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----- Original Message -----
From: JKF
To: phaed
Sent: Friday, December 21, 2001 7:36 PM
Subject: Grated potato casserole
> I am looking for a grated potato casserole. It is from blender
> receipe book.
Hi,
Below are the two that I have that use a blender.
Phaed
Grated Potato Casserole
Ingredients :
1/2 c. milk
3 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 c. sharp process American cheese,
cubed
2 tbsp. margarine, softened
1/2 sm. onion, cut into pieces
3 med. potatoes, cubed (about 3 cups)
Preparation :
Blending will take less time than you'd expect: potatoes should
be "grated" not "smooth". Place ingredients into blender container
in the order listed. Cover blender; blend on high speed just until
all potatoes are grated. Do not over blend. Pour into a greased 10
x 6 x 11 inch baking dish. Bake at 375 degrees for 35 to 40
minutes.
----------------------------------
Grated Potato Casserole
Ingredients :
1 c. milk
1 1/2 tsp. salt
1 c. cubed cheddar cheese
2 tbsp. soft butter or margarine
1/2 green pepper, cut up
1 sm. onion, quartered
4 med. potatoes, pared and cubed
3 eggs
1/8 tsp. pepper
Preparation :
Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. Put
all ingredients in blender container in order listed; cover and run
on speed 6 (or high) just until all potatoes go through the blade -
DO NOT over blend. Pour into casserole and bake 1 hour. Makes 6
servings.
----- Original Message -----
From: jmf
To: phaedrus
Sent: Wednesday, November 28, 2001 7:42 PM
Subject: Pane Scunato
> This is a St. Joseph's day bread. It was a bakery item in the
> Italian Bakeries on the days around this feast day in Buffalo N.Y
> Can you find this for me?
>
Hi,
I cannot locate anything with the name "pane scunato". However, there are
lots of recipes for "St. Joseph's Bread", like the one below.
Phaed
St. Joseph's Bread
This bread, called Pane di San Giuseppe, is traditionally made for the
Feast of St. Joseph on March 19.
2 to 3 C. unbleached flour
1/2 T. active dry yeast
1 T. honey
2/3 C. hot water
1/2 tsp. salt
2 T. butter
3 T. aniseed
1/3 C. golden raisins
Corn meal
Combine 1 1/2 cups of the flour, yeast, honey, water, salt, butter and
aniseed in a large bowl. Mix thoroughly. Add raisins. Beat for another 10
minutes, adding flour until the dough begins to pull away from the sides of
the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes,
until dough is smooth and elastic, adding flour as necessary to prevent
stickiness. Lightly oil a large bowl. Place dough in bowl and turn to coat
on all sides. Cover with plastic wrap and place in a warm, draft-free place
until doubled in bulk - about 1 hour.
Grease a baking sheet and sprinkle with corn meal or line one with kitchen
parchment. Punch down the dough. Shape into a long loaf. Place the loaf on
the baking sheet and make three or four 1/2-inch diagonal slashes on the
top. Cover with a tea towel and let rise until doubled in bulk - about 30
minutes.
Preheat the oven to 350ºF. Mist loaves with water or vinegar before baking
and twice during baking. Bake about 40 minutes. Transfer to a wire rack to
cool.
NOTE: Traditionally, you shape the bread to look like a patriarch's beard
by making five torpedo loaves of graduated lengths, 1 long, 2 medium and
2 short. Place them close together on a baking sheet in the following
order: 1 short, 1 medium, 1 long, 1 medium, 1 short. They will rise
together and you'll have Pane di San Guiseppe.
----- Original Message -----
From: LINDA
To: phaedrus
Sent: Saturday, December 22, 2001 7:19 PM
Subject: stuffer flounder
> I need the recipie for stuffed flounder from the 170 black and white
> and red checkered book Thanks for your help
Hello Linda,
I can give you a stuffed flounder recipe (see below), but I can't find
anything about the 170 black and white and red
checkered book. I don't even know what that is?
Phaed
Stuffed Flounder
Whole flounder, scaled, gutted and headed
1/2 c. celery
1/2 c. green onion
1 stick butter
1 c. shrimp, boiled and peeled
1 c. crab meat
1 box unseasoned croutons
Cut slit in center of brown side of flounder to make a pocket. Saute celery
and onion in butter until soft, add shrimp, crab and croutons to make
stuffing. Fill pocket of flounder with stuffing mixture, brush with melted
butter and salt. Bake at 425º about 45 minutes or until golden brown.
----- Original Message -----
From: Laura
To: phaed
Sent: Friday, December 21, 2001 11:10 PM
Subject: Sweet Potatoes
> I am looking for a receipe with sweet potatoes and marshmallows
> where you put the marshmallows within the potatoes not just on top????
> Thank you,
> Laura
Hi Laura,
Sure, I've got a couple like that. See below.
Phaed
Mellow-Whipped Sweet Potatoes
Ingredients :
1 1/2 c. marshmallows
17 oz. can sweet potatoes, melted, drained, mashed
1/2 tsp. cinnamon
1/4 c. margarine
1/4 c. orange juice
Preparation :
Reserve 1/2 cup marshmallows. Combine remaining ingredients; mix
lightly. Spoon into 1 quart casserole. Bake at 350 degrees, 20
minutes. Sprinkle with reserved marshmallows; broil until lightly
browned.
--------------------------------------------
Sweet Potato Casserole Supreme
Ingredients :
5 c. mashed sweet potatoes
1/2 c. crushed pineapple & juice
1/4 c. unsalted nuts
1/2 tsp. salt
2 tbsp. brown sugar
1/2 lb. miniature marshmallows
Butter
Preparation :
Mix potatoes, pineapple, juice, nuts, salt and sugar. Make 3
layers of potato mixture with marshmallows between each layer. Top
with bits of butter and more sugar. Bake at 350 degrees for 30
minutes. This dish freezes well.
----- Original Message -----
From: Mark
To: phaedrus
Sent: Friday, December 21, 2001 7:10 AM
Subject: Tough One
I don't know if you can help me or not. I've been looking forever
for a 3-table 12 person rotation schedule for bridge (or any other
card game where two players play against two others). I'm talking
about one in which you play eleven rounds, with a different partner
each round (that's the easy part - I've seen plenty of these); the
one I've yet to find would also have everyone play against everybody
else exactly two times each. I know this is mathematically possible
but I've yet to come up with it. I think someone with some basic
computer programming skills could probably get it, but I don't qualify
there. I've spent hours and hours trying to come up with one on paper
and I've seen plenty of tally schedules in K-Mart, etc., but they have
you playing against different opponents anywhere from once to four or
five times. I do have an eight player, two table rotation schedule
that follows my guidelines, but not a twelve player, three table.
I know this is a lot different than most of your questions, but I
thought I'd give it a shot. What do you think?
Sincerely,
Mark
Hi Mark,
Well, I like a wide variety of questions. I did some searching, and I found a software program called MIXER.EXE.
Now this software is really meant for doubles tennis tournaments where the players change partners and opponents every match.
Here's what it says:
"Round robin doubles mixers where up to 32 players change partners and opponents to play with and against all other players.
...
Correctly scheduling rotating-partners leagues is extremely difficult. Each player should play with every other player once,
and against every other player twice, but should not play against any player twice before playing against every other player once.
It required several years before MIXER could produce these results. We do not know of any other software that works as well. "
This may have some extra stuff that you don't need, but if it produces the rotation schedule for you, then maybe you can use it.
If you want to give it a try, you can download it at:
https://members.aol.com/Win4sports/freesw.html
If you have a problem downloading it, let me know and I'll get it and send it to you as an e-mail attachment. It's not a very big program.
Phaed
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