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----- Original Message -----
From: Kay
To: phaedrus
Sent: Tuesday, June 11, 2002 6:59 PM
Subject: Fried brownies
> I am looking for fried brownies. I can't think of the restaurant from
> whence they come, but know there must be a recipe out there somewhere!
> Thanks, Kay Jones.
>
Hi Kay,
I can't find any restaurant recipes, but I did find the recipe below. You
make the brownies first, then batter and fry them.
Phaed
Use whatever brownie recipe you
have, or it can be done with almost any bar
cookie that has a fairly smooth surface.
Fried Brownies
3 eggs
3/4 cup milk or cream
big dash powdered sugar
dash cinnamon
dash salt
6 medium size brownies
oil or butter spray
optional...ice cream, fresh fruit, nuts,
chocolate sauce or nothing at all (they
don't really need accessories)
mix the first 5 ingredients together and let
stand for a few minutes. whip until frothy.
Heat the mean, lean grill or a large frying
pan on the stove to medium high heat. Dip
the brownie one at a time in the batter, and
then place on the sprayed grill/pan. Close
the grill, and let cook until the batter
drippings look cooked (flip the brownie over
after 2 minutes if you are doing it stove
top) pull off and eat. these are crazy good.
----- Original Message -----
From: marsha
To: phaedrus
Sent: Tuesday, June 11, 2002 5:21 PM
I have what I think is a new one. My boss says there is a recipe to
dip apples in that is made of cool whip,fruit flavored yogurt,and I
think vanilla pudding. She doesn't remember the flavor yogurt or the
amounts .Have you ever heard of it?
Hi Marsha,
See the recipes below from my database. You can aso make it with sour cream instead of cool whip for a little tang.
Phaed
Fruit Dip
Ingredients :
1 sm. box instant vanilla pudding mix (reg. or sugar-free)
1 (16 oz.) container plain low-fat yogurt
1 (12 oz.) container Cool Whip
Preparation :
Mix pudding mix and yogurt with wire whisk or electric mixer.
Fold in Cool Whip. Refrigerate until ready to serve. Serve with
grapes, apples, watermelon, cantelope, peaches, strawberries, etc.
----------------------------------
Fruit Dip
Ingredients :
1 pkg. vanilla pudding (instant)
1 (16 oz.) Dannon plain or vanilla yogurt
1 c. or whole container Cool Whip
Preparation :
Mix in blender or whip with wire whisk. Stores in refrigerator.
Serve as dip with fresh cut up fruit such as apples.
Also great spread on muffins.
----- Original Message -----
From: Dave
To: phaedrus
Sent: Tuesday, June 11, 2002 6:15 PM
Subject: long lost lemon bar recipie
Hey Unc-
I was wondering if you could help me out. My wife's been begging
for lemon bars, but she doesn't like the recipies we've found
because they're too heavy or rich. She swears she saw a recipie for
lemon bars (or squares) in Cooking Light magazine, about a year or
so ago. I've searched their archives, and yours, and can't find it
anywhere! Think you can help me out? Thanks!
-Dave
Hi Dave,
I found two lemon bar/square recipes from "Cooking Light" magazine. They're the first two below. The third recipe isn't from cooking light,
but it seemed to be a fairly simple, not overly-rich recipe, so I'm sending it as well.
Phaed
Title: Easy Lemon Squares
Categories: Bars
Yield: 1 Servings
---------------------------Crust--------------------------------
1/4 c Granulated sugar
3 tb Butter or stick
Margarine; softened
1 c All-purpose flour
--------------------------Topping-------------------------------
3 lg Eggs
3/4 c Granulated sugar
2 ts Grated lemon rind
1/3 c Fresh lemon juice
3 tb All-purpose flour
1/2 ts Baking powder
1/8 ts Salt
2 ts Powdered sugar
1. Preheat oven to 350. 2. To prepare the crust, beat 1/4 cup
granulated sugar and the butter at medium speed of a mixer until
creamy. Lightly spoon 1 cup flour into a dry measuring cup; level
with a knife. Gradually add 1 cup flour to sugar mixture, beating at
low speed until mixture resembles fine crumbs. Gently press mixture
into bottom of an 8-inch square baking pan. Bake at 350 for 15
minutes; cool on a wire rack. 3. To prepare topping, beat eggs at
medium speed until foamy. Add 3/4 cup granulated sugar and next 5
ingredients (3/4 cup granulated sugar through salt), and beat until
well-blended. Pour mixture over partially baked crust. Bake at 350
for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered
sugar evenly over top. Yield. 16 servings.
Recipe by: Cooking Light/April 1999
------------------------------------------------------
Butter Crunch Lemon-Cheese Bars
Recipe By :Cooking Light-Jan-Feb/01
Serving Size : 16 Preparation Time :0:00
Categories : Cookies/Brownies , Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/3 cup butter -- softened (NO substitutes)
1/4 cup packed brown sugar (I used light, calls for dark)
1/4 teaspoon salt
1/4 teaspoon mace or nutmeg (I used mace)
1 cup all-purpose flour
cooking spray
Filling:
1 cup 1% low fat cottage cheese (I used 2%
cottage cheese)
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white
Preheat oven to 350 degrees F.
To prepare crust, place first 4 ingredients in a large bowl,
and beat with a mixer at medium speed until smooth. Lightly
spoon 1 cup flour into a dry measuring cup; level with a knife.
Add 1 cup flour to butter mixture, and beat at low speed until
well-blended. Press crust into an 8-inch square baking pan
coated with cooking spray. Bake at 350 for 20 minutes
(I bake for 15 minutes).
To prepare filling, place cottage cheese in a food processor;
process 2 minutes or until smooth, scraping sides of bowl once.
Add 1 cup granulated sugar and remaining ingredients, and process
until well-blended. Pour filling over crust. Bake at 350 degrees
for 25 minutes or until set (the edges will get lightly browned),
and cool. Cover and chill for 8 hours.
------------------------------
Lemon Bars
Blend and press into a Pam-sprayed 9 x 13 pan. Bake at 350@ about
10 minutes or until light brown:
1 cup margarine
1/2 cup powdered sugar
2 cups flour
While the crust bakes, make the filling by combining the following:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 T. lemon juice
Pour over crust. Bake at 350@ for 25 minutes. Cool and sprinkle with
powdered sugar. (NOTE: I sprinkle with powdered sugar while the lemon
bars are still warm. Otherwise, all the powdered sugar seems to fall off.)
----- Original Message -----
From: Sal
To: "Phaedrus"
Sent: Wednesday, June 12, 2002 11:17 AM
Subject: Re: Need help!!
> Hi Phaedrus,
> Do you have any veal cutlet recipes, that you can send me?
> Thanks,
>
> Sal
Hi Sal,
Yum....! Veal cutlets... I have lots of recipes for them. Below are several
tasty recipes.
Phaed
Veal Cutlets, Italian Style
Ingredients :
1/4 c. pine nuts (pignoli)
2/3 c. packed fresh basil leaves or
fresh spinach with 1 tsp. dried
basil
1/4 c. grated Parmesan cheese
1 sm. garlic clove
Olive oil
1/8 tsp. salt
1 lb. veal cutlets, 1/4 inch thick
1/4 lb. fontina cheese, thinly sliced
2 sm. tomatoes, sliced
1/8 tsp. coarsely ground white or
black pepper
Basil (spinach) leaves for garnish
Preparation :
About 35 minutes before serving: 1. Prepare pesto sauce: In
blender at low speed, blend pine nuts until ground. Add basil
leaves, Parmesan cheese, garlic, 1/4 cup olive oil and 1/8
teaspoon salt; blend until smooth. 2. If veal cutlets are large,
cut into serving pieces. In 10 inch skillet over medium high
heat, in 1 tablespoon hot olive oil, cook veal, a few cutlets at
a time, until browned on both sides, about 3 to 4 minutes, removing
cutlets to plate as they brown, and adding more oil if
necessary. Sprinkle meat with salt to taste. 3. Spoon pesto
sauce on veal cutlets; top with cheese slices. Arrange veal
cutlets and tomato slices in skillet, alternating and overlapping
them slightly; sprinkle with ground pepper. Reduce heat to low;
cover skillet and heat until cheese melts. Garnish with basil
leaves.
----------------------------------
Veal Cutlets Milanese Style
Ingredients :
6 veal cutlets
Salt and pepper
Grating of nutmeg
2 tbsp. flour
2 eggs, beaten
1 c. bread crumbs
1/4 lb. butter
3 lemons, halved
Preparation :
Trim the meat and remove gristle. Gently flatten and season with
salt, pepper and nutmeg. Flour and dip the cutlets in the beaten
egg and coat with bread crumbs. Melt the butter in a pan and saute
the cutlets at a moderate heat until golden brown on both sides.
Sprinkle with salt and garnish with lemon halves.
----------------------------------
Veal Cutlets Foyot
Ingredients :
2 c. sliced onions
2 tbsp. butter
6 veal cutlets
Salt & pepper to taste
3/4 c. beef bouillon
1 c. grated cheddar or Gruyere cheese
1/2 c. fine dry bread crumbs
1/2 c. dry white wine
Preparation :
Cook onions in butter until they are transparent. Place half in
the bottom of a baking pan. Sprinkle cutlets with salt and pepper.
Put cutlets on top of onions and cover cutlets with remaining
onions. Mix cheese with bread crumbs and sprinkle mixture over top
of onions. Dot with butter. Combine wine and bouillon and pour
over the top. Bake in a preheated (325 degree) oven for 1 hour.
----------------------------------
Veal Cutlets Viennese
Ingredients :
2 lbs. veal cutlets
6 tbsp. butter
2 tbsp. flour
1 tbsp. instant minced onion
1/2 tsp. salt
1/2 tsp. paprika
1 can chicken broth
1/4 c. white wine
1/4 - 1/2 c. chopped ripe olives
1/2 c. sour cream
1/2 tsp. lemon juice
Preparation :
Saute veal in butter until golden brown on each side. Remove meat
to a heated serving platter and keep warm. Stir flour into pan
drippings; add onion, salt and paprika. Gradually pour in chicken
broth and wine; stir until mixture thickens. Add olives and sour
cream; heat while stirring, but do NOT boil. Add lemon juice and
pour over veal. Serve with hot buttered noodles, sprinkled with
poppy seeds. Serves 6.
----------------------------------
Veal Cutlets Parmesan
Ingredients :
1 lb. boneless veal leg, 1/4 inch
thick or chicken breasts, boned, skinned and halved
2 eggs, lightly beaten
1 c. Progresso Italian-style bread crumbs
6 tbsp. Progresso olive oil, divided
8 oz. can Progresso tomato sauce
8 oz. mozzarella cheese, sliced
Preparation :
Pound veal between 2 pieces of waxed paper with meat mallet or
cleaver until 1/8 inch thick. Dip veal in eggs, then in bread
crumbs mixed with 4 tablespoons Parmesan cheese. Press crumb
mixture into meat. Place scallopine on a platter and refrigerate for
30 minutes or freeze for 5 minutes. In a large skillet heat 3
tablespoons of the olive oil until hot. Add a few pieces of veal.
Brown about 2 minutes on each side. Remove from skillet; set aside.
Repeat with remaining veal, using 3 tablespoons olive oil. Preheat
oven to 350 degrees. Place veal in a shallow 12 x 8 x 2 inch baking
dish. Pour tomato sauce over all. Top with mozzarella cheese,
sprinkle with remaining 2 tablespoons Parmesan cheese. Bake until
hot, about 15 minutes. Makes 4 portions.
----------------------------------
Breaded Veal Cutlets
Ingredients :
4 Veal cutlets
3 c. commercial bread crumbs
Lawry's seasoned salt
Pepper
Paprika
1 egg, beaten
2 tbsp. water
Oil
Waxed paper
Preparation :
Season cutlets with Lawry's seasoning, pepper and paprika. Put
bread crumbs on a flat plate. Beat egg with water in a bowl. Dip
cutlets first into bread crumbs, then in egg and lastly back in the
bread crumbs. Place the breaded cutlets on a piece of wax paper for
about 20 minutes or until breading is dry. Heat oil in large skillet
and fry on both sides until done. **Veal is good served with
Fettuccine* and Zucchini With Cherry Tomatoes*.
----------------------------------
Rolled Veal Cutlets
Ingredients :
1/4 c. chopped onion
1/4 c. chopped celery
2 tbsp. chopped green pepper
1/4 c. butter or margarine, melted
3 c. bread cubes
4 slices bacon, cooked and crumbled
2 tbsp. dry white wine
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning
6 veal cutlets (about 1 1/2 lbs.)
1/3 c. all-purpose flour
1/4 c. vegetable oil
1 1/2 c. water
1 tsp. beef-flavored bouillon granules
2 tbsp. cornstarch
1/4 c. water
1/4 tsp. salt
1/8 tsp. pepper
Fresh parsley sprigs
Preparation :
Saute first 3 ingredients in butter until tender; stir in bread
cubes and next 5 ingredients. Place about 1/6 of vegetable mixture
in center of each veal cutlet; fold edges over, and secure with a
wooden pick. Dredge veal in flour, and brown on all sides in hot
oil in a heavy skillet. Add 1 1/2 cups water and bouillon granules;
cover and cook over low heat 30 minutes. Remove veal, keeping warm.
Combine cornstarch and 1/4 cup water, stirring until blended. Stir
into drippings in skillet; cook over medium heat until thickened and
bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon
over veal; garnish with parsley. Yield: 6 servings.
----------------------------------
Jaeger Schnitzel (German Style Veal Cutlets)
Ingredients :
Veal cutlets
Mushrooms
Onions
Salt and pepper
Brown gravy
Preparation :
The portions you use depends upon how many people you have and
how much you want. Either way you should find it most enjoyable.
Step 1: Bread veal cutlets (flour, eggs, bread crumbs, and fry).
Step 2: While your cutlets are frying cut your onion in rings and
fry until they have a glazed look. Step 3: Take brown gravy
(canned or if you have your own meat gravy) and put in saucepan.
Step 4: Take one can of mushrooms (or fresh cut in slices) and
drain well. Step 5: Mix mushrooms, onions and gravy together, add
a dash of salt and pepper and bring to a gradual boil. Step 6.
Serve sauce over cutlets with home fries and your choice of veggies
and enjoy.
----- Original Message -----
From: Leigh
To: phaedrus
Sent: Wednesday, June 12, 2002 9:47 PM
Subject: blueberry dessert
Hi,
I am trying to find a recipe for what my mom called blueberry dessert.
It consists of a graham cracker, sugar and butter crust (some people
add nuts). Then it is topped with a mixture of cream cheese, maybe
dream whip or cool whip and powdered sugar and then topped with
blueberry (or any fruit) pie filling. I basically know what is in
it. I just need the quantities. If you could help, that would be great!!!
Leigh
Hello Leigh,
,p>
Below are the various recipes that I have for this.
Phaed
Blueberry Dessert
Ingredients :
2 env. Dream Whip
2 sm. pkgs. (8 oz.) Philadelphia cream cheese
1 tbsp. milk
1/2 c. powdered sugar
Graham cracker crust pie crust
(either pre-made or scratch)
1 can blueberry pie filling (or other pie filling)
Preparation :
Cream Philadelphia cream cheese, milk and powdered sugar until
smooth with a fork. Whip Dream Whip until stiff. Fold cream cheese
mixture into the Dream Whip. Spread onto crust. Top with 1 can
blueberry pie filling and refrigerate before serving. (May top with
graham cracker crumbs if desired.) Rexburg
----------------------------------
Blueberry Delight
Ingredients :
2 1/2 c. graham cracker crumbs
5 tbsp. sugar
3/4 c. margarine, melted
8 oz. pkg. cream cheese, at room temperature
1 c. powdered sugar
1 pkg. Dream Whip or 2 c. Cool Whip
1 can blueberry pie filling
Preparation :
Combine crumbs, sugar and margarine, blend thoroughly. Press
firmly into 9x13 inch pan and chill. Whip cream cheese until light,
add powdered sugar and whip until fluffy. Add Cool Whip and mix
well. Spread over crumb mixture. Chill for 30 minutes. Spread pie
filling over top and chill again.
----------------------------------
Blueberry Dessert
Ingredients :
1 1/2 c. graham cracker crumbs
1/3 c. margarine, melted
1/3 c. powdered sugar
1 pkg. Dream Whip
1 c. powdered sugar
1 (3 oz.) pkg. cream cheese
1 can blueberry pie filling
Preparation :
Make crumb mixture of first three ingredients. Set aside 1/2 cup
of crumb mixture and line 9 x 9 pan with remainder. Prepare Dream
Whip according to directions and add powdered sugar and cream
cheese. Spread 1/2 of cream over crumbs, then spread pie filling,
spread remaining cream on top of berries. Sprinkle remaining crumbs
on top. Chill overnight.
----------------------------------
Blueberry Dessert
Ingredients :
1 3/4 c. graham cracker crumbs
1/4 c. plus 2 tbsp. powdered sugar
1/3 c. plus 2 tbsp. soft butter
1 (8 oz.) pkg. cream cheese
1/2 c. granulated sugar
2 eggs
1 can blueberry pie filling
1 med. container Cool Whip
chopped walnuts for the top
Preparation :
Mix together cracker crumbs, powdered sugar, and butter. Pat
crumb mixture in bottom of 9 x 13 inch pan but don't bake yet. Mix
together cream cheese, sugar, and eggs; pour this over crumb
mixture. Bake at 350 degrees for 15 to 20 minutes. Cool
completely. Spread can of blueberry pie filling over cream cheese
mixture. Then spread Cool Whip over blueberry pie filling. Garnish
with chopped walnuts. Refrigerate 3 to 4 hours before serving. Can
be kept for several days in the refrigerator. Serves 8 to 10.
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