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----- Original Message -----
From: Maryann
To: Phaedrus
Sent: Saturday, January 24, 2004 11:09 AM
Subject: Hi there!!
> Hi Phaed...
>
> Great site!! I am sure you've had this one before, but I am looking for
> the Rocky Point Park Clam Chowder recipe. I see that you have the clam fritter
> reipe, but I loved the chowder. As a kid growing up in Westerly, RI, my
> dad used to take me once a year to Rocky Point. It was the highlight of my
> summer vacation. He always took a vacation day from work to take me. And we
> always went into the big chowder hall for the clam fritters and clam chowder.
> He is now almost to his 88th birthday, and I have been longing for years for
> the chowder.
> I now live in Florida and no matter where I search, I am unable to find it.
> Can you help? Thanks!!
> Maryann
>
Hello Maryann,
See below.
Phaed
Rocky Point Clam Chowder
1/2 pound ground or finely diced salt pork
1 pound onions
1 gallon clam juice
1 pound potatoes, diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs (large clams)
water as needed
salt and pepper to taste
Pilot crackers, crumbled
In a large dutch oven, heat the salt pork until the fat melts. Add the
onions. Cook ocher gentle heat until very soft. Add the clam juice,
potatoes, seasonings, tomato puree and a little water. Simmer until the
potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add
water if needed. It is best to use old, not new, potatoes, because they
thicken the chowder with their starch. Crush some pilot crackers and stir
them into the chowder to thicken it further, near the end of the cooking.
This recipe makes about 20 8oz servings.
----- Original Message -----
From: "Julie"
To: phaedrus
Sent: Thursday, January 22, 2004 7:28 AM
Subject: fried peaches and Monte crisco sandwiches
My name is Julie and I am hopeing you can help me out.
Second, my house hold loves the Bennigan's resturants Mote Crisco
sandwiches, but all of the resturants have closed in our area. Can you help
us find these receipes?
Thanks
Julie
Hello Julie,
See below.
Phaed
Bennigan's Monte Cristo
Makes 6 servings.
6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread
Batter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Powdered sugar
Red raspberry jelly
Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham, American
cheese, bread; cut in half diagonally. Whisk flour, baking powder, and salt
together to blend well. Add water to the egg and add to the flour mixture
mixing well.
Dip each sandwich half into the batter and deep-fry (oil must cover the
sandwich) in oil pre-heated to 360 degrees F and fry until golden brown.
Remove from oil to paper towels. Sprinkle with the powdered sugar.
Serve with warm/room temperature jelly, if desired.
---------------------------------------------------------
Bennigan's Baked Monte Cristo Sandwich Recipe
Ingredients:
4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Directions:
Preheat oven to 450ºF.
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended.
Dip each sandwich into egg mixture, spooning onion pieces onto bread.
Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan.
Set in oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg mixture over them.
Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown.
Serve with Dijon Mustard Dipping Sauce.
Dijon Mustard Dipping Sauce:
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard
Mix well and then chill until ready to serve.
serves/makes 4
----- Original Message -----
From: cari
To: phaedrus
Sent: Thursday, January 22, 2004 6:52 PM
Subject: Boiled raisin cookie recipe
> Hi,Phaedrus:
>
> I once had a recipe for boiled raisin cookies, which I got when I was an
R.A. in college, from the lady that was the head resident in my building.
You boiled the raisins and dipped the hot cookies in a sugar-cinnamon
mixture. They were great, and I lost the recipe!
>
> Hope you can help me! Thanks!
>
> Cari
>
Hi Cari,
See below. Hope one of these is suitable.
Phaed
Boiled Raisin Cookies
Ingredients :
1 c. water
2 c. raisins
1 c. shortening
2 c. sugar
2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
3 eggs
1 tsp. vanilla
1 c. chopped nuts
4 c. flour
1 tsp. baking powder
1 tsp. baking soda
Preparation :
Add water to raisins, boil until liquid is decreased to 1/2 cup
water. Cool. Mix together shortening, sugar, salt, cinnamon,
nutmeg and allspice. Add eggs, 1 at a time. Add vanilla and nuts.
then add cooled raisin mixture. Add flour, baking powder and baking
soda. Bake at 350 degrees for 8 to 10 minutes. Recipe makes 60
cookies.
----------------------------------
Gran's Boiled Raisin Cookies
Ingredients :
1 c. sugar
1 c. shortening
1/2 c. water
1 c. raisins
1 tsp. cinnamon
1/2 c. nutmeg
1/4 tsp. salt
2 eggs
2 c. flour
2 c. oatmeal
1 tsp. soda
1 tsp. vanilla
Preparation :
In a saucepan mix water, sugar, shortening, raisins, cinnamon,
nutmeg and salt. Boil 10 minutes. Cool completely. Add eggs,
flour, oatmeal, soda and vanilla. Mix well. Drop by spoonfuls on
greased cookie sheet. Bake 12 minutes at 350 degrees. Makes 5 to 6
dozen.
----------------------------------
Boiled Raisin Cookies
Ingredients :
2 c. raisins
2 c. water
2 c. sugar
1 c. shortening
3 eggs, beaten
Vanilla to taste
1 c. water from raisins
4 to 5 c. flour, sifted
1 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
Preparation :
Boil raisins in water until tender. Cool. Mix sugar,
shortening, eggs, and vanilla well. Add 1 cup water from raisins.
Mix together flour, soda, baking powder, cinnamon, nutmeg, and salt.
Mix all ingredients together and drop spoonfuls on a greased cookie
sheet. Bake in 350 degree oven for 10 to 15 minutes. Can add nuts
and chocolate chips, if you like.
----- Original Message -----
From: "rhonda"
To: phaedrus
Sent: Thursday, January 22, 2004 2:03 PM
Subject: flour
Hi Phaedrus,
I have another question for you- can you find the history of refined
(bleached, wheat germ and fiber removed) flour? I was wondering how recent
of an invention this is. Now many of us nearly live off it! Just curious.
Thanks,
Rhonda
Hi Rhonda,
Briefly:
Refining flour by removing the bran goes all the way back to the ancient
Egyptians, who removed the bran using papyrus sieves. It was not perfected
until the creation of the roller mill in the 1820s. Roller mills easily
separate out the bran and the germ.
Bleaching has also been done for centuries, but it was done by aging until
the twentieth century. Storing wheat flour for long periods - of up to a
year - causes the creation of natural enzymes that bleach the flour
organically. Of course, this made bleached flour expensive, and available
only to the privileged. Around the turn of the twentieth century, the
process of chemical bleaching was adopted and white flour became available
to the masses.
So, even though the "upper crust" have been able to obtain a form of
refined, bleached flour for centuries, it became available to the masses
only about a hundred years ago.
Phaed
----- Original Message -----
From: "Dale"
To: phaedrus
Sent: Friday, January 23, 2004 12:52 PM
Subject: Hip-O-Lite divinity
> Do you have the recipe for Hip-O-Lite divinity, from the time the
> A.E.Staley Mfg. Co. had it on their Hip-O-Lite Jar ? ? ?
>
> There is a old retiree from the Staley company asking the Decatur Tribune
> paper if they can find or a reader can
> send the paper a copy.
>
> Thank you.
> DRE
>
Hi Dale,
The below recipe is from the Hip-O-Lite ad in TV Guide in 1968.
Phaed
Hipolite Divinity
TV Guide 1968
1 1/2 cups sugar
1/3 cup water
pinch of salt
1/2 cup nuts or mixed fruit
1 teas. vanilla
1 pint marshmallow creme
Put salt, water, and sugar in pan and bring to hard ball stage. Put
marshmallow creme in a large bowl and add syrup, vanilla, nuts or fruit.
Beat till it loses its gloss. Drop by teaspoon full onto greased wax paper
or pan. To make divinity in flavors add dry jello to marshmallow creme when
you put it in a bowl, just before adding the hot syrup. My Mom has always
called this "never fail divinity" because if it is too thick add 1 Tabls. of
hot water at a time. If it is to thin put it in a double boiler and beat
until thick.
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