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2004

TODAY's CASES:

Rickety Uncles

----- Original Message ----- 
From: "julie" 
To: phaedrus
Sent: Thursday, March 11, 2004 2:06 AM
Subject: Please help, if you have time to find this recipe

Hello there! You have the most wonderful site that I have ever seen, and you
really are good at searches. I was hoping that you could help me out.  My
family would deeply appreciate it.

 My grandmother is craving for a recipe that has been lost for years. I have
tried to search for it for about ten years, so I don't know if this is a
feasible request, but I believe that anything is possible. The name may have
changed. The problem is she doesn't really remember the ingredients. At
first she remembered it to be a cookie, but now thinks that it is a candy,
with brown sugar, and oatmeal, and ?, made a kind of carmel like item.
Thinks it was a no cook thing, I don't know, what with raw oatmeal?
But the one thing that she does remember is that is was called 'Rickety
Uncle' and that it was a recipe published in the Milwaukee Journal in
Wisconsin in about the mid 1950's.
If you can dig up any input on this, I would be thrilled!
Thank you so much for your time.
Sincerely,
Julie

Hi Julie,

See below. Rickety Uncles are cooked.

Phaed

 Rickety Uncles

3/4 cup shortening
1 cup brown sugar
1 cup rolled oats
1 cup of flour
1 tsp. salt
1 tsp. vanilla

Blend well so that the mixture is crumbly not dry.. like pastry.
Press into pans or a cookie sheet with fork

Cook at  325 for approx. 10 min. watch edges carefully for burning
Cut into squares before it cools.

Boca Negra

----- Original Message ----- 
From: "SYLVIA" 
To: phaedrus
Sent: Tuesday, March 09, 2004 9:46 PM
Subject: recipe request

I have a request to bake a Boca Negra....it is a chocolate cake (flourless I
think) from Florida.  Can you help me??? Sylvia 

Hello Sylvia,

"Boca negra" means "black mouth", which is what they say you'll have after eating this cake. The cake is not really completely flourless - it does have a bit of flour. Supposedly, you can leave out that bit of flour without harming the cake, but I wouldn't, unless you are making the cake for someone with a wheat allergy.

Phaed

Boca Negra
Makes 12 servings.

"The cake is meant to be served warm or at room temperature, when it is as
moist, dense, and dark as the chocolate you use to make it. Chilled, it has
all the appeal of fudge. The white chocolate cream, which is made a day
ahead, is one you can use with other desserts, and neither the cake nor the
cream is a challenge for beginner bakers. In fact, if you make it in the
food processor, it takes only five minutes."

The Cream

12 ounces white chocolate, finely chopped
1 cup heavy cream
1/4 cup bourbon (or more to taste)
Prepare the white chocolate cream at least 1 day in advance. Put the white
chocolate into the work bowl of a food processor fitted with the metal blade
or a blender container. Heat the heavy cream in a small saucepan until small
bubbles form around the edge of the pan. Pour the cream over the chocolate
and process until completely smooth. Add the bourbon, taste, and add up to a
tablespoon more if you want. Turn into a container with a tight-fitting lid
and chill overnight. The cream can be kept covered in the refrigerator for a
week or frozen for up to a month. If you've frozen the cream, thaw it
overnight in the refrigerator.

The Cake

12 ounces bittersweet chocolate, coarsely chopped
1-1/3 cups sugar
1/2 cup bourbon
2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
5 large eggs, at room temperature
1-1/2 tablespoons all-purpose flour
Position a rack in the center of the oven and preheat the oven to 350
degrees F. Lightly butter a 9-inch round cake pan and line the bottom with
parchment or waxed paper; butter the paper. Put the cake pan in a shallow
roasting pan and set aside until needed.

Put the chopped chocolate in a medium bowl and keep close at hand. In a
2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over
medium heat, stirring occasionally, until the sugar dissolves and the
mixture comes to a full boil. Immediately pour the hot syrup over the
chocolate and stir with a rubber spatula until the chocolate is completely
melted and the mixture is smooth. Piece by piece, stir the butter into the
chocolate mixture. Make certain the each piece of butter is melted before
you add another.

Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk
until the eggs thicken slightly. Beating with the whisk, add the eggs to the
chocolate mixture and whisk until well blended. Gently whisk in the flour.


(If you want to make the batter in a food processor, put the chocolate in
the work bowl of the processor. Bring all of the sugar and the bourbon to a
full boil and pour the syrup into the work bowl; process until the mixture
is completely blended, about 12 seconds. With the machine running, add the
butter in pieces, followed by the eggs, one at a time, and then the flour.
Process an additional 15 seconds before turning the batter into the prepared
pan.)

Baking the Cake Pour and scrape the batter into the prepared pan, running
you spatula over the top to smooth it. Pour enough hot water into the
roasting pan to come about 1 inch up the sides of the cake pan. Bake the
cake for exactly 30 minutes, at which point the top will have a thin, dry
crust. Remove the cake pan from its water bath, wipe the pan dry, and cover
the top of the cake with a sheet of plastic wrap. Invert the cake onto a
flat plate, peel off the parchment, and quickly but gently invert again onto
a serving platter; remove the plastic.

Serve the cake warm or at room temperature with the chilled white chocolate
cream.

Storing Once cooled, the cake can be covered with plastic and kept at room
temperature for 1 day or refrigerated for up to 3 days; bring to room
temperature before serving. For longer storage, wrap the cake airtight and
freeze it; it well keep for up to a month. Thaw overnight, still wrapped, in
the refrigerator. This recipe is from "Baking with Julia"

Crunchy Coated Peanuts

----- Original Message ----- 
From: "vern" 
To: phaedrus
Sent: Tuesday, March 09, 2004 7:17 PM
Subject: Crunchy Coated Peanuts

phaedrus

I've been going crazy looking for the recipe for these types of peanuts. It
looks like there deep fried is this true? I hope you can help.
Thank You
Vern

Hello Vern,

If French burnt peanuts is what you mean, see below.

Phaed

 French  Burnt  Peanuts

 Ingredients :
 1 c. sugar
 1/2 c. water
 1/2 tsp. red food coloring
 2 c. raw peanuts

 Preparation :
    Bring sugar and water to a boil.  Add food coloring and peanuts
 and cook 10 minutes.  Spread on greased cookie sheet and bake for 20
 minutes at 300 degrees.  Let cool and break into pieces.
 ----------------------------------
 "Burnt"  Peanuts

 Ingredients :
 3 c. raw unsalted Spanish peanuts
 1 1/2 c. sugar
 3/4 c. water
 Red food coloring

 Preparation :
    Cook together in 2 quart saucepan, add few drops for pink and
 more for red peanuts.  Cook 15-20 minutes or until sugar
 crystallizes.  Spread quickly on ungreased cookie sheet.  Bake in
 preheated 300 degree oven for 30 minutes.  Easy candy and it tastes
 like Brach's.

Hunt's Chicken Cacciatore

----- Original Message ----- 
From: Rona
To: phaedrus
Sent: Thursday, March 11, 2004 8:30 AM
Subject: chicken cacciatore recipe

>
> Dear Phaedrus,
>    Help!!!!!!!!!!!!!!!!!!!!!!!!!!!Please!!!!!!!!!!!!!!!!!!!!!!!!!!!!
>  I have lost my favorite recipe for chicken cacciatore.  I was on a
matchbook and it featured Hunt's tomato paste.  I think it was first
published in 1956.  The sauce was very basic--tomato paste and water.  I
have searched many web sites and have even contacted Conagra foods but have
not been successful.  Thank you for your time.
>
>Sincerely,
>Rona

Hi Rona,

Well, I don't have any special access to the recipes that Hunts used to put on matchbook covers. Below are the three chicken cacciatore recipe that I found that call for Hunt's by name. Hope one of them is right.

Phaed

Chicken  Cacciatore

 Ingredients :
 3 1/2 lb. chicken, cut up
 1/2 c. cooking oil
 2 sm. cloves garlic,  minced
 4 sticks celery, chopped
 2 tsp. salt
 1 can Hunt's tomato sauce
 2 med. onions, sliced
 2 green peppers, sliced

 Preparation :
    Wash chicken; dry well. Cover bottom of medium roaster with oil.
 Add chopped garlic, celery, chicken and salt.  Bake covered for 1
 hour; add sliced onions and tomato sauce and sliced peppers, then
 bake for 20 minutes  more. Bake at 350 degrees.
 ----------------------------------
  Chicken  Cacciatore

 Ingredients :
 2 lbs. chicken breast, cut up
 2 lg. onions, chopped
 5 gloves garlic
 1 (8 oz.) can mushrooms
 2 sm. cans Hunt's tomato sauce
 1 tsp. sugar
 2 bull nose peppers, diced
 2 tsp. cooking wine
 Salt
 Pepper
 1 tsp. garlic powder
 1 tsp. oregano

 Preparation :
    Chop up the chicken and then fry it in oil until it is browned.
 Then add the onions, garlic, peppers, and mushrooms.  Then add 2
 cans of Hunt's tomato sauce. Then 1 teaspoon of sugar.  Then add 2
 teaspoons of cooking wine, then finally add the garlic powder,
 oregano, salt and pepper.  You can steam 2 cups of rice if desired
 and then add the chicken to the rice dish.
 ----------------------------------
 Chicken  Cacciatore

 Ingredients :
 1/4 c. flour
 Salt and pepper
 2 1/2 to 3 lbs. frying chicken pieces
 1/4 c. pure vegetable oil
 1 c. chopped onion
 1 c. chopped green pepper
 1 (15 oz.) can Hunt's tomato sauce with tomato bits
 1 c. water
 1 (4 oz.) can sliced mushrooms, drained
 2 tsp. oregano
 1 1/2 tsp. salt
 1 tsp. sugar
 1/2 tsp. garlic powder
 1/8 tsp. black pepper

 Preparation :
    Season flour with salt and pepper; use to coat chicken.  In
 12-inch skillet, brown coated chicken in oil.  Remove, drain on
 paper towels.  Add onion and green pepper to skillet, cool until
 onion is soft.  Strain excess fat.  Add remaining ingredients.
 Blend well.  Return chicken to skillet, cover, simmer 45 minutes.
 Makes 6 servings.

Lea & Perrins Steak Sauce

----- Original Message ----- 
From: "Cathy"
To: phaedrus
Sent: Thursday, March 11, 2004 4:43 PM
Subject: Recipe request

Hi!
You have a fantastic site!!!  I have a special request that I hope you can
help with.  Just when you find something that you REALLY like, they quit
making it.  I would love a clone or copycat for "Lea & Perrins Sweet 'N
Spicy Steak Sauce".  All they are making now is the Traditional (and it
tastes awful--just like A-1, or something.)  I saved my last empty bottle,
so I do have the ingredient list:

Distilled vinegar
High fructose corn syrup
Tomato paste
Dates
Orange, grapefruit and lemon concentrates and peels
Salt
Onions
Molasses
Spices (how helpful?!)
Apples
Tamarinds  (I thought a Tamarind was a monkey!!!)
Citric acid
Garlic
Modified food starch
Sodium Benzoate and potassium Sorbate added for freshness
Natural flavoring

I would appreciate any help you can give!!
Thanks,
Cathy  

Hi Cathy,

I could not locate any recipes. Sorry. However, according to the Lea & Perrins website, they still make the sauce, they've just changed the formula a little. You can buy the new version here:

Foodex

If it's the old formula that you must have, then I'm afraid you're in the same boat as the folks who've written wanting a recipe for Lea & Perrins Bold & Spicy Barbecue Sauce....

Phaed

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