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Malakoff Torte

----- Original Message ----- 
From: Carla 
Sent: Wednesday, April 14, 2010 7:23 PM
Subject: Recipe Request - Malakoff Torte

In the early 80's, I came across a recipe for a type of Malakoff Torte. 
The recipe was in magazine such a Epicurean or something like that. 
The basic recipe involved a chocolate cake (any box mix), vanilla pudding 
with gelatin added, lady fingers and creme d'cacao. I can't remember the 
exact recipe; I remember there being additional ingredients to the mixes. 
The final product was a delicious dessert of chocolate cake, lady fingers, 
pudding, lady fingers, pudding and then covered with whipped cream. It took 
two days to make. Help! I'd love to find that recipe. I've searched Malakoff 
Tortes online but can't find one that uses chocolate cake and vanilla pudding 
with the lady fingers. 

Thank you for your help

Hello Carla,

See below.


Malakoff Torte 
(Yield: 10 servings)  

1 18-1/2 ounce chocolate cake mix 
1 5-ounce package vanilla pudding mix 
1 envelope unflavored gelatin 
3 cups milk 
1 cup heavy cream 
1 6-ounce package ladyfingers, split 
1/3 cup creme de cacao 
1-1/2 cups heavy cream 
2 tablespoons confectioners' sugar 
1 teaspoon vanilla extract 
4 1-ounce squares sweet chocolate, finely chopped 

Prepare cake according to package directions, baking in 2 9-inch cake pans; cool. 
Wrap 1 layer in aluminum foil; freeze for future use. 

In a medium saucepan, combine pudding mix, gelatin, and milk.  Cook, stirring 
constantly, over medium heat until mixture thickens.  Remove from heat; stir in 
heavy cream.  Cool. 

Place remaining cake layer in a 9-inch springform pan; cover with one-third of the 
pudding mixture.  Arrange half the ladyfingers on pudding; drizzle half of the creme 
de cacao over the top.  Carefully spoon another one-third of the pudding mixture on 
top; arrange remaining ladyfingers and drizzle with remaining creme de cacao.  Top 
with remaining pudding.  Refrigerate overnight. 

Carefully remove the cake from the springform pan; place on a serving plate. 

In a medium bowl, beat heavy cream with confectioners' sugar and vanilla until stiff. 
Spoon 1 cup of the cream into a pastry bag fitted with a 1/4-inch tube.  Frost the 
cake with remaining cream.  Reserve 3 tablespoons chocolate; cover sides of the cake 
with the remainder.  Pipe 4 rows of shells around the edge of the cake.  Sprinkle 
reserved chocolate in the center.  Store in refrigerator until ready to serve.

Lemon Meringue Pie

----- Original Message ----- 
From: "Allie" 
Sent: Saturday, April 24, 2010 8:57 AM
Subject: recipe request

> Hi Phaed-
> Can you find the recipe for Katherine's Lemon Meringue pie from Desperate 
> Housewives? It has a secret ingredient that I would love to  add to my 
> version!
> Thanks!
> -Ali
Hello Ali,

There are two recipes on the Internet. I have no idea which is correct.


Virhin Media



Chicken Gnocchi Soup

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Chicken Gnocchi Soup Recipe


Boneless Skinless Frozen Chicken breasts
1 jar Alfredo Sauce (Bertolli is my fave)
1 can chicken broth 
1/3 c. milk
1/3 c. butter 
parsley flakes
1/3 c. water 
1 can chopped spinach
celery seeds 
garlic quarter
2 cans pillsbury biscuits cut into fourths

In a deep baking dish pour half of one can of chicken broth, water, 
pepper and salt. Lay number of chicken breasts that will fit (depends 
on amount cooking.) - I used 5. 
Next, Pour remainder of can on top of chicken breasts, add a garlic 
quarter cut in half, salt and pepper, parsley flakes and celery seeds. 
Cover with aluminum foil and place in oven on 375 degrees until cooked 
Drain broth and set aside. Chop chicken and set aside. Discard garlic.
In a large pot pour the alfredo sauce, 1/3 c. milk, and half of the cooked 
Bring to a slow boil, stirring constantly. If soup is too runny you can add 
tablespoon flour to thicken. Add quartered biscuits. These will cook in the broth.
Add drained spinach, additional seasonings and broth to taste. Last, add chopped 
chicken and the butter.

Serves 4 
Copycat Chicken & Gnocchi Soup

1/3 c. olive oil 
2 cloves garlic, minced 
1 lb. chicken, cut into bite-sized pieces 
1/3 c. flour 
1/2 c. shredded carrots** 
1 stick celery, chopped 
1/2 c. fresh chopped spinach 
2 & 1/2 c. milk 
1 & 1/2 c. heavy cream 
3 chicken bullion cubes 
salt & pepper to taste 
17 oz. pre-made gnocchi 

On medium heat, cook chicken and garlic in a large pot in olive oil until cooked through. 
Stir in flour and mix well until the flour is cooked into the chicken. 
Add the rest of the ingredients except for the gnocchi. 
Cover and simmer for 10 minutes, stirring occasionally. 
Add gnocchi; cook for 3-4 more minutes till cooked through. 
Chicken Gnocchi Soup

3 ribs off a stalk of celery, diced
1/2 onion, diced
1 - 1 1/2 cups shredded carrots
2 tsp. minced garlic
Approx. 2-4 tsp. of each; thyme, rosemary, & marjoram; divided
Salt & pepper to taste in veggies & chicken
4 boneless skinless chicken breasts, cubed
4 Tbsp. Olive oil, divided
2 16-oz jars of Ragu's Light Parmesan Alfredo sauce
1 15-oz pkg Ricotta cheese, part skim
1/2 of a 32-oz carton of low-sodium chicken stock
1/2 of a bunch of spinach, washed & chopped, stems removed
1 16-oz pkg Gnocchi, cooked according to directions

In a 6-8 qt. pot, heat 2 Tbsp. of Olive oil on medium high heat. Add minced garlic, 
and saute for 1 min. stirring frequently. Next, add carrots, celery and onion, 1-2 tsp. 
of each; thyme, rosemary, and marjoram, salt & pepper to taste. Saute for 5-10 minutes, 
or until veggies are tender. In the meantime, heat remaining olive oil in a skillet and 
cook chicken, remaining herbs, salt & pepper to taste, until chicken is no longer pink. 
Transfer chicken mixture to veggie mixture & mix well. Add stock, alfredo sauce, and 
ricotta cheese. Bring to a boil, stir frequently. While soup is heating up, cook the 
gnocchi, drain well, then add to the soup. Reduce heat to a simmer. Add the spinach, 
continue to stir frequently. Once the soup is thouroughly heated, serve immediately. 

Morrison's Veal Parmesan

----- Original Message ----- 
From: Melonie 
Sent: Monday, April 12, 2010 11:02 PM
Subject: Morrison's Veal Parmesan

April 12, 2010

Hi Phaedrus

My name is Melonie and I am looking for the Morrison's recipe for Veal Parmesan...
I recently saw the Yellow Rice recipe that was served with the Veal...Thank you so 
much for all the recipes...


Hi Melonie,

See below.


Morrison's Veal Cutlet Parmesan

Yield: 60 - 3 oz portions

2 lbs flour
2 tbs salt
2 tsp pepper
2 quarts whole milk
3 eggs

Mix ingredients and whip until smooth. This is the wash.

3 oz. veal cutlets
6 lbs crushed crackers.

Dip cutlets into wash and place in pan with crackers. Press with palm of hand firmly 
on both sides and place cutlet on sheet pan.

Fry cutlets in deep fat fryer at 350 degrees until light brown. Do not fry more than 
will be used immediately. Place cutlets on sheet pan and top each cutlet with 2 oz 
Parmesan sauce  and sprinkle with ¾ oz grated Mozzarella cheese. Place in oven until 
cheese is melted. 

Sprinkle with additional Parmesan cheese. 

Serve over prepared yellow rice. 

a.. Use veal cutlets only. Do not use breaded beef patty or veal patty. Do not shingle. 
Garnish with Parsley sprig.

Parmesan Sauce

Yield: 3 gallons

1 lb olive oil
1 lb celery, chopped fine
1 tsp dried oregano
1 ½ lbs onions, chopped fine
1 #10 can tomatoes, diced and rained
½ # 10 can tomato paste
1 tbs chopped garlic
7 oz. chicken base to two gallons of water to make 2 gallons chicken stock
8 oz sugar
*1 ½ tbs dried basil
*1/4 cups parlsley flakes

Place oil in heavy pot, add celery and onions and saute for 15 minutes. Add other 
ingredients and simmer over low heat approximately 45 minutes until done. 
Note: Items with* were often added to the recipe by experienced cooks. 

2 ½ oz Lea & Perrin Sauce

3 oz Parmesan cheese

Add to sauce and continue cooking over very low heat 30 minutes. Stir frequently to 
prevent sticking.

8 oz cornstarch blended with 2 cups water.

Add to cooked sauce. Simmer 5 minutes. Remove from heat.

Note: This was acknowledged to be one of the better Morrison sauces, but the quality 
of the veal cutlet was a key to this dish. The recipe book says there was a commissary 
supplied sauce that was often used, but managers were encouraged to make this "homemade" 
sauce. It keeps well in the refrigerator for up to a week. 

There was another recipe that used this sauce

Beef Steak Parmesan

Coat bottom of 1 ½ hotel pan with about 5 oz sauce. 

4 oz breaded beef patty, frozen

Deep fry patty and top with approximately 2 oz parmesan sauce and then ¾  oz grated 
Mozzarella cheese. Place in prepared pan. Sprinkle with 2 oz grated Parmesan cheese. 
Serve over yellow rice. 

Pear Ricotta Pie

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pear ricotta pie

1 pie crust 
1 cup  ricotta (fat free works) 
1 cup “fromage blanc” (the closest in the US is “Mediterranean-style cheese yogurt”) 
2 eggs 
1/2 cup of sweetener (agave, honey, sugar…) 
2 tbsp flour (all-purpose or almond) 
1/2 cup sliced almonds 
2 pears peeled and cut in 1/8th 

Pre­heat oven to 350ºF

Whip the egg whites until firm and reserve in fridge. In a large bowl, mix ricotta, 
fro­mage blanc, egg yolks, sweetener and flour together. Gently fold in the beaten 
egg whites. Cover deep pie pan with pie crust, lay the pears on the crust, pour ricotta 
mixture on top and “powder” with the sliced almonds …

Place pie pan in oven for 30–45 min­utes. 
When time is up, let the pie cool down before eating!


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