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Zeppole di San Guiseppe

----- Original Message ----- 
From: Joanne
To: phaedrus
Sent: Thursday, December 18, 2003 11:22 AM
Subject: Frank Santra Favorite Dessert

> I am lookin for frank santra"s favorite desert . The show was on dec 12th
> on nbc in the morning . The reciepe was for st. Joseph 's  zeppolie .
> I would really appreciate this reciepe.
>  Thank You
>  Joanne

Hello Joanne,

See below.


Yield: 20 servings

2 tb butter
pinch salt
1 c flour
3 eggs
1 egg yolk
vegetable oil  for deep frying
1/2 c confectioners' sugar

Put butter and salt into a saucepan with 1 cup water. Boil until
butter dissolves. Off heat, dump in flour all at once and stir
rapidly to mix.  Return pan to medium-high heat and cook, still
stirring rapidly, until mixture is smooth and begins to coat bottom
and sides of pan. Remove pan from heat and, one at a time, add eggs
and extra yolk, stirring briskly until each addition is absorbed.
Let mixture cool to room temperature. Put confectioners' sugar into
a brown paper bag. Heat deep-frying oil to 375F.  Using 2 teaspoons,
drop in nuggets of dough about the size of a small walnut. Fry a
few at a time for 5-to-6 minutes each. As they cook, the zeppoli
will rise to the surface, turn over when their bottom halves are
golden brown, and finally rupture slightly and puff further as the
interior dough expands. Remove them from the oil when golden brown,
firm, and hollow inside. (Check one from the first batch, and if
the interior is at all soggy, cook the rest longer.) Drain zeppoli
briefly on paper towels, then toss in the bag with confectioners'
sugar. Serve at once.

Note: As made in Naples for the Feast of San Giuseppe, these crullers
are piped from a pastry bag into ring shapes. After being fried,
their centers are filled with pastry cream and cherry preserves.
Zeppole di San Giuseppe (St. Joseph's Day Cream Puffs)
This recipe is not the fried, custard filled zeppole you get at a bakery but
I think they taste better.

1 cup hot water
1/2 cup butter
1 Tbsp sugar
1/2 tsp salt
1 cup sifted all-purpose flour
4 eggs
1 tsp grated orange peel
1 tsp grated lemon peel

Lightly grease a baking sheet and preheat oven to 450

Bring water, butter sugar and salt to boil in a medium saucepan.
Add flour, all at once and beat vigorously with a wooden spoon until mixture
leaves sides of pan and forms a smooth ball (about 3 minutes) Remove from
Quickly beat in eggs, one at a time, beating until smooth after each
addition. Continue beating until mixture is smooth and glossy.
Add orange and lemon peel and mix thoroughly
Drop by tablespoonfuls 2-in apart on the baking sheet.
Remove to rack and cool completely. Cut slit in side of each puff and fill
with whipped cream, vanilla pudding or ricotta filling (below).
Ricotta Filling
3 cups ricotta cheese (about 1.5lbs)
1 1/4 cups sugar
2 tsp vanilla extract
2 Tsbp grated orange peel
2 Tbsp grated lemon peel

Combine all ingredients and beat with electric mixer about 10 minutes. Chill
in refrigerator until ready to use.
Saint Joseph's Day Cream Puffs (Zeppole Di San Giuseppe)

Makes About 48 Puffs

On March 19, the feast of San Giuseppe, every Italian household makes its
version of zeppole, or cream puffs. The shells can be made ahead and frozen,
and the filling can be made a day before serving. The lard is what makes the
recipe authentic, but you may use all butter.


23/4 cups unbleached all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking soda
2 cups water
6 tablespoons (3/4 stick) butter
31/2 tablespoons lard
6 large eggs

Cream Filling

1/4 cup potato starch or cornstarch
2 cups milk
2 tablespoons (1/4 stick) butter
3/4 cup granulated sugar
2 large egg yolks
11/2 teaspoons almond extract
Confectioner's sugar

Preheat the oven to 425F. Grease and flour a cookie sheet or line with
parchment paper.

Sift the flour, salt, and baking soda together and set aside.

In a heavy saucepan, heat the water, add the butter and lard, and when
melted, remove pan from the stove and add the flour mixture all at once.
Beat with a wooden spoon, then return the pan to medium-high heat, beating
the mixture until it comes away from the sides of the pan. Remove the pan
from the heat and add the eggs one at a time, beating with a wooden spoon or
hand mixer to blend each in well before adding the next egg.

Fill a pastry bag fitted with a 1/2-inch plain nozzle with some of the cream
puff mixture. Squeeze out 11/4-inch puffs about 1/2 inch apart on cookie sheet.
Bake the cream puffs about 20 minutes or until golden brown. When done,
carefully slit the side of each cream puff with a knife to allow steam to
escape and prevent the puffs from becoming soggy inside. Transfer the cream
puffs to cooling racks.

In a small bowl, mix the starch and sugar for the filling. Set aside.

In a medium saucepan, heat the milk and butter over medium-high heat until
the butter melts. Add the starch mixture and cook over medium heat until it
starts to thicken, about 2 minutes. Remove the mixture from the heat and
slowly add the eggs, beating well. Return the mixture to the heat for just a
few seconds to cook the mixture, being careful not to scramble the eggs.
Pour the filling into a bowl, add the almond extract, and blend. Cover with
buttered waxed paper and refrigerate until ready to use.

To serve, use a small knife to cut off the top third of each cream puff. Add
about 2 teaspoons filling (more if the puffs are larger), replace the tops,
and put puffs on a decorative platter. Dust with confectioner's sugar and
serve immediately.

Variation: Fill cream puffs with jam, chocolate cream filling, or ice cream.
Drizzle chocolate sauce over the top instead of confectioner's sugar.

Pigs on a Pole

----- Original Message ----- 
From: "Diane" 
To: phaedrus
Sent: Monday, December 22, 2003 11:51 AM
Subject: Recipe

I am looking for a receipe for bread sticks rolled with bacon 
and dipped in parmesian cheese. I beleive the bread sticks
were Stella Dora but I'm not sure.

Thank you for your help!                                      

Hi Diane,

See below.


Bread  Sticks

 Ingredients : 
 2 boxes hard bread sticks
 1/4 c. Parmesan cheese, or more
 1 lb. bacon
 Garlic salt

 Preparation : 
   Cut bacon in half lengthwise so that you have 2 long, skinny
 strips per slice.  Wrap each bread stick in a barber pole fashion. 
 Roll each breadstick in the cheese/garlic salt mix.  Place about 10
 sticks that are covered by wax paper or paper towel into microwave
 for approximately 6 minutes.  Each microwave varies, so check for
 bacon to be cooked without being too crisp.  These can be done ahead
 of time and just warmed up a bit before serving.  
 Bacon  Poles

 Ingredients : 
 5 slices bacon slices, cut in half lengthwise
 2 tbsp. grated Parmesan cheese
 10 (6 inch) bread sticks

 Preparation : 
   Coat one side of bacon slice with cheese.  Wrap each bread stick
 with one bacon slice in "spiral" fashion, cheese side toward bread
 stick.  Place on microwave safe plate with paper towels under and
 over bread sticks.  Microwave on high 4 to 6 minutes or until bacon
 is crisp, rotating plate halfway through cooking.  
 Pigs  On  A  Pole

 Ingredients : 
 5 bacon slices, cut in half lengthwise
 2 tbsp. Parmesan cheese
 10 (6 inch) bread sticks

 Preparation : 
   Coat one side of each bacon half with cheese; cheese side down
 wrap around bread stick spiral fashion.  Place on 3 paper towels on
 a microwave safe plate and cover with paper towel.  Microwave on
 high for 4 to 6 minutes.  Cool slightly.  Makes 10.  
 Bacon  Sticks

 Ingredients : 
 Parmesan cheese
 Bacon strips, uncooked
 1 pkg. plain bread sticks

 Preparation : 
    Sprinkle cheese on sheet of waxed paper.  Rub one side of bacon
 strip in cheese.  Spiral bacon, cheese side in, around bread stick.
 Microwave on high, 10 bread sticks at a time for approximately 6 to
 7 minutes.  Roll sticks in Parmesan cheese.  Serve warm.  

Carnation Meat Loaf

----- Original Message ----- 
From: Karen
To: phaedrus
Sent: Tuesday, December 23, 2003 2:45 AM
Subject: 2 requests

> Hello, Sure hope you can help me. First, I am looking for an old pie pan.
> It is tapered on the sides and has a metal strip about 1/2" wide running 
> from the center of the bottom, along the bottom and up the side. This was 
> to loosen the pie from the pan. I used to have one and I loved to cook 
> cornbread in it.
> But I have lost mine over the years. If you can tell me where I could find
> one, or at least tell me what they are called, I would appreciate it.
> Second, Many years ago, my mother made a Meatloaf using Carnation Milk.
> Dont know all the ingredients, but I do remember..she sliced open a loaf 
> of french bread, placed the meat ingredients on the halves of bread and 
> wrapped them in foil and baked them...They were so good. I believe she 
> got the recipe from a magazine or on the back of the milk can. If you 
> know anything about this recipe, I would surely appreciate you letting 
> me know too. Thanks a million, Karen

Hi Karen,

I know the kind of pie pan that you mean. I could not locate one on the web. However, I was just using "pie pan" and "aluminum pie pan" as the search terms. I don't know what those are called. If I did, then I might have a better chance of finding one for you.

See below for three recipes using Carnation milk and french bread.


Dinner on a Bun
 Ingredients : 
 2/3 c. (small can) undiluted Carnation evaporated milk
 1 1/2 lbs. ground beef
 1/2 c. cracker meal
 1 egg
 1/2 c. chopped onion
 1 tbsp. prepared mustard
 1 1/2 tsp. salt
 3/4 tsp. Accent
 1/8 tsp. pepper
 2 c. (8 oz.) grated processed American cheese
 1 loaf of French bread

 Preparation : 
    Combine ingredients.  Cut 1 loaf of French bread in half
 lengthwise.  Spread meat mixture evenly over the two halves.  Wrap
 Heavy Duty foil around crust side of each half and up a portion, but
 leave top (meat mixture) uncovered.  Place on cookie sheet.  Bake in
 moderate oven (350 degrees) for 25 to 30 minutes.  Garnish with
 strips of cheese.  Bake 5 minutes longer.  To serve, cut slices
 across or diagonally.  Serves 6 to 8.
 Dinner  On  A  Bun

 Ingredients : 
 1 loaf French bread
 1 1/2 lbs. lean ground beef
 1 sm. can Carnation milk
 1/2 c. crushed soda crackers
 1 egg
 1 tbsp. mustard
 1/2 c. chopped onion
 1 1/2 tsp. salt
 3/4 tsp. Accent
 4 oz. grated American or cheddar
    cheese (save some for sprinkling
    on after baked & return to oven
    until melted)

 Preparation : 
    Cut French bread in half lengthwise.  Mix above ingredients and
 spread on each half.  Wrap bread in heavy duty foil (bottoms and
 sides, leave top unwrapped). Bake at 350 degrees for 40 minutes. 
 Supper  On  A  Bread  Slice

 Ingredients : 
 2/3 c. (sm. can) Carnation evaporated milk
 1 1/2 lb. ground beef
 1/2 c. cracker meal
 1 egg
 1/2 c. chopped onion
 1 tbsp. prepared mustard
 1 1/2 tsp. salt
 3/4 tsp. Accent
 1/8 tsp. pepper
 2 c. (8 oz.) grated processed type American cheese
 Heavy duty aluminum foil
 1 loaf French bread

 Preparation : 
   Combine all ingredients.  Cut 1 loaf French bread in half
 lengthwise.  Spread meat mixture evenly over top surface of bread,
 then wrap foil around crust side of each half, leaving top
 uncovered.  Place on cookie sheet and bake in moderate 325 degree
 oven for 25 minutes.  Garnish with strips of cheese.  Bake 5 minutes
 longer.  To serve, cut slices across or diagonally.  (I don't
 usually use grated cheese, I use strips of cheese and bake 5 minutes

Cheesecake Factory Avocado Egg Rolls

----- Original Message ----- 
From: "Dennis"
To:   phaedrus
Sent: Thursday, December 18, 2003 9:50 PM
Subject: recipe for avacado egg roll dip

> Wow, I almost fell over when i saw the recipe for The
> Cheesecake Factory's "avocado egg rolls! But alas, as
> I read the recipe I found that the recipe was ONLY for
> the avacado egg rolls. I have already mastered the egg
> roll part...but the dip is the "grail" I seek.
> It is green in color and sweet but tangy, I do know
> that TAMARIND is one of the ingredients and I think i
> remember cilanto in there too. I have not been able to
> find it on the net at all, hopefully YOU can crack
> this one ...if anyone can it would be you!!!
> :)
> Dennis 

Hello Dennis,

You are correct about the tamarind and cilantro. See below for the recipe.


The Cheesecake Factory Avocado Eggrolls

1 lg. avocado
2 T. chopped sun-dried tomatoes (bottled in oil)
1 T. minced red onion
1/2 tsp. chopped fresh cilantro
Pinch salt
3 egg roll wrappers
1 egg, beaten
Vegetable oil for frying

After you peel the avocado and remove the pit, dice it into bite size
In a small bowl, gently combine the avocado with the tomatoes, red onion,
1/2 tsp. cilantro, and a pinch of salt. Be careful not to smash the avocado.

Prepare eggrolls by spooning 1/3 of filling into an eggroll wrapper. With
the wrapper positioned so that one corner is pointing toward you, place the
filling about 1" from the bottom corner up over the filling, then roll the
filling up to about the middle of the wrapper. Brush remaining corners and
edges of the wrapper with the egg. Fold the left and right corners over the
filling and "glue" the corners to the wrapper. Press on the wrapper to
ensure it is sealed. Repeat steps with remaining two eggrolls and keep them
covered in the refrigerator while you make the dipping sauce.

Dipping Sauce
1/4 c. chopped cashews
2/3 c. chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T. sugar
1 tsp. black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 c. honey
Pinch ground saffron
1/4 c. olive oil

Combine 1st 7 ingredients in food processor. Blend with short bursts until
the mixture is well blended, and the cashews and garlic have been chopped
into pieces about half the size of a grain of rice. Combine the vinegars,
honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1
minute in microwave then stir until tamarind pulp dissolves completely. Pour
mixture into blender or food processor and mix with cashew mixture (about 20
seconds). Pour sauce into bowl. and the oil and stir by hand. Cover and
refrigerate at least 30 minutes.

Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown. (Oil
should cover the eggrolls). Cut diagonally across middle and serve with
dipping sauce.


From: Maggie
To: phaedrus
Subject: pastillage
Date: Saturday, December 20, 2003 9:22 AM

Holiday Greetings! I was looking around for a royal icing recipe to use when 
building gingerbread houses and found your site, and the recipe. Thank you! I 
would like to reply to the following posted there:>>>>>>>

----- Original Message -----
From: Debbie
To: phaedrus
Sent: Thursday, February 14, 2002 3:34 PM
Subject: (no subject)

> hello--do you have a link or the recipe for pastiche--
> an icing or frosting like paste more for decoration than 
> eating??   thank you   debbie

Hi Debbie, 
No recipe called "pastiche" comes up either on the Internet or in my 
database. It's not in any of my food dictionaries, either. "Pastiche" can mean a lot 
of things. It's similar to "olio" and "potpourri" in that it just means several 
ingredients thrown together. I've never seen it used in reference to icing.

>>>>>>The word is Pastillage
1 tablespoon gelatin
1/4 cup plus 2 tablespoons water
4 1/2 cups confectioners sugar

Dissolve the gelatin in the water, then add the confectioner's sugar. Keep 
the mixture covered with a wet towel to prevent it from drying out. The surface 
may crust a bit, so sprinkle some more confectioner's sugar in and knead the 
pastillage just before using.

It is similar to stiff putty. You can shape it into architectural elements 
for gingerbread houses, or make snowmen, landscape elements or anything! 
Whatever you make will harden in minutes into a durable, snow-white decoration.



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