On 25 Feb 2005 at 19:38, Jim wrote:
> Many Years ago, the Village Inn restaurants used to make a German
> Apple Pancake, that was a cross between an omelet and a pancake. It
> was apparently made in a pan of some sort, because it was very thin,
> but the edges went up about 4 inches, like a bowl. They would fill
> it with something they called Apple Suzette, and it had a little
> brandy in it. It was wonderful, but apparently, not a big seller,
> because they discontinued years ago. Do you thing you could find
> their recipe?
> Thanks, Jim
Sorry, no luck finding the Village Inn recipe. There are, however, German apple
pancake recipes around. The one below is a good one. Add a tablespoon of brandy to
the filling if you wish.
German Apple Pancakes
--Batter For Pancake:--
2 tbsp. butter
1 c. flour
2 tbsp. sugar
1/2 tsp. salt
1 c. milk
1 to 1 1/2 lbs. apples, peeled, cored and sliced thin (may substitute 1-2 cans Comstock apples)
1/4 c. butter or margarine
1/4 c. granulated sugar
1/8 tsp. each nutmeg and cinnamon
Preheat oven to 425 degrees. Combine all ingredients except
butter in mixing bowl. Beat 2 or 3 minutes with an electric beater
until smooth. Melt butter in a 12-inch heavy skillet. As soon as
butter is melted and while pan is hot, pour in batter. Bake at 425
degrees for 15 minutes. Reduce heat to 325 degrees and bake 40-45
minutes longer or until golden brown and crisp. If pancake puffs up
in center while baking, quickly puncture it with a fork. When done,
remove from oven and place on a platter. Spread with apple filling
and powdered sugar, if you wish. Cut in wedges and serve. Melt
butter or margarine in heavy saucepan. Saute apple slices in melted
butter or margarine over moderate heat for several minutes. Add
sugar and cook 5-7 minutes longer. Season with nutmeg and cinnamon.
Remove from heat and let stand until lukewarm before using.
Orange Suzette Sauce
Melted butter 1/2 Cup (16 tbs)
Powdered sugar 1 1/2 Cup (16 tbs)
Orange juice 5 Tablespoon
1 tsp. grated orange peel or 1 T. orange juice concentrate
Lemon peel and juice 1 Teaspoon, grated
Heat and pour over German Pancakes
>On 26 Feb 2005 at 21:17, Dirk wrote:
> I'm looking for the salsa recipe from either of these restaurants.
> They are so similar as to be indistinguishable. After sampling many
> salsas from many restaurants I can say these are two of the finest
> available in Texas and you know we Texans think our salsas are the
> best available anywhere!
> Included ingredients, I believe, include roasted tomatoes (possibly
> tomatillos), jalapenos, cilantro, onion, and salt. There may also be
> some lime juice and/or pineapple juice.
> Thank you,
8 Roma Tomatoes (Whole)
1 Small Yellow Onion Diced (1/3 - 1/2 C Diced)
1 Fresh Jalapeno Pepper Stem Removed and Seeded
1/2 tsp. Celery Salt
1/8 tsp. Oregano
1/4 C Fresh Cilantro
1/2 tsp. Sugar
1 Fresh Pablano Pepper
1/4 tsp. Garlic Salt
1/2 - 3/4 C water
1/4 tsp. Black Pepper
In a moderately hot skillet that has been sprayed with a cooking spray
brown the coarsely chopped Pablano pepper and jalapeno pepper. Brown
and stir until the skins have turned dark on many sides of peppers.
add tomatoes and brown them until the skins on the tomatoes have turned
a dark brown on several sides, remove pan from heat. Put onion in hot
skillet that has been removed from the heat and stir. In a food processor
add celery salt, oregano cilantro, sugar, garlic salt and pepper. Pour
peppers, onions and tomatoes and add water a little at a time, process
just enough to chop to a medium consistency but not to a smooth paste,
leave a little chunky.Remove from processor and pour in hot skillet turn
up heat quickly stir for 3 min and serve hot.
On 26 Feb 2005 at 20:48, Sonia wrote:
> I am looking for a bread recipe that my late mother used to make. It
> is called Tupperware bread simply because it was mixed and first risen
> in the big green bowl that Tupperware used to sell in the 1970's or
> 80's. I know that it made four loaves, used 3 pkgs dry yeast and
> about 10 cups of flour and there was no kneading rerquired. Can you
> help? Sincerely, Sonia
3 3/4 c. warm water
3 pkgs. dry yeast
6 tbsp. sugar
5 tsp. salt
6 tbsp. margarine
10 c. flour
1 Tupperware mixing bowl (large orange)
Mix water and yeast. Add everything except flour. Put 1/2 flour
in, stir well. Put rest of flour in. Mix well. Put seal on bowl.
Let stand until lid pops off. Grease and flour hands; place in
pans. Let rise 40 minutes. Bake at 350 degrees until done.
On 27 Feb 2005 at 2:55, karen wrote:
> my granny used to buy brown cake in a can do you know what brand or
> where to buy?
> my granny lived in pikeville kentucky
> thank you
I'm thinking that perhaps what you mean is something called
"Boston Brown Bread". It's made with molasses and is spongy,
more like cake than bread. Sometimes it has raisins. It's
sold in a can by the "B & M" company, and it comes either
with raisins or without raisins. It's most common in the
Northeast, where it is a traditional favorite, but I have seen
it in stores here in the South as well.
You can buy it online at the Vermont Country Store:
Vermont Country Store
On 25 Feb 2005 at 11:55, Samantha wrote:
> My name is Samantha.......We just purchased a puppy that is a cross
> breed ......half Bull Mastiff, and half Char Pei. Anymore cross breed
> animals all have fancy names. How many names can be made from a
> combination of those two words( Mastiff/Char Pei)? Thank You, Samantha
Gosh, thinking up name combinations is a bit out of my area. I did
a brief search on the web, and no one seems to be using that type
of naming thing for Mastiff/Shar Pei crosses, they just call them
"mastiff-shar pei crosses".
One thing to note is that the Shar Pei itself originated as a cross
between a mastiff and various Nordic breeds of dogs, so what you
basically have is 3/4 mastiff and 1/4 Nordic breeds - a "Nordic Mastiff".