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Corn Meal Mush

----- Original Message ----- 
From: ?
To: phaedrus
Sent: Tuesday, December 09, 2003 9:13 AM
Subject: Corn Meal Mush

> My husband says his Mom used to make something called 
> Corn Meal Mush.
> Do you have a recipe for this?
> Thanks

Hello __?

Please give your first name when making requests.


Corn  Meal  Mush

 Ingredients : 
 1 c. cold water
 1 c. corn meal
 1 tsp. salt
 3 c. boiling water

 Preparation : 
   Mix corn meal, cold water and salt.  Slowly pour mixture into
 boiling water.  Cover and cook 15 minutes on low heat.  Stir as
 Fried  Corn  Meal  Mush

 Ingredients : 
 1 c. cold water
 1 c. corn meal
 3 c. boiling water
 1 tsp. salt

 Preparation : 
    Mix cold water and corn meal.  Stir into boiling water and salt. 
 Cook, stirring, until it boils; cover and cook over boiling water in
 double boiler 30 minutes or cook on slow fire, uncovered.  Pack into
 greased metal can or mold. Cover with plastic and chill overnight or
 until firm.  Slice 1/2 inch thick and brown in skillet.  Serve with
 Corn  Meal  Mush

 Ingredients : 
 3 c. water
 1 tsp. salt
 1 c. meal
 1 c. cold water

 Preparation : 
   Combine water and salt, bring to a boil.  Mix meal with cold water
 and stir in.  Turn fire to low and let boil slowly for 10 minutes. 
 Pour in pan that has been sprayed with Pam.  You can use pork meat
 broth.  Season to taste.  After it gets cold, slice and fry.   

Parsley Pie

----- Original Message ----- 
From: "David" 
To: phaedrus
Sent: Sunday, December 07, 2003 9:30 AM
Subject: P.P.

> David, Mexico City again.
> I'm on a Phaedrus jag, and as you specify only one question per e-mail....
> Parsley pie. I'm sure I saw a recipe many years ago in "gourmet" magazine.
It's an Elizabethan concoction that involves eggs broken on top of the
parsley filling before the top crust is put on. I'd like to serve it for new
year's eve dinner together with stuffed smoked turkey legs.

Hello David,

No problem - ask as many questions as you like, one per.

I'm not confident that I found the parsley pie recipe that you want. The only one that I could find was the below Welsh recipe. There were no recipes for this on the Gourmet/Bon Appetit site.


Pastai Persli (Parsley Pie) Welsh

Yield: 4 servings

4  oz  Shortcrust pastry
1    Desert spoon full plain flour
1/2  pt  Milk
2  ea  Eggs
1  tb  Chopped parsley
2  oz  Chopped steaky bacon
1    Seasoning


1.  Cold boiled bacon may be used instead of steaky bacon.
2.  Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.
3.  Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.
4.  Put the bacon (lightly fried if you are using steaky) into the pastry
case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
Subject: Old request. Parsley Pie
From: Janet 
Date: 3/11/2021, 9:02 AM


I found another one.
Parsley Pie (1-5-2004)

Parsley Pie

  Lightly butter an 8-inch pie tin and pour in 1/2 cup heavy cream.
Distribute 2 1/2 cup coarsley chopped parsley, stems removed, over 
the cream and gently break 4 eggs over the parsley, arranging them 
symmetrically. In a skillet sauté 3 slices of bacon, chopped, until 
they are crisp and pour the bacon and fat over the eggs. Sprinkle 
the mixture with salt and pepper and scatter 1 1/2 cups more chopped 
parsley over it.
  Make 1/2 recipe pâte brisée and roll it into a round 1/8 inch thick 
on a lightly floured surface. Drape the dough over the rolling pin 
and arrange it over the parsley mixture. Trim the edge, leaving a 
1/2-inch overhang. Tuck the overhang under, pressing it against the 
rim of the tin , and crimp the edges decoratively. Cut several slits 
in the crust, brush the crust with an egg wash made by lightly beating 
1 egg yolk with 1 tablespoon cream, and bake the pie in a preheated 
hot oven (400° F.) for 20 minutes. Serves 4 as a luncheon main course.

Dessert Ravioli

----- Original Message ----- 
From: "Janet" 
To: Phaedrus
Sent: Tuesday, December 09, 2003 12:47 PM
Subject: recipe

> Hi!
> I Love your site.  It's great!
> My Italian grandmother and her sisters (all deceased) used to make a
> dessert ravioli.  It was a sweetened pasta dough filled with apple
> butter, mince meat and brandy or rum.  My grandmother fried them and
> sprinkled them with powdered sugar.   Some of her sisters baked them.
> Both types were wonderful and I haven't been able to replicate it. They
> were about 3.5 inches by 1.5 inches. A folded rectangle pinched on the
> ends with a fork to seal them.
> Hope you can help.
> Thanks,
> Janet 

Hi Janet,

Well, there are a lot of sweet or dessert ravioli recipes with a variety of fillings. However, I couldn't find one with mincemeat and apple butter. But see below for some recipes.


Ravioli Dolce (Sweet Ravioli)

1 cup butter, softened
2/3 cup white sugar
1 egg, beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon grated lemon zest
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cherry preserves
1/2 cup confectioners' sugar for dusting

1. In a medium bowl, cream together the butter and sugar until smooth. Beat
in the egg, then stir in the vanilla and almond extracts and lemon zest.
Combine the flour, baking soda and salt; stir into the creamed mixture until
a smooth dough forms. Divide dough into halves. Roll each portion out
between two sheets of waxed paper into a 12 inch square. Refrigerate for at
least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. Remove one piece of the dough from the refrigerator, remove the top layer
of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of
the cherry preserves into the center of the first sheet of squares. Set
aside. Remove the remaining piece of dough from the refrigerator, remove top
layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for
venting in these squares using a fork. Place each vented square over one of
the filled squares, and gently seal the edges by pressing with the tines of
a fork. Place cookies 2 inches apart onto prepared cookie sheets.
4. Bake for 9 to 11 minutes in the preheated oven, or until the edges are
lightly browned. Allow cookies to cool for 5 minutes on the baking sheets
before removing to wire racks to cool completely. Dust cookies with
confectioners' sugar while they are still warm.
Ravioli San Guiseppe

 Recipe By     :
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Desserts

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For Dough
    8       oz           Plain flour, sifted
                         Pinch of salt
    2 1/2   oz           Caster sugar
    4 1/2   oz           Butter, diced
    1                    Egg
      1/2   ts           Finely grated lemon zest
                         FOR FILLING
    3       fl           Hot weak China tea
   12       oz           Caster sugar
    6                    No need to soak prunes
    1       lb           Apples
    2       oz           Pine nut kernels
                         Icing sugar to dust
                         TO SERVE
                         Whipped cream or vanilla
                         Ice cream.

   To make the dough, put the flour, salt and sugar in a
   food processor and, with the machine running at full
   speed, add the butter until incorporated. Then add the
   egg and lemon zest and process for a few seconds until
   a soft dough has formed. Scrape the dough onto a sheet
   of clingfilm, then form into a cylinder and chill for
   at least 1 hour. To make the filling, sweeten the tea
   with 2 tspn sugar and soak the prunes in it. Peel,
   core and slice the apples. Put the rest of the sugar
   in a large pan with 2 tbsp water. Heat gently,
   stirring occasionally, until the sugar has dissolved.
   Add the apple slices. Increase the heat to medium and
   cook, without stirring, until the apples are candied
   (approx. 20 mins). Most of the liquid will evaporate
   leaving a thick syrup. Drain and chop the prunes and
   add to the pan with the pine nut kernels. Remove from
   the heat, cool slightly then transfer to a bowl and
   leave to cool. Preheat the oven to 180'C (350'F). To
   assemble the ravioli, cut a slice off the end of the
   dough cylinder and roll out on a floured surface. Use
   a 3 inch cutter to cut out a neat circle. Repeat using
   the rest of the dough to make approx. 20 circles.
   Place a small spoonful of the filling on each circle.
   Brush the edges with a little water and fold over to
   make a half circle. Crimp the edges to seal firmly.
   Place all the ravioli on a greased baking sheet and
   bake for 10-15 minutes or until light golden. Cool
   slightly and dust with icing sugar and serve with
   cream or ice cream.
Sweet Ravioli

1 cup butter or margarine, softened
2/3 cup sugar
1 egg, beaten
1 teaspoon grated lemon rind
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup raspberry preserves (about)
sifted powdered sugar

Beat butter at medium speed of an electric mixer; gradually add 2/3 cup
sugar, beating well. Add egg, lemon rind, and extracts; mix well. Combine
flour, soda, and salt; add to creamed mixture. Divide dough in half. Roll
each portion of dough between 2 sheets of wax paper to a 12-inch square.
Chill at least 1 hour.

Remove one portion of dough from refrigerator; remove top piece of wax
paper, and cut dough into 1-1/2-inch squares. Place 1/4 teaspoon raspberry
preserves in center of half of squares; brush edges of filled squares with
water. Place unfilled squares over filled squares; press edges to seal. Cut
an X on top of each. Repeat with remaining dough and preserves.

Place cookies on greased cookie sheets, and bake at 350 degrees F. for 9 to
11 minutes or until edges are lightly browned. Remove from oven, and cool on
baking sheets 4 to 5 minutes. Transfer cookies to wire racks, and cool
completely. Sprinkle with powdered sugar.

Yield: 4 dozen

Homemade Sour Cream Substitute

----- Original Message ----- 
From: "Kelly" 
To: phaedrus
Sent: Sunday, December 07, 2003 8:25 AM
Subject: sour cream recipe

> Ciao!
> I have a serious problem, I live in Italy now where
> they do not have sour cream!!!  I have promised my
> Italian friends a Mexican dinner (you cannot find
> decent mexican places here either) but cannot imagine
> it without sour cream. it possible to make
> it?
> thanks for your help.
> kelly 

Hi Kelly,

I found a recipe for making your own sour cream, but it's a bit complicated... See below.

My suggestion is to substitute plain yogurt for sour cream . You can use yogurt asia, but the following sour cream substitute recipe has a great taste, and is made with yogurt:

"Dump 1% Yogurt into a sieve lined with paper towels. Put a bowl under this and keep in in the refrigerator over night. Dump out the water in the bowl. Use the ex-yogurt as you would sour cream."

You can also use Quark as a sour cream substitute, if you can find it. You can make a sour cream substitute by mixing 1 tablespoon of lemon juice with enough evaporated milk to bring the total up to 1 cup, but this is mainly for cooking.

There's also a recipe below for a sour cream substitute made with tofu.


  Sour Cream

  The equipment you will need includes a double-boiler, a dairy thermometer,
  and a quart jar. If you do not have a double-boiler, you can use two
  stainless pots, one which fits inside the other.

  For ingredients you will need: 1 quart of heavy sweet cream that has an
  acid level of at least 1 %

  3 1/2 tablespoons cultured starter

  The cultured starter is a streptococcus lactis bacteria that is available
  in freeze-dried packets at health food stores, dairy suppliers, or cheese
  making stores.

  The first step is to pasteurize the cream to prevent the development of
  undesirable bacteria. To do this, use a double-boiler or pour cold water
  in the bottom of the larger pan and then place the smaller pan on top
  (make sure the water is high enough to touch the bottom of the smaller
  Pour the cream in the upper pot and place the dairy thermometer in the
  Over moderate heat, bring the temperature of the cream up to between 155°
  and 160° F. Adjust the heat so the temperature is maintained for 30 minutes.
  Next, cool the cream quickly to 85° F by setting the upper pot in a sink full
  of ice water. It is important to lower the temperature quickly to get the
  culturing process underway without long exposure of the cream to open air.

  To begin the culturing pour half of the cream into the jar and add the
  starter. Mix thoroughly and then add the remaining cream to within 3/4 inch
  of the top. Put the cover on and shake until contents are thoroughly mixed.
  Set the cream in a warm, draft-free place with a constant temperature between
  70° and 80° F for 15-24 hours. Test after 15 hours. If more acidity is wanted
  then let the jar stand for several hours longer. Chill in the jar for at least
  24 more hours before using. 

  This recipe for sour cream was taken from the book "The Complete Dairy
  Foods Cookbook" by E. Annie Proulx and Lew Nichols.
Tofu Sour Cream Substitute


1 block soft tofu (both regular and silken work)
juice of 1/2 lemon
1/2 chopped parsley
2 green onion chopped fine
1 clove garlic
1 tbsp dill

Blend tofu and lemon until smooth. Remove from blender and stir in parsley
and green onion. You can also substitute fresh herbs for the parsley and

Serves: 3 - 4

Preparation time: 10 mins


----- Original Message ----- 
From: Marlys
To: phaedrus
Sent: Tuesday, December 02, 2003 7:50 PM
Subject: monosodium glumate

> Can you please tell me what is monosodim glumate and how did it get the
> name?
> Thanks,
> Marlys

Hello Maryls,


Monosodium Glutamate (or MSG) is a white crystalline powdery compound that is derived from glutamic acid, which is one of the 22 amino acids that your body uses to make protein. Its chemical formula is COOH ~ (CH2)2CH(NH2)COONa (the numbers should be subscripts). It's naturally found in seaweed, vegetables, grain gluten, and in the processing residue from sugar beets. MSG has little or no flavor of its own, but it has the ability to enhance the flavor of many foods. It's used widely in oriental cooking. In fact, it was discovered by Japanese chemists in the 1920's. It is sold under its own name or under brand names such as "Accent". The "glutamate" part of the name comes from the fact that it is a glutamic acid compound, and the "monosodium" means that it's formed with one (mono) ion of sodium(Na)



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