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This is the recipe the lady wanted for the "meatloaf" with 
the custard top.  It is called Bobotie and they consider it 
a "casserole" that is why you couldn't find it.

South Africa
(Beef Pie) 

  2 ounces butter
  1 cup onions, thinly sliced
  1 apple, peeled, diced
  2 pounds chopped cooked beef
  2 bread slices soaked in milk
  2 tablespoons curry powder
  1/2 cup raisins
  2 tablespoons slivered almonds
  2 tablespoons lemon juice
  1 egg
  1/2 teaspoon turmeric
  6 bay leaves
  1 egg
  1/2 cup whole milk

Melt the butter in a saucepan. Add the onions and sauté for 
5 minutes, then add the apple dice and cook for another minute. 
Add the chopped beef and combine. Squeeze out the excess milk 
from the bread slices, then tear up and add to pot. Add the 
curry powder, raisins, almonds, lemon juice, egg, and turmeric, 
and stir well. 
Place mixture in a greased 9 x 13" baking dish. Place bay leaves
vertically in the casserole. Bake at 325 degrees F for 40 minutes, 
then remove from the oven. Mix together the egg and milk, then 
pour it over the Bobotie. Bake for 15 more minutes. Remove bay 
leaves before serving.

Calabrian Arancini

Dear Phaedrus

I came across the Sicilian recipe for Arancini (rice balls) I 
thought you might like the Calabrian version. My grandfather 
taught them to me 50 years ago.

3 lbs ground beef
2 Tbs. oregano and basil
1 Tsp. garlic
2 cans 6ozs tomato paste
4 cups grated Parmesan cheese
3 lbs long grain rice
12 eggs, beaten
1 bowl ice water
3 boxes Italian flavored bread crumbs

Brown ground beef and drain off fat. In a large mixing bowl, 
mix the meat, oregano, basil, garlic and 1/2 the cheese. (As 
always with Italian cooking taste as you go, adding ingredients 
to your taste)

Cook rice as per directions on the bag. (NO INSTANT RICE) once 
rice is cooked add 1/4 beaten eggs to hot rice along with oregano 
and basil to taste. Mix thoroughly then add cheese to your taste, 
again mixing thoroughly.

Once completed, dip hands in ice water. Then spoon 2 tbs hot rice 
mixture in hand (making 1/2 a snowball) add two tbs. meat mixture. 
Top with more rice for a completed ball.

Next gently roll ice ball through beaten egg, then coat with 
breadcrumbs .

Next brown in a deep fryer (My grandfather used a large pot of oil 
on the stove).

I hope I’ve explained this, since it’s hard to write in down instead 
of telling how to do it.

You’ve helped me with so many of my questions; I wanted to share
something with you.

-  Joe

Fish Pie

On 20 Sep 2005 at 9:25, Ronnie wrote:

> Dear Uncle Phaedrus,
> A couple or three weeks past, I found a recipe for Fish Pie on the
> internet.  I get one off every week and make a different Fish Pie
> every week.  My wife is American and had never eaten Fish Pie.
> This one was absolutely brilliant.  The best by far that I have ever
> made.  My problem is that I didn't print it our, owing to a printer
> strike, and I can only make a stab at the spelling, because I couldn't
> pronounce it, let alone spell it.
> As near as I can remember, my gray matter having addled some years
> past, it was called Ernde's Fish Pie.
> I have trawled the web, but have caught nothing along that line.
> Please, can you help me?
> Yours gratefully,
> Ronnie 

Hello Ronnie,

See below.


Erdine's Fish Pie
Recipe By : All-Maine Seafood Cookbook 

Serving Size : 1 

1 cup cooked haddock, pollock, etc. -- flaked 
2 tablespoons butter or margarine 
2 tablespoons flour 
1 cup milk, or milk and fish water 
1 teaspoon salt 
1 cup cooked peas 
1 tablespoon onion -- grated 
1 tablespoon green pepper -- chopped 
2 cups mashed potatoes -- seasoned 

Steam or cook the fish in water until it flakes. Prepare a 
white sauce with butter, flour, milk and 1/2 teaspoon salt. 
(Part of the white sauce liquid may be water from the cooked 
fish) To the white sauce add peas, grated onion, green pepper, 
and 1/2 teaspoon salt. 
Place the cooked fish in a buttered casserole; pour the sauce 
over it. Top with well-seasoned mashed potato. (To freshly 
cooked and mashed potato, add 1 tablespoon butter, 1/2 cup milk, 
and salt and pepper to taste.) 
Bake in a hot oven 400°F for 12 minutes or until hot and bubbly. 

Bubble Room Red Velvet Cake

On 20 Sep 2005 at 0:46, Pam wrote:

> Hi Phaedrus, 
> In 1994, I enjoyed my first piece of Red Velvet Cake from the Bubble
> Room in Winter Park, FL (or close to there).  There was also another
> Bubble Room in Sarasota.  Three layers and oh so good.  I even brought
> a piece home with me on the plane! It is by far the best Red Velvet
> Cake I've ever had...and I have many piece since then, but nothing has
> lived up to the cake from the Bubble Room.
> All my searching has turned up tried have been
> disappointing.  I'm hoping you can help?
> Thanks, 
> Pam

Hi Pam,

See below.


Bubble Room Red Velvet Cake Recipe 

2 1/2 cups Self-Rising Flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. vanilla extract
1/4 cup (Two 1 oz. bottles) red food coloring
1 1/2 cups granulated sugar
1 tsp. unsweetened Cocoa Powder
1 tsp. White Vinegar
2 large eggs

1/3 Lb. (1 1/3 sticks) butter, softened
10 oz. Cream Cheese, softened
1 (1 lb.) box Confectioner's Sugar (4 cups)
2 cups chopped pecans (optional)

Pre-heat oven to 350 degrees. Mix together all dry ingredients. 
Mix together all wet ingredients. While beating with an electric 
mixer, slowly add dry mixture to wet mixture. 
Beat for 5 minutes.Spray three 9"" cake pans with non-stick 
cooking spray. Pour equal amounts of batter into each of the 
three pans.Bake 20 to 30 minutes. Test for doneness with a 
toothpick.Cool layers in pans on wire racks for 10 minutes. 
Carefully remove layers from pans. Place layers on wire racks 
to cool completely.Make frosting by combining butter, cream 
cheese and confectioner's sugar. Beat until fluffy. If desired, 
add 1 1/2 cups pecans.Frost cake and decorate top with remaining 
1/2 cup pecans if desired. Refrigerate at least 1 hour before 
serving. Store in the refrigerator.

Roses in Snow

On 20 Sep 2005 at 10:28, cindy wrote:

> My mother is 80 years old and has been talking about a cake recipe
> they use to make when she was a kid. 
> The recipe was on the back of the gold medal flour and it was called
> roses in snow cake. I have checked several times for the recipe and
> have had no results. 
> It is a white cake with coconut icing. Can you help
> thanks
> Cindy 

Hi Cindy,

See below.


Roses In Snow 


1 1/2 cups sugar 
4 egg whites 
1/2 cup Crisco 
3 tsp. Baking Powder 
2 1/4 cup flour 
vanilla - 2 tsp. 
1 cup milk 
Toasted coconut 
Beat egg whites in a bowl till stiff then set aside. Cream 
together sugar and Crisco and salt. Then add milk and vanilla. 
Gradually add flour and baking powder. Gently fold in egg whites. 
Turn into favorite cake pan greased and floured. Bake at 350 
degrees till toothpick comes out clean. Remove from oven and let 
cool. Put your favorite white icing on. Then sprinkle with toasted
coconut.(Can toast coconut on cookie sheet after cake is done while 
oven is still hot).  


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