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Marinated Artichoke Bruschetta

  ----- 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.


  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

  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 
  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   
  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
  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.

Moon Cake

  ----- 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.


  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
   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
   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.  

Outback's Potato Soup

----- Original Message -----
From: Constance
To: "phaedrus" 
Sent: Tuesday, November 19, 2002 9:22 AM

Do you have the recipe to Outback Steak House "loaded potato soup?"

Hello Constance,

See below.


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

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.

Egg Free Recipes

  ----- 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


  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. 

Corned Beef & Typhoid

----- 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."



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