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Corned Beef & Lettuce

----- Original Message ----- 
From: leah 
Sent: Wednesday, February 24, 2010 6:45 PM
Subject: Corned beef and cooked (wilted) lettuce

My mom had a recipe that I believe was from Redbook magazine and I think 
it was from 1975 or 1976.  It could've been a bit before, but I don't think 
so.  I know it wasn't later than 1976 because she served it in a place she 
moved out of in 1976 and it didn't make the move...

I don't remember what all was in it besides corned beef and lettuce that 
was quickly cooked at the end, just before serving.

I would love to find it again and see if it really as good as I remember it, 
mom and I loved it.


Hello Leah,

Sorry, I had no success locating this recipe.


Corned Beef & Wilted Lettuce

Over a half century ago, while growing up, I had an Irish neighbor lady didnít 
care for cooked cabbage. She always claimed it stunk-up her house when she cooked 
it and the darned stuff gave her gas.

Instead, she would take the spiced water used to boil the corned beef, bring it to 
a full boil and then pour it over lettuce leaves that were placed in a colander in 
her sink. The spices would stick to the lettuce leaves, giving them additional flavor. 
Sometimes she used lettuce and spinach leaves together. This was used as a substitute 
for the cabbage.

Timm in Oregon

Patti's Italian Dressing

----- Original Message ----- 
From: Lauren 
Sent: Saturday, February 27, 2010 1:26 PM
Subject: salad dressing recipe request

Uncle Phaedrus:

I don't know if you can help me, but when I was young, growing up in 
Jacksonville, Florida, there was an Italian restaurant that was family 
owned by the name of Patti's.  They served and sold an Italian Salad 
dressing that was exquisite and we would buy it by the bottle and eat 
it on just about everything!  

As far as ingredients, I'm just guessing, but vinegar, obviously, garlic. 
I don't know what else, but it was light green in color which leads me to 
believe it had either parsley, oregano, basil or any combination of the three.

I've done some research on my own and come up empty, so if you find this 
recipe, you're worthy of being in an Agatha Christie novel.

The family is still around, I think, but no longer has a restaurant.

Thanks so much for your help,


Hello Lauren,

Sorry, I had no success. There are requests on several Internet message boards for the same recipe, but no one has had any success.

There are reminisces about Patti's Italian on Beach Boulevard in Jacksonville here:
What Happened to Patti's?

There's a long article about Patti's and about the dressing, including an interview with Peter Patti's grandson, Jim Patti, here:
Jim Patti

He says the recipe for the dressing is a secret known only to family members. None of the restaurant staff knew what was in it. He and his brother John are thinking about bottling it to sell.

I'm afraid that some things just aren't out there to be found.



----- Original Message ----- 
From: Tony 
To: Phaedrus 
Sent: Tuesday, February 23, 2010 4:13 PM


Have you ever heard of a cookie named Ravazzani? or something similar? 
My mother used to make them for me. I cannot find them anywhere? Thought 
I would ask. I am looking for the recipe. Can you help..

Thank you.


Hello Tony,

Sorry, I found nothing with a name close to that. For information on searching for Italian cookies, see:

Italian Cookies

I did find a dessert called "ravani", but this is a Greek cake, not a cookie. See:


A Particular Pfeffernuse

----- Original Message ----- 
From: Andrea 
Sent: Friday, February 26, 2010 9:58 PM
Subject: Pfeffernusse recipe

Hi - I am looking for a recipe for Pfeffernusse.  I know it was printed in a magazine 
such as Family Circle or Woman's Day or some other magazine that regularly featured 
recipes (it was from the 1960's or 70's I believe).  These cookies had an egg white 
icing that contained egg white, icing sugar and lemon juice. The cookies were dipped 
in the icing as soon as they came out of the oven.  The icing hardened after cooling. 
The cookies had a very long list of spices including anise, pepper, mace, ginger and 
I believe they also contained cinnamon, nutmeg, cardamom, cloves and allspice. The 
ingredients also included lemon zest and candied peel.  They also had molasses and 
brown sugar.  The molasses was warmed in a saucepan.  I think they also contained 
honey and butter - they would have been warmed along with the molasses.  I seem to 
remember that the dough needed to be chilled overnight before rolling into small balls. 
This made a large batch of cookies.

I have seen a few recipes that come close on the internet but never the same one. 
I have done quite a bit of searching and have not yet found one containing all of 
the spices.

Thanks for your help!


Hello Andrea,

Sorry, I cannot find a recipe that exactly fits your decription. The closest that I found were like the one below.


Pfeffernuse  (Peppernuts)

2 1/4 c. flour
3/4 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. anise seed
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 c. (1 stick) unsalted butter, room temp.
1/2 c. light molasses
1/2 c. sugar
1 lg. egg
1 tsp. water
2/3 c. finely chopped pecans

Combine first 9 ingredients, (flour through nutmeg), in medium bowl.  Using 
electric mixer beat butter, molasses and 1/2 cup sugar in large bowl until 
fluffy.  Beat in egg and water.  Add dry ingredients and beat at low speed 
until just combined.  Spoon dough into 16 inch log on sheet of plastic wrap. 
Smooth dough log.  Wrap tightly and refrigerate until just firm, about 1 hour. 
Unwrap and press pecan pieces evenly into sides of log.  Wrap and refrigerate 
again at least 6 hours.  Position rack in center of oven and preheat to 350 degrees. 
Grease large cookie sheets.  Slice cookie log into 1/2 inch thick rounds.  Place 
on prepared sheets, spacing 1 1/2 inches apart.  Bake cookies until brown around 
edges and firm to touch, about 16 minutes.  Transfer cookies to rack and cool. 
Makes about 30. 

Mussels Marinara

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Mussels  Marinara

2 tbsp. olive oil
1 c. red wine
2 tbsp. butter
2 med. onions
1 lg. ripe tomato
1 clove garlic
1 tsp. red pepper flakes
1 tsp. each basil, parsley & thyme
2 dashes Tabasco
1 tsp. cayenne pepper
2 (28 oz.) cans crushed tomatoes
2 sm. cans tomato sauce
3 lbs. mussels

Saute onion and garlic with oil and butter.  Add tomato, chopped.  Add cans 
of tomatoes and spices and wine.  Let it come to boil.  Reduce heat and add 
cleaned mussels and let cook until opened.  
Mussels  Marinara

2 tbsp. olive oil
1 1/2 tbsp. minced garlic
1 onion or 3 shallots, chopped
3-4 lbs. mussels, scrubbed and debearded
1/4 c. minced parsley
1/2 tsp. basil
1/4 tsp. crushed red pepper
1/2 c. white wine

Heat the first 3 ingredients until limp. Add remaining ingredients and cook 
until mussels open. Add a 30-ounce jar Marinara sauce. Heat until hot. 
Serve over linguini with hot crusty bread. 

"It was the acme of German luxury - parsley soup, a ham omelette with sorrel trimmings, an oyster of veal stewed with prunes, delicious fruits, and sparkling Moselle."
Journey to the Center of the Earth by Jules Verne

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