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Chicken Pot Pie

   ----- Original Message ----- 
  From: Sandra
  To: phaedrus
  Sent: Saturday, December 07, 2002 9:53 AM
  Subject: Help me find a lost recipe

  Hi Phaedrus

  I hope you can help me track down a recipe for chicken pot pie 
  (potpie?). The recipe I am looking for was on the back of a 
  product called Recipease....RecipEase?
  It is simular to Bisquick Baking Mix, just a different brand. 
  That particular brand of baking mix is no longer being carried 
  in the New England Area.  I had cut the recipe off the RecipEase 
  canister and lost it some years ago.  

  The recipe was made with cooked chicken, frozen mixed vegetables, 
  chicken broth, milk, and of course this brand of baking mix. 
  The mix made its own topping as it cooked. 

  Thank you for any help you can give me ,

Hi Sandy,

RecipEase was made by Martha White. All of the similar recipes that I find specifically call for Bisquick except the ones below.


  Deep - Dish  Chicken  Pot  Pie

   Ingredients : 
   3 c. cooked chicken, cubed
   1 c. cooked carrots, sliced
   1 c. cooked potatoes, diced
   1 c. frozen peas, thawed
   6 tbsp. margarine
   1/3 c. flour
   2 tbsp. chicken flavor instant bouillon
   1/4 tsp. pepper
   4 c. milk
   2 c. biscuit baking mix

   Preparation : 
     Preheat oven to 375 degrees.  In large saucepan melt margarine. 
   Stir in flour, bouillon and pepper.  Add milk.  Cook and stir until
   mixture thickens.  Add remaining ingredients except biscuit mix. 
   Mix well.  Pour into 2 1/2 quart casserole dish.  Prepare biscuit
   mix according to package directions for rolled biscuits.  Roll out
   to cover casserole.  Cut slashes in center of dough.  Place dough on
   top of casserole.  Crimp edges.  Bake for 40 minutes or until golden
   Deep  Dish  Chicken  Pot  Pie

   Ingredients : 
   3 c. cubed COOKED chicken
   1 c. sliced cooked carrots
   1 c. diced cooked potatoes
   1 c. frozen green peas, thawed
   1/2 c. chopped celery
   1/3 c. unsifted flour
   6 tbsp. butter or margarine
   5 1/2 c. milk
   7 tsp. chicken flavor instant bouillon (OR) 7 chicken-flavored bouillon cubes
   1/4 tsp. pepper
   3 c. biscuit baking mix
   1 egg yolk, plus 1 tbsp. water (optional)

   Preparation : 
     Preheat oven to 375 degrees.  In large saucepan cook celery in
   butter until tender.  Stir in flour, bouillon and pepper.  Add 4 1/2
   cup milk.  Cook and stir until thickened and bubbly.  Stir in
   chicken, carrots, potatoes and peas.  Remove from heat.    In medium
   bowl, combine remaining milk and biscuit mix.  Mix well.  Turn 2/3
   of dough into well-greased 13 x 9 inch baking dish.  Sprinkle with
   flour.  With floured hands, pat evenly over bottom and up sides of
   dish.  Pour chicken mixture into prepared dish.  Turn remaining
   dough onto a well-floured surface.  Knead until smooth.  Roll out to
   1/8-inch thickness.  Cut into eight 3-inch rounds.  Arrange on top
   of casserole.  If desired, beat together egg yolk and water.  Brush
   on rounds.  Bake 25-30 minutes or until crust is golden. 
   Refrigerate leftovers.    

Sweet and Sour Kielbasa

  ----- Original Message ----- 
  From: Maureen
  To: phaedrus
  Sent: Sunday, December 08, 2002 7:03 AM
  Subject: Kielbasa Recipe

  This is the first time I have found this service. First I want
  to thank you for the stella doro cream puff recipe. This is the 
  first site I went to this morning looking for the recipe and 
  there it was. Right on the top of the page. I almost feel like 
  I won the lottery. 
  My recipe request is for kielbasa and fruit. I had it with pineapple
  and maraschino cherries, almost like a sweet and sour entree. I know 
  it is out there but I have not been able to find it. 
  Once again thank you. Maureen  

Hi Maureen,

I'm happy that the site has been of use to you.

Below are the sweet & sour kielbasa recipes that I found.


  Sweet  &  Sour  Kielbasa

   Ingredients : 
   3 lbs. kielbasa
   2 cans pineapple chunks
   4 green peppers
   1 1/2 c. maraschino cherries
   1 1/2 c. vinegar
   1 1/2 c. sugar
   Pineapple juice (reserved)
   3 tbsp. soy sauce
   6 tsp. cornstarch
   3 tbsp. water

   Preparation : 
     1.  Cut the kielbasa into 1-inch pieces.  Drain the pineapple
   chunks and reserve the juice.  Chop the green pepper into 1-inch
   pieces.  Halve the cherries.  Set these ingredients aside.  2.  In a
   large Dutch oven, boil the vinegar, sugar, pineapple juice (reserved
   from the canned pineapple chunks), and soy sauce together briefly
   until the sugar dissolves.  3.  Add the kielbasa, pineapple, peppers
   and cherries.  Heat thoroughly until kielbasa is heated through.  4.
    Blend cornstarch and water.  Add to mixture and cook slowly,
   stirring constantly, until sauce thickens.  Remove from heat and
   transfer to a crock pot.  Heat on low setting for 4 to 6 hours to
   blend flavors thoroughly.  Serve hot.  
   Sweet  And  Sour  Kielbasa  Dinner

   Ingredients : 
   1 red pepper, sliced in thin strips
   1 green pepper, sliced in thin strips
   1 lg. onion, sliced
   3 sm. zucchini, sliced diagonally
   1 (20 oz.) can chunk pineapple
   1 sm. jar red maraschino cherries with juice
   1 1/4 lbs. Polish Kielbasa, sliced diagonally
   1 beef bouillon
   1 c. hot water
   1 c. cold water
   1 1/2 tbsp. cornstarch
   1 tbsp. Worcestershire sauce
   1 tbsp. crushed parsley
   Salt and pepper to taste
   1 lg. ripe tomato, sliced in thin wedges

   Preparation : 
      In a large oiled skillet, fry peppers and onion lightly.  Add
   zucchini and bouillon dissolved in hot water.  Boil 10 minutes on
   medium high flame.  Add Kielbasa, Worcestershire sauce, cherries and
   juice, pineapple and juice, salt and pepper, and parsley.  Cook for
   10 minutes.  Stir cornstarch in cold water. Bring ingredients in pan
   to a boil, and add cornstarch mixture, stirring constantly until
   thickened.  Turn stove off and add tomatoes, stir.  Serve with rice.
    Serves approximately 6.
   Crock  Pot  Kielbasa

   Ingredients : 
   1 jar cherries
   1 lg. can chunk pineapple
   1 jar sweet and sour sauce
   1 c. water
   2-3 lb. kielbasa

   Preparation : 
     Cut up kielbasa in bite sizes.  Mix all ingredients but meat
   together including the juice in the cherries and pineapple.  Add
   meat and stir.  Cook on slow about 2 to 3 hours.  You may want to
   double the ingredients if using a large crock pot.  
   Fiesta  Kielbasa

   Ingredients : 
   1 pkg. kielbasa, sliced
   1 jar La Choy sweet & sour sauce
   1 sm. jar red cherries, drain
   1 sm. jar green cherries, drain
   1 lg. can pineapple chunks in its juice (not syrup)

   Preparation : 
     Place kielbasa on baking sheet.  Heat in 350 degree oven for 5-7
   minutes.  Remove from oven.  Mix all ingredients together in large
   casserole dish.  Simmer on stove top 10 minutes.  Serve.  Great for
   holidays!  Double for a crowd!   

YOC Onion Soup

  ----- Original Message ----- 
  From: James
  To: phaedrus
  Sent: Friday, December 06, 2002 11:45 AM
  Subject: Yokota O-Club Soup

  This is a first try for me to get help finding this receipe.  
  It was served everyday by the O-club at Yokota Air Force Base 
  in Japan.  It is an Onion based soup that I was told had been 
  thickened with a combination of seven cheeses.  It was served 
  over a slab of French bread that had a thin slice of Swiss 
  cheese on it.  One serving was a full meal for a normal person.  
  Would you please see if you can come up with something   
  Many thanks,  Jay  

Hello Jay,

This recipe claims to be the authentic stuff, but it doesn't have seven cheeses. It's the only one that I could find.



  YOC stands for the Yokota Officers Club at the US Air Force base 
  in Japan. It's their special onion soup that is famous throughout 
  the US military forces.

  This recipe is for 10 servings ... and after trying it you will 
  want to make at least that much each time!

  8-10      Raw onions, sliced lengthwise
  1/4  lb   Margarine
  2    Cup  Flour
  2-3  Qt   Chicken broth
  4         Bouillon cubes
  1/2  Can  Evaporated milk
            Salt and pepper to taste

  Saute' onions in margarine. Add flour and stir well. Gradually add 
  chicken stock and bouillon cubes.
  Add salt and pepper and simmer until thick.

  Just before serving add the evaporated milk.

  Serve over piece of french or sour dough bread topped with Swiss Cheese 
  (hopefully available).

  Make sure the soup is super hot to melt the cheese and make it stringy.

Auto Value

----- Original Message -----
From: Delbert
To: phaedrus
Sent: Sunday, December 08, 2002 10:44 AM
Subject: car

> Hi this question might not have an answer to it. if you bought a car for
> $20.000 how many miles would you have to drive it to get your moneys out
> of it?

Hi Delbert,

Well, just off the top of my head, I can think of a couple of ways to look at this question:

1) What is the practical value per mile of owning a car to you? First, the personal value:
If you didn't have a car, how much would it cost you per mile to go wherever you need to go? I suppose that if you're an adept hitch-hiker or car-pooler, and live near a grocery store, then the cost might be very low. If you rode a bus or a subway everywhere, then it would be higher. If there's no public transportation where you live then it would be very high. The personal value would be a measure of how important it is to you to have your own car versus riding the bus or hitching or riding with other people. If you could assign a dollar amount per mile to both of these, then you'd get the value per mile(for you) of owning a car. Then you could take the $20,000.00, add the cost of gas, oil, tires, and service to it, then divide by this value per mile number, and that would tell you how many miles you'd have to drive the car to get your value out.

2) Another way of looking at it would be this:
Assume that you're going to own a car no matter what. According to Consumer Reports or Motor Trend or someone else who checks these things, what is the average expected life span of that particular car? With normal wear and tear, how many miles should it go before it should need replacing? That would be the number of miles to get $20,000 worth of VALUE out of it by this method (It's going to be different for every make & model of car). However, that's if there's NO change in car prices during that time. If that car would go 150,000 miles before you had to replace it, then the same car (new), due to increasing prices, might cost $25,000 by then (25% more). If so, then that car's going to have to go another 37,500 miles (25% more) for you to get an equal amout of value out of it.

The first way is geared toward a car's personal value to you. The second is based on expected mechanical life. Hmmm.... what if we used the second way to BUY new cars? What if we said that a car's per mile COST is equal to it's price divided by the number of miles it will go before it has to be replaced and then we bought vehicles with the lowest per mile cost? What a thought! What a concept! Buying for value! ............. Nah... I want a big four-wheel drive SUV gas guzzler with a great sound system.



  ----- Original Message ----- 
  From: Trish 
  To: phaedrus
  Sent: Sunday, December 08, 2002 7:05 AM
  Subject: Looking for the Triffle Receipe from the Bingo Custard

  This christmas I am wanting to continue a family tradition that 
  my Mother started many years ago by making Triffle but as she has 
  now passed away and has never written down this receipe for Triffle 
  I am desparate to find it before christmas.

  I know that the receipe she used was on the back of the Bingo 
  (brand name) Custard packet but this brand is no longer available 
  in our local supermarket and was hoping you could help me by finding 
  it for me.  I have seached the internet with no luck.

  Eagerly awaiting your response : ).

  Kind regards,


Hello Trish,

I could not locate the Bingo Custard recipe. However, I did find several recipes that called for powdered custard. Maybe one of them is the right one or will suffice instead.



  A few slices of plain sponge cake
  1 liter of milk
  2 Tbs. custard powder
  3-4 Tbs sugar( more if u like it really sweet)
  jello(flavored gelatin)-prepared according to instructions on the packet
  Assorted fruits chopped
  Whipped cream
  In a dish,line the bottom with slices of the sponge cake. Sprinkle a 
  little milk or any fruit juice to moisten it.
  In a cup combine the custard powder with 2 tablespoons of milk and mix 
  to form a paste.In a saucepan,bring the liter of milk to boil and add 
  the custard powder mix slowly while stirring simultaneously.
  Simmer for 5 minutes till slightly thick then remove from heat.
  When a bit cool spread evenly over the cake layer.Then add a layer of 
  fruits.Mix the jello according to instructions on tha packet. When the 
  jello has cooled and has started to thicken,spread it as a layer over 
  the fruit.
  Leave to cool and set for a while in the fridge.Top with whipped cream.
  Chill and serve.
  Raspberry Triffle

  1/2 cup custard powder 
  1/2 cup granulated sugar
  5 cups homogenized milk
  1/2 cup sherry and rum
  1 tsp vanilla

  6 mini jelly rolls
  1 package frozen raspberries
  1 cup whipped cream

  To make custard, stir custard powder with sugar in a heavy-bottomed 
  saucepan until blended. Gradually whisk in milk and 1/2 cup each of 
  sherry and rum. Cook over medium heat, stirring frequently, until 
  mixture comes to a boil, about 6 minutes. Then, stir constantly 
  until custard thickly coats a metal spoon, about 2 minutes. Remove 
  from heat and stir in vanilla. Press a piece of plastic wrap directly 
  on surface to prevent a skin from forming. Refrigerate until cooled, 
  about 45 minutes
  Meanwhile cut jelly roll into 1/2 inch thick slices. Place over sides 
  and bottom of a slightly rounded glass bowl that will hold 3 L (12 cups). 
  Cover cake with half of custard then a layer of whipped cream. Add some
  raspberries. Add another layer of cake.
  Cover cake with remaining custard. Refrigerate, covered, for at least 
  6 hours or overnight.
  Just before serving, Spoon whipped cream over trifle and drizzle with 
  raspberry sauce. Decorate with fresh raspberries. 
  Triffle Pudding

  1 packet (10 gms) food grade gelatine
  500 ml water
  4 tbsp sugar

  Mix the food grade gelatine with water and sugar. Keep on the fire 
  and stir it till it comes to a boil. Lower from fire and keep it to 
  cool then keep in the fridge to set.

  1 packet strawberry or rasberry jelly
  500 ml water
  1 tbsp sugar

  Mix strawberry or rasberry jelly with water and sugar. Keep on the 
  fire an stir till it comes to a boil. Lower from fire and keep it to 
  cool then keep in the fridge to set.

  500 ml custard
  3 tbsp sugar
  3 tbsp custard powder

  Mix all and cook, stirring all the time till the custard thickens.

  1 Swiss roll
  1 cup Port Wine (Port)
  1 tin mixed fruit cocktail

  The first layer is of gelatine, for the second layer dip the Swiss 
  roll slices in the wine and arrange on the gelatine. The third layer 
  is of custard, then put the mixed fruit cocktail (drained) and on the 
  top, put the strawberry or rasberry jelly. Keep it in the freezer 
  until it sets. 
  Triffle Pudding
  Serves: 6
  Calories per serving: 193

  1 cup fresh fruit - sliced 
  1/2 pkt strawberry jelly 
  1/2 cup skimmed milk for soaking the cake 
  Sponge Cake
  2 eggs 
  60 gms (slightly less than 1/2 cup) sugar 
  45 gms (slightly less than 1/2 cup) maida 
  1/2 tsp baking powder 
  1/2 tsp vanilla essence 
  Vanilla Custard
  2 1/2 cups low fat milk 
  3 tbsp custard powder 
  3 tbsp sugar 

  Prepare jelly by dissolving jelly crystals as per the instructions 
  on the packet. Keep in the freezer to set.

  To prepare the custard, dissolve the custard powder in 1/2 cup milk. 
  Boil the rest of milk. Add custard, stirring continuously. Add sugar 
  and cook, stirring continuously till quite thick. Chill. Whip to get 
  a smooth custard.

  To prepare the cake, beat eggs and sugar till thick and frothy and 
  double in volume. Add vanilla essence.

  1)Sieve maida and baking powder together.
  2)Fold in maida very gently. Use 1 tbsp warm water if the eggs are 
  too small.
  3)Bake in a greased tin at 190 C in a preheated oven for 15 min.
  4)Soak cake with skimmed milk. Cut cake into small pieces.
  5)In a medium high glass dish, make a layer of cake, the jelly and 
  top with custard.
  6)Cover completely with neatly sliced fruit. Serve chilled. 
  Basic English Triffle.

  10" sponge cake, cut in cubes
  16 oz. can fruit cocktail (or peaches/pears/mangos/pineapple in 
    fruit juice NOT syrup), drained (if you buy the fruit in it's 
	juice you can use the juice to make the jelly)
  3 oz. package flavored gelatin mix (jelly)
  2 tablespoons custard powder 
  4 teaspoons white sugar
  1/2 cup milk

  1. Place the cake in a glass serving bowl and cover with the canned
  fruit. Prepare gelatin according to package instructions and pour 
  over fruit and cake.
  2. Combine custard powder and sugar in a small saucepan over medium 
  heat. Stir in milk and cook until thick and creamy. Pour over
  sponge cake mixture. Chill until set. Can be topped with whipped 
  cream and chopped nuts / shredded coconut.

  serves 8

  Note: Pineapples can affect the setting of the jelly.

  A little of your favourite liqueur can be added to the jelly/sponge


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