----- Original Message -----
Sent: Sunday, May 04, 2008 12:54 PM
Subject: Escoffier Sauce Robert
I found your Diablo sauce recipe. Heublein used to import and sell Escoffier Sauce
both Robert and Diablo. Do you know if it can still be found any ware? If not a
recipe for Sauce Robert. I printed out your Diablo sauce recipe. I did do a search
for it on your cite.
I can no longer find Escoffier brand sauces for sale anywhere, not even on British food sites.
There are sauce robert recipes on these two sites, one complex and one quick.
Subject: Mondel Gipfali
Date: Wednesday, May 07, 2008 6:03 PM
There is a French pastry made with croissants and almond paste, that I
remember reading about on the Chocolate and Zucchini blog that sounds like
the description of Mondel Gipfali. See
Christina (who loves croissants filled with chocolate)
----- Original Message -----
From: Jo Ann
Sent: Tuesday, May 13, 2008 9:10 PM
i heard postum has been discontinued (see below)...we loved this hot beverage...
anything like it you are familiar with?
Hello Jo Ann,
Well, what have you tried? Have you tried the "Cafe-Lib" that was mentioned? There are
several coffee substitutes, but I have no idea what any of them taste like. You'll have
to try each one until you find one that is to your liking.
There's a recipe for "homemade postum" here:
These are all coffee substitutes:
Roma + others
Subject: Peanut Sticks
Date: Wednesday, April 30, 2008 3:30 AM
I believe Sherry was looking for this recipe. I never submitted to you
before, don’t know if this is correct address. Thanks for providing a great
Source: 11th Pillsbury Bake Off
Bake at 350º for 12 to 15 minutes.
Makes about 5 dozen cookies.
Cream 3/4 cup Land O'Lakes Butter. Gradually add:
1/2 cup sifted powdered sugar
1/4 cup firmly packed brown sugar and
1 teaspoon French's Vanilla, creaming well.
Add. . . .2 cups sifted Pillsbury's Best All Purpose Flour* gradually; mix well.
Stir in. 1 cup salted peanuts, chopped. If desired, chill dough for easier handling.
Shape. . into sticks 3 inches long and 1/2 inch in diameter. Place on ungreased cookie sheets.
Bake. . at 350º for 12 to 15 minutes until lightly browned. Cool. If desired, frost and sprinkle
with chopped peanuts.
*For use with Pillsbury's Best Self-Rising Flour, decrease flour to 1 3/4 cups.
Cream together 2 tablespoons butter, 1 cup sifted powdered sugar, 3/4
teaspoon Nescafe Instant Coffee and 1/2 teaspoon French's Vanilla. Blend in
1 to 2 tablespoons milk until of spreading consistency.
Subject: Peanut sticks without flour
Date: Wednesday, April 30, 2008 7:41 PM
Flourless, more like candy than cookie
Category: Cookies, Bars, and Candy
300 g toasted peanuts (about 3/4 lb)
1/4 glass of water (about 2 oz)
500 g sugar (about 1 lb)
Clean nuts and grind coarsely. In a heavy based pan put the sugar and water.
Mix well. Bring mxture to a boil, on a very low heat stirring constantly
with a wooden spoon until syrup thickens. Then add nuts and keep stirring.
When the mixure starts to caramelise and the colour changes to light brown,
switch off the heat but continue to stir. Tip mixture on a well greased
surface, smooth it out with an oiled spatula. Leave to cool completely
before lifting from the surface with an oiled knife and cutting into sticks.
Peanut sticks store well in an airtight container.
We have "Memphis style" barbecue around here. It's basically smoked pulled pork or ribs
with barbecue sauce. For a typical sandwich, the pulled pork is chopped, put on a bun,
topped with tangy bbq sauce and then a glob of coleslaw. I never much liked coleslaw on
the sandwich. For me, it interferes with the rich taste of the meat and sauce.
This town once had more barbeque restaurants restaurants than it had McDonalds. I worked
in one as a summer job one year. Some of them were now-vanished franchises based in Memphis
that expanded into this area. Barbecue was a big fad in the seventies and eighties, but like
catfish, it seems to have faded in popularity as the big fast-food chains proliferated.
The best barbecue places are the independent, locally-owned ones, but there are few of those
left. The one I knew as a child, the oldest one in town, is still in operation, but it's
changed owners a couple of times and is a shadow of its former self. One of the best barbecue
restaurants here burned down a few years ago, and the owner decided not to rebuild. A decent
rib place downtown went out of business last year.
One reliable way to get good bbq is to go to "Memphis in May" or to one of the many
"Hog-Roasters" events held yearly around the state of Mississippi. There are still lots
of good barbecue restaurants, such as Corky's, in Memphis, just not many in the town where
Like catfish, barbecue has certain traditional sides that go with it. One of them is potato
salad, another is "barbecue beans", and coleslaw is the third . The best barbecue beans are
basically baked beans with some barbecue meat and sauce added. Yum!
The words "barbecue" and "barbeque" are interchangeable. "BBQ" and "Bar-b-q" are just
abbreviations. The original word was something like "barbacoa", and was a Native American word
for a framework made of sticks that was placed over a fire and used to cook meat or fish.
Sometimes you hear someone talk about "barbecuing a steak", meaning that they broiled it over
a charcoal fire. That's technically correct because the word "barbecue" originally referred
to the framework on which the meat was placed for cooking. That framework of sticks is now
made of metal, and we call it a "grill". In this area, if you said "barbecue a steak", you
might get some puzzled looks from people wondering why you would want to ruin a good steak
by covering it with barbecue sauce . Around here, we say "grill a steak" and "smoke
some pork" , but we say "barbecue a chicken" or "barbecue some ribs". Whether it has bbq
sauce on it is what makes the distinction. The sauce has become solidly associated with the
word "barbecue". It's almost to the point that "smoked, pulled pork" isn't "barbecue" until
the sauce is added. If you smoke a pork roast in your smoker or cook it on your charcoal or
gas grill and slice it and serve it without barbecue sauce, then it's just "smoked pork".
If you served it as "barbecue", people here would be looking around for BBQ sauce to pour on it.
Memphis Style Barbecue Sauce
1/2 cup brown sugar
2 Tbs. chili powder
1 Tbs. black pepper
1 Tbs. onion powder
2 tsp. garlic powder
2 tsp. celery salt
1/4 to 1/2 tsp. cayenne (if desired)
2 cups ketchup
1/2 cup prepared mustard
1/4 cup cider vinegar
3 Tbs. Worcestershire sauce
2 tsp. liquid smoke
2 Tbs. vegetable oil
In a medium saucepan, combine all the ingredients except the oil. Bring the mixture to a boil,
stirring to dissolve the sugar. Reduce heat and simmer it for 25 minutes, stirring occasionally.
With a whisk, blend in the vegetable oil until it's well mixed.
Many barbecuers use "rubs" these days. Rubs are a spice mixture that's rubbed onto the surface
of the meat before it's smoked. That's fine and makes for some tasty barbecue.
Barbecue Baked Beans
1 (28 oz.) can pork & beans
1/2 lb. cooked chopped pulled pork
1/2 c. chopped onion
1 c. barbecue sauce (the sauce above)
Combine all ingredients in a lightly greased 2 quart casserole. Cover and bake at 350 degrees for
40 minutes or until beans are hot and bubbly.
You'll see many recipes for bbq beans that call for bacon or hamburger meat. You may need that if you
didn't barbecue any meat, but if you barbecued pork or beef, the beans are much better with your smoked
meat in them.
You'll also see bbq beans recipes with added mustard and worcestershire, liquid smoke, etc. If you
made your own bbq sauce as above, then you don't need these things - they're already in the bbq
sauce. If you're trying to make bbq beans with bottled bbq sauce and hamburger, then may need
the extra ingredients to jazz them up.
5 med. red potatoes, peeled and quartered
4 hard cooked eggs, chopped
1/2 c. chopped dill pickle*
1 med. onion, chopped
1/4 c. chopped celery
1/2 c. real mayonnaise
2 tbsp. prepared mustard
1 tbsp. tarragon vinegar*
1/4 tsp. salt
1/8 tsp. pepper
Cook potatoes in boiling salted water, covered about 20 minutes or until tender; drain.
Mash potatoes lightly or just cut into small pieces. In mixing bowl, combine potatoes,
eggs, dill pickle, onion, celery. Stir together mayonnaise, mustard, vinegar, salt and
pepper; add to potato mixture. Stir lightly to coat. Serve warm. Can dust the top with
paprika if desired.
Comments: If you use a brand of mayonnaise other than Kraft's or Cain's, double the vinegar
to 2 tbsp. If you insist, you can use sweet pickles instead of dill.