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Artichoke Crab Dip

  ----- Original Message ----- 
  From: Diane 
  To: phaedrus 
  Sent: Saturday, October 26, 2002 12:32 PM
  Subject: artichoke/crab dip

  Simon and Seaforts restaurant here in Anchorage has a crab 
  and artichoke hot dip that is absolutely wonderful. Do you 
  have such a recipe'?


Hello Diane,

I could not locate the Simon & Seafort's recipe anywhere, but below are several hot crab & artichoke dip recipes.


  Crab and Artichoke Dip

  Preparation time: 10 minutes
  Cooking time: 6 minutes
  Yield: 2 cups (6 to 8 servings)

  1 can (14 ounces) artichoke hearts, drained 
  1/4 lb. Fresh lump crabmeat, shell pieces removed 
  1/4 cup lowfat sour cream 
  1/4 cup nonfat mayonnaise 
  1 tablespoon grated fresh Parmesan cheese 
  1 teaspoon freshly squeezed lemon juice 
  1 teaspoon prepared horseradish 
  1/2 teaspoon Worcestershire sauce 
  1 small clove garlic, minced 
  Preheat oven to 350 degrees Fahrenheit. 
  Chop artichoke hearts, and in a medium bowl, combine with 
   crabmeat, sour cream, mayonnaise, Parmesan cheese, lemon 
   juice, horseradish, Worcestershire sauce, and garlic. 
  Transfer mixture into a casserole or other oven-proof dish. 
  Bake for approximately 20 to 25 minutes, until warm throughout. 
  Serve with pita, bagel chips, or French bread slices. 
  Lump Crab and Artichoke Dip

  Prep Time: 30 Minutes Serves: 10 - 12 


  1 pound jumbo lump crabmeat
  2 (8 1/2-ounce) cans artichoke hearts, drained
  1/4 pound butter
  1/2 cup onion, diced
  1/4 cup celery, diced
  1/4 cup red bell pepper, diced
  1/4 cup yellow bell pepper, diced
  2 tbsps garlic, minced
  1/4 tsp granulated garlic
  1/4 tsp nutmeg
  1/2 cup flour
  2 cups chicken stock
  1 pint heavy whipping cream
  1 ounce dry white wine
  1/4 cup green onions, sliced
  1/4 cup parsley, chopped
  2 cups Parmesan cheese, grated
  1/2 tsp salt
  1/4 tsp cayenne pepper
  1/2 tsp basil, chopped


  Begin by rinsing artichokes well under cold water to remove 
  the brine. Chop artichokes coarsely in a food processor, remove 
  and set aside for later use. In a 2-quart heavy-bottom sauté 
  pan melt butter over medium-high heat. Add onion, celery, bell 
  peppers and garlic. Sauté 3-5 minutes or until vegetables are 
  wilted. Add artichokes and blend well into the vegetable mixture, 
  stir and cook 5 additional minutes. Sprinkle in flour and blend 
  well to form a white roux, do not brown. Add chicken stock and 
  heavy whipping cream, one cup at a time, whisking constantly 
  until a thick cream sauce is achieved. Reduce heat to simmer. 
  Add white wine and season to taste using salt and pepper. Simmer 
  approximately 15 minutes, stirring occasionally to keep from 
  scorching. The mixture should resemble a thick cream sauce. 
  Should it become too thick, additional whipping cream or stock 
  may be added to reach desired consistency. Add green onions and 
  parsley, then fold in lump crabmeat. Cook 5 minutes longer and 
  remove from heat. Fold in Parmesan cheese and adjust seasonings 
  if necessary. Place the mixture in a chafing dish and serve with 
  garlic croutons or crackers. 
  Zesty Crab-and-Artichoke Dip 
  1 large green pepper, chopped
  2 cans (14 ounces each) artichoke hearts, drained and finely chopped
  1 cup fat-free mayonnaise
  1 cup fat-free plain yogurt
  2/3 cup grated Parmesan cheese
  1/2 cup thinly sliced scallions
  1/2 cup bottled roasted sweet red peppers, drained and chopped
  5 teaspoons lemon juice
  4 teaspoons Worcestershire sauce
  1 tablespoon seeded and finely chopped pickled jalapeño peppers 
    (wear plastic gloves when handling)
  1/4 teaspoons celery seeds
  1 pound lump crabmeat, picked over and flaked 
  1/4 cup sliced almonds (optional)

  Total Time: 60 minutes

  Coat a small skillet with nonstick spray. Add the green peppers. 
  Cook and stir over medium heat for 3 minutes, or until tender; 
  let cool at room temperature. Preheat the oven to 375 degrees. 
  Coat an 8-by-8- inch baking pan with nonstick spray. In a large 
  bowl, combine the cooked peppers, artichoke hearts, mayonnaise,
  yogurt, Parmesan, scallions, red peppers, lemon juice, 
  Worcestershire sauce, jalapeño peppers and celery seeds.Gently 
  stir in the crabmeat. Spoon into the prepared baking pan. 
  Sprinkle with the almonds (if using). Bake for 30 to 35 minutes, 
  or until golden and bubbly.
  Hot Crab and Artichoke Dip

  3 (6 ounce) cans crabmeat 
  1 (8 ounce) package cream cheese, softened 
  1 (8 ounce) container sour cream 
  1 cup mayonnaise 
  1 cup heavy cream 
  1 (10 ounce) can artichoke hearts, drained 
  1 1/2 cups shredded white Cheddar cheese 
  1 tablespoon prepared horseradish 
  2 tablespoons fresh lemon juice 
  2 teaspoons Old Bay Seasoning TM 
  2 tablespoons minced garlic 
   ground black pepper to taste 
  2 (1 pound) loaves sourdough bread 
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 In a large bowl, combine crabmeat, cream cheese, 
   sour cream, mayonnaise, heavy cream and artichokes. 
   Season with horseradish, lemon juice, garlic, and black 
   pepper. Mix well and spread mixture into a 9x13 inch 
   baking dish and sprinkle the white Cheddar cheese and 
   Old Bay seasoning on top. 
  3 Bake in a preheated oven for 30 minutes or until warm 
   and melted. Meanwhile, hollow out the loaves of sourdough 
   bread. Reserving the bread removed. 
  4 Spoon the hot crab dip into the hollowed out loaves of 
   sourdough. Use the reserved bread for dipping. 
  Hot Crab And Artichoke Dip

  List of Ingredients

  1-14oz.can artichoke hearts drained,6oz.crab meat,
  1 1/2 cup mayo,1 1/3 cup parmesan,1/2 teas.garlic 
  powder,1 1/2 Tbls.lemon juice,tortilla chips or 
  french bread slices.

  Chop the drained artichoke hearts and drain again.
  Combine the chokes,crab,mayo,cheese,garlic,juice,mix well.
  Spread in 1 qrt.casserole,bake 400* 15-20 mins.
  Serve hot with chips or bread. 
  Hot Crab and Artichoke Dip

  2 packages cream cheese, 2 cans crab meat (can buy fresh 
  for more $), 1/2 cup diced white onion, 5 Tbls. milk, 
  4 Tbls. A-1 sauce or Worcestershire, 2 small jars 
  marinated artichoke hearts

  This is just like the hot dip the restaurants serve as 
  an appetizer. 

  Soften the cream cheese in a mixing bowl until you can 
  easily stir with a large wooden spoon. Add milk, A-1 sauce, 
  diced onion, and a sprinkle of salt and pepper. Drain the 
  crab and add to the mixture. I usually cut the artichoke 
  hearts into smaller pieces (you don't have to - that would 
  just add to your prep time). Then add the whole jar (marinade 
  juices too) to the mixture. Stir well and pour into a shallow 
  dish (like pie or quiche pan). Bake at 400° for 35 minutes - 
  if you're in a hurry you can even microwave this dish for 
  about 10 minutes. Serve with French or sourdough bread, or 
  even tortilla chips. You can reheat this by microwave if you 
  are taking it as a potluck dish. Make it ahead of time and 
  refrigerate overnight. 

Persimmon Cookies

  ----- Original Message ----- 
  From: Sherrie
  To: phaedrus
  Sent: Saturday, October 26, 2002 3:49 PM
  Subject: persimon

  Hi there:  Would you happen to have a recipe for persimon cookies?  
  Thanks, in advance. 


Hello Sherrie,

I was able to locate several varieties of persimmon cookies for you. See below.


  Persimmon  Cookies

   Ingredients : 
   1/2 c. shortening
   1/2 c. brown sugar
   1 c. white sugar
   1 c. persimmon pulp
   1 egg
   1 tsp. vanilla
   2 c. flour
   1/2 tsp. salt
   1 tsp. soda
   1 tsp. cinnamon
   1/2 tsp. nutmeg
   1 c. nuts
   1 c. dates

   Preparation : 
     Cream shortening and sugars.  Add persimmon pulp.  Add egg and
   vanilla.  Sift dry ingredients together and add nuts and dates. 
   Combine all together.  Drop by teaspoonfuls on greased cookie sheet
   and bake at 350 degrees until slightly brown.  
   Persimmon  Cookies

   Ingredients : 
   1 c. persimmon pulp
   1 c. melted butter
   1 c. brown sugar
   2 eggs
   2 c. flour
   1/2 tsp. baking soda
   1/2 tsp. salt
   1 tsp. cinnamon
   1/2 tsp. cloves

   Preparation : 
     Mix and drop by teaspoonfuls on a greased cookie sheet.  Bake at
   350 degrees for 10 minutes.  
   Persimmon  Cookies

   Ingredients : 
   1 c. persimmon pulp
   1 tsp. soda
   1/2 c. shortening
   1 c. sugar
   1 egg, well beaten
   2 c. flour
   1/2 tsp. baking powder
   1/2 tsp. salt
   1/2 tsp. each cinnamon, cloves and nutmeg
   2 tsp. vanilla
   1 tsp. lemon
   1 c. raisins
   1 c. chopped nuts

   Preparation : 
     Simmer raisins for 15 minutes in some water.  Cream sugar and
   shortening.  Dissolve soda in pulp.  Add creamed sugar and
   shortening to pulp.  Add beaten egg.  Sift dry ingredients together.
    Add to above mixture.  Add vanilla and lemon; add nuts and raisins.
    Drop onto greased cookie sheets.  Bake at 350 degrees for 10 to 15
   minutes.  Makes about 2 to 2 1/2 dozen very moist cookies.  
   Glazed  Persimmon  Cookies

   Ingredients : 
   3/4 c. chopped nuts
   3/4 c. raisins
   1/4 c. wine2/3 c. butter (part margarine)
   1 1/4 c. sugar (1/2 brown sugar)
   1 tsp. vanilla
   2 eggs
   1 c. persimmon pulp2 1/2 c. sifted flour
   4 tsp. baking powder
   1 tsp. salt
   1/2 tsp. cinnamon
   1/2 tsp. nutmeg
   1/4 tsp. ginger--FROSTING--2 tbsp. butter
   1 1/2 c. sifted powdered sugar
   2 tbsp. wine

   Preparation : 
     (Great Christmas cookies)     After mixing butter, sugar, eggs,
   vanilla and pulp together, add dry ingredients and mix well.  Add
   nuts, raisins and wine mixture.  Mix and drop by teaspoonfuls on
   greased cookie sheets.  Bake at 375 degrees for 15 to 18 minutes. 
   Cool before frosting.  Beat until smooth  
   Chocolate  Persimmon  Cookies

   Ingredients : 
   2 cubes margarine
   2 c. sugar
   2 eggs
   2 c. persimmon pulp, mixed with 2 tsp. soda
   4 c. flour
   2 tsp. cinnamon
   1 tsp. each cloves & nutmeg
   2 c. raisins
   2 c. walnuts
   1 (16 oz.) pkg. chocolate chips

   Preparation : 
      Cream sugar, butter and eggs; beat well.  Add persimmon pulp. 
   Mix spices with flour and add to egg mixture blending well.  Add
   raisins, nuts and chips.  Drop by teaspoonful onto cookie sheet.
   Persimmon  Oatmeal  Drop  Cookies

   Ingredients : 
   3/4 c. margarine
   1 1/2 c. sugar
   2 eggs
   1 c. persimmon pulp
   1 tsp. baking soda
   1 tsp. vanilla
   1 1/2 c. flour
   2 tsp. baking powder
   1/2 tsp. salt
   1/2 tsp. nutmeg
   1/2 tsp. cloves
   1 tsp. cinnamon
   1 1/2 c. quick oats
   1/2 c. coconut
   1/2 c. nuts

   Preparation : 
      Cream butter and sugar; beat in eggs.  Stir soda into persimmon
   pulp and add to creamed mixture.  Add vanilla and sifted dry
   ingredients.  Mix well.  Add oats, coconut and nuts.  Drop by
   teaspoon on ungreased baking sheets.  Bake at 350 degrees for about
   12 minutes.  Makes 4 1/2 dozen.
   Favorite  Persimmon  Cookies

   Ingredients : 
   1/2 c. butter or margarine
   1 c. nuts (pecans or walnuts)
   1/2 c. chopped raisins
   1 c. persimmon pulp
   1/2 c. milk (more or less) to make drop batter
   1 c. sugar
   2 c. flour
   1 tsp. soda
   1 egg
   1/2 tsp. cloves
   1/2 tsp. cinnamon
   1/2 tsp. nutmeg

   Preparation : 
      Cream butter and sugar; grind raisins and nuts and mix with flour
   and spices.  Dissolve soda in persimmon pulp.  Add beaten egg and
   persimmon pulp and stir into flour mixture.  Drop by teaspoonfuls on
   greased baking sheet.  Bake in a moderate oven, 350 degrees, 10-12
   minutes or until done. 
    Soft  And  Moist  Persimmon  Cookies

   Ingredients : 
   1 c. persimmon pulp (use very ripe persimmons, peeled)
   1 c. sugar
   1/2 c. butter
   2 c. flour
   1 tsp. baking soda
   1 egg, beaten
   1 c. nuts, chopped
   1/2 tsp. salt
   1/2 tsp. cinnamon
   1/2 tsp. cloves
   1/2 tsp. nutmeg
   1 tsp. baking powder

   Preparation : 
      Mix soda and pulp and set aside.  Cream butter and sugar, add
   beaten egg, mix. Sift all dry ingredients together.  Add to egg
   mixture, mix.  Add nuts and pulp mixture.  Mix all together.  Drop
   onto a cookie sheet.  Bake at 350 degrees for 12 to 15 minutes. 
   Cookies will stay moist for a long time if kept in an airtight
   Persimmon  Cookies

   Ingredients : 
   1 c. persimmon puree
   1 tsp. soda
   1 c. butter or margarine
   1 c. sugar
   1 egg
   1 tsp. vanilla
   1 tsp. lemon juice
   2 tbsp. brandy or orange juice
   3 c. all-purpose flour
   1 tsp. baking powder
   1/2 tsp. salt
   1 tsp. cinnamon
   1/2 tsp. nutmeg
   1/2 tsp. cloves
   Currants & chopped nuts (opt.)

   Preparation : 
      Mix together thoroughly the persimmon puree and soda; let stand
   while you cream together the butter and sugar until light and
   fluffy.  Beat in egg, vanilla, lemon juice and brandy.  Then add
   persimmon puree and mix until blended.  Sift dry ingredients
   together.  Gradually blend into creamed mixture; then add currants
   and nuts and mix just until well blended.  Drop by level
   tablespoonfuls of dough 2 inches apart on lightly greased baking
   sheet.  Bake in a 375 degree oven for 12 to 14 minutes or until
   browned.  Makes about 5 dozen.  


  ----- Original Message ----- 
  From: Rosaria
  To: phaedrus
  Sent: Saturday, October 26, 2002 1:54 AM
  Subject: (no subject)

  Came across your site... very interesting and some nice recipes..  
  I am looking for a recipe for zeppoles but they are made with 
  potatoes, and help you could give me would be greatly appreciated. 
  Thank you  Rosaria 

Hello Rosaria,

I found the below recipe online.


  Zeppole (Flour and Potato Dough)

  10 cups flour
  3 eggs, beaten
  1 tsp. salt
  3 packages dry yeast
  1/2 cup margerine
  1 1/2 cups warm potato water
  3 potatoes, peeled (boiled and mashed)
  3 Tbsp. sugar
  1/2 cup shortening
  1 cup milk
  oil for frying
  In a large bowl, mix warm water from potatoes, milk, 
  margerine, shortening, yeast, sugar, salt and mashed 
  potatoes. Cover and set aside.
  Make a well in center of flour and eggs and liquid 
  ingredients and mix with wooden spoon. Dough will be 
  soft and elastic. If necessary add a little more flour. 
  Beat well, cover bowl and let rise for 1 hour, punch 
  dough down and let rise an additional hour.
  To make zeppole: Oil hands, take a piece of dough the 
  size of a large walnut, stretch and twist then fry in 
  hot oil. When cool, sprinkle zeppole with confectioners 
  sugar or dip them in warm honey. 

Peppermint Creams

  ----- Original Message ----- 
  From: Jan 
  To: phaedrus
  Sent: Saturday, October 26, 2002 11:17 PM
  Subject: crystallized peppermint creams


  I found your recipe site for the prior questioner, but you said 
  you sent you another receipt for crystallized mints or something.  
  Would you be so kind as to share with me also? I found the items 
  for sale at Vermont Co. Store but they want $15 for 12 oz. not 
  including shipping and handling, YIKES!  Thank you for your time.

  I did find a site for a fondant/cream candy that you pull and can 
  roll in granulated sugar but am not sure it's the same thing.  
  Hope I can find some molds too!



Hello Jan,

Requests for mint candies come in often, and I'm still not certain about the distinctions between the different types. The only kind that I found at the Vermont Country Store were "French Creams." Now, doing a search for "French Creams", I find that they are descibed as having a creamy center with a crystallized sugar coating, and I find them to be sold many places. They're also called "opera creams", and they're sometimes dipped in chocolate.

The other thing that I find similar to this is called "peppermint creams", and it's a favorite in the U.K. There are dozens of recipes for them on the Internet. They're basically just powdered sugar, egg white, and peppermint flavoring.

Remember, raw egg white can convey salmonella food poisoning. If you use a recipe with egg white, it's best to buy pasteurized egg whites.

There's a recipe for fondant, and you can buy molds here:

Recipe for peppermint creams without egg white here:
peppermint creams without egg white

Traditional recipe for peppermint creams with egg white here:
traditional recipe
and here:
Traditional Recipe



----- Original Message -----
From: Chandel
To: phaedrus
Sent: Sunday, October 27, 2002 1:21 AM
Subject: burghul

> I was just wondring which people where the fist to have used 
> burghul in there cooking and where they found the wheat to 
> create it?
> sincerly
> Chandel

Hello Chandel,

The practice of soaking wheat and then cracking it has been around for thousands of years. Wheat cultivation originated in the Middle Eastern Tigris - Euphrates area or in Egypt and has been dated to at least 7,000 B.C. Burghul or bulgar wheat was a staple in those areas even in ancient times and the wheat used was grown in those same areas.



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