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2002

TODAY's CASES:

Horn & Hardart Baked Beans

----- Original Message -----
From: Joan
To: phaedrus
Sent: Tuesday, February 12, 2002 7:56 AM
Subject: Horn and Hardart Baked Beans??

> Hi - My brother-in-law is trying to find a recipe for Horn and Hardart
> Baked Beans.  Any thoughts?  Thank you, Joan
>

Hi Joan,

More than thoughts, I have located a recipe! See below.

Phaed

Horn & Hardart's Baked Beans

Amount  Measure  Ingredient Preparation Method
1  lb  Great Northern or Navy beans soaked overnight in cold water
1  c  Onion  chopped
4  sl  Bacon  diced
2  tb  Sugar
1  tb  Dry Mustard
1/2  ts  Cayenne pepper
2/3  c  Molasses
2  tb  Cider Vinegar
1 1/2  c  Tomato juice
  Salt

Drain the beans and place them in a large saucepan. Add fresh water to cover
the beans.
Bring the water to a boil over medium heat. Reduce heat and simmer
uncovered, until beans are almost tender, about 45 minutes to an hour.
Drain.

Preheat oven to 250F

Place the beans in a baking pot or casserole dish.
Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar,
tomato juice, and 1 cup of water.
Bake the beans occasionally while baking and add more water if necessary, to
prevent the mixture from drying.
Season with salt to taste.

Source: Great American Food Almanac

More Horn & Hardart recipes


Leche Quemada

  ----- Original Message ----- 
  From: Sherri
  To: phaedrus
  Sent: Thursday, February 14, 2002 8:10 AM
  Subject: Quemada Leche

  Hello ~

  I just found your website and it's phenomenal!  I hope you will be able 
  to find me a recipe for that wonderful, incredible candy that used to be
  individually wrapped in little paper bags and hidden underneath the 
  tortilla chips served at Monterey House mexican food restaurants back in 
  the 70's. It's my understanding it's simply called "burnt milk" or 
  "quemada leche," but I would really like the particular recipe from 
  Monterey House (which is now called "Monterey Tex-Mex").
  Many thanks in advance!
  Sherri 

Hi Sherri,

Well, I had no luck at all finding a recipe from "Monterey House" or "Monterey Tex-Mex", but I do have some leche quemada recipes. See below.

Phaed

The real deal is supposed to be here: Angie's Recipes

  Leche  Quemada

   Ingredients : 
   5 c. sugar
   2 1/2 c. fresh milk
   1 lg. can Pet milk
   1 c. pecans, finely chopped
   1/2 tsp. vanilla

   Preparation : 
      In a large saucepan, pour sugar and fresh milk.  Boil for about 5
   minutes.  Add Pet milk.  Boil slowly until the mixture thickens. 
   Cook to a soft ball stage, if ready remove from heat.  Add pecans
   and vanilla, stir well.  Let the mixture cool for 4 to 5 hours in
   the saucepan, until it hardens.  Return to heat until the mixture is
   soft.  Pour the mixture into a buttered 8x12 inch shallow pan. Let
   it cool for 1/2 hour.  Cut into squares.  Use a spatula to take them
   out.
   ----------------------------------
   Leche  Quemada

   Ingredients : 
   6 c. white sugar
   2 tbsp. oleo
   2 lg. cans Carnation milk

   Preparation : 
      Cook 5 1/2 c. sugar, milk and oleo until boiling.  In skillet,
   brown 1/2 cup sugar, then add to the boiling mixture; cook and test
   as fudge, or until it makes a soft ball in cold water.  Beat with
   electric mixer, then beat by hand until solid enough to drop by
   spoonfuls on wax paper.  Add chopped nuts OR put a pecan half on
   each piece of candy.  
   ----------------------------------
   Leche  Quemada

   Ingredients : 
   3 c. sugar
   1 c. brown sugar
   1/2 c. butter (real butter)
   1 (13 oz.) can Eagle Brand condensed milk
   1 (13 oz.) can water
   2 c. pecan or walnut pieces

   Preparation : 
      Combine all except nuts in heavy pan, such as cast iron.  Simmer
   on very low flame for about 4 hours or until you can see the bottom
   of the pan when you stir slowly (halfway between soft and hard ball
   stage on candy thermometer).  Add nuts.  Pour in buttered pan. 
   Break into pieces when cool.  This is like penuche without the
   maple.  Is often served at the end of a fiery meal in Mexico - just
   one piece.  Takes the "hot" out.  
 

Recipe Software

----- Original Message -----
From: "warneka" 
To: phaedrus
Sent: Thursday, February 14, 2002 4:57 PM
Subject: recipie software

>
> I am looking for a software program that will allow me to automate my
> recipe files .... specifically do searches based on ingredients ..
>
> thanks for your help ..
>

Hi Warneka,

Well, the best software of this type, in my opinion, is MasterCook. You can find it at the Sierra site or at your local computer store. The Sierra site is at:
Sierra

If you want to look at shareware recipe software, go to ZDnet:
ZDNet

and enter "recipes" in the searchbox. there are a lot of shareware programs of this type. I haven't seen any of them in operation, so I can't vouch for any of them. My suggestion is to go with Mastercook.

Phaed


Special K Cookies

----- Original Message ----- 
  From: Doris 
  To: phaedrus
  Sent: Friday, February 15, 2002 8:56 AM
  Subject: Question for You

  In the late 1950s my mother used to make "Special K Cookies".  
  These cereal cookies were lower in calories.  I have located two 
  recipes for Special K Cookies but they are not the original low 
  calorie ones.  Both of them called for peanut butter, which was 
  not an ingredient in these cookies.  Hopefully you can locate 
  this recipe for me.

  Thanks - just found you web site - Its great!

Hello Doris,

Well, I cannot find any Special K cookie recipes either on the Internet or in my files that are characterized as "low-calorie". I did find some Special K cookie recipes that don't contain peanut butter, but I wouldn't call them low calorie. See below.

Phaed

  Kellogg's  Special  K  Cookies

   Ingredients : 
   1 c. sifted flour
   1/2 tsp. baking soda
   1/4 tsp. salt
   1/2 c. margarine
   2/3 c. sugar
   1 tsp. vanilla
   1 egg
   3 c. Kellogg's Special K

   Preparation : 
      Sift flour, baking soda and salt together.  Set aside.  Beat
   margarine, sugar and vanilla until very light and fluffy.  Add egg,
   beat well.  Stir in dry ingredients together with Special K.  Drop
   spoon full on ungreased cookie sheet.  Bake in moderate 375 degrees
   for about 10 minutes.  Yield 40 (2 inch).  Variation:  Chocolate;
   stir in 1/2 cup chocolate chips.  Coconut, 1/2 cup. Nuts, 1/2 cups.
  --------------------------------------
  Chewy Special K Cereal Cookies

  2 stiff-beaten egg whites
  1 cup white or brown sugar
  2 cups Special K
  1 cup coconut
  1/2 tsp. vanilla

  Beat egg whites until stiff; add sugar.  Fold in other ingredients.
  Drop onto greased cookie sheets or onto parchment-lined sheets.
  Bake at 350 deg. F. for 15-20 minutes.
  -------------------------------
  Special K Cookies
   
  2 c flour
  1 t baking powder
  1/2 t soda
  1/2 t salt
  1 c butter
  2 eggs
  2 c brown sugar
  1 t vanilla
  1 c coconut
  1 c chopped nuts
  1/2 C raisins
  4 c Special K cereal

  Sift flour, baking powder, soda, and salt. Beat butter and sugar
  until fluffy. Add egs and vanilla, beat well. Add sifted ingredients,
  coconut, nuts, and raisins. Beat well. Stir in Special K or
  cornflakes. Chill about an hour.

  Drop by tablespoon onto ungreased baking sheet. Bake at 375 degrees
  for 9-12 minutes.

  Note: these can be made either walnuts or peanuts. Increase raisins
  to 1 C if you like raisins.
 

Vienna Bread

 ----- Original Message -----
From: Anne
To: phaedrus
Sent: Wednesday, February 13, 2002 6:01 PM
Subject: Pain Viennois (Vienna/Austrian Bread) receipe

> Dear Uncle Phaedrus
>
> I am desperatly searching for the best bread receipe I
> have ever tasted. It is the receipe of the Vienna
> Bread (Pain Viennois). It is said to have been brought
> back from Austria by a French Embassador in the middle
> of the XIXth century, along with other receipes.
>
> I know it has malt in it. It also tastes as if it is
> made with milk. It is like brioche, but without the
> color and taste of butter, nonetheless delicious.
>
> It is shaped like a baguette, with ridges on top as if
> coming out of a mold, like the back of a diplodocus.
> It has a very dense, white crumb and is very dark
> brown, almost like glazed, probably brushed with
> condensed milk or so.
>
> I used to buy it in Metz, France (Lorraine). It can
> also be found in Annemasse, next to the
> Geneva/Switzerland border) in Prisunic Bakery. (I
> know, I used to live there. Last time I tasted it was
> 1985.
>
> Help!
>
> Thank you
> Anne 

Hi Anne,

Well, absolutely nothing comes up in searching for "pain viennoise" on the Internet or in my files. I did, however, find recipes for "Vienna Bread". For what it's worth, they are below. Sorry I couldn't help more.

Phaed

Kaiser Semmeln Vienna Bread Recipe

For sponge

2 cups of boiled water
1 cake of compressed yeast
1 teaspoonful of salt
1/4 cup of lukewarm water
Between 6 and 7 cups of flour
About 3/4 cup of flour
White of 1 egg or less



Soften the yeast in the lukewarm water, mix thoroughly, then stir in the
flour; knead the little ball of dough until it is smooth and elastic. Make a
deep cut across the dough in both directions (see illustration page 297).
Have the boiled water cooled to a lukewarm temperature and into this put the
ball of dough. It will sink to the bottom of the dish, but will gradually
rise as it becomes light. In about fifteen minutes it will float upon the
water, a light, puffy "sponge." Into this water and sponge stir the salt and
between six and seven cups of flour. Knead or pound the dough about twenty
minutes. Let rise in a temperature of about 70 deg F., until the mass is
doubled in bulk. Divide into pieces weighing about three ounces each (there
should be about fourteen pieces). Shape these into balls. When all are
shaped, with a sharp knife cut down into each, to make five divisions. Set
the balls into buttered tins, some distance apart, brush over the tops
generously with melted butter, and set to bake at once in a hot oven. Bake
twenty or twenty-five minutes. When nearly baked, brush over with the beaten
white of an egg, and return to the oven to finish baking. Bake the biscuit
as soon as they are cut and brushed with butter. Only by this means can the
shape and fine texture of this form of bread be secured. This recipe is
said, by those who have eaten the bread in Vienna, to give a near approach
to this justly famous Vienna bread. The Hungarian wheat used in Vienna makes
a difference in flavor, which cannot be exactly duplicated in this country.
--------------------------------------------------------------------
Vienna Bread

5 tsp. yeast (or 2 packages)
1 cup warm water (105F.)
1 cup warm whole milk
1 tablespoon sugar
2 tablespoons butter
5 1/2 - 6 cups white flour
2 teaspoons salt milk for glazing

Stir the yeast in the the combined milk and water. Let sit until
foamy.

Place 4 cups  of the flour in a bowl. Stir in the salt. Rub the
butter into the flour with  your fingers until it is combined. Stir
in the yeast liquid mixture. Stir to  combine, adding a little more
flour if the dough is too sticky to handle, or  more water if the
dough is too stiff.  When combined, use your hands to  continue
working the dough.  Turn the dough onto the breadboard and knead
it  for 10 minutes, or until smooth. Shape into a ball and place
into greased bowl  to rise until doubled in size.

Punch the dough down and divide the dough into  5 equal pieces.
Roll the dough flat into 9 inch ovals. Starting with one of  the
long sides, roll the dough up tightly into a loaf. Place the loaves
on a  greased baking sheet with the seams on the bottom. Allow to
rise until doubled again.

Heat the oven to 450F(I used 425F). Place two pans of boiling water
into the bottom  of the oven (leave your baking tiles in if you
bought them). Slash the loafes  with a sharp knife about 4-5 times
diagonally.  Bake the loaves for about 15  minutes.

Open the oven door, remove the pans of water and let the steam out.
Brush the loaves with cream or whole milk. Bake for another 5-10
minutes without steam to make a crisp, yet very chewy, crust. You
can shape these into  rolls instead of loaves if you wish.
---------------------------------------------------------
Vienna Bread

 -----1-1/2 Pound Loaf-----
1/2 c Milk
1 3/4 c Bread flour
1 1/4 c Whole wheat flour
2 tbs. Date sugar
1 1/2 tsp. Sea salt
3/4 c Water
2 tbs. Canola oil
2 1/2 tsp. Dry yeast
2 tbs. Cornmeal
2 Egg whites -- beaten frothy

 1. In a small saucepan, scald the milk by heating it just to the boiling
point, and set aside to cool.
 2. Add all the ingredients except the cornmeal and egg white to the
machines pan.
 3. Program the bread maker for dough method.
 4. Lightly oil a large baking sheet and sprinkle with cornmeal. At the end
of the rising cycle, turn the bread out onto the baking sheet and shape into
a round or oval loaf. With a very sharp knife, slash the top in several
places. Cover and let the loaf rise for 40 minutes.
 5. Lightly brush the top of the loaf with egg whites and baking in a
preheated 450* oven for 10 minutes. Reduce the heat to 350*, brush the top
again, and bake for 50 minutes longer. Brush the top of the loaf once more
and bake for another 30 minutes. Transfer to a wire rack to allow to cool.

 Source: The Bread Machine Gourmet
 

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