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Magic Pan Cheese Fritters

----- Original Message ----- 
From: Jennifer
To: phaedrus
Sent: Sunday, December 07, 2003 11:29 PM
Subject: Magic Pan recipe

Hi! The Magic Pan had amazing appetizers that were little round balls made
with cheese that had a floury texture - not melted cheese inside - and they
were served with a sweet mustard dipping sauce. Any help you can provide in
tracking the recipe down would be great! I know they published their own
cookbook back in the late 70's but it's out of print now.

Hi Jennifer,

Wish I had that cookbook! Is the recipe below what you mean?


Magic Pan Cheese Fritters

1/2 cup milk
1 oz. blue cheese, crumbled
1 1/4 all purpose flour
1 T. baking powder
3/4 t. salt
dash cayenne
3 med. eggs
6 oz. of grated cheddar cheese
vegetable oil
grated parmesan cheese

In small saucepan heat the milk and bleu
cheese over medium heat until the
cheese melts.  Mix together the flour,
baking powder, salt and cayenne in a
mixing bowl.  Add the milk and bleu cheese
and mix thoroughly.  Add eggs one
at a time and mix until blended.  Add
cheddar cheese and blend for a couple
of minutes.  Drop the mixture into fritter
shapes into hot oil until light
brown.  Sprinkle with parmesan cheese.

Dipping Sauce

1 cup salad dressing (Miracle Whip?)
1/4 cup prepared mustard
1/4 cup sugar
dash of lemon juice

Mix all ingredients. 

More Magic Pan recipes

Magic Pan Chicken Crepes

The Magic Pan Chicken Crepe Elegante 
Yield: 6 servings. 

For crepes: 
1 cup all-purpose flour 
1 pinch salt 
3 eggs 
1 1/2 cups milk 
1/2 cup vegetable oil or melted butter 

For filling: 
1 cup chicken stock 
3 tablespoons butter or margarine 
3 tablespoons all-purpose flour 
2 cups diced cooked chicken 
1/2 teaspoon salt 
1/2 teaspoon ground pepper 
1 tablespoon chopped fresh parsley 
1 tablespoon chopped fresh chives 
2 egg yolks 
1/2 cup half-and-half 
1/4 cup grated Parmesan cheese 

To prepare crepes: Sift flour and salt together into a large mixing bowl. 
Add eggs; mix thoroughly (mixture will form a thick paste). Add milk 
gradually, beating until smooth. Batter will have the consistency of heavy 
cream. Cover bowl; refrigerate for 2 hours. 

Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2 
tablespoons of batter, depending on the size of the pan. Tip the pan to 
coat it with a thin layer of batter. Cook over medium-high heat until crepe 
is golden brown, about 1 minute, then turn and brown other side. Continue 
cooking crepes, adding oil or butter to pan as needed. 

To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a 
small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook, 
stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring 
over low heat for 1 to 2 minutes or until mixture thickens. Remove from 
heat. Stir in chicken, salt, pepper, parsley and chives. 

Beat egg yolks and half-and-half in a small mixing bowl. Add a little of 
the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan. 

Put a portion of the mixture in the center of each crepe. Roll up crepes. 
Place in a buttered oven-to-table baking dish. Sprinkle with cheese. Bake 
10 to 15 minutes. Serve at once. 

PER SERVING: 500 calories; 34g fat (61 percent calories from fat); 11g 
saturated fat; 248mg cholesterol; 24.5g protein; 23.5g carbohydrate; 5g 
sugar; 1g fiber; 519mg sodium; 173mg calcium; 285mg potassium. 
From: Sandy 
Sent: Sunday, November 26, 2017 8:00 PM
Subject: Magic Pan Chicken Elegante

Dear Uncle Phaedrus -  
How delighted I was to find the Chicken Elegante recipe !  I used to love that 
dish and my husband would drive us an hour to the Magic Pan for a special meal.  
I am excited to try the recipe you have provided.  However, I wonder if I could 
ask you for additional cooking advice.  What I remember most was the tenderness 
of the chicken in the sauce but there is no discussion of how the "cooked chicken" 
was prepared.  Any advice for that ? 

Chunks of tender cooked chicken would be so handy for many many recipes - if I 
could get that technique down somehow !

Thanks much for your help, 

Hi Sandy,

Sorry, I’m not a cook myself, just a recipe finder. I wouldn’t have any idea of how to advise you.


More Magic Pan recipes

Magic Pan Strawberry Crepes

The Magic Pan Strawberry Crepes Supreme 

Basic crepes
1 C. flour
3 eggs
1 1/2 C. milk
1/4 C. oil or melted butter
Pinch of salt

Filling, garnish and assembly
4 C. sliced fresh strawberries
(keep 6 berries whole for garnish)
1/2 C. brown sugar
1 C. sour or whipped cream
Powdered sugar
1/2 C. brown sugar (again)
6 cooked crepes (if you have
made 12, freeze the rest)

Basic Crepes: Sift flour and salt together into mixing bowl. Mix 
thoroughly with eggs to form a thick paste. Gradually add milk, 
beating until smooth; batter will have the consistency of thick 
cream. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with
butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan 
to coat it with a thin layer. When edge of crepe starts to brown, 
turn crepe and brown other side. Repeat process, adding oil or 
butter as needed. Makes 12 crepes.

Filling garnish and assembly: Slice berries no more than 1 or 2 
hours before serving. They must not be bruised or mushy. Toss them 
very gently with 1/2 cup brown sugar.

At serving time drain berries and place 2/3 cup in center of each 
crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle 
each with 1 teaspoon brown sugar. Fold sides of crepe over center 
to enclose. Sprinkle with powdered sugar. Top each crepe with 1 
tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon 
brown sugar and top with a whole strawberry. Servings: 6

More Magic Pan recipes

Fish Tacos

Johnny Carino's Fish Tacos
from Cooking Section, July 2003


· 2 pounds mild, white-fleshed fish, cut on bias to 1/2-by-1/2 inch squares
· 1/4 cup olive oil
· 2 teaspoons minced garlic
· 2 teaspoons ground cumin
· 1 red bell pepper, thinly sliced
· 1 yellow bell pepper, thinly sliced
· 1 yellow onion, thinly sliced
· Salt and pepper to taste
· 12 flour tortillas
· 12 corn tortillas
· 1/2 cup chopped cilantro
· 2 cups shredded purple cabbage
· 1/2 cup fresh pico de gallo

Preparation instructions"

Marinate the small fish slices in the refrigerator in the olive oil, garlic, 
cumin, peppers and onions for a minimum of 6 hours. When ready to serve, 
cook the fish quickly in a hot sauté pan, seasoning with salt and pepper. 
Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla. 
Spoon fish slices onto the tortillas, followed by chopped cilantro and then by 
shredded cabbage. Top with pico de gallo.

Serves 4, with 3 fish tacos per serving.

Veal & Shrimp Francaise

----- Original Message ----- 
From: Joyce 
To: phaedrus
Sent: Tuesday, December 09, 2003 7:00 PM
Subject: veal and shrimp franchase

> Dear Phaedrus,
> I would like for you to find me an nice and easy recipe to veal or
> shrimp franchase.  I see it at restaurants but I do not see it in the
> cooking books.
> Thank you!

Hi Joyce,

How about one of each? See below.


Veal Francaise

Yield: 6 Servings Preparation Time:

1 1/2 Lb Veal cutlets (boneless)
1/2 Cup Chicken broth
1/2 Tsp Salt
1/4 Cup Dry white
1/4 Tsp pepper, Ground -wine/Chablis-pref.
1 1/2 Cup All-purpose flour
1/4 Cup Butter
2 Large Egg, beaten
2 Tbl Fresh lemon juice
1/2 Cup Unsalted butter, melted
1 Tbl fresh parsley, Minced
1 Cup Heavy cream
1 Lemon, slice thin

Place veal cutlets between 2 sheets of wax paper; flatten to 1/4'
thickness, using a meat mallet or rolling pin (or have butcher cut veal for
scallopine). Sprinkle with salt and pepper, dredge in flour. Dip veal in
beaten egg, dredge again in flour.

Saute veal in 1/2 cup melted butter in a large skillet over medium-high
heat for 2-3 minutes on each side. Remove veal, reserving drippings in
skillet; set aside and keep warm.

To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon juice
(heavy cream if desired =optional=); stir well. Bring just to a boil over
medium heat, stirring frequently. Return the reserved veal to the skillet;
reduce heat, and simmer, uncovered, 5 minutes.

Remove veal mixture to a serving platter placing lemon slices either on or
around the veal. Sprinkle with minced parsley.

Serve immediately.
Shrimp Francaise


1 pound large shrimp
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon salt
1 egg beaten
4 tablespoons butter
3/4 cup white wine
1 cup sliced mushrooms
2 tablespoons parsley
1 lemon sliced (with peel)

Rinse and shell, de-vein and butterfly the shrimp. Mix flour, salt & pepper
in shallow dish. Dip shrimp in egg and coat with flour mixture. Melt butter
in large skillet over low heat and lightly sauté shrimp until golden. Remove
and set aside. Add wine, mushrooms and parsley to pan, stirring a few
minutes. Return shrimp to pan and top with lemon slices. Turn occasionally
and remove after 5 minutes. Adjust cooking time depending on size of shrimp
available to you.

Yield: serves 4


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