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Rhode Island Hot Weiner Sauce

----- Original Message -----
From: Pat
To: phaedrus
Sent: Monday, January 20, 2003 1:53 PM
Subject: Rhode Island Hot Weiner sauce

> Help!
> In Rhode Island you can still find a number of small eateries called 
> New York System Hot Weiners.
> I would love to have the (greek?) recipe for the meat sauce spread 
> on these small weiners.
> Thanks from a re-located Rhode Islander,
> Pat

Hi Pat,

I couldn't find any references to "New York System Hot Weiners", but the below recipe is from the Rhode Island.Com website.


Rhode Island-Style Hot Wiener Sauce

1 1/2 lbs. lean ground beef
4 ounces bacon, minced
1 large onion, minced
1/2 large green pepper, minced
3 large cloves garlic, minced
1 1/2 teaspoons ground nutmeg
2 teaspoons paprika
1 teaspoon sugar
1/2 can (6-ounce size) tomato paste
1/2 cup water

Process the ground beef in a food processor until very fine; set aside.

Cook the bacon in a heavy skillet or Dutch oven until crisp. Add the onion,
green pepper and garlic. Saute until tender and light brown.

Add the ground beef. Cook until crumbly, stirring frequently. Stir in the
remaining ingredients.

Cook over low heat for 2-3 hours, stirring occasionally. Cool and store in
airtight containers in the freezer.

Rice and Jello

  ----- Original Message ----- 
  From: GERI
  To: phaedrus
  Sent: Monday, January 20, 2003 12:12 PM
  Subject: (no subject)

  Im looking for a jello recipe that my grandmother made in the 50's.  
  It had pinapple, rice, strawberry jello and we think evaporated milk 
  and was whipped. Ring any bells?
  Your help is greatly appreciated

Hi Geri,

Nothing with evaporated milk. How about cool whip or dream whip or whipped cream? See below.


  Heavenly  Rice  Salad

   Ingredients : 
   2 c. cooked rice
   1 pkg. strawberry Jello
   1/2 c. sugar
   1 c. pineapple, drained
   1 c. walnut meats
   1 c. Cool Whip

   Preparation : 
      Dissolve gelatin and sugar in 1 cup boiling water.  Add 1 cup
   cold water and chill until partially set.  Fold in the rice,
   pineapple and nuts, then fold in the Cool Whip and chill until set. 
   Strawberry  Jello  Mold

   Ingredients : 
   1 c. water (boiling)
   1 box family sized strawberry Jello
   1 c. cooked Minute Rice
   1 c. crushed pineapple (1 whole lg.
   1/2 c. chopped nuts
   1 pt. Cool Whip or Dream Whip

   Preparation : 
     Dissolve Jello in boiling water.  Add cooked rice and pineapple
   and nuts.  Leave in refrigerator until set.  Fold in Cool Whip or
   Dream Whip.  Pour in mold.  
   Glorified  Rice

   Ingredients : 
   1 pt. whipping cream
   1 c. powdered sugar
   1 c. cooked rice
   1 pt. hot water
   1 (3.5 oz.) box strawberry Jello
   1 c. diced pineapple
   1/4 c. maraschino cherries, chopped

   Preparation : 
      Drain pineapple juice into hot water and combine with Jello. 
   Cool until thick and whip.  Whip the cream; fold in powdered sugar,
   pineapple, cherries, and rice.  Chill and serve.
   Rice  And  Jello  Salad

   Ingredients : 
   1 pkg. strawberry Jello
   1/4 c. sugar
   8 maraschino cherries, cut up
   1 c. boiling water
   1 sm. can crushed pineapple
   2 c. cooked rice

   Preparation : 
      Add cherries, pineapple and rice to:  Mix Jello in 1 cup boiling
   water and 1/4 cup sugar.  Refrigerate and when it starts to congeal
   - fold in one package Dream Whip (prepare according to package
   directions).  Refrigerate.
   Glorified  Rice

   Ingredients : 
   1 lg. box strawberry Jello
   1 (16 oz.) can crushed pineapple
   2 c. cooked rice, cooled, not instant
   1/2 pt. whipped cream
   1/2 c. sugar and 1 tsp. vanilla beat
      into whipped cream

   Preparation : 
      Drain pineapple, reserving juice.  Make Jello according to
   directions substitute pineapple juice for up to 1 cup of cold water.
    Let set up in refrigerator until of the consistency of heavy cream.
    Add remaining ingredients gently mixing just until blended.  Chill
   until firm. 

Pepper Pot Soup

  ----- Original Message ----- 
  From: pauline 
  To: phaedrus
  Sent: Monday, January 20, 2003 8:30 AM
  Subject: Pepper Pot Soup

  I am looking for the original receipe for Pepper Pot Soup. 

  Thank you very much


I don't know about "original", since this soup was supposedly created by George Washington's cook at Valley Forge. However, the recipe below is an authentic Philadelphia pepper pot soup recipe.


  Philadelphia Pepper Pot Soup Recipe 
  1-1/2 pounds honeycomb tripe
  Sprinkles of salt for rubbing
  1 tablespoon salt
  3 tablespoons butter
  1 cup chopped onions
  1 whole onion, studded with 3 cloves
  1/2 cup thinly sliced celery
  1/2 cup peeled, quartered and thinly sliced carrots
  1 leek (about 1 cup), washed, sliced, including tender green part
  1/2 cup diced green pepper
  4 cups chicken stock
  1 cup water
  1 small meaty veal knuckle
  1 garlic clove, diced 
  2 to 3 teaspoons dried hot red chilies, crushed, or chili powder to taste
  1 bay leaf, crushed
  1 teaspoon dried marjoram
  1 teaspoon basil
  1/2 teaspoon thyme
  2 teaspoons salt, or to taste
  1/2 teaspoon freshly ground black pepper
  1 tablespoon cornstarch
  3 tablespoons water
  1/2 cup chopped parsley
  2 cups 1/2-inch-diced potatoes
  1 cup evaporated milk or heavy cream
  1/3 cup butter for swirling into soup when served
  1/2 cup snipped parsley for garnish

  Wash tripe under cold running water. Spread pieces on the counter 
  or cutting board and rub both sides thoroughly with several teaspoons 
  of salt. Rinse off the salt. Place tripe in a medium (3-quart) 
  saucepan and add salted water to cover by 2 inches. Bring to a gentle 
  boil and cook 15 minutes. Drain and set aside. When cool cut into 
  1/2-inch cubes. Reserve. 

  Heat butter in a deep (4 to 5 quarts) kettle or casserole. When butter 
  begins to foam, add chopped onions, the whole studded onion, celery, 
  carrots, leek and green pepper. Cover and sweat over medium low heat 
  for 10 minutes. Do not brown. 

  Pour stock and water into the kettle and add the veal bone and reserved 
  tripe cubes. Add garlic, hot chilies, bay leaf, marjoram, basil, thyme, 
  salt if desired, and black pepper. Simmer 1 1/2 hours. At the end of 
  this period, lift out the veal bone and pick off what meat there is. 
  Cut meat into bite-size pieces and return to the soup. Discard the bone 
  and whole onion. 

  Mix together cornstarch and water in a small bowl. Add it to the soup and 
  stir to blend. Add parsley and diced potatoes. Simmer until potatoes are 
  tender, about 20 to 25 minutes. 

  When soup is cooked, but still keeping it over the heat, add evaporated 
  milk or cream. Swirl the butter into the soup at the moment of ladling it 
  into a heated tureen or individual bowls. Garnish with snipped parsley. 

  Yield: 6 servings 

  Nutrition information per serving: calories, 432; fat, 26.1 grams; 
  carbohydrate, 22.5 grams; cholesterol, 173 milligrams; sodium, 2,757 

Pepper Slaw

----- Original Message ----- 
From: "nancy" 
To: phaedrus
Sent: Monday, January 20, 2003 1:31 PM
Subject: pepper slaw recipe

> About 25 years ago, I enjoyed a slaw made of peppers and an oil,
> vinegar, sugar was a recipe of the eastern Pennsylvania
> area..possibly an Armish recipe...I'm sure there are other ingrediants
> that I have forgotten, but would love to have the recipe again.
> Thank you
> Nancy 

Hello Nancy,

Hmmmmm.... Bell peppers or hot peppers? Check the ones below.


Pepper  Slaw

 Ingredients : 
 1 each lg. sweet red, green and yellow pepper
 2 c. firmly packed shredded cabbage
 1/2 c. cider vinegar
 1/2 c. olive or vegetable oil
 2 tbsp. sugar
 1 tbsp. Dijon mustard
 1/4 tsp. ground pepper
 1/4 tsp. celery seeds

 Preparation : 
    Quarter and seed peppers, cut into very thin strips.  Combine
 peppers and cabbage; set aside.  Whisk together vinegar, oil, sugar,
 mustard, pepper and celery seeds and pour over peppers and cabbage;
 mix well. 
 Six  Pepper  Slaw

 Ingredients : 
 1 red pepper
 1 orange pepper
 1 yellow pepper
 1 green pepper
 1 purple pepper
 1 red onion
 1 fresh jalapeno pepper, cored,
    seeded, minced
 2 tbsp. tarragon vinegar
 1 tbsp. Dijon mustard
 2 tsp. salt
 1 tsp. salt
 1/5 tsp. Tabasco
 Freshly ground black pepper
 2 tbsp. peanut oil
 1/4 c. olive oil
 2 tsp. grated lime zest
 1 tbsp. caraway seeds, toasted and

 Preparation : 
    Core, seed, and slice all peppers into julienne strips.  Cut red
 onion lengthwise into thin strips.  Toss all together and set aside.
  Stir first 7 ingredients together.  Slowly add both oils, whisking
 until dressing is smooth and thick.  Toss vegetables with dressing. 
 Sprinkle with caraway seeds and lime zest and toss until blended. 
 Cover and refrigerate at least 3 hours before serving.
 Hot  Pepper  Slaw

 Ingredients : 
 1 med. red bell pepper, seeded and cut into thin 1 inch strips
 1 med. yellow bell pepper, seeded and cut into thin 1 inch strips
 1/4 c. sliced green onions, tops included
 1 1/2 tbsp. white vinegar
 2 tsp. sugar
 1 tbsp. oil
 1/4 tsp. crushed red pepper flakes
 1 lg. jalapeno pepper, cored, seeded
    and cut into 1/2 inch strips

 Preparation : 
    Combine peppers and green onions in salad bowl.  Stir together
 sugar, vinegar, oil, red pepper flakes, salt and pepper to taste and
 pour over peppers and onions. Set aside 30 minutes for flavors to blend. 

Linda's Parisian Burgers

  ----- Original Message ----- 
  From: Janet
  Sent: Monday, January 20, 2003 4:36 PM
  Subject: Linda's Parisian Burgers

  Hello!  I've searched the archives and you are my last hope.  
  In Mountain View, California, there was a drive-in diner called 
  Linda's.  They made an addictive burger known as a "Parisian 
  Burger".  With this they served fries, known as tater tots.  
  The restaurant closed in 1985 I think and with it went the recipe 
  for the Parisian Burgers.  I've never found a substitute, but 
  would like to try to make them myself. 

  It was rumored they used Buffalo meat, but it was never confirmed.  
  That's the only thing I can tell you about the famed Parisian Burger.  
  If you have access to the recipe and can pass it to me, I'd appreciate 

  Thank you 


Hello Janet,

If you're nostalgic about Linda's, check the photos on these two sites:



See here for recipes:
Linda's Parisian Burgers



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