Custom Search



Pickled Peaches

  ----- Original Message ----- 
  From: Alice 
  To: phaedrus
  Sent: Friday, April 18, 2003 7:00 PM
  Subject: Pickled Peaches Recipe using Canned Peaches


  My Mother is going crazy looking for an old recipe using canned peaches 
  and pickling them.  She said they had cloves, cinnamon sticks, vinegar 
  and sugar and you use canned peaches to make them (instead of fresh peaches).  
  Can anyone help me find this old recipe?

  Thanks so much!

Hello Alice,

How about the ones below?


  Pickled  Peaches

   Ingredients : 
   1 lb. 13 oz. cans peach halves
   1 c. sugar
   3/4 c. cider vinegar
   1 tbsp. each whole cloves & whole allspice, tied in bag
   2 cinnamon sticks

   Preparation : 
      Drain juice from peach halves into kettle.  Add sugar, vinegar
   and spices.  Boil for 10 minutes.  Add peaches and cook for 5
   minutes, or until peaches are heated through.  Remove spice bag. 
   Pack peaches in hot, sterilized jars.  Fill jars with boiling syrup.
    Seal.  Makes three 8 ounce jars.
   Easy  Pickled  Peaches

   Ingredients : 
   2 lg. cans peach halves in heavy syrup, drained, save syrup
   Whole cloves
   1/2 c. vinegar
   1/2 c. brown sugar
   1 stick cinnamon

   Preparation : 
      Put 1 whole clove in center of each peach half.  To liquid from
   peaches, add other ingredients.  Bring to a rolling boil.  Pour over
   peaches.  Cool and then refrigerate.  

Haricots Verts

----- Original Message -----
From: jrab
To: phaedrus
Sent: Friday, April 18, 2003 9:15 PM
Subject: greenbeans with herbs and walnits

> In October or November of 2002, there was a greenbean recipe in Women's
> World magazine . All I can recall is that there was fresh greenbeans and
> herbs and walnut oil/ It was great and I lose it. If you could help, that
> would be wonderful
> Thank you
> jrab

Hello jrab,

Green beans (haricots verts) with walnuts and walnut oil is a very common dish in France, so I can give you recipes. I have no idea about the "herbs", though. One of the recipes below has parsley and one has tarragon and another has nothing but salt & pepper.


Green Beans with Walnuts and Walnut Oil

 Recipe By     : Bon Appetit, November 1994
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Side Dishes                      Vegetables

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        green beans -- trimmed

    2      tablespoons   butter
    2      tablespoons   walnut oil
    1      cup           walnuts -- toasted, chopped
    2      tablespoons   fresh parsley -- minced

 Cook beans in large pot of boiling salted water until just tender, 
 about 5 minutes. Drain. Rinse beans with cold water & drain well.

 *** Can be prepared 6 hours ahead. Let stand at room temperature.

 Melt butter with oil in large high-sided skillet over high heat. 
 Add beans and toss until heated through, about 4 minutes. Season with 
 salt & pepper. Add walnuts & parsley and toss. Transfer to bowl & serve.
Cold Green Beans (Haricots Verts)

 Recipe By     : Key Gourmet CD Rom
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        frozen whole green beans
    1      teaspoon      salt
      1/2  teaspoon      black pepper
    2      tablespoons   wine vinegar
    8      tablespoons   olive oil
                         ***Walnut oil***
    6      tablespoons   walnut oil
    3      tablespoons   lemon juice
      1/4  cup           chopped walnuts

 Either dressing makes 1/2 cup.

  Microwave green beans.  Use either vinaigrette or walnut oil dressing. 
  Mix dressing.  Toss with beans and chill.

  This #1 summer dish of the French needs the small beans that are 
  seldom found here and are very expensive.  So, buy frozen whole ones 
  and microwave them.
Green Beans With Walnuts & Tarragon

Recipe By     : Prodigy Guest Chef's Cookbook - Deborah Madison
Serving Size  : 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      Grams         Haricot Verts
     1/2  Tablespoon    Walnut oil
     1/2  Tablespoon    Olive oil
   1                    Shallot -- finely diced
   1      Tablespoon    Fresh tarragon -- minced
   4                    New-crop walnuts -- Cracked, Quartered
                        Salt and pepper -- To Taste
                        Tarragon vinegar -- To Taste

Tip Stem Ends Of Beans. Bring 4 quarts water to boil and add 1 1/2
tablespoons salt. Cook beans in 2 batches until tender but still a 
little firm, then lift out. Lay them on a kitchen towel to dry for 
a minute or so. Transfer to a bowl. Add oils, shallot, tarragon and 
walnut pieces. Toss and season to taste with salt and pepper. Add a 
little vinegar just before serving. Serve warm.

Morrison's Sweet Potato Pie

Morrison's Cafeteria's Sweet Potato Pie

1 unbaked 9-inch pastry shell
1 pound sweet potatoes, baked and peeled
2 large eggs, beaten
1 cup sugar
1/8 teaspoon nutmeg
2 tablespoons flour
1/2 cup plus 2 tablespoons milk
9 tablespoons margarine or butter, melted
3 tablespoons white corn syrup
1/4 teaspoon vanilla extract

Bake sweet potatoes in oven or microwave until soft. Remove from oven and, 
when cool enough to handle, peel. Place in bowl of electric mixer and beat 
until smooth. Add eggs and beat 2 to 3 minutes.

Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture.

Mix until well-blended. Add milk and stir to blend. 

Melt butter or margarine. Stir in corn syrup and vanilla. Add to sweet 
potato mixture. Beat until well-blended. Pour into unbaked pastry shell. 
Bake in a preheated 375-degree oven for about 45 minutes, or until set.

Makes 8 servings.

Yams vs Sweet Potatoes

  ----- Original Message ----- 
  From: Alice
  To: phaedrus
  Sent: Thursday, April 17, 2003 6:33 PM
  Subject: Yams

  What is the difference between a yam and a sweet potato?

  I think that yams are much smaller than a sweet potato, or is it the 
  other way around?


  Thank You. 

Hi Alice,

Neither one of those is a yam. They're just two varieties of sweet potatoes. Fact is, most Americans have never seen a real yam. Here's the thing to remember about yams: Yams are a tropical plant. They don't grow anywhere in the continental United States and the only place you're likely to find one in the U.S. is at a Latin American specialty grocery. Yams are of the family "Dioscoreaceae", which are all tropical tubers. They grow in Central and South America and other tropical areas of the world.

The things that you see in the grocery store in cans labeled "Yams" are really sweet potatoes. When people say they're having "candied yams" for Thanksgiving, they're really having "candied sweet potatoes." Sweet potatoes are related to morning glories. Sweet potatoes are of the family "Convolvulaceae" (morning glories). Sweet potatoes are not even related to regular potatoes, either (Potatoes are in the family "Solanaceae", which also includes tomatoes.). The reason they're called "Sweet Potatoes" is because the Spanish conquistadores couldn't understand the Indian language and thought they were saying "potato", when they were really saying "batata", which was their name for sweet potatoes.

Hope this helps. Yams, sweet potatoes, and potatoes are three very different plants that are not closely related to each other. I'm surprised that the government hasn't stopped food companies from labeling canned sweet potatoes as "yams".


Green Eggs

  ----- Original Message ----- 
  From: Marge
  To: phaedrus
  Sent: Saturday, April 19, 2003 6:00 PM
  Subject: green eggs

  Dear Phaedrus, my staff and I prepared scrambled eggs for 120 people on 
  Thursday.  We put them in aluminum pans over Sterno, and some in the oven 
  to keep warm.  The eggs turned green!  Any idea why?  And were they safe 
  to eat?  I hope so, because we ate them....
  Thanks for any help you can give.

Hello Marge,

Iron and sulfur compounds in egg yolks turn greenish after prolonged exposure to heat. What this boils down to is that after the prolonged period of keeping them warm, the eggs became overcooked. They aren't harmful to eat.

The only way to avoid this color change is to shorten the time between cooking the eggs and serving them. Cafeterias that serve breakfast try not to put too many eggs out at a time for this reason. One solution is to cook fewer eggs at a time, throughout the meal serving period, instead of cooking all of the eggs before serving begins. Maybe 1/2 of the eggs just before serving, then another half after meal serving begins.



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