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Cape Capensis Fish

----- Original Message ----- 
  From: Sandy 
  To: phaedrus 
  Sent: Tuesday, September 18, 2001 4:21 PM
  Subject: Need Recipe

  Could you please find me a recipe using Cape Capensis fish?  
  A light version would be preferable.

  Thank you,

Hi Sandy,

Cape Capensis has a delicate flavour and white flesh and is caught by deep sea trawlers off the West Coast of South Africa. Cape Capensis can be used in any recipe that requires white fish. I only found one recipe that specifically called for Cape Capensis fish - the one below. There are just too many white fish recipes for me to choose one for you, so I'm sending you a link to a page full of links to white fish recipes:

White Fish Recipes


  Saucy Shrimp


  7 oz. of Cape Capensis, cubed
  8 large "Banana White" shrimp
  8 "Tiger" shrimp

  Beurre Blanc:
  1.70 oz. Bellingham Sauvignon Blanc
  2 tablespoons chopped onion
  1.70 oz white wine vinegar
  1 tablespoon cream
  5.5 oz butter, 8 cubes


  Gently pan-fry all the seafood ingredients for 3-4 minutes until 
  cooked through. For the beurre blanc put all the ingredients in a 
  saucepan, excluding butter. Reduce on high heat until about 
  3 tablespoons of liquid remains. Whisk in butter, cube by cube, 
  and serve. 

Italian Marble Cake

From: Shirley
To: phaedrus
Subject: try this yummy cake  :)
Date: Wednesday, September 12, 2001 1:26 PM

 Italian Fudge Marble Cake

 1 box fudge marble cake mix
 2 lbs ricotta
 1 cup  sugar
 4 eggs
 1 tsp vanilla
 1 box instant  chocolate pudding
 1 cup milk
 1 8oz container cool whip   

Mix the cake just as directed on the box and put into 9x13 floured 
and greased pan. Set aside. Pre heat oven to 350 degrees.

In medium bowl, mix ricotta, sugar, eggs and vanilla. Mix well and 
then spoon over the cake batter in the pan. Bake 1- 1 1/2 hr checking  
after 1 hr. with tooth pick for  doneness. When the toothpick comes 
out clean, remove from oven and  cool completely.

Mix milk with the pudding  mix  until well mixed, then fold in the cool  
whip and spread over the cooled cake. Place in refrigerator for several 
hours and serve.

Thanks, Shirley!


V-8 Vegetable Juice Clones

----- Original Message ----- 
  From: Bren
  To: phaedrus 
  Sent: Friday, September 14, 2001 4:59 PM
  Subject: Vegetable Juice Blend

  It is tomatoe harvest time and I am desperately seeking a recipe 
  for a juice blend recipe that will taste like V-8 juice.
  Can you help?

Hi Bren, Sure, I think I can help. Below are a three v8/tomato juice cocktail recipes. The top one is supposed to be very good, but I note that it doesn't contain carrot juice, which V8 does contain. I would say that any of these three would be good. You might want to make at least one batch of each one. You can alter these a bit to suit your own tastes or to accomodate the availability of the ingredients other than tomatoes. Phaed

  Title: Homemade V8 Juice
        Yield: 6 Quarts
       15 lb Ripe tomatoes; chopped
        2 c  Celery; chopped
        3 lg Onions; chopped
        3    Cloves garlic;Minced/mashed
      1/4 c  Sugar; or to taste
        2 tb Salt
      3/4 ts Pepper
        2 ts Prepared horseradish
      1/3 c  Lemon juice
             Worcestershire to taste
    Over medium high heat bring the vegetables to a
    boil and boil gently for about 20 minutes. 
    In a covered blender (food processor) and a
    portion at a time process until smooth. Strain and
    discard pulp. 
    Add seasonings and bring to just under boiling if
    canning, or chill and freeze. 
    Yield about 6 quarts.
  V-8 Juice

  2 gallons chopped tomatoes
  3 stalks chopped celery
  2 large onions
  2 large red or green peppers, chopped
  2 large beets, quartered
  3 fresh sprigs parsley
  1 clove garlic
  4 carrots

  Simmer until tomatoes are softened. Puree in heat-tolerant blender. 
  Be careful--this stuff is HOT! You'll have to do this a little at a 
  time. After blending, put it back in a BIG pot. Add 6-8 quarts water,
  depending on how thick or thin you want this juice to be. Bring to a 
  boil. Fill hot quart jars, leaving head space. Add 1 tablespoon sugar 
  and 1 tablespoon salt to each quart jar. Wipe rims thoroughly, place 
  hot lids and rings on jars. Process 35 minutes at 10 pounds of pressure.
  (Processing time & pounds may need adjusting for higher altitudes.)

  And there you have it! Great stuff. It's worth making it, but guard it. 
  Once your family find out how good it is, they'll drink it all in just a 
  few days
  Tomato Juice Cocktail 

  1 1/2 pecks or about 12 qts. ripe tomatoes 
  4 large stalks celery 
  3 medium onions 
  1 small bunch parsley 
  3 green peppers (medium) 
  1/2 c. sugar 
  1/4 c. salt (scant) 

  Cut tomatoes, celery, onions, parsley and peppers in 
  coarse pieces. Cook together 1/2 hour or until softened. Put 
  through strainer. Add sugar and salt to juice. Bring to boil. 
  Put into jars and process as other tomato juice. Or, cool and 
  put into containers and freeze.  

What is Pulse?

----- Original Message ----- 
  From: Cindy
  To: phaedrus 
  Sent: Monday, September 10, 2001 10:29 PM
  Subject: what is pulse

The bible talks about pulse and how healthy it was to eat.  What was it?


Hi Cindy,

Pulse is a term used for legumes, such as peas, beans and lentils. In particular, it refers to dried peas, beans or lentils.


How Long Will Shrimp Keep?

----- Original Message ----- 
  From: Sue 
  To: phaedrus 
  Sent: Thursday, September 13, 2001 4:58 AM
  Subject: shrimp

  It's me again...
  How long is shrimp safe to use after being defrosted in the 
  refrigerator? Thurs. will be starting the 3rd day. Haven't been 
  home long enough to fix it.

Hi Sue,

The experts say 2 days max on uncooked shrimp, 3 days max on cooked shrimp. Much as I hate to throw out something as expensive as shrimp, I wouldn't take a chance on food poisoning.



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