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2002

TODAY's CASES:

Potato Salad Dressing

----- Original Message -----
From: Susan
To: phaedrus
Sent: Wednesday, September 04, 2002 3:57 PM
Subject: Potato salad dressing

> Hello,
> I have been looking for a recipe or a clone of one that my 
> grandmother used to make. It is a cooked potato salad dressing 
> that had celery seed in it.
> There was a definite sweet undertone to the taste of the dressing. 
> My grandmother was born in the mid 1880's in central Virginia. Her 
> cooking was fairly plain and straightforward (read--no fancy 
> ingredients.) I remember her stirring for quite a while in the 
> process of making the dressing. It was then added to warm potatoes 
> and chilled before serving. 
> Love your site and visit it often to see the latest.
> Thanks,
> Susan

Hi Susan,

Do either of the below recipes seem right?

Phaed

 Potato  Salad   Dressing

 Ingredients :
 3 eggs
 1 1/2 tsp. salt
 3 tbsp. flour
 1 1/2 tsp. celery seed
 6 tbsp. milk
 3/4 c. sugar
 3/4 c. water
 6 tbsp. vinegar
 6 tsp. mustard
 3/4 c. salad dressing

 Preparation :
    Combine all ingredients except salad dressing and mustard.  Cook
 until slightly thickened.  Remove from heat, add salad dressing and
 mustard.  Chill then pour over sliced or cubed potatoes.
------------------------------------------
 Potato  Salad  Dressing

 Ingredients :
 2 eggs
 6 tbsp. sugar
 4 tbsp. milk
 2 tbsp. flour
 1 tsp. salt
 6 tbsp. vinegar
 2 tbsp. celery seed

 Preparation :
    Cook until thick.  Add 8 tablespoons of salad dressing or
 mayonnaise and 2 teaspoons mustard.

Recipes Using Rose Petals

----- Original Message -----
From: Grandpa Clyde
To: phaedrus
Sent: Tuesday, September 03, 2002 9:21 PM
Subject: Grandpa Clyde wants to make perfume

> Hi Uncle Phaed,
>
> My big girl (Erin) asked what she could do with rose pedals. 
> I thought perfume would be nice, but I don't know how to go 
> about doing this. Any thoughts or alternates?
> Thanks for your help.
> Grandpa Clyde

Hello Grandpa,

Well, I couldn't find a perfume recipe as such, but there's a rosewater recipe below. Also, how about candied rose petals or potpourri or even rose petal jelly? See below.

Phaed

Rose Water

Create a pure, undiluted rose fragrance by making your own rose water.
Simmer freshly picked, unsprayed rose petals in just enough water so 
the petals are covered. Cool, then strain and bottle. Use three parts 
rose water to one part rubbing alcohol to make an astringent, or 
substitute glycerin for a hair conditioner. You can even sprinkle rose 
petals in the bath while you soak, leaving the skin supple and soft.
------------------------------------
Candied  Rose  Petals

 Ingredients :
 Rose petals
 1 egg whites
 1 tbsp. water
 Granulated sugar

 Preparation :
    Pick petals from fully open roses early in the morning.  Prepare
 the petals by pinching off the white section at the base of each
 petal. Mix egg white and water.  Dip each petal and place convex
 side down to drain.  When drained but still damp, sprinkle both
 sides with granulated sugar.  Shake off excess and dry on waxed
 paper for 12 hours.  Store in covered container in refrigerator.
 Good for about a month.
 ----------------------------------
 Simmering  Potpourri

 Ingredients :
 2 c. rose petals
 2 c. rosemary
 2 c. mint
 4 cinnamon sticks
 1/2 c. allspice (you may want to use more or less or try other spices)

 Preparation :
   Place ingredients in a jar.  cover with hot white vinegar.  Put on
 the lid and set aside for a week.  To use just simmer in a pot.
 ----------------------------------
 Rose  Petal  Jelly

 Ingredients :
 3 c. rose petals, packed down
 3 c. water
 3 c. sugar
 1 tbsp. lemon juice
 1 box powdered pectin
 Paraffin wax

 Preparation :
    (Best petals are from Hansen bush but you can use any however -
 make sure they are free from dirt and insects).  Bring water to a
 boil - remove from heat. Add rose petals.  Cover and steep for 30-60
 minutes.  Pour through sieve, discard rose petals, keeping juice.
 Make sure you have 3 cups juice if not add water to make 3.  Place
 in pot then add pectin. Stir until dissolved, then bring to hard
 boil. Add sugar and lemon juice, stir and bring to hard boil again
 for 1-2 minutes.  Skim off foam and pour into jelly jars,
 sterilized.  Seal with paraffin wax. 

Bigne

  ----- Original Message ----- 
  From: Liam
  To: phaedrus
  Sent: Thursday, September 05, 2002 12:00 PM
  Subject: A cake or tart 

 we believe it to be a chocolate cake not sure of the origin but the 
 story is this :-
 
 An Italian lady invited an English lady to tea and bought a cake which 
 she called " Bigne "

 The problem is the English lady forgot the appointment and now would 
 like to buy or make the same as a good will gesture.

 I have been to two Italian sites and the BBC Good food Guide, I have 
 tried Epicurious in the states.   you are my last hope.

 The spelling is the Italian lady's spelling of the Name ?     
 It has nothing to do with me but I do like food, this has me beat 
 as I do speak some Italian, never heard of it, nor have the sites 
 I have been to?

 Thanks in anticipation of your efforts 

  Liam

Hello Liam,

According to my Italian food dictionary, "bigne" are a kind of cream-puff served in Rome. Some of them are undoubtedly chocolate, but the recipe that I found, below, is for vanilla or lemon flavored. I could not locate a chocolate one.

Phaed

Bigne

Ingredients:

1 1/8 cups water
1/2 cup butter
1 tbsp sugar
1/2 tsp salt
1 1/4 cup all-purpose flour
a few drops of vanilla extract
3 to 4 eggs
Pastry Cream (see recipe below)

Directions:

 Put the water, butter, sugar and salt in a saucepan with high 
 sides and bring to a boil over moderate heat. Turn off the heat 
 as soon as the mixture begins to boil. Sift flour into this 
 mixture.

 Over moderate heat, stir vigorously with a wooden spoon until the 
 mixture thickens and begins to sizzle. Remove from heat and allow 
 to cool, stirring continuously. Add the vanilla extract or the 
 grated lemon peel. Add the eggs one by one, beating each egg a 
 little first and adding it to the mixture gradually.

 The dough should not be too soft; if it is, it means that the 
 mixture was not thickened enough. To avoid too soft a mixture, 
 add the eggs one at a time, and do not add the fourth egg unless 
 necessary.

 Butter a baking sheet and dust it with flour. Place the dough in 
 little heaps on the baking sheet using a spoon. Bake in a preheated 
 oven at 400 F. for about 20 minutes. Let cool.

 Prepare the pastry cream filling and fill. Dust with confectioner's 
 sugar before serving.
------------------------
Pastry Cream Filling

Ingedients:

6 egg yolks
1 1/4 cups confectioner's sugar
1/2 cup flour
2 1/4 cups milk
1 tsp vanilla extract or lemon peel
1 tbsp butter

Directions:
 In a medium bowl, beat egg yolks and sugar until pale. While 
continuing to beat, gradually sift in the flour. Gradually add 
the milk. Place over low heat. Add the vanilla or lemon peel. 
Cook, stirring constantly, until the mixture has thickened to 
custard consistency (Usually requires 15 minutes of stirring). 

 Remove from heat and discard lemon peel. Melt butter on the 
 surface of the cream to prevent a skin from forming while it cools. 
 Makes about 3 cups.

Mosies Candy

----- Original Message ----- 
From: Peg
To: phaedrus
Sent: Thursday, September 05, 2002 1:11 PM
Subject: What we called "mosey's"

> When we were kids durng the depression a woman in the neighborhood would
> made these and sell them for 1 cent or maybe 2 cents. The were poured
> into a muffin tin and were about 1/16 of an inch thick. They would set
> up very firm and were then wrapped in wax paper. Some had nuts and some
> were plain. They had karo syrup in them, but I don't know the other
> ingredients. They would become "chewy" and played heck with your
> filings!! Maybe its a Pennsylvaina thing as I can't find any info.

Hello Peg,

I did find a recipe. See below. It uses brown sugar rather than karo.

Phaed

Mosies  Candy

 Ingredients : 
 4 c. brown sugar
 1 tbsp. butter
 1 c. water
 Walnuts

 Preparation : 
    Boil until it forms a ball in cold water; beat until thick and
 creamy and starting to harden.  Then pour into buttered pans into
 which nuts have been scattered. 
 

Million Dollar Pie

----- Original Message ----- 
From: mjgwy
To: phaedrus
Sent: Thursday, September 05, 2002 1:41 PM
Subject: Need the recipe for Million Dollar Pie

> Would like to get this recipe
> 
> It has cool whip condensed sweet milk crushed pineapple and lemon juice
> but do not know the amounts and nuts

Hello MJGWY,

There are dozens of varieties of this recipe see below for a few of them.

Phaed

Million  Dollar  Pie

 Ingredients : 
 1 c. crushed pineapple, drained
 1 c. coconut
 1/2 c. walnuts or pecans
 1/4 c. lemon juice
 1 can Borden's Eagle Brand milk
 1 (9 oz.) dish Cool Whip

 Preparation : 
    Stir and mix well.  Pour in 2 graham cracker crusts.  Chill.
----------------------------------
Million  Dollar  Pie

 Ingredients : 
 1 can condensed milk
 1/4 c. lemon juice
 1 (9 oz.) Cool Whip
 1 lg. can crushed pineapple, drained
 1/2 c. nuts

 Preparation : 
  
 Stir and mix well.  Pour in 2 graham cracker crusts.  Chill.
----------------------------------
 Million  Dollar  Pie

 Ingredients : 
 1 lg. carton Cool Whip
 1 can Eagle Brand milk
 1 sm. can crushed pineapple, drained
 1 c. pecans, chopped
 1/4 c. lemon juice
 1 sm. can angel flake coconut

 Preparation : 
   Mix lemon juice and milk with mixer; add other ingredients.  Pour
 into 2 graham cracker pie shells.  Refrigerate.  
 ----------------------------------
 Million  Dollar  Pie

 Ingredients : 
 1/4 c. real lemon juice
 1 can Eagle brand milk (9 to 10 oz.)
 1 lg. container Cool Whip, frozen
 1 c. crushed pineapple, drained
 1 c. nuts

 Preparation : 
   Mix together all ingredients and pour into graham cracker crust. 
 Refrigerate.  Makes 2 pies.  

""


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