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----- Original Message ----- 
From: Barbara
To: phaedrus
Sent: Thursday, May 15, 2008 7:24 PM
Subject: Ladenia or (Greek Pizza)

> Have you ever heard of this type of Greek Olive Oil Bread? Looking for 
> some recipes for it. Thanks for your help!!  :) :)
> Barbara

Hello Barbara,

There's a video here:

and recipes here:

Greek Pizza

Ladenia Dough

More Greek Pizza

Even More Greek Pizza



Hot Malasadas

 Malasadas were brought to Hawaii by the Portuguese inmigrants who came to work 
 in the sugar fields over a hundred years ago.

Recipe By : 
Serving Size : 1 Preparation Time :0:00 
Categories : Bread-Bakers Mailing List International Breads 
Miscellaneous & Tips Sweet Breads & Cakes 

Amount Measure Ingredient -- Preparation Method 
-------- ------------ -------------------------------- 
1/2 cup warm water 
1 yeast cake -- (2-1/4" Instant Dry Yeast works) 
2 1/2 cups flour 
4 Tablespoons. powdered milk 
1/2 teaspoons. salt 
1/4 teaspoons. freshly grated nutmeg 
4 eggs 
4 Tablespoons. sugar 
2 Tablespoons. vegetable oil 
1/2 teaspoons. lemon extract 
1/4 c water -- or t. or T water 

Hand Mixing Method: 
Combine and let stand: 
1/2 cup warm water 
1 yeast cake --(2-1/4" Instant Dry Yeast works)

Mix together in a bowl 
2-1/2 cups flour 
4 T. powdered milk 
1/2 t. salt 
1/4 t. freshly grated nutmeg 

Beat together 
4 eggs 
4 T. sugar 

Mix all above ingredients with these in a large bowl and let rise for 2 hours. 
Stir again just before frying. 

2 T. vegetable oil 
1/2 t. lemon extract 
1/4 c or t. or T water 

Drop batter from the end of a spoon in small spoonfuls into oil heated to about 375 F. 
When brown, drain on paper towels and shake in a bag with granulated sugar if desired. 

Electric Mixer Method: 

Place all dry ingredients EXCEPT the SUGAR in mixer bowl. Using the paddle attachment 
mix on #2 to combine well. 

Beat eggs and sugar together. Set aside. Mix 1/2 cup warm water, vegetable oil and lemon 
extract in small bowl; set aside. 
Measure 1/4 CUP water in separate bowl; set aside. 

Turn mixer on to #2. Slowly add the egg/sugar mixture, add the 1/2 cup water, oil and lemon 
extract. Beat until well combined several minutes. Add enough of the extra 1/4 cup water to 
make a smooth batter. 

Cover mixing bowl and allow batter to rise about 2 hours. The batter will be ready when the 
batter is puffy and you see lots of air bubbles forming at the surface. Stir well before frying. 

Follow instructions above for deep frying, etc. 

The secret to a less oily malasada is to insure the oil temp has reached 375 F before cooking. 
Insert a candy thermometers into the pot while heating the oil. When it reaches 375 F and 
maintains that temp for a full minute start frying the malasadas, no more than 4 at a time. 

Using a tablespoon to drop the malasadas into the fat creates a 2-1/2-3" malasada. 

Yield: About 30 malasada 
Source: from the San Diego newspaper 

Another Woolworth's Cheesecake

Woolworth's Fluffy Cheesecake

Yield: 12 servings
1 (3-ounce) package lemon gelatin

1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 (12-ounce) can evaporated milk, well chilled
About 8 ounces graham crackers, crushed

Dissolve gelatin in boiling water. Let cool until slightly thickened. 
With electric mixer, beat cream cheese, sugar and lemon juice until smooth. 
Add thickened gelatin; beat well.
In another bowl, beat evaporated milk until fluffy. Add cream cheese mixture; 
beat well.Line the bottom of a 9-by-13-inch pan with crushed graham crackers. 
Spoon filling into pan, spreading evenly. Top with more crushed graham crackers. 
Chill until firm.

Per serving: 283 calories; 11g fat (35 percent calories from fat); 6g saturated fat; 
29mg cholesterol; 5g protein; 41g carbohydrate; 32g sugar; 0.5g fiber; 240mg sodium; 
95mg calcium; 142mg potassium.

For two more recipes, see Woolworth's Cheesecake.

Hot Shoppe Fudge Sundae

Hot Shoppes Hot Fudge Ice Cream Cake

Plain yellow cake, day old - 3" x 3" x 1/2"		2 slices
Ice cream square, 3" x 3"				1 each
Hot fudge, heated					4 Tablespoons
Whipped cream 					2 1/2 Tablespoons
Marsachino cherry, half - drained			1 each

Yield						1 serving

1) Place one square of yeallow cake on serving plate.
2) Top with ice cream square and place the second square of plain yellow cake 
on top of the ice cream.
3) Drizzle one tablespoon of the hot fudge over each of the four cake corners, 
taking care to leave the center of the cake free from fudge.
4) Place approximately 2 1/2 tablespoons of whipped cream in the top center of 
the cake square. If desired, use a pastry bag to pipe the whipped cream onto top 
of cake in a rosette shape.
5) Top center of whipped cream with a well-drained maraschino cherry half to garnish.

More Hot Shoppes Recipes


I've always liked oysters. I got my taste for them from my Dad. Even before we moved to the Coast, he'd buy them in jars and get Mom to batter them with cornmeal and fry them up. Sometimes he'd cook them in a saucepan with milk and butter to make oyster stew.

After we moved to the Coast, they were plentiful, so we had them often. Oysters came from oyster beds out in the Mississippi Sound where they were harvested by oystermen using long tongs that would reach down to the beds on the shallow bottom. The harvested oysters were brought in to the seafood companies where they were "shucked" or opened with special knives and put into jars for sale.

Dad would sometimes bring home some fresh oysters and shuck them himself. He'd shuck one, place it on a cracker with a dash of hot sauce, and eat it raw. I tried them that way a few times, but in those days I mostly preferred fried oysters. Years later, I developed a taste for oysters on the half-shell and now I like them quite a lot. I prefer crisp Northern Atlantic oysters with a squeeze of lemon juice and a glass of dry white wine, but I also like Gulf oysters with hot sauce on crackers and a beer.

Another delicious way that we ate oysters (and still do...) was Oysters Rockefeller. This spinach and oyster dish originated in New Orleans, and the oysters are broiled in the half shell. A bit of sizzling bacon adds an excellent flavor to a broiled or baked oyster.

Fried oysters are still one of my favorite dishes. Smaller sized oysters, coated with cornmeal or a cornmeal and flour mixture and deep-fried crispy, with french fries and slaw, are delicious. Fried oysters and French fries like this are one of the best uses for catsup that I know of. Another great way to eat fried oysters is to put them between the top and bottom slices of a loaf of French bread with lettuce and tomato and tartar sauce or remoulade sauce or thousand island dressing. This is called a "po-boy" or sometimes "poor-boy". Whatever you call it, it's delicious. "Po-boys" can be made with shrimp or ham or roast beef, too, but the oyster po-boy is a peak experience.

Below are three fried oyster recipes. I like them all three ways, but I've had the mixed flour and cornmeal coating most often.

Southern  Fried  Oysters

1 c. self-rising cornmeal
1 c. self-rising flour
1/4 tsp. red pepper (optional)
2 eggs
2 tbsp. milk
2 (12 oz.) containers fresh select oysters, drained
Vegetable oil

Combine cornmeal, flour and pepper, stirring well.  Combine eggs and milk, beating well with a fork. 
Dip oysters in egg mixture and dredge in flour mixture.  Pour oil to depth of 2 to 3 inches in Dutch 
oven.Heat to 375 degrees, fry oysters in oil until golden, turning once, drain on paper towels. 
6 servings. 
Fried  Oysters

1 c. cracker meal
1/2 c. cornmeal
1/4 tsp. salt
1/8 tsp. pepper
1 (12 oz.) container fresh oysters, drained
2 eggs, beaten

Combine first 4 ingredients in a medium bowl.  Dip oysters in egg; then dredge in meal mixture.  
Fry oysters in deep, hot oil for 1 1/2 minutes or until golden, turning once.  Drain on paper towels.
Fried  Oysters

1 pt. oysters
1/2 c. all-purpose flour
1/4 tsp. salt
Dash of pepper
2 beaten eggs
Cooking oil

Drain oysters; dry thoroughly on paper towel.  In a bowl, combine flour, salt, and pepper to taste. 
Stir dry ingredients into beaten eggs.  Beat until smooth. Cover; let stand 10-15 minutes.  Pour oil 
into deep skillet to depth of 1 inch; heat to 375 degrees.  Dip oysters in batter a few at a time. 
Fry oysters in hot oil until golden brown, about 2 minutes.  Drain hot oysters well on paper towel. 
Keep cooked oysters hot.
Fried Oyster Po' Boy
Serves: 4 


24 shucked oysters, drained 
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating 
vegetable oil for deep-frying 
2 loaves soft-crusted French bread 
sliced tomatoes 
shredded iceberg lettuce 
Tartar Sauce, remoulade sauce, or thousand island dressing. 

In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal,
knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on
a deep-fat thermometer and fry oysters in batches of 6, turning occasionally,
until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a
slotted spoon to paper towels to drain. 

Halve loaves crosswise and horizontally, cutting all the way through and spread
each piece with about 2 tablespoons tartar sauce, remolaude sauce, or thousand 
island dressing. Divide tomatoes, lettuce, and oysters among bottom pieces of 
bread and top with remaining bread, pressing together gently. 

You can use oysters cooked any of the three ways above, or the strictly cornmeal 
coated ones in this recipe. Toast the French bread if you like. One of the best 
oyster po-boys I ever had used thousand island dressing instead of tartar sauce. 
Oysters Rockefeller 

2 slices bacon 
24 unopened, fresh, live medium oysters 
1 1/2 cups cooked spinach 
1/3 cup bread crumbs 
1/4 cup chopped green onions 
1 tablespoon chopped fresh parsley 
1/2 teaspoon salt 
1 dash hot pepper sauce 
3 tablespoons extra virgin olive oil 
1 teaspoon anise flavored liqueur 
4 cups kosher salt 

Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over 
medium high heat until evenly brown. Drain, crumble and set aside. 
Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the 
water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the 
top shell off of each oyster. 
Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add 
the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but 
not pureed,about 10 seconds. 
Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach 
mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting 
to broil and broil until browned on top. Serve hot.


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