Custom Search

2005

TODAY's CASES:

Meloncello

On 29 Mar 2005 at 10:36, Dolores wrote:

> While in Salarno, Italy recently we were served Meloncello. The owner
> did not charge us for this very good liquer, as he makes it. I would
> like to find a recipe. We did find 2 bottles to buy, but there were
> four of us and all wanted a bottle. Could you send or put this recipe
> on your website. Thank you, Dolores
> 

Hello Dolores,

I cannot locate an official, authentic recipe for meloncello, but below are some melon liqueur recipes. The first one was computer translated from Italian.

Phaed

melon liquor

- 1 ripe melon
- 500 ml of alcohol with 90
- 400 G of caster sugar
- 500 ml of water

Peel melons and remove the pips.
Put pulp in a glass container with alcohol and let soak for 30 days. 
Stir up from time to time.
At the end of this time, make a syrup with sugar and water, with very 
low heat  and watch closely so that it does not colour. It is important 
to let the syrup cool to room temperature before mixing it with the 
alcohol if one wants to obtain a clear liquor. Filter through a strainer 
with fine screen. Bottle and to let rest for 2 months

It will be necessary to wait the season of melon!
--------------------------------------------------
Homemade Melon Liqueur 

 4-cups honeydew melon, cut into pieces
1-lime peel, sliced and scraped
1-quart vodka
1-cup sugar
1/2-cup water
1-teaspoon glycerine
Peel and remove the seeds from melon.
Cut the melon up into 1/2-inch pieces.
Place the melon, lime peel, and vodka
into a glass jar, and cap tightly. 
Steep melon and lime peel in vodka for
3 weeks, then strain liquid thru
cheesecloth and squeeze melon and lime
very hard to extract juices. Combine 
sugar with water in a saucepan. Bring 
to a boil, and remove from heat. Cool
completely. Bottle liqueur. Add sugar
syrup. Mix. Add glycerine. Mix. Cap.
Age for 4 weeks.

(Yield: 1-quart) 
--------------------------------------------------
Melon Liqueur 

2 Cups fresh Honeydew or Cantaloupe pieces
2 Cups of Sugar
1 Cup of Water
1 tsp. Lemon Extract
2 Cups of Vodka 

Place melon & Vodka in a jar. Let sit in a dark place for a 
week or two, shaking once in awhile. Strain and filter if necessary. 

Heat sugar and water until it boils and sugar is completely dissolved. 
Remove from heat and let cool to room temperature. Mix all ingredients 
together. Bottle and let sit another couple weeks at least.

(Note: If using honeydew, you might want to add a touch of green food 
coloring.)
---------------------------------------------------
Melon Liqueur

1/2 medium-size ripe melon, cut into pieces to make about 1 cup 
Sliced and scraped peel of 1/4 lemon or lime 
1 cup vodka 
1/3 cup sugar syrup 
Cut melon in half, remove seeds, cut into 1/2" pieces. Place fruit in 
vodka, steep 1 week. Strain and squeeze hard, add syrup, age 3 weeks.


Mile High Meatloaf

On 29 Mar 2005 at 9:37, Rosie wrote:

> Hi Phaedrus,
> 
> I was wondering if you can fine the recipe or a close copy of the
> recipe for the Cheesecake factory meat loaf.  I would really
> appreciate it..especially the sauce they top it with.
> 
> Aloha and much mahalo
> 
> Rosie :)

Hello Rosie,

See below.

Phaed

Cheesecake Factory Mile High Meatloaf

1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
3/4 cup large-curd cottage cheese
1/2 cup shredded Cheddar
1 cup chopped onions
1/2 cup chopped green pepper
1/2 cup dry, unseasoned bread crumbs
2 eggs
1/3 cup tomato sauce
1/4 cup dry red wine
1 tablespoon Dijon
1 tablespoon salt or to taste
1/4 teaspoon pepper

Combine all in a bowl and mix well. Pack into a 9 x 5-inch loaf 
pan and bake at 350 degrees F for 50 minutes.


King's Inn Tartar Sauce

On 30 Mar 2005 at 13:55, Marie wrote:

> Hello:
> 
> I would love to have the recipe for the Tartar Sauce at Kings Inn
> Restaurant in Kingsville/Riviera, Texas or one similar.
> 
> Thank you, Marie
> 

Hello Marie,

See below.

Phaed

King's Inn Tartar Sauce

1-1/2 cups salad dressing (Miracle Whip)
1/2 cup mayonnaise
Jalepeno peppers to taste
4 boiled eggs, shredded
pimentos
1/4 of 1 stack of crackers, crushed
2 ounces bell pepper, shredded
2 stalks celery, shredded
2 ounces garlic, minced
1 tablespoon Worcestershire sauce

Mix all ingredients and chill. Great with fried fish or shrimp. 
A South Texas favorite. 


School Cafeteria Peanut Butter Bars

Hi!

I've finally found the school cafeteria recipe for the peanut butter
bars my elementary school served - or one so close as to make no
difference! It's posted on www.allrecipes.com
  like this:

Chocolate Peanut Butter Bars II

No bake peanut butter bars.

Servings: 12

Ingredients:

1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips

Directions:

1. Melt butter or margarine over low heat. Add sugars, peanut butter and
vanilla. Mix well.
2. Press into a 9 x 13 inch pan.
3. Melt chocolate chips and spread over the top.  Cool.

Mary 

More School Cafeteria Recipes



Lemon Fluff

 
On 29 Mar 2005 at 12:16, Jeanne wrote:

> I need a lemon fluff recipe that my grandmother used to make. 
> Delicious. She may have whipped lemon jello with something, it was
> very light and lemony. thx. Jeanne. 

Hello Jeanne,

See below.

Phaed

Lemon  Fluff

 Ingredients :
 1 lg. can Pet milk, chilled
 1 (3 oz.) pkg. lemon gelatin
 1 1/3 c. boiling water
 1 c. sugar
 1/4 c. lemon juice
 2 1/2 c. vanilla wafers, crushed

 Preparation :
    Dissolve gelatin in water.  Refrigerate until thick like jelly.
 Whip milk and refrigerate.  Whip gelatin until frothy.  Add juice
 and sugar; fold milk into gelatin.  Line a 13 x 9 inch pan with
 vanilla wafers, reserving some for top. Add gelatin mixture and
 sprinkle remaining crumbs on top.  Refrigerate.  Cut into squares
 and serve cold.

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus