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2004

TODAY's CASES:

Pennies from Heaven

----- Original Message ----- 
From: Jan
To: phaedrus
Sent: Wednesday, September 01, 2004 4:58 PM
Subject: (no subject)

> I am looking for receipes for pennies from heaven.  
> Thanks.  Jan
>

Hi Jan,

One request per e-mail, please.

There seem to be several dishes with the name "pennies from heaven." See below.

Phaed

Pennies  From  Heaven

 Ingredients :
 1 can condensed tomato soup
 1/4 c. salad oil
 1/2 c. sugar
 1/4 c. vinegar
 1/2 tsp. powdered mustard
 1/2 tsp. Worcestershire sauce
 Salt and pepper to taste
 1 1/2 lbs. cooked, sliced carrots
 1 raw bell pepper, chopped
 1 raw onion, sliced

 Preparation :
    Mix first 6 ingredients, salt and pepper.  Pour over carrots,
 bell pepper and onion.  Toss slightly.  Refrigerate overnight.
 Serves 6-8.
 ----------------------------------
Pennies  From  Heaven

 Ingredients :
 5 carrots, peeled and sliced 1/4 inch thick
 2 tsp. sugar
 1/2 tsp. ground cinnamon
 4 tbsp. unsalted butter
 2 tbsp. fresh orange juice
 Salt and freshly ground black pepper to taste
 6 dried pitted apricots, sliced
 1/3 c. sliced almonds, toasted

 Preparation :
    Steam carrots 8 minutes or until tender.  Rise until cold water
 and drain.  Stir cinnamon and sugar together; set aside.  Melt
 butter in skillet.  Stir in cooked carrots and orange juice.
 Sprinkle with sugar-cinnamon mixture and cook over medium heat until
 carrots are glazed and sauce is slightly thickened, 5 minutes.
 Season with pinch of each salt and pepper.  Stir in apricots and
 almonds. Cook just until heated through, 3 minutes.  Serves 4-6.
 ----------------------------------
 Pennies  From  Heaven

 Ingredients :
 1 can condensed tomato soup
 1/4 c. salad oil
 1/2 c. sugar
 1/4 c. vinegar
 1/2 tsp. prepared mustard
 1/2 tsp. Worcestershire sauce
 1 1/2 lbs. cooked sliced carrots
 Salt and pepper to taste
 1 raw bell pepper, chopped
 1 raw onion, sliced

 Preparation :
    Mix first 6 ingredients.  Salt and pepper.  Pour over cooked
 carrots, bell pepper, and onion; toss slightly, and refrigerate
 several hours or overnight before serving.  Makes 8 to 10 servings.
 ----------------------------------
 Pennies  From  Heaven

 Ingredients :
 1 pkg. hotdogs, sliced very thin (like pennies)
 1 (16 oz.) can tomato sauce (such as Hunts brand)
 2 med. yellow onions, sliced into quarters & then sliced thinly again into crescents

 Preparation :
    Combine onions and tomato sauce in a saucepan and cook on medium
 heat until onions are soft (about 20 minutes to a half an hour).
 Add sliced hotdogs and simmer another 15 minutes until the whole
 thing is piping hot.  Serve in hotdog buns, hero rolls or over bread
 as an open sandwich.
 ----------------------------------
 Pennies  From  Heaven

 Ingredients :
 2 sticks margarine, softened
 2 c. sharp cheddar cheese, grated
 2 c. all-purpose flour
 1 tsp. seasoning salt
 Cayenne pepper to taste
 3 c. Rice Krispies

 Preparation :
   Cream margarine and cheese.  Add flour, seasoning salt and cayenne
 pepper.  mix well.  Add Rice Krispies.  Roll into marble size balls
 and place on ungreased cookie sheet pressing each ball with a fork.
 Bake at 400 degrees for 10 minutes.  Do not brown.  Makes about 5 to
 6 dozen "pennies".

Imam Bayaldi

----- Original Message ----- 
From: "Madeline" 
To: phaedrus
Sent: Wednesday, September 01, 2004 4:12 PM
Subject: Imam Bayaldi

I'm not sure if the spelling is correct, but it is a Turkish appetizer that
my Mother would serve as part of her "Mezze", and even thought we are
Armenian, many of our foods come and go through Turkish, Greek, Middle
Eastern and of  course, Armenian paths, this is one I knew and always
thought of as Armenian, but was later told....No, it is Turkish.....So, can
you suggest where I might find the recipe for "Imam Bayaldi"?  It is small
eggplants, stuffed with a mixture of tomatoes, red/green peppers, onions,
garlic, and parsley and  basil and the usual s/p then baked for a short time
in oven...I've made it just like noted here, (with olive oil of course) but
still dont feel it's complete..;something is missing and I can't figure it
out...HELP!!
Thanks for reading and hopefully, an answer..Madeline 

Hello Madeline,

See below for three recipes.

Phaed

Imam Bayaldi (Eggplant and tomato appetizer)

Makes 6 appetizer sized servings
You need to eat it off a plate - it's not like crackers and cheese.
2 small eggplants (note, we had two 7" eggplants and that was too big)
Salt
1/4 cup extra virgin olive oil
1 large onion chopped
1 garlic clove, crushed
1 red bell pepper, seeded and chopped
2 tbsp tomato paste
2 ozs sundried tomatoes in oil, drained and chopped
1/2 tsp sugar
1 tsp white wine vinegar
Pepper
toasted pine nuts (about 1/4c?) and cilantro leaves to garnish

Cut eggplants into 1/4" slices (see note on slice sizes below).  Sprinkle w/
salt and put into a colander to drain 30 min.  (You can use sugar instead of
salt if you're watching your sodium. We tried it and it worked as well as
the salt for using osmosis to suck out the bitter eggplant juices. We rinsed
the sugared eggplant after the 30 minutes to remove excess sugar in case
that would screw up the flavor.)

Preheat oven to 350F (175C).  In a skillet, heat 2 tbsp of the olive oil,
add onion, garlic, and red pepper.  Cook about 10 min or until onion is
soft.  Add tomato paste, sun-dried tomatoes, sugar, vinegar and pepper.

Pat eggplant slices dry with paper towels.  Arrange slices in a baking pan.
Put a teaspoonful (heaping) of tomato stuff on each eggplant slice.  Drizzle
remaining olive oil over and around eggplants.  Cover pan and bake 40-50 min
until eggplants are tender.  Serve garnished w/ toasted pine nuts and
cilantro leaves.
--------------------------------------------------------------------
Imam-Bayaldi

  Ingredients
1 1/2 kg (3.3 lb) aubergines (egg plants), medium-sized
1/2 kg (1.1 lb) onions sliced
1 kg (2.2 lb) ripe tomatoes, peeled and finely cut
1-2 ripe tomatoes, sliced
4 garlic cloves, finely minced
3 cups ALTIS or SOLON olive oil
1 tsp sugar
1 tbs parsley, finely chopped
A pinch of dried mint
Salt and pepper to taste

Preparation (SERVES 6)

Wash the aubergines, remove the stems and leaves, and cut them in half
lengthwise. Soak them in heavily-salted water for 30 minutes or more. Drain
well and pat dry.

Pour 1 1/2 cups Altis or Solon olive oil into a large frying pan and fry the
aubergines on both sides until cooked through and tender. Remove from the
heat, let them cool and scoop out most of the flesh taking care not to tear
or damage the shells. Set the shells and flesh aside.

In a large saucepan put the onions, the tomatoes, the garlic, the parsley,
the mint, the sugar, salt and pepper with 1 1/2 cup of ALTIS or SOLON olive
oil. Add the aubergine flesh, stir well and cook for 20 minutes.

Fill the aubergine shells with the aubergine-tomato mixture and place them
in a slightly oiled baking pan. Top the stuffed aubergines with the tomato
slices. Bake in a pre-heated moderate oven for 45 minutes or until bubbling
hot. Serve warm or cold as a side dish or a main course.
 -----------------------------------------------------
 Imam Bayaldi (Stuffed Eggplant)
The name means "the holy man fainted" because the eggplant was so good!

2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

Peel eggplants lengthwise, leaving 1-inch bands of peel. Halve eggplants
lengthwise. Scoop out centers to make boats. Chop scooped-out eggplant pulp;
put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green
pepper, bay leaves, oregano, mint and parsley; mix well.

Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place
boats in a baking dish. Pour chicken broth and remaining olive oil into
dish, around the boats. Cover and bake in a preheated 325 degree F oven for
45 minutes, or until eggplant is tender.

Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

Note: This dish does not freeze well. 

BLT

----- Original Message ----- 
From: "Ray" 
To: phaedrus
Sent: Tuesday, August 31, 2004 7:16 PM
Subject: Little Bit(e) of Heaven

Here I am, again, Uncle P., bursting in on you with another search
request.

"Everybody knows," as Leonard Cohen might say, that "America's Favorite
Sandwich" is a BLT.

After a summer's dearth of good tomatoes, a colleague brought a bag in
from his garden and we all were invited to take a few.  I did.  Then, by
buying bread and a pound of bacon, and having lettuce and mayo already
to hand, feasted on BLTs for supper (picture enclosed).  OK, everyone
(Jews, Muslims and vegetarians excepted) eats 'em; everyone knows how to
make 'em (no recipe search needed, as your site has nothing about
BLTs).  But when did they become popular?  That's the question.  A
Google search with various permutations of "BLT," "Bacon Lettuce
Tomato," "origin," "history," turned up nothing.  Would Thomas Jefferson
have gobbled them at Monticello?  Abe Lincoln have noshed on them in the
White House?  Teddy Roosevelt served them to guests at Oyster Bay?  Or
are they just a mid-20th C. affair,  la Ike and Mamie?  They (the BLTs,
not Ike and Mamie) are simple to make, delectable in taste, but are they
a "traditional" sandwich, origins lost in the distant mists of time, or
really only a relatively recent upstart?

Ray

Hello Ray,

Well, not quite the favorite. It's actually in second place after the plain old ham sandwich, probably only because the ham sandwich is easier to make.

In the South, we sometimes forego the lettuce and the bacon, and just eat a plain tomato sandwich with mayo. Kinda messy, with tomato juice dripping off one's chin, but quite tasty.

You ask another good question. I had little success with a definitive answer.

The only online statement that I could find regarding the history of the BLT was that it was an American creation and this:

"The BLT, (Bacon, Lettuce and Tomato sandwich) became popular when fresh lettuce and tomatoes became available year round with the rapid expansion of supermarkets after World War II."

Probably true, but not much help with the origin. The BLT was certainly in existence before the end of WW2. This reference is from the Chicago Tribune, 1944:

"Chicago Daily Tribune (1872-1963). Chicago, Ill.: Nov 10, 1944. p. 18 (1 page):
B. L. T., according to Transatlantic Quiz, is the abbreviation for bacon, lettuce, and tomato sandwiches."

I couldn't find an earlier mention of "BLT" than that, but I think we must assume that it was around long before that. Picture a "club" sandwich, also an American creation. Except for the chicken or turkey, and the doubled bread or toast, it's basically a BLT. Club sandwiches have been around since the 19th century. If a cook was making club sandwiches and ran short of chicken or turkey, what would be do? Make BLTs, of course!

The oldest recipe for the club sandwich was published in the Good Housekeeping Everyday Cook Book, by Isabel Gordon Curtis in 1903. The recipe states:

"Club Sandwich - Toast a slice of bread evenly and lightly butter it. On one half put, first, a thin slice of bacon which has been broiled till dry and tender, next a slice of the white meat of either turkey or chicken. Over one half of this place a circle cut from a ripe tomato and over the other half a tender leaf of lettuce. Cover these with a generous layer of mayonnaise, and complete this delicious "whole meal" sandwich with the remaining piece of toast."

Now, leave off the chicken or turkey and add a couple more slices of bacon, and what does that describe?

The exact origin of the club sandwich is as shrouded in mystery as that of the BLT. Popular lore is that it originated at a club (hence the name), perhaps the same Saratoga Club in Saratoga, NY at which the potato chip was born.

Just speculation, but I'd say neither Lincoln nor Jefferson knew the BLT, but Teddy might have, and Ike, of course, definitely did.

Phaed


Brandy Butter Sauce

----- Original Message ----- 
From: "Lettie" 
To: phaedrus
Sent: Tuesday, August 31, 2004 3:05 PM
Subject: Harrigans Brandy sauce for hot apple pie
>
>  I am looking for the recipe for Harrigans Restaurant. They served the
> apple pie on a hot metal dish and poured the butter brandy sauce over
> it.Thanks so much.
> Lettie 
>

Hello Lettie,

Sorry, no luck with the Brannigan's recipe, but I did find a brandy butter sauce recipe. See below.

Phaed

Brandy Butter Sauce
Yield: 1 Recipe

Ingredients

      1    stick (4 oz) unsalted butter at room temperature
      1/4 ts salt
      2 c  confectioners' sugar
      2 tb heavy cream
      2 tb cognac or brandy

Instructions

In a small bowl, cream the butter with the salt until light and
fluffy. Add the confectioners' sugar, 1 tablespoon at a time,
alternating with the cream and Cognac or Brandy; beat until smooth.
The sauce will be creamy. (If not using right away, cover and
refrigerate for up to 3 days.) Let return to room temperature before
serving.

Breakfast Syrup

----- Original Message ----- 
From: "Leeann" 
To: phaedrus
Sent: Tuesday, August 31, 2004 12:59 PM
Subject: need lost family recipe is possible

> Re: Lost family Syrup Recipe
>
> Hi!  I sure hope that you can help me find a lost family recipe that my
Great Grandmother, who raised me, made.  I used to make it also, somehow I
cannot for the life of me, recall how I made this syrup. She was a great
southern style cook, was from Oklahoma, if that will help with this search.
> It is a syrup recipe that we made for Sunday breakfasts that was served on
biscuits with butter.  It was made in a skillet on the stove, I recall
browning sugar and butter, pouring in water and boiling it down until...as
with country milk gravy, the bubbles were just right so the consistency of
the syrup was perfect.  This syrup came out a dark color, dark amber, was
not white or clear.  Looked like maple syrup or regular pancake syrup...but
tasted s different, can taste it now.  I only wish I could recall how I used
to make this, have no clue as why I cannot, am only 45 years old and should
not be so forgetful, yet...lol.
> This will mean the world to me to be able to make this breakfast syrup
once again and I do hope you either know how to make this or how to find it.
I have spent literally hours and hours online trying to find something even
close, have not done so yet.  Am crossing my fingers and toes, you may
somehow be able to locate this for me.
>
> I appreciate your time and help on this for me...sincerely.
> Thank you and look for your response...Leeann 
>
> Please do not hesititate to contact me if you have any questions or if I
can assist you with this search in any way.  Thanx!!  Lee

Hi Lee,

I've searched everywhere that I can think of, but the below recipes are the closest that I can find.

Phaed

Brown Sugar Syrup

"I've never liked the artificial flavor of most commercial syrups, although
I do like the thickness. And while I love the flavor of real maple syrup, I
don't care for its thin texture. If you have a little extra time (just a few
minutes), you can make your own thick, homemade syrup with delicious flavor.
In her cookbook Heritage of Southern Cooking, Camille Glenn offers a recipe
for homemade syrup that I love and have adapted. It will keep in the
refrigerator for up to a month."

Yields scant 2 cups.

1 cup light brown sugar
1 cup sugar
1/4 cup light corn syrup
2 cups water
3 Tbs. unsalted butter
1/4 cup chopped walnuts, toasted (optional)


In a medium saucepan, bring the sugars, corn syrup, and water to boil.
Reduce the heat and simmer vigorously until thickened to a syrupy
consistency, 10 to 15 min. Stir in the butter (and nuts, if using). Let cool
slightly (it will thicken more as it cools) and serve.
-------------------------------------
Breakfast Syrup

1 cup granulated sugar
1 cup brown sugar
1 cup water
1/4 teaspoon vanilla or maple flavoring

Combine all ingredients and bring to a boil.
Serve warm.  Can be stored in the refrigerator and warmed when you need it
and if you want to make a bigger batch you can freeze it and warm when
needed.

""


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