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Tortilla Maker

From: k.
To: phaedrus
Subject: tortilla maker
Date: Monday, March 26, 2001 8:02 PM


I wonder if you would look at this torilla maker and give your opinion?



The tortilla maker looks very good. It sounds like the better of the two.

I must alert you to the fact that you have a computer virus. the virus that you have is called the "Kak Worm" My antivirus software prevented my computer from being infected by the worm that was attached to your e-mail.

For instructions on how to get the worm off your computer, go to:


 From: "phaedrus" 
To: k
Subject: help for your virus
Date: Tuesday, March 27, 2001 4:57 AM

Hello K.,

As I told you yesterday, your computer is infected with the KAK virus. Every time you send an e-mail, the virus is automatically attaching itself to the e-mail in an attempt to spread itself. I have a very good anti-virus program (Norton), which prevented me from being infected. However, you must disinfect your computer.

I am attaching two repair programs from the Norton (Symantec) site that will disinfect your computer. There are two versions of the Kak virus, a Kak and a Kak B, so there are two repair programs. I don't know which version of Kak you have, so you had best run both of the repair programs.
Just save them to a temp directory, then close everything except Windows. Run each of the programs by double clicking on them.

For more information about Kak, go here:



Folks, I can't emphasize enough how important it is for you to have anti-virus software. In the last two weeks, Norton 2000 has found three different viruses trying to infect my machine and it stopped all of them. All three were worms, and all three came by e-mail. They were: "Happy99", "Hybris B", and "Kak". Any of these can be a real pain to get rid of once your computer is infected. The way to keep from getting infected is to install anti-virus software and keep it updated.

For more info, go to:

Rhubarb Custard Pie

 ----- Original Message -----
From: Erma 
To: phaedrus
Sent: Thursday, March 22, 2001 10:56 PM
Subject: Rhubarb custard Pie

> Looking for a Rhubarb Custard pie like Grandma made.The newer recipes
> don't have much custard in them..Can you help? Erma

Hi Erma,

Well, I found hundreds of rhubarb custard pie recipes. I tried to pick some based on the amount of custard versus the amount of rhubarb.

Try the ones below.


Favorite  Rhubarb  Custard  Pie

 Ingredients :
 2 c. cut-up rhubarb
 1 c. sugar
 1 tbsp. cornstarch
 2 eggs
 1 tbsp. milk
 Sprinkle or two of nutmeg

 Preparation :
    Slice rhubarb in bottom of pie crust, spread custard mixture over
 the top. Cover with top pie crust or meringue.  Bake at 350 degrees
 for about 1 hour.
 Rhubarb  Custard  Pie

 Ingredients :
 2 c. raw rhubarb, cut fine
 1/2 c. white sugar
 1/2 c. brown sugar
 2 egg yolks
 1 tbsp. flour
 1/2 c. cream
 1/2 tsp. cinnamon

 Preparation :
    Put rhubarb in an unbaked pie shell.  Mix in a bowl the sugars,
 flour, egg yolks, cinnamon, and cream.  Pour over rhubarb.  Put 3 to
 4 little dabs of butter on top.  Bake at 350 degrees for 1 hour.
 Use egg whites for a meringue. Brown in oven.
 Rhubarb  Custard  Pie

 Ingredients :
 1 pie shell, unbaked
 2-3 c. rhubarb, cut up
 2 egg yolks, beaten
 1/2 c. milk
 1 tbsp. cornstarch
 1 tbsp. flour
 1/4 tsp. salt
 3/4 c. sugar
 2 egg whites, beaten stiff
 Pinch of salt
 2 tbsp. sugar

 Preparation :
   Fill pie shell to level with cut rhubarb.  Mix together all
 custard ingredients and pour over rhubarb.  Bake at 425 degrees for
 10 minutes.  Reduce heat to 350 degrees and bake until rhubarb is
 tender.   For meringue add sugar and salt to stiff egg whites and
 blend with beater.  When custard is set, spread meringue around edge
 of pie and return to oven for 12 to 15 minutes.
 Custard  Rhubarb  Pie

 Ingredients :
 4 c. rhubarb, washed and dried
 2 c. sugar
 1/3 c. flour
 3 eggs, separated
 1 pie shell
 1 tbsp. butter
 1/4 tsp. cream of tartar
 6 tsp. brown sugar

 Preparation :
    Combine rhubarb, sugar, flour and egg yolks in a bowl; stir.  Let
 mixture stand a few minutes until juice begins to form; pour mixture
 into pie shell.  Dot top with butter.  Bake at 450 degrees for 15
 minutes.  Lower heat to 250 degrees, bake 30 minutes or longer until
 pie bubbles in the center.  Beat egg whites, add brown sugar.  Add
 meringue to top, bake 10 to 15 minutes at 350 degrees.
 Mother's  Custard  Rhubarb  Pie

 Ingredients :
 Pastry  for 9 inch lattice top pie
 1 1/4 c. sugar
 2 tbsp. flour
 2 c. rhubarb slices, cut 1/4 to 1/2 inch thick
 2 eggs
 1 c. milk

 Preparation :
    Combine sugar and flour.  Stir in rhubarb.  Set aside.  Line 9
 inch pie plate with pastry.  Fill with rhubarb mixture.  Beat eggs
 and milk together at low speed.  Pour over rhubarb.  Top with
 lattice crust. Bake at 350 degrees for 1 1/4 hours.

Caramel Pie

----- Original Message ----- 
  From: g 
  To: phaedrus
  Sent: Friday, March 23, 2001 3:34 PM
  Subject: Carmel pie

  I would like a recipe for a carmel pie that you melt the sugar in a 
  cast Iron skillet. Thank you  g.

Hello G,

Happy to oblige. Here are three.


  Burnt  Caramel  Pie

   Ingredients : 
   1 1/2 c. sugar, divided
   3 tbsp. all purpose flour
   1 tbsp. butter or margarine
   1/4 c. plus 2 tbsp. sugar
   1 1/2 c. evaporated milk, scalded
   3 eggs, separated
   1 tsp. vanilla
   1 baked 9 inch pastry shell

   Preparation : 
      Sprinkle 3/4 cup sugar evenly in a 10 inch cast iron skillet;
   place over medium heat.  Caramelize sugar by constantly stirring
   with wooden spoon.  Remove sugar from heat; gradually add milk,
   stirring constantly.  Combine 3/4 cup sugar and flour; add to sugar
   mixture. Beat egg yolks.  Gradually stir about 1/4 of hot mixture
   into yolks; add to remaining hot mixture, stirring constantly. 
   Return to low heat; cook, stirring constantly until smooth and
   thickened.  Add butter, vanilla, and pinch of salt, stirring well. 
   Spoon custard into pastry shell and set aside.  Add a pinch of salt
   to egg whites and beat (at room temperature) until foamy.  Gradually
   add remaining sugar, 1 tablespoon at a time, beating until stiff
   peaks form.  Spread meringue over custard, sealing to edge of
   pastry.  Bake at 425 degrees for 10 minutes or until golden brown.
   Cool completely before serving.  
  Caramel  Pie

   Ingredients : 
   1 1/2 c. sugar, divided
   1 1/2 c. evaporated milk, scalded
   3 tbsp. flour
   3 eggs, separated
   1 tbsp. butter
   1 tsp. vanilla
   Pinch of salt
   1 baked 9 inch pastry shell

   Preparation : 
      Sprinkle 3/4 cup sugar in a 10 inch cast iron skillet; place over
   medium heat.  Caramelize sugar by constantly stirring with wooden
   spoon.  Remove sugar from heat, gradually add the milk, stirring
   constantly.  Combine 3/4 cup sugar and flour, add to caramelized
   sugar mixture. Beat egg yolks.  Gradually stir about 1/4 of hot
   mixture into yolks; add to remaining hot mixture, stirring
   constantly.  Return to low heat; cook, stirring constantly until
   thick and smooth.  Add butter, vanilla and salt, stirring well.  Put
   in baked pastry shell.  Spread on meringue, sealing edge of pastry. 
   Bake at 425 degrees until meringue is brown.  Cool before serving. 
  Old  Fashioned  Caramel  Cream  Pie

   Ingredients : 
   2 c. sugar, divided
   1/2 c. all-purpose flour
   1/8 tsp. salt
   2 c. milk
   4 egg yolks, beaten
   1 baked 9-inch pastry shell

   Preparation : 
      Combine 1 cup sugar, flour and salt in medium saucepan.  Add milk
   and egg yolks, stirring until smooth.  Cook over medium heat,
   stirring constantly until mixture is thickened and bubbly.  Remove
   from heat and set aside.  Put remaining sugar in 10-inch cast iron
   skillet.  Cook over medium heat, stirring constantly with a wooden
   spoon until sugar caramelizes.  Remove from heat and carefully pour
   into warm cream mixture.  Stir until smooth.  Pour caramel mixture
   into pastry shell.  Serve with whipped cream on top.

Armadillo Wedding Cake

----- Original Message -----
From: Brooke
To: phaedrus
Sent: Wednesday, March 28, 2001 11:20 AM
Subject: Armadillo cake

> Help!  I need to know how to make the armadillo groom's cake from the
> movie "Steel Magnolias", and I can't find a cake pan in the shape of 
> the armadillo.  Do you have any ideas??
>    Brooke

Hi Brooke,

Well, I never even saw that movie, but I know that the cake was a Red Velvet Cake. Below is a recipe for that cake and the icing that goes with it. As for the Armadillo shape, I found a bit of chat that said it was created, not made in an armadillo-shaped pan:

"Has anyone seen an armadillo cake pan - I get asked for a groom cake with
red velvet cake inside - you know like the movie "
"I think that was created, not a pan "
"I think so too M. - was hoping"
"Do you have a 1/2 football pan? Then bake the cake there and add legs,
snout, tail with fondant or rolled buttercream Don't forget to score the
"dillo's" armor! "
I think you'll have to be artistic and create the armadillo shape yourself, Brooke. Find a picture of an armadillo and go to it....


"Do you remember the movie "Steel Magnolias"? In that movie there is a
wedding scene in which you find out that the groom's cake is a red velvet
cake made in the shape of an armadillo. Well, my son wanted a cake like that
one for his wedding rehersal dinner. It was a challenge, but I can now make
an armadillo cake. In case you ever need to know, you can make armadillo
colored icing by using a couple of teaspoons of cocoa and a drop or two of
blue food coloring.
I have not had occasion to repeat the armadillo shape, but red velvet cake
has been requested several times since and it was suggested at our Halloween
party that I give out the recipe. So, here it is."

Red Velvet Cake

1/2 cup shortening                     1/2 teaspoon salt
1 and 1/2 cups sugar                   1 cup buttermilk
2 eggs                                 2 ounces red food coloring
2 cups flour                           1 teaspoon baking soda
1 tablespoon cocoa powder              1 tablespoon vinegar

Preheat the oven 350 degrees.
Cream the shortening and sugar together with an electric mixer
till light and fluffy.
Beat in the eggs.
Mix together the four, cocoa powder, and salt.  Add to creamed
mixture alternately with buttermilk and food coloring, beating
well after each addition.
Dissolve the baking soda in the vinegar and fold in.  Turn into
three greased and floured 8" or two 9" layer pans.  Bake 25
minutes or until done.  Cake is done when toothpick inserted in
center comes out clean.
Cool on racks and frost with white butter icing.

White Butter Icing

1  1-pound box 10X confectioner's sugar
1  stick of butter or margarine
2  teaspoons vanilla extract

  In a deep mixing bowl, let butter or margarine stand till soft.
 Add confectioner's sugar and vanilla and mix.  Add milk little
by little till icing is of sprading consistency.  Mix on high speed
 till there are no lumps of sugar left. Spread on cake.  

Alcohol Substitutes

  ----- Original Message ----- 
    From: G.
    To: phaedrus
    Sent: Tuesday, March 27, 2001 11:07 AM
    Subject: old time questioner

    I hope this is my old friend.If so,what is a good sub.for dry white 
    wine and brandy for cooking.
    I also would like to know if there is a way to tell whether flour is 
    all-purpose or self-rising without using it.I hope this is the phaed 
    I know.My address book got erased.

Hi G.,

Sure, it's ol' Unc.

You might try 1 cup of chicken broth as a substitute for the wine or brandy. If something must have a wine taste, try one of those non-alcoholic wines.... See also: 06/10/2004 To test the flour, put a teaspoon of it in a small glass of vinegar. If it fizzes and bubbles, then it's self-rising. That's because self-rising has baking soda in it, which reacts with the acidic vinegar.



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