------------------------
Faux Insalata Fiorentina
3 oz chicken breast (1 chicken fillet, seasoned), grilled and sliced
into thin fingers.
4 oz fresh spinach, shredded (this seems like a lot when you're making
it, but the spinach wilts with the dressing is applied)
10 dried tomato halves, reconstituted and cut into slivers
1/4 Cup black olives, cut into slivers
1/4 Cup pine nuts (AKA pinola nuts), gently roasted in a frying pan
(no oil needed)
1 Tbl small capers (you can rinse or not, I didn't)
1/4 C dry orzo pasta
A nice sprinkling of shaved Parmesan cheese
**Optional: a few pieces of radiccio (the store version has this.)
**Optional: 1/4 C fresh tomato, cut into 1/4" dice...firm meat only.
I lucked out and found boneless breast already marinated in roasted
garlic at the grocery store. Cook it over the grill for about 10 minutes.
1 large bulb of garlic, tips trimmed, wrapped in foil, and roasted at
350 for 1 hour...or until the pulp has started to caramelize). When done,
open foil, and squeeze over a bowl. The creamy roasted garlic will ooze
out like toothpaste.
Bring a pot of lightly salted water to a gentle boil and add the orzo.
Cook for 7 minutes. Do not bring to hard boil and do not overcook.
Strain and rinse with cold water, set aside.
Dressing: Whisk together
2 Tbl mashed roasted garlic paste
2 to 3 Tbl LIGHT** olive oil
1/2 small lemon, rind grated and juiced (save the other half for the
end of the recipe)
1/2 tsp white wine vinegar (or whatever you have)
2 tsp honey
salt & pepper (you may want to wait until after the salad is dressed,
as there are quite a few salty ingredients in it.)
Preparation:
Place all the solid ingredients together in a big bowl and mix
together with your hands. When ready to serve, add 2 Tbl of the
dressing and toss well. Take that remaining lemon half and finely
grate some peel over the salad. Add more dressing if you need it.
Makes 4 side-dish salad servings or two main entree servings.
----- Original Message -----
From: Pumpkindar
To: phaedrus
Sent: Saturday, December 22, 2001 7:31 AM
Subject: recipe for rag pudding?
i'm looking for an old-fashioned recipe for rag pudding. it may
have been topped with warm lemon sauce. it took a long time to
make and was cooked in a cheesecloth & hung up to drip out the
moisture. the servings were served sliced.
thanks!!
Hi,
Well, the one below is the only such recipe that I could find. However, it may be even more old-fashioned than you wanted,
since it dates from King Arthur's time!
Sorry, I could not find a more recent recipe for rag pudding.
Phaed
Traditional "rag pudding" in the UK is a savoury pudding, made with meat. However, fruit puddings in the US have sometimes been c alled "rag puddings"
See here: Blackberry Pig
Pwdin Lwmp (Christmas Pudding)
one basinful plain flour
one basinful suet
one basinful currants
one basinful sugar
one basinful candied peel
a little salt
one tablespoonful treacle
one or two eggs, well beaten
warm buttermilk
one teaspoonful bicarbonate of soda
Dice the suet finely and work it into the flour. Add all the other
dry ingredients and mix thoroughly. Pour the eggs into a hole in
the center of this dry mixture. Dissolve the treacle and soda in
the warm buttermilk and add gradually to the other ingredients to
give a moist consistency, stirring well with a wooden spoon. Put the
mixture into greased bowls, cover with greaseproof paper and clean
cloths, and tie securely. Boil in the usual way for four of five hours.
From Mynytho, Caernarvonshire.
The old traditional method was to boil the mixture in one large lump
in a linen bag the custom that gave it the names pwdin lwmp
(lump pudding), pwdin clwt (rag pudding) or pwdin cwd (bag pudding).
The mixture was placed on a large damp cloth, the edges of which were
then bunched together and tied securely with strong cord to form a bag.
This bag was then suspended from a stick placed across the top of the
boiler or cauldron and immersed in boiling water. This pudding was
prepared for dinner on corn threshing day on the farms, as well as
for Christmas day. As a second course on threshing day, it was served
with warm rice pudding, whereas it was served with menyn melys
(sweet butter) on Christmas day.
----- Original Message -----
From: Shirlyn
To: phaedrus
Sent: Saturday, December 22, 2001 10:29 PM
Subject: sicilian cracked olives
> Hi there!
>
> You would be a hero to our family if you could tell me how to can
> green olives, Sicilian style. I know they are cracked somehow,
> then the jars had celery in them and I have no idea what else.
> Unfortunately, Noni has passed and we don't have a clue on how she
> made those wonderful jars of olives!!!
>
> Shirlyn
Hi Shirlyn,
Well, I am unable to locate anything about the home canning of olives.
Sicilian olives are a type of olive, rather than a method of canning, and
cracked just means that the flesh is cracked to allow the flavor of a
marinade or pickling solution to soak in.
I found many different types of "Sicilian cracked olives" mentioned in
recipes and on menus. These were not recipes for making cracked olives,
they were just cracked green Sicilian olives that were marinated with a
wide variety of different ingredients (usually for sale or on a menu).
I found many recipes for "marinated olives", but none that sounded similar
to what you describe. The only thing that I did find that sounded even
remotely similar were the two recipes below for "Sicilian olive salad"
and "olive salad".
Phaed
Olive Schiacciate (Sicilian Olive Salad)
2 lbs. Sicilian olives
2 garlic cloves, minced
1 head celery, diced
1 cup capers
1 small onion, sliced
1 cup extra virgin olive oil
2 large red peppers (cut in pieces)
1 carrot, sliced thin
1/2 tsp. fennel seed
1 Tbsp. wine vinegar
salt/pepper
Pound each olive until cracked so the pit shows, but do not remove
the pits. Place in large bowl and add all ingredients. Add salt only
if needed. Mix well, cover and let stand in a cool place at least
24 hours before serving. Olives keep in a jar in the refrigerator
for an indefinite time.
-----------------------
Olive Salad
1 lb. large green olives, pitted (slightly smashed)
2 cups cauliflower florets
1 Tbsp. wine vinegar
3 Tbsp. capers
black pepper
1 tsp. oregano
2 medium carrots (sliced diagonally)
2 to 3 garlic cloves, chopped
2 Tbsp. extra virgin olive oil
4 pepperoncini (pickled peppers, mildly hot)
1 cup celery (sliced diagonally)
Combine all ingredients. Mix very well. Store in air-tight container
in refrigerator. Stir or shake from time to time. Keep for weeks;
the longer it marinates, the better it is.
Variation:
Add 2-3 medium yellow or red onions sliced, 1 red pepper (seeded
and cut into strips)
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