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Gone With the Wind Dessert
----- Original Message -----
From: Tammy
To: phaedrus
Sent: Tuesday, August 27, 2002 7:48 PM
Subject: Dessert
Hello,
I'm looking for a recipe my in-laws have told me about called
"Gone with the Wind" dessert. I found a Gone with the Wind cake
but that is not what they have described. I think this has pudding
or jello and maybe Cool-Whip. I believe it is described as a refreshing
dessert, not a cake or pie.
Thanks,
Tammy
Hi Tammy,
I found three slightly different versions. See below.
Phaed
Gone With The Wind (Dessert)
Ingredients :
1 c. milk
3/4 c. sugar
2 egg yolks
Pinch of salt
1 env. gelatin
1/4 c. cold water
1 1/2 c. whipped cream
Whipped egg whites
Vanilla
Crust:
3 c. graham cracker crumbs
3 tbsp. brown sugar
3 tbsp. melted butter
Preparation :
Combine milk, sugar, egg yolks, and salt and cook over medium heat
until quite thick. Dissolve gelatin; add it and cook until it is a
custard. Whip custard after it cools and add whipped cream and egg
whites and vanilla. Mix together. Line about 2-inch pan, takes
about half of it. Put other half on top.
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"Gone With The Wind" Pie
Ingredients :
Crust
1 1/2 c. milk
1/2 c. sugar
3 egg yolks
1/4 tsp. salt
1 pkg. lime Jello
3 whipped egg whites
1 carton whipping cream
1 tsp. vanilla
Preparation :
Have a crust ready (graham cracker or otherwise). Cook milk,
sugar, egg yolks, and salt as you would a custard. Remove custard
from heat. Add Jello, cool. Fold egg whites, whipping cream, and
vanilla into the mixture. Put into crust and chill.
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Gone With The Wind Pudding
Ingredients :
2 eggs, separated
2 c. milk
1 c. sugar
1 pkg. Knox gelatin
1/4 c. cold water
1 tsp. vanilla
1 tsp. salt
1/2 pt. whipping cream
1 c. crushed vanilla wafers
Preparation :
Combine egg yolks, milk, sugar and salt in a double boiler.
Cook, stirring constantly, until it coats the spoon. Soften gelatin
in cold water and add to the hot mixture. Set pan in a bowl filled
with ice cubes and cool until almost set. Beat egg whites and
whipping cream (separately) and fold them together. Fold in the
custard mix and vanilla. Pour into a pan which has been sprinkled
with 1/2 of the vanilla wafer crumbs. Sprinkle the remaining crumbs
over the top. Chill overnight before serving.
----- Original Message -----
From: Deborah
To: phaedrus
Sent: Tuesday, August 27, 2002 2:50 PM
Subject: noodle recipie
> Trying to find a recipie with noodles, dairy rich, spinach, and onion soup mix
Hello Deborah,
That dish is called "spinach and noodle pudding". The recipe is below.
Phaed
spinach and noodle pudding
1 10 oz. pkg. chopped spinach, drained well
1/2 lb. fine noodles
1/4 lb. margarine
3 eggs
1 C. non-dairy creamer
1/4 tsp. pepper
1 pkg. onion soup mix
Thaw spinach and drain well. Cook noodles according to package directions.
Drain and add margarine while noodles are hot.
Beat eggs and non-dairy creamer; add pepper, soup mix and spinach. Add
mixture to noodles. Pour into greased 9x12 inch pan and bake for 350°
for 45 minutes or until well-browned.
----- Original Message -----
From: O
To: phaedrus
Sent: Wednesday, August 28, 2002 5:44 PM
Subject: Deep Fried Sour Kraut Balls
Sour Kraut ball are an appetizer ... may contain beef,sausage,bratwurst
and kraut...deep fried in a spicy breading and served with two or three
sauces for dipping.
Hello O,
See the recipes below.
Phaed
Appetizer Sauerkraut Balls
Ingredients :
1 chopped onion
3 tbsp. butter
2 c. sauerkraut, drained
2 c. diced ham or dry beef
1 c. fine bread crumbs
1 full tsp. parsley
1/2 c. bouillon broth
1/3 c. flour
Cooking oil
Preparation :
Chop onion and parsley together, saute in butter. In blender put
bouillon, sauerkraut and ham. Blend until fine on chop speed; add
to onion and parsley and cook, gently stirring. Sprinkle with flour
and cook until thickened. Spread on cookie sheets to cool. Shape
into one inch balls and roll in fine bread crumbs. Fry in deep fat
until golden brown at 365 degrees in electric frying pan. Can be
made ahead and frozen. Reheat in a 350 degree oven for about 10-15
minutes.
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Sauerkraut Balls
Ingredients :
3 c. well-drained sauerkraut, chopped or shredded
1 (12 oz.) can corned beef
1 med. onion, grated
12 crackers, finely crumbled
1 egg, beaten
3/4 c. plain flour
Preparation :
Put all the above ingredients into a mixing bowl and mix well by
squeezing with hands. Make into small ball and fry in deep fryer
until brown. Remove and drain on paper towel.
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Sauerkraut Balls Appetizer
Ingredients :
8 oz. sausage meat, crumbled
1 (14 oz.) can sauerkraut, well drained & snipped
3 oz. cream cheese, softened
1 tsp. prepared mustard
1/4 tsp. pepper
2 eggs, well beaten
1/4 c. finely chopped onion
2 tbsp. dry bread crumbs
2 tbsp. chopped parsley
Garlic salt to taste
1/4 c. flour
1/4 c. milk
Additional c. fine bread crumbs
Preparation :
Cook sausage and onion until meat is brown; drain. Add sauerkraut
and 2 tablespoons bread crumbs. Combine cream cheese, parsley,
mustard, garlic salt and pepper. Stir in sauerkraut mixture.
Chill. Shape into small balls and coat with flour, add milk to
beaten eggs. Dip balls into egg/milk mixture and roll in the
additional bread crumbs. Fry in deep fat to brown. Bake in 375
degree oven for 15 to 20 minutes. Can be frozen after the deep
frying and then baked later. Makes 25 balls.
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Sausage - Sauerkraut Balls
Ingredients :
1/2 lb. pork sausage, finely crumbled
1/4 c. onion, finely chopped
1 (14 oz.) can sauerkraut, well
drained, finely chopped
2 tbsp. fine dry bread crumbs
1 (3 oz.) pkg. cream cheese
2 tbsp. snipped parsley
1 tsp. prepared mustard
1/2 tsp. garlic salt
1/8 tsp. black pepper
For Deep Fat Frying:
1/4 c. flour
2 eggs, well beaten
1/4 c. milk
3/4 c. dry bread crumbs
Preparation :
In skillet, cook sausage and onions until meat is done, drain.
Add sauerkraut and 2 tablespoons bread crumbs. Combine cream
cheese, parsley, mustard, garlic salt and pepper. Stir into
sauerkraut mixture. Chill; shape into 3/4 inch balls. Coat with
flour. Combine eggs and milk. Roll floured balls into egg mixture,
then in remaining bread crumbs. Heat deep fat fryer to 375 degrees.
Have meat balls at room temperature. Fry 30 to 60 seconds. Serve
with sweet & sour sauce or mustard sauce.
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Appetizer Sauerkraut Balls
Ingredients :
1 chopped onion
3 tbsp. butter
2 c. sauerkraut, drained
2 c. diced ham or dry beef
1 c. fine bread crumbs
1 full tsp. parsley
1/2 c. bouillon broth
1/3 c. flour
Cooking oil
Preparation :
Chop onion and parsley together, saute in butter. In blender put
bouillon, sauerkraut and ham. Blend until fine on chop speed; add
to onion and parsley and cook, gently stirring. Sprinkle with flour
and cook until thickened. Spread on cookie sheets to cool. Shape
into one inch balls and roll in fine bread crumbs. Fry in deep fat
until golden brown at 365 degrees in electric frying pan. Can be
made ahead and frozen. Reheat in a 350 degree oven for about 10-15
minutes.
----- Original Message -----
From: Shane
To: phaedrus
Sent: Wednesday, August 28, 2002 11:27 AM
Subject: first time makin dill pickles
Hi there.
Was looking for a receipe when I came accross your site. I have some
fresh pickling cucumbers and want to make some dill pickles with dill,
garlic vinegar etc. Know where I would find some receipe's?
Thanks,
Shane
Hello Shane,
Try the ones below.
Phaed
Kosher Dill Pickles
Ingredients :
25 four inch pickles
Fresh dill heads
Garlic cloves
Hot red pepper
Pickling salt
4 c. cider vinegar
Preparation :
Thoroughly wash cucumbers. Pack in hot quart jars leaving 1/2
inch head space. To each quart add: 1 clove garlic 1 hot pepper 1
tbsp. pickling salt In saucepan, combine vinegar and 3 quart
water. Bring to a boil. Pour boiling hot liquid over cucumbers.
Adjust lids. Process in boiling water bath for 20 minutes. Makes
about 5 quarts.
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Russian Dill Pickles
Ingredients :
2 c. vinegar
1 c. water
1/4 c. salt
1 1/2 c. sugar
1/8 tsp. alum
1 med. onion
1 sm. clove garlic
Cucumbers
Dill, fresh
Preparation :
Boil vinegar, water, salt and sugar. Pour over cut up unpeeled
cucumbers cut into chunks. Pack some fresh dill heads into jar on
bottom and small amount on top. Put several slices of onion in each
jar. 1 small garlic clove and 1/8 teaspoon alum in each quart jar
of pickles. Pour over the boiled mixture after you have packed your
jars, then seal and set jars into hot water in a canner and let
stand until water is cool.
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Never Fail Dill Pickles
Ingredients :
20 pickling cucumbers
2 pieces dill
2 cloves garlic
1 1/2 c. water
1/2 c. white vinegar
1 tbsp. salt
Preparation :
Sterilize 2 pint jars, pack with well scrubbed, unpeeled
cucumbers. Put a sprig of dill and a clove of garlic in half in
each jar. Mix water, vinegar and salt in a saucepan and bring to a
boil. Pour hot liquid over pickles and seal securely.
----- Original Message -----
From: Camille
To: Phaedrus
Sent: Monday, August 26, 2002 9:26 PM
Subject: Need your help.
How do you say Happy Birthday to someone who is Lebanese.
I know some people from Lebanon speak french so I have that covered
however I know sometimes they speak another language. What is it and
how would you wish them Happy Birthday?
Thanks for all the help!
Hello Camille,
The official language of Lebanon, spoken by 95% of the population, is Arabic.
"Happy Birthday" in Arabic (transliterated into our alphabet) is "Eeid milad sa'aeed". I have no idea how to pronounce it. I would guess:
"Eey-yid mee-lahd sah-ayeed"
Phaed
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