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Tuna Porcupines

----- Original Message -----
From: "Noella" 
To: phaedrus
Sent: Saturday, March 22, 2003 7:55 PM
Subject: Recipes for Tuna Porcupines

> Your site is great but I can't find the recipe I'm looking for 
> and my Mother-in-Law swears is the BEST ever.
> She calls them Tuna Porcupines.  She remembers that they have 
> tuna, uncooked long grain rice, carrots, onion, and maybe other 
> things.  The balls are formed and then the balls are cooked in 
> mushroom soup.  Can you help??
> thanks
> Noella

Hello Noella,

The recipe that I found doesn't have any carrots, but otherwise it sounds exactly the same. See below.


Tuna Porcupines

7 ozs flaked tuna, drained
1/2 cup long grain rice
1/2 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1 egg, fork beaten
10 oz cream of mushroom soup
2/3 cup water

Mix first 6 ingredients together in bowl. Shape into about 14 balls.
Place in greased 9x9 inch baking dish.
Stir soup and water together well. Pour over tuna balls. Cover and 
bake at 350F for 1 hour until rice is cooked. (serves 4)


  ----- Original Message ----- 
  From: Julia
  To: phaedrus
  Sent: Tuesday, March 25, 2003 1:08 AM
  Subject: stingray

  I would like to know if there are any receipes for stingray?


Hello Julia,

Yes, indeed. There is one below and 28 more at:

Stingray Recipes


  Steamed Stingray with Lemongrass, Ginger, Orange and Lime  
  Ingredients :

  4 x pan-ready Stingray fillets - (6 oz ea) 
  1 x lemongrass stalk 
  3 cup orange juice 
  2 tbl butter 
  1/2 cup lime juice 
  2 tsp thinly-sliced fresh ginger 
      Fresh Chives or scallion tops for garnish 
      Lime juice for garnish 

   Method : 
  Discard tough leaves and woody base of lemongrass. Thinly slice the 
  tender portion of the lemongrass stem. In the base of a steamer, 
  combine lemongrass, orange juice, lime juice and ginger; bring to a 
  Arrange Stingray on steamer rack or basket, fit to pan, cover tightly. 
  Reduce heat; steam for 5 minutes or just until Stingray "flakes" easily 
  when tested with a fork. If rack will not hold all of the Stingray at 
  one time, steam in two batches.
  Using a wide slotted spatula, carefully transfer Stingray from the 
  steamer rack to heatproof platter or individual serving plates; 
  keep warm.
  Turn heat to high, cook juices, uncovered, for 10 to 15 minutes or 
  until sauce is reduced by about one-half (should have consistency 
  of syrup). 
  Strain sauce over fish. Garnish with lime slices and chives or scallion 
  This recipe yields 4 servings.
  Comments: If fresh lemongrass is unavailable, increase ginger to 
  1 tablespoon or substitute 1 teaspoon lemon zest.

Rhode Island Hot Wiener Sauce

From: "Robin" 
To: phaedrus
Subject: I have recipe someone is looking for
Date: Sunday, March 23, 2003 4:58 PM

Hi, I have a recipe that someone was lloking for and you could not find. 
It is for 2003 Archive, 02/07/03, Rhode Island Hot Weiner sauce. It is 
tried and true and from an original Rhode Islander. Robin, now in Ca.

Weiner Sauce:
Brown 1/2 lb ground beef, drain grease
1/4 cup oil
1/4 cup chopped onion, very fine almost minced
1 tsp. salt
4 tsp.chili powder
1 tsp. celery salt
3/4 tsp. cinnamin
3/4 tsp. marjoram
3/4 tsp. cayenne pepper
1/2 tsp. ground cloves
1 tsp. black pepper
1/2 tsp. thyme
1/8 tsp. garlic powder
1 qt. water

Simmer in kettle for 2 hours with out cover. Enjoy! 

Pistachio Squares

----- Original Message -----
From: "Joan"
To: phaedrus
Sent: Sunday, March 23, 2003 1:07 PM
Subject: Mortensen's Pistachio squares

> Hello,
> My name is Joan and I'm  looking for my favorite recipe from a
> bakery in Solvang, CA.  The bakery is Mortensen's and to my 
> knowledge they are the only ones that make this treat.
> The bottom is kind of a graham cracker buttery crust, very moist, 
> not crispy.  The filling is pure heaven.  That would be soft, 
> slightly gooey but not runny pistachio.
> If you have any knowledge or clues on this product, please let me 
> know. I'd like to make them as a birthday  surprise for my spouse.  
> (We live 3 hours from the small town of Solvang and the squares 
> are $1.75 each.)
> Thanks,
> Joan
> PS
> The bakery doesn't have a web page.  Here's all the info I can provide.
> Mortensen's Bakery
> tel. +1 805.688.8373
> Petersen Village Square
> Solvang, CA 93463

Hi Joan,

Sorry, the Mortensen's bakery recipe is nowhere to be found. Below are three pistachio square recipes that I did find. Mortensens' now has a web page at: Mortensen's Danish Bakery


Pistachio Squares

75 Ritz Crackers crumbed ( 50% less salt), 3/4 cup melted butter or
margarine. Mix two ingredients in large mixing bowl, reserve 1/2 cup for
topping. Press remaining crumb mixture in 13" x 9" pan that been buttered 
or spray with Pam. Refrigerate 10 minutes. Second Layer: 2 packages of
pistachio pudding, 1 1/2 cup cold water, 1 liter of vanilla ice cream. 
Mix pistachio pudding with water in bowl using hand mixer, blend completely,
gradually add ice cream a little at a time mixing until no white can be
seen. Spread over first layer, refrigerate 10 minutes. Top Layer: 2 packages
dream whip, prepare according to package directions, spread over second
layer, sprinkle with reserve crumbs. Refrigerate at least two hours.
Pistachio Squares

1/2 Cup Butter
2 Tablespoons Sugar
1 1/2 Cup Flour
1/2 Cup Walnuts
1 Cup Coconut
1 Cup Confectioners' Sugar
1 (8 oz.) Pkg. Cream Cheese
3 Cups Milk
2 Pkgs. (3 3/8 oz.) Instant Pistachio Pudding Mix
1 Tub (16 oz.) Cool Whip
Mix flour and 2 tablespoons sugar in a small bowl, cut in butter, add nuts
and blend. Press into bottom of 9x13 inch pan. Bake @ 350 degrees for 15
minutes. Toast coconut on cookie sheet in oven for 8 minutes or until brown.
Beat cream cheese until softened, add confectioners' sugar, then 1 cup of
the Cool Whip. Spread this over the cooled crust. Mix milk with pudding mix.
When this has thickened, spread over cheese mixture. Top with remaining Cool
Whip. Sprinkle with coconut. Chill. Cut in squares and serve.
Pistachio Squares

1st Layer
1/2 cup margarine, 1 cup flour, 1cup pecans (chopped). Combine and pat in a
9 x 12 lightly greased pan. Bake @ 350 for 20min. Cool.

2nd Layer
1 (8ooz) cream cheese, 3/4 cup sugar, 1/4stp maple flavoring (or vanilla),
1/2 large tub cool whip(lite). Blend all and spread over 1st layer.

3rd Layer
1 (4oz)pkg instant pistachio pudding. Prepare as per instructions, using
only 1 1/2 cup milk. Spread over second layer.

4th Layer
Spread remaining coolwhip and garnish with chopped pistachios or pecans.

Chicken Cantonese

----- Original Message -----
From: NITA
To: Phaedrus
Sent: Sunday, March 23, 2003 12:48 AM
Subject: Seeking recipe for Chicken Cantonese - Nam King's Memphis TN

> Dear Phaed:
> We lived in Memphis for eight wonderful years and we got the very 
> best Cantonese Chicken -- Fried chicken breast with a wonderful 
> light (white -- sweet) sauce. Served on a bed of crisp Chinese 
> vegetables. Do you happen to have the recipe? Ah, sweet memories!
> Hope you are well. God Bless!
> Nita 

Hi Nita,

I could not locate a recipe for Nam King's chicken, although I did find several rave reviews of it.

Below are some Cantonese Chicken recipes - not Nam King's - but perhaps tasty.


Chicken  Cantonese  Stir  Fry

 Ingredients :
 2 whole chicken breasts, boned
 1 tbsp. cornstarch
 1 tbsp. dry sherry
 1 tsp. salt
 1/4 c. peanut oil
 1/2 tsp. ground ginger
 2 c. bias-cut celery
 1 c. sliced green onions
 1 c. green pepper strips
 1 (6 oz.) pkg. frozen pea pods
 1 (16 oz.) can chow mein vegetables,
 2 (2 1/2 oz.) jars sliced mushrooms,
 2 tbsp. cornstarch
 1 c. chicken broth
 1 tsp. salt

 Preparation :
   Cut chicken breasts diagonally into strips; place in bowl.
 Sprinkle cornstarch, sherry and salt over chicken.  Set aside.
 Preheat wok to 350 degrees.  Add oil and ginger.  Stir in chicken,
 stir fry until tender, about 10 minutes.  Push chicken up side of
 wok; add celery, onions, green pepper, pea pods, chow mein
 vegetables and mushrooms.  Stir fry until crisp and tender.
 Dissolve cornstarch in chicken broth and add 1 teaspoon salt.  Add
 to chicken mixture and cook, stirring, until liquid thickens.
 Reduce to warm for serving.  Serve over steamed rice.  Serves 4 to
 Chicken  Cantonese

 Ingredients :
 1 c. chicken broth
 2 tbsp. cornstarch
 3 tbsp. soy sauce
 2 chicken breasts
 1/2 tsp. garlic salt
 1 tsp. paprika
 1/4 c. chicken broth or water
 1 lg. onion, sliced thinly
 2 med. bell peppers, sliced thinly
 3 stalks celery, sliced diagonally
 3 lg. fresh tomatoes, cut in eighths
 3 c. hot cooked brown rice (1 c.

 Preparation :
    Mix 1/2 cup broth with cornstarch and soy sauce.  Skin and bone
 chicken breasts.  Cut meat into thin strips.  Sprinkle with
 seasonings.  Prepare vegetables as directed.  Heat wok to hot and
 saute chicken in chicken broth or water for 2 minutes.  Add onion,
 green peppers, celery, and 1/2 cup broth.  Stir- fry for 3 minutes.
 Cover and steam 2 minutes.  Stir cornstarch mix into chicken and
 vegetables.  Add tomatoes.  Cook and stir 2 more minutes.  Serve
 immediately over hot rice.  Serves 6.
 Cantonese  Chicken  With  Vegetables

 Ingredients :
 4 whole boneless chicken breast halves
    (about 1 lb.)
 3 tbsp. soy sauce
 2 tbsp. dry sherry
 2 tbsp. cornstarch
 3 tbsp. peanut or vegetable oil
 1 tbsp. finely chopped gingerroot
 2 cloves garlic, finely chopped
 1 c. cherry tomatoes, halved
 1/4 c. very thinly sliced bamboo shoots
 1 tsp. Oriental sesame oil
 1 med.-size sweet green pepper, halved, seeded, cut into 1 inch squares
 1/4 lb. mushrooms, sliced
 2 green onions, diagonally cut into 1/2 inch pieces
 1 sm. head (3/4 lb.) Chinese cabbage, halved lengthwise and cut crosswise 
                      into 1 inch pieces

 Preparation :
  1. Cut chicken into bite size pieces. Combine with soy sauce,
 sherry and cornstarch in bowl. Mix well. Let stand 30 minutes.
  2. Drain chicken, reserving marinade.  
  3. Heat 2 tablespoons of the oil in wok or large skillet. Add 
 chicken; stir fry 3 minutes. Remove chicken. Add remaining 1 
 tablespoon oil to wok. Add gingerroot, garlic, green pepper, 
 mushrooms and onions; stir fry 1 minute. Stir reserved marinade; 
 add to wok along with cabbage, tomatoes and bamboo shoots; cook 
 1 minute.  Add sesame oil if using; cook 30 seconds.  Serves 4.
 Cantonese  -  Chicken  And  Almonds

 Ingredients :
 2 c. raw diced chicken breasts
 1/2 c. diced celery
 3 tbsp. vegetable oil
 1/2 c. sliced mushrooms
 1/2 c. bamboo shoots
 1/2 tsp. salt
 1 tsp. monosodium glutamate
 1/2 tsp. sugar
 3 tbsp. soy sauce
 1 c. water
 1 c. pea pods
 2 tbsp. cornstarch mixed in 3 tbsp. water
 1/4 c. crushed toasted almonds

 Preparation :
    In large skillet saute chicken and celery for 3 to 4 minutes in
 oil. Add waterchestnuts, mushrooms and bamboo shoots.  Cook 1 to 2
 minutes more.  Add seasonings, sugar, soy sauce and water.  Add pea
 pods, cook 1 to 2 minutes more.  Stir in cornstarch mix.  Cook until
 thick.  Top with almonds.  Serve over rice.
 Cantonese  Fried  Chicken

 Ingredients :
 4 chicken breast halves, skinned & boned
 1 tbsp. soy sauce
 1 tsp. sugar
 1 clove garlic or 1 tsp. grated ginger root
 1/2 jigger brandy or whiskey
 Peanut oil for frying

 Preparation :
    Combine soy sauce, sugar, garlic and brandy.  Cut chicken into
 bite sized pieces.  Rub each piece of chicken with sauce mixture,
 and roll in cornstarch. Fry in hot oil until golden brown.  Cover
 and cook slowly until chicken is tender.  4 servings.


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