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2002

TODAY's CASES:

Four Cheese Paté

 ----- Original Message ----- 
  From: Vickie
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, December 12, 2001 5:44 PM
  Subject: Recipe

  I'm looking for a recipe for a 4-Cheese Pate.  It was in the Taste of 
  Homes Magazine a few years ago.  Can you help? 
  Thanks.
  Vickie 

Hi Vickie,

I found a four cheese paté recipe. See below. There's no recipe that mentions any connection with Taste of Homes magazine, though.

Phaed

  Four-Cheese Paté
    
  3 (8-ounce) packages cream cheese, softened, divided 
  2 tablespoons milk 
  2 tablespoons sour cream 
  3/4 cup chopped pecans 
  4 ounces Brie or Camembert, rind removed, softened 
  1 cup shredded Swiss cheese 
  4 ounces crumbled blue cheese 
  1/2 cup pecan halves 
  Red and green apple slice and/or crackers 

  In a mixing bowl, beat one package of cream cheese with milk and sour 
  cream until smooth. Spread into a 9-inch pie plate lined with plastic 
  wrap. Sprinkle with chopped pecans. 
  In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream 
  cheese until thoroughly combined. Gently spread over chopped pecans, 
  smoothing the top to form a flat surface. Cover and chill overnight 
  or at least several hours. 
  Before serving, invert onto a plate and remove plastic wrap. Arrange 
  pecan halves on top. Serve with apples and/or a variety of crackers. 
  Makes 16 to 20 servings.
 

Freezing Lobster

----- Original Message ----- 
  From: Maureen
  To: phaedrus
  Sent: Tuesday, December 11, 2001 7:04 PM
  Subject: A Lobster ?

  Hi, 

  I was surfing the net looking for an answer to a cooking question, 
  and found your site.  I just recently moved to Florida from MA and 
  miss my lobstahs!  I am having guests for Christmas Eve and right 
  now there is a sale going on with lobsters from Maine, they are 
  only 5.99 a pound. I was wondering if it is safe to buy the lobsters 
  and cook them in a red sauce now, then freeze it all till Christmas 
  Eve when I would like to take it out of the freezer and reheat to eat.  
  (I would of course take the lobster out of the shell before freezing it. 
  (but would cook it initially in the shell in a red tomato sauce.   
  Any info or input would be greatly appreciated!! 

  Sincerely, 
  Maureen 

Hi Maureen,

Well, we've never done it. We don't think there would be any harm in it, though. After all, you can buy frozen cooked lobster tails, right? I won't give you any guarantees, but I think it'll be okay. Slight degradation of texture or flavor would be the only possible problems. Let the cooked lobster cool to room temperature (but not longer) before freezing.

On a side note, have you tried Florida lobsters yet? I know... they're not true lobsters, and lots of people call 'em crayfish.... but, they have an excellent flavor. I was surprised when I tried one. Comparable to, but not exactly the same as, any Maine lobster I have ever eaten, even in Maine.

Phaed


No Crust Quiche

  ----- Original Message ----- 
  From: Nathalie
  To: phaed
  Sent: Monday, December 10, 2001 1:50 PM
  Subject: Casada recipe

  Hi! 

  Searched your site for a breakfast casada and only found deserts 
  it seems like.  We ate a wonderful plate called a "casada" for 
  breakfast this weekend at a resort hotel.  It was a quiche with 
  no crust with artichokes and fontina cheese.  Do you know of any 
  recipes that resemble this? 
  How about a crustless quiche?  Do you have a recipe for that? 

  Thanks 
  Nathalie 

Hi Nathalie,

Well, I can send you recipes for crustless quiche. See below. Best I can do. None for artichoke and fontina cheese crustless quiche. The only site that mentions that particular quiche at all is this one:
Brisaggo
Is that where you had it?

Phaed

  Skinny Asparagus Quiche 

  1 can asparagus or 10 fresh stalks, cooked 
  5 eggs 
  1 cup 2% or skim milk 
  1 small onion, chopped 
  Salt/pepper 
  2 tbsp. fresh Basil, chopped 
  1 cup low-fat Swiss cheese, grated 

  Spray pie plate with "Pam." Preheat oven to 350 degrees. Place 
  asparagus (drained) in pie plate. Beat eggs, add milk, onion, 
  salt, pepper, basil and pour over asparagus. Top with cheese. 
  Bake for 1/2 hour until set. Cool 5 min. and serve. 
  Yields 6-8 servings
  ------------------------
  Crustless Quiche

  Ingredients

  (6 servings)

  1/4 lb Butter 
  1/2 c Flour 
  6 Eggs 
  3 oz Cream cheese, softened 
  1 c Milk 
  2 c Cottage cheese 
  1 lb Monterey jack cheese, cubed 
  1 ts Baking powder 
  1 ts Salt 
  1 ts Sugar 

  Instructions

  Melt butter in small saucepan, add flour and cook until smooth. 
  Beat eggs, add milk, cheeses, baking powder, salt, sugar and 
  butter-flour mixture. Stir until well blended. Pour into well 
  greased 9x13x2" pan. Bake, uncovered, at 350 degrees for 45 minutes. 
-----------------------
  Crustless Spinach Quiche

  1.cup chopped onion
  1.cup sliced fresh mushrooms
  1.tbls vegetable oil
  1 package (10.oz) frozen chopped spinach, thawed and well drained
  2/3 cup chopped ham
  5. eggs
  3. cups (12.oz) shredded muenster or Monterey jack cheese
  Pepper/salt optional
  
  Sauté onion, mushrooms in oil until tender add spinach and ham cook 
  and stir till all moisture is evaporated. Cool slightly. beat eggs; 
  add cheese and mix well. Stir in spinach mixture and season blend well. 
  Spread into greased 9-inch pie plate or quiche dish. 
  Bake at 350 for 40 to 45 min.
  ----------------------------------------------------
  Crustless Spinach Quiche

  3 oz. cream cheese, softened
  1 C milk
  4 eggs
  1/4 t pepper
  3 C shredded cheddar cheese
  1 pkg frozen chopped spinach, thawed & well drained (10 oz.)
  1 C frozen chopped broccoli, thawed & well drained
  1 small onion, finely chopped
  5 fresh mushrooms, sliced
  In a small mixing bowl, beat cream cheese. Add milk, egg & pepper; 
  beat until smooth.
  Stir in remaining ingredients. Transfer to a 10-in. quiche pan coated 
  with nonstick cooking spray. Bake 350 degrees for 45-50 minutes or 
  until a knife inserted near the center comes out clean. 
  Yield: 8 servings
  --------------------------------------------------------
  Crustless Quiche Lorraine
  
  12 slices bacon (fried and crumbled)
  1 c. shredded Swiss
  4 beaten eggs
  2 c. cream
  3/4 t. salt
  1/8 t. nutmeg

  Grease glass pie plate well with butter. Spread bacon and cheese 
  on the bottom. Beat together remaining ingredients. Pour over the 
  top of bacon and cheese. Bake at 425 for 15 minutes. Reduce heat to 
  325 for 35 more minutes. Quiche is done when top is golden and crisp 
  looking and eggs are "set" when you shake pan (not stiff, just set).

Hearth Loaf

  ----- Original Message ----- 
  From: nathan 
  To: phaedrus
  Sent: Wednesday, December 12, 2001 6:21 PM
  Subject: Irish Hearth Loaf

Nathan,

Don't write such long requests....

There seem to be two kinds of hearth loaves. One is a table bread and one is a sweet bread. I couldn't find any at all that said they were Irish, but there are instructions for making Classic Country Hearth Loaf at this site:

Classic Country-Style Hearth Loaf

And there are some recipes for the sweet kind below.

Phaed

  Hearth  Loaves

   Ingredients : 
   1/3 c. softened butter
   2/3 c. sugar
   2 tsp. grated lemon peel
   1/4 tsp. cinnamon
   2 eggs
   2 tbsp. milk
   1 tsp. lemon juice
   2 c. flour
   1 tsp. baking powder
   1 tsp. salt
   1/2 tsp. baking soda
   1 1/2 c. peeled, shredded apples
   1 c. chopped raisins
   1/2 c. chopped nuts

   Preparation : 
      Cream together butter, sugar, lemon peel and cinnamon.  Beat in
   eggs until light and fluffy.  Beat in milk and lemon juice.  Stir
   together dry ingredients; add to creamed mixture, stirring until
   moistened. Fold in apples, raisins and nuts.  Spoon batter into 3
   greased miniature loaf pans, about 3x6 inch.  Bake at 350 degrees
   for 40 to 45 minutes or bake 1 hour in 5x9 inch loaf pan. 
   ----------------------------------
   Hearth  Bread

   Ingredients : 
   2 c. flour
   1/8 tsp. salt
   1/2 coconut, fresh (save the liquid from the coconut)
   Water
   Variations:
   1 tbsp. or 2 tbsp. onion, grated, or
   1/2 to 1 sm. hot green chili, or
   1/2 tsp. basil, dried, or
   1 tbsp. parsley, freshly cut

   Preparation : 
       Place flour and salt in a bowl, add fresh ground coconut (or use
   1/2 cup desiccated coconut bought at a store selling food from
   India). Choose from the rest of the seasonings or combine your
   favorites.  Add liquid from the fresh coconut, and small amounts of
   water, while mixing by hand until dough holds together.  Keep hands
   moist with oil and knead the dough until it is slightly firm and
   smooth to touch.  Form into 2 balls.  Flatten into a 6-inch round
   that will fit into a frying pan.  Put a little oil in a frying pan. 
   Cook the roti until little dark blisters form, then turn it over to
   cook the other side.  This is good served hot, plain, or with a
   coconut sambal (see index for recipe). 
   ----------------------------------
   Holiday  Hearth  Loaf

   Ingredients : 
   1/3 c. softened margarine
   2/3 c. sugar
   2 tsp. grated lemon peel
   1/4 tsp. cinnamon
   2 eggs
   3 tbsp. milk
   1 tsp. lemon juice
   2 c. flour
   1 tsp. baking powder
   1 tsp. salt
   1/2 tsp. baking soda
   1 1/2 c. peeled, shredded apple
   1 c. raisins
   1/2 c. chopped nuts

   Preparation : 
      Cream together first 4 ingredients.  Beat in eggs until light and
   fluffy.  Beat in milk and lemon juice.  Stir together dry
   ingredients.  Add to creamed mixture, stirring until moistened. 
   Fold in apple, raisins and nuts.  Spoon batter into pan or pans. 
   Bake at 350 degrees for 1 hour for 5 x 9 inch pan, or 40-45 minutes
   for miniature loaf pans.
   

What's In a Name?

----- Original Message -----
From: Manda
To: phaedrus
Sent: Wednesday, December 12, 2001 1:27 AM
Subject: Not a recipe question

> OK, since all I am seeing on the site are recipe questions, I don't 
> know if you will be able to help me here.
> My best friend's name is Rhawnie.  Her mom found the name in some 
> book, but can't remember anything about the book.  For Christmas, 
> I would love to be able to give her some sort of history of her name: 
> the book, if it actually originated somewhere else, etc. I have tried
> emailing people with the name of Rhawnie, and they can't give me an 
> answer either. Can you help?
> -Manda

Hi Manda,

Well, I do any type of question, but it seems that people want to find recipes more than anything else.

I didn't find a lot about "Rhawnie". Most of the information that I did find said that the name is a derivation of the Sanskrit (East India - Hindu) word "Rani", which means "queen". There is also mention of a Hebrew word "rani", meaning "joyful" or "song". However, one site said that was a Hebrew boy's name.
There's a little info here:
http://www.flick.com/onomastikon/England-Firstnames/Foreign/Hindu.htm

Also, there's a group called the Kabalarians who believe that a person's entire personality is shaped by their first name. They give unusual analyses of names, including Rhawnie here:
Kabalarians

I didn't find any books about the name Rhawnie. I'm sure that there is info about the name in several name meaning & origin books, but the only way to find one would be to go to the library or a book store and look in each book of names.

Phaed

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