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On 10 Oct 2005 at 23:53, Jane wrote:
> Hello Phaedrus,
>
> In the first half of the 1970's one of the big magazines published a
> recipe called Crepe Marquis. I catered a wedding reception and used
> that recipe and it was a huge hit. Someone borrowed the magazine and I
> never got it back. Over the years I have tried everything to find the
> recipe to no avail.
>
> The recipe had Cheddar cheese and ground beef in it and was topped
> with a tomato sauce but I don't remember the details. I found a recipe
> on the Internet that sounds close but that one had tomato soup as a
> topping and bacon as an ingredient. I'm pretty sure my recipe didn't
> have bacon, but my memory isn't what it once was so.... I believe that
> same magazine issue had crab bites that were wrapped with bacon that I
> also used at the reception. I just haven't had any luck finding the
> Crepe Marquis recipe and was wondering if you could help me.
>
> Thanks very much for allowing me to make my request.
>
> Jane
>
Hi Jane,
See below.
Phaed
Crepes Marquis
3 eggs
2/3 cup flour
1/2 teaspoon salt
1 cup milk
1 pound hamburger, browned, or 1 pound bacon, fried and crumbled
1/2 cup green pepper
1/2 cup chopped onion
21/2 ounces mushrooms
2 cups shredded Cracker Barrel Cheddar Cheese
1 can tomato soup
Combine eggs, flour, salt and milk and let stand 20 minutes.
For each crepe, pour 1/4 cup batter on lightly greased fry pan
and cook on one side only. Heat oven to 350°.
Drain hamburger or bacon. Cook onion and green pepper until
tender. Add hamburger or bacon and mushrooms and 11/2 cups cheese.
Fill each crepe with 1/4 cup mixture. Fold over as for tacos.
Place crepes in 12 by 8 inch baking dish. Top with tomato soup.
Then top with remaining cheese and place in oven until cheese melts.
On 10 Oct 2005 at 12:51, Liz wrote:
> Hello, Could you help me find instructions on roasting duck on the
> rotisserie. I bought a rotisserie at a garage slae with no
> instruction booklet. I understand duck can be harder to cook
> sometimes so was curious. Mine is a ronco. Thanks so much.
>
> Liz
>
Hello Liz,
You can download the instruction book for your Ronco product here:
Ronco
There is some excellent information about cooking duck here:
Duck
Phaed
On 7 Oct 2005 at 16:10, Penny wrote:
> Dear Uncle.I enjoy your website.I have already found something while
> going thru your archives.Here`s my question.Could you find a recipe
> for Shrimp Frittters? My mom had one and unfortunately she`s gone now
> and I neglected to ask her.This was in the 1960`s when she made it.She
> had a Presto Deep Fryer that I know she used for frying them in.They
> didn`t have beer in the batter and they were made with canned
> shrimp.She dropped them by a spoonful into hot oil. ..Any help with
> this would be greatly appreciated.
>
> Sincerely,Penny
Hi Penny,
Could this be it?
Phaed
SHRIMP FRITTERS
Ingredients :
1/2 c. water
1/4 c. margarine
1/2 c. flour
3 eggs
1 c. cooked shrimp, minced
Salt and pepper
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
Preparation :
In saucepan bring to boil water and margarine; add flour all at
once, stirring constantly. Cook until mixture forms ball and leaves
sides of pan. Remove form stove; cool slightly. Add eggs, one at a
time, beat well after each addition. Add shrimp and seasoning. Heat
oil; drop by tablespoon into oil until golden brown.
On 8 Oct 2005 at 23:09, nan wrote:
> I have had this pound cake before and I cannot find the recipe for it.
> it taste just like the old timey pound cake,but cooked in a skillet.
> thank you. nan
Hello Nan,
See below.
Phaed
Skillet Pound Cake
1 Cup butter
1 1/2 Cups sugar
3 eggs
1 1/4 Cups plain flour
Preheat oven to 300 degrees. Cream butter and sugar. Add eggs and
beat well. Add flour and beat about 3 minutes. Pour batter into
cast iron skillet which has been sprayed with no-stick cooking
spray. Bake at 300 degrees for 1 hour. May be served plain, with
ice cream or favorite fruit.
On 8 Oct 2005 at 23:46, Carlos wrote:
> Recently saw episode of Red Skelton Show from 1950's complete with
> commercials. One was for "Spoon Burgers" utilizing Pet Evaporated
> Milk. They resembled sloppy joes. I have searched the web and even
> spoken with a representative of the current company with no luck.
> Would appreciate any and all help you can give me. Thanks!
Hello Carlos,
There are lots of recipes for spoon burgers, but the below recipe
is the only one that I could find with evaporated milk.
Phaed
Spoon Burgers
2 lb Hamburger
1 Onion; minced
1/4 cn Evaporated milk
9 oz Velveeta; cut-up
Brown hamburger with minced onion, and drain off fat. Add the
milk and cheese.
Simmer in a slow cooker on low until it thickens. Serve on
dollar sized rolls. This is great party food. Kids love them, too.
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