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Twice Grilled Burritos

----- Original Message ----- 
From: "Dee"
To: phaedrus
Sent: Sunday, September 12, 2004 4:21 PM
Subject: Desperately seeking recipe

Hi!  I am a first time user, but have completely fallen in love. Can you
help me find the recipe for Casa Guilardo's (Fairview Heights, Il) 
Twice Grilled Chicken Barbeque Burrito?  My boyfriend has relocated to 
Mississippi and misses this more than anything else about home.



Hi Dee,

I could not find the Casa Gallardo recipe, but I found the below recipe.


Twice Grilled Chicken Burritos


4 Chicken breasts (boneless/skinless) serves 4.
Flour tortillas
1 medium onion
1 large green bell pepper
1 package of shredded cheese
1 cup of your favorite BBQ sauce
1 cup of salsa (as hot or mild as you like.
Sour Cream, Salsa and Guacamole Sauce (condiments to serve with this)

Cooking Directions

1. Mix the salsa and the BBQ sauce together.
2. Chop onion and green pepper up - then mix together.
3. Grill the chicken breasts over the grill - basting with the BBQ/Salsa sauce
4. Cube the chicken - then add it to the Onion/Green Pepper and half the package of cheese.
5. Roll the mixture into the flour tortillas (making them burritos). Be sure to seal the ends.
6. Place rolled Burritos onto the grill (opened side up) this keeps the burrito sealed.
7. Baste burritos with BBQ/Salsa sauce - carefully turning them every few minutes.
8. When burritos seem firm (not burned) sprinkle the rest of the shredded cheese over them.
9. Remove from grill when cheese is melted and serve with Sour Cream, Salsa and Guacamole Sauce.

Chinese Moon Cakes

----- Original Message ----- 
From: "Danielle" 
To: phaedrus
Sent: Sunday, September 12, 2004 11:25 AM
Subject: Chinese Moon Cakes

> Hi.
> I want to make moon cakes this week and am trying to figure out what kinds 
> of utensils are used to make the moon cakes have the special figures on 
> top.  Are they placed in a special pan or are they stamped when they're 
> partially cooked?  Are the materials in which they're made usually sold at 
> Asian markets?  Do you have any particularly authentic recipes you could 
> give me?
> Thanks,
> Danielle

Hello Danielle,

Moon Cake history:

"During the Yuan dynasty (A.D.1280-1368) China was ruled by the Mongolian people. Leaders from the preceding Sung dynasty (A.D.960-1280) were unhappy at submitting to foreign rule, and set how to coordinate the rebellion without it being discovered. The leaders of the rebellion, knowing that the Moon Festival was drawing near, ordered the making of special cakes. Backed into each moon cake was a message with the outline of the attack. On the night of the Moon Festival, the rebels successfully attacked and overthrew the government. What followed was the establishment of the Ming dynasty (A.D. 1368-1644). Today, moon cakes are eaten to commemorate this legend."

These sites sell moon cake molds:

Moon Cake Molds

Chinese Moon Cakes

Mooncake Molds


"Moon Cakes" Recipe
This recipe for Mooncakes comes from Shanghai. Originally made in moon cake molds with imprints 
such as chrysanthemum pattern or other traditional Chinese characters. They should be about 
three inches (seven centimeters) in diameter. If you don't have molds, then before baking - 
invent and draw your own "traditional patterns"!

      4 cups flour
      4 tbsp. brown sugar
      half tsp. salt
      4oz (11Og) margarine
      1 egg
      1 tsp. sesame oil

      For the filling:
      2 tbsp. peanuts
      2 tbsp. sesame seeds
      2 tbsp. walnuts or pine nuts
      2 tbsp. chestnuts, boiled until tender, or blanched almonds
      2 tbsp. sultanas or other dried fruit, chopped
      2 tbsp. chopped dried apricots
      4 tbsp. brown sugar
      2 tbsp.  Margarine
      2 tbsp. rice flour or poppy seeds

Preheat oven to 400F or 200C - Recipe makes about 15 cakes.

Sift the flout, sugar and salt together.

Chop the margarine into pieces and rub into the flour until crumbs form.

Add enough hot water (about half a cup) to make a pastry dough.

Cover with a cloth.

Roast the peanuts in a hot pan for two minutes.

Add the sesame seeds, then put a lid on to stop them from jumping out of the pan.
Roast for a further two minutes.

Put the peanuts and seeds in a food processor or blender and grind with the other nuts.

Add to the rest of the filling ingredients and mix together.

Roll out the pastry on a floured board.

Cut rounds with a pastry cutter to fill the mold - if you have one - or make little pie cases.

Rub the mold with margarine and spread pastry over the bottom and sides of the mold.

Put in a tablespoon of filling. Press down gently.

Wet the edges of the pastry and cover with another round to make a lid.

Seal together, and remove from the mold if you are using one.

Put all the cakes on a greased baking sheet.
Beat the eggs and sesame oil together and brush each cake with this mixture.

Bake about thirty minutes until the cakes are golden brown.

Harvey Houses

----- Original Message ----- 
From: Shirley
To: Phaedrus
Sent: Sunday, September 12, 2004 12:42 PM
Subject: Fred Harvey's cheesecake

> When I was a youngster in Kansas City, Mo....the Fred Harvey restaurant at
> the Union Station served the first cheesecake I ever ate...and to this 
> day, the best.  I was more "cakey" than "cream-cheesy" as the cheesecakes are 
> today.  I was a dry topping not even sour cream...and it was just 
> delicious.
> I would so appreciate it if you could locate the recipe..I am it's
> been a long while ago.....Shirley in Dayton

Hi Shirley,

Well, I could not find the Harvey House cheesecake recipe. Sorry. It might be in the Harvey House Cookbook, which you can get from this site:

Harvey House Cookbook

Harvey Houses are interesting in themselves. In their heyday, they were sort of the direct ancestors of Howard Johnson's, Stuckey's, Shoney's, Cracker Barrel, and even Holiday Inns and airline caterers, in a sense.

As these latter establishments cater to the automobile driving public, Harvey Houses catered to railroad travelers on the Santa Fe Railroad.

Fred Harvey came to the USA from England at the age of 15. Mr. Harvey began his career in the America in the restaurant business in New York, but the real money after the War Between the States was in the railroad business. For the next twenty years Harvey worked for the railroads, but in the 1870s he found a way to combine the railroad business and the restaurant business. In 1878 he began opening restaurants and hotels at railroad stops, and in 1889, the Atchison, Topeka, and Santa Fe Railway gave Harvey exclusive rights to manage and operate his restaurants and hotels at the Santa Fe's railroad's stops west of the Missouri River. The Harvey Houses took pride in their first class food, service, and cleanliness. 15 years later there were 17 Harvey Houses, and at their peak, there were 84 Harvey Houses in the Southwest and the Midwest. The railroads began to offer better food in the dining cars on their trains, but soon Harvey took over that franchise, too.

Fred Harvey passed away in 1901, and his sons took over the business. In the twentieth century, as the passenger railroads' popularity faded and the automobile and then the airplane became preferred means of travel, Harvey Houses began a long decline that led away from the railroads and toward national parks and resorts and to the sale of the company in 1968 to AMFAC Corporation.


Ricotta Almond Torte

----- Original Message ----- 
From: Lisa
To: phaedrus
Sent: Sunday, September 12, 2004 7:09 AM
Subject: (no subject)

> Hello!
> My name is Lisa. I have lost a recipe that I enjoyed for many  years
> as a chef. I oringally found it in a cookbook back in 1989-1990 while I 
> was working as a chef at Loon Mt Ski resort. However, I found it on line a 
> couple years ago, printed it, and unfortunately , lost it. Now I am searching 
> again ,and having no luck.
> The recipe:  Almond Ricotta Torte
> the crust consists of crushed almonds/butter
> and the base is with ricotta and a few other ingredients.
> I believe i made it in a spring form pan.
> Lisa

Hello Lisa,

Is this it?


Ricotta  Almond  Torte

 Ingredients :
 Toasted Almond Crust:
 1 3/4 c. ground toasted almonds
 1/4 c. sugar
 1/4 c. unsalted butter, melted & cooled
 2/3 c. sugar
 1/4 c. water
 20 whole almonds (garnish)
Ricotta Filling:
 2 3/4 c. Ricotta cheese
 1/4 c. + 2 tbsp. sugar
 1 tbsp. creme de cacao
 1 tbsp. Amaretto liqueur
 1 tsp. vanilla
 1 c. creme fraiche or lightly whipped cream
 3 tbsp. grated chocolate

 Preparation :
     Crust:  Preheat oven to 375 degrees.  Butter 9" springform pan.
 Grease small baking sheet.  Combine ground almonds, 1/4 cup sugar
 and butter in large bowl and mix well.  Press almond mixture into
 bottom and sides of prepared pan.  Bake 10 minutes.  Cool.  Combine
 2/3 cup sugar and water in small heavy saucepan and cook over low
 heat until sugar is dissolved.  Increase heat to medium high and
 cook until caramelized (mixture should be rich medium brown).
 Remove from heat and quickly dip and swirl whole almonds in caramel.
  Transfer to prepared baking sheet.  Set aside for garnish.  Quickly
 pour remaining syrup over crust.  Let cool about 30 minutes.
 Filling:  Combine Ricotta, sugar, creme de cacao, Amaretto and
 vanilla in processor and blend until smooth and creamy; do not over
 process.  Gently blend in creme fraiche.  Fold in chocolate.
 Transfer to crust and freeze torte for at least two hours.  Just
 before serving, loosen crust from pan using sharp knife; remove
Note;  This recipe looks wonderful decorated with
 chocolate leaves.  Leaves:  Melt 3 ounces semi sweet chocolate and 1
 teaspoon butter in top of double boiler.  Stir until smooth.  Using
 a spoon or spatula, generously coat Underside of camellia (or other
 waxy type) leaves.  Refrigerate or freeze until firm.  Gently peel
 leaf from chocolate, staring at stem end.

Junior's Cheesecake

----- Original Message ----- 
From: "Beth" 
To: phaedrus
Sent: Saturday, September 11, 2004 4:43 PM
Subject: Juniors cheesecake recipes

> Please locate the cheesecake recipes from Junior's reataurant of
> Brooklyn, New York.
> Thanks
> Beth

Hello Beth,

I can only find two. There are more in this book:



Junior's Famous Brooklyn Cheesecake

2 tablespoons Unsalted butter
Graham crackers
7/8 cup Sugar
3 tablespoons Cornstarch -- sifted
30 ounces Cream cheese -- at room temp.
1 Extra-large egg
1/2 cup Heavy cream
3/4 teaspoon Vanilla

Liberally grease the side and bottom of an 8-inch springform pan with
the butter. Crush to powder enough graham crackers to lightly coat the
bottom. Coat the bottom with the cracker crumbs and refrigerate the
pan until ready to use. Mix the sugar with the cornstarch.
Add the cream cheese and stir to blend well; stir in the egg and blend
again. Add the heavy cream, a little at a time, and mix. Stir in the
vanilla. Spoon batter into prepared pan.

Preheat the oven to 450 degrees F.

Bake for approximately 40 to 45 minutes, until the top is golden brown.
Transfer the cheesecake to a rack and let it cool for 3 hours.
Makes 1 8-inch cheesecake.

Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook"
Junior's Famous No.1 Cheesecake

Pure Cream Cheesecake -- "The Best of the Best". If you ever find yourself 
in Brooklyn you might consider stopping by the famed Junior's restaurant on 
Flatbush Avenue at the corner of DeKalb. Their cheesecake is as renown as 
the restaurant itself, sold by mail order and the cable shopping channel QVC 
it's become a cheesecake by which all others are judged.

1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:

4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream

Preheat the oven to 350*F (180*C) and generously butter a 9-inch springform 
pan. Make the batter for the sponge cake as the recipe directs. Evenly 
spread the batter on the bottom of the pan and bake just until set and 
golden, about 10 minutes. Place the cake on a wire rack to cool (don't 
remove it from the pan).
While the cake cools, make the cream cheese filling: Place one 8-ounce 
package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a 
large bowl. Beat with an electric mixer on low speed until creamy, about 3 
minutes. Then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the 
sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating 
the batter well after adding each one. Blend in the heavy cream. At this 
point mix the filling only until completely blended (just like they do at 
Junior's). Be careful not to over mix the batter.
Gently spoon the cheese filling on top of the baked sponge cake layer. Place 
the springform pan in a large shallow pan containing hot water that comes 
about 1-inch up the sides of the pan. Bake the cheesecake until the center 
barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic 
wrap and refrigerate until it's completely cold, at least 4 hours or 
overnight. Remove the sides of the springform pan. Slide the cake off the 
bottom of the pan onto a serving plate. Or if you wish, simply leave the 
cake on the removable bottom of the pan and place it on a serving plate. If 
any cake is left over, cover it with plastic wrap and store in the 

Thin Sponge Cake Layer for Cheesecake

One suggestion: keep an eye on this cake while it bakes. There's not much 
batter, so it needs only about 10 minutes of baking -- only enough time for 
the cake to turn light golden and set on the top.

1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Preheat the oven to 350*F (180*C) and generously butter a 9-inch springform 
pan. Sift the cake flour, baking powder and salt together in a medium-sized 
bowl and set aside.
Beat the egg yolks together in a large bowl with an electric mixer on high 
speed for 3 minutes. Then, with the mixer still running, gradually add the 
1/3 cup of the sugar and continue beating until thick light-yellow ribbons 
form in the bowl, about 5 minutes more. Beat in the vanilla and lemon 
Sift the flour mixture over the batter and stir it in by hand until no more 
white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites and cream of 
tartar together on high speed until frothy. Gradually add the remaining 2 
tablespoons sugar and continue beating until stiff peaks form (the whites 
should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the 
whites into the batter, then gently fold in the remaining whites -- don't 
worry if a few white specks remain.
Gently spoon the batter into the pan. Bake the cake just until the center of 
the cake springs back when lightly touched, only about 10 minutes (watch 
carefully). Let the cake cool in the pan on a wire rack while you continue 
making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.

Source: From the cookbook, "Welcome to Junior's! Remembering Brooklyn With 
Recipes and Memories from Its Favorite Restaurant".


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