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----- Original Message -----
From: Maswls
To: phaedrus
Sent: Tuesday, November 19, 2002 12:24 PM
Subject: Bruschetta marinated artichoke spread
I can't find my marinated artichoke bruschetta spread recipe that
goes on small pieces of Italian bread and is then put under the broiler.
Hello ___?
Below are several.
Phaed
Artichoke Bruschetta
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/3 cup finely chopped red or white onion
5 to 6 tablespoons mayonnaise
French bread baguette, sliced into 1/3-inch-thick rounds
Place first 3 ingredients in bowl. Mix in enough mayonnaise to
form a thick spread.
Preheat broiler.
Top bread rounds with spread. Arrange bruschetta on baking sheet.
Broil until spread is heated through and begins to brown, about
2 minutes.
Makes 16 to 18 appetizers
---------------------------------------
Artichoke Bruschetta
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1 Preheat the broiler.
2 In a medium bowl, mix marinated artichoke hearts, Romano cheese,
red onion and mayonnaise. Top French baguette slices with equal
amounts of the artichoke heart mixture. Arrange slices in a single
layer on a large baking sheet.
3 Broil in the preheated oven 2 minutes, or until toppings are bubbly
and lightly browned.
------------------------------------
Marinated Artichoke Bruschetta
Ingredients
2 cup marinated artichoke hearts, drained
1/2 cup chopped fresh basil leaf
1 cup pitted Mediterranean olives (calamata)
1 teaspoon minced fresh garlic
1/2 cup marinated roasted red pepper or pimento (available in jars)
2 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar or to taste
3 firm but ripe tomatoes
salt and pepper to taste
To Prepare
Place artichokes in food processor fitted with steel blade along with
basil, pitted Mediterranean olives, garlic and roasted pepper. Pulse
until chopped into small chunks.
Remove to bowl. Seed and chop tomatoes and toss with artichoke mixture.
Season with salt and pepper.
Serve on crostini. Serves 6 to 8 as a first course or 12 for cocktails.
----------------------------------------
Artichoke Heart Bruschetta
6 slices wide country style or Italian bread, 1 inch thick
1/3 c extra virgin olive oil
4 cloves garlic, minced
2 cups diced tomatoes, 1/4" pieces
6 marinated artichoke hearts
1 cup grated fontina or shredded mozzarella cheese
1/2 tsp dried basil
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Toast or grill both sides of bread. Combine olive oil and garlic
in a small skillet and saute over medium heat for 2 minutes.
Generously brush one side of each slice of bread with garlic oil.
Cover oiled bread with a layer of tomatoes. Top with artichoke
hearts and cheese. Sprinkle with basil. Place on a baking sheet
and bake in a preheated 400F oven for 10 minutes. Heat under the
broiler for 2 minutes.
----- Original Message -----
From: S. N.
To: phaedrus
Sent: Monday, November 18, 2002 9:22 PM
Subject: Looking for recipe
I am looking for a recipe for Mooncake. It has a crust similar to
cream puffs and pudding topping.
Thanks for your help
Hello S.N.
See below.
Phaed
Moon Cake
Ingredients :
1 c. water
1/2 c. margarine
1 c. flour
4 eggs, beat
2 sm. instant vanilla pudding
8 oz. soft cream cheese
Whipped cream and chocolate sauce.
Preparation :
Mix 1 cup water with 1/2 cup margarine. Bring to boil. Add one
cup flour all at once and stir rapidly until the mixture forms a
ball. Remove from heat and cool. Beat in 4 eggs, one at a time
with spoon or mixer. Spread on ungreased 11 x 15 cookie sheet.
Bake 400 degrees for 30 minutes. Mix 2 sm. boxes instant vanilla
pudding according to directions. Beat in 8 ounces softened cream
cheese. Spread pudding, mixture over crust. Refrigerate 20 minutes
and top with whipped cream. Drizzle with thick chocolate sauce.
----------------------------------
Moon Cake
Ingredients :
1 c. water
1/2 c. margarine
1 c. flour
4 eggs
--Filling:--
1 (8 oz.) soft cream cheese
2 sm. boxes instant French vanilla pudding
4 1/2 c. milk
Preparation :
Bring water and margarine to a boil, remove from heat and add
flour slowly; beat well. Add eggs one at a time, beating after each
one. Spread on greased jelly roll pan and bake at 400 degrees for
about 20 minutes. Remove from oven and cool (will be puffy). Beat
cream cheese and dry pudding together. Add milk slowly and beat
well. Spread over cooled crust. Refrigerate 1/2 hour. Top with 12
ounce Cool Whip and drizzle with Hershey's syrup. Keep
refrigerated.
----------------------------------
Moon Cake
Ingredients :
1 c. water
1/2 c. butter
1 c. flour
4 eggs
2 pkgs. instant vanilla pudding
3-4 c. milk
8 oz. cream cheese
Preparation :
Bring water and butter to boil. Stir in flour. Stir until dough
forms ball. Beat in eggs, 1 at a time. Spread in greased 9"x13" pan
and bake at 400 degrees for 30 to 40 minutes. Cool. Prepare 2
packages instant vanilla pudding according to directions (I use only
3 cups milk). Add 8 ounces cream cheese to cooled pudding. Mix
well. Spread pudding on cooled cake. Top with Cool Whip and
drizzle with chocolate, Hershey's syrup.
----- Original Message -----
From: Constance
To: "phaedrus"
Sent: Tuesday, November 19, 2002 9:22 AM
Subject:
Do you have the recipe to Outback Steak House "loaded potato soup?"
Thanks,
Constance
Hello Constance,
See below.
Phaed
Outback Steakhouse Potato Soup
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover
with water, boil until cooked but still firm. Add milk and cheese. Cook on
low stirring constantly until cheese melts. Do not boil. Ladle into serving
bowls and add toppings of sour cream, bacon bits, shredded cheese, and green
onion tops.
----- Original Message -----
From: Robyn
To: phaedrus
Sent: Monday, November 18, 2002 8:33 PM
Subject: egg free
My daughter is allergic to eggs and I am looking for egg subsitutes
for things such as brownies , cakes and other baked goods. Have
tried the vineger subsitute and the baked goods alway end up uncooked
in the middle, and a bit tart.... any suggestions would be appreciated.
So far the only cupcake I have found at the grocery store is hostess
cupcakes which are egg free, cream filled, and taste pretty good for
store bought cupcakes... would really like to make something home made
for her birthday coming up soon... please help... Thanks , robyn
Hello Robyn,
How about an egg-free, milk-free birthday cake? Recipe below.
Here are several links to websites with lots of egg-free recipes:
Egg Free 1
Egg Free 2
Egg Free 3
Egg Free 4
Phaed
Double Layer Birthday Cake
3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour two cake pans.
In a large bowl, combine all ingredients. Using an electric
mixer, beat until well mixed, approximately 4 minutes. Pour
batter into cake pans. Bake for 40 to 45 minutes, until cake
tester inserted in center comes out clean. Cool in pans 10
minutes before removing to wire racks. Frost when completely cooled.
. . . . . . . . . . . . . . .
Cocoa Frosting
1/2 cup milk-free, soy-free margarine, softened
1/2 cup Hershey'sŪ unsweetened cocoa powder
2 2/3 cups unsifted confectioners sugar
1/4 cup water
1 tsp. vanilla extract
Beat margarine on medium speed in large mixer bowl until softened,
about 1 minute. Add remaining ingredients. Beat on low speed until
ingredients are moistened. Beat on medium speed until creamy.
. . . . . . . . . . . . . . .
Vanilla Silk Frosting
3 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
3 T. water
1 tsp. vanilla extract
In large bowl, combine all ingredients. Mix until smooth.
Suggestion: Add a few drops of food coloring to tint the frosting.
----- Original Message -----
From: anita
To: phaedrus
Sent: Tuesday, November 19, 2002 1:30 PM
Subject: a question
>
> Is it just my imagination or is there a disease which is either
correctly or incorrectly considered to be caused by the incorrect
storage of corned beef or other meat product (I am talking about
a specific type of meat - i think it is corned beef). I thought
it was typhoid but i cannot find any information about it anywhere?
>
> Any ideas?
>
> Anita
Hello Anita,
Yes, it was typhoid in 1964. Improper canning was the culprit:
"In 1964 an outbreak of 504 cases of typhoid fever occurred in Aberdeen,
Scotland. The source of the outbreak was cans of corned beef that had been
imported from Argentina. During manufacture, the cans were sterilized by
heating and then cooled in water. Unfortunately, water contaminated with
Salmonella typhi was drawn into the contents of one batch of faulty cans
through small leaks in their seams. In Scotland, the individuals who handled
the meat became infected and the utensils they used were contaminated,
promoting further spread of infection."
Phaed
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