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Canneloni al Forno

----- Original Message ----- 
From: "Nancy" 
To: phaedrus
Sent: Saturday, August 02, 2003 12:34 PM
Subject: A recipe request

> I would like to find out if is possible the recipe of reserva di fizzano
> from the olive garden restaurant, canneloni al forno.
> I will thank you in advance for any information you can provide.
> Sincerely,
> Nancy 

Hello Nancy,

Try the one below.


Cannelloni Al Forno

It may sound weird to process the cooked meat in a blender, but that step is essential 
if you want to achieve the same smooth, tender texture found in the restaurant version.

1 cup diced red onion
1/2 cup diced celery
1/3 cup diced carrot
2 tablespoons olive oil
2 cloves garlic
1 pound ground veal
1 pound ground mild Italian style sausage
1 pound ground chicken
1/2 cup white wine
1 1/4 cups beef broth
1 teaspoon Italian seasoning
1 bay leaf
Salt to taste
Ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese
Fresh Pasta (highly recommended but could use dried cannelloni tubes)
2 eggs, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

1 (16 ounce) jar high quality marinara sauce

1/2 pound Fontina cheese, grated
1/2 cup heavy cream
5 tablespoons butter
1/4 cup Parmesan cheese, grated

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and
cook over moderate heat until softened. Add the garlic, and cook 1 minute.
Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no
longer pink. Drain excess liquid and grease thoroughly. Add wine, and reduce
for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring
the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes.
Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk
in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt
and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened.
Stir in parsley and 1/2 cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in
the cheese and parsley sauce. Set aside to cool.

In a medium size bowl, combine flour and salt. Make a well in the flour, add
the slightly beaten egg, and mix. Mixture should form a stiff dough. If
needed, stir in 1 to 2 tablespoons water. On a lightly floured surface,
knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll
dough out to desired thickness (recommend the #5 thickness setting on
hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch

In a pot of boiling salted water, cook the noodles a few at a time until al
dente. This should take only a minute or two with fresh pasta. Transfer to a
bowl of cold water. Spread the noodles in one layer on paper towels to

Place 1/3 of the cooled meat and parsley sauce mix into a blender or food
processor. Pulse or blend until a smooth texture is achieved, about 2
minutes. Repeat with remaining mixture until all filling ingredients are

Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan
in a double boiler or a bowl in a saucepan of simmering water. Heat,
stirring occasionally, until the cheeses have melted and the sauce is smooth
and hot.

Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce.
Spoon 1/4 cup of the filling down the center of one noodle, and roll the
noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9
x 13-inch baking dish. Repeat with the remaining noodles and filling,
arranging in single layer. Ladle the remaining marinara sauce on one side of
the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the
Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with
the remaining Parmesan cheese.

Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run
under the broiler about 4 inches from the heat for 2 minutes, or until

Estimated prep time: 2 1/2 hours

Servings: 6-8

Lettuce Wraps

----- Original Message ----- 
From: Connie
To: phaedrus
Sent: Saturday, August 02, 2003 4:08 PM
Subject: Re: Need your help!

> Thanks, anyway. I appreciate your checking.  Also, have you heard of P.F.
> Changs "lettuce wraps? " They  are wonderful & I've never found a recipe
> even close to what they serve at P.F.'s  They make them with chicken or pork.
> Very popular here in Las Vegas.
>  Thanks, Connie

Hi Connie,

The below recipe was in several places on the web, so maybe it's a good copycat.


Chicken Lettuce Wraps

Servings: (recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 Tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves ( I tried the Iceberg lettuce and did not like
it so I changed it to a bibb or other leaf lettuce )

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut 
and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large
skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry 
for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic,
chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, 
bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return 
chicken to pan.
Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked
cellophane noodles into small pieces, and cover bottom of serving dish with
them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf
and roll up.

Boysenberry Syrup

  ----- Original Message ----- 
  From: Miriam 
  To: phaedrus
  Sent: Saturday, August 02, 2003 2:50 PM
  Subject: boysenberry syrup receipe

  Hi: I was just wondering if you knew of a receipe for Boysenberry syrup? I could really use one. 

  Thanks Miriam 

Hello Miriam,

See below.


  Boysenberry Syrup
  2 cups fresh boysenberries
  3 cups water
  2 whole cinnamon sticks
  1/2 cup molasses
  1/2 cup light brown sugar
  2 tsp vanilla extract
  Place boysenberries, water and cinnamon sticks in a small heavy saucepan. Cook over low heat for 
  about 20 minutes Remove cinnamon sticks and strain. Add molasses, sugar and vanilla. Let cool.

  Pour over pancakes, crepes, ice cream... delicious! 

School Cafeteria Peanut Butter Cookies

  ----- Original Message ----- 
  From: Judi 
  To: phaedrus
  Sent: Thursday, July 31, 2003 7:24 PM
  Subject: (no subject)

  Well....... I went to Hawthorne Grammar school in Chicago between the years of 1969 and 1972, 
  They had the best peanut butter cookies ever in the cafeteria. I thought I came close once,  
  I found an article about school cookies in the Tribune online, but every time I tried to access 
  the site I ended up nowhere.  Just wanted to see if you could help.                          
  Thanks Judi  

Hello Judi,

I could not locate any peanut butter cookie recipes from Hawthorne or from Chicago Public Schools. However, there was a "school cafeteria peanut butter cookies recipe". The first one below is the cafeteria version. it makes 55 dozen cookies! The second recipe is from a woman whose mother worked in a school cafeteria & who devised a scaled down home version.


  School Cafeteria Peanut Butter Cookies

  Makes 55 dozen cookies  

  10 pounds shortening 
  10 pounds white sugar 
  8 pounds brown sugar 
  40 eggs 
  10 pounds peanut butter 
  14 pounds all-purpose flour 
  3/4 cup baking soda 
  5 teaspoons salt 

  1 Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. 
  Line baking sheets with parchment paper. 
  2 In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. 
  Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic 
  scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape 
  down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into 
  the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be 
  sure the bottom has mixed evenly. 
  3 Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches 
  apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern. 
  4 Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to 
  cool on the baking sheet for at least 5 minutes so they do not crumble. 
    This recipe is intended for institutional use. If scaled down to a family sized portion, 
	the ingredients will still be in weight measures. We recommend using a recipe designed 
	for a smaller size instead of scaling this one. 
   Peanut Butter cookies (based on school cafeteria recipe)

  Cream 1 cup Crisco
  1/2 teaspoon salt
  1 cup peanut butter

  Add - gradually
  1 cup brown sugar (packed),
  1 cup granulated sugar

  Add 2 large eggs (room temperature)
  1 tablespoon milk
  Sift and add 2 cups flour
  1 teaspoon soda

  Put on greased cookie sheet in walnut sized chunks; press
  down with fork tines. (Can make them larger if you wish).

  Bake at 325 degrees for 15-20 minutes.
  Can bake them to a light golden brown or leave in oven a
  little longer for a darker crisper cookie.

  I think you will find these cookies equal to the cafeteria

Peanut Butter Bars

----- Original Message ----- 
From: bud
To: phaedrus
Sent: Saturday, August 02, 2003 3:52 PM
Subject: Peanut butter Bars

>     I need a recipe for peanutbutter bars.
> I did not find one in the listings.
>     Thanks
>     Bud 

Hello Bud,

There are dozens of recipes for them. Below is a sample.


Peanut  Butter  Bars

 Ingredients : 
 1 c. peanut butter
 6 tbsp. soft oleo or butter
 1 1/4 c. sugar
 3 eggs
 1 tsp. vanilla
 1 c. flour
 1 (12 oz.) pkg. milk chocolate chips
 1/4 tsp. salt

 Preparation : 
   Combine butter and peanut butter.  Beat until smooth.  Add sugar,
 eggs and vanilla.  Blend flour and salt into peanut butter mixture. 
 Bake at 350 degrees until done.  Take out of oven and put chocolate
 chips on top.  
 Peanut  Butter  Candy - Cookie  Bars

 Ingredients : 
 1 c. butter or margarine, softened
 1 1/2 c. crunchy peanut butter
 1 lb. box powdered sugar
 1 1/2 c. graham cracker crumbs
 12 oz. semi-sweet chocolate chips
 10 oz. Eagle Brand milk

 Preparation : 
    Blend butter and peanut butter in a large bowl.  Work in powdered
 sugar and graham cracker crumbs with a wooden spoon until thoroughly
 combined.  Press mixture evenly into a 13 x 9 pan.  Melt chocolate
 chips in top of a double boiler over hot water, or melt in
 microwave; then add Eagle Brand milk.  Mix until very smooth. 
 Quickly spread over top of peanut butter mixture.  Place in
 refrigerator and chill until firm.  Cut into bars.
 Peanut  Butter  Bars

 Ingredients : 
 1 1/2 c. graham cracker crumbs
 1 1/3 c. peanut butter (12 oz. jar)
 1 lb. confectioners sugar (1 box)
 1 1/2 stick margarine (3/4 c. melted)
 1 (12 oz.) pkg. chocolate chips, melted (milk chocolate is best)

 Preparation : 
   Combine cracker crumbs and margarine.  Add peanut butter and
 sugar.  (Add sugar, small amounts at a time.)  Mix well with mixer
 or by hand.  Press into 9 x 13 inch pan using waxed paper.  (Remove
 paper.)  Pour melted chocolate chips over top.  Allow to cool 4 to 6
 hours or place in the refrigerator if you're in a hurry.  Cut into


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