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Tomato Stuff

----- Original Message ----- 
From: Jim
To: phaedrus
Sent: Wednesday, October 09, 2002 4:16 PM
Subject: Tomatoe Pie

My grandmother used to make a dish with tomatoes, bread and 
sugar. I'm not sure what it was called. I also don't know if 
she used canned or fresh tomatoes. I do know it was done in 
the oven. She was of either German or Irish decent and was 
born and lived in Tennesse her whole life. There may have 
also been other ingredients but I don't know for sure.
Any help you can give would be appreciated.

Hello Jim,

Hmmmm.... Do any of the below recipes sound right?


Tomato  Bread

 Ingredients : 
 2 pieces toasted bread, buttered good
 1 can tomatoes, small
 1/2 c. sugar

 Preparation : 
    Crumble up bread in greased baking dish.  Pour tomatoes over
 bread.  Sprinkle sugar over top.  Mix well with 3-4 pats of butter. 
 Bake in oven at 350 degrees until dry.
 Tomato  Pudding

 Ingredients : 
 1. 1 (#2) can tomatoes
 2. 1 c. brown sugar
 3. 1 tsp. salt
 4. 3/4 c. boiling water
 5. 3 c. white bread cubes*
 6. 1/2 c. melted butter or margarine

 Preparation : 
    Strain (1) through sieve, crushing pulp thoroughly to release
 juice.  Add (2) and (3) and stir well.  Add (4) and allow to bubble
 on stove for 5 minutes.  While tomatoes are cooking, cut bread in
 1/2 inch cubes, using either fresh or stale, and put into medium
 size casserole.  Pour (6) over, stir, add the boiling mixture.  Stir
 again.  Bake 50 minutes in 375 degree oven. Serves six more than
 adequately and you will adore it.  A fine luncheon dish along with
 salad, or superb with meat, especially beef.  *I don't buy white
 bread so I use brown.  It will not be as light.
 Tomato  Pudding

 Ingredients : 
 2 (14 1/2 oz.) cans stewed tomatoes
 1/2 c. brown sugar
 1/4 c. white sugar
 1 tbsp. lemon juice
 1/4 c. melted butter
 4 slices toasted bread, cut in cubes

 Preparation : 
    Mix all ingredients.  Bake 1 hour at 350 degrees.

Seven Layer Bars

  ----- Original Message ----- 
  From: patty 
  To: phaedrus
  Sent: Tuesday, October 08, 2002 8:08 PM
  Subject: graham cracker bars

  I am looking for a receipe that takes sweetened condensed milk 
  graham crackers crumbs butterscotch chips, chocolate chips and 
  I don't know what else and you bake it in the oven. I don't know 
  what it is called but I used to make it about 30 years ago and 
  lost the receipe can you help me

Hello Patty,

These things have a lot of names. See below.


  Seven  Layer  Bars

   Ingredients : 
   1/4 c. butter
   1 c. graham cracker crumbs
   1 c. shredded coconut
   1 (6 oz.) pkg. semi-sweet chocolate chips
   1 (6 oz.) pkg. butterscotch flavored pieces
   1 (15 oz.) can sweetened condensed milk
   1 c. chopped nuts

   Preparation : 
     Melt butter in a 13x9x2 inch baking pan.  Sprinkle graham cracker
   crumbs evenly over butter.  Sprinkle on coconut, chocolate and
   butterscotch pieces.  Pour sweetened condensed milk evenly over top.
    Sprinkle on nuts and press lightly into pan.  Bake in a 350 degree
   oven 30 minutes.  Cool in pan. Cut in pieces.  
   Candy  Bar  Cookies

   Ingredients : 
   2 sticks butter
   2 c. graham cracker crumbs
   12 oz. bag chocolate chips
   12 oz. bag butterscotch chips
   1 (8 oz.) pkg. coconut
   2 cans Eagle Brand condensed milk

   Preparation : 
      Melt butter and pour into jelly roll pan (11x15x1 inch). 
   Sprinkle the graham cracker crumbs over the butter and pat down
   evenly.  Sprinkle the chocolate and butterscotch chips evenly over
   crumb mixture.  Then sprinkle the coconut evenly over the chips. 
   Pour Eagle Brand evenly over complete mixture.  Bake 350 degrees for
   1/2 hour.  Let cool and cut into small squares.
   Goody  Bars

   Ingredients : 
   1 stick margarine
   1 1/4 c. graham cracker crumbs
   1 c. chocolate chips
   1 c. butterscotch chips
   1 c. flaked coconut
   1 c. chopped walnuts
   1 can Borden's Eagle Brand condensed milk

   Preparation : 
     Melt margarine in 9 x 13 inch pan.  Sprinkle graham cracker crumbs
   over melted margarine.  Sprinkle remaining ingredients on top of one
   another, one at a time, in order as listed.  Do not stir, but finish
   by pouring Eagle Brand over top.  Bake at 350 degrees for 30
   minutes.  Cut when nearly cool.  Sprinkle lightly with powdered
   Hello  Dollies

   Ingredients : 
   1 stick margarine
   1 c. graham cracker crumbs
   1 c. coconut
   1 pkg. (6 oz.) semi-sweet chocolate
   1 pkg. (6 oz.) butterscotch chips
   1 c. broken pecans
   1 can condensed milk

   Preparation : 
     Melt margarine in 325 degree oven.  Add rest of ingredients in
   order given, spreading evenly over margarine.  Bake 25 to 35
   minutes, depending on brownness desired.  Cool and cut into bars. 

Grape Kuchen

  ----- Original Message ----- 
  From: KT
  To: phaedrus
  Sent: Tuesday, October 08, 2002 9:37 PM
  Subject: Grape Kuchen

  Can you find a recipe for grape kuchen?  I see the apple one today.  
  A old friend was asking me to make it; said he hadn't had it for 
  years, since his mother used to make it.  Thank you. 

Hello KT,

See below.


  Grape  Kuchen

   Ingredients : 
   1 pkg. (1/4 oz.) dry yeast
   1/4 c. warm water
   2 tbsp. sugar
   2 tbsp. butter
   1/2 c. milk
   1/4 tsp. salt
   1 egg
   2 to 2 1/4 c. flour
   Grape puree (see below)

   Preparation : 
      In large bowl soften yeast with water.  In small pan combine
   sugar, butter, milk and salt.  Heat to lukewarm.  Add to yeast
   mixture.  Stir in egg.  Gradually add flour, beating well to form
   stiff dough.  Cover, let rise 30 to 45 minutes. Spread in one well
   greased 9 x 13 inch pan or 2 (8 inch pans).  Spread grape puree on
   top.  Let rise again about 20 minutes.  Bake in 350 degree oven for
   30 to 35 minutes.  To prepare grapes:  Pinch grapes (4 cups) and
   slip pulp out of skins into small pan.  Set skins aside.  Heat pulp
   over medium heat until seeds separate, about 10 minutes.  Press
   through sieve to remove seeds.  Add skins to pulp and stir. 

Cheese Stuffed Bell Pappers

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus
  Sent: Wednesday, October 09, 2002 12:37 PM
  Subject: Cheese Stuffed Green Peppers (Italy)

  Many years ago when I was touring Italy while in the Armed Forces 
  I came across a roadside cafe.  The touring party I was with had 
  lunch there. The served a dish with a large Green Pepper that 
  was stuffed With several different Italian Cheeses.  And a surperb 
  wine with it.  I have abeen trying with no results to find the recipe 
  and the type of wine served with it.  I believe it was in the area 
  of Sorrento /Florence.  I hope you can help me.

Hello Joseph,

I wish I could help, but the below recipe is the only one that I could find that didn't have rice and ground beef.


  Baked Stuffed Peppers 
  Peperoni Imbottiti 
  Serves 4

  8 Bell Peppers of Any Color-Leaving them Whole
  1 Pound of Fresh Mozzarella
  1 Bunch Fresh Basil Leaves
  Salt & Pepper
  Fresh Grated Parmesan Cheese
  2 Cups Prepared Homemade Tomato Sauce

  Preheat the oven to 375 degrees F. Make a 2-3 inch slit along one 
  side of each of the peppers. Remove the seeds and membranes carefully 
  through this slit. Slice the fresh mozzarella into 1/4 inch thick 
  slices the same length as the peppers. Insert these slices into the 
  peppers. Add a few basil leaves finely chopped on top of the cheese, 
  and sprinkle with salt and pepper.

  Oil a large baking pan lightly, and lay out the peppers across the 
  bottom, slit side up. Spoon the sauce over top of the peppers and 
  sprinkle well with parmesan cheese. Bake until bubbly and browned, 
  about 1 hour. Serve hot or at room temperature, garnished with fresh 
  basil leaves. 

Bocourti Filets

----- Original Message -----
From: Bobby 
To: phaedrus
Sent: Wednesday, October 09, 2002 6:28 PM
Subject: Bocourti Fillets

> Do you have a recipe for Bocourti Fillets.  I just
> purchased them at Trader Joe's.  Thanks   Bobby 

Hi Bobby,

"Bocourti" is just another name for "Basa" fish, It's a Vietnamese relative of the catfish. You can use this fish in any recipes that's used for other white fish.

Below are are few recipes that my readers have sent in for Basa.


Basa Creole

  1-2 Tbs olive oil
  4-6 fish fillets (about 1 lb)
  1 medium onion, sliced
  1 small bell pepper (green, yellow, red), julienned
  1 clove garlic, minced
  1 small fresh hot chile (variety and amount to taste), chopped,
    or 1 - 4 oz can diced green chiles (e.g. Ortega)
  4 large tomatoes, chopped or 1 - 14.5 oz can crushed or whole 
  1 Tbs red wine vinegar or lemon juice
  3/4 tsp dried basil
  1 pinch of powdered cumin
  2 Tbs parsley, chopped
  1/4 tsp salt
  Several twists of black pepper from a grater
  Heat oil in large nonstick skillet or Dutch oven over medium heat.
  Sauté onion, garlic, bell pepper, basil, parsely, and fresh chile
  (if used). Add tomatoes, canned chiles (if used), vinegar or lemon
  juice, cumin, salt, and black pepper. Simmer covered for about
  30 minutes. Add fillets, spooning tomatoe mixture over top. Simmer
  covered for another 12-15 minutes or until fish flakes easily when
  tested with a fork. Serve with noodles, brown rice, or white rice.
  Roasted Basa Fillets with Artichoke and Crab Relish

  4 6-ounce Basa fillets
  Juice of one lemon, divided
  Garlic Powder
  Cajun Seasoning
  Salt and Pepper
  1 tablespoon butter
  1 10-ounce package frozen artichoke hearts, defrosted
  8 ounces fresh mushrooms, sliced
  8 ounces lump crabmeat, picked over for shells and cartilage
  2 green onions, chopped
  1/4 teaspoon dried thyme
  1/4 teaspoon dried oregano
  1/4 teaspoon garlic powder
  Cayenne, salt and black pepper, to taste
  1/4 cup whipping cream

  Preheat oven on Convection Bake to 375 degrees or regular bake
  to 400 degrees. Sprinkle the fish fillets with half of the lemon
  juice, then season to taste with garlic powder, Cajun seasoning,
  salt and pepper. Place fillets in a baking dish and bake for 8 to
  10 minutes, depending on the thickness of the fillets.

  Meanwhile, heat the butter in a skillet over medium-high heat.
  Add the mushrooms and green onions and saute until the mushrooms
  are golden. Add the remaining lemon juice, artichoke hearts,
  crabmeat, thyme, oregano, garlic powder and cayenne, salt and 
  black pepper to taste. Add the whipping cream, and cook until 
  the artichokes and crabmeat are heated through. Taste and adjust 

  When fish is cooked, place on individual serving plates and top with
  the relish.

  Makes 4 servings.
Easy Basa

Coat fish in mixture of flour, salt & white pepper;
  Dip in beaten egg,
  Coat with Instant Potato Flakes,
  Fry in med hot pan in olive oil until flaky.
I have used the following recipe for basa many times and 
it is one one of my favorite all time meals. Somewhat of 
a variation of your steamed one.  The basa fillet we have 
available here is approximately 1/2 pound, just enough for 
one person. I take an approx. 20" square piece of heavy 
duty aluminum foil and fold it in half. Open back up and 
lay one fillet in the middle of one half.  Spread mayonnaise
on both sides.  Lay pieces of thick sliced zucchini around 
entire fish. Season with garlic salt or whatever is available.  
Squeeze the juice from two limes over fish. Pour Crystals hot 
sauce liberally over everything. I use Crystals because I 
think it has more flavor than Tabasco but not the heat.  
Plus they have a garlic flavored version, hard to find, 
that is great.
Fold the foil back to make a pocket and bake at 350 degrees 
for 18 minutes. This recipe makes a "gravy" that is fantastic 
served over white rice.


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