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Impossible Peanut Butter Cookies

----- Original Message -----
From: jg
Sent: Tuesday, January 01, 2002 11:27 PM
Subject: peanutbuter cookie

> There is a recipe for an cookie sand it is called impossible peanut 
> butter cookie have you heard of it and could you please send it


Below are the two recipes that I found with that name.


Impossible  Peanut  Butter  Cookies

 Ingredients :
 1 c. peanut butter
 1 c. sugar
 1 egg
 1 tbsp. vanilla

 Preparation :
   Combine all ingredients and mix well.  Shape into small balls and
 press out with a lightly floured fork.  Bake 15 minutes at 350
 degrees.  Then let cool and enjoy.
 Impossible  Peanut  Butter  Cookies

 Ingredients :
 1 c. peanut butter
 1 c. sugar
 1 egg, slightly beaten
 1/2 tsp. vanilla

 Preparation :
   Mix together all ingredients.  Drop onto greased cookie sheet by
 teaspoons; press with fork.  Bake at 325 degrees for 13 minutes.

Pepper, Jelly, and Cream Cheese

   ----- Original Message ----- 
  From: Sue
  To: phaedrus
  Sent: Monday, December 31, 2001 1:50 PM
  Subject: recipe

I am searching for a recipe that had orange marmalade or apricot preserves 
combined with lots of black pepper, etc., spread over cream cheese, and 
served with crackers.  I have searched the net and am unable to find.  
Your  help is appreciated.

Hello Sue,

Well, I can't find anything like that, either. I've never heard of anything like that with black pepper.

However, here in the South, we make something called "red pepper jelly" or "jalapeno pepper jelly". This jelly is an unusual combination of hot and sweet flavors, and we serve it with cream cheese on crackers. It's delicious! You can buy pepper jelly online.


I did find this:

Jezabelle  Sauce

1 jar apple jelly
1 jar apricot preserves
3/4 c. dry mustard
Horseradish, to taste
Crack black pepper, to taste
8 oz. cream cheese

 Mix above ingredients and place in jars (jelly) and refrigerate until used.  
To serve, pour over block of cream cheese and add assorted crackers.  


----- Original Message -----
From: wendy
To: phaedrus
Sent: Thursday, January 03, 2002 12:58 PM
Subject: Can you help me find a recipe for 'Saviatta?'

> I've been searching the web for so long for a white cookie biscuit found
> in most Brooklyn Italian Bakeries. Some call them lady fingers but they
> are not cakey. The salesperson pronounced them as 'savi-attas' . They are
> crisp, light and very white in color on the outside and chewy inside.
> Great for dipping.
>thanks for your help.
>Brooklyn bound Wendy

Hi Wendy,

I think what you want is "savoiardi". These are Italian lady fingers. I'm sending you two recipes. The second one is probably the most authentic. The potato starch is an important part of what makes these different from ordinary lady fingers.


Savoiardi - (lady fingers)

3 eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup sugar
1/2 cup sifted cake flour
1 teaspoon baking powder

Beat egg yolk until thick and lemon colored. Beat in almond extract.
Beat egg whites until stiff, but not dry, and gradually beat in sugar until
whites are glossy and
very stiff.

Fold egg yolks gently into whites.

Fold in sifted dry ingredients.

Drop batter by tablespoons on ungreased cookie sheet forming fingers in 3
inch long and 1 inch wide. Bake in moderate 350F oven 10 minutes, until
light brown.

Remove immediately from cookie sheet and cool on rack. Makes 3 dozen.
Savoiardi are a Piemontese specialty that resemble lady fingers, though
they're about twice as thick.

To make them at home you will need:

1/2 cup less 2 tablespoons potato starch
1 1/4 cups cake flour
4 eggs, separated
2/3 cup sugar
1 tablespoon margarine
Powdered sugar
Preheat the oven to 375 F (185 C).

Sift a cup of the flour with the potato starch.

Grease a sheet of paper with the margarine and use it to line a cookie
sheet, then dust the sheet with the remaining flour and discard what 
doesn't stick.

Whip the whites until stiff and incorporate half a cup of the sugar, 
then beat the yolks in another bowl with the remaining sugar. Fold the 
yolks into the whites, and then fold in the flour gradually with the aid 
of the sifter. Pour the batter into a pastry bag and pour it out into 
three inch strips on the cookie sheet, separating them by about an inch. 
Let the batter sit for one or two minutes, dust the cookies with powdered 
sugar, and bake them for about ten minutes. They should puff up, brown 
lightly, and be soft. Leave them on the sheet for five minutes after 
removing it from the oven, then put them on a rack. Put them in a tightly 
sealed container when they have cooled; they will be better the next day 
and will keep for a few weeks.

Stay Abed Stew

----- Original Message -----
From: liz
To: phaedrus
Sent: Thursday, January 03, 2002 1:07 PM
Subject: stew with tapioca

> i have lost a recipe, which was wonderful, that i had 30 years ago 
> using tapioca in a stew.  the name of the stew was "stay abed stew" 
> and you could make it in the morning, stay in bed all day and it was 
> delicous!!!! anyhow, it did have a small amount of tapioca in it and 
> you cooked it in the oven.
> thanks in advance.
> liz 

Hi liz,

I found quite a few of these recipes. They don't all contain tapioca, and they aren't all called stay abed stew.
The first two recipes were the ones I found most often, but they don't contain tapioca. The next three do contain tapioca. The last three do contain tapioca, but aren't called "stay abed", although they are basically the same thing.


Stay Abed Stew

List of Ingredients
2 pounds cubed steak meat (or a roast if the price is right)
1 cup carrots, sliced
Salt and pepper
1 can tomato soup
1/2 soup can water
1 large raw potato, peeled, sliced
1 bay leaf (Be sure to remove after cooking.)


1. Put all ingredients in a casserole with a tight fitting lid.
2. Bake at 275 for 5 hours.
3. Add any leftover chicken, celery, etc. to this.
Stay Abed Stew

Mix these things up in a casserole dish that a has a tight lid:

2 pounds beef stew meat, cubed
1 15-ounce can tiny peas *
1 cup sliced carrots
2 chopped onions
1 teaspoon salt
Dash of pepper
1 can cream of tomato soup thinned with 1/2 can water (cream of celery or
cream of mushroom can be substituted)
1 large potato, sliced
Piece of bay leaf *

Put the lid on and put the casserole in a 275-degree oven. Now go back to
bed. It will cook happily all by itself and be done in five hours.

* If you don't like peas or bay leaf, leave them out.
Stay  In  Bed  Stew

 Ingredients :
 2 lb. beef stew meat
 1 lg. (#2 1/2) can tomatoes
 1/2 c. chopped onion (not too fine)
 1 1/2 c. celery (1 inch pieces)
 6 to 8 carrots (1 inch pieces)
 1 tsp. salt
 Dash of black pepper
 1/2 tsp. sugar
 2 heaping tbsp. Minute Tapioca
 Sprinkle of parsley flakes

 Preparation :
    Mix together in roaster.  Cover and cook 4 1/2 hours at 275
 degrees.  DO NOT LOOK UNTIL DONE.  Very good.  NOTE:  Cover well.
 Stay - In - Beef  Stew

 Ingredients :
 1 lb. stew beef
 1 c. chopped carrots
 1 potato, chopped
 1/2 onion, chopped
 1 bay leaf
 18 oz. can tomato sauce
 1/2 can beef bouillon soup
 4 1/2 tsp. minute tapioca

 Preparation :
    Combine all ingredients in casserole.  Bake covered at 275
 degrees for 5 hours.  Remove bay leaf before serving.
 Stay-A-Bed  Stew

 Ingredients :
 2 lb. beef stew meat
 1 c. cut celery
 1 bay leaf
 1 c. beef broth (or 1 beef bouillon)
 2 c. cut potatoes
 1 c. cut carrots
 2 onions, cut up
 1 (8 oz.) can tomato sauce
 3 tbsp. tapioca

 Preparation :
    Place all ingredients (meat and raw vegetables) in a 2 quart
 casserole.  Cover and bake at 275 degrees for 5 hours.  Serves 6.
 Also, good to put in crock pot on low for 8-10 hours.
Five-Hour Stew

2 pounds chuck roast or beef stew cubes (we used the cubes)
2 1/2 cups cubed potatoes
2 cups carrots, cut in chunks (we cut ours into 2-inch chunks)
1 cup chopped celery
2 small onions, chopped or left whole (we used chopped)
1 1/2 teaspoons salt
1 tablespoon sugar
1 cup V-8 juice
1 1/2 cups tomato *
2 teaspoons tapioca

Prepare vegetables, and if you're using chuck roast, cut it into cubes.
Combine all ingredients, place in large oven-proof casserole with lid or in
Crock-Pot. Bake at 250 degrees for five hours or in the slow cooker on high
for 6 to 7 hours.

* May omit the tomato juice and use 2 1/2 cups V-8 juice.
No Peek Stew

1 1/2 pounds beef cubes
5 medium potatoes, peeled and cubed
1 cup celery, sliced
4 tablespoons tapioca
5 carrots, peeled and sliced
1 package onion soup mix
1 tablespoon sugar
1 1/2 cups tomato juice
2 cups water

Combine all ingredients in oven-proof casserole or Dutch oven. Bake at 275
degrees for 4 hours, and "don't peek."
Easy Beef Stew

2 pounds beef stew meat
5 stalks celery, diced
4 or 5 carrots, peeled and cut into 3-inch chunks
1 14 1/2 ounce can green beans with juice
4 or 5 potatoes, peeled and cut into chunks
1 15-ounce jar whole onions with juice
1 28-ounce can whole tomatoes
1/2 cup tapioca
3 teaspoons salt
2 or 3 tablespoons sugar

Mix all ingredients together in a large casserole, cover and bake at 275
degrees for six hours.


 ----- Original Message ----- 
  From: Lin
  Sent: Tuesday, January 01, 2002 9:37 PM
  Subject: (no subject)

  Hi I hope you can help.
  I lost a meatloaf recipe and have not been able to duplicate it.
  It was on one of those laminated cards they send you in a pack in 
  the mail. On one side was the oven method and the other was the 
  microwave method. I would say I got it in the early 90's 
  there was ketchup, mustard, Worcestershire sauce and tomato juice 
  in it.
  It had a topping of ketchup and brown sugar mixture. I would love 
  this recipe back!!! If you can help--please E me!!!


Hi Lin,

Well, there's no way that I can locate a recipe that was on those recipe cards. I don't have them, and they aren't on the Internet. All I can do is send you a few recipes with similar ingredients. See below.


  Country Glazed Meatloaf 

  1 1/2 lbs lean ground beef
  1/2 cup ketchup
  1/2 cup tomato juice
  1/2 tsp. pepper
  1/4 tsp. salt
  1/4 tsp cayenne pepper
  2 eggs, beaten
  3/4 cup fresh bread crumbs
  1/4 cup onion, finely chopped
  2 tsp. dry mustard
  1/4 cup ketchup
  1/2 tsp. dry mustard
  2 tbsp. brown sugar
  1/4 cup chopped fresh parsley

  In a large bowl combine mix together ketchup, tomato juice, salt, 
  pepper, cayenne pepper, eggs, bread crumbs, onions, and mustard. 
  Mix until thoroughly blended. 
  Add ground beef, mix gently until combined. Line a loaf pan with 
  tin foil, and gently press in the beef mixture. Don't press too hard 
  or the meat loaf will be heavy. 
  In a separate bowl, combine all topping ingredients, blend well. Spread 
  evenly over top of meat loaf. 
  Bake for 35-45 minutes until meat loaf is done and no pink shows when 
  Remove from oven, drain off fat and let sit for 5 minutes before serving. 

   Ingredients : 
   1 1/2 lb. hamburger
   1 c. bread crumbs
   1/2 c. milk
   1/2 c. tomato juice
   2 eggs
   1 tsp. salt
   1/8 tsp. pepper
   1 tbsp. Worcestershire sauce
   3 tbsp. brown sugar
   1/4 c. catsup
   1 tbsp. mustard

   Preparation : 
       Mix ingredients together and form loaves in pan.  Bake 1/2 hour
   at 350 degrees.  Then pour topping over meat loaf and continue
   baking approximately another 1/2 hour. 
  Microwave  Meatloaf

   Ingredients : 
   1 1/2 lb. hamburger
   1/2 lb. sausage
   1 chopped onion
   1 chopped green pepper; optional
   1 egg
   Approximately 10 crushed Saltine
   1/2 tsp. sage (may be lessened)
   Salt and pepper
   1 (6 oz.) can tomato sauce
   2 tbsp. mustard
   2 tbsp. ketchup
   2 tbsp. brown sugar
   1/3 c. Worcestershire sauce
   Salt and pepper

   Preparation : 
      Mix hamburger, sausage, onion, green pepper, egg, crackers, salt,
   and pepper in a large bowl.  Form into glass or microwave loaf pan. 
   Cover with wax paper.  If using probe, set temperature at 145 power
   level 9.  To cook by time heat about 20 minutes on power level 9. 
   Remove from microwave and drain off excess grease.  Mix ingredients
   for sauce in bowl.  Pour over meat loaf.  Cook uncovered on high
   about 3 minutes.  Slice and serve.  The sauce itself can make a very
   tasty barbecue sauce


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