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Canadian Cheese Soup

On 9 Jun 2007 at 12:50, Rich wrote:

> Could you try to get the recipe for Jim's Restaurant Cheese Soup?
> Thank you
> Rich

Hello Rich,

No success with a recipe from Jim's Restaurant, but their menu calls it "Canadian Cheese Soup", and for that I can find a recipe. See below.


Canadian Cheese Soup
1/2 cup butter 
1/2 cup flour 
1/2 tsp.salt 
3 cups milk 
2 cups grated cheese 
3/4 American 
1/4 cheddar 
1/4 cup finely diced celery 
1/4 cup finely chopped onion 
1/4 cup finely diced green peppers 
1/4 cup finely chopped carrots 
2 cups chicken broth (fresh or canned) 

Melt butter and blend in flour. Cook about 5 minutes on low heat.
Add salt and milk until thickened. Turn down heat and add grated 
cheese. Stir until melted, keeping heat low. Boil vegetables in 
chicken broth and add to cheese and milk. Bring to a simmering 
stage, but do not boil or cheese will curdle. Check for salt, 
add to taste. Paprika is optional. 

Graham Cracker Pie

On 8 Jun 2007 at 9:35, Sandy  wrote:

>I am looking for a receipe that was on the nabisco graham cracker
>box about 50 - 55-yrs ago when I was a kid.
>It had a graham cracker crust and a custard filling . I can't
>remember if it had to be baked.
> Sandy 

Hi Sandy,

See below.


Graham  Cracker  Pie

2 egg yolks
1/2 c. sugar
3 tbsp. flour
2 c. milk

18 graham crackers, rolled fine

Add: 1/2 c. melted butter   Mix and save 1 cup of crumbs.  
Put rest of crumbs in bottom of pan, pat down solid.  
Mix  sugar and flour.  Stir and add milk gradually.  
Cook in double boiler.  Cook until thick and then cool.  
Put filling on top of crust.  Then beat whites of 2 eggs 
and put on top of filling.  Sprinkle crumbs left on top of 
egg whites.  Bake at 350 degrees for 35 minutes.
Graham  Cracker  Pie

20 single or 10 double graham crackers
1/2 c. brown sugar
1/2 c. melted butter
1/2 c. sugar
3 eggs, separated
4 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
2 c. milk
1/4 c. sugar

 Crush graham crackers, melt butter.  Mix brown sugar, butter, 
 graham crackers. Take out 1/4 cup for top, put crumb mixture in 
 bottom of 8 x 8 x 2 pan.  Heat milk, add beaten egg yolks. 
 Mix flour and sugar and pour slowly into milk mixture, stirring 
 as you add to prevent lumping.  Cook until thick.  Add salt and 
 vanilla.  (This microwaves well.)  Beat egg whites until stiff, 
 adding 1/4 cup sugar.  Pour custard into crumb lined pan.  
 Spread egg whites over, sealing to edges of pan.  Sprinkle with 
 reserved crumbs.  Bake at 350 degrees for 15 minutes.  
Graham  Cracker  Pie

1 tsp. flour
16 graham crackers, rolled fine
1/2 c. shortening
1/2 c. sugar
1 tsp. cinnamon

  Mix as for pie crust.  Take 1/2 and pack in pie dish.

Custard Filling:
3 egg yolks
2 c. milk
1/4 c. sugar
2 tbsp. cornstarch
1 tsp. vanilla

  Cook together until mixture coats the spoon.  Pour into pie pan.

3 egg whites
3 tbsp. sugar

  Beat until stiff.  Spread on top of custard.  Sprinkle remaining crumbs 
  over meringue and bake in moderate oven until nice and brown. 

Crystallized Angelica

On 8 Jun 2007 at 15:34, Barbara wrote:

> Could you give me the recipe for crystallized angelica.    thanks,
> Barbara

Hello Barbara,

See below.


Crystallized Angelica  

1 lb. (young) angelica stalk
2 1/2 cups sugar
1 cup water.  

 1.  Wash the stalks and cut them in 3-inch lengths.  
 Boil in a little water until tender.  
 2.  Drain, remove the outer skin and place in a shallow dish.  
 Sprinkle the sugar, cover and leave on for 2 days.  
 3.  Transfer into a pan with the water. Bring to a boil, stirring 
 all the time. Simmer until all the syrup is absorbed and the stalks 
 are clear. Drain and cool. 
 4.  Sprinkle the stems with sugar to coat. Spread them out on a 
 cake rack and allow to dry thoroughly. Store in airtight containers. 

Driftwood Pancakes

>Dear Phaedrus,
>While living in Marblehead, Massachusetts, we always had breakfast 
>at a little restaurant called The Driftwood.
>They had the best blueberry pancakes and cornbeef hash.&
>We have never found any that compare.
>We would be most grateful if you could find these recipes!
>Thank you,.

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