Custom Search




----- Original Message ----- 
From: "Anita"
To: phaedrus
Sent: Wednesday, February 18, 2004 7:31 AM
Subject: Italian Cookie

Dear Phaedrus,
Hi, if you can help me with this one, you will be a miracle worker.  I
remember as a small child, my great aunt made a filled cookie with
chocolate, chestnuts, nuts and citron.  It resemble a ravioli that she
deep fried and then either sprinkled with powdered sugar or honey.  she
called it pasta gel (sp?).  I have also heard that other Italians called
it Caginetti.(sp)
I would love to have this recipe.  Can you help?
Thank you.


Hello Anita,

Could this be it?



For the dough
5 cups (500 g) flour
1/3 cup (80 ml) olive oil
Dry white wine
For the filling
1 pint (1/2 l) cooked wine must (this is grape must, cooked down to the
consistency of a syrup. It's quite sweet; see sapa)
6 ounces (150 g) almonds, blanched, peeled and finely chopped
2 ounces (50 g) walnut meats, blanched, peeled and finely chopped
12 ounces (300 g) dried chestnuts
A scant 1/4 cup (40 g) sugar
2 ounces (50 g) candied citron
A hint of ground cinnamon
For cooking
Olive oil for frying
Ground cinnamon

Begin the night before, by setting the chestnuts to soak in cold water.
Discard any that float to the surface, because they will either be hollow or
inhabited. The next day boil them until tender, drain them, and put them
through a strainer or food mill with a fine plate.

Heat the must in a pot to a simmer and stir in the nutmeat, walnuts and
cinnamon, then add the chestnut cream and stir well. Turn off the fire, mix
in the sugar and the citron, and put the pot in a cool place or the
refrigerator for a couple of hours or more.

Make a mound of the flour on your work space and scoop a hole out of the
middle to make a well. Mix in the oil and then sufficient wine to obtain a
firm elastic dough -- you're aiming for something that has the consistency
of pasta dough, so it's going to be considerably firmer than bread dough.
Knead the dough well, divide it into two parts, and roll out the first into
a thin sheet (about as thin as fresh pasta, 1/16 of an inch or 2 mm). Use a
glass or doughnut cutter to cut out 2-inch (5 cm) diameter rounds of dough.
In the middle of each place a hazelnut-sized chunk of filling, then fold the
pasta over the filling and tamp it down well to obtain bulging half-moons.
Repeat the process with the second piece of dough and the cuttings from the

Heat abundant oil and fry the caggionetti; as soon as they're golden remove
them with a slotted spoon and drain them on absorbent paper. Dust them with
sugar and a little cinnamon, and serve them hot.

Cracker Candy

----- Original Message ----- 
From: Pat
To: phaedrus
Sent: Wednesday, February 18, 2004 10:19 AM
Subject: (no subject)

> hello my name is pat, i am in hope of finding a recipe, aprox, year is
> 1964, called cracker candy, i do think that peanut butter and crackers[saltines]
> are involed..can not remember much else, my brother made it at Boces, In
> Cooking Class. Area, Westren New York, thank you , and good luck. pat

Hi Pat,

See below.


Cracker  Candy

 Ingredients :
 2 sticks margarine
 1 c. brown sugar
 Saltine crackers
 12 oz. chocolate chips

 Preparation :
   Line jelly roll pan with foil and spread with unbroken saltine
 crackers in a single layer.  Combine 2 sticks margarine and brown
 sugar in saucepan and boil 2 minutes.  Spread this hot mixture over
 crackers and bake at 375 degrees for 5 minutes.  Remove from oven
 and spread immediately with chocolate chips, smoothing as they melt.
  Cool and break into random-sized pieces.
 Soda  Cracker  Candy

 Ingredients :
 2 c. sugar
 1/2 c. milk
 1/4 lb. crushed soda crackers
 2 heaping tbsp. peanut butter
 1 tsp. vanilla

 Preparation :
    Mix sugar and milk and bring to a boil.  (Just to a boil, no
 longer.)  Then add soda crackers, peanut butter and vanilla.  Mix
 well.  Let stand 5 minutes.  Pour into a buttered pan or dish.
 Cracker  Candy

 Ingredients :
 1 3/4 c. sugar
 1/2 c. milk
 1/4 c. butter
 1/2 c. peanut butter
 1 tsp. vanilla
 1 stick crackers, crumbled

 Preparation :
    Mix sugar, milk and butter, let come to a boil.  Boil for 1
 minute.  Take off heat, add rest of ingredients.  Stir and spoon out
 on wax paper in drops.

Maggiano's Rigatoni

----- Original Message ----- 
From: "Mary"
To: phaedrus
Sent: Wednesday, February 18, 2004 5:20 PM
Subject: Maggiano's Rigatoni D

> Dear Uncle Phaedrus,
> I am hoping you can help me find a recipe. It's a dish
> that's served at Maggiano's Little Italy, and it's
> called "Rigatoni D". It is incredibly tasty! 
> Here is the description from the menu: 
> Rigatoni pasta, herb roasted boneless chicken,
> mushrooms and onions, tossed in a light Marsala cream
> sauce.
> If you can find it, it would be wonderful.
> Thank you for your assistance.
> Sincerely,
> Mary

Hi Mary,

The below recipe is from a Maggiano's chef.


Maggiano's Little Italy Rigatoni di Gregorio 
(Rigatoni with Chicken and a Mushroom Sauce) 
(serves 4-6)
1)   5 oz. button mushrooms 
2)   1/2 Spanish yellow onion, chopped 
3)   5 oz. chicken breast (raw), cut into 1 to 1 1/2 inch pieces 
4)   8 oz. rigatoni 
5)   1/2 tbsp. basil and parsley mix 
6)   1 tbsp. grated parmesan cheese 
7)   1 oz. garlic butter 
8)   salt and pepper to taste 
9)   1 tbsp. extra virgin olive oil 
10) 1 tsp. garlic puree 
11) 1 oz. white wine 
12) 2-4 oz. Marsala wine (Cribari) 
13) 1/2 qt. chicken stock 
14) 1/2 qt. heavy cream 

Cooking Instructions: 
1) Heat oil. Sauce mushrooms, Spanish onion and 
    garlic.  Brown lightly and season with salt and 
    pepper.  Add chicken. 
2) Add white wine, Marsala and chicken stock. 
    Reduce by half. Add cream and bring to a boil. 
3) Turn down heat and simmer to skim away any 
4) Cook rigatoni al dente. 
5) Add drained rigatoni to pan and finish with 
    basil-parsley mix, parmesan cheese, garlic butter, 
    and salt and pepper.  Add Marsala for flavor as 
6) Place in pasta bowl and garnish with parmesan 
    shavings and chopped parsley.  

Country Chicken Casserole

----- Original Message ----- 
From: "Gerry" 
To: phaedrus
Sent: Tuesday, February 17, 2004 6:37 AM
Subject: recipe for country chicken

 this recipe was on a matchbook cover from hunt's tomato paste.  my mother
has been looking for it for years; she lost her little matchbook.  this had
chicken with veggies served over macaroni and baked in the oven.  if anyone
has it could you please send it back to me.


Hi Gerry,

I could not find a recipe that mentioned Hunt's by name, but see below.


Country  Chicken  Casserole

 Ingredients :
 3 lb. fryer, cut into serving pieces
 1/4 c. flour
 1/2 tsp. salt
 1/4 tsp. pepper
 1/4 c. Crisco oil
 1/2 c. chopped onion
 1/4 c. chopped green pepper
 1 clove garlic, minced
 3 carrots, sliced thin
 3 stalks celery, sliced
 2 (8 oz.) cans tomato sauce
 1 1/2 c. water
 1/4 tsp. basil (optional)
 1 1/2 c. elbow macaroni, uncooked

 Preparation :
    Sprinkle chicken with mixture of flour, salt and pepper.  Brown
 in heated Crisco in heavy skillet.  Remove from pan.  In same pan,
 saute lightly onions, green pepper and garlic.  Add remaining
 ingredients except macaroni, and simmer 10 minutes.  Put macaroni in
 large, lightly oiled casserole dish.  Cover with chicken.  Pour
 skillet sauce mixture over all.  Cover and bake at 325 degrees for 1
 to 1 1/2 hours, or until chicken and vegetables are tender.  Serves
 about 4.

"Broasted" Chicken Recipe

----- Original Message ----- 
From: "Theresa"
To: phaedrus
Sent: Tuesday, February 17, 2004 4:47 PM
Subject: Broasted Chicken

I just received your letter  for clam cakes and as usual I was in your site
looking around. I also want to tell you it is my favorite site. I seen you
never got a recipe for broasted chicken. I use to own a restaurant and the
big thing was broasted chicken I no longer am in business but I kept the
equipment for the chicken. It is a pressure cooker that uses oil for deep
frying. The coating on the chicken is called blend X and it is bought in
bulk for food services. All you do is roll the chicken in it ,and best to
leave the chicken set for about an hour so you don't ruin the oil since the
broaster holds about 50 lbs. Then you put it in the heated oil close and
lock the top and I cook mine for 13 min. the buzzer goes off and when the
pressure is out open it and lift the basket. It is delicious. I use mine a lot
at the holidays. The breading looks like flour with some pepper in it I am
not sure what it is but it makes a nice coating. If I can be of any more
help please feel free to write.
Thank you

Hi Theresa,

I did finally get one recipe for pressure fried chicken. See :
Pressure Fried Chicken
Thanks for sending yours. I'll post it.

One thing that people do ask for that I have not been able to find is the broasted chicken marinade recipe. They say it's marinated overnight and then pressure fried the next day. Do you know anything about a marinade recipe?



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus