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2010

TODAY's CASES:

Rhinelander Cream Bread

----- Original Message ----- 
From: Ellie 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, August 11, 2010 3:48 PM
Subject: Cream Bread

Hello, 

I hope you can help me. I have been searching for literally years trying to 
find a cream bread recipe. It is generally baked in a round crimp pan. I had 
it all the time growing up in Rhinelander, Wisconsin, but I have never seen 
it elsewhere. else.  We always bought it at the bakery, and I never knew anyone 
to make it at home. It has a finer texture than regular white bread and is very 
slightly sweet. Of course, no one would share the recipe. 

It's a mystery. I would be most grateful if you can help.

Sincerely,
Ellie

Hello Ellie,

Did you get it at Bernie's Bakery and Deli in Rhinelander? If so, they may be the only place in the world that makes this particular bread. If that is true, then the reason no one makes it at home is because Bernie's has never given out the recipe and no one has been able to create a copycat.

I only found two mentions of it at all. One was in a mention of Bernie's Bakery and Deli in Rhinelander, and the other was just a line in a Wisconsin message board message: "Also had cream bread which was fresh cream on bread with sugar sprinkled on it."

I found no recipes with the name "cream bread" except the one below for Norwegian "Romme Broo." I did not find any German recipes for "cream bread".

Phaed

Romme  Broo  (Cream  Bread - Norwegian)

1 c. sweet milk
1 c. sweet or sour cream
1 c. margarine or Crisco
1 1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla or 1 tsp. cinnamon
Flour

Mix all ingredients together and add enough flour to form a stiff dough.  Knead it in. 
Form into a roll and cut off a piece at the time, form into a ball and roll out to a 
large circle like lefse.  Bake on lefse grill, slow heat, until brown spots appear. 
Turn over and bake on other side.  Using lefse stick fold it in fourths and cool. 
One recipe makes about 24. 
----------------------------

Michael suggested this:

In her book "no need to knead" Suzann Dunaway includes a recipe for 
"My Mother's Cream Bread Pain de Mie".  There are many 'Pain de Mie' 
recipes on the net - those and Suzann's describe a bread with a fine 
moist crumb and most I've seen incorporate a sweetener.  Sounds like 
what Ellie was looking for.

I found a recipe here:
Pain de Mie

---------------------------

Thank you! Actually, it does seem to have the right ingredients. 
I also found some under Crimp bread, rather than cream bread.
Thank you for your efforts. Much appreciated.

Ellie

I found these for "crimp bread":

discussion and recipe

photo

recipe


Molly's La Casita Refried Beans

----- Original Message ----- 
From: Pat 
To: phaedrus@hungrybrowser.com 
Sent: Tuesday, August 10, 2010 5:55 AM
Subject: Molly's Refried Beans

My sister has requested a Mexican dinner for her birthday.  Her menu included refried 
beans and challenged us to produce them in competition with those from Molly's LaCasita 
in Memphis, Tn.  Can you find their recipe?

Pat 

Hi Pat,

Sorry, I had no success locating Molly's La Casita refried beans recipe. Since I have never eaten there, I have no way to search for a similar recipe without knowing some of the ingredients that makes them different from other refried beans recipes.

You might find this site interesting:

Chowhound

Phaed


Houlihan's Herbed Rack of Lamb

----- Original Message ----- 
From: Cathy 
To: phaedrus@hungrybrowser.com 
Sent: Tuesday, August 10, 2010 10:21 PM
Subject: Houlihan's Herbed Rack of Lamb

Greetings!
Several years ago (about 5?) my sister and I went to Houlihan's restaurant for dinner. 
She ordered the "herbed rack of lamb".  It was so fabulous she insisted I try some 
and I have to say I wished that I had ordered it too.  It was one of the best lamb 
dishes I had ever had.  Well I didn't get back to Houlihan's for a while, (maybe 
6 months to a year) and excited to have it myself I was heartbroken to find out it 
was no longer on the menu.  I don't remember their being a "crust" or at least not 
much of one or even a sauce.  I think it was just the right blend of herbs that seasoned 
it just perfectly.  I would be happy to make it myself but have been unable to find 
their recipe.  Do you think you can help?

Thank you,
Cathy

Hi Cathy,

Sorry, I had no success locating Houlihan's rack of lamb recipe. There are other herbed rack of lamb recipes, so if you want one of those, let me know.

Phaed


Maynard's Restaurant Cake

----- Original Message ----- 
From: Janice
To: phaedrus@hungrybrowser.com 
Sent: Friday, August 06, 2010 9:24 AM
Subject: Cake recipe

Hello:
I am looking for the recipe for Italian Creme Cake from Manard's Restaurant that 
was given in the Topeka Magazine ( Topeka, KS).  I think it was in the 70's or 80's. 
I have baked in several times in the distant past.  It is three layers, very moist 
and heavy.  It has real butter  pcans, cocunutin the cake and had a cream cheese 
with pecans frosting.
I hope you can find this I lost all my recipes and cookbooks to a house fire in 1993 
and have been hunting for this special recipe ever since.  Hoping for sucess, thank you.
Sincerely,
Janice 

Hi Janice,

I cannot find any mention of a "Manard's Restaurant" (or "Menard's")in Topeka. There was, however, a "Maynard's Restaurant" in Topeka. See here:

Maynard's Restaurant

I cannot find any "Italian Creme Cake" recipe or "Italian Cream Cake" recipe from Manard's or Maynard's or Menard's or one from "Topeka Magazine". There are a couple of similar recipes (But not exactly like you describe) on these sites:

Southern Food @ About.com

Life 123

Topeka Magazine has pages on both Facebook and Twitter, and their e-mail is:
topekamagazine@sunflower.com

You might try contacting them. Good luck!


Sunset Egg Rolls

----- Original Message ----- 
From: Helen 
To: phaedrus@hungrybrowser.com 
Sent: Monday, August 09, 2010 12:51 PM
Subject: Egg Roll Receipe from 1970 Sunset Press 

I had a wonderful recipes from a soft cover recipe book that I believe was published 
by Sunset Press from the early seventies.  It was all Asian food. It had the best 
egg roll recipe in it. Somehow that cookbook seems to have lost its way in one the 
many moves. Can you find it? What I remember it had ground pork, zucchini, Napa cabbage 
and black pepper. I know that you added a cornstarch slurry to thicken.  Thanks

Regards,

Helen 

Hello Helen,

Sorry, I had no success locating this recipe.

Phaed

Thanks, Jay. I'll post both of these. However, she says the recipe she wants includes pork, zucchini and napa cabbage and is from the 70s.

Phaed

----- Original Message ----- 
From: Jay 
To: phaedrus@hungrybrowser.com 
Sent: Friday, August 20, 2010 9:22 AM
Subject: Sunset Egg Rols

Baked Lumpia Rolls ( filipino egg rolls )

3/4 pound lean pork, ground
1 medium carrot, peeled and minced
1 medium onion, choped
1 8-ounce can bamboo shoots, drained and minced
1 8-ounce can water chestnuts, drained and minced
8 cloves garlic, minced or pressed
2 tablespoons soy sauce
1 teaspoon ground black pepper
About 30 egg roll wrappers
1 large egg, beaten

Dipping sauce:
1/4 cup firmly packed brown sugar
1/2 cup distilled white vinegar
1 tablespoon soy sauce
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons minced fresh ginger

In a large bowl, combine pork, carrot, onion, bamboo shoots, water chestnuts, 
garlic, soy sauce and pepper. (If made ahead, cover and chill up to overnight.) 
Except for the one you are working with, keep wrappers covered with plastic 
wrap or clean dish towel to prevent drying.

For large, square egg roll wrappers, mound 2 tablespoons of filling in an even 
band across the edge closest to you, starting 2 inches in and leaving a 3/4-inch 
margin on each side. Fold the 2-inch flap over the filling; tuck under to secure. 
Roll over once, then fold in ends.

Brush edge of wrapper opposite you with beaten egg. Continue rolling to make a 
cylinder. Set lumpia, seam side down, in a 10- by 15-inch baking pan lightly coated 
with vegetable spray or covered with parchment paper; cover with plastic wrap until 
ready to bake. Repeat to use all the filling; place lumpia slightly apart on pan. 
You may need to bake in two batches.

Bake rolls in preheated 450-degree oven, turning once or twice, until golden brown, 
about 20 minutes. If made ahead, let uncut lumpia cool; cover and chill up to three 
days, or freeze up to four weeks. To reheat (thaw if frozen), bake on baking pans in 
a 450-degree oven until hot, about 10 minutes. Turn rolls to keep color even.)

To make dipping sauce, mix brown sugar, white vinegar and soy sauce in a saucepan. 
Stir over high heat until sugar dissolves. Mix 1 teaspoon cornstarch with 2 tablespoons 
water; add to sugar mixture and stir until sauce boils. Remove from heat and add 
2 tablespoons minced fresh ginger. Makes 2/3 cup.

Accompany hot lumpia with dipping sauce. Makes about 60 pieces.

Source: Sunset magazine recipe annual, 1988. 

Read more: 
http://www.azcentral.com/style/hfe/food/articles/2006/01/25/20060125eggroll0125rec.html#ixzz0x9U7O200
----------------------------------------------------------------------
From Sunset's Wok Cook Book, 1978:

Spring Rolls

Ready-to-fill wrappers make the Chinese fried pastry, known as spring 
roll or egg roll, easy to duplicate at home. Serve them for appetizers 
or as part of a Chinese meal.

The wrapper skins, similar to won ton skins, but larger, are available 
in Chinese markets or in the Oriental food sections of supermarket 
freezer areas. They are usually sold in 1 pound packages with about 2 
dozen to a package.

Ham filling (directions follow)
Beef filling (directions follow)
Sweet and sour sauce (directions follow) 1 package (1 lb.) spring roll or
egg roll skins
1 egg, beaten
Salad oil
Soy sauce (optional)

Prepare ham or beef filling and cool. Prepare sweet and sour sauce and 
cool. Loosely wrap spring roll skins in a damp towel to keep pliable. 
Mound about 2 rounded tablespoons cooled filling across each spring roll 
skin (be sure corner points toward you) in a 3 1/2-inch log, about 2 inches 
above lower corner. Fold this corner over filling to cover, then roll 
over once to enclose filling. Dot left and right corners of triangle 
with beaten egg; fold corners over filling, pressing firmly to seal. 
Moisten remaining corner of skin with egg, then roll, sealing corner. 
Cover filled rolls with clear plastic wrap until ready to cook. (At this 
point, you can refrigerate up to 12 hours or wrap airtight and freeze.)

Place wok in ring stand. Pour oil into wok to a depth of about 1 1/2 inches 
and heat to 370 on a deep-fat-frying thermometer. Fry 4 or 5 rolls at a 
time, turning as needed, until golden brown (about 4 minutes). Remove 
with a slotted spoon and drain on paper towels.

Cut rolls into thirds. Serve with sweet and sour sauce or soy sauce, if 
desired.

(If made ahead, cool thoroughly, wrap airtight, and freeze. To reheat, 
place frozen rolls in a single layer in a shallow rimmed pan; bake, 
uncovered, for 25 minutes or until hot.) Makes about 2 dozen.

Ham Filling

Prepare the following: 1 clove garlic (minced or pressed), 1/2 teaspoon 
grated fresh ginger root, 1 large onion (chopped), 1 cup thinly sliced 
celery; 1 pound cooked ham (cut into matchstick-size pieces), 1 can (6 
oz.) drained bam boo shoots (cut into matchstick-size pieces), and 2 
cups finely shredded cabbage.

Combine 1 tablespoon cornstarch, 1/2 teaspoon salt, 2 teaspoons soy sauce, 
and 1 tablespoon dry sherry; set aside.

Place wok over medium-high heat. When wok is hot, add 2 tablespoons 
salad oil. When oil is hot, add the garlic, ginger, onion, and celery. 
Stir- fry for about 1 minute.

Add ham, bamboo shoots, and cabbage; stir-fry for about 2 minutes. Stir 
in soy mixture, bring to a boil, and cook until thickened (about 30 
seconds). Cool.

Beef Filling

Prepare the following: 1 large onion

(chopped), 2 cloves garlic (minced or pressed), and

1 pound each zucchini and cabbage (shredded);

drain well, squeezing out all excess moisture.

Combine 1 tablespoon each cornstarch and soy sauce, 1 1/2 teaspoons each 
sugar and salt, and 1/2 teaspoon pepper; set aside.

Place wok over high heat. When wok is hot, add 1 pound lean ground beef, 
stirring to break up meat, and cook until lightly browned. Drain all but 
1 tablespoon drippings. Add onion and garlic; stir-fry for about 1 
minute. Add zucchini and cabbage; stir-fry for about 2 minutes. Stir in 
soy mixture, bring to a boil, and cook until thickened (about 30 
seconds). Cool.

Sweet and sour sauce. In a pan, combine 1 1/2 teaspoons cornstarch, 3 
tablespoons each sugar and wine vinegar, 1 tablespoon each soy sauce and 
tomato-based chile sauce, dash of cayenne, and 1/2 cup regular strength 
chicken broth. Cook, stirring, until thickened.

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus