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Harvard Beets

  ----- Original Message ----- 
  From: philip  
  To: phaedrus
  Sent: Saturday, April 27, 2002 1:18 AM

  have you ever heard of Harvard Beets? Need recipe and also 
  Sadies' rice pudding with nutmeg and raisins....both are 
  Russian jewish and came from the russian immigrants when 
  fleeing for US and to escape the czar....Please respond


I don't know if these are the exact recipes you want, but they are all I could find. There are hundreds of rice pudding recipes with raisins and nutmeg, but none said anything about Russia, and the one below is the only one called "Sadie's Rice Pudding".


    "According to Jean Anderson in her marvelous cookbook "The American
  Century Cookbook" there are two versions of how this dish got its
  name. The one I had heard is that the crimson color of the beets is 
  also the official school color of Harvard University, hence the name. 
  The other version has to do with an English pub named Harwood's, 
  where this recipe supposedly originated. According to the story, 
  a Russian immigrant opened a restaurant in Boston under the same 
  name and began serving their signature beets. Due to his flawed 
  English, the dish sounded more like "Harvard beets" than "Harwood's 
  beets," and the name stuck. No matter how you pronounce it, Harvard 
  beets are a 20th century American classic."

  Harvard Beets

  2 lbs (900 g) medium-sized beets, tops removed
  1/4 cup (60 ml) sugar
  2 Tbs (30 ml) cornstarch (cornflour)
  1 tsp (5 ml) salt
  1/4 tsp (1 ml) freshly ground pepper
  1 cup (250 ml) cider vinegar
  1/4 cup (60 ml) orange juice

  Boil the beets in lightly salted water for 40 to 45 minutes, until 
  tender. Drain and allow to cool. Peel and trim the ends, then cut 
  into thin slices. In a saucepan mix the remaining ingredients and 
  cook over moderate heat, stirring constantly until the mixture 
  thickens and becomes clear, about 5 minutes. Add the beets to the 
  pan and turn gently in the sauce to coat them. Reduce heat to low 
  and simmer covered for 5 to 10 minutes, until the beets are heated 
  through. Serves 6 to 8.
  Sadie's Rice Pudding
  Serves: 6
  1/2 c Basmati rice 
  2 c Skim milk 
  1 ts Vanilla 
  3 ts Sugar 
  1/2 c Raisins 
  1 c On dairy whipped topping 
  nutmeg  or mint sprigs(optional) 

  Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in 
  same water until thick. 
  Add skim milk. 
  Cook slowly stirring occasionally until thickened, but stop cooking 
  before all of the liquid is absorbed. 
  Allow to cool, then add vanilla, sugar, and raisins. 
  Fold in whipped topping. 
  Spoon into 6 serving dishes. 
  Garnish with nutmeg or mint sprigs

Cemetary Software

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus
  Sent: Saturday, April 27, 2002 6:11 AM
  Subject: Cemetery Program


  I have recently purchased a program that manages Cemeteries, 
  Obituaries, and Funeral home records.  My problem is that it 
  has a couple of minor problems.  The man who designed and 
  managed the program has since passed away.  I would very much 
  love to continue with this program but have no way to contact 
  the company as it was a small company owned and operated by 
  one person.
  My question is there any other program available that will 
  work in the managing of Cemetery information?

  Thank you

  Bob Sutton

Hello Bob,

Yes, there are several. The links below will take you to them.



  ----- Original Message ----- 
  From: James 
  To: phaedrus 
  Sent: Saturday, April 27, 2002 10:40 AM
  Subject: marzipan

  Can you freeze marzipan  without changing taste or texture? 
  If not , how long can you keep it stored in airtight containers ? 
  (I have to make 200 or so of these fruits for my wedding cake 
  & need to know this badly!!!)

Hi James,

Yes, you can either refrigerate or freeze marzipan in an airtight container for a week or so. See:

Please do not make the kind of marzipan that calls for raw egg white. It's a good way to get food poisoning. If you must use egg white, use the recipe on this page:
Almond Paste.


Microwave Caramel Popcorn

  ----- Original Message ----- 
  From: Nancy  
  To: phaedrus
  Sent: Friday, April 26, 2002 9:06 PM
  Subject: Microwave Caramel Popcorn

  I am looking for a recipe containing a package of microwave popcorn, 
  brown sugar, marshmellows, and butter, to make a delicious caramel 
  corn recipe.  I got it from a demonstrator at a Wilton at home party.  
  She used it to mold a bear in a flexible cake pan, then decorated it 
  with chocolate icing.  I just want to make the caramel corn! 
  MMMMMMMmmmmm :)        Nancy 

Hi Nancy,

There are lots of recipes for microwave caramel popcorn, but none that I can find containing marshmallows. I'm sending you a typical one.


Microwave Caramel Popcorn 
Serves: 16   

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           packed brown sugar
   1      cube          margarine
     1/4  cup           white Karo syrup
   4      quarts        popped popping corn 
     1/2  teaspoon      salt -- (optional)
     1/2  teaspoon      baking soda
  Into a large clean grocery bag, put pop 3 - 4 quarts of 
popped microwave popcorn. Into a 2 quart glass bowl put: 
brown sugar, margarine, white Karo syrup, and salt (optional). 
Cook in microwave on high until it comes to a boil. Stir. 
Cook on full power for 2 minutes. Remove from oven and stir 
in baking soda. Stir. Pour above syrup over popped corn in 
the bag. Mix well with wooden spoon. Close the bag and shake. 
Put the bag into the microwave at full power for 1 1/2 minutes. 
Take out and shake. Put bag back in upside down. Microwave for 
1 minute on full power. Shake bag. Tear bag open and spread 
popcorn out to cool. ENJOY! Yields 4 quarts.

Sorbets & Ices

----- Original Message -----
From: William
To: phaedrus
Sent: Wednesday, April 24, 2002 2:15 AM

>     How does one make sorbets (no milk) and how does one make 
> italian style lemon ices.=?
>      Thanks.

Hello William,

These four sites have a multitude of recipes for sorbets and ices:

Sorbets & Ices 1

Sorbets & Ices 2

Sorbets & Ices 3

Sorbets & Ices 4



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