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Lentil Soup

From: BC
To: phaedrus
Subject: Re: Lentil Soup
Date: Sunday, May 18, 2003 7:02 PM

Lentil Soup recipes from Rival crock pot recipe book from the late 
70's /early 80's. NOT the little one that came with the pot, the Big 
one that you had to send away for.  I just borrowed one from a friend 
and copied the whole darn thing at work.  I was even cheaper then than 
I am now.

Lentil Soup
1 lb. dried lentils
2 smoked ham hocks
1 large onion, chopped
2 stalks celery, sliced
1 large carrot,pared and sliced
1 Tbs. sugar
1 teas. leaf thyme
Soak lentils overnight in Crock-Pot in 8 cups water. (Note: if using 
the High setting, ther is no need to presoak the beans.) Add remaining 
ingredients to C-Pot and cook on Low setting for 8 to 14 hours (High 
setting for 4 to 6 hours).8 servings (about 3 1/2 qts.)   

I think this is the best of the two recipes.  
High setting is the best, you get a nice thick broth.  However, small 
Crock pot will over flow slightly on high at these amounts depending 
on the size of the hocks used.  I just put a cake pan  under the crock 
pot to catch the 1/4 cup or so of overflow you could get.
Cream of Lentil Soup

1lb. dried lentils                  
1medium onion,chopped
1 clove garlic, minced
1 medium carrot, pared and chopped
1 large stalk celery, chopped
1 cup heavy cream or half-and-half
Salt and Pepper 

Soak lentils overnight in Crock-Pot in 7 cups of water. Add onion, 
garlic, carrot and celery to C-Pot. Cover and cook on low setting 
for 8 to 10 hours (high setting for 3 to 4 hrs.) Turn to low setting 
and stir in cream; add salt and pepper to taste. 
6 to 8 serv. (about 2 1/2 qts.)
NOTE: If lentils are not presoaked, cook for 1 to 2 hours on High 
setting before turning to low setting.

Fried Sesame Sticks

  From: Jon 
  To: phaedrus
  Sent: Monday, May 19, 2003 5:58 PM
  Subject: Fried Sesame Sticks

  I am looking for a recipe for the fried Sesame stick snacks.  
  Can you help? 


Hi Jon,

Below are all that I could find.


  Sesame Stick Snacks

  Makes 20 sticks  

  2 cups biscuit baking mix 
  2/3 cup heavy cream 
  1/4 cup butter, melted 
  1 1/2 tablespoons sesame seeds 

  1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 
    baking sheets. 
  2 Stir together baking mix and cream; blend for 30 seconds. Turn 
    dough out onto a lightly flour surface and knead 10 times. Roll 
    dough into a 5x10 inch rectangle. Cut dough into 1/2 inch wide strips. 
  3 Place strips on prepared baking sheets. Brush strips with melted butter 
    and sprinkle with sesame seeds. 
  4 Bake in preheated oven for 15 minutes, until golden. 
  Parmesan-Sesame Sticks
    Categories: Diabetic, Snacks
         Yield: 8 dz sticks
        12 sl White bread; crust removed
       1/8 c  Reduced-calorie margarine; melted
       1/4 c  Parmesan Cheese, grated
         2 tb Sesame seeds
     Cut each slice of bread into 8 sticks, and arrange on
     ungreased baking sheets.  Brush bread stick lightly
     with margarine.  Sprinkle evenly with Parmesam cheese
     and sesame seeds Bake at 350 degs for 10-15 mins or
     unitl golden brown. Serve immediently
     From: All New Cookbook For Diabetics and Their Families
     Each serving amount: 4 sticks; Exchanges: 1 Vegetable
     Chol: Tr.; Calories: 40; Carbo: 4 gm; Protein: 1 gm
     Fat: 2 gm; Fiber: Tr.; Sodium: 87 mg;
  Sesame Snacks
   Recipe By     : 
   Serving Size  : 90   Preparation Time :0:00
   Categories    : 
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      5       tb           Sesame seeds, toasted
      2       c            All-purpose flour
        1/2   ts           Salt
        1/4   c            Oil
        1/2   c            Water
      1                    Egg, lightly beaten and
                           Diluted with 1 to 2 Tb milk
                           For brushing the tops
     "The flavor of sesame comes through very nicely in
     these crispy crackers. Try them wih your favorite
     chutney or with cream cheese and jam. If you are
     feeling extravagant, spread them with sour cream and
     caviar. 325~ F 20 to 25 minutes Preheat the oven to
     325~ F. In a food mill or blender, grind the sesame
     seeds until coarsely broken. A food processor will not
     effectively grind this small quantity. If preferred,
     you can leave the seeds whole. In a large bowl or in
     the food processor, stir together the flour, seeds,
     and salt. Add the oil and blend until the mixture
     resembles coarse meal. Blend in enough of the water, a
     little at a time, to form a dough that will hold
     together in a cohesive ball. If necessary, add up to 1
     additional Tablespoon of water. Divide the dough into
     2 equal portions for rolling. On a floured surface or
     pastry cloth, roll to 1/16 inch thick. With a sharp
     knife or cookie cutter, cut in desired shapes
     approximately 2 inches across. Arrange on an ungreased
     baking sheet. Prick each cracker in 2 or 3 places with
     the tines of a fork. Brush the tops lightly with the
     egg mixture. Bake for 20 to 25 minutes, or until the
     crackers are light to medium brown. Cool on a rack.
     Yield: 85-90.

Melon & Ginger Jam

  ----- Original Message ----- 
  From: Sophie 
  To: phaedrus
  Sent: Sunday, May 18, 2003 11:42 PM
  Subject: Melon and Ginger Jam


  I have been searching the internet, for this particular jam, the melon 
  and ginger jam....i was given a small melon, it looks like a watermelon, 
  but with the dry summer that we have had, it didnt grow very big...but 
  the lady told me it would be good to make the melon and ginger jam, she 
  didnt have the recipe, she lost it so i have asked several other ladies 
  but they dont have it....have been looking, and no one seems to have it...
  am hoping that you could be of help to me....

  thank you...


Hello Sophie,

Below are three recipes.


  Melon & Ginger Jam

  4 c. prepared watermelon or other melon
  1 lemon thinly sliced
  2 tbsp. chopped candied ginger
  1/3 c lemon juice
  1 stick cinnamon
  9 cups of sugar
  2 packages liquid Certo  

  Remove seeds and rind, crush ripe melon.
  Put 4 cups into a large kettle and add lemon slices, ginger, 
   lemon juice, cinnamon to fruit.
  Bring to a boil then simmer 10 min.
  Remove lemon slices and stick.
  Add sugar, mix well.
  Bring to boil over high heat, stirring constantly, stir in pectin 
  Boil hard 1 min. Remove from heat , stir and bottle
  Makes 7 cups.  
  Melon & Ginger Jam

  2 kg Melon 
  2 kg sugar 
  4 lemons or limes 
  900 ml water 
  30 g powdered ginger 
  Peel and de-seed the melon. Dice and place in a pot with the sugar ~ 
   leave for twelve hours

  Add the rind and juice of the lemons or limes

  Add the powdered ginger

  Add the water

  Bring to the boil and simmer until testing "SET"

  Jar and seal immediately. 
  Allow two melons weighing about 1kg / 2lbs each to make approximately 
   900g / 2lbs of peeled and deseeded flesh.

  Makes about four 450g / 1lb jars

  1kg / 2lbs melon (weigh after peeling it and removing the seeds) 
  1kg / 2lbs Sugar
  The juice of 2 lemons, rind of 1 finely grated 
  85g / 3oz preserved ginger in syrup, drained


  Peel, deseed and cut the melon into one inch cubes. Layer the fruit with 
   the sugar in a bowl. Cover the bowl and leave overnight at room temperature. 

  To make the jam: 

  Empty the melon and its juices into a preserving pan. Add the lemon 
  juice, lemon rind, and the preserved ginger, cut into thin strips - 
  the thickness of a matchstick. Cook the fruit for about 25 - 30 minutes. 
  A white froth will form on the surface but do not attempt to move it as 
  it will gradually disappear as the jam cooks. Turn up the heat and boil 
  the jam rapidly, stirring frequently until the fruit looks transparent 
  and setting point is reached - about 10 minutes. Expert jam makers will
  instinctively feel when the jam has reached setting point; novices can 
  use the saucer test. Spoon a tiny pool onto a cold saucer, allow it to 
  cool then push a finger gently through the jam. If the surface of the 
  jam wrinkles, setting point has been reached. (Remove the pan from the 
  heat when you do the saucer test or the jam may over boil). Otherwise 
  use a sugar thermometer - setting point occurs at 105C / 221F. When 
  it is ready, leave the jam to rest for about 25 minutes. During this 
  time you can sterilise the jars. Wash them carefully in warm soapy water, 
  rinse, drain and dry off the jars in an oven set at 140C / 275F / Gas 
  mark 1. Fill them while they are still hot so that they do not crack when 
  the hot jam is added. Stir once and ladle the jam into the jars, using a 
  jam funnel which will help avoid too many drips. 

  Tip: It is safer to use a long handled wooden spoon for jam making. 
  The long handle keeps your hand further away from the boiling jam, 
  as you stir it. Also it will never burn your hand because wood is a 
  very bad conductor of heat. 

Maggiano's Recipes

  ----- Original Message ----- 
  From: Michelle 
  To: phaedrus
  Sent: Tuesday, May 20, 2003 4:25 PM
  Subject: Maggiano's Italian Rest.

  Do you know any recipes from Maggiano's in Atlanta, GA? We are looking 
  for their meatball and meat sauce recipes as well as their stuffed 
  shrimp scampi. Have you ever eaten there and do you have any suggestions? 
  Thank you

Hi Michelle,

Seems that when I'm going through Atlanta, I'm always in a hurry and on the way to another city. I've never been able to take the time to locate the good restaurants and try them.

Maggiano's is a chain, and the first recipe below is the only one I could find that was specifically from Atlanta. The others seem to be from Maggiano's in Chicago. I could not locate the specific ones you asked for, just the ones below.


  Maggiano's Little Italy Linguine With Chicken, Pesto And Pinenuts

  Source: WXIA 11, Atlanta - 12/29/99 - - from Maggiano's

  8 oz. chicken stock
  2 oz. Parmesan cheese
  1 tsp. basil/parsley
  5 oz. cooked and pulled white chicken meat
  12 oz. linguini pasta
  1 tsp. fresh lemon
  1 oz. whole butter
  2 oz. pesto
  7 oz. boneless white chicken breast
  1 tsp. rosemary, thyme, sage
  1 tsp. olive oil

  Toss chicken,oil, and herbs. Place on a a baking sheet and sprinkle with 
  salt and pepper. 

  Add 1/2 cup water to pan and bake at 350F for 15 minutes or until cooked 

  Remove from oven and let cool. Pull it into small strips. 

  Bring chicken stock, parmesan cheese and basil/parsley to a simmer. 

  Toss all ingredients (including pasta) into serving bowl and top with toasted 
  pine nuts.
  Maggiano's Little Italy Minestrone Soup

  Source: The Chicago Sun-Times

  2 T. butter
  1/2 C. diced onion
  1 medium carrot, diced
  1 stalk celery, diced
  1/2 tsp. dried oregano
  1 tsp. flour
  1 clove garlic, peeled and minced
  4 C. chicken stock
  2 C. Maggiano's Marinara Sauce
  1 small baking potato, diced
  2 plum tomatoes, diced
  1 medium zucchini, diced
  1 yellow squash, diced
  1/2 C. canned chick-peas, drained
  1 tsp. salt
  1/2 tsp. freshly ground black pepper
  2 dark green romaine lettuce leaves, diced
  1/4 oz. fresh basil leaves (stems removed), chopped
  1/4 C. grated parmesan cheese, plus some for garnish
  1/2 C. tubetti or other small pasta

  In a large stock pot, melt butter over low heat. Add onion, carrot, 
  celery and oregano. Cook, covered, until vegetables are soft but not 
  browned, about 20 minutes.

  Add flour and stir to form a paste. Add garlic, chicken stock, marinara 
  sauce, potato and tomatoes. Raise heat and bring mixture to a boil.

  Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat 
  to medium-low and simmer, uncovered, for 20 minutes.

  Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and 
  let cool to room temperature. Refrigerate for 12 to 24 hours.

  Reheat soup over medium-low heat. Meanwhile, cook pasta according to 
  package directions.

  Divide pasta among individual serving bowls and ladle hot soup over pasta. 
  Serve with Parmesan cheese. Servings: 8
  Maggiano's Little Italy Chop Salad

  8 oz. chopped iceberg lettuce, in 1/2 inch dice
  2 oz. diced plum tomatoes, in 1/2 inch dice
  1 poached chicken breast, (3 oz.) diced
  1 oz. sliced scallion, in 1/8 inch slivers
  2 oz. crumbled Danish blue cheese
  1/2 oz. crispy prosciutto, pan fried and chopped
  3 oz. dressing (recipe follows)

  1/4 avocado
  1 tsp. crispy prosciutto

  1 oz. Coleman's dry mustard
  1/3 C. sugar
  3/4 C. water
  1 oz. garlic, finely chopped
  1/4 C. red vinegar
  1 C. white vinegar
  Salt, to taste
  1 qt. corn oil or canola oil
  1 C. virgin olive oil
  2 tsp. crushed red pepper
  2 tsp. whole black pepper, fresh ground
  1 tsp. fresh oregano

  Combine mustard, sugar, water, garlic, red and white vinegar and salt 
  in food processor. Mix until smooth. Slowly drizzle in the oils, continue 
  to blend. Add remaining ingredients and stir with wire whisk. Store in 
  sealed containers in refrigerator. This makes 2 quarts of dressing.

  Place lettuce in large mixing bowl Add all the ingredients except garnish 
  and mix well. Add dressing and mix well. Serve, topping each portion with 
  Maggiano's Rigatoni di Gregorio 

  (Rigatoni with Chicken and a Mushroom Sauce) 
  (serves 4-6)
  1)   5 oz. button mushrooms 
  2)   1/2 Spanish yellow onion, chopped 
  3)   5 oz. chicken breast (raw), cut into 1 to 1 1/2 inch 
  4)   8 oz. rigatoni 
  5)   1/2 tbsp. basil and parsley mix 
  6)   1 tbsp. grated parmesan cheese 
  7)   1 oz. garlic butter 
  8)   salt and pepper to taste 
  9)   1 tbsp. extra virgin olive oil 
  10) 1 tsp. garlic puree 
  11) 1 oz. white wine 
  12) 2-4 oz. Marsala wine (Cribari) 
  13) 1/2 qt. chicken stock 
  14) 1/2 qt. heavy cream 
  Cooking Instructions: 
  1) Heat oil. Sauce mushrooms, Spanish onion and 
      garlic.  Brown lightlyand season with salt and 
      pepper.  Add chicken. 
  2) Add white wine, Marsala and chicken stock. 
      Reduce by half. Add creamand bring to a boil. 
  3) Turn down heat and simmer to skim away any 
  4) Cook rigatoni al dente. 
  5) Add drained rigatoni to pan and finish with 
      basil-parsley mix, parmesancheese, garlic butter, 
      and salt and pepper.  Add Marsala for flavor as 
  6) Place in pasta bowl and garnish with parmesan 
      shavings and chopped parsley. 


----- Original Message ----- 
From: "Penny" 
To: phaedrus
Sent: Wednesday, May 21, 2003 2:57 PM
Subject: Bisque

> Why is a soup called a "Bisque"?
> Thanks
> Penny

Hi Penny,

Well, you see.... A "bisque" is not just any soup. It's a soup with milk or cream in it. No, "bisque" isn't French for soup. That's "potage". "Bisque" isn't French for milk or cream, either, those are "lait" and "creme".

The key here is the color. "Bisque" originally meant (and still does mean) a kind of clay that's baked to make porcelain and the like. It has a light creamy pastel color, and there is a color named after it. "Bisque" soups are named after it too because they are light and creamy in appearance due to the milk or cream in them.



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