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Avocado Mold

----- Original Message ----- 
  From: S. N. 
  To: phaedrus 
  Sent: Tuesday, July 03, 2001 11:07 PM
  Subject: Looking for Avocado Mold

  A few years ago I had a recipe for an Avocado Mold. 
  This was made , I believe with cream cheese, Jello?, etc. 
  and was served as an appetizer on crackers or as a salad. 

  Can you help me find this?

  Thank You!

Hi S.N.,

Here are all the avocado mold recipes that I could find. Check out the bottom one first.


  Avocado Mold

  1 env. plain gelatin
  1/2 cup boiling water
  1/4 cup fresh lemon juice
  1/2 cup mayonnaise
  1 Tbs. honey
  1 tsp salt
  1 cup mashed ripe avocado
  1/2 cup cream whipped 

  Dissolve gelatin in boiling water. Stir in gelatin to dissolve 
  and add lemon juice, mayonnaise, honey, salt and avocado. 
  When mixture thickens, fold in whipped cream. Pour into a small 
  ring mold ( rinse first with cold water )and chill mold until set. 
  unmold and serve over curly lettuce leaves. Serves 4
  Avocado  Salad  Mold

   Ingredients : 
   3 oz. lime jello
   1/3 c. lemon juice
   1 c. water
   1/2 c. mayonnaise
   1 1/2 c. avocado, peeled and chopped

   Preparation : 
      Pour lemon juice over avocado.  Heat water and dissolve jello;
   cool. Add avocado and fold in mayonnaise; let stand until jello
   starts to congeal. 
   Avocado  Mold

   Ingredients : 
   1 (3 oz.) pkg. lemon gelatin prepared with 1 3/4 cups boiling water
   1 c. mayonnaise
   1 c. sour cream
   2 mashed ripe avocado

   Preparation : 
      Prepare gelatin and cool.  Add ingredients as listed and mix
   until smooth.  Add a drop or two of green coloring if not colorful
   enough.  Pour into 5 cup mold. Chill.
   Creamy  Avocado  Mold

        This creamy green salad can take any shape you want.  One
   suggestion would be to chill it in a ring mold and, when ready to
   serve, fill the center with seafood or chicken salad. Water 2 med.
   size avocados 1/4 tsp. grated lemon peel 3 tbsp. lemon juice 1/2 c.
   sour cream 2 tbsp. chopped green onion 1/2 tsp. garlic salt 1/2 tsp.
   salt 1/2 tsp. liquid hot pepper seasoning Lettuce leaves Cherry
   tomatoes, sliced jicama & ripe olives (optional)   In a pan, combine
   gelatin and 1/4 cup cold water; let stand for 5 minutes to soften. 
   Stir in 1 1/2 cups water, place over medium heat and stir until
   gelatin is dissolved; let cool.  Peel, pit and mash avocados; mix
   with lemon peel, juice, sour cream, onion, garlic salt, salt and hot
   pepper seasoning.  Stir in cooled gelatin mixture until well blended
   and pour into a 1 quart mold.  Cover and chill until firm (at least
   3 hours).  Unmold onto a serving plate.  Garnish with lettuce
   leaves, and cherry tomatoes, jicama and olives, as desired.  Makes
   4-6 servings.
   Avocado  Gazpacho  Mold

   Ingredients : 
   1 (28 oz.) can plum tomatoes, undrained
   1 lg. cucumber, peeled & seeded
   1 bell green pepper, seeded
   1 onion, quartered
   2 tbsp. olive oil
   2 tbsp. tomato paste
   2 tsp. salt
   1 tsp. Worcestershire sauce
   1/2 tsp. celery seed
   1/4 tsp. cayenne pepper
   2 envelopes unflavored gelatin
   1/3 c. dry white wine
   1 lg. avocado, peeled & pitted
   1/2 lg. cucumber, peeled & seeded

   Preparation : 
      Lightly oil 1 1/2 quart ring mold; set aside.  Cut 1 large
   cucumber and bell pepper into chunks.  Combine first 10 ingredients
   in processor or blender and mix until pureed.  Press through sieve
   into bowl.  Combine gelatin and wine in small bowl, set over hot
   water and dissolve.  Stir into puree and mix well.  Pour half into
   mold (leave remainder at room temperature) and place in freezer
   until mixture is set, about 20 minutes.  Thinly slice avocado.  Chop
   cucumber; set aside.  Arrange avocado over gelled mixture.  Sprinkle
   with chopped cucumber.  Carefully pour remaining puree over top. 
   Cover with plastic wrap and refrigerate overnight.  To serve, unmold
   onto platter and garnish with parsley, lemon and additional avocado
   slices. Serving size:  8.

Who Put the Carbon in Pasta alla Carbonara?

----- Original Message -----
From: George
To: phaedrus
Sent: Monday, July 09, 2001 3:41 PM
Subject: carbonara

> Dear Phaedrus, I´d like to know why la carbonara has been called so.
> Thanks
> George

Hi George,

Well, please believe me when I say that any documentation of the true reason has been lost in the mists of time. "Carbonara" means "charcoal" or "coal", and "alla carbonara" might mean "in the manner of the coal miners." However, there are several ideas that one hears from time to time:

1) "alla carbonara" means "in the manner of the coal miners" - It's said that a coal miner's wife first cooked pasta this way, and it was popular among coal miners' families before it spread to the general public.

2) Some say it got it's name because the black pepper that is sprinkled over the top of the finished dish looks like coal dust or charcoal.

3) Some say it got its name because the pancetta or bacon has a smoky taste like charcoal, or because the cooked pancetta looks like bits of charcoal.

4) John Mariani, in "The Dictionary of Italian Food and Drink," says it might be linked to the dish called "black spaghetti" that is made with black squid ink. He also says it might be linked to "I Carbonari", a 19th century Italian radical political group.

My personal guess is that the dish was likely first made by coal miners' wives, probably cooked over a coal or charcoal cooking fire, and thus it came to be known as "alla carbonara" - "in the manner of the coal miners."


 Pasta Alla Carbonara

Ingredients:(for 4 people)

Spaghetti: 350 g. 
Steaky bacon: 100 g. 
Eggs: 3 
Grated Parmesan cheese: 30 g. 
Grated sheep cheese: 30 g. 
Extra-virgin olive oil: 2 table spoons 
Salt and black pepper 
Cut the bacon in small cubes and fry it in a pan with the olive oil.
Beat the whole eggs (or, if you like better, only the yolks) with a 
whisk or a fork.
Boil spaghetti in plentiful salt water, drain underdone and put them 
in the pan where the bacon is frying.
Mix, put the pan away from the fire, add the beaten eggs, a good 
pinch of black pepper minced at the moment, half the parmesan and 
sheep cheese and mix again stongly, so that the eggs will become a 
soft cream.
At last add the remainder of the cheeses and serve at once.
Buon appetito!

Spaghetti alla Carbonara

4 oz (100 g) pancetta, or 6 slices bacon,
cut into 1/4 inch (5 mm) dice
4 eggs, beaten
1/2 cup (125 ml) freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup (60 ml) heavy cream
Salt and freshly ground black pepper to taste
1 lb (450 g) dried spaghetti or pasta of choice

Sauté the pancetta or bacon until golden brown.  Drain on paper
towels.  Combine the eggs, half the cheese, cream, salt, and pepper
in a large serving bowl and beat to combine thoroughly.  Cook the pasta
according to the package directions until al dente (firm to the bite).
Drain and immediately add to the serving bowl, tossing to coat the
pasta with the sauce.  The hot pasta will cook the eggs and make the
sauce thicken.  If necessary, return the pasta with the sauce to the
cooking pot and shake over very low heat until the sauce thickens.
Top with the cooked pancetta and the remaining cheese.  Serves 4 to 6.

Cereal Meringue Cookies

----- Original Message -----
From: Marie
To: phaedrus
Sent: Saturday, July 07, 2001 1:15 PM
Subject: Cereal flake meringue cookies

>       Hi again,  I thought of another one  that I haven't tasted 
> for nearly 40 yrs.  They sure were good.   These cookies  had egg 
> whites, sugar, chopped nuts  and cereal flakes in them.  
> Could have been from a cereal company or a  magazine ad.  mmm         
> " And we're all getting fat like Mama Cass."        
> Thanks,   +++ Marie

Hi Marie,

Better luck with this one, although there are several variations with those ingredients. Some have coconut, and some don't. See if one of the recipes below fills the bill.


Corn  Flake  Delight  Cookies

 Ingredients :
 1/2 tsp. salt
 1 tsp. vanilla
 4 egg whites
 2 c. Corn Flakes
 1 c. nuts, chopped
 1 c. sugar

 Preparation :
   Add salt and vanilla to egg whites and beat stiff.  Gradually beat
 in sugar.  Fold in Corn Flakes and chopped nuts.  Drop by big
 spoonsful on greased baking sheet.  Bake in 350 degree oven 20
 minutes or until brown.  Remove from pan at once.  Yields about 3
Ragged  Robins

 Ingredients :
 2 egg whites
 1/2 c. sugar
 1 1/2 c. corn flakes
 1/2 c. chopped dates
 1/2 c. chopped nuts
 Dash of salt
 1 tsp. vanilla

 Preparation :
    Beat egg whites until stiff.  Add sugar slowly, continue to beat.
  Add corn flakes, dates, nuts, vanilla and salt.  Drop on cookie
 sheets.  Bake at 350 degrees about 12 minutes.
Corn  Flake  Macaroon  Cookies

 Ingredients :
 2 egg whites
 2 c. Corn Flakes
 1/2 c. nuts
 1 c. sugar
 1 c. coconut, shredded
 1 tsp. vanilla

 Preparation :
    Beat egg whites until stiff enough to hold shape.  Fold in sugar
 carefully. Fold in Corn Flakes, nuts and coconut, then add vanilla.
 Drop onto greased baking sheet.  Bake at 350 degrees for 15 to 20
  Forgotten  Cookies

 Ingredients :
 2 egg whites, at room temperature
 2/3 c. sugar
 Pinch of salt
 1 tsp. vanilla
 1 c. crushed nuts
 1 c. chocolate bits, Rice Krispies,
    corn flakes
 1 c. coconut

 Preparation :
    Beat egg whites until foamy.  Gradually add sugar and continue
 beating until stiff; add salt and vanilla.  Mix well; add nuts and
 choice of other ingredients.  Preheat oven to 350 degrees.  Drop
 cookies by teaspoonfuls on ungreased foil-covered cookie sheet.
 Place cookies in oven and immediately turn oven off.  Leave cookies
 in closed oven overnight.  Don't peek!  Yield:  2 dozen cookies.

Flour Tortilla Desserts

----- Original Message ----- 
  From: Wanda
  To: phaedrus
  Sent: Tuesday, July 03, 2001 7:00 PM
  Subject: tortilla deserts

  I have seen recipes using flour tortillas as a crust one had 
  apples in it like a turn over but I can't locate it now can you help.

 Thanks Wanda

Hi Wanda,

Sure I can help. Below are several recipes like that. Enjoy!


  Apple  Strudel  Made  With  Tortillas

   Ingredients : 
   2 sticks of margarine
   6 very large, thin tortillas
   4 lbs. apples, preferably Granny Smith
   1/2 c. sour cream substitute (Imo)
   1 1/2 c. brown sugar
   1/8 c. lemon juice
   1 c. vanilla wafer or cookie crumbs (optional)

   Preparation : 
     Mix all ingredients, except tortillas, together.  Melt the
   margarine, brushing it on one side of the tortillas.  Put some apple
   mixture across the end of the tortilla.  Start to roll up the
   tortilla, brushing it with margarine as you go.  The rolls will fit
   into a 9 x 13 inch pan.  Bake at 350 degrees for 35 minutes.  
   Fried  Pies

   Ingredients : 
   4-5 apples
   1 tbsp. butter
   1/2 tsp. cinnamon
   1/4 c. sugar
   1 tbsp. cornstarch
   1 pkg. tortillas
   1 tbsp. butter

   Preparation : 
      Peel apples, chop into bite sized pieces.  Fry in pan with
   butter, cinnamon and sugar until cooked.  Add a little water to
   cornstarch to make it liquified, add to mixture to thicken.  Add
   more if thickness is not to satisfaction.  When done put filling
   into tortillas and wrap, then fry in butter.
   Apple  Burrito  With  Cheese

   Ingredients : 
   7 Pippin or Granny Smith apples
   1 c. water
   1 c. sugar
   1/2 tsp. cinnamon
   1 c. grated cheese
   12 lg. flour tortillas

   Preparation : 
      Peel, core and slice apples.  Bring water, sugar and cinnamon to
   a boil in medium pot.  Add apples.  Lower heat; simmer until apples
   are just tender (not mushy).  Drain apple mixture, save juice. 
   Place tortillas on board.  Equally portion apples and cheese on each
   tortilla.  Drizzle 2-3 teaspoons syrup over apples and cheese.  Fold
   each tortilla in classic style.  Place seam-side down in shallow
   buttered dish.  Drizzle remaining syrup over top.  Bake at 350
   degrees for 5-10 minutes until tortillas  begin to crisp.   Remove;
   serve immediately.  Variation:  Garnish with whipped cream. 
   Sprinkle with cinnamon.  
   Easy  Fried  Pies

   Ingredients : 
   1 pkg. flour tortillas
   1 can fruit pie filling
   Oil for frying

   Preparation : 
     In center of tortilla place 1 tablespoon of pie filling.  Dampen
   edges of tortilla, seal with fork pressed around edges.  Fry in oil.
    Drain and serve hot.  
   Tortilla  Torte

   Ingredients : 
   3 c. sour cream
   1 pkg. chocolate chips
   10 (8 inch) flour tortillas
   1/4 c. powdered sugar
   Fruit jam

   Preparation : 
     Melt 1 package chocolate chips and mix with 2 cups sour cream. 
   Let cool and spread 1/3 cup on each tortilla (layer them).  Finish
   with tortillas.  Do not put chocolate on top.  Chill.  Mix 1 cup
   sour cream with 1/4 cup powdered sugar and ice cake.  Chill.  Before
   serving, garnish with fruit jam.  Keep refrigerated.  Flavor
   improves if allowed to stand 1 to 2 days.  
   Apple  Or  Peach  Turnovers

   Ingredients : 
   1 pkg. of 10 inch flour tortillas
   1 can apple or peach pie filling
   2 sticks margarine
   1 c. sugar
   1 tsp. cinnamon, nutmeg or allspice
   3 c. water
   Pam cooking spray

   Preparation : 
     Fill each of the tortillas with 1 tablespoon of pie filling and
   roll up.  Spray 9 x 11 inch baking pan with Pam.  Place filled
   tortillas in pan.  Boil margarine, sugar, spices and water gently
   until sugar dissolved and butter melts.  Pour over rolled tortillas.
      Bake at 350 degrees for thirty minutes or until brown.  
      Bluegrass  Dessert

   Ingredients : 
   8 med. flour tortillas
   1 can pie filling, peach, cherry,
      apple, blueberry or any
   2 c. water
   1 stick butter, I use Parkay
   1 1/2 c. sugar
   1 tsp. vanilla or almond flavoring

   Preparation : 
      Spoon the pie filling into tortillas and roll up.  Put into
   baking dish.  Set aside and make sauce.  Bring water, butter and
   sugar to boil.  Cook about 3 or 4 minutes. Add vanilla and pour over
   tortillas.  Let set 45 minutes to soak up some of the sauce.  Bake
   at 350 degrees for 25 to 30 minutes.  Serve warm or cold.  This is
   very rich but oh so good. 
  Bananas Foster Chimichangas

  1/4 cup butter 
  3 firm bananas. sliced 
  1/2 cup brown sugar 
  2 tablespoons spiced rum 
  2 (10 inch) flour tortillas 
  1 cup vegetable oil for frying 
  1 In a large skillet over medium heat, melt butter. Stir in 
  bananas and sugar, and stir until sugar is dissolved. Pour in 
  rum and cook 1 to 2 minutes more. Spoon half the banana mixture 
  onto each flour tortilla, and roll up, tucking in the ends, like 
  a burrito.  
  2 In a large skillet, heat the vegetable oil over medium-high heat. 
  Fry chimichangas until golden. Drain on paper towels. Serve warm.  
   Makes 2 servings 


----- Original Message ----- 
  From: Linda  
  To: phaedrus 
  Sent: Thursday, July 05, 2001 2:07 PM

  Hi.  Years ago, when I was a child, we used to go to a small 
  drive-in where we could get a "tater dog".  It was just like 
  a corn dog, except it was covered in mashed potatoes, and deep 
  fried, instead of the corn meal.  Could anyone please supply me 
  with a recipe or method for making one of these "childhood favorites"?  
  Thank you.  Linda 

Hi Linda,

Well, I looked everywhere, but could not find a recipe for tater dogs under any name. However, if you feel like experimenting, I do have a corn dog recipe and a potato pancake recipe or two. Suppose we combine the two? Try the combined recipe below. There are two potato batter recipes to choose from. Let me know how they turn out.


  'Tater Dog Recipe 

  * Potato Batter(see below)
  * hot dogs
  * corndog sticks
  * shortening or cooking oil for deep fry

  -set cooking oil at 375 degrees
  -stick the dog, dip the dog in the batter, then place it in the oil
  -cook until golden brown
  Mashed Potato Batter

   Ingredients : 
   1 c. cooked mashed potatoes (may be instant)
   1/2 c. flour
   2 tsp. baking powder
   2 beaten eggs
   1/2 tsp. salt
   Pepper to taste

   Preparation : 
      Combine all ingredients.  Add a little milk to obtain the 
   consistency of a thick batter
   Fresh Potato  Batter

   Ingredients : 
   6 med. potatoes, peel & grind/mash
   1 tsp. salt
   1 c. flour
   2 eggs

   Preparation : 
      Stir all together.  Add milk to make a thin batter.  
----- Original Message ----- 
From: "donna" 
Sent: Wednesday, March 10, 2010 8:07 PM
Subject: More Taterdogs

> Phaedrus,
> Bob, the love of my life, grew up in Cedar Rapids, IA where a neighbor of 
> his patented a machine to make his creation, taterdogs. If you google 
> Dietz Newland you will find the original patent.
> Donna
> ID

Hi Donna,

Yep, that's pretty interesting. The link is here:
Taterdog Machine

Too bad they didn't catch on - he might have made a fortune.


My mom was remembering going out to a drive-in for taterdogs as a teen/young adult in Michigan, and wondered if the place was still there. 
They were like corndogs but with a mashed potato batter instead of a cornbread deep-fried on. I was googling stuff looking for it and came 
upon your site and someone else looking for them, just before I came upon this article on the restaurant! And it includes a recipe! 
Peek Through Time Bea's Drive-In
Hope you can use it and update your answer.

Yes, that's a very good article by Leanne Smith. The recipe is below, but it should be noted that this is not Bea's Drive-In's recipe. As Leanne says, this recipe is one that a reader found on the Internet and sent to her. Bea's Drive-In's taterdogs were made by a machine.

Tater Dogs

1 cup cooked mashed potatoes (instant or fresh)
1/2 cup flour
2 teaspoons baking powder
2 beaten eggs
1/2 teaspoon salt
Pepper to taste
Cooking oil for deep fryer
Hot dogs
Corn dog sticks

Combine potatoes, flour, baking powder, eggs, salt and pepper; blend in enough milk to make it smooth yet still thick.
Heat oil in deep fryer to 375 degrees.
Push a stick in a hot dog, dip it into the mashed potato batter, then place it in the oil. Fry until golden brown.


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