Custom Search



Rapee Pie

  ----- Original Message ----- 
  From: Terri 
  To: phaedrus 
  Sent: Sunday, November 03, 2002 3:40 PM
  Subject: rapee pie


  I'm looking for an acadian  dish that's called Rapee Pie.  
  It's made with chicken and grated potatoes.  We had this 
  dish in a restaurant in Yarmouth Nova Scotia.  
  Thanks for your help.  


Hi Terri,

I found three recipes for this. See below.


  Rapee Pie 
  Yield: 6 Servings


        1    5-6 pound chicken
       10 md potatoes
        3 md onions,finely chopped
        1  tsp  salt
        1  tsp  pepper
        2 tb salted green onions
        1  tsp  herbes salees (see below)


  Cut up chicken,cover with cold water. Add onions, green onions,
  salt and pepper.Cook until meat is tender. Peel wash and grate 
  potatoes,strain in cheese cloth.Add some of the quantity of hot 
  bouillon to the grated potato and arrange 1/2 of the quantity 
  into a greased pan.Cover with the chicken and use the rest of 
  the potato to cover the chicken.Cook at 400 F for 2 hours.

  Salted herbs (herbes salees) 
  Yield: 5 Servings  
  1 c Chopped fresh chives      
  1 c Chopped fresh savoury 
  1 c Chopped fresh parsley      
  1 c Chopped fresh chervil 
  1 c Grated carrots            
  1 c Chopped celery leaves 
  1 c Chopped green onions      
  1/4 To 1/2 cup coarse salt  
  In a large bowl combine herbs and vegetables. Layer 1 inch of 
  herb mixture in the bottom of a crock or glass bowl and sprinkle 
  with some of the salt. Repeat layers until all of the herb mixture 
  and salt is used. Cover and refrigerate for 2 weeks. Drain off 
  accumulated liquid and pack herb mixture into sterilized jars. 
  Refrigerate until ready to use. Makes about 5 to 6 cups.  
   Pati a la Rapure 

  (Rapee Pie)

  5-pound fowl, cut up
  2 teaspoons salt
  1/2 pound finely diced salt pork
  3 medium onions
  1 medium carrot
  15 medium potatoes (about 8 pounds)
  1 celery stalk

  Cook fowl, onions, carrot, celery and salt in water to cover.
  Bring to boil and skim. Simmer until meat is tender (about 2 1/2
  hours). Remove skin and bones and cut meat in pieces. Strain 
  broth. Fry salt pork until crisp. Peel potatoes; grate very fine, 
  or puree in electric blender. Working with about 1 cup of potato 
  at a time, squeeze it in a clean dish towel to remove as much 
  liquid as possible (save liquid). Empty potato into large bowl 
  (at this stage potato feels like snow). Measure liquid and 
  discard; measure an equal amount of chicken broth, bring to boil 
  and gradually stir into potato to mix thoroughly (potato will 
  swell). Spread a layer of potato mixture in bottom of greased 
  roasting pan (15 x 20 inches) and cover with a layer of chicken. 
  Repeat layers until dish is full, ending with potato. Sprinkle 
  with salt pork. Bake at 400F until top starts to brown 
  (30 minutes). Turn oven control to 350 F and continue baking 
  until brown and crusty (2 hours). 10 to 12 servings
  Rapee Pie

  Pate A La Rapture   

  1 peck potatoes 
  2 chickens (3 or 3 1/2 lbs each) 
  2-3 large onions 
  1/4 lb butter 
  6 strips bacon 
  salt & pepper to taste 
  poultry seasoning 

  You will need a grater, a large pan (17"x12"x2"), and a sturdy 
  cloth bag. Simmer the chickens in a pot on top of the stove with 
  plenty of onions and seasonings. When cooked, separate the meat 
  from the bones and chop meat into pieces.  Save the broth. 
  Meanwhile, peel the potatoes and soak in cold water. Grate about 
  10 potatoes at a time and then place them in a cloth bag. Squeeze 
  tightly until all the water and starch is removed.  Do all the 
  potatoes this way.  Save the liquid from the potatoes: measure 
  it. You must measure an equal amount of chicken broth to replace 
  the potato water.  When the potatoes are all squeezed, loosen 
  them in a large pan and gradually add the measured chicken broth, 
  stirring slowly. The potatoes may take on a jelly-like appearance. 
  Be sure there are no lumps. Add seasonings and stir, stir, stir! 
  Cover the bottom of a well-greased pan with half the potato 
  mixture. Arrange chicken pieces, chopped onion, and pats of butter 
  on top. Cover with the other half of the potato mixture.  Then add 
  a bit of chopped onion, more pats of butter and six strips of bacon. 
  This will form the crust. Place pie in a hot (400F) oven for about 
  2 hours, or until a brown crust is formed. Delicious with applesauce 
  or cranberry sauce. Serves 12. 

Worcestershire Sauce

----- Original Message -----
From: Andrew
To: phaedrus
Sent: Sunday, November 03, 2002 2:18 PM
Subject: Worcestershire Sauce

> I am looking for a recipe for making the actual Worcestershire Sauce.
> Regards Andrew

Hello Andrew,

Worcestershire Sauce was created by John Lea and William Perrins of Worcester, England at the behest of Sir Marcus Sandys, a former governor of the Province of Bengal in India. While in India, Sandys had acquired a taste and a recipe for a tangy sauce that was used on food there. When he returned to England he hired chemists Lea & Perrins to duplicate the sauce. They did, and Sandys used it in his home and gave bottles to friends. One batch of the sauce lay forgotten in a cellar for three years, and when it was rediscovered by Lea & Perrins, they found that it had become even better. They obtained Sandys' permission to market it as "Lea & Perrin's Worcester Sauce" and the rest is history.

The original recipe for Worcestershire Sauce is a secret, although the basic ingredients are widely known:
anchovies, tamarinds, molasses, garlic, vinegar, chilies, cloves, shallots, and sugar. The mixture is aged for a couple of years, with regular stirring. The tamarind is what truly distinguishes worcestershire from other sauces of its type.

Although the original recipe is still secret, copycat recipes have been developed. There are a few below.


Worcestershire Sauce

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 Tbsp Yellow mustard seeds
1 tsp Peppercorns
1/2 tsp Red pepper flakes
1 1 in. long cinnamon stick
1 tsp Cloves whole
1/2 tsp Cardamom pods
2 cup Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 Tbsp Salt
1/2 tsp Curry powder
1 Crushed anchovy
1/2 cup Water

Place the onion, the garlic, the mustard seeds, the red 
pepper flakes, the peppercorns, the ginger, the cinnamon, 
the cloves and the cardamom on a large piece of cheesecloth 
and tie in a little bag. In a large saucepan, combine the 
spice bag with the vinegar, the molasses, the soy sauce and
the tamarind. Bring to a boil, lower the heat and let simmer 
for 45 minutes. Mix together the salt, the curry powder, the 
anchovy and the water. Add to the liquid in the saucepan. 
Remove from heat. Pour the contents of the saucepan (including 
the spice bag) into a stainless or glass container. Cover 
tightly and place in the refrigerator for two weeks, mixing 
from time to time and squeezing the spice bag. After the two
weeks, remove the spice bag and bottle the sauce. Keep in 
the refrigerator and shake well before use.
Homemade Worcestershire Sauce

2 tablespoons olive oil
2 large onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
3 tablespoons chopped anchovies
3 tablespoons tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

In a large saucepan, heat the olive oil over medium heat. 
Add the onion and saute until soft, about 6 to 7 minutes. 
Stir in the tamarind paste,garlic, ginger, and jalapenos 
and cook for 5 more minutes. Add the anchovies, tomato
paste, cloves, pepper, corn syrup, molasses, white vinegar, 
dark beer, orange juice, water, lemon and lime. Bring to a 
boil, reduce heat to medium low, and simmer, stirring 
occasionally, for 2 to 3 hours, or until it naps
the back of a spoon.

Strain the mixture and refrigerate.

Yield: 6 cups
Emeril's Worcestershire Sauce
1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 tbsp prepared white horseradish
1 1/2 tbsp packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves

Heat oil in heavy large saucepan over medium-high heat. 
Add onion and chili; saute until onion is soft, about 
3 minutes. Add remaining ingredients. Bring to boil. 
Reduce heat to medium-low; simmer until reduced to 3 cups, 
stirring occasionally, about 40 minutes. Strain into 
non-aluminum container. Cover; chill. 
(Can be made 1 week ahead. Keep chilled.)

Or process in boiling water bath 10 to 15 minutes.

BBQ Butterflied Leg of Lamb

  ----- Original Message ----- 
  From: Knud
  To: phaedrus
  Sent: Sunday, November 03, 2002 9:05 PM

  Hej Uncle
  would love a recipe for BBQ a butterfly leg of lamb, ca you help

Hi Knud,

How are ya? There are several recipes below.


  Barbecue Butterflied Leg Of Lamb      
  6 lb. leg of lamb


  6 tbsp. fresh lemon juice
  6 tbsp. water
  3 tbsp. minced parsley
  3 tsp. lemon peel
  3 tsp. dry mustard
  3 tsp. sugar
  3 tsp. salt
  3 tsp. garlic powder
  1 tsp. oregano
  1 bay leaf
  1/2 tsp. dillweed
  1/2 tsp. pepper
  1 1/3 c. olive oil

  Have butcher butterfly the leg of lamb. Mix all marinade 
  ingredients together. Marinate leg of lamb overnight, 
  turning several times. Grill over barbecue for 40 to 50 minutes. 
  Slice thinly.
  Barbecued Butterflied Leg Of Lamb      
  1 (3 or 4 lb.) butterflied leg- of lamb
  1/2 c. oil
  1/2 c. wine vinegar
  1/2 chopped clove of garlic
  1 tsp. chopped dehydrated mint flakes
  1/2 tsp. dried orange peel
  1/2 tsp. salt
  1/4 tsp. pepper

  Mix together all ingredients except lamb. Marinate lamb in 
  this mixture overnight in covered dish. Grill 4" from charcoal 
  for 1 hour, basting occasionally.
  Barbecued Butterflied Leg Of Lamb      
  6 to 8 servings.

  1 (6 lb.) leg of lamb, boned,- trimmed and butterflied


  1 c. ketchup
  1 c. water
  1/4 c. Worcestershire sauce
  1/4 c. vinegar
  Few drops of Tabasco
  1/4 c. firmly packed brown- sugar
  1 tsp. celery salt
  1 tsp. chili powder
  1 tsp. salt

  Combine sauce ingredients in 2 quart pan. Bring to a simmer, 
  but Do Not Boil. Remove from heat and pour over lamb. 
  Marinate overnight in refrigerator.

  Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, 
  turning often and basting every 10 to 15 minutes. Do Not Overcook. 
  It should be crisp on the outside and pink inside.
  Barbecued Butterfly Leg Of Lamb      

  1 c. dry red wine
  3/4 c. beef stock
  3 tbsp. orange marmalade
  2 tbsp. red wine vinegar
  1 tbsp. minced dried onion
  1 tbsp. dried marjoram
  1 lg. bay leaf, crumbled
  1 tsp. seasoned salt
  1/4 tsp. ginger
  1 clove garlic, crushed
  1 (6-7 lb.) leg of lamb, boned- and butterflied

  In a 2-quart saucepan, combine all ingredients except lamb 
  and simmer uncovered for 20 minutes. Place lamb in a medium 
  roasting pan.

  Pour the hot marinade over the lamb and marinate at room 
  temperature 6 to 8 hours, turning frequently. Barbecue over 
  medium hot coals for 30 to 45 minutes or until meat 
  thermometer registers 150 to 160 degrees. Lamb will be cooked 
  to medium. Slice fairly thin on a slight diagonal.
  Barbequed Butterflied Leg Of Lamb      

  1 to 2 tbsp. minced garlic
  1 tbsp. salt
  3 tbsp. curry
  2 tbsp. mint leaves
  1/2 tbsp. rosemary
  1 tsp. lemon pepper
  1 butterflied leg of lamb,- boned
  1 bottle Chardonnay dry white- wine

  Trim fat off lamb. Mix together all but the wine and lamb. Rub 
  paste mixture all over lamb. Set lamb in pan and pour wine over. 
  Cover and marinate 4 or more hours (overnight is best). Barbeque 
  the lamb, using marinade to baste with, until done.
  Barbecued Butterfly Leg of Lamb 
  with Oyster Sauce 

  Leg of Lamb - boned and butterflied 
  Remove as much fat and connective tissue as possible.  With a 
  sharp knife make diagonal cuts about 1/2 in. apart and 1/4 in. 
  deep scoring the surface of the meat forming a cross-hatch pattern 
  on both sides of the butterflied leg of lamb.  This allows the 
  oyster smear to penetrate the meat while cooking. 

  Oyster Smear - (used as a seasoning while meat is grilling only!!) 

   3 tablespoons of light soy sauce 
   1 tablespoon oyster sauce 
   1 teaspoon of sherry (gin or dry vermouth work fine too) 
   1 or 2 cloves of minced garlic or equiv. of powdered garlic 
  Usually a double or triple size batch of the sauce is needed 
  for a med. to large leg of lamb. 

  Place lamb over medium hot coals and brush oyster 
  sauce over top surface.  Turn after about 8 to 10 
  minutes and brush the other side with the oyster 
  sauce, continue to turn the meat and brush on the 
  sauce after each turning until desired doneness is 
  reached.  With this method of cooking the variety of 
  doneness is usually varied since the thickness of the 
  butterflied leg of lamb ranges from 1 to 2+ inches.  
  This allows for your guests to choose the meat at their 
  desired level of doneness.  I generally figure about
  25 to 30 minutes produces a medium rare doneness in the 
  thickest areas of the cut over medium hot coals (adjust 
  as needed depending on your fire and desired level of doneness) 

  Slice into 1/4 to 3/8 inch thick slices and arrange neatly on 
  serving platter and serve. 

Velveeta Mostaccioli

  ----- Original Message ----- 
  From: Judy
  To: phaedrus
  Sent: Monday, November 04, 2002 6:11 AM

  I lost my mostaccioli recipe.  It was on the back of a pasta box.  
  It was layered with Velveeta.  It called for chopped meat, 
  canned tomatoes, paste, water, seasonings.  
  Thanks for anything you can do.  Judy

Hello Judy,

See below.


  Baked  Velveeta  Mostaccioli

   Ingredients : 
   1 lg. can tomatoes, crushed & peeled
   1 (6 oz.) can tomato paste plus 2 cans water
   1 lb. hamburger
   Pepper (green)
   1/2 lb. or more sliced Velveeta cheese
   1 lb. Mostaccioli

   Preparation : 
      Saute onion and pepper, add meat and brown, drain fat.  Add
   tomato and tomato paste and water to meat.  Cook Mostaccioli and
   drain.  In a 9 x 13 inch pan, layer:  Sauce, Mostaccioli, sauce,
   cheese; repeat layers. Put a little sauce over top of cheese.  Bake
   30 minutes at 350 degrees.

   Ingredients : 
   1/2 lb. ground beef
   1/2 c. chopped green pepper
   1/2 c. chopped onion
   1 (16 oz.) can tomatoes
   1 (6 oz.) can tomato paste
   1/4 c. water
   1 bay leaf, crushed
   1/2 tsp. salt
   1/4 tsp. pepper
   8 oz. Mostaccioli noodles, cooked, drained
   1/2 lb. Velveeta cheese spread, sliced
   Kraft grated Parmesan cheese

   Preparation : 
     Brown meat; drain.  Add green pepper and onion; cook until tender.
    Stir in tomatoes, tomato paste, water and seasonings.  Layer half
   of noodles, meat sauce and Velveeta cheese spread in 11 3/4 x 7
   1/2-inch baking dish; repeat layers of noodles and meat sauce.  Bake
   at 350 degrees, 30 minutes. Top with remaining cheese spread;
   sprinkle with Parmesan cheese.  Continue baking until cheese spread
   begins to melt.  

   Ingredients : 
   1/2 lb. ground beef
   1/2 c. chopped green pepper
   1/2 c. chopped onion
   2 c. (1 lb. can) tomatoes
   1 (6 oz.) can tomato paste
   1/2 c. water
   1 bay leaf
   1/2 tsp. salt
   1/4 tsp. pepper
   8 oz. mostaccioli noodles, cooked & drained
   1/2 lb. Velveeta cheese, thinly sliced
   Parmesan cheese

   Preparation : 
     Heat oven at 350 degrees.  Brown meat.  Add green pepper and
   onion.  Cook until tender.  Stir in tomatoes, tomato paste, water
   and seasonings.  In a two quart casserole layer half the noodles,
   meat sauce and Velveeta.  Repeat layers.  Sprinkle on Parmesan
   cheese.  Bake at 350 degrees for 30 minutes.  Makes 6 to 8 servings.

   Ingredients : 
   1 lb. ground meat (beef)
   1/2 c. chopped onion
   2 c. (1 lb. can) tomatoes
   16 oz. can tomato paste
   1/2 c. water
   1 bay leaf
   1/2 tsp. salt
   1/4 tsp. pepper
   1 tsp. sugar
   8 oz. Mostaccioli noodles, cooked
   Parmesan cheese
   1/2 lb. Velveeta, thinly sliced

   Preparation : 
     Heat oven to 350 degrees.  Brown meat.  Add onion.  Cook until
   tender.  Stir in tomatoes, tomato paste, water and seasonings.  In a
   2 quart casserole layer half the noodles, meat sauce and Velveeta. 
   Repeat layers.  Sprinkle with Parmesan cheese.  Bake at 350 degrees
   for 30 minutes.   

Discontinued Cookies

  ----- Original Message ----- 
  From: DP
  To: phaedrus
  Sent: Sunday, November 03, 2002 8:32 PM
  Subject: cookies question


  Could you help answer a 7 year old question?

  In the late 70's or so, there was a cookie that came in a 
  box that opened in the top.  The cookies were vanilla wafers 
  with marshmallow in between. NOT MALLOMARS, they didn't have 
  any chocolate on them.  I believe NABISCO made them.  
  PLEASE HELP! :) Thanks!

Hello DP,

There's a list of discontinued products here:
Boy, They Were Good But...

On it is there is something called Nabisco Marshmallow Sandwiches. Perhaps that's it?



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus