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Italian Bread

  ----- Original Message ----- 
  From: Dianne
  To: phaedrus
  Sent: Thursday, August 01, 2002 7:09 PM
  Subject: italian loaf

  Do you have any recipe's for the nice plain italian bread loaf that's 
  very crispy on the outside and very soft and fluffy in the centre?  
  Thanks for your time

Hi Dianne,

Try the ones below. The secret to a crispy crust is to put a pan of water on the bottom shelf of your oven & remove it 5 minutes before you take the bread out.


  Prize-Winning  Italian  Bread

   Ingredients : 
   3 c. warm water
   2 pkgs. dry yeast
   3 tbsp. extra virgin olive oil
   1 tbsp. salt
   1 egg white plus 1 tsp. water
   2 tbsp. sesame seeds
   7 1/2 c. flour
   Cornmeal for baking sheet
   Sm. basin of water for oven

   Preparation : 
     Dissolve yeast in small amount of the warm water.  Add remaining
   water, olive oil, salt and mix well.  Add flour gradually until
   dough is stiff.  Put out on floured board, cover and let rest for 10
   minutes.  Knead about 5 minutes, adding more flour if needed.  Put
   in greased bowl and let rise for about 1 1/2 hours until double in
   size.  Separate in 4 portions. Form into long loaves.  Make slits in
   top of loaves.  Place on cookie sheet that has been sprinkled with
   cornmeal.  Let rise one hour.  Beat egg white with water.  Brush egg
   wash on loaves.  Sprinkle on sesame seeds.  Place basin of water on
   lower rack of oven - bake bread at 375 degrees for 1/2 hour.  
   Remove basin of water 5 minutes before bread is done. Place on rack 
   for cooling.  
   Classic  Italian  Bread

   Ingredients : 
   6 1/4 c. flour
   1 tbsp. salt
   1 cake yeast
   1/4 c. olive oil

   Preparation : 
     Pour flour into bowl.  Make well in center.  Add 2 cups warm water
   and salt.  Crumble in yeast; mix thoroughly.  Add olive oil.  Knead
   until smooth and elastic.  Cover.  Let rise in warm place until
   doubled in bulk.  Punch down.  Knead well.  Let rise until doubled
   in bulk.  Shape into 2 loaves.  Place in oiled bread pans.  Let rise
   until doubled in bulk.  Bake at 350 degrees for 1 hour or until
   bread tests done.  May be formed into round mounds and placed on
   oiled cookie sheet to bake.  Yield: 2 loaves.  

Vanilla Popsicles

----- Original Message ----- 
From: MingToi
To: phaedrus
Sent: Friday, August 02, 2002 2:27 PM
Subject: (no subject)

> Do you have a recipe for vanilla popsickles ?
> MingToi

Hi MingToi,

I could only find one. I hope it's suitable.


Vanilla  Popsicles

 Ingredients : 
 2 c. milk
 2 tbsp. sugar
 1 tbsp. vanilla
 Sm. paper cups
 Popsicle sticks

 Preparation : 
   Combine milk, sugar and vanilla in a large bowl and stir until
 sugar dissolves.  Pour mixture into the paper cups until they are
 half full.  Put popsicle sticks in the cups for handles.  Freeze in
 freezer for about four hours.  

Coney Island Hot Dogs

----- Original Message -----
From: DL
To: phaedrus
Sent: Friday, August 02, 2002 11:17 PM
Subject: Coney Island

> I am trying to find the true origin of the Coney Island hot dog.  
> I say they are from Coney Island, but my Michigander friend says 
> they come from Detroit.
>  Who's right?


Wellll...... It's not an easy question. It depends on your definition of a "Coney Island Hot Dog." Let's talk hot dogs.

Coney Island made hot dogs a national institution. An immigrant from Frankfort, Germany, named Charles Feltman began selling hot dogs on Coney Island from a cart in the 1890s. By 1913 his coneys had become a local institution. In 1913, one of Feldman's former employees, Nathan Handwerker, began selling his own hot dogs in competition with Feltman. His dogs were made with his wife's special spicy frankfurter recipe and he only charged a nickel for them, whereas Feltman charged a dime. It was tough for Nathan at first, but eventually his hot dogs caught on, and a "Nathan's Coney" is almost synonymous with a Coney Island hot dog today. See
Coney Island

But, and here's the rub...... these original Coney Island hot dogs had only mustard and saurkraut or mustard and onions for dressing, and what many people call "Coney Island hot dogs" nowadays have mustard, onions, and "Coney Sauce", which is basically chili.

Where did the chili come from? Not Coney Island. Todoroff's hot dog franchises say that in Jackson, Michigan in 1914 George Todoroff added his special recipe chili to the basic Coney Island hot dog dressings of mustard and onions to create the "Coney Island" hot dog as we know it today. See

So, the original Coney Island hot dog with mustard and onions and sometimes saurkraut came from Coney Island. Period. End of discussion. They're still sold that way at many Coney Island restaurants and at "Nathan's" franchises across the country.

But the "Coney Island hot dog" recipe with "coney sauce" or chili, may very well have originated in Jackson, Michigan with George Todoroff's chili.

However, even though Detroit has adopted the hot dog as it's signature food, neither version of the "Coney Island hot dog" originated in Detroit. Jackson, Michigan is fairly close to Detroit, but not close enough to be called a suburb of Detroit.
Even Detroiters admit that they owe a debt to Coney Island for their hot dogs. See
Free Press


More Hot Dog, Chili Dog & Coney recipes

Carteddate and Raisin Sauce

  ----- Original Message ----- 
  From: JoAnn 
  To: phaedrus
  Sent: Saturday, August 03, 2002 9:00 AM
  Subject: recipe for carteddate

  Please send me a recipe for carteddate. My grandmother who came from 
  Bari used to make these fried pastries and dip them in a raisen sauce, 
  I also need to know how to make the sauce.
  Thank You.
  Jo Ann

Hello Jo Ann,

I could not find a carteddate recipe with raisin sauce. These are also called "cartellate", but I could not find one of those with raisin sauce, either, only with honey or with cinnamon and powdered sugar. (See below) I did find references that carteddate are sometimes coated with cinnamon raisin sauce, but no recipes.

I do, however, have a recipe for an Italian cinnamon raisin sauce that is used on toasted pannetone. See below.


These dry breads from Puglia are usually prepared for Christmas. The shapes
vary from butterflies, to rosettes to rings called love knots.

1 lb 2 oz/4 1/2 cups/500 gr. white flour
1 cube brewer's yeast (1 oz/20 gr)
Marsala wine
olive oil
runny honey or cooked wine

confectioner's sugar
cinnamon powder

Melt the yeast in warm salted water. Put the flour on a work surface and
combine with the yeast, 4 oz/1/2cup/100gr olive oil and enough Marsala wine
to make a dough that is as firm as bread dough. Knead well and let it rise
for two hours in a warm draftless place. Roll out the pastry into a long
rolls and cut them into pieces. Fold these over to make circuler "love
knots". Fry these in plenty of oil. Place them on kitchen paper to drain off
the excess oil. In a large saucepan heat the honey or the vin cotto, and
when it sarts boiling place the cookies inside. Let them simmer a few
minutes so they absorb the honey. Pile them up on a serving dish and
sprinkle with icing sugar and cinnamon powder. Alternatively you can soak
them in the cooked wine. Great served both hot or cold.
Cartellatte (Italian Wine Cookies)

4 lbs. Flour
2 Tbs. Cinnamon
8 oz. Salad Oil
1 Tbs. Salt
1/2 Cup Sugar
32 oz. Warm White Wine

Sprinkle cinnamon in flour. Blend in oil, salt and sugar. Add warm wine
slowly until firm dough is formed. Knead well. Wrap in seran wrap to keep
from drying out. Form rosettes by putting small pieces of dough through a
pasta machine roller until smooth and thin. (like noodle dough). Cut with
pastry wheel in 1-in. strips. Use diagram below to illustrate how to form
rosettes. Set on tea towel after formed to dry a little.

Fry rosettes in hot salad oil until golden, and drain on paper towels. Mix
vino cotto and honey (1/2 & 1/2 in a saucepan) and heat it until simmering. Dip
the fried cartelatte in this syrup. Sprinkle with colored candies.
  Cinnamon Raisin Sauce 

  2 Tbls. butter 
  1 tsp. vanilla 
  1 Tbls. flour 
  1 tsp. cinnamon 
  1 cup water 
  1/2 cup raisins 
  1 cup sugar 
  1 Tbls. B&B Liqueur 

Montreal Steak Seasoning

----- Original Message -----
From: Donna 
To:  phaedrus
Sent: Saturday, August 03, 2002 11:43 AM

> We really enjoy the flavor of Montreal Steak Seasoning, but can't always
> find it.  Can you find a recipe?

Hi Donna,

I found three copycat recipes for Montreal Steak Seasoning. See below.


Mccormick Montreal Steak Seasoning

    4 tablespoons salt
    1 tablespoon black pepper
    1 tablespoon dehydrated onion
    1/2 tablespoon dehydrated garlic
    1/2 tablespoon crushed red pepper
    1/2 tablespoon dried thyme
    1/2 tablespoon dried rosemary
    1/2 tablespoon dried fennel
  Mix together and store in a shaker. Shake or rub 1 tablespoon
 seasoning onto 1 pound steaks, pork chops and hamburgers
 before grilling or broiling.
  For a zesty marinade, add 2 teaspoons seasoning to 1/4 cup
 olive oil and 2 tablespoons soy sauce. Add meat; marinate
 45 minutes.
Montreal Steak Seasoning

From: Recipe Secrets

2 tsp California garlic powder (probably any garlic powder, not garlic salt,
will do)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper

Mix all & store in a glass container.
Montreal Steak Seasoning

4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Measure all ingredients into a ziploc bag, seal and shake until thoroughly
blended. Store in cool dry place. Shake on meat prior to grilling, excellent


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