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Christie's House Dressing

On 17 Jan 2005 at 1:22, Judy wrote:
> My request is for the Christie's House Dressing (for salads) -- it was
> made with eggs and really delicious -- from Christie's Seafood
> Restaurant San Antonio, Texas -- they said this recipe was published
> in either the SA News or SA Light newspaper but can't find it.
> Thank you
> Judy

Hi Judy,

I found a recipe for Christie's House Dressing. See below.


Christie's House Dressing

1/2 C finely chopped celery
2 T finely chopped green bell pepper
1/4 C finely chopped carrot
1/4 C finely chopped onion
1 1/2 t salt
1 1/2 t dry mustard
2 T Sure Jel
1 t lemon peel
1 T cornstarch
1/2 t Wilton Meringue Powder
1 T paprika
1/2 C crushed ice
4 large eggs
2 C soybean oil

Using food processor or blender, finely chop celery, green pepper, 
carrot & onion until very fine. Set aside.

Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue 
powder & paprika in small mixing bowl. Set aside.

Place ice in large mixer bowl; add dry spice mixture along with eggs, 
mixing at high speed. When thoroughly mixed & ice has melted, slowly 
add soybean oil while mixing at high speed. Mix until thick. This 
will take about 4 minutes.

Add chopped vegetables & mix about 1 to 2 minutes until blended.

Chill in covered container several hours before serving. Makes about 
4 1/2 cups.

Shrimp Linguine

On 16 Jan 2005 at 15:31, shirelle wrote:

> Red lobster alfredo sauce for shrimp linguini?
> Shirelle 

Hi Shirelle,

The first recipe below is the only Red Lobster alfredo recipe that I could find. Below it is another shrimp linguine alfredo recipe that may be similar.


Red Lobster Shrimp Pasta 
Yield: 6 Servings


    1/3    c. olive oil
      3    cloves garlic, minced
      1    lb. shrimp, peeled, deveined
           - and remove tails
    2/3    c. clam juice or chicken broth
    1/3    c. dry white wine
      1    c. heavy cream
    1/2    c. freshly grated parmesan cheese
      2    tbsp. each lemon juice and 
           -chopped parsley
    1/4 ts each dried basil leaves and 
           -dried oregano leaves, crushed
      1 pk linguine pasta (8 ounces) 
           -cooked and drained


Preparation Instructions:
Heat oil in large skillet over medium-high heat.
Add garlic; reduce heat to low. Simmer until garlic 
is tender. Add shrimp in same skillet and cook over
medium-low heat until opaque. Remove; reserve liquid 
in pan. Add clam juice (I use the chicken broth when 
I'm out of clam juice); bring to a boil.
Add wine; cook over medium-high heat 3 minutes, 
stirring constantly. Reduce heat to low; add cream, 
stirring constantly. Add cheese; stir until smooth. 
Cook until thickened.

Add shrimp to sauce. Heat through. Add remaining 
ingredients except linguine. Pour over linguine in 
large bowl; toss gently to coat. Serve with
additional grated Parmesan cheese, if desired.
Makes 6 servings.
Shrimp Linguine Alfredo

1 (12 ounce) package linguine pasta 
1/4 cup butter, melted 
4 tablespoons diced onion 
4 teaspoons minced garlic 
40 small shrimp, peeled and deveined 
1 cup half-and-half 
2 teaspoons ground black pepper 
6 tablespoons grated Parmesan cheese 
4 sprigs fresh parsley 
4 slices lemon, for garnish 

Cook pasta in a large pot of boiling water until al dente; drain. 
Meanwhile, melt butter in a large saucepan. Saute onion and garlic 
over medium heat until tender.
Add shrimp; saute over high heat for 1 minute, stirring constantly. 
Stir in half-and- half. Cook, stirring constantly, until sauce thickens.
Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle 
with black pepper and Parmesan cheese. Garnish with parsley and lemon 

Croatian Masnica

On 16 Jan 2005 at 14:32, John wrote:

> My grandmother was Croation and a wonderful cook.  She used to make a
> bread called Masnica.  It made a huge loaf, enough to fill the oven,
> and it had chunks of bacon mixed throughout it with a thick brown
> crust.  It was an endeavor, taking most of the day.  Any help will be
> appreciated and a wonderful recipe given back to the world!        
> Thank you,  John

Hello John,

Well, I had mixed success. I could only find one masnica recipe in English, and it has eggs and onion stuffing instead of the bacon. It's the first one below. Below it are two more masnica recipes, but they are in Croatian. Hopefully, you can translate or know someone who can.


Ogulinska masnica 

Dough: flour 0,5 kg, yeast 0,02 kg, salt 0,02 kg, 1 egg
Stuffing: red onion 0,3 kg, 8 eggs, salt

Make a dough out of flour, yeast, eggs and salt and add some water. 
Leave on warm about half an hour until it rises. Stew onions, cool 
down and add 8 eggs and some salt if necessary.
Divide dough into three parts, roll out flat, fill with stuffing and 
roll. Bake in the oven for about 40 minutes at 180° C.
Masnica (prilog), 
Specijalitet licke kuhinje 

vuceno tijesto (brašno, jaje, sol, mlaka voda)
svježi sir i jaja za nadjev

Umijesiti i razvaljati tijesto. Izmiješati jaja, sir i malo šecera, 
te nadjev premazati preko tijesta. Umotati, premazati uljem, staviti u 
okruglu limenu posudu premazanu uljem i peci na 180°C. Servirati toplo. 
Prigorska Masnica 

Sastojci Za Cetiri Osobe: 

Za Tijesto: 

3 dag svježeg kvasca ili vrecica suhoga 
50 dag brašna 
1 žumance 
10 dag margarina 
8 dag šecera 
2 do 3 dl mlijeka 
1/4 žlicice soli 

Za Nadjev: 

4 jaja 
10 dag šecera 
2 dl kiselog vrhnja 
10 dag groždica 
šecer u prahu za posipanje  

Izmrvljeni svježi kvasac (ili suhi) izmiješajte sa 1/2 dl mlakog 
mlijeka, žlicom šecera, žlicom brašna pa pokriveno držite na 
toplom dok ne udvostruci volumen. Brašno stavite u zdjelu, 
dodajte dignuti kvasac, rastopljenu polovicu margarina, žumance, 
sol i šecer. Dodajte mlako mlijeko i mijesite tijesto dok se na 
njemu ne pojave mjehurici i dok se ne odvoji od stijenki posude. 
Dobro pokriveno držite na toplom mjestu da se digne nešto više 
od dvostruke prvotne kolicine. Tada ga iz zdjele prebacite na 
pobrašnjenu podlogu, podijelite na dva dijela i svaki dio 
premijesite te valjkom razvaljajte na centimetar debljine. 
Namažite ostatkom margarina i zatim nadjevom. 
Odmah savijte oba dijela, pa ih stavite u namašcen lim posut 
brašnom. Opet ostavite dizati na toplom mjestu oko 40 minuta. 
Tada ih premažite bjelancem i stavite peci u zagrijanu pecnicu 
na srednje jakoj vatri oko 1 sat. Pecenu, još toplu masnicu, 
pospite šecerom u prahu, a režite je tek posve hladnu. 
Nadjev izradite od žumanca i šecera od kojih napravite gustu, 
svijetlu i pjenastu smjesu. Dodajte groždice i kiselo vrhnje. 
Sve lagano miješajte pa dodajte cvrsti snijeg od bjelanaca.  

Austrian Mocha Torte

Phaedrus, thank you for your quick response.

Here it is, in case you are interested:

Austrian Mocha Torte

Combine 1/4 cup water and 1 Tbsp. instant coffee in a pot.  Bring 
to boil.  Reduce heat and add 1/2 cup semi-sweet chocolate chips.  
Stir till smooth.  Cool.

Beat 6 egg yolks until foamy.  Gradually add 1/2 cup sugar and 
beat until thick.  Add 1/3 cup butter (stick form) and beat until 
smooth. Add slightly cooled chocolate mixture and beat until 
creamy. Fold in 1/2 cup sifted flour.

Beat 6 egg whites until stiff and shiny.  Fold into chocolate 
mixture. Pour 1/4 of the batter into 8" found greased, wax paper 
lined layer pans.  Bake at 325 for 15 minutes.  Cool in pans 
5 minutes, invert and remove paper.  Cook completely.

Filling :  Melt 6 oz. semi-sweet chocolate bits in a double boiler 
and add 1 Tbsp. instant coffee.  Separately combine 1/2 cup butter 
(stick), 1/2 cup sifted confectioners sugar, 2 egg yolks, 3 Tbsp. 
cream, 1 tsp. vanilla.  Chill until spreadable.

Frost and keep in refrigerator.

Note:  do not use freeze-dried coffee.



Thanks, Laurie!


On 17 Jan 2005 at 10:05, Sue wrote:

> i have been looking for the recipe for a flat type of
> bread i had as a child called  plotski  (done by
> sound, not sure of spelling) i remember there is
> flour, egg, baking powder or baking soda and i believe
> milk ....  mixed and rolled flat, baked in oven. we
> served it with a beef tip (or beef heart) gravy or
> buttered when fresh out of the oven. a different
> version was to cut back on the liquids and put
> sauerkraut in it and bake.  my family was german and
> chech but cant tell you if this recipe has any
> background to them. any help would be greatly
> appreciated as i am researched out as well as all the
> others i have had help in this quest. please email me
> - sue

Hello Sue,

Perhaps you mean the Polish dish called "plotzki". See here:




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