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----- Original Message -----
From: Nina
To: phaedrus
Sent: Tuesday, August 19, 2003 2:34 AM
Subject: Polish celebration cake
Dear Uncle Phaedrus,
I have yet another problem for you to solve. On Sunday was having a conversation with my
brother in Melbourne, Australia and telling him about your wonderful site and he suggested
I ask you to find the recipe for a cake my mother used to make only on high days and holidays.
Its called (please excuse the spelling)Ozshahovie Torts.(There may be a few more zzz's in the
spelling) There is no flour only a couple of tablespoons of white breadcrumbs, ground walnuts
I think coffee went into it, but it could have been cocoa. Anyway is was extremely rich but
with a kind of moistness to it. Havn't tried it for about 40 years and just thinking about it
makes my mouth water. Please try and make a family happy. Thankyou in anticipation.
Regards Nina
Hello Nina,
Could this be the below recipe?
Phaed
Tort Orzechowy Przekladany Masq
(Nut Torte with Filling)
6 eggs, separated
1/2 cup sugar
1/2 cup each of walnuts and almonds, tightly packed (2 ounces each), ground fine
2 Tablespoons pine nuts (optional), ground fine
1/2 vanilla bean or 1 1/2 teaspoon vanilla bean extract
2 heaping Tablespoons bread crumbs
Cream egg yolks and sugar until light and creamy-colored.
Grind nuts very fine and grind and pound vanilla bean; add
to creamed mixture. Mix thoroughly with bread crumbs and
finally fold in stiffly-beaten egg whites. Divide into
halves and pour into two well-buttered layer-cake tins lined
with bread crumbs. Bake in 300 degree oven for 25 to 30
minutes or until light brown. cool, and fill with any one
of the following:
Almond Filling:
1 cup sugar
2 cups ground blanched almonds
3-4 Tablespoons sweet cream or lemon or orange juice to taste
Combine sugar and ground almonds and add enough liquid to
hold together.
Coffee Filling:
1/4 pound sweet butter
1/2 cup sugar
2-3 egg yolks, depending on size
3 Tablespoons very strong black coffee
Cream butter and sugar. Add egg yolks one by one and
continue creaming for a few more minutes. Add coffee a
little at a time and blend thoroughly
Chocolate Filling:
1/2 pound semi-sweet chocolate, half melted
1/2 pound sweet butter
4 egg yolks
sugar to taste (scant 1/2 cup)
Melt chocolate by placing in lukewarm oven until just soft.
Cream with butter. Add egg yolks one by one, then sugar.
Cream until thoroughly blended.
----- Original Message -----
From: Tammy
To: phaedrus
Sent: Wednesday, August 20, 2003 4:27 AM
Hello,
What a wonderful website you have!!!
I'm looking for a recipe for lumpia that is served at Tuans restaurant in Guam.
Sincerely,
Tammy
Hi Tammy,
Here is what I found. It claims to be like Tuan's.
Phaed
Fried Lumpia (filipino egg rolls)
2 T. oil (I like sesame oil)
6 cloves garlic, mashed
1 onion, large chopped
1/2 cup pork, chopped
1/2 cup ham, chopped
1 cup coarsely chopped cleaned shrimp
1/2 cup water
1/2 cup garbanzo beans, canned
1/2 cup bean sprouts
1/2 cup carrots, slivered fine
2 dozen lumpia wrappers
(you can use egg roll wrappers, but they aren't as good)
METHOD:
Sauté garlic till brown, then discard.
In the same pan sauté onions until soft.
Add meat, shrimp and 1/2 cup cold water.
Simmer for about 10 minutes or until pork
is thoroughly cooked.
Add beans, bean sprouts and carrots.
Cook for about five minutes more or just until tender.
If liquid remains, drain from mixture. Turn onto a large platter to cool.
To make rolls, spread the wrapper with one corner toward you.
Place 2 or 3 Tablespoons of the mixture in the center.
Fold bottom corner over filling, then the two sides and top.
(like an egg roll)
Moisten with egg white or milk to seal the top.
Fry in hot fat, turning until a golden brown.
Drain on paper towels or a brown bag.
Yield 2 dozen lumpia.
Variations:
For a simpler, quick lumpia:
stir fry leftover meat, add diced baked potato and
a package of frozen mixed vegetables.
Lumpia Sauces
Garlic Vinegar
To 1/4 cup Vinegar, add
2 crushed cloves of Garlic
Sweet & Sour Sauce
Mix equal parts vinegar, water, sugar to
make a seeet-sour sauce mixture, increasing
the vinegar or sugar a bit at a time to suit your own taste.
Salt to taste. Add 1 T. catsup or tomato paste.
Bring this mixture to a boil and add a very small amount of
Cornstarch that has been mixed in water.
If you like a zippier sauce you can add a dash or two of Tabasco sauce.
Hi Folks,
I had so many requests for Milani's Buccaneer Salad Dressing that I wrote to the company. Below is their response.
Hard to believe this recipe isn't in a file or a safe somewhere.
From: "Brooks, Janet"
To: phaedrus
Cc: "Cognac, Chris"
Subject: buccaneer salad dressing
Date: Thursday, August 21, 2003 10:13 AM
Dear Phaedrus:
Thank you for your email requesting information about Milani Buccaneer Salad Dressing.
My name is Janet Brooks and I'm Director of Marketing for Precision Foods, headquartered
in St. Louis, MO.
I apologize for my slow response to your request. I was unfamilair with this product and
needed to do some research internally. I learned that it was discontinued about 12 years
ago due to slow-moving sales. I then checked to see if we still had a formula for it, but
alas, that too has gone by the wayside.
I'm sorry we are unable to fulfill your request for the product or its recipe.
Best regards,
Janet Brooks
----- Original Message -----
From: Barbara
To: phaedrus
Sent: Wednesday, August 20, 2003 10:27 AM
Subject: canning chile peppers as pepper rings
how do I do this,
I need a easy simple recipe for home canning
thanks
Hi Barbara,
See below.
Phaed
Hot Pepper Rings
Ingredients :
1 peck hot peppers, sliced In 1 inch rings*
1/4 c. salt
2 1/2 tbsp. oregano
6 c. white vinegar
1 qt. cooking oil
Preparation :
*Please wear rubber gloves when slicing these peppers. They burn
your fingers! Combine all ingredients in a large pan. Place a
weight of some type (platter, cutting board, etc.) on top of the
mixture to keep the peppers in the brine. Allow to stand overnight.
The next morning, ladle peppers and brine into sterile 1 pint jars.
Seal. Process 8 minutes in a stove top canner.
----------------------------------
Hot Pepper Rings
Ingredients :
1 qt. white vinegar
2 qt. water
1 tsp. canning salt
1 c. sugar
1 tbsp. oil
Preparation :
Mix together and boil at a full rolling boil. Boil for 3 minutes;
let cool. Slice peppers as desired. Pack in jars, bring mixture to
a boil again and pour over peppers. Seal.
----------------------------------
Hot Pepper Rings
Ingredients :
1 c. vinegar
2 c. sugar
2 c. water
1/2 c. oil
Preparation :
Cut hot peppers into rings and seed, (about 2 gallon). Soak in
boiling water for 5 or 10 minutes; drain. Soak again in boiling
water for 5 or 10 minutes. Drain; soak in cold water for 5 or 10
minutes. Drain, then add to the vinegar mixture. Let mixture and
peppers come to a boil. Put in jars and seal. .
----------------------------------
Hot Pepper Rings
Ingredients :
Peppers (hot banana or jalapeno)
1/2 c. canning salt
1 or 2 gallons water (depending on amount of peppers)
Preparation :
Slice peppers, then put in salt in large container. Let set
overnight in salt water. Pack in jars. Then mix 1/2 vinegar and
1/2 water. Boil and pour over peppers, then seal.
From: "Janie"
To: phaedrus
Subject: hip-o-lite marshmallow creme fudge
Date: Tuesday, August 19, 2003 9:25 PM
hip-o-lite marshmallow creme fudge -- from original label -- little crow foods made it
- 3 cups sugar
- 1 cup evaporated milk
- 3/4 stick butter or margarine
- 12 oz chocolate chips or 8 semi-sweet squares
- 1 cup chopped nuts
- 1 to 1 1/2 jars hip-o-lite (this is from a 7 oz jar)
--stir the sugar, milk and butter over medium heat until it boils
--continue stiring and boil for 5 minutes to soft ball stage (236 degrees)
-- remove from stove and add chocolate and nuts
-- stir until chocolate is melted then add the hip-o-lite and swirl it through
-- pour in 9 by 13 greased pan
-- you now have about 4 pounds of delicious fudge - which you should cool before cutting
- lick your finger and smile.
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