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----- Original Message -----
From: Jim
To: phaed
Sent: Tuesday, January 22, 2002 12:02 AM
Subject: sauerbratten

> i'm looking for the version found on the military recipie card
> is a little different than most...

Hello Jim,

I found the below recipe on the Military Portal site. If that's not it, then you'll have to tell me how the recipe you want is different so that I'll be able to identify it when I find it. If it's online, it's more than likely not going to say "the military card system recipe".


Sauerbraten - with coke

Yield: 8 Servings

4 lb Roast beef

 sirloin tip - rump round bone chuck - preferably boneless 
 1 1/2 c Vinegar 
 1 c Coca-Cola 
 3/4 c Water 
 3 md Onions sliced 
 2 md Stalks celery sliced 
 2 md Carrots sliced 
 10 Whole black peppercorns 
 10 Whole cloves 
 3 md Bay leaves 
 2 tb Sugar 
 1 1/2 ts Salt 
 3 tb Oil or shortening
3 c Drippings plus Strained marinade 
5 tb Flour 
5 tb Ginger snap crumbs 

Two (2) to four (4) days before serving wipe the meat with a damp 
cloth then place in a large plastic bag. In a large bowl thoroughly 
combine the vinegar Coca-Cola water onions celery carrots pepper 
cloves bay leaves sugar and salt and pour over meat. Fasten bag 
tightly and lay flat in a 13 x 9-inch pan. Refrigerate turning bag 
each day. (If you like a sour sauerbraten let meat marinate 4 days.) 
When ready to cook remove meat (saving marinade) and dry well. Rub 
the surface lightly with flour. In Dutch oven heat oil or shortening 
and slowly brown the meat well on all sides. Add 1 cup of the marinade 
liquid plus some of the vegetables and bay leaves. Cover tightly
and simmer on surface heat or in a preheat 350 F oven for 3 to 4 hours 
until the meat is fork-tender. If needed add more marinade during 
cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the 
meat and keep warm until ready to slice. Into a large measuring cup 
strain the drippings. Add several ice cubes and let stand a few minutes 
until the fat separates out. Remove fat then make gravy.
To Make The Gravy: In the Dutch oven combine the gravy ingredients stir 
and cook about 5 minutes over medium heat until gravy is thickened. 
Taste for seasonings. Makes 3 cups of gravy. Makes 8 servings.


----- Original Message -----
From: Victoria 
To: phaedrus
Sent: Wednesday, January 23, 2002 12:50 PM
Subject: Short bread cut outs

> Hi Phaedrus,
> Thank you again for your investigations on the ceramic pudding mold. I
> made an English Christmas pudding for the holidays in a tin mold that
> turned out pretty good for a first try.
> Now I am on another quest. A friend that I have been out of contact with
> for years used to make short bread cookies that were rolled and cut out
> with cookie cutters. The cookies wound up being just shy of half an inch
> thick. The short bread recipes I have found all involve patting a rather
> crumbly mix into a pie plate or mold.
> Thank you so much. I check the site daily, putting new wrinkles in my
> brain.
> Victoria

Hi Victoria,

Glad you enjoy the website. Below are several recipes for rolled-out shortbread.


Excellent  Shortbread  Cookies

 Ingredients :
 2 c. flour, sifted
 1/4 tsp. baking powder
 1/2 c. powdered sugar
 1 c. butter, softened
 1/2 c. walnuts, finely chopped

 Preparation :
   Resift flour and baking powder.  Cream butter and sugar until
 fluffy.  Gradually add flour mixture.  Stir in walnuts.  Cover and
 chill.  Roll cut dough to 1/4 inch thickness, cut into desired
 shapes.  Place on ungreased cookie sheet.  Bake at 300 degrees for
 20 minutes or until edges are very lightly browned.  Cool on rack.
 Makes 2 to 2 1/2 dozen.  Store in cookie tin.
 Shortbread  Cookies

 Ingredients :
 2 c. flour
 1/4 tsp. baking powder
 1 c. softened margarine or butter
 1/2 c. confectioners' sugar
 1/2 c. finely chopped walnuts

 Preparation :
   Sift flour with baking powder.  Cream butter and sugar.  Blend
 flour mixture with butter mixture.  Stir in walnuts.  Cover, chill
 in refrigerator, roll out thin, cut with cookie cutter (make them
 round or simple, they crumble easily).  Bake at 300 degrees for 20
 minutes or until slightly browned.  Makes 2 to 2 1/2 dozen.
 Sprinkle with sifted confectioners' sugar.
 Aunt  Midge's  Authentic  Shortbread  (Ann)

 Ingredients :
 5 c. all-purpose flour
 1 1/4 c. fine granulated sugar
 1 lb. sweet butter

 Preparation :
   Sift together flour and sugar.  Work in butter.  Knead until it
 cracks.  Roll 1/2 inch thick.  Cut in squares or rectangles and
 prick with fork.  Bake on cookie sheet lined with brown paper until
 delicate.  Brown in slow 300 degree oven.  Yield 100 cookies.  Do
 not double.
 Roll-Out  Shortbread  Cookies

 Ingredients :
 1 c. butter
 1 egg yolk
 1 tsp. almond flavoring
 1/3 c. chopped nuts
 1/2 c. sugar
 2 3/4 c. flour
 1 egg white
 2 1/2 tbsp. sugar

 Preparation :
    Cream together butter and 1/2 cup sugar; add egg yolk and mix
 well. Add flour and almond flavoring; mix well.  Roll out dough (not
 too thin).  Cut dough into desired shapes; brush top of cookies with
 egg white.  In a small bowl mix together nuts and 2 1/2 tablespoons
 sugar. Sprinkle on top of cookies.  Bake at 350 degrees for 10 to 12
 minutes. Do not over bake.
 My  Dad's  Favorite  Shortbread  Cookie

 Ingredients :
 3/4 c. butter
 1/4 c. sugar
 2 c. flour

 Preparation :
   Oven at 350 degrees.  Cream butter and sugar.  Work in flour.
 Roll dough 1/2-1/3 inch thick on lightly floured board.  Cut into
 shapes.  Place 1/2 inch apart on ungreased baking sheet.  Bake 20
 minutes.  Immediately remove from baking sheet.

No Bake Cheesecake

  ----- Original Message ----- 
  From: Mary 
  To: phaedrus
  Sent: Monday, January 21, 2002 8:23 PM
  Subject: cheesecake

  I'm looking for a no-bake cheesecake recipe.  It uses lemon jello 
  and evaporated milk.  The directions say to pour the condensed milk 
  into an ice cube tray (the old fashioned kind withthe removable dividers) 
  and freeze until crystals form around the edge.  You also cool the lemon 
  jello after you mix it with water.  

  This is about 30 years old and both my mother's and my copies have 
  disappeared.  Thanks.


Hello Mary,

The only thing that I can find with both those ingedients and instructions similar to that is the first recipe below. Of course there are many lemon jello cheesecake recipes that use evaporated milk. I'm sending a few of those as well.


  Pineapple  Cheesecake  (Pie)

   Ingredients : 
   2 graham cracker crusts
   1 c. milnot or evaporated milk
   3/4 c. sugar
   18 oz. can crushed pineapple
   3 oz. lemon Jello
   8 oz. Philadelphia cream cheese
   2 tbsp. lemon juice

   Preparation : 
      Drain pineapple.  To the syrup add enough water to make 1 cup. 
   Bring to a boil. Dissolve Jello in it.  Cool.  Beat cream cheese,
   pineapple and sugar in 3 quart bowl at medium speed until creamed. 
   Add Jello mixture gradually at low speed. Beat until well mixed. 
   Chill until very thick but not firm.  Chill milnot milk in ice tray
   until nearly frozen at edges.  In cold 1 1/2 quart bowl with cold
   beaters, whip milk until fluffy.  Add lemon juice.  Whip until
   stiff.  Add to chilled mixture.  Mix at low speed.  Chill until firm
   enough to mound up for pie.  Put in pie shell.  Chill 2 to 3 hours. 
   Can be eaten frozen, semi frozen or cold. 
  Lemon  No - Bake  Cheesecake

   Ingredients : 
   1 pkg. lemon Jello
   1 c. hot water
   8 oz. cream cheese
   1 c. sugar
   1 lg. can evaporated milk
   1 tsp. vanilla or lemon extract
      (lemon is best)
  Graham Cracker Crust:
   2 c. graham cracker crumbs
   1/2 c. powdered sugar
   1/2 c. melted butter or margarine

   Preparation : 
      Dissolve Jello in hot water; cool until it begins to thicken. 
   Beat cream cheese and sugar until well mixed.  Add evaporated milk
   and extract.  Beat with mixer until very thick and fluffy.  Add
   Jello slowly and continue to beat for 1 minute.  Pour into 13 x 9
   inch cake pan, which has graham cracker crust pressed into the
   bottom.  Cool in refrigerator for at least 2 hours.  Mix together
   and press into 13 x 9 inch pan.
   No  Bake  Cheesecake

   Ingredients : 
   1 (3 oz.) pkg. lemon Jello
   1 c. boiling water
   1 c. sugar
   3 tbsp. lemon juice
   1 tsp. vanilla
   1 (8 oz.) pkg. cream cheese
   1 1/2 c. graham crackers
   1/4 c. melted oleo
   1 can evaporated milk (real cold)

   Preparation : 
      Dissolve Jello in boiling water, add sugar, flavorings and cream
   cheese.  Beat with mixer until smooth, set in refrigerator to set. 
   Crush crumbs, add oleo. Press into 9"x13" pan.  Beat milk until
   thick and standing upright.  Add to chilled mixture.  Pour on top of
   crumbs.  Sprinkle a few crumbs over top and chill 1 hour. 
   Poor  Man's  Cheesecake

   Ingredients : 
   20 graham crackers (crushed)
   1 1/3 c. sugar
   1 pkg. lemon Jello
   1 can evaporated milk (chilled)
   1/3 c. melted butter
   1 (8 oz.) pkg. cream cheese
   1 c. hot water

   Preparation : 
      Cream crumbs, butter and 1/3 cup sugar.  Line bottom of 9 x 13
   inch pan - reserve part for topping.  Cream together 1 cup sugar and
   cream cheese. Dissolve Jello in hot water and add to cheese mixture.
    Cool and whip evaporated milk and fold into cheese and lemon
   mixture.  Cool overnight.

Chicken Strudel

----- Original Message -----
From: Elaine
To: phaedrus
Sent: Thursday, January 24, 2002 1:53 PM
Subject: Greek Chicken Strudel Recipe

> Dear Uncle Phaedrus,
> I had photocopied a recipe for Greek Chicken Strudel out of a 
> cookbook some years ago, but I recently lost the copy in a move.  
> I have no idea of the name of the cookbook, but I can tell you 
> sine if the main ingredients.  It consisted of: cut up or shredded 
> chicken, Monterey jack cheese, feta cheese, spinach, chopped walnuts, 
> ground coriander and some other things rolled up jelly roll style in 
> phylo dough.  The recipe made three "logs" and was cooked for 20-25 
> minutes I believe.  Any ideas??  It was one of my entrees to bring to 
> dinner parties.  It had the most unique blend of flavors and I
> would really enjoy having the recipe again.  I hope you can help me!
> Best Wishes,
> Elaine 

Hi Elaine,

I don't have that particular recipe, and I can't find it on the web anywhere. Below are the ones I found.


Chicken  Strudel

 Ingredients :
 1 chicken, cooked, deboned and cut up
 1 chopped onion
 2 tbsp. olive or salad oil
 1 (10 oz.) pkg. chopped spinach
 1/2 lb. Muenster cheese, shredded
 2 tbsp. white wine
 1/4 tsp. salt
 1/4 tsp. pepper
 1/2 tsp. paprika
 1 egg
 1/4 lb. phyllo (10 strudel leaves)
 1/2 c. melted butter
 2/3 c. dried bread crumbs

 Preparation :
   Brown onion in oil.  Add spinach and cook until wilted (3
 minutes).  Remove from heat and stir in cheese, wine, salt, pepper
 and egg.  Add chicken.  On waxed paper, place one sheet of phyllo
 (16x12 inch).  Brush with butter and sprinkle with 1 tablespoon
 bread crumbs.  Continue to layer for 4 more layers.  Start at short
 side and evenly spoon 1/2 of chicken mixture in a 2 inch wide strip,
 leaving 1/2 inch border on 3 sides.  Roll.  Repeat with remaining
 ingredients in second roll.  Oven at 375 degrees.  Place rolls seam
 side down.  Brush with remaining butter.  Cut diagonal slashes
 halfway through at 1 inch intervals.  Sprinkle with paprika.  Bake
 at 15-20 minutes.  Cool 10 minutes.
Chicken  Strudel

 Ingredients :
 2 c. chopped boneless chicken
 2 med. onions (chopped)
 2 tbsp. oil
 1 pkg. fresh spinach (cut up)
 1/2 lb. Munster cheese
 2 tbsp. white wine
 1 egg
 1/4 tsp. garlic powder
 1/2 tsp. paprika
 Salt and pepper
 Bread crumbs
 Phyllo dough
 2 tbsp. margarine

 Preparation :
    In a large skillet, saute onion in oil.  Add spinach and spices,
 cook until wilted.  About three minutes.  Stir in cheese, wine, egg,
 salt and pepper until blended.  Mix in cooked chicken and set aside.
  Place down one sheet of phyllo dough.  Brush with melted margarine
 and dust lightly with bread crumbs.  Repeat, using four more sheets
 of dough.  Place spinach mixture along the short edge and roll up.
 Make serving size cuts 3/4 through the roll and bake at 375 degrees
 for 15 to 20 minutes.  Makes 2 rolls.
 Austrian  Chicken  Strudel

 Ingredients :
 4 green onions, finely chopped
 1/3 lb. fresh mushrooms, sliced
 2 tbsp. butter
 4 c. cooked chicken, skinned & diced
 1 1/2 c. ham, thinly sliced & diced
 Salt & pepper
 2 tbsp. parsley, chopped
 1/2 tsp. basil
 2 eggs, beaten
 1 1/2 c. Swiss cheese, shredded
 Phyllo (filo) pastry (in frozen section off grocery store)
 1/2 c. (or more, if needed) melted butter
 Sour cream

 Preparation :
   Saute onions and mushrooms in butter until tender.  In a bowl,
 combine onions, mushrooms, chicken, ham, salt and pepper, parsley
 and basil.  Stir in eggs and cheese.  Lay out one sheet of filo and
 brush with melted butter, top with another sheet and brush.  Spoon
 2/3 cup filling along one end of the rectangle, leaving a margin of
 2 inches in from the end as well as both sides.  Fold in both ends
 and loosely roll up.  Brush with butter and place on a greased
 baking sheet.  Repeat until filling is used up.  Bake in 400 degree
 oven for 25 minutes or until crust is golden brown (be sure to
 check).  Garnish with sour cream.  Each strudel serves one person.

Cherry Cake

  ----- Original Message ----- 
  From: Diana
  To: phaed
  Sent: Tuesday, January 22, 2002 1:04 PM
  Subject: Old Fashioned Cherry Cake

  Hello Rick,
  What a wonderful site you have.
  My husband and I both remember back in the 1950's our school used to 
  serve a cake that we both loved.  It was brown and had cherries with 
  the juice on top, almost like an upside-down cherry cake. Not marrichino 
  cherries but the dark mushy kind.  Would love to find the recipe.
  Thank you for any help.

Hi Diana,

Who's "Rick"? I have a cherry upside down cake recipe, which I'm sending you. I don't think the cake is brown, though. I couldn't find a recipe anywhere with brown cake. If you can recall more about the cake, write me back.


  Cherry  Upside  Down  Cake

   Ingredients : 
   1/4 c. Crisco
   1 c. flour
   3/4 c. sugar
   1 egg
   1 1/2 tsp. baking powder
   1/2 tsp. salt
   1/2 c. milk
   1 can sour cherries

   Preparation : 
     Mix all ingredients except 2 tablespoons milk, egg and cherries. 
   Beat 2 minutes.  Add egg and milk.  Beat 1 minute.  Heat drained
   cherries with 1/2 cup sugar and 1 tablespoon butter.  Pour batter
   over cherries.  Bake at 350 degrees for 45-50 minutes.  Let stand 10
   minutes.  Turn onto plate.  


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