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2003

TODAY's CASES:

Anise Beef

  ----- Original Message ----- 
  From: Mya
  To: phaedrus
  Sent: Monday, July 28, 2003 9:13 PM
  Subject: Hi

  Hello, I am trying to find the recipe for Sweet Anise Beef Roast.  I have looked 
  everywhere but can not find it.  My father made it all the time when I was younger 
  and he no longer has the recipe for it.  Can you help me?

  Mya

Hello Mya,

See Below.

Phaed

   Pot  Roast  Beef  With  Anise

   Ingredients : 
   2 lbs. beef chuck
   2 slices fresh ginger
   2 tbsp. oil
   2 c. water
   1 1/2 c. soy sauce
   2 cloves star anise
   2 tbsp. sugar
   1 tsp. salt
   2 tbsp. sherry

   Preparation : 
      Do not cut beef.  Crush ginger.  Heat oil in a heavy pot; brown
   beef quickly.  Add ginger, soy sauce, star anise, sugar and salt. 
   Simmer for 1 1/2 hours, covered tightly.  Baste occasionally.  Add
   sherry and simmer 15 minutes more.  Increase heat to medium and cook
   uncovered until most of the liquid is absorbed.  Be careful not to
   burn meat. Slice and serve hot or cold.  VARIATION:  One may use
   brown sugar instead of white sugar.  In step 3, the addition of a 1
   inch cinnamon stick will add a new dimension to the flavor. 
  ----------------------------------------------------------------------------
  Anise  Beef

   Ingredients : 
   3 to 4 lbs. bottom round beef roast
   1 tbsp. corn or peanut oil
   3 tbsp. soy sauce
   3 tbsp. plus 1 c. water
   2 tbsp. dry sherry
   1 tsp. anise oil
   1 tsp. five spice powder

   Preparation : 
      Trim as much fat as possible from the beef.  Brown meat on all
   sides. Reduce heat to low and add soy sauce, 3 tablespoons water,
   sherry, anise oil and five spice.  Cover and gently simmer meat
   until tender, about 2 hours, cooking for one hour on one side and
   turning to cook after the first hour on the second side.  When meat
   is tender remove from pan and cool.  Add the remaining cup of water
   to the pan and heat the juices to serve over the meat.  Pour over
   the sliced meat. 

Oat Scones

  ----- Original Message ----- 
  From: ruby
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, July 28, 2003 11:41 AM
  Subject: Lost Recipe

 Dear Phaedrus,

 I am hoping you can help me find a recipe for Low Fat Scones. 

 I found it in a little booklet of "Betty Crocker Reduced Fat Bisquick Recipes". 
 I moved and now I cannot find the booklet anywhere. They were wonderful! I know 
 they had oats, raisins, cinnamon, and oil. The recipe called for toasted oats 
 (they had to be placed on a baking sheet and baked for about 8 min. first). 

 I hope this information helps you find this great recipe. 

 Thanks for your help. Ruby

Hello Ruby,

The below recipe is the only one that I can find like that.

Phaed

  Oat Scones
  12 servings

  2/3 cup dried currants or raisins
  3/4 cup skim milk
  2 tablespoons oil
  1 tablespoon sugar
  3/4 cup rolled oats
  2 cups reduced fat baking mix (Bisquick)
  1/3 cup sugar
  1 teaspoon cinnamon

  Heat oven to 350F. Spread oats on cookie sheet. Bake at 350F. for 8 to 12 minutes 
  or until light golden brown. Increase oven temperature to 400F. In medium bowl, combine 
  baking mix, 1/3 cup sugar, cinnamon, currants and 1/2 cup of the toasted oats; mix well. 
  Add milk and oil; stir just until soft dough forms. Sprinkle 2 teaspoons of the remaining 
  oats on ungreased cookie sheet; drop dough onto cookie sheet, making 12 scones. Sprinkle 
  tops with remaining oats and 1 tablespoon sugar. Bake at 400F. for 15 to 20 minutes until 
  light golden brown and centers are firm to the touch. Serve warm.

  Nutrition Facts
  Amount Per Serving: Calories 176 - Calories from Fat 36
  Percent Total Calories From: Fat 20%, Protein 7%, Carbohydrate 72%
  Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 1mg, 
  Sodium 248mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 43 
  units, Vitamin C 1 units, Calcium 0 units, Iron 1 units 

Vidalia Onions

  From: Larry 
  To: phaedrus
  Sent: Tuesday, July 29, 2003 12:21 PM
  Subject: Vidalia Onions

  I'm always saddened at this time of year when the wonderful, sweet Vidalias go out of 
  season. I was told recently, however, that these onions are also grown in Texas and 
  marketed as "Texas Sweets".  Also in Peru and marketed as "Peruvian Sweet Onions".  
  Is there any truth to this and are they really as good as true Vidalia Onions?
  Larry
  

Hello Larry,

The battle lines are drawn thusly:

Texas claims that in 1938, they developed a sweet onion known as the "Grano 502", and that this onion was the mother of all sweet onions, including Vidalias. They claim that "Texas Sweet Onions" are the same as Vidalia onions.

See: Texas Onions

On the other side:

Vidalia, Georgia claims that Vidialia Onions go back to 1931, when Mose Coleman of Toombs County discovered that the onions he had planted tasted sweet. They say that the Vidalia onion is the result of Mose Coleman's seed growing in the special soil of Toombs County and Texas had nothing to do with it.

See: Vidalia, Georgia

The few facts that I can determine on short notice are these:

1) If the Mose Coleman story is true, then his 1931 crop predated the 1938 development of the Texas Grano 502 by 7 years. Point for Vidalia.

2) It does take a special soil to grow the best sweet onions - a low-sulfur soil. Sulfur compounds are what gives regular onions their "bite", and lack of them is what makes sweet onions taste sweet. The best combination is a genetically sweet onion grown in a low sulfur soil. Apparently the soil around Vidalia is low-sulfur. Point for Vidalia.

The Vidalia case for being the origin of sweet onions hinges on Mose Coleman, it would seem.

As for Peru, Vidalia onion seeds and sets have been taken to Peru and planted. It is claimed that they are as good as Vidalias and are available in the months that Vidalias are not.

I have not personally tried either the Texas Sweets nor the Peruvian pretenders.

Perhaps a blind taste test should be undertaken.

Phaed


Raspberry Fudge Balls

 From: "Mary Lou" 
To: "'phaedrus'" 
Subject: RE: Cookies
Date: Monday, July 28, 2003 12:03 PM

I did find the recipe I was looking for - here it is:
 
Raspberry Fudge Balls
 
1 8oz package cream cheese - softened
1 cup chocolate chips - melted
3/4 cup vanilla wafer - crushed
1/4 cup raspberry preserves
1/2 cup pecans or walnuts - chopped
 
Mix cream cheese and chocolate until well blended.  Add preserves and
vanilla wafer crumbs.  Shape into 1 inch balls and roll in nuts.  Refrigerate.

Apple Cider Jelly

  ----- Original Message ----- 
  From: BL
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, July 28, 2003 8:39 PM
  Subject: recipe request

  I am looking for a recipe for Apple Cider Jelly that uses the red hot cinnamon candies in it.  
  Thank you! 

Hello BL,

See below.

Phaed

  Apple Cider Jelly

  1 quart apple cider
  2/3 cup red hots candy
  1 (1 3/4 ounce) package powdered fruit pectin
  5 cups granulated sugar

  Place apple cider, red hots and pectin in a large kettle, and bring to a full rolling boil. 
  Add sugar; return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from 
  heat, skim off any foam. Pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 
  for 10 minutes in a boiling water bath.

  Yields about 6 half-pints.
 

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