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Fannie Mae Fudge

----- Original Message -----
From: Thomas
To: phaedrus
Sent: Thursday, February 28, 2002 8:01 PM
Subject: The Original Fannie Mae Fudge Recipe

> I am looking for the recipe for The Original Fannie Mae Fudge Recipe.  I
> had the recipe and am unable to locate it.  Thank You.

Hello Thomas,

There are four or five variations of the recipe. There's one in my archives that uses marshmallow creme, but the one below is the real thing.


Fannie Mae Fudge

1 - 12oz can  Evaporated (condensed) milk
1/2 lb. Margarine
1 cup   Brown sugar, firmly packed
31/4 cup Sugar
1/2 lb Marshmallows
13 oz   Hershey milk chocolate candy
12 oz pkg  Semi-sweet chocolate chips
2 oz Bakers bitter-sweet chocolate
2 cups Walnuts, coarsely chopped
1 tbs Vanilla extract

In a large pan, mix margarine, sugar and milk.  Bring to a boil over medium
heat. Cover and let simmer for 5 minutes.
Remove from heat and add marshmallows, stir well until dissolved.
Add the chocolates, one at a time, stirring until dissolved.
Stir in nuts and vanilla and pour into a 13x17 or 12x15 cookie sheet,
lightly greased.

Gasoline Prices

----- Original Message -----
From: towersrus
To: phaedrus
Sent: Friday, March 01, 2002 2:14 PM
Subject: fuel prices

why is the 9/10 on a gallon of gas ?
 tank you..  lol


Apparently, it goes back to the Great Depression, when 1/10th of a cent really made a big difference. It's basically just a marketing scheme, like pricing something at $9.95 instead of $10.00. $1.09 9/10 per gallon isn't a big savings over $1.10 per gallon, but it LOOKS like it is. People are so used to gasoline being priced this way over the last 70 years that they refuse to buy whenever anyone tries to change it to 1/2s or 1/4s.( See "Why Do Clocks Run Clockwise?" by David Feldman.)


Ox Cheeks

----- Original Message -----
From: Mgwolfish
To: phaed
Sent: Thursday, February 28, 2002 6:05 PM
Subject: (no subject)

> Do you have cooking directions for ox cheeks?
> mgwolfish


The best I can do is provide a recipe for a dish that contains ox cheeks. See below.


Daube of Beef

8 ox cheeks, trimmed and cut in two
2 carrots
1 branch of celery
2 garlic heads sliced across the equator thyme
3 litres of veal stock
2 bottles of full-bodied red wine

30 small turned potatoes
24 barrel-shaped carrots
300g shitake mushrooms, lightly pan fried
24 button onions

01> Trim the beef, taking off any excess sinew and colour off really well in
a deep braising pan ensuring an even colour. Take the meat out of the pan
and drain off the excess oil.

02> Put the onions, carrots, celery and garlic in a pot with a little
butter, colouring very well. When coloured add the beef, a little red wine
and the thyme. Put the rest of the red wine into another pan and reduce, add
the veal stock to the beef and bring to the boil. Add the rest of the red
wine which you have reduced to a third.

03> Place in the oven at 160C for about three hours, take out and drain the
meat from the vegetables and the sauce. Drain the sauce from the vegetables
and reduce to a sauce consistency.

04>For the garnish, roast the potatoes, boil the carrots and the onions and
pan fry the mushrooms. Sprinkle the garnish on top of the beef and finish
the dish with the rich red wine sauce.

Radish Relish

----- Original Message -----
From: Mary
To: phaedrus
Sent: Friday, March 01, 2002 12:23 PM
Subject: Radish Relish

> Dear Phaed:
> I wonder if you can find a recipe called  Radish Relish for me.  In
> '82/'83 I had purchased a magazine style publication (dark green cover,
> white lettering and newsprint type pages) about growing vegetables (from
> A-Z) and the receipe was in this publication.  I can't remember exactly
> what it was called, but it told you how to grow anything from
> artichokes to zucchinni and also had recipes (Garlic Soup, Rashish
> relish etc.)  I lost it in a house fire and haven't been able to replace
> it.  Please help!
> Mary 

Hi Mary,

There are lots of different kinds of radish relish recipes around. See below for a sample.


Pickled Carrot, Fennel, And Radish Relish

 Recipe By     : Cooking Live Show #CL8730
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Pickles & Relishes

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         carrots -- (about 7 medium)
    1                    red bell pepper
    1      medium        fennel bulb -- (about 3/4 pound)
    1      small         onion
      3/4  cup           cider vinegar
      1/3  cup           sugar
    2      tablespoons   vegetable oil
    2      tablespoons   ketchup
    1      tablespoon    mustard seeds
    1 1/2  teaspoons     salt
    1                    garlic clove -- crushed

 With a mandoline or a sharp knife cut carrots into short 1/8 inch thick
 julienne strips. With a sharp knife cut bell pepper into short 1/8 inch
 thick julienne strips. In a steamer set over simmering water, steam carrots, 
 covered, 5 to 6 minutes, or until crisp-tender, and transfer to a bowl.
 Steam bell pepper 1 to 2 minutes, or until crisp-tender, and add carrots. 
 Halve fennel bulb lengthwise and core. Cut fennel into short 1/8 inch thick 
 julienne strips. Halve onion lengthwise and cut i nto short 1/8 inch thick 
 julienne strips. Add fennel and onion to carrot mixture.
 In a saucepan bring remaining ingredients to a boil, stirring to dissolve 
 sugar, and pour over vegetables. Marinate vegetables covered and chilled, 
 at least 1 hour and up to 1 week. Serve relish chilled or at room temperature 
 with poultry, veal, pork, or lamb.
 Yield: 4 cup
Cucumber-Radish Relish
(makes 6 servings)

2 medium cucumbers, peeled and seeded, then cut into 1/4-inch cubes
8 large red radishes, cleaned and grated
1/3 cup (55 g) minced red onion
2 tablespoons (30 ml) chopped fresh cilantro
3 tablespoons (45 ml) fresh lime juice
1/8 teaspoon (0.6 ml) cayenne pepper

In a medium bowl, combine all ingredients.
Chill until ready to serve.
Radish Relish (Acharang Labanos)

10 portions

4 medium-size white radishes 2 teaspoons salt 1 cup pickle juice

1 Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out
the juice to remove the bitter taste of the radishes. Rinse in water and
squeeze liquid out. Add enough pickle juice to cover the radishes. Serve
with any fried or broiled fish or meat.
Red Radish Relish

makes 6 pints

6 C red radishes, trimmed to remove tips and stems
3 large stalks celery
2 medium red onions
3 3/4 tsp salt
1 1/2 C sugar
1 1/2 T mustard seed
2 tsp dill seed
1 tsp celery seed
1 C white wine vinegar
1/2 C white vinegar
4 T ground horseradish

Put radishes, celery and onion in a food processor and chop coarsely. Mix
with the remaining ingredients and let stand 3 hours. In a large pot, bring
the mixture to a boil, then simmer for 10 minutes. Ladle into hot,
sterilized jars. Seal and process in a boiling water bath for 20 minutes.
Radish Relish

1 pound radishes
1/2 pound celery stalks
1 cup sweet onions
2 hot red peppers
1 cup sugar
1 tablespoon mustard seed
2 teaspoons salt
11/2 teaspoons dill seed
Vinegar to cover

Grind radishes, celery and onion coarsely. Seed peppers and dice. Combine
all ingredients in a kettle or pan and let stand 3 hours with vinegar to
cover. Bring to boil. Cook 10 minutes. Pour into hot sterilized jars and
seal. Makes 2 pints.
Radish Relish

In an electric blender, put about 40 radishes (about 21/2 cups) and cover with
water. Blend at high speed until radishes are chopped (about 3 seconds).
Pour into colander. Sprinkle with 2 teaspoons salt, mix, and allow to drain
1/2 hour. In a bowl, mix radishes, 1/2 cup commercial sour cream, 1 tablespoon
vinegar, 1 tablespoon minced chives and a dash of pepper. Refrigerate. Makes
about 2 cups, Nice with beef or veal.
Radish Relish

White radishes grated         2
Carrots grated                4
Tomatoes chopped              2
Capsicum de-seeded chopped    1
Curds of skimmed milk beaten  2 cups
Lemon juice                   1 tsp.
Salt                          To taste
Chat Masala                   To taste

Mix all the ingredients. Serve chilled
Mushroom  And  Radish  Relish

 Ingredients :
 1 c. thinly sliced & diced canned mushrooms
 1/2 c. diced radishes
 2 tbsp. diced, pared cucumber
 1 tbsp. cut chives
 Russian dressing

 Preparation :
 Combine ingredients.  Moisten with Russian dressing.  
	Yield: 1 3/4 cups.

Won Ton Wrappers

----- Original Message ----- 
From: Mary 
To: phaedrus
Sent: Friday, March 01, 2002 12:35 PM
Subject: Won Ton Wrappers

> Dear Uncle Phaed:
> I was wondering if there is a recipe out there for won ton wrappers. I
> had one given to me years ago and have lost it during a move. Please
> help.
> Thanks
> Mary 

Hi Mary,

Won ton wrappers is a pretty basic recipe. Below is one that I found.


Won  Ton  Wrappers

 Ingredients : 
 4 c. flour
 1 tsp. salt
 2 eggs, beaten
 1 c. cold water

 Preparation : 
    Sift flour and salt into a large bowl, add eggs and water.  Mix
 until ingredients can be gathered into a ball.  Knead just enough to
 make dough smooth but still soft.  Do not over knead, or dough will
 become stiff.  Divide into 4 equal balls and roll out each ball on a
 lightly floured surface into a square 14 inches by 1/16 inch thick. 
 Cut with a sharp knife into 3 1/2 inch squares.  Cover with a damp
 cloth if dough must sit a while.  Commentary:  Rolling the dough
 between plastic wraps simplifies the task and makes handling the
 thin sheets easier.  Do this before cutting the sheets into squares.  


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