| We find answers to questions and solutions to problems. Who? What? Where? When? Why? Which? How? Recipes, food, cooking, beverages, history, science, popular culture, geography, sociology, psychology, trivia, etc.... |
| Food Trivia Recipes History Cooking Movies Beverages TV Science Health Literature Psychology Culture |
Send your questions to:
Phaedrus
----- Original Message ----- From: Mary To: phaedrus Sent: Sunday, April 30, 2000 17:57 Subject: Armadillo Eggs Hi I have been searching for Armadillo Egg recipe. the center is a hot chedder cheese or? chopped chile peppers in the cheese, than it's rolled in something --eg -mashed potato or flour dough and I think deep fried. Excellent as an appitizer. They are shaped like an egg. Please help me. Mary
Hi Mary,
Here are a couple of armadillo egg variations for you.
Phaed
Categories: Appetizers, Cheese/eggs, Tex-mex
Yield: 15 servings
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage*
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake 'n Bake
20 Whole jalapeno peppers**
*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh,
but success reported when using bottled or canned
Slice peppers in half lengthwise and scrape out all the seeds (wear
gloves). Try to keep both halves near each other as you have to put
them back together later. Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back
together. Grab a handful of bisquick mixture and mold around pepper in
shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can
use cookie sheet) at 350 degrees for 25 minutes or until crisp.
-----------------------------------------
Joanna McDonald's Armadillo Eggs
1 pkg (10 ea) buttermilk biscuits
1 (4 oz) can Jalapeno chilies
1 lb pork sausage
1 cup shredded cheddar cheese
Slit seeded chilies lengthwise. Stuff with cheese & roll up slightly.
Mash sausage into patties and wrap around peppers.
Bake at 450 until done; drain on paper towels.
Roll out individual biscuits and place sausage ball at one end;
roll biscuit around sausage, covering completely.
Bake at 450 on cookie sheet till browned. Serve hot
----- Original Message ----- From: Joan To: phaedrus Sent: Wednesday, May 03, 2000 20:02 Subject: Thanking Karen for Tapioca Recipie... Wanted to thank you for the tapioca recipie - sorry it took so long - been busy....HAVE ONE QUESTION - WHAT ARE TAPIOCA PEARLS????? WHERE DO I FIND THEM????YOU HAVE MY CURIOSITY....AGAIN - AS USUAL, THANK YOU ALL FOR ALL OF YOUR HELP AND HAPPY COOKING...JOAN
Hi Joan,
Regarding pearl tapioca, most all of the (non-instant) tapioca sold in stores is pearl tapioca. The only other form is as a flour.
The pearly white grains used in Tapioca pudding come from the roots of the cassava, or manioc, a plant native to South America. Most cassava comes from Brazil and Indonesia. The cassava is a shrubby plant that grows from 5 to 12 feet high. Its fleshy roots may be 3 feet long and from 6 to 9 inches in diameter. It is about 20 percent starch. The crop is raised from cuttings from stalks of the previous season.
The roots are fed into a grinding machine through which a stream of water is kept flowing. The ground roots, mixed with water, pass through a revolving sieve. Here, the coarse fibers are separated from finer starchy material. The starch passes through the meshes of the sieve and then into a screen-covered vat where the last of the fiber is removed.
After a series of washings, the starch is spread out to dry. When dry, it is lumpy and must be ground to make flour. Granular tapioca is produced by moistening the flour and shaking it in a hammock-like device to convert the flour into pellets. The pellets are then passed through screens and dried in shallow iron pans over charcoal fires. These pellets are called "pearls."
If you really can't find pearl tapioca at your store, here's a place you can buy it:
http://www.sfherb.com/baking.html
Phaed
----- Original Message ----- From: Nancy To: phaedrus Sent: Tuesday, May 02, 2000 22:42 Subject: foolproof fudge > Can you freeze the Foolproof Fudge made with Eagle Brand Sweetened > Condensed Milk?
Hi Nancy,
After a bit of research, I'm going to say that yes, you can. Follow these tips:
Wrap each individual slice or the entire pan with plastic or aluminium foil and seal thoroughly. Properly wrapped it should keep for several months.
Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature
You likely already have it, but I'm sending the "FoolProof Fudge" recipe also.
Phaed
Foolproof Fudge 3 cups semi-sweet chocolate chips 1 can Eagle Brand Sweetened condensed milk (not evaporated) Dash salt 1 cup chopped walnuts 1 1/2 teaspoons vanilla extract. In a saucepan over low heat, melt chips with condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread into an aluminum foil-lined 8- or 9-inch square pan. Chill 2 hours. Turn fudge onto cutting board, peel off foil and cut fudge into squares. Makes about 2 pounds. Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 6 tablespoons caramel topping. Spread evenly over fudge before chilling.
----- Original Message ----- From: Joan To: phaedrus Sent: Thursday, May 04, 2000 17:26 Subject: Broasted Chicken Yum Yum Hi Phaed - what can you do to help me find a GREAT RECIPIE FOR BROASTED CHICKEN WHICH MY FAMILY LOVES - DO NOT HAVE A BROASTER BUT IS IT POSSIBLE TO MAKE USING A DEEP FRYER WHICH I HAVE OR THE OVEN...WOULD BE MOST GRATEFUL FOR SOME HELP - AS USUAL - THANKS FOR YOUR HELP....JOAN
Hi Joan,
Here's the scoop on "broasted chicken". The name and the process are both copyrighted by the Broaster Company of Beloit, Wis., a 40-year-old business that sells pressure fryers and spices and marinade and franchises in the broasted chicken business.
For more info on the Broaster Company and broasters, go to:
http://newtimes.rway.com/1996/100296/eats.htm
Once upon a time there was a "top-secret recipe" version of broasted chicken on the "Top Secret Recipes" site, but it's gone now, and I didn't copy it. "Broasting" is deep-frying under pressure, like in a pressure cooker, so you can't duplicate it in an ordinary deep-fryer. It might be possible to do it in a pressure cooker, but I wouldn't advise trying it unless one knows exactly what one is doing.
I did find the below recipe that calls itself "broasted chicken", and claims that it cooks chicken so tender you can almost eat the bones....
Phaed
BROASTED CHICKEN
Ingredients :
1-2 fryers, cut up
Melted butter
Commercial bread crumbs
Preparation :
Skin fryers and cut off fat. Dip pieces of chicken in melted
butter and roll in bread crumbs. Bake on cookie sheet or cake pan
at 450 degrees for about 45 minutes. So tender you can almost eat
the bones.
----- Original Message ----- From: Vickie To: phaedrus Sent: Friday, April 28, 2000 19:27 Subject: Refrigerator fruit cake Am looking for a refrigerator fruit cake recipe. Ingredients are graham crackers, candied cherries, marshmallows, and FIGS. My late grandmother made this each Christmas. None of her offspring have the complete recipe. Can you help? Thanks!
Hi Vickie,
I found dozens of refrigerator fruit cake recipes, but only the three below with figs. I hope one of them works for you.
Phaed
NO-BAKE FRUIT CAKE
Ingredients :
1 box graham crackers
1 lb. walnuts
1 lb. pecans or other nuts
1 lb. dark raisins
1 lb. light raisins
1 lb. currants
1 can Eagle Brand Milk
1 jar maraschino cherries
1 jar green cherries
1 sm. bag miniature marshmallows
1 sm. box figs
1 sm. box dates
Preparation :
Mix together and press into buttered cake mold. Leave in
refrigerator for 24 hours (covered). To remove from mold, press hot
towel around pan. Keep refrigerated.
----------------------------------
FRUIT CAKE
Ingredients :
32 sm. marshmallows
1 1/2 lbs. graham crackers, crushed
1/2 pt. whipped cream
1/4 c. sour pickle juice or wine
1 c. dates
1 c. pecans
1 c. raisins
1/4 c. figs
1/2 c. pineapple
3/4 c. cherries
1/4 c. citron
2 tbsp. grated orange peel
Preparation :
Mix all fruit with juice or wine. Then mix this with the
marshmallows and graham cracker crumbs and and press into a
buttered pan. Leave in refrigerator for 24 hours (covered).
To remove from pan, press hot towel around pan. Keep refrigerated.
----------------------------------
NO BAKE FRUIT CAKE
Ingredients :
32 lg. marshmallows
1 1/2 lbs. crushed graham crackers
1/2 pt. XX cream
1 c. sweet pickle juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped dates
2 lbs. shredded orange peel
2 c. pecans (or other nuts), chopped
1 c. raisins
1 c. currants
1/4 c. chopped figs
1/2 c. each candied pineapple (red,
green and white)
3/4 c. candied cherries
1/4 c. chopped citron
Preparation :
Cut up marshmallows, add XX (heavy)cream and pickle juices. They will
melt together. Crush graham crackers. Mix all ingredients together.
Cut some paper sacks to fit your cake pans, then put the above mixed
ingredients into pans. Let set for a while, inside the sacks (& in the
refrigerator), at least 24 hours.
----- Original Message ----- From: Leonard To: phaedrus Sent: Sunday, April 30, 2000 19:57 Subject: Cake Pan Size > I have a problem. Most cake recipes call for a 9 X 13 in. pan. I bake > things for work and put them into a 10 X 14 1/2. How do I make the > conversion? > Thank You.
Hello Leonard,
Let's do the math:
Assuming the pans are filled with batter to the same depth:
9 times 13 = 117 square inches in a 9 by 13 pan
10 times 14.5 = 145 square inches
145 minus 117 = 28 square inches (this is how much more batter the larger
pan will hold)
28 divided by 177 = 24% (percent more batter you need to fill the larger
pan)
So, you would need to increase the amount of batter you make by about 25%, or 1/4, in order to use the larger pan.
Phaed
----- Original Message ----- From: Deborah To: phaedrus Sent: Wednesday, April 26, 2000 22:14 Subject: odors > Could u tell me how to get out the odors of a skunk from a house and to > get rid of skunks. A neighbor has this problem. > Thanks > Deborah
Hi Deborah,
Well, if one has a skunk problem, he has several choices:
1) Learn to love the skunk.
2) Try "skunk repellent". I wouldn't count on this to work, but your
neighbor might feel it worth a try. You can buy it here:
http://www.bugspray.com/catalog/products/page607.html
and here:
http://www.pacificarts.com/Skunk/
3) Try this tip from the "Nonconsumer's Digest":
http://www.nonconsumersdigest.com/Vol1No1.htm
"If skunks start sleeping under your house during the daytime, try slipping a trouble light (turned on) under the house. Do this at night while the skunks are out foraging. Since they prefer to sleep in the dark, they will pull up stakes and move elswhere if you leave the light on long enough."
4) Call an exterminator.
5) Catch the little sucker with a trap:
Jensen Skunk trap
http://www.agric.gov.ab.ca/agdex/600/684-6.html
general skunk control
http://www.msue.msu.edu/genesee/natres/skunks.htm
For skunk odor control, try these sites:
http://gaston.ces.state.nc.us/staff/skunks.html
and
http://www.wildlifedamagecontrol.com/skunkdeodorizing.htm
Bottom line? If your neighbors are "handy", tell them to build a trap, trap the varmints, and (carefully) take them, or have someone else take them, out in the woods somewhere and set 'em loose. If your neighbors aren't handy or don't want to risk trapping them, tell 'em to call an exterminator. I don't have much faith in skunk repellents.
Phaed
----- Original Message ----- From: Deborah To: phaedrus Sent: Sunday, April 30, 2000 07:25 Subject: doctor's information > Someone told me that there is a place in Maryland that every dr. has to > send information about each of his patients to. Do you know of a place? > Can u get me the address? > Deb >
Hi Deb,
Well, there are several places in Maryland where a doctor might send information. The Social Security Administration (medicare), and the Veteran's Administration Medical Center are both in Baltimore, Maryland.
There is no place that I know of that keeps a medical file on every citizen of the United States. That would be a monumental task, and I can't think of any purpose that it would serve.
However, there is a place in Maryland that collects medical statistics on
the U.S. population, and I think it likely that doctors have to send
information on every patient they treat there. However, the information is
probably just statistics, and does not include the name of the patient.
Doctors probably just fill out a form that tells how many patients they had
in a month, their age & sex, what their illnesses were, and information like
that. The place that collects such information is:
National Institutes of Health, Bethesda, Maryland 20892
Don't expect them to have a file on you or someone you know. They probably just collect numbers, such as the number of people who were treated for the flu in 1999, etc.
Phaed
----- Original Message ----- From: Deborah To: phaedrus Sent: Wednesday, April 26, 2000 22:16 Subject: a different name > Is there another name for a 'bakers cyst'? A cyst behind your knee. > Thanks > Deborah
Hi Deborah,
Yes, it's also called a "popliteal cyst."
Phaed
PAGE TWO:
Look here for previous questions.
| Food Trivia Recipes History Cooking Movies Beverages TV Science Health Literature Psychology Culture |
|
Our WEB page is always under construction, always
experimental, and changes with our mood and current interests.
But the basic idea has always been to answer your questions, so no
matter what you may see posted here, if you have a question, write
to us and we will do our best to find the answer.
The INTERNET is a tremendous storehouse of information. But finding the answer to a specific question in this sea of material is not always easy, even with all of the search engines that are available. That's where this site enters the picture. We answer questions. |
What kind of questions? Anything at all. Send your questions and comments to:
Phaedrus
Copyright (c) 1996, 1997, 1998, 1999, 2000 Phaedrus
Our LINKS!