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Focaccia Ripieno

  ----- Original Message ----- 
  From: Rose
  To: phaedrus
  Sent: Tuesday, August 05, 2003 1:00 PM
  Subject: Bread

  Phaed,  I've been looking for a certain Italian bread, that has pieces of pepperoni or proscuetto 
  along with cheese and black pepper baked in it.  I've searched everywhere and have had no luck 
  finding it.  Friends of ours used to bring it over every time they visited,  I believe it was 
  bought in a bakery in Queens, N.Y.  I would love to try and make it myself.

  Thank you,

Hi Rose,

The only thing that I can find that seems remotely like that is the recipe below. If this isn't it, then I would need the name of the bread to track it down.


  Stuffed Flat Bread (Focaccia Ripieno) 
  Yield: 1 Loaf


        5 c  flour
        1 c  warm water
        1 ts salt
        1 pk dry yeast
      1/4 c  oil
      1/2 lb provolone, sliced
      1/2 lb salami, sliced
        1 lg bunch parsley, chopped
        3 tb olive oil
        1    black pepper


  Sift flour in large bowl. Mix yeast in warm water until dissolved.
  Make a well in the flour and add yeast and salt. Mix and knead for 10
  minutes. Pour oil over dough and continue to knead until no longer
  sticky. Cover dough, let rise until double in bulk.

  Divide dough in half. Roll into rectangular pieces 1/4" thick to fit a
  cookie sheet with a 1" edge. Combine parsley and oil, spread on dough.
  Layer provolone and salami on top and sprinkle with pepper. Cover with
  remaining dough, crimp the edges. bake in a preheated 350 degree oven
  for 30-45 minutes until golden brown. Serve warm.


  ----- Original Message ----- 
  From: Kiki
  To: phaedrus
  Sent: Monday, August 04, 2003 11:19 PM
  Subject: Request

  Hello, I live in Venezuela and in december we went on vacations to New York. 
  My husband ate Hostess Ho-Ho's and loved them. Do you think it's possible to 
  find the recipe, or at least the recipe for the filling? I would rather if you 
  could answer me in this way, I don't have a lot of time for navigating in the internet.
  Thak you very much,


Hello Kiki,

The first recipe below is a copycat recipe for Ho-Hos. The second recipe is an alternate recipe for the filling. The third recipe is a copycat for Hostess cupcakes, which you might want to try as well.



  2 Tbsp Cornstarch 
  1 Cup Milk 
  1 Pk Chocolate cake mix 
  1 Cup Sugar 
  1/2 Cup Shortening 
  1/2 Cup Butter -- Softened 
  1 Tbsp Vanilla 
  1/2 Cup Melted Butter -- Plus 2 Tablespoons 
  6 Tbsp Baking cocoa 
  3 Cup Confectioner's sugar 
  1 Egg 
  2 1/2 Tbsp Hot water 
  1 Tbsp Vanilla 
  Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. 
  Set aside and let cool at room temperature. 

  Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake. 
  Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk 
  mixture. Spread over warm cake; let cool completely. 

  Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. 
  Mix well. Pour over cooled frosted cake. Chill in refrigerator until set. 
  Creamy Filling

  2 teaspoons very hot water
  rounded 1/4 teaspoon salt
  2 cups marshmallow creme (1 7-ounce jar)
  1/2 cup shortening
  1/3 cup powdered sugar
  1/2 teaspoon vanilla   

  1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture 
  2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well 
  with an electric mixer on high speed until fluffy.
  3. Add the salt solution to the filling mixture and combine. 
  Makes 1 1/2 cups.
  Cupcakes Like Hostess

  Pastry Cream
       1/2 c  Sugar, divided
       1/4 c  Cornstarch
         4    Egg yolks
         2 c  Milk, divided
       1/2 ts Vanilla
         5 oz Unsweetened chocolate, chopped
         1 c  Brown sugar, firmly packed
         1 c  Milk, divided
         4    Egg yolks, divided
         8 tb (1 stick) butter, softened
         1 c  Sugar
         2 c  Flour
         1 ts Salt
         1 ts Baking soda
       1/4 c  Whipping cream
         1 ts Vanilla
         3    Egg whites
         6 oz Semisweet chocolate,
       3/4 c  Whipping cream
  Pure White Frosting
         1 c  Powdered sugar
         1 tb Milk
     To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until
     smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup
     Combine remaining 1.1/2 cups milk and 1/4 cup sugar in a saucepan and bring
     to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back
     into pan.
     Cook over moderate heat, stirring constantly, until smooth and thick.
     Remove from heat and stir an additional minute. Stir in vanilla and
     transfer to a bowl. Cover with buttered parchment paper touching top and
     chill a minimum of 2 hours or as long as 2 days.
     To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.
     Melt chocolate in the top of a double boiler or in a bowl over simmering
     water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks.
     Whisk until combined. Add to melted chocolate and stir constantly (while
     cooking over simmering water) until mixture is shiny and thick, about 3
     minutes. Set aside to cool.
     In a clean bowl, cream butter and sugar until light. Add remaining 2 egg
     yolks, 1 at a time, beating well after each addition. In another bowl, mix
     together, flour, salt and baking soda.
     Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a
     small bowl and reserve.
     Pour cooled chocolate mixture into creamed butter and sugar. Whisk until
     smooth. Add combined dry ingredients and cream mixture in three stages,
     alternating liquid and dry ingredients, and ending up with liquid. Beat egg
     whites until soft peaks form. Gently fold, all at once, into batter. Spoon
     batter into muffin cups, about 2/3 full.
     Bake in a preheated 325^F oven for 20-25 minutes, until a toothpick
     inserted in center comes out clean. Set aside to cool, in pan on rack,
     about 10 minutes. Invert and set aside on a sheet pan lined with parchment
     or wax paper to cool, about an hour.
     To prepare ganache, place chocolate in a medium bowl. In a small saucepan
     bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until
     chocolate is completely melted. Let cool until mixture is less than body
     To make pure white frosting, mix powdered sugar and milk in a small bowl
     until smooth.
     Using the tip of a small paring knife, cut a small cone from bottom of each
     cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of
     each cupcake ( A grapefruit spoon works well for this step) Fill a pastry
     bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes,
     then replace reserved cones. Place bottom-side down on the lined sheet pan
     and chill.
     When ganache is room temperature, dip cupcakes in to coat tops. Chill for a
     few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting
     and decorate with a squiggle across each top, trying for 7 loops on each
     cupcake. Store in refrigerator until serving time.
     Makes 18 cupcakes.

Liver Ball Soup

  ----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Tuesday, August 05, 2003 10:18 AM
  Subject: Recipe for "Liver Ball Soup"

  My grandmother came from Germany in the early 1900's.  When I was a small child she used to 
  make a soup that she called "Liver Ball Soup".  This was made with ground up beef or pork 
  liver with with ingredients to make them stick together into small balls and then cooked in 
  an almost clear broth.  I would love to have this recipe as I remember this soup being very good.  
  Can you help me locate this particular recipe?  

Hi Carol,

Surely. There are two recipes below.


  Liver Ball Soup

  List of Ingredients

  4-5 C. Breadcrumbs
  Marrow from soup bones
  1 egg
  1 slice liver, chopped
  1 large or 2 small cloves garlic


  Make soup using beef bones. Mix above ingredients with enough water so the dough holds together. 
  Make into small balls and add to soup. Cook for 15 minutes in soup. 
  Liver  Ball  Soup

   Ingredients : 
   Shins for soup stock
   1 lg. onion
   Celery leaves
   1 1/2 lb. liver
   1 loaf bread
   2 heaping tbsp. butter, melted
   Salt to taste
   1/4 tsp. allspice
   Pinch of cloves
   1/2 tsp. pepper
   2 eggs
   Pinch of ginger
   1 tsp. finely chopped parsley
   2 cloves garlic, finely mashed
   Dry bread crumbs

   Preparation : 
      Cover shins with water.  Add 2 or 3 carrots, cut in small chunks,
   1 onion, diced, 2 stalks of celery, cut in 3-inch pieces.  When meat
   on bones is well done, remove bones, cut up meat and remove celery. 
   Put onion, celery leaves, and liver through grinder.  Soak bread in
   water and squeeze dry.  Put meat back in stock with carrots.  Mix
   all the rest ingredients together.  Mix well.  Roll into little
   balls.  Roll in dry bread crumbs.  Let stand at least 20 minutes. 
   Cook in boiling soup for 10 minutes.  Very good if you like liver.

Old-Fashioned Double Glider

  ----- Original Message ----- 
  From: Patricia 
  To: phaedrus 
  Sent: Monday, August 04, 2003 7:53 PM
  Subject: Old-fashioned "swing"

  I have a non-recipe request (my second in the past year and you were very helpful with the first).  
  I am trying to find a source for what I can only describe as an "old-fashioned" garden "swing," 
  or maybe glider. It has two seats (facing), a platform and a roof.  I remember one from my 
  grandmother's garden in the 1930s.  Usually painted white.  I can only find the usual cedar post 
  (inverted V)-type swings or swings on chains, etc., on the web.  I don't know how else to descibe 
  this little garden swing (it may be more of a glider-type thing). Very old fashioned, very quaint.  
  I hope I am makig myself clear; it is so difficult to describe.  Thanks for any help you may provide.

Hi Patricia,

Take a look at these and see whether they are what you mean:






NT Authority

  ----- Original Message ----- 
  From: lisa 
  To: phaedrus 
  Sent: Tuesday, August 05, 2003 12:56 AM

  Dear Uncle,  I was playing a game this evening and I got this pop-up.  I seem to get a few but this 
  one was different.  It actually shut my computer down.  When my machine came back up there was a file 
  that couldn't be opened and a message about reporting it to Microsoft.  I had to shut that box down 
  to get online.  The pop-up was from a place called NT Authority/something.  I never heard of them.  
  How do I go about finding out what was going on?  This doesn't sound like anything I want.   
  Thanks from Lisa.


Hi Lisa,

NT Authority/System is a file on your own computer. It's a security program to prevent a hacker from taking over your computer. However, in its original form, it was flawed, causing it to shut down the user's computer whenever a hacker tried to attack it.

So, when a hacker tried to take over your computer, NT Authority/System rebooted your computer. There is an update available at microsoft that will fix this problem so that NT Authority/System will still block hackers, but won't reboot your computer. You can get the update at:

MSFT bulletin MS03-26



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