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Hershey's Cocoa Fudge

From: "Jenna"
Subject: Cocoa fudge recipe - the REAL and BEST one!
Date: Sunday, May 03, 2009 10:31 PM

Hi I noticed you had the "other" Hershey's cocoa fudge but not this one which my grandmother 
actually had pasted in her cookbook my entire life. She made it ALL the time and was made 
with condensed milk and white corn syrup. This one is what I consider the REAL fudge! It is 
not the one you can find anywhere on the net, this one is truly lost.  I thank a little old 
women in Texas for sending the recipe to me after endless searches online. 

Old Fashioned Fudge

2 cups sugar
4 heaping tbsp. Hershey's cocoa
3/4 cup canned evaporated milk
1/4 cup white Karo corn syrup
1 heaping tbsp. butter
1 tsp. vanilla
1 cup chopped black walnuts (or pecans)

In cast iron skillet, mix sugar and cocoa. 
Stir together evaporated milk and Karo syrup; add to sugar mixture. Stir until
smooth. Add butter. 
Let boil until soft ball stage develops (drop into 1/2 cup cold water until soft ball forms). 
Take from heat and add vanilla. Beat until cool and creamy. Add nuts. 
Pour into buttered platter, cool, and cut into squares. 

Hi Jenna,

I'm sure this is a great fudge recipe. However, I have copies of the Hershey's labels from 1936 through 1992, sent to me by Hershey's, and there was never a fudge recipe on the Hershey's Cocoa can calling for evaporated milk or for black walnuts or pecans (specifically) or for Karo syrup by name.
The closest one to your recipe was on the can from 1941 to 1947, and it called for plain milk, plain corn syrup (no brand), and just "chopped nut meats(optional)".

Your recipe may have been in a recipe pamphlet put out by Hershey's or by Karo or even by an evaporated milk company like Carnation.


Corned Beef Roll

  ----- Original Message ----- 
  From: Patricia 
  Sent: Tuesday, April 28, 2009 4:04 AM
  Subject: Request for recipe

Hello Uncle Phaedrus,

I am trying to find a family favorite recipe from about 1950. I don't remember the name. 
It is a corned beef roll with a biscuit,cornmeal type crust and a spicy tomato barbeque 
sauce. The corned beef was canned and mixed with cubed potatoes and onions. This mixture 
was placed in a corn meal biscuit crust and baked in the oven. It was served with the sauce.
It would be a miracle if you could locate this recipe for me and I would appreciate it so much.
Very kind regards,

Hi Patricia,

I wish that I could help, but the below recipes, neither of which fits your description, are the only corned beef roll recipes that I can find.


Corn  Beef  Roll

1 can corn beef
2 onions

Milk enough to moisten good.  Mix up biscuit dough and roll out.  Spread corn beef 
mixture on dough and roll up like a jelly roll.  Bake.  Remove from oven and grease 
top of dough.  Cut in slices and serve.  Chili sauce is good poured over it, or make 
a milk gravy and pour over.  
Title: Corned Beef Roll 
Yield: 1 Serving


Biscuit foundation:
2 c  flour
3/4 ts salt
3 ts baking powder
2 tb shortening; to 4 tablespoons
2/3 c  milk; to 3/4 cup
2 c  cooked corned beef brisket; -shredded


Biscuit: Sift flour, salt and baking powder. Cut or rub in shortening.
Add milk, stirring only enough to make ingredients hold together. Turn
out on lightly floured board. Knead gently for 1/2 minute. Roll or pat to
desired thickness. roll out dough into rectangular sheet 1/4" thick.

Corned Beef: Shred corned beef with fork. spread on biscuit dough. Roll
jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425
degree oven 20-25 minutes. Serve hot with chili.

Red, White, & Green Salad

----- Original Message ----- 
From: "Mary"
Sent: Tuesday, April 28, 2009 12:44 PM
Subject: looking for recipe

> More than 30 years ago a recipe was published in the Cincinnati Enquirer
> for a Red, white and green salad with Magic Pan Dressing.  The unusual
> ingredient was tarragon.  Can you help find it?  Thanks,
> Mary

Hello Mary,

Sorry, I had no success. The Cincinnati Enquirer's online recipe archives apparently do not go back that far. I had no success searching for "red white and green salad" or "magic pan dressing" with tarragon.


Nick Stellino's Risotto

----- Original Message ----- 
From: Liz 
To: Phaedrus 
Sent: Saturday, April 25, 2009 11:27 PM
Subject: risotto recipe


I am looking for Nick Stelino's risotto recipe which aired  on his pbs show 
today April 25 and would love to find the recipe and was hoping you could help.
They claim it is on the pbs website however, I must be missing something as I 
have only found references to the dish if this helps 3 ingredients were pancetta 
(may have spelled that wrong) cheese and peas.  Thanks.

Hello Liz,

I can't find the recipe on the web, either. Best I can determine, PBS is re-running Nick Stellino's series from 5 years ago. If so, they probably had the recipes on the PBS website at the time it wast first run, but have since removed them. If you're desperate for the recipe, it's in one of his cookbooks.


Timm in Oregon sent the recipe:

Here is the Risotto recipe from Nick Stallino that Liz is looking for.                

 Timm in Oregon 

Risotto Con Piselli, Pancetta E Funghi 

(Risotto with Peas, Pancetta and Mushrooms) 


7 cups chicken broth 
1/4 ounce dried porcini mushrooms, processed to a powder (about 2 tablespoons) 
1/2 pound white button mushrooms, quartered 
1/2 pound cremini mushrooms, quartered 
3 tablespoons chopped fresh Italian parsley 
1-tablespoon olive oil 
1 pound pancetta, cut into 1/4 inch dice, or bacon, cut into small pieces 
6 cloves garlic, thickly sliced 
1 cup finely chopped onion 
2 cups Arborio rice 
1 cup white wine 
1 cup frozen peas 
1/2 cup freshly grated Parmesan cheese 
1/4-cup heavy cream 
Pinch of red pepper flakes 
Pinch of pepper 


Bring the chicken broth to a simmer. Combine the mushrooms and parsley in a bowl. 

In a large, deep sauté pan heat the oil over medium-high heat. Add the pancetta, or bacon, 
and sauté until most of the fat is rendered and the pancetta, or bacon, is browned and 
well cooked, about 10 to 15 minutes. Remove with a slotted spoon and set aside. 

In the same pan, over medium heat, sauté the garlic and onion until softened, about 5 to 7 
minutes. Add the mushroom mixture, stir to combine, and cook for 2 to 3 minutes. Add the 
rice and pancetta or bacon. Stir to coat the rice and combine the ingredients well, about 
1 minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir and 
cook until most of the liquid is absorbed, about 2 to 3 minutes. Add the peas and stir to mix. 

Add the simmering broth, 1 cup at a time, stirring frequently to keep the rice from sticking 
or burning and allowing it to absorb the stock before adding more, about 2 to 3 minutes. 
Continue to add broth, 1 cup at a time, until you have added 4 cups. Then add the liquid 
in smaller amounts, about 1/2 cup at a time, until the rice has finished cooking, about 
30 minutes in all. (You may not use all the broth.) The risotto should now be creamy; it 
will "tighten" when served, so creamy is important. 

Add 1/4 cup of the Parmesan, about 1/4 cup broth, and the cream. Stir to combine. Turn off 
the heat and cover the pot. Let the risotto rest for 2 minutes, then stir well to combine 
the ingredients, and serve with remaining Parmesan sprinkled on top. 


----- Original Message ----- 
From: debbie 
Sent: Monday, April 27, 2009 1:36 PM
Subject: paella

help i have been searching the net as well as every cooking mag i have this recipe
appeared in the 80's either in good housekeeping,womans day or family something
what i remember about the recipe was to brown chicken thighs remove stir in rice 
liquid either water or broth (i modified and used clam juice) drained canned 
artichoke hearts,peas,i think canned tomatoes, no green beans or sausage,the most 
important ing the saffron and cumin made great rice dish add in shrimp and clams 
it was wonderful
i dont remember the proportions and saffron is to expensive to experiment with thank 
you in advance whether you locate it or not, i love your site

thank you

Hi Debbie,

Sorry, no luck. I cannot find a paella recipe with those exact ingredients.



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