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Chili's Southwestern Eggrolls

  ----- Original Message ----- 
  From: ryan
  To: phaedrus
  Sent: Wednesday, May 22, 2002 5:08 PM
  Subject: chili's southwestern egg rolls


 Just a note to say what a great recipe for the red lobster's 
 coconut shrimp. Wow!! I have just one question...Can you find 
 the recipe for chili's southwestern egg rolls. If so that 
 would be splendid. Thanks. You rock!!  
 Thanks again..Ryan  

Hi Ryan,

Sure, no problem. See below. Pretty complicated recipe.


  Chili`s Southwestern Eggrolls 

     1 chicken breast fillet 
     1 tablespoon vegetable oil 
     2 tablespoons minced red bell pepper 
     2 tablespoons minced green onion 
     1/3 cup frozen corn 
     1/4 cup canned black beans, rinsed and drained 
     2 tablespoons frozen spinach, thawed and drained 
     2 tablespoons diced, canned jalapeno peppers 
     1/2 tablespoon minced fresh parsley 
     1/2 teaspoon cumin 
     1/2 teaspoon chili powder 
     1/4 teaspoon salt 
     dash cayenne pepper 
     3/4 cup shredded Monterey Jack cheese 
     five 7-inch flour tortillas 

    Avocado-ranch dipping sauce 
     1/4 cup smashed, fresh avocado (about half of an avocado) 
     1/4 cup mayonnaise 
     1/4 cup sour cream 
     1 tablespoon buttermilk 
     1 1/2 teaspoons white vinegar 
     1/8 teaspoon salt 
     1/8 teaspoon dried parsley 
     1/8 teaspoon onion powder 
     dash dried dill weed 
     dash garlic powder 
     dash pepper 

     2 tablespoons chopped tomato 
     1 tablespoon chopped onion 

     Preheat barbecue grill to high heat. 
     Rub chicken breast with some vegetable oil then grill it on 
 barbecue for 4 to 5 minutes per side or until done. Lightly 
 salt and pepper each side of chicken while it cooks. Set 
 chicken aside until it cools down enough to handle. 
     Preheat 1 tablespoon of vegetable oil in a medium-size skillet 
 over medium-high heat. Add red pepper and onion to pan and sauté 
 for a couple minutes until tender. 
     Dice cooked chicken into small cubes and add it to pan.Add corn, 
 black beans, spinach, jalapeno peppers, parsley, cumin, chili 
 powder, salt, and cayenne pepper to pan. Cook for another 4 
 minutes; stir well so that spinach separates and is incorporated 
 into mixture. Remove pan from heat and add cheese; stir until 
 cheese is melted. 
     Wrap tortillas in a moist cloth and microwave on high temperature 
 for 1 1/2 minutes or until hot. 
     Spoon approximately one-fifth of mixture into center of a tortilla. 
     Fold in ends and then roll tortilla over mixture. Roll tortilla 
 very tight, then pierce with a toothpick to hold together. Repeat 
 with remaining ingredients until you have five eggrolls. Arrange 
 eggrolls on a plate, cover plate with plastic wrap and freeze 
 for at least 4 hours or overnight. 
     While eggrolls freeze prepare avocado-ranch dipping sauce by 
 combining all of ingredients in a small bowl. 
     Preheat 4-6 cups of oil to 375 degrees. Deep fry eggrolls in hot oil 
 for 12-15 minutes and remove to paper towels or a rack to drain for 
 about 2 minutes. 
     Slice each eggroll diagonally lengthwise and arrange on a plate 
 around a small bowl of dipping sauce. Garnish dipping sauce with 
 chopped tomato and onion. 

Salt Rising Bead

----- Original Message -----
From: "FRANK"
To: phaedrus
Sent: Tuesday, May 21, 2002 4:26 PM
Subject: Salt Rising Bread

> Do you have a good recipe for Salt Rising Bread? Frank

Hello Frank,

Sure do. A real old-fashioned one. See below.


Salt Rising Bread

The Mississippi Cookbook - Compiled and edited by The Home Economics
Division of The Mississippi Cooperative Extension Service
University Press Of Mississippi

1 cup sweet milk
1/2 cup sifted home ground cornmeal
1 quart sweet milk
1 tablespoon sugar
4 pounds sifted all-purpose flour less 3/4 cup
3/4 cup shortening
1/2 cup sugar
1 tablespoon salt
shortening to brush tops of loaves
oleo to brush tops of loaves

Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a
quart jar with top and place in warm place to sour overnight. (Save a
tablespoon of the soured mixture for a starter for your next batch of bread.
This starter will shorten the souring time of the next meal mixture. Starter
can be stored in the refrigerator for 2 weeks.) When bubbles form, it is
ready to use. Mix 1 quart of milk and 1 tablespoon sugar and scald. Cool
slightly and add to the first mixture. Gradually add 6 cups of flour. Set in
warm place to rise double (approximately 2 hours). Next, add shortening, 1/2
cup sugar and salt. Mix well. Gradually add 6 cups of flour and work in. Put
remaining flour on board and turn dough mixture onto board. Work in more
flour and knead for about 20 to 30 minutes. Divide into four equal parts and
put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops
of loaves with shortening and place in warm place to rise double (takes
approximately 2 hours). Place in preheated 200° oven. Gradually turn heat to
300°. Bake for 45 minutes. Take loaves out and brush top with oleo. Bake
until done. Turn out on rack to cool. Total cooking time is approximately 1
hour to 1 hour and 15 minutes.
Yields 4 loaves. This recipe is over 150 years old It was handed down by the
families of Mrs. Gordon Smith and Mrs. Andrew A. Tays.
Miss Mildred Tays, Booneville, MS

Swiss Zupfe

  ----- Original Message ----- 
  From: Corinne 
  To: phaedrus
  Sent: Tuesday, May 21, 2002 6:11 PM
  Subject: Swiss White Bread

  Dear Phaedrus,
  I was hoping that you may be able to find a delicious Swiss Bread 
  that was a round loaf with a crispy golden brown crust and was light 
  and airy on the inside.  It was so delicious you would eat the bread 
  in lieu of the dinner.  We used to purchase it in Union City, New Jersey, 
  but don't live near there anymore.  Would love their recipe.  Thank you 
  for your time.  

Hi Corinne,

The only Swiss white bread recipe that I can find is for zupfe. See below. If that's not it, I might be able to locate it if you can give me the German or French (Swiss) name for the bread.


  Swiss Breads 


  1 Cup Milk 
  2 Tblsp Sugar 
  2 tsp Salt 
  2-2/3 Tblsp Butter 
  2 Eggs 
  1 tsp Yeast 
  2 2/3 Tblsp Water 
  4 Cups Flour 

  Scald Milk. Add all ingredients into bread machine and select basic 
  2 pound cycle. After baking is complete brush loaf with butter.
  To make one braid: (this will be a large loaf):

  1 ounce fresh yeast or 1 TBS Dried yeast
  1-1/4 C. warm milk
  4 cups all purpose flour (about a pound)
  2 teaspoons salt
  1/4 cup + 2 Tbs(3/4 stick) butter, softened
  1 egg, beaten
  2 Tbs kirsch (optional) 
  1 egg, beaten, For Glaze 

  Dissolve the yeast in a little of the milk. Leave this to stand 
  (five minutes) for fresh yeast and 15 for dried. Place the flour and 
  salt in a bowl. Make a well in the center and pour in the yeast mixture 
  and the remaining milk. Add the butter and one beaten egg and any kirsch. 
  Mix everything to a dough and knead it on a floured work surface. Return 
  the dough to the bowl, cover it and leave it for 1 hour, or until it has 
  doubled in size. 

  Preheat the oven to 400 F. Punch down the dough and knead it again. 
  Divide it in two pieces and roll each piece into a sausage shape, about 
  1 inch in diameter. Lay one piece on the work surface in a straight line. 
  Lay the other piece across it horizontally, to make a cross with equal 
  length arms. Take the top part of the first piece and fold it down 
  towards you and slightly to the right (as if at four o'clock.) Fold the 
  right hand side of the horizontal piece left over the piece you have 
  just folded down (as if at 5 o'clock). Take the left-hand side of the 
  horizontal piece and fold it across over two strands of dough 
  (as if at 4:30.) Take the piece now on the far right and fold it to the 
  left, over one strand. Then take the piece on the far left and fold it 
  to the right over two strands. Continue folding, first over one strand, 
  to the left and then over two, to the right, until your strands run out. 
  Then turn the whole loaf over and seal the ends together. 

  Lay the loaf on a floured baking sheet and leave it to rise for 20 minutes. 
  Glaze it with the other beaten egg. 

  Bake the loaf for 35 minutes, or until it is golden-brown. 
  Cool it on a wire rack. 

Serbian Cookies

----- Original Message -----
From: Sheila
To: phaedrus
Sent: Monday, May 20, 2002 11:04 PM
Subject: cookie recipe

> My father-in-law was from Kat or Katz, Yugoslavia and his mother 
> made a cookie called "mush ca shon na" or something like that.  
> Once in America, they referred to the cookie as Bowtie. Not the 
> Italian Bowtie, though. It has a lots of walnuts and very little 
> flour.  It is pressed into a single mold shaped liked a bowtie.
> Can you help?
> Sheila

Hi Sheila,

I searched all of the sites with Yugoslavian recipes and had no luck. I searched the web for "Yugoslavian cookies", "bowtie cookies", and several spelling variations of words like muskoshona, but the only recipe that I found that was anywhere close to what you describe is the Serbian recipe below. It does have walnuts, but it seems that it contains more flour than what you describe.


I think Sheila means "mushkazone". I have this recipe here: 12/17/02 and here: 06/26/02

Serbian Butter Cookies

1 stick butter or margarine
1/2 cup walnuts mixed with 1/2 cup sugar
1 cup sugar
11/2 cup cake flour, sifted
4 eggs, separated
pinch salt
Juice of 1 orange and rind, grated
1 rounded t. baking powder

Cream butter and sugar. Add egg yolks, one at a time, mixing well 
after each egg. Add flour. Alternate with juice and rind. Set aside. 
Beat egg whites until stiff, sprinkle baking powder on egg whites 
and mix. Fold gently into egg mixture. Pour into 15 1/2 x 10 1/2 pan; 
spread dough to edges of pan. Sprinkle nut mixture on top. Bake 25
minutes in 350 degree oven. Cut into your favorite shapes.

Baked Oysters

 ----- Original Message ----- 
  From: Billie
  To: phaedrus 
  Sent: Tuesday, May 21, 2002 10:08 AM

  I hope you can help me.....we ate "Southern Baked Oysters" at Michaels 
  Restaurant in Panama City Beach, Fl....could you possibly get me the 
  recipe?  I would appreciate was one of the best dishes we've 
  Thank you,

Hi Billie,

I was not able to find any recipes from Michael's Restaurant in Panama City. If that's "J Michaels Restaurant", they describe this dish on their website menu as:

Southern Style Oysters (1/2 dozen)
Plump oysters baked with fresh mushrooms, onions, bacon, and white cheese, complimented by a clever combination of southern spices.

There are lots of kinds of baked oysters, many served in the shells and baked with spinach and/or parmesan cheese. I could not find one that matched the J Michaels Restaurant description. The only recipes that I could find called "Southern Baked Oysters" are below. I'm also sending a couple of other baked oyster recipes.


Southern Baked Oysters (Linda Brandt - Sarasota Herald Tribune, September 10, 2008)

1 quart oysters, drained; 
1/4 cup finely chopped parsley;
1/4 cup finely chopped shallots or onions; 
salt and pepper; 
Tabasco to taste, 
1 1/2 tablespoons Worcestershire sauce; 
1 tablespoon lemon juice; 
1/4 cup melted butter or margarine; 
1 cup fine cracker crumbs; 
paprika to taste; 
3/8 cup half-and-half (milk and cream)

Place a layer of oysters in the bottom of a greased shallow 1 quart baking dish. Sprinkle with half of the parsley, shallots, seasonings, lemon juice, butter and crumbs. 
Repeat layers. Sprinkle with paprika. Just before baking, pour milk into evenly spaced holes, being careful not to moisten crumb topping all over. Bake at 375 F for about 
30 minutes or until firm. Serves 6 or 7.
  Southern Baked Oysters
  4 ounces butter 
  2 cups chopped celery 
  1 onion -- chopped fine 
  1 pint oysters, cut up 
  4 eggs; hard-boiled -- grated 
  2 cups toasted bread crumbs 
  1 cup oyster Juice or water 
  cracker or bread crumbs for garnish 
  Melt butter; add onion and celery. Cook on slow fire until tender. 
  Add oysters and a little oyster juice. cook about 5 minutes, until 
  oysters curl. Take off fire and mix with toasted bread crumbs, 
  grated eggs, and parsley to season. Add salt, pepper, and dampen 
  w/ oyster juice or water. Put into oyster shells or greased baking 
  dish; sprinkle cracker crumbs on top and dots of butter. Bake at 350° 
  about 20 minutes.
  Serves 4.   
  Baked Oysters
   Recipe By     : Elizabeth Powell
   Serving Size  : 6    Preparation Time :0:45
   Categories    : Appetizers                       Seafood
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      dozen         whole oysters
      1                    garlic cloves -- minced
      1      tablespoon    fresh parsley -- minced
        1/2  cup           butter -- melted
      2      teaspoons     Worcestershire sauce
      2      tablespoons   clam juice
      2      tablespoons   chili sauce
        1/2  cup           mushrooms -- finely chopped
      2      tablespoons   Parmesan cheese -- grated
      2      tablespoons   bread crumbs
                           black pepper
        Shuck oysters; drain and reserve half of the shells.
        Combine parsley, garlic, Worcestershire sauce, clam juice 
	and chili sauce with 6 tablespoons melted butter. Dip each 
	oyster into this sauce and place in a shell on a baking pan. 
	Spoon remaining sauce over oysters. Sprinkle a teaspoon of 
	chopped mushrooms on each oyster. Stir cheese and bread crumbs 
	together and sprinkle over oysters. Dribble with remaining 
	butter. Bake at 400 degrees for 15 minutes.
   Title: Baked Oysters with Bread Crumbs
         Yield: 24 Servings
         4 T  Butter
         1 t  Garlic, finely chopped
         2 T  Parsley, finely chopped
         3 T  Parmesan cheese, grated
         1 c  Fresh bread crumbs
         2    Dozen fresh oysters, shucked
     In a heavy skillet, melt 2 T of the butter over moderate heat. When
     foam subsides, add bread crumbs, and garlic. Toss for 2-3 minutes or
     until mixture is crisp and golden. Stir in parsley and grated cheese.
     Place oysters on the half-shell in a single layer on a shallow baking
     pan. Sprinkle crumbs on the oysters. Dot with tiny bits of the
     remaining butter. Bake in top third of preheated 425 degree oven for
     12-15 minutes or until crumbs are golden and juices are bubbling in
     the pan. Serve at once as an appetizer or first course.
  Baked Oysters 

  1 pt. oysters 
  1/2 c. butter 
  1 1/2 c. bread crumbs 
  Salt & pepper 
  1/2 tsp. cumin 
  1/2 c. heavy cream 
  1 tsp. Worcestershire sauce 

  Cut oysters in bite size pieces. Save the liquid. Mix butter, crumbs, 
  salt, pepper & cumin. Layer 1/2 crumbs in casserole. Add oysters. 
  Mix Worcestershire sauce, cream & oyster liquid. Pour over oysters. 
  Cover with rest of crumbs. Bake at 350 40 minutes. 


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