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2002

TODAY's CASES:

Southwestern Chicken Hash

 
  ----- Original Message ----- 
  From: jennifer
  To: phaedrus
  Sent: Friday, August 30, 2002 6:36 AM
  Subject: how to make these dishes

  Here are a few recipes requests:

  * south western chicken hash
  
  Please show me these recipes,
  Jennifer 

Hello Jennifer,

One request per e-mail, please Jennifer. The southwestern chicken hash is below.

Phaed

  Southwestern Chicken Hash

  6 Points Per Serving

  Serve it with FF refried beans and 98% FF tortillas or cornbread.

  Vegetable Cooking Spray
  4 cup southern-style hash brown potatoes
  1/2 c. frozen chopped onion
  2-1/3 c. chopped cooked chicken breast
  1 - 14 oz. can of Mexican-style stewed tomatoes, undrained
  1 - 8-3/4 oz. can of whole-kernel corn, drained (SMALL can) 
  1/2 tsp. ground cumin or chili powder
  1/4 tsp. salt

  1. Coat a large nonstick skillet with cooking spray; place over 
     medium-high heat until hot. Add potatoes & onion; cook 10 
     minutes or until browned, stirring often. 
  2. Add chicken and remaining ingredients to skillet; cook 5 minutes 
     or until thoroughly heated, stirring often.

  Yield: 4 servings

  Per serving: 338 calories, 3.2 fiber, 3.5 fat 

Black Forest Venison Stew

----- Original Message -----
From: pete
To: phaedrus
Sent: Friday, August 30, 2002 9:34 PM
Subject: venison stew

> i am looking for a lost recipe for black forest venison stew.  i cannot
> find the web sites you recommended on 3/31 01.  help! please.

Hello Pete,

I could only locate one stew recipe with this name, and I found a venison pot roast recipe also. See below. There's also a "Black Forest Venison Stew" recipe in this book:

<"http://www.labonnecuisinecookbooks.com/book/la-recipes.html">labonnecuisine

Phaed

Black Forest Venison Stew

2 to 2-1/2 lbs. venison for stew, cut into 1 1/2-inch pieces
2 tbsp. flour
2 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. oil or drippings
2 cups water
2/3 cup vinegar
1/2 cup brown sugar
1 medium onion, sliced
1 large bay leaf
1/2 tsp. cinnamon
1/8 tsp. cloves

Combine flour, salt and pepper; dredge venison cubes and brown in oil or
drippings. Pour off drippings. Add water, vinegar, sugar, onion, bay leaf,
cinnamon and cloves; bring to boil, stirring to dissolve sugar. Reduce heat,
cover tightly and cook slowly 90 to 120 minutes or until meat is tender.
Thicken cooking liquid with flour for gravy. 6 to 8 servings. (Add more
water if needed to keep from burning.)
------------------------------------
Black  Forest  Venison  Pot  Roast

 Ingredients :
 4 to 5 lb. round roast with bone
 Flour
 3 tbsp. cooking oil
 1/4 tsp. pepper duck seasoning
 1 envelope dry onion soup mix
 5 lg. carrots, cut into chunks
 5 lg. potatoes with skin, quartered

 Preparation :
    Roll the roast in flour and brown in the cooking oil in a Dutch
 oven placed over high heat.  Turn the roast so all of the sides are
 browned.  Sprinkle with pepper duck.  Add the contents of the soup
 envelope to the pot along with 2 1/2 cups of water.  Bring the water
 to a boil, cover and turn the heat to high simmer.  Make sure the
 water is bubbling mildly.  Cook the roast for about 2 hours, turning
 it occasionally.  Add the carrots and scrubbed potatoes and turn up
 the heat until the sauce is again bubbling.  Cook for about 30
 minutes until the vegetables are fork-tender.  Serve the roast on a
 heated platter surrounded by the vegetables.  Ladle the pan juices
 onto the meat and vegetables.  The juices can be served as is or
 thickened a little with flour.  Garnish with sprigs of parsley.
 Serves 5 or 6.

Grasshopper Pie Origin

  ----- Original Message ----- 
  From: Frank 
  To: phaedrus 
  Sent: Friday, August 30, 2002 11:29 PM
  Subject: grasshopper pie

  what is the origin of the graaahopper pie. where did the name come from????

Hello Frank,

First, there was a green, mint flavored liqueur named "creme de menthe". Then there was a white, chocolate flavored liqueur named "creme de cacao". Someone thought of mixing these two, adding a little cream, and so created a popular sweet after-dinner cocktail. They named this cocktail a "grasshopper" because of its green color.

Then, somewhere in the southern U.S. in the 1950s, a chef came up with the idea of making a gelatin and whipped cream pie flavored with these same two liqueurs and sporting the same green color. Of course, since it was based on the grasshopper drink and was green, it was named "grasshopper pie."

Phaed


Murder in the Black Forest

I found this one while searching for the venison recipe above and the name grabbed my attention.

 Murder  In  The  Black  Forest

 Ingredients : 
 
 Preparation : 
   Press a layer of brownies (your own or packaged) down on bottom of
 a 9x13 inch Pyrex dish.  Take 1 small defrosted frozen cheese cake,
 scoop cheese cake off graham cracker crust and spread over brownie
 layer in glass dish.  Spread a layer of prepared, cooled, chocolate
 mousse or pudding over cheese cake layer.  Spread whipped topping
 layer over pudding.  Place maraschino cherries and chocolate
 shavings on whipped cream.  Chill and enjoy!  

Potato Pancakes

  ----- Original Message ----- 
  From: jennifer 
  To: phaedrus
  Sent: Friday, August 30, 2002 6:36 AM
  Subject: how to make these dishes

  Here are a few recipes requests:

  * potato pancakes
  
  Please show me these recipes,
  Jennifer

Hello Jennifer,

Potato pancakes come in several different styles. See below

Phaed

  Swedish  Potato  Pancakes

   Ingredients : 
   8 to 10 med. size potatoes

   Preparation : 
      Peel potatoes.  Grate (use whatever you grate cabbage in).  Mix
   one egg in with the mixture.  Fry pieces of salt pork cut in small
   pieces in skillet.  When partially fried, add enough shortening so
   potatoes won't stick to your pan.  Drop by tablespoonfuls and
   flatten.   Fry until cooked and browned hard.  Degrease and eat. 
   Serves 4. 
   ----------------------------------
   Boxty  (Irish  Potato  Pancakes)

   Ingredients : 
   1 c. flour
   1 tsp. baking powder
   1/2 tsp. salt
   1 c. mashed potatoes
   1 c. finely grated raw potato
   2 eggs
   1/3 c. milk
   1 tbsp. butter

   Preparation : 
      Sift baking powder and salt into a bowl.  When well mixed, blend
   in mashed cooked potatoes.  Squeeze the finely grated raw potatoes
   in a tea towel to remove excess moisture.  Add it to the bowl along
   with 2 eggs, well beaten, and just enough milk to make a thick
   batter.  In a skillet, melt butter.  Drop batter by tablespoons into
   pan. Press down to flatten.  Cook pancakes 4 minutes on each side or
   until golden.  Serve hot. 
   ----------------------------------
   Lithuanian  Potato  Pancakes  (Bulvinial  Blynai)

   Ingredients : 
   7-8 potatoes or 3 c. cubed potatoes
   2 eggs
   3 tbsp. flour
   1 tsp. salt

   Preparation : 
     Peel and grate potatoes.  Mix in other ingredients.  Melt fat or
   heat 1 tablespoon cooking oil in frying pan.  Drop spoonfuls of
   mixture onto hot skillet.  Brown each side to a golden brown.  Serve
   with sour cream or applesauce.  
   ----------------------------------
   German  Potato  Pancakes

   Ingredients : 
   3 lb. potatoes, uncooked
   3 eggs, separated
   1 1/4 c. flour
   1/2 tsp. baking powder
   1/2 tsp. onion, grated
   1 lg. apple, grated

   Preparation : 
      Peel potatoes.  Let stand in ice water for 10 minutes.  Then
   grate them and drain well.  Put in bowl.  Add beaten egg yolks,
   flour, salt, and grated apple. Beat egg whites and fold into batter.
    Drop 1 tablespoon batter into a bacon or ham greased skillet. 
   Brown on both sides. 
   ----------------------------------
   Old  Time  Potato  Pancakes

   Ingredients : 
   Instant mashed potato flakes to make 1 c. mashed potatoes
   1 1/2 tsp. instant minced onion
   1 lb. frozen hash brown potato squares, thawed
   1 egg
   2 tbsp. flour
   1 tsp. baking powder
   1 1/2 tsp. salt
   1/8 tsp. pepper
   1 1/2 c. shredded Swiss cheese
   Applesauce

   Preparation : 
      In a large bowl mix potato flakes and instant minced onion. 
   Prepare mashed potatoes following package directions except omit
   salt and pepper and substitute boiling water for milk.  With fork or
   fingers, separate hash brown potato shreds and blend into mashed
   potatoes.  In small bowl, whisk egg with remaining ingredients
   except cheese and applesauce.  Stir into potato mixture.  Brown 1/4
   cup portions in lightly greased skillet until golden on both sides,
   turning once.  Top with shredded cheese; cover skillet to melt
   cheese.  Serve with warm applesauce.  (Makes 1 dozen pancakes.)

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