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Gelson's Market Shrimp

----- Original Message ----- 
From: Helene 
Sent: Saturday, January 31, 2009 6:10 PM
Subject: Gelson's Market Shrimp

Good afternoon,

Gelson's Markets (in Southern California) sold a cold shrimp with a mild mustard 
type sauce and it was excellent. I went the other day and they are not selling it, 
can you get the receipe. My shrimp loving family will thank you.


Hello Helene,

Sorry, I had no success with this. There doesn't appear to be a recipe for shrimp with mustard sauce on it, but Gelsen's has a recipe page here: Gelson's


Sunshine Jam

----- Original Message ----- 
From: Tracy 
Sent: Thursday, January 22, 2009 1:40 PM
Subject: Sunshine Jam

Good Afternoon Uncle,

I am looking for a recipie for my mother.  It's a Jelly or Jam that was made by my Grandmother 
back in the 60's from a recipie that she found in the newspaper.   Sadly she is no longer with 
us and the recipie is long lost.  I am hoping you can help.  I would really like to make this 
for my mother.  It's called Sunshine Jam.  It has nectarines, slivered almonds, and shredded 
coconut. The recipie may have been found in one of our local papers, The Contra Costa Times or 
The Martinez News Gazette.   This would have been sometime in the late 60's or early 70's.

With Kindest Regards,


Hello Tracy, Sorry, I had no luck finding this. There is a recipe by that name in "The Jam Lady Cookbook" by Beverly Ellen Schoonmaker Alfeld. Try there.


i just wanted to help out a fellow searcher i think this recipe is pretty close to the one 
they are looking for 

Sunshine Jam
2 LBS peaches scalded and peeled mashed to equal 3 cups
1-6oz frozen orange juice thawed
5 cups sugar
1-6oz bottle of liquid pectin
3 1/2 oz coconut
combine first 3 ingredients bring to a rolling boil boil hard 1 min stir in pectin and coconut 
stir and skim for 7 mins put into jars 
I swiped this recipe from my mom please don't tell on me
lots of fun on your site thank you

River Inn Mousse Pie

----- Original Message ----- 
From: Doug 
Sent: Thursday, February 05, 2009 6:42 PM
Subject: River Inn Mousse Pie recipe request

Hi Uncle Phaedrus!

I'm looking for a recipe called River Inn Mousse Pie.
It was from a card collection called Great American Recipes.
Grand Mariner was a significant ingredient.

Thanks in advance!


Hello Doug,

There are/were three different sets of "Great American Recipes" cards. The set we have doesn't have this recipe, nor could I find a recipe with that name on the web. Sorry.


Timm in Oregon sent this recipe:

I have this recipe in my collection. It may be the same.  Timm in Oregon

River Inn Chocolate Mousse


6 ounces unsweetened chocolate, finely chopped
3 tablespoons grand Marnier
2 large egg yolks
2 large eggs
1/4 cup Splenda, sifted
1 cup whipping cream, whipped


Grated chocolate
Mint leaves


Place the chocolate in top of double boiler and melt over hot water. Add the Grand Marnier; set 
aside to cool slightly. 

Place the egg yolks and eggs in a blender container and blend for 2 minutes. Add the Splenda and 
continue to blend on high to medium speed until the Splenda and eggs are smooth and creamy. Add 
the whipped cream. Blend for a few seconds. Add the melted chocolate mixture; blend until smooth. 

Pour the mousse either into individual serving bowls. Cover and refrigerate for at least 3 hours 
or overnight. Garnish with grated chocolate and/or mint leaves.

Four Cheese Lasagna

----- Original Message ----- 
From: Elaine 
Sent: Saturday, February 07, 2009 11:20 PM
Subject: recipe for 4 cheese lasagne

It had only a white sauce (made with butter) and was flavored by either nutmeg or cinnamon or both.
Possibility some sugar. The cheeses were mozzarella, Fontina, Swedish Farmers cheese and one more 
unusual cheese that I can't remember.  All the cheeses were white, shredded melty type cheeses and 
a couple of them were expensive and I remember saying that the whole thing could have been eaten as 
a dessert.  There was no garlic/onion/vegetables/meat or herbs in it.  It may have come out of a 
Gourmet or Bon Appetit magazine.  It was about 25 years ago.


Hello Elaine,

Sorry, no success. I cannot find a 4 or four cheese lasagna recipe with those cheeses.


A reader sent this:

Lasagna Bianco


4 tablespoons butter (1/2 stick)
1/3 cup all purpose flour
1/4 teaspoon nutmeg, freshly grated
1 quart milk
16 ounce container farmer’s cheese
1/2 cup Parmesan cheese, grated
1/3 cup fresh parsley leaves, chopped
2 large eggs
2 cups Mozzarella cheese, shredded
1 cup Fontina, shredded 
1 cup Gruyère, shredded
8 ounce package no boil lasagna noodles


In a 3 quart saucepan, melt the butter over medium heat. Stir in the flour and nutmeg until blended; 
cook for 1 minute. Gradually stir in the milk; cook while stirring constantly until the sauce boils 
and thickens. Remove the saucepan from the heat.

In a small bowl, mix the farmer’s cheese, Parmesan, parsley and eggs. 

In a large bowl, combine Mozzarella, Gruyère and Fontina.

Preheat the oven to 375F degrees. Soak the lasagna noodles in a bowl of hot water for 5 minutes and 
then place on a towel and pat dry

In a 9 x 13 inch baking dish, evenly spoon 1 cup of white sauce. Arrange 1/3 of the lasagna noodles 
over the sauce, cutting if necessary to fit. Spoon half of the cheese mixture over the noodles; spread 
with 1 cup of sauce; top with half of the remaining noodles, again cutting to fit. Place half of 
the shredded cheese over the noodles and spread with 1 cup of the sauce. Arrange the remaining noodles 
over sauce and top with the remaining cheese mixture, remaining sauce, and remaining shredded cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake 10 to 15 minutes 
longer or until the lasagna is hot and bubbly and the top is lightly browned.

Stuffed Cornish Hen with Courvoisier

----- Original Message ----- 
From: Elaine 
Sent: Saturday, February 07, 2009 11:30 PM
Subject: Cornish Game Hen recipe

I have searched in vain in both the Gourmet and Bon Appetit magazines going back about 15 years 
and I cannot find this recipe. My sister and I who are not drinkers had to borrow 2 Tablespoons 
of Courvois--ok, I've started out wrong; I can't even spell the name of this expensive alcohol. 
It is pronounced Coo vha see A.  The stuffing was also unusual.  I believe it had stir fried 
pecans in it and some kind of fruit. It could have been a currant preserve.  I realize that I'm 
not giving you enough to go on, but as the years pass, both my sister and I are forgetting 
everything except that it was so delicious, we each ate our hen so slowly because we didn't 
want the experience to end. Her daughter, an extremely picky eater, wanted the one we were 
saving for her dad.
The overall flavor was sweet and dark.  Anything you can find, but it has to have the liquor 
or it's not the one.  I think it was published in the '90's.

Thank you!

Hello Elaine,

Well, I didn't have any success finding a recipe from your description. I did not find anything linked to Gourmet or Bon Appetit that was even similar. I found no stuffed Cornish hen recipes at all with Courvoisier. Nothing with pecans and currant jelly.

Remember, Courvoisier is a brand of cognac, and cognac is a special kind of brandy. When people put recipes on the Internet, they often omit brand names such as Courvoisier. To save money from having to buy a whole bottle of Courvoisier, they might have modified the recipe to use any brand of cognac or even brandy. However, I did not find a stuffed Cornish hen recipe with cognac or brandy and pecans and current jelly.



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