Custom Search



Master Chef Donut Maker Recipes

From: ginny
To: phaedrus
Subject: Magic Chef Donut Maker-11-10-01
Date: Friday, December 21, 2001 5:51 PM

I have a Super 6 Donut Baker from when my kids were small. they are now
all over thirty.I found the booklet that goes to it.If the person that
made the request would like a copy of the recipes from this
booklet please contact me Ginny

Hi Ginny,

Master Chef Donut Maker recipes and Super 6 Donut Maker recipes have been trancribed. See: Donut Maker recipes


Candy Cigarettes

----- Original Message -----
From: micha 
To: phaed
Sent: Saturday, December 22, 2001 11:26 AM
Subject: candy recipe
> Hi, i was looking at your site and i was wondering if you knew where 
> to look to find the recipe for candy cigarettes. they were sometimes 
> called candy stix.  i was looking for the ones that are white, and 
> they sometimes have pink ends, not the kind that are bubblegum.  
> thanks a ton,
> Micha

Hi Micha,

I know the kind you mean. I used to get them when I was a kid. I could not find a recipe for these anywhere. It strikes me that they are similar to a candy like those little valentine hearts with sayings printed on them or necco wafers, just in a different shape and all white except for the tip. However, I can't find a necco wafer recipe, either. Sorry.


Insalata Florentine

From: phaedrus
To:  Camille
Subject: insalata florentine
Date: Sunday, December 23, 2001 9:01 AM

Hi Camille,

I found a couple of copycat recipes for Macaroni Grill's Insalata Florentine & remembered your request.


Insalata Fiorentino

(A knock-off of a Macaroni Grill salad)

Take 2/3 of a 10 oz bag of fresh spinach and cut into slices (grab big 
handfuls of the spinach and slice across the leaves)
Make a dressing of 1/2 cup chicken broth, juice of 1 1/2 lemons, 1 tsp 
grated lemon peel, 2 tsp olive oil. Bring to a boil and pour over the 
spinach to wilt it slightly.
Stir in 1 cup orzo pasta (the little rice-like Italian pasta)
10 pimento stuffed green olives, chopped
1 TBSP capers
1 cup chopped artichoke bottoms (from a can)
1 six ounce grilled chicken breast (6 oz after cooking) sliced into thin 
Stir everything together and chill
Just before serving, stir in 1/4 cup chopped sun dried tomatoes (the dry 
kind, not the oil packed kind).
Divide between two plates, and sprinkle 1 TBSP parmesan cheese over 
the top.
6.5 points per serving.
Faux Insalata Fiorentina 

3 oz chicken breast  (1 chicken fillet, seasoned), grilled and sliced 
into thin fingers.
4 oz fresh spinach, shredded (this seems like a lot when you're making 
it, but the spinach wilts with the dressing is applied)
10 dried tomato halves, reconstituted and cut into slivers
1/4 Cup black olives, cut into slivers
1/4 Cup pine nuts (AKA pinola nuts), gently roasted in a frying pan 
   (no oil needed)
1 Tbl small capers (you can rinse or not, I didn't)
1/4 C dry orzo pasta
A nice sprinkling of shaved Parmesan cheese 
**Optional: a few pieces of radiccio (the store version has this.)
**Optional: 1/4 C fresh tomato, cut into 1/4" dice...firm meat only.

I lucked out and found boneless breast already marinated in roasted 
garlic at the grocery store. Cook it over the grill for about 10 minutes.

1 large bulb of garlic, tips trimmed, wrapped in foil, and roasted at 
350 for 1 hour...or until the pulp has started to caramelize). When done, 
open foil, and squeeze over a bowl.  The creamy roasted garlic will ooze 
out like toothpaste.

Bring a pot of lightly salted water to a gentle boil and add the orzo.  
Cook for 7 minutes.  Do not bring to hard boil and do not overcook.  
Strain and rinse with cold water, set aside.

Dressing:  Whisk together

2 Tbl mashed roasted garlic paste
2 to 3 Tbl LIGHT** olive oil
1/2 small lemon, rind grated and juiced (save the other half for the 
   end of the recipe)
1/2 tsp white wine vinegar (or whatever you have)
2 tsp honey
salt & pepper (you may want to wait until after the salad is dressed, 
   as there are quite a few salty ingredients in it.)

Place all the solid ingredients together in a big bowl and mix 
together with your hands.  When ready to serve, add 2 Tbl of the 
dressing and toss well.  Take that remaining lemon half and finely 
grate some peel over the salad. Add more dressing if you need it.

Makes 4 side-dish salad servings or two main entree servings.

Rag Pudding

 ----- Original Message ----- 
  From: Pumpkindar
  To: phaedrus
  Sent: Saturday, December 22, 2001 7:31 AM
  Subject: recipe for rag pudding?

  i'm looking for an old-fashioned recipe for rag pudding. it may 
  have been topped with warm lemon sauce.  it took a long time to 
  make and was cooked in a cheesecloth & hung up to drip out the 
  moisture.  the servings were served sliced. 



Well, the one below is the only such recipe that I could find. However, it may be even more old-fashioned than you wanted, since it dates from King Arthur's time!

Sorry, I could not find a more recent recipe for rag pudding.


Traditional "rag pudding" in the UK is a savoury pudding, made with meat. However, fruit puddings in the US have sometimes been c alled "rag puddings" See here: Blackberry Pig

  Pwdin Lwmp (Christmas Pudding)

  one basinful plain flour
  one basinful suet
  one basinful currants
  one basinful sugar
  one basinful candied peel
  a little salt
  one tablespoonful treacle
  one or two eggs, well beaten
  warm buttermilk
  one teaspoonful bicarbonate of soda

  Dice the suet finely and work it into the flour. Add all the other 
  dry ingredients and mix thoroughly. Pour the eggs into a hole in 
  the center of this dry mixture. Dissolve the treacle and soda in 
  the warm buttermilk and add gradually to the other ingredients to 
  give a moist consistency, stirring well with a wooden spoon. Put the 
  mixture into greased bowls, cover with greaseproof paper and clean 
  cloths, and tie securely. Boil in the usual way for four of five hours. 
  From Mynytho, Caernarvonshire. 

  The old traditional method was to boil the mixture in one large lump 
  in   a linen bag the custom that gave it the names pwdin lwmp 
  (lump pudding), pwdin clwt (rag pudding) or pwdin cwd (bag pudding). 
  The mixture was placed on a large damp cloth, the edges of which were 
  then bunched together and tied securely with strong cord to form a bag. 
  This bag was then suspended from a stick placed across the top of the 
  boiler or cauldron and immersed in boiling water. This pudding was 
  prepared for dinner on corn threshing day on the farms, as well as 
  for Christmas day. As a second course on threshing day, it was served 
  with warm rice pudding, whereas it was served with menyn melys 
  (sweet butter) on Christmas day. 

Sicilian Cracked Green Olives

 ----- Original Message -----
From: Shirlyn
To: phaedrus
Sent: Saturday, December 22, 2001 10:29 PM
Subject: sicilian cracked olives

> Hi there!
> You would be a hero to our family if you could tell me how to can 
> green olives, Sicilian style.  I know they are cracked somehow, 
> then the jars had celery in them and I have no idea what else.  
> Unfortunately, Noni has passed and we don't have a clue on how she 
> made those wonderful jars of olives!!!
> Shirlyn 

Hi Shirlyn,

Well, I am unable to locate anything about the home canning of olives. Sicilian olives are a type of olive, rather than a method of canning, and cracked just means that the flesh is cracked to allow the flavor of a marinade or pickling solution to soak in.
I found many different types of "Sicilian cracked olives" mentioned in recipes and on menus. These were not recipes for making cracked olives, they were just cracked green Sicilian olives that were marinated with a wide variety of different ingredients (usually for sale or on a menu). I found many recipes for "marinated olives", but none that sounded similar to what you describe. The only thing that I did find that sounded even remotely similar were the two recipes below for "Sicilian olive salad" and "olive salad".


Olive Schiacciate (Sicilian Olive Salad)

2 lbs. Sicilian olives
2 garlic cloves, minced
1 head celery, diced
1 cup capers
1 small onion, sliced
1 cup extra virgin olive oil
2 large red peppers (cut in pieces)
1 carrot, sliced thin
1/2 tsp. fennel seed
1 Tbsp. wine vinegar

Pound each olive until cracked so the pit shows, but do not remove 
the pits. Place in large bowl and add all ingredients. Add salt only 
if needed. Mix well, cover and let stand in a cool place at least 
24 hours before serving. Olives keep in a jar in the refrigerator 
for an indefinite time.
Olive Salad

1 lb. large green olives, pitted (slightly smashed)
2 cups cauliflower florets
1 Tbsp. wine vinegar
3 Tbsp. capers
black pepper
1 tsp. oregano
2 medium carrots (sliced diagonally)
2 to 3 garlic cloves, chopped
2 Tbsp. extra virgin olive oil
4 pepperoncini (pickled peppers, mildly hot)
1 cup celery (sliced diagonally)

Combine all ingredients. Mix very well. Store in air-tight container 
in refrigerator. Stir or shake from time to time. Keep for weeks; 
the longer it marinates, the better it is.

Add 2-3 medium yellow or red onions sliced, 1 red pepper (seeded 
and cut into strips)


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