Sent: Sunday, December 20, 2015 2:23 PM
Subject: (no subject)
I was brought to your site for the Magic Pan recipes. I see you have the Spinach Souffle recipe but you didn't include the
cheese sauce that they put on the crepe. Do you know what the ingredients are? Or is it the Hollandaise sauce they put on it?
I could find only one reference about the sauce used on the Magic Pan spinach soufflé crepes. On a message board I found the below recipe given as that sauce.
Magic Pan Cheddar Cheese Sauce
Makes 1 cup
3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
1/4 tsp salt
Ground black pepper to taste
Heat butter in small saucepan until melted. Stir in flour smoothly. Gradually add milk, stirring.
Heat to boiling, stirring until mixture thickens. Add remaining ingredients for the sauce, stirring until cheese melts.
Sent: Friday, November 27, 2015 6:34 PM
To: Phaedrus Subject: Happy Thanksgiving!
Happy Black Friday! I hope you were able to enjoy a yummy meal and partake in the Black Friday festivities. Along with the autumn weather,
I'm trying to find a recipe for a butternut squash soup. I used to make it all the time, but now I understand what people say about losing
recipes when they move! Anyway, I think I got the recipe from HEB's Central Market here in Houston, but can't find it on the website.
I believe I remember all the ingredients: butternut squash chicken broth or stock minced garlic bacon!cream/milk/half & half (I can't remember
which--I do know I would usually buy whole milk especially to make this)salt & pepper to taste What is unique about this soup is it didn't
have apple or any other spices and was so easy. It allows the sweetness of the butternut squash to come through. What I don't remember is
the proportions of the ingredients. As best as I can recall, you cooked the cubed squash in the broth (and I often cut myself trying to cut
the squash up which is why I didn't make it all the time--now, I can buy pre-cubed squash, eliminated one kitchen hazard). Once it was tender,
you smashed the squash in the broth (I would use a potato masher in the pot). Then the bacon was diced and the minced garlic was fried in the
bacon fat in a separate pot. I think I cooked the bacon, pulled it out and then threw the garlic into the fat. The garlic was stirred into
the soup along with the dairy. I can't remember if you topped the bowl of soup with bacon or mixed it in (or both). Can you help?
I had no success finding a butternut squash soup recipe that fit your description and mentioned any connection to HEB. I did find some recipes
that were similar to your description:
Roasted Butternut Squash Soup with Bacon
Roasted Winter Squash Soup
Butternut Squash Soup with Bacon
I’ll post this for reader input, but it will be January before it appears.
Timm in Oregon
HEB Roasted Butternut Squash Soup
2 medium size butternut squash, cut lengthwise and seeds removed
2 tablespoons olive oil, divided
1/2 teaspoons salt
1 teaspoon black pepper
1 granny smith apple, peeled and chopped
1 yellow onion, peeled and chopped
3 garlic, peeled and chopped
1 sage bunch
1 cup dry white wine
4 cups low sodium vegetable broth
1/2 cup heavy cream
Preheat oven to 425F degrees. Place the squash on a foil lined baking sheet, brush with olive oil and sprinkle with salt and pepper.
Roast the squash until tender, about 45 minutes.
Add remaining oil to a large stockpot over medium heat. Add the apple, onion, garlic and sage. Cook several minutes while stirring
occasionally until tender. Add the white wine and simmer an additional 4 minutes. Remove from the heat and set aside until squash
Cool the squash enough to handle, scoop out the flesh and add to the apple mixture; discard the skins. Add the broth and bring to
a boil; reduce to a low simmer and cook about 15 minutes stirring occasionally. Remove from the heat and discard the sage leaves.
Using a blender or food process, puree the soup in batches. Return the puréed soup to the pot and add the cream. Serve immediately.
I forgot to mention the squash recipe I sent was the one from their website and does have an apple and no bacon.
Perhaps her recipe that she is seeking is from a different website.
Timm in Oregon
Sent: Sunday, December 20, 2015 7:08 PM
Subject: Surprise - looking for an older recipe ...
I am looking for the “original” Jell-O Cake recipe. Not the infamous poke cake, but the first one that came out in the
late sixties or early seventies, I believe. The things I remember about it are as below:
1 box cake mix (usually yellow, but white could be used)
1 small box any flavor Jell-O gelatin
4 eggs (pretty sure)
Oil (not sure of amount)
1 cup powdered sugar (pretty sure)
2 cups orange juice (?)
2 T lemon juice (?)
Prick holes in top with fork all over after baking for ? , Sift approximately 1 cup (?) powdered sugar over top of cake.
Then sprinkle with mixture of (?) Tablespoons lemon juice and 2 cups (?) orange juice all over the top to soak the powdered
sugar into the cake. Place cake back in oven for maybe 10 minutes, then remove and cool.
Been searching on the internet and have not found it yet – came across several “lemon Jell-O cake” recipes, but they used
lots of lemon juice , no orange juice. Found an orange cake that used orange juice, but no lemon, and used Jell-O pudding,
not gelatin in the mix. Can you help please?
I had no success finding a recipe that claimed to be the “original” Jello Cake recipe. (That would be too easy.)
Nor did I find a non-poke cake with Jello that fit your description exactly.
However, there are dozens of recipes that are similar to what you describe. They vary in that some call for yellow cake mix
and some call for white cake mix; some call for lemon Jello and some call for orange Jello; some call for lemon juice in
the mix, some call for orange juice, some call for lemon or orange peel or both; and some call for one or the other in the
icing. See below for a sampling. I’ll post this for reader input.
1 box yellow cake mix
1 (6 oz.) box lemon Jello
2/3 c. water
2/3 c. vegetable oil
Mix cake and Jello; add water and oil. Beat 2 minutes and add eggs, beat 2 minutes more. Bake in ungreased tube pan.
Let cool thoroughly before removing from pan.
2/3 c. granulated sugar
1/3 c. orange juice
Heat on stove to melt sugar and pour over cake while glaze is hot.
1 pkg. yellow cake mix
1 pkg. lemon Jello
3/4 c. cooking oil
1 c. orange juice
2 tsp. lemon flavoring
4 eggs, separated
1 1/2 c. confectioners' sugar
Beat egg whites until stiff but not dry in a small bowl. Set aside. Mix all the other ingredients together. Fold in egg whites.
Pour into a tube pan that has been greased and floured. Bake 1 hour at 325 degrees. Combine confectioners' sugar and lemon juice.
Glaze cake while still warm.
1 white cake mix
1 pkg. orange Jello
1 c. water
1/2 c. oil
4 egg yolks
Mix as recipe calls for on cake box. Then fold in 4 stiffly beaten egg whites. Bake cake at 350 degrees for 35 to 40 minutes.
When cake is done. Prick with fork over top of cake well. Then pour icing over cake while still hot.
1 c. sugar
Juice of 3 lg. oranges
Mix well together. Pour over cake. A very moist cake.
1 pkg. yellow cake mix
1 sm. pkg. lemon Jello
3/4 c. water
3/4 c. oil
Mix first 4 ingredients together for 2 minutes. Add oil beat 3 minutes more. Bake at 350 degrees 40 minutes in 9 x 13 pan.
2 c. powdered sugar
Juice and rind of 2 lemons
Rind of 1 orange
Mix well. When cake comes out of oven perforate with 2 tine cooking fork or spoon. Pour topping over entire top.