On 12 Oct 2005 at 10:36, Stephanie wrote:
> I am looking for a recipe from the cafeteria during my elementary
> school days. Would have been during the 1980's, in north Texas.
> Specifically, Wichita Falls.
> It was called "Western Burgers" at that time.
> Here is what I can remember about them.
> They were ground beef stuffed bread rolls. There weren't any
> vegetables in them, just bread baked around the beef.
> I have tried numerous times to duplicate this recipe and can't get it.
> I would appreciate any info that you could pass on!
> Thank You,
Warm to lukewarm, 2 cups sweet milk. Add: 3 tbsp. Crisco 2 pkgs.
quick rise yeast Add: 1/2 tsp. salt Mix well. Put into greased
bowl. Brush top with oil and let rise until double. While this is
rising, cook meat mixture. Put 2 pounds ground meat and 1 chopped
onion in skillet and brown. Drain well, then add 3/4 cup cheese
(grated), 3 tablespoons salad dressing, 2 tablespoons mustard, 2
tablespoons ketchup, and salt to taste. Knead dough good, then roll
out to 1/4 thickness; cut into 4 x 4 inch squares. Put a 1/2 cup or
less in center of square. Pull the 4 corners together and seal.
Turn upside down on greased pan. Brush tops with butter, then let
rise. Cook in hot oven until brown, approximately 20 minutes. Brush
tops again when you remove from oven.
Chunky Tomato Soup
3 tbsp. olive oil
1/2 c. finely diced onion
3/4 c. diced celery
1 1/2 tsp. crushed fresh garlic
3 c. tomato puree
1 c. tomato paste
2 1/2 c. water
1 1/2 tsp. salt
2 tbsp. parsley
1 tbsp. basil
1/2 tsp. white pepper
2 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. cayenne
3 med. tomatoes, diced
1 tbsp. honey
1 tbsp. wine vinegar
4 c. milk
Fresh grated Parmesan cheese
In a heavy pan saute, onion in oil for 3 minutes. Add the celery
and garlic and saute for three more minutes, stirring often. Add
the puree, paste, water and spices. Bring mixture to a slow boil
and simmer for 15 minutes. Add the diced tomatoes and simmer for 10
minutes more. Stir in honey and vinegar gradually stir in the milk.
Bring soup to below a boil and serve. Garnish with Parmesan cheese.
Makes 8 large servings.
On 11 Oct 2005 at 18:33, kit wrote:
> hi could you please help looking for a fruitcake recipe made with hot
> sauce i saw one with tabasco but missed placed it thank you very much
> for your help kit thanks again
Is this it?
Sweet and Spicy Fruitcake
3 cups chopped walnuts
2 cups chopped dried figs
1 cup chopped dried apricots
1 cup chocolate chips
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
4 large eggs
1/4 cup butter or margarine, softened
1/3 cup apple jelly
2 tablespoons orange-flavored liqueur
1 tablespoon grated orange peel
1 tablespoon vanilla extract
2 teaspoons TABASCO brand Pepper Sauce
1 teaspoon baking powder
Preheat oven to 325°F. Grease two 3-cup heat-safe bowls.
Line bottom and side with foil; grease foil. In large bowl,
combine walnuts, figs, apricots, chocolate chips and 1/4
cup flour to mix well.
In small bowl, with mixer at low speed, beat sugar, eggs
and butter until well blended.
Add jelly, remaining ingredients and 1 1/4 cups flour.
Beat at low speed until blended.
Toss mixture with dried fruit in large bowl. Spoon into
prepared bowls. Cover bowls with greased foil. Bake 40 minutes;
uncover and bake 40 minutes longer or until toothpick
inserted in center comes out clean. Remove to wire racks to cool.
If desired, brush cooled fruitcakes with 1 tablespoon melted
apple jelly and sprinkle each with 2 tablespoons finely chopped
dried apricots. Store in cool place up to 3 weeks.
Makes 2 small fruitcakes.
Crepes Filled With Chocolate Mousse
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crepes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Tsp. salt
2 C. all-purpose flour
2 1/2 C. milk
1 Stick butter
1 Pkg. chocolate -- (12 oz.)
4 Tbsp. rum
1 C. sugar
Crepes: Combine eggs and salt. Gradually add flour
alternately with milk, beating with electric mixer. Beat in
melted butter. Refrigerate batter at least 1 hour. Cool crepes
in a single layer on absorbent paper.
Mousse: Separate eggs, placing egg yolks in a bowl,
four whites in a second bowl and remaining four whites in a 3rd
bowl. Melt chocolate over low heat. Add yolks, 1 at a time,
beating well after each addition. Blend in rum. Remove from
heat and cool slightly. Beat 4 egg whites in each bowl until
frothy (beating all 8 together will not give you enough vol-
ume). Gradually add 1/2 cup sugar to each bowl. Beat until
stiff peaks form. Stir small amount of whites into chocolate
mixture. Combine whites and fold chocolate mixture into them.
Fill crepes. Top with dollop of whipped cream and a few
On 16 Oct 2005 at 13:08, christine wrote:
> Have checked pop requests and searched archives, no luck. This
> steamed pudding is a very old Key West dessert of Bahamian origins.
> I have a surfeit of guavas right now, a little ahead of season and
> would like to try something new having done all the guava jams,
> jellies,teacakes, bbq sauces, glazes, etc.etc. Many thanks for
> any help.
4 Tbsp. butter or margarine
1 c. sugar
3 eggs, beaten
2 c. guava pulp
1/2 tsp. freshly grated nutmeg
1/2 tsp. cinnamon
1/4 tsp. ground clove (optional)
3 c. flour
2 tsp. baking powder
Cream butter or margarine with sugar; add eggs, guava & spices.
Beat until smooth.
Sift together flour & baking powder & add to guava mixture.
The dough will be stiff.
Place mixture in greased top of double boiler and cook over
boiling water; or use a can with a tightly fitting cover and
place can in tea kettle or pan of boiling water about 2/3
from top of can. Steam 3 hours.
Slice and serve with Butter-Egg sauce.
Butter Egg Sauce:
4 Tbsp. butter or margarine
3/4 c. sugar
1 egg, separated
Cream butter or margarine & sugar; add egg yolk and blend.
Beat the egg white until stiff and fold into mixture.
If too thick, a very small amount of hot water can be added.
Serve over Guava Duff (hot).