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----- Original Message -----
From: Debbie
To: phaedrus
Sent: Saturday, May 11, 2002 9:38 AM
Subject: Batter
> Hi Phaedrus:
>
> Hope you can help me out once again. I am looking for a batter (probably
> more than 1) for fish, veggies etc.
>
> All the commercial ones I've tried seem to be too heavy , in texture and
> taste. Any suggestions for me... most of the fish we use is fresh
> caught, only occasionally frozen..I'm not sure if that makes a
> difference or not.
>
> Thanks for any help you can give me.
>
> Debbie
Hi Debbie,
I don't know of a commercial batter, but try the recipes below. The one
with club soda sounds particularly interesting.
These are for fish, but they should work with veggies as well.
Phaed
Light Fish Batter
Cup Rice Flour (if not available use white flour)
1 Whole Egg (if watching Cholesterol use only egg white) 2
Teaspoons of Vegetable Oil
2 Teaspoons of Lemon Juice
Salt & white pepper
1/2 Teaspoon of Baking Powder
Mix Flour, Egg, Vegetable Oil, Lemon Juice, & Baking Powder together while
adding water to mixture. Blend together until the batter is the correct
thickness (this would be like the consistency of pancake batter). Salt and
pepper to taste (white pepper will give the pepper taste without the black
specks of whole pepper).
---------------------------------------
Light Fish Batter
4 fish filets
1 cup of bisquick
club soda
1 egg white
Start the deep fat fryer at 350 degrees.
In a bowl add bisquick.
Slowly pour club soda and stir with a fork.
Consistency should be like very heavy cream.
Fold egg white into batter.
Toss fish filets in a bag of flour, then dip fish filets in batter,
and let them drip a little. Deep fry until golden.
* For soft crabs or shrimp, add 2 tsp of Old Bay seasoning to the flour.
----- Original Message -----
From: Richard
To: phaedrus
Sent: Saturday, May 11, 2002 10:56 AM
Subject: Cool Whip Pie
I am looking for a lost recipe...its was an old "Cool Whip" frozen
pie recipe; a coconut/almond frozen pie. It was made in a graham
cracker crust and had cool whip, a small block of cream cheese,
coconut, and almond flavoring. If you could find it for me, I would
appreciate it. Thanks!
--
rhk~
Hi Richard,
The recipe below sounds like it fits the description.
Phaed
5 Minute Creamy Coconut Pie
Ingredients :
9-inch Ready-Crust graham cracker pie crust
1 tbsp. sugar
1/2 c. milk
1 pkg. (3 oz.) cream cheese, softened
1 1/3 c. angel flake coconut
1 (8 oz.) container Cool Whip nondairy whipped topping, thawed
1/2 tsp. almond extract
Preparation :
Combine cream cheese, sugar, milk and coconut in blender. Cover
and blend at low speed for 30 seconds. Fold into whipped topping.
Add extract; spoon into pie shell and freeze until firm about 4
hours. Let stand at room temperature at least 15 minutes before
cutting. Store any leftover pie in freezer.
----- Original Message -----
From: Carmen
To: phaedrus
Sent: Saturday, May 11, 2002 2:58 PM
Subject: recipe
Here is a stumper for you unc. I am looking for and old venison
recipe. It is venison hash. I had it when I was younger about
twenty years ago. the hash was made up of venison meat that was
like pulled or stringy and it was cooked with onions and dried
peppers. I ate that meal in Florida up above Tallahassee. I think
the meat was served with or with out a gravy wet or dry. You think
you can help me out?
Carmen
Hi Carmen,
Well, I don't know if I can help or not. Below are all the similar venison hash recipes that I could find,
but I don't know that any of them is the correct one.
Phaed
Venison Hash
Yield: 1 servings
2 tb Bacon drippings
1 lg Onion, chopped
3 c Cooked, chopped Venison roast.
2 Med. potatoes cut in 16 pcs.
2 tb Flour
1 Clove garlic, minced
3 c Beef broth
1/4 ts Black pepper
1/4 ts Seasoned salt
1/2 tb Chili powder
Brown onion and potatoes in bacon fat. Add four and brown. Add
broth and other ingredients. Let simmer until tender.
-----------------------------------
North Carolina Venison Hash
Yield: 4 Servings
1 1/2 lb Ground venison
3 lg Onions, diced
1 lg Green pepper, diced
1 ea 15-oz can tomatoes
2 ts Salt
1/3 ts Pepper
1 1/2 ts Chili powder
1 sm Red pepper, diced
1/2 c Chopped chiles (optional)
Preheat the oven to 350 degrees. In a large skillet cook and stir
meat, onions, peppers until meat is brown and vegetables tender.
Drain off the fat and stir in tomatoes, salt, pepper, chili powder,
red pepper and optional chiles. Heat one hour stirring a couple
times while cooking.
----------------------------------------------------------
Venison Hash
Ingredients :
2 c. diced venison, boiled
3 tbsp. bacon drippings
1 lg. onion, diced
2 or 3 lg. potatoes, diced
Salt and pepper to taste
1/2 to 1 c. water
Preparation :
Use a heavy skillet and heat bacon drippings. Add onions and
saute until tender. Add venison, potatoes, salt and pepper. Cook
over moderate heat until the mixture begins to brown. Reduce heat,
add water and simmer about 5-10 minutes.
----------------------------------
Venison Hash
Ingredients :
3 c. chopped leftover roast venison
4 med. potatoes, diced
1 onion, chopped
1 tsp. salt
Pepper to taste
2 tbsp. flour
1/2 c. water
Preparation :
Place beef, potatoes and onion in large black skillet. Add salt
and pepper with enough water to cover ingredients. (Broth may be
used if you have any.) Simmer until potatoes are tender. Dissolve
flour in 1/2 cup water and add to hash, boil until slightly
thickened.
----------------------------------
Venison Hash
Ingredients :
1 1/2 lbs. venison Broth
1/4 tsp. sage
1/4 tsp. red pepper
1/4 tsp. onion, chopped fine
1 tbsp. flour
1/4 c. water
Preparation :
Boil about 1 1/2 pounds venison until tender. Cool and chop
about 3 cups meat. Add to the meat about 2 cups of the remaining
broth where the meat was cooked. Add 1/4 teaspoon sage, 1/4
teaspoon red pepper and 1/4 of medium onion, chopped fine. Mix 1
tablespoon flour in 1/4 cup water and pour into the meat and broth
mixture to thicken. Cook for about 5 more minutes.
----------------------------------
Venison Hash
Ingredients :
2 tbsp. bacon fat
1 lg. chopped onion
3 c. cooked chopped venison roast
2 med. potatoes, cut into 16 pieces each
2 tbsp. flour
1 clove garlic, minced
3 c. beef broth from roast
1/4 tsp. seasoned salt and pepper
1/2 tbsp. chili powder
Preparation :
Brown onion and potatoes in bacon fat. Add flour and brown. Add
broth and other ingredients. Let simmer until tender.
----- Original Message -----
From: Doug
To: phaedrus
Sent: Saturday, May 11, 2002 2:12 PM
Year's ago my mother used to make a breakfast treat called Monkey Bread.
It was a pull apart sweet baked bread that had Butterscotch pudding in
it. It was great. Would you know of this? Thank You, Doug
Hello Doug,
Sure do. There are quite a variety of ways to make monkey bread. There's a good sampling of the different recipes below.
Phaed
Monkey Bread
Ingredients :
1/2 c. pecan pieces
2 loaves frozen bread
3 1/2 oz. pkg. vanilla or butterscotch pudding mix
1/2 c. melted butter
1 c. brown sugar
2 tbsp. milk
Preparation :
Place pecan pieces in bottom of greased angel food cake pan or
Bundt pan. Cut frozen bread into 12 pieces and scatter on top of
nuts. Sprinkle pudding mix over the rolls. Melt butter. Add brown
sugar. Blend well and add milk. Pour over rolls. Let rise until
doubled in bulk. Bake at 350 degrees for 25 minutes or until done.
Invert pan on serving plate and remove. (If angel food cake pan is
too small, take the center and put into a Dutch oven.)
----------------------------------
Monkey Bread
Ingredients :
1 c. walnuts
4 tubes refrigerator biscuits
Sugar and cinnamon
1 c. brown sugar
1 box vanilla or butterscotch pudding
1 stick margarine
3 tbsp. milk
1 tsp. vanilla
Preparation :
Sprinkle walnuts in bottom of a 9 x 13 inch greased pan. Cut
biscuits in half and roll in blended sugar and cinnamon. Place in
pan. Mix brown sugar, pudding mix, margarine, milk and vanilla.
Bring to boil for 2 to 3 minutes. Pour over biscuits. Bake for 30
minutes in 350 degree oven.
----------------------------------
Monkey Bread
Ingredients :
Pecans
2 loaves frozen white bread
1 box butterscotch pudding, not instant
1 stick oleo
1/2 c. brown sugar
1/2 tsp. cinnamon
Preparation :
Grease a Bundt pan. Put down layer of pecans. Break both loaves
into small balls (about 20). Add on top of the package of pudding
(dry). Melt oleo and mix with sugar and cinnamon. Pour on top.
Cover and refrigerate overnight. Bake next day for 20 minutes at
350 degrees. Immediately invert on serving plate.
----------------------------------
Monkey Bread
Ingredients :
1/2 c. chopped pecans
2 pkgs. (24) frozen dinner rolls*
1 pkg. instant butterscotch pudding
1/2 c. butter or margarine, melted
1 c. brown sugar
2 tbsp. milk
Preparation :
Butter a bundt pan and sprinkle pecans on bottom and sides of
pan. Arrange dinner rolls in pan; sprinkle on dry instant pudding
mix. Melt margarine; add sugar and milk. Stir to blend. Pour
mixture over rolls. Cover and let rise overnight. Bake at 350
degrees 25 minutes. Invert onto plate; scrape any nut/caramel
mixture out of pan and spread back on roll tops. Very good for
breakfast or coffee parties. *I only use one package of rolls or it
cooks out of pan.
----------------------------------
Monkey Bread
Ingredients :
1 pkg. frozen roll dough
2 tbsp. cinnamon
1/4 c. sugar
1/2 c. (1 stick) margarine or butter, melted
1 box reg. butterscotch pudding (not instant)
3/4 c. brown sugar
Preparation :
Wet rolls. Combine cinnamon and sugar in a plastic bag. Add
rolls to bag and shake well. Then place in a bundt pan. Combine
melted margarine or butter with pudding mix and brown sugar; mix
together. Pour over rolls and leave out, covered, overnight.
----------------------------------
Monkey Bread
Ingredients :
18 frozen rolls
1 cube butter or margarine
1 c. brown sugar
1 tsp. cinnamon
3/4 c. chopped nuts
1 box butterscotch pudding (not instant)
Preparation :
Mix sugar, cinnamon, nuts and dry pudding mix together. In a
well-greased bundt pan, put 1/3 of dry mix in bottom of pan, then
put in 9 rolls and pour 1/3 of melted margarine or butter over
rolls. Add another 1/3 of dry mix, repeat another 9 rolls and 1/3
melted butter or margarine. Last 1/3 of dry mix, 9 rolls, and
remainder of butter or margarine. Cover with towel, set overnight.
Bake 1 hour in 350 degree oven. Turn out upside down to serve.
----------------------------------
Monkey Bread
Ingredients :
4 pkgs. buttermilk biscuits
1/2 c. sugar*
2 tbsp. instant butterscotch pudding*
1 tsp. cinnamon*1/2 c. sugar
3/4 c. butter
1/2 c. brown sugar
2 tbsp. instant butterscotch pudding
Preparation :
*Mix together. Cut each biscuit in 4 pieces and roll each in
sugar mixture. Arrange in well buttered bundt pan**. **Optional:
Arrange pecans in bottom of pan before the dough pieces. Bring to
boil, be careful not to burn: Pour over biscuits. Bake at 325
degrees for 45 minutes. Let stand a few minutes then turn onto
plate.*** ***Optional: The bread can be prepared the night before
- refrigerate and then bake in morning. Increase baking time to
60 minutes.
----- Original Message -----
From: Yvonne
To: phaedrus
Sent: Saturday, May 11, 2002 9:13 PM
Subject: history of tres leches
I read your recipes on tres leches, but i really need to know
the origins of it. If you have anything, please email me back
as soon as possible. Thank you.
Yvonne
Hi Yvonne,
In surfing 'round the web, I found sites that claimed tres leches originated in Nicaragua, Mexico, Guatemala,
Cuba, Peru, Honduras, Costa Rica, Ecuador, and Colombia. No one is sure where it originated.
The reason may be this:
In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe
once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is
certainly doing its part to promote dairy products. As Sharpe writes, it's "definitely got milk."
(See https://www.jamesbeard.org/events/2001/05/words.shtml)
It makes sense to me. Picture a canned condensed milk company putting a recipe on their can in Spanish for "tres leches cake"
and then that company selling the milk throughout Central and South America and even the Caribbean. In that event, the dessert
would spring up in several countries simultaneously. By doing this, the company would boost their milk sales, which was probably
the original idea.
Of course, that leaves the question: "Where did the milk company get the recipe?"...
Phaed
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