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Today's Case:

Refried Beans

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus 
  Sent: Friday, November 29, 2002 10:49 PM
  Subject: Recipe's

  I am looking for a special Refried Beans recipe.  Could you 
  see what you can do for me.  Thanks so much!

Hello Joseph,

Some ideas below.


  Refritos  (Refried  Beans)

   Ingredients : 
   2 c. raw pinto beans
   1 1/2 c. chopped onion
   1/2 c. minced green pepper
   1/4 tsp. black pepper
   1/4 tsp. coriander (optional)
   1 1/2 tsp. salt
   3 cloves crushed garlic
   2 tsp. ground cumin
   3 tbsp. olive oil

   Preparation : 
      (Begin to soak beans at least 3 hours before needed.)  Cover the
   pintos with water and soak.  Cover with more water and cook,
   partially covered, until well done, usually 1 1/2 to 2 hours.  Make
   sure you check their water level while they cook.  When soft, drain
   excess water and mash with potato masher.  Heat olive oil in a
   skillet.  Add onions, garlic, cumin and 1/2 tsp. salt.  Cook over
   low heat until onions are translucent.  Add green pepper, cover and
   simmer 5-8 minutes.  Add sauteed vegetables to beans, along with 1
   tsp. salt and black pepper.  Mix well.  Keep the beans hot in a
   medium oven until ready to serve.  Serve in tostados, stuffed into
   green pepper halves, or for a simple and authentic Mexican dinner,
   with plain cooked rice and steamed tortillas.  These beans love
   Nachos Sauce!!!
   Frijoles  Refritos  (Refried  Beans)

   Ingredients : 
   2 1/2 c. pinto beans*
   1 lg. can tomatoes & juices*
   1 c. beef broth*
   5 slices bacon
   1 lg. onion, chopped
   2 lg. cloves garlic, minced
   1 tsp. salt
   1/2 tsp. pepper
   1 tsp. oregano
   1 tsp. camino or cummin

   Preparation : 
      *Or 2 cups refried beans and 1 cup tomatoes, drained and chopped.
    Fry bacon crisply.  Remove to drain on paper towel.  Chop roughly. 
   Saute onion in 5 tablespoons bacon fat until golden, saute garlic 1
   minute.  Add beans and tomatoes.  Season with salt, pepper, oregano
   and camino.  Add chopped bacon. Serve with tortillas.  Good with
   chicken enchiladas. 
   Frijoles  Refritos  (Refried  Beans)

   Ingredients : 
   1 tbsp. canola oil
   1/4 c. minced onion
   2 c. day-old home-cooked pinto beans
   3 tbsp. grated corn-oil Cheddar
   Canned green chilies or 1/2 tsp.jalapeno, seeded and minced (optional)

   Preparation : 
      Heat oil in 9 to 10-inch nonstick skillet, add onion and cook
   over low heat just until soft; stir in cooked beans and mash with
   potato masher until soft and well cooked.  Reduce heat and stir in
   cheese until melted; season to preference with optional green
   chilies or minced jalapeno pepper.  Serve hot or refrigerate in
   covered container and reheat when ready to serve.  Yield:  8
   Salvadorean  Refried  Beans

   Ingredients : 
   2 c. dried red kidney beans, soaked overnight
   2 cloves garlic
   2 med. onions
   4 tbsp. vegetable oil
   1 tsp. sea salt
   5 c. water

   Preparation : 
      Cook soaked beans with garlic until tender, 1 to 2 hours.  Allow
   to cool and put through blender with cooking water.  Set aside.  In
   large heavy duty saucepan, saute onions in oil (slice onions
   lengthwise). Cook onions until very brown, but don't burn.  Remove
   onions from oil and add blended beans.  Lower heat and stir beans
   until they boil, then cook at low heat for 1 to 2 hours, stirring
   mixture so it doesn't stick to pan.  Add salt (to taste).  This is a
   simple, very tasty bean recipe.  Good for serving with burrito or
   taco shells, for dips (cold or warm) or with rice.  Yum!

Roux Blouxes

  ----- Original Message ----- 
  From: Charles
  To: phaedrus
  Sent: Saturday, November 30, 2002 1:39 PM
  Subject: roux problem

  if after making a roux with flour and oil and adding vegies 
  and stock there is a hint of scorching of the roux is this 
  correctable and how?

Hello Charlie,

No way to fix a scorched roux. It will give your final dish a bitter taste. Better to throw it out and start over. To prevent scorching, cook the roux slowly over low heat, stirring constantly. Add the liquid sooner rather than later to prevent scorching.


German Bread Recipes

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus 
  Sent: Sunday, December 01, 2002 8:15 AM
  Subject: German Bread Recipe's Old World Recipe's

  Dear Phaedrus:  I am looking for some recipe's for some 
  good Old World  German, Rye, wheat, Black, and Pumpernickle.  
  Could you help?  Thank-you very much.

Hello Joseph,

Try these websites:

German Breads

German Rye Bread

German Bread Recipes


Rye Bread

Black Bread


Lemon Meatloaf

  ----- Original Message ----- 
  From: Barbara 
  To: phaedrus
  Sent: Sunday, December 01, 2002 8:26 PM
  Subject: lemon meatloaf

  This recipe was in an issue of Good Housekeeping magazine.  
  Probably November, December 1969 or January 1970.

  Thanks, Barbara

Hello Barbara,

Sorry, no Good Housekeeping recipes. Below are the only two lemon meatloaf recipes that I found.


  Lean Lemon Meatloaf 

  1 1/2 cups chopped onion 
  3 tablespoons olive oil (or vegetable oil) 
  2 pounds very lean ground beef 
  1 egg and 1 egg white 
  2 tablespoons milk 
  1 cup bread crumbs made from slightly stale bread 
  1 large clove garlic, finely minced 
  1/4 cup chopped fresh parsley 
  1 teaspoon salt, or to taste 
  1/4 teaspoon freshly ground pepper 
  1 teaspoon finely chopped lemon zest 

  1/2 cup ketchup 
  2 tablespoons dark brown sugar 
  1 tablespoon Dijon mustard 
  1 tablespoon fresh lemon juice 
  1/2 teaspoon Tabasco 
  Preheat oven to 350 °F. 

  Sauté the chopped onion in the olive oil for about 3 minutes, 
  stirring; remove from heat and cool. 
  With a fork, gently toss onion mixture into ground beef. 
  Whisk egg, egg white and milk together. 
  Pour over bread crumbs, mix well and toss into the meat mixture 
  along with garlic, parsley, salt, pepper and lemon zest. 
  Gently press mixture into a non-stick (or lightly oiled) loaf pan. 
  Invert into a shallow baking pan. 
  Mix glaze ingredients together with a whisk or fork and spread 
  evenly over the top of the loaf. 
  Bake in the preheated oven for 1 hour and 15 minutes or until done 
  Let cool a few minutes before slicing. 
  Garnish with thin slices of lemon and parsley sprigs. 

  Serves 6. 
  Meatloaf  With  Spicy  Lemon  Glaze

   Ingredients : 
   1 c. chopped onion
   1 c. chopped green bell pepper
   2 lbs. extra lean ground beef
   1 can beef consomme
   1/2 to 3/4 lb. Italian sweet sausage(casings removed)
   1 tsp. salt
   Pepper to taste
   1 1/2 tsp. garlic salt
   1 tsp. basil
   1 tsp. nutmeg
   8 oz. bread cube stuffing mix
   Spicy lemon glaze
 Spicy Lemon Glaze For Meatloaf:
   1/4 c. ketchup
   1 tsp. dry mustard
   1/2 tsp. nutmeg
   1 tbsp. dark brown sugar
   Dash of Tabasco
   1 tbsp. lemon juice

   Preparation : 
      Mix all ingredients (except glaze) and shape into loaf.  Frost
   with lemon glaze and garnish with thin lemon slices.  Bake at 350
   degrees for 1 hour.  Combine all ingredients in blender and frost
   meatloaf and garnish with thin sliced lemons.  Bake. 

Rolled Dumplings

  ----- Original Message ----- 
  From: Vera
  To: phaedrus 
  Sent: Monday, December 02, 2002 4:53 PM

  I was looking for a recipe for old fashion rolled out 
  dumplings I was trying to make chicken and dumpling
  thank you

  --- Vera 

Hi Vera,

There are several recipes below.


  Perfect  Dumplings

   Ingredients : 
   2 c. all-purpose flour
   1/2 tsp. baking soda
   1/2 tsp. salt
   3 tbsp. shortening (Crisco)
   1/4 c. buttermilk

   Preparation : 
     In a large bowl combine the flour, baking soda, and salt.  Cut in
   the shortening until the mixture looks like coarse meal.  Add the
   buttermilk, stirring with a fork until the dry ingredients are
   moistened.  Turn the dough onto a well-floured surface and knead
   lightly 4 or 5 times.  Roll dough thin and cut into desired size. 
   Slowly drop dumplings into boiling broth.  Serves 4 to 6 people. 
   These are good when you make up 2 or 3 extra batches and put in
   freezer.  Line your cookie sheet with wax paper.  Layer the
   dumplings and wax paper until you are through.  Put in freezer, when
   frozen just put in containers or bags.  When you want some just take
   out what you need.  Really good.  
   Grandma's  Dumplings

   Ingredients : 
   1/2 tsp. salt
   1/8 c. cooking oil
   1 egg

   Preparation : 
     In measuring cup, mix:  Combine oil and egg in a measuring cup. 
   Finish filling to 1/2 cup marker with water.  Add salt.  Now pour
   into plain flour well and mix until desired stiffness.  Roll very
   thin and cut into strips.  Add to chicken broth and cook until done.
   Grandma's  Dumplings

   Ingredients : 
   1 c. flour
   1/4 tsp. baking powder
   1/4 tsp. salt
   1/4 c. oleo or shortening
   1 lg. egg (more if needed to make
      stiff dough)

   Preparation : 
     Combine flour, baking powder and salt then cut in oleo or
   shortening (as for a pie crust).  Add the egg and mix into the
   dough.  Make them stiff and roll them as you can.  Cut into strips
   and break the strips apart. Drop them slowly in boiling chicken
   broth (so the broth never stops boiling). Boil them without lid 10
   minutes after you drop the last dumpling in then cover and simmer 20
   minutes more.  
    Southern  Rolled  Dumplings

   Ingredients : 
   1 1/2 c. all purpose flour
   3/4 tsp. salt
   1/2 tsp. baking powder
   2 tbsp. oil
   1/2 c. milk

   Preparation : 
      Sift dry ingredients.  Gradually stir in oil and milk.  Divide
   dough in 3 parts. Roll out on floured surface.  Roll thin and cut
   into 1"x3" strip.  Have chicken stock boiling and drop in dumplings.
    Reduce heat and cook for 15 minutes. These freeze well.  Place on
   cookie sheet until frozen.  Store in plastic bag or container.  Drop
   frozen dumplings in boiling stock. 
   Old-Fashioned  Dumplings

   Ingredients : 
   1 1/2 c. all-purpose flour
   2 tsp. baking powder
   1/2 tsp. salt
   1/2 c. chicken broth
   2 tbsp. vegetable oil
   2 qts. broth or soup

   Preparation : 
      Combine flour, baking powder and salt.  Add 1/2 cup chicken broth
   and oil, stirring until dry ingredients are moistened.  Turn dough
   out on a floured surface and form into a ball.  Roll dough to a 1/16
   inch thickness; cut into 5x1 inch strips.  Drop dumplings into
   boiling broth; cover and cook 15 minutes or until dumplings are
   tender. Yield:  8 servings.