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2003

TODAY's CASES:

Chili Pepper Brownies

  ----- Original Message ----- 
  From: Anita
  To: phaedrus
  Sent: Sunday, November 17, 2002 9:56 AM
  Subject: texmex brownies

  I lost the recipe for tex mex brownies thay have cayenne 
  pepper in them and are the best I have ever had can you 
  help me with this?
  I hope so I need them for thanksgiven.
  thank you for your help.

 anita

Hello Anita,

I cannot locate a recipe called "tex mex brownies." However, I did find several brownie recipes that have chili peppers in them. See below.

Phaed

  Chocolate Chile Pecan Brownies  

  4 ozs unsweetened chocolate 
  10 Tbs unsalted butter 
  1 1/2 c. sugar (castor) 
  3 extra large eggs 
  1 1/4 tsp pure vanilla extract 
  1 c unbleached flour 
  2 tsp hot ground red chile 
  generous pinch of salt 
  1 C Carmelized Pecans (see below) 
  Preheat oven to 350. Generously butter and lightly flour 
  9x13 in. baking pan. Melt chocolate and butter in a 
  heavy-bottomed pan over low heat. Stir well and let cool 
  a few minutes. Beat mixture w/ a wooden spoon until blended. 
  Stir in sugar and mix well. Beat eggs and vanilla into the 
  batter until well blended. Stir in flour, ground chile, and 
  salt until just mixed. Stir in pecans and pour batter into 
  pan, spread evenly.
  Bake for 25-30 minutes. 

  Carmelized Pecans 

  1/4 c. water 
  2 Tbs sugar 
  1 c. coarse chopped pecans 
  1 Tbs hot ground red chile 
  1/4 tsp salt 
  In a small skillet, combine the water and sugar and stir 
  over med. heat for 2 minutes. Add pecans and stir well with 
  a wooden scraper as the water evaporates. After 3 or 4 minutes, 
  add thee ground chile and the salt and toss well to coat the 
  pecans evenly. Continue stirring for a few minutes longer until 
  all the water has evaporated, pecans are coated, and pan is dry. 
  Turn nuts onto waxed paper or plate to cool. 
  ------------------------------------------
  Brownies w/ chiles 

  1/2 C. butter 
  1 egg, beaten 
  1 C. sugar 
  1 apple 
  3 roasted green chiles, pureed (or substitute 1 cup fresh Aji A. 
    or other favorite fresh pods) 
  1 C. flour 
  1/2 tsp baking powder 
  1/2 tsp soda 
  1/2 tsp cinnamon 
  1/4 tsp salt 
  1 1/2 cups chopped pecans or walnuts 
  1 can Hershey's C. Syrup 
  Icing: 
  1/2 tsp vanilla 
  2 tsp hot water 
  2 tsp melted butter 
  1/3 cup powdered sugar, or enough for preferred thickness 
  1 tsp dehydrated ground ripe peppers- your choice 
  Blend butter, egg, sugar. Add apples and chiles, then mix in 
  dry stuff. Bake in greased, floured 8" square pan @ 350 for 
  40 minutes. 

  Icing:
  Ice while still hot. 
  ------------------------------------------
  Mocha Brownies With Chipotle Chilies  
  
  Yield:16 

  ingredients:
  3 chilies, chipotle, dried 
  1/3 cup butter 
  4 ounces chocolate, bittersweet, coarsely, chopped 
  3 ounces chocolate, unsweetened, coarsely, chopped 
  2 teaspoons coffee, instant, granules 
  1 cup sugar 
  2 eggs 
  1 teaspoon vanilla 
  1/2 cup flour 
  1 pinch salt 
  cream, whipping 
  1 cocoa, powder

  directions: 
  Preheat oven to 350F (180C)
  In bowl, cover chilies in hot water; soak for 20 minutes or 
   until very soft.
  Drain well.
  Stem, seed and finely chop.
  In saucepan over medium heat, melt together butter, 2 ounces 
   (60 g) of the bittersweet chocolate, the unsweetened chocolate 
   and coffee granules until smooth.
  Let cool slightly. Whisk in sugar then whisk in eggs, 1 at a time, 
   and vanilla. Stir in reserved chilies and remaining bittersweet 
   chocolate.Stir in flour and salt.
  Scrape batter into greased and parchment paper lined 8-inch (2 L) 
  square metal cake pan; bake in center of oven for 20 to 25 minutes 
  or until cake tester inserted in center comes out with a few moist 
  crumbs clinging.
  Let cool in pan on rack.
  Cut into squares.
  In bowl, whip cream.
  Serve each square with dollop of cream and sprinkle of cocoa powder.
  -------------------------------------------
  Chocolate Chipotle Brownies
  Recipe By : RisaG

  i n g r e d i e n t s
  3/4 cup butter or margarine
  6 ounces semi sweet chocolate -- broken into small pieces
  3 ounces unsweetened chocolate
  3 large eggs
  3/4 cup sugar
  1/2 cup brown sugar
  2 teaspoons vanilla extract
  1 tablespoons chipotle powder
  1/2 teaspoon cayenne powder
  1/2 teaspoon ground coriander
  1/8 teaspoon ground cloves
  1 cup all-purpose flour
  1/2 cup raisins -- soaked overnight in beer
  1/2 cup hazelnuts -- toasted & chopped
  confectioners' sugar -- for garnish

  d i r e c t i o n s 
  Put the butter and chocolate in a microwaveable dish
  and melt them together on HIGH for a few seconds at a
  time until the chocolate was melted. Stir well. Cool.

  Beat the eggs in a mixing bowl until they start to
  thicken. Add the sugars. Continue beating until the mixture
  is light and fluffy. Stir in vanilla and chocolate mixture.

  Lightly toast the spices in a skillet over low heat, stirring
  often and don't allow to burn.! Combine the spices and flour 
  in a bowl with a whisk.

  Gently stir the dry ingredients into the wet ingredients. 
  Gently add the raisins and hazelnuts, stirring just until 
  combined. Don't over-mix.

  Pour the mixture into a greased and floured 9" round pan.
  Bake in a 350F oven just until set 25-30 minutes. Cool
  in the pan. Turn out and cut into wedges. If desired,
  dust with confectioners' sugar and serve with vanilla
  ice cream.
  ------------------------
  Jalapeno Brownies 


  2/3 cup semisweet chocolate chips 
  1 stick butter 
  4 large eggs 
  1/2 teaspoon salt 
  2 cups sugar 
  1 teaspoon vanilla 
  1 1/4 cups flour 
  1/4 cocoa (depends on the juicy-ness of the chiles) 
  5 large Jalapenos 
  1 1/2 tablespoons chopped Habaneros 
  6 tiny Thai chiles or 2 cayennes -- (6 to 8) 
  3/4 cup chopped walnuts or pecans 
  CHOCOLATE CREAM CHEESE ICING: 
  8 oz. cream cheese 
  1/3 stick butter 
  1 teaspoon vanilla 
  4 tablespoons milk or cream 
  3 tablespoons cocoa or to taste 
  About 3 cups sifted powdered sugar 
  Melt butter and chocolate chips together in a microwave 
  or a double boiler. 

  In a large bowl, beat eggs with salt until foamy. Slowly 
  beat in sugar until well blended. Beat in vanilla. With 
  a wooden spoon, stir in the chocolate mixture until almost 
  blended. Stir in flour and cocoa until almost blended. Stir 
  in chopped peppers and nuts. Pour into a buttered 9 X 13 
  inch pan. 

  Bake at 350 degrees for 25 to 30 minutes or until top crust 
  cracks and inside looks moist but not runny. 

  Sift powdered sugar over the top or ice with Chocolate Cream 
  Cheese icing.

  ICING:
  Cream cheese and butter together. Add vanilla and milk. Add 
  cocoa and 2 cups powdered sugar. Blend well. Add remaining 
  powdered sugar and mix to desired spreading consistency. 
  Frost brownies. Cool. 
  Cut into squares and serve. 
  -----------------------------
  Pepper Brownies  

  2/3 cup semisweet chocolate chips 
  1 stick butter 
  4 large eggs 
  1/2 teaspoon salt 
  2 cups sugar 
  1 teaspoon vanilla 
  1 1/4 cups flour 
  ** 1/4 (or more) cups cocoa (depends on the juicy-ness of the chiles) 
  ** 5 large Jalapenos (ten fresh ones were called for) 
  ** 1 1/2 tablespoons chopped Habaneros 
  ** 6 to 8 (I can't remember) tiny Thai chiles C
  3/4 cup chopped walnuts or pecans 
  Melt butter and chocolate chips together in a microwave or a double 
  boiler. In a large bowl, beat eggs with salt until foamy. Slowly 
  beat in sugar until well blended. Beat in vanilla. With a wooden 
  spoon, stir in the chocolate mixture until almost blended. Stir 
  in flour and cocoa until almost blended. Stir in chopped seeded 
  ***(I don't seed ANY chile pepper) peppers and nuts. Pour into a 
  buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 minutes or 
  until top crust cracks and inside looks moist but not runny. Cool. 
  Do not try to cut brownies while warm. Top with chocolate cream 
  cheese icing, **** I don't put icing on top of brownies but, the 
  recipe is below if you care for icing on brownies. 

  Chocolate Cream Cheese icing: 

  8 oz. cream cheese 
  1/3 stick of butter 
  1 teaspoon vanilla 
  4 tablespoons milk or cream 
  3 tablespoons cocoa or to taste 
  About 3 cups sifted powdered sugar 
  Cream cheese and butter. Add vanilla and milk. Add cocoa 
  and 2 cups powdered sugar. Blend well. Add remaining powdered 
  sugar and mix to desired spreading consistency. Frost brownies
  -----------------------------------------
  Hot Luck Chocolate Chipotle Brownies  

  3/4 cup butter or margarine 
  6 oz semi sweet chocolate -- broken into sm pc 
  3 oz unsweetened chocolate 
  3 large eggs 
  3/4 cup sugar 
  1/2 cup brown sugar 
  2 tsp vanilla extract 
  1 tbsp chipotle powder 
  1/2 tsp cayenne powder 
  1/2 tsp ground coriander 
  1/8 tsp ground cloves 
  1 cup all-purpose flour 
  1/2 cup raisins -- soaked overnight in beer 
  1/2 cup hazelnuts -- toasted & chopped 
  confectioners' sugar -- for garnish 
  Combine the chocolate and butter in a heavy bottomed pan and 
  cook over low heat just until chocolate melts. Cool. Beat the 
  eggs in a mixing bowl until they start to thicken. Add the 
  sugars. Continue beating until the mixture is light and fluffy. 
  Stir in vanilla and chocolate mixture. Lightly toast the spices 
  in a skillet over low heat, stirring often. DO NOT LET THEM BURN! 
  Combine the spices and flour in a bowl with a whisk. Gently stir 
  the dry ingredients into the wet ingredients. Gently add the 
  raisins and hazelnuts, stirring just until combined. 
  Don't overmix. 

  Pour the mixture into a greased and floured 9" round pan. Bake 
  in a 350F oven just until set 25-30 minutes. Cool in the pan. 
  Turn out and cut into wedges. If desired, dust with confectioners' 
  sugar and serve with vanilla ice cream. 

  Notes:
  * I put the butter and chocolate in a microwaveable dish and melted 
  them together on HIGH for a few seconds at a time until the chocolate 
  was melted. I stirred them together. Then completed the recipe. 

Pistachio Chicken Rolls

----- Original Message ----- 
From: Paula
To: phaedrus
Sent: Monday, November 18, 2002 2:26 PM
Subject: Pistachio Chicken Rolls

> I am looking for a recipe for chicken breast stuffed with a 
> pistachio dressing. The dressing seemed to consist primarily 
> of pistachios, bread crumbs, seasonings, can I think butter. 
> The chicken breast were flattened out, filled, and then 
> rolled pinwheel fashion. They were cut into medallions for 
> serving. Unfortunately, I do not know the name of
> the restaurant we had them at. 
> 
> Thank you,
> Paula

Hi Paula,

Is this it?

Phaed

title: pistachio chicken rolls
categories: entree
  servings: 8

      8    chicken breast half
      2 t  unsalted butter
      1 c  mushroom
    1/4 c  pistachios
    1/2 c  baked ham
    1/2 c  fresh breadcrumbs
    1/2 t  kosher salt
    1/8 t  pepper
      2 t  cornstarch
    1/2 c  dry white wine
    1/4 c  unsalted butter
    1/4 c  apricot preserves
    1/4 c  chutney
      1    orange
    1/4 c  pistachios

Remove filets from breast halves and reserve 
Place each breast half onto a sheet of plastic wrap 
Sprinkle with a couple drops of water 
Cover with another sheet of plastic wrap 
Pound each breast half to a thickness of about 1/4-inch
Heat butter in a small skillet or saute pan, over a medium flame 
Add mushrooms, chopped pistachios, and ham 
Heat and stir until mushrooms have given up their moisture and 
it has almost evaporated 
Add breadcrumbs-mix well
Remove from heat and set aside 
Season chicken lightly with salt and white pepper 
Divide mushroom mixture between portions of chicken 
Rollup tightly and secure with toothpicks 
Place seam-side down into a baking pan
Combine cornstarch and wine in a small saucepan-mix well place 
over a low flame 
Add butter, apricot preserves, and chutney 
Heat and stir until mixture dissolves and thickens slightly pour 
half of sauce mixture over chicken rolls 
Bake @ 350 degrees for 30-40 minutes, basting often 
Remove toothpicks from rolls 
Ladle remaining sauce onto individual serving plates 
Cut each roll into 3/8-inch slices 
Arrange cut-side up, in an overlapping pattern, onto plates garnish with
orange slices and whole pistachios 
Serve at once.

Shepherd's Pie

  ----- Original Message ----- 
  From: Knud
  To: phaedrus
  Sent: Sunday, November 17, 2002 8:29 PM
  Subject: Shepard Pie

  Hej Uncle
  Would you have an easy recp. for Shepard Pie

  seya
  Knud

Hi Knud,

Try the ones below.

Phaed

  Shepherd's  Pie

   Ingredients : 
   2 lbs. ground beef
   1 med. onion, chopped
   Salad oil
   1 (10 1/2 oz.) can tomato soup
   2 c. green beans
   3 c. mashed potatoes (I use the leftovers)
   1/2 c. grated cheese

   Preparation : 
     Brown ground beef and onion in oil, season with pepper and salt if
   desired.  Place meat mixture in lightly buttered baking dish.  Put
   green beans on top.  Spread mashed potatoes over it all.  Bake at
   350 degrees for 30 minutes.  Top with cheese and dash of paprika. 
   Return to oven for another 5 minutes.  Serves 8.  
   ----------------------------------
   SHEPHERD'S  PIE

   Ingredients : 
   1 lb. ground beef
   1/2 c. sliced celery
   1/4 c. chopped onion
   1 can vegetarian vegetable soup
   1/2 tsp. salt
   1/8 tsp. thyme leaves, crushed
   2 c. seasoned mashed potatoes

   Preparation : 
     In saucepan, cook celery and onion until tender; use shortening,
   if needed.  Brown beef, stir to separate meat.  Pour off fat.  Stir
   in soup, salt, thyme.  Pour into 1 1/2 quart casserole.  Spoon
   potatoes around edge of casserole.  Bake at 400 degrees for 25
   minutes or until hot.  Makes 4 servings.   

Squash Casserole

----- Original Message -----
From: Sandra 
To: phaedrus
Sent: Monday, November 18, 2002 3:04 PM
Subject: Squash Casseroll

> Hi,
>
> I know this recipe is on the web but I can't find it.
>
> Squash Casserol (Even people who hate squash love this)

Hi Sandra,

See below.

Phaed

Aunt Fanny's Baked Yellow Squash

Serves 6 generous portions as a vegetable side dish.

Even if you don't care for squash, you will love this flavor 
treat from Aunt Fanny's Cabin in Smyrna Georgia.

Recipe Ingredients

3 Lbs. Yellow summer squash.
1/2 Cup Chopped onions.
2 Large eggs.
1 Stick, butter.
1 Tbs. Sugar.
1 Tsp. Salt or to taste.
1/2 Tsp. Black pepper, or to taste.
1/2 Cup Cracker meal or bread crumbs.

Recipe Preparation

Place a 3 to 4 quart pot of salted water on the stove, over high 
heat, and bring to a boil.

Wash and cut squash into 1/2 inch chunks.

Place squash chunks into pot of boiling water and return to the 
boil. Reduce heat and simmer, covered, until squash is fork tender. 
Approximately 10 minutes.

Drain VERY well. Mash and/or puree to whatever texture you may 
desire.

Add onion, eggs, sugar, salt, pepper and half the butter to your 
Squished squash. Mix well to blend.

Pour mixture into a 2 quart buttered casserole.

Melt remaining butter and pour evenly over squash mixture. 
Sprinkle with cracker meal or bread crumbs.

Bake in Pre-heated 375F. oven for approximately 1 hour or until 
nicely browned and cooked through. [Set]

NOTES and VARIATIONS

Squash casserole may be held in a 250F. oven until ready to 
serve.

You might add a few sprinkles of nutmeg to the mixture before 
pouring it into the casserole.

For a decidedly custard-like texture, add a 1/4 cup of heavy 
whipping cream and blend into the mixture, before pouring into 
casserole. I generally bake this variation in a water bath.

Canning Homemade Salsa

 ----- Original Message ----- 
  From: Pete
  To: phaedrus
  Sent: Saturday, November 16, 2002 2:38 PM
  Subject: canning salsa

  I hope you can help!!

  I am planning on making some homemade salsa & i would like 
  your advice on a nice medium recepie & how to preserve it.
  Your feedback would be greatly appreciated.

  Thanks
  Pete

Hi Pete,

I'm no expert myself, but this page has instructions on making and canning 6 kinds of salsa:

Canning Salsa

And this site has links to dozens of salsa recipes:

Salsa Recipes

Phaed

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