Custom Search




----- Original Message -----
From: Paige
To: phaedrus
Sent: Thursday, January 17, 2002 12:51 AM

> Hi,
> What was the original recipe for Aztec chocolate drinks with 
> chilli peppers?
> Paige

Hi Paige,

Ok, let's talk chocolate. There are a lot of recipes around that claim to be "close to the original Aztec rcipe", but most of those recipes contain sugar and milk! That's wrong! The Aztecs took cocoa beans, pounded them, mixed them with water and chili peppers and sometimes cornmeal, and drank the thick mixture. But the Aztecs drank it more than one way. Sometimes they left out the cornmeal, but kept the chilis, and sometimes they left in the cornmeal and omitted the chilis. it just depended on what was handy and on individual tastes. But they didn't have any sugar, and they didn't add milk. Sometimes they might drop in a vanilla 'bean' and some honey, but that's as close as they got to a sweet drink. They called their bitter drink 'cacahuatl'. The Mayans called it 'xocolatl'. It seems likely that the Mayans actually discovered chocolate and the Aztecs learned about it from the Mayans.

When the Spanish came along and conquered Mexico, they began experimenting with the drink. They left out the chili peppers and the cornmeal, and kept the vanilla. They added sugar from the West Indies. They added cinammon and finally milk, and the result was very much to the world's liking. The world went crazy for cocoa.

If you want to make some pretty authentic cacahuatl, try the recipe below. If you don't want to start with cocoa beans, you can use cocoa powder, but remember that our modern cocoa powder is not the same thing at all as what the Aztec used. If you can get Mexican cocoa, it's closer. Also remember that the Aztecs drank cacahuatl cold, not hot. This recipe doesn't have any cornmeal, but it was common to add cornmeal to the drink. This recipe uses the vanilla beans and honey, so it's less bitter than the most common Aztec version of cacahuatl.


How To Make Your Own Chocolate
Here's the recipe for making a real hot chocolate beverage from true scratch.

1-2kg (2-4pounds) of cocoa beans.
A manually operated grinder.

Roasting cocao beans

Roast the green cocao beans over an open fire, while stirring, until they
'pop' (only 75% should be popped or the beans will burn)
Peel as quickly as possible while hot (cold beans are harder to peel)
Grind the beans with a pestle and mortar (the resulting oil that will be
produced has a bitter taste)
There are now two alternatives: With oil, which gives you a richer, yet
bitter flavour and without oil a milder form will result:

With oil (crude cocoa tablets)
Spread aluminium foil or greaseproof paper on a tray, make small piles of
the paste and allow to them rest overnight
In the morning they should be hard tablets
Remove them from the aluminium foil/greaseproof paper
Without oil (crude cocoa powder)
Put the paste inside a fine cloth, close the cloth up and squeeze until the
oil comes out (similar to making fresh curds and whey): the more that is
squeezed out the better.
What is left now is either crude chocolate tablets or a crude cocoa powder.

Aztec "Cacahuatl" (aka "cachuati")
Add the crude powder or the chocolate tablets: broken down in a pestle and
mortar and add to cold water (the Aztecs are said to have refined the Mayan
"xocoatl", by grinding the powder finer than the Mayans)
Add some chilli water (chop chillies and soak in boiling water to make a
'tea'), vanilla beans/pods and honey
Let the mixture boil while stirring constantly, when it starts to get bubbly
quickly remove the pan from the stove top and allow to cool slightly
Place back on the flame and continue to stir to the boil again
Repeat the cooling and re-boiling
Repeat again: this aerates the chocolate which enhances the flavour
Chef notes
You should now have a drink similar to the Aztec drink, which should be:
finely ground, soft, foamy, reddish, bitter and spicey. No amounts are given,
as it is very much a case of producing them to suit your individual taste

Pickled Bologna

   ----- Original Message ----- 
  From: Chuck 
  To: phaedrus
  Sent: Wednesday, January 16, 2002 3:19 AM
  Subject: pickled bologna

  I am looking for a recipe for pickled ring bologna that is like Eckrich.

Hi Chuck,

Well, I've never had Eckrich pickled bologna, so I don't know what it's like. I do have some pickled ring bologna recipes, though. See below


pickled bologna

   Ingredients : 
   2 to 4 rings bologna (or 2 pkg. wieners or sausage)
   4 c. white vinegar
   1 c. water
   2 tsp. salt
   2 tsp. pickling spice
   12 bay leaves
   6 dried (or 2 tsp. grated) red peppers

   Preparation : 
     Mix all ingredients and add to bologna in glass jar.  Do not cook.
    Let stand 4 days before using.  Gets better the longer it stands.  
pickled bologna

   Ingredients : 
   1 ring bologna
   1 pt. vinegar
   1 tsp. sugar
   1 tsp. salt
   2 tsp. pickling spice

   Preparation : 
      Mix vinegar, sugar, salt, and pickling spice in a jar.  Cut
   bologna in chunks and add to the vinegar mixture.  Seal jar and let
   stand for 3 days before eating.  Does not need to be refrigerated.
pickled bologna

   Ingredients : 
   1 qt. water
   1 qt. vinegar
   4 tsp. pickling spice
   1 tsp. mustard seed
   1 tsp. celery seed
   3 tbsp. sugar
   2 tbsp. salt
   2 or 3 bay leaves
   2 cloves garlic, sliced thin

   Preparation : 
      Bring to a boil and pour over ring bologna which has been
   prickled all over with a fork and packed into a gallon jar.  Seal
   and cool.  Let stand in refrigerator for 2 weeks, allowing bologna
   to marinate.
   Pickled  Ring  Bologna

   Ingredients : 
   2 parts white vinegar
   1 part water

   Preparation : 
      Add the following ingredients together: 3 tbsp. red pepper seeds
   5 bay leaves 1/2 sm. jar pimentos   Two cups water and 1 quart
   vinegar would make enough for a whole ring of bologna.  Let it set
   in a large jar for a week before using.  Refrigerate.
   Pickled  Ring  Bologna

   Ingredients : 
   2 c. vinegar
   1 c. water
   2 tbsp. sugar
   1 tsp. salt
   2 tsp. pickling spice
   6 bay leaves

   Preparation : 
      Mix together and boil.  Put in large glass jar.  Bologna ring may
   be cut or left whole.  Let stand 3 days.  Polish sausage may be

Pudding Cake

----- Original Message -----
From: Priscilla
To: phaedrus
Sent: Sunday, January 13, 2002 2:18 PM
Subject: Cake Recipe

> Any recipes for a Chocolate Pudding Cake?  A local restaurant 
> offers one on their dessert menu, but won't give me the recipe.  
> Imagine the nerve!
> Thank-you.                               
> Priscilla

Hi Priscilla,

Gosh, like it's some big secret or somethin', huh? ;-)

These things come in several varieties. Below is a sampling of recipes.


Double  Dutch  Chocolate  Pudding/Cake

   Ingredients :
   1/4 c. sweet chocolate mix (like Nestle's Quick)
   1 c. flour
   1 1/2 tsp. baking powder
   1/4 tsp. salt
   1/3 c. sugar
   1/2 c. milk
   2 tbsp. melted butter
   1 tsp. vanilla
   1/2 c. chopped nuts

   Preparation :
      Grease 1 1/2 quart dish; sift in first 5 ingredients.  Stir in
   last 4 ingredients.  Sprinkle on a mix of: 1/3 c. sugar 1/3 c. brown
   sugar   Pour 1 1/2 cups boiling water over cake.  DO NOT STIR.  Bake
   45 minutes at 350 degrees.  Serves 8.
 Chocolate  Pudding  Cake

 Ingredients :
 1 stick oleo
 1 c. flour
 1 c. chopped nuts
 8 oz. pkg. cream cheese
 1 c. powdered sugar
 1 c. or more Cool Whip from 9 oz.
 1 sm. box chocolate instant pudding
 1 sm. box vanilla instant pudding
 2 c. milk

 Preparation :
   Combine oleo, flour and nuts.  Press into 9 x 13 inch pan and bake
 at 350 degrees for 20 minutes.  Cool.  Fill with the following blend
 - cream cheese, powdered sugar and Cool Whip.  Top with the pudding
 mixture - both pudding packages mixed with 2 cups milk.  Top with
 rest of Cool Whip.
 Chocolate  Pudding  Cake

 Ingredients :
 1 c. flour
 3/4 c. sugar
 2 tsp. baking powder
 1/2 tsp. salt
 2 1/2 tbsp. cocoa
 1/2 c. milk
 1 tsp. vanilla
 1 tbsp. melted butter
 1/2 c. chopped pecans (opt.)
 1/2 c. sugar
 1/2 c. brown sugar
 2 tbsp. cocoa
 1 c. boiling water
 Whipped cream

 Preparation :
   Sift together flour, 3/4 cup sugar, baking powder, salt and 2 1/2
 tablespoons cocoa.  Add milk, vanilla and 1 tablespoon melted butter
 until well blended.  Stir in nuts, if desired.  Turn batter into
 greased 8"x8"x2" pan.   Combine remaining ingredients and stir until
 dissolved.  Pour over batter.  Bake at 350 degrees for 40 to 45
 minutes.  Turn upside down.  Top with whipped cream.
 Chocolate  Pudding  Cake

 Ingredients :
 1 box chocolate cake mix
 1 box instant chocolate pudding
 1/2 pt. sour cream
 4 eggs
 1/2 c. oil

 Preparation :
   Mix together for 15 minutes at medium speed.  Bake at 350 degrees
 for 1 hour 15 minutes.  Grease and flour angel food pan.
 Chocolate  Pudding  Cake  In  A  Pan

 Ingredients :
 1 1/2 c. flour
 1 1/3 c. white sugar
 3/4 c. cocoa (1/2 in cake pan & 1/4 on top)
 3 tsp. baking powder
 1 tsp. salt
 1 c. milk
 6 tbsp. oil

 Preparation :
    Put dry ingredients in ungreased cake pan.  Stir with fork to mix
 well.  Add milk and oil.  Stir until well blended.  Sprinkle 3/4 cup
 brown sugar and 1/4 cup cocoa and 1/2 cup chocolate chips over top.
 Mix 1 teaspoon vanilla and 1 1/4 cups hot water and pour over top.
 Bake 30 to 35 minutes at 350 degrees or until surface looks dry and
 brown like.  Serve with whipped cream or ice cream, if desired.
 Recipe from Women's Day magazine.
 Chocolate  Pudding  Cake

 Ingredients :
 1 c. flour
 1 c. pecans
 1 stick margarine
 2 pkgs. instant chocolate pudding
 8 oz. cream cheese
 1 c. confectioners' sugar
 9 oz. Cool Whip
 2 c. milk

 Preparation :
    Mix flour, margarine and pecans; spread in 9"x12" pan.  Bake at
 350 degrees for 20 minutes.  Mix cream cheese, confectioners' sugar
 and 1 cup Cool Whip.  (Save remainder for topping.)  Spread over
 cooled, cooked crust.  Mix chocolate pudding and milk.  After it
 thickens, pour over cream cheese.  Spread rest of Cool Whip over
 pudding.  Refrigerate and serve in squares.

Singer Sewing Machines

----- Original Message -----
From: mary 
To: phaedrus
Sent: Wednesday, January 16, 2002 6:48 PM
Subject: sewing machine

> could you tell me where i can find how old my singer
> sewing machine is...thanking you, i am, mary

Hi Mary,

Sure can.

If you call Singer at 1-800-474-6437 and give them the serial number from your machine, they can tell you the exact date of manufacture and the model. The serial number is located on a metal plate on the base of the machine right in front of the arm on the right side. Once you have found out the exact model of your machine, you can go to
Manuals and possibly download the manual that goes with it. They have a lot of the manuals for the older machines there.



 ----- Original Message -----
From: Camille
To: phaedrus
Sent: Wednesday, January 16, 2002 5:38 AM
Subject: italian donuts zepolies

> Dear Uncle Phaedrus:
>     Please help me find a recipe for Italian zepolie. I tasted them 
> at a carnival and would like to make them. I think they used yeast 
> and flour, but I don't know if there where any other ingredients.
> Thank You,
> Camille

Hi Camille,

Below are all the recipes I have for zeppole. There are several variations.


Sfinge  Or  Zeppole  Di San Giuse

 Ingredients :
 2 c. flour
 2 eggs
 2 lb. ricotta
 2 tsp. baking powder
 6 tbsp. sugar
 Enough Crisco to 1/2 fill deep fryer
 Powdered sugar to sprinkle over fried balls

 Preparation :
    Mix first 5 ingredients with a hand mixer.  Heat Crisco to 450
 degrees.  Spoon mixture into hot Crisco 5 or 6 at a time.  When they
 rise to the surface and they are golden, remove to a dish lined with
 paper towels to absorb excess Crisco.  Sprinkle with powdered sugar
 and enjoy.

 Ingredients :
 1 yeast cake
 1 qt. warm milk
 1 egg, beaten
 5 1/2 c. flour
 2 tsp. salt
 1/2 box raisins

 Preparation :
    Mix all ingredients together.  Add the flour gradually so you can
 handle the dough without it being sticky.  Place in a bowl; let rise
 until double in bulk.

 Ingredients :
 2 c. flour
 1 pkg. yeast (dissolved in 1 c. hot water)
 3 tbsp. sugar
 1 tsp. salt

 Preparation :
    Mix into a soft batter.  Let rise for 2 hours.  Fry in deep oil.
 Dust with sugar.  Enjoy.

 Ingredients :
 1 c. flour
 1 heaping tsp. dry yeast
 1/2 tsp. salt
 3/4 c. warm water
 Shortening for deep frying

 Preparation :
   Dissolve yeast in water.  Add to mixed dry ingredients.  Let rise
 for 1 hour.  Drop by teaspoonfuls into very hot, deep shortening.
 Cook until browned and cooked through.

 Ingredients :
 1 pkg. active dry yeast
 1/8 tsp. salt
 1/8 tsp. sugar
 1 c. warm water
 1 1/4 c. flour (spooned into cup)

 Preparation :
    Rise 1 1/2 hours.  Heat 1 1/2 cups corn oil to 375 degrees.
 Dissolve yeast, salt and sugar in water; stir in flour, blending
 well.  Cover and let rise in warm area 1 1/2 hours, or until bubbly
 and double in size.  Heat oil in a shallow fry pan (6" diameter and
 1" deep) to 375 degrees; drop by level tablespoons four at a time,
 fry each side two minutes or until golden brown.  Drain well on
 paper towels, sprinkle with confectioners' sugar while hot.  Serve


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