On 11 Jan 2006 at 17:27, Sherry wrote:
> would you be able to tell me what the Third Heaven is????
Do you mean as in the line below from 2 Corinthians 12:2?
"I know a man in Christ who fourteen years ago was caught up to
the third heaven. Whether it was in the body or out of the body
I do not knowGod knows."
Jews of the time of Paul did not have the science that we have
today that allows us to know the structure of the Earth and sky.
They imagined heaven and Earth in terms of their own cultural
beliefs. They believed that the world was like a many-layered
onion with the Earth at the center and layers or "heavens"
surrounding it. Some of the people of Paul's time believed in
seven heavens or layers, which is where we get the term
"Seventh Heaven", and some believed in three heavens or
layers. In the three heaven model, the physical Earth is the
1st heaven, the "firmament" - a great body of water - is the
2nd heaven, and the realm of God and the angels was the 3rd heaven.
On 11 Jan 2006 at 16:22, Rob wrote:
> I distinctly remember my mother making me an after school snack in the
> early to mid 70's. To the best of my recollection, it contained the
> A cracker (I think Ritz)
> A marshmallow
> Cheddar cheese
> The marshmallow was on top of the cracker with the cheese on top of
> the marshmallow. Several were placed on a backing sheet and warmed in
> the oven until the marshmallow and cheese were soft.
> This concept sounds "So nasty," to my wife she refuses to believe my
> mother would have ever made such a thing. I am almost certain I
> remember it correctly but I can't exactly recall what type of cracker.
> Please see if any old 70's recipes even come close. Thank you much.
Amazingly, I found the below recipe.
Cheese And Marshmallow Tid-Bit
1 saltine cracker
1 med. marshmallow
1 sm. cube of Cheddar cheese
Stack marshmallow then cheese cube on saltine cracker.
Place in 400 degrees F oven until melted. Serve warm.
On 11 Jan 2006 at 12:05, Drew wrote:
> I used to go to Bill Knapps and they has Cinnamon ice cream.
> Do you have the recipe??
I can't find Bill Knapp's recipe, but below is a cinnamon ice cream recipe.
Cinnamon Ice Cream
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
In a saucepan over medium-low heat, stir together the sugar
and half-and-half. When the mixture begins to simmer, remove
from heat, and whisk half of the mixture into the eggs.
Whisk quickly so that the eggs do not scramble. Pour the egg
mixture back into the saucepan, and stir in the heavy cream.
Continue cooking over medium-low heat, stirring constantly,
until the mixture is thick enough to coat the back of a metal
spoon. Remove from heat, and whisk in vanilla and cinnamon.
Set aside to cool. Pour cooled mixture into an ice cream maker,
and freeze according to the manufacturer's instructions.
These sites have Albanian recipes:
Fried meatballs (Qofte te ferguara)
1/2 kg ground meat (lamb, beef or chicken)
1 slice stale bread, broken up
2 Tbs chopped feta cheese
1 onion, finely grated
crushed dried mint leaves
1/2 cup flour
1 cup oil (olive oil recommended)
Soak bread in water until very soft. Squeeze hard to drain.
Combine meat, bread, feta cheese, onion, salt, pepper, bread
crumbs and mint to taste. Knead mixture well and form into
1/2-inch thick patties. Roll in flour and fry in olive oil
heated to 350 and 365 degrees.
Gjellė me Arra tė Ellit
(Veal or Chicken with Walnuts)
Serves 4 people
2 tablespoons flour
15 finely crushed shelled walnuts
2 beaten egg yokes
1 minced garlic clove
1/4 lb. stick butter
2-3 lbs of Veal or Chicken meat, cut up in 1" cubes
Place the meat or chicken in a saucepan and cook over medium heat
until tender. Then remove the meat setting it aside in a dish while
leaving the remaining juices in the saucepan. In another saucepan,
add the flour and stir over heat until it becomes light brown in
color (do not overcook!) and add the half a stick of butter. Then,
add the finely crushed walnuts, minced garlic clove, and the two
egg yokes, stirring constantly. Add the juices from the other
saucepan and stir until all the ingredients thicken. Immediately
remove from the heat to avoid solidifying the egg yolks. Then fold
in either the meat or chicken. Pan fry the remaining half stick of
butter until brown and pour over the four servings.
Mish qingjji me barbunja - Veal with large lima beans
1 1/2 lb veal
1 ounce Butter
1 large onion, grated
Water, to cover
Salt and pepper, to taste
1 8 ounce can diced tomatoes
1 1/2 lb of large Lima beans
Select shoulder parts of the veal and cut them into 1" cubes.
Wash the meat thoroughly with cold water, drain, and then place
the meat in a pot together with butter and grated onions and stir
fry for a few minutes.
As the meat is frying, add water until the pieces are covered.
Also add salt, pepper, and only two to three tablespoons of tomatoes
(note: tomatoes can be cut into pieces to the size of your choice).
Cover the pot and let the meat boil.
In the meantime, cut the ends off the Lima beans and clean them well
(you also cut them in half if you desire). Add the Lima beans to the
meat after it has been boiling for several minutes. Also add water
until everything in the pot is covered.
Finally, when the beans are done boiling, add the rest of the tomatoes.
Then let the stew boil for a few more minutes so that the liquid can
Notes, tips, and variations
Please note that tomatoes should not be added all at once in the
beginning since they don't allow the Lima beans to boil at the right
pace. If you would rather use fresh tomatoes, when you add the Lima
beans, add whole tomatoes instead of cut ones.
On 10 Jan 2006 at 14:43, Milancy wrote:
> For many years, my family enjoyed the wonderful Spinach Crepes at the
> Magic Pan. I am aware of the crepe recipe but I cannot find the
> recipe for the filling. Would you please see if you can find it for
> me? Thank you kindly, Milancy
There's no recipe. Magic Pan used Stouffer's frozen creamed spinach. See below.
Magic Pan Spinach crepes
The Magic Pan actually used Stouffers frozen creamed spinach as the
Crepes (makes 20 - 30 crepes):
1 cup flour
1 cup milk
1/2 cup very cold water
1/4 melted butter
pinch of salt
1 package Stouffer's frozen creamed spinach
I would suggest cooking the crepes in a lightly oiled skillet
over medium-high heat on your stove. Cook each side 30 seconds
if using a skillet, 1 minute if using a regular pan. It usually
takes 4 - 5 crepes before they begin looking the way you want.
If making many crepes
Pre-heat oven to 400
Place crepes on a lightly oiled cookie sheet
Stuff crepes, folder over
Place in over for 5 - 7 minutes, remove and serve.
More Magic Pan recipes