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----- Original Message -----
From: michael
To: phaedrus
Sent: Saturday, November 30, 2002 11:23 AM
Subject: Lost Recipe for Fritos Bacon Horseradish Dip
I lost my favorite recipe for bacon and horseradish dip. It was
printed on the Fritos corn chip packages for many years (60s)
but has not been on the package for a long time. I called
Frito-Lay customer service but they hadno idea what I was talking
about (that is how old it is).
Ingredients (with estimated quantities) included:
cream cheese 3 oz
milk ? ?
mayonnaise 1 Tbs
onion ? (crushed to juice)
bacon 3 slices (fried crumbled)
lemon juice ? ?
Ingredients with a ? may not have been in the recipe.
Michael
Hello Michael,
I could not find a recipe that admitted coming from a Fritos bag.
90% of the recipes for this that I found contained the same ingredients (see the first recipe below):
bacon or bacon bits, mayonnaise, sour cream, and horseradish. the other 10% had these same ingredients
plus a little onion or parsely or other spices(See the second recipe below).
The only one that I could find with cream cheese was the third one below.
Phaeds
Bacon-Horseradish Dip
Ingredients :
1 c. mayonnaise
1 c. sour cream
1/4 c. bacon bits
1/4 c. horseradish
Preparation :
Combine all ingredients, chill. Makes 2 cups.
---------------------------------------
Bacon and Horseradish Dip
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cooked bacon -- crumbled
1 tablespoon horseradish
1 cup sour cream
1/4 cup mayonnaise
1 medium onion -- sliced
1 tablespoon parsley
Put all ingredients into blender container. Cover, press
button 7 for 20 seconds or until smooth. Chill 1 hour.
Yeild: 1 1/2 cups.
--------------------------------------------------
Bacon and Horseradish Dip
1.25 cups
2 hours 15 minutes
(2 hrs 15 min prep)
8 slices bacon, cooked and crumbled
1 tablespoon canola oil or bacon fat
1 small onion, finely chopped
1 1/2 teaspoons minced garlic
1 (3 ounce) package cream cheese, softened
1 cup sour cream
1 tablespoon prepared horseradish
1 1/4 teaspoons stone ground mustard
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1. Cook onion and garlic in 1 tbsp.
2. bacon fat from bacon, or use oil; cook over medium heat until
tender, about 3-4 minutes.
3. Place onion mixture in bowl; add bacon.
4. Stir in cream cheese, sour cream, horseradish, mustard, pepper,
and salt; mix well until blended.
5. Refrigerate at least 2 hours to allow flavors to blend.
6. Serve chilled or at room temperature (dip spreads easily at room
temp., but be careful not to allow spoilage).
----- Original Message -----
From: Susan
To: phaedrus
Sent: Wednesday, November 27, 2002 7:13 AM
Subject: yeast bran rolls
What a great site! Perhaps you can help me. For years I've been making
a recipe every Thanksgiving for yeast bran rolls, but I seem to have
lost the recipe. I originally got it out of a cooking magazine, either
Gourmet or Bon Appetit, probably at least a decade ago. It was one of
the recipes sent in by a reader, not a featured recipe. I have looked
on epicurious unsuccessfully. This year I tried one of the recipes I
found on the net, which seemed to have basically the same ingredients
(yeast, all bran cereal, sugar, shortening), but it just wasn't the
same-not nearly as moist as the original. My family will be shattered,
maybe you can help me restore my reputation.
Thanks so much and happy Thanksgiving
Hi Susan,
Well, I cannot locate a recipe that admits to being from "Gourmet" or "Bon Appetit".
All of the recipes that I can find are pretty much the same as the ones below.
Phaed
All Bran Rolls
Ingredients :
1 c. shortening
1 c. all bran cereal
1 c. boiling water
3/4 c. sugar
1 1/2 tsp. salt
2 pkgs. yeast
2 beaten eggs
6 c. flour
Melted butter or margarine
Preparation :
Dissolve 2 packages yeast in 1 cup lukewarm water. Add to first
5 ingredients when cool. Beat with mixer 2 eggs and 2 cups of flour
until light. Gradually add 4 cups flour and mix thoroughly. Put in
refrigerator until ready to use. Roll dough out to 1/4" thickness.
Cut with orange juice can and dip into melted butter. Fold each
circle in half as you lay them in pan. Bake at 400 degrees for 15
to 20 minutes.
----------------------------------
Bran Rolls
Ingredients :
1 c. All Bran cereal
1/2 c. shortening
1/2 c. sugar
2 pkg. dry yeast
1 c. lukewarm water
1 c. boiling water
Dash of salt
2 eggs
5 to 5 1/2 cups flour
Preparation :
Mix All Bran, shortening, sugar, salt, and boiling water.
Dissolve yeast in lukewarm water; add to bran mixture. Beat in
eggs, add flour, mix well and knead. Shape into desired sizes and
place in greased pans. Let rise for two hours. Bake in 400 degrees
preheated oven until brown.
----------------------------------
Refrigerator Bran Rolls
Ingredients :
1 c. shortening
3/4 c. sugar
1 1/2 - 2 tsp. salt
1 c. water, boiling
1 c. bran or bran cereal
1 c. 105-115 degree water
2 pkgs. active dry yeast
2 well beaten eggs
6 c. sifted all-purpose flour
Preparation :
In large mixing bowl, combine shortening, sugar and salt. Pour
boiling water over these ingredients and stir until shortening is
melted. In small bowl combine warm water and yeast; let stand 3-5
minutes. When first mixture is lukewarm, add well beaten eggs and
the dissolved yeast. Add the flour (small amounts at a time, if you
prefer) and beat well. To refrigerate: Place the rolled dough in a
greased bowl, turning so that the entire surface is evenly coated.
Cover closely with waxed paper or foil, and weight down with a
plate. After removal from refrigeration, allow dough to rest,
covered, 30 minutes. Punch down, knead lightly. Shape into any
traditional shapes, allow dough to double in size. (Will take
longer because dough will still be chilled.) Bake in preheated 450
degree oven about 15 minutes. About 48 - 2 inch rolls.
----- Original Message -----
From: Mary
To: phaedrus
Sent: Thursday, November 28, 2002 5:28 AM
Subject: collard green soup
I have a friend who makes "collard green soup" but she will not
divulge the recipe to anyone. Can you help?
Thanks!
Hello Mary,
I found several. There's a lot of variety in collard green soups.
Phaed
Kale & Collard Green Soup
Ingredients:
1 bunch kale
1 bunch collard greens
2 Tbs. raisins
1 tsp. pine nuts
1 clove chopped garlic
2 Tbs. olive oil
1-1/2 Tbs. balsamic vinegar
salt and pepper to taste
Preparation:
Combine all ingredients and heat to desired temperature.
* Note: These are cruciferous vegetables (others include cabbage,
cauliflower and bok choy), which can prevent and repair cell damage
as seen in chronic illnesses like cancer, heart disease, diabetes
and Epstein-Barr virus.
---------------------------------
White Bean And Collard Green Soup
Yield: 1
Ingredients
1 tb olive oil; up to 2
2 c chopped onions
1 bay leaf
2 stalks celery; minced
2 medium-sized carrots; diced
2 ts salt; (or more, to taste)
6 c stock or water
3 c cooked white beans; up to 4
3 tb minced fresh garlic
1 1/2 lb collard greens; stemmed and
-chopped
1 freshly ground black pepper
-to taste
----------------------------Toppings----------------------------------
1 freshly-grated nutmeg
1 finely minced fresh parsley
1 parmesan cheese
Instructions
Preparation time: 45 minutes to prepare (most of it simmering time)
Yield: 4 to 6 servings
Beans: Use any kind of white beans: the smaller navy beans,
the medium-sized Great Northern, or the large cannelini. If you're
using canned beans, use 2 cans.
Greens: The recipe calls for collard greens, but you can also
use escarole or spinach--or a combination.
1.Heat the oil in a kettle or Dutch oven, add the onion, bay leaf,
celery, carrots, and salt. Cook over low heat for about 10 minutes,
then add stock or water. Cover, bring to a boil, then lower heat to
a simmer.Cook quietly for about 20 minutes, or until the vegetables
are tender.
2.Add the beans, garlic, and as much of the collard greens as you
can fit, cover and wait a few minutes for the greens to cook down.
Keep adding greens in batches, waiting between additions for them
to cook down, which they ultimately will.
3.Add black pepper to taste, and adjust the salt. Serve hot, topped
with a grating or two of fresh nutmeg, a little parsley, and a
generous spoonful of parmesan cheese.
------------------------------
Verzada (Collard Green Soup)
Ingredients :
1 1/2 lbs. dried great northern beans
1 ham bone or ham hock
2 pkgs. frozen collard greens
2 med. onions
1/2 lb. white bacon (salt pork)
1/4 lb. Italian sausage
2 cloves garlic, minced
Pinch of saffron
Preparation :
Put beans in 2 1/2 gallon pot of water and soak overnight.
Drain off and add approximately 1 gallon fresh water, ham
and garlic. Boil 3 to 4 hours until beans are tender. Slice
and fry bacon until crisp. Saute onion in bacon fat. Add
bacon, grease and onion to beans. Saute sausage in small
pieces and add to beans. Cook collard greens and mix in
soup. Add saffron and another 10 minutes. Serve with vinegar
and olive oil if desired.
-----------------------------------------
Golden Potato And Collard Green Soup
(Serves 6)
1 teaspoon extra-virgin olive oil
4 cups chopped onions (about 2 large or 3 medium onions)
1/2 teaspoon sea salt
2 cups diced potatoes (about 2 medium potatoes)
1/2 cup chopped celery (about 2 ribs)
1 large carrot, diced
31/2-4 cups water
2 Tablespoons cashew butter
2 Tablespoons tamari or shoyu
1 bunch collard greens
1 teaspoon brown rice vinegar
Sea salt and freshly ground pepper
Heat oil in a 3-quart pot. Add the onions and salt. Cover and
simmer on low heat, stirring occasionally, until onions cook
down to a nice mush (about 15-20 minutes). Add potatoes, celery,
carrot, and water to the onion mush; cover and simmer until
potatoes are soft (about 15-20 minutes). Put soup mixture into a
blender with the cashew butter and tamari. Blend until smooth. Run
the soup through a strainer to remove celery strings. Return soup
to pot. Remove thick stems from the collard leaves by pulling leaf
off with one hand while holding onto the stem with the other. Fill
your sink with cold water and submerge the collard leaves. If the
water has sediment, drain the sink and repeat. Bring 2 quarts of
water to a boil. Submerge leaves. Remove a piece and test every
minute or so. You are looking for a slightly wilted leaf that still
has a bright green color and (most important) a succulent, sweet
flavor. Pour cooked greens into a colander in the sink. When you can
handle them, squeeze out excess water with your hands. Clip into
bite-sized pieces or thin strips and stir into soup. Add vinegar.
Taste soup, and adjust salt and pepper. Gently heat before serving.
-------------------------------------
Collard Green Soup
Ingredients:
Fresh collard greens, chopped.
Teaspoon dark olive oil (the darker the more flavor)
Tiny quantity of penne pasta (about 8 little tubes)---you can
substitute rotelli or shells sprinkle of parmesan cheese
(optional)
Salt to taste
Boil the greens in plenty of water (about 8 cups) until tender.
(This is a soup). Cook the 8 little penne pastas separately until
done.
Serve greens with plenty of broth in deep soup bowl. Drizzle
teaspoon (more if you like) of olive oil over greens. Add salt.
Stir. Top with cooked pasta and sprinkle a very small quantity
of parmesan (optional) over it all.
-------------------------------
Green Soup (Caldo Verde)
Ingredients
8 potatoes, pared and cubed
1 lb Portuguese sausage
6 cups water
Salt to taste
2 tablespoons olive oil
2 bunches collard greens, large veins removed and leaves shredded
Instructions
In a sauce pot, add potatoes, whole sausage, and water. Cover and
bring to a boil; cook for 10 to 15 minutes or until potatoes are
tender. Remove sausage and slice; set aside. Mash potatoes in the
liquid. Add salt, olive oil, collard greens, and sausage.
Continue to cook, uncovered, for 10 minutes. Makes 6 to 8
servings.
----- Original Message -----
From: Hal
To: phaedrus
Sent: Saturday, November 30, 2002 12:13 PM
Subject: I Need Recipie For Mushrrom Pie Oniels Akron 44312 Had It
>
Hello Hal,
Sorry, there are no recipes from O'Niel's online that I can find.
Below are several mushroom pie recipes.
Phaed
Mushroom Pie
Ingredients :
2 pie shells
Box of mushrooms
Butter chunk
Worcestershire sauce
Swiss cheese
Preparation :
Clean and slice mushrooms. Toss with butter and Worcestershire
sauce in large skillet. STRAIN. Put in pie shell, grate Swiss
cheese on top (as much as you like), cover with pie shell strips and
bake at 350 degrees until brown.
----------------------------------
Mushroom Pie
Ingredients :
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 c. celery, chopped
2 sm. cans mushrooms (bits and pieces)
2 cans beef broth
1 can water
Salt and pepper to taste
2 c. raw rice
1 stick oleo
Preparation :
Melt oleo in pyrex bowl or magnalite pot. Add all the
ingredients in pot and stir well and cover pot tightly. Bake in 350
degree oven for one hour. Let set 10 to 20 minutes before serving.
Toss and fluffy before serving. Note: Good side dish when
barbecuing.
----------------------------------
Mushroom Pie
Ingredients :
1 to 1 1/2 lb. fresh mushrooms
2 tbsp. butter
1/2 tsp. salt
Butter for sauteing - several tbsp.
1 (8 inch) unbaked pie shell with top crust
Liquid from mushrooms and enough milk/cream to make 2 c.
1 tbsp. chopped onion
3 tbsp. flour
Dash of pepper
Preparation :
Saute the mushrooms and onions in the sauteing butter. Drain,
saving the liquid. Make a cream sauce of the butter, flour and
drained liquid, milk, cream. (Cream Sauce: Melt butter over
medium-low heat, mix in the flour and stir until very lightly
browned. Add liquid and cook, stirring, until of a creamy,
thickened consistency.) Add salt and pepper, then stir in the
mushrooms and onion. Pour into pie shell, cover with top crust,
seal edges and pierce top. Bake at 350 degrees for 40 to 50
minutes, until nicely browned. Serves 6.
----------------------------------
Fresh Mushroom Pie
Ingredients :
Pie crust (recipe follows)
4 tbsp. butter or margarine
1 1/2 lbs. mushrooms, cleaned & sliced
1 c. thinly sliced red onion (1 sm.
onion)
1/3 c. all-purpose flour
1 (8 oz.) carton cottage cheese
1/4 c. chopped parsley
1/4 c. dry sherry
1/8 tsp. freshly cracked black pepper--PASTRY:--3 c. all purpose
flour
Pinch salt
1 3/4 c. shortening
1 egg, beaten
1 tbsp. white vinegar
5 tbsp. ice water
Preparation :
Prepare pie crust as directed below or use a convenience crust.
In one very large skillet or two 10" skillets, melt butter. Add
mushrooms and onions and cook until tender, about 10 minutes. When
mushrooms have cooked down, combine the two portions and stir in
flour. Add cottage cheese, parsley, sherry and pepper. Mix
thoroughly; set aside. Pour filling into pastry lined pie plate.
Arrange pastry strips into lattice pattern on top of filling. Bake
on bottom rack of preheated 425 degree oven for 40 to 45 minutes or
until browned and set. After 20 minutes, cover edge of pie with
strips of foil to prevent over-browning. Cool for 5 minutes. Makes
6 to 8 servings. Cut shortening into flour and salt until
shortening is the size of peas. Stir in egg, vinegar and ice water
just until mixed. Roll out 1/3 of dough on a lightly floured board
to a 12" circle. Line a 9" pie plate with pastry, allowing 1" over
hang. Fill pastry as directed above. Roll out half of remaining
dough and cut into 1/2" strips with a fluted cutter. Proceed as
directed above. Refrigerate remaining dough for up to 1 week; use
for one serving pies or tarts. Makes enough for 1 two-crust pie and
1 one-crust pie.
----------------------------------
Mushroom Pie
Ingredients :
1 regular pie crust, unbaked (and the top!)
2 lbs. fresh mushrooms
6 tbsp. butter
Salt and pepper
Dash of soy sauce
3 tbsp. flour
1 1/2 c. chicken stock
1/2 c. Madeira wine
1/2 c. whipping cream
Preparation :
Chop the mushrooms and saute in the butter. Sprinkle then 3
tablespoons flour over the mushrooms and cook and stir for 2
minutes. Gradually add the chicken stock and the heavy cream. Cook
until thick and then add the wine. Brush the pie shell with beaten
egg yolk and spoon in the mushrooms. Place the top crust over and
press the edges together with the tines of a fork. Bake 15 minutes
in a preheated 450 degree oven and then reduce heat to 300 degrees
and cook another 25 minutes.
----------------------------------
Mushroom Pie
Ingredients :
1 (8 inch) baked pie shell
3 tbsp. flour
3 tbsp. butter
1 c. light cream
1 lb. fresh mushrooms, sliced
2 tbsp. butter
1 clove garlic, pressed
2 or 3 minced shallots
2 egg yolks
1 tbsp. light cream
Salt and pepper to taste
2 tbsp. white wine
1/2 c. Swiss cheese, grated
Preparation :
Make very thick cream sauce of flour, butter and cream. Cool. In
a stainless or enameled skillet saute the mushrooms with garlic and
shallots. Drain off any excess liquid. Add mushrooms to cream
sauce plus the egg yolks that have been beaten with 1 tablespoon
light cream. Blend in salt, pepper and wine. Check for seasoning.
Pour mixture into crust and top with cheese. Bake at 350 degrees
until hot 10 to 20 minutes. Serve with any meat, fowl or fish. Can
be made ahead and put in pie just before baking.
----------------------------------
Mushroom Pie
Ingredients :
1/3 c. butter
1 or 2 med. onions, sliced thin
1 lb. mushrooms
1 tbsp. flour
1/2 tbsp. light cream
1 tbsp. cognac or sherry
Salt & pepper to taste
Preparation :
Wash each mushroom well, drain, dry with paper towel. Slice
mushrooms, including stems. Heat butter. Cook sliced onions until
transparent. Add sliced mushrooms. Cook 4 or 5 minutes. Add flour
and cream. Boil. Stir in cognac or sherry. Use a 9 inch double
pie crust bottom and top.
----------------------------------
Spanish Mushroom Pie
Ingredients :
1 c. raw white rice
1/4 c. minced onion
2 chopped, seeded green peppers
1 clove garlic, minced
1/4 c. diced celery
1/2 lb. sliced fresh mushrooms
2 tbsp. vegetable oil
1 (No. 2) can tomato
1 can pimento
1/4 tsp. pepper
1 tsp. salt
1 c. grated Cheddar cheese
Paprika
Preparation :
Cook rice. Saute vegetables in oil. Add tomato and simmer about
15 minutes (covered). Combine remaining ingredients except 1/2 cup
cheese and paprika and add to vegetables together with cooked rice.
Mix well and place in greased 2 quart casserole. Top with remaining
cheese and paprika. Bake at 375 degrees for 30 minutes (uncovered).
Serves 6 generously. Variations: Canned mushrooms can be used
instead of fresh and pimento can be omitted. Chunks of chicken can
be added or shrimp or other seafood.
----- Original Message -----
From: DOUG
To: phaedrus
Sent: Thursday, November 28, 2002 2:42 PM
Subject: sargent preston of the yukon tv series from 1950`s
would you know the theme song title it`s a classical overature
Thank's Doug!
Hi Doug,
The alternate name of the TV show was "Challenge of the Yukon", and the theme song was also called" Challenge of the Yukon",
but it was actually an arrangement of the 1894 "Donna Diana Overture" by a rather obscure Austrian classical composer named
Emil Von Reznicek, from his opera of the same name.
Phaed
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