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Penne Gorgonzola

 ----- Original Message ----- 
  From: Catherine
  Sent: Saturday, January 18, 2003 1:19 AM
  Subject: request

  Hello - 

  I tried some of the links provided on your site, but couldn't find 
  these and thought maybe you could.

  I'm trying to find the following two recipes - 
  CiCi's Pizza's "Spinach Alfredo Pizza"
  Johnny Carino's "Penne Gorgonzola"
  Can you help? Thanks.


Hello Catherine,

I had no luck at all with the spinach alfredo pizza. However, I did find a copycat recipe for the penne gorgonzola with chicken and roma tomatoes, which is what Carino's is. See below.


  Penne Gorgonzola with Chicken and Roma Tomatoes 
  8 servings
  25 minutes 
  (5 min prep, 20 min cooking)
  4    boneless skinless chicken breasts (preferably italian-marinated)  
  1    lb penne pasta  
   1/2-1    cup butter  
  1    pint heavy cream  
  4    ounces gorgonzola, crumbled  
   1/4    cup shredded parmesan cheese  
  1    teaspoon nutmegs  
  2    roma tomatoes, chopped  
  1.  Grill or broil chicken breasts; slice into thin strips.  
  2.  Cook pasta according to package directions.  
  3.  Toss with olive oil, return to pot.  
  4.  While pasta and chicken are cooking, melt butter in medium saucepan, 
      heat to boiling, stirring constantly, boil 1 minute.  
  5.  Slowly add heavy cream, heat to a boil to reduce, stirring constantly.  
  6.  Boil for 2 minutes.  
  7.  Reduce heat, add gorgonzola, parmesan and nutmeg.  
  8.  Stir until melted.  
  9.  Serve sauce over noodles, top with chicken and chopped tomatoes.  

Kumquat Preserves

  ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Saturday, January 18, 2003 1:05 PM
  Subject: khumquart preserves

  Please find me a recipe for khumquaat preserves.

  Thank You, 

Hello Linda,

Below is a recipe for kumquat preserves and one for orange/kumquat marmalade.


  Kumquat  Preserves

   Ingredients : 
   2 qt. (2 lbs.) kumquats
   2 tbsp. soda
   2 c. light Karo
   2 c. sugar
   3 1/3 c. water

   Preparation : 
      Remove stems from kumquats.  Wash well.  Drain.  Place in large
   enamel, plastic, or Pyrex bowl.  Sprinkle with soda.  Cover with
   boiling water.  Let stand 3-4 hours or until cool.  Rinse 3 times in
   fresh cold water.  Drain.  They are slippery.  Cut 2 crosswise
   slits, 1/4 inch deep, at each end of each kumquat (not too deep). 
   Drop kumquats one at a time into rapidly boiling water to cover. 
   Cook at least 10 minutes or until tender.  Meanwhile, combine corn
   syrup, sugar and 3 1/3 cup water in deep kettle.  Bring to boil and
   stirring frequently 10 minutes.  Add drained kumquats.  Boil slowly,
   stirring occasionally for 15 minutes.  Remove from heat, let stand
   overnight.  Next day, bring to a boil and boil slowly, stirring
   occasionally, for 15 minutes or until syrup thickens slightly. 
   Remove from heat.  Let stand overnight to plump.  To preserve in hot
   sterilized jars, bring preserves to boil; fill jars to within 1/4
   inch of jar top.  Seal at once.  Invert to cool. 
   Kumquat  Marmalade

   Ingredients : 
   3 qts. water
   2 doz. kumquats
   2 med. oranges
   1/3 c. lemon juice
   4 1/2 c. honey

   Preparation : 
     Thinly slice the kumquats to measure 2 cups.  Slice the orange
   peel and the orange pulp to measure 1 1/2 cups each.  Add the water
   to the fruit, cover, and let and overnight.  Bring to a  boil and
   cook until the peel is tender.  Add the honey and stir occasionally
   until it dissolves.  Resume a rapid boil and cook about 45 minutes
   until the mixture reaches the gel point.  Stir occasionally to
   prevent scorching.  Spoon into hot sterilized jars to within 1/2
   inch from top.  Complete seals and process for 10 minutes in a
   boiling-water bath.  Yield: 8 half-pints.   

Key Lime Cookies

  ----- Original Message ----- 
  From: june 
  To: phaedrus 
  Sent: Saturday, January 18, 2003 6:05 PM

    last year i had some key lime cookies 
    and have been looking for a reciepe 
    can you please help me 
    thank you june

Hello June,

Below are two recipes.


  Key Lime Cookies

  Makes 3 dozen  

  1/2 cup butter 
  1 cup white sugar 
  1 egg 
  1 egg yolk 
  1 1/2 cups all-purpose flour 
  1 teaspoon baking powder 
  1/2 teaspoon salt 
  1/4 cup fresh lime juice 
  1 1/2 teaspoons grated lime zest 
  1/2 cup confectioners' sugar for decoration 
  1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 
  2 In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. 
  Stir in lime juice and lime zest. Combine the flour, baking powder, and 
  salt; blend into the creamed mixture. Form dough into 1/2 inch balls, 
  and arrange on the prepared cookie sheet. 
  3 Bake 8 to 10 minutes in the preheated oven, or until lightly browned. 
  Cool on wire racks. Sift confectioners' sugar over cookies while still 
   Key Lime Cookies II

  1/2 cup butter, softened 
  1 1/2 cups confectioners' sugar 
  1 egg 
  2 tablespoons key lime juice 
  2 teaspoons grated lime zest 
  1 cup all-purpose flour 
  1 teaspoon baking powder 
  1/4 teaspoon salt 
  2 cups crushed cornflake crumbs 
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 In a medium bowl, cream together the butter and confectioners' sugar 
  until smooth. Mix in the egg, lime juice and lime zest. Mixture may 
  appear curdled, but that's okay. Combine the flour, baking powder and 
  salt; stir into the lime mixture until well blended. Drop batter by 
  teaspoonfuls into the cornflake crumbs. Place cookies 2 inches apart
  onto ungreased cookie sheets. 
  3 Bake for 12 to 15 minutes in the preheated oven, until edges are golden. 
  Remove from cookie sheets to cool on wire racks. 

Joe Booker Stew

  ----- Original Message ----- 
  From: Andi 
  To: phaedrus
  Sent: Saturday, January 18, 2003 1:20 PM
  Subject: Joe Booker Stew

  A bunch of us are going crazy trying to find the origin of 
  Joe Booker Stew and we aren't getting very far!

  Can you help us, Unc?


Hi Andi,

Good question! It's one that I couldn't find an answer to, either. "Joe Booker" or "Joe Booker stew" is supposed to be a traditional New England dish, but my wife was born & raised in Maine, and she had never heard of it. None of her Maine or New England cookbooks even had the recipe. My copy of "Dictionary of American Food and Drink" by John Mariani had no mention of it. I grew up in the Southern US, and it's not a Southern dish as far as I know.

I found several recipes for the dish online, but none of them shed any light on where the name came from. I also searched for any historical figure named "Joe Booker" in New England, but I struck out there as well. It may have begun as a local dish in Boothbay Harbor, Maine, and Joe Booker may have been a Revolutionary War soldier. See Plating Up If you ever find out, please let me know.



  Joe Booker

   Bacon  3 slices   
   Lean beef  2 cups diced  
   Turnip  2 cups diced  
   Potatoes  2 cups diced  
   Onions  1 cup diced  
   Carrots  2 cups diced  
   Water  8 cups   

  In a large, heavy bottomed pot; fry the bacon until crisp.  
  Set the bacon strips aside. 
  Brown the beef in the bacon fat. 
  Add the water & vegetables to the pot. 
  Simmer 2 hours or until the meat is tender. 
  Season to taste. 
  Make a bacon sandwich for yourself.  You'll be hungry long before 
  this is ready. 
  Joe Booker Stew

   1/2 pound lean salt pork, cut into 1/4-inch dice                  
   1/8 tsp crumbled dried thyme           
   2 tsp salt 
   Freshly ground black pepper 
   4 medium-sized onions, peeled and cut crosswise into 1/4-inch slices                 
   2 medium-sized boiling potatoes,(about 11/2 cups) peeled and cut into 1/2-inch  
   2 pounds lean beef chuck, trimmed of excess fat and cut into 1-inch cubes (about 2 cups)
   12 medium-sized carrots, scraped and cut into 1/2-inch pieces
   1/4 c flour                                                            
   6 c water                                                       
   1 medium-sized white rutabaga, peeled and cut into 1/2-inch cubes (about 1 cup) 
   4 sprigs fresh parsley and 1 small bay leaf tied together with kitchen string                         
  In a heavy 12-inch skillet at least 3 inches deep, fry the salt pork 
  dice over moderate heat, turning them about frequently with a slotted 
  spoon until they are crisp and brown and have rendered all their fat. 
  Remove the pork bits and discard them.
  Add the onions to the fat in the skillet and, stirring frequently, 
  cook for 8 to 10 minutes, or until they are soft and delicately brown. 
  With a slotted spoon, transfer the onions to a bowl and set aside.

  Pat the beef cubes completely dry with paper towels, roll them in 1/4 cup 
  of flour to coat them on all sides and shake off the excess flour. Brown 
  6 or 7 cubes at a time in the hot fat remaining in the skillet, turning 
  them with a slotted spoon and regulating the heat so that they color 
  evenly without burning. As they brown, add the cubes to the onions.

  Pour 1 cup of water into the skillet and bring to a boil over high heat, 
  stirring constantly and scraping in the brown particles that cling to 
  the bottom and sides of the pan. Return the onions and beef and the 
  liquid that has accumulated around them to the skillet. Add the remaining 
  5 cups of water, the parsley and bay leaf, the thyme, salt and a liberal 
  grinding of pepper. Bring to a boil over high heat, reduce the heat to 
  low, cover tightly and simmer for 1 hour. Stir in the potatoes, carrots 
  and rutabaga, cover again and simmer for 30 minutes longer.

   Parsley Dumplings

  2 c flour                                    
  1 T double-acting baking powder           
  1 1/3 cups milk
   1/2 tsp salt                                
   1/4 c finely chopped fresh parley
   2 T butter, cut into 1/2-inch bits and softened
  Meanwhile, prepare the parsley dumplings in the following fashion: 
  Combine the 2 cups of flour, baking powder and 1/2 tsp of salt and sift 
  them into a deep bowl. Add the butter bits and, with your fingers, rub 
  the flour and fat together until they look like flakes of coarse meal. 
  Add the milk and chopped parsley and beat vigorously with a spoon until 
  the dumpling mixture is smooth.
  Remove the parsley and bay leaf from the simmering stew, and drop the 
  dumpling mixture on top by the heaping tablespoon. Cover tightly and 
  simmer undisturbed for about 10 minutes longer. The dumplings are done 
  when they are puffed and fluffy, and a cake tester inserted in the 
  center of a dumpling comes out clean.

  Remove the dumplings and transfer the stew to a preheated bowl or deep 
  platter. Arrange the dumplings on top and serve at once. Serves 6.

Sausage Kolache

  ----- Original Message ----- 
  From: dorothy
  Sent: Saturday, January 18, 2003 7:16 PM

  Hello, I have been looking for a recipe for a very good sausage kolachy 
  dough and what kind of sausage is the best to use...Thank you,

Hello Dorothy,

Below is the best sausage kolache recipe that I know.


  Home made Sausage Kolaches

  8 servings
  2 hours 12 minutes 
  (2 hrs prep, 12 min cooking)
  2    packages dry yeast  
   1/2    cup lukewarm water  
   1/4    cup unsalted butter, softened  
   1/4    cup shortening or lard  
   1/4    cup sugar, plus  
  1-2    tablespoon sugar  
  2    egg yolks  
   2/3    cup milk  
  1    teaspoon salt  
  4    cups flour  
     melted butter, for topping  
  1    package cocktail smoked sausage links  

  1.  In a small bowl, combine the yeast with the water.  
  2.  Set aside.  
  3.  In a large bowl, cream together the butter, shortening, and 
      1/4 cup sugar until the mixture is light and fluffy.  
  4.  Mix in the egg yolks, milk, and salt, combining well.  
  5.  Stir in the dissolved yeast and the flour, and mix until the 
      ingredients are thoroughly blended into a soft dough.  
  6.  Cover the dough with a towel, and set the dough aside to rise 
      to about double in size, approximately 1 to 1 1/2 hours.  
  7.  Grease a baking sheet.  
  8.  Pinch off pieces of dough about the size of a golf ball, flatten 
      the balls slightly, and transfer them to the baking sheet.  
  9.  Place the balls at least 1 inch apart, and brush them liberally 
      with the melted butter.  
  10.  Set them aside to double in size again, about 45 minutes to one hour.  
  11.  Gently indent the top of the dough with your thumb, fairly deep.  
  12.  Place the little pinky size smoked sausage link (could be a spicy 
       sausage link, or could add cheese and/or jalapeno with the sausage 
       link, too) in the indent and fold the kolache over the sausage and seal.  
  13.  Bake in 425 oven for 10- 12 minutes or until golden brown.  
  14.  Immediately brush butter on the top.  
  15.  They are best eaten as soon as they are cool enough to handle.  


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