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Tortellitas con Camerones

----- Original Message ----- 
From: Lisa 
Sent: Thursday, May 28, 2009 11:44 PM
Subject: Shrimp and green onion pancakes

I found this wonderful recipe for a Spanish tapa that is a shrimp and green onion pancake. 
They were made with garbanzo flour, and very delicious.  I think the recipe was originally 
published in the San Francisco Examiner, but my searches have only turned up Asian versions.

Thank you,


Hello Lisa,

I believe that what you are referring to is called "tortellitas con camerones" or "Tortellitas con camerones y cebollitas". I did not find any recipes for this that mentioned the "San Francisco Examiner". See these sites:


NY Times 1

NY Times 2

There is a recipe for Tortellitas con camerones y cebollitas from the book "From Tapas to Meze" by Joanne Weir on this page:

However, that page is a Google book preview, and there doesn't appear to be any way to copy and paste the recipe or to print it out. If you want that one, you may have to buy the book or else copy the recipe from your screen by hand.

There are other recipes for the dish here:



And one below.


Shrimp And Green Onion Pancakes
Tortillitas Con Camarones Y Cebollitas

2 tablespoons extra virgin olive oil
3/4 cup thinly sliced green onions, white and green
3/4 cup all-purpose flour
3/4 cup chickpea or garbanzo flour (see Note)
1/2 teaspoon baking powder
Salt and freshly ground black pepper
3 tablespoons minced fresh parsley
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
Large pinch of cayenne
8 ounces small shrimp, shelled and finely chopped
1 1/2 cups cold water
Olive oil for frying

Heat the olive oil in a small frying pan over medium heat. Add the green 
onions and cook, covered, until soft, 3 minutes. Cool slightly.

Combine the all purpose and chickpea flours, baking powder, 1/2 teaspoon 
salt, and pepper. Add the green onions, parsley, paprika, cumin, cayenne, 
shrimp, and water.

Stir well. The batter should be the consistency of very heavy cream. Let 
rest 1 to 2 hours.

Heat the oil 1/4-inch deep in a large skillet over medium-high heat. Drop 2 
tablespoons batter at a time and spread it out to make a 2 1/2-inch diameter 
pancake. Repeat with the remaining batter. Fry until golden, turning once, 2 
minutes on each side. Drain on paper towels. Serve immediately.

Makes 18 to 20 pancakes to serve 6

Note: Chickpea flour is available at any health food store. It is also 
called garbanzo flour.


----- Original Message ----- 
From: Gerry 
Sent: Monday, May 18, 2009 9:50 AM
Subject: Finding old receipe 

I believe maybe German , Case Noodle , I have been trying to find out more about , 
can not , maybe you can help , thank you , Gerry 

Hello Gerry,

Perhaps you mean "Käsespätzle". See below.


(Cheese Noodles)

3 tablespoons butter 
3 onions, sliced 
3 oz. Emmenthaler cheese, grated
1 teaspoon dry mustard
2 cups spaetzle noodles
2 tablespoons chives, chopped

Heat butter in frying pan, add onions, and brown lightly.  Toss cheese with dry mustard. 
Add cooked noodles to cooked onions and cheese, mix well.  Place mixture in an ovenproof 
casserole.  Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.  Sprinkle 
top with chopped chives before serving. 

Starlight Mint Cookies

----- Original Message ----- 
From: Dvora  
Sent: Tuesday, May 19, 2009 6:50 PM
Subject: Cookie recipe

I once had a baking book from Pillsburys, in it there was a recipe for a cookie called 
"starlight mint surprise".  I have been trying to find the book, even looked on ebay, 
no luck. I would like to recreate the cookie. It was a dough that enclosed a solid 
chocolate mint wafer.


Hello Dvora,

See below.


Starlight  Mint  Surprise  Cookies

3 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 tbsp. water
1 tsp. vanilla
1 c. butter or shortening
1 c. sugar
1/2 c. firmly packed brown sugar
Walnut halves
1 pkg. Rockwood Mint Chocolate Wafers

Sift flour, soda and salt together and set aside.  Cream butter and gradually add sugars. 
Add eggs, water and vanilla.  Beat well and gradually add dry ingredients, mixing thoroughly. 
Cover and chill at least 2 hours.  Enclose 1 wafer in about 1 tablespoon chilled dough. 
Place on ungreased baking sheet about 2 inches apart.  Top each cookie with a walnut half. 
Bake in a 350 degree oven for 10-12 minutes.  Yield:  4 1/2 dozen. 
Starlight  Mint  Surprise  Cookies

3 c. flour
1 tsp. soda
1 c. soft butter
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. sugar
1/2 c. brown sugar
2 pkgs. Andes mints
Walnut halves

Combine all ingredients.  Drop by scant teaspoons.  Put candy in middle and place 
walnut halves on top.  Bake at 375 degrees for 9 to 12 minutes.  

Avocado Rolls

----- Original Message ----- 
From: Eddy 
Sent: Tuesday, May 19, 2009 12:53 PM
Subject: From Eddy, Mexico


I´m looking to avocado rolls and thai lettuce wraps, from cheesecake factory

can you help me?



Hello Eddy,

Well, the actual recipes from the Cheesecake Factory are not available. They don't give out their recipes. However, "Copycat" recipes are available. See:

Lettuce wraps:

Lettuce Wraps

Scroll down this page for the avocado rolls recipe:

Avocado Rolls


Lemon Butter Cookies

----- Original Message ----- 
From: Janice  
Sent: Thursday, May 21, 2009 9:58 PM
Subject: From the 1940's or earlier..Lemon butter cookies? please help

My father in law has complimented me on my melt away cookies. But , he always adds that 
his mom used to make a cookie that tasted like it but it was Lemon and it was his favorite.

I have tried to find a comparable recipe but cant, tried adding lemon to my melt aways but 
my father in law says its good but its not the cookie, keep trying (bless his heart).. 
I would love to surprise him with this.

He grew up in the 40's if that helps.

Thank you!


Hello Janice,

Your information is too sparse for me to find a particular recipe, but see below for several that might be similar.


Butter  Lemon  Cookies

1 c. butter, softened
1 c. sugar
2 egg yolks, beaten
2 1/2 c. flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. lemon extract

Mix all the ingredients in order given.  Form into balls about the size of a walnut. 
Dip one side in sugar, place on cookie sheet.  Press with fork making ridges. 
Bake 9 minutes at 350 degrees, on ungreased cookie sheet.  Cool.  Makes 3 dozen. 
Lemon  Meltaways

1 c. butter, softened
1/2 c. powdered sugar
3/4 c. cornstarch
1 c. flour
1 tsp. lemon rind

Cream together and chill 1 hour.  Shape into balls and press down with fingers. 
Bake at 350 degrees until set but not brown, about 10 to 15 minutes. 
--Frost With:--

2 tbsp. butter
1 c. powdered sugar
1 tsp. lemon juice

Lemon  Meltaways


1 1/4 c. all purpose flour
1/2 c. cornstarch
1/3 c. powdered sugar
3/4 c. margarine, softened
1 tbsp. lemon juice
1 tsp. lemon peel


3/4 c. powdered sugar
1/4 c. margarine, softened
1 tsp. lemon juice
1 tsp. grated lemon peel

For cookies, in a large mixer bowl, combine all cookie ingredients.  Beat at low speed, 
scraping bowl often, until well mixed (2 to 3 minutes).  Shape dough into two 8 x 1 inch 
rolls.  Wrap in waxed paper.  Refrigerate until firm, 1 to 2 hours.  Heat oven to 350 degrees. 
Cut rolls into 1/4 inch slices.  Place 2 inches apart on ungreased cookie sheets.  Bake for 
8 to 12 minutes, or until set; cookies will not brown.  Remove immediately; cool completely. 
For frosting, in a small mixer bowl, combine all frosting ingredients.  Beat at a medium speed, 
scraping sides of bowl often, until light and fluffy (1 to 2 minutes).  Spread on cooled cookies. 
Lemon  Meltaways

1 c. soft margarine
1 c. flour
1 c. confectioners' sugar
4 slightly beaten eggs
2 c. sugar, granulated
2 tbsp. lemon juice
4 tbsp. flour
1/2 tsp. baking powder

Mix first 3 ingredients and put in bottom of 13 x 9 inch pan.  Bake at 350 degrees for 
20-25 minutes until golden.  While above is baking, mix eggs, granulated sugar and lemon 
juice.  Fold in flour and baking powder to above.  Pour over baked crust when it comes out 
of the oven.  Bake at 350 degrees for 25-30 minutes.  Cool, sprinkle with confectioners' 
sugar. Cut into squares.
Lemon Butter Cookies

1/2 c. butter, softened 
1/2 c. sugar 
1 egg 
1 1/2 c. flour 
2 tbsp. fresh lemon juice 
1 tsp. grated lemon peel 
1/2 tsp. baking powder 
1/8 tsp. salt 
additional sugar 

*note* If you like a lot of lemon flavor, increase the lemon juice to 4 tablespoons. 
Better to use fresh squeezed lemon juice instead of bottled. 

Beat butter and sugar in a large bowl with mixer at medium speed until creamy. Beat 
in egg until light and fluffy. Mix in flour, lemon juice, lemon peel, baking powder 
and salt. Wrap in plastic wrap, refrigerate for 2 hours or until firm. (make sure you 
refrigerate the dough for a minimum of 2 hours but no longer than for 4 hours). 

Preheat oven to 350 degrees. Roll dough, a small portion at a time on a well floured 
surface to 1/4" thickness. Keep remaining dough in the refrigerator. Cut dough with 3" 
round cookie cutter. (you can also use a round biscuit cutter which I find easier to 
use than a cookie cutter). 

Transfer cookies to a ungreased cookie sheet. Sprinkle with granulated sugar. If you 
line your cookie sheet with a Non-Stick Silicone Baking Mat, they'll just slid off the 
mat when they're done and they will be evenly baked. 

Bake 8-10 minutes or until edges are lightly browned. Cool for 1 minute on cookie sheet 
before removing them to finish cooling on a wire rack. Store in an airtight container. 

Additional Note: The thinner you roll out the dough, the less baking time it will need. 
So if you like thick cookies, roll out your dough thicker than described above but you 
will need to increase your baking time by 1-2 minutes. 


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