Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search


Rice and Pasta Dish

From: Pat
Sent: Monday, December 02, 2013 2:51 PM
Subject: recipe

I am looking for a recipe that calls for spaghetti noodles and rice with possibly beef bouillon



Hello Pat,

See below for three recipes with those ingredients.


Rice  Pilaf

1 c. long grain rice (Uncle Bens)
1/2 c. vermicelli or spaghetti
1/8 lb. butter
2 c. beef bouillon

  Melt butter.  Break up pasta into pieces and fry in butter until slightly browned, stirring constantly.  
Wash and drain rice, then add it to the pasta and saute together. Add bouillon, cover and cook 20 minutes.  
When water is absorbed and rice is soft.  Take off flame and allow to rest 10 minutes before serving.  
Fluff with fork and serve!

1 cube butter or margarine
2 c. rice
1 c. broken up spaghetti noodles
1 can chicken or beef broth
4 c. water 
(Optional: 1 c. chopped meat)

Melt butter over medium heat.  Add rice and noodles to brown, stirring frequently until light brown.  
Add broth and water, bring to a boil.  Cover and turn to simmer for 20 minutes.  Serves about 6.  
Golden Pasta and Rice

2 tbsp. butter or margarine
1/4 c. minced onion
2/3 c. long grain white rice
2/3 c. spaghetti, broken into 1/2 to 1 inch pieces
2 c. broth (chicken or beef)

  Melt butter and margarine in a 2 quart saucepan over medium heat.  Add onion and saute 3 minutes.  
Add rice and broken spaghetti and cook, stirring frequently, until golden brown (5 to 7 minutes).  
Add broth, bring to a boil, cover and cook over low heat until liquid is absorbed, about 20 minutes.  
Stir before serving.  Note:  White or green spaghetti can be used - or both. 

Particular Peanut Butter Candy

From: Nichole 
Sent: Monday, December 02, 2013 5:10 PM
Subject: Peanut butter candy

I am looking for a recipe for peanut butter candy.  What I remember about the recipe is that have to freeze 
a buttered cast iron skillet and butter your table to make this candy.  You mix and cook the ingredients 
(maybe at the last minute fold in the peanut butter) and spread the candy on your buttered table and cut it 
with scissors once it is slightly cool.  It has a crunchy/flaky texture and a buttery melt in your mouth taste.

My Grammy & I always made this candy and when I was a teenager I lost the recipe.

Thank you!


Hi Nichole,

I was unable to locate a recipe that fits your description, but Iíll post this on the site. Perhaps a reader can help. The only similar recipe that I found is the hard candy recipe below.


Hard Candy

2/3 c. white corn syrup
2 c. sugar
1/4 c. water
1 tsp. flavoring
Several drops food coloring

  Combine sugar, syrup, and water; cook until it comes to a hard ball stage or until it reaches 300 degrees on a candy thermometer.  
Add flavoring and food coloring.  Pour into iron skillet that has been in freezer.  Cool at room temperature.  
Take knife handle and crack into small pieces. 
Thank you.  This candy wasn't hard or brittle enough to crack.  Kind of like the inside of a Butterfinger but more buttery.  
Hopefully someone out there has some ideas!



I think I have a recipe that fits the description of one you werenít able to find (Particular Peanut Butter Candy on December 2, 2013). 
Iíve pasted the email below. I believe what she is looking for is called Soft Peanut Brittle. I know..sounds like an oxymoron! 
Its really good though and although I donít use a buttered cast iron skillet the finished product sounds very similar. Also adding a 
picture that I took of some I made.  Love your website. Not sure how I just happened up on it today after all of these years of 
searching recipes. Thanks,


Soft Peanut Brittle

2 cups Creamy Peanut Butter
1 1/2 cups granulated sugar
1 1/2 cups light corn syrup
1/4 cup water plus 2 teaspoons, divided
1 Tablespoons butter
2 cups peanuts
1 teaspoon baking soda
1 teaspoon vanilla

Generously butter a large cookie sheet (I use the large "half sheet" size). Melt peanut butter in microwave (30 second increments, 
stir after each..1 or 2 will do it). In the meantime, in a large sauce pan combine sugar, corn syrup and 1/4 cup water. Cook over 
high heat to 275įF (use a candy thermometer). Lower heat to medium, add butter and stir til melted. Add peanuts and cook, stirring 
about 5 mins until candy starts to turn brown and temp reaches 300į. Have waiting baking soda that has been dissolved in remaining 
2 tsps of water, and add too 300į mixture along with vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, 
pour candy mixture onto prepared cookie sheet. Quickly spread as thin as possible. When cold break into serving size pieces.

Variety Cookies

From: Jenny 
Sent: Tuesday, December 03, 2013 3:06 PM
Subject: lost cookie recipe

I am looking for an old Christmas cookie recipe that my Mom had.  It was called Variety Cookies.  It was originally printed in 
Womanís Day magazine in 1940.  It was a rolled cookie that could be decorated with icing, sugars or sprinkles.  The dough was 
divided into thirds.  Part one was vanilla flavored, part two had added spices (my personal favorite) and part three was chocolate.  
It would yield twelve dozen cookies.  Ingredients included shortening, sugar, vanilla, six cups of flour, nutmeg, cinnamon 
(for the spice cookies) and unsweetened chocolate squares.  

I did contact Womanís a few years ago after my Mom passed away but they did not respond.  I went through Momís recipes but could 
not find that one.  Maybe you or one of your readers has a copy or knows where I could find a copy and would be willing to share 
that information with me.  Thank you in advance for any assistance you can provide.


Hi Jenny,

I did not have any success finding a variety cookies recipe that mentioned Womanís Day magazine. However, I did find a variety cookies recipe that appears to fit your description. See this blog:



Thanks Phaed for trying but this is not the one I was looking for.  The recipe Iím looking for did not have molasses and is 
rolled out and cut into shapes.  Iíll keep looking.  Thank you!

From: Kathy 
Sent: Thursday, January 02, 2014 11:20 AM
Subject: Variety Cookies

I found this on the website. 

A Collection of Classic Cookies and Treats 1950.

I attached this Woman's Day Magazine Ad from Delrich Margarine , Delrich "Variety" Cookies. 
I hope this is the cookie recipe your reader is looking for.

Happy New Year,

Hi Kathy,

Well, despite the name, that recipe doesnít fit Jennyís description of 1/3 vanilla cookies, 1/3 chocolate cookies, and 1/3 spice cookies. It appears to be a basic sugar cookies recipe, and although it says "One easy recipe - ten kinds of cookies", there's no chocloate in the recipe, and no spices for the spice cookies. It looks as though the "ten kinds of cookies" are perhaps just ten different shapes of cookie-cutter cookies with different colors of icing.

The page with the "Delrich Margarine Variety Cookies" ad & recipe is here: Classic Christmas Cookies Collection - 1950

Thanks for pointing that site out to me, though. It looks to be very helpful in future cases.


Chai Spiced Tea Cookies

From: "Donna" 
Subject: chai spiced tea cookies
Date: Saturday, November 23, 2013 10:42 AM

Chai-Spiced Tea Cookies
Yield: 30
Source: Whole Foods Holiday Handbook 2006
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup teaspoon ground cinnamon
1/2 cup teaspoon ground ginger
1/2 cup teaspoon ground cloves
3/4 teaspoon
ground cardamom
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup powdered sugar
* Preheat oven to 350į
* Beat butter with granulated sugar in a medium bowl.
* Stir in vanilla, spices, salt, and flour.
* Scoop teaspoons of dough and roll with hands into small balls.
* Place on a baking sheet, spacing them about 2 inches apart.
* Bake until lightly golden brown, 15-20 minutes.
* Cool on the sheet for 5 minutes (I removed from sheet as the bottoms of the cookies were all ready brown and 
  I didnít want them to scorch)
* Place powdered sugar in a pie plate.
* Roll warm cookies in sugar and cool cookies on a rack.† (I found that I needed to roll them twice as the first 
 time with warm cookies, the powdered sugar melted into the cookie)
Nutritional info: per Master Cook
Per Serving (excluding unknown items):
49 Calories; 3g Fat (56.4% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 31mg Sodium.† 
Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. 

Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2012, 2013 Phaedrus