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2002

TODAY's CASES:

Gone With the Wind Dessert

 

  ----- Original Message ----- 
  From: Tammy 
  To: phaedrus
  Sent: Tuesday, August 27, 2002 7:48 PM
  Subject: Dessert

  Hello,
  I'm looking for a recipe my in-laws have told me about called 
  "Gone with the Wind" dessert. I found a Gone with the Wind cake 
  but that is not what they have described. I think this has pudding 
  or jello and maybe Cool-Whip. I believe it is described as a refreshing 
  dessert, not a cake or pie. 
  Thanks,
  Tammy

Hi Tammy,

I found three slightly different versions. See below.

Phaed

  Gone  With  The  Wind  (Dessert)

   Ingredients : 
   1 c. milk
   3/4 c. sugar
   2 egg yolks
   Pinch of salt
   1 env. gelatin
   1/4 c. cold water
   1 1/2 c. whipped cream
   Whipped egg whites
   Vanilla
  Crust:
   3 c. graham cracker crumbs
   3 tbsp. brown sugar
   3 tbsp. melted butter

   Preparation : 
     Combine milk, sugar, egg yolks, and salt and cook over medium heat
   until quite thick.  Dissolve gelatin; add it and cook until it is a
   custard.  Whip custard after it cools and add whipped cream and egg
   whites and vanilla.  Mix together.  Line about 2-inch pan, takes
   about half of it.  Put  other half on top.  
   ----------------------------------
   "Gone  With  The  Wind"  Pie

   Ingredients : 
   Crust
   1 1/2 c. milk
   1/2 c. sugar
   3 egg yolks
   1/4 tsp. salt
   1 pkg. lime Jello
   3 whipped egg whites
   1 carton whipping cream
   1 tsp. vanilla

   Preparation : 
      Have a crust ready (graham cracker or otherwise).  Cook milk,
   sugar, egg yolks, and salt as you would a custard.  Remove custard
   from heat.  Add Jello, cool. Fold egg whites, whipping cream, and
   vanilla into the mixture.  Put into crust and chill. 
   ----------------------------------
   Gone  With  The  Wind  Pudding

   Ingredients : 
   2 eggs, separated
   2 c. milk
   1 c. sugar
   1 pkg. Knox gelatin
   1/4 c. cold water
   1 tsp. vanilla
   1 tsp. salt
   1/2 pt. whipping cream
   1 c. crushed vanilla wafers

   Preparation : 
      Combine egg yolks, milk, sugar and salt in a double boiler. 
   Cook, stirring constantly, until it coats the spoon.  Soften gelatin
   in cold water and add to the hot mixture.  Set pan in a bowl filled
   with ice cubes and cool until almost set.  Beat egg whites and
   whipping cream (separately) and fold them together.  Fold in the
   custard mix and vanilla.  Pour into a pan which has been sprinkled
   with 1/2 of the vanilla wafer crumbs.  Sprinkle the remaining crumbs
   over the top.  Chill overnight before serving.
 

Spinach and Noodle Pudding

----- Original Message -----
From: Deborah
To: phaedrus
Sent: Tuesday, August 27, 2002 2:50 PM
Subject: noodle recipie

> Trying to find a recipie with noodles, dairy rich, spinach, and onion soup mix

Hello Deborah,

That dish is called "spinach and noodle pudding". The recipe is below.

Phaed

spinach and noodle pudding

1 10 oz. pkg. chopped spinach, drained well
1/2 lb. fine noodles
1/4 lb. margarine
3 eggs
1 C. non-dairy creamer
1/4 tsp. pepper
1 pkg. onion soup mix
Thaw spinach and drain well. Cook noodles according to package directions.
Drain and add margarine while noodles are hot.
Beat eggs and non-dairy creamer; add pepper, soup mix and spinach. Add
mixture to noodles. Pour into greased 9x12 inch pan and bake for 350 
for 45 minutes or until well-browned.

Deep-Fried Sauerkraut Balls

  ----- Original Message ----- 
  From: O
  To: phaedrus 
  Sent: Wednesday, August 28, 2002 5:44 PM
  Subject: Deep Fried Sour Kraut Balls

  Sour Kraut ball are an appetizer ... may contain beef,sausage,bratwurst 
  and kraut...deep fried in a spicy breading and served with two or three 
  sauces for dipping.

Hello O,

See the recipes below.

Phaed

  Appetizer  Sauerkraut  Balls

   Ingredients : 
   1 chopped onion
   3 tbsp. butter
   2 c. sauerkraut, drained
   2 c. diced ham or dry beef
   1 c. fine bread crumbs
   1 full tsp. parsley
   1/2 c. bouillon broth
   1/3 c. flour
   Cooking oil

   Preparation : 
     Chop onion and parsley together, saute in butter.  In blender put
   bouillon, sauerkraut and ham.  Blend until fine on chop speed; add
   to onion and parsley and cook, gently stirring.  Sprinkle with flour
   and cook until thickened.  Spread on cookie sheets to cool.  Shape
   into one inch balls and roll in fine bread crumbs.  Fry in deep fat
   until golden brown at 365 degrees in electric frying pan.  Can be
   made ahead and frozen.  Reheat in a 350 degree oven for about 10-15
   minutes.  
   ----------------------------------
   Sauerkraut  Balls

   Ingredients : 
   3 c. well-drained sauerkraut, chopped or shredded
   1 (12 oz.) can corned beef
   1 med. onion, grated
   12 crackers, finely crumbled
   1 egg, beaten
   3/4 c. plain flour

   Preparation : 
     Put all the above ingredients into a mixing bowl and mix well by
   squeezing with hands.  Make into small ball and fry in deep fryer
   until brown.  Remove and drain on paper towel.  
   ----------------------------------
   Sauerkraut  Balls  Appetizer

   Ingredients : 
   8 oz. sausage meat, crumbled
   1 (14 oz.) can sauerkraut, well drained & snipped
   3 oz. cream cheese, softened
   1 tsp. prepared mustard
   1/4 tsp. pepper
   2 eggs, well beaten
   1/4 c. finely chopped onion
   2 tbsp. dry bread crumbs
   2 tbsp. chopped parsley
   Garlic salt to taste
   1/4 c. flour
   1/4 c. milk
   Additional c. fine bread crumbs

   Preparation : 
     Cook sausage and onion until meat is brown; drain.  Add sauerkraut
   and 2 tablespoons bread crumbs.  Combine cream cheese, parsley,
   mustard, garlic salt and pepper.  Stir in sauerkraut mixture. 
   Chill.  Shape into small balls and coat with flour, add milk to
   beaten eggs.  Dip balls into egg/milk mixture and roll in the
   additional bread crumbs.  Fry in deep fat to brown.  Bake in 375
   degree oven for 15 to 20 minutes.  Can be frozen after the deep
   frying and then baked later.  Makes 25 balls.  
   ----------------------------------
   Sausage - Sauerkraut  Balls

   Ingredients : 
   1/2 lb. pork sausage, finely crumbled
   1/4 c. onion, finely chopped
   1 (14 oz.) can sauerkraut, well
      drained, finely chopped
   2 tbsp. fine dry bread crumbs
   1 (3 oz.) pkg. cream cheese
   2 tbsp. snipped parsley
   1 tsp. prepared mustard
   1/2 tsp. garlic salt
   1/8 tsp. black pepper
  For  Deep  Fat  Frying:
   1/4 c. flour
   2 eggs, well beaten
   1/4 c. milk
   3/4 c. dry bread crumbs

   Preparation : 
     In skillet, cook sausage and onions until meat is done, drain. 
   Add sauerkraut and 2 tablespoons bread crumbs.  Combine cream
   cheese, parsley, mustard, garlic salt and pepper.  Stir into
   sauerkraut mixture.  Chill; shape into 3/4 inch balls.  Coat with
   flour.  Combine eggs and milk.  Roll floured balls into egg mixture,
   then in remaining bread crumbs.  Heat deep fat fryer to 375 degrees.
    Have meat balls at room temperature.  Fry 30 to 60 seconds.  Serve
   with sweet & sour sauce or mustard sauce.  
   ----------------------------------
   Appetizer  Sauerkraut  Balls

   Ingredients : 
   1 chopped onion
   3 tbsp. butter
   2 c. sauerkraut, drained
   2 c. diced ham or dry beef
   1 c. fine bread crumbs
   1 full tsp. parsley
   1/2 c. bouillon broth
   1/3 c. flour
   Cooking oil

   Preparation : 
     Chop onion and parsley together, saute in butter.  In blender put
   bouillon, sauerkraut and ham.  Blend until fine on chop speed; add
   to onion and parsley and cook, gently stirring.  Sprinkle with flour
   and cook until thickened.  Spread on cookie sheets to cool.  Shape
   into one inch balls and roll in fine bread crumbs.  Fry in deep fat
   until golden brown at 365 degrees in electric frying pan.  Can be
   made ahead and frozen.  Reheat in a 350 degree oven for about 10-15
   minutes.  

Dill Pickles

  ----- Original Message ----- 
  From: Shane
  To: phaedrus
  Sent: Wednesday, August 28, 2002 11:27 AM
  Subject: first time makin dill pickles

  Hi there.  

  Was looking for a receipe when I came accross your site.  I have some 
  fresh pickling cucumbers and want to make some dill pickles with dill, 
  garlic vinegar etc.  Know where I would find some receipe's?

  Thanks,
  Shane

Hello Shane,

Try the ones below.

Phaed

   Kosher  Dill  Pickles

   Ingredients : 
   25 four inch pickles
   Fresh dill heads
   Garlic cloves
   Hot red pepper
   Pickling salt
   4 c. cider vinegar

   Preparation : 
      Thoroughly wash cucumbers.  Pack in hot quart jars leaving 1/2
   inch head space. To each quart add: 1 clove garlic 1 hot pepper 1
   tbsp. pickling salt   In saucepan, combine vinegar and 3 quart
   water.  Bring to a boil.  Pour boiling hot liquid over cucumbers. 
   Adjust lids.  Process in boiling water bath for 20 minutes.  Makes
   about 5 quarts.
   ----------------------------------
   Russian  Dill  Pickles

   Ingredients : 
   2 c. vinegar
   1 c. water
   1/4 c. salt
   1 1/2 c. sugar
   1/8 tsp. alum
   1 med. onion
   1 sm. clove garlic
   Cucumbers
   Dill, fresh

   Preparation : 
      Boil vinegar, water, salt and sugar.  Pour over cut up unpeeled
   cucumbers cut into chunks.  Pack some fresh dill heads into jar on
   bottom and small amount on top.  Put several slices of onion in each
   jar.  1 small garlic clove and 1/8 teaspoon alum in each quart jar
   of pickles.  Pour over the boiled mixture after you have packed your
   jars, then seal and set jars into hot water in a canner and let
   stand until water is cool.
   ----------------------------------
   Never  Fail  Dill Pickles

   Ingredients : 
   20 pickling cucumbers
   2 pieces dill
   2 cloves garlic
   1 1/2 c. water
   1/2 c. white vinegar
   1 tbsp. salt

   Preparation : 
     Sterilize 2 pint jars, pack with well scrubbed, unpeeled
   cucumbers.  Put a sprig of dill and a clove of garlic in half in
   each jar.  Mix water, vinegar and salt in a saucepan and bring to a
   boil.  Pour hot liquid over pickles and seal securely.  

Happy Birthday in Labanon?

  ----- Original Message ----- 
  From: Camille 
  To: Phaedrus
  Sent: Monday, August 26, 2002 9:26 PM
  Subject: Need your help.

  How do you say Happy Birthday to someone who is Lebanese.
  I know some people from Lebanon speak french so I have that covered 
  however I know sometimes they speak another language. What is it and 
  how would you wish them Happy Birthday?

  Thanks for all the help! 

Hello Camille,

The official language of Lebanon, spoken by 95% of the population, is Arabic.

"Happy Birthday" in Arabic (transliterated into our alphabet) is "Eeid milad sa'aeed". I have no idea how to pronounce it. I would guess:
"Eey-yid mee-lahd sah-ayeed"

Phaed

""


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