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2003

TODAY's CASES:

Bakewell Cream

  ----- Original Message ----- 
  From: Marcy
  To: phaedrus 
  Sent: Saturday, June 28, 2003 10:29 AM
  Subject: Bakewell Cream

Once upon a time there was a paper with several recipes that always came in a can of Bakewell Cream.  
I loved the recipe for sugar cookies. I have lost the paper and there is nothing in the new tins. 
Can you find it? Marcy

Hello Marcy,

The only sugar cookie recipe that I could find that actually called for Bakewell Cream is the one below. However, this site sells a 27 page booklet of Bakewell cream recipes:
Bakewell Cream

Bakewell Cream may need a bit of explanation for those outside of New England. Indeed, my wife, who is from Maine, had never heard of Bakewell Cream, which is a Maine product.

Baking soda, baking powder, and yeast are leavening agents. When mixed with liquid, they give off carbon dioxide gas bubbles, which makes bread and cakes rise and makes them airy and fluffy. Yeast is actually a tiny plant that grows very quickly when exposed to moisture and warmth, and in its growing process, it digests sugar and expels alcohol and carbon doioxide.

Baking soda isn't alive like yeast. It's sodium bicarbonate. When mixed with an acid and liquid, it chemically combines with the acid to give off carbon dioxide. Cream of tartar is the acid that's often mixed with baking soda to leaven bread or cake. Baking powder is just pre-mixed baking soad and cream of tartar. All it needs is moisture to begin making carbon dioxide to cause bread to rise. Double-acting baking powder does it again when exposed to heat.

Cream of tartar is extracted from the gunk that's deposited on the inside of wine barrels during the wine-making process. Before World War Two, cream of tartar was mostly exported from Europe, and when war broke out, it was suddenly in short supply. Then, in 1943, chemist Bryon H. Smith of Bangor, Maine discovered that a mixture of acid sodium pyrophosphate and redried starch, when used instead of baking powder, would make fluffy light biscuits, shortcakes, muffins, pancakes, and cakes. Not only that, but it didn't lose it's potency over time, as did baking soda. It also didn't contain aluminum compounds, as did some baking powder formulas, which sometimes gave baked goods a metallic taste.

People who tried Smith's "Bakewell Cream" stayed with it, even after the war, although its distribution has remained "Mainely" in the Northeast.

Phaed

Sugar Cookies
                
1 c. unsalted butter, softened
1 c. sugar 
1 egg
1 Tbsp milk
2 tsp Bakewell Cream baking powder
2 1/2 to 3 cups white all-purpose flour

Preheat oven to 400 F. Sift flour with baking powder. Cream butter and sugar until light and fluffy. 
Mix in egg and milk. Add flour mixture until the dough is soft but not sticky. Chill for at least an 
hour before rolling out. Bake 12-15 min. Makes approximately 48 cookies.

Mango Chutney

----- Original Message ----- 
From: "Sherri" 
To: phaedrus
Sent: Saturday, June 28, 2003 8:18 AM
Subject: Mango chutney receipe

> I have a dinner party tonight and would love to prepare a mango chutney
> to serve with shrimp on the barbie.  If you have a receipe for mango
> chutney I would greatly appreciate it, if it was to be shared.
>
> Thank you.
> Sherri
>

Hi Sherri,

Below are several mango chutney recipes.

Phaed

India
Fresh Mango Chutney (Corom Chatni)


1 med. slightly underripe mango
1 fresh jalapeno, sliced into thin rings
1 T finely chopped cilantro
1 T salt 1/8 t ground cayenne pepper

Cut the flesh of the mango away from the large seed inside. Cut the mango
into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and
cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1
or 2 hours before serving.
--------------------------
Mango Chutney

Ingredients:

6 mangoes, peeled and chopped
8-10 cloves garlic, peeled and sliced
1" piece fresh ginger root, peeled and chopped
1 cup light brown sugar, packed
Salt to taste
1 tsp. ground dried red chilis, or to taste
1 cup cider vinegar

Preparation:

Thinly slice the mangoes and place in a bowl with remaining ingredients. Mix
thoroughly.

Transfer to a saucepan and bring to a boil. Reduce heat to low and allow to
simmer for 30 to 40 minutes. Stir occasionally so that mixture doesn't
stick. Let cool before serving.
----------------------------
Brahmin Style
Mango chutney

Ingredients: Green mangoes 2 (grated), coconut 1 cup (grated), methi seeds 1/2
tsp, red chilies 6-8, channa dal 2 tsp, urd dal 2 tsp, jaggery to taste,
salt to taste and hing 1/2 tsp.

Method: Dry fry methi seeds. Pour little oil in a kadai, fry red chilies,
channa dal and urd dal. Add these ingredients with grated mango, coconut,
jaggery, salt and hing. Grind it in a mixi. Later serve this chutney with
chapatti/ rice.

-------------------------
Caribbean
Mango Chutney

2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced
   (like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 ounces golden raisins
1/2 t celery seeds
3 garlic cloves, minced
1 tablespoon grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 teaspoon cinnamon
1 tablespoon whole mustard seeds

In a large enamel pot combine the peppers with the vinegar, salt, and sugar.
Cook over medium heat until the sugar dissolves. Add remaining ingredients
and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat,
cover, and set aside for 2 hours. Refrigerate overnight.

Mushroom Cutlets - Dairy Restaurants - Hunt's Point Palace

  ----- Original Message ----- 
  From: Marvin
  To: phaedrus
  Sent: Sunday, June 29, 2003 7:41 PM
  Subject: Mushroom cutlets (From NYC Dairy Restaurants, eg. Hunts Point Palace)

  Gentlemen:

  I am in dire need for a recipe for Mushroom Cutlets, from a NYC Dairy restaurant.

  Many thanks for your assistance.

  Sincerely,

  Marvin 

Hello Marvin,

I could not locate any recipes from "dairy restaurants". That's an unfamiliar term to me. What exactly is a "dairy restaurant"? We don't have them in the South. My wife's from Maine, and she's never heard the term, either. I've traveled a bit, mostly out west, and I've never seen or heard the term out there.

Anyhow, I do have mushroom cutlets recipes. It's a popular dish for Lent. I have a Russian recipe, a Polish recipe, and some generic ones. See below. Also, I ran across a site that referred to Ratner's as a dairy restaurant. I have Ratner's vegetable cutlets recipe, which is mostly mushrooms. See:

Ratner's Vegetable Cutlets

No kidding, what's a "dairy restaurant?" How's it different from other restaurants?

Phaed

*Marvin wrote back to explain to me that a "dairy restaurant" is an NYC term for a vegetarian restaurant. Ratner's was a very popular one, and I assume that Hunt's Point Palace was one also, in it's later days. At least on the web, Hunt's Point Palace is remembered much more for its days as a music & dance hall. The old building is still there in the East Bronx, but it's now a discount store. For those who want a vegetarian cutlet recipe, the Ratner's recipe at the above link has been highly recommended.

Phaed

  Russian Mushroom Cutlets 

  Preparation:
  Boil mushrooms in salted water, drop on a sieve and wash under running water. Let water trickle down. 
  Chop mushrooms finely. Chop onion finely and fry in oil. Boil rice until almost cooked and cool down. 
  Mix mushroom with onion, rice, salt to taste. Add pepper. Shape small cutlets, roll in flour. Fry in 
  oil until there is golden skin. Serve with salads from fresh vegetables.

  Ingredients:
  200 g fresh mushrooms. 
  100 g rice. 
  2 ea onion. 
  2 tb flour. 
  salt. 
  ground pepper. 
  oil to fry.
  -----------------------------------------------------
  Polish Lenten Mushroom Cutlets (Kotelty) 

  Ingredients:
  1 lbs fresh mushrooms 
  1 c onion, chopped 
  3 tbs butter 
  2 c hard rolls, cubed 
  2 or 3 1/2 c milk 
  3 ea eggs, lightly beaten 
  3 tb parsley; chopped 
  fresh ground pepper 
  1/2 c breadcrumbs (more if needed) 
  butter for sauteing cutlets 
  Procedure:
  Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. 
  Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. 
  Blend in the eggs, parsley, salt and pepper. 
  Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. 
  Press the patties onto the breadcrumbs. 
  Fry in butter until crisp and brown on both sides. 
  (Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. 
  They are a favorite among the Polish for their rich and interesting flavor.) 
  ----------------------------------------------------
  Fresh  Mushroom  Cutlets

   Ingredients : 
   1 c. chopped mushrooms
   3/4 c. grated cheddar cheese
   1 green onion, chopped
   2 eggs
   1/2 c. bread crumbs

   Preparation : 
      Mix together to form patties, 3/4 inch thick.  Fry in oil or
   butter.  Serve with cheese sauce.
   ----------------------------------
   Fresh  Mushroom  Cutlets

   Ingredients : 
   1 c. chopped mushrooms
   3/4 c. grated cheddar cheese
   1 green onion, chopped
   2 eggs
   1/2 c. bread crumbs

   Preparation : 
      Mix together to form patties, 3/4 inch thick.  Fry in oil or
   butter.  Serve with cheese sauce.
   ----------------------------------
   Fresh  Mushroom  Cutlets

   Ingredients : 
   1 lb. fresh mushrooms
   3/4 c. fine chopped onion
   2 eggs
   1 egg white
   2 c. bread cubes
   1/2 c. milk
   1 tbsp. lemon juice
   1 tbsp. chopped parsley
   1/2 tsp. salt
   1/4 tsp. pepper
   3 tbsp. butter or vegetable oil
   1/2 c. fine dry bread

   Preparation : 
      Soak bread cubes in milk 5 to 10 minutes.  Chop mushrooms, saute
   with onions in 1 tablespoon butter or vegetable oil.  Combine
   mushrooms and onion and bread. Stir in beaten eggs, parsley, salt,
   and pepper, and lemon juice.  Shape into patties (using 3
   tablespoons per pattie).  Coat with fine bread crumbs.  Saute in 2
   tablespoons butter or oil on both sides (you may need to add more
   butter or oil) until golden brown.  Makes 12 to 14 cutlets.
 

Applebee's Blackened Chicken

  ----- Original Message ----- 
  From: Ecorsica
  To: phaedrus
  Sent: Sunday, June 29, 2003 11:58 AM
  Subject: (no subject)

  applebee's blackened chicken salad receipe. 

Hello E.,

See below

Phaed

  Applebee's Blackened Chicken Salad
   
  Dressing
  1/4 cup  mayonnaise
  1/4 cup Grey Poupon Dijon mustard
  1/4 cup honey
  1 tablespoon prepared mustard
  1 tablespoon white vinegar
  1/8 teaspoon paprika

  Chicken Marinade
  1 cup water
  3 tablespoons lime juice
  2 tablespoons soy sauce
  1/2 tablespoon Worcestershire

  Cajun Spice Blend
  1/2 tablespoon salt
  1 teaspoon sugar
  1 teaspoon paprika
  1 teaspoon onion powder
  1 teaspoon black pepper
  1/2 teaspoon garlic powder
  1/2 teaspoon cayenne pepper
  1/2 teaspoon white pepper

  2 boneless, skinless chicken breast halves
  2 tablespoons butter

  Salad
  8 cups chopped iceberg lettuce
  1/2 cup shredded red cabbage
  1/2 cup shredded carrot
  1/2 cup shredded mozzarella cheese
  1/2 cup shredded cheddar cheese
  1 large tomato, diced
  1 hardboiled egg white, diced

  Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered 
  container in the refrigerator until salad is ready. Combine water, lime juice, soy sauce, and 
  Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl 
  and keep in refrigerator for several hours. Overnight is even better. When chicken is marinated, 
  preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, 
  preheat your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in 
  a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. 
  Cover the entire surface of the chicken with spice. Melt the butter in the hot pan, then sear the 
  chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another 
  teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip 
  the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with 
  a charred, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off 
  on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 
  While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss 
  in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses 
  and hardboiled egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, across 
  each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve 
  immediately with dressing on the side.
  ----------------------------------------------
  Applebee`s Low Fat Blackened Chicken Salad

  Dressing
  1/4 cup fat free mayonnaise
  1/4 cup Grey Poupon Dijon mustard
  1/4 cup honey
  1 tablespoon prepared mustard
  1 tablespoon white vinegar
  1/8 teaspoon paprika

  Chicken Marinade
  1 cup water
  3 tablespoons lime juice
  2 tablespoons soy sauce
  1/2 tablespoon Worcestershire

  Cajun Spice Blend
  1/2 tablespoon salt
  1 teaspoon sugar
  1 teaspoon paprika
  1 teaspoon onion powder
  1 teaspoon black pepper
  1/2 teaspoon garlic powder
  1/2 teaspoon cayenne pepper
  1/2 teaspoon white pepper

  2 boneless, skinless chicken breast halves
  2 tablespoons light butter

  Salad
  8 cups chopped iceberg lettuce
  1/2 cup shredded red cabbage
  1/2 cup shredded carrot
  1/2 cup fat free shredded mozzarella cheese
  1/2 cup fat free shredded cheddar cheese
  1 large tomato, diced
  1 hardboiled egg white, diced

  1. Make dressing by combining ingredients in a small 
  bowl. Mix well by hand. Store in a covered container 
  in the refrigerator until salad is ready.
  2. Combine water, lime juice, soy sauce, and Worcestershire 
  in a medium bowl, and stir. Add the chicken breasts to the 
  marinade, cover bowl and keep in refrigerator for several 
  hours. Overnight is even better.
  3. When chicken is marinated, preheat a frying pan or skillet 
  (an iron skillet, if you've got it) over medium/high heat. 
  Also, preheat your barbecue grill to medium/high heat.
  4. Combine the spices for the Cajun spice blend in a small 
  bowl. Sprinkle a teaspoon of the spice blend over one side 
  of each of the chicken breasts. Cover the entire surface of 
  the chicken with spice. 
  5. Melt the butter in the hot pan, then sear the chicken 
  breasts for 2-3 minutes on the side with the spices. While 
  first side cooks, sprinkle another teaspoon of spice over 
  the top of each chicken breast, coating that side as you 
  did the other. Flip the chicken over, and sear for another 
  2-3 minutes. The surface of the chicken will be coated with 
  a charred, black layer of flavor. This is exactly what you 
  are shooting for.
  6. Finish the chicken off on your barbecue grill. Grill each 
  breast on both sides for 2-3 minutes, or until they are done.
  7. While chicken is cooking prepare the salads by splitting 
  the lettuce into two large bowls. Toss in the red cabbage and 
  carrots. Mix the cheeses together, then top the salad with 
  the cheeses and hardboiled egg. Sprinkle the diced tomato on 
  each salad.
  8. Slice the chicken breast, across each breast in 1/2-inch-
  thick slices. Spread the chicken over the top of the salad and 
  serve immediately with dressing on the side.

Hot Honey Mustard

  ----- Original Message ----- 
  From: Theresa 
  To: phaedrus 
  Sent: Sunday, June 29, 2003 8:31 AM
  Subject: Hello

  Phaedrus
  I hope you can help me. When We go to Atlantic City  my daughter goes to a place 
  called the Irish Pub and she gets this mustard that is very good. The name of it 
  is Conways hot honey mustard do you know where we can get this or even a recipe 
  to make it.
  Thank You
  Theresa

Hello Theresa,

Well, I could not find any copycat recipes for the product. I also looked for any copycat recipes from the Irish Pub. I had no luck with that, either. However, Conway's has a website at: Conway Dressings. Contact them and ask them how you can buy the mustard.

Besides Atlantic City, the Irish Pub also has two locations in Philadelphia, PA. They have a web page at: The Irish Pub

Perhaps you can e-mail them using the form on that page and ask them how you can get the mustard. You can also telephone them at:

The Irish Pub
164 St. James Place at the Boardwalk, Atlantic City
(609) 344-9063

The Irish Pub
1123 Walnut St., Philadelphia (215) 925-3311
2007 Walnut St., Philadelphia (215) 568-5603

Below are some generic hot honey mustard recipes if you wish to try them.

Phaed

  hot honey mustard

  In a large cast-iron fry pan, roast a cup or so of whole wheat pastry flour, stirring frequently 
  with a wooden spoon. The aroma is wonderful.
  Add the toasted flour to a bowl with an equivalent amount of ground yellow mustard seed. (More 
  flour for a milder mustard; less for hotter.)
  Add other dry ingredients you like--my favorites are dried crumbled tarragon and garlic salt.
  Stir in vinegar (balsamic is special), water, and honey until you get it to the right consistency 
  and taste. Put in those cute little jars you've saved.
  It tastes good with some sweetness from the honey, and then suddenly you're hit from behind with 
  an intensity that makes your eyes tear. That's good mustard.
  --------------------------------------
  Hot Honey Mustard

  3/4 cup of dry mustard
  3/4 cup of white vinegar
  2/3 cup of honey
  2 large egg yolks 

  Combine the mustard and vinegar in a small bowl and stir to blend. Cover and let stand overnight 
  at room temperature. In a small heavy saucepan, combine the mustard vinegar mixture and the honey 
  and egg yolks. Place over low heat and cook, stirring constantly, until thickened. Cover and store 
  in the refrigerator. 
  --------------------------------
  Hot Honey Mustard 

  1/2 c. Dijon mustard
  1/4 c. honey

  Combine all ingredients; cover and refrigerate at least 2 hours
  Serve with ham or as a sandwich spread. Yield: 3/4 c . 

""


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