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Not Your Mama's banana Pudding

----- Original Message ----- 
From: Sharon
To: phaedrus
Sent: Wednesday, August 13, 2003 11:33 AM
Subject: find recipe.

> Can you find a recipe called "not your mama banana pudding" Thanks. 
> It has cream cheese and eagle brand milk, I think.
> Thank-you
> Sharon. <))))><
> :-)A balanced diet is a cookie in each hand."

Hello Sharon,

I found two recipes with that name. See below.


Not Your Mama's Banana Pudding

List of Ingredients

2 pkg banana cream pudding
1 pkg cream cheese
1 container of Cool Whip
2 pkg of Pepperridge Farm Chessmen Cookies
3 bananas sliced


First, make the banana cream pudding as directed on pkg. Set in fridge just
a few minutes as the rest of the ingredients is prepared.
Second, blend the cream cheese until smooth, gently add the Cool Whip. This
should be kind of runny.
Next, combine all three ingredients, pudding with the cream cheese/cool
Set in the fridge and chill a few more minutes. It will be runny and will
thicken as it chills.
Finally, line a pan 9x13 with the Chessmen cookies, add sliced bananas on
top. As much as you desire. Add the mixture on top. Then, add more cookies
on top facing in one direction.
Chill in fridge for at least an hour.
Not Your Mama's Banana Pudding

Serving Size  : 12    Preparation Time :0:00

  1              large  pudding mix -- white chocolate
  1 3/4           cups  milk -- very cold
  8             ounces  cream cheese -- softened
  14            ounces  sweetened condensed milk
  8             ounces  whipped topping
  3        tablespoons  banana liqueur
  7                     banana -- sliced 1/2" thick
  1               pint  water
  2        tablespoons  lemon juice
  1            package  shortbread cookies

Slice bananas and place in bowl with water and lemon to prevent
Line bottom ans sides of 9 X 13 dish with cookies.  Top cookies with
banana slices.  Combine milk and  pudding mix in a bowl, set aside.  
In another bowl mix cream cheese, condensed milk, and banana liqueur.
Combine cream cheese mixture and pudding.  Fold in whipped topping.
Smooth 2/3rd pudding mixture in pan.  Add another layer of bananas.
Add remaining pudding.  Garnish with crumbled cookies.  Refrigerate 
for 2 hours.  Transports well.

Per Serving (excluding unknown items): 365 Calories; 16g Fat (38.6%
calories from fat); 6g Protein; 51g Carbohydrate; 2g Dietary Fiber; 37mg
Cholesterol; 190mg Sodium.  Exchanges: 0 Lean Meat; 1 Fruit; 0 Non-Fat
Milk; 3 Fat; 2 Other Carbohydrates.

Red Beans & Rice

  ----- Original Message ----- 
  From: Ella 
  To: phaedrus 
  Sent: Thursday, August 14, 2003 6:00 PM
  Subject: red beans rice

  I'm looking for a recipe like Popeye's red beans and rice
  recipe can you help?

  Thank you

Hello Ella,

Sure, See below.


 Red Beans And Rice Like Popeye's

3 (16 ounce) cans red beans (2 cans with liquid, 1 can drained )
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt or to taste
1/4 cup plus 1 tablespoon lard
1/4 teaspoon freshly-ground black pepper
4 to 5 cups long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock 
and water. Simmer over medium heat for 1 hour until the meat starts to loosen from 
the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed 
from the bone. Place the meat, beans and liquid in a food processor. To the mixture 
add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. 
Beans should be chopped and liquid thick. Add the third can of beans that have been 
drained of their liquid. Process just for a second or two; you want these beans to 
remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat 
stirring often until ready to serve.

Serve over rice.

Sidney Ernest Wilson Engraving

  ----- Original Message ----- 
  From: Camille
  To: Phaedrus
  Sent: Thursday, August 14, 2003 8:39 AM
  Subject: (no subject)

  Can you help? I found an old framed picture of a woman. The artist seems to be George Romney, 
  engraved by Sidney Wilson. The subject is Mrs. Lee-Acton.

  How can I find more information about the artist and the engraver? I did some searches however 
  I am not certain if the information I found is the  artist and engraver on the picture.  

  Any help is appreciated. Thanks 

Hello Camille,

Well, you may have an original 20th century engraving by English engraver Sydney E. Wilson of a 1791 oil painting done by the English artist George Romney.

George Romney, 1734-1802

George Romney was once one of England's most commercially popular artists. His portrait of Mrs. Penelope Lee Acton was number 136 in the catalog of the 2002 George Romney exhibit in Liverpool, although the portrait was only shown in the California exhibit. It is a full-length painting of a fashionably dressed lady, painted in 1791. She has big hair under a big bonnet, and is shown in what the catalog calls a "stiff" pose against a mountainous landscape at sunset.

There is a book about George Romney for sale here, along with a catalog of the George Romney exhibition, including the portrait of Penelope Lee Acton:
NY Books

Some of Sidney Wilson's work can be seen here. He may still be alive, or have died only recently. Web Kiosk


   ----- Original Message ----- 
  From: Camille
  To: phaedrus
  Sent: Friday, August 15, 2003 11:41 AM
  Subject: Re: (no subject)

  There is something written on the top of the picture. It says Copyright Published Sept.23 1919 
  by Vicars Brothers 12 Old Bond Street London

  A pencil signature appears on the right side Sydney E. Wilson. There is some impression on the 
  left side. A small area, it says Fine Art the rest is not readable to me. 

  I know I can probably go to an appraiser however I think I need to educate myself as much as 
  possible prior to paying for a consultation. Any suggestions, research I can do would be helpful 
  to determine if what I have is a copy or an original.
  Thank you. 

Hi Camille,

Well, I think that you probably have an original Sydney Ernest Wilson engraving. I looked around the web for anything about Vicars Brothers. They're an art publishing house in London. Sometimes the best way to gauge the value of an object of art is to find out how much similar items are selling for.

For instance, I found another engraving by Sydney E. Wilson, also signed by him in pencil and also published by Vicars Brothers. This one was dated 1930, and it sold at auction for $100.00. It's item # 171 on this page:
Schrager Auction

Another one here, no price given:
JoyLuke -See Item #54

A book of several of Mr. Wilson's engravings here:
Item # [001294]

Hope this helps.


Summer Tea

 ----- Original Message ----- 
  From: Jean
  To: phaedrus
  Sent: Wednesday, August 13, 2003 3:17 PM
  Subject: Summer Fruit Tea

  I am looking for a recipe for an iced tea.  Other than tea, I think the main ingredients were sugar 
  and white grape juice.  There may have also been lemon juice, I'm not certain.  

  Thanks.  Jean 

Hi Jean,

There are lots of these. See below for a sample.


  Tennessee  Tea

   Ingredients : 
   1 c. white grape juice
   1/2 c. instant tea
   1 c. presweetened lemonade mix
   1 1/2 c. sugar

   Preparation : 
     Mix with water to make 1 gallon.  
   White  Wine  Tea

   Ingredients : 
   1/2 c. instant tea
   1 c. lemon juice
   3/4 c. white grape juice
   2 c. sugar
   Water to make 1 gal.

   Preparation : 
     Mix instant tea and sugar together.  Add water and mix thoroughly.
    Stir in lemon and grape juices.  Chill and serve with ice.  
   Lipton  Ice  Tea

   Ingredients : 
   6 c. water
   5 Lipton tea bags
   1 c. sugar or 14 to 16 Equal packets
   1 c. full strength white grape juice
   1 c. cold water
   3/4 gal. ice cubes

   Preparation : 
     Bring water to rolling boil.  Add the tea bags and steep for 5
   minutes.  Swish tea bags through water several times to remove
   strength.  Remove tea bags and add sugar or Equal, stir until
   dissolved.  Add grape juice and cold water; also add a few ice cubes
   to cool tea enough to pour over ice in gallon jar.  If need be, add
   more ice or cold water to make 1 full gallon of ice tea.  Stir well
   and its ready to serve.  Use ice that's already in the tea for your
   House  Of  Grace  Tea

   Ingredients : 
   1/2 c. Real Lemon
   1/2 c. white or red grape juice
   1 1/2 c. sugar
   8 c. water
   7 tsp. instant tea with lemon

   Preparation : 
     Mix all and serve cold over ice.
   Ninth  Street  House  Iced  Tea

   Ingredients : 
   3/4 c. lemonade powder
   2 c. sugar
   1/2 c. instant tea
   1 c. white grape juice

   Preparation : 
      Mix together and add cold water to make 1 gallon.
   Summer  Cooler  Tea

   Ingredients : 
   1 qt. sweet tea
   3/4 c. white grape juice
   1/4 c. lemon juice
   3/4 c. orange juice

   Preparation : 
      Mix all and serve cold over ice. 
   Summer  Tea

   Ingredients : 
   1 c. sugar
   1 qt. hot water
   2 family size or 6 sm. size tea bags
   1/2 c. lemon juice
   1/2 c. white grape juice

   Preparation : 
     Mix all and serve cold over ice.

Xanthan Gum

----- Original Message ----- 
From: "Judy" 
To: phaedrus
Sent: Wednesday, August 13, 2003 3:59 PM
Subject: xanthan

> I was hoping I could use xanthan gum to replace cornstarch as a thickening
> in gravies and sauces. I hoped I would find  how to do this on the
> internet.
> No such luck, but I did get you site and hope you can answer my question.
> Is this possible? And, how can I do it.
> Judy

Hi Judy,

Sure, it's possible, although not everyone likes gravies made with xanthan gum. Another low-carb alternative is guar gum.

The problem people have in using both of these is that they go overboard and use too much, thus ruining their gravy. A little goes a long way, and stirring a lot prevents lumps. The best tip I've ever seen for using guar or xanthan gum as a thickener is this one that I found on a low-carb message board:

"Someone said to put the xanthan gum in a pepper shaker and shake it lightly into the liquid you want to thicken, stirring constantly. Shake in a small amount of the xanthan gum, stir vigorously, then repeat as many times as necessary to achieve the thickness you want for your gravy. Use the same method for making cream soups, and for making sauces for casseroles, etc."



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