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Pumpkin Trifle

----- Original Message ----- 
From: Holly
To: phaedrus
Sent: Sunday, May 16, 2004 12:47 AM
Subject: Dinner Horn Pumpkin Triffle

> Hi Phaed:
> I've been searching all over for the "Dinner Horn Restuarant" (formerly in
> Kansas City North, Missouri) Pumpkin Triffle recipe.  Actually, I can't
> find any pumpkin triffle recipe at all!  It was in a large triffle bowl, 
> light, fluffy and cold.
> Can you help?  Thanks,
> Holly

Hi Holly,

I could not find any recipes from the "Dinner Horn Restaurant". I did find several recipes by looking for pumpkin trifle instead of triffle. It's commonly spelled both ways, but all of the pumpkin recipes on the web are listed as trifle. See below.


Pumpkin Trifle
Servings: 12

2 cups prepared crumbled unfrosted spice cake, muffins or gingerbread
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold non-fat milk
4 small boxes instant butterscotch pudding mix
2 cups whipping cream
Maraschino cherries (optional)

Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four
portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart
serving bowl.

In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix
until smooth. Spoon half into the serving bowl.

Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half
into bowl. Sprinkle with a third portion of crumbs. Top with the remaining
pumpkin mixture, then last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs on top, around the edge of the bowl. Place
cherries in the center, if desired. Cover and chill at least 2 hours before

Yield: 12 to 15 servings
Pumpkin Trifle
Yield: 10 Servings

2 pk instant vanilla pudding
4 c milk
1 c canned pumpkin
2 ts pumpkin pie spice, divided
1 frozen pound cake
1 c whipping cream
2 T confectioners. sugar
3/4 ts vanilla

In large bowl with wire whisk, mix pudding mix, pumpkin, milk and
1 3/4 tsp. of pie spice. Set aside when thickened. Cut thawed cake
into 16 slices. Line bottom of large glass bowl with 1/2 of cake,
cut to fit. Spoon 1/2 of pumpkin mixture over cake. Add rest of
slices on top and cover with rest of pumpkin mixture. Crumble any
remaining slices of cake and put on top. Cover and chill for 4
hours. Whip cream with confectioner's sugar and rest of pie spice.
Spoon over trifle and serve.
Caramelized Pumpkin Trifle

1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups half and half
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Pumpkin Bread (see recipe) or one 1 1/2-pound loaf of gingerbread, sliced 1/4 inch thick
Candied Pumpkin (see recipe)
Softly whipped cream
2 tablespoons finely chopped candied ginger, for garnish
Mint, for garnish

In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup
of the half-and-half. In a heavy medium saucepan, combine the remaining 1
2/3 cups of half-and-half with the sugar mixture and the cinnamon. Cook over
moderate heat, stirring constantly, until the pudding thickens and comes to
a boil. Remove from the heat and stir for 1 minute. Stir in the vanilla.
Transfer the pudding to a bowl and press plastic wrap on the surface.
Refrigerate until chilled.
Arrange one-third of the Pumpkin Bread slices in a large glass bowl,
overlapping them slightly. Spread one-third of the cinnamon pudding evenly
on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat the
layering process two times. Garnish the trifle with a few dollops of whipped
cream, the candied ginger and mint sprigs.

Make Ahead: The pudding can be refrigerated overnight.

Pumpkin Bread

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 cup fresh or canned unsweetened pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup milk

Preheat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line the
bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking
soda, salt, ginger, nutmeg, cloves and baking powder.
In a large bowl, beat the butter until creamy. Gradually add the sugar and
beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin
puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3
additions at low speed, alternating with the milk mixture.
Spread the batter in the prepared pan. Bake for about 1 hour, or until a
toothpick inserted in the center comes out clean. Let the loaf cool in the
pan for 10 minutes, then turn it out onto a rack to cool.

Candied Pumpkin
Makes about 3 cups

4 tablespoons unsalted butter
3 cups diced (1/2 inch) sugar pumpkin
1/3 cup sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon cinnamon

Melt the butter in a large heavy skillet. Add the pumpkin and cook over
moderately low heat, stirring occasionally, until tender, about 20 minutes.
Stir in the sugar until dissolved. Stir in the maple syrup, ginger and
cinnamon and remove from the heat. Let cool and refrigerate until chilled,
at least 2 hours or overnight.

Serve With:
Caramelized Pumpkin Trifle

Mu-Shu Pork

----- Original Message ----- 
From: Holly
To: phaedrus
Sent: Sunday, May 16, 2004 5:30 AM
Subject: Re: Dinner Horn Pumpkin Triffle

> Phaed:
> thank you so much!  I looked under Trifle also....guess I wasn't checking
> the correct search engines.  I'll try at least one tomorrow!  Any chance you
> could get the recipe for Mu Shu Pork like they make it at the Sechwan (sp?)
> Chinese restaurant on Washington Blvd. in Marina del Rey, CA?
> Thanks again.
> Holly

Hi Holly,

See below for three recipes. The first one is Szechwan style, with peppers.


Mu-Shu Pork
Categories: Chinese, Pork
Yield: 6 servings

4 To 6 Chinese pancakes
3 Eggs, beaten
1/4 c Mushrooms, sliced
1/4 c Chinese mushrooms, sliced
3/4 c Pork, shredded
1 c Shredded fresh cabbage
1/2 c Bamboo shoots, sliced
1/2 c Carrots, grated
1/4 c White onion, shredded
1/2 c Spring onions, chopped
2 Cloves garlic, finely chopped
1 c Soy sauce
1 tb Sesame oil
1 ts Pepper
1 ts Szechwan peppers
2 c Soy oil for frying

Heat soy oil in deep skillet to very hot. Pour in pork and stir-fry 4
minutes. Add beaten eggs and stir-fry for one additional minute. Add all
fresh vegetables, except fresh garlic and spring onion, and stir-fry 2
additional minutes. Remove from skillet, drain thoroughly and reserve. In
same heated skillet, place garlic and spring onions. Add soy sauce, pepper,
Szechwan pepper and sesame oil. Stir and return reserved reserved pork and
vegetables to skillet. Over hot flame, stir ingredients 1 or 2 minutes an
pour on serving platter. On serving platter, put Mou-Shu Pork into steamed
Chinese pancakes, folding pancake over mixture. Fills 4 to 6 pancakes.

Twin Dragon - Englewood, CO. From the collection of Jim Vorheis
Mu-Shu Pork

Makes 12 pancakes, about 4 servings

8 ounces pork loin, finely julienned

1 teaspoon soy sauce
1 teaspoon Chinese cooking wine
Scant 7 teaspoons cornstarch
1/2 teaspoon sesame oil
8 tablespoons corn oil
3 large eggs
2 teaspoons salt, divided
1 cup dried wood-ear mushrooms, hydrated in 2 cups cold water for 5 minutes,
drained, and cut into small pieces
1 cup julienned carrot, about
2 carrots
1 medium Chinese cabbage, cored and julienned (about 8 cups)
3 scallions, white and light-green portion, julienned
12 mu-shu pancakes
Sweet plum sauce, optional

1. Place pork in a medium bowl. Add soy sauce, cooking wine, and 1 teaspoon
cornstarch; combine well using your hands. Combine 1/2 cup water, scant 2
tablespoons cornstarch, and sesame oil; set aside. Heat a wok over high
heat, and add 3 tablespoons corn oil. Cook pork until no longer pink, 1 to 2
minutes. Remove from wok. Return wok to heat.

2. Whisk together eggs and 1/2 teaspoon salt. Heat 2 tablespoons corn oil in
wok, and add eggs. Cook for about 1 minute, rotating pan often and breaking
eggs into small pieces. Set eggs aside. Wash and dry wok well. Heat
remaining 3 tablespoons corn oil and 1 teaspoon salt in wok over high heat.
Add mushrooms, and cook about 30 seconds. Add carrots, and cook about 30
seconds. Add cabbage, and cook about 1 1/2 minutes. Add cooked pork and
eggs, and heat while stirring to combine until just warm. Add scallions, and
stir until just heated. Add 3 tablespoons of the reserved water, cornstarch,
and sesame oil mixture to the wok; stir to combine, and allow to slightly
thicken. Remove from heat.

3. Meanwhile, steam mu-shu pancakes in a bamboo steamer or heat in a
microwave wrapped in plastic for 30 to 60 seconds on full power. Spread each
pancake with plum sauce, and fill with about 1/2 cup of mu-shu pork mixture.
Mu Shu Pork

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 pound boneless lean pork, shredded
4 dried black mushrooms
2 cups finely shredded Napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with 1/2 teaspoon salt
3 cloves garlic, minced
3 teaspoons freshly grated ginger
3 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
Hoisin sauce
Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to
coat evenly, cover, refrigerate and marinate for 30 minutes.

Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes.
Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot
and scallions.

Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the
peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok
to form a thin film. Cook just until the eggs are set and feel dry on top,
about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch

Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
Add the garlic, and ginger, and stir-fry to release the aromas, about 1
minute. Add the pork and stir fry until lightly browned, about 2 minutes. Add
the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along
with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce,
sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1
minute. Add egg strips and mix well. To serve, spread a small amount of
hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture
in center of pancake, wrap like a burrito, folding the ends to close, and

Mandarin Pancakes:
2 cups sifted flour
3/4 cup boiling water
1 to 2 tablespoons sesame oil

Place flour in a medium bowl, making a well in the center. Pour in the
boiling water, and use a wooden spoon or chopsticks to mix until a soft
dough is formed. On a lightly floured surface, knead the dough gently until
it is smooth and elastic, about 5 minutes. Cover with a damp towel and let
rest for 20 minutes.

On a lightly floured surface, roll dough into a log, 16 inches long. Cut the
log crosswise into 1 inch pieces, shape each piece into a ball, then use
your hands to flatten each ball into a pancake. Brush the tops of the
pancakes lightly with the sesame oil. Then, place one pancake on top of a
second pancake, oiled sides together, so that there are 8 pairs. With a
rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also
works well for this.) Cover the pancakes with a damp towel to rest.

Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one
at a time, turning them once as they puff and little bubbles appear on the
surface, until lightly browned, about 2 minutes on each side. As each
pancake is finished, remove from pan and gently separate the halves into 2
pancakes while still hot. Stack cooked pancakes on a plate while cooking the
remaining pancakes.

Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be
prepared up to 1 day in advance, wrapped in plastic, and refrigerated.
Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or
warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.

Yield: 16 pancakes

Yield: 4 to 6 servings

Pasta & Clam Sauce

----- Original Message ----- 
From: "Jack"
To: phaedrus
Sent: Tuesday, May 18, 2004 11:24 PM
Subject: Clam sauce

Dear Unk,

Campbell's Soup used to have a recipe for "Spaghetti with Clam Sauce" on the
label of their Cream of Mushroom Soup.  Now I can't even find it on their
web site.  I have found many other recipes for clam sauce, but would really
like to get the original Campbell's recipe.  Thanks for a great web site.


Hello Jack,

Glad you like the site.

I cannot locate a recipe that says in so many words "this is the Campbell's original recipe." Below are the recipes that I found. I threw in a few that used other soups besides cream of mushroom.


Linguine  With  Clam  Sauce

 Ingredients :
 1 lb. linguine
 2 sm. cans clams
 2 cans cream of chicken soup
 1/2 c. onion or more to taste
 Garlic (optional)
 2 tbsp. oleo

 Preparation :
   Saute the onions in the oleo.  Add either a little garlic or some
 garlic salt.   Add the clams; saute a little longer.  Add the soup.
 Heat well. Let simmer for a short period of time.  Cook the
 linguine.  Drain and mix all together.
  White  Clam  Sauce

 Ingredients :
 1/4 c. olive oil
 1/4 c. water
 1 (8 oz.) can chopped clams with juice
 1 clove minced garlic
 1 tsp. parsley
 1/4 tsp. basil
 1/4 tsp. oregano
 1/4 tsp. pepper
 1 can Campbell's Cream of Mushroom soup

 Preparation :
    Saute garlic in oil until lightly browned.  Slowly stir in clams
 and juice and water.  Add spices and soup.  Stir with whisk.  Bring
 to boil over low flame.  Serve hot over cooked spaghetti.  Optional:
  Microwave on high 8 minutes, stir after 4 minutes.  Add spices
 after microwaving.
 Linguine  And  Clam  Sauce

 Ingredients :
 1 can cream of asparagus soup Campbell's)
 1 sm. tub Philadelphia cream cheese,
 1 pkg. Alfredo powder mix (Pasta Prima by Schilling)
 1 can minced or chopped clams, drained
 1 pt. cream
 1 pkg. linguine noodles (Contadina)

 Preparation :
    Bring soup to boil, melt in cream cheese, one tablespoon at a
 time.  Lower heat to simmer, add Alfredo mix and clams, stir well.
 Add cream to desired thickness.  Serve over noodles.
 Clam  Sauce

 Ingredients :
 1/4 lb. butter
 2-3 garlic buds, minced
 2 cans clams, undrained 
 2 cans cream of mushroom soup
 1/2 c. grated Parmesan cheese

 Preparation :
    Simmer garlic in butter; add soup and stir; add clams and
 parsley.  Heat through and add cheese just before serving over
 Fettucini  With  White  Clam  Sauce

 Ingredients :
 2 cloves garlic, minced
 2 tbsp. butter
 2 (7 1/2 oz. each) cans minced clams, reserving liquid from one can
 1 tbsp. parsley
 1 can cream of mushroom soup
 1/4 c. light cream
 3 tbsp. Parmesan cheese
 8 oz. fettucini, cooked and drained

 Preparation :
    Saute garlic in butter until tender, about 2 minutes.  Stir in
 remaining ingredients except noodles.  Cook over low heat 7 minutes,
 stirring occasionally.  Serve over noodles.  Serves 4-5.
Subject: Clam Sauce Recipe
Date: 3/2/2018 8:20 PM

You received a request from Jack May 18, 2004 for a Campbells clam sauce recipe.

I copied this one from a Campbells Cream of Mushroom Soup label many years ago.

Cheers, Russ

White Clam Sauce (Campbells Kitchen)

1 7 oz. can minced clams
1 medium clove garlic
2 tbsp butter or margarine
1 10 oz. can Campbells Cream of Mushroom Soup
1/2 cup milk
2 tbsp chopped parsley

In saucepan, cook clams and garlic 5 min. Stir in remaining ingredients. Heat. Stir occasionally
Serve over spaghetti. Makes 2 cups.

Club Steak

----- Original Message ----- 
From: Bob
To: phaedrus
Sent: Wednesday, May 19, 2004 7:56 PM
Subject: Dear Friend

I have had a friend ask me for a recipes for, : Steak and Ale's Kensington
Club recipe and I can't find it anywhere and I knew if any one can have it
you will.

Thank you so very much for your help once again.


Hi Bob,

I found two recipes. See below.


Steak and Ale Meat Marinade

This is a marinade that can makes beef and or chicken taste great.
This recipe is very close to the original-try granulated garlic instead of
fresh- a lot easier and in original recipe. The main reason this steak is
difficult to duplicate in flavor is because Steak/Ale marinates its
Kensington Club steak and chicken for 36 hours before grilling. That's
right, 3 days! But its worth the wait. 

3.5 C. Pineapple Juice
1 C. Soy Sauce
1 C. Dry White Wine
1/2 C. Red Wine Vinegar
3/4 C. Sugar
2 tsp. Garlic, minced fine

Simply mix all together. You can let the meat sit in here for up to 24
hours. I would highly suggest a grilling, or even a panamanian of the meat
of your choice. Add a little bit of butter to the pan if you are going to
cook it in a skillet.
Kensington Club Steak Marinade

1 cup soy sauce
1/2 cup red wine vinegar
1 tsp. garlic powder
1 cup sherry cooking wine
3/4 cup sugar
3 cup unsweetened pineapple juice

marinade for up to 24 hours in a zip-loc in the fridge.

Creamed Corn Cake

----- Original Message ----- 
From: "Sandy" 
To: phaedrus
Sent: Wednesday, May 19, 2004 9:40 AM
Subject: More Recipe Requests....

Hi Phaedrus,
 Here are a couple more requests....sent separately.....

Sandy G.

1. Corn Cake - was in Woman's World a sweet dessert cake and
has a can of cream-style corn in it.

Hello Sandy,

See below.


Cooky Corn Cake
Cream corn in a sweet cake! Why not? Makes 1 -9x13 inch cake (24 servings).

1 (14.75 ounce) can cream-style corn
1/2 cup packed dark brown sugar
3/4 cup white sugar
3 eggs
1 cup vegetable oil
1 tablespoon baking powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
 1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup raisins
4 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/4 cup heavy whipping cream
2 1/2 cups confectioners' sugar

1 Preheat oven to 350 degrees F (175 degrees C). Grease
   and flour one 13x9 inch pan.
2 Combine the creamed corn with the white sugar and 1/2
   cup of the dark brown sugar. Stir in the eggs and the oil.
3 Combine the baking powder, flour, baking soda, salt and
   ground cinnamon. Add the nuts and raisins.
4 Add the flour mixture to the corn mixture and stir
   until just combined. Pour batter into the prepared pan.
5 Bake at 350 degrees F (175 degrees C) for 30 to 35
   minutes. Let cake cool completely then frost.
6 To Make Frosting: Bring the butter and 1/2 cup dark
   brown sugar to a boil. Remove from the heat. Add the heavy
   cream and the confectioners' sugar. Mix until of frosting
   consistency. Add more confectioners' sugar if necessary. Use to
   frost cooled cake.


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