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----- Original Message -----
From: Dorothea
To: phaedrus
Sent: Tuesday, April 29, 2008 8:18 PM
Subject: Traditional French Canadian recipe
Dear Phaedrus,
I hope you can help me. Many years ago, in the early 1980s, I traveled to Montreal
as part of a travel agents/ familiarization tour. We were taken to a restaurant
(name unknown) for a traditional French Canadian dinner of which all I remember is
that it was delicious. The dessert's taste has stayed with me but I cannot duplicate
the recipe and as time goes by, it is becoming a distant memory.
Perhaps you can help.
I have found, on the Internet, similar, but not quite the same recipes and am getting
frustrated in my lack of success. I have searched for traditional Quebec and French
Canadian recipes. I believe it might be called a Grandpere (or perhaps something similar).
The dessert consisted simply of a very tender, moist dumpling or biscuit sitting in a
bowl of cream with maple syrup. The maple syrup and cream were very much a part of the
dessert and not just a topping.
Thank you very much for your consideration. And thank you for your informative website.
Sincerely,
Dorothea
Hello Dorothea,
See below.
Phaed
Grandpères - Grandfathers
This is a very old Canadian recipe that was handed down from one generation to the next.
It is still as good today as it was then.
2 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsps. butter
3/4 cup milk
2 cups maple syrup
2 cups water
Sift together flour, baking powder and salt. Cut in butter with pastry blender. Add milk
and mix well. Combine maple syrup with water in a saucepan and bring to a boil. Drop the
dough in the hot maple syrup by the tablespoonful. Cover and cook 25 minutes. Serve very
hot, pouring over them the syrup in which they were cooked.
----- Original Message -----
From: Jo
To: phaedrus
Sent: Monday, April 28, 2008 4:59 PM
Subject: Fatties Recipe
Hey, It's me again ! I have just had the chance to taste a "Fattie" a link of sausage
had a V cut out lengthwise,and inside was bell pepper, onions,jalapeno,pepper jack
cheese & seasoning of some kind, then, it was rolled up in breakfast sausage that had
been pressed out flat, then smoked on the smoker. Do you happen to have a real recipe
for the "fatties" ?
Thanks, Jo,
Hello Jo,
There is a photo and a recipe here:
Fatties
Phaed
From: Vernalisa
To: phaedrus
Subject: Red Pepper Crescents
Date: Wednesday, April 23, 2008 10:39 PM
Hi Phaed
I asked you for this recipe last week I finally got it and I said I would
send it if found so here it is I am sharing with you. Thank you Vernalisa
Red Pepper Crescents
*Original recipe adapted for bread machine use.
Yields: 16 rolls
Ingredients:
Dough---
3/4 c. warm water
1 egg
23/4 c. flour
2 T. butter, softened
1 T. powdered milk
1/2 (scant) tsp. salt
1 tsp. ground red pepper
2 T. + 1/2 tsp. sugar
1 pkg. dry yeast
For rolling---
2-4 T. flour, only as needed
41/2 tsp. butter, melted
1/2 c. Shredded Parmesan Cheese (or Shredded Sharp Cheddar works well too)
Bread Machine Method:
Place dough ingredients into bread pan in the order listed. Process
according to manufacturer's instructions for dough cycle. Turn dough out onto lightly
floured surface; punch down. Cover and let rest 5 minutes. Knead dough 1-2
minutes. Divide dough in half. On a lightly floured surface, roll each portion
into a 9" circle. Brush each circle with half the melted butter; cut each
into 8 wedges with a pizza cutter. Sprinkle each wedge with 11/2 teaspoons
cheese, leaving a 1/8" border along the edge of each wedge. Separate wedges
slightly. Roll each wedge tightly, beginning at wide end; seal points. Place rolls
on sprayed baking sheets, point side down. Curve rolls into crescent shapes.
Cover and let rise in a warm place, free from drafts, 30 minutes or until
rolls are doubled in bulk. Bake at 400°F for 8-10 minutes, or until rolls are
golden brown. Serve immediately.
From: Amy
To: phaedrus
Subject: Copycat recipe for Aunt Nellie's Old Style Sauce
Date: Sunday, April 27, 2008 5:14 PM
Dear Phaedrus,
I am writing to you because I have tried to find a
copycat recipe for Aunt Nellie's Old Style Sauce. It
was made by Seneca Foods which I contact and found out
they no longer make it. This sauce I grew up with
putting on hamburgers, in potato salad and deviled
eggs to name a few items. It was kind of the "secret"
ingredient. I was wondering if you may or another one
of your faithful followers may have a recipe close to
it. It is a mayonnaise base but has a zip to it like
horseradish. Can you please help me out.
Thank you,
Amy
Hello Amy,
A reader sent me this.
Phaed
------------------------------------
I seem to remember reading somewhere that Aunt Nellie's Old Style Sauce,
either used to be called or was very similar to Shedd's Sauce. I have this
recipe clone for Shedd's Sauce but I do not know how accurate it is???
Shedd's Sauce Clone
Ingredients:
1/2 cup good quality mayonnaise
2 tablespoons horseradish sauce
2 teaspoons good quality ketchup
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash black pepper
Dash cayenne pepper
Instructions:
Combine all of the ingredients and refrigerate
Maryland-Style Fried Chicken (from the Hot Shoppes Cookbook)
Ingredients:
Flour, all-purpose 1 1/2 cups
Salt 4 teaspoons
Paprika 4 teaspoons
Pepper, black - coarsely ground 1/2 teaspoon
Eggs, large - beaten 2 each
Water, cold 1/2 cup
Flour, all purpose as needed
Chicken - 2 1/2 to 3 pound broiler-fryer, cut up
Vegetable oil for frying as needed
Yield: 4 servings
Preparation:
1. Combine flour and seasonings in a shallow pan. Stir to blend well.
2. Prepare egg wash: combine 2 beaten eggs and 1/2 cup of water until
ingredients are thoroughly moistened.
3. Add chicken, 2 or 3 pieces at a time to seasoned flour mixture and
turn to coat all sides.
4. Dip floured chicken in egg wash and then in seasoned flour.
5. Heat vegetable oil. Brown meaty pieces of chicken first, then add
other pieces. Don't crowd - you may want to use two skillets.
6. Brown chicken on one side, turn and brown on second side.
7. When chicken is lightly browned, reduce heat and cover tightly.
8. Cook chicken until tender, approximately 20 to 40 minutes.
9. Uncover chicken during the last 10 minutes of cooking time to allow
chicken to crisp.
Notes:
If desired, chicken may be deep fried in a preheated 350°F fryer or deep
electric skillet, until chicken is tender and cooked throughout. This method
will produce a crispier product.
Note: The fried chicken served in Hot Shoppes ("Pappy Parker's")was a variation on this recipe.
More Hot Shoppes Recipes
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