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Baked Ziti

  ----- Original Message ----- 
  From: Jody
  To: phaedrus
  Sent: Friday, July 12, 2002 9:13 AM
  Subject: Baked Ziti

  Need a recipe for baked ziti..........thanks    

Hello Jody,

This comes in several varieties, and you didn't specify. Below is a sampling.


  Baked  Ziti  With  Three  Cheeses

   Ingredients : 
   1 (16 oz.) pkg. ziti
   1 (15 oz.) container ricotta cheese
   1 (8 oz.) pkg. Mozzarella cheese,
   1 egg, beaten
   1/4 c. chopped parsley
   1 garlic clove, minced
   1/4 tsp. ground black pepper
   Pinch of ground nutmeg
   1/4 c. grated Parmesan cheese

   Preparation : 
     Cook pasta according to package directions, drain.  Preheat oven
   to 350 degrees.  Grease 2 quart casserole.  In large bowl, blend
   ricotta, 1 cup Mozzarella, egg, parsley, garlic, pepper and nutmeg;
   stir in ziti.  Spoon into prepared casserole and sprinkle with
   remaining Mozzarella and the Parmesan.  Bake until top is golden,
   about 30 minutes.  
   Baked  Ziti

   Ingredients : 
   1 lb. ziti macaroni
   2 lbs. Ricotta cheese
   1 lb. Mozzarella cheese
   2 eggs (well beaten)
   1/2 c. Parmesan cheese
   1 tbsp. parsley
   1 1/2 tsp. salt
   1 tsp. pepper
   2 lg. jars tomato gravy
   1 lb. sweet sausage
   1 lb. ground beef

   Preparation : 
      Cook macaroni al dente with tablespoon salt.  Drain, run cold
   water over and set aside.  Cook ground beef until brown, drain. 
   Take casing off sausage, cut into small chunks; cook, drain off fat.
    Set aside.  Blend all cheeses; add eggs, salt, and pepper.  In
   large baking pan (Pyrex or throw-away tin) coat bottom with tomato
   gravy.  Add layer of macaroni.  Add layer of cheese mixture.  Add
   meat (some of each).  Repeat layers.  Add Parmesan to top.  Bake 325
   degrees for 45-60 minutes.  Serve with fresh salad and Italian
   Baked  Ziti

   Ingredients : 
   1 (16 oz.) pkg. Ziti, cooked 10 minutes and drained
   8 oz. Mozzarella cheese, cut in sm. cubes or shredded
   2 c. cottage cheese
   1 (32 oz.) jar spaghetti sauce or 4 c. homemade sauce
   1 tsp. oregano
   Salt and pepper to taste

   Preparation : 
      Mix well Ziti, 3/4 of Mozzarella and remaining ingredients. 
   Spread in large baking pan.  Sprinkle with remaining Mozzarella. 
   Bake at 350 degrees for 30 to 45 minutes or until bubbly around
   edges and cheese melts. 
   Spinach-Cheese  Baked  Ziti

   Ingredients : 
   1 pkg. (1 lb.) ziti
   1 can (27 1/2 oz.) spaghetti sauce
   2 tsp. dried oregano
   1 pkg. (10 oz.) frozen chopped spinach
   1 carton (15 oz.) Ricotta cheese
   3 eggs
   2/3 c. Parmesan cheese
   1/4 tsp. pepper
   1/8 tsp. nutmeg
   1 pkg. (12 oz.) part-skim Mozzarella cheese

   Preparation : 
      1.  In a large pot cook ziti as package directs.  2.  Cook
   spinach as package directions; drain; cool; squeeze to remove
   moisture.  3.  In large bowl, combine spinach, Ricotta, eggs,
   Parmesan, pepper and nutmeg.  4.  Preheat oven to 375 degrees F.  
   5. Drain ziti and return to pot.  Add spaghetti sauce and oregano.  
   6. Place half the ziti in a 12 1/2 x 8 1/2 inch shallow baking dish. 
   7.  Add all the spinach.  Layer.  Add half the Mozzarella.  Top with
   remaining     ziti and Mozzarella.  Cover with foil.  8.  Bake 25
   minutes.  Remove foil and bake 5 minutes longer or until bubbly. 
   Note:  Even my kids love this dish.
   Baked  Ziti,  Sausage  In  White  Cheese  Sauce

   Ingredients : 
   1 lb. pkg. ziti macaroni
   4 tbsp. salad oil
   1 lb. sweet or hot Italian sausage--SAUCE:--1/2 c. margarine
   1/2 c. flour
   1 tsp. salt
   1 tsp. white pepper
   4 c. milk
   1/2 c. grated Parmesan cheese--CHEESE LAYER:--1 1/2 lbs. cottage
   1/2 c. grated Parmesan cheese
   2 eggs
   2 tbsp. basil
   Salt and pepper
   1/2 lb. Mozzarella cheese, grated

   Preparation : 
     Cook ziti as directed and drain.  In hot oil, saute sausage until
   lightly browned.  Remove from pan and then slice (1/2 inch pieces). 
   To make sauce, melt margarine in medium saucepan, remove from heat. 
   Stir in flour, salt and pepper until smooth.  Gradually stir in
   milk.  Bring to boiling, stirring.  Reduce heat; simmer 1 minute. 
   Remove from heat.  Stir in 1/2 cup Parmesan cheese.  In bowl,
   combine ziti and sauce.  To make cheese layer; in  medium bowl,
   combine cottage cheese, Parmesan, eggs, basil, salt and pepper; mix
   well.  In bottom of 9 x 13 inch baking dish, spoon half the ziti
   sauce mixture.  Layer with cheese mixture.  Spoon on remaining ziti
   sauce mixture.  Arrange sliced sausage on top.  Sprinkle with grated
   Mozzarella and paprika.  Bake uncovered 35 to 40 minutes or until
   hot and bubbly.  Makes 10 servings.   

Chocolate Peanut Butter Pie

----- Original Message -----
From: Jill
To: phaedrus
Sent: Saturday, July 13, 2002 8:59 AM
Subject: Jell-O pie

> Hello,
> I have been trying to find a particular recipe that appeared on the box
> (inside) of Jell-O pudding (maybe Royal brand) approximately 15 years ago.
> It was a chocolate pudding peanut butter pie, where you added a measured
> amount of peanut butter to the pudding, and reduced the milk by a certain
> amount.  It recommended pouring it into a pre-made graham cracker pie
> crust, I believe.  I've tried winging it, but I can't get the amounts 
> right, which affect the set.  I think that it used full-cook pudding, not 
> instant, but I could be wrong.
> PS: I couldn't find it on the Jell-O website, or standard searches using
> ingredient terms.
> Any help would be appreciated, as it is very very good.  People can't
> believe that it is just pudding and peanut butter.
> Thanks!
> Mark

Hi Mark,

Below are several versions of this kind of recipe that I found. Do they sound right?


Chocolate-Peanut  Butter  Pie

 Ingredients :
 8 (2 x 2 inch) graham cracker squares
 2 tbsp. margarine
 4 tbsp. peanut butter
 2 c. milk
 1 pkg. chocolate pudding, cooked 4 serving size
 1 8 inch pie pan

 Preparation :
    Crush crackers; mix with melted margarine.  Bake at 350 degrees
 for 10 minutes.  Make pudding according to package; add peanut
 butter.  Stir until blended.  Pour into crust.  Chill and serve.
 This recipe can be made low-calorie by using diet margarine, skim
 milk and sugar free pudding without changing its great taste!
 Chocolate-Peanut  Butter  Pie

 Ingredients :
 1 1/2 c. cold milk
 1/4 c. creamy peanut butter
 1 pkg. (6 servings) instant chocolate pudding
 2 c. thawed Cool Whip
 1/3 c. chopped peanuts (optional)
 1 baked 9 inch pie shell (cooled) or graham cracker crust

 Preparation :
    Gradually blend milk into peanut butter, beating until smooth.
 Blend in pudding mix and beat until smooth, 1-2 minutes.  Mix in
 Cool whip and nuts.  Spoon into crust and chill 3 hours.  Garnish
 with additional Cool Whip and peanut halves, if desired.
 Chocolate  Peanut  Butter  Pie

 Ingredients :
 1/3 c. peanut butter
 1 pie shell, baked
 1 box instant chocolate pudding
 2/3 c. confectioners sugar
 1 3/4 c. milk
 1 tub whipped topping

 Preparation :
   Mix peanut butter and confectioners sugar together until mix
 resembles course crumbs.  Spread crumbs on baked pie shell.  In
 large bowl, combine milk and pudding mix, beat 1 minute.  Fold in 2
 tablespoons of whipped topping, pour over peanut butter crumbs.  Top
 with remainder of whipped topping.  Refrigerate several hours before
 Chocolate  Peanut  Butter  Pie

 Ingredients :
 2/3 c. peanut butter
 2 1/3 c. milk
 1 box instant chocolate pudding

 Preparation :
   Blend peanut butter and milk with mixer.  Add chocolate pudding.
 Mix one minute at low speed.  Pour into baked pie shell and chill at
 least 2 hours.  Serve with whipped cream.  Garnish with chopped
 peanuts.  6 to 8 servings.
 Chocolate-Peanut  Butter  Pie

 Ingredients :
 2 1/2 c. milk
 2/3 c. peanut butter
 1 (6 oz. size) pkg. chocolate instant pudding
 1 (9-10 inch) graham cracker pie crust

 Preparation :
    Combine milk and peanut butter in a bowl, blending well.  Add pie
 filling mix.  Beat slowly with a rotary blender or at lowest speed
 of mixer.  Spoon into pie shell.  Chill 2 hours.  Garnish with
 whipped topping and peanuts.

Pumpernickel Rolls

  ----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Saturday, July 13, 2002 8:57 AM
  Subject: Recipe for rolls

  Hello Phaed,

  I'm looking for a recipe for two rolls that were served at a kosher 
  deli/restaurant  named "Ronnie's" that used to be in Orlando, FL.   
  They made a pumpernickel and/or rye roll that was filled with onion 
  and another version of the same roll filled with onions and poppy seeds.   
  The rolls had a chewy crust and a soft inside and were rich in flavor.  

  Any help would be greatly appreciated.

Hi Carol,

Alas, no recipes from Ronnie's have made it on to the Internet. Below, however, are the onion pumpernickel or rye roll recipes that I found.


  Pumpernickel Rolls

  Beginning with a starter or a sponge, greatly enhances the flavor and 
  texture of these hearty rolls. Made small, these make wonderful side 
  rolls. Made larger, these make a good sandwich roll.

  Quick sponge:
  1 cup warm water
  1 tablespoon yeast
  2 tablespoons caraway seeds
  2 teaspoons malt flour or syrup (or brown sugar)
  1 cup coarse or dark rye flour
  1/4 cup white bread flour

  1/2 cup warm water
  2 to 4 teaspoons baker's caramel *
  2 teaspoons salt
  1/4 cup brown sugar, packed
  2 1/2 to 3 cups white bread flour
  Beaten egg white 
  Caraway seeds for sprinkling 
  An hour before making dough, mix together water, yeast, caraway seeds, 
  malt flour or syrup, rye and white bread flours. Stir to make a thick 
  mixture and let stand one hour. 
  Stir down spongy mixture and add remaining water, salt, sugar, and most 
  of white bread flour. Stir until dough can be kneaded (by hand or dough 
  hook) adding additional flour as required to make a soft, springy dough 
  (6 to 8 minutes). 
  Place dough in a well greased bowl, cover with plastic wrap and let rise 
  until doubled, about 45 minutes. 
  Divide dough into 12 or 16 portions, depending on size of rolls required. 
  Form each into a ball and place on a parchment paper-lined baking sheet, 
  spaced three inches apart. Brush each roll with egg white and sprinkle on 
  some caraway seeds. Let rise, until double in size, about 30 to 45 minutes. 
  Bake in a preheated 400*F (205*C). degree oven, 15 to 18 minutes, until 
  rolls are slightly firm when pressed with fingertips. 
  Makes 12 to 16 rolls.

  * Baker's caramel can be found at baking supply stores and some supermarkets 
  or you can use Kitchen Bouquet.


  For Pumpernickel Onion Rolls: Add 1/2 cup finely minced onions at the end of 
  step 2.

  For Pumpernickel Cranberry Rolls: Add 1 cup dried cranberries at the end of 
  step 2.

  For Pumpernickel Currant Rolls: Add 1 cup currants at the end of step 2.
  Onion Rye Rolls

    3-3/4 cups unbleached all-purpose flour  
    1/3 cup rye flour  
    4 tablespoons sugar  
    2 tablespoons malted milk powder  
    1 tablespoon salt  
    2 teaspoons caraway seeds  
    1 cup water (105 to 115 F)  
    2-1/4-ounce packages active dry yeast  
    1 extra-large egg  
    1/3 cup vegetable oil  
    1-1/2 cups coarsely chopped yellow onions  

   For glazing the rolls: 
    1 extra-large egg  
    1/2 teaspoon vegetable oil  

   1. Mix together both flours, 3 tablespoons of the sugar, the malted 
   milk powder, salt, and caraway seeds in a medium-sized bowl. Set aside. 
   2. Make the yeast sponge: Stir the water, yeast, and the remaining 
   tablespoon of sugar in a small bowl until dissolved. Let the mixture 
   stand until it is foamy and light, about 5 minutes. 
   3. Meanwhile, using an electric mixer equipped with a dough hook or a 
   paddle, beat the egg and 1/3 cup oil in a large bowl on high until light 
   yellow. Reduce the speed to low and beat in the yeast mixture, then the 
   flour mixture, then 1 cup of the onions. 
   4. Knead the flour mixture by beating the dough on high for 15 minutes 
   (the dough will be smooth and elastic). 
   5. Transfer the dough to a well-buttered bowl and turn over the dough 
   once to coat it well with the butter (the dough will be sticky). Cover 
   the dough and let it rise at room temperature until it's double its size 
   (this will probably take about 1 hour). 
   6. Preheat the oven to 400F and butter 2 baking sheets. Punch the dough 
   down with your fist to deflate it. Turn out the dough onto a lightly 
   floured surface. Flour your hands and lightly knead the dough until it's 
   no longer sticky, about 2 minutes.  
   7. To make dinner-size 4-inch rolls: Cut the dough into 4 equal pieces, 
   then each piece into 3 more equal pieces, using kitchen shears. You will 
   have 12 little mounds of dough. (For smaller twin rolls, divide the dough 
   into 24 equal pieces.) Flour your hands well. Pick up each piece of dough 
   in the palm of your hand and shape it into a rounded roll with a smooth 
   top. Place the rolls about 2 inches apart on the baking sheets. 
   8. Whisk the egg with the 1/2 teaspoon oil and brush this glaze on top of 
   each roll. Sprinkle with the remaining 1/2 cup onions. Cover the rolls and 
   let them rise until light and doubled in size, about 30 minutes more. Bake 
   the rolls until they are golden and set, about 10 to 12 minutes for the 
   twin rolls, 13 to 15 minutes for the buns. Serve them warm or at room 
   temperature or use for overstuffed sandwiches. These are outstanding when 
   filled with layers of freshly sliced warm corned beef on the bottom and 
   sliced pastrami on top. 
  Yield Makes a dozen rolls about 4 inches in diameter, or 2 dozen rolls, 
  about 3 inches in diameter  
  Sandwich Rye Bread

  The KA in the ingredients stands for King Arthur.   You can purchase these 
  two ingredients from them.

         2  1/2 tsp.  Yeast
         3  cups Bread Flour
         1  cup KA Rye Blend Flour
         2 Tbls KA Rye bread Improver
         1  Tbls Gluten
         2  Tbls Molasses
         1 1/4 cups water
         2  Tbs Dried minced Onion
         1   Tbls whole caraway seeds
         2   teas Salt
         2   Tbls Olive Oil

     Place all the ingredients in the pan of your bread machine in the order 
  listed by the manufacture.  Program for basic bread and press start.

     Check the dough after a few minutes and make sure it is firm and 
  slightly sticky.  If not add flour or water to fix the problem.

Frozen Custard

----- Original Message -----
From: Jean
To: phaedrus
Sent: Sunday, July 14, 2002 8:19 PM
Subject: Frozen Custard Ice Cream

> Hello...I just discovered your site and am enjoying it very much,,,,have
> already found recipes for cream candy and transparent pie...Thank you very
> much.   I would very much like to find a recipe for the frozen custard ice
> cream  similar to the Ted Drews  custard in St, Louis or  there used to 
> be a Neilsens in Salt Lake City  who made a great frozen custard,,,I would
> appreciate any help you can give me.     Thank you.     Jean

Hello Jean,

Sorry, there are no recipes for Ted Drews' or Neilsen's frozen custard online. The best I can do is a generic homemade frozen custard recipe as below.


Homemade Frozen Custard

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          Milk
    4                    Eggs
    1 1/4  cups          Sugar
      1/3  cup           Cornstarch
      1/8  teaspoon      Salt
   14      ounces        Sweetened condensed milk
    2      tablespoons   Vanilla extract

   In a large heavy saucepan, bring milk to a boil.
 Meanwhile, beat eggs; add sugar, cornstarch and salt.
 Mix well. Gradually add a small amount of hot milk; return all 
 to the saucepan.
Cook and stir constantly for 6-8 minutes or until mixture thickens 
and coats a spoon. Gradually stir in condensed milk and vanilla; 
mix well. Chill for 3-4 hours. Pour into an ice cream freezer. 
Freeze according to manufacturer's directions. About 1-1/2 quarts

Dark O Moon Cookies

----- Original Message ----- 
From: redcat
To: phaedrus
Sent: Sunday, July 14, 2002 11:30 AM
Subject: moon cookies

I have searched several places on the Internet for the Moon cookies. 
My grandmother called them Dark O Moon (not sure of spelling). She 
described them as half chocolate, half vanilla. I have found several 
places that have cookies that sound like them, but the frosting is 
what makes them chocolate and vanilla. Some people called them half 
moon cookies. 

I would appreciate your help in finding these cookies, if they are out 
there to be found. I appreciate your time.

Hello redcat,

Okay. I was able to find them under the name "half moon cookies." See below.


Yo-Jean sent this:

Here is the recipe for Dark O'Moon Cookies as written in this Pillsbury pamphlet. 
Not sure the year, it says [This Folder Is No.23 Of A Series---Form No.3696B] 

Dark O'Moon Cookies 

Makes about 5 dozen cookies  Temperature: 400  Time: about 8 minutes

2 cups softed PILLSBURY'S BEST flour   
1/4 teaspoon salt 
1 teaspoon Double Acting baking powder OR 2 teaspoons Single Acting baking powder 
1/2 cup shortening  
1 1/4 cups sugar  
2 eggs, unbeaten 
1 teaspoon vanilla
2 tablespoons cocoa

1. Sift flour once, measure. Add salt and baking powder, and sift together twice.
2. Cream shortening; add sugar gradually; beat until light.
3. Add eggs, one at a time, beating until light and fluffy after each addition. 
 Add flavoring.
4. Add dry ingredients; mix well.
5. Divide dough in half; add cocoa to one portion; mix well. Chill dough slightly 
 if necessary.
6. Roll out doughs separately to about 1/8 inch thickness on lightly floured board. 
 Cut with floured 2 1/2 inch cooky cutter; cut each cooky in half and fit one dark 
 half and one light half together on a greased baking sheet.
7. Bake in hot oven. Do not stack or store while warm.
Half-Moon  Cookies  (Or  "Black  And  Whites")

   Ingredients : 
   3/4 c. shortening
   1 1/2 c. sugar
   2 eggs
   1 tsp. vanilla
   3 c. flour
   1 tsp. baking soda
   1 tsp. baking powder
   1/2 tsp. salt
   1 c. sour milk
   White and chocolate icing

   Preparation : 
      Beat shortening, sugar, eggs and vanilla until fluffy.  Sift
   together the flour, baking soda, baking powder, and salt and then
   add to shortening mixture alternately with 1 cup sour milk (1
   tablespoon vinegar and add milk to measure 1 cup; let stand 5
   minutes).  Drop by large tablespoons onto greased cookie sheet or
   sheet lined with foil. Bake in a preheated 375 degree oven for about
   12 minutes.  When cool, frost half of cookie with white icing and
   half with chocolate icing.  Makes 24 large cookies. 
   Chocolate  Half  Moon  Cookies

   Ingredients : 
   1/2 c. soft margarine
   1 c. sugar
   1 egg
   1 tsp. vanilla
   1 c. milk
   2 c. flour
   1/2 tsp. baking powder
   1 1/2 tsp. baking soda
   1/2 tsp. salt
   1/2 c. cocoa
  White Frosting
  Chocolate Frosting

   Preparation : 
      Mix all ingredients together in order given.  Beat until smooth. 
   Drop by round tablespoonfuls onto greased cookie sheet.  Allow space
   to spread.  Bake at 400 degrees for about 7 minutes.  Cool and frost
   half the flat side of each cookie with vanilla icing and half with
   chocolate icing.  Yield:  2 dozen.  
  Combine 2 tablespoons margarine, 1/2 teaspoon vanilla and 2 cups 
  powdered sugar.  Add milk and  moisten.  
  Same ingredients but add 2 tablespoons cocoa. 


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