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From:      	Sandie
Date sent: 	Fri, 28 Feb 2003 06:43:00 -0500 (EST)
To:        	phaedrus
Subject:   	recipe

> I would like the recipe for German Beerocks if you can find it.
>                 Thank you.....Sandie

Hello Sandie,

No problem. See below.


  A Volga German meat and cabbage pie that is sure to make 
  that beer taste good! 

  . 1 large head cabbage, shredded
  . 2 Yellow onions, chopped
  . 2 cloves garlic, chopped
  . 3-4 lb. seven bone roast
  . 4 tblsp. canola oil
  . 2 tblsp. ground black pepper
  . salt to taste
  . 1/2 tsp. cayenne pepper [optional]
  . 3 loaves frozen bread dough [Supermarket frozen food section] 
    or make your own

  . In a large skillet, salt and pepper the roast on both sides. 
  Brown off roast on both sides. Add water to cover and cook roast 
  on stove top or a 350 degree oven until roast is well cooked. 
  Set aside and cool. When cool, shred the beef and remove all fat. 
  In another large skillet, saute the onions and garlic until onion 
  is almost golden brown. Add the shredded cabbage and cook until 
  limp. Add salt, pepper and shredded beef to the cabbage mixture 
  and let stand until cool. 
  . Cut the frozen loaves into 4 sections each and let rise again. 
  Roll out each section into an 8 inch square. Place 2-3 tablespoons 
  of filling onto the square and roll up, folding the sides in so no 
  filling will escape from the roll. Set the Beerocks aside to rise 
  again. Place the beerocks on a foil lined[spray the foil with Pam 
  or other canned oil spray] baking sheet and cook in a 350 degree 
  oven for 25-30 minutes until golden brown. If you like a crusty 
  beerock, spray the rolls with water just as they begin to brown. 
  This may be repeated during the browning process. Serve hot. 

Malted Milk Waffles

From: "Jennifer" 
To: phaedrus
Subject: Malted Belgian Waffles
Date: Saturday, February 22, 2003 7:01 AM

     I recently purchased a belgian waffle iron.  I tried the included
recipe but it only tasted like yeast. I am looking for a recipe for malted
belgian waffles.  In the 1980s there was a chain of diners in the Atlanta,
GA suburbs called 'Rockin Robbin' that served the most wonderful malted
belgian waffles. I haven't had any like them since.  Can you help?  Thank
you, Jenn

Hi Jenn,

I could not find the Rockin' Robbin recipe, nor any recipes for malted Belgian waffles. However, I did find a malted milk waffles recipe and a Belgian waffles recipe that's supposed to be very good. See below.


 Malted Milk Waffles

1/3 cup malted milk powder
2 1/2 cups buttermilk pancake mix
2 tablespoons white sugar
2 eggs, separated
1 1/3 cups buttermilk
1/2 cup butter, melted

In a large bowl, stir together malted milk 
powder, pancake mix and white sugar. In a 
separate bowl, beat egg whites until stiff 
peaks form; set aside.  Add egg yolks, 
buttermilk and butter to dry ingredients; 
mix well. Fold in egg whites.  Spray preheated 
waffle iron with non-stick cooking spray. Pour 
batter onto hot waffle iron. Cook until golden 
brown. Serve warm.
Isaiah's Belgian Waffles

Yield: Serves 8

3 eggs 
1-1/2 cups milk 
1/2 cup butter or margarine, melted 
1 tablespoon vanilla extract 
2 cups flour 
1/2 teaspoon salt 
1 tablespoon baking powder 
2 teaspoons sugar 
fruit or confectioners' sugar (see below)
Beat eggs in a bowl until thick. Add milk, butter, and vanilla and 
beat for 2 minutes. 
Combine remaining ingredients (except for fruit or confectioners' sugar), 
sift into egg mixture, and beat well. Batter should be thick but pourable; 
add additional milk if necessary. 

Butter waffle iron, heat, and pour batter onto hot iron. Serve with sliced
bananas and strawberries; blueberries and sliced peaches; poached pears 
and cranberries; or sliced apples and cinnamon. Or brush waffles with melted 
butter and sprinkle with confectioners' sugar before serving.

Seafood Sauce

On 27 Feb 2003 at 22:11, Gail wrote:
> It is me looking for a recipe of a real good tarter sauce. & also one
> for cocktail sauce . golden coral has great sauce. thanks Gail

Hi Gail,

I could not find the Golden Corral recipes, but below are three of each.


Red Lobster Tartar Sauce 
 Categories: Sauces, Seafood, Copycat 
      Yield: 1 Servings 
    1/2 c  Kraft's mayo 
    1/4 c  Sweet pickle relish 
      2 tb Miracle whip salad dressing 
      1 tb Sugar 
    1/2 ts Dry minced parsley 
    1/4 ts Onion powder 
  Mix all and store in the fridge.
  McDonald's Tartar Sauce: 
1/2 -Cup Kraft® Miracle Whip™ 
1/4 -Cup Vlasic® DILL relish 
2 -teaspoons dried, minced onion
2 -teaspoons half & half
1 -teaspoon dried parsley flakes
1/2 -teaspoon lemon juice concentrate
12 -capers, minced
1/8 -teaspoon sugar 
Combine in a small jar, mix very well and refrigerate in an air-tight
container until needed.

Make this tartar sauce well in advance
Black Kettle Tartar Sauce

1/2 cup stuffed green olives 
1/2 medium onion 
3 cups mayonnaise 
1 teaspoon powdered sugar 
1/8 teaspoon salt 
1/8 teaspoon pepper 
1/2 cup dill pickle relish 
1 tablespoon freshly squeezed lemon juice 

Put olives and onion in food processor and mince until fine. Add to 
remaining ingredients and mix well. Refrigerate. Best if made a day 
or two prior to serving. Makes about 4 cups.
Cocktail Sauce

30 ounces chili sauce 
1/4 cup horse radish 
1/4 tsp. garlic 
1/2 tsp. dark chile powder 
1/4 tsp.white pepper 
1/2 cup diced cilantro 
1/2 cup diced yellow onion 

Mix & chill
Seafood Cocktail Sauce 

1 cup catsup 
1 cup chili sauce 
1 tablespoon vinegar 
5 tablespoons lemon juice 
5 tablespoons Worcestershire sauce 
1 teaspoon salt 
1-3 teaspoon horseradish 
hot sauce to taste 

Place all ingredients in a quart jar and shake well. Chill. 
Cocktail Sauce

Finely chopped onion and celery (to taste)
2 Tbsp lemon juice
12 Tbsp Ketchup 
2 Tbsp horseradish
2 tsp Worcestershire sauce
2 drops Tabasco sauce
1/2 tsp salt
dash celery salt

Mix & chill.

Spanish Rice

From:           Nita
Date sent:      Thu, 27 Feb 2003 23:37:55 EST
Subject:        Phaed, This is a long shot, but ...
To:             phaedrus

> I have tried for this recipe even in my hometown newspaper -- to no
> avail.
> Miller High School in Macon GA (no longer exists by that name) used to
> have a dish in the cafeteria that was a sort of Spanish Rice. I sure
> would like to have THAT recipe. It was different. Unique. Any senior
> citizens out there listening that might have it?
> Thanks!


The below recipe isn't from Miller High School, but it's a copycat recipe for the Spanish rice from the public schools cookbook of thirty years ago.


Spanish Rice 

1 pound lean ground beef
1 onion, chopped
1/2 green bell pepper, chopped
1 cup uncooked rice
1 28-ounce can peeled tomatoes, cut up
1 6-ounce can tomato paste
1 cup water
2 teaspoons ground cumin
3/4 cup canned diced green chilies
1/2 teaspoon salt
1/4 teaspoon pepper

Cook beef, onion and bell pepper over medium heat, stirring often, until 
beef is browned, 8 to 10 minutes. 

Drain excess fat. Stir in rice, tomatoes with their liquid, tomato paste, 
water, cumin and chilies. Heat to boiling, stirring occasionally. Reduce 
heat to low. Cover and simmer 30 to 35 minutes, until rice is tender. 
Season with salt and pepper. Serves 4 to 5.

Approximate nutritional analysis, per 2-cup serving: 470 calories, 
20 g total fat, 8 g saturated fat, 70 mg cholesterol, 800 mg sodium, 
49 g carbohydrate, 23 g protein.*

British Cuts of Beef

----- Original Message -----
From: "Sheri" 
To: phaedrus
Sent: Saturday, March 01, 2003 2:38 PM
Subject: Ratner's Mock Steak

> Hi.  I found your terrific website whilst looking for something else, 
> and saw the posting below.  I don't know if you've had any other 
> responses by now, but I've got a copy of the Ratner's cookbook.  
> There's no 'Mock Steak' recipe in it, but there is a recipe for 
> 'Vegetable Cutlets' and (to be served with) 'Vegetable Cutlet Gravy'.  
> There are also recipes for 'Meatless Burgers' and 'Meatless Chops', 
> so I don't know which recipe Meryl would want.  If you still need them 
> (or any other Ratner recipe from the book),
> I'd be happy to type them out and send them to either of you.
> As long as I'm writing, could you let me know where I could find 
> a COMPLETE list/chart of the British equivalents of beef and pork cut 
> terms?  I've searched the web and have only been able to find two or 
> three terms (e.g. siverside = round, mince = ground).  I'm an American 
> expat living in Britain and it's often difficult to meat when I don't 
> know what the cuts are called over here.
> Many thanks,
> Sheri

Hi Sherry,

For help in deciphering British cuts of beef (and other things) try the charts on these pages:

British Beef

Beef Cut Chart

I have the Ratner's Vegetable Cutlets and the Vegetable Cutlet Gravy recipes. Someone sent me a scan of those. They'll be going up on the site this week. It would be nice to have the burgers and the chops recipes, though. Thanks!



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