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----- Original Message -----
From: Bev
To: Phaedrus
Sent: Tuesday, June 10, 2003 2:23 PM
Subject: recipe
My father used to make home made tomato soup with a can of tomatoes and something white like
soda or cream of tartar. Of course he also added milk, butter, etc. He was a farm boy so I'm
pretty sure it's a very old recipe. Can you help me? Bev
Hi Bev,
Well, there are dozens of recipes for homemade tomato soup, and lots of them use one kind of white powder or another.
I don't know of any that call for cream of tartar, but a few use baking soda to blunt the acidity of the tomatoes.
Those are usually the ones that don't use milk, since milk blunts the acidity in recipes that have milk, but some
recipes call for both. Some recipes call for sugar. (Some folks put sugar in everything....) Other recipes use thickeners,
like cornstarch or flour. So, there are several things that a white powder could be... See below for some recipes.
Phaed
Homemade Tomato Soup
Ingredients :
1 qt. home-processed tomatoes or substitute 1 lg. can crushed tomatoes
1 tbsp. baking soda
1 1/2 qt. milk
Salt and pepper
Seasonings to taste
Preparation :
Heat tomatoes until hot. Add 1 baking soda; tomatoes will be
foamy. Add milk and seasonings, salt and pepper. Serve sprinkled
with crushed saltine crackers.
----------------------------------
Homemade Tomato Soup
Ingredients :
2 gallons tomatoes
4 lg. onions
1 stalk (bunch) celery
2 c. sugar
1/2 lb. butter
1/4 c. salt
1/2 tsp. red or black pepper
1 c. corn starch
Preparation :
Cook above until soft, then sieve and return puree to pan and
bring to a boil. Mix the below ingredients together: Add enough
cold water to this mixture to make a thin paste. Add to the boiling
pure stirring well until thick. Place in sterilized jars and
process as you would tomato juice. (30 minutes in hot water bath.)
-----------------------------------------------
Homemade Tomato Soup
Ingredients :
4 tbsp. butter
4 tbsp. flour
Green onion, cut up
1 qt. fresh tomatoes, cut in pieces
1/4 tsp. soda
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
Preparation :
Saute butter, flour, and green onion in pan. In another pan heat
tomatoes. When tomatoes are heated, add rest of ingredients along
with the sauteed mixture. Bring to a boil and eat.
----------------------------------
Homemade Tomato Soup
Ingredients :
1 qt. canned tomato juice (heat first)
1/4 tsp. soda (add to tomatoes)
4 tbsp. butter (or margarine) put in
milk
3 tbsp. flour (or cornstarch)
1 qt. milk (heat second)
Salt and pepper to taste
Preparation :
Strain tomatoes (or use juice) and put soda in tomatoes. Add
butter to milk and stir in flour - a little at a time. Put on stove
and heat to boiling. When milk is hot and ready to boil, add
tomatoes and stir until mixture boils and is thick enough. NOTE: I
usually use 1 or 2 more tbsp. flour or cornstarch so the soup isn't
too thin. For 2 persons: Just cut recipe in half, using 1 pint of
tomato juice and milk.
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Homemade Tomato Soup
Ingredients :
4 cans whole tomatoes
1/2-1 gal. milk
Pinch of baking soda
1 stick real butter
Preparation :
Cook milk on low in a large pot. Do not let it boil, just
simmer. In separate pan cook tomatoes until they boil and put in a
pinch of baking soda, continue to boil, then spoon off white foam.
After all foam is off tomatoes, take a spoon and gradually spoon
tomatoes into milk. It has to go in a little at a time so the milk
does not curdle. Stir in butter and serve.
----- Original Message -----
From: Doyle
To: phaedrus
Sent: Wednesday, June 11, 2003 7:55 AM
Subject: Perkins pancakes
Dear Phaedrus,
Iam looking for the resipe for the best pancakes I have ever had. The pancakes they serve
at Perkins Resteraunt. If you could help Iwould really appreciate it.
Thanks.
Sincerly,
Doyle
Hello Doyle,
I found the below recipe on a copycat recipe site.
Phaed
Perkins Restaurant Pancakes
4 cups Bisquick or Jiffy Baking Mix
3 jumbo eggs, beaten
2 1/2 cup club soda, room temperature
1/4 cup melted vegetable shortening, room temperature
Place the dry pancake mix into a large bowl. Add the eggs, club soda
and melted margarine. Use a wire whisk to mix carefully until there
are no lumps (don't be vigorous). Allow the batter to rest while you
preheat your griddle or skillet over medium-high heat. Use about 1
tablespoon vegetable oil in the preheated skillet for each pancake;
use 1/2 cup batter for each pancake. Flip pancake only once when you
see open bubbles appear on the surface and the edges appear dry around
the pancake Makes about 10 pancakes 8" in diameter.
----- Original Message -----
From: "conniesue"
To: phaedrus
Sent: Wednesday, June 11, 2003 5:01 AM
Subject: Plum Pudding
> Hello,
>
> I am searching for a recipe for "Plum Pudding" Not your traditional one.
>
> I got the recipe in the early 70's from my next door neighbor. She was
> from Johnson City, Tennessee. She said they always had it on holidays.
>
> It was a very moist cake like pudding made with canned plums that you
> pureed. It had buttermilk in it and spices, possibly cinnamon, or nutmeg
> or other of the sweet spices. It had a glaze made out of buttermilk and
> powdered sugar. It was baked in a 9x13 inch pan.
>
> I have searched your archives.
>
> Thank you,
>
> Conniesue
Hi Conniesue,
Could the below recipe be the one you mean?
Phaed
Sugar Plum Pudding
Ingredients :
3/4 c. butter
2 c. sugar
3 eggs
2 1/2 c. flour
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/4 tsp. nutmeg
1 1/4 c. buttermilk
1 (30 oz.) can purple plums
Glaze:
1/2 c. butter
3/4 c. sugar
1/4 c. buttermilk
1 tsp. vanilla
Preparation :
Cream butter and sugar; add eggs and mix. Sift together dry
ingredients and add alternately with buttermilk. Add plums
and mix lightly. Bake in greased pan at 350 degrees. Pour
on while hot on cake. Combine butter, buttermilk, and sugar in
saucepan and let boil, then remove from heat. Add vanilla and pour
over hot cake.
----- Original Message -----
From: "conniesue"
To: phaedrus
Sent: Wednesday, June 11, 2003 4:58 AM
Subject: Snow Ghost Pie
> Hello,
>
> I have looked for years for this recipe. I originally made it in the
> early 70's from a reprint of the Hershey's 1934 cookbook. I sent away
> for it as a premium. Anyway, I have searched high and low, as I lost
> the book. I have bought various printings of the cookbook and cannot
> find it, as it was not included in those. I am thinking that the one I
> got in the 70's was the first printing of the reprint.
>
> I have searched your archives.
>
> It was a delicious chocolate cream pie made with of course Hershey's cocoa
> and in the picture it had as ghost on it made out of whipped cream.
>
> Any help would be appreciated.
>
> Conniesue
Hello Conniesue,
See below.
Phaed
"Snow Ghost" Chocolate Pie
Ingredients :
1 (9 inch) baked pie crust
1/2 c. Hershey's cocoa
1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
3 tbsp. butter
1 1/2 tsp. vanilla
8 oz. Cool Whip
Preparation :
Combine cocoa, sugar, salt and cornstarch in a medium saucepan.
Gradually add milk until smooth. Cook over medium heat, stirring
constantly until filling boils. Boil 1 minute. Remove from heat;
blend in butter and vanilla. Pour into prepared pie crust.
Carefully press plastic wrap directly onto filling. Cool 3 hours
and top with Cool Whip.
----------------------------------
Snow Ghost Pie
Ingredients :
(1) 1 (9 inch) baked pastry shell or crumb crust
(2) 1/2 c. Hershey cocoa
(3) 1 1/4 c. sugar
(4) 1/3 c. cornstarch
(5) 1/4 tsp. salt
(6) 3 c. milk
(7) 3 tbsp. butter
(8) 1 1/2 sweetened whipped cream
Preparation :
Combine cocoa, sugar, salt and cornstarch in a medium saucepan.
Gradually blend milk into dry ingredients, stirring until smooth.
Cook over medium heat, stirring constantly until filling boils; boil
1 minute. Remove from heat, blend in butter and vanilla. Pour into
pie crust, carefully press plastic wrap directly into pie filling.
Chill. Cool 3 to 4 hours. Garnish with whipped cream.
----------------------------------
Snow Ghost Pie
Ingredients :
1 cooled (9 inch) pie crust
1/2 c. cocoa
1 1/4 c. sugar
3 tbsp. butter
3 c. milk
Cool Whip
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla
Preparation :
Mix together cocoa, cornstarch, sugar, and salt. Add milk,
stirring until smooth. Cook over medium heat, stirring constantly,
until filling boils. Remove from heat. Add butter and vanilla,
stirring until well mixed. Pour into pie crust. Cool in
refrigerator until chilled. Decorate top of pie by drawing a ghost
with Cool Whip on top.
----- Original Message -----
From: joan
To: phaedrus
Sent: Wednesday, June 11, 2003 9:18 PM
Subject: dandylion and burdock pop
hi uncle p...
we used to have this great drink in england when i was a kid...now it's all fake ingredients...
i would like the old Dandylion And Burdock soft drink recipie...if you can find it that would be
great...i've looked but no luck
...thanks joan...
Hi Joan,
I didn't have much luck, either, but I did find the recipe below, which I'm told is quite
bracing and very tasty.
Phaed
Root Beer Tonic
Categories: Beverages
Yield: 4 servings
Ingredients
3 oz Sassafras Bark, dried
2 oz Sarsaparilla, dried
1 oz Dandelion Root, dried
1 oz Burdock Root, dried
1/2 oz Ground Ginger
1/2 oz Ground Cinnamon
1/4 oz Orange Peel, dried
Instructions This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned
root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock
and sarsaparilla.
1. Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart
of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain
and sweeten with honey or stevia (also called "sweet herb") if desired.
Makes about 4 cups
Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water.
Serve over ice with a twist of orange peel.
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