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2009

TODAY's CASES:

Seafoam Nut Squares

----- Original Message ----- 
From: Andrea 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, January 11, 2009 7:12 PM
Subject: Seafoam Nut Squares recipe request

Hello, Phaedrus.

My mother used to make Seafoam Nut Squares and I loved them.  She died 30 years ago and 
I've been looking for this recipe ever since. I cannot find the recipe, but I found a 
reference to the recipe using Google, in a book by Greg Patent called Baking in America: 
Traditional and Contemporary Favorites.  This link seems to indicate that they may have 
been published in a Pillsbury Bake Off recipe book, but I cannot find the recipe on the 
Pillsbury website.

They are a bar cookie, baked in a sheet cake pan, with a topping that is a brown sugar 
meringue, and the nuts may have been in the topping.

Hope you can help!

Thanks very much,

Andrea

Hello Andrea,

This is the only recipe that I can find.

Phaed

 Sea-foam Nut Squares

 Sift together:

 2    cups flour 
 1/2 tsp. salt
 1    tsp. double-action baking powder 
 1/8 tsp. soda


 Cream 1/2 cup shortening. 
 Add gradually 1/4 cup sugar and 1/2 cup firmly packed brown sugar, 
 creaming well. Add 2 egg yolks, 2 T. cold water, 1/2 tsp. vanilla. 
 Beat well. Measure 1/4 cup milk. Add alternately with dry ingredients 
 to creamed mixture. Mix thoroughly.
 Spread in well-greased 15xl0 inch pan or two 9x9x2 inch pans.
 Beat two egg whites until stiff but not dry. Add 1 1/2 cup brown
 sugar gradually, beating well after each addition. Spread over
 cookie dough. Sprinkle with 1 cup nuts, chopped. Bake in 325
 oven 25-30 minutes. Cut into squares while still warm. Makes 4
 dozen squares.
-----------------------------
Phaedrus,

This sounds like the recipe I remember.  Thank you so much!

Andrea

Apparently, the above recipe is incomplete. Cristina sent this:

Re: Sea-Foam Nut Squares from http://hungrybrowser.com/phaedrus/m0130F09.htm
The recipe that you posted omitted the first baking--it needs to be baked before 
the topping is added, and then baked again with topping.
 
The recipe below is from page 347 of Pillsbury's BEST 1000 Recipes Best of the 
BAKE-OFF Collection edited by Ann Pillsbury, copyright 1959
 
Sea-Foam Nut Squares

Best of Class Winner by Mrs. Eddie R. Wagoner, Bryan, Texas
These nut squares have a delicious "chewiness" all their own and a rich, 
brown sugar candy flavor. Wonderful for a party!

Makes about 4 dozen

Bake at 350 degrees, then at 325 degrees for 25 to 30 minutes

Sift together:
2 cups sifted Pillsbury's Best All-Purpose Flour 
1 teaspoon double-acting baking powder 
1/2 teaspoon salt
1/8 teaspoon soda
Set aside.
Add:
1/4 cup sugar and
1/2 cup firmly packed brown sugar gradually to
1/2 cup shortening, creaming well.
Blend in:
2 unbeaten egg yolks
2 tablespoons water and
1/2 teaspoon vanilla; beat well. 
Stir in:
half of the dry ingredients. Add
1/4 cup milk, then remaining dry ingredients. Blend thoroughly.
Spread:
in 15 1/2x10 1/2x1-inch jelly-roll pan or two 9x9x2-inch pans, well greased on the bottoms.
Bake:
at 350 degrees: 15 to 18 minutes for jelly-roll pan; 12 to 15 minutes for 9x9x2-inch pans. 
Decrease oven temperature to 325 degrees.
Beat:
2 egg whites until slight mounds form. Add
1 1/4 cups firmly packed brown sugar gradually, beating until mixture stands in stiff, glossy peaks. 
Fold in:
1/2 teaspoon vanilla and
1/2 cup nuts, chopped. Spread over baked layer.
Sprinkle with:
1/2 cup chopped nuts
Bake:
at 325 degrees for 25 to 30 minutes.
(For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.)

Maurice Salad Dressing

Someone was searching for this via the search engine.

 --Maurice Dressing:--

1 pt. mayonnaise
3 tbsp. finely chopped parsley
1 tbsp. finely chopped onion
2 hard boiled eggs, finely chopped

 Mix real well, if too thick add a little milk.  Yields about 4 servings. 

--Maurice Salad:--

 Shred one medium lettuce.  Shred one half pound ham.  Shred one half pound Swiss cheese. 
 Shred one half pound chicken breast (about 1).  Shred 8 or 10 sweet gherkins.  Toss all 
 together lightly.  Make sure it is well mixed. 
-------------------------------
Maurice  Salad  And  Dressing

Ham and chicken or turkey, sliced in thin strips
Swiss cheese
Olives
Tomato wedges
Lettuce

 Dressing:
2 c. mayonnaise
1 tbsp. grated onion
2 or 3 tbsp. parsley flakes
2 tbsp. tarragon wine vinegar
1 tbsp. chives
2 hard boiled eggs, chopped
1 tsp. sugar

  Marinate onion in vinegar while combining other dressing ingredients. 
Mix all together well and pour on salad.  Serves 6-8. 
------------------------
Maurice  Salad

 --Salad:--

3 qt. shredded lettuce
1 c. chicken or turkey
3/4 c. Swiss cheese
3/4 c. American or med. Cheddar cheese
1/2 c. ham
1/2 c. sweet pickles
3 hard-boiled eggs

--Dressing:--

1 oz. French's mustard
3 hard-boiled eggs, mashed
1 sm. onion, minced
1/4 bunch parsley, chopped
1 qt. mayonnaise

 Cut chicken or turkey, cheeses and ham into 1/4 inch strips.  Sliver pickles. 
Mix with lettuce.   DRESSING:  Whisk together in a bowl all dressing ingredients. 
To serve, garnish salad with hard-boiled eggs.  Serve dressing on the side.  
--------------------------------
Hudsons  Maurice  Salad

3 hard-cooked eggs (finely chopped)
3 tbsp. minced parsley
1 med. onion (grated)
1 pt. Hellman's mayonnaise
1 pt. Miracle Whip salad dressing

Salad:
1 head iceberg lettuce
3 c. julienne cooked chicken
3 c. julienne strips cooked ham
3/4 c. Swiss cheese, grated
3 tomatoes, cut in wedges

 Mix salad dressing all together, in blender if possible.  Cut lettuce into 12 thin 
wedges. Arrange 2 wedges for each salad.  Add chicken and ham.  Spoon on dressing, 
then cheese.  Garnish with tomato. 

Black Bottom Pie

Another recipe that someone was searching for via the search engine.

Black  Bottom  Pie

1 (9-inch) baked crumb crust
1/2 c. sugar
1/3 c. unsweetened cocoa
1/4 c. butter
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 c. cornstarch
2 c. milk
4 eggs, separated
1 tsp. vanilla
2 tbsp. rum
1/2 c. sugar
Grated chocolate

 Combine 1/2 cup sugar, the cocoa and butter in medium bowl; set aside.  Combine gelatin 
and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin. 
Combine 1/2 cup sugar, cornstarch, milk and egg yolks in medium saucepan.  Cook over 
medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.  Remove 
from heat; measure 1 1/2 cups of the custard and blend into cocoa-sugar mixture.  Add 
vanilla and pour into cooled crust; chill until set.  Combine dissolved gelatin with 
remaining custard; add rum and set aside.  Beat egg whites until foamy; gradually add 
1/2 cup sugar and beat until stiff peaks form.  Fold gelatin-custard mixture into beaten 
egg whites.  Chill 15 minutes or until partially set.  Spoon over chocolate custard in 
prepared crust.  Chill until set.  Garnish with grated chocolate before serving. 
Makes 8 servings.  
--------------------------------
Black  Bottom  Pie

1 env. plain gelatin
1 3/4 c. milk
4 eggs, separated
1 c. granulated sugar
1/2 tsp. salt
2 sq. unsweetened chocolate
4 tsp. cornstarch
1 tsp. vanilla
1 c. heavy cream
2 tbsp. confectioners' sugar
Baked pie shell

 Soak gelatin in 1/4 cup milk.  Scald remaining 1 1/2 cups milk in top part of double 
boiler over boiling water.  In separate bowl, beat egg yolks; beat in 1/2 cup sugar, 
salt and cornstarch. Add milk slowly, stirring constantly.  Return to double boiler and 
cook over simmering water about 4 minutes or until custard coats spoon, stirring constantly. 
Remove from heat.  Remove 1/2 cup of custard.  Add soaked gelatin to remaining custard and 
stir until dissolved.  Melt 1 1/2 squares chocolate in small bowl over boiling water. 
Stir in the 1/2 cup of custard and the vanilla.  Beat with rotary beater until blended. 
Cool to room temperature.  Pour chocolate mixture into pie shell.  Chill until firm. 
Chill remaining custard until it begins to set.  Add 1 teaspoon vanilla.  Beat egg whites 
until stiff but not dry.  Beat in 1/2 cup sugar gradually.  Fold in custard.  Pour custard 
over chocolate mixture in pie shell.  Chill until firm.  Whip cream until stiff; fold in 
confectioners' sugar.  Spread cream on top of pie and finely shave remaining 1/2 square 
chocolate and sprinkle over cream. Chill again before serving.

Muffin Pan Flounder

----- Original Message ----- 
From: John 
To: phaedrus@hungrybrowser.com 
Sent: Monday, January 12, 2009 5:38 PM
Subject: Receipt

Some years ago my wife made a flounder dish using a muffin pan.  She would roll the flounder 
in the muffin pan. There was a white sour cream-crab meat sauce.  I can't remember if she 
placed any kind of stuffing in the center, she believes she did, but can't remember for sure 
either.

She would made two or three muffin pans of this meal at one time, but the end of the evening 
it was gone.  Everyone in our household loved it.  It is the best.

Unfortunately the recept has been lost.  Was wondering if you can help.
With regards
John 

Hello John,

I wish that I could help, but I can't find a recipe that fits that description as regards the sour cream and crab. See below for one that uses muffin cups.

Phaed

Stuffed Flounder

3 slices bacon
Melted butter
6 oz. stuffing mix
1/4 c. onion, chopped
2 tbsp. parsley, snipped
8 flounder fillets (about 1 1/4 lbs.)
7/8 oz. Bernaise sauce mix

Grease muffin cups.  Cook bacon crisp, crumble.  Reserve drippings and mix with butter 
to make stuffing. Stir in bacon, onion and parsley.  Wrap fillet in muffin cup.  Spoon 
in filling.  Brush with more butter. 
Bake at 375 degrees for 30 minutes.  Drizzle with Bernaise sauce. 

California Chicken

Another budget recipe.

California  Chicken

1 can tuna
2 med. potatoes, diced
1 c. peas, fresh or frozen
2 tbsp. flour
1/8 tsp. pepper
1/4 tsp. paprika
2 carrots, diced
1 med. onion, chopped
1 tbsp. butter
1 c. milk
1 tsp. salt

Boil vegetables until tender.  In separate pan, melt butter and stir in flour. Add milk and 
cook until thick.  Add seasonings and tuna fish to mixture. Stir in vegetables and pour into 
1 1/2 quart baking dish.  Bake at 350 degrees for 40 minutes.

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