Sent: Wednesday, November 21, 2012 8:27 AM
I need the recipe for Snickers Salad please.
See Below for three variations.
3 lg. or 6 med. red Delicious apples
3 regular size Snickers bars
1 (8 oz.) Cool Whip
Wash and core apples, leave the skin on. Cut apples into very small bite size pieces.
Chop 2 1/2 Snickers bars into very small pieces.
Grate other 1/2 Snickers bar. Mix apple pieces, chopped candy bars and Cool Whip together.
Place in fancy bowl and sprinkle grated Snickers on top.
1 lg. container of Cool Whip
8 oz. sour cream
3 to 4 Granny Smith apples (cut, may be peeled)
4 to 5 chopped Snickers bars
Whisk Cool Whip and sour cream. Add apples and Snickers pieces. Refrigerate overnight.
1 (10 oz.) Cool Whip
2 to 3 c. fresh fruit (apples, grapes, bananas, etc.)
4 Snickers bars, cut up
Mix all ingredients together. Put chocolate curls on top for garnish.
Sent: Wednesday, July 31, 2013 11:08 AM
Subject: Recipe, please
I'm looking for morrison's baked fish recipe.
James, who worked at several Morrison's, pointed out to me that during the course of their history and at different locations, Morrison's
served several different kinds of baked fish. Below is a recipe that he sent from his more recent copy of the Morrison’s Kitchen Manual.
I saw the request for Morrison's Baked Fish. Here is the one in my book. They also had a baked Haddock Almondine and a Baked Cod Supreme,
different recipes. The fish they used in various recipes were Pollock, Whiting, Catfish, Flounder, Haddock, Cod, Rainbow Trout and Salmon.
Morrison's Baked fish Supreme
Yield: 50 - 4 oz.portions
Fish Fillets - 22 lbs, 8 oz
Pepper, 2 tsp
Salt, 3 tbsp
Paprika, 4 tsp
Cut fillets into 4 oz. portions, place on sheet pans two inches apart
Oleo, 1 lb.
Flour, 8 oz
Melt oleo in sauce pan, add flour. Stir until smooth, DO NOT BROWN
whole milk, 5 quarts
White wine, 2 cups
Salt, 2 sp
Pepper, 2 tsp
Tabasco Sauce (optional)
Gradually add to roux, stirring constantly. Add wine, salt and pepper. Cook until thickened and smooth. Adjust seasonings and spoon generously over fish.
Onions, 1 lb. chopped
Bell peppers, 1 lb. chopped
Celery, 1 lb. chopped
Oil, 4 oz.
Saute veggies in oil.
Oleo, 1 1/2 lbs melted
Bread Crumbs, 4 lbs
Combine melted oleo and bread crumbs. Add sautéed veggies, Cover fish and bake at 350 degrees for 30 minutes. Transfer to serving slide. DO NOT STACK.
Garnish with pimento, parsley and lemon slices.
Note: There is no mention of fish species. It was a white fish, probably Pollock.
Sent: Saturday, August 31, 2013 11:42 PM
Subject: Recipe request
Wondering if you could find a recipe for cold lemon soup. We had it in
Bermuda at Grotto Bay Resort about 36 years ago and haven't forgotten it
Sorry. Forgot to add that there may have been a creamy base in it. It
wasn't all stock base.
Have a great day. :-)
I cannot find any recipe for cold lemon soup that mentions the Grotto Bay
Resort, nor can I find anything about the Grotto Bay Resort that mentions
lemon soup. The resort has a website: Grotto Bay Resort
However, their dining menu is not on the site, and there is no mention of
lemon soup. They may not currently serve it. I had no success looking for a
"Bermudan lemon soup" recipe, chilled or otherwise.
Searching for just lemon soup recipes that are served cold, all of the ones
that I found contained rice or eggs(Greek style) or avocado or zucchini. Did
the soup you had have any of those?
I did find one cold lemon soup recipe that would have a creamy base because
it contains yogurt. The below is a Royal Caribbean Cruise lines recipe.
If this isn't the same, and your soup did not contain any of the ingredients
that I mentioned above, then I'm afraid that I struck out unless you can
provide more information regarding the ingredients of the soup you had.
Chilled Lemon Soup
From the Enchantment of the Seas - Royal Caribbean Cruise Line
3 cups lemon juice
5 tbsp. sugar
5 cups plain yogurt
4 cups water
1 bunch Cilantro leaves, reserve stems
Place a non-reactive pan over medium heat and boil the water with lemon
juice, zest, cilantro stems and sugar until thickened. Make sure the sugar
is completely dissolved.
Strain through a fine strainer. Chill for one hour.
In a large bowl, place the yogurt and slowly whisk in the chilled lemon
Once thoroughly mixed, place in the refrigerator. Take the cilantro leaves
and finely chop. Serve soup in chilled soup bowls and garnish with chopped
Sent: Sunday, September 01, 2013 1:06 PM
Subject: Plum Kuchen
Good afternoon. My mother used to make a plum kuchen with Italian prune plums, unpeeled and sliced, not halved,
which had an 'eggy' custard sort of topping. I have scoured the internet and my cookbooks, but to no avail.
I am hoping that, once again, you may come to my rescue!
Try using your Italian plums in this recipe, which has a sort of custard topping:
Plum Custard Kuchen