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----- Original Message ----- 
From: Tina 
Sent: Saturday, November 20, 2010 2:32 PM
Subject: recipe request

This is a corn recipe that we saw a vendor selling along the roadside at 
the Mexico/Arizona border. It was delicious but I could never figure out 
the sauce.  Corn on the cob was boiled on site and kernals removed into 
a 16 oz cup.  A white sauce was scooped over it.  I think it was seasoned 
mayonaise.. Thanks

Hi Tina,

This is called "elotes", and it is served several different ways:

Basically, elotes is boiled or roasted corn on the cob. After cooking, it's slathered with a sauce that is commonly a mixture of mayonnaise, cheese, and butter. It's mostly served on the cob, but some vendors remove the kernels from the cob after cooking and serve them in a cup mixed with the sauce. Different vendors use different variations of the sauce. Some use just straight mayonnaise; some use butter & mayo; some use butter, mayo, and cheese; some add chilis and other ingredients to make a complicated sauce. Elotes is served all over Mexico, and I could not find a recipe specific to the Arizona border. See these sites for some recipes and photos of elotes:




cake and commerce

There doesn't seem to be any consensus as to the correct type of cheese to use in the sauce. Some recipes call for parmesan and some call for Mexican Cheeses. There is a discussion about the kind of cheese used here:


Another version of Mexican street corn is called Esquites. I’ve included examples below. 
Timm in Oregon

Mexican Fried Fresh Corn



6 ears corn
3 tablespoons lard, butter or vegetables oil
1 to 3 serrano or jalapeno chiles, stemmed, seeded and chopped
2 or 3 tablespoons fresh epazote, chopped
Sea salt to taste


Cut the kernels from 6 cobs, then fry in 3 tablespoons lard, 
butter or vegetable oil with hot green chile and 2 or 3 tablespoons 
chopped epazote; season with salt.

Esquites Mexicanos


1/4 cup unsalted butter
2 teaspoon lard
1 large white onion; finely chopped
4 serrano chiles, stemmed, seeded and finely chopped
10 ears corn, kernels cut off 
3 tablespoons dried epazote or 6 to 8 fresh sprigs, coarsely chopped
3/4 cup water
1/2 teaspoon sea salt


2 tablespoons Fresh epazote or cilantro, finely chopped


In a large heavy saucepan, heat the butter and lard over medium heat. 
Sauté the onion for 3 to 4 minutes or until softened. Add the chiles 
and cook for 2 minutes, stirring occasionally. 

Stir in the corn kernels, epazote, water and salt. Reduce the heat to low, 
cover and cook for about 10 minutes or until the corn is tender. Serve warm, 
sprinkled with the fresh epazote or cilantro.

Esquites Americanos


2 tablespoons unsalted butter
1 tablespoon safflower or corn oil
1 to 3 Serrano or jalapeno chiles, stemmed, seeded and chopped 
8 cups fresh corn kernels
2 cups water
2 tablespoons fresh epazote leaves, chopped or 1 teaspoon dried 
1 teaspoon sea salt or to taste
4 tablespoons lime juice, freshly squeezed
1/4 cup quality mayonnaise or Mexican crema
1/2 cup Cotija, fresco or añejo cheese, crumbled
Guajillo, New Mexico or Piquín chile powder to taste


Melt the butter together with the oil on a cooking pot over medium-high heat. 
Add the chopped chiles and let them cook for about 20 to 30 seconds while stirring
Add the corn, epazote, water and salt; stir well and bring to simmer. Reduce the 
heat to medium-low, cover and cook for 12 to 14 minutes, until the corn is cooked 
but still tender.
Serve the corn in cups or small bowls and dressed as desired with .the fresh lime 
juice, mayonnaise or Mexican cream, crumbled cheese, powdered chile piquín and salt.

Molasses Taffy Apples

----- Original Message ----- 
From: Joan 
Sent: Monday, November 22, 2010 10:14 AM
Subject: molasses taffy apples

I remember these molasses taffy apples we used to buy as children in Halifax. 
A lady in the "staff houses" near Barrington Street used to make them, for sale. 
Can you help me with a recipe.  May thanks!  Joan

Hi Joan,

See below.


Taffy Apples

3/4 cup fine granulated sugar
1 1/2 cups light molasses
2 tbs butter
2 tsp white vinegar
1/4 tsp salt
1/2 tsp vanilla
12 medium Mcintosh red apples
12 (4 1/2-inch long) hardwood skewers

Combine first five ingredients in a saucepan.
Place over low to medium heat and stir until mixture comes to a boil.
Let simmer gently and be prepared to stir constantly as syrup nears 
hard-ball stage (250F to 260F).
Add vanilla and remove from heat.
Have ready the washed and thoroughly dried apples.
Skewer each firmly, then dip into the syrup, swirling the apple around 
until completely covered and taffy clings.
Arrange on a buttered tray to cool and set.

From Canadian Kitchens


----- Original Message ----- 
From: Anaka 
Sent: Sunday, November 21, 2010 3:25 PM

Dear Uncle Phaedrus,

I am looking for an old German recipe for Poppyseed cake or Mohnkuchen. 
The one I am looking for was usually make into a long sheet cake with 
thin crust and thick poppyseed middle and covered with sweet crumbles. 
I would be very grateful if you have such a recipe.

Thank-you very much for your help.  This was our family traditional cake 
when we would go and visit my grandmother in Germany.  When she died her 
recipes where lost and it would warm all of our hearts if we could recreate it.



Hi Anaka,

There are two mohnkuchen recipes on my site. See:


There are quite a few mohnkuchen recipes on the Internet, some with photos. See these sites.



The Muffin Tin Post



Blow Your Mind Cake

----- Original Message ----- 
From: gail 
Sent: Monday, November 22, 2010 9:29 PM
Subject: Blow your mind cake

Years ago you rooted out a favorite recipe for me and I hope that you can 
do this again.  It was called a blow your mind cake and was in a church cook 
book.  It consisted of 3 layers in a 9x13 pan.  The bottom was a graham cracker 
crust, the second layer was a cream cheese and cook whip, and the top was a 
chocolate pudding.  Whatever you do would be appreciated. My name is Gail.

Thank you

Hello Gail,

Gail, the only "Blow Your Mind Cake" recipe that I can find anywhere has four layers and a flour & nut bottom layer, not a graham cracker crust. See the first recipe below. There are other similar recipes that do have a graham cracker crust bottom layer, but they are not called "Blow Your Mind Cake".


Blow Your Mind Cake

First Layer:
1 c. flour
1 cube butter
1 c. nuts

Mix together and spread in 9 x 12 inch pan. 
Bake about 15 minutes at 450 degrees or until brown.

Second Layer:
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip

Cream together all 3 ingredients and spread on cooled crust.

Third Layer:
2 sm. pkg. instant chocolate pudding
3 c. milk

Mix together and spread onto 2nd layer.  Let set.

Fourth Layer:
2 c. Cool Whip
1/2 c. finely chopped nuts

Spread on top layer and serve chilled.

Minute Rice Meatballs

----- Original Message ----- 
From: Leware 
Sent: Saturday, November 20, 2010 12:23 AM
Subject: Minute Rice Meatballs

Years ago I cut the recipe for meatballs from the back of a Minute Rice box 
and saved it because my family really enjoyed eating the meatballs.  Now I 
can't find the recipe.

The recipe included the following ingredients:
1 pound ground beef
1 egg
Minute rice
chopped onion
tomato sauce, divided
(Some of the tomato sauce was added to the beef, onion mixture and then a 
little sugar was added to the remaining tomato sauce.  The sweetened tomato 
sauce was poured over the meatballs in a skillet.  The meatballs were cooked 
on the stovetop in a covered skillet for a few minutes.)

I hope you can find the recipe!  I thought it would be in the Minute Rice 
archives, but I had no luck.

Thank you for trying.


Hello Leware,

I found the Minute Rice Meatballs recipe, and it matches your description in every way except one - it calls for tomato juice, not tomato sauce. See below.


Minute Rice Meatballs 

1 c. Minute Rice
1 lb. ground beef
1 egg, slightly beaten
1/2 tsp. sugar
2 tsp. onion, grated
2 1/2 c. tomato juice
2 tsp. salt
Dash of pepper

Combine Minute Rice (right from box) with beef, egg, onion, salt, pepper and 
1/2 cup of tomato juice. Mix lightly. Shape mixture into 18 balls and place 
in skillet. Add sugar to remaining 2 cups of tomato juice. Pour juice over 
meatballs. Bring mixture to a boil. Reduce heat and simmer covered 15 minutes 
basting occasionally. 

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