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----- 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 ,
Sandy
Hi Sandy,
RecipEase was made by Martha White. All of the similar recipes that I find
specifically call for Bisquick except the ones below.
Phaed
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
brown.
----------------------------------
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.
----- 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.
Phaed
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!
----- Original Message -----
From: James
To: phaedrus
Sent: Friday, December 06, 2002 11:45 AM
Subject: Yokota O-Club Soup
Phaedrus,
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.
Phaed
YOC SOUP
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.
----- 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.
Phaed
----- 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,
Trish
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.
Phaed
Triffle
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
Trifle
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
Gelatine:
Ingredients:
1 packet (10 gms) food grade gelatine
500 ml water
4 tbsp sugar
Method:
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.
Jelly
Ingredients:
1 packet strawberry or rasberry jelly
500 ml water
1 tbsp sugar
Method:
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.
Custard
Ingredients:
500 ml custard
3 tbsp sugar
3 tbsp custard powder
Method:
Mix all and cook, stirring all the time till the custard thickens.
Trifle
Ingredients:
1 Swiss roll
1 cup Port Wine (Port)
1 tin mixed fruit cocktail
Method:
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
Procedure
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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