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Disney Recipes

----- Original Message ----- 
From: Rosanna
To: phaedrus
Sent: Thursday, February 05, 2004 7:30 PM
Subject: Recipe requests

> Hi Phaedrus,
> Several months ago my family and I went to the BOMA restaurant on the
> Disney property in Orlando, FL.  We were promised that many recipes 
> would be mailed to us but we have not received any.  Do you know where 
> I can obtain any of their recipes on the internet?   
> I'm not real computer savvy.
> Any help is appreciated.
> Rosanna

Hi Rosanna,

There are lots of Disney recipe sites on the Internet. Try these links:

Disney Food

Family Fun

Mouse Tyme

Disney UK


Magic Trips

Disney Recipes

Orlando Sentinel

Disney Institute

All Ears

AK Lodge


Chili's Banana Rumba

----- Original Message ----- 
From: Tammi
To: phaedrus
Sent: Thursday, February 05, 2004 6:51 PM
Subject: (no subject)

> Hi - really glad to have found your website.  I wonder if you can help me
> get recipes for the following:
> a discontinued item from Chili's old menus - called Bananarumba
> (spelling/capitalization liberty taken)
> Thanks, and keep up the good work.
> Tammi

Hello Tammi,

See below.


Chili's Banana Rumba Dessert

List of Ingredients

1 loaf, 14 ounce, french bread
1 loaf, 14 ounce, banana bread
2 Cups half and half
1-1/4 Cups whole eggs
1/4 Cup egg yolks
1 Cup mashed bananas
1 Teaspoon cinnamon
1/8 Teaspoon ground nutmeg
1/4 Cup unsalted butter
2 Cups butterscotch chips
1-1/2 Teaspoons vanilla
2/3 Cup brown sugar
1/2 Cup walnuts, chopped


Preheat oven to 325 degrees.
Cut french and banana bread into 1 inch cubes. Place on baking pan and dry
in oven for approximately 5 minutes.
In a blender, combine half and half, eggs, bananas, yolks, spices, butter, 1
cup of butterscotch chips, vanilla and sugar. Puree for 1 minute.
Combine bread and custard mix. Make sure to coat all bread pieces. Cover and
refrigerate for one hour.
After this, place mixture in a GREASED 2-3 inch deep 8"x12" baking pan. Be
sure not to still the mixture (to avoid overmixing).
Evenly distribute walnuts and remaining butterscotch chips over the top.
Place in a large pan filled with one inch of water.
Bake uncovered for 30 minutes, then cover and bake for 30 minutes. "Do not
overcook the custard."

Pozole Soup

----- Original Message ----- 
From: "Margie" 
To: phaedrus
Sent: Friday, February 06, 2004 9:03 PM
Subject: Recipes for Pozole soup

> Hi there,  this is Margie and I would really appreciate it if you
> have some recipes on making Pozole soup.  If it is not of Mexican
> origin, it probably it is from some other latin country.  Thank you so
> much Mr. Phaedrus!
> Sincerely,
> Margie

Hi Margie,

Yes, pozole, or pork & hominy soup, is a Mexican dish. See below for three recipes.



Pozole is one of the best known dishes of Jalisco, Mexico, but it has found
its way into Mexican restaurants in Texas. Traditional pozole recipes can
require most of a day to cook, but this version takes a little less time.
Even so, slow simmering will allow the flavors to develop. Pozole is served
with a garnish tray with fresh ingredients, so that each person adds the his
own final touches.

2 tablespoons canola oil
21/2 pounds pork shoulder, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
10 cups good chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground mild red chile (New Mexico, Anaheim) or chile powder
3 cups canned white hominy, drained
Thinly sliced radishes
Shredded iceberg lettuce
Finely chopped onion
Chopped cilantro
Lime wedges

Heat the oil in a large dutch oven over medium-high heat. Add the pork and
cook, turning, until browned on all sides, about 5 minutes. Remove the pork
with a slotted spoon and keep warm. Reduce heat to medium, and add the onion
and garlic to the pan, cooking just until onion softens, about 3 minutes.

Return pork to dutch oven and add the chicken broth, oregano, salt and
ground chile or chile powder. Reduce heat to low, cover, and cook for 90
minutes. Add hominy and cook for 15 minutes more. Check seasonings and add
more chile powder or salt according to taste.

Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.
Makes about 6 servings.
 Pozole (Pork Ribs And Hominy Soup)
Yield: 1 Servings


      3 lb county-style spare ribs
      6    pieces pork neck bones
      8 c  water
      6    cloves garlic, finely mashed
      1    salt and pepper
    1/2    onion cut in thick slices
      2 cn (16 oz.) white hominy


Place first 6 ingredients in a large soup pot and cook for 45 minutes over
medium heat, partially covered. Test for doneness after 30 minutes and
adjust heat accordingly. Best to simmer the last 15 or 20 minutes. As
soon as meat feels done but not falling off the bones, add hominy, juice
and all. Simmer for a few minutes more, and correct seasoning. Broth should
be very tasty.

Serve in large soup bowls, with dishes for bones handy. Serve 2 ribs and
one neck bone per person.

Garnishes: chopped green onions, crushed dry oregano leaves, chopped fresh
cilantro leaves, quartered fresh limes, and crushed red pepper flakes.
Serve with garlic toast or hot garlic bread.

3 boneless pork chops, cut into cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (15-ounce) can hominy, drained
1 (15-ounce) can tomato sauce
1 3/4 cups chicken broth, divided use
2 tablespoons chili powder
1 teaspoon crushed dried oregano
2 tablespoons all-purpose flour

In Dutch oven heat oil over medium high heat. Cook and stir onion and garlic
until tender, but not browned. Add pork; cook and stir for 2 to 3 minutes or
until browned. Stir in hominy, tomato sauce, 1 1/2 cups broth, chili powder
and oregano. Bring to boil; reduce heat. Cover and simmer 10 minutes or
until pork is tender, stir occasionally.
Combine remaining broth and flour and add to mixture. Cook over medium heat,
stirring constantly until thickened. Spoon the Pozole into individual bowls.
Garnish with chopped cilantro, green onions, radishes and shredded cabbage.
Sprinkle with lemon juice on top. Serve with warm flour or corn tortillas
and additional lemon wedges.
Makes 6 servings.

Health of Our Ancestors

----- Original Message ----- 
From: "Bonnie" 
To: phaedrus
Sent: Friday, February 06, 2004 8:14 PM
Subject: Health of our Ancestors....2 questions

> How accurate were the records of long ago when the claim was that people
didn't have heart disease or we know that for sure?  They
died earlier than we did, so from what did they die....unsanitary
> Our country is very biased concerning medical doctors and medicine as
healing our health problems.  But people are beginning to find out that they
(medical drs.) do not have the answers.  Do you think it is a conspiracy.
Or am I over reacting.  It just seems like a big money machine and they are
keeping the truth from us....and promoting their agendas.
> Your web site is great and I couldn't resist presenting a few questions to
help keep you busy.
> Bonnie 

Hi Bonnie,

You make a very good point. In past centuries, record keeping was very poor and diagnoses were far from accurate. Although cancer was known by the ancient Egyptians 7,000 years ago, most forms of cancer were not described until the 19th century. Heart disease was not described until the late 19th century. So, many "causes of death" given by physicians before 1900 are questionable.

We do have some pretty good statistics beginning in 1900, though.

"If you were born in prehistoric America you were an old man and likely to die by the age of 18. During Roman times life expectancy was 25. In Medieval England it was 35. In New England in 1789 it was expected that you would die by the age of 38. In 1900 in America the average life lasted 49 years and 25% of the population never reached the age of five. In 1900 the leading cause of death was Tuberculosis, accounting for one out of ten deaths, while today 54% of all people die from heart disease or cancer. By the end of the 20th century expectancy reached its all time high of 76.5 years for males and 79.9 for females. Today, 99% of babies born live long enough to go to kindergarten."

"During the first half of the century, changes in the ability to avoid and withstand infectious diseases were the prime factors in reducing mortality. Infectious diseases were the leading cause of death in 1900, accounting for 32 percent of deaths. Pneumonia and influenza were the biggest killers. Therefore, improved nutrition and public health measures, particularly important for the young, were vastly more important in this period than medical interventions. Better nutrition allowed people to avoid contracting disease and to withstand disease once contracted; public health measures reduced the spread of disease. "

For women, in the 19th century childbirth complications were a leading cause of death, followed by burns from clothing catching fire while cooking.

Look at the chart on this website comparing the top ten leading causes of death in 1900 vs 1998:


Influenza(flu) and pneumonia were the top causes of death in 1900. Tuberculosis was second, and diarrhea(?) was third. In 1998, heart disease, cancer, and stroke top the list.

So, what does it all mean? Well, what I see is this:

In 1900, an individual would have been likely to die before he was fifty years old, and he probably would have died of an infection like influenza or pneumonia or tuberculosis or... terminal diarrhea(?). Today, we have an excellent chance of living past seventy-five, and when we die, there's a good chance that it will be from cancer, heart disease, or stroke. The difference is due to, as you say, improvements in sanitation, plus better diet, plus the discovery of antibiotics and vaccinations.

Do more people get cancer, heart disease, and strokes today than in 1900? Not really. Cancer and heart disease can take years to develop and they kill relatively slowly. Cancer, heart disease and strokes, although they sometimes attack the young, primarily affect those over 40. So, it seems as if more people get these diseases because more people live long enough to die from them. Statistics predict that if those people in 1900 had not died of infectious diseases before age 40, they would have died later of heart disease or cancer.

There's another interesting chart here:


Of course, these statistics that I've cited deal only with medical problems and don't include things like accidents, homicide, and suicide, which are also among the leading causes of death, particularly for those under 44. Man, as always, is his own worst enemy.


Olive Garden Sangria

----- Original Message ----- 
From: Tammi
To: phaedrus
Sent: Thursday, February 05, 2004 6:51 PM
Subject: (no subject)

> Hi - really glad to have found your website.  I wonder if you can help me
> get recipes for the following:
> Olive Garden Peach and/or Red Sangria
> Don Pablo's Sangria
> Thanks, and keep up the good work.
> Tammi

Hello Tammi,

I could not find any Don Pablo's sangria recipes. I did find one Olive Garden sangria recipe. See below.


Olive Garden Sangria

1.5 Liters Soleo Red Table Wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
crushed ice

This makes a gallon. Mix all ingredients except for ice. Pour sangria in
glass and then add ice. Make sure there is fruit in every glass.


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