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Parolee Recidivism

 ----- Original Message ----- 
  From: Donna 
  To: phaedrus
  Sent: Saturday, October 19, 2002 11:12 PM
  Subject: meme


 N E ways, can you tell me what the crime rate is after 
 prisoners are released with parole?


Hello Donna,

When paroled offenders commit another crime, it's called recidivism. It's difficult to get accurate statistics on recidivism because it's up to the states to provide the numbers and some states apparently do a very poor job of collecting these statistics. Also, the definition of "parole" varies from state to state. For instance, California has actually abolished parole, but releases prisoners after they have served a mandatory percentage of their sentence. They still call this "parole", but it's not the same as traditional "parole".

Studies on recidivism rates are incomplete. The most extensive study, however, conducted in 1989 by the Justice Department Bureau of Justice Statistics, covering 11 states and over 50 percent of total prison releases in 1983 found that during the three years following their release "63 percent . . . were rearrested for a felony or serious misdemeanor; 47 percent . . .were re-convicted, and 41 percent . . . were re-incarcerated."

Recent estimates improve the re-incarceration rate to about 33%.


Mock Pecan Pie

  ----- Original Message ----- 
  From: Ronnie 
  To: phaedrus
  Sent: Saturday, October 19, 2002 8:35 AM
  Subject: bean pie

  I have found this web site a few months ago and really 
  like it.had an accident recently so I am laid up for a 
  while and maybe I'll get to check out all the archives. 
  The bean pie recipe brought up a recipe I remember from 
  20 years ago + or -. It is similar to pecan pie.
  Its as follows.
  Mock Pecan Pie
  3/4 c. cooked/drained/mashed pinto beans
  3 eggs
  1 1/2 c. sugar
  1/4 c. butter, melted
  2 teaspoons vanilla
  1- 9" pie shell
  Mix together. pour in pie shell. bake 350-375 degrees till firm

Thanks, Ronnie. I'll post it on the website.


Celery Sauce

  ----- Original Message ----- 
  From: Ruth  
  To: phaedrus
  Sent: Saturday, October 19, 2002 11:53 AM
  Subject: Recipe search

  Could you please help me to find a recipe for celery sauce. 
  My mother-in-law used to make for my husband to have with 
  roast beef. I`ve been unable to find it.
  With many thanks,


Hi Ruth,

I believe the below recipe might be the one you want.


  Celery Sauce 


  half a head of celery 
  400ml/3/4 pint chicken stock 
  60g/2 oz unsalted butter 
  30g/1 oz flour 
  125ml/1/4 pint double cream 
  2 egg-yolks 
  salt and freshly ground white pepper   
  1 Thoroughly wash and finely slice the celery. Melt the 
  butter in a heavy-bottomed pan and soften the celery in 
  it. Sprinkle on the flour and stir it well in; gradually 
  add the stock, stirring all the time, bring to the boil 
  and simmer for 10 minutes. Season lightly and, just before 
  serving, mix the egg-yolks with the cream and stir quickly 
  into the sauce. Re-heat the sauce, but do not boil it again.  

Butterfinger Cheesecake

  ----- Original Message ----- 
  From: patty 
  To: phaedrus
  Sent: Sunday, October 20, 2002 8:37 PM
  Subject: chocolate cheese cake

  I am looking for a receipe Chocolate cheese cake made with 
  butterfinger candy bars and also another receipe made with 
  reeses peanutbutter candy

Hello Patty,

See below.


  Butterfinger Cheese Cake

  Recipe By : 
  Serving Size : 4 Preparation Time :0:00
  Categories : 
  Amount Measure Ingredient -- Preparation Method
  -------- ------------ --------------------------------
  1 package Royal no bake cheese cake
  1/3 cup Blue Bonnet margarine -- melted
  3 tablespoons sugar
  3 (2.16 oz.) Butterfinger candy bars finely
  1 1/2 cups cold milk

  Reserve 1/4 cup finely crushed Butterfinger bars for garnish, 
  divide rest of mixture in half.

  Crust: Combine graham cracker crumbs, 3 tablespoons sugar, 
  1/2 of finely crushed Butterfinger mixture and 1/3 cup melted 
  Blue Bonnet margarine. Using fork, press mixture against sides 
  and bottom of 8 or 9 inch pie plate.

  Filling: Pour 1 1/2 cups cold milk into small mixing bowl. Add 
  package contents and beat at low speed with electric mixer until 
  blended. Beat at medium speed 3 minutes longer. Fold remaining 
  half of finely crushed Butterfinger bars into filling mixture. 
  Pour into crust. Chill 1 hour.
  Garnish with reserved 1/4 cup finely crushed Butterfinger bars. 
  Refrigerate, covered.
  Reese's Peanut Butter Cup Cheesecake

  Serving Size  : 4    
  Categories    : Cheesecake

   32 Oz Cream Cheese -- softened
   1 C Sugar
   5 Eggs -- at room temperature
   1/4 C Cornstarch
   1 Tsp Vanilla
   1/2 C Whipping Cream
   8 Reese's Peanut Butter Cups

   1 1/2 Pkg Graham Crackers -- crushed
   5 Tbsp Butter -- melted
   1/3 C Sugar

  Crust:  Mix all ingredients and pat into a 10" 
  spring form pan.

  Cake: Chop peanut butter cups.  Cream the cheese 
  until light.  Add sugar and beat some more. Add 
  eggs, one at a time and beat after each.  Mix in 
  cream, vanilla and cornstarch.  Stir in candy.  
  Pour into crust and bake at 350F for 1 hour or 
  so until outside edge is firm and middle is still 
  soft.  When the cake comes out of the oven run a 
  knife around the edge.  Cool for several hours 
  then top with melted chocolate.

Apricot Preserves Coffee Cake

  ----- Original Message ----- 
  From: Regina 
  To: phaedrus
  Sent: Sunday, October 20, 2002 4:03 PM
  Subject: Coffecake Recipes

  Dear Uncle Phaedrus,

  I have recently purchased a huge jar of apricot perserves. 
  I would like a coffeecake recipe (using yeast) with the 
  perserves. Also, I have almond paste, do you possibly have 
  a coffecake/cookie recipe that I can use with this?

  Thanks for your help with the other recipes that I have requested! 
  I enjoy your website very much!!!



Hello Regina,

Let's see... Below are a coffeecake recipe using apricot preserves, then a coffecake recipe using almond paste, two Italian cookie recipes using almond paste, and finally a cookie recipe that uses both apricot preserves and almond paste.


  Apricot Almond Sour Cream Coffeecake

  Source of Recipe

  List of Ingredients
  1 C. butter
  2 C. sugar
  2 eggs
  1 C. sour cream
  1 tsp. almond extract
  2 C. all-purpose flour
  1 tsp. baking powder
  1/4 tsp. salt
  1 (10 oz.) apricot preserves
  1 C. sliced almonds

  Cream together butter and sugar. Add eggs, one at a time. 
  Fold in sour cream and almond extract.

  Sift together flour, baking powder and salt; fold into mixture. 
  Pour half of mixture into greased and floured tube pan. Spread 
  half of preserves and half of almonds over this. Pour other half 
  of mixture on this. Spread with almonds and preserves. Bake at 
  350F for 1 hour or until a knife comes out clean.
   Quick  Coffee  Cake

   Ingredients : 
   2 c. flour
   1 1/2 sticks oleo or 3/4 c. shortening
   1/2 tsp. salt
   1/2 c. water
   1 pkg. dry yeast
   1 tbsp. sugar
   2 eggs, separated

  Almond  Filling:  (makes 1 cup)

   1/2 of (8 oz.)
   pkg. (or can) of almond
   4 tbsp. butter or oleo, softened
   1/4 c. sugar

  Cheese  Filling:

   1 c. pot cheese
   1 egg yolk
   1/4 c. sugar
   1 tsp. lemon rind, grated

  Cinnamon  Pecan  Filling:

   4 tbsp. butter
   or oleo, softened
   1/2 c. sugar
   1/2 tsp. ground cinnamon
   1/2 tsp. ground cardamom

   Preparation : 
 Sift flour.  Add oleo or shortening and salt.  In cup 
 combine water, dry yeast, sugar and eggs.  Add egg yolks 
 to cup of liquid and mix with dry ingredients.  Roll out 
 flat.  Beat egg whites stiff and add 1/2 cup sugar slowly.  
 Spread over rolled dough and sprinkle with chopped nuts.  
 Roll like jelly roll and put in greased pan. Then slit 
 down center.  Bake 25 minutes in 375 degree oven. Sprinkle 
 with 10X sugar or icing.  Beat almond paste, butter or 
 oleo and sugar in small bowl until smooth and well blended.
 Combine cheese, egg yolk, sugar, and lemon rind in container 
 of electric blender.  Whirl until smooth.  Beat butter or 
 oleo, 1/2 cup sugar, cinnamon and cardamom in a small bowl 
 and beat until smooth.  Stir in 1/2 cup coarsely chopped 
 pecans and 1/4 cup currants.  
   Italian  Almond  Paste  Cookies

   Ingredients : 
   1 lb. almond paste
   1 lb. sugar (2 c. and 2 tbsp.)
   5 egg whites
   14 tbsp. bread crumbs (3/4 c.)
   1/2 tsp. vanilla

   Preparation : 
  Mix almond paste, sugar and crumbs together. (With hands, 
  add egg whites and vanilla.)  Roll into balls (size of 
  small walnuts). Flatten with hand.  Dip into dish with 
  pine nuts in it. Place on teflon cookie sheet, or tin 
  foil covered sheet.  Can also top with bits of maraschino 
  cherries.  Bake at 375 for 12 to 15 minutes. Check after 
  10 minutes.  Cookies are pale when done.  Do not remove
  from pan until cool.  
   Original  Pignoli  Cookies

   Ingredients : 
   1 lb. almond paste
   4 egg whites
   2 c. sugar
   1/2 c. flour
   1 lb. pignoli nuts

   Preparation : 
  Mix almond paste, egg whites, sugar and flour 
  with an electric mixer. Refrigerate 1 hour or 
  overnight.  Shape rounded teaspoonfuls of dough 
  into crescents.  Roll crescents into pignoli nuts. 
   Apricot  Preserve  Cookies

   Ingredients : 
   1 1/4 c. white flour
   1 1/2 tbsp. sugar
   1 cube margarine
   1 egg yolk
   8 oz. can almond paste
   3/4 c. powdered sugar
   2 egg whites
   1 c. apricot preserves

   Preparation : 
 Mix flour, sugar, margarine, and egg yolk into a 
 smooth dough. Set aside in a cold place for 1/4 hour.  
 Roll out approximately 1/4 inch thick.  Cut out small 
 round cookies and place on greased baking sheet. Mix 
 almond paste, powdered sugar, and egg whites with an
 electric mixer until smooth.  Put in pastry tube with 
 star tip and put ruffling around edges of cookies.  
 Fill center of cookies with 1 teaspoon apricot preserves.  
 Bake in 350 degree oven for 10 to 15 minutes.


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