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2004

TODAY's CASES:

Magic Pan's Mint Fantasy Crepes

From: M.
To: phaedrus
Subject: Re: Magic Pan recipe for Mint Fantasy Crepes
Date: Sunday, November 21, 2004 3:27 PM

Mint Fantasy Crepes

1 T. bittersweet chocolate shavings
1 scoop quality vanilla ice-cream
2T. creme de menthe
2T.whipped cream
1 maraschino cherry 

Sprinkle crepe w/ some of the choc. shavings and place under broiler 
for about 30 seconds (watch carefully or you will have a recipe for 
disaster!)  Fill hot crepe w/ ice-cream and fold from both sides 
(taco like).  Sprinkle w/ cream de menthe and top w/ whipped cream.  
Garnish w/ cherry and extra chocolate shavings.  Serve Immediately.  

This recipe was clipped from the Chicago Tribune--many years ago 

More Magic Pan recipes


Savoure Cheese

  ----- Original Message ----- 
  From: Ruth 
  To: phaedrus
  Sent: Sunday, November 21, 2004 10:31 PM
  Subject: Savoure Cheese

  Savoure Cheese (now called Savoure Cheese Dip) has been made by 
  the Piggly Wiggly grocery stores in Chas, SC for years; in fact, 
  I just bought a pound there last week to bring back to Houston.  
  I have never run into anyone who knows the recipe and have never 
  had it at Henry's Cabin deli that the other writer mentioned.  
  The Piggly Wiggly on Meeting St. used to ship Savoure Cheese all 
  over the world to both private and corporate clients.

  It is an interesting cheese, and the ingredients, color and taste 
  seem to vary from maker to maker--sometimes it is white, sometimes 
  it is pinkish.  Sometimes it has way too much salt or poppy seeds.  
  Great chese, though..  It is basically cream cheese with lots of 
  stuff added such as pimiento, poppy seeds, shallots, finely minced 
  pickle relish and people have always surmised there is beer in it.  
  Oh there is definitely garlic in it.

  Hope the recipe is divulged one of these days. In fact, that was 
  what I was looking for when I found your interesting site.
  ~Ruth

Hello Ruth,

I found the below on a message board.

Phaed

  Savoure Cheese. 

  In digging around, I found the recipe as published by Piggly Wiggly 
  (who bought the rights to the Harold's Cabin name and recipes). 

  3 parts cream cheese
  1/2 teaspoon of poppy seeds 
  2 parts scallion cream cheese
  The secret seasoning: Lawry's Seasoned Salt
  1 part relish cream cheese

  Put in electric mixer and blend ingredients together carefully. 
  You don't want it too soupy. Of course, if you really want to go 
  for the large economy size, try this: 
  3 pounds of cream cheese, two pounds of scallion cream cheese and 
  one pound of relish cream cheese made with some pimentos. For a 
  recipe this big(totaling 6 pounds), you would need to add 4 ounces 
  of poppy seeds and 8 ounces of the Lawry's Seasoned Salt. 
-------------
----- Original Message ----- 
  From: Ruth 
  To: Phaedrus 
  Sent: Monday, November 22, 2004 9:01 AM
  Subject: Re: Savoure Cheese

  How nice of you to reply and with the results no less!

    Would you do me another favor and tell me what you think 
	scallion cream cheese and relish cream cheese are?  
	I don't have a clue!

  Have a happy day; I'm off this evening for NC and Thanksgiving. 
   Happy Thanksgiving to you.
  ~Ruth 

Hello Ruth,

Well, scallion cream cheese is just scallions and a few spices mixed with cream cheese. You can buy it here:

Scallion Cream Cheese

Or make your own:

Jewish Food

I couldn't find either a recipe for or a site that sells relish cream cheese, but I would speculate that it is sweet relish mixed with cream cheese. I did find sweet relish cream cheese mentioned on a few deli menus.

Phaed


Lundy's Red Chowder

From: "Steve" 
To: phaedrus
Subject: Lundy's and more..
Date: Monday, November 22, 2004 12:51 PM

Phaedrus,

Here's the Lundy's Red Chowder recipe..

I have the Lundy's cookbook which is widely available.. (Also the 
Junior's, 2nd Ave. Deli, and Hot Shoppes cookbooks which are all 
fabulous)..

Just discovered the site today. I have 100-120 cookbooks and pamphlets,
including many historical. Will try to help with anything else I see in 
the "Searching" section. (I have a "Lea & Perrins" pamphlet called 
"Dishes Men Like" which may have that BBQ sauce recipe. I'll check..).

Kind regards,

Steve

Lundy's Brooklyn Red
(or Manhattan Clam Chowder)

Serves 8

Like all chowders, this one tastes better made a day ahead of time. 
This is a classic that combines clams, fresh clam broth, tomatoes, 
potatoes, vegetables, and herbs.

4 pounds quahog, or 6 pounds cherrystone clams
2 tablespoons butter
2 large or 3 medium onions, cut into large dice
2 carrots, cut into large dice
2 stalks celery, cut into large dice
2 cloves garlic, minced
1 bay leaf
3 medium potatoes, peeled and cut into large dice
One 28-ounce can whole peeled tomatoes
1 teaspoon tomato paste
1 1/2 teaspoons dry thyme
1 1/2 teaspoons dry oregano
Freshly ground black pepper
Salt (optional)

Scrub the clams well to remove any external debris. Place the clams 
in a large pot with 8 cups water. Place over high heat and bring to 
a boil. Reduce the heat and cook until the clams just open, about 
5 minutes. Remove from the heat and strain the broth into a large 
bowl and set aside. Separate the clams from their shells. Coarsely 
chop the clams and set aside; discard the shells.

Clean any sand from the bottom of the pot. Heat the butter over a 
moderately low heat. Add the onions and cook, stirring frequently 
to prevent browning, about 8 minutes, or until soft. Add the carrots, 
celery, garlic, bay leaf, potatoes, tomatoes, tomato paste, thyme, 
oregano and pepper, and stir to mix. Add the reserved clam broth into 
the pot and bring to a boil over high heat. Reduce the heat to moderate 
and cook, uncovered, for 30 to 40 minutes. Add the clams and cook another 
10 minutes, or until the potatoes are tender. Taste for seasoning and 
serve piping hot.

 Steve 

Ebinger's Orange Cappuccino Pudding

From: "Steve" 
To: phaedrus
Subject: Ebinger's Orange-Cappuccino Pudding Cake
Date: Monday, November 22, 2004 12:56 PM

Ebinger's Bakery Orange Cappuccino Pudding Cake 

1 cup all-purpose flour
1 cup packed brown sugar
2 teaspoon. baking powder
2 teaspoon. grated orange zest
1/2 cup orange juice
2 tablespoons vegetable oil
1 egg
2 teaspoon. vanilla extract
1/4 cup semisweet chocolate chips
1/3 cup granulated sugar
1/4 cup instant coffee powder or hot chocolate mix
1/4 cup cocoa

Preheat oven to 350F (180C). Prepare an 8" square (2 liter) 
baking dish by spraying with vegetable spray. 

In a bowl stir together flour, brown sugar and baking powder. 
In a separate bowl, whisk together orange zest, orange juice, oil, 
egg and vanilla. Add the wet ingredients to the dry, blending just 
until mixed. Batter will be thick. Pour into prepared pan. Sprinkle 
chocolate chips over top. 

In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix 
and cocoa. Pour carefully over cake batter. Bake 35 minutes or 
until cake springs back when touched lightly in center. Serve warm; 
spoon cake and underlying sauce into individual dessert dishes. 

Serves: 12 

Source: Ebinger's Bakery

Steve 

Baltimore Kisses

  ----- Original Message ----- 
  From: john
  To: phaedrus 
  Sent: Sunday, November 21, 2004 10:34 PM
  Subject: Baltimore Kisses

  A made-at-home party favor from 100 years ago. What were they? 

  Thanks, John 

Hello John,

I cannot find the answer on the web or in my library. However, Amazon has a book that gives a recipe for them:

Amazon

Phaed

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