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Cajun Rice Salad

Someone wrote and asked for this on December 13. Just after I read the request, my computer did something weird and erased all of the messages in my in-box, so I don't know who to send this to. I hope they check the website. If so.... Here it is!


Spicy Red Beans and Rice Salad  


2 (15 oz.) cans Red Beans or Light Red Kidney Beans 
1-1 1/2 cups cooked Long Grain rice 
1/2 cup sliced Green Onions 
1 cup fresh diced tomato

Creole Spice:

3/4 tsp. Salt (optional 
1/4 tsp. Garlic Powder 
1/2 tsp. Cayenne Pepper 
1/4 tsp. finely ground Black Pepper 
1/2 tsp. dried Basil 
1/4 tsp. dried Thyme 
1/2 tsp. dried Oregano


1 tbsp. Red Wine Vinegar 
3 tbsp. extra-virgin Olive Oil 
1/2 tsp. Creole Spice (above) 


Using a strainer, drain beans and rinse very well, being careful to 
not break the beans. Transfer to flat serving dish and toss gently 
with rice, onions and tomato. Set aside. 

Creole Spice: 
Combine salt, garlic salt, peppers, basil, thyme and oregano. Stir 
well to combine. Sprinkle 1 tsp. over bean mixture 

Combine dressing ingredients. Let stand 5 minutes, then toss 
gently with bean mixture. Serve immediately. Makes 8 servings, 
about 1/2 cup each.  
 Cajun-Style Rice Salad
Serving Size : 6 

4 cups cooked rice 
2 green peppers, chopped 
2 stalks celery 
16 oz can cooked red kidney beans 
4 tablespoons parsley 
1/2 cup salad oil 
1/2 cup vinegar 
1/2 cup water 
4 teaspoons paprika 
4 teaspoons prepared horse radish 
1 teaspoon of onion salt 
1/4 teaspoon of ground red pepper 

In a mixing bowl, stir together rice, pepper, celery, beans and 
parsley. Set aside. Combine salad oil, vinegar, water, paprika, 
horse radish, onion salt and red pepper. Toss together to coat. 
(prepare a day in advance).

Serves: 12 Preparation time: 90 min.

Chicken and Dumplings

----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Friday, December 14, 2001 2:10 PM
  Subject: chicken and dumplings

  My husband would like me to make him old fashioned
  chicken and dumplings. I do not have a recipe. Could you
  Thank you

Hi Pat,

'Course I can. I grew up on chicken and dumplings. See below. Be sure to pick out all of the chicken bones.


  Old  Fashioned  Chicken  And  Dumplings

   Ingredients : 
   5 lb. stewing chicken
   1 c. chopped celery
   1 c. chopped onion
   1 tsp. salt
   1 c. flour
   1/2 tsp. salt
   1/2 tsp. baking powder (plain flour)
   1 tsp. fat skimmed from chicken broth
   1/4 c. milk, more or less

   Preparation : 
      Cut up chicken as for frying and cover with water in Dutch oven. 
   Add salt and chopped celery and onion.  If broth cooks down, add
   enough water to cover chicken.  Simmer about 3 hours or until
   chicken is tender.  Sift together flour, baking powder and salt. 
   Add chicken fat and just enough milk to make a very stiff dough. 
   Form walnut-sized balls and drop into pot of chicken.  Boil rapidly
   10 minutes, taking care not to lift pot cover so dumplings will be
   light and fluffy.  Serve at once.  (If pot is large, dumpling recipe
   may be doubled.)  Serves 8.
   Old  Fashioned  Chicken  And  Dumplings

   Ingredients : 
   1 (2 1/2 to 3 lb.) broiler fryer
   2 qt. water
   2 tsp. salt
   1/2 tsp. pepper
   2 c. all purpose flour
   1/2 tsp. baking soda
   1/2 tsp. salt
   3 tbsp. shortening
   3/4 c. buttermilk

   Preparation : 
      Cook chicken in 2 quarts water and 2 teaspoons salt.  Bring to a
   boil; cover, reduce heat and simmer 1 hour or until tender.  Remove
   chicken from broth and cool.  Bone chicken and cut meat into bite
   size pieces; set aside.  Bring broth to a boil; add pepper.  Combine
   flour, soda and 1/2 tesapoon salt; cut in shortening until mixture
   resembles coarse meal.  Add buttermilk, stirring with a fork until
   dry ingredients are moistened.  Turn dough out onto a well floured
   surface and knead lightly 4 or 5 times.  Pat dough to 1/2 inch
   thickness.  Pinch off dough in 1 1/2 inch pieces and drop into
   boiling broth.  Reduce heat to medium-low and cook about 8 to 10
   minutes or until desired consistency, stirring occasionally.  Stir
   in chicken.  Yield: 4 to 6 servings.
   Old  Fashioned  Chicken  And  Dumplings

   Ingredients : 
   1-2 lb. chicken
   2 qt. water
   2 1/2 tsp. salt
   1/2 tsp. pepper
   2 c. all-purpose flour
   1/2 tsp. baking soda
   3 tbsp. shortening
   3/4 c. buttermilk

   Preparation : 
     Place the chicken in a Dutch oven.  Add water and 2 teaspoons
   salt.  Bring to a boil, cover, reduce heat and simmer for 1 hour or
   until tender.  Remove the chicken from the broth and cool.  Bone the
   chicken and cut the meat into bite sized pieces.  Bring the broth to
   a boil and add pepper.  Combine the flour, baking soda, and 1/2
   teaspoon salt.  Cut in the shortening.  Add the buttermilk, stirring
   with a fork until moistened.  Knead the dough 4 or 5 times and pat
   to 1/2-inch thickness.  Pinch off dough into 1 1/2-inch pieces and
   drop into the boiling broth.  Reduce the heat to medium-low, and
   cook for about 8 to 10 minutes, stirring occasionally.  Stir in the
   chicken and serve.  4 to 6 servings.  

Italian Wedding Cookies

From: Julia 
To: phaedrus
Subject: Re: Need Help!
Date: Monday, December 10, 2001 3:26 PM

Thanks so much for your help. I sincerely apprieciate it.  After a 
bunch of searching for a recipe, I came across a recipe for Italian 
Wedding cookies. Since come from an Italian background, I have never 
seen these cookies at any wedding I've ever been too. Anyway, they 
came close to what I wanted as well. Here's the recipes for them. 
thanks again for your help!

Italian Wedding Cookies

8 ounces almond paste
1 1/2 cups butter
1 cup white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 (12 ounce) jar seedless raspberry jam
12 ounces semisweet chocolate, melted
5 drops green food coloring
5 drops yellow food coloring
5 drops red food coloring

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl break up the almond paste. Add the softened butter, 
sugar, eggs and almond extract. Beat batter until light and fluffy. 
Beat in the flour and the salt. Split the batter into thirds and add 
enough of the three different food colorings to each third to color 
the batter nicely. Spread the batters into three 9x13 and 1/4 inch 
deep aluminum baking pans. Be sure the batter is only about 1/8 inch 
thick or it will rise too high.
3 Bake at 350 degrees F (175 degrees C) for 12 to minutes. Cool.
4 Remove baked and cooled cakes from pans and place on a cookie sheet 
or cutting board. Heat the jam and spread between the layers as you 
stack them. Spread the melted chocolate over the top layer and 
refrigerate. When stiff remove cookies from the refrigerator and let 
chocolate soften slightly before cutting into small rectangles.

Smoked Salmon

----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Friday, December 14, 2001 2:08 PM
  Subject: smoked salmon

  I just received 8oz. of smoked salmon. Do you have any
  recipes which include smoked salmon? I saw one recipe
  for appetizers. Can it be used any other way.
  Thank you.

Hi Pat,

Sure it can. This stuff is a staple in some parts of the world. See below:


  Smoked  Salmon  Spread

   Ingredients : 
   1 lb. cream cheese
   2 tbsp. lemon juice
   2 tbsp. finely minced onion
   1/2 c. flaked smoked salmon

   Preparation : 
     Mix ingredients well.  Mold and chill.  
   Smoked  Salmon  Dijonnaise

   Ingredients : 
   1/4 c. olive oil
   2 tbsp. heavy cream
   2 tbsp. Dijon mustard
   1/2 c. onion, diced
   2 tbsp. fresh dill, minced
   3 tbsp. lemon juice & extra for rubbing avocados
   2 tsp. steak sauce
   1/2 tsp. ground white pepper or to taste
   6 oz. smoked salmon, coarsely chopped
   2 lg. avocados

   Preparation : 
     Combine olive oil, cream, mustard, onion and dill in a medium
   mixing bowl and mix well with a wooden spoon.  Stir in 3 tablespoons
   lemon juice, steak sauce and pepper.  Add chopped salmon and
   carefully mix just until coated.  Cover and refrigerate until
   serving time.  Just before serving, cut avocados in half lengthwise
   and remove pit.  Rub cut edges of avocados with lemon juice to
   prevent discoloration.  Mound smoked salmon into cavity of each half
   and serve.   NOTE:  Pathmark sells smoked salmon ends at $4.00 a
   Cucumber  Slices  With  Smoked  Salmon

   Ingredients : 
   2 cucumbers
   6 oz. smoked salmon
   1/4 c. sour cream
   2 tsp. lemon juice
   Pepper to taste
   2 tbsp. snipped dill

   Preparation : 
      Cut unpeeled cucumbers in 1/2 inch thick slices.  Using a
   teaspoon or grapefruit spoon, carefully scoop out some of the seeds
   from one side of slice only, making a hollow in center.  Sprinkle
   lightly with salt, then turn slices upside down on rack to drain. 
   In a food processor, fitted with steel blade, puree salmon, sour
   cream, and lemon juice; add dill and pepper to taste.  Mound mixture
   into hollow of drained cucumber slices to serve.  Makes 24 slices.
   Smoked  Salmon  Squares

   Ingredients : 
   5 thin white bread slices
   1 (3 oz.) pkg. cream cheese, softened
   3 oz. sliced smoked salmon
   Strips of peel from 2 lg. lemons

   Preparation : 
      1. Toast bread; trim crusts.  Spread bread with cream cheese; cut
   each slice    into quarters.  2. Cut salmon slices to fit on toast;
   top toast with slices.  Garnish with    strips of lemon peel.
   Creamy  Smoked  Salmon  Tart

   Ingredients : 
   5 sheets frozen phyllo, thawed
   3 tbsp. butter, melted
   4 lg. egg yolks
   1 tbsp. plus 1 tsp. Dijon mustard
   3 lg. eggs
   1 c. half & half
   1 c. whipping cream
   6 oz. smoked salmon (Nova or Lox), chopped
   4 green onions, chopped
   1/4 c. chopped fresh dill

   Preparation : 
      Generously butter 9 1/2 inch deep dish pie plate.  Brush 1 phyllo
   sheet with butter.  Fold in half.  Brush again.  Cut in half.  Place
   in bottom of pie plate.  Brush with butter.  Place other piece on
   top.  Brush another sheet, fold in half.  Brush again. Cut in half. 
   Place these sheets so they overhang pie plate by 1 inch.  Repeat
   until entire dish is covered.  Fold under overhang to form
   attractive edge.  Brush edges with butter.  Preheat oven to 350
   degrees.  Whisk yolks and mustard to blend.  Beat in eggs, half &
   half, cream, salmon, onions and dill.  Pour into prepared crust. 
   bake 50 minutes.  Cool on rack.  Garnish with dill sprigs.  Serve
   warm but never hot. Serves 6-8. 
  Fettuccine  And  Salmon  In  Scotch  Cream Sauce

   Ingredients : 
   1 c. whipping cream
   6 tbsp. (3/4 stick) unsalted butter
   1 1/2 tbsp. Scotch whiskey
   1/2 lb. smoked salmon or lox, cut into 1/4 inch pieces
   1 1/2 tsp. chopped fresh parsley
   8 oz. fettuccine
   1 c. milk
   2 tbsp. minced shallots or green onions
   2 1/2 tbsp. all-purpose flour
   1 tbsp. finely chopped green onions
   Pinch of white pepper

   Preparation : 
      Scald cream and milk in medium saucepan.  Melt butter in large
   skillet over medium heat.  Add shallots and saute 2 minutes.  Remove
   pan from heat.  Add whiskey and stir to blend.  Return skillet to
   heat.  Sprinkle flour over and stir until golden brown, about 2
   minutes.  Gradually whisk in cream mixture and cook until thickened,
   whisking constantly, about 5 minutes.  Mix in salmon, green onions,
   parsley and pepper.  Set aside.  Cook pasta in large pot of boiling
   salted water until just tender but still firm, stirring
   occasionally.  Drain well.  Transfer to bowl.  Rewarm sauce over
   medium heat, whisking constantly.  Pour sauce over pasta; toss to
   coat.  Serve immediately  2 to 4 servings. 
  Poached Eggs And Smoked Salmon in Dill Crepes With Beurre Blanc

   Ingredients : 
   Beurre  Blanc:
   1 c. dry white wine
   1/3 c. minced shallots
   1/2 tsp salt
   1/4 lb. butter, softened
   1/2 c. white vinegar
   2 c. heavy cream
   1/4 tsp. pepper
   1/4 c. vinegar
   3 oz. very thinly sliced smoked salmon
   6 eggs
   Sprigs of dill

   Preparation : 
     Blanc   Dill Crepes: 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. water 2
   tbsp. minced dill Corn oil 1 egg 1 egg yolk 1/2 c. milk 1/2 tsp.
   grated lemon rind   Combine the flour with the salt and pepper. 
   Beat together the egg, egg yolk, milk, water, lemon rind and dill. 
   Make a well in the dry ingredients and pour in the wet ingredients. 
   Whisk to combine well. Batter will have consistency of heavy cream. 
   Brush a crepe pan (7 inches across the bottom) lightly with corn
   oil.  Heat until quite hot but not smoking.  Pour in about 3
   tablespoons of batter and quickly swirl to coat the bottom evenly. 
   Cook until surface bubbles and bottom is lightly browned and can be
   easily lifted from the pan.  Turn the crepe with a spatula and brown
   the other side.  Continue with the rest of the batter.  Follow
   procedure for basic Beurre Blanc.  Keep warm or make up to a day
   ahead without adding the butter.  Bring to a boil just before
   serving, adding the butter off the heat at the end.  Preheat oven to
   375 degrees.  Warm the sauce and have ready a large pot filled with
   4 inches of simmering water and the 1/4 cup of vinegar.  Put the
   crepes lighter sides up on a baking sheet.  Top each with 1/2 ounce
   of smoked salmon.  Crack the eggs into the simmering water and poach
   to taste (2 to 4 minutes).  Transfer the eggs with a slotted spoon
   to paper toweling to drain and then set each egg in the center of a
   crepe.  Fold opposite sides of the crepe over so that they meet in
   the middle.  Reheat in the oven for 3 to 4 minutes.  Transfer to
   warm individual plates.  Pour 2 ounces of the beurre blanc over each
   portion and garnish with a sprig of fresh dill.  Serve at once.  For
   an extra special touch, garnish each portion with a dab of caviar.
   Instead of wrapping the eggs in crepes, serve them on a bed of
   cappellini (use 1/2 lb. dried or 3/4 lb. fresh for 5 servings)
   tossed with a little butter, pepper, minced dill, and slivers of
   smoked salmon.  Top with Beurre Blanc.  Substitute scrambled eggs
   for the poached eggs. 
   Smoked  Salmon  &  Brie  Pizza

   Ingredients : 
   Basic Pizza Dough
   Cornmeal, if using a pizza peel
   About 1/2 c. olive oil, preferably extra-virgin
   1 lb. Brie cheese, rind discarded, cut into sm. pieces
   12 oz. smoked salmon, cut into sm. pieces
   1 sm. red sweet onion, very thinly sliced,
        separated into rings & rings quartered
   Fresh dill sprigs for garnish

   Preparation : 
      Serve in small portions to begin a dinner or for a light brunch.
   Prepare the dough and preheat the oven as directed in the basic
   recipe.  Shape the pizza dough as directed in the basic recipe. 
   Divide the dough and roll into small pies, about 3 to 4 inches in
   diameter. Prick dough all over with the tines of a fork, then brush
   with olive oil.  Transfer the pie to the preheated baking surface
   and bake until the crust just begins to brown, about 6 minutes. 
   Remove from the oven and cover with the cheese, leaving a 1/2 inch
   border around the edges. Arrange the salmon and onion on top and
   drizzle evenly with olive oil. Return to the oven and bake until the
   crust is golden brown and puffy, the cheese begins to melt and the
   salmon is heated through, about 4 minutes.  Remove from the oven to
   a cutting tray or board and lightly brush the crust with olive oil. 
   Garnish with the dill.  Slice and serve immediately.  Serves 4 to 6
   as a main course, 8 to 10 as a starter. 
   Smoked  Salmon  &  Spinach  Salad

   Ingredients : 
   2 c. mayonnaise
   1 c. Pommery mustard
   3 oz. honey
   4 drops Tabasco sauce
   2 to 3 oz. fresh spinach leaves
   1/2 each tomato julienne, peeled
   2 slices smoked salmon, split

   Preparation : 
      Combine all ingredients in bowl and mix well.  Toss spinach
   leaves in dressing.  Arrange on plate. 
   Smoked  Salmon  And  Pasta  Salad

   Ingredients : 
   1/2 c. dry white wine
   1/4 c. olive oil
   1 tbsp. Dijon mustard
   1 tsp. fresh lemon juice
   8 oz. fusilli (corkscrew) pasta
   1 head radicchio, torn into bite sized pieces
   3/4 lb. smoked salmon, cut julienne
   1/4 c. raspberry vinegar
   2 eggs
   1 shallot, minced
   Salt and pepper
   2 heads curly endive, torn into bite sized pieces
   10 Italian olives, pitted
   1 tbsp. snipped fresh chives

   Preparation : 
      Mix wine, vinegar, olive oil, eggs, mustard, shallot and lemon
   juice in blender until smooth.  Season with salt and pepper.  Cook
   pasta in large pot of boiling salted water until just tender,
   stirring occasionally to prevent sticking.  Drain in colander.  Cool
   completely under running water.  Drain.  Mix pasta with endive and
   radicchio in large bowl.  Add tomatoes, olives and dressing to
   taste; toss well.  Divide salad among plates.  Sprinkle with salmon
   and chives.  6 servings. 
   Salmon  Pie

   Ingredients : 
   2 c. French bread crumbs
   1/2 c. walnuts
   1/2 c. butter
   1/4 c. grated Swiss cheese
   1 tbsp. fresh dill1 med. onion
   3 tbsp. butter
   1 3/4 c. cream cheese, whipped
   1/2 c. Swiss cheese, grated
   1/3 c. cream or milk
   Salt and pepper
   4 eggs
   1/2 lb. smoked salmon

   Preparation : 
     Blend all ingredients and put in greased springform pan. 
   Refrigerate.  Saute onion in butter until clear. Add cream cheese,
   Swiss cheese, cream or milk, salt and pepper.  Beat in eggs, one at
   a time.  Add salmon.  Put in crust and bake 45 minutes at 350
   Linguini  With  Salmon  Sauce

   Ingredients : 
   3 tbsp. butter
   1/2 c. scallions, sliced
   1/2 c. ripe tomatoes, peeled, seeded, and chopped
   1 tbsp. lemon juice
   1/4 c. dry white wine
   1 tbsp. tomato paste
   1 c. heavy cream
   Freshly ground pepper to taste
   1/2 to 1 c. salmon (smoked, freshly cooked or canned), coarsely chopped
   8 oz. linguini
   2 tbsp. fresh parsley, basil or dill, chopped

   Preparation : 
     Heat 2 tablespoons of the butter over medium heat.  Saute
   scallions until limp.  If desired, add tomatoes and cook briefly. 
   Add lemon juice and wine and reduce by 1/3.  Stir in tomato paste
   and cream.  Cook over medium heat until slightly thickened.  Add
   pepper and salmon.  Cook linguini until done.  Drain and toss with 1
   tablespoon butter in large warm bowl.  Pour hot salmon sauce over
   linguini and toss gently.  Sprinkle with parsley, basil or dill for
   garnish.  Serve immediately.  
   Smoked  Salmon  Fettucini

   Ingredients : 
   2 tbsp. butter or margarine
   2 tbsp. flour
   1 c. milk
   1 tbsp. parsley
   3/4 - 1 lb. pasta
   2 tbsp. sour cream
   3 tbsp. sherry (optional)
   1/2 lb. smoked salmon

   Preparation : 
     Melt butter.  Whisk in flour.  Gradually add milk and sour cream. 
   Season with salt and pepper.  Stir until thick.  Add sherry, salmon
   and parsley.  Cook pasta.  Drain.  Re-warm sauce gently.  Serve over
   pasta.  Sprinkle with Parmesan cheese, if desired. 
   Scrambled  Eggs  With  Smoked  Salmon

   Ingredients : 

   1 tbsp. butter
   2 med. eggs, lightly beaten
   1 tbsp. milk
   Black pepper
   2 tbsp. finely chopped smoked salmon 
   1 slice brown toast

   Preparation : 
       Melt the butter to foaming point and pour in the lightly beaten
   eggs and milk seasoned with black pepper.  Nudge the curds around
   gently over a low heat with a wooden spoon.  Throw in the scraps of
   salmon when you turn the heat off, so that they join the eggs during
   those few mysterious seconds when the cooking process appears to
   continue on its own and the eggs become more set than liquid.  Spoon
   onto the toast in a generous mound and serve.  

   Ingredients : 
   1/4 c. butter
   1 sm. onion, finely chopped
   3/4 tsp. Indian curry powder
   1 c. long grain or California pearl rice
   1/2 tsp. salt
   2 c. water
   3/4 lb. kippered (smoked) salmon or haddock
   2 tbsp.. flour
   Pinch white pepper
   1 1/2 c. chicken broth, canned or homemade
   3 hard-cooked eggs
   Finely chopped parsley, for garnish

   Preparation : 
   1. In a large, heavy frying pan over medium heat, melt 2 tablespoons of the
   butter and cook onion until soft but not brown. Stir in curry powder and
   rice until well combined. Sprinkle with salt. Add water, cover, reduce heat,
   and simmer until rice is tender and liquid is absorbed (20 to 25 minutes).  
   2. Steam fish on a rack over gently boiling water until it separates easily 
   into flakes(10 to 15 minutes). Flake fish, reserving a few large pieces for
   garnish; keep warm.  
   3. In a medium saucepan melt remaining 2 tablespoons butter over moderate heat.
   Add flour and white pepper, stirring until bubbly. Remove from heat and
   gradually blend in chicken broth. Cook, stirring, until thickened and bubbling
   Then boil gently, stirring occasionally, until reduced to about 1 cup.  
   4. Cut eggs in halves.  Shred yolks and whites separately.  
   5. Into the cooked rice, mix flaked fish and sauce. Spoon into a warm serving 
   dish. Top with reserves pieces of fish and shredded eggs. Sprinkle with parsley.  
   Serves 4 to 6. 

Stained Glass Cookies

This one wasn't a request. I just stumbled across it and thought someone might be interested.


Stained Glass Cookies

1 cup margarine 
1 cup shortening 
1 cup sugar and 1/4 cup honey (or 2 cups sugar) 
2 eggs 
2 teaspoons vanilla 
5 cups flour 
1 teaspoon baking soda 
1 teaspoon salt 
hard candies (such as lollipops or life savers) 

1. Mix margarine, shortening, sugar, honey, eggs and vanilla. 
2. Add flour, soda and salt. Add flour and chill the dough for 
at least 1 hour. 
3. On waxed paper roll out the dough and cut shapes with cookie 
cutters. Then cut out areas for "windows". 
Roll dough into "snakes". Shape the snakes into cookies--leaving 
some open spaces. 
4. Place the cookies on a well-greased cookie sheet. Fill the 
openings with crushed hard candies or a whole life saver. 
5. Bake at 350 degrees for 7-8 minutes. Let cookies cool for 5 
minutes before removing them from the cookie sheet. 


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