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2005

TODAY's CASES:

Shelf Life of Food

On 20 Jun 2005 at 14:47, martha wrote:

> Hi,
> 
> I hope you can help me? I would like to know if you
> have any listing of how long certain foods ( left
> overs, meats, poltry, fish,sauses, sandwiches ) can
> remain in the refridgerator ?
> 
> I hope you can help or direct me to a site I can use
> in the future.
> 
> Thank you,
> 
> martha 
> 

Hello Martha,

See:
Food Shelf Life
There is a list of tables at the bottom of that page for different types of food.

This is just the meats table:
Meats Shelf Life

More tips:
How to Determine Shelf Life

Phaed


Mexican Topopo Salad

On 20 Jun 2005 at 10:19, Larry wrote:

> Dear Phaedrus,
> 
> Can you find me a recipe for topopo salad?
> 
> Thanks - Larry
> 
> 

Hello Larry,

See below.

Phaed

Mexican Topopo Salad

 Ingredients :
 Lettuce
 Tomatoes, diced
 Chicken or ham strips
 Avocado strips
 Cheddar cheese strips
 Black olives, sliced
Spicy Sour Cream Dressing:
 1 c. sour cream
 2 tbsp. lemon juice
 2 tbsp. minced pimentos
 1/4 tsp. salt
 1/8 tsp. paprika
 Dash garlic powder
 2 drops Tabasco sauce

 Preparation :
     Mix ingredients well.  Chill before serving.  Topopo Salad
 should be served individually topped with your favorite dressing or
 Spicy Sour Cream Dressing.  Line salad bowls with lettuce, use
 bigger leaves for this.  Shred lettuce and fill bowls 2/3 full.  Add
 strips of chicken, ham or both.  Sprinkle meats with coarsely ground
 black pepper.  Take avocado strips and place around meats. Sprinkle
 with diced tomatoes, black olives and cheese.  Serve with Spicy Sour
 Cream Dressing or your favorite dressing.

Manitou Black Cake

On 20 Jun 2005 at 10:01, Patricia wrote:

>     Manitou Black cake.This cake is like a confection,the chocolate
> ingredients have to be cooked first and have the consistancy of
> pudding,then added to the dry ingredients.This is a very heavy and
> delicious recipe.Would love to have the specific recipe..Thank You
> ,Patricia 
> 
> 

Hello Patricia,

I believe that the chocolate itself is melted before it's added to the other ingredients.

See below for two recipes.

Phaed

Manitou Black Cake

1/4 cup butter 
1 cup sugar 
1 egg 
1 Tbsp. pure vanilla extract 
3 ounce unsweetened chocolate, melted and cooled 
1-1/2 cups all-purpose flour(sifted) 
2 teas baking powder 
1 teas baking soda 
1/2 teas salt 
1-1/2 cups milk 
--------------------

Butter a 9-inch square cake pan, dust with cocoa. 

Cream butter with sugar. Add eggs and beat well. Stir in vanilla next, 
then chocolate. 

Sift flour, baking powder, baking soda and salt together. Beat this in, 
a little at a time, alternating with milk. 

Pour in pan. Bake at 375 for 50 minutes. Cool. 

1/3 cup soft butter 
1 egg white 
1 Tbsp Sherry 
2 cups confectioner's sugar 
1 Tbsp grated orange rind 
Put all ingredients in bowl of a mixer and beat until smooth. Spread on 
cool cake. 

You may sprinkle more orange rinds
-----------------------------------------
Manitou Black Cake

Ingredients:
Cooking chocolate 100 gm 
Egg yolk 1 
Milk 1/2 litre 
Butter 50 gm 
Sugar 150 gm 
Vanilla 1 tsp 
Soda bicarbonate 1/2 tsp 
Baking powder 2 tsp 
Flour 180 gm 
Salt 

Method:
Melt the chocolate over hot water and gradually add to the well 
beaten yolk and (200 ml) milk mixture. Stir well. Add the sifted 
dry ingredients alternatively with the remaining milk and vanilla. 
The batter should be thin. Pour into a greased tin and bake in a 
moderately hot oven for 45-60 minutes. 

Cream Puffs

On 17 Jun 2005 at 1:16, Ruth wrote:

> Any ideas how the Beard Papas cream puffs have a "pie pastry quality
> within  the choux pastry for their cream puffs?? Lots of sugar? Crisco
> vs butter?
> 
> Thanks,
> Ruth 
> 

Hi Ruth,

Sorry, I've no idea, but take a look at these recipes:

Basic Choux Pastry

Cream Puffs

Phaed


Doughies

On 16 Jun 2005 at 19:05, Sharon wrote:

> Is anyone familiar with a fried dough recipe called
> "doughies"(pronounced dough-gies)? These fried gems were made very
> similar to a bread dough, left to rise once, rolled thin, cut into
> geometric shapes and fried in hot oil. They puffed up and became
> hollow inside. My mother's family was German and her grandmother made
> them often. They were split open and slathered with butter and salt.
> As kids, we used butter, jelly or 10x  sugar. They were the best.
> Thanks Sharon

Hello Sharon,

I can't find anything called "doughies", but there are several recipes for fried dough. See below for three.

Phaed

 Fried  Dough

 Ingredients :
 6 1/2 c. flour, sifted
 1/2 c. sugar
 2 tsp. salt
 2 tbsp. or pkgs. yeast
 1/4 c. butter or margarine
 2 c. warm water
 1 egg

 Preparation :
    In large mixing bowl, combine yeast, warm water, 2 cups flour,
 sugar, salt, butter or margarine.  Mix at medium speed with electric
 mixer for 2 minutes.  Add 1 1/2 cups flour and egg and mix at high
 for 2 minutes.  Add remaining flour (3 cups) and knead for 8-10
 minutes.  Let rise until double in bulk; let rise again.  Roll into
 pancakes and fry in oil.  Serve warm with butter, honey or
 confectioners' sugar.
----------------------------------
Zepole  (Fried  Dough)

 Ingredients :
 1 tsp. dry yeast
 3/4 c. warm water
 1 egg
 2 c. flour
 1/2 tsp. salt
 Cooking oil

 Preparation :
    Sprinkle yeast into water.  Let stand for a few minutes, then
 stir until dissolved.  Beat in egg, flour, and salt.  When smooth,
 cover and let stand in warm place until doubled in bulk.  Beat down
 and let rise again until doubled. Drop by teaspoon into 1 inch of
 hot oil.  When brown on one side, turn to other side.  Drain on
 paper.  Sprinkle with sugar.
----------------------------------
Fried  Dough

 Ingredients :
 4 c. flour
 1 tsp. salt
 1 pkg. dry yeast
 2 tbsp. oil
 2 1/2 c. water

 Preparation :
    Mix flour, yeast, salt, oil, adding water gradually and kneading
 to form a soft dough.  Cover dough and put in a warm place for 1
 hour to rise.  Cut dough into pieces the size of a walnut and shape
 in the form of a doughnut, if desired.  Fry in hot, deep frying oil
 until golden brown on both sides.  Remove from oil and cover with
 powdered or regular sugar.  Serve hot.

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