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Almond Smash

----- Original Message ----- 
From: "John"
To: phaedrus
Sent: Tuesday, April 13, 2004 3:26 PM
Subject: Almond Smash

> Phaedrus,
> Greeting and salutations. Your website is remarkable. I feel like I am
> walking down memory lane. I have been in search of a soda I used to drink
> when I was a kid back in Dundalk, MD. The name is/was Almond Smash. I have
> been searching for a while and have had no luck in finding if it is still
> available or a recipe that comes close. Any help will be greatly appreciated.
> Thanks in advance.
> John

Hello John,

Well, If you aren't still in Maryland, you're probably out of luck. If you are, and/or want to drive to Baltimore, then you may be able to find it in 2 - liter plastic bottles. The Mars Super Market chain, particularly the one on Padonia Road and the Ridgley Shopping Center stores - both off York Rd, carry Almond Smash on a regular basis. Giant Food Stores and Walgreen's have it sometimes. As far as I can determine, it's not available outside the Baltimore area. I found a note that it's bottled by the former Allegheny Beverage Company, now called Pipsissewa Company. Their phone number is (410) 366-3500. You might give them a call.


Currant Squares

----- Original Message ----- 
From: "Mary" 
To: Phaedrus
Sent: Friday, April 16, 2004 3:10 PM

Dear Phaedrus:

My Grandmother who was born in Scotland used to make these wonderful treats
called Currant Squares.  I know she lined a cookie sheet with raw pie dough,
cooked some currants and put this on the pie dough, covered the mixture with
more pie dough, and baked them in the oven.  When cool she would sprinkle
them with Powdered Sugar and cut them into squares.



Hi Mary,

The below recipe is the only one that I could find.


Currant Squares Flaky Pastry 140g/ 5oz firm butter or margarine, grated 175g/ 6oz flour pinch salt iced water Filling 110g/ 4oz butter 80g/ 3oz sugar 225g/ 8oz currants pinch spice 1 lemon, rind and juice 1 large apple, grated 1 slice bread, crumbled Makes 20 To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200C/ 400F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with caster sugar and cut into squares when cool.

History of Tourtiere

----- Original Message ----- 
From: "Alice" 
To: phaedrus
Sent: Friday, April 16, 2004 7:06 PM
Subject: History of the Tourtiere Pie!

> Hi There:
> I am of French Canadian Descent and have always enjoyed Tourtiere Pies at
christmas time.  Now that I have a family of my own I have carried on the
tradition and continue to make these pies for my family and friends.  Both
my children are in the French Immersion Program at school and my daughter's
class is have a French Cafe and I have been asked to make individual
tourtiere's for this event.  I thought it would be nice to be able to tell
the children the history of the tourtiere pie.  Could you please help me
with this one?
> Alice

Hello Alice,

Try these two sites for the best information that I could find:


Tourtiere 2


Millionaire Pie

----- Original Message ----- 
From: Della
To: phaedrus
Sent: Saturday, April 17, 2004 5:04 PM
Subject: millionaire pie

> furrs cafeteria has a recipe for  millionaire pie. can you get it for me?

Hello Della,

See below.


Furr's Cafeteria Pineapple Millionaire Pie

Source Fort Star Telegram. If you concerned about using raw eggs, please use
imitation eggs such as eggbeaters.

2 C. sifted powdered sugar
1 stick margarine or butter, softened
2 large eggs (see Note)
1/8 tsp. salt
1/4 tsp. vanilla extract
2 baked 9-inch pastry piecrusts
1 C. heavy cream
1/2 C. sifted powdered sugar
1 C. crushed pineapple, well drained
1/2 C. chopped pecans

Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt
and vanilla. Beat until light and fluffy. Spread mixture evenly into baked
piecrusts. Chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and
pecans. Spread mixture on top of filling and chill thoroughly.

Rejuvenating Marshmallows

----- Original Message ----- 
From: "Barb"
To: phaedrus
Sent: Saturday, April 17, 2004 11:37 AM
Subject: Marshmallows

> I need a recipe for softening marsh mellows that have become hard and
> stuck together.
> Thank you,
> Barb               

Hello Barb,

I found these tips:

1) Put them in a plastic bag with a slice of bread.

2) You can soften marshmallows that have hardened by holding the closed bag under running hot water, or dipping into a pan of hot water for a few minutes.



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