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Beef Stroganoff

 ----- Original Message ----- 
  From: WREBAC
  Sent: Tuesday, July 23, 2002 6:32 PM
  Subject: Re:Beef Stroganoff

  Years ago one of the woman's magazines had a recipe for Beef stroganoff.  
  You cut your round steak in strips- browned it---then removed from the 
  pan and made a roux using flour, butter, salt, pepper and dry mustard.  
  I would love to get this recipe again.  Can you help.  WREBAC


Well, i couldn't find one that actually said "make a roux," but the ingredients you list are pretty basic to beef stroganoff. There are a few recipes below.


  Superb  Stroganoff

   Ingredients : 
   1 lb. beef round steak, cut into strips
   1/2 c. onion, chopped
   1 (4 oz.) can mushrooms, drained
   1/2 tsp. salt
   1/4 tsp. dry mustard
   1/4 tsp. pepper
   1 c. sour cream
   Hot parslied noodles

   Preparation : 
     Brown steak, drain.  Add onions, mushroom and seasonings.  Cook 5
   minutes or until onions are tender.  Add sour cream, stir over low
   heat until thoroughly heated.  Place noodles on serving platter. 
   Top with sour cream mixture.  4 servings.  
   Stroganoff  Superb

   Ingredients : 
   1 lb. round steak, strips
   3 tbsp. margarine
   1/2 onion, chopped
   1 (4 oz.) can mushrooms, drained
   1/2 tsp. salt
   1/4 tsp. dry mustard
   1/4 tsp. pepper
   3 tbsp. sour cream
   3/4 c. milk
   Noodles, cooked & drained

   Preparation : 
     Brown meat in margarine.  Add onion, mushroom and seasonings. 
   Cook 5 minutes.  Add sour cream and milk.  Stir over low flame until
   smooth.  Serve over noodles.  
   Beef  Stroganoff

   Ingredients : 
   3 lbs. beef round steak, 1/2 inch thick
   1/2 c. flour
   2 tsp. salt
   1/8 tsp. pepper
   1/2 tsp. dry mustard
   2 med. onions, thinly sliced & separated into rings
   2 (4 oz.) cans mushrooms, sliced
   1 can condensed beef broth
   1 1/2 c. sour cream
   1/4 c. flour
   Hot buttered noodles or fluffy rice

   Preparation : 
      Cut meat into 3 inch strips 1/2 inch wide.  Combine 1/2 cup
   flour, salt, pepper, dry mustard; toss and coat meat strips.  Place
   meat into crock pot; stir in onion rings and mushrooms.  Add beef
   broth.  Stir well.  Cover and cook on low 8 to 10 hours.  Before
   serving, combine sour cream with 1/4 cup flour.  Stir into crock
   pot.  Serve over noodles or rice.  

Rocky Point Clam Cakes

----- Original Message -----
From: Jessica
To:  phaed
Sent: Tuesday, July 23, 2002 2:38 PM
Subject: Rocky Point Clam Cakes 

> Hi Uncle Phaedrus.
> Wondering if you might know how or where to find the following:
> Rocky Point Amusement Park's Clam Cakes (the original recipe) from
> Warwick RI
> Thanks very much.
> Jessica 

Hello Jessica,

Sorry, I'm told the original recipe is lost. The below ones are said to be close.

Also, see:
The NY System Hot Weiners & Other RI Favorites Web Site!


Clam Cakes

Not really cakes, more like corn fritters. We used to go to a small
amusement park in Rhode Island called Rocky Point. These were a favorite
snack from there.


2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
1 can minced clams & juice (Use fresh clams if you can get 'em)


Sift together the following: 2 cups flour, 2 tsp. baking powder, 
1/2 tsp. salt.
Make well in center and add 1 egg slightly beaten & 1/2 cup milk.
Now add 1 can minced clams & juice.
Drop by tablespoon into pot of very hot oil, until brown and crispy.
Clam Cakes

From "Clam Shack Cookery" by Phil Schwind.

3 cups ground quahogs (chowder clams)
3 cups corn meal (preferably white)
1 cup all purpose flour
6 teaspoons baking powder
3 eggs
1 cup milk
1 cup or more of quahog juice

Mix corn meal, flour and baking powder. Beat eggs separately and add 
milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, 
adding enough quahog juice to make a smooth, thick batter. Fry the batter 
by a gravy-sized spoonful in deep fat at 360 degrees until well browned. 
Drain on a brown paper bag or paper towel. Serve hot with the hot chowder. 
Makes 10 to 12 servings.

Punch for a Bunch

----- Original Message -----
From: Jean 
To: Phaedrus
Sent: Wednesday, July 24, 2002 1:16 PM
Subject: Punch for a Bunch

>   Hi Phaed;  :)
>   I have a friend who is looking for a recipe she had
>  a few years ago for "Punch for a Bunch".
>  It had ginger ale, lemonade,limeade and she cannot
>  remember what else or the measurements. Might you have
>  it or anything close.
>  Best to you.
>   Jeannie :)

Hi Jeannie,

"Punch for a bunch" is a popular name for punch recipes. Below are all the varieties that I found with that name, plus one.


Punch  For  A  Bunch

 Ingredients :
 3 cans pineapple juice
 1 can grapefruit juice
 4 cans frozen lemon juice
 5 pkgs. lime Kool-Aid
 5 pkgs. lemon Kool-Aid

 Preparation :
   Combine all ingredients together.  Sweeten to taste.  Chill.  Will
 have a nice green color.  Yields:  Enough for 100 to 125 people.
 Punch For A Bunch

 Ingredients :
 15 c. water
 10 c. sugar
 2 lg. cans pineapple juice
 Juice of 2 1/2 doz. lemons
 5 sm. cans frozen orange juice
 7 1/2 qts. water
 5 qts. ginger ale
 2 1/2 tbsp. almond extract
 5 tbsp. vanilla extract

 Preparation :
    Mix well.  Serve over ice ring.  Serves 100.
Golden Punch Or Punch For A Bunch

2 1/2 lb. sugar
4 c. water
4 (6 oz.) cans frozen
concentrated orange juice
4 (46 oz.) cans pineapple
juice, unsweetened
2 gal. water
ginger ale (1 qt. per punch bowl)

Prepare simple syrup. Allow to cool. Add juices and
water. Pour over crushed ice. Add 1 quart ginger ale per
punch bowl just before serving. Yield: approximately 4
gallons or 200 (3 ounce) punch cups.
Punch for a Bunch

2 46-oz. cans pineapple juice
3 qts. canned lemon juice
1 Tbs. almond flavoring
2 pkgs. Strawberry Kool-Aid

Dissolve Kool-Aid in 6 cups boiling water. Let cool. Add all other
ingredients. Measure and add enough water to make 4 gallons. Add 1 quart of
gingerale for each gallon just before serving.
Apple Punch for a Bunch

1 (46 oz. ) can pineapple juice
1 (12 oz.) can frozen apple juice concentrae
1 (12) can frozen orange juice concentrate
3 (1 liter) bottles ginger ale

Combine juices in freezer container, mix well. Freeze for two days. Place
mixture in punch bowl. Add ginger ale 1 hr. before seving. 20 servings
Punch Ahead

Lipton tea (enough for a strong qt.)
1 1/2 c. sugar
2 c. water
1 (46 oz.) can pineapple juice
1 (12 oz.) frozen limeade
1 (12 oz.) frozen lemonade
1 qt. apple cider
2 gal. jug (for storage)
2 (2 liter) bottles dry ginger ale

Kresge Cream Puffs

  ----- Original Message ----- 
  From: Becky
  To: phaedrus 
  Sent: Wednesday, July 24, 2002 10:59 PM
  Subject: Kresge cream puffs

  I am trying to help someone find a recipe for some large cream puffs, 
  about the size of a hamburger bun. They were served in Kresge stores 
  about 40 years ago.

  The description given is "They were large like hamburger bun, but 
  flaky,light and hollow.The top was sliced off and the cavity filled 
  with whipped cream.
  It was a bun made like a hamburger bun very soft it then was filled  
  with real whipped cream with icing sugar sprinkled on top. it was not 
  sweet the bun was like eating a cloud so light in color and taste".

  I hope you can help!

Hello Becky,

There are no Kresge's recipes to be found anywhere. I expect that after 40 years that one is lost for good.

However, cream puffs are all made from a basic choux pastry dough. Below is a recipe for large cream puffs. If your friend wants to fill them with whipped cream, then just omit the chocolate or berry filling.


  Chocolate Or Berry-Filled Cream Puffs

  For cream puffs: 

  1 cup water 
  8 tablespoons (1 stick) unsalted butter 
  1 cup all-purpose flour 
  Generous pinch salt
  4 eggs, at room temperature 

  For chocolate filling:

  8 ounces semi-sweet chocolate 
  6 ounces cream cheese (about 3/4 cup), at room temperature 
  1/2 cup confectioner's sugar 
  3/4 cup heavy cream 

  For a berry filling: 

  2 cups heavy cream
  2 tablespoons confectioner's sugar
  1 cup fresh berries, hulled and chopped (if necessary), or more, to taste


  Preheat the oven to 400 degrees.

  In a saucepan, combine the water, butter and salt and bring to a 
  boil over low heat. Add the flour all at once, stirring constantly 
  until the mixture begins to clear the sides of the pan and to form 
  a ball. Remove from heat and add the eggs, one at a time, beating 
  quickly until well incorporated. 

  Form this sticky batter into 8 rounded mounds on an ungreased cookie 
  sheet, about 2 inches apart. (Each puff will take a generous 2 
  tablespoons batter -- see note). Bake for 35 to 40 minutes. Allow 
  them to cool.

  To make the chocolate filling: Chop 6 ounces of the chocolate and 
  melt it in the top of a double boiler over very hot water. Set it 

  In a large mixing bowl, beat the cream cheese and sugar together 
  until very creamy. Beat in the melted chocolate. 

  In another bowl, whip the cream until stiff peaks form. Carefully 
  fold the whipped cream into the chocolate mixture. 

  Slice the cream puffs in half horizontally and heap with filling. 
  Put the top on and place them on a serving platter.

  Chop the remaining 2 ounces of chocolate and melt in the top of a 
  double boiler set over very hot water. Drizzle it over the tops of 
  the cream puffs.

  Set the cream puffs in a cool place until ready to serve. A little 
  sitting is okay, but don't let them sit for more than an hour or so, 
  or they will get too soggy.

  To make the berry filling: beat the heavy cream and sugar until 
  stiff peaks form. Add the fruit and stir to distribute evenly.

  Fill the cooled cream puffs right before serving (the berry filling 
  will make them very soggy even if you fill them a little while 
  before you serve them).

  Note: these make very large cream puffs. To make smaller ones, use 
  only one tablespoon of dough. Reduce baking time by 5 to 10 minutes.

  Yield: 8 cream puffs

Italian Cream Cakes

  ----- Original Message ----- 
  From: sandra 
  To: phaedrus
  Sent: Thursday, December 13, 2001 1:45 PM
  Subject: Italian Cream Cakes

  Can you please give me the history of Italian Cream Cakes?

Hi Sandra, From what I can tell, there doesn't seem to be much history for this cake. Native Italians seem not to have ever heard of it, and neither have many Italian bakers in the U.S.

The theory is that it was created by an Italian baker in the United States. It doesn't appear to be an authentic Italian dish like cassata or zuppa inglese. It's not listed in my Italian food dictionary.


  Italian Cream Cake Recipe

  1/2 c margarine 
  1/2 c shortening 
  2 c sugar 
  5 egg yolks 
  2 c plain flour 
  1 tsp soda 
  1 c buttermilk 
  1 tsp vanilla 
  1 sm can coconut 
  1 c chopped nuts 
  5 egg whites, stiffly beaten 

  Cream margarine, shortening, and sugar. Add egg yolks and beat. Add 
  flour and soda, alternating with buttermilk. Add vanilla, coconut and 
  chopped nuts. Fold in stiffly beaten egg whites. pour into 2 greased 
  and floured 8-inch cake pans. Bake at 350 degrees for 25 minutes. 

  Cream Cheese Frosting: 

  1 8-oz pkg cream cheese, softened 
  1 tsp vanilla 
  1/4 c butter 
  1 box powdered sugar 

  Beat until smooth; ice cooled cake. 


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