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Lime & Marscapone Cheesecake

  ----- Original Message ----- 
  From: Samantha 
  To: 'phaedrus' 
  Sent: Wednesday, March 26, 2003 3:29 AM
  Subject: Lime and Mascarpone Cheesecake


  I've just discovered your website on the internet and I'm hoping you 
  can help.   A few years ago I picked up the recipe for the above from 
  Sainsburys (one of their recipe cards) and it was absolutely delicious!
  Unfortunately I do not have it anymore and would love to find the recipe 

  Thanks in advance for anything you may find.


Hello Samantha,

No problem. See below.


  Lime and Marscapone Cheesecake

  This was a recipe shown on television during August 1995. The 
  advertisement spent most of the recipe talking about the decoration 
  and one or two lines on a very simple, very creamy and delightfully 
  simple dessert. This recipe focuses on the dessert!


  500g Marscapone cheese (or plain cream cheese)
  Four limes (preferably unwaxed)
  200g Ginger nut biscuits, crushed or ground in a food processor
  A little icing sugar
  50g Butter


  Melt the butter in a saucepan and add the biscuit crumbs. Press firmly 
  into a 20cm loose bottomed dish and put to one side. 

  Put the Marscapone in a bowl and beat until firm. Add the juice of three 
  limes and the grated or zested rind of all four into the cheese. Stir, 
  adding a little icing sugar if the mixture seem too sloppy. 

  Spread the cheese over the biscuit base and leave to chill for an hour 
  or so before serving.

  Feel free to serve with chocolate leaves, etc, but it really doesn't need 
  (Source: Sainsbury recipe card, September 1995)

Aviation Artist Douglas Ettridge

----- Original Message ----- 
From: "Kathleen" 
To: phaedrus
Sent: Friday, March 28, 2003 5:14 PM
Subject: Douglas Ettridge or Ethridge

> Not A Receipe Question.  I am looking for info on an artist 
> (British, American ro perhaps Austrailian) by the name of 
> Douglas Ettridge or Ethridge I have a watercolor signed by, 
> dated 1962. It is of a  biplane with, I believe, european 
> markings, fling over what looks like it could be Gibraltar 
> with varios and sundry navy ships below. Any assistance would 
> be appreciated since I have been searching for data in aviation 
> art and artists. No luck.
> Sincerely, Kathleen
> P.S.  I believe I have seen receipes for both Ringli and Praske (?).  I
> see ro recall that they were on a site that was not flashy and just  had
> a list of tpewritten receipes to go to.  Hope that helps. If I find it
> again, I will send it to you. 

Hello Kathleen,

Douglas Ettridge is a well known British-American aviation artist.

There is a lengthy article (with a photo) about him here:
Centennial Journal

A Biography here:
About the Artist

And a Douglas Ettridge website (You can buy his paintings here) here: Douglas Ettridge


Quark Cheese

From: "sharon" 
To: phaedrus
Subject: A source for Quark
Date: Wednesday, March 26, 2003 3:55 PM

Dear Uncle Phaedrus, I was looking through the archives for recipes
using Quark. On Dec. 21, 1999 you gave 2 sources for Quark in the U.S..
I would like to let you know of another.

Oakdale Cheese and Specialties
10040 Hwy. 120
Oakdale, CA 95361
209 848-3139

This is owned by Dutch immigrants and they manufacture 11 flavors of
Gouda cheese and they also make Quark. The business consists of the
small cheese manufacturing plant, a bakery, a gourmet food and gift
store and picnic grounds.They sell the cheeses and Quark in their store
and at several Certified Farmers markets as well.
I just thought I'd let you know! As always I appreciate your site. I
love researching recipes and ingredients. It's sort of a hobby of mine,

Applebee's Smothered Chicken

----- Original Message -----
From: "Rhi" 
To: phaedrus
Sent: Friday, March 28, 2003 11:51 AM
Subject: Applebee's Smothered Chicken

> Uncle Phaed,
> I have a recipe request from a friend of mine to you. She would 
> like to know what it is that the smothered chicken from Applebee's 
> is marinated in. She can tell what they are smothered in, but the 
> chicken has a great taste, to.
> Thanks.
> Rhi & Brenda

Hi Rhi and Brenda,

Below are the only two recipes that I could locate for Applebee's Smothered Chicken. The "Burger-Fry Seasoning" is a commercial product. You may not be able to obtain it.


Smothered Chicken (Applebee's)

1 (8 oz.) chicken breast marinated in a teriyaki flavoring
1/2 cup each mushrooms, green peppers, and yellow onions sautéed in butter
and Burger-Fry Seasoning
1 slice of Monterey jack cheese
1 slice of cheddar cheese

Grill the chicken... cover the chicken breast with the sautéed mix. 
Cut the cheese into 1/2 slices, and layer the cheese over the sautéed 
veggies. Place in oven until cheeses melt...
Applebee's Inspired Smothered Chicken and Veggies

4-6 chicken breasts, thinly sliced
Any vegetables you desire.
I usually use:
2 portabella mushrooms, sliced
1 zuchinni, sliced
1 thin yellow squash, sliced.
1-1/2 pounds of button mushrooms, sliced
1 red bell pepper, sliced
olive oil
garlic powder
salt, pepper
dried basil, oregano
Mozzerella cheese (as desired)
1/2 sliced onion

In a large skillet, brown chicken slices in olive oil. Add spices to taste,
while chicken is still raw, but save paprika, until it is cooked through.
Remove chicken to a casserole dish, the bigger the dish, the better. So that
you can spread out the veggies and cheese.
In same skillet sautee the veggies with a little more olive oil. The
portabellas taste wonderful in this dish. Use all of the same spices to
Arrange on top of chicken in the casserole dish.
Add shredded mozzerella cheese and bake for 5-10 min until cheese is melted
on a 350 degree oven.

Chocolate Explosion Cake

----- Original Message -----
From: "Marjorie" 
To: phaedrus
Sent: Wednesday, March 26, 2003 12:25 PM
Subject: Chocolate Eruption Cake


I'm trying to find the recipe for Chocolate Eruption Cake. It's served 
in lots of chain restaurants, e.g., East Side Marios, Second Cup.

See a picture and description at:

and also at this site 3/4 of the way down the page:

They sell it here:

It's basically a mousse cake with embellishments. It has an inner 
chocolate mousse filling with chunks of white chocolate cheesecake 
stuff embedded in the dark chocolate. It's in a layer of chocolate 
sponge cake and is drizzled with caramel and has nuts on top.

Can you help?

Hi Marjorie,

A real Chocolate Eruption Cake has pieces of turtle cheesecake in it. I could not locate a recipe like that. However, I did find a "chocolate explosion cake" recipe. See below.


Chocolate Explosion Cake

2 cups all-purpose flour
13/4 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 squares unsweetened chocolate, melted
1 cup lukewarm strong coffee
3/4 cup sour cream
1/4 cup oil

1 package (397 g) Kraft caramels
4 tablespoons milk
1/3 cup chopped roasted pecans

In large mixer bowl combine all ingredients (except topping). Beat until
blended. Pour into greased and floured 9-inch springform pan.

Bake at 350 F for 1 hour or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan.

Microwave caramels with milk until melted; stir until smooth. With small
wooden spoon handle, poke holes into cake.

Pour in filling and garnish with chopped roasted pecans.

Yield: 1 cake


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