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2004

TODAY's CASES:

Euclid Beach Park Frozen Custard

----- Original Message ----- 
From: Sara
To: phaedrus
Sent: Friday, January 02, 2004 11:33 PM
Subject: Recipe, lost in time ...

I'm searching for the recipe for the frozen custard (ice cream) cone that
was made and sold at Euclid Beach Park in Cleveland, Ohio, from the late 1800s,
when the park opened, until the fall of 1969, when it closed.  This was a
great old amusement park on the shores of Lake Erie, with tall shade trees
everywhere.  It was a popular amusement park for nearly a century.

> From Me, Sara.
>

Hi Sara,

Well, I could not locate a recipe for Euclid Beach Park frozen custard. Sorry.

However, East Coast Original Frozen Custard Company claims that their frozen custard tastes very similar to that sold at Euclid. See:

East Coast Custard

East Coast Original Frozen Custard
5618 Mayfield Rd
Cleveland, OH 44124-2907
Phone: (440) 461-4285

A reviewer says:
"I grew up eating the custard served at Euclid Beach. It (East Coast Custard) is so very close to the great taste that the Humphry Family served to generations that I ALWAYS stop by when I am visiting family in Cleveland. It is a pleasant walk down memory lane to the days of the Thriller and the Racing Derby. Great folks! Great Custard! Do take the Kids and and the Grandparents. Bring a cooler... they serve it in Large "TO GO" cartons too."

If you really want to get nostalgic about Euclid Beach Park, join these folks:

Euclid Beach

Phaed


Churros con Chocolate

----- Original Message ----- 
From: "B J" 
To: "Phaedrus"
Sent: Friday, January 02, 2004 10:13 AM
Subject: B J Brock here with a question

A friend of mine is searching for a recipe of a desert she ate at a Mexican
restaurant in the US. She has been looking for it for over 10 years.
Unfortunately she doesn't know what it's called and doesn't remember the
name of the restaurant.
The only description I have is as follows:
It's some kind of dough- rolled to a little 'finger' and then sprinkled with
sugar, cinnamon and dipped in cocoa.   Can you help please?

B J 

Hello BJ,

Sounds like "churros" to me. See below.

Phaed

Churros and Thick Chocolate Drink
"Churros con Chocolate"

Here's the recipe to make your own churros and the authentic chocolate dip.

Ingredients: (Makes one plate full)

Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to
360 degrees F.

To make churro dough, heat water, margarine and salt to rolling boil in
3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture
forms a ball, about 1 minute; remove from heat. Beat eggs all at once;
continue beating until smooth and then add to saucepan while stirring
mixture.

Spoon mixture into cake decorators' tube with large star tip (like the kind
use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3
or 4 strips at a time until golden brown, turning once, about 2 minutes on
each side. Drain on paper towels. (Mix Sugar and the optional cinnamon);
roll churros in sugar or dump the sugar on the pile of churros, like the
pros.

Note: REAL churros in Spain are made without cinnamon mixed with the sugar,
but the cinnamon adds an extra nice flavor.

Chocolate for Churros
 "Chocolate a la Taza "


4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as corn flour and is the powder that causes
the thickening)
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the
chocolate has melted. Dissolve the cornstarch in the remaining milk and
whisk into the chocolate with the sugar. Cook on low heat, whisking
constantly, until the chocolate is thickened, about five minutes. Add extra
cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk
smooth. Pour and server in cups or bowls for dunking churros. Do not pour
over churros, but use the mix for dunking churros after every bite. Served
warm

Hungarian Wine

----- Original Message ----- 
From: "Julie" 
To: "Phaedrus" 
Sent: Sunday, January 04, 2004 11:13 PM
Subject: Re: Pogacsli

> Another Hungarian questian!!!  We purchased wine for Christmas
> ......Tokaji, 5 pintos, ASZU.  What does Aszu mean?  I have also seen
> Leanyka on Tokaji wine.  What?  Help me explain to my children, okay?
> Julie
>

Hi Julie,

Tokaji Asz˙ is a sweet wine usually served as a dessert wine. Tokaji (sometimes called "Tokay") is named for Tokaj, a hilly, fertile region in northeastern Hungary. Pronounced "Tokay," the addition of the "i" on the end gives the wines their name, which means "from Tokaj." Crowned the "Wine of Kings" and "King of Wines" by Louis XIV of France, Tokaji Asz˙ was enjoyed by French kings, German emperors and Russian czars in their day.

The sweetness of Tokaji wines is due to their production from late-picked grapes that have been left on the vine for an unusual process to occur. An airborne fungus called "Botrytis cinerea" grows on the grapes, feeding on their organic acids, but leaving their sugar untouched. This process, called "noble rot," causes the grapes to shrivel as they lose water. As they shrivel, the sugar in them becomes concentrated. This process results in unique flavour that cannot be exactly duplicated anywhere else.

These late grapes, called "Asz˙" (pronounced UH-soo), are collected in tubs called puttonyos. The puttony is used as a measure of sweetness of the wine, referring literally to the number of tubs of Asz˙ added to the grape must before fermentation. Every batch of Asz˙ is graded from 3 to 6 puttonyos (sometimes abbreviated to putts). The body and richness of the wine rises with the puttonyos number, as does the price.

"Leankya," on the other hand, is not a region, but a well-known grape grown in Hungary. Leankya grapes are used to make mildly intense semi-dry popular white wine. The name translates into something like "young girlish," presumably referring to the wine's soft, delicate flavor.

Phaed


Hot Pepper Jam

----- Original Message ----- 
From: "bob" 
To: "Phaedrus"
Sent: Friday, January 02, 2004 12:10 PM
Subject: Recipe

> Phaed...
>     Happy New Year!  Looking for a spaghetti sauce recipe from the 1950
> edition of the Betty Crocker Cookbook. Any help you can give me?
>     Also looking for a recipe for Hot Pepper Jam--let me know if you can
> help.
>
>
> Thanks,
> Jackie
>

Hello Jackie,

I can help you with the hot pepper jam. See below for a couple of recipes. I don't have and could not find the spaghetti sauce recipe. Betty Crocker has re-issued the 1950 cookbook, so you can now buy a copy of it.

Phaed

Hot Pepper Jam

2 cups hot chili peppers, finely chopped
1/2 cup bell pepper, seeded and finely chopped
1 1/2 cider vinegar
6 cups sugar
6 oz. pectin

Bring to a rolling boil the chilies, bell pepper, sugar and vinegar.
Add the pectin, stirring constantly, and return to a rolling boil.
Stir and boil for 1 minute. Remove from head and let stand until
bubbling subsides. Skim off and discard any foam. Pour hot mixture
into sterilized jars, leaving 1/4 inch of room at the top. Place
sterilized lids on jars and screw bands on firmly. Let stand until
cool. Press lids with your finger; if lids stay down, jars are
sealed. Store in a cool, dark place. If lids pop back, jars are
not sealed. Refrigerate and use within one month of opening. Makes
6 or 7 1/2 pint jars.
-------------------------
Hot Pepper Jam
Yield: 1 Servings

Ingredients

      1    dozen bell peppers
     10    habaneros
     10    serranos
      1 tb salt
      1 c  vinegar
      3 c  sugar

Instructions

Chop peppers in food processor, drain well, and use the pulp. Mix with
remaining ingredients. Bring to a boil and boil for about 20 minutes. This
reduces by half. Seal in hot sterile jars.

This makes a delicious hot jam. I was surprised that even w/all those hot
peppers that it wasn't too hot for non-chile heads. I took some to the
office w/Triskets and cream cheese. Everyone raved about it.
Posted to Chile-Heads Digest V3 #130

South of the Border

----- Original Message ----- 
From: Melissa 
To: phaedrus
Sent: Tuesday, December 09, 2003 2:06 PM
Subject: Spanish food

I am not hispanic in origin but my husband and I love any traditional
hispanic food from enchiladas to tostones to arroz con pollo.   From Mexican
to Puerto Rican.  However, finding the recipes or cookbooks for this type of
food is almost impossible.  At least not in english.  The few recipes I have
were passed to me from friends.  I would really like a free internet recipe
resource or a listing of books to look for.  I would really appreciate any
guidance!

Thanks!!

Hi Melissa,

I hesitate to recommend any cookbooks to you that I have no first-hand knowledge of, but there are several on Amazon.

There are dozens of websites with recipes from South of the Border. Try these sites:

Mexican - University of Guadalajara (Excellent!)

Mexican

More Mexican

Central American

Central & South American

South American Recipes

""


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