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Stuffed Beef Tenderloin

  ----- Original Message ----- 
  From: Sarah 
  Sent: Monday, November 24, 2008 9:07 PM
  Subject: Request for Recipe - Good Housekeeping Oct-Dec 2001

Dear Phaedrus:

I came across your name while searching for a recipe I would love to have. I'm looking for 
a recipe from a 2001 November, Good Housekeeping Magazine. It is a recipe for mushroom 
stuffed beef tenderloin or Beef tenderloin stuffed with mushrooms. I've been searching for 
a couple of weeks now and even called the Good Housekeeping Main Office (sold out of copies) 
will not make a copy, library archives, ebay and various other online searches (i. e. epicurious, 
google) and no luck. My copy was mistakenly thrown away when i left it out and my kids cleaned 
the house for me and got rid of "old" magazines.

Anyway, other notes about the recipe are: it is definitely a beef tenderloin (not pork or steak); 
had 2-3 different type mushrooms and 99% sure it was in Good Housekeeping November 2001. 
I have learned that November 2001 had two issues that month -- it is not the issue with a picture 
of Nicole Kidman on the cover--I bought that issue on eBay for $8.00 but the recipe was not there. 
I learned since from the library that there were two issues for November. Slight chance could 
be October or December but pretty sure it was November 2001.  Anyway, thanks for trying and 
good luck-- the recipe is worth the work it took to make but makes for an impressive dinner for 
any occasion.

  Thank you for your help!


Hi Sarah,

It doesn't do me any good to know the exact date of the magazine issue. I have no way to search for recipes from particular issues of magazines. The name of the magazine helps, but unique names & unique ingredients are what's really helpful.

Sarah, there are two recipes for Beef tenderloin stuffed with mushrooms on the Good Housekeeping website. See:

Stuffed Beef Tenderloin with Mushroom Gravy

Spinach & Mushroom Stuffed Beef tenderloin

There are no other stuffed beef tenderloin recipes on the Web that mention "Good Housekeeping".


Out of This World Rolls

  ----- Original Message ----- 
  From: Ron 
  To: Uncle Phaedrus 
  Sent: Monday, November 24, 2008 12:26 PM
  Subject: Bread Pudding Appreciation

  Hi Phaed (or is it Russ)

Thank you for such a quick response to my question (5:39 a.m. yesterday). I am eager to try one 
of the recipes you sent. I still have the dry donuts. I'll look forward to reading your website that 
my wife found.

Do you happen to have the recipe for OUT OF THIS WORLD ROLLS? I seem to have lost mine. 
It is a dinner roll recipe that you make out of flour, eggs, yeast.  Let the doug rise for an hour,
punch down and place in the refrigerator overnight.  Roll out the rolls and let them rise (raise?) 
for three hours and bake. Guests love them!

  Happy Thanksgiving!  


Hello Ron,

No, it's not Russ....

See below for the rolls.


  Out  Of  This  World  Rolls

  2 pkg. (2 tbsp.) active dry yeast
  1/4 c. warm water
  1 stick margarine or butter, softened
  1/2 c. sugar
  3 eggs, well beaten
  1 c. warm water
  2 tsp. salt
  4 1/2 c. flour

Soften yeast in 1/4 cup warm water.  In a large bowl, combine margarine, sugar, beaten eggs, 
1 cup warm water and salt.  Stir in softened yeast and 2 1/2 cups flour.  Beat with hand mixer 
until smooth and well blended.  Add remaining flour, mixing with hands, to make soft dough; 
mix thoroughly. Cover and allow to rise in warm place until doubled in bulk, about 1 hour. 
Punch down dough; place in refrigerator overnight.  Three hours before baking, roll out by 
dividing dough in 2 portions.  Roll each portion on lightly floured surface to rectangle 1/2 
inch thick. Spread with softened butter.  Roll jelly roll style and cut in 1-inch slices. 
Place slices cut-side down in greased muffin cups. Cover and allow to rise 3 hours. Bake in 
a 400 degree oven for 12 to 15 minutes, until lightly browned. 

Plain Skillet Cake

  ----- Original Message ----- 
  From: Shea 
  Sent: Monday, November 24, 2008 8:58 AM
  Subject: Cake Recipe

Thanks in advance for your time spent looking for this recipe. I am looking for a cake recipe 
that my husband's grandmother used to bake when he was growing up. Unfortunately, she passed 
away before I was able to meet her and her recipe was apparently never written down. I have 
been through every cookbook and recipe card that I could find at his grandparents house and 
was unable to locate it.  She called it a "Plain Cake".  I know that it was baked in a cast 
iron skillet and the main ingredients were flour, eggs, vanilla, sugar and butter.  When it 
was baked it was very sweet and definitely had no need for icing hence the name "Plain Cake".
I know that my husband tells stories of his grandfather and him sitting down at the table and 
slicing the top off of the cake, putting butter in the middle and eating the entire cake. 
I almost thought the pound cake recipe might be it that is on your website but my husband says 
that it doesn't have the consistency of pound cake.  I would very much like to bake this cake 
for my husband for Christmas but I cannot find a recipe like this except for the pound cake 
recipe on your website.  Please help!

  Thank you so much,

Hi Shea,

I found over a hundred recipes that are called "plain cake". However, none of them are cooked in a skillet. I think the below recipes are closer to what you are looking for. The first one sounds very close.


  Iron  Skillet  Cake

  2 c. self-rising flour
  1/2 c. shortening
  1 c. sugar
  1 egg
  1 tbsp. vanilla
  1 c. buttermilk

Mix ingredients well.  Pour into greased iron skillet.  Bake for about 30 minutes or until done.
Butter generously and eat.   
  Skillet  Cake

  1 c. sugar
  1 c. flour (self rising)
  1/2 c. Wesson oil
  1/2 c. milk
  2 eggs
  1 tsp. vanilla

Mix sugar, eggs and oil together.  Add flour and milk alternately.  Add vanilla and bake in 350 
degree oven, let bake until golden brown.  This is good with fresh fruit or any topping. 
  Easy  Skillet  Cake

  1 c. self-rising flour
  1 c. sugar
  1/2 c. oil
  1/2 c. milk
  1 tsp. vanilla
  2 eggs

Mix all ingredients well.  Bake in iron skillet at 350 degrees until done.

Sour Cherry Syrup

  ----- Original Message ----- 
  From: Mark 
  Sent: Tuesday, November 25, 2008 2:35 AM
  Subject: A Recipe Suggestion, Not A Request!

When I was growing up in Poland (born in 1955, left Poland in '75), the so called  "saturators" 
very popular. They were machines standing in the street that for a small amount (50 groszy - about 
1/200th of $1.00) would dispense soda water or soda water with sour cherry syrup. For all the years 
I've lived in the U.S.A., I've gone to great trouble to find SOUR cherry syrup. They're usually sold 
by ethnic stores : Polish, Russian, Ukrainian and German (in Albuquerque, near which I live, it's the
Alpine Sausage Kitchen - 2800 Indian School Road NE).
My favorite is a mix of 2 Tbsp of Sour Cherry Syrup to a full glass of soda water because I like just 
a hint of cherry flavor. Use more if you like your soda flavor more pronounced and sweeter. Note: regular
cherry syrup soda doesn't even come close in flavor, just as the small Italian plums (the dark purple 
ones that we call Hungarian in Poland) don't even come close in flavor to American plums,
  Rio Rancho,NM

Hello Mark,

Thanks for the suggestion! So, one would mix 2 TBSP of the sour cherry syrup with about 10 ounces of club soda?

I found sour cherry syrup for sale on these Internet sites:

FAA Imports

German Deli


Parthenon Foods

Treasures Hidden Market

Persian Supermarket

Austrian Grocery


From: Mark
Subject: Re: Sour cherry syrup
Date: Tuesday, November 25, 2008 7:48 PM

Hey there, Phaed,

Thanks for acknowledging my message, The proportions you're talking about sound about right. 
I always do it without measuring anything. For example, I pour in enough syrup to cover the 
bottom of the glass with a very thin (about 2 mm) layer, then add seltzer and stir. It can 
become very bubbly, so you have to be careful not to add too much syrup. If there is too much 
foam at the top, I either wait for it to go down and carefully add more seltzer (as if you were 
pouring beer to avoid a huge head) or even scoop the foam out.
Another kind of a drink my mother used to make (since Poland didn't have all the varieties of 
soda-pop that Americans have known): combine about 2 Tbsps sugar with 1 tsp fresh yeast in a 2 qt. 
jar or another glass?container (I guess dry yeast would do, too), add about 1 qt. of water, cover 
the mouth of the jar with a cotton cloth holding it in place with a rubber band, let stand in room
temperature in a dark place ?for three days until you get a yeasty, slightly effervescent drink, 
then strain through cotton cloth into reclosable bottles (such as from the Grolsch beer), seal and 
refrigerate. Excellent for the hot days of summer - if someone doesn't mind the yeasty flavor and 
the low sugar content. Anyway, too much sugar prevents a drink from quenching the thirst. Careful 
with the amount of sugar for another reason! Too much and the bottles might explode!

Macaroni Grill Chicken

  ----- Original Message ----- 
  From: S.P. 
  Sent: Thursday, November 20, 2008 5:23 PM
  Subject: A Comment on Your Macaroni Grill Recipes


  I worked at Mac Grill for years and as I was reading the recipe for Pasta Milano I recalled 
something.  They marinate all their chicken prior to preparation in wishbone italian dressing.

  Dunno if you care or not, but thought you might be interested.


Hi S.P.,

Thanks for the info. Most of the restaurant dishes on my site are not supposed to be created by the exact same process that the restaurants use. Rather, they are just supposed to "taste like" the restaurant dish. I'll post your e-mail so that people will know that all Macaroni Grill's chicken is marinated in Wishbone italian before cooking, though. That's good to know.




Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus