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Blueberry Gelatin

  ----- Original Message ----- 
  From: Kat
  To: phaedrus
  Sent: Tuesday, March 26, 2002 5:15 PM
  Subject: Blueberry geletin

  I've had a blueberry geletin made with canned (pie) blueberries 
  and cool whip.  I'm not sure what else is included, but it's 
  always a big hit.  HELP!! 

Hi Kat,

I found a few of these, but none with Cool Whip. I did find one with Dream Whip, though. see below.


  Blueberry  Gelatin  Salad

   Ingredients : 
   2 lg. pkgs. raspberry gelatin
   4 c. boiling water
   1 can crushed pineapple with juice
   1 can blueberry pie filling
   2 pkgs. Dream Whip
   8 oz. cream cheese

   Preparation : 
       Combine salad ingredients and put in 9"x13" pan.  Let set. 
   Prepare Dream Whip according to directions.  Mix into softened cream
   cheese and spread on gelatin. Cut to serve. 
  Blueberry  Gelatin  Dessert

   Ingredients : 
   1 (15 oz.) can blueberries
   1 (20 oz.) can crushed pineapple
   1 1/2 c. boiling water
   9 oz. raspberry Jello (6 oz. + 3 oz. pkg.)
   2 c. sour cream
   1/2 c. unsalted pecan pieces

   Preparation : 
      Strain juice from blueberries and pineapple and set aside.  Place
   gelatin in large heat-proof bowl.  Pour boiling water over gelatin
   and stir to dissolve.  Pour in fruit juices; stir and let cool.  Put
   in refrigerator for about 40 minutes until gelatin becomes syrupy. 
   Combine fruit with sour cream; stir into gelatin and mix well.  Pour
   into a 9 x 13 pan.  Sprinkle pecans on top.  Chill until firm. 
   Serves 12 to 14 people.
   Blueberry  Gelatin

   Ingredients : 
   1 lg. can blueberry filling
   1 sm. can undrained crushed pineapple
   6 oz. pkg. black raspberry Jello
   1 c. chopped walnuts
   1 c. boiling water
   1 c. cold water
   8 oz. cream cheese
   8 oz. sour cream
   1/4 c. sugar
   1 tsp. vanilla

   Preparation : 
      Mix Jello with boiling water until dissolved.  Add cold water
   then remaining ingredients.  Stir and chill several hours.  Top with
   topping.  Delicious.

Kraft Caramel Bars

  ----- Original Message ----- 
  From: Candy 
  To: phaedrus
  Sent: Tuesday, March 26, 2002 9:47 AM
  Subject: Kraft Caramel Bars

  In the 1960s the Kraft caramel package had a great recipe for 
  caramel bars.  
  I would love to find it.

Hi Candy,

Well, I found several recipes called "Kraft Caramel Bars", but there are differences between them. I have no idea which one was on the package. See below.


  Kraft  Caramel  Bars

   Ingredients : 
   1 bag caramels
   5 tbsp. cream
   1 c. flour
   1 c. brown sugar
   1 c. oatmeal
   1/4 tsp. salt
   1/2 tsp. soda
   3/4 c. butter, melted
   1 c. chocolate chips
   1/2 c. nuts, chopped (optional)

   Preparation : 
      Melt caramel sand cream in double boiler.  Cool slightly. 
   Combine other ingredients except chips and nuts.  Mix until crumbly.
    Press half of this mixture in a 9 x 13 inch pan and bake 5 minutes
   at 350 degrees.  Remove from oven and sprinkle with chips, nuts and
   the melted caramel mixture.  Sprinkle with remaining crumbs and bake
   15-20 minutes more at 350 degrees.  Don't overbake.  Cut while warm.
   Caramels and cream may be melted in microwave.
   Kraft  Caramel  Bars

   Ingredients : 
   32 caramels
   3 tbsp. cream
   3 tbsp. butter
   3/4 c. butter or margarine
   1 c. flour
   1 c. oatmeal
   1 tsp. soda
   3/4 c. brown sugar
   1/2 tsp. salt

   Preparation : 
      Melt in double boiler:  While this is melting, mix the following:
    Mix well and put 3/4 of mixture in bottom of 9 x 13 pan.  Bake 10
   minutes at 350 degrees - take from oven and pour caramel sauce over.
    Sprinkle 6 ounce package of chocolate chips and 1/2 cup nuts on. 
   Put remaining crumb mixture over all and bake for 15 minutes at 350
   Kraft  Caramel  Bars

   Ingredients : 
   35 caramels
   3-4 tbsp. milk
   3 tbsp. butter
   3/4 c. margarine
   1 c. flour
   1 tsp. soda
   1 c. oatmeal
   3/4 c. brown sugar
   1/2 tsp. salt

   Preparation : 
      Heat the caramels, milk, and butter until the caramels are melted
   (use a low heat).  Mix the margarine, flour, soda, oatmeal, brown
   sugar, and salt.  Bake 3/4 of the mixture on the bottom of a 9x13
   greased pan for 10 minutes at 350 degrees.  Pour the melted caramels
   over the baked base.  Add a 6-ounce package of chocolate chips (cup
   of nuts optional).  Sprinkle remaining base crumb mixture over top. 
   Bake 15 minutes.  Do not overbake! 
   Kraft  Caramel  Bars

   Ingredients : 
   49 Kraft caramels (14 oz. bag)
   3 tbsp. water
   5 c. crisp rice cereal
   1 c. semi-sweet chocolate morsels
   1 c. butterscotch morsels
   1 c. peanuts

   Preparation : 
     Melt caramels with water in saucepan over low heat.  Stir
   frequently until sauce is smooth.  Pour over cereal and nuts; toss
   well until coated.  With greased fingers, press mixture into greased
   9 x 13 inch baking pan.  Sprinkle morsels on top.  Place in 200
   degree oven for 5 minutes.  Spread softened morsels until blended to
   form a frosting.  Cool, cut into bars.  This is delicious!  
    Kraft  Caramel  Bars

   Ingredients : 
   48 light caramels
   7 1/2 tbsp. light cream
   1 1/2 c. flour
   1 1/2 c. quick rolled oats
   1 1/8 c. brown sugar
   1/4 + 1/8 tsp. salt
   3/4 tsp. soda
   1 1/8 c. butter, melted
   9 oz. or 1 1/2 c. chocolate chips
   3/4 c. chopped pecans

   Preparation : 
     Melt caramels and cream in double boiler (or microwave), cool
   slightly.  Combine remaining ingredients except chocolate chips and
   pecans.  Press 1/2 crumb mixture in 11 x 7 inch pan.  Bake at 350
   degrees for 10 minutes.  Remove from oven.  Spread with pecans and
   chocolate chips.  Next spread caramel mixture over, carefully. 
   Sprinkle with remaining crumbs and bake for another 15 to 20 minutes
   until golden brown.  Softlines 

Orange Froth

  ----- Original Message ----- 
  From: Mellie
  To: phaedrus
  Sent: Monday, March 25, 2002 8:22 PM
  Subject: Breakfast Froth

  Hi Unc,

  Love your web site.  I'm looking for a recipe for a breakfast 
  drink called Breakfast Froth that includes milk and orange juice 
  and is made in the blender.  My sister and I served it at a 
  birthday brunch for our mother last year and it was a big hit.  
  We couldn't make it fast enough.  We lost the recipe and would 
  like to serve it again.  Hope you can find it. 


Hi Mellie,

There was nothing listed anywhere as "breakfast froth", but I found several recipes listed as "orange froth".

This drink is basically the "orange julius" that is sold at "Orange Julius" restaurants. Yum. It originally contained a couple of raw eggs or egg whites, but most recipes have dropped the eggs. Raw eggs aren't really good for you, and create a risk of food poisoning as well. Below are two recipes. Vary the sugar to taste


  Orange Froth 


  6 oz orange juice concentrate 
  1 cup water 
  1 tsp. vanilla 
  1 cup milk or milk substitute 
  sugar to taste
  8-10 ice cubes 
     Orange Froth 

  6 oz. Frozen juice concentrate (or other frozen fruit juice combination concentrates) 
  1 cup milk 
  1 cup cold water 
  1/2 cup granulated sugar 
  1 teaspoon vanilla 
  12 ice cubes, crushed 

  Place all ingredients in a blender and process at high speed for 
  30 seconds or until ice is completely crushed fine. 
  Serve immediately with mint or other garnish. 

  Serves 6 
  Orange Julius

  2/3 C. orange juice concentrate
  1 C. water
  1 C. milk
  1/2 tsp. vanilla
  1/4 C. powdered sugar
  6 ice cubes (approx 1 1/2 cups ice)

  Put all ingredients in a blender, cover and blend until smooth

Outback Steak Seasoning & Cabernet Sauce

  ----- Original Message ----- 
  From: Eileen 
  To: phaedrus
  Sent: Tuesday, March 26, 2002 2:46 PM
  Subject: Outback Steakhouse Steak Seasoning

  Do you have the recipe for the Outback Steakhouse Steak 
  Seasoning used on the steaks at the Outback Steakhouse?  
  It has something like 13 ingredients and they are usually 
  stingy about giving up their recipes.  I'm looking for 
  their cabernet sauce for the rack of lamb as well.

Hello Eileen,

I found two copycat recipes for their steak seasoning and one for their cabernet sauce. See below. I've never tried any of these, so I can't vouch for them.


  Outback Steakhouse Marinade 

  After many tastings, we were surprised that the seasonings 
  on the steak were not complex, as what we once thought.

  1 C. Scottish Ale
  2 tsp. Brown Sugar
  1/2 tsp. Seasoned Salt
  1/4 tsp. Ground Black Pepper
  1/4 tsp. MSG 

  Place your favorite cut of steak in a shallow pan and pour ale on 
  steak and marinate for 1 hour in refregerator. Remove steak from 
  ale and mix dry ingredients together and rub steak on both sides. 
  Let marinate with dry ingredients for 1/2 hour.

  Preheat a skillet or grill to med high heat add vegatable spray or 
  vegetable oil and braize to perfection.. This can be made at home! 
  My personal preference is to braze the steak in butter, not the 
  vegetable oil. We really liked the use of Ale NOT BEER for the 
  marinade. These amounts will handle 1 1/2 lbs of beef nicely.
  Outback Steakhouse Steak Seasoning

  1 pkg. taco seasoning mix
  1 pkg. Italian dressing mix
  1 can cola

  Mix the packages of the mixes together, sprinkle generously 
  on steaks, then pour cola over steaks. Marinate for a while, then grill.
  Outback Steakhouse Rack Of Lamb Cabernet Sauce

  1 1/3 C. cabernet (do not use anything else)
  1/4 C. butter
  2 1/2 T. flour
  1/4 C. fresh parsley
  6 C. au ju sauce (The drippings from roasting beef or lamb)
  2 T. lamb seasoning
  1 T. garlic powder 

  In a bowl mix 1/3 cup of wine with flour, set aside. Put 
  remaining wine, broth, parsley, lamb seasoning and garlic 
  powder in saucepan . Bring to a GENTLE boil, then turn heat 
  down and reduce about 4-5 minutes. Stir in flour mixture.

  While you are reducing liquid, brown butter in another pan 
  (Don't just melt butter brown it, do not burn ). When you
  have finished reducing, add butter and mix well. By this 
  time your sauce should have a semi-thick look to it. 
  When you are finished cooking this, you should have 7 cups.

Vino Cotto

----- Original Message -----
From: Nikki 
To: "phaedrus" 
Sent: Monday, March 25, 2002 6:53 PM
Subject: Re: Italian Recipe

> Thank you so much for responding so quickly!!!  Do you know where  I can
> purchase "vino cotto"?                    
> Thanks again
> Nikki

Hi Nikki,

You can buy "Vino Cotto" or "Cooked Wine" here: California Flavors

or you can make it yourself with the below recipe.


Cooked wine, must - Vin cotto, mosto
  This is made in the country side with the non-fermented juice of grapes
pressed for wine called mosto, must. Since this is not availbale in town you
can make it with grapes. They must be very very sweet ones. You need several
bunches of sweet red or white grapes.

  Wash and dry the grapes and separate them. Press them and filter the juice
so that it is clear with no pips, filaments or skin. Simmer the juice for
several hours stirring often with a wooden spoon. It is ready when it is
dense and runny like honey.


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