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Shrimp & Lobster Egg Rolls

  ----- Original Message ----- 
  From: Donald 
  To: phaedrus
  Sent: Saturday, April 26, 2003 3:48 PM
  Subject: Shrimp and Lobster Egg Roll

  I have been searching for this recipe for 60 yrs on and off without 
  success. Some time between  1938 and 1944  my uncle Dorilla Dery owned 
  a chinese American restaurant in Wooster Mass. He hired a master chinese 
  cook from Boston Mass who brought with him his own 400 yr old stove. He 
  cooked thes egg rolls to order and they were fantastic. I was a young boy 
  and wathed him make them but was not interested in cooking at the time.
  When I became interested he was no longer around and my uncle had died. 
  All I remember about the ingredients were lobster ,shrimp and bean sprouts. 
  Hope you can help! Thanks!


Hello Donald,

Well, how to tell this egg roll recipe from all the others? Nearly all Chinese egg roll recipes contain bean sprouts and either lobster or shrimp or both. How would I know the right one if I saw it? There's one recipe below.


  Seafood Egg Rolls
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Chinese                          Posted To Recipelu
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      package       egg roll skins
      2      cups          finely chopped cooked pork
      1      cup           finely chopped shrimp or lobster
      2      cups          finely chopped celery
      1      cup           finely chopped green onions
      1      cup           finely chopped water chestnuts
      1      cup           finely chopped bean sprouts
      1      tablespoon    seasoning salt
      1      tablespoon    soy sauce
      1      teaspoon      sugar
        1/2  teaspoon      salt -- (1/2 to 1)
      1      small         egg -- slightly beaten
        1/4  cup           melted shortening or margarine
      2      ounces        peanut butter -- (my secret)
                           ***Apricot Sauce***
      2      cups          apricot jam
        1/4  cup           finely chopped pimento
      2      teaspoons     vinegar
Combine first 6 ingredients in large bowl. Blend in other ingredients and 
mix thoroughly. Drain. Pour 1/4 cup filling in center of each skin and fold 
2 sides over filling. Make a paste of flour and water; brush edges with it. 
Roll up egg roll, pressing edges together to seal. Put on wax paper. Fry in 
deep hot fat (360 degrees) about 5 minutes, turning only once. They should 
be crisp and golden brown. Serve hot or freeze and reheat in microwave or 
oven. Serve with apricot or hot mustard sauce . Makes 24 large egg rolls.

Apricot Sauce: In saucepan bring to a boil, then simmer, stirring 
occasionally 2 minutes. Cool. 
Hot mustard sauce: Make a paste of dry mustard and water.

Fried Pickles

 ----- Original Message ----- 
  From: Mary
  Sent: Sunday, April 27, 2003 3:47 PM
  Subject: Fried Pickles

 How are fried pickles made and what is the sauce to dip them in

Hi Mary,

Several recipes for fried dill pickles below. As for sauce, some like catsup, some like mustard, some like a mixture of French horseradish mustard, mayonnaise and garlic salt to taste.


  Fried  Dill  Pickles

   Ingredients : 
   3 to 4 lg. dill pickles, whole
   1/2 c. all-purpose flour
   1/4 c. beer
   1 tbsp. cayenne
   1 tbsp. paprika
   1 tbsp. black pepper
   1 tsp. salt
   2 tsp. garlic salt
   3 dashes hot pepper sauce
   Vegetable oil for frying

   Preparation : 
     Cut dill pickles into slices of 1/4 inch thickness.  Combine
   flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot
   pepper sauce in a medium mixing bowl.  Dip pickle slices into
   batter.  Heat oil to 375 degrees F. in a large, deep saucepan.  Fry
   pickles until they float to the surface, about 4 minutes.  4 to 6
   Fried  Dill  Pickles

   Ingredients : 
   Sliced dill pickles
   Salt and pepper
   1 egg
   8 oz. milk
   1 tbsp. Lee & Perrins
   5 - 6 drops Tabasco sauce
   2 c. flour
   1 tbsp. flour

   Preparation : 
      Mix beaten egg with milk, Lee & Perrins, Tabasco, 1 tablespoon
   flour, salt and pepper to taste in a separate bowl.  Dip pickle in
   egg wash, then into flour, then egg wash and back into flour, then
   into deep fat fryer until golden brown. 
  Deep  Fried  Pickles

   Ingredients : 
   2 lg. egg yolks
   1 c. water
   1 1/2 c. flour
   1 jar med. size dill or sweet pickles

   Preparation : 
      Beat egg yolks and water together.  Add flour slowly to keep
   batter smooth.  Slice pickles 1/2 inch thick, drain on paper towel. 
   Dip pickle slices in batter and fry in hot deep fat.  Serve warm. 

Parsley Potatoes

   ----- Original Message ----- 
  From: liz
  To: Phaed 
  Sent: Sunday, April 27, 2003 2:59 PM


  Forgot need receipe for parsylied potatoes.

  thanks, Liz

Hi Liz,

See below.


  Parsley  New  Potatoes

   Ingredients : 
   12 (1 lb.) sm. new potatoes
   1/4 c. water
   2 tbsp. butter, melted
   1 tbsp. minced fresh parsley
   Dash salt & pepper

   Preparation : 
      Wash potatoes.  Cut a 1/2" strip from middle of each.  Place in 2
   quart micro proof casserole, add water, cover.  Cook on Hi (max
   power) 10 to 12 minutes. Stir once during cooking.  Drain and stir
   in butter, parsley and salt and pepper.  Serve hot.  4 servings. 
   Potatoes  In  Parsley  Sauce

   Ingredients : 
   3 tbsp. olive oil
   1/2 c. each finely chopped onion and parsley
   1 lg. clove garlic, minced and mashed
   4 med. lg. boiling potatoes, peeled
      and cut in 1/4 inch slices
   1 1/2 c. chicken or beef bouillon
   Salt and pepper to taste

   Preparation : 
      In large skillet with olive oil, slowly saute onion, parsley, and
   garlic until soft (about 15 minutes).  Add potatoes and cook, gently
   stirring, for a few minutes.  Add bouillon, salt, and pepper.  Bring
   this to a boil; reduce the heat and cover; simmer until the potatoes
   are tender.  Makes 4 to 6 servings.
   Parsley  Potatoes

   Ingredients : 
   6 potatoes
   1 stick butter
   1 tsp. onion powder
   1 tsp. parsley flakes

   Preparation : 
     Boil potatoes with jackets on.  Cool and peel.  In a baking dish,
   heat butter, onion powder and parsley flakes.  Add potatoes.  Bake
   20 minutes at 350 degrees.  Turn once to coat potatoes.  
   Microwave  Parsley  Potatoes

   Ingredients : 
   4 lg. potatoes
   Water and salt
   1 med. onion, chopped
   1 clove garlic, minced
   1/2 c. chopped parsley
   1 tbsp. vegetable oil
   1/4 c. chicken broth or water
   Salt and pepper to taste

   Preparation : 
      Slice potatoes 1/4 inch thick.  Place in salted water.  In
   microwave safe dish, combine onion, garlic, parsley and oil. 
   Microwave at high 2 to 3 minutes. Stir.  Drain potatoes and add to
   onion mixture.  Stir to coat potatoes.  Spread evenly in dish.  Pour
   broth over.  Cover with plastic wrap.  Microwave at 10 to 12 minutes
   until tender.
   Parsley  Potatoes

   Ingredients : 
   6 med. red potatoes (about 2 1/2 lb.), peeled & quartered
   1/4 c. water
   1/4 c. margarine or butter
   1 tbsp. dried parsley flakes
   1/2 tsp. salt
   1/8 tsp. pepper

   Preparation : 
     1.  Place potatoes and water in 2 quart casserole; cover. 
   Microwave at high (100%) until fork-tender, 12-15 minutes, stirring
   after half the time.  Let stand 5 minutes.  Drain and set aside.  2.
    Place margarine in 2 cup measure.  Microwave at high (100%) 1-1 1/2
   minutes.  Stir in remaining ingredients.  Pour over potatoes.  Toss
   to coat.  Makes 4-6 servings.   

Banoffi Pie

  ----- Original Message ----- 
  From: christine
  To: phaedrus
  Sent: Monday, April 28, 2003 9:16 AM
  Subject: banoffepie


  is there anybody who can help me with a banoffeepie recipie ?? we tried 
  it in england and it's absolutely unknown back home

  thanks a lot 

Hello Christine,

Banoffi Pie, called a "pudding" by some in the UK, was created in 1972 by Ian Dowding and Nigel Mackenzie at a restaurant in East Sussex called "The Hungry Monk"

Below is the original recipe and some variations. Be very careful heating condensed milk in the can. When a recipe calls for "chocolate digestives", you can use chocolate graham crackers.


  The Original Hungry Monk Banoffi Pie

  To serve 8-10

  12 ounces uncooked shortcrust pastry
  1.5 tins condensed milk (13.5 ounces each)
  1.5 pounds firm bananas
  375ml of double cream
  Half a teaspoon powdered instant coffee
  1 dessertspoon caster sugar
  A little freshly ground coffee

  Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in 
  flan tin. Line this with the pastry thinly rolled out. Prick the base 
  all over with a fork and bake blind until crisp. Allow to cool.
  The secret of this delicious pudding lies in the condensed milk.
  Immerse the cans unopened in a deep panof boiling water. Cover and boil 
  for 5 hours making sure that the pan does not boil dry 
  * (see CAUTION) . Remove the tin from the water and allow to cool 
  completely before opening. Inside you will find the soft toffee filling.

  Whip the cream with the instant coffee and sugar until thick and smooth. 
  Now spread the toffee over the base of the flan. Peel and halve the 
  bananas lenghtways and lay them on the toffee. Finally spoon or pipe on 
  the cream and lightly sprinkle over the freshly ground coffee.

  It is absolutely vital to top up the pan of boiling water frequently 
  during the cooking of the cans. 5 hours is a long time and if they are 
  allowed to boil dry the cans will explode causing a grave risk to life, 
  limb and kitchen ceilings.

  Hint - Banoffi is a marvellous "emergency" pudding once you have the 
  toffee mixture in your store cupboard. We therefore suggest that you 
  boil several cans at the same time as they keep unopened indefinitely.
  Banoffi Pie

  Tin (~400g) of condensed milk (NOT evaporated milk!) 
  Three large bananas 
  One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do) 
  Half-pint of double cream, or whipping cream 
  2 tablespoons margarine (or butter) 

  Crush the biscuits in a freezer bag with a rolling pin until they are 
  reduced to crumbs. Gently heat some margarine in a saucepan until liquid 
  (or just leave some out at room temperature to soften). Pour crumbs and
  liquid/soft margarine and mix in with the crumbs until they start to bind
  together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish 
  is good) and pat with a spoon so that they cover the base. Place in the 
  fridge to set. Put the tin of condensed milk in a pan of boiling water 
  (NB- don't open the tin first!) and allow to boil for 2 hours . You should 
  put a lid on the pan to prevent all the water boiling off. When done, 
  remove the tin and leave to cool a little (you could pour cold water on 
  it to cool the outside). When cool enough to handle, open the tin carefully 
  - the condensed milk will have caramelised and may well shoot out the 
  opening. Pour/spoon the toffee from the tin onto the biscuit base of the 
  Pyrex dish. Place back in the fridge to cool. Slice the bananas and arrange 
  them on top of the toffee. Whip the cream until peaking, then fold on top 
  and smooth out. Dust with chocolate powder for effect. Keep in the fridge 
  until needed, covered with cling-film. 

  You may want to make the biscuit base with a lip (a bit like a flan or 
  pavlova). Start the condensed milk boiling, then do the base. Have a 
  rest for a while, then pour out the toffee and start on the cream and 
  bananas. Serve cut into wedges in a bowl. 
  Banoffi Pie

  Serves 6-8
  Cooking Time 3 Hours
  30 Minutes For Pastry Case
  Oven Temperature: Gas Mark 5 or (375 F / 190 c) 

  6 oz Shortcrust Pastry (uncooked) 
  1 Large Tin Condensed Milk 
  1 Teaspoon Coffee Powder 
  1 oz Caster Sugar 
  1/2 Pint Double Cream 
  1 Large Bananas 
  (Can be done the day before if needed). 
  Immerse the unopened can of condensed milk in boiling water. Cover and 
  boil for 3 hours. Remove from water and allow to cool before opening. 
  Line an 8 inch flan dish with a thin layer of shortcrust pastry. Bake 
  blind for 20 minutes, then remove the greaseproof paper and return to 
  the oven and bake for a further 5 minutes until pastry is crisp. Store 
  in an airtight container until needed. 

  Whip the cream with the coffee and sugar until thick. Empty the condensed 
  milk into the flan case and spread. Decorate with te cream mixture and 
  sliced banana. 
  Banoffi Pie

  9oz (250g) plain flour 
  12oz (325g) butter 
  61/2oz (165g) caster sugar 
  1 egg yolk, size 3, lightly beaten 
  405g can skimmed sweetened condensed milk 
  3 bananas 
  1tbsp (14ml) lemon juice 
  15fl oz (426ml) double cream 
  chocolate curls 
  1/2oz (15g) toasted flaked almonds 

  Put flour in a large bowl and rub in 51/2oz (140g) butter. Add 1/2oz (15g) 
  caster sugar, the beaten egg yolk and 3tbsp (45ml) cold water and mix 
  to a smooth dough. Wrap in cling film and chill in fridge for 30 mins. 
  Roll out the pastry on a surface lightly dusted with flour. 
  Use pastry to line a deep 8in (20.5cm) loose bottom flan tin. Lay greaseproof
  paper over the top and bake at 400F, 200C, Gas mark 6 for 15 mins. Remove 
  paper and cook for a further 10 mins or until golden. 
  Put remaining butter and caster sugar in a small nonstick saucepan and heat
  through gently until melted. Add condensed milk and bring to the boil over 
  a very low heat. Simmer for 5 mins, stirring continuously, until mixture is 
  toffee coloured and thick. Do not stop stirring at any point and stir rapidly 
  as the toffee mixture catches very easily. 
  Thinly slice bananas and arrange in pastry case. Drizzle with lemon juice, 
  pour toffee over and leave to cool. Whip cream, spoon over toffee, swirling 
  with back of spoon. Sprinkle with chocolate swirls and flaked almonds. Chill 
  until required. 
  NOTE: A cheesecake base can be substituted for the dough base. 
  Banoffi Pie


  1 14oz. bag caramels (unwrapped) 
  1/2 can condensed milk 
  1 stick of butter 
  1 package chocolate graham crackers (digestives) 
  4 bananas 

  Melt butter; add to pulverized cracker crumbs; press into pie plate; 
  slice bananas and arrange on top of crumb crust; refrigerate. 

  Unwrap caramels and place in medium saucepan with condensed milk. Heat 
  until all caramels are melted and mix well. Cool on side of stove for 
  at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts 
  on top. Refrigerate at least 2 hours berfore serving. 

Root Beer

----- Original Message ----- 
From: "Amanda" 
To: phaedrus
Sent: Sunday, April 27, 2003 5:14 PM
Subject: rootbeer

> Hello!
> I am wondering how to make rootbeer from total SCRATCH
> in my home.
> I have found recipes that use flavorings and concentrates.
> I don't want those.
> I have heard that the root of the sassafras tree is what
> gives it the flavor. (I may be wrong.)
> Old fashioned rootbeer made from scratch may be called
> Sasspararilla. (Again, I may be wrong.)
> I appreciate you taking my request and I look forward to your reply!
> :-)
> Amanda

Hi Amanda,

There's one recipe below, but this website has a ton of information about making homemade root beer:

Root Beer


REAL Root Beer

5 quarts water
1/4 ounce hops
1/2 ounce dried burdock root
1/2 ounce dried yellow dock root
1/2 ounce dried sarsaparilla root
1/2 ounce dried sassafras root
1/2 ounce dried spikenard root
1 1 /2 cups sugar
1/8 tsp granulated yeast

Simmer herbs for 30 minutes. Add sugar, stir to dissolve. Cool to lukewarm,
add yeast and stir well. Cover and let sit for 1 hour. Bottle as above.


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