Custom Search

2003

TODAY's CASES:

Pasta and Potato Salad

----- Original Message -----
From: Sandra
To: phaedrus
Sent: Wednesday, December 18, 2002 5:57 AM
Subject: Re: roulade recipe

> Dear Phaed,
>    Thanks for trying. My husband reminded me of a recipe he 
> really liked and I didn't find. It was a salad at a restaurant 
> in Hawaii and seemed to be a typical recipe there. It was cold 
> pasta and potato-a very nice blend of both. I tried adding pasta 
> to my potato salad , but there was something missing.
>    Thanks, Sandy

Hi Sandra,

Well, I dunno if any of these are what you had in Hawaii, but below are some pasta and potato salad recipes that I found. See also: 02/03/03 .

Phaed

Ranch Pasta and Potato Salad

Ingredients:


  Amount  Measure       Ingredient -- Preparation Method
--------  --------  --------------------------------
                     Salad:
  6                  new red potatoes (about two cups) -- unpeeled &
diced
  6          ounces  uncooked rainbow rotini (2 1/4 cups)
  8          slices  bacon -- crisply  cooked, crumbled
     1/2        cup  red bell pepper -- chopped
     1/4        cup  green onion -- chopped
                     Dressing:
     1/2        cup  mayonnaise or salad dressing
     1/2        cup  purchased ranch salad dressing

Preparation:
In large saucepan, bring 10 cups water to a boil. reduce heat to
medium-high. Add potatoes; cook 3 minutes. Add rotini; cook potatoes 
and rotini an additional 10 to 12 minutes or until tender. Drain. 
In large bowl, combine cooked potatoes, rotini and all remaining 
salad ingredients. In small bowl, combine dressing ingredients; 
blend well. Add to salad; toss to coat. Cover; refrigerate at least 
2 hours or until serving time.

Nutritional Information:
319 Calories (kcal); 25g Total Fat; (70% calories from fat); 
16g Protein; 7gCarbohydrate; 43mg Cholesterol; 813mg Sodium
-----------------------------
Sarah Steinhour's pasta and potato salad with leek dressing

For the salad:

3/4 cup chicken stock
1/4 cup white wine
1/4 pound skinless, bonless chicken breast
2 red potatoes, cut into cubes
1 pound medium pasta shells
1/4 pound thick-slice ham, cut into cubes

For the dressing:

2 tablespoons corn oil
3 leeks, washed and thinly sliced
1 shallot, finely chopped
1 tablespoon Dijon mustard
1/4 cup potato cooking water
1 1/2 cups buttermilk
Salt, to taste
1/2 cup walnuts
2 bunches scallions, thinly sliced

For the salad: In a saucepan combine the stock, wine and chicken 
and bring to a boil. Skim the surface, lower the heat and poach 
the chicken for 20 minutes or until it is cooked through. Remove 
the chicken from the liquid and set it aside to cool. Dice it and 
transfer to a bowl.

Cook the potatoes in boiling water for 5 to 8 minutes or until 
they are tender. Remove 1/4 cup of the potato cooking water 
(to make the dressing). Set the water aside and drain the potatoes. 
Add them to the chicken.

Cook the pasta shells according to package directions, then drain 
them, shaking the colander to remove excess moisture, and add them 
to the potatoes and chicken. Add the ham.

For the dressing: Heat the oil in a skillet and saute the leeks 
and shallot over low heat for 8 minutes or until leeks are softened. 
Transfer to a blender, add the mustard and potato cooking water and 
work the mixture until it is smooth. Slowly add the buttermilk and 
blend just until the dressing thickens.

Toss the dressing with the salad ingredients. Add salt, scallions 
and walnuts. Taste for seasoning, add more salt if you like, then 
serve at room temperature or refrigerate and serve chilled. 
Serves four.
------------------------------
Dilled Pasta and Potato Salad

2 lbs. whole tiny new potatoes
3 lb. bag Reames« Pre-Cooked Rotini Plain
1 cup chopped sweet red pepper
1 cup sliced cucumber
1/2 cup chopped sweet yellow pepper
2-1/2 cups T. Marzetti« Original Recipe Parmesan Peppercorn Dressing
1/2 cup T. Marzetti« Sour Cream
1/3 cup Jack Daniel's« Honey Dijon Mustard
1/2 cup snipped fresh dill (or 1/4 cup dried dill weed)


Preparation:   In a large pot, boil potatoes for 10-20 minutes or until
tender, drain and cool. Place frozen pre-cooked pasta in large colander. 
Run hot water over pasta, and then rinse with cold water, Drain. In an
extra-large bowl combine pasta, potatoes, peppers and cucumber. In 
medium bowl combine dressing, sour cream, mustard, and dill. Drizzle 
dressing mixture over pasta mixture and toss gently to coat.

Croatian Sarma

  ----- Original Message ----- 
  From: john 
  To: phaedrus
  Sent: Thursday, December 19, 2002 1:16 PM
  Subject: sarma

  I know there are many recipes for the polish versions of 
  this but I'd really like the Croatian recipe......John.

Hello John,

There's a Croatian sarma recipe below.

Phaed

   Sarma
   
   Recipe By     : 
   Serving Size  : 8    
      
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2       lg           Cabbage heads
                           Boiling water
      6       sl           Bacon -- chopped
      1       lg           Onion -- chopped
      1       cn           Tomato soup (10 1/2 oz size)
      2                    Eggs
      2       ts           Salt
        1/2   ts           Pepper
      1       t            Paprika
      2       ts           Worcestershire sauce
        3/4   lb           Ground beef
        3/4   lb           Ground pork
        3/4   lb           Ground ham
        2/3   c            Cooked rice
   
     Remove bruised leaves from cabbage and cut out center core.  
 Pour boiling water over cabbages to soften.  Meanwhile, saut, 
 bacon and onion until bacon is done.  Add half the tomato soup.  
 Beat eggs and add salt, pepper, paprika, Worcestershire sauce, 
 ground beef, pork and ham.  Add bacon mixture and rice and mix 
 thoroughly.  Separate cabbage leaves and drain. Place heaping 
 tablespoon of stuffing at core end of each cabbage leaf and roll 
 carefully, tucking in ends.  Place rolls in layers in Dutch oven 
 or heavy kettle.  Chop small unused leaves and place over to.  
 Pour remaining soup and add enough water to cover rolls. Cover 
 and simmer 2 to 2-1/2 hours.
     
    Source:  Selma Chutuk - 
 St. Anthony Croatian Church Women's Guild 
 Los Angeles, California

Garlic Crabs

 ----- Original Message ----- 
  From: Judy
  To: phaedrus
  Sent: Thursday, December 19, 2002 3:10 PM
  Subject: Garlic Crabs

  There was a restaurant in Philadelphia called The Hard Shell 
  Cafe and they made the best garlic crabs and I was wondering 
  about the recipe. I know there is olive oil, lots and lots of 
  garlic and red pepper flakes and I think old bay seasoning. 
  Some other stuff I'm sure. Could find out about it? Thanks. 
  Sincerely, Judy

Hello Judy,

I could not locate any recipes from "The Hard Shell", but I have a couple of recipes below that are similar.

Phaed

  Garlic Crabs
   
  1/4 C. olive oil
  1/4 C. butter
  3 tsp. chopped garlic
  1 tsp. Old Bay seasoning
  1 doz. crabs, cleaned
  1/2 C. white wine
  1 C chicken broth
   
  Break off claws of crabs, clean body cavities.  In a large pot, 
  warm butter and oil and stack crabs, layering with garlic and 
  Old Bay seasoning.  Pour wine and broth over top.  Cover tightly 
  and steam. Do not remove the lid except to turn once. When turning, 
  douse crabs with liquid using a turkey baster. Sprinkle with more 
  garlic and Old Bay seasoning to taste.  Test for doneness by tasting 
  a claw.  
  ----------------------------------
  Garlic Crabs - The Recipe
  Serves - depends on how much you like crabs,
  count on 3 per person.
  2 sticks (1/2 lb) of butter
  14 cloves garlic, sliced
  1/4 cup Old Bay Crab Boil seasoning
  12 bodies
  24 claws

  Use 2 big skillets with at least 3 inch high sides.
  Divide butter between the two.
  Melt the butter, add the garlic and simmer a few minutes.
  Add the bodies to one pan, the claws to another.
  spread the Old Bay over the crabs, dividing
  between the two.  The amount of Old Bay will depend
  on how spicy you want the crabs to be.  This amount is mild.
  Stir everything together, coating the bodies and claws.  
  Cover and simmer until claws turn red around 20 minutes.  
  You can stir a few times if you like.  
  Remove the bodies and claws and serve.
  If you do another batch, it will be even better, 
  just add more Old Bay.
  For a real artery clogger, sop the remaining butter and 
  essence of crab up with french bread.

Vienna Torte

  ----- Original Message ----- 
  From: Bernice 
  To: phaedrus
  Sent: Thursday, December 19, 2002 10:25 AM
  Subject: Vienna Torte:

I would like to know if you could find me a Vienna Torte recipe.
I use to buy them at the Bakeries when I live in Milwaukee, WI. 
It has four layers and a cream filling in the middle and chopped 
hazelnuts on the sides.

Thank you 

Hello Bernice,

One four layered vienna torte recipe coming right up. See below.

Phaed

  Vienna Torte

  7 eggs, separated
  1 1/4 C. sugar
  1 C. flour
  1/4 C. cornstarch
  2 tsp. baking powder
  Pinch of salt

  Preheat oven to 350║F. Beat whites until frothy. Add 1/2 cup sugar 
  gradually; beat until stiff. Beat yolks until thick. Add remaining 
  sugar gradually and beat. Combine the two mixtures. Sift the flour 
  with cornstarch, baking powder and salt and fold in carefully. Pour 
  into 4 greased and floured 8-inch layer cake pans. 
  Bake about 20 minutes. Cool.

  Filling
  1 1/4 C. milk
  1/3 C. flour
  1/3 C. sugar
  1/4 C. cold milk
  1 C. melted butter
  1 tsp. vanilla extract
  1 C. confectioners' sugar
  Chopped nuts

  Heat milk in double boiler. Mix flour, sugar and cold milk. Add to 
  heated milk and stir until thick, then cover and cook 15 minutes. 
  When cool, add melted butter; mix well. Add vanilla extract and 
  confectioners' sugar. Spread this between the four layers and on 
  top and sides. Cover well with chopped nuts.

Honeycomb

----- Original Message -----
From: Sandhiya
To: phaedrus
Sent: Thursday, December 19, 2002 5:12 AM
Subject: Honeycombe center

> Can you find me a receipe for the honeycombe.  
> (honeycombe centre found in crunchy chocolate bar)
>
> I tried to make it but mine went hard, all I know is 
> you put 2 cups of sugar and 1 cup of honey and boil 
> until it reaches certain temperature and then you 
> quickly add 1/4 teaspoon of bicarbonate of soda and 
> let it set.
>
> I found that it was very hard to take it out of the tray.

Hello Sandhiya,

I could not find a recipe for honeycomb that uses honey, but below are two recipes that I did find.

Phaed

Honeycomb

you will need:

1 cup of sugar
1 teaspoon of butter
3/4 cup of water
2 tablespoons of vinegar
1/4 teaspoon of baking soda
a large saucepan
a baking tray

To make the honeycomb:

Mix the sugar, butter and water in a large saucepan.
Bring the mixture to the boil, then continue boiling until it 
turns the golden yellow colour of honeycomb.
Remove the mixture from the stove, and stir in the baking soda 
and vinegar. The carbon dioxide produced causes the mixture to 
froth up, so be careful it doesn't spill. Pour the mixture into 
a baking tray that has been greased with butter. When it is cool, 
cut or break the honeycomb into pieces to eat.
 --------------------------------------
Honeycomb

1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda

To make honeycomb: Line 8-by-8-inch baking dish with foil. 
Grease generously. Set aside. In 2-quart microwave-safe bowl, 
combine sugar, corn syrup and vinegar. Microwave on high 
(600 to 700 watts) for 3 minutes. Stir through several times. 
ontinue cooking on high for 7 to 10 minutes, or until mixture 
has thickened and candy thermometer registers 300 degrees 
(or small amount of mixture separates into hard and brittle 
threads when dropped into very cold water). Quickly stir in 
baking soda (mixture will foam), blending completely. Pour 
into prepared dish, tilting to cover bottom evenly. Cool at 
room temperature for 1 hour, or until firm. (Note: Do not
refrigerate.) Break honeycomb into pieces. 

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus