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Austin Leslie's Fried Chicken

From: "margaret" 
To: "Phaedrus" 
Subject: Austin Leslie’s Fried Chicken Recipe | Nola Cuisine
Date: Sunday, March 10, 2013 7:10 PM

Austin Leslie's Fried Chicken Recipe

It's not Eddies, but it's Austin Leslie's, or supposed to be, and it's 
different from most recipes.  I think Eddie's wife would have fried it 
in lard, though.

Piccadilly Stuffed Bell Peppers

A reader sent this.

Piccadilly Stuffed Bell Peppers

10 lbs cooked meat
1 lb chopped onions
1/2 lb chopped green peppers
5 lbs cooked rice
1 tsp garlic powder
4 ozs chili powder
3 ozs beef base
1 1/2 ozs comb. seasoning, if needed
8 1/2 lbs bell peppers, prepared 
7 qts. Spanish sauce
17 ozs cheddar cheese, shredded


1.  Pick out all large pieces of fat from cooked meat before weighing.
2.  Wash  1/2 lb peppers, cut away any bad spots, cut in half to be sure 
    they are okay inside, then weigh (Okay to use stems and seed pods).
3.  Add onions and peppers to meat.
4.  Use rice that is well drained and dried out. Leftover rice items may be
    used for part of the rice.
5.  Mix garlic powder, chili powder, and beef base with rice in dish pan.
6.  Grind meat, onions, and peppers though 3/16" plate into seasoned rice.
7.  Mix thoroughly. Taste mixture  and add comb. seasoning if needed.
8.  Cut peppers lengthwise according to size, 1 to 2 orders per pepper, avg.
    weight 2 ozs per order of prep. pepper (see note 2). Steam until about 
    1/2 done, approx. 3 mins. Be careful not to over steam.
9.  Mold filling into 4 oz ovals and stuff into peppers (see note 3).
10. Place 2 rows of peppers in half pan. 3 peppers to a row, one row on
    each side of the pan (12 orders per long pan).
11. Cover and steam approx, 20 min. or until peppers reach 165 deg.temp only
    amount needed for counter).
12. Heat uncovered in 325 degree oven for 5 minutes.
13. Cover each half pan of peppers with 1-1/4 pints of Spanish sauce. (1-1/4 qts.
    sauce to long pan).
14. Top each pepper with 1/4 oz. shredded cheese just before sending to counter.

Notes: 1. May be served with a rice item. (Spanish rice may be run down 1 side
 	  of the same pan.
       2. Bell pepper must be large enough to show up on pan.
       3. Bottom of pepper may need to be shaved off for pepper to remain level.
Equals 68 orders.	

Irish Cream Torte

-----Original Message----- 
From: Ellen 
Sent: Sunday, March 10, 2013 4:31 PM
Subject: St. Patrick's day dessert

I'm looking for a recipe that was in a Women's Day or Women's World March Magazine.... 
Many years ago .....
The entire meal was on the cover. St Patricks Day menu.....
The appetizer was frozen potato pancakes topped with salmon, sour cream and dill.
Salad was made with bib lettuce, cheddar cheese, apples, nuts maybe.
The main course was a corned beef Wellington ..... Which I see you have 
found in the past..... The dessert is in the same March magazine.
The dessert is a chocolate Irish cream torte.
The ingredients are chocolate cookie crumbs for the base. Pressed down in a 
spring form pan.
I know there is a small amount of instant espresso coffee ,Baileys Irish 
Cream, whipping cream .
I also know you had to gently fold ingredients together and I also think it 
was a no bake....
The topping was whipping cream ,baileys,sugar?
It was very dense but delicious..... A small slice was plenty.....
I have been  looking for the dessert for years !
I remember the rest not the dessert.
Hopefully you can find it for me.
Thank you

Hello Ellen,

Sorry, I had no success with this. I found some Bailey's Irish Cream Torte recipes, but they do not fit your description.


Croatian Recipe

From: Barbara 
Sent: Sunday, March 10, 2013 1:12 PM
Subject: Croatian recipe

Hi. I'm looking for a Croatian recipe typically served at Easter. It consists of cubed ham, cornmeal, raisins (optional), eggs and green onions (optional) that is 
boiled in a muslin bag. It is similar to Slovak hrudka but not exactly. Thank you.


Hello Barbara,

Sorry, I cannot find anything fitting that description.


Hi, Phaed!
I found this recipe, I guess your reader can take it from here.
Sorry about wording, I know there are parts barely intelligible, but Google Translate can only do so much.

Sirac  (Easter Cheese)

250 g lean soft cheese (cottage cheese, quark) 
1 egg 
3-4 tbsp semolina 
1 handful of dried cranberries or raisins 
lemon peel (to taste)

1.  Mix cottage cheese, one egg and semolina (heaping tablespoons).
2.  Add lemon zest and dried fruit (not too many). Also use more cranberries than raisins to reduce calories.
3.  Set aside and let stand for a few hours in the fridge (even better overnight).
4.  In a pot boil some salted water.
5.  Take a clean white cloth (which you use for cooking, it can be a little thicker gauze), wet it with cold water and wrap cheese mixture in it. 
Mixture will be placed spoons, very creamy (do not expect the structure of the dough). Wrap it into a small loaf.
6.  Lowered loaf into boiling water and cook for about half an hour.
7.  I made ??a small bundle, hung it on a long metal spoon that I put her on the pot, so that the bundle hung from it and covered with water 
(but you can turn it completely down in the water).
8.  After 30 minutes, remove the bundle, let it cool slightly, and cut open the sliced.
9.  It is important that low-fat cheese is not only because of fewer calories, but also because when cooking with low-fat cheese maintains fine form, 
while from the half-fat cheese melted mass.
I found what I think might be the Croatian easter recipe known as Zelodac. Recipe follows:
1 lb diced ham
1 lb cooked, diced bacon
sausage casings
5 bunches of chopped green onions
12 oz cornmeal
8 eggs
6 oz raisins
Beat eggs well, add the cornmeal. mix well.
Add all other ingredients and toss until blended.
Rinse out the sausage casings and stuff them with the mixture forming bratwurst sized sausages.. Do not overstuff!
Prick the sausages with a fork and cook in boiling water for 45 minutes.
recipe was found on the following blogsite:
Hope this helps,

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