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Strawberry Jello Cake

  ----- Original Message ----- 
  From: lisa 
  To: phaedrus 
  Sent: Friday, October 05, 2001 4:12 PM
  Subject: strawberry jello cake

  hello, my name is lisa and i am looking for a recipe for a 
  strawberry jello cake. the recipe was in an old cookbook that was 
  made up of garment factory workers. my mother had one, she worked 
  for boobie brooks for 27 years and i am sure that is where it came 
  from. it was either i.l.g.w. or u.l.g.w. or something like that. 
  it is the best cake in the world can you help? please?

Hi Lisa,

Well, I cannot find any recipes from garment factory workers, but I did find four strawberry jello cake recipes. Maybe one of them is the right one. They're below.


   Strawberry Jello Cake
  1 box white cake mix
  1 container Coolwhip (light or regular)
  1 large package strawberry Jello
  1 box frozen, sweetened strawberries, drained
  sliced fresh strawberries

  Prepare cake mix as directed.

  Bake in 13 x 9 cake pan as directed. Remove from oven and 
  poke holes in cake with fork. Every two to three time you 
  poke the cake, turn the fork so as to make bigger holes. 
  (If the holes are not big enough, the Jello will not seep 
  down into the cake).

  Make sure you poke all the way to the bottom if possible.  
  Prepare Jello using one-half the amount of water.  Pour Jello 
  over the top of the cake, covering it completely.  
  Place in refrigerator to cool.

  Add thawed sweetened, drained strawberries to the Coolwhip.  
  Place in refrigerator.

  Once the cake has completely cooled, frost with the Coolwhip 
  mixture and top with fresh sliced strawberries.
  Strawberry Jello Cake 

  1 Pkg white cake mix
  1 10 oz pkg frozen strawberries
  1 c Nuts; chopped (not too fine)
  1 c Salad oil
  3 ts Flour
  1 Pkg strawberry flavored gelatin
  4 Eggs

  Mix well all together. Bake in a 9 x 13" pan for 45 minutes at 
  350 degrees. When baked, sprinkle with powdered sugar and cool. 
  Strawberry Jello Cake

  1 box white cake mix 
  4 eggs 
  1/2 cup water 
  1 cup oil 
  1 box strawberry jello 
  1/2 cup frozen strawberries

  Mix all ingredients and pour into 3 greased and floured 8 inch 
  cake pans. Bake as directed on cake mix box. 

  Strawberry Cake Icing: 

  1 stick butter, softened 
  1 box 4x powdered sugar 
  1/2 cup strawberries 

  Mix butter and sugar until fluffy and light. Stir in berries. 
  Spread on cake. 
  Strawberry Jello Cake 

  2 boxes frozen strawberries, thawed; or 21/2 cups fresh 
  1 box (3 oz.) strawberry jello 
  21/4 cups flour 
  11/2 cups sugar 
  1/2 cup shortening 
  3 tsps. baking powder 
  1 cup milk 
  1/2 tsp. salt 
  1 tsp. vanilla 
  3 eggs 
  11/2-2 cups mini marshmallows 

  Preheat oven to 350°. Combine berries and gelatin; let stand. 
  Grease bottom of 9x13" pan. Combine flour, sugar, shortening, 
  baking powder, milk, salt, vanilla and eggs. Pour in bottom of 
  pan. Cover batter with marshmallows; dribble on strawberry mixture. 
  Bake for 40-45 minutes. 

Pork Braciole

----- Original Message ----- 
  From: Ursa
  To: phaedrus 
  Sent: Saturday, October 06, 2001 4:05 PM
  Subject: pork bracioli

  how do I prepare pork bracioli rolled and tied 


Below is an excellent pork braciole recipe. Enjoy!


  Pork Braciole

  Total ingredients to serve four:

  8 pieces of boneless pork loin or pork chops, 2 to 3 ounces each 
  1 batch of traditional stuffing mix (Recipe Below)
  1 Tbls. olive oil 
  Salt and pepper to taste 
  1/2 cup red sauce 
  1/2 cup chicken stock 
  1/4 cup red wine 
  2 sprigs fresh rosemary 
  Step one: Prepare the pork loin

  Place each piece of the meat between 2 pieces of waxed paper 
  or plastic wrap, and pound with a meat mallet until it is 1/8 
  inch thick and rectangular in shape.

  Step two: Stuff the pork braciole

  Lightly brush the meat with olive oil. Season lightly with salt 
  and pepper. Divide the batch of traditional stuffing mix into 
  8 portions. Spread each piece of pounded pork with a portion of 
  the stuffing mix. Leave about 1/4 inch space around the perimeter 
  of each piece. Tie both ends of each piece with a small piece of 
  kitchen string. Make one additional tie in the center of each piece.

  Step three: Cook the braciole

  Lightly brown each piece in a sauté pan in a little olive oil. 
  Place the browned pieces in a casserole dish. Place the red sauce, 
  chicken stock, red wine and rosemary in a small bowl and mix well. 
  Pour the braising liquid over the braciole in the casserole dish. 
  Cover tightly with aluminum foil, place in preheated 225 degree oven, 
  and braise slowly for two hours. When done, remove from braising 
  liquid and remove the kitchen string from each piece. Serve 1 or 2 
  pieces, whole or cut in half, with a little of the braising liquid 
  drizzled over the meat. Accompany with pasta.
  Traditional Stuffing for Braciole

  Total ingredients to serve four:

  3 large eggs 
  2 cloves garlic, finely minced 
  1/2 cup grated parmesan cheese 
  2 Tbls. finely chopped fresh parsley 
  1/2 cup, more or less, seasoned bread crumbs 
  Salt and pepper to taste 
  Step one: Combine ingredients

  Place the eggs in a small bowl and beat lightly. Add minced garlic, 
  grated parmesan cheese, and chopped fresh parsley. Mix well.

  Step two: Finish the stuffing

  Slowly drizzle in the seasoned bread crumbs while mixing constantly. 
  Use only enough bread crumbs to bring the mixture to a soft, spreadable 
  paste. Add salt and pepper to taste. Be careful with the salt because 
  of the amount of parmesan cheese that is already in the stuffing.

Lasagna Without Cheese

 ----- Original Message ----- 
  From: Laura
  To: phaedrus 
  Sent: Friday, October 05, 2001 6:43 PM
  Subject: Re: Lasagne without cheese recipe

  Hi...Do you know of a recipe for lasagne without cheese..  I have an 
  idea how to make it, but I would really enjoy any recipes you might 
  have come across. 

  Thank You, 

Hi Laura,

You didn't say whether you wanted recipes without meat, too, but vegan recipes were the only ones that I could find, so they have neither cheese nor meat. I found the five below. They look pretty tasty. I hope you like tofu, though, since every cheeseless recipe that I found called for it. BTW, if you miss the cheese, you can use some soy cheese to spruce it up.


  Vegan Lasagna II

  Makes 2 to 3 servings  

  3 cloves garlic, minced 
  1/2 pound mushrooms 
  1 tablespoon vegetable oil 
  1 (10.75 ounce) can  tomato puree 
  1 (10 ounce) package frozen spinach, thawed and drained 
  2 teaspoons garlic salt 
  2 tablespoons Italian-style seasoning 
  1 (12 ounce) package soft tofu 
  2/3 (16 ounce) package instant lasagne noodles 

  1 Preheat oven to 375 degrees F (190 degrees C). 
  2 In a large skillet, saute garlic and mushrooms in oil until all 
  the liquid is cooked out. Add 1/3 tomato puree to mushrooms and 
  garlic, cook 2 to 3 minutes, and remove from heat. 
  3 In a microwave-safe bowl, combine spinach, garlic salt, Italian 
  seasoning and tofu. Blend until the mixture is an even consistency. 
  Heat in a microwave on high for 2 minutes. 
  4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato 
  puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, 
  a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, 
  a layer of noodles, and a final layer of tomato puree. 
  5 Bake 45 minutes in the preheated oven. 
  Vegan Lasagna
    - as seen in Vegetarian Times Magazine, October 1997

    Tomato Sauce
          2 tbsp olive oil
          1 cup chopped onion
          3  cloves garlic, minced
      1 x 6 oz. can tomato paste
     3 x 28 oz. cans plum tomatoes, chopped with juices
        1/2 cup each chopped fresh basil, parsley
      1 1/2 tsp dried oregano
        1/2 tsp crushed red pepper flakes (optional)
    salt and ground black pepper (to taste)

     2 x 16 oz. packages firm tofu, drained
          2 cloves garlic, minced
        1/4 cup chopped basil
        1/2 cup chopped parsley
    salt and ground black pepper (to taste)

          1 tbsp salt
          1 lb. dry uncooked lasagna noodles

  Prepare Sauce:
 In large, heavy saucepan, heat oil over medium heat.  Add onion 
 and garlic and cook, stirring frequently, until onion is soft.  
 Add tomato paste and cook, stirring for about 1 minute.  Add 
 remaining ingredients, cover and simmer over low heat for about 
 an hour.

 Bring large pot water to boil.  Add salt and noodles.  Cook until 
 al dente (about 12 minutes).

 Preheat oven to 400oF.  Crumble tofu into large bowl.  Add garlic, 
 basil, parsley, salt and pepper.  Stir until well-blended.

  To Assemble:
Spoon about 1 cup sauce over bottom of 13"x9" baking dish.  Add 
layer of noodles and a third of the tofu mixture, followed by 
1 1/2 cups sauce. Place another layer of noodles, another third of 
the tofu mixture, and another 1 1/2 cups sauce.  Layer remaining 
noodles, then tofu and 1 cup of sauce.

Cover with foil and bake for 30-40 minutes.  Let stand 15 minutes 
before serving.
  Vegan Lasagne 

  3 large handfuls of spinach  black pepper ( to taste) 
  1 1/4 teaspoon sea salt 2 cloves sliced garlic 
  1 block of hard, firm tofu 4 teaspoon extra virgin olive oil 
  12 - 14 uncooked lasagna noodles (nondairy, non-egg) 2 thinly sliced 
  yellow summer squash 
  your favorite Italian tomato sauce (from a jar is OK, homemade is better)
  *optional: nondairy soy cheese (only if you can't stand having no cheese 
  in your lasagne) 

  Preparation (time=about 1 hour 20 minutes):

1.) Rinse the spinach and dry thoroughly with paper towels. Sauté dry 
spinach in the olive oil. It cooks down quickly, so take it out of the 
pan as soon as it wilts uniformly, so that it will retain its flavor 
and color. Add a pinch of salt and pepper.
2.) Roast the garlic slices with the remaining oil in the sauté pan. 
Add a pinch of salt and pepper when the garlic has browned slightly.
3.) Preheat the oven to 350 degrees F. Lightly oil a large baking pan. 
Place a thin layer of tomato sauce as the first layer. Then cover the 
bottom of the pan with a layer of noodles, breaking them to fit nicely. 
Then, add a layer of sauce, a layer of sautéed spinach, and a layer of
crumbled tofu.
4.) Then, add a layer of squash with some roasted garlic on top. Add a 
second full layer of noodles, tomato sauce, spinach, tofu, squash, and 
garlic (in that order). Finally, add a third layer of the same, but with 
one last thick layer of sauce on top with sprinkles of pepper. 
5.) Bake for about 45 minutes at 350 degrees F. Let stand for about 
10 minutes before serving. Eat it with garlic bread and your favorite 
light salad.
  Vegan Lasagna

  Sauce Ingredients: 
  1 cup chopped onion
  3 cloves garlic, chopped
  3 28-oz cans crushed tomatoes
  1 can tomato paste
  1/2 cup fresh basil
  1/2 cup fresh parsley
  2 teaspoons dried oregano
  2 Tablespoons olive oil
  salt and pepper, to taste

  Filling Ingredients: 
  2 pounds firm tofu, drained (it is also a good idea to boil in 
    water for about 5 minutes)
  2 medium potatoes, cut into chunks
  1 small onion, chopped
  4 teaspoons sea salt
  3/4 to 1 cup nutritional yeast
  1/4 cup fresh basil leaves
  1/3 cup fresh parsley
  2-3 cloves garlic, minced
  1 12 ounce package lasagna noodles, preferably whole grain
  Whole grain bread crumbs, optional

  To Make: 
1. Start with the sauce, as its flavors will develop as it cooks 
(you can even do this early in the day or the day before): 
Place the chopped onion in a large soup pot with a small amount 
of water and cook on medium-high to soften.
2. Add the garlic, crushed tomatoes, tomato paste, basil, parsley, 
dried oregano, olive oil, salt and pepper and bring to a boil. 
Lower heat and simmer until you are ready to assemble the lasagna.
3. For the filling: in another saucepan, place the potatoes, chopped 
onion and salt in just enough water to cover and bring to a boil. 
Lower the heat and simmer until the potatoes are cooked, about 
15 minutes.
4. While the potatoes are cooking, place the drained tofu in a food 
processor with the nutritional yeast, basil, parsley, and garlic 
and blend until smooth. If you don't have a food processor, just 
mash it up as well as you can. It might not get the same smooth
consistency, but it should still taste just as good!
5. When the potatoes are cooked (you might want to let them cool for 
a few minutes, but it doesn't seem to be a problem not to), pour 
the into the food processor, along with the onions and as much 
cooking water as will fit, and blend the whole mixture until smooth.
6. It is up to you whether or not you want to pre-cook the lasagna 
noodles. I usually do, just because I can't stand the thought of 
ending up with uncooked noodles. However, it is much easier to 
assemble lasagna with uncooked noodles and many recipes specifically 
say to use uncooked noodles. If you are going to pre-cook, do this now.
7. Preheat the oven to 400 degrees.
8. To assemble the lasagna, start with a layer of sauce on the bottom, 
place a layer of noodles on top and then a layer of the tofu mixture 
on top of that. Keep layering sauce, noodles and tofu mixture until 
you run out of noodles or space in the pan, finish with a layer of 
sauce and sprinkle with breadcrumbs, if desired. See note at bottom
regarding amounts of filling and sauce for each layer.
9. Cover the lasagna with foil and cook for about 30 minutes. Check to be 
sure that the noodles are done and, if so, take out of the oven and 
allow to sit for 15 minutes before serving.

Note: The amount of sauce and tofu mixture used for each layer varies 
with taste. I usually use layers of sauce and tofu mixture about 2-3 
times as thick as the noodles. I have never used all of either for 
one lasagna. You may very well have sauce and/or tofu mixture left over 
at the end. Both can be frozen and used in a variety of ways. The sauce, 
as you may guess, can be used in the same way as any other kind of sauce - 
on pizza, spaghetti, polenta, etc. The tofu mixture can be an ingredient 
for twice-baked potatoes, a filling for calzones or stuffed shells, etc, 
etc, etc. Always be creative with your leftovers! 
  Vegan Lasagna

  lasagna noodles, uncooked 
  2 jars Ragu Light Roasted Garlic Primavera sauce 
  2 10 ounce boxes of light tofu 
  2-4 TBSP minced garlic 
  2 tsp basil 
  1 tsp Italian seasoning 
  2 tsp oregano 
  2 tsp thyme 
  sliced mushrooms 
  portobello mushrooms 
  spinach, fresh or frozen 

If you are using frozen spinach, set it out to thaw in a colander, 
and thoroughly squeeze dry when defrosted. If you are using fresh, 
rinse, dry and de-stem. 

Pre-heat the oven to 375°F

Mash the tofu with a potato masher, and mix in the garlic and herbs. 

Place a layer of spaghetti sauce on the bottom of your lasagna pan; 
top with noodles. Spread about half of the tofu mixture over the 
noodles. Sprinkle generously with both kinds of mushrooms. Top with 
spinach. Spread some more sauce over the spinach and top with another 
layer of noodles. Spread the remaining tofu over the noodles and top 
with the remaining sauce. Since this recipe calls for uncooked noodles, 
you want to make sure there is plenty of sauce, and that it is spread 
all the way to the edges to give the noodles enough moisture to cook 
properly. You can top with veggie parmesan or leave as is. Bake for 
about 30-45 minutes until bubbly and the noodles are cooked through. 

This is really good and goes together fairly quickly. I find that if 
I buy an 8 ounce package of the regular mushrooms, and an 8 ounce 
package of portobellos, it is just the right amount of mushrooms for 
2 lasagnas. 

Sweet Milk Bread

----- Original Message ----- 
  From: Beverly 
  To: phaedrus 
  Sent: Saturday, October 06, 2001 11:31 AM
  Subject: Coco bread Jamaican

  Trying to find a recipe for coco bread.  It contains flour, sweetened 
  condensed milk, sugar, yeast, butter and salt.  I don't know the 
  amounts for each.  Send me any bread recipes that contain (sweetened 
  condensed milk). 


Hi Beverly,

Well, the only recipe that I have for Jamaican coco bread calls for heavy cream, not sweetened condensed milk. I'm sending it to you anyhow. It's the first one below. I did find one other recipe for coco bread on the web, but it called for buttermilk and didn't sound right at all.

As for other bread recipes that call for sweetened condensed milk, there were none in my database at all, and the second recipe below is the only one that I found on the web.


  Jamaican Coco Bread

    Category: Breads
    Style: Caribbean

    2 1/4 cup flour
    1 cup sugar
    1 tbsp baking powder
    1/4 lb butter
    1 1/3 cup grated fresh coconut
    2 eggs beaten
    1/2 tsp vanilla
    2 cup heavy cream

    In lg bowl, mix flour, sugar, baking powder mix well. Using pastry 
    blender, work in butter. Add coconut and mix well. In separate bowl, 
    beat eggs, vanilla and cream and add to flour mixture. 
    Pour into greased loaf pan and bake 40-45 min
  Sweet Milk Bread Mix  1-1/2 pound loaf

  Recipe By     : Real Food for Real People
  Serving Size  : 12    Preparation Time :0:00
  Categories    : Bread Makers                    Breads
                  Mixes                           O.A.M.C.

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    3 1/4           cups  Flour
    1 1/4      teaspoons  Salt
                          1 can Sweetened Condensed Milk -- (14 oz)
    1                     Paper Towel -- folded 3" square
                          To Make Mix:
    2 3/4      teaspoons  Active Dry Yeast
       3/4           cup  Warm Water -- 110 degrees
       2/3           cup  Sweetened Condensed Milk -- (from can above)
    2        tablespoons  Vegetable Oil

  To Make Mix:  Place folded paper towel in bottom of a wide mouth 
  quart size jar, and set unopened can of milk on top of paper towel.  
  In a large bowl, mix flour & salt, then place mixture in jar, covering 
  can of milk.  Apply lid.  To make the bread later, you will need to 
  use the second set of ingredients above as follows:

  Place all wet ingredients into the bread pan of your bread maker, then 
  add the dry ingredients on top, reserving the yeast for last.  Insert 
  the bread pan into the bread maker and select "Sweet", desired crust 
  color, baking cycle (according to yeast type) and loaf size.  Select 
  desired delay option and press start.

  Note:  To give this mix as a gift, you may want to include the yeast 
  in a separate package, and place inside jar on top of flour.  If your 
  can of milk does not fit into your jar, you can attach it to the top 
  of the closed jar by taping it to the lid and top of jar with packing 
  tape.  Decorate by cutting a circle of cloth, placing it over the top 
  of the jar and securing with a rubber band.  Add a bow of raffia or 
  ribbon over the rubber band. Attach the directions for baking the bread, 
  on a cute card.

  A Note about Bread Makers:  Each bread maker has it's own personality, 
  and the first few times you use your machine, you will be getting to 
  know what it does and does not 'like'.  Some bread makers also require 
  the ingredients to be added in a different order, so please follow the
  directions for your particular bread maker.

Diet Pills

  ----- Original Message ----- 
  From: Sue 
  To: phaedrus 
  Sent: Saturday, October 06, 2001 2:35 AM
  Subject: diet pills

  My daughter wanted me to ask you about something someone said.
  They said that you are not supposed to take diet pills after delivering a baby.
  Her baby is 5 weeks old. She is taking over-the-counter diet pills. Metabolife.
  Can you find out if it's it's true that they thin your blood? This is what was said.
  Thanks a bunch!!

Hi Sue,

Metabolife and similar products contain an herb called ma huang. The active ingredient in this herb is ephedra. Ephedra is chemically related to ephedrine or adrenaline and has several effects on the body. Among other things, it makes your heart beat faster, and it raises your blood pressure. These speed-like effects are what makes your body burn more calories, and they're why it's advertised that these products "increase your metabolism."

Metabolife and similar products contain a warning that they should not be used by pregnant or lactating women. That's because the chemical ephedra can be passed on to the baby through the placenta or in the mother's milk. If your daughter is not nursing her baby, then this shouldn't be a concern, but if she is, then she shouldn't be taking Metabolite or anything else without consulting her doctor.

As for thinning the blood, I could not find anything that said Metabolife thins your blood. Actually, one of the warnings about ephedra is that it can cause strokes in susceptible people. Now, if it thinned your blood, then that would help prevent a stroke, not cause one. Blood thinners are prescribed to help prevent strokes. I think the person who told your daughter that has heard some misinformation.

However, because of numerous complaints, the FDA did a study recently on products containing ephedra, and while they did not find enough evidence to ban ephedra, they did find that it can cause problems for some people, such as: anxiety, nervousness, headaches, rapid and irregular heart rhythms, increased blood pressure, chest pain, hyperactivity, and insomnia. Anyone with high blood pressure or heart problems should definitely not take it, nor should pregnant or nursing women, nor should men with prostate problems.



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