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Crab Imperial

----- Original Message -----
From: "John" 
To: phaedrus
Sent: Saturday, March 01, 2003 3:21 PM
Subject: (no subject)

> I am looking for a recepie for crab imperial. I had this at a restaurant
> in Virginia and it was served in a bowl.  It had cheese threw it.  Can
> you help me.  Thanks for any information.  John 

Hi John,

This dish is made in several different ways. Below are four different recipes with different kinds of cheese.


Crab  Imperial

 Ingredients :
 1 lb. crabmeat
 2 stalks celery, minced
 1/3 c. mayonnaise
 1 tsp. fresh lemon juice
 1/4 tsp. Accent
 2 dashes Worcestershire sauce
 1/2 tsp. granulated garlic
 Cracker crumbs
 Parmesan cheese

 Preparation :
   Butter casserole dish.  Combine all ingredients except cracker
 crumbs and cheese in a bowl.  Mix well, then let sit for 1 hour.
 Place in the buttered casserole dish.  Top with cracker crumbs and
 Parmesan cheese, dot with butter.  Bake in a 350 degree oven for 20
 minutes.  Yield: 4 servings.  Hilton Head Island, SC
 Maryland  Imperial  Crab

 Ingredients :
 1 lb. crab meat
 1/2 c. mayonnaise
 1 tbsp. Worcestershire sauce
 1 tbsp. pimiento pieces
 Dash Tabasco
 1 tbsp. prepared mustard
 1/2 stick butter or margarine
 1/2 c. onion, chopped
 4 shallow shells
 Sharp cheese for topping

 Preparation :
   Saute' onions, pimiento in butter.  Remove cartilage from crabmeat
 gently.  Mix all ingredients together.  Place in shells.  Bake at
 350 degrees for 25 minutes.  Top with cheese and bake for 5 minutes
 Crab  Imperial

 Ingredients :
 1/4 c. butter or margarine
 1 sm. onion, finely chopped
 2 tbsp. all-purpose flour
 1/8 tsp. red (cayenne) pepper
 1/8 tsp. ground nutmeg
 1/2 c. milk
 1/2 c. half and half
 About 2 tbsp. dry sherry
 1/4 c. mayonnaise
 About 2 tsp. lemon juice
 1 lb. crabmeat
 3-4 tbsp. freshly grated Parmesan
 1/4 - 1/2 tsp. paprika (optional)
 6-8 lemon wedges

 Preparation :
   Preheat oven to 450 degrees.  Butter a 1 quart casserole or 6 to 8
 small au gratin dishes, scallop shells or empty blue-crab shells;
 set aside.  Melt 2 tablespoons butter or margarine in a medium
 saucepan.  Add onion; saute about 5 minutes.  Blend in flour, red
 pepper and nutmeg.  Cook 1 to 2 minutes, stirring constantly.  Stir
 in milk, half and half and 2 tablespoons sherry.  Cook until thick
 and smooth, 3 to 4 minutes.  Stir in mayonnaise, 2 teaspoons lemon
 juice and salt.  Taste and add more sherry, lemon juice and salt, if
 desired.  Set aside.  Melt remaining 2 tablespoons butter or
 margarine in a large skillet.  Flake crabmeat; remove cartilage.
 Add flaked crabmeat to skillet.  Stirring occasionally, cook over
 low heat 1 minute or until heated through.  Gently fold in sauce.
 Spoon mixture into buttered casserole, small dishes or shells.
 Sprinkle top with Parmesan cheese and paprika, if desired.  Bake 12
 to 15 minutes or until mixture is lightly browned and bubbling.
 Serve with lemon wedges.  Makes 6 to 8 servings.  VARIATION:  To
 Microwave:  Butter microwave safe dish, or dishes listed above.
 Prepare crabmeat mixture as directed above.  Cover with waxed paper.
  Microwave on full power (High) 5 to 8 minutes until mixture
 bubbles.  Mixture will not brown; sprinkle with paprika for color.
 Serve as above.
 Crab  Imperial

 Ingredients :
 1 egg
 1/3 c. mayonnaise
 1/4 tsp. dry mustard
 2 tsp. Worcestershire sauce
 1 tbsp. lemon juice
 2 c. fresh crabmeat or 2 cans (7 1/2
    oz.) size king crabmeat
 1 tbsp. capers, drained
 2 tbsp. chopped green pepper
 2 sliced white bread, cubed
 1/4 c. grated American cheese
 1 lemon, quartered

 Preparation :
   1.  Preheat oven to 400 degrees.  In medium bowl combine egg,
 mayonnaise, dry mustard, Worcestershire sauce and lemon juice; mix
 well.  2.  Remove any cartilage and shell from crabmeat.  (If canned
 crab is used, drain thoroughly.)  Add crabmeat to egg mixture with
 capers, green pepper and bread cubes.  Toss lightly with fork until
 well combined.  3.  Divide crabmeat mixture into 4 individual
 scallop shells or turn into shallow 1 quart baking dish.  4.  Bake
 10 minutes.  Sprinkle cheese over top.  Bake 5 minutes longer, or
 until cheese is melted and bubbly.  Serve with lemon wedges.  Makes
 4 servings.

Neckbone Spaghetti Sauce

  ----- Original Message ----- 
  From: Theresa 
  To: Phaedrus
  Sent: Saturday, March 01, 2003 1:28 PM
  Subject: Spegetti

  I am looking for a good recipe for homemade spaghetti sauce made with 
  pork neck bones        
  Thank You

Hi Theresa,

Try the ones below.


  Spaghetti  Meat Sauce
  Makes about 8 cups


   1/4 cup extra virgin olive oil 2 large yellow onions, diced (about 2 cups)
   6 to 8 cloves garlic, chopped fine  5 or 6 meaty pork neck bones 
   1 pound ground beef/1 pound ground porkSalt to taste
   4 bay leaves1 1/2 teaspoon dried oregano3/4 cup white wine
   2 35-ounce cans Italian plum tomatoes, passed through a food mill
   1/2 cup tomato paste  Crushed red pepper 


In a heavy, 4 to 5-quart pot, heat the olive oil over medium heat. Add 
the onion and garlic and cook, stirring until the onion is wilted, about 
4 minutes.Add the pork bones and cook turning, until lightly browned on 
all sides, about 8 minutes. Add the ground beef and pork and season 
lightly with salt. Cook, stirring to break up the meat, until the meat 
changes color and the  water it gives off is boiled away, about 10 minutes.

Continue cooking until the meat is browned about 5 minutes. Add the 
bayleaves and oregano and stir 1 minute. Add the wine, bring to a boil 
and boil until almost completely evaporated. Add the tomatoes and tomato 
paste,  stirring to dissolve the tomato paste. Season lightly with salt. 
Bring to a boil,adjust the heat to a lively simmer and cook, uncovered, 
stirring often, 2 to 3 hours (the longer the better). Add water, about 
1/2 cup at a time, as necessary to maintain the level of liquid. Adjust 
the seasoning as necessary. 
  All Day Versatile Sauce

  1 tablespoon olive oil 
  1 large onion, chopped 
  3 cloves garlic, minced 
  1 teaspoon oregano 
  2 teaspoons dried basil 
  1/2 pound pork or beef neck bones 
  1 (29 ounce) can tomato sauce 
  1 (14.5 ounce) can stewed tomatoes 
  2 (6 ounce) cans tomato paste 
  3 cups water 
  1 pound lean ground beef 
  1 In a large pot saute onion, garlic, oregano and basil in 1 tablespoon 
  of olive oil. Add the neck bones and let simmer with the lid on until 
  the onions are transparent. Note: if using ground beef cook with onion 
  2 Once onions are clear, add the tomato sauce, tomatoes, tomato paste 
  and water. If using meat in your recipe add at this time. Cover and simmer 
  for several hours. 
  3 Before serving, remove neck bones and discard. 

Tangy Tomato Dressing

  ----- Original Message ----- 
  From: Jimmy 
  To: phaedrus 
  Sent: Saturday, March 01, 2003 2:15 PM
  Subject: receipe

  Can you locate the receipe for Outback's fat-free tangy tomato 
  salad dressing.

Hello Jimmy,

These don't say "fat free", and the first one is definitely not, since it has olive oil, but they're all that I could find. Is ketchup fat free?


   Outback Steakhouse Tangy Tomato Dressing

  Submitted By  : Linda
  Archived at   :
  Categories    : Copy Cat Recipes

  1/2 cup plus 1 tablespoon ketchup
  1/3 cup water
  1/4 cup granulated sugar
  1/4 cup white vinegar
  2 tablespoons olive oil
  1/4 teaspoon paprika
  1/4 teaspoon coarse black pepper
  1/4 teaspoon garlic powder
  1/4 teaspoon cayenne pepper
  1/8 teaspoon onion powder
  pinch thyme

  1. Combine all ingredients in a small saucepan over medium heat. Bring 
  to a boil, whisking often, then reduce heat and simmer, uncovered, for 
  5 minutes. Cover the dressing until cool, then refrigerate it until 
  well chilled. Makes 1 cup
  Outback Steakhouse-Style Tomato Dressing

  1 C. ketchup
  2 T. tomato sauce or ketchup
  1/2 C. corn syrup
  1/4 C. V-8, Clamato or Snappy Tom juice
  1 tsp. lemon juice 
  1 tsp. creamy horseradish 
  1/2 tsp. Worcestershire sauce
  1/2 tsp. freshly ground black pepper
  1/2 tsp. cayenne pepper 

  Whisk ingredients until well blended, refrigerate. Adjust amounts of 
  pepper and cayenne to taste.

Sally Lunn Bread

----- Original Message ----- 
From: "Leola" 
To: phaedrus
Sent: Saturday, March 01, 2003 12:08 PM
Subject: sally lunn bread

> Hi!  My mother used to bake Sally Lunn Bread when I was a child.  
> I can't find the receipe anywhere.  It's a wonderful bread.  
> Please help!!!
> Leola 

Hi Leola,

Three recipes below.


Sally Lunn Bread

 Ingredients : 
 1 pkg. active dry yeast
 1/4 c. warm water
 2 tbsp. shortening
 1/2 c. sugar
 2 eggs
 1 tsp. salt
 3 1/2 c. flour
 1 c. warm milk

 Preparation : 
   Soften yeast in warm water.  In separate bowl, cream shortening
 and sugar.  Beat in eggs and salt.  Stir in 1 1/2 cup flour, beat
 vigorously.  Stir in milk and softened yeast; mix well.  Add
 remaining flour, beat vigorously.  Cover.  Let rise until doubled,
 about 1 hour.  Stir down batter and spoon evenly into well greased
 10 inch fluted tube pan.  Cover.  Let rise again until double, 30 to
 45 minutes.  Bake in 325 degree oven for 10 minutes.  Increase
 temperature to 375 degrees for 20 more minutes.  
 Sally  Lunn  Bread

 Ingredients : 
 1 c. scalded milk
 1/2 c. sugar
 4 tbsp. real butter
 1 pkg. yeast dissolved in 1/2 c. water
 4 eggs, beaten
 5 c. sifted flour

 Preparation : 
   Cream butter and sugar.  Add eggs, mix well.  Add milk, yeast (in
 water).  Blend.  Add flour to make soft dough.  Put in greased bowl.
 Punch down after reaches double in bulk.  Put in greased tube pan. 
 Let double in bulk again.  Bake at 350 degrees for 30 to 40 minutes.
 Crease top once or twice with butter.  
 Sally  Lunn  Bread

 Ingredients : 
 1/2 c. butter, softened
 1/2 c. sugar
 3 eggs
 2 1/2 c. flour
 1/2 tsp. salt
 2 tbsp. baking powder
 1 c. milk

 Preparation : 
    Cream butter and sugar; add eggs and beat.  Sift all dry
 ingredients.  Add dry ingredients alternately with milk and beat. 
 Bake in greased loaf pan 45 minutes at 350 degrees.  Makes 1 loaf.  

Swans Down Coconut Cake

----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Saturday, March 01, 2003 3:14 PM
Subject: cake recipe

> Hi - You are the world's eighth wonder!  Do you think you could find 
> the old Swansdown coconut cake recipe that appeared on the side of the 
> box back in the 50's or 60's?  I certainly would appreciate it. It was 
> always my favorite birthday cake.
> Thanks -
> Carolyn

Hi Carolyn,

I like that! "Uncle Phaedrus - 'The Eighth Wonder of the World!'"

Hmmmmm.... although.... Didn't they call King Kong that just before he escaped, grabbed Fay Wray and climbed to the top of the Empire State Building and was shot off by those airplanes? "...It was beauty that killed the beast..." One of my favorite old movies, sorry.

Umm... Swans Down coconut cake... See if it's one of those below.


Prize  Coconut  Cake

 Ingredients :
 1 3/4 c. sifted Swans Down cake flour
 2 1/4 tsp. Calumet baking powder
 3/4 tsp. salt
 2 eggs
 1/2 c. butter or margarine
 1 c. plus 2 tbsp. sugar
 2/3 c. milk
 1 tsp. vanilla
 2/3 c. Baker's fine grated or Angel
    Flake coconut

 Preparation :
    Measure sifted flour, baking powder, and salt together.  Cream
 butter. Gradually add sugar; cream until light and fluffy.  Add
 eggs, one at a time, beating well after each addition.  Alternately
 add flour mixture and milk, beating after each addition until
 smooth.  Stir in vanilla and coconut.  Pour batter into 2 (8 inch)
 layer pans, lined on bottoms with wax paper.  Bake in moderate oven
 (350 degrees) for 30 to 35 minutes.  Cool in pan 10 minutes, then
 remove from pans and finish cooling on racks.
 Coconut  Layer  Cake

 Ingredients :
 2 c. sifted Swans Down cake flour
 2 tsp. Calumet baking powder
 1/2 tsp. salt
 2/3 c. butter or shortening
 1 c. sugar
 3 egg yolks, well beaten
 1/3 c. milk
 3 egg whites, stiffly beaten
 1 tsp. vanilla
 1 can coconut

 Preparation :
    Sift flour once; measure; add baking powder and salt; sift
 together 3 times. Cream butter thoroughly and add sugar gradually;
 cream together until light and fluffy.  Add egg yolks; then flour,
 alternately with milk, a small amount at a time.  Beat after each
 addition until smooth.  Add vanilla and fold in beaten egg whites.
 Bake in 2 (9") pans in moderate oven, 375 degrees, for 25 to 30
 minutes.  Spread Seven Minute Frosting over cake and sprinkle with
 White  Coconut  Cake

 Ingredients :
 2 1/2 c. sifted Swans Down cake flour
 3 tsp. baking powder
 1 tsp. salt
 1 1/4 c. sugar
 2/3 c. shortening
 1 c. milk
 1 1/2 tsp. vanilla
Orange Filling:
 1 c. orange juice
 3 tbsp. cornstarch
 Dash of salt
 1 tsp. lemon juice
 2/3 c. sugar
 1/4 c. cold water
 1 tsp. butter
 1/4 tsp. grated orange rind
Snow Frosting:
 1 egg white, unbeaten
 Dash of salt
 1 tsp. light corn syrup
 3/4 c. sugar
 3 tbsp. water
 1/2 tsp. vanilla

 Preparation :
    Have ready 5 egg whites, beaten to meringue with 1/2 cup sugar
 and 1 cup Angel Flake coconut.  Sift shortening just to soften.
 Sift in dry ingredients.  Add milk and mix until all flour is
 dampened.  Beat 2 minutes.  Add meringue mixture and beat 1 minute
 longer.  Count only actual beating time.  Turn batter into pans.
 Bake in moderate 350 degree oven for 35 minutes or until done.
 Spread Orange Filling between layers and Snow Frosting on top and
 sides of cake.  Heat orange juice and 1/3 cup of the sugar in
 saucepan until sugar is dissolved, stirring constantly.  Add
 cornstarch, blending with the cold water and continue cooking and
 stirring until clear.  Remove from heat.  Add remaining sugar, then
 add remaining ingredients.  Blend. Cool before spreading between
 layers.  Combine egg white, sugar, salt, water and corn syrup in top
 of double boiler.  Beat with rotary beater or electric mixer until
 frosting will stand up in stiff peaks.  Remove from heat.  Add
 vanilla and beat until thick enough to spread.


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