Uncle Phaedrus, Finder of Lost Recipes

(Logo by phaedrus)

We find answers to questions and solutions to problems. Who? What? Where? When? Why? Which? How? Recipes, food, cooking, beverages, history, science, popular culture, geography, sociology, psychology, trivia, etc....

Here's the thing: Most of the no-bake brownie recipes that I found that called for Eagle Brand used vanilla wafer crumbs instead of graham cracker crumbs, and most of the ones I found that called for graham cracker crumbs used evaporated milk rather than Eagle brand sweetened condensed milk. Below are the only ones that fit the bill. I'm also sending you the others that I found... just to offer you a variety.

Phaed

 No  Bake  Brownies

 Ingredients : 
 1 (12 oz.) pkg. chocolate bits
 1/4 c. margarine
 2 1/2 c. graham cracker crumbs
 1 1/2 c. chopped walnuts
 1 (14 oz.) can Eagle Brand condensed milk
 1 tsp. vanilla

 Preparation : 
    Melt chocolate and margarine.  Grease 12 x 8 inch dish.  In 
 bowl, beat graham cracker crumbs, walnuts, milk, vanilla.  Stir in
 chocolate mixture.  Put in dish and let stand for 2 hours.
----------------------------------
 No - Bake  Brownies

 Ingredients : 
 1 (12 oz.) pkg. semi-sweet chocolate pieces
 1/4 c. butter
 2 1/2 c. graham cracker crumbs
 1 1/2 c. chopped walnuts
 1 (14 oz.) can sweetened condensed milk (Eagle Brand)
 1 tsp. vanilla extract

 Preparation : 
    Early in day:  In double boiler over hot, not boiling, water,
 melt chocolate and butter or margarine until smooth, stirring
 occasionally.  Meanwhile grease well 12 x 8 inch baking dish.  In
 large bowl, combine graham cracker crumbs and walnuts; stir in
 condensed milk and vanilla extract until crumbs are moistened;
 then stir in chocolate mixture until mixed.  Pat evenly into baking
 dish.  Let stand at room temperature about 2 hours before cutting. 
 Makes 24 brownies.
 ----------------------------------
No Bake Brownies 

Yield: 16 squares

2 cups graham cracker crumbs 
1/2 cup confectioners' sugar 
6 tablespoons cocoa powder 
1/2 cup chopped nuts 
1/2 cup semisweet chocolate morsels 
1 cup evaporated milk 
1 teaspoon vanilla extract 
1 4-ounce package instant chocolate pudding mix 

Line an 8x8-inch baking pan with aluminum foil, smoothing it to fit. 

In a large mixing bowl, combine cracker crumbs, confectioners' 
sugar, and cocoa powder. Stir in nuts and chocolate morsels. In a 
medium bowl, combine milk and vanilla; stir in pudding mix until 
thoroughly combined. Add pudding mixture to crumb mixture, 
stirring until well blended. Pour into prepared baking pan, packing 
down evenly with hands. Cover and refrigerate at least 2 hours. 

Turn out onto a cutting board. Peel off the foil. Cut into bars or 
squares. 
---------------------------------------
No Bake Brownies 

1 cup evaporated milk 
2 cups minature marshallows 
6 ounce pkg. Toll House Chocolate Bits 
1/2 cup sugar 
1/4 teaspoon salt 
1 tablespoon butter or margarine 
1 teaspoon vanilla 
1 cup walnuts or pecans 
2 pkgs. Nabisco Graham Crackers 

 Cook first 5 ingredients until melted. Cook and stir to a full all over
boil, 5 to 6 minutes. Remove from heat. Gradually stir in remaining
ingredients. Press into 9 inch buttered pan, chill 1 hour.
--------------------------------------- 
No Bake Brownies: 

1 c. nuts, finely chopped 
2 (10 oz.) sqs. unsweetened chocolate 
1 (14 oz.) can Eagle Brand sweetened condensed milk 
2 to 2 1/2 c. vanilla wafer crumbs (48 to 60 wafers) 

In buttered 9 inch square pan, sprinkle 1/4 cup nuts. In saucepan, 
over low heat, melt chocolate with sweetened condensed milk. 
Cook and stir until mixture thickens, about 10
minutes. Remove from heat; stir in crumbs and 1/2 cup nuts. 
Spread evenly into prepared pan. Top with remaining 1/4 cup nuts. 
Chill 4 hours or until firm. Cut into squares. Store loosely covered at
room temperature. Yields: 24 brownies
--------------------------------------
Easy No-Bake Brownies

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies                          Chocolate
                Desserts                         Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Nuts -- finely chopped
   1      can           Sweetened condensed milk(Eagle Brand)
   2      ounces        Unsweetened chocolate
   2      cups          Vanilla wafers crumbs
                        cookies -- more or less

In a buttered 9" square pan sprinkle 1/4 cup of the nuts.
In a sauce pan, over low heat, melt the chocolate w/sweetened 
condensed milk.
Cook and stir until mixture thickens, about 10 minutes. Remove 
from heat; stir in crumbs and 1/2 cup nuts. Spread evenly in the 
prepared pan. Top w/ remaining 1/4 cup nuts.
Chill at least 4 hours or until firm. Cut into 24 squares and serve at
room temperature. 
------------------------- 
No-Bake Brownies 

Serving Size : 4 

     1 cup chopped walnuts 
     4 cups graham cracker crumbs 
     1/2 cup sifted powdered sugar 
     2 cups (12 oz.) chocolate chips 
     1 cup evaporated milk 
     1 teaspoon vanilla 

Combine nuts, crumbs and sugar in large mixing bowl. Melt 
chocolate chips in evaporated milk over low heat, stirring 
constantly; mix well. Add vanilla and then set aside 1/2 cup of the 
chocolate mixture. Stir the crumb mixture into the remaining 
chocolate mixture. Spread into a well buttered 9' square pan. 
Spread the rest of the chocolate mixture over the top. Chill. 
Before serving, cut into bars. Makes about 32 brownies. 
NOTE: If desired, 8 squares (1 package) semi-sweet chocolate 
may be used instead of the chocolate chips. Heat chocolate with 
3/4 cup of the evaporated milk. Stir remaining 1/4 cup milk into 
crumb mixture before spreading in pan.

The Mystery of the Mostaccioli

From:          	barb
Date sent:     	Wed, 12 Jan 2000 14:33:45 EST
Subject:       	Mastaccioli
To:            	phaedrus

> I am looking for a recipe I think is called Mastaccioli.  It is a
> casserole dish with hambuger, a sauce , mastaccioli noodles and cheese
> over the top and then baked.  I dont know exactly how it is made.  It is
> great for a croud.  Could you help me please as I want it to serve at a
> large party.  Thank you ever so much
>

Hi barb,

No problem. Of the ones I found, one of the two below is probably the one you want.

Phaed

Mostaccioli and Beef

6 ounces uncooked mostaccioli (about 1-1/2 cups)
1 pound extra-lean ground beef
1/2 cup chopped onion (about 1 medium)
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (8-ounce) can tomato sauce
1 clove garlic, finely chopped
1 tablespoon margarine
2 tablespoons all-purpose flour
Dash of ground nutmeg
1-1/2 cups low-fat milk
1/4 cup grated Romano cheese

Cook mostaccioli as directed on package--except omit salt; drain.
Cook ground beef and onion in 10-inch nonstick skillet, stirring
frequently, until beef is brown; drain. Stir in oregano, salt,
cinnamon, 1/8 teaspoon nutmeg, the tomato sauce and garlic.

Heat oven to 350 degrees. Alternate layers of mostaccioli and beef
mixture in ungreased 2-quart casserole. Heat margarine in 1-quart
saucepan over low heat until melted. Stir in flour and dash of
nutmeg. Cook over low heat, stirring constantly, until smooth and
bubbly; remove from heat. Stir in milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Spoon sauce over mostaccioli 
and beef mixture. Sprinkle with cheese. Bake uncovered about 35 
minutes or until cheese is light brown. 6 servings
------------------------------------------
Mostaccioli

2 T. olive oil 
1 lb. ground beef 
1/4 cup onion (chopped) 
2 cloves garlic (minced) 
1/2 lb. mushrooms (sliced) 
1 large can (28 oz.) Italian style tomatoes 
1 can (8 oz.) tomato sauce 
1/4 cup parsley (chopped) 
1 T. fresh basil (chopped), or 2 T. dried 
1 lb. mostaccioli 
grated parmesan cheese 

Heat oil and add ground beef, onion and garlic. Cook until beef is 
crumbly and onion is tender. Add mushrooms and cook until
tender. 

Crush tomatoes with liquid and add to meat mixture with tomato 
sauce, parsley, and basil. Bring to a boil, reduce heat and simmer
over low heat for 1 hour, stirring occasionally. 

Cook mostaccioli per package instructions. Drain. When ready to 
serve, toss mostaccioli with sauce and top with parmesan
cheese.

The Riddle of the Ravioli

From:          	WLewis
Date sent:     	Tue, 11 Jan 2000 23:07:47 EST 
Subject:       	Ravioli Recipes 
To:            	phaedrus

> Dear uncle Phaedrus: 
> Thanks for the pasta recipes they are great. If you can help me I am 
> looking fro A very good crab meat ravioli, chicken and Broccoli Rab 
> ravioli, and cheese ravioli. thank you  
>

Hello WLewis,

I could not locate a chicken and broccoli ravioli dish anywhere. The first recipe below was the only crabmeat ravioli recipe that I could find, but it's not very authentic. Better perhaps to use the second recipe, which calls for lobster, but substitute the crabmeat, if you wish. Finally, at the bottom is an excellent authentic cheese ravioli recipe.

Phaed

Seafood Ravioli With Tomato Sauce  

Ingredients:  

8 oz Herb and Garlic Cream Cheese  
3/4 c Chopped Crabmeat  
36 Wonton wrappers  
Cold water  
1 15 oz can tomato sauce  

Directions: Stir cream cheese and crab meat in a bowl until well  blended.
Place 1 T of cream cheese mixture in the center of half of  the wonton 
wrappers. Brush edges with water. Top with additional  wonton wrapper and 
press edges together to seal, taking care to  press out air. You can make 
square shaped ravioli by cutting the  edges; round by using a 3-inch biscuit
cutter; or triangle by folding wrappers in half, tip to tip. After you have
stuffed and shaped all the ravioli, bring 1 1/2 qts water to a boil in a large
saucepan. Cook  ravioli, a few at a time, 2 to 3 minutes or until they rise to 
the  surface. Remove with slotted spoon and top with tomato sauce to serve.  
----------------------------- 
Ravioli di Astice in Salsa di Radicchio  
Lobster Ravioli in a Radicchio Sauce 

For the filling:  
1 lobster, weighing about 2 pounds  
The juice of a small lemon (or half a large one)  
Salt  
Pepper  
Cayenne pepper  
Olive oil  
1/2 pound red radicchio di Treviso, washed, lightly oiled, and seared 
on a grill until cooked but not burnt (you can use a lightly oiled  griddle 
if need be, or a broiler).  
Dry white wine  

 For the pasta:  
A whole egg plus two yolks  
Water  
1 cup flour  
3/4 cup fine-grained semolina  

 For the sauce:  
1/2 pound red radicchio di Treviso, washed and coarsely shredded  
1/2 cup unsalted butter  
Salt & pepper to taste  
2 tablespoons minced parsley for garnish (optional)  

 Begin by preparing the pasta (you can also buy several sheets of 
 ready-made fresh pasta if you prefer) from the yolks, egg, flour,  
 semolina, a tablespoon of olive oil, and just a little water, following 
 the instructions given for home made pasta. 

 Wrap the finished dough in a moist cloth and let it rest for an hour.  

 In the meantime, boil the lobster for five minutes, then remove and 
 shell it (or them), and chop the meat. Chop the grilled radicchio 
 too, and combine it with the lobster, seasoning the mixture with a 
 tablespoon of olive oil, the lemon juice, a light sprinkling of white 
 wine, and salt, pepper and cayenne pepper to taste (go easy on 
 the peppers).  

 Make a simple radicchio sauce by melting the butter in a skillet,  
 and sautéing the radicchio until it is thoroughly wilted, then 
 seasoning it with salt and pepper to taste. Set it aside in a warm 
 place.  

 Divide the pasta into two equal portions and roll one out till it's  
 almost paper thin. Distribute the filling in teaspoon-sized mounds 
 about an inch apart, then roll out the other piece to a sheet the 
 same size as the first. Lay the second sheet over the first, tamp 
 the sheets down well so they stick to each other, and cut the 
 ravioli free with a serrated pasta wheel. Simmer them for 3-4 
 minutes in lightly salted boiling water, and serve them with the 
 radicchio sauce, garnishing with parsley if you like.  
----------------------------- 
Ravioli di Ricotta 

1 cup very fresh ricotta cheese  
2 tablespoons of grated Parmigiano  
2 eggs  
salt and pepper to taste  
1/2 cup melted butter  
1 cup grated Parmigiano  
Several leaves of sage (optional)  

 Begin by preparing your pasta (you can buy several sheets of 
 ready-made fresh pasta if you prefer) 
 Crumble the ricotta in a bowl with a fork, then add the Parmigiano  
 and the eggs and work the mixture till it’s a uniform paste. Taste 
 and correct seasoning, remembering that the filling should be mild. 
 Cover the filling and let it rest a half hour or more in a cool place. 

 Make your raviolis and cook the ravioli in boiling water, draining 
 them with a slotted  spoon and transferring them to a bowl. 
 Meanwhile, melt the butter, flavoring it with the sage, if you are 
 using it. Stir the melted butter and the grated Parmigiano into 
 the ravioli and serve.  

 Serves four.

PAGE TWO:
Look here for previous questions.

Food Trivia Recipes History Cooking Movies Beverages TV Science Health Literature Psychology Culture

Our WEB page is always under construction, always experimental, and changes with our mood and current interests. But the basic idea has always been to answer your questions, so no matter what you may see posted here, if you have a question, write to us and we will do our best to find the answer.
The INTERNET is a tremendous storehouse of information. But finding the answer to a specific question in this sea of material is not always easy, even with all of the search engines that are available. That's where this site enters the picture. We answer questions.

LINKS AND THINGS:

Our LINKS!

(Logo by phaedrus)

The answer IS out there!

(SOMEwhere...)

The Rice Pudding Puzzle

The Test of the Turtle Candy

The Case of the Inverted Pineapple

The Pastiche Puzzle

The Notorious No-Bake Brownies

The Mystery of the Mostaccioli

The Riddle of the Ravioli

LINKS AND THINGS: