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Deep Fried Pork Roast

On 22 Dec 2004 at 20:48, Mary wrote:

> do you have anything on this, thanks

Hello Mary,

There is a recipe on this site:
Deep-Fried Boston Butt

That recipe uses their cooker and their spices and their sauces.

For a more generic recipe, see here:
Deep Fried Pork Roast


Cream of Tartar

On 22 Dec 2004 at 22:36, Rhonda wrote:

> I would very much like to know exactly what cream of tartar is and
> where it derives from?  I realize that it is an ingredient in many
> recipes and that it is considered a spice, but my grandmother offers
> it to us all quite often as a medical remedy.  Which I find very
> interesting, can you help?

Hi Rhonda,


Cream of tartar is an acidic white powder that's derived from the residue left in wine barrels after the wine is drained out. It's mainly used to stabilize egg whites, and as the acidic component of some baking powder mixtures.

The main component of it is potassium bitartrate - KHC4H4O6 . Aside from the above uses, potassium bitartrate is used in some laxatives.

I would say that any medical use other than as a laxative would be in the realm of folk medicine.


Butterfinger Cheesecake

On 20 Dec 2004 at 18:52, Sheryl wrote:

> Looking for a cheesecake recipe made with Butter Finger candy bars? 
> Seen it some where but can;t find it now. Thanks 

Hello Sheryl,

See below.


Butterfinger Cheesecake Recipe

1 no bake cheese cake mix 
1/3 C. margarine, melted 
3 T. sugar 
3 (2.16 oz) Butterfingers, finely chopped 
1 1/2 C. cold milk 
9 inch graham cracker pie crust 

Reserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest of mixture in 

Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 of finely crushed 
Butterfinger mixture and 1/3 cup melted margarine. Using fork, press mixture against 
sides and bottom of 8 or 9 inch pie plate. 

Pour 1 1/2 cups cold milk into small mixing bowl. Add package contents and beat at 
low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. 

Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into 
crust. Chill 1 hour. Garnish with reserved 1/4 cup finely crushed Butterfinger bars. 
Refrigerate, covered. 
Butterfinger Cheesecake 

1 1/2 cups chocolate graham-cracker crumbs 
3/4 stick unsalted butter, melted 
1/8 cup packed golden brown sugar 
2 tablespoons plus 1 teaspoon vanilla extract (divided use) 
3 (8-ounce) packages cream cheese, softened to room temperature 
1 cup sugar, sifted 
1 cup sour cream 
4 large eggs 
1 3/4 cups crushed Butterfinger bars (divided use) 
5 ounces semisweet chocolate 
5 ounces heavy cream (or a bit less) 

Preheat oven to 350 F. Butter 9-inch springform pan. Blend graham-cracker crumbs, 
butter, brown sugar and 1 teaspoon vanilla until moist. Press onto bottom and 2 
inches up sides of pan. 

For filling, beat cream cheese, sugar and 2 tablespoons vanilla in large bowl until well 
blended. Beat in sour cream. Add eggs, 1 at a time, beating after each addition. Add 
1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour, until golden on 
top, cracked on edges and set a little in the center. Transfer to rack. Let cool. 

Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream. When it 
begins to boil, pour over chocolate. Let sit 1 minute, then stir until smooth. 

Take one-third of the mixture and put into plastic zip bag. Set aside. Put the 
remaining two-thirds in the refrigerator for about 10 minutes to thicken. Remove and 
spread over cake. Then sprinkle remaining 1/4 cup Butterfingers over the glaze. 
Finally, drizzle remaining chocolate from the plastic bag over the top. Refrigerate 

Makes 12 servings.

Tart Shells

On 21 Dec 2004 at 13:34, regina wrote:

> I've lost my favorite tart crust recipe!  Hope you can help.  The
> ingredients are just flour, cream cheese and butter.  I'm panicking! 
> I'm to make 4 dozen tartlets today and I've been through all my
> cookbooks and can't locate the recipe. Please Help!
> Regina  

Hi Regina,

Sorry, I wasn't home when you wrote. I have a day job. I hope you found the recipe. If not, see below. Hope it's not too late.


Individual  Tart  Shells

 Ingredients :
 1 c. butter, softened
 6 oz. cream cheese
 2 c. sifted flour

 Preparation :
    Blend ingredients well.  Chill.  Roll small balls and place in
 small muffin tins.  Bake at 350 degrees until golden brown.  See
 Cherry Delight for filling or fill with favorite filling.  Makes
 approximately 48.
Tart  Shells

 Ingredients :
 1 stick butter
 3 oz. pkg. cream cheese
 1 c. flour

 Preparation :
    Mix all ingredients together with electric mixer.  Form into
 small balls with hands.  Put in cupcake tin 1/2 up sides or fill
 regular tart pans.
Tart  Shells

 Ingredients :
 1 c. all-purpose flour
 1 (3 oz.) pkg. cream cheese
 1/4 c. plus 3 tbsp. butter, softened

 Preparation :
    Combine all ingredients in a medium bowl; stir until blended.
 Shape dough into 24 balls; chill.  Place balls in ungreased
 miniature (1 3/4 inch) muffin pans, shaping each ball into a shell.
 Yield:  2 dozen.
Tart  Shells

 Ingredients :
 1 stick butter
 1 c. flour
 1 (3 oz.) cream cheese

 Preparation :
   Soften cream cheese and butter.  Stir in flour.  Mix well and
 chill thoroughly.  Shape dough into 1 inch balls and press into tart

Egg Casserole

On 22 Dec 2004 at 11:28, Lisa McNamara wrote:

> I am looking for a recipe for an egg casserole that I used to make.  I
> think the name is seven ingredient egg casserole that we made in the
> blender.  It was made with croutons, eggs, bacon (I believe) milk,
> onions, and two other ingredients.  I don't remember the amounts of
> the ingredients.  We lived in Kansas City MO at the time. Lisa

Hello Lisa,

See below for what I found.


Brunch  Egg  Casserole

 Ingredients :
 2 c. croutons
 1 c. shredded Cheddar cheese
 4 eggs
 2 c. milk
 1/2 tsp. salt
 1/2 tsp. prepared mustard
 1/8 tsp. onion powder
 Dash of pepper
 4 slices cooked bacon

 Preparation :
    Combine croutons and cheese in greased 10 x 6 x 2 inch baking
 dish. Beat eggs; add milk and seasonings.  Pour over crouton mixture
 in casserole.  Crumble bacon over top.  Bake at 325 degrees 1 hour
 or until eggs are set.  Garnish with bacon curls if desired.  Yield:
  6 servings.


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