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Sunburst Chicken

  ----- Original Message ----- 
  From: Heather 
  To: phaedrus
  Sent: Saturday, November 09, 2002 12:43 AM
  Subject: lost recipe

  I am looking for a recipe that came on the back of a Dole 
  pineapple can. It was a great recipe and I am very upset 
  to have lost it. Can you help me? The ingredients that I 
  can remember are: pineapple, chicken, ginger and onions.

Hello Heather,

Could the below recipe be it?


  Sunburst  Stir  Fry

   Ingredients : 
   1 can (20 oz.) Dole chunk pineapple in its own juice
   Chicken breast, bone & cut in bite-size pieces
   2 cloves garlic, minced
   2 tbsp. ground ginger (Can use 1 tsp.)
   2 tbsp. vegetable oil
   2 med. carrots, sliced
   1 green pepper, slivered
   4 oz. spaghetti, cooked
   3 green onions, chunked
   1/3 c. juice
   1/3 c. soy sauce 
   1 tbsp. cornstarch
   1 tbsp. oil

   Preparation : 
      Drain pineapple, reserve 1/3 for sauce.  Cut chicken in chunks. 
   In large skillet stir fry chicken, garlic and ginger in oil 2
   minutes.  Add vegetables; stir until tender.  Then add pineapple. 
   Add spaghetti.  Combine sauce.  Add with green onions and heat. 

Amalgamation Cake

  ----- Original Message ----- 
  From: starr
  To: phaedrus
  Sent: Sunday, November 10, 2002 12:28 AM
  Subject: Amaglamation cake recipie=====old and lost

  My mother used to make a cake the day after Thanksgiving.  
  We didn't cut it until Christmas.  It used a jar of blackberry 
  jam, 4 cups of pecans, coconut, raisins and the frosting 
  used cream cheese, confectionary sugar, pecans, coconut and 
  raisins.  I can't remember all of the ingredients.  
  Can you help me find the recipe?          

  Thank you.  

Hello Starr,

I could not locate your exact recipe. I found no recipe that called for 4 cups of pecans, nor one that had cream cheese in the icing. Below are the amalgamation cake recipes that I did find.


  Amalgamation Cake

  1 c. sugar 
  3/4 c. butter 
  1/2 c. buttermilk 
  2 c. plain flour 
  1/2 c. raisins, ground 
  1/2 c. pecans, chopped 
  3/4 tsp. soda 
  1/2 tsp. cinnamon 
  1/2 tsp. allspice 
  1/2 pt. blackberry jam 
  8 egg whites (yolks go in the frosting) 

  Cream the butter and sugar. Add the jam, spices, buttermilk 
  and soda. Add the flour and mix until blended. Fold in stiffly 
  beaten egg whites. Turn into 3 - 8 or 9" can pans that have 
  been greased, lined with waxed paper and grease and flour the 
  waxed paper. 
  Bake at 350 for 35-40 minutes. 

  8 egg yolks 
  1 c. sugar 
  1/4 c. butter 
  1 c. pecans, chopped 
  1 c. coconut 
  1 c. raisins, ground 
  1 1/2 T. cream 

  Mix all ingredients and cook in a double boiler for 15 minutes. 
  Add a little cream to thin if it gets too thick. 
  Amalgamation  Cake

   Ingredients : 
   2 1/2 c. sugar
   1 c. shortening
   3 1/2 c. plain flour
   6 egg whites (beat first)
   5 tsp. baking powder
   1 c. milk,
   1/2 c. boiling water
   2 tsp. vanilla flavoring
   9 egg yolks
   2 c. sugar
   1 c. coconut water (or water)
   2 c. grated coconut
   1 tsp. vanilla
   1 c. chopped walnuts
   1 c. chopped pecans
   1 c. raisins
   1 lb. butter

   Preparation : 
      Cream shortening and 2 cups sugar, mix and sift flour and baking
   powder; add alternately with the milk to the creamed mixture.  Beat
   the egg whites until stiff and fold in the remaining 1/2 cup sugar. 
   Fold this into batter, then add 1/2 cup of boiling water.  Add
   flavoring.  Bake in slow 350 degree oven for 25 to 30 minutes or
   until done.  Makes 4 to 5 layers.  Bring sugar and water to a boil,
   in a heavy pan.  Set off stove and add butter. Beat egg yolks and
   add to sugar mixture.  Cook over low heat until thick, 10 to 12
   minutes.  Cool.  Add remaining ingredients.  Stack. 
   Amalgamation  Cake

   Ingredients : 
   9 egg yolks
   2 c. sugar
   1 3/4 c. milk
   1/4 lb. butter (or oleo)
   1 box raisins
   1 1/2 c. mixed nuts (I use pecans and 1 c. English walnuts)
   1 big coconut, grated
   3 eggs (or 9 egg whites)
   1 1/2 c. sugar
   1 c. milk
   2 tsp. baking powder
   2 1/2 c. plain flour
   1 tsp. flavoring
   1/2 c. Crisco

   Preparation : 
      Beat egg yolks well.  Then add sugar, milk, and oleo.  Mix well. 
   Cook on medium heat until thickened slightly.  Add raisins and nuts.
    Cook until thick. Add coconut last.  Heat well.  Louise says that
   Granny (Georgia Schumpert Armstrong) used 1 cup of pecans and 1/2
   cup of scalybarks or hickory nuts when she made the filling.  Cream
   sugar and Crisco well.  Add eggs.  Then mix milk, flour, and baking
   powder. Add flavoring. Bake at 325 degrees.  Makes 3 nine inch
   Amalgamation  Cake

   Ingredients : 
   1 c. Crisco
   3 c. flour
   1 c. sweet milk
   8 egg whites
   2 c. sugar
   2 tsp. baking powder
   1/2 lb. butter
   8 egg yolks
   2 c. sugar
   1 c. white raisins
   1 c. pecans
   1 c. coconut
   Juice from 2 lemons

   Preparation : 
      Cream sugar and Crisco.  Add milk, flour and baking powder.  Beat
   egg white stiff and add to batter.  Beat well.  Bake in layer cake
   pans, 4 layers.  Cream butter and sugar, add the egg yolks beaten
   well and the lemon juice.  Cook in double boiler until thick.  Cool.
    Add fruit and nuts and spread in layers. 
   Amalgamation  Cake

   Ingredients : 
   2 c. sugar
   1 1/2 c. butter
   2 tsp. baking soda
   6 eggs
   4 c. flour
   1 c. ground raisins
   1 tbsp. cinnamon
   1 tbsp. allspice
   1 tbsp. ground cloves
   1/2 tsp. salt
   2 c. buttermilk
   1 pt. seedless blackberry jam
   8 egg yolks
   2 c. ground raisins
   2 c. grated coconut
   1 tsp. salt
   1/2 c. butter
   2 c. sugar
   2 c. chopped pecans
   1 c. evaporated milk

   Preparation : 
      Preheat oven to 350 degrees.  Mix all dry ingredients, then add
   beaten eggs, butter, buttermilk, and jam.  Bake in a floured,
   greased cake pan for about 1 hour.  Mix sugar, salt, butter, milk
   and egg yolks in a double boiler and cook for 30 minutes.  Add
   raisins, coconut and pecans.  Spread over cooled cake.  Excellent
   for Christmas holidays.
   Amalgamation  Cake

   Ingredients : 
   2 c. sugar
   1 1/2 c. shortening
   1 c. buttermilk
   2 tsp. soda
   4 c. flour, sifted
   6 whole eggs, unbeaten
   1 tbsp. cinnamon
   1 tbsp. allspice
   1 tbsp. cloves
   1 pt. jam or preserves
   1 c. raisins
   8 egg yolks
   1 1/2 c. margarine
   2 c. sugar
   2 c. coconut
   2 c. chopped nuts
   2 c. ground raisins (or finely

   Preparation : 
      Cream sugar and shortening.  Add eggs, buttermilk, jam, raisins
   and dry ingredients; beat as for any layer cake.  Bake at 375
   degrees for about 35 minutes.  Makes 4 layers.  (Instead of a 4
   layer cake you can make 2, 2 layer ones or 1 two layer and a sheet
   cake.) Let layers cool then put filling between layers and on top. 
   Filling:  Cook egg yolks, butter and sugar in double boiler until
   thick.  Beat until cool.  Stir in the coconut, raisins and nuts. 
   Note:  It takes up to 24 hours for the filling to set so you may
   have to keep putting it back on the cake from time to time until it
   does set.  This cake can be kept in refrigerator for several weeks
   or frozen. 

Graham Cracker Fruitcake

  ----- Original Message ----- 
  From: Sherry 
  To: phaedrus
  Sent: Sunday, November 10, 2002 1:19 AM
  Subject: Hoping For your Help

  In the late 50's or early 60's I had a recipe (taken from 
  the back of a carton of graham crackers) called graham 
  cracker fruit cake. It was delicious and I loved it but 
  like most things as we go thru life it has gotten lost. 
  Do you think there is a chance that you could locate this 
  for me? Boy I really hope so! I have tried to locate it 
  myself but haven't had any luck so far. 

Hi Sherry,

I found three recipes with that name. See below.


  Graham  Cracker  Fruit  Cake

   Ingredients : 
   30 single graham crackers, rolled fine
   1 can moist coconut
   2 c. dates, cut in sm. pieces
   1 c. candied cherries
   2 c. pecans
   1 c. condensed Eagle Brand milk

   Preparation : 
      Mix all ingredients.  Stir in milk last.  Turn in two 
  foil pans and bake at 350 degrees for 30 minutes.
    No-Bake  Graham  Cracker  Fruit  Cake

   Ingredients : 
   2/3 c. evaporated milk
   2 c. miniature marshmallows
   6 tbsp. frozen orange juice, undiluted

   Preparation : 
      Mix and stir over medium heat until marshmallows melt.  
   Stir in: 
   3/4 c. raisins 
   1 c. walnuts and/or pecans 
   1 c. mixed candied fruit 
   1/4 c. candied red cherries 
   4 c. graham cracker crumbs 
   1 tsp. nutmeg 
   1/2 tsp. cloves 
   1 tsp. cinnamon 
   Graham  Cracker  Ice  Box  Fruit  Cake

   Ingredients : 
   1 lb. pkg. graham crackers
   3 c. pecans (broken into small pieces)
   1 lb. pkg. seedless raisins
   1 lb. pkg. miniature marshmallows
   1 1/2 c. milk

   Preparation : 
      Crush graham crackers.  Mix with pecans and raisins.  
  Melt about half of the marshmallows in milk over low 
  heat.  Allow mixture to cool. Stir in crackers, raisins 
  and pecans; mix.  Add other half of marshmallows and mix 
  lightly.  Pour into cake pan (tube pan) and press firmly.  
  Refrigerate 4-6 hours.  Slice from pan and serve.  

Hazelnut Cookies

  ----- Original Message ----- 
  From: Angie
  To: phaedrus
  Sent: Saturday, November 09, 2002 10:41 PM
  Subject: hazelnut cooking lost

  I am looking for a hazelnut cookie recipe.  The cookies are 
  flattened round and baked.  when baked they are dipped half 
  in chocolate and decorated with a whole hazelnut.  They melt 
  in your mouth and are a beautiful looking cookie.  I found the 
  recipe on one of those recipe cards you can find in the supermarket 
  and much to my sadness I seem to have misplaced my recipe card.  
  I sure hope you can help.  

  I sure hope you find it and I look forward to hearing from you.

Hello Angie, I could not locate the exact recipe. However, below are some similar ones. Phaed

  Title: Chocolate-Dipped Almond (Or Hazelnut) Cookies
    Categories: Cookies
         Yield: 1 servings
         1 c  (2 sticks) unsalted butter
       2/3 c  Sugar
         1 lg Egg yolk
         1 ts Vanilla extract
         2 c  Sifted all-purpose flour
       1/4 ts Salt
     1 1/3 c  Finely chopped blanched almonds or hazelnuts
         6 oz Semi-sweet chocolate
         3 ts Unsalted butter
         1 ts Hot water
              Chopped almonds; for garnish
     Cream the butter and sugar until light and fluffy. Add the 
 egg yolk and vanilla, then flour, salt, and finely chopped 
 nuts, mixing well. Shape the dough into 2 rolls, each 
 1 1/2 inches in diameter. Wrap rolls (using waxed paper or 
 plastic wrap) and refrigerate until firm, about 2 hours.
     Preheat oven to 350 deg F. and line baking sheets with 
 parchment paper. With a sharp knife, cut the dough into 
 1/4-inch-thick slices. Place 1 to 2 inches apart on baking 
 sheets and bake for 8 to 10 minutes, just untillightly 
 browned. Cool on a rack.
     In the top of a double boiler, melt the chocolate and butter 
 for the topping. Add the hot water and stir until smooth. 
 Dip an edge of each cookie into the chocolate, then sprinkle 
 with the chopped almonds (I just put them in a cup and then 
 dip the chocolate edge into the nuts, allowing some to stick). 
 Cool on a rack until the chocolate hardens.
  Italian Chocolate Hazelnut Cookies

  Makes 4 dozen  

  2 cups all-purpose flour 
  1 cup packed brown sugar 
  3 tablespoons cornstarch 
  4 teaspoons instant espresso powder 
  3/4 teaspoon salt 
  1 cup unsalted butter, cubed 
  1 teaspoon vanilla extract 
  2/3 cup hazelnuts - toasted, skinned and coarsely chopped 
  2 tablespoons hot water 
  2 (1 ounce) squares semisweet chocolate 

  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 Blend flour, brown sugar, cornstarch, 1 tablespoon espresso 
    powder and salt in a food processor. Add butter and vanilla. 
    Using the pulse cycle-or pressing on/off button on your food 
    processor, process until mixture resembles coarse meal. 
    Add nuts; blend until finely chopped. Transfer dough to floured 
    work surface. Knead just until dough comes together. 
  3 Divide dough in half. Press each half into 9-inch-diameter tart 
    pan with removable bottom. 
  4 Bake at 350 degrees F (175 degrees C) until deep golden brown, 
    about 25 minutes. Transfer to a rack and let cool for 2 minutes 
    then remove sides of pan. Cut each shortbread round into 24 wedges. 
    Cool completely. 
  5 Mix 2 tablespoons hot water and remaining 1 teaspoon espresso 
    powder in small saucepan. Add chocolate. Stir over medium-low heat 
    until chocolate is smooth. Remove from heat. Cool slightly. Drizzle 
    chocolate mixture over cookies. Let stand until chocolate sets. 
  Oregon Hazelnut Cookies 
  Yield: 84 Servings


        8    egg whites
    2 1/4 c  sugar
      1/2 ts vanilla
        1 lb oregon hazelnuts - finely 
      1/2 lb whole oregon hazelnuts
        1    water
        1    confectioners sugar


  Beat the egg whites until stiff, then gradually add the sugar and
  continue beating for about 1/4 hour, then add vanilla and grated
  nuts. Refrigerate for several hours, then drop by teaspoonfuls on
  unglazed paper-covered cookie sheets. Press a whole hazelnut into 
  the center of each cookie. Let stand overnight, then bake in 300 
  oven for approximately 1 hour, or until cookies can be lifted from 
  paper. While still warm, ice lightly with frosting made by stirring 
  water into 1 cup of confectioners' sugar until it is creamy.


  ----- Original Message ----- 
  From: ARH
  To: phaedrus 
  Sent: Saturday, November 09, 2002 11:06 PM
  Subject: History of Strata or Strada

  What is the history/origin of Strata (Strada)? 

Hello ARH,

I'm not sure what you want here. "Strata" means "layers". In the case of cooking, this means a dish with layers of different foods, such as "Monte Cristo Strata" or "Mediterranean Strata". Some people use "strada" interchangeably with "strata", but they are incorrect. "Strada" is Italian for "street". I could not locate any history of strata or strada.



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