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Breakfast Cookies

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus 
  Sent: Friday, April 11, 2003 5:54 AM
  Subject: Breakfast Cookie

  Dear Phaedrus, Once again I am asking you for your wonderful help.
  Breakfast Cookie

  I am looking for a breakfast cookie recipe that contains
  cornflakes and crumbled bacon.  I had a recipe at one time.  
  My aunt used to make these.
  They were crunchy and delicious.


Hi Bob,

Happy to help. Several variations below.


  Breakfast  Cookies

   Ingredients : 
   1 1/4 c. flour
   2/3 c. sugar
   1/2 c. Grape Nuts cereal
   1 tsp. baking powder
   1/2 lb. bacon, cooked and crumbled
   1 egg
   1 stick margarine
   2 tbsp. frozen orange juice
      concentrate, undiluted
   1 tbsp. grated orange rind

   Preparation : 
     Measure flour, sugar, grapenuts and baking powder into a bowl. 
   Add bacon, margarine, egg, orange juice and ground peel.  Mix until
   blended.  Drop 2 inches apart on ungreased baking sheet.  Bake at
   350 degrees for 10 to 12 minutes or until edges are brown and crisp,
   but still soft in center.  Remove immediately and cool on wire rack.
   Breakfast  Bacon  Cookies

   Ingredients : 
   1/2 lb. bacon
   1/2 c. butter
   3/4 c. sugar
   1 egg
   1 c. flour
   1/4 tsp. baking soda
   2 c. corn flakes
   1/2 c. raisins

   Preparation : 
      Preheat oven to 350 degrees.  Cook bacon until very crisp; drain
   well.  Break in 1/2" pieces.  Beat together butter and sugar until
   fluffy.  Beat in egg. Combine flour and soda, stir in butter
   mixture.  Stir in bacon, corn flakes and raisins.  Drop by teaspoons
   2" apart on ungreased cookie sheets.  Bake for 15 to 18 minutes. 
   Cool 1 minute.  Remove to racks to cool.  Makes 2 dozen.  No need to
   Breakfast  Cookies

   Ingredients : 
   1 c. flour
   3/4 c. sugar
   1/4 tsp. baking soda
   1/2 c. finely chopped cooked bacon
   1/2 c. butter
   2 eggs
   2 c. Grape Nut flakes

   Preparation : 
      In large bowl combine flour, sugar and baking soda.  Mix well. 
   Add bacon, butter and eggs.  Mix until blended then stir in Grape
   Nut flakes.  Drop by tbsp. 2 inches apart onto ungreased cookie
   sheet.  Bake 13-15 minutes until lightly browned but still soft. 
   Cool slightly before removing from cookie sheet.  For freezer
   cookies, divide dough in 1/2.  Place on wax paper and shape into
   rolls 2 inches in diameter.  Wrap tightly and freeze.  As needed,
   slice and bake.
   Breakfast  Cookies

   Ingredients : 
   1/2 lb. bacon
   1/2 c. butter flavor shortening
   1 egg
   1 c. flour
   3/4 c. sugar
   1/4 tsp. baking soda
   2 c. corn flakes
   1/2 c. raisins

   Preparation : 
      Cook bacon until crisp, crumble.  Beat together sugar and butter
   until fluffy; add egg.  Combine flour and soda; stir into butter
   mix.  Stir in bacon, corn flakes and raisins.  Drop by rounded
   teaspoon 2" apart on ungreased sheet.  Bake at 350 degrees about 15
   minutes.  Cool 1 minute, remove to rack.  Yield: 2 to 3 dozen.
   Breakfast  Cookies

   Ingredients : 
   1 lb. bacon, cooked crisp and broken into 1/2 inch pieces
   1 c. butter
   1 1/2 c. sugar
   2 eggs
   2 c. flour
   1/2 tsp. baking soda
   4 c. corn flakes
   1 c. raisins

   Preparation : 
      Preheat oven to 350 degrees.  Beat butter and sugar.  Add eggs
   and beat.  Combine flour and baking soda and add.  Stir in bacon,
   corn flakes and raisins.  Drop by rounded teaspoons 2 inches apart
   on ungreased cookie sheets.  Bake 15-18 minutes, cool minute, remove
   to rack to finish cooling.  Yields 4 dozen.
    Breakfast  Cookies

   Ingredients : 
   1 c. melted butter
   1 c. brown sugar
   1 c. granulated sugar
   2 eggs, beaten
   1 1/2 tsp. vanilla
   1 c. oatmeal, uncooked
   1 c. corn flakes
   2 c. flour
   1 tsp. baking powder
   1 tsp. baking soda
   3 or 4 slices cooked bacon (optional)

   Preparation : 
      Mix butter, sugars, eggs, and vanilla.  Blend in oatmeal and corn
   flakes.  Sift flour with soda and baking powder and add to mixture. 
   Crumble bacon, if used, and add to mixture.  Drop by teaspoons onto
   ungreased cookie sheet.  Do not place too close together.  Bake in
   preheated oven at 350 degrees for 10 minutes. Makes about 70
   Breakfast  Cookies

   Ingredients : 
   1/2 lb. bacon
   1/2 c. margarine
   3/4 c. sugar
   1 egg
   1 c. flour
   1/4 tsp. soda
   2 c. Corn Flakes
   1/2 c. nuts or raisins

   Preparation : 
     Cook bacon until crisp.  Break into small pieces.  Beat sugar and
   butter until fluffy.  Add rest of ingredients.  Bake on ungreased
   sheet at 350 degrees for 15 to 18 minutes.  

Cincinnati Empress Chili

  ----- Original Message ----- 
  From: Steph 
  To: phaedrus 
  Sent: Thursday, April 10, 2003 8:45 PM
  Subject: Empress Chili

  Just finished watching Food Finds off the FoodTV Network, and am dying 
  to find the recipe for Empress Chili.  The "dive" restaurant is in 
  Cincinnati.  It made my mouth water!!  Good luck

Hi Steph,

Below are three versions. This can be used as a hot dog chili.


  Cincinnati Empress Chili  
   Recipe By     : Gourmet Magazine
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Soups/Chili
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3                    onions -- chopped
      6      cloves        garlic -- minced
      4      pounds        ground chuck
        1/3  cup           chili powder
      2      Tablespoons   sweet paprika
      2      teaspoons     ground cumin
      1      teaspoon      ground coriander
      1      teaspoon      ground allspice
      1      teaspoon      dried oregano -- crumbled
        1/2  teaspoon      cinnamon
        1/4  teaspoon      ground cloves
        1/4  teaspoon      ground mace
      1                    bay leaf
      3      cups          water
      1      16 oz can     tomato sauce
      2      Tablespoons   wine vinegar
      2      Tablespoons   molasses
                           kidney beans
                           chopped onion
                           grated Cheddar cheese
                           oyster crackers
   In a large heavy kettle, cook the onions and the garlic in a little oil over
   moderate heat, stirring, until the onions are softened, add the beef, and
   cook the mixture, stirring and breaking up the lumps, until the beef is no
   longer pink. Add the chili powder, the paprika, the cumin, the coriander, the
   allspice, the oregano, the cinnamon, the cloves and the mace and cook the
   mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato
   sauce, the vinegar, and the molasses and simmer the mixture, uncovered,
   stirring occasionally and adding more water if necessary to keep the beef
   barely covered, for 2 hours, or until it is thickened but still soupy enough
   to be ladled. Discard the bay leaf and season the chili with salt and apper.
   Serve the chili as is or in the tradition Cincinnati 5-way: Ladle the chili
   over the spaghetti and top it with the beans, the onion, the Cheddar, and the
   oyster crackers. (Also over hot dogs.) Makes about 8 cups, serving 6.
  Cincinnati Chili 

  2 lbs. ground chuck 
  2 medium onions, finely chopped 
  1 quart water 
  2 8-ounce cans tomato sauce 
  1/2 teaspoon allspice 
  1 teaspoon garlic powder 
  4 Tablespoons chili powder 
  2 teaspoons ground cumin 
  1/2 teaspoon cayenne pepper 
  1/2 teaspoon ground cloves 
  1/2 ounce unsweetened chocolate 
  2 Tablespoons cider vinegar 
  1 bay leaf, crumbled 
  2 teaspoons Worcestershire sauce 
  2 teaspoons ground cinnamon 
  1 teaspoon salt 
  4 drops of Tabasco sauce 
  2 teaspoons paprika 
  2 beef bouillon cubes 
  1 teaspoon Accent (optional)

  Bring the water to the boil and add the ground beef.  Stir until the 
  beef is separated and add the rest of the ingredients.  Reduce heat 
  and simmer, uncovered, for 2 to 3 hours, or until thickened.  Cool, 
  then refrigerate overnight.  Skim off any accumulated fat and reheat 
  the chili.  Serves 6-8, with any or all of the following accompaniments:  
  cooked spaghetti, finely grated cheddar cheese, chopped raw onion, 
  cooked kidney beans, --  and oyster crackers on the side. 
  Cincinnati Empress Chili (Vegetarian Version)
  2 tsp olive oil 
  2 medium onions, chopped finely 
  4 cloves garlic, minced 
  3 C vegetable stock 
  2 Tbs apple cider vinegar 
  1 large bay leaf, crushed 
  5 whole allspice berries 
  2 tsp salt or herbal substitute 
  3 Tbs chili powder 
  1 tsp carob powder (or cocoa) 
  2 C low sodium tomato sauce 
  1/2 tsp cayenne pepper, or to taste 
  1 tsp cumin 
  1 tsp cinnamon 
  2 C cooked pinto beans 
  2 C tofu, frozen, thawed, and crumbled 
  In large heavy pot, over medium-high heat, heat oil and saute onions for 
  8 to 10 minutes. 
  Add remaining ingredients. 

  Bring to a boil, then lower heat and simmer for 1 1/2 hours. 

  Serves 6 to 8. 

Zucchini Lasagna

  ----- Original Message ----- 
  From: Liz 
  To: phaedrus
  Sent: Monday, May 12, 2003 12:55 PM
  Subject: zucchini lasagna


  I was wondering if you had ever seen a recipe for zucchini lasagna or 
  whether you could find one.  Specifically, I am looking for one that 
  contains cream cheese and instead of using lasagna noodles it uses 
  zucchini slices.  I saw it on a tv cooking show and was unable to copy 
  the recipe fast enough.  Thanks ever so much.

  Sincerely, Liz 

Hello Liz,

I found several recipes for zucchini lasagna that use zucchini slices instead of lasagna noodles. The ones I found use Italian cheeses such as ricotta and marscapone, but I suppose you could substitute cream cheese for the ricotta. See below.


  Zucchini Lasagna

  3 cups tomato sauce 
  4 large zucchini, sliced very thin on a mandolin or slicing machine, 
   about 1/8-inch thick 
  Kosher salt and freshly ground black pepper 
  1 pound ricotta cheese 
  1 pound provolone, fontina, mozzarella, or cheese of your choice, shredded 
  2 cups sauteed onions and mushrooms, or 2 cups frozen mixed vegetables, thawed 
  Heat oven to 350 degrees. Spread 1 cup sauce onto the bottom of a 9 x 13 
  baking dish. Arrange a layer of zucchini slices into the pan, overlapping 
  the pieces by a third. 
  Dot the zucchini layer with half of the ricotta, distributing teaspoonfuls 
  evenly around the casserole. Layer on 1/3 of the shredded cheese, and half 
  of the vegetables. 
  Arrange another layer of zucchini, and repeat fillings, using remaining 
  ricotta, vegetables, and another third of the shredded cheese. Add a final 
  layer of zucchini on top, and spread on 2 more cups of tomato sauce. 
  Sprinkle top with remaining cheese; bake 1 hour until casserole is bubbly 
  and cheese is lightly browned. Cool to room temperature, and then refrigerate
  until cold. Cut into portions, and reheat in the oven or microwave until hot. 
  Zucchini Lasagna

  16 oz ricotta cheese
  4 oz marscapone (or cream cheese)
  1/2 C shredded mozzarella
  1/2 C shredded Italian cheeses
  1/4 C grated parmesan
  1 T garlic powder
  1 T onion powder
  1 T Italian herbs
  Salt & pepper to taste
  Favorite tomato sauce (or make your own)
  Cooked ground beef (mixed into sauce)
  Enough zucchini to cover the bottom of a 7" x 11" pyrex dish twice 
   (in length-wise slices)

  Mix first 9 ingredients together and set aside. Wash zucchini, trim ends 
  and slice length-wise to form wide, flat "noodles." How many you need will 
  depend on the size of the zucchini. Place slices of zucchini on a plate 
  and microwave for 3 minutes. Drain all liquid and dab dry with a paper towel. 
  You want the zucchini as dry as possible.

  To assemble; First add a small amount of sauce in the bottom of the dish 
  (I use pyrex). Next, layer the zucchini "noodles" so they are slightly 
  overlapping and covering the sauce. Then carefully spread the cheese mixture 
  to cover the zucchini. Arrange another layer of zucchini and then top with 
  tomato sauce. Be sure all the zucchini is covered with sauce. DO NOT TOP 

  Bake in a low oven, about 225 degrees, for 1.5-2 hours until all excess 
  moisture has been evaporated and you can't see any along the sides of the 
  dish. I like to bake it long and slow because it helps all the water evaporate. 
  In the last 20 minutes of cooking, add some shredded cheese and finish baking
  until melted.
  Low Carb Zucchini Lasagna 

  4 medium zucchini, washed and sliced 1/4-inch (6mm) thick 
  marinara sauce equivalent to about 1 jar regular pasta sauce 
  1 pound ricotta cheese (500gr) 
  1 medium onion, thinly sliced 
  1 8-ounce package mushrooms, sliced (250g) 
  garlic powder 
  salt and pepper (optional) 
  1 pound mozzarella sliced (500gr) 
  grated Parmesan cheese 
  Thinly slice the zucchini around 1/4-inch thick (6mm). Steam and pat dry.

  Take two oval shallow baking dishes and layered all the ingredients. Start 
  with the sauce, then the zucchini, onion, and mushrooms. Sprinkled the 
  oregano, basil, garlic powder, salt and Parmesan cheese over the ingredients 
  in the baking dishes.

  I used slices of ricotta, then some mozzarella, over the spices, then 
  repeated the process a second time, ending with the mozzarella.

  Bake at 350F (180C) for 20 to 30 minutes, until bubbly and lightly browned.

Green Chili Burritos

  ----- Original Message ----- 
  From: alene 
  To: phaedrus
  Sent: Friday, April 11, 2003 8:09 PM
  Subject: find a recipe

  hope you can help me, i'm looking for a recipe that i lost. it came out 
  in the late 70's. after 1975 in the kansas city kansan newspaper. it waqs 
  for men only and if i remember right it was made in a crockpot. it was 
  called green chili burritos. it was made with ground beef and onions,
  cummins,green chilis,a little flour, water, i can't remember what all was 
  in it and how much. please help me if you can. thank you,alene   

Hello Alene,

I cannot find the recipe you describe. The only crockpot recipe that I can find with the name "green chili burritos" is the one below.


  Green Chili Burritos

  2 lb   rump roast
  1 cup onion, chopped
  1 package taco seasoning mix
  1 tbsp  oregano
  1 tsp  garlic powder
  10 oz can Diced Green Chilies
  1 lb can tomato sauce

  Layer ingredients, meat first, in the crockpot. Cook on low for 8 to 10 
  hours. Do not stir for first 5 hours. Shred meat after 7 hours, then 
  finish cooking. Serve on flour or corn tortillas. Top with sour cream if 

Sink Stain Removal

   ----- Original Message ----- 
  From: Helen
  To: phaed 
  Sent: Saturday, April 12, 2003 12:28 AM
  Subject: rust removal

  Hi Phaed:

  Need help to remove rust from fiberglass bathroom sinks, bathtubs, etc.



Hi Helen,

See below.


  Fiberglass Sinks, Tubs - Stain Removal 

  Never use any abrasive cleaner like common scouring powders, nor any abrasive scouring pads, steel wool, and paper, or scrapers.

  Stubborn stains: 
  Rub with one of the cleaners recommended for regular cleaning on stained area; leave on about an hour; rinse. 

  Heavy soap scum buildup: 
  Occasionally use a mild abrasive, such as "Bon Ami" or "Soft Scrub"; do not use them for regular cleaning. 

  Hard water mineral deposits: 
  Occasionally remove with products specifically designed to remove such deposits that state on label they 
  are safe for fiberglass; these are usually mild acids such as "Lime-Away" which contains some phosphoric acid 
  but is safe for consumer use; rubber gloves should be worn when applying, and label instructions followed   exactly. 

  Tough stains such as tar, adhesives, oil paints, etc: 
  Moisten clean cloth with a solvent such as acetone (nail polish remover) or paint thinner and rub stained 
  area lightly until stain disappears. Use the minimum amount of solvent needed. Do not let solvent go down 
  drain or touch any plastic items. Wipe off with clean cloth dampened in water. Be very careful using solvents. 
  Do not use around heat or flame, do not smoke, keep container capped, have plenty of ventilation! 

  Stains at a Glance
  1)Red, reddish brown (from rust or iron) 

  Paste of borax and lemon juice; let dry, then rinse 
  Paste of mild scouring powder, cream of tartar, peroxide; let stand 1/2 hour, 
  then rinse 
  Trisodium phosphate in water, then rinse 
  Commercial products (like ZUD), then rinse 
  Oxalic acid, 1 part to 10 parts water, then rinse 

  2)Green, blue-green stains (from copper or acid water) 

  Soap suds and ammonia, then rinse 
  Mixture of half water and half ammonia; rinse well and flush pipes with 
  water after using 

  3)Brown, black or others (from manganese and other minerals) 

  Paste made of cream of tartar and hydrogen peroxide; let stand, then rinse 
  Hard-water marks, soap scum 

  Paste made of white vinegar and baking soda; let stand, then rinse 
  1 teaspoon Calgon in gallon water, rinse well 
  2-4 tablespoons trisodium phosphate in gallon water, then rinse 


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