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Boccone Dolce

----- Original Message ----- 
From: "judy" 
To: phaedrus
Sent: Tuesday, December 23, 2003 7:34 PM
Subject: looking for recipe

> Dear Sirs:
> I am uncertain of the spelling of this desert; it is similar to: bocon
> dolche, bolcon doche, .....
> I had originally found in a friends cookbook by Vincent & Mary Price; A
> Treasury of Great Recipes (I believe).  It is a 3 layer merangue dessert
> with semi sweet chocolate, strawberries and fresh whipped topping.
> Absolutely superb dish.
> If you can help me find just this recipe, I would be forever in your debt.
> Thank you in advance for any endeavors that you endure.
> Sincerely
> Judy 

Hi Judy,

It was not too difficult. See below.


Boccone Dolce (Sweet Mouthful)

Recipe from A Treasury of Great Recipes by Mary and Vincent Price. This is a
classic northern Italian dessert. The combination of strawberries and
chocolate in a meringue is enough to send you right out of this world!
Meringue Layers (see recipe below)
6 ounces semi-sweet chocolate pieces
3 tablespoons water
3 tablespoons powdered sugar
3 cups heavy cream
1/2 teaspoon vanilla extract
1 pint fresh strawberries, sliced
1 pint strawberries, sliced; sugared
Chocolate curls (for garnish)

Make Meringue Layers. Melt over hot water the chocolate pieces and water.
When perfectly smooth, remove from heat and cool (but don't let harden).

In a large bowl, whip the heavy cream until stiff; gradually add powdered
sugar and then vanilla extract.

Slice two pints of strawberries: One is used between cake layers, the other
is sliced, sugared and refrigerated to produce more juice. The sugared
berries are served as a sauce. Save several whole berries for garnish.

To assemble, place a meringue layer on a serving plate, rounded side down.
Spread a VERY THIN coating of chocolate over it. NOTE: GO EASY on
chocolate - too much will make it impossible to cut cake!

Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top
cream with a layer of sliced berries. Place a second layer of meringue on
top of this, and repeat filling. Top with final meringue, rounded side up,
and frost sides and top smoothly with remaining whipped cream. Additional
cream may be used to pipe a design onto sides and top of cake.

Refrigerator at least 4 hours or overnight. Garnish with several whole
strawberries and chocolate curls.

Makes 8 servings.

Meringue Layers:

4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 cup superfine sugar

Preheat oven to 275 degrees F. In mixer, beat egg whites, salt, cream of
tartar, cider vinegar, and vanilla extract until soft peaks form. Gradually
beat in sugar and continue beating until meringue is stiff and glossy.

Line baking sheets with parchment or waxed paper. Trace three, eight-inch
circles on paper. Spread meringue evenly and equally over circles. Bake one
hour or until meringue becomes bisque colored. Then turn off oven, open oven
door and let meringues "rest" in oven another 15 minutes. Remove from oven
and carefully peel off parchment or waxed paper. Put cake on racks to dry
until thoroughly cool. Once cooled, meringues may be wrapped in saran and
frozen. NOTE: I wrap each meringue in several saran layers, then stack
(gently!) in a large plastic container for freezing. Remove from freezer at
least an hour before assembling.

Ice Cream Kolacky

----- Original Message ----- 
From: Mary 
To: phaedrus
Sent: Saturday, December 20, 2003 3:51 PM
Subject: Kolacky made with Ice Cream

> I have a recepie for Kolacky made with Ice cream its 4 cups  of flour ,
> 1pt  vanilla ice cream partially thawed and 2 tablsp sugar and  ? amt of
> Butter. I don't know how much butter to use. this is what I'm looking for 
> the amount of butter.
> You combine the flour and sugar, cut in butter until mixture resembles
> fine meal. Add softened ice cream and blend. Wrap in foil and chill overnight.
> Ect.
> Mary 

Hi Mary,

See below.


Ice Cream Kolacky
Ingredients:  1 pt. vanilla ice cream, 3 1/2 Tbs. sugar, butter or
margarine, 4 C flour, prepared fruit filling, jams or preserves.

Instructions:  Cream together softened ice cream, butter (or margarine)
gradually adding sugar and flour.  Refrigerate overnight.  Roll on floured
pastry board to 1/8 inch thickness.  Cut into rounds or squares.  Fill with
fruit filling and overlap opposite corners, or make a well in the round or
square and fill with jam, etc.  Bake at 350 degrees for 20 minutes, or until
lightly browned.  Cool. Sprinkle with powdered sugar.  "They're delicious."
Ice Cream Kolacky

Serving Size  : 8    Preparation Time :24:00

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pint          Vanilla -- or
                         French Vanilla Ice Cream
    1      Pound         Margarine
    4      Cups          Flour
                         Solo Brand Fruit Filling -- your desired flavor
                         Powdered Sugar

 Add flour to margarine and crumble in pastry blender. Add ice cream  to
 crumbled mixture and, using dough hooks, work into dough. (If you  don't
 have dough hooks, use your hands. Rubber gloves will help cut down  the

 When dough is smooth, shape into ball and refrigerate  overnight.

 Roll dough to about 1/8-inch thickness on a floured surface.

 Using the rim of a glass dipped in flour, cut out  circles.
Ice Cream Kolacky
This dough is made rich by adding ice cream. It is made
even quicker and easier by using a canned filling. Makes 2
dozen (12 servings).

1 pint vanilla ice cream
2 cups butter
4 cups all-purpose flour
1/2 cup fruit preserves, any flavor

1 Add flour to butter or margarine and crumble in pastry
  blender. Add ice cream to crumbled mixture and, using dough
  hooks, work into dough. (If you don't have dough hooks, use
  your hands. Rubber gloves will help cut down the cold
  temperature from the ice cream.) When dough is smooth, shape into
  ball and refrigerate overnight.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Roll dough to about 1/8-inch thickness on a floured
  surface. Using the rim of a glass dipped in flour, cut out
  circles. Place on a cookie sheet and make a thumbprint in
  center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
4 Bake at 350 degrees F (175 degrees C) for 20 minutes.
  Sprinkle with confectioners' sugar when cool. Eat and enjoy!

Dough Patches

----- Original Message ----- 
From: "Cathy" 
To:  phaedrus
Sent: Monday, December 22, 2003 11:12 PM
Subject: Looking for Dough Patches

> My grandmother made a type of flat dumpling/noodle she called Dough
> Patches.
> She cut them in triangles. They were one of my favorite dishes.
> Unfortunately my mother never learned to make them and my grandmother died
> before I was old enough to have her teach me.
> She was born in Moundsville, WV and lived all her life in the Wheeling, WV
> area. I suspect that the original recipe was of German or Pennsylvania
> Dutch extraction.
> Please help me recover this treasured childhood memory.
> Cathy 

Hi Cathy,

Could this be it?


Dough Patches

1) In a bowl, beat an egg with a fork.
2) Salt to taste. If you are going to add herbs or whatever, do it now.
3) Slowly beat in flour to a soft kneadable dough.
4) Turn out and knead a few times.
5) Roll out as for a pie crust or pat out with your hands.
6) With a floured pastry wheel, pizza cutter or knife, cut into squares
or diamonds or triangles about 3/4" to 1" wide.
7) Stir into simmering soup or stew or boiling water.
As a side dish, dress patches with diced bacon/ onion/ bread cubes/
herbs (parsley or sage)/ seeds (caraway or poppy)/ whatever sauteed
briefly in bacon drippings or butter.

Pon Pon Chicken

----- Original Message ----- 
From: "Geni"
To: phaedrus
Sent: Tuesday, December 23, 2003 2:55 PM
Subject: Hello!

> I'm now just discovering your site and it is a great source for a novice
> cook such as myself.
> Could you find a recipe for Pon Pon Chicken, made with fried pieces of
> chicken?  A restaurant here in Salt Lake City, Utah, the Golden Wok,
> uses deep fried pieces coated with that amazing sauce.  Thanks and I
> will continue to peruse your site often.
> Eugenia 

Hello Eugenia,

I could not locate a recipe from the Golden Wok, but below is a recipe with that name.


Pon Pon Chicken

Yield: 1 Servings

1  ea  Boneless chicken breast
10  ea  Bean thread sheets; optional
2  ea  Cucumbers, sliced
1/2  tb  Salt

Dressing Mixture:

2 1/2  tb  Soy sauce
1  tb  Vinegar
1/4  ts  Garlic juice
1/2  ts  Hot chili sauce (optional)
1/2  ts  Cornstarch
1  tb  Sesame seed paste (or oil)
1 1/2  ts  Sugar
1 1/2  ts  Worcestershire sauce
1/4  ts  Ginger juice
1  ea  Dash black pepper

Instructions 1.  Poach or steam chicken over medium heat for approximately
10-12 minutes until done. Remove and let cool. Then shred or cut into match
size strips. Set aside.
2.  Peel and cut cucumbers lengthwise into half, then slice into thin
strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a
minute. Drain well and place evenly on a platter.
3.  In a saucepan, add dressing mix and bring to a slow boil while stirring.
Add stock or water if needed. Finally, slightly thicken. Transfer dressing
to a container and store until needed.
4.  To serve, place chicken strips on top of pickled cucumber and pour
dressing over top.

Morton Tender Quick

----- Original Message ----- 
From: BF
To: phaedrus
Sent: Tuesday, December 23, 2003 7:41 PM
Subject: (no subject)

> i would like to know where to buy morton tender quick. cannot find it in
> my area bf

Hello BF,

Do you have a Wal-Mart in your area? I believe that they have it.

You can buy it online from these sites:






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