Custom Search

2007

TODAY's CASES:

Lentil Brownies

On 20 Jul 2007 at 17:48, Cherylanne wrote:

> hi, i'm cherylanne. i am looking for a recipe for lentil
> brownies.lentil puree replaces some of the fat so they are a healthier
> brownie. i made them for my kids when they were little and they
> thought it was regular brownies. the recipe is about 15 years old but
> i can't remember where i got it. it's kind of sentimental so i hope
> you can help me. thanks, cherylanne newton 

Hello Cherylanne,

See below for three different ones.

Phaed

Lentil Brownies

4     			large eggs     4
2 cups     		sugar     500 mL
1 cup     		salad oil     250 mL
2 tsps     		vanilla     10 mL
1 1/2 cups     		flour     375 mL
1/2 cup + 2 tbsp     	cocoa     155 mL
1 tsp     		salt     5 mL
1 cup     		chocolate chips     250 mL
1/2 cup     		pureed lentils     125 mL
1 cup     		mini marshmallows     250 mL

* Preheat oven to 350 F (180C).
* Beat the eggs and sugar. Add in the oil and vanilla. Sift the dry 
ingredients and add to the sugar and egg mixture. Stir in the chocolate 
chips, cooked lentils, and marshmallows. Bake in a 9 x 13 inch pan for 
35 minutes.
------------------------------------
Lentil Brownies

1/2 c butter or margarine
1/2 c pureed lentils *
3/4 c cocoa
2 c sugar
3/4 tsp. salt
3 eggs
1 tsp vanilla
1 c flour
1 c choc chips
1 c walnuts (optional)

Melt butter, mix in lentils, cocoa, sugar and salt. 
Add eggs, 1 at a time. Mix in vanilla, flour, choc. Chips and walnuts.
Baked in a greased 9x13 inch pan at 350 degrees for 22 min. or until 
a toothpick inserted in the center comes out clean.
These brownies have 1/2 as much butter as other recipes and stay scrumptiously 
soft for days.

*Boil 1/2 c lentils in 1/2 c of water for 45 min or until soft. Puree the cooked 
lentils in a food processor or blender.
-----------------------------------
Lentil Brownies 

3/4 cup butter 
1 cup sugar 
2 tsp vanilla 
2 eggs 
1 cup green lentils cooked until soft and roughly pureed 
1 cup pl. flour 
2 tbsp cocoa 
1/2 tsp baking powder 
1/2 tsp salt 
1 cup pecans chopped 

Blend butter, sugar and vanilla.Add eggs and lentil puree, mix well. 
In a separate bowl combine flour, cocoa, baking powder and salt .Gradually 
blend into egg mixture. Lastly add the pecans. 
Put into a lined and greased 8 " square pan and bake in a 180 degree 
oven 30 -35 mins until cooked

Tomato Gravy

On 21 Jul 2007 at 10:47, Joyce wrote:

> My Grandmother made a dish using cooked tomatoes and bread during
> WWII.  I do not know what other ingredients she used.  She has long
> since died, and my dad wants the recipe.  I have made tomato
> dumplings, and just putting bread in cooked tomatoes, but he says it
> isn't the same.  Can you help?
> 
> -- 
> Joyce 
> 

Hello Joyce,

The only thing that I know of that it might be is "tomato gravy". This dish was popular in the South during the Depression when meat was expensive and during WWII when meat was rationed. It's still a popular quick lunch or breakfast in the South. Tomato gravy is served over bread, toast, or biscuits. See below for a recipe.

Phaed

Tomato  Gravy

 3 tbsp. bacon drippings
1 tbsp. flour
1 can tomatoes (15 oz.)
1 tsp. sugar

Add flour to bacon drippings and cook over low heat until mixed good; 
add tomatoes and sugar, continue cooking until slightly thick.  Serve 
over hot buttered biscuits or toast for breakfast.
------------------
I have an old recipe for Tomato Gravy with Dumplings.
Timm in Oregon


Tomato Gravy with Dumplings

Ingredients:
For the Tomato Gravy:
5 large tomatoes, peeled and seeded
1 medium onion, chopped
1/2 cup vinegar
1/2 cup sugar
2 teaspoon salt
1 teaspoon ginger
5 whole allspice berries
1 bay leaf
1-1/2 quarts broth or water
For the thickener:
3 tablespoons flour
2 tablespoons fat
For the Dumplings:
1 large egg, lightly beaten
Milk as needed
Herbs of choice, chopped
1 cup cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt

Instructions:
For the Tomato Gravy: Combine all of the ingredients and simmer for 
1/2 hour. To thicken, brown 3 tablespoons flour in 2 tablespoons fat 
and stir into the tomatoes and cook for 15 minutes.

For the Dumplings: Break 1 egg into a measuring cup and add the milk 
to make 1/2 cup. You may add parsley or 1 tablespoon chopped fresh herbs. 
Combine the flour, baking powder and salt. Add liquid ingredients to dry 
the ingredients; beating well. Drop by large spoonfuls into the hot tomato 
gravy. Cover and simmer for 5 minutes. Turn the dumplings and simmer 5 more 
minutes. Serve hot over leftover meat.
=====================================================================
Hi, Phaed!

I remember you from back in the stone age of online life, from a BBS in Tupelo. What a good detective you are!
As I read Joyce's request for a tomato dish her father remembered her grandmother making, it reminded me of reading 
about Scalloped Tomatoes. Here are two recipes for them, as well as the urls where I found them.

http://www.hillbillyhousewife.com/scallopedtomatoes.htm

Scalloped Tomatoes

3 slices of toast
1 (28 ounce) can of tomatoes
1 tablespoon brown sugar
1/4 teaspoon salt
1/16 teaspoon pepper
1 tablespoon dry onion
2 tablespoons margarine

First toast your bread. I use the heels from a couple of loaves, plus any leftover bread I may have on hand. 
You can toast the bread in the oven instead of the toaster if you like.

Lay the bread out on a cookie sheet and bake at 400 for about 10 minutes. This is a good way to do it if the 
kids have mangled the bread and it wont fit in the toaster. After you toast the bread, cut it into small cubes.

Oil a 3-quart casserole dish or a 9 by 13- inch rectangular baking pan. In the casserole or baking dish, combine 
all of the ingredients except the margarine. Sort of stir and scoop the bread and tomatoes together with the seasonings 
until it is well mixed.

Now cut the margarine into pieces and dot it on top of the tomatoes and bread. Cover the dish with aluminum foil and 
bake it at 350 for about 30 minutes. Remove the tin foil for the last few minutes of baking if desired.

To Use Fresh Tomatoes: Cut up about 3-1/2 cups of fresh tomatoes, dont bother to peel them. Proceed exactly as directed 
above, except cook the dish for 45 minutes. Scalloped Tomatoes tastes very good prepared with fresh tomatoes, so keep it 
in mind when the garden is exploding in the summer.


http://southernfood.about.com/od/tomatoes/r/blbb200.htm

Scalloped Tomatoes

1 large (28 ounces) can tomatoes, cut up
1/4 cup chopped onion
1/4 cup butter
1-1/4 cups fine dry bread crumbs
1/2 cup brown sugar
1 teaspoon salt
1/8 teaspoon pepper

Saute the onion in butter. Add the bread crumbs and brown sugar. Cook the mixture slowly until hot and well blended. 
Add the tomatoes and seasonings.

Place the tomato mixture in a shallow buttered baking dish.

Bake 45 minutes at 350.

Serves 6 to 8.

I hope that one of these might be what she's seeking.

Take care!
Sally 

Wyatt's Eggplant Casserole

On 23 Jul 2007 at 16:14, phyllis wrote:

> Wyatt's Cafeteria in Pasadena, Texas, served an eggplant casserole that
> was fabulous.  Wyatt's is out of business and I've searched the
> internet and cannot find a recipe that sounds like the one I ate.  It
> had no tomatoes, tomatoe sause, meat or seafood in it.  It was topped
> with cheddar cheese.  I have tried recreating it but I cannot do it. 
> I don't particularly like eggplant but I really love this casserole. 
> I would be eternally grateful if you could get the recipe for me.
> 

Hello Phyllis,

See below.

Phaed

Wyatt's Baked Eggplant Casserole

1  lb eggplants, peeled  
1/2  lb dried breadcrumbs  
1/2  cup evaporated milk  
1/4  cup whole milk  
1/4  cup melted butter  
1/4  cup finely chopped onions  
1/4  cup finely chopped green peppers (I prefer red pepper)  
1/4  cup finely chopped celery  
1  medium egg, slightly beaten  
1  tablespoon finely chopped pimiento  
2  teaspoons salt (to taste)  
1/2  teaspoon pepper (to taste)  
1/4  teaspoon sage (to taste)  
1 1/2  cups grated cheddar cheese  

Cut peeled eggplant into 1-inch cubes and soak in salt water in 
refrigerator overnight or a few hours in order to draw out impurities. 
Some say the secret to this good dish is the soaking of the eggplant, 
first. 
Drain eggplant and place in saucepan. Cover with water and simmer 
until tender. Drain well and set aside. 
In a small bowl, soak bread crumbs in milk. 
Saute onion, green or red pepper and celery in melted butter until tender. 
Add bread crumbs in milk and mix well. 
Add slightly beaten eggs, pimiento and seasonings and blend well. 
Place mixture in greased baking dish and bake at 350F for 45 minutes. 
Top with grated cheese and return to oven until cheese melts. 

More Wyatt's Recipes


Sombrero Cookies

On 23 Jul 2007 at 18:10, Jane wrote:

> Dear Uncle Phaedrus,
> 
> I am sorry; I think you have a recipe called Sombreros, but I wasn't
> able to find it.
> 
> I am looking for a cookie recipe called Sombreros that was in a
> children's cookbook from the 1950's-early 1960's. It was basically a
> flat cookie, perhaps a brown sugar recipe, perhaps drop or slice and
> bake. On each cookie you put a large marshmallow, and stuck the
> cookies underneath the broiler just long enough for the marshmallows
> to get light brown. I learned from experience that if you have them
> under too long, the marshmallows will flatten against the cookies.
> 
> If you are able to locate or have located this cookie, I would love to
> hear about it. Thank you very much.
> 
> Sincerely,
> 
> Jane 
> 

Hello Jane,

No, I don't have a recipe like that. I have a recipe for "Texas sombreros", but that's a savory dish with ground beef.

I did a thorough search of the Internet and of all my resources for your sombreros with marshmallows. I found sombrero cookies with gumdrops, but none with marshmallows.

There a several requests posted for your marshmallow sombreros on message boards around the Internet, with no replies.

Jane, all this indicates that the recipe that you seek is not on the Internet, and that no one that has read any of those requests has ever heard of it.

Your best bet is to try to remember the name of that cookbook or the author and then locate a copy of the cookbook.

Phaed

I have a couple of Sombrero Cookie recipes

Timm in Oregon


Sombrero Cookies

Ingredients:
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup oats
marshmallows

Instructions:
Put 1/4 cup of butter into bowl, beat until smooth; then slowly add the 
brown sugar and white sugar, beating until fluffy. Beat in the vanilla 
and salt and egg. Add the flour and oats. Drop on greased cookie sheet. 
Bake 8 minutes at 375F degrees; remove from the oven and place one 
marshmallow on each, then bake 3 more minutes.

Sombrero Cookies for Cinco de Mayo

Ingredients:
1 sugar cookie
White icing
Nonpareils, colored
White gumdrop

Instructions:
Frost the edge of a sugar cookie with white icing and roll it in colored 
nonpareils. Next, coat the bottom and the lower edge of a small white 
gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, 
then set the gumdrop in the center of the cookie.

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus