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Miami Beach Birthday Cake

  ----- Original Message ----- 
  From: Carole Ann
  To: phaedrus
  Sent: Sunday, April 06, 2003 8:50 AM
  Subject: Miami Beach birthday cake

  I am looking for a receipe from several years ago. Called Miami 
  Beach Birthday cake.  It seems to me that it had crushed graham 
  crackers, lots of whipped cream and butter.  This is all I can 
  tell you about it.  Can you help.  Thanking you in advance 

Hello Carole Ann,

See below.


Miami Beach Birthday Cake  

a.. 1 c. nestles chocolate morsels 
b.. 1/2 c. graham cracker crumbs 
c.. 1/3 c. margarine (melted) 
d.. 1/2 c, nuts chopped 
e.. 2 c. flour 
f.. 1 tsp. baking soda 
g.. 1/2 tsp. baking powder 
h.. 1 tsp. salt 
i.. 1/2 c. margarine 
j.. 1 1/2 c. sugar 
k.. 2 eggs 
l.. 1 tsp. vanilla 
m.. 1 1/4 c. buttermilk
 Melt 1/3 c. morsels. Grease and flour pans. (9 inch round) 
Combine graham cracker crumbs and melted margarine. Stir in nuts 
and 2/3 c. morsels (set aside). Combine flour with soda, baking 
powder and salt. Cream 1/2 c. margarine add 1 1/2 c. sugar and eggs 
beat well. Blend in 1/3 c. melted morsels and vanilla. At low speed 
add dry ingredients alternately with buttermilk. Turn into pans. 
Sprinkle with crumb mixture. Bake at 375 for 30 - 40 minutes. 
Frost with whipped topping. 

Shish Kebab Marinade

  ----- Original Message ----- 
  From: Samantha
  To: phaedrus
  Sent: Thursday, April 03, 2003 7:02 PM

  I am looking for an old shish kabob marinade recipe. It was 
  published in a puritan oil recipe booklet. It had oil, soy 
  sauce, dehydrated onion, and maybe oregano or parsley. There 
  was more, but I lost the booklet and I don't remember what 
  else was in it.  Please Help!!!

  Thank you,  

Hi Samantha,

Perhaps the recipe below?


  Marinade  For  Shish  Kebab

   Ingredients : 
   1 1/2 c. oil
   1/2 c. soy sauce
   1/4 c. Worcestershire sauce
   2 tbsp. dry mustard
   1/2 c. red wine vinegar
   1/3 c. freshly squeezed lemon juice
   1 clove garlic
   2 tsp. parsley flakes
   1 tbsp. freshly ground pepper

   Preparation : 
     Place all ingredients in an electric blender or food processor
   with steel blade and blend about 1 minute.  Keep refrigerated until
   ready to use.  Pour this marinade over cubed meat for several hours
   before arranging meat on skewers.    Less tender cuts of meat should
   marinate longer.  This will keep several days when tightly covered
   in refrigerator.  Makes 3 cups.   

Wearever Chicken Basket

  ----- Original Message ----- 
  From: Bill
  To: phaedrus
  Sent: Sunday, April 06, 2003 7:07 PM
  Subject: wearever chicken bucket

  How do I use a Wearever chicken bucket (low pressure fryer)?

Hello Bill,

I cannot find any instructions or recipes online for the Wearever Chicken Bucket. As a matter of fact, I found statements that it was discontinued because so many people got burned while using it. If anything, any that are still around are probably even more dangerous now since the seals on them must be old. I would strongly advise you to trash it. If you want broasted chicken at home, please do it safely: Spend a little cash and get yourself a new Ultrex pressure fryer.


Pressure Fried Chicken

  ----- Original Message ----- 
  From: corinne 
  To: phaedrus
  Sent: Friday, April 04, 2003 9:56 AM
  Subject: receipt for broasted chicken

 i just bought a ultrex pressure fryer off of ebay and it came with out
 instructions.  i need to know how to make broasted chichen.  
 thank you, corinne mollo 

Hi Corinne,

The below recipe is the only one that I could locate.


  Chicken: Skillet Chicken

  Skillet Chicken 
  Source: Ultrex 

  1 cup vegetable oil 
  1 egg, beaten 
  2 cups milk 
  2 cups all purpose flour 
  1 tsp MSG (or Accent Flavor Enhancer) 
  4 Tblsp salt 
  2 tsp black pepper 
  1 Tblsp seasoned salt 
  6 boneless skinless chicken breasts 

  Pour oil into pressure fryer and heat over med. heat until 400 degrees. 

  Combine egg and milk in small bowl. In a separate bowl, add all dry 
  ingredients and mix together well. 

  Rinse chicken and pat dry and set on a plate. Have another platter ready 
  to coated chicken pieces. 

  One breast at a time, place in milk/egg mixture. Oil should be hot at this 
  time. Place chicken breasts in a single layer in oil in pan. Lock lid into 
  place and bring up pressure reducing to low low temperature once full 
  pressure has been reached. Cook 8 to 10 minutes at full pressure. 

  Set pan off heat source and use touch release quick release method to reduce
  pressure. (there is a button that releases the steam and pressure quicker) 
  Remove lid and return to heat source. Turn chicken and brown on other side 
  cooking an additional 4 to 6 minutes with lid off. 

  Remove chicken from pan and place on clean platter covered with paper towels 
  to drain off excess oil. Repeat cooking method until all chicken is cooked. 
  Serve Hot. 


From: LT
To: phaedrus
Subject: Wands
Date: Saturday, April 05, 2003 8:28 AM

per your request;

 12 eggs
1 c. powdered sugar
1 tsp. baking powder
1 bottle lemon extract
1 shot of whiskey
7 c. flour
1 bottle cooking oil
2-3 lbs. powdered sugar

  Beat egg, lemon extract, whiskey for 5 minutes.  Combine all dry 
  ingredients in a separate bowl.  Add to egg mixture.  Roll mixture 
  into a log.  Cut into ball. Roll each ball very thin.  Cut in triangle.  
  Cut hole in middle.  Make bow tie. Fry in hot cooking oil.  Leave cookie 
  drain off excess oil.  Sprinkle lightly with powdered sugar. 


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