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----- Original Message -----
From: Al
To: phaedrus
Sent: Tuesday, January 21, 2003 11:36 AM
Subject: Recipe
Hi we are from the Upper Penninsula of Michigan. We used to go to a
restaurant in Soo Ont. called the Pagoda. They had a dish called Woo
Dip Har and it was delicious. I have come close to making my own
rendition of it but something is lacking . Can you help? Thank you
very much
Al
Hello Al,
Well, I'm not going to be able to help with the exact recipe from the
Pagoda, but I do have a woo dip har recipe. See below.
Phaed
Woo Dip Har - Butterfly Prawns
Categories: Chinese, Seafood
Yield: 6 servings
12 lg Prawns
1 tb Chinese wine or dry sherry, -optional
2 tb Light soy sauce
1 sm Clove garlic, crushed
1/4 ts Salt
1/2 ts Finely grated fresh ginger
1/2 c Corn flour (I assume this is-cornstarch?)
1 lg Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying
Shell and de-vein prawns, leaving tails on. With a
sharp knife slit prawns along curve of back but do not
cut right through. Combine wine, soy sauce, garlic
crushed with salt, ginger. Marinate prawns in this
mixture for 15 minutes.
Dip prawns into corn flour, shake off excess flour,
then dip into beaten egg and finally into breadcrumbs.
Press gently to flatten prawns and firm on the crumb
coating.
Heat oil and fry prawns, 2 or 3 at a time, until
golden brown, about 2 minutes. Drain on absorbent
paper and serve hot with chilli sauce if desired.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Tuesday, January 21, 2003 7:43 AM
Subject: old crock pot recipe
I am looking for a lentil soup recipe that came in the recipe
pamphlet with my Rival Crockpot about 20-25 years ago. Can you help me?
Thanks!
Nancy
Hi Nancy,
Nope, I can't. I can give you a crockpot lentile soup recipe, but not the one
that came in the recipe pamphlet with your Rival crockpot 20 - 25 years ago,
unless by some miraculous coincidence the below recipe is the same one.
Phaed
2013 Update: I found the below recipe - no idea what year it's from.
There's also a Rival one here with ham & bacon : Food.com
Spiced Lentil Soup, Rival Crockpot
Recipe By :Rival
Serving Size : 6 Preparation Time :0:00
Categories : Electric Slow Cooker Soups
{Posted}
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils -- rinsed
28 ounces stewed tomatoes -- (canned)
2 medium potatoes -- diced
2 medium carrots -- sliced
1 medium onion -- chopped
1 celery stalk -- sliced
3 garlic cloves -- minced
3 bay leaves
3 tablespoons curry powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups defatted low-sodium vegetable broth
Soups | low fat | 4 POINTS. Satisfying lentils combine with fresh
vegetables for a healthy one dish meal.
Combine all the ingredients in the stoneware crock of a 3 to 4 quart slow
cooker. Cover, cook on low 8 to 10 hours (or high for 4 to 5 hours); or
until lentils are tender. Remove bay leaves before serving.
DOUBLE all ingredients for a 5, 6 or 8 quart crockpot.
TIP - Rinse and drain the cut onions. patH
Source:
"New Creative Crock-Pot Slow Cooker Cookbook by Rival"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 225 Calories; 2g Fat (6.9% calories
from fat); 12g Protein; 44g Carbohydrate; 14g Dietary Fiber; 0mg
Cholesterol; 1079mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2
Vegetable; 1/2 Fat.
-------------------------------------------------------------------------
Lentil Soup
Ingredients :
1 lb. lentils, rinsed
2 qts. cold water
1 1/2 c. finely diced carrots
1 1/2 c. chopped onion
1 c. diced celery
1 can tomatoes
2 cloves chopped garlic
2 bay leaves
Salt and pepper
Preparation :
Put all ingredients, except salt and pepper, in crockpot. Cook
for 3 to 4 hours until lentils are soft. Remove bay leaves. Add
salt and pepper to taste.
----- Original Message -----
From: Barbara
To: phaedrus
Sent: Wednesday, January 22, 2003 3:17 PM
Subject: Baked Apples
Years ago, Horn and Hardart (The Automat) made baked apples that
still haunt me. Any chance that you can find this recipe?
Thanks.
Barb
Hello Barb,
You're in luck! This fellow says his father's recipe for baked apples
is just like Horn & Hardart used to make.
Phaed
Baked Apples
Serving Size: 6
Preparation Time :1:00
Ingredients
7 each apples Courtland medium size
1 cup sugar
1/2 each lemon
water for the pan 1-1/4 inches deep
Apple debris
1/2 cup water
1/2 tsp cinnamon or to taste
1 cup sugar
1/2 each lemon
2 tbs butter
1 pint cream heavy (for service)
Preparation
Peel the top 1/3 of the apples (stem end) and core the apples. Let
the debris go into a pot. Set the peeled apples into a baking pan
with 1-1/4 inches of water, peeled side down. The water should come
just to the peel line. Add sugar. Squeeze in some lemon juice.
With a fork, prick the peeled section of the apple all over. While
you are at it, prick each apple a few times along the equator, so
they are less likely to burst. Place the apples in a 350 F oven and
bake until they begin to swell and are 2/3 soft. You can test them
with a paring knife. You should feel some resistance to the point
about halfway to the center. It is important not to overcook the
apples at this stage or you will have baked applesauce when you are
done. Remove them from the oven. Light the broiler.
The sugar water in the pan is to soften the macerated apple tops more
than the apple, yet to firm them with sugar. Drain and reduce this
juice to a light syrup. Turn apples stem side up in the pan.
As soon as the apples are in the oven, put the peels and cores into
a pot with water, sugar and some cinnamon. Add any bruised apples you
may have. If you haven't any bruised apples, sacrifice one into this
pot. Put a cover on this pot and cook on medium heat for five minutes.
This is done while the apples are in the oven. Uncover and cook away
almost all the water. You need to stir with a wooden spoon when you
do this so it doesn't caramelize. If it gets too dry to work easily,
add some syrup from the pan.
Put this through a food mill. Put this apple puree glaze on the side.
If you chose nice red apples it will have a pretty color. It should
be very sweet, almost cloying. If not add some of the syrup to the
glaze. You may want to add a squeeze more of lemon as a matter of
taste.
Light the broiler. Use a large spoon to put the glaze over the tops
of the apples, where you stuck them all over with a fork. This part
of the apple will be somewhat mushy, as compared to the rest of the
apple, which will have some firmness left. There is never quite enough
glaze to suit me, which is why I sacrificed an extra apple in with the
debris. The glaze should cling to the rough surface of the top. You
can re-spoon some over the top. Add the syrup to the pan, and place
the pan on a sheet pan so that it is easy to handle when you put it
under the broiler. You will need two dry towels or pot holders to
manage it.
Now you are going to put the tray under the broiler. The idea is to
caramelize the sugar glaze on top of the apples just a little. A slight
burn here and there looks good. When you see the tops of the apples
bubble (the sugar is cooking) turn the tray in the broiler so the front
goes to the back to even the cooking. This process requires your full
attention. If you do this right, the apples will not collapse. They
warn you by the ones at the back starting to puff up at the sides.
When they do, turn the tray. When the tops are glazed nicely they are
done.
Let them cool to room temperature. Then you can transfer each one to
an individual dish. Pour some of the syrup from the pan over them.
They are best warm from the oven. When they are cold, the juice
sometimes jells. This is natural, and means you did a good job. Of
course you can warm them up a little for service. Heavy cream or
Creme Anglaise (Pastry cream and heavy cream, half and half) is good
with this.
If you ever saw the baked apples in New York City's Horn and Hardart
Cafeterias, that is what these are like, and the recipe is here for you.
-----------------------------------------------------------------------
http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7641 Baked Apples
Horn and Hardart Baked Apples
Baked Apples
4-2/3 each apples Courtland medium size
2/3 cup sugar
1/3 lemon
water for the pan 1-1/4 inches deep
Apple debris
1/3 cup water
1/3 teaspoon cinnamon or to taste
2/3 cup sugar
1/3 lemon
1-1/3 tablespoons butter
2/3 pint cream heavy (for service)
Peel the top 1/3 of the apples (stem end) and core the apples. Let the debris go
into a pot. Set the peeled apples into a baking pan with 1-1/4 inches of water,
peeled side down. The water should come just to the peel line. Add sugar. Squeeze
in some lemon juice. With a fork, prick the peeled section of the apple all over.
While you are at it, prick each apple a few times along the equator, so they are
less likely to burst. Place the apples in a 350 F oven and bake until they begin
to swell and are 2/3 soft. You can test them with a paring knife. You should feel
some resistance to the point about halfway to the center. It is important not to
overcook the apples at this stage or you will have baked applesauce when you are
done. Remove them from the oven. Light the broiler.
The sugar water in the pan is to soften the macerated apple tops more than the
apple, yet to firm them with sugar. Drain and reduce this juice to a light syrup.
Turn apples stem side up in the pan.
As soon as the apples are in the oven, put the peels and cores into a pot with
water, sugar and some cinnamon. Add any bruised apples you may have. If you haven't
any bruised apples, sacrifice one into this pot. Put a cover on this pot and cook
on medium heat for five minutes. This is done while the apples are in the oven.
Uncover and cook away almost all the water. You need to stir with a wooden spoon
when you do this so it doesn't caramelize. If it gets too dry to work easily,
add some syrup from the pan. Put this through a food mill. Put this apple puree
glaze on the side. If you chose nice red apples it will have a pretty color.
It should be very sweet, almost cloying. If not add some of the syrup to the glaze.
You may want to add a squeeze more of lemon as a matter of taste.
Light the broiler. Use a large spoon to put the glaze over the tops of the apples,
where you stuck them all over with a fork. This part of the apple will be somewhat
mushy, as compared to the rest of the apple, which will have some firmness left.
There is never quite enough glaze to suit me, which is why I sacrificed an extra
apple in with the debris. The glaze should cling to the rough surface of the top.
You can re-spoon some over the top. Add the syrup to the pan, and place the pan on
a sheet pan so that it is easy to handle when you put it under the broiler. You will
need two dry towels or pot holders to manage it.
Now you are going to put the tray under the broiler. The idea is to caramelize the
sugar glaze on top of the apples just a little. A slight burn here and there looks
good. When you see the tops of the apples bubble (the sugar is cooking) turn the
tray in the broiler so the front goes to the back to even the cooking. This process
requires your full attention. If you do this right, the apples will not collapse.
They warn you by the ones at the back starting to puff up at the sides. When they do,
turn the tray. When the tops are glazed nicely they are done.
Let them cool to room temperature. Then you can transfer each one to an individual
dish. Pour some of the syrup from the pan over them. They are best warm from the oven.
When they are cold, the juice sometimes jells. This is natural, and means you did a
good job. Of course you can warm them up a little for service. Heavy cream or Creme
Anglaise (Pastry cream and heavy cream, half and half) is good with this.
Servings: 6
More Horn & Hardart recipes
----- Original Message -----
From: Joseph
To: phaedrus
Sent: Wednesday, January 22, 2003 7:03 AM
Subject: BBQ Sauces
I have been looking for some hot and spicey BBQ Sauces.
For Chicken,Pork and Beef. Could you help me. Thank you.
Hi Joseph,
The two sites below have enough barbecue sauce recipes to satisfy everyone's palate:
Barbecue Sauce Recipes
Recipe Gal
Phaed
----- Original Message -----
From: MVS
To: phaedrus
Sent: Tuesday, January 21, 2003 9:46 PM
Subject: movie
>Hi Phaed,
>Have you seen the Mel Gibson movie "Signs?" I've been trying to find exactly
>what Mel's character in that movie says about there being "two kinds of people
>in the world." Can you help?
thanks, Mike
Hi Mike,
Sure. Mel plays Graham Hess, an Episcopal priest and farmer who has lost his faith
due to the death of his wife in a freak accident, and Joaquim Phoenix plays his
brother Merrill. They're sitting watching TV and it's just been announced on the
news that fourteen UFOs are hovering over Mexico City. Merrill is disturbed, and
he asks Graham if he can offer any words of comfort "like you used to."
Graham responds:
"People break down into two groups. When they experience something lucky, group
number one sees it as more than luck, more than a coincidence. They see it as a
sign, evidence that there is someone up there watching out for them. Group number
two sees it as just pure luck, a happy turn of chance.
I'm sure that people in group two are looking at those fourteen lights in a very
suspicious way. For them, the situation is fifty - fifty: Could be bad, could be
good. But deep down they feel that whatever happens, they're on their own, and
that fills them with fear.
But there are a whole lot of people in group number one, and when they see those
fourteen lights, they're looking at a miracle. And deep down, they feel that
whatever's going to happen, there'll be someone there to help them, and that
fills them with hope.
So, what you've got to ask yourself is: 'What kind of person are you?' - The kind
who sees signs, sees miracles? Or do you believe that people just get lucky?
Or, look at the question this way: 'Is it possible that there are no coincidences?'"
("Signs" - M. Night Shyamalan)
Phaed
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