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Corned Beef Mold

----- Original Message ----- 
From: Madelyn 
To: Phaedrus 
Sent: Tuesday, December 07, 2010 10:46 PM
Subject: old time recipe

Hi, I am Madelyn.  I hope you are still answering questions. 
I am looking for a jello dish.  It is lemon jello and one of 
the ingredients is canned corn beef.  I had it at least 10 years 
ago, and can not find the recipe in my file.  Hope you can help. 

Hello Madelyn,

See below.


Corned Beef Mold

1 sm. pkg. lemon Jello
1 c. celery, chopped
1 c. salad dressing
1 can corned beef
1 tsp. onion, minced
2 tbsp. vinegar

Prepare Jello as usual and chill until firm.  Mix together the remainder 
of ingredients and add to the Jello.  Put this in a mold and chill. 
Serve with a variety of snack crackers.

Italian Frittes

----- Original Message ----- 
From: Joann 
Sent: Sunday, December 12, 2010 8:54 AM
Subject: Re: Lost italian dough cookie recipe 

Every Christmas Eve of my childhood, I remember my mother cooking her famous 
"frites" sometimes referred to as "Yee Frites." I would watch her make the 
dough from potatoes,flour and yeast then let it rise ( she always covered it 
with a dish cloth and a cross of dough) punch it down then let it rise again...
She would then pull and stretch about a 3-4" pinch of the dough and drop it 
in a pot of hot oil...they would puff up in crater-like shapes...drain and 
sprinkle with powdered sugar.
I realize this sounds like  a boring fried dough concoction... but I distinctly 
remember the potatoes and have searched everywhere and asked many if they have 
knowledge of this frite and have come away with no results.
My Mother came from Pescara  and Father from Saponara so I'm not sure if this 
is a treat from Abruzzo or Sicily!!??

Thank you in advance for perusing this e-mail ...perhaps you may have an answer 
for me!

Hi JoAnn,

"Fritte" just means "fried", as in "fritters". These terms are used generically for fried cookies and other fried things in Italy. The only Italian fried cookie that I can find that comes close to your description and has yeast and potatoes is "Screppelle or Scrapelle". For a photo and a recipe, see:
Italy Revisited

This recipe mentions covering the dough with a cloth while it rises, etc.


Jay's Marine Grill Onion Popovers

----- Original Message ----- 
From: Richard 
Sent: Friday, December 10, 2010 12:29 PM
Subject: jays marine grill pop overs

can you fine the pop over roll recipe from jays marine grill. we ate there at 
least once a week in the 50s in dallas tx.

Hello Richard,

See below for two recipes from message board posts.


Jay's Onion popovers

They were originally made with garlic, but they sold more of the onion popovers

1 cup flour
1/2 teaspoon msg or salt
1 teaspoon shredded white or yellow onion
1 teaspoon parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
Butter (the original recipe used margarine)

Preheat oven to 450 degrees F. Grease a muffin tin or popover pan with butter 
or non-stick spray

Combine all ingredients in a medium-sized mixing bowl.

Fill muffin pan with batter and add a "dollop" of butter to each cup

Bake in the center of the oven for 20 minutes. Then reduce temperature to 
350 degrees and bake for an additional 10 to 15 minutes, until the bread 
crests out of the muffin cups and brown slightly.
Jay's Marine Grill Onion Popovers

10 large eggs ( eggs should measure about 1 liquid pint)
2 cups warm milk
2 cups all-purpose flour
1/2 c. chopped green onions (green part only)
Pinch salt

Preheat oven to 375. Heavily grease about 15 med-size muffin cups w/ solid 
Place eggs and milk in a very large bowl and whisk until smooth, or beat with 
an electric beater at low speed. Gradually whisk or beat in flour until batter 
is smooth. Stir in green onions and salt.

Fill each muffin cup half-full w/ batter. Bake in preheated oven until lightly 
browned, about 15 to 20 min. Popovers rise during baking but will fall after 
you take them from the oven. 

Serve immediately. Makes 15 popovers. 

Espresso Brownies

The Search Engine Registry shows that someone has been searching the site for "Espresso Brownies".

Espresso  Brownies

1/2 lb. (1 c.) butter
4 oz. unsweetened chocolate
4 eggs
1 1/2 c. sugar
2 tsp. vanilla
3 tsp. Espresso instant coffee
1/2 c. flour
1/4 tsp. salt

Preheat the oven to 350 degrees.  Oil and flour a 9 x 9 inch baking pan. 
Line with waxed paper, leaving a little overhang around the edges of the 
pan, and oil the paper.  Melt the butter and chocolate in the top of a 
double boiler over boiling water.  When melted, set aside to cool to room 
temperature.  Meanwhile, beat the eggs and sugar until thick and lemon-colored; 
add the vanilla and instant coffee.  Fold the cooled chocolate mixture into 
the eggs and sugar.  Mix thoroughly.  Sift the flour and salt and fold gently 
into the batter, mixing until just blended.  Pour into the prepared pan. 
Bake for 30 to 35 minutes or until center is just set (hard crust forms on 
top and the edges are slightly browned).  DO NOT OVERBAKE.  Allow brownies to 
cool in the pan for 30 minutes before cutting.  16 brownies.

Muddy Buddies

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Muddy  Buddies

9 c. of Chex brand cereals (pick one kind or mix corn, rice, etc.)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. (1/2 stick) margarine or butter
1/4 tsp. vanilla extract
1 1/2 c. powdered sugar

Combine chocolate chips, peanut butter, margarine in 1 quart microwave-safe bowl. 
Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. 
Stir in vanilla.  Put cereal in large bowl.  Pour chocolate mixture over cereal 
until pieces are evenly coated.  Then pour cereal mixture into large resealable 
plastic bag with powdered sugar.  Shake until all pieces are well coated, spread 
on waxed paper to cool.  Store leftovers in airtight container. 

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