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2003

TODAY's CASES:

3 Meat Lasagne

On 23 Feb 2003 at 16:40, Angela wrote:
> 
> I am looking for a 3 meat old fashion lasagna. I have tried searching
> everywhere but people seem conscience about fat and calories I am not!
> I remember my grandmother making one back in the early 80's that my
> Grandfather loved. He was from Germany and she was from Italy. She
> never wrote things down she just made them. I remember some tastes
> like the following:
> 
> ricotta cheese
> garlic
> butter
> mushrooms
> Real Tomatoes (that she boiled first)
> dried oregano
> 
> Other than that I don't remember. I do remember that it had 3 meats
> because my Grandpa always asked if she put it in there. If you can
> help I would appreciate it. Thank you.
> 
> Sincerely,
> Angela 

Hello Angela,

I could only find a couple of 3 meat lasagna recipes. They're below. Perhaps you can tweak the first one a bit and have something similar to your memory.

Phaed

3  Meat  Lasagna

 Ingredients : 
 1/2 lb. ground beef
 1/2 lb. bulk pork sausage
 3/4 c. chopped onion
 1 (16 oz.) can tomatoes
 1 (12 oz.) can tomato paste
 1/2 c. coarsely chopped pepperoni
 2 c. water
 1 tbsp. chopped dried parsley
 1 tsp. salt
 1 tsp. sugar
 1 tsp. garlic powder
 1 tsp. dried oregano leaves
 1/4 tsp. dried basil
 1 lb. ricotta cheese
 1 lg. egg, beaten
 1 (10 oz.) pkg. frozen chopped
    spinach, thawed & drained &
    squeezed very dry
 8 oz. or more shredded Mozzarella cheese 
 8 oz. lasagna noodles (9)
 1 c. grated Parmesan cheese

 Preparation : 
   In a heavy pan, lightly brown the ground beef and sausage with
 onion.  Drain excess fat.  Mash tomatoes and add to meat mixture. 
 Add tomato paste, chopped pepperoni, water, parsley, salt, sugar,
 garlic powder, pepper, oregano and basil.  Simmer, uncovered about
 30 minutes, stirring occasionally.  Meanwhile, cook noodles as
 directed on package; drain; float them in kettle of cold water to
 keep them from sticking together; set aside.  Combine ricotta
 cheese, beat in egg and drained prepared spinach; set aside.  Spread
 about 1 cup of the cooked meat sauce in the bottom of a 9"x13"
 baking pan, pressing any broken ones together to form a strip.  Add
 another layer of sauce and spoonfuls of the cheese, egg, spinach
 mixture, spreading lightly with the back of the spoon.  Add a layer
 of Mozzarella cheese and then Parmesan cheese.  Repeat, ending with
 a topping of sauce, Mozzarella and Parmesan cheese.   Bake at 350
 degrees about 45 minutes or until top is browned and bubbling
 freely.  Remove from oven and allow to stand 20 minutes before
 serving.  
-------------------------
3 Meat, 3 Cheese Lasagna      
     
2 boxes favorite lasagna
3 lbs. hamburger
2 lbs. sliced pepperoni
2 lbs. sausage, precooked
2 lg. jars favorite spaghetti sauce
4 tbsp. olive oil
2 lg. cartons ricotta cheese
2-3 pkgs. sliced Mozzarella cheese
2 lg. cartons sour cream
24 slices American/Cheddar cheese
2 tbsp. salt (optional)

Bring to boil 1 large pan of cold water with 1 tablespoon salt and 
2 tablespoons olive oil. 
Set cheeses out to warm room temperature. Preheat oven to 350 degrees. 
Cook lasagna, 9 pieces at a time, changing water after first box is cooked.

Take 9x12x3 inch deep pan. Line bottom with sauce, layer alternately 
beginning with lasagna meat, lasagna, sauce, Mozzarella, sauce, lasagna, 
sour cream, sauce, lasagna, pepperoni, sauce, lasagna, ricotta, sauce, 
lasagna, sauce, and Mozzarella.

To bake, put in pan containing 2 inches of water, cover with aluminum foil. 
Punch 6 holes in foil. Bake 1 hour and 20 minutes. be sure there is always 
water in the outside pan.

Ceviche

Thanks anyway. Actually, I did some searching after emailing you and I think 
this was it...Using only shrimp in it.

Ceviche
    
Ingredients

1poundbay scallops (or shrimp)
8limes, juiced 
2tomatoes, diced
5green onions, minced 
2stalkscelery, sliced 
1/2green bell pepper, minced 
1/2cupchopped fresh parsley 
freshly ground black pepper 
1 1/2tablespoonslight olive oil 
1/8cupchopped fresh cilantro 

Directions

1 Rinse scallops and place in a medium sized bowl. Pour lime juice over 
the scallops. The scallops should be completely immersed in the lime 
juice. Chill the lime juice and scallops all day or overnight until 
scallops are opaque (you cannot see through them). 

2 Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, 
celery, green bell pepper, parsley, black pepper, olive oil, and cilantro 
to the scallop mixture. Stir gently. Serve this dish in fancy glasses with 
a slice of lime hanging over the rim for effect. 

Fried Chicken Livers

On 23 Feb 2003 at 11:50, Robin wrote:
> 
> Hi,
> 
> For years we"ve enjoyed the Fried Chicken Livers that are served at
> the Frankenmuth Bavarian Inn in Frankenmuth Michigan. We've moved too
> far away to visit the Inn. I would really appreciate having the recipe
> if you can get it. thanks Robin 

Hi Robin,

Always happy to meet another chicken liver fan.

I couldn't find the recipe, but it might be in the Frankenmuth Bavarian Inn's "Chicken, Meat & Other Poultry Cookbook". You can get the cookbook here:

Bavarian Inn Cookbooks

Phaed


Chicken a la King

On 24 Feb 2003 at 11:33, janice  wrote:

> Could you tell me whether the original recipe for this dish includes a
> pastry case and what are the ingredients for the original recipe.
> 
> Thanks for your help
> 
> Janice
> 

Hi Janice,

Below is what is considered the "original" recipe. The dish was originally served on toast, later over rice. The pastry shells came later.

Phaed

Chicken  La King Recipe

This is supposed to be a recipe taken from a brochure of the 1960s, obtained 
from the Brighton Beach Hotel, where this dish probably originated in the 
early part of the century.

"Melt 2 tablespoonfuls of butter and then add 1/2 of a green pepper shredded 
and 1 cup of mushrooms sliced thin. 

Stir and cook 5 minutes and then add 2 level tablespoonfuls of flour and 
1/2 teaspoonful of salt. 
Cook until frothy and then add 1 pint of cream and stir until sauce thickens. 

Put this all in a double boiler, add 3 cups of chicken cut in pieces and let 
stand to get very hot. 

In the meantime, take 1/4 cup of butter and beat into it the yolks of 3 eggs,
teaspoonful of onion juice, 1 tablespoon of lemon juice and 1/2 teaspoonful 
of paprika. 

Stir this mixture until the eggs thicken a little. Combine the two, add a 
little sherry and finally shredded pimiento before serving on toast."

Karela

From:      	"Rick" 
To:        	phaedrus
Subject:   	Kerala
Date sent: 	Sun, 23 Feb 2003 21:04:46 -0000

> I'm trying to find a recipe for an Asian vegetable called karela also
> known as bitter coy (I believe). It resembles a cucumber with acne!
> Any suggestions?
> 

Hello Rick,

The recipes I found for karela were Indian. There's one below, and more on these websites:

Karela 1

Karela 2

Phaed

Karela (Bitter Melon) 

Recipe type: Reduced fat, cholesterol free
Preparation time: 25 minute
Ingredients:


Karela (Bitter melon) 4, size about 3 inch long. If long one, cut into 
 3 inch pieces. 
Onion, 1 large size, finely chopped 
Green chili, 1 finely chopped 
Ginger, 1/2 inch finely chopped 
Garlic, 2 cloves, finely chopped 
Coriander, fresh, chopped, 1 Tbsp 
Canola oil, 3 tsp 
Besan (gram flour) 2 tsp 
Spices


Red chili powder, 1/2 tsp 
Salt, 4 tsp or to taste 
Coriander powder, 1 tsp 
Turmeric powder, 1/4 tsp 
Amchur (Mango powder), 
1/2 tsp or lime/lemon juice, 
1 tsp Cummin seeds, 
1/8 tsp Hing 

Preparation 

Wash kerala thoroughly with water. If keralas are of longer variety, cut 
them into pieces of 3 inch size. Remove skin of all the pieces by scraping 
with a sharp knife. Keep the skin aside. Slit the karelas length wise. 
Remove the seeds. Discard the seeds if very hard, otherwise mix them with 
the skin scrape. 
Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep 
aside for about 1 hour. 
Mix 1 tsp salt to karela skin and keep aside for 1 hour. 
Heat a non sticking frying pan and add 2 tsp oil. When the oil becomes hot, 
add cummin seeds and hing. When the seeds becomes dark, add onion, green 
chili, ginger and garlic. Cook for 2-3 minutes and add all the spices and 
besan. Stir well and cook until the mixture turns light brown, about 5-7 
minutes. Mix half the coriander leaves. 
Take the karela skin in a sieve and wash thoroughly with water. Add it to 
the washed skin scrape above mixture and stir. 
Wash the karelas with water. Fill the above mixture in each karela. 
Heat a non sticking frying pan and spray oil. Place all the karelas in the 
pan, cover with a lid and reduce the stove to low. Let them cook for 5-7 
minutes. Change the side of karelas and again cover with the lid. Cook for 
5-7 minutes. Sprinkle with coriander leaves. 
Serve with roti, chapatti, bread, etc. or use for burgers. 

""


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