----- Original Message -----
Sent: Saturday, September 25, 2010 12:32 PM
Subject: Recipe Request
Hi Phaedrus --
Love your website!! You are amazing! Hope you can help me find a recipe.
I used to buy a product when I lived in New York that was made by Progresso
called Pepper Salad. It came in a jar, and had multiple types of peppers in it.
When I moved to Florida I could not find it in any of the stores, but I would
stock up when I went back home to NY to visit family. Well on the last few
trips north I couldn't even find it there!! I'm afraid it is no longer made.
I was hopeful that you might have a recipe for making the Progresso Pepper Salad
so I could just make it myself....
Fingers Crossed --
Progresso discontinued this product, so you won't find it anywhere. I had no success
locating a copycat recipe for it.
I found one recipe that offered a quick substitute:
"If you can't find Progresso Pepper Salad, substitute your favorite peppers, sliced
(from a jar or fresh) and add 1/2 cup olive oil or Italian dressing. If you use Italian
dressing, you may want to add a little at a time, mix and taste, so as not to make the
salad too salty."
Progresso's product may have been a commercial version of Italian pepper salad.
If so, there's a recipe here:
Italian Pepper Salad
The Search Engine Registry shows that someone has been searching for
"Houlihan's Stuffed Mushrooms and Dipping Sauce" and "Houlihan's 'Shrooms
and Horseradish Sauce". There's a recipe here, probably a copycat:
The Search Engine Registry shows that someone has been searching for this:
Shredded Mexican Pork
3 lbs. lean boneless pork shoulder roast, cut into 2-3" chunks
2 tbsp. oil
2 lg. onions, chopped
4 garlic cloves, minced
1 (16 oz.) can tomatoes, cut up
3 jalapeno peppers, chopped
3 bay leaves
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano, crushed
In heavy 4 quart Dutch oven, brown pork, several pieces at a time in hot oil over
a medium heat. Transfer with slotted spoon to a bowl. Reduce heat; in same pan,
cook onions and garlic about 5 minutes or until tender. Drain off fat. Stir in
undrained tomatoes, jalapenos, bay leaves, chili powder, cumin, oregano, 1/2 teaspoon
salt and 1/2 teaspoon pepper. Add pork. Bake, covered, in a 325 degree oven about
2 hours or until pork is very tender. Shred pork and return to liquid and reheat.
Shredded Barbecue Pork or Beef
5 lb. pork shoulder roast or beef chuck roast
1/2 c. brown sugar
1/4 c. apple cider vinegar
2 c. water
2 3/4 c. catsup
1 tbsp. dry mustard
1 lg. onion, chopped
2 cloves garlic, minced
Combine pork or beef, brown sugar, vinegar and water in large oven proof pot.
Bake at 375 degrees for 3 hours. (Be careful to check after 2 hours and add
more water if necessary). Remove from oven and cool. Remove all fat and any
bones. Shred and return to same pot. Add mixture of catsup, mustard, onion
and garlic. Stir to blend.
From: "Diane "
Subject: Re: 9/24 request for "Breakfast Bread"
Date: Sunday, September 26, 2010 2:45 AM
This is a recipe from the back of a flour bag from about 10-15 years ago which
I have used numerous times and it is very good - also good to prepare on dough
cycle and bake in loaf pans.
Multi-Grain Sunflower Bread
1 cup water + 2 T.
1/2 c. oatmeal or multi-grain cereal
1 c. bread flour
1 cup whole wheat flour
2 T. dry skim milk
2 T sunflower seeds
2 T. poppy seeds
2 T. sesame seeds
2 T. flax seeds
2 T. chopped pecans and/or almonds or walnuts
2 T. olive oil
1/2 t. salt
2 T each honey and brown sugar
2 T. gluten
1 T. yeast
Set bread machine on whole wheat – 1 ½ lb. Loaf (or dough setting and shape and
cook in oven at 375 degrees
"This sauce (M1 Sauce) was also used to make Chicken Tampico & Beef Tampico.
Fried boneless chicken breasts or breaded beef patties were placed in a pan.
Topped with M1 to which sliced pickled jalepeno peppers had been added.
They were then garnished with cheddar cheese & a few more peppers. (DELICIOUS!!!!)"
"This recipe uses something they called M-1 Sauce. It yields 3 gallons, so I'll
leave it to the reader to cut the portion. This sauce is used in a variety of
2lbs powdered milk (2 gallons fresh milk can be substituted)
2 gallons water
2 lbs margarine (divided use)
1 lb flour
4 tbs salt
2 tsp white pepper
4 lbs American cheese, grated
Place water in sauce pot, add powdered milk, and mix well with wire whip. Bring t boil over
While milk is heating, melt 1 1/2 pounds margarine over medium heat in a heavy bottom pot.
Do not let brown. Add flour and make a roux, stirring constantly. Add HOT milk and stir
until sauce is thickened and smooth.
Stir 1/2 lb margarine into sauce. Add salt and pepper. Add cheese and mix until smooth.
Remove from heat. Sauce may be held for two days only.