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Light Fish Batter

----- Original Message -----
From: Debbie
To: phaedrus
Sent: Saturday, May 11, 2002 9:38 AM
Subject: Batter

> Hi Phaedrus:
> Hope you can help me out once again. I am looking for a batter (probably
> more than 1) for fish, veggies etc.
> All the commercial ones I've tried seem to be too heavy , in texture and
> taste.  Any suggestions for me... most of the fish we use is fresh
> caught, only occasionally frozen..I'm not sure if that makes a
> difference or not.
> Thanks for any help you can give me.
> Debbie

Hi Debbie,

I don't know of a commercial batter, but try the recipes below. The one with club soda sounds particularly interesting.
These are for fish, but they should work with veggies as well.


Light Fish Batter

Cup Rice Flour (if not available use white flour)
1 Whole Egg (if watching Cholesterol use only egg white) 2
Teaspoons of Vegetable Oil
2 Teaspoons of Lemon Juice
Salt & white pepper
1/2 Teaspoon of Baking Powder

Mix Flour, Egg, Vegetable Oil, Lemon Juice, & Baking Powder together while
adding water to mixture. Blend together until the batter is the correct
thickness (this would be like the consistency of pancake batter). Salt and
pepper to taste (white pepper will give the pepper taste without the black
specks of whole pepper).
Light Fish Batter

 4 fish filets
 1 cup of bisquick
 club soda
 1 egg white

Start the deep fat fryer at 350 degrees.
In a bowl add bisquick.
Slowly pour club soda and stir with a fork.
Consistency should be like very heavy cream.
Fold egg white into batter.
Toss fish filets in a bag of flour, then dip fish filets in batter,
and let them drip a little. Deep fry until golden.
* For soft crabs or shrimp, add 2 tsp of Old Bay seasoning to the flour.

Cool Whip Pie

  ----- Original Message ----- 
  From: Richard 
  To: phaedrus
  Sent: Saturday, May 11, 2002 10:56 AM
  Subject: Cool Whip Pie

  I am looking for a lost recipe...its was an old "Cool Whip" frozen 
  pie recipe; a coconut/almond frozen pie.  It was made in a graham 
  cracker crust and had cool whip, a small block of cream cheese, 
  coconut, and almond flavoring.  If you could find it for me, I would 
  appreciate it.  Thanks!

Hi Richard,

The recipe below sounds like it fits the description.


  5  Minute  Creamy  Coconut  Pie

   Ingredients : 
   9-inch Ready-Crust graham cracker pie crust
   1 tbsp. sugar
   1/2 c. milk
   1 pkg. (3 oz.) cream cheese, softened
   1 1/3 c. angel flake coconut
   1 (8 oz.) container Cool Whip nondairy whipped topping, thawed
   1/2 tsp. almond extract

   Preparation : 
      Combine cream cheese, sugar, milk and coconut in blender.  Cover
   and blend at low speed for 30 seconds.  Fold into whipped topping. 
   Add extract; spoon into pie shell and freeze until firm about 4
   hours.  Let stand at room temperature at least 15 minutes before
   cutting.  Store any leftover pie in freezer.

Venison Hash

  ----- Original Message ----- 
  From: Carmen 
  To: phaedrus
  Sent: Saturday, May 11, 2002 2:58 PM
  Subject: recipe

  Here is a stumper for you unc. I am looking for and old venison 
  recipe. It is venison hash. I had it when I was younger about 
  twenty years ago. the hash was made up of venison meat that was 
  like pulled or stringy and it was cooked with onions and dried 
  peppers. I ate that meal in Florida up above Tallahassee. I think 
  the meat was served with or with out a gravy wet or dry. You think 
  you can help me out?

Hi Carmen,

Well, I don't know if I can help or not. Below are all the similar venison hash recipes that I could find, but I don't know that any of them is the correct one.


  Venison Hash
         Yield: 1 servings
         2 tb Bacon drippings
         1 lg Onion, chopped
         3 c  Cooked, chopped Venison roast.
         2    Med. potatoes cut in 16 pcs.
         2 tb Flour
         1    Clove garlic, minced
         3 c  Beef broth
       1/4 ts Black pepper
       1/4 ts Seasoned salt
       1/2 tb Chili powder
        Brown onion and potatoes in bacon fat.  Add four and brown.  Add
     broth and other ingredients.  Let simmer until tender.
      North Carolina Venison Hash

        Yield: 4 Servings
    1 1/2 lb Ground venison
        3 lg Onions, diced
        1 lg Green pepper, diced
        1 ea 15-oz can tomatoes
        2 ts Salt
      1/3 ts Pepper
    1 1/2 ts Chili powder
        1 sm Red pepper, diced
      1/2 c  Chopped chiles (optional)
    Preheat the oven to 350 degrees.  In a large skillet cook and stir
    meat, onions, peppers until meat is brown and vegetables tender.
    Drain off the fat and stir in tomatoes, salt, pepper, chili powder,
    red pepper and optional chiles.  Heat one hour stirring a couple
    times while cooking.
  Venison  Hash

   Ingredients : 
   2 c. diced venison, boiled
   3 tbsp. bacon drippings
   1 lg. onion, diced
   2 or 3 lg. potatoes, diced
   Salt and pepper to taste
   1/2 to 1 c. water

   Preparation : 
      Use a heavy skillet and heat bacon drippings.  Add onions and
   saute until tender.  Add venison, potatoes, salt and pepper.  Cook
   over moderate heat until the mixture begins to brown.  Reduce heat,
   add water and simmer about 5-10 minutes. 
   Venison  Hash

   Ingredients : 
   3 c. chopped leftover roast venison
   4 med. potatoes, diced
   1 onion, chopped
   1 tsp. salt
   Pepper to taste
   2 tbsp. flour
   1/2 c. water

   Preparation : 
      Place beef, potatoes and onion in large black skillet.  Add salt
   and pepper with enough water to cover ingredients.  (Broth may be
   used if you have any.)  Simmer until potatoes are tender.  Dissolve
   flour in 1/2 cup water and add to hash, boil until slightly
   Venison  Hash

   Ingredients : 
   1 1/2 lbs. venison Broth
   1/4 tsp. sage
   1/4 tsp. red pepper
   1/4 tsp. onion, chopped fine
   1 tbsp. flour
   1/4 c. water

   Preparation : 
      Boil about 1 1/2 pounds venison until tender.  Cool and chop
   about 3 cups meat.  Add to the meat about 2 cups of the remaining
   broth where the meat was cooked.  Add 1/4 teaspoon sage, 1/4
   teaspoon red pepper and 1/4 of medium onion, chopped fine.  Mix 1
   tablespoon flour in 1/4 cup water and pour into the meat and broth
   mixture to thicken.  Cook for about 5 more minutes. 
   Venison  Hash

   Ingredients : 
   2 tbsp. bacon fat
   1 lg. chopped onion
   3 c. cooked chopped venison roast
   2 med. potatoes, cut into 16 pieces each
   2 tbsp. flour
   1 clove garlic, minced
   3 c. beef broth from roast
   1/4 tsp. seasoned salt and pepper
   1/2 tbsp. chili powder

   Preparation : 
      Brown onion and potatoes in bacon fat.  Add flour and brown.  Add
   broth and other ingredients. Let simmer until tender. 

Monkey Bread

  ----- Original Message ----- 
  From: Doug
  To: phaedrus 
  Sent: Saturday, May 11, 2002 2:12 PM

  Year's ago my mother used to make a breakfast treat called Monkey Bread. 
  It was a pull apart sweet baked bread that had Butterscotch pudding in 
  it. It was great. Would you know of this? Thank You, Doug

Hello Doug,

Sure do. There are quite a variety of ways to make monkey bread. There's a good sampling of the different recipes below.


  Monkey  Bread

   Ingredients : 
   1/2 c. pecan pieces
   2 loaves frozen bread
   3 1/2 oz. pkg. vanilla or butterscotch pudding mix
   1/2 c. melted butter
   1 c. brown sugar
   2 tbsp. milk

   Preparation : 
     Place pecan pieces in bottom of greased angel food cake pan or
   Bundt pan.  Cut frozen bread into 12 pieces and scatter on top of
   nuts.  Sprinkle pudding mix over the rolls.  Melt butter.  Add brown
   sugar.  Blend well and add milk.  Pour over rolls.  Let rise until
   doubled in bulk.  Bake at 350 degrees for 25 minutes or until done. 
   Invert pan on serving plate and remove.  (If angel food cake pan is
   too small, take the center and put into a Dutch oven.)  
  Monkey  Bread

   Ingredients : 
   1 c. walnuts
   4 tubes refrigerator biscuits
   Sugar and cinnamon
   1 c. brown sugar
   1 box vanilla or butterscotch pudding
   1 stick margarine
   3 tbsp. milk
   1 tsp. vanilla

   Preparation : 
      Sprinkle walnuts in bottom of a 9 x 13 inch greased pan.  Cut
   biscuits in half and roll in blended sugar and cinnamon.  Place in
   pan.  Mix brown sugar, pudding mix, margarine, milk and vanilla. 
   Bring to boil for 2 to 3 minutes.  Pour over biscuits.  Bake for 30
   minutes in 350 degree oven.
  Monkey  Bread

   Ingredients : 
   2 loaves frozen white bread
   1 box butterscotch pudding, not instant
   1 stick oleo
   1/2 c. brown sugar
   1/2 tsp. cinnamon

   Preparation : 
      Grease a Bundt pan.  Put down layer of pecans.  Break both loaves
   into small balls (about 20).  Add on top of the package of pudding
   (dry).  Melt oleo and mix with sugar and cinnamon.  Pour on top. 
   Cover and refrigerate overnight.  Bake next day for 20 minutes at
   350 degrees.  Immediately invert on serving plate.
  Monkey  Bread

   Ingredients : 
   1/2 c. chopped pecans
   2 pkgs. (24) frozen dinner rolls*
   1 pkg. instant butterscotch pudding
   1/2 c. butter or margarine, melted
   1 c. brown sugar
   2 tbsp. milk

   Preparation : 
      Butter a bundt pan and sprinkle pecans on bottom and sides of
   pan.  Arrange dinner rolls in pan; sprinkle on dry instant pudding
   mix.  Melt margarine; add sugar and milk.  Stir to blend.  Pour
   mixture over rolls.  Cover and let rise overnight.  Bake at 350
   degrees 25 minutes.  Invert onto plate; scrape any nut/caramel
   mixture out of pan and spread back on roll tops.  Very good for
   breakfast or coffee parties.  *I only use one package of rolls or it
   cooks out of pan.
   Monkey  Bread

   Ingredients : 
   1 pkg. frozen roll dough
   2 tbsp. cinnamon
   1/4 c. sugar
   1/2 c. (1 stick) margarine or butter, melted
   1 box reg. butterscotch pudding (not instant)
   3/4 c. brown sugar

   Preparation : 
      Wet rolls.  Combine cinnamon and sugar in a plastic bag.  Add
   rolls to bag and shake well.  Then place in a bundt pan.  Combine
   melted margarine or butter with pudding mix and brown sugar; mix
   together. Pour over rolls and leave out, covered, overnight. 
   Monkey  Bread

   Ingredients : 
   18 frozen rolls
   1 cube butter or margarine
   1 c. brown sugar
   1 tsp. cinnamon
   3/4 c. chopped nuts
   1 box butterscotch pudding (not instant)

   Preparation : 
      Mix sugar, cinnamon, nuts and dry pudding mix together.  In a
   well-greased bundt pan, put 1/3 of dry mix in bottom of pan, then
   put in 9 rolls and pour 1/3 of melted margarine or butter over
   rolls.  Add another 1/3 of dry mix, repeat another 9 rolls and 1/3
   melted butter or margarine.  Last 1/3 of dry mix, 9 rolls, and
   remainder of butter or margarine.  Cover with towel, set overnight.
   Bake 1 hour in 350 degree oven.  Turn out upside down to serve. 
   Monkey  Bread

   Ingredients : 
   4 pkgs. buttermilk biscuits
   1/2 c. sugar*
   2 tbsp. instant butterscotch pudding*
   1 tsp. cinnamon*1/2 c. sugar
   3/4 c. butter
   1/2 c. brown sugar
   2 tbsp. instant butterscotch pudding

   Preparation : 
      *Mix together.  Cut each biscuit in 4 pieces and roll each in
   sugar mixture.  Arrange in well buttered bundt pan**.  **Optional:
   Arrange pecans in bottom of pan before the dough pieces.  Bring to
   boil, be careful not to burn:  Pour over biscuits.  Bake at 325
   degrees for 45 minutes.  Let stand a few minutes then turn onto
   plate.***   ***Optional:  The bread can be prepared the night before
    -  refrigerate and then bake in morning.  Increase baking time to
   60 minutes.

Origin of Tres Leches Cake

  ----- Original Message ----- 
  From: Yvonne
  To: phaedrus 
  Sent: Saturday, May 11, 2002 9:13 PM
  Subject: history of tres leches

  I read your recipes on tres leches, but i really need to know 
  the origins of it.  If you have anything, please email me back 
  as soon as possible.  Thank you.


Hi Yvonne,

In surfing 'round the web, I found sites that claimed tres leches originated in Nicaragua, Mexico, Guatemala, Cuba, Peru, Honduras, Costa Rica, Ecuador, and Colombia. No one is sure where it originated.

The reason may be this:

In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy products. As Sharpe writes, it's "definitely got milk."
It makes sense to me. Picture a canned condensed milk company putting a recipe on their can in Spanish for "tres leches cake" and then that company selling the milk throughout Central and South America and even the Caribbean. In that event, the dessert would spring up in several countries simultaneously. By doing this, the company would boost their milk sales, which was probably the original idea.

Of course, that leaves the question: "Where did the milk company get the recipe?"...



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