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2008

TODAY's CASES:

Baked Cracker Appetizer

From: Jane
To: phaedrus
Subject: Baked saltine cracker appetizer recipe
Date: Saturday, July 05, 2008 8:54 PM

About 20 years ago, I attended a party where the main appetizer was a saltine cracker that had 
been soaked in water? which made the cracker quite large (for an amount of time that I never 
understood), then placed on a cookie sheet and coated with butter and baked.? They were excellent, 
but I have never been able to replicate the recipe as I did not receive exact directions. These 
baked appetizer crackers did not contain any sugar, toffee or chocolate.? They were a savory not 
sweet creation.

If you can help me, I would appreciate it.

Jane
------------------------------
 From: Jane
To: phaedrus
Subject: Re: Baked saltine cracker appetizer recipe
Date: Sunday, July 06, 2008 7:01 AM

After another couple of hours of looking I found it at 
Ice-Water Crackers 
I haven't had time to try it, but it reads like the real thing. I never would  have thought of Ice Water in the title.
 
You might add it to you list.
 
Jane
------------------------------
Ice-Water Crackers 
24 saltine crackers (24 singles, not doubles)
1/2 stick butter (no substitute)
Ice water

Optional sprinkles for tops: seeds, dried onion flakes, garlic powder, etc.

Preheat oven to 400 . Grease a cookie sheet or two.

Have ready a bowl of ice water (The Water Must Be Really Icy). You'll have to keep icing it up as 
you go along.

Melt the butter and have ready a pastry brush.

Drop the crackers in the water, no more than 6 at a time. After 25-30 seconds (NO MORE) carefully 
but quickly lift them out, allow water to drip off and place on a cookie sheet. Don't try to do too
many at once, or by the time you get to the last ones they will have become soggy.

When your cookie sheet is full, brush each cracker generously with the melted butter. Don't use too 
much pressure, or you will flatten the crackers.

Sprinkle some of whatever you want on the tops. Toast in the oven for 10 minutes, then turn heat 
down to 300. Continue to toast for an additional 10-15 minutes. Cool completely. Store in container 
with tight lid; they keep for a while if you don't let any moisture get at them. Good with a little 
bit of Old Bay seasoning.

Nussecken

  ----- Original Message ----- 
  From: Michael 
  To: phaedrus
  Sent: Saturday, July 05, 2008 9:41 PM
  Subject: Help

  When we lived in Germany we used to get a wonderful desert from the local bakery called Nussecken 
  (Nut corners) that I would love to have more of.

  Thanks
  Michael

Hello Michael,

See below for two nussecken recipes.

Phaed

  Nussecken {Nut triangles}  

  Topping: 

  3/4 cups butter or margarine 
  2/3 cups sugar 
  1 pkg. vanilla sugar{or 1 tsp. extract} 
  3 tbsp. water 
  3 cups loosely packed ground walnut 

  Pastry: 

  1 1/3 cups flour 
  2 tsp. Baking powder 
  1 egg 
  1 egg yolk 
  1 pkg. vanilla sugar or 1 tsp. extract 
  1/2 cup cold margarine 

  Filling: 

  1/4 cup jelly or jam any flavor 

  Decoration: 

  melted semi-sweet chocolate 

  Topping: 

  Combine butter, sugar,vanilla and water in a saucepan. Bring to a boil. Stir in nuts. 
  set aside to cool while preparing the pastry. 

  Pastry: 

  Preheat oven to 150 degrees c. or 300F. Grease a 13"x9" cookie sheet. Sift flour and baking 
  powder onto pastry board. Make well in center. Put egg,egg yolk,sugar and vanilla in. Work 
  a little of flour into center mixture. Cut butter into small pieces, quickly work all the 
  ingredients together into a smooth dough..Roll out dough on prepared cookie sheet. Spread 
  jam over dough. Spread cooled topping over jam. Bake on middle oven rack until golden, about 
  25 min. Take out of oven and drizzle with melted chocolate. Cut in triangles. Store in 
  airtight container in cool place. 

  Nut triangles improve if prepared several days before using. 
  --------------------------------------------------------------
  Nussecken (Nut Triangles)

  Dough: 
  300 g Flour 
  1 level tsp Baking powder 
  100 g Sugar 
  1 package (8 g) Vanilla sugar 
  2 Eggs 
  130 g Margarine 
  Coating: 
  250 g Apricot jam 
  150 g Sugar 
  200 g Butter 
  2 packages (16 g) Vanilla sugar 
  4 tbsp Water 
  400 g Crushed almonds

  Method:
  Mix all the dough ingredients and knead vigorously. Then place it in the fridge for 30 minutes.
  Roll the dough out and place it on a baking pan with baking paper. Spread the apricot jam on top of it.
  Melt the butter in a pot and add sugar, vanilla sugar, and the water, then boil up briefly.
  Add the almonds and mix. Pour the whole mixture on the dough and spread out uniformly.
  Bake at 175C/350F for 25 minutes, or until it is golden-brown.
  Take it out from the oven and let it cool off. Cut the cookies into about 12-16 squares. 
  Cut them diagonally to become nut triangles.

Corris' Spareribs

From: jorja
To: phaedrus
Subject: cooking with corris spareribs
Date: Monday, July 07, 2008 4:25 PM

boy Corris had a ton of rib recipes!

i didn't find a mandarin ribs but i did find this:
chinatown favorites
chinese spare ribs [deliciously different]

4 lbs pork spareribs
1 cup brown sugar
2 teaspoons powdered ginger
1 6oz bottle soy sauce
2 Tablespoons water

Place ribs in a single layer in a shallow baking pan. Mix brown sugar and powdered ginger. 
Gradually stir in soy sauce and water. Blend until smooth. Pour sauce over ribs. Let stand 
at room temperature for 2-3 hours, turning ribs occasionally to keep them evenly coated. 
Bake in a 300 oven for 1 1/2 hours, turning ribs several times. Yield : 6 servings

my note. room temperature for 3 hours? i don't think that's a good idea, but it was what made 
them wonderful i suppose.. check with your doctor or butcher on this..?? !!? maybe its why we 
marinate in fridge overnite instead and then leave out for a bit before cooking.. 
--------------------------
From: jorja
To: phaedrus
Subject: ps.. that cooking with corris recipe was from october 29,1957
Date: Monday, July 07, 2008 4:40 PM

ps.. that cooking with corris recipe was from october 29,1957.. the cover had jack o' lantern 
faces at the bottom. other recipes in the issue is crackerjack, football meatloaf, chinese style 
rice, chinese spaghetti, apricot whip to name a few.

and is the only spareribs recipe in my collection that she has with ginger in it.. some of the rest 
have chili powder or curry powder

Turkish Macaroons

  ----- Original Message ----- 
  From: Steve
  To: phaedrus
  Sent: Monday, July 07, 2008 9:56 PM
  Subject: Turkish Macaroons

  Well, I did try to Google for Turkish macaroons, with no success. I am looking for great chewy 
  things they used to sell in the now defunct Carl's Bakery in Memphis. They had dates in them.

  Thank you,

  Steve 

Hello Steve,

No luck with anything from Carl's Bakery, but try the below recipes.

Phaed

  Date  Macaroons

   2 egg whites
  1/2 tsp. vanilla
  1/4 tsp. almond extract
  1/2 c. sugar
  1 c. flaked coconut
  3/4 c. chopped pitted dates
  1/2 c. slivered almonds

    In a small mixing bowl, beat egg whites, vanilla and almond extract until soft peaks form.
Gradually add sugar, beat until stiff peaks form.  Fold in coconut, dates and almonds.  Drop
by rounded teaspoons 1 inch apart on a greased baking sheet.  Bake in 325 degree oven for 10 to
12 minutes or until lightly browned. Remove from baking sheet and cool.  Makes 48 cookies.
  ----------------------------------
  Arabian  Macaroons

  1 1/3 c. coconut
  1/2 c. finely chopped figs or dates
  1/2 c. chopped walnuts
  1/2 c. sugar
  1/8 tsp. salt
  1 egg, well beaten
  1/2 tsp. vanilla

    Combine coconut, dates or figs, sugar, nuts, and salt.  Mix well. Blend in egg and vanilla.
Let stand for 5 minutes.  Drop by teaspoon on a greased baking sheet.  Bake at 350 degrees for
15 minutes or until golden brown.  Remove at once from baking sheet to cool.  Makes about 1 1/2
dozen cookies 

North Carolina

When my ancestors came to this country from Ulster, they first settled in North Carolina.

Here are a few old-time North Carolina recipes.

North  Carolina  Syllabub

 1 pt. cream
1/2 c. fresh milk
1/2 c. cider
1/2 tsp. vanilla
1/2 c. sugar and little nutmeg

Chill ingredients and make shortly before you are ready to serve.  Mix all ingredients, except 
cream which should be beaten lightly.  Add cream; beat again.  Sprinkle nutmeg on top and serve.
Whisky or brandy may be added instead of cider. 
-------------------------------
Pine  Bark  Stew

1/2 lb. sliced bacon, chopped
5 lbs. white potatoes, chopped
2 lbs. onions, chopped
Salt and pepper to taste
2 qt. water
3 lbs. dressed catfish
1 c. catsup
4 c. cooked tomatoes, chopped

Fry bacon until crisp in large kettle.  Add chopped vegetables with water. Simmer 3 hours,
stirring frequently.  Add catfish (or other fish such as halibut or perch steaks) and continue
simmering 30 minutes longer.  Before serving, stir in catsup and add salt and pepper to taste.
Serves 10-12. 
--------------------------------
North Carolina Fish Muddle

1 lb. side meat
5 lbs. potatoes, cut into pieces
5 lbs. onion, chopped
1/3 bottle ketchup
1 qt. water
5 to 8 lbs. fish
Salt
Pepper
4 eggs

Cook grease out of side meat and drain.  Add water, potatoes and onions.  Cook until thick 
(30 to 50 minutes).  Add fish, ketchup, salt, and pepper.  Cook slowly for 3 hours.  Beat the
4 hours slightly and 30 minutes before serving, add them slowly to mixture so that they blend
into mixture.

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