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Strawberries Romanoff

----- Original Message ----- 
From: Pam
To: phaedrus
Sent: Friday, April 09, 2004 5:32 PM
Subject: strawberry romanoff

> Can you help me figure out the recipe for strawberry romanoff at La
> Madeline's?
> Thanks, Pam

Hello Pam,

I found the below recipe on a copycat site.


La Madeleine Strawberries Romanoff
Source: Fort Worth Star-Telegram

Serves 2

1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy

Just before serving, rinse berries and trim stems with a paring knife.
Mix remaining ingredients and let stand for 2 to 3 minutes. Put berries in
stemmed wine glass and top with sauce.

Nutritional analysis per serving: 370 calories, 25 grams fat, 30 grams
carbohydrates, 4 grams protein, 52 milligrams cholesterol, 69 milligrams
sodium, 60 percent of calories from fat

WW Catsup

----- Original Message ----- 
To: phaedrus
Sent: Monday, April 12, 2004 9:56 PM
Subject: lost recipe

W.W. catsup from the 1970's
it started out with a large can of tomato juice and lots of dried herbs
and dehydrated minced onions. reduced to 1/2 of it's volume

Hello ____?

Please give your real first name when making a request. Thanks.

See below.


WW Catsup

2 small cans unsweetened tomato sauce
2 tbsp. onion flakes
1/2 tsp sweeta
1/2 c. vinegar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. celery seed
salt to taste

Simmer 3 minutes, then bottle and keep refrigerated

Entry Bells

----- Original Message ----- 
From: "Kathy" 
To: phaedrus
Sent: Monday, April 12, 2004 12:15 PM
Subject: Looking for an old style doorbell

You have such an interesting site! I plan on spending a lot of time looking
around! You even have some recipes from Woolworths. Gosh, I remember going
with my mom and grandma in the 50's to have lunch at the dimestore. It was
such a treat back then. We rarely ate out so it was a big deal. I can even
remember having to sit in a booster seat at Sanders (in Michigan) for their
great ice cream treats. What memories!!

Now, for my request: I have been browsing around the internet trying to find
an old doorbell. The best place to see one is in the movie "It's a Wonderful
Life" when someone enters the drug store in a scene from George Bailey's
early years. It's kind of a metal spring attached either above the door, or
on the door itself. It rings against the door when the door is opened.

I've found several shopkeeper bells that have a string that is pulled, but
that's not quite what I'm looking for. I want one that makes a little noise
whenever the door is opened.

Thanks for any help you can offer.  Keep up the good work! This is a great


Hi Kathy,

Those things are called "entry bells" or "entry chimes". There are a few on
Type [entry bell] in the search box and click on search.

If those don't suit, then try contacting some of these dealers:
Home Expo



----- Original Message ----- 
From: Yony
To: phaedrus
Sent: Thursday, April 08, 2004 9:41 PM
Subject: yeast rolls & buns.

> receipt for cottage cheese & raisen sweet buns. make dough ,roll, cut 
> in 3x3 squares. put cottage cheese mixture on & fold corners to center. 
> looks like a small pillow. bake or you can make dough for nut rolls & 
> put cottage cheese mixture instead of nuts

Hello Tony,

Sounds like "kolacky." See below.


(Czechoslovakian Filled Sweet Buns)

1 package (1 scant tbsp.) active dry yeast
1/2 cup butter
1/4 cup sugar
3 eggs
1 tsp. Salt
1 tsp. Finely grated lemon peel
6 cups all-purpose flour
1 cup milk or light cream
Filling (recipes follow)
Confectioner's sugar (garnish)

In a small bowl, dissolve the dry yeast in 1/4 cup lukewarm tap
water. Set aside. In a large bowl, cream the butter and sugar
together until the mixture is fluffy. Add 2 eggs, 1 at a time,
beating well after each addition. Stir in the salt and grated
lemon peel. Add the yeast and mix well. Add 2 cups of the
flour and mix well again. Add the milk (or cream) and remaining
flour, alternately in small portions, mixing well after each
addition, to make a soft dough that pulls away from the sides of
the bowl.
Turn the dough onto a floured surface, and knead until the dough
is smooth and elastic and no longer sticky. (If kneading by
machine, knead 3 to 4 minutes with the dough hook on an electric
mixer; 30 to 40 seconds in a food processor-until the dough is
smooth and elastic and pulls away from the sides of the
Grease a large bowl. Form the dough into a ball, put it into
the bowl, and turn the dough over once (now the top of the dough
will be greased).
Cover with a damp kitchen towel, and put the dough in a warm
place (such as a gas oven with only the pilot light on). Let the
dough rise until it has doubled in bulk (about 2 hours).
While the dough is rising, prepare the kolacky filling of
your choice (recipes and suggestions follow). Grease 2 large
baking sheets and set aside.
Punch down the dough, form it into a ball, and transfer it to
a floured surface. Knead lightly, divide the dough in half, then
roll out each half (separately) to a thickness of 1/4-inch. (The
dough will be very springy and perhaps a bit difficult to roll
out, but keep at it.) Cut the dough into 3-inch squares. Place
1 rounded teaspoon of any filling in the center of each dough
square toward the center of the square, and pinch the four corner
points together in the center, over the filling. (You might have
to stretch the corners to make them meet in the center.) The dough
will now be folded like a square envelope, with some of the filling
peeking out from the slits on top. The kolacky will look like
little fat pillows.
Place the kolacky on the greased baking sheets about 1 inch
apart, and let them rise in a warm place until they have doubled
in bulk (about 1 hour).
Pre-heat the oven to 350 degrees F. Beat the remaining egg
well, and brush the tops of the kolacky with the beaten egg. Bake
the kolacky (one pan at a time) on the middle rack of the oven,
for about 20 minutes, or until they are a golden brown on top.
Remove from baking sheets and cool on a wire rack. Sift
confectioners' sugar over the tops of the kolacky while they are
still warm.
Makes 48 kolacky, which are best eaten when they are still
warm from the oven. Store leftover kolacky, for 1 day at most,
in a plastic bag or airtight container. Kolacky can be reheated
by sealing them in aluminum foil and placing them in a 400 degree
F oven for about 10 minutes.

Another Way To Form Kolacky:
Cut the dough into 3-inch diameter circles. Place these on
greased baking sheets, about 1 inch apart, and let them sit in a
warm place for 30 minutes. With the bottom of a liquor glass
(about 1 1/2 inches in diameter), make a depression in the center
of each dough circle. Fill the depression with 1 rounded
teaspoon of any type of filling. Brush the tops of the
kolacky with beaten egg, and let them rise in a warm place until
they have doubled in bulk (about 30 minutes to an hour). Bake as
Sift confectioner's sugar over the tops of the warm kolacky.

Kolacky Fillings: (Each recipe makes enough filling for 48

Apricot-Prune Filling:
Put 1 cup chopped dried apricots and 1 cup chopped pitted
prunes into a saucepan with enough cold water to cover them.
Bring to a boil and simmer until the fruits are very soft (at
least 15 minutes). Drain off all the liquid in the pan. Add
2/3 cup of sugar, 3 tablespoons of butter, 1 teaspoon grated
orange or lemon peel and 1/2 teaspoon ground cinnamon to the
fruit in the pan. Cook over low heat, stirring constantly, for
about 10 minutes, until the mixture thickens like jam. Stir in
1 teaspoon vanilla extract.
Let the mixture cool before you use it to fill the kolacky.
Makes approximately 2 cups of kolacky filling.

Cottage Cheese Filling:
Mix together 1 pound (2 cups) dry-curd cottage cheese, 1/4 cup
melted butter (slightly cooled), 1/4 cup sugar, 1 teaspoon finely
grated lemon peel, 1 teaspoon vanilla extract, 1/8 teaspoon salt,
and 1 well beaten egg yolk.
Makes approximately 2 cups of kolacky filling.

Raisin-Nut Filling:
Drop 2 cups of raisins into boiling water in a saucepan and
let them cook for 5 minutes. Drain, cool, and coarsely chop the
raisins, then mix them with the 1/2 cup coarsely chopped walnuts,
1/2 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon
vanilla extract. Makes approximately 2 cups of kolacky filling.

Other Suggested Kolacky Fillings:
Cooked apples with butter and cinnamon; dates cooked with
butter; cooked dates with nuts; cooked figs with nuts; plum jam
or prune butter (German Pfaumenmus), or thick applesauce, flavored
with cinnamon; poppy seeds ground and cooked with milk, butter,
sugar and cinnamon; cooked peaches with butter; any sort of jam
flavored with a little lemon juice, lemon rind or cinnamon.

Dilly Beans

----- Original Message ----- 
From: "Janice" 
To: phaedrus
Sent: Sunday, April 11, 2004 12:54 PM
Subject: Recipe for Dilly Beans

I am looking for the recipe for dilly beans.  I used to make them using
fresh green beans, garlic, fresh dill and a brilne made with water, vinegar,
and salt, but I can't find the recipe.  I used the recipe from the Ball
canning jar recipe book.  

Hello Janice.

The recipe from the Ball Blue Book is below.


Dilly Beans

Source of Recipe: From Ball Blue Book

List of Ingredients


Cutting board
Measuring cup
Stirring spoon
1 Tsp
Hot pad
4 Pint jars
4 Rings and Lids
Water bath canner
Grip for lifting jars
Funnel for jars


2 lb String beans
4 Heads garlic
1/4 C Pickling salt
2 1/2 C White vinegar
2 1/2 C Water
1 Tsp Red pepper flakes
4 Heads of dill


Serves: 4 quarts
Time required: Prepare: 50 minutes Cook: 10 minutes
Difficulty: Average


1. Clean and sterilize jars, lids, and rings.
2. Boil salt, vinegar, water, and pepper.
3. Pack beans in jars with ends trimmed to length to fit in jar. If beans
are smaller than jar, put the longest on the outside for appearance, and
stack the shorter ones in the middle of the jar. Pick you best to put on the
outside of the jar. Tilt jar on side and put the best beans next to glass.
Work your way around the jar, filling in the middle to keep the edges in
place. When you are 2/3 of the way full, tilt jar up and fill in next to
glass. It is easier to push and force the jar full of beans in the middle.
4. Pour boiling mix through funnel into jars, leaving 1/2" headspace.
5. Add 1 to 2 garlic cloves per jar.
6. Add dill head to each jar.
7. Get all bubbles out of liquid.
8. Wipe and clean up threads and top of jar.
9. Put lid and ring on.
10. Put jars in water bath canner, and make sure jars are completely covered
with water.
11. Bring to a boil, then reduce heat to maintain a rolling boil. Start
timing when it boils for 10 minutes. This is the time for both pints and

NOTE: Check with your local Extension Office to get the time for your
elevation, and latest updates.

12. After 10 minutes, take jars out, making sure you keep jars level and not
tipping. If you do you will break the seal. Place jars on a towel to keep
them off of the counter. This will keep the jars from cracking.
13. Make sure the jars seal by listening for the pop.
14. Take and leave off the ring after it is cooled down. Clean the threads
and next to the lid to prevent spoilage.
15. Store in a cool, dark and dry place.


*This is best made with asparagus.


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