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Hummingbird Bread with Fruit

----- Original Message ----- 
From: Mary 
Sent: Saturday, October 23, 2010 10:57 AM
Subject: hummmingbird bread with fruit in it

i had some of this at a party and now can't find a recipe for it---can u help me please
want to make it for the holiday dinners i'm having


Hello Mary, See these sites:




Chocolate Nut Bread

----- Original Message ----- 
From: Janet 
Sent: Monday, October 25, 2010 10:40 PM
Subject: chocolate nut bread

Uncle Phaedrus.

Years ago I bought a Chocolate Nut Bread in a can. The children loved it. 
I think it was in the sixty's and seventy's. I believe it was made by Dromedary. 
Would appreciate having this recipe.I'm sure the grand children would love it 
as their parents did. 
Thank you,

Hello Janet,

There are recipes for just a "chocolate nut bread", but I'm going to assume that this was a chocolate date nut bread, since Dromedary is a date company. I had no success finding a copycat recipe for the Dromedary commercial product, but I found some recipes that may be close. The first one is actually baked in cans. See these sites:


Veal, Chicken, and Shrimp Pasta Dish

----- Original Message ----- 
From: "Art" 
To: "Phaedrus" 
Sent: Wednesday, October 27, 2010 7:02 AM
Subject: Re: Veal, chicken & shrimp

It was in a cream sauce & on a bed of pasta. I had it a few years back but the place closed on.


Art found the recipe himself and sent me a copy. Sounds tasty...

4-(4-ounces) thinly sliced veal cutlets (scaloppini)
4-chicken tenderloins
12-shiitake mushrooms cleaned & stems removed, then sliced
6-ounces oyster mushrooms trimmed
3-ounces porcini mushrooms chopped
4-shrimp shelled and deveined
½ cup olive oil
¾ cup heavy cream
Salt & fresh ground pepper for seasoning
¼ stick of butter
Chopped parsley for garnish
2-ounces all , purpose flour
2-sheets of wax paper

Between sheets of wax paper, pound veal into ¼ inch thick slices
Repeat step one and do the same with chicken tenderloins
Dredge veal & chicken in flour
Heat sautee pan and add olive oil on medium to low heat
Add veal and chicken and brown on one side only
Now add all mushrooms (shiitake, oyster, porcini)
Drain oil
Now add shrimp
Add salt and pepper
Add brandy and flame
Add heavy cream & butter and let reduce for 3-4 minutes

Ready to serve
On each dish add 1-veal, 1- chicken, and 1 shrimp. After equally 
add mushroom and sauce to each. Top off with parsley….enjoy
Maybe served over pasta

PREP time 20
Cook Time 15
# of servings 4

Morrison's Blackeye Peas

----- Original Message ----- 
From: "eddie" 
Sent: Monday, October 25, 2010 1:34 PM
Subject: Recipe Request

> Dear Phaedrus:
> I just happened across your terrific site and would like to know if  you 
> have ever run across the Morrison's recipe for blackeyed peas.   Any and 
> all assistance will be most appreciated.
> Best,
> Eddie

Hello Eddie,

No problem, but remember that these are cafeteria recipes, and make large quantites. See the recipe below.
It's from the Morrison's kitchen manual. This recipe is very simple, very typical. Nothing special about it at all, other than the large quantity that it makes.


Fresh Blackeye Peas or Butter Beans


Fresh Peas  25 lbs
Salt Meat (pork)  4 lbs
Cold Water   9 qts or 18 lbs.
Salt & Pepper   to taste

Put peas and salt meat in cold water and cook slowly for approximately 2 

Yield: 100 orders
Dry Blackeye Peas


Dry Blackeyes  10 lbs.
Salt Meat (pork)   2 lbs.
Cold Water   2 qts or 4 lbs.
Salt & Pepper  to taste

Soak peas overnight. Put peas and salt meat into cold water and cook slowly 
for 2 - 1/2 hours.

Yield: 90 orders. 
Dear Phaed:

Thank you so much for your prompt reply!  I'll have to admit to being  
quite shocked by this recipe.  I always suspected the presence of some  
sort of "secret ingredient" in the Morrison's blackeyes - I guess it  
was sheer simplicity itself that made them so delicious.  Thanks again  
so much for your courtesy.

> Please forgive me for bothering you again but I just wanted to make  
> sure about the quantities.  2 quarts of water for 10 pounds of peas  
> seems kinda sparse.  I guess the pork provided the additional  
> moisture?  Just double checking.
> Thanks for your patience,
> Eddie

Hi Eddie,

I would say the water the peas are soaked in overnight provides the extra.


James sent this version from a newer Morrison's kitchen manual.

Here is the recipe for Morrison's Blackeyed Peas (and Pintos and Great Northerns) 
from my 1991 edition. 
Yield: 36- 3 oz. portions (1/2 cup) 
4 lbs dried beans (soak dried beans in cold water overnight. Beans will swell, 
so use plenty of water.)
1/2 lb. oleo (margarine) 
1 onion, quartered
1 1/2 gallons bacon stock
2 oz. bacon base (raw)
2 tsp pepper
Combine oleo and onion and cook until oleo is melted. Add bacon stock and pepper. 
Incorporate bacon base. Add pepper. Bring to boil. Drain and rinse beans and add 
to boiling stock. Bring back to simmer and cook until tender. Be sure not to boil 
beans, simmer gently.  Watch  them closely. DO NOT OVERCOOK. They will cook quickly. 
Garnish with crumbled bacon and parsley sprigs. 

Morrison's Stocks

Left out the recipe for bacon base. It is 1 lb. bacon base to 5 gallons of water. 
This was also the Vegetable Stock by adding 1 ounce (2 1/2 tsp) Vegetable base (raw).


Lentil Soup

The Search Engine Registry shows that someone has searched the site for Lentil Soup like Cheesecake Factory serves. Cheesecake Factory doesn't give out recipes, and no one seems to have created a copycat, but one of these may be similar.

Lentil Soup 

2 tablespoons olive oil 
2 large onions, cubed 
1 teaspoon minced garlic 
3 carrots, diced 
2 stalks celery, diced 
3 1/2 cups crushed tomatoes 
1 1/2 cups lentils - soaked, rinsed and drained 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
3/4 cup white wine 
2 bay leaves 
7 cups chicken stock 
1 sprig fresh parsley, chopped 
1/2 teaspoon paprika 
1/2 cup grated Parmesan cheese (Optional)

In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, 
paprika, celery, carrots, and saute for 10 minutes. 
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, 
lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring 
the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to 
medium heat; or until the lentils are tender. 
Sprinkle the soup with parsley and Parmesan before serving.
You can also add cooked ham.
Lentil soup


1 1lb. Pkg lentils 
1/2 tsp. Dried thyme
1/4 lb. Bacon, diced 
2 bay leaves
2 medium onions, sliced 
1 large potato,pared
2 medium carrots,diced 
1 ham bone, from cooked shank
2 qt. Stock (chicken) 
1 cup celery, sliced
2 tbs. Lemon juice 
salt to taste
1/2 tsp. Pepper 
1-2 cups cream or half and half


night before: soak lentils overnight in cold water to cover.

Next day:
1. Drain lentils. Then in dutch oven, saute diced bacon until golden. 
Now add sliced onions and diced carrots. And saute until onions are golden.
2. Next, add lentils, stock, sliced celery, salt, pepper, thyme, and bay leaves.
3. Now, with medium grater, grate pared potato into the lentil mixture; add the ham bone.
4. Simmer, covered for three hours, when lentils should be nice and tender. Remove bay leaves.
5. Now remove ham bone; cut all bits of meat from it and return meat to the soup.
6. To serve at once add the lemon juice and the half and half. Or refrigerate and 
serve next day when lemon juice and half and half can be added

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