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2002

TODAY's CASES:

German Potatoes

----- Original Message ----- 
From: mary
To: phaedrus@hungrybrowser.com
Sent: Monday, January 07, 2002 11:21 AM
Subject: mary

> asking for another receipe....looking for a german
> potatoe receipe...thanking you, i am mary

Hi Mary,

Is the recipe below the one you mean?

Phaed

German Potatoes
 
4 to 6 baking potatoes
6 to 8 slices bacon
1 onion chopped fine
cabbage (approximately 1/2 head depending on taste)
Fry bacon in large frypan.
 
Fry bacon until crisp, remove and crumble.  Brown onions in bacon
grease, until transparent and slightly brown, remove and set aside.
Slice potatoes into bacon grease (you may need to add a small amount
of oil).  When potatoes are almost done, mix in the bacon and onions
and layer cabbage on top.  Cover with a lid and turn heat to low. 
Cook for approximately 10 minutes until cabbage is soft.  Remove
lid, chop and mix cabbage in with potatoes and turn heat to medium.
Cook until potatoes and cabbage are done, approximately 10 minutes.
Add salt and pepper and serve with any meat.  All the ingredients
can be varied, depending on taste.
 

Maple Cream 1

  ----- Original Message ----- 
  From: Sandra 
  To: phaed
  Sent: Sunday, January 06, 2002 8:52 PM
  Subject: finding a recipe

 I'm looking for a recipe that aired recently on "From Martha's 
 Kitchen" There were no recipes available for that show.
 I tuned in on the last step and missed the ingredients. Don Harlow 
 was the guest and he made Maple Cream.  It was spread on toast and 
 looked like an interesting  thing to try.
 Thanks for looking.
 Sandra 

Hi Sandra,

I didn't see the show, but I did find a recipe for Maple Cream for spreading on biscuits and toast, so maybe that's it. See below.

Phaed

   Maple Cream

   Ingredients : 
   2 c. sour cream
   1/2 c. maple syrup
   1/4 tsp. salt

   Preparation : 
 A wonderful addition to hot gingerbread, toats, hot biscuits or spice
 cake, or on a slice of bread for after school snacks, Maple Cream
 can be kept for days in the refrigerator.  Stir together, put in a
 sauceboat and grate nutmeg over top.  Chill thoroughly.  Serves
 approximately 10. 
   

Maple Cream 2

From: Sandra
To: "phaedrus" 
Subject: Re: finding a recipe
Date: Monday, January 07, 2002 11:03 AM

This looks like it might be a fun recipe.  Thanks, so much.  I did find one 
like I was lookin for. see below, I think I'll try them both.  Thanks 
Sandra

  Making maple cream (maple spread) at home is a fairly easy process, but 
  extreme care must be taken because it involves very hot liquids.

  Equipment needed For Cream:

  1. Pure maple syrup, Grade A Light Amber or Medium Amber works best. 
     A quart (4 cups) will make 2 pounds of maple cream.
  2. Deep cooking pot or pan.
  3. Candy thermometer (available at houseware store) capable of measuring 
     to 240 F.
  4. A few drops of butter or vegetable oil.
  5. A large pan or sink full of cold water.

  Directions for Cream:

  1. Fill pan partially with water and the thermometer.
  2. Bring to a boil, and note the temperature of the boiling water. 
     Empty the pan.
  3. Place syrup in pan; using a deep pan as the boiling syrup will foam 
     up fairly high when boiling.
  4. Add a few drops of oil or butter. (This helps to keep foam down).
  5. Boil carefully over high heat without stirring, until temperature 
  of the boiling syrup is 24 above the boiling point of the water, as 
  noted earlier. Watch carefully as the temperature climbs higher. It 
  can get too hot very quickly near the end. If your pan boils over, 
  you'll have a real mess! If it cooks too long it can scorch, even 
  catch fire. Watch It! (This is not a place for children nearby, as 
  the boiling syrup is VERY hot, and can stick and burn).
  6. Remove from heat, and place immediately into a large pan or sink 
  of very cold water to cool. Do not move, stir, or disturb the syrup 
  during cooling. You can gently add some ice cubes to the water bath.
  7. Cool to near room temperature (Hold the back of your hand close 
  to the surface, its cool enough when you don't feel any heat radiating 
  off the surface anymore).
  8. Remove from water bath and stir slowly with a wooden spoon until it 
  looses its gloss and starts to get opaque. You will notice a change in 
  the color of the liquid. This will take a strong hand and some time. 
  It will get to the consistency of peanut butter when finished.
  9. Spoon into containers and keep refrigerated.
  10. Lick all the utensils and enjoy.

Ranch Dressing Cheese Ball

  ----- Original Message ----- 
  From: Terry R Willis 
  To: phaedrus 
  Sent: Saturday, January 05, 2002 8:36 PM
  Subject: I hope you can help!


  I am looking for a cheese ball recipe that Hidden Valley Ranch put out 
  about 15 years ago.  It had Ranch dressing, cheddar and was rolled in 
  crushed sliced almonds.

  I hope you can help.  Thanks!

  Mellisa 

Hi Mellisa,

I think this is it.

Phaed

  Hidden  Valley  Ranch  Cheese  Ball

   Ingredients : 
   1/2 c. prepared double strength Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing (1 pkg.,
   1/2 c. mayonnaise and 1/2 c. milk)
   8 oz. shredded Cheddar cheese, room temp. for 1 hour
   6 oz. cream cheese, room temp. for 1 hour
   5 oz. sliced almonds, toasted

   Preparation : 
     Mix the double strength salad dressing and cream cheese.  Beat
   well with electric mixer.  Add Cheddar cheese and blend.  Cover and
   freeze for 30 minutes.  Shape cheese mixture into a ball.  Roll
   cheese ball in toasted almonds.  
 

Turkish Delight

----- Original Message -----
From: Karen
To: phaedrus@hungrybrowser.com
Sent: Monday, January 07, 2002 8:55 PM
Subject: Turkish Delight

> Dear Sirs:
> Could you help me find out anything about something about Turkish Delight.
> It is in the story, "The Lion, The Witch, and the Wardrobe." I think it is 
> a candy or confection of some kind. Any information will be appreciated.
> Thank you, Karen

Hi Karen,

"Turkish delight" is a type of candy that is very popular throughout the Middle East. In Turkey it's called "rahat loukoum", meaning "rest for the throat". Although this candy originated with the Ottoman Turks, it is very popular in Greece and the Balkans as well, and the British love it dearly. C.S. Lewis, the author of the "The Lion, the Witch, and the Wardrobe," likely mentioned it because of its popularity in his native Britain. Below are some recipes.

Phaed

Turkish Delight

Ingredients
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup confectioners sugar  Introduction:
This appealing candy is easy to make at home. Rosewater can be found at
specialty food stores. When the sugar syrup boils, coat the inside of the
saucepan with a brush dipped in water to prevent sugar crystals from
forming.

Makes 80 pieces.
Total time: 2 hours.

Step 1:
Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
Step 2:
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the
water, and the lemon juice. Stir until the sugar dissolves and the mixture
boils. Reduce the heat and simmer gently, without stirring, until the
mixture reaches the soft-ball stage (240F on a candy thermometer). Remove
the pan from the heat.
Step 3:
In a second large heavy saucepan over medium heat, stir together 1 cup
cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups
of water until no lumps remain. Stir constantly, until the mixture boils and
is a thick, gluey paste.
Step 4:
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch
mixture, stirring constantly. Reduce the heat and simmer, stirring often to
prevent sticking, for about 1 hour, or until the mixture has become a pale
golden color.
Step 5:
Stir in the rosewater and tint as desired with food coloring. Pour the
mixture into the prepared pan and spread evenly. Cool to room temperature
and let stand, uncovered, overnight to set.
Step 6:
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a
large cutting board. Turn the Turkish delight out and cut into 1-inch
squares with an oiled knife. Roll pieces in the sugar mixture to coat well.
Store in an airtight container with sheets of waxed paper, dusted with the
sugar mixture, separating every layer.
 ---------------------------
Turkish Delight

Bring 1/2 cup cold water, 1 cup sugar and the grated rinds of one orange
and one lemon to a boil.  When boiling, add 2 tablespoons gelatin dissolved
in a little warm water and continue simmering for 15 minutes.  Remove from
head and stir in 2 tablespoons red currant jelly, 3 tablespoons strained
orange juice, 3 tablespoons strained lemon juice and 3 tablespoons strained
lime juice and a little green food colouring.  Pour into a shallow, square
wet tin, and chill in the refrigertor until set.  When cold and firm, cut
into squares using a knife dipped in hot water.  Toss pieces in sifted icing
sugar and enjoy.
----------------------------------
Turkish Delight

2 cups (1/2 liter) granulated sugar
1 1/4 cups (300 ml) water
1 lemon, the peel cut into strips, the juice squeezed and strained
1 orange, the peel cut into strips, the juice squeezed and strained
4 tablespoons (60 ml) unflavoured powdered gelatin
2 tablespoons (30 ml) confectioners' sugar
1 tablespoon (15 ml) cornstarch

Dissolve the granulated sugar in half of the water over medium heat.  Add
the strips of lemon and orange peel and the juices.  Bring the mixture to
a boil and simmer for 15 minutes.  Soften the gelatin by soaking it for 5
to 10 minutes in the rest of the water.  Add the gelatin to the sugar syrup
stirring well, and boil for 10 minutes, until the syrup reaches the thread
stage.

Strain the mixture into shallow dampened pan or onto platters, and let it
set for 24 hours.  Cut the candy into 1-inch (2 1/2 cm) squares.  Sift the
confectioners' sugar and cornstarch together into a shallow dish.  Roll
the pieces of candy in the mixture.  Store the squares in boxes with more
confectioners' sugar and cornstarch between each layer.

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