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Oysters Sabayon

----- Original Message ----- 
From: "Chris" 
To: "Phaedrus" 
Sent: Friday, September 10, 2004 7:48 AM
Subject: RE: Oysters Sabayon

Thanks again for the info listed below.  I have another request that I would 
appreciate some help with.  I need a recipe for Oysters Sabayon with Caviar. 
I is supposedly an old French/New Orleans recipe, and so far I have not had 
any luck finding anything on it.  Please let me know if you can locate a 
recipe for this.  Thanks for all of your help.


Hello Chris,

The below recipe is from a chef in Virginia.


Oysters Sabayon

Main Ingredients:
1)   12 Oysters, opened and set out on the
       half shell
2)   2 Oyster Roots Salsify, julienned into little batons
3)   1 Leek, cut into slightly bigger sticks
4)   1 Shallot, minced
5)   Caviar

Ingredients for the Sabayon:
1)   6 Egg Yolks
2)   3/4 cup Champagne
3)   3-4 tbs. melted Butter

1)   Open the oysters and set out on the half shell and
       on the platter.
2)   Julienne the oyster roots and leek, mince the shallot
       and artfully arrange on and around the oysters.
3)   Whisk the egg yolks, Champagne and melted
       butter in a large bowl until thick enough to coat
       with a spoon, about 8 minutes.
4)   Drizzle over the oysters.
5)   Place a dab of caviar on each oyster. 

Tiger Sauce Clone

From: "Lynn" 
To: phaedrus
Subject: Tiger Sauce Clone Recipe
Date: Friday, September 10, 2004 3:05 PM

Uncle Phaedrus,


For years I have been searching for and
attempting to make a clone of Reily Foods
Company's ("TryMe" Brand) Tiger Sauce.  The
most common recipe appears on several web
sites, but unfortunately, it is not even
close to real Tiger Sauce.  I have created
a Tiger Sauce clone recipe which I believe
may be the closest of anything published so

Tiger Sauce

Take care, Lynn
arlington va us na terra solsys orionarm ....

Cantaloupe Jam

----- Original Message ----- 
From: "Lynn" 
To: phaedrus
Sent: Friday, September 10, 2004 11:00 PM
Subject: Cantelope Jelly Preserves

I'm looking for a recipe for Cantelope jelly/jam/preserves,
or marmalade. My brother used to get the jelly from a man
that worked at a farmers market, and apparently this man
new an elderly lady that made the jelly for him. Well, they
both up and died. I can find someone to make the jelly for me
if I had a recipe. I don't know if it was called jelly, jam. preserves,
or marmalade, All I know is that it was about the
color of cantelope, and was similar to store bought jelly in
consistency. I know the thought of cantelope jelly does not
sound good, but it was delicious.

Hello Lynne, See below. Phaed

Cantaloupe Jelly
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange

Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.

Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil 
over medium flame and boil for 5 minutes.

Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, 
stirring occasionally until the thermometer reaches jelly temperature. 
Pour into sterilized jars; seal with wax and store in cool place.

Makes about 2 pints.
Cantaloupe Jam 
Cantaloupe (very ripe) 
3/4 pound granulated sugar per pound of cantaloupe 
1/2 teaspoon each ginger, mace and cinnamon 

per each pound of cantaloupe 

Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe 
into a kettle with a little water. Cook slowly until fruit can be mashed. 
Add remaining ingredients. Cook until thick. 
Cantaloupe Jam

2 large cantaloupes, peeled, cut into pieces.
2 lemons, juiced
2 oranges, juiced and rinds
1 can #2 1/2 size pineapple tidbits, drained
sugar, the same amount as fruit
1 small bottle maraschino cherries

Combine all ingredients except the cherries. Cook over low heat until thick, 
about 1 1/2 hours.
Quarter cherries and add the last 15 minutes of cooking time.
To test for doneness, take a tablespoon full from kettle and place in the 
freezer for a few minutes. If it is thick, it is done.
Immediately ladle into hot, sterile jars and seal.

This makes a chunky jam/topping depending on how large your pieces of 
cantaloupe are.
Cantaloupe Preserves
6 pounds cantaloupe peeled, seeded, and cut into 1/2" cubes
2 tsp. grated lemon peel
8 cups granulated sugar
1/2 cup lemon juice
2 cup golden yellow raisins

Place the cantaloupe cubes in a large bowl. Toss with the sugar and cover 
with plastic wrap. Allow to stand at room temperature for 8 - 10 hours. Add 
to a stockpot with remaining ingredients. Bring all to a boil and cook until 
the mixture starts to thicken, stirring constantly. Remove from the heat and 
skim off any foam. Ladle into sterilized jars, leaving 1/2" space at top. 
Seal and process for 10 minutes. Makes 7 or 8 half pints.
Cantaloupe Preserves
2 pounds firm, ripe cantaloupe
4 cup sugar
juice of 1 lemon

Peel cantaloupe and cut in thin slices 1" long. Mix sugar and cantaloupe. 
Stand overnight. Add lemon juice and cook until clear in a large pot. Pour 
into hot jars. Adjust lids at once and process in boiling water bath for 5 
minutes. Makes about 2 pints 

Woolworth's Ham Salad

From: "Bev" 
To: phaedrus
Subject: Woolworth Ham Salad
Date: Thursday, September 09, 2004 11:02 PM

I found this recipe.  It came from a lady who had worked at the Woolworth counter 54 years ago. 
Hope it helps for those looking for Woolworth's recipes.

Woolworth's Ham Salad Sandwiches
  The ham salad recipe was..."
Servings: 2

1 (1-inch) slice baked ham -- DICED
1/4 cup finely diced celery -- more if desired
sweet pickle relish -- as desired
salad dressing (not mayo) -- as needed* Miracle Whip
salt and fresh ground black pepper -- to taste
4 slices whole wheat bread -- toasted
2 each lettuce leaves -- optional

DICE the ham slice (this is very important, do not grind or chop it); add the diced celery; 
then add enough pickle relish and Kraft's Salad Dressing (not Mayo); season it to your likings 
and mix well. 

Spread the ham salad onto two of the toasted whole wheat bread slices, top with a lettuce leaf 
and place the last toast slices on. Cut each sandwich diagonally. Serve with chips.

More Woolworth's Recipes

Circus Peanuts

----- Original Message ----- 
From: "Jimmie" 
To: phaedrus
Sent: Saturday, September 11, 2004 8:50 AM
Subject: Recipe

>I would like the recipe for the spongy yelllow-orange candy
> made in the shape of peanuts.
> Jimmie

Hello Jimmie,

I know the ones you mean. They're orange colored, banana flavored, marshmallow textured and peanut shaped . They're called "Circus Peanuts." When I was a kid, they were always the last thing left of my Halloween candy.

I can't find a recipe to make them at home, but you can buy them online.

Spangler Candy and Bulk Foods

For interesting history of these, see:

The Straight Dope and Retail Merchandising


I was searching the internet today for recipes, as I often do, and came across one 
for Circus Peanuts candy. I remembered that you had once searched unsuccessfully 
for the same thing, so I thought I would pass it on to you for your readers since 
I have found many recipes I wanted on your site.

I haven't tried this myself, so I can't vouch for it's accuracy; but here it is! 

Backwoods Home

You have to scroll down a bit on the page to find it.



Circus Peanuts (Thanks to Annabella)

Utensils needed:

Stand mixer (you must use a stand mixer for this, a hand mixer is not strong enough)
whip attachment (you can use regular beaters but the whip works well)
Small saucepan with lid
candy thermometer
small bowl
4 jelly roll cake pans (you can also use cookie sheets, but it makes less of a mess on a pan with sides)
piping bag with 1/2 inch tip
parchment paper
scissors or pizza cutter


3 envelopes unflavored Gelatin
1/2 cup ice cold water
1/2 cup room temp water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon banana flavored extract or equivalent banana flavored liquor
2 drops orange food color, or red and yellow food color equivalent.
1/4 cup powdered sugar
1/4 cup corn starch
non-stick cooking spray


Put the ice water in the bowl of the stand mixer and add the gelatin.
In a small saucepan combine the room temperature water, sugar, corn syrup, and salt. 
Put the saucepan over medium heat, cover and allow to cook for 3-4 minutes (sugar 
should melt and the steam should wash all the sugar crystals from the sides of the pan). 
Remove the cover and clip the candy thermometer to the side of the pan (The bulb of 
the thermometer should be in the syrup mixture, but not touch the bottom of the pan). 
Continue to cook until the syrup mixture reaches 240^F (takes about 7-8 minutes). 
Remove it from the heat right away when it reaches 240^F.
Turn the mixer on low speed and slowly pour the hot syrup mixture down the side of 
the bowl (so the syrup wont splash) into the gelatin mixture. Once you have added 
all the syrup, turn the mixer up to high and mix until the fluff is thick and lukewarm 
about 12-14 minutes. add the banana flavor and food coloring and continue to mix one 
minute more. 

In a small bowl mix the powdered sugar and the corn starch.
Line the jelly roll cake pans with parchment paper and spray with non-stick cooking 
spray and dust with a little of the powdered sugar mixture.

Put the 1/2 inch tip on your piping bag, and spray the inside of the bag and tip with 
nonstick cooking spray. Fill the bag with your fluff mixture, and pipe ropes of fluff 
lengthways on the prepared pans with a fat, skinny, fat skinny design (to look like peanuts). 
Using scissors or a pizza cutter, sprayed with non-stick spray, cut at every other 
"skinny" place to resemble peanuts. Cover your fluff with the rest of the powdered sugar 
mixture and allow them to sit for 4 hours or overnight. Shake off the excess powdered 
sugar and your "circus peanuts" are ready. For a crispier texture you can dehydrate 
these in your food dehydrator (use a low heat). Store them in a tin at room temperature.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus