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  ----- Original Message ----- 
  From: Rich 
  To: Phaedrus 
  Sent: Thursday, September 15, 2011 9:22 AM

  Hi it is Richard again,
  I am looking for a recipe for apfel kuchen which also has the vanilla pudding poured in with the layer of apples.  
  It is wonderful but lost mine.
  Thanks ever so much if you can help.


Hello Rich,

These are the apfelkuchen recipes that I found with vanilla pudding:

Apfelkuchen mit guss


apfelkuchen mit pudding


Hot Shoppes Flounder Almondine

  ----- Original Message ----- 
  From: Janina 
  Sent: Monday, September 19, 2011 12:18 PM
  Subject: Hot Shoppes Flounder Almondine Recipe

  Hi Uncle Phaedrus,

  I came across your website while trying to find the recipe for Hot Shoppes recipe for Flounder Almondine.  
  I have very fond memories of Hot Shoppes - Mightly Moes, Orange Freezes, the Flounder Almondine and Hot Fudge Cakes - 
  sure miss that place.

  I appreciate your help,

  Thank you,


Hi Janina,

My friend Tracy was able and willing to provide this recipe from the Hot Shoppes recipe book. See below.


  Fried Fillet of Fish Almondine

  6 each        Fish Fillets*, frozen and thawed or fresh - approx. 3-5 oz. net weight each 
  1 cup          flour, all-purpose
  to taste       salt
  to taste       white pepper
  4 each        Eggs, large
  2/3 cup        water, cold
  1 TBSP       Pure almond extract
  3 cups         Saltine crackers, crushed
  2/3 cup        Almonds, sliced
  as needed  oil for frying
  Yield:  6 portions

  1. Wash fish fillets and season with salt and white pepper to taste.

  Egg Wash:
  2. Beat whole eggs in a small mixing bowl until yolks and white are well blended. 
  Add water and almond extract. Beat until well blended. Set aside in a 2 1/2" deep 
  baking pan or casserole dish.
  3. Place all-purpose flour in a second 2 1/2" deep baking pan or casserole dish.
  4. Coarsely crush saltine crackers into approximately 1/2" crumbs and mix with sliced 
  almonds in a third 2 1/2" deep baking pan or casserole dish.

  Breading Procedure:
  1. Bread only one portion of fish at a time.
  2. Place each fillet in flour, turning and pressing to coat all sides. Shake off 
  excess flour.
  3. Then dip each fillet in the almond flavored egg mixture. The fillet will become 
  sticky to touch.
  4. Then dip each fillet in the cracker crumb-almond mixture, turning and pressing 
  each fillet gently but firmly so that the mixture will adhere to the fish.
  5. Place breaded fish fillets in a single layer on a plate or tray. Cover loosely 
  with plastic wrap and hold refrigerated until ready to fry.

  Frying Procedure:
  1. Place frying oil in deep fat fryer to the depth recommended by the manufacturer 
  in the instruction book or place 1" of frying oil in an electric skillet.
  2. Preheat oil to 350°F.
  3. Carefully place breaded fish fillets in the preheated oil one at a time. Only fry 
  as many at one time as will fit in the fryer or skillet without allowing fillets to 
  touch each other.
  4. Brown each fillet on one side. Turn carefully and brown the other side. Fry a total 
  of 5 to 7 minutes depending on the size of the fish fillets.
  5. Remove the fillets from the oil and drain on paper towels or a wire rack. Serve 
  immediately for optimum quality. 
  6. Serve with tartar sauce, if desired.
  7. Garnish with a lemon wedge.

  * Note: Any variety of boneless, skinless fish may be used in this recipe;however, 
  flounder is preferred.

Pasta Primavera


5 pieces of broccoli
4 oz. purple onion
4 oz. sliced mushrooms
1 tsp. processed garlic
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 oz. crawfish tails
12 shrimp
3 oz. olive oil
2 Tbsp. parmesan cheese
4 oz. diced tomatoes
10 oz. fettucine pasta
1/4 tsp. crushed basil
2 oz. olive oil 

Sauté crawfish tails and shrimp. Cook for 1 minute. Add vegetables and spices. Stir to make sure 
shrimp and crawfish do not stick. Add pre-cooked fettucine pasta to warm water. Add tomatoes and 
parmesan cheese. Add drained pasta to saucepan and stir. Pour on plate and sprinkle with parmesan cheese. 

Grone's Coleslaw

Grone's Coleslaw
Yield: 12 servings

4 cups tightly packed shredded cabbage
2 cups loosely packed shredded carrots 
1/2 cup diced red bell pepper
1/4 cup apple cider vinegar
1/4 cup hot water
1/4 cup granulated sugar
1 teaspoon celery seed
1 tablespoon vegetable oil
Freshly ground black pepper

1. In a large bowl, toss together cabbage, carrots and bell pepper.
2. In another bowl, combine vinegar, water, sugar and celery seed. Drizzle in oil, stirring constantly.
3. Add the dressing to the vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour or overnight. 
Before serving, toss again and season to taste with salt and pepper. 
Per serving: 45 calories; 1.5g fat; no saturated fat; no cholesterol; 0.5g protein; 8g carbohydrate; 6g sugar; 1g fiber; 
20mg sodium; 20mg calcium.

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