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Green Rice

From: "Barbara " 
Subject: Stephenson's Apple Farm Restaurant Green Rice
Date: Friday, November 05, 2010 8:19 PM

Dear Phaed,

I was surprised to see a request for a Stephenson's Apple Farm recipe. 
That was a special place for us 'back in the day'.  I even bought their 
little cookbook, but, alas, it has no zucchini recipe.  I'm including, 
however, our favorite one for Green Rice, a "specialty of the house", which 
we used to enjoy with their Baked Chicken 'n' Butter and Cream.  Yum!

I fixed this rice when I was a young bride and thought of it as a major 
accomplishment at the time. Seems funny now, but the recipe is still delicious.

Stephenson's Apple Farm Restaurant Green Rice
(Makes 10 servings)

3 cups cooked rice
1 cup chopped parsley
1/2 cup grated Cheddar cheese
1/3 cup chopped onion
1/4 cups chopped green pepper
1 clove garlic, minced
14-1/2 oz can evaporated milk
2 eggs, beaten
1/2 cup vegetable oil
1 Tablespoon salt
1/2 teaspoon each seasoned salt and pepper
1/4 teaspoon Ac'cent, monosodium glutamate
Juice and grated rind of 1 lemon

Mix rice, parsley, cheese, onion, green pepper, and garlic in greased 2-quart casserole.
Blend rest of ingredients.  Mix into rice.  Sprinkle with paprika.  Bake at 350 deg F, 
about 45 minutes, or until like a soft custard.


Slovak Dumplings

----- Original Message ----- 
From: Barbara 
Sent: Sunday, November 07, 2010 2:16 AM
Subject: a Slovakian dumpling

Hello Uncle Phaedrus,

While I was a child in southwestern Michigan, there was Slovakian
restaurants and bakerys.

We went to the restaurant several times to eat the Roast Duckling, 
which was served with sauerkraut and a delicious dumpling. It was
snow white, and very porous, with many wholes throughout.

I tried to duplicate the dumpling, and steamed it but it came out all
brownish and nothing like I remember. I want to serve my husband
Roast Duck and would love it if you could find me a recipe.

I live in the Ozark region of Missouri, and my name is Barbara.
Thank you for your help in this effort, for I remember how delicious it
was served with the duck.

Thank you very much.

Hello Barbara,

The only "Slovakian dumplings" recipe that I can find is here:

There is a roast duck with Czech dumplings recipe here:
Emperor's Crumbs

There is a Czech bread dumplings recipe here:
Eastern European Food

There is a Czech potato dumplings recipe here:
Potato Dumplings

This is about the best I can do for you without knowing the exact Slovakian or Czech name for the dumplings you had.


Chintz Room Chicken Salad

From: "Hayden" 
To: "Phaedrus" 
Subject: Chinz Room Chicken Salad
Date: Sunday, November 07, 2010 9:23 AM

Hello, this is Hayden in Cincinnati. 
I loved eating in the Lazarus restaurants  in Columbus, Ohio and T
he Huntington Mall from the time I was a kid until Lazarus became Macys.
I never did eat this recipe yet, but sounds simply nice.
From Lazarus Treasury of Recipes Cookbook :

Chintz Room Chicken Salad
(12 large salads)

Cooked chicken, cubed 1 qt. (white meat preferred)
celery, cut fine 1 qt.
pecans, toasted 1 qt.
Lazarus Salad Dressing (recipe(s) follow)
salt to taste

1.  Mix chicken,  celery, and pecans together and add Salad Dressing.
2. Serve in a lettuce cup. top with salad dressing.

Lazarus Salad Dressing for Chintz Room Chicken Salad:

(Blend 1 part Boiled Dressing to 3 parts mayonnaise)

Boiled Dressing: (yields 1 quart)

flour 1/2 cup     dry mustard 2 tsp.
Milk 2 cup          salt 1 T. 
vinegar 1 cup    egg yolks 1/4 cup
sugar 1/2 cup    paprika 1 tsp.

Thoroughly mix dry ingredients, add to milk and cook in a double boiler 
until starch is thoroughly cooked. Add hot vinegar and continue to cook 
10 minutes. Add a little bit of the mixture to the beaten egg yolks 
( to keep them from curdling), return to hot mixture and cook for 
10 minutes longer. Chill.

Mayonnaise: (yields 1 quart)

egg yolks 1/3 cup      vinegar 4 tsp
salt 1 tsp         Tarragon vinegar  1 T.
paprika 1 tsp.  Worcestershire 1 tsp.
mustard (dry) 1 tsp     tabasco sauce drop
white pepper pinch     sugar 1 T.
lemon juice 4 tsp.        oil 3 1/3 cups

1. Combine dry ingredients with liquid ingredients, except oil and egg yolks.
2. Beat egg yolks until light and creamy
3. Add vinegar mixture and oil alternately to beaten egg yolks very slowly at 
first until emulsion is started.
4. Beat until a thick creamy consistency.

Hot Ketchup

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Hot Catsup 

1/2 bushel skinned tomatoes
1 qt. cider vinegar
1 lb. salt
1/4 lb. black pepper
1 oz. cayenne
1/4 lb. allspice
1 oz. cloves, ground
3 boxes mustard, powdered
20 garlic cloves (2)
6 good BIG onions
2 lbs. brown sugar
1 handful peach leaves

Boil for 3 hours, stir constantly to keep from sticking. 
When cool, bottle for use, seal to keep. 
Hot Ketchup

2 qts. red tomatoes
2 lg. onions, diced
1 green bell pepper, finely chopped
1 1/2 c. sugar
1 1/4 c. vinegar
10 to 12 hot peppers, finely chopped
2 tsp. salt

Mix all ingredients together well.  Bring to a boil on medium high heat. 
Reduce heat to a slow boil 
and cook until mixture thickens.  Approximately 2 hours. Put in jars 
and seal immediately. 
Hot Ketchup

1 peck ripe tomatoes
5 c. vinegar
3 c. sugar
4 tbsp. salt
6 or more pods hot peppers
2 tbsp. black pepper
2 tbsp. cinnamon
2 tbsp. allspice

Peel tomatoes and cut in small pieces.  Chop peppers and add with all 
other ingredients to tomatoes. Cook over medium heat until mixture begins 
to turn dark, about 1 hour.  Remove from heat and seal in jars.

Swamp Soup

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Rachel McLeod's Herb Farm Swamp Soup

Swamp Soup (a.k.a. Green Gazpacho)

Swamp Soup

More Swamp Soup

Swamp Crawfish Soup

2 lbs. crawfish tails
6 tbsp. oil
8 tbsp. flour
3 bunches green onions, chopped
2 c. chicken broth
1 tbsp. Polander's chopped garlic
6 celery stalks, chopped fine
8 qts. water
8 oz. white wine
4 tsp. salt
1 1/2 tbsp. gumbo file
1/4 tsp. powdered thyme
2 tsp. sage
1 tsp. white pepper
1/4 tsp. red pepper
6 (10 oz.) pkgs. frozen chopped spinach, thawed
3 tbsp. J.D.'s Vegetable Magic
3 tbsp. fresh parsley, chopped
2 (8 oz.) whipping cream

In large soup pot heat oil and gradually add flour.  Stir continuously 
until a blonde roux forms.  When blonde in color, add green onions, 
garlic and celery. Cook 3 to 5 minutes.  Add chicken broth, water, wine, 
salt, gumbo file, thyme, sage, peppers and cook on medium heat for 
approximately 20 minutes.  Add spinach, Vegetable Magic and parsley and 
cook 10 minutes.  Add crawfish and cook 5 minutes.  Add warm whipping 
cream (microwave whipping cream on high for 2 minutes) to soup.  Stir. 
Cook 15 minutes.  Remove from flame and let sit approximately 10 to 
15 minutes before serving.
Swamp Cabbage Stew

1 med. swamp cabbage*
3 pieces fatback
2 cans of tomato
Pinch of thyme
2 lg. onions, chopped
1 tsp. white sugar
1 pod of hot green pepper, chopped up

Fry fatback, onions, and chopped swamp cabbage until starting to brown. 
Add tomatoes, sugar, pepper, and thyme.  Simmer until it thickens and 
tomatoes cook down.  Add another pinch of thyme 10 minutes before it's done. 
Serve over rice.  
*If you don't have access to swamp cabbage, then canned hearts of palm will work, 
but don't overcook.

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