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Peanut Butter Puffs

  ----- Original Message ----- 
  From: Renee 
  To: phaedrus
  Sent: Thursday, June 05, 2003 7:54 PM
  Subject: Peanut Butter Puffs

 Years ago I remember making "peanut butter puffs" with my 
 mother. The 2 main ingredients were peanut butter and egg 
 whites beaten until stiff.  Could of been from better homes 
 & gardens or betty crocker. There wasn't many more ingredients 
 and they were a drop type cookie.  Hope you can help.

  Thank you so much --- Renee in NC

Hi Renee,

Is this what you mean?


  Peanut  Butter  Puffs

   Ingredients : 
   1 egg white
   1/8 tsp. salt
   6 tbsp. sugar
   1/3 c. peanut butter

   Preparation : 
      Preheat oven to 325 degrees.  Beat egg white and salt to form
   soft peaks. Gradually add sugar and beat to stiff peaks.  Slowly
   stir in peanut butter. Drop by teaspoons onto greased baking sheet. 
   Bake at 325 degrees for 15-18 minutes.
   Peanut  Butter  Puffs

   Ingredients : 
   2 egg whites
   1/2 tsp. salt
   3/4 c. sugar
   1/2 c. peanut butter

   Preparation : 
      Beat egg whites with salt until soft peaks form, adding sugar
   very gradually, Beat until stiff peaks form.  Beat peanut butter to
   soften; fold thoroughly into meringue.  Drop from teaspoon 1 inch
   apart on greased cookie sheet.  Bake at 325 degrees about 20 minutes
   until lightly brown.  Cool slightly; remove from pan. Makes 24. 

Creole Sauce for Meatloaf

From: "Pat" 
To: phaedrus
Subject: Creole Sauce for Meatloaf
Date: Thursday, June 05, 2003 11:10 PM

Dear Phaed,
Among the cases for 5/20/2003 was a request from Marshall.  He wanted 
a recipe for Creole Sauce for Meatloaf, from Heinz Ketchup.  You found 
a recipe for him, but I thought you might like to have the one from Heinz.  

Creole Meat Loaf
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 1/4 cups HEINZ Tomato Ketchup
1 1/2 pounds lean ground beef
1 cup soft bread crumbs
1 egg, slightly beaten
1/2 teaspoon salt
Saute onion, celery and green pepper in butter until vegetables are tender.  
Stir in ketchup; combine 1/2 cup of this mixture with ground beef, bread 
crumbs, egg and salt.  Form into loaf (8x4x1 1/2-inches) in shallow baking 
pan.  Bake in 350F. oven for 1 hour.  Let stand 5 minutes before slicing.  
Serve remaining sauce, cold or heated, over meat loaf.
Makes 6 servings.

Tri-Tip Marinade

  ----- Original Message ----- 
  From: Gwen
  To: phaedrus
  Sent: Friday, June 06, 2003 12:34 PM
  Subject: (no subject)

  Dear Phaedrus,
  I am preparing a tri-tip, however I would like to marinate the meat 
  before I grill it.
  Do you have any recipes for a marinade?

  Thank you,

Hi Gwen,

I can always find some. See below. For those who aren't familiar with a tri-tip, a beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.


  Tri Tip Marinade  
  1 8oz bottle soy sauce
  2 Tbsp salt
  3 Tbsp sugar
  3 Tbsp pepper
  3 Crushed garlic cloves

  Combine and marinate meat (3-4 pound beef tri tip roast) for about
  30 minutes. Place tri-tip on hot barbecue grill. Cover. Turn every
  15-20 minutes until done, approx 30-45 minutes. Slice thin.
  Tri Tip Marinade 
  print it! 
   1/2  C  Dark Mexican beer 
  1/2  C  Basic vinaigrette 
  3/4  C  Soy sauce 
  4    Chile tepins 
  3  CLOVES  Garlic minced 
  1  TSP  Dark brown sugar 
  1/2    White onion, diced 
  1  TBL  White vinegar 

   1. Whisk all ingredients together and place in a large Tupperware 
   or covered non-reactive bowl, add Tri Tip and marinade for at least 
   4 hours, turning every couple of hours. I usually marinade over night. 
  Marinated Tri-Tip Roast
  Serves: 12 

  2/3 cup vegetable oil
  2/3 cup honey
  1/3 cup Worcestershire sauce
  1/3 cup red wine vinegar
  1 pkg Lowry's Tenderizing Beef Marinade
  2 pinches salt
  fresh ground pepper to taste
  (A-1 or BBQ sauce - optional)

  This recipe uses a tri-tip roast. This is a lean, boneless, and 
  economical cut of meat from the round and bottom sirloin of the cow. 
  Generally, a cooked, trimmed tri-tip roast will yield four 3-ounce 
  servings of meat per pound.

  For this recipe, use a 3-pound roast to get twelve 3-ounce servings or 
  six 6-ounce servings of beef.

  Combine ingredients in a mayonaise jar. Shake well. OR, place ingredients 
  in a blender and blend well. Pierce tri-tip thoroughly with a fork and 
  place in a plastic storage bag. Add the marinade and soak in the 
  refrigerator for three days, turning often.

  When ready to cook place tri-tip on a hot BBQ grill and sear. Turn the 
  meat 90 degrees to cross hatch. Repeat this on the other side of the roast.

  Complete the cooking process on the BBQ grill. OR, place tri-tip in glass 
  dish in a 350 - 375 degree oven. Continue cooking until interior temperature
  reaches 135 degrees on an inserted meat thermometer.

  Remove from oven and let sit for 10 minutes to complete the cooking process
   before slicing.
  Marinated tri tip recipe

  2 pounds tri tip or London Broil 
  1 bottle Trader Vic's Garlic Dressing 
  1/4 teaspoon black pepper 
  1/4 teaspoon thyme 

  Combine all ingredients in a freezer quality gallon sized ziplock bag. 
  Marinate in refrigerator, turning occasionally. This can be prepared 
  in 4 hours but a full 24 hours will give you the juiciest, tenderest 
  and most flavorful steak imaginable. 

  Grill as desired, either using outdoor barbecue or indoor grill. 
  Recommended: use of meat thermometer and cook to an internal temperature 
  of 145 (rare center, medium rare ends) or 150 (medium center and medium 
  rare ends). 

  Serve with tossed green salad and classic baked potatoes. 


  Hawaiian marinade: 4 ounces soy sauce, 6 ounces pineapple juice, 
  2 Tablespoons crumbled brown sugar and 1/4 teaspoon each prepared 
  garlic and ginger. 

  Tangy marinade: 4 ounces teriyaki sauce, 4 ounces fancy mustard such 
  as German or Dijion, 1 teaspoon prepared garlic and 1/2 teaspoon cracked 
  pepper or Lawry's Seasoned pepper. 

  Italian variation: 1 packet Zesty Italian seasonings, 4 ounces red wine 
  vinegar, 2 ounces olive or vegetable oil, 1/2 teaspoon rosemary, 1 bay leaf. 
  May substitute 6 ounces Zesty Italian prepared dressing for the seasoning 
  packet, vinegar and oil above, if desired. 

Steamed Milk

  ----- Original Message ----- 
  From: Liz 
  To: phaedrus
  Sent: Monday, July 07, 2003 1:41 AM
  Subject: steamed milk


  When at coffee shops, I enjoy getting the flavored steamed milk drinks.  
  Do you know of any way to achieve making a similar drink without buying 
  all those expensive machines. Thanks.

  Sincerely, Liz 

Hi Liz,

You can buy vanilla, hazlenut, etc. syrups for flavoring coffee lots of places. My grocer has them right next to the coffee. Here's how to make steamed milk without an expensive gadget:

"No need to buy an expensive espresso machine to make steamed milk for your morning latte. Just heat milk on the stovetop for a short amount of time. Remove the milk from the heat and beat with an electric mixer until foamy."


Red Peanut Patties

----- Original Message ----- 
From: Linda
To: phaedrus
Sent: Friday, June 06, 2003 11:50 AM
Subject: red peanut patties

> To whom it may concern:
> I am interested in finding a company that sells red peanut 
> patties (usually wrapped in cellophane).  When we travel in 
> the south, we can frequently find them in mini marts affiliated 
> with gas stations.  Do you know where I can order
> these?
> Please advise.  Thanks!
> Linda 

Hello Linda,

Both of these sites sell them:

Country Sun, OK

Mrs. Annie's Peanut Patch



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