----- Original Message -----
Sent: Tuesday, November 12, 2002 7:50 PM
Subject: Oriental Recipe
> Dear Phaedrus,
> We had dinner at a P.F.Chang's Restaurant in Raleigh, N.C. last week.
> I had a dish called Mongolian Beef and I must say it was one of the BEST
> beef dishes I have ever had.
> Do you by chance have a recipe for Mongolian Beef somewhere?
> Thanks a bunch.
> Southern Transplant!!!!
The recipes below are, according to a message board, supposed to be very
close to P.F. Chang's Mongolian Beef.
P.F. Chang's Mongolian Beef Copycat
Preparation Time: 20 minutes
Cooking Time: 20 minutes
For serving 4
2 lbs Flank steak
1/2 cup Cornstarch
1/4 tsp Red pepper flakes
1 bunch Green onions
1 tbsp vegetable oil
1 cup vegetable oil
2 tsp minced ginger
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1 cup dark brown sugar
Heat 1 tbsp vegetable oil in a medium saucepan over medium heat.
Add ginger and garlic and stir for 30 seconds. Add soy sauce, water,
and brown sugar. Bring to a boil and simmer until thickened some,
10 to 15 minutes. Slice flank steak. Toss flank steak with cornstarch
and let stand for 10 to 15 minutes. Heat 1 cup vegetable oil in a
large pan over medium-high heat. Add beef nd cook for 2 - 3 minutes
until brown and crispy, flipping pieces over to cook both sides.
Remove meat with a slotted spoon and discard cooking oil.
Place meat back in pan along with sauce and cook over medium heat
for 1 minute, stirring to coat meat. Add red pepper flakes and green
onions and remove from heat Serve over rice.
1 lb lean beef (I use round steak)
2 tbsp soy sauce (divided as 1 tbsp and 1 tbsp)
1/2 tsp salt
1 tbsp sweet white wine
1/2 tsp Sichuan peppercorn powder
peanut oil (divided as 2 tbsp and 2 tbsp)
1 lb green onions
1 tbsp sesame oil
3 tbsp sliced garlic
Slice beef very thin. (Meat will slice easily if partially frozen.)
Place in bowl and add 1 tablespoon soy sauce, salt, wine, peppercorn
powder and 2 tablespoons peanut oil. Cut green onions lengthwise,
then in diagonal strips. Mix 1 tablespoon soy sauce and sesame oil
in small bowl. Heat 2 tablespoons oil in skillet or wok until very
hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high
heat 10 seconds. Add onion and sesame oil mixture and continue to
stir-fry until thoroughly heated. Serve at once.
Mongolian Beef Chinese Style
Yield: 4 Servings
4 c peanut oil
15 green onion tops
1 tb minced ginger
1 lb flank or sirloin steak
1 1/2 tb water chestnut flour
2 egg whites
1 pn salt
1 ts chili paste with garlic
1/4 c chicken stock
2 tb dark soy sauce
1 pn sugar
1 1/2 tb dry sherry
Cut tops of green onions into 2" long pieces. Combine sauce
ingredients in small bowl & stir thoroughly. Cut steak across
the grain into thin slices, about 1/2" deep by 2" long. In bowl
big enough to hold meat, combine egg whites, salt & water chestnut
flour. Beat with chopstick until frothy. Add steak, & use fingers
to coat each slice.
In wok, heat oil to moderately hot. When ready, piece of coated
meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or paper bag.
Remove all but 2 T of oil from wok. With wok at medium heat,
quickly stir-fry green onions & ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring. Add beef
all at once, & toss with sauce until beef is hot & coated.
Push beef out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.
----- Original Message -----
Sent: Wednesday, November 13, 2002 2:17 PM
Subject: Mutton pies
When I was a child my mother used to send me to a little shop where
they made nothing but mutton pies. Those days are long gone but I
was hoping maybe you could find a recipe for them. I believe the
pastry was made with lard but i'm not really sure. Would appreciate
any help you can give.
You didn't tell me where you grew up, which would have helped me know what kind of mutton pies you had.
The recipe below is for Scotch mutton pies.
Scotch Pies (Mutton Pies)
These pies are traditional to all parts of Scotland and have been
praised by many eminent people, including Dr. Johnson, who was not
known for his kindly remarks. They are usually made with hot-water
pastry crust but shortcrust can also be used. if using shortcrust
pastry, use 225g (8 oz) fat to 450g (1 lb) flour and bake at
200 °C / 400 °F / Gas 6 for 15 minutes. Pork can also be used.
Lard - 110g (4 oz), or dripping or butter
Hot water - 300 ml (1/2 pint)
Plain flour - 450g (1 lb)
Milk - a little, to glaze
Lean minced lamb - 450g (1 lb), free from fat, bone or gristle
Onion - 1 small, finely chopped
Ground mace or nutmeg - pinch
Worcestershire sauce - dash
Salt and pepper
Stock or gravy - 4 tbsp
Prepare the meat and onion, then add the spice and Worcestershire
sauce, season it well and reserve. To make the pastry all the
ingredients and the room should be warm.
Put the fat and water into a saucepan and bring to the boil. Sift
the flour and salt into a basin, make a well in the centre and pour
the hot liquid into this and mix quickly with a spatula until cool
enough to handle, then form into a ball. This must be done quickly
before the fat hardens.
Put on to a floured surface and pat flat. Divide it in four and
keep the rest warm, then roll out three-quarters into a circle,
putting a small jar about 7.5 cm (3 inches) across in the middle.
Mould the pastry around the jar and when it stands well remove the
jar and do the three others the same way. Roll out the remaining
pastry and cut out the lids.
Fill up the pastry cases with the meat mixture and add a little gravy
or stock to each pie. Dampen the edges and put the lids on, making
a small slit in the centre of each and brushing the top and sides with
a little milk.
Bake on a baking sheet at 130 °C / 250 °F / Gas 1/2 for about 45 minutes.
> > From: Berry
> > To: phaed
> > Subject: Napoleon Recipe
> > Date: Tue, 12 Nov 2002 15:56:20 -0500
> > Looking on how to make my own flaky crusted plain
> > custard/whipped cream Napoleon...HELP!!!
> > email me at berry
There are four below.
Mixed Berry Napoleon
8 ounces pastry cream
1/2 cup heavy cream, whipped to soft peaks
1/4 pound mixed berries
1/4 cup Limoncello liqueur
1 sheet Napoleon puff pastry
Mix the whipped cream with the pastry cream. Marinate the
berries in the Limoncello for 30 minutes. Cut the napoleon
puff pastry into small, equal squares. Place 1 square on a
plate and top with 2 tablespoons of the cream mixture. Place
another square on top and top with another 2 tablespoons of
the cream mixture. Place a third square on top and top with
1 tablespoon of the marinated berries. Finish with one more
square of pastry. Continue in this manner until all the
ingredients are used up. Serve with more fresh
berries and mint leaves for garnish.
Napolean Cream Filling
Ingredients Standard Metric Domestic
Dairy Milk - 2% - 3 lbs. 1,360 gms.
Vanilla Extract - 1 fl.oz. 30 ml.
Dairy Milk - 2% - 1 lb. 455 gms.
Granulated Sugar - 1 lb. 455 gms.
Egg Yolks - ------------------- 16
Cornstarch - 8 ozs. 225 gms.
Powdered Gelatin - 1 oz. 30 gms.
Kirsch - 1 oz. 30 gms.
- Pour over thickened cherry fruit filling that has been spread
over puff pastry bottom, and top with this filling spreading
evenly: place second puff pastry sheet ontop, press down well
evenly and cool making sure filling has set and thickened.
Festive Fruit Napoleon
Yield: six dessert portions
1 sheet puff pastry, thawed, cut into 3 equal lengthwise strips, docked,
egg washed, chilled, and baked at 400 degrees until golden brown
1-1/2 c. prepared thick pastry cream, or 1 box of instant vanilla pudding
1 c. heavy cream, whipped stiff
2 pts. fresh fruit, raspberries or strawberries preferred, cleaned
as needed fruit preserves or spread
1-1/2 c. powdered sugar
as needed warm water
1/4 lb. chocolate disks, melted over a gently steaming water bath
as needed small zip-lock bag
Lay one piece of cooled, baked puff pastry on a flat work surface.
Spread evenly a layer of the pastry cream about 1/2" thick on the
puff pastry. Lay pieces of the fresh fruit on the cream.
Top with the second layer of the baked puff pastry. Spread an even
layer of the stiff whipped cream about 1/2" thick on the pastry.
Lay pieces of the fresh fruit on the cream.
Place the whipped cream layer on top of the pastry cream layer.
Mix the powdered sugar with the warm water a little at a time
until it becomes slightly stiff and thick but spreadable. Place
some of the warm chocolate into a zip-lock bag and cut a small
piece of one corner away. Spread the white icing over the top of
the last piece of cooked puff pastry. Immediately crisscross the
pastry and icing with the chocolate. Using a toothpick, draw
through the chocolate lengthwise to make a design.
Place the last piece of the iced pastry on top of the whipped
cream layer. Refrigerate for at least 1 hour before slicing into
2" portions with a sharp serrated knife.
Serve cold, with some additional fruit and fruit sauce, if desired.
Chocolate or Vanilla Pastry Cream
1 C. powdered sugar
2 T. water
1/2 ounce semisweet chocolate, melted
Preheat oven to 400 degrees F. Prepare puff pastry as directed.
On lightly floured surface, with floured rolling pin, roll dough
into 1/8 inch thick, 13 by 17 inch rectangle. Tranfer to cookie
sheet and prick with fork. Cover with another cookie sheet. Bake
for 25 minutes. Remove top cookie sheet and continue to bake for
5 more minutes or until brown. Cool on wire rack.
Cut pasty into thirds lengthwise.
Turn 1 pastry strip over on cooling rack. Mix powdered sugar
and water, stir until smooth. Pour over strip and smooth with
spatula. Quickly pour stripes of chocolate over glaze. Drag
knife crosswise through chocolate to make decorative top. Let
top stand for 30 minutes or until dry.
With wire whisk, beat pastry cream until smooth. Place 1 unglazed
pastry strip on serving platter. Spread half of cream on top. Top
with last pastry strip. Spread with rest of cream. Place glazed
pastry strip on top. Chill until cream is firm, at least 1 hour
but not more than 3. To serve, slice with serrated knife.
*A 17 ounce package of frozen pastry may be substituted. The dough
will roll out to about 12 by 14 inches. Baking time should be
decreased to 20 minutes. The additional 5 minutes is still needed
Vanilla/Chocolate Pastry Cream
2-1/4 C. milk
4 egg yolks
2/3 C. sugar
1/4 C. cornstarch
1/4 c. flour
2 t. vanilla extract
In 3-quart saucepan, heat 2 cups milk to boiling. In large bowl,
beat eggs yolks, remaining milk and sugar with wire whisk until
smooth. Add cornstarch and flour until combined. Gradually whisk
hot milk into egg mixture.
Return mixture to saucepan; cook over medium heat, whisking
constantly, until mixture thickens and boils. Reduce heat to low,
whisk for 2 minutes.
Remove from heat. Stir in vanilla. Pour cream into shallow dish.
Press plastic wrap onto surface. (This will prevent a skim from
forming.) Cool to room temperature and then refrigerate for at
least 2 hours or overnight.
Makes approx. 2-3/4 cups.
For Chocolate Pastry Cream:
Add 3 ounces semisweet chocolate and 1 ounce unsweetened chocolate,
melted, with vanilla. Makes approx. 3 cups.
----- Original Message -----
Sent: Wednesday, November 13, 2002 2:03 PM
Subject: No Bake Fruit Cake
> In the late 80s there was a no bake fruit cake put in an angle
> food pan, gram crackers was the lining of the angle food pan,
> inside was the candied fruit along with the Marshmallow cream
> that comes in a jar but I can not remember the order of the
> ingredients and what else goes into the cake.
> I am at my place of work would you please e-mail back if you
> can find this recipe to my home address
> Thank you very much,
Below is the closest recipe that I could find.
Keebler No - Bake Fruitcake
1 box Keebler cinnamon crisp
1 pkg. (15 oz.) raisins
1 c. chopped pecans
1 c. chopped dates
1 jar (7 1/2 oz.) marshmallow creme
1/2 c. milk
2 tbsp. dark corn syrup
1 tbsp. water
Roll cookies to fine crumbs. Blend crumbs with raisins, nuts and
dates. In large mixing bowl blend marshmallow creme and milk on
medium speed of electric mixer until smooth. Gradually add dry
ingredients to marshmallow mixture, mixing until moistened. Press
firmly into a wax paper lined 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Refrigerate at least 2 days before serving. In small saucepan heat
corn syrup and water just to a rolling boil. Cool to lukewarm and
spread over fruitcake. Garnish with fruits and nuts as desired.
Note: For variety in place of raisins and dates substitute any of
your favorite dried fruit. The total amount of dried fruit should
equal 4 cups.
----- Original Message -----
Sent: Wednesday, November 13, 2002 2:03 PM
Subject: John Hooiser Cake
I have a friend who asked me if I could find an old Family recipe,
called "John Hooiser Cake", I have not ever heard of it. I told
her I had a new Friend who could find it if, any one could.
Thank you so very much, and I love your site.
Sure enough, I found a recipe with that name. See below. I couldn't find out anything about how it got its name, though.
The original "Hoosier Cake" was a coarse gingerbread, unlike this cake.
John Hoosier Cake
Put in bowl:
2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
2 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 stick oleo
4 tbsp. cocoa
6 tbsp. buttermilk
Melt in pan 2 sticks oleo, then mix in 4 tablespoons cocoa and add
1 cup water. Bring to a rapid boil and pour over dry ingredients
slowly while using mixer. When this is mixed add: Mix well. Bake
cake in large cookie sheet with edge at 350 degrees until done. Use
you own judgement as to the time. Frost while hot.
Bring to a boil and remove from stove then add 1 pound powdered sugar,
1 teaspoon vanilla and 1 cup nuts.