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----- Original Message ----- 
From: Natasha
To: phaedrus
Sent: Tuesday, August 24, 2004 8:52 PM
Subject: Recipe

> I can't find the recipe for the sweet corn tomalito at Chevys Fresh Mex
> restaurant.  It's a side dish that comes with the entrees....
> Can you help?
> Natasha

Hello Natasha,

See below.


Chevy's Sweet Corn Tamalitos (Corn Cakes)
Ready in: 30-60 minutes

5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk, PLUS 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric
mixer until light and fluffy, about 1 minute.

In a blender container, blend half the corn kernels with the water until
smooth. Combine this mixture with the margarine mixture, stirring well. Add
the remaining corn kernels, corn meal, baking powder, salt and milk and mix

Pour the corn mixture into an 8-inch square baking pan. Tightly cover with
plastic wrap and steam by setting atop a medium saucepan of water on top of
the stove. Bring water to a boil and steam corn mixture for 50 minutes to
one hour (check to see whether you might need to add more water), until a
wooden pick inserted in the center comes out clean. Tomalito should have a
smooth, moist texture.

NOTE: The pan must be tightly wrapped at all times. Approximate values per
serving: 87 calories, 4 g fat, 0 cholesterol,13 g carbohydrates, 119 mg
sodium, 36 percent calories from fat.

Crutchley's Crullers

----- Original Message ----- 
From: Abbey
To: phaedrus
Sent: Thursday, August 26, 2004 6:59 PM
Subject: seraching for crutchley's donut recipe

i am searching for a recipe for crutchley's donuts -- deep fried cake
donuts that were coated in powdered sugar -- sold by crutchley's of
bridgehampton ny many years ago.

Hello... Abbey?

See below.


Mr. Crutchley's Crullers

1 c. sugar
2 lg. eggs, chilled
1 egg yolk, chilled
1 1/2 tsp. salt
1/2 c. chilled evaporated milk
1/2 c. ice water
3 tsp. vanilla
4 c. patent flour (not cake or pastry flour)
4 tsp. non-alum baking powder
2 tsp. freshly ground nutmeg
4 tbsp. melted shortening
Shortening for deep frying
Confectioners sugar for dusting
Using a heavy duty mixer, combine sugar, eggs, and salt and beat on high
speed until creamy, about 2 minutes. Add milk, ice water, and vanilla and,
on low speed, gradually add sifted flour, baking powder, and nutmeg. Add
melted shortening (not too hot) and mix at low speed until thoroughly

Chill batter in refrigerator for 8 hours. Knead dough until pliable, 4-5
minutes. Roll out (not too thin) just under half an inch and cut with a
regular doughnut cutter or the smaller heart cutter. Re-roll dough using as
little flour as possible. Cut remainder.

Fry in deep fat between 375-380 degrees until brown all over. Drain on
cooking rack to room temperature and dust with confectioners sugar to taste.
Yields 4 dozen regular doughnuts or about 128 hearts.

A baking powder without alum is best, but if you can't get it, use a regular
baking powder, which unfortunately, imparts a slight metallic taste to the

This recipe has become world famous. Mr. Crutchley started in Southampton,
New York, before he died in the early eighties he was shipping his famous
cruller's all over the world.

Olive Nut Sandwich

----- Original Message ----- 
From: "Marla" 
To: phaedrus
Sent: Thursday, August 26, 2004 11:02 AM
Subject: olive nut sandwich

I would like to locate this reciepe that was served at the Elite cafe in La
crosse Wi which is no longer in business .  All I know is it had green
olives and walnuts in it.  Thank you     Marla

Hello Marla,

Well, I could not find a recipe from the Elite Cafe. However, I did find a couple of recipes. see below.


Olive-Nut Spread
Yield: 1 Doz.


1 (3 ounces) pkg of cream cheese, soften
1/2 cups of walnuts, finely chopped
1/4 cup of pimento stuffed olives
2 tb milk


Mix all ingredients together. Refridgerate until set. Serve w/ crackers.
Great when used as a spread for finger sandwiches as well
Olive-Nut Sandwich

6 oz cream cheese
1/2 cup mayonnaise
1/2 cup pecans or walnuts,chopped
1 cup salad olives
2 tbsp olive juice
1 dash pepper
1 bread
1 lettuce


Let cream cheese stand at room temperature until soft. Mash with a
fork and add mayonnaise. Add chopped pecans, olives, olive juice and
pepper. Stir well. This will be mushy. Refrigerate in pint jar for at
least 24 -48 hours. It will then become thick. (Believe it or not.)
You will have nearly a pint of delectable spread! It's best served on
very thin toast or fresh, thinly sliced bread will do. A little
lettuce is a good touch, and cutting into finger tip sizes completes
the feeling of first class.

Servings: 4 servings

Olive Oil Bread Dip

----- Original Message ----- 
From: Karen
To: phaedrus
Sent: Friday, August 27, 2004 5:57 AM
Subject: looking for a recipe for olive oil

> I am looking for a recipe on how to make a seasoning mix to add to my
> extra virgin olive oil to use for dipping bread.  Could you please help me.  
> I had a seasoning at a Bertucuci's Pizzaria and I have been unable to get 
> back there to inquire about it.  It was delicious.
> Karen

Hello Karen,

See below.


Italian Butter (Bread Dipping Oil)
Serve with warm Italian or French bread.

1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt, or to taste
1 tablespoon extra virgin olive oil, or to taste

Mix together crushed red pepper flakes, ground black pepper, dried herbs,
garlic powder, minced garlic, and salt.

Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer
of olive oil on top, and serve.
Store remaining mixture in an air-tight container.

Magic Pan Chicken Divan

From: "Anderson" 
To: phaedrus
Subject: Magic Pan Chicken Divan Possible clone
Date: Thursday, August 26, 2004 8:15 PM

While teaching my daughter to make crepes today, I remembered Magic Pan's Chicken Divan Crepes 
(my favorite!), and tried to show her how to make something similar.  It did taste familiar, 
so perhaps people can try this recipe and improve upon it to get to the Magic Pan version.  
I hope that this recipe helps someone!

Chicken Divan Crepe Filling
(all ingredient quantities are approximate, as we were experimenting)

1 c. fresh broccoli, in small florets, half-steamed in microwave then sauteed in butter like 1 min and 
 lightly salted
1/2 c. sliced mushrooms, sauteed in butter & lightly salted
2 chicken breasts cut in bite-size pieces
1 c. shredded swiss cheese
1/2 c. shredded sharp cheddar cheese
4 Tbsp butter (this amount was used)
4 Tbsp flour (this amount was used)
1 c. chicken broth (we used 1 sm box)
1 c. whole milk, perhaps a little more
2-4 Tbsps sherry, another white wine would be fine I'm sure
cracked pepper, we did about 4-6 grinds

Prepare broccoli, mushrooms, chicken & cheeses to add to the sauce (I'll bet that sauteed chopped 
onion would be really good).  Melt butter and add flour making a paste.  Cook roux for 3 mins or so.  
Add 1/2 c. milk and make sauce smooth, then the rest of the chicken broth and milk 1/2 cup at a time 
until it's all in there. Add sherry to taste.  Add cheeses half of each amount at a time, to adjust 
the taste.  Crack some pepper in there.  Add chicken and cook until chicken is just done, perhaps 5 mins.?  
Add mushrooms either with the chicken or with the broccoli. Add broccoli last so that it does not overpower 
the sherry cheese sauce.  Unless you want a stronger broccoli flavor...

You could serve this with Magic Pan's Orange Almond Salad, which used perhaps fresh orange sections cut 
from their membranes, and butter sauteed slivered almonds   


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