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Phaedrus
From: Mrs. D To: phaedrus Sent: Tuesday, March 14, 2000 23:36 Subject: Recipes > Hi, how are you? > > I am looking for a recipe for a simple veggie burger. > > I would also like recipes for creamy peanut butter chocolate covered > eggs and creamy coconut chocolate covered eggs and any other candy > recipe I could make for Easter. > > Thank you, > > Mrs. D
Hi Mrs D.,
I'm send you two of each. For more veggie burger recipes, try the About.com
vegetarian site:
http://vegetarian.about.com/food/vegetarian/library/entrees/blentrees.htm
And for more Easter candy recipes, try:
http://www.cyber-kitchen.com/holidays/easter/foodlinks.htm
-Phaed
************************
Lentil-Walnut Burgers
Recipe By : Mollie Katzen, The Moosewood Cookbook
Serving Size : 4-6
Preparation Time :1:50
3/4 cup dry lentils
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon peanut oil or olive oil
1 cup onion, finely minced
4 large cloves garlic, minced
10 large mushrooms, minced
1/2 cup walnuts, very finely minced
1 teaspoon salt
**OPTIONAL**
1/2 pound fresh spinach, finely minced
1 teaspoon dry mustard
fresh black pepper, to taste
1/2 cup fine dry breadcrumbs or wheat germ
Place lentils and water in a small saucepan and bring to a boil.
Lower the heat and simmer, partially covered, for about 30 minutes,
or until the lentils are soft and the liquid is gone. Transfer to a
medium-sized bowl, add vinegar, and mash well. Heat oil in a
medium-sized skillet. Add onions and saute over medium heat for about
5 minutes. Add all remaining ingredients except breadcrumbs or wheat
germ, and saute 5 to 10 minutes, or until all the vegetables are
tender. Add the saute and crumbs to the lentils and mix well.
Chill for about an hour before forming patties. Form 4-inch-diameter
burgers. Fry in a small amount of hot oil on both sides until heated
through and crispy on the outside, or broil for 5 to 8 minutes on each
side.
NOTES : You can saute the vegetables while the lentils cook. The
burgers can be made up to several days in advance and stored in the
refrigerator until just before cooking. Uncooked burgers can be
individually wrapped and frozen. Defrost before cooking.
**************************************
Bulghur Burgers
Recipe By : Moosewood Collective, Moosewood Restaurant Cooks at
Home
Serving Size : 4-6
Preparation Time :0:40
3 cups water
2 cloves garlic
1 1/2 cups bulghur
2 tablespoons vegetable oil
~~
1/2 cup scallions -- chopped
1/2 cup carrots -- grated
1/4 cup fresh parsley -- chopped
1/4 cup tahini
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon Dijon mustard
dash ground black pepper
Bring the water to a boil. While it is heating, use a heavy pan or
skillet to saute the garlic and bulghur in the oil on medium-high heat
for 2 minutes, stirring frequently. Add the boiling water. Return to a
boil, cover, and reduce heat to low. Simmer for 15 to 20 minutes, until
all of the water is absorbed and the bulghur is soft but still chewy.
Preheat the oven to 375 degrees F if you plan to bake the burgers.
When the bulghur is ready, stir in the scallions, carrots, parsley,
tahini, tomato paste, soy sauce, mustard, and pepper. With moistened
hands, formthe bulghur mixture into 6 to 8 burgers. Cook them in a
lightly oiled heavy skillet on medium-low heat for about 10 minutes,
flipping the burgers once when the outside is crunchy, or bake on an
oiled baking sheet for 20 minutes.
NOTES : For a different flavor and more protein, add 1 cup of mashed
cooked chickpeas to the cooked bulghur along with the other ingredients,
before forming the burgers.
**************************************
Chocolate Covered Peanut Butter Eggs
Categories: Candies
Yield: 48 eggs
1/4 c Margarine or butter
1/4 c C&H Brown Sugar
3/4 c C&H Powdered Sugar
1/2 c Laura Scudder's All Natural
-Smooth Peanut Butter
1 t Vanilla
1 pk Semi-sweet chocolate chips
2 tb Shortening
In 1-quart microwave-safe bowl, microwave margarine and brown sugar
on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter
and vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double
boiler or heavy saucepan, over low heat, melt chocolate chips and
shortening. With wooden pick, dip each egg into chocolate mixture,
coating completely. Place on wax paper-lined baking sheets. Chill.
Store in refrigerator.
**********************************************
PEANUT BUTTER EGGS
.
A wonderful way to perk up the Easter basket!
.
1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tbsp. butter, softened
1 pound white confectionery coating
.
1. In a mixing bowl, combine sugar, peanut butter and butter; mix well.
Shape into 2-inch "eggs" and place on a
waxed paper-lined cookie sheet. Chill for 30 minutes or until firm.
2. Meanwhile, melt the white coating in a double boiler or
microwave-safe bowl. Dip "eggs" to cover in white chocolate and place on
waxed paper to harden. Yield: 1 dozen.
***************************************************************
Title: PENNSYLVANIA DUTCH COCONUT EASTER EGGS
Categories: Penn dutch, Candy, Holidays, Chocolate
Yield: 60 servings
---------------------
3/4 c Mashed potatoes; unsalted
2 c Flaked coconut; fresh or
Dried
1/2 ts Salt
1 ts Vanilla extract
3 1/2 c Confectioner's sugar
8 oz Semisweet chocolate
1 tb Vegetable oil
---------------------
In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in
sugar.Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs.Heat
chocolate and oil until chocolate melts.Dip eggs into chocolate oil
mixture.Set aside on wax paper in refrigerater to harden.Makes about
60..
****************************
Title: JONI'S COCONUT EGGS
Categories: Candies, Holiday, Chocolate
Yield: 24 Servings
2 lb 10x sugar
14 oz Coconut,flaked
1 ts Vanilla
1/2 c Butter;soft
1/8 ts Salt
2 lb Dark chocolate;melted
Mix all the ingred's until soft, if sticky add more sugar. Make into
logs,or small footballs. I like them small, but you can make them any
size you want. Even make into large egg shape, for decorating. Place
on wax paper on cookie sheet. and chill. In mean time melt chocolate
coating, and dip the eggs in the chololate and put in the freezer for
a few minutes, makes them shiny.
I also use white chocolate and color it pink and green, real light
colors for easter. Then you can make some of mixture in small balls
and coat like a BonBon. Yummmy. I use the Dark Chocolate for the
coconut eggs, as they are on the sweet side.
From: Claire To:Sent: Tuesday, March 14, 2000 13:02 Subject: Beans > I have a recipe that calls for northeastern beans. Well I'd like to know > what kind of beans that means. It calls for canned beans, I have'nt been > able to find any with that name on the cans. I hope you can help me once > more. > Thanks, > Claire >
Hi Claire,
I think that the person who wrote down the recipe must have made a mistake. I can't find any mention of "northeastern beans" anywhere, not on any food site, cooking site, or even an agricultural site. I think the correct type of bean for the recipe is probably "great northern beans", which you shouldn't have any problem finding.
Phaed ---------------------------------
From: Claire To: phaedrus Sent: Wednesday, March 15, 2000 08:15 Subject: Re: Beans > Is that the same as cannilie beans ? >
Hi Claire,
Well, no they aren't exactly the same as canneloni beans, but I'm sure you could use either one. White beans are generally interchangeable in any recipe that calls for them.
Phaed
From: Anne To:Sent: Wednesday, March 15, 2000 15:58 Subject: pickling > I am doing a science project on pickling and need to know when, where, > why, how pickling was developed. > > Anne > Grade 7
Hi Anne,
Pickles are older than recorded history, so no one knows who invented pickling. It was originally a way of preserving food, before there was any refrigeration. Someone just discovered that food kept in salt water didn't spoil as fast. For more information on how to pickle, go to: http://www.altavista.com Type in the keyword "pickling", do a search and then check the sites that come up.
Phaed
From: "RM" To:Sent: Tuesday, March 07, 2000 15:49 Subject: food for thought > Dear Uncle Phaedrus... > > It has been a while since we called upon you for some insight. > > To observe Einsteins's birthday this coming Tuesday we wondered if you > know if Albert had a particular favorite treat, ie a cookie, brownie, > or something else... > > RM, North Park Elementary School >
Hi RM,
Good to hear from you and the class again!
The best information that I can find is that Al's favorite snack was cheese & crackers, and his favorite food was real Italian-style pizza pie. I can't verify the accuracy, however.
Unc
Date sent: Tue, 15 Feb 2000 20:39:03 -0600 From: Jean Subject: Chicken Nut Puffs To: phaedrus@hungrybrowser.com > Hi Phaedrus! > I am looking for a recipe for a bite sized hors d'oeuvre called Chicken > Nut Puffs. Thanks, Jean >
Hi Jean,
No problem. Here's the recipe.
Phaed
Chicken Nut Puffs Ingredients: 1 1/2 cups finely chopped cooked chicken 1/3 cup chopped almonds, toasted 1 cup chicken broth 1/2 cup vegetable oil 2 teaspoons Worcestershire sauce 1 tablespoon dried parsley flakes 1 teaspoon seasoned salt 1/2 to 1 teaspoon celery seed 1/8 teaspoon cayenne pepper 1 cup all-purpose flour 4 eggs Directions: 1 Combine chicken and almonds and set aside. Preheat oven to 450 degrees F (230 degrees C). 2 In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes. 3 Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated 450° oven for 12 to 14 minutes or until golden brown. Serve warm. Makes 6 dozen
Date sent: Fri, 18 Feb 2000 09:46:32 -0500 From: Laura To: phaedrus@hungrybrowser.com Subject: Hi Again > Hi, > > It's me again, I have another recipe request, I am looking for an > old fashion egg custard pie recipe. I could only fine one, and it was > not very tasty. > Thank You > > Laura >
Hi Laura,
I dug deep into my files and came up with the ones below. Egg custard is a personal favorite of mine.
Phaed
OLD FASHIONED EGG CUSTARD
Ingredients :
2 1/2 c. milk
1/2 tsp. nutmeg
4 eggs, slightly beaten
1/2 tsp. salt
3/4 c. sugar
Preparation :
Scald milk and nutmeg together beat eggs, salt and sugar
together. Add milk gradually pour into pie shell. Bake at 450
degrees until done, when knife comes out clean.
----------------------------------
OLD FASHIONED EGG CUSTARD PIE
Ingredients :
3 lg. eggs (or 6 egg yolks)
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla
2 2/3 c. milk
Preparation :
Beat first three ingredients slightly. Then beat in the last
three ingredients. Pour into unbaked pie shell. Bake at 450
degrees for first 15 minutes, then finish the last 25 or 30 minutes
at 350 degrees.
----------------------------------
OLD FASHIONED EGG CUSTARD
Ingredients :
1 c. sugar
2 1/2 tbsp. flour
1/8 tsp. nutmeg
4 egg yolks
2 egg whites
1 c. milk
2 tbsp. melted butter
2 egg whites
2 tbsp. sugar
9 inch unbaked pie crust
Preparation :
Combine sugar, flour, nutmeg. Beat 4 egg yolks and 2 egg
whites, add to dry ingredients. Beat well, add milk, stir in melted
butter. Pour in crust and bake at 400 degrees for 10 minutes.
Reduce heat to 325 degrees and bake 30 minutes longer. Beat 2
egg whites and sugar to make meringue. Spread on pie and
brown.
----------------------------------
OLD FASHIONED EGG CUSTARD PIE
Ingredients :
4 eggs
1/3 c. flour
2 c. sweet milk
1 tsp. lemon flavoring
2 tbsp. butter
Preparation :
Beat egg yolks and add sugar. Mix flour and butter together.
Add sweet milk. Mix in lemon flavoring. Pour into pie crust.
Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees
and bake for 30 to 35 minutes.
----------------------------------
OLD FASHIONED EGG CUSTARD
Ingredients :
1 c. sugar
2 1/2 tbsp. flour
1/8 tsp. salt
Dash of nutmeg
4 egg yolks
1 c. milk
2 tbsp. margarine (melted)
1 (9 inch) unbaked pie shell
Preparation :
Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and add
to dry ingredients. Beat well. Add milk gradually, then stir in
melted margarine. Pour in crust and bake at 400 degrees for 10
minutes. Reduce temperature to 325 degrees and bake for 25 to
30 minutes longer. Beat 2 egg whites and add sugar (2
tablespoons). Spread meringue on pie and bake at 325 degrees
for 10 minutes or until meringue is brown.
From: Sani To: phaedrus@excite.net Subject: Re: Cooking and baking questions Date sent: Wed, 23 Feb 2000 18:34:34 -0600 > To whom it may concern: > > Cooking Questions: > > 1. I have a recipe for Lobster Thermidor and it calls for 2 ounces of > Double Cream. What is Double Cream? Is Double Cream the same as Heavy > Cream or Half and Half? > 2. I have a recipe for Bechamel Sauce and it calls for 1 Qt. of Chicken > Stock. What is Chicken Stock? Is Chicken Stock the same as Chicken > Broth? > > Baking Question: > > 3. I have had problems with different Chocolate Chip Cookie doughs > baking flat during the baking time in the oven. What could be causing > that? > 4. A lot of my recipes calls for dry white wine. Could you recommend > some good dry white wines? > Thanking you in advance for searching my questions. > > Sani
Hi Sani,
Please call me Phaed or Phaedrus...
1. Double cream is the same as heavy cream. It is so-called because it has
double the amount of butterfat that light cream has.
2. The terms "broth" and "stock" mean the same thing.
3. You must be using butter in your cookies. Try using shortening instead,
or 1/2 butter and 1/2 shortening. Also, be sure your cookie sheet is cool.
Cool it off before cooking the second batch. You can do this by running
cold water over it.
4. Try sauvignon blanc or white chablis wines for cooking.
You're quite welcome.
Phaed
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