Custom Search



Captain's Soup

----- Original Message ----- 
From: Alice 
Sent: Saturday, December 06, 2008 10:09 AM
Subject: V8-Vegetable soup recipe!!

I am searching for a 'soup recipe' that you use V8 vegetable juice and the recipe used 
to be on the can many years ago, but is no longer on the can now. It was called "Captain's
Soup" on the can at that time. I would appreciate it if you can find that recipe for me 
and do not find it too trivial to search for. I am wanting to make it for a 'Soup & Sandwich' 
party that I'm having next week (Thursday 12/11/2008) if I can get the recipe in time. 
Thank you for your time and trouble.

Hello Alice,

See below.


Captain's  Soup

1 lb. ground beef
1 can cream of celery soup
1 (24 oz.) can V-8 juice
1 med. onion, chopped
1 lg. pkg. frozen mixed vegetables

Brown meat and onion.  Add remaining ingredients.  Bring to boil; simmer until vegetables 
are tender. 
Captain's  Soup

2 lbs. hamburger
2 lg. cans V-8 juice
2 cans cream of mushroom soup
2 cans cream of celery soup
1 (20 oz.) pkg. frozen vegetables
1 med. onion, diced

Spray large kettle with Pam. Brown onion and hamburger. Drain off grease. Add all the 
soups and a small amount of V-8 juice. Mix well after each addition until all the V-8 juice 
is added. Add frozen vegetables. Stir well. Cook slowly for about 45 minutes (until lima 
beans are tender). Stir occasionally and watch that soup doesn't stick to the bottom of the pan.
Captain's  Soup

1 lb. ground beef or turkey, browned and drained
1 (48 oz.) can V-8
1 (10 oz.) can cream of celery, no water added
1 (10 oz.) can cream of mushroom, no water added
1 pkg. frozen mixed vegetables

Combine ingredients in large saucepan and simmer.  SO easy and tastes so good on a cool Fall 
evening or a Winter afternoon.  Serve with crackers, or corn bread.


----- Original Message ----- 
From: Jenny 
Sent: Saturday, December 06, 2008 8:44 PM
Subject: Aboukir


I am looking for a recipe for a Swedish cake called Aboukir--it is a sponge cake with a 
chestnut liqueur flavored cream(the spirit is also popular in Sweden).  The name Aboukir 
is also used for another dessert, I believe something German with almonds, I'm not sure, 
but I am looking for the Swedish one.  I have searched for days on the internet looking 
for it and haven't found any version for it so if you can find one that would be great.

Hi Jenny,

Best I can tell, you should be looking for a Swiss recipe, not a Swedish one. This dish is referred to as being Swiss in every place I find it mentioned. The name is actually after an Egyptian city where a naval battle took place.

I found this dessert described dozens of times, but I did not locate a single recipe. It's described as sponge cake baked in a Charlotte Russe pan, then sliced and layered with a pastry cream flavored with chestnut liqueur. The cake is then glazed with a coffee-flavoured fondant (a thick sugar paste) and garnished with pistachios.

Sorry. Odd that there's not a recipe on the web somewhere.


A reader sent this:

This recipe uses rum but I suppose a chestnut liqueur could be substituted.
Timm in Oregon
Chestnut Cream Torte
For the Candied Chestnuts:
12 whole chestnuts in the shell
1 cup sugar
1 cup water
For the Sponge Cake:
4 large eggs
1/2 cup sugar
2 tablespoon sugar
3/4 cup all-purpose flour
3 tablespoons rum
For the Chestnut Cream:
1 cup 2% milk
1 vanilla bean
5 large egg yolks
1/2 cup sugar
1-1/2 teaspoon gelatin powder
3 tablespoons rum
1/2 cup (4 oz) unsweetened chestnut puree
1-1/2 cups whipping cream
Cocoa powder for dusting
For the Candied Chestnuts: Preheat the oven to 400F degrees. Score a line through the shell 
of each chestnut and place on a baking tray. Bake for 15 to 20 minutes, until the chestnut 
skins split open. Cool until no longer warm, but not completely cooled. Peel the chestnuts.
Bring the sugar and water up to a simmer and add the chestnuts. Simmer for 15 minutes, then 
drain. Let chestnuts dry on a cooling rack.
For the Sponge Cake: Reduce oven the temperature to 375F degrees and grease and flour a 10 inch 
spring form pan, tapping out excess flour. Warm the eggs in their shells in hot tap water for 
5 minutes. Whip warmed eggs and 1/2 cup sugar on high speed for 15 minutes. Sift the flour and 
while mixer is on low speed, add in over 5 seconds. Increase the speed to high once, then stop. 
Scrape the batter into prepared pan and bake until top of cake springs back when touched, about 
20 minutes; let cool completely.
Wash the spring form pan and re-line with parchment paper. Place the cooled sponge cake in pan. 
Heat remaining 2 tablespoons sugar and rum until sugar is dissolved. Brush over the sponge cake 
and set aside while preparing chestnut cream.
For the Chestnut Cream: Heat the milk and scraped seeds from vanilla bean until just below a simmer. 
Whisk the egg yolks and sugar and gradually pour in hot milk, whisking constantly, until all liquid 
has been added. Return to stove and stir with a wooden spoon over medium heat until it coats the back 
of a spoon, about 4 minutes. Strain, cover the surface with plastic wrap and cool. Sprinkle gelatin 
over the rum and stir; set aside.
In a food processor, pulse the chestnut purée and cooled custard until smooth. Measure 1 cup of 
purée and heat over low heat until warm. Stir in the gelatin until melted and add back the chestnut 
mixture to the base. Whip the cream to medium peaks and fold into the chestnut base. Pour and spread 
over the sponge cake and chill for at least 4 hours.
To Garnish: Remove the ring from spring form pan; peel away the parchment and slide cake onto a 
serving plate. Arrange the candied chestnuts around the outer edge on top of cake. Dust the center 
of cake with cocoa powder.

Shrimp Curry

----- Original Message ----- 
From: Sissy 
Sent: Wednesday, December 10, 2008 1:26 PM
Subject: I am looking for the McCalls Cooking School Shrimp Curry Recipe

I have not fixed this for many years and can't remember all the ingredients except shrimp, 
cream and curry powder. It was designed to be a "do it yourself" curry buffet where you 
put out the curry, rice, and lots of different toppings and people could create their own 
combination of toppings. It makes a great party and I would love to do it again but after 
two days of searching, I can't find the recipe.  I found your site and am wondering if you 
might be able to help me.I appreciate your willingness to try.


Hello Sissy,

Sorry, I cannot find any shrimp curry recipe that makes any mention of "McCall's Cooking School". Below are some recipes that seem similar to what you describe.


Shrimp Curry

1 can cream of mushroom soup
1 (4 oz.) can undrained mushroom slices
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. curry powder
1/8 tsp. pepper
2 cans drained, washed shrimp

Mix together soup, mushrooms, Worcestershire, mustard, curry powder and peppers. Add in shrimp. 
Refrigerate until needed.  Best prepared the day before.  Sauce may be heated in double boiler, 
oven or crock pot.  Serve hot over rice with some or all of the following chopped condiments: 
Peanuts, bacon, hard boiled eggs, green onions, tomatoes, sweet pickles, raisins, chutney.
Shrimp  Curry

1/3 c. butter
1 med. onion, minced
1 carrot, scraped and grated
2 stalks celery, minced
1 tart apple, peeled, or 1 can applesauce
3 tbsp. sherry
Salt to taste
1 1/2 lbs. cooked shrimp (sauteed in butter)
2 tbsp. chopped parsley
1 tbsp. curry powder (or to taste)
1/2 c. flour
3 c. chicken stock or bouillon
1/2 c. cream
1 tsp. monosodium glutamate

Melt the butter over direct heat. Add the onion, celery, carrot, apple and parsley and saute 
gently 5 minutes. Blend in the curry powder and flour. Add the stock and cream. Cook slowly, 
stirring constantly, until it boils and thickens. Add the sherry, monosodium glutamate, salt 
and shrimp. Place over hot water, cover and cook 20 to 30 minutes. Serve over rice. Freezes 
well. Serves 4.
Condiment: Chopped olives (ripe and green), chopped French onions, chopped raw onions, peanuts, 
chopped raisins, bacon, coconut, bell pepper, boiled eggs, tomatoes and chutney. 
Shrimp  Curry

1/2 c. finely chopped onion
2 cloves garlic, minced
4 tbsp. butter
1/4 c. flour
2 tbsp. curry powder, or more to taste
1/2 tsp. ginger
1 tsp. salt
2 c. chicken broth
1 c. light cream
3 c. cooked & peeled shrimp (1/2 lb. uncooked)
2 tbsp. lemon juice

Saute the onion and garlic in the butter over low heat until wilted. Stir in the flour, 
curry powder,ginger and salt. Add the chicken broth and cream. Blend and cook until thickened, 
stirring occasionally. Add the shrimp and lemon juice, continue cooking until shrimp are heated 
through.  Do not allow the mixture to boil. Correct seasoning, add more curry powder if you 
like it hot. Serve over rice and add curry garnishes. 
CURRY GARNISHES: Provide the garnishes in individual bowls, a spoon for each: Raisins, plumped 
in sherry & drained Grated coconut (fresh or pkgd.) Diced unpeeled apples Crumbled fried bacon
Chutney Cucumbers in yogurt Hard-cooked eggs (white & yolk separated) 
Shrimp  Curry

3 green onions, chopped
1 clove garlic, minced
4 tbsp. butter
3 tbsp. flour
2 tbsp. curry powder
1/2 tsp. powdered ginger
1 c. chicken stock
1 c. light cream
2 tbsp. lemon juice
1 lb. cooked, tiny shrimp

Sliced bananas
Chopped chives
Chopped peanuts
Chopped boiled egg

Saute onions and garlic in butter until soft. Sprinkle with flour, curry powder, and ginger. 
Stir and cook for 3 minutes. Gradually add chicken stock, then cream. Cook and stir until well 
blended and thickened. Add lemon juice and shrimp. Adjust seasonings. Serve over rice with 
condiments. Serves 4. 
Shrimp  Curry

1 lb. med. size shrimp, cook, shell, and devein (do not overcook), set aside

Curry  Sauce:
4 tbsp. flour, 4 tbsp. butter (make roux)
1 c. chicken broth
1 c. milk
1 Granny Smith apple, grated
1 med. onion, minced
1 thumb size piece of fresh grated ginger root
1-2 tbsp. curry powder

For  Serving:
1 pt. sour cream or plain yogurt
Cooked rice

For Sauce: Add broth and milk to roux and simmer until thickened. Add rest of sauce 
ingredients. Stir well and set aside. (Can be made ahead and refrigerated until 
ready to use.) When ready to serve, heat over low heat. Stir in sour cream or yogurt. 
Stir in shrimp and heat until shrimp are warmed. Do not let mixture come to a boil. 
Serve shrimp and sauce over cooked rice. Top with condiments: These 7 are customary: 
1. Chopped nuts 2. Grated coconut. 3. Crumbled crisp bacon. 4. Chopped celery and green 
onion mix 5. Crushed pineapple 6. Chutney sauce. 7. Chopped hard cooked eggs or raisins. 
This can be doubled or tripled. Any leftovers can be placed in a casserole, topped with 
leftover condiments and refrigerated or frozen until needed. Chicken can be substituted 
for shrimp. Use diced, cooked breasts, using 2 cups of chicken for each batch of sauce.
Shrimp  Curry

1 can cream of shrimp soup (10 1/2 oz.)
1 tsp. parsley flakes
3/4 tsp. curry powder
1 tbsp. instant minced onion
12 oz. frozen cleaned raw shrimp
Green rice (recipe follows)

Prepare condiments. In medium saucepan heat soup, parsley, curry powder and onion to boiling, 
stir occasionally. Stir in shrimp, heat to boiling.  Reduce heat, cover and simmer until shrimp 
are done, about 10 minutes. Serves over green rice. 2 servings. CONDIMENTS: grated lemon peel, 
golden raisins, toasted shredded coconut, sweet pickles, chutney.

Green Rice:

2/3 c. uncooked regular rice
1/2 c. chopped spinach leaves
2 tsp. minced onion
1 tbsp. margarine
1 tsp. salt
1 1/3 c. boiling water

Heat oven to 350 degrees. Mix all ingredients in ungreased 1-quart casserole. Cover and bake 
until liquid is absorbed and rice is tender, about 30 minutes. 2 servings.

Coal Flowers

----- Original Message ----- 
From: Lori 
Sent: Saturday, December 06, 2008 12:52 PM
Subject: Looking for a recipe to make Coal flowers

Hi Phaedrus,
Love you site! I am looking for a recipe for making "coal flowers". I know I need read lumps 
of coal and can use food coloring to color the "flowers" that grow on the coal. I would like 
to share this with my daughters as mine mother did with me.
Thanks so much.


Hi Lori,

See these sites for instructions on making coal flowers:

Resources for Schools

Teach Coal

Coal Education


Morrison's Pasta Salad

Fettucine Pasta Salad

Recipe: by Morrison's Cafeteria 
Posted on May 22 2008 in category: Entrees 

1 gallon water
1 pound fettuccine pasta
2 Tablespoons olive oil
2 Tablespoons salt

Break fettuccine in half. Put water, salt and olive oil in a pot. Bring to a boil.
Add fettuccine. Cook for 20 minutes or until pasta is tender but firm to the bite. 
Do not overcook. Drain and rinse well with cold water.

8 ounces fresh broccoli, cut into 1/2 inch pieces
1 bunch green onions, diced into 1/4 inch pieces
4 ounces ham, diced into 1/4 inch pieces
2 ounces ripe olives, coarsely chopped
2 ounces salad olives, coarsely chopped
8 ounces celery, fInely chopped

Put all ingredients in a large bowl. Add pasta.

1/4 cup grated parmesan cheese
12 ounces oil and vinegar
4 ounces mayonnaise
1 1/2 teaspoons oregano
2 1/2 teaspoons basil

Mix parmesan cheese,oil and vinegar, mayonnaise, oregano and basil. Whisk mixture until smooth.

Add to pasta and blend thoroughly.

Cover and marinate overnight.


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