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Animal Cell Cookies
----- Original Message -----
From: Caitlin
To: phaedrus
Sent: Friday, September 13, 2002 7:00 PM
Subject: question
Hi!
I was wondering if you have a recipe on how to make a
animal cell like a cookie. Animal cell cookie- if you do
can you reply by Monday or sooner. thanks.
-Caitlin
Hello Caitlin,
The only recipe that I can find like that says to bake sugar cookies
and then decorate them like this:
"Have students bake sugarcookies. Make cookie dough or buy slice and
bake cookie dough at the grocery store. Form cookies into round shapes."
"Decorate" cells with basic animal cell structures:
Gum drops = nucleus
Good and Plenty = mitochondria
Thin, red licorice = cell membrane
Use a picture in a science book or an encyclopedia to show you how to
arrange the candies on the cookies to look like a cell.
Phaed
----- Original Message -----
From: Leslee
To: phaedrus
Sent: Thursday, September 12, 2002 11:42 PM
Subject: green grape jelly
Hello Phaedrus. Is there such a recipe for green grape jelly?
All the recipes I have call for purple concord grapes.
Please help from Leslee.
Hi Leslee,
Those green grapes are more correctly called "white grapes". White grape
juice isn't green, it's almost clear,. You can make jelly from white grapes
or white grape juice. Just use them in your usual jelly recipe instead of the
red grapes or purple concord grapes. The result won't be very green. If you
want it to be green, you'll have to add a drop or two of green food coloring.
There are a few grape jelly recipes using juice below.
Phaed
Grape Jelly
Ingredients :
3 1/2 c. sugar
2 c. grape juice
1 bottle Certo, liquid pectin
Preparation :
Stir together sugar and juice and put on high heat. Bring to a
boil. Add 1/2 bottle Certo and return to boil. Add the rest of the
Certo and boil 1 minute, stirring constantly. Remove from the heat
and skim the foam from the top after it has stopped bubbling. Put
in jars and seal.
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Grape Jelly
Ingredients :
3 1/2 c. sugar
2 c. bottled grape juice
1/2 (8 oz.) bottled liquid pectin
Preparation :
Measure sugar and juice into a large saucepan and mix. Bring to
a boil on high heat at once add pectin, stirring constantly. Bring
to a full rolling boil and boil hard for 1/2 minute. Remove from
heat, skim and pour quickly into clean, sterilized jelly jars to
within 1/2" of top. Cover at once with sterilized tops or tightly
pasted paper cover. Makes 5 (6 oz.) jars.
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Microwave Grape Jelly
Ingredients :
1 1/2 c. grape juice
2 tsp. lemon juice
1 tbsp. powdered pectin
1 3/4 c. sugar
Preparation :
Combine grape juice, lemon juice and pectin in a 3-quart
microwave safe bowl. Cover with plastic wrap or waxed paper and
bring to a boil in the microwave oven on high setting (about 5
minutes). Remove from oven and add sugar. Stir until sugar
dissolves, then return to oven. Bring mixture to a boil on high
setting (4 minutes). Remove from oven and stir. Return the
uncovered mixture to oven and cook until jelly sheets from a spoon
(about 1 minute). Remove from oven; skim foam if necessary. Pour
hot into hot jars. Adjust caps. Process 5 minutes in boiling water.
Yield: 2 half pints.
----- Original Message -----
From: "pat"
To: phaedrus
Sent: Thursday, September 12, 2002 7:56 PM
Subject: pudding receipe
> hi., i am looking for the receipe for instant sugar-free fat-free pudding.
> this receipe does
> not need to be cooked. just add milk and stir. thank you pat
Hello Pat,
Pat, if such a recipe exists, I can't find it. Where did you hear of such a
recipe? There are recipes for homemade instant pudding like the ones below,
but they at least have to be boiled. They are already fat-free; to make them
sugar-free, you would substitute the proper proportion of nutrasweet or
whatever for the sugar.
Phaed
Vanilla Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container. To prepare,
mix 1/2 cup of mix to 2 cups milk. Add 1/2 tsp vanilla extract. Heat and
stir constantly while boiling. Cool, then serve.
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Chocolate Pudding Mix
2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups
milk. Heat and stir constantly while boiling. Cool, then serve.
----- Original Message -----
From: Deb
To: phaedrus
Sent: Thursday, September 12, 2002 8:12 PM
Subject: Whole wheat cracker recipies
I'm looking for any recipie for 100% whole wheat crackers.
Thanks.
Hi Deb,
There are three recipes below.
Phaed
Whole Wheat Crackers
2 c. whole wheat flour
6 Tbsp. oil
1/2 tsp. salt
1/2 c. sesame seed
1/2 c. wheat germ (regular)
2/3 c. cold water
Directions
Mix whole wheat flour, sesame seed and wheat germ together in a
mixing bowl. Blend together oil, salt and water in a blender.
Pour this over the ingredients in the mixing bowl and mix well.
Place on cookie sheet and roll out to pie crust thin. Mark into
squares and pierce with a fork.
Bake at 450 degrees for 5 minutes. Turn the heat down to 425 degrees
and bake 5 more minutes. Then every 2 minutes, check for those that
are done around the edges. If they break where they are marked into
squares, they are done. If they bend, bake 2 minutes longer. Check
at 2 minute intervals until all are done.
-------------------------------
Whole Wheat Crackers
1/2 c whole wheat flour
2 tb margarine
2 tb sunflower seeds
1/8 ts salt
1/2 c cottage cheese
Put all ingredients except cottage cheese in a blender until fine
crumbs. Transfer to a small bowl. Add cottage cheese to blender
until smooth. Return flour mixture and process until ball forms.
Roll out dough thinly. Prick dough all over with a fork. Cut
crosswise into 4 equal strips and then lengthwise into 3 equal
strips, next cut equally into fourths, for a total of 48. Bake at
325 for 20 minutes.
------------------------
Whole Wheat Crackers
2 c whole wheat flour
3 T honey
2 t baking powder
1 t baking soda
1/2 t cream of tartar
1/2 t salt
1/2 c butter
3/4 c buttermilk
In large bowl, mix the flour, honey, baking powder, soda, tartar
and salt. Cut in the butter with a pastry blender or with two
knives until the mixture resembles coarse crumbs. Add buttermilk
and stir with fork lightly. Dough should just be following the
fork.
Turn out onto floured surface, roll out to 1/16 inch thickness and
cut into shapes (with biscuit cutter or use knife to make square
ones.) Place on ungreased baking sheet, prick with fork and bake
at 350 F for 12 to 15 minutes.
----- Original Message -----
From: Joy
To: phaedrus
Sent: Friday, September 13, 2002 11:04 PM
Subject: Need Receipe
I am looking for a receipe for a roast beef wrapped in filo dough.
Thanks
Joy
Hello Joy,
Do you mean Beef Wellington? If so there are several recipes below.
Phaed
Beef Wellington
Ingredients :
2 1/2 lb. filet of beef
1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 min.
1 1/2 c. liver pate
1 egg beaten with 1 tbsp. water
1 c. homemade or canned beef gravy
Preparation :
Preheat oven to 425 degrees F. Roast filet 20 minutes; cool
thoroughly. On a lightly floured surface, roll out pastry to a
rectangle approximately 4 inches wider and longer than the filet.
Spread half the pate in center of pastry. Place meat on pastry and
spread with remaining pate. Completely enclose the meat in the
pastry, sealing the edges. If desired, make decorative designs from
pastry scraps and place on top. Brush with egg; place on an
ungreased baking sheet seam side down. Bake in preheated 425 degree
F. oven for 25 minutes, or until pastry is browned. Let stand 5
minutes before slicing. Serve with heated gravy. Makes 6 servings.
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Elegant Beef Wellington
Ingredients :
1 (6 lb.) whole beef tenderloin roast*
Butter or margarine
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate** OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
Bordelaise Sauce:--
Preparation :
*(Ask meat man to trim tenderloin of fat). **(Available at
speciality stores). About 2 hours before serving: 1. Preheat oven
to 425 degrees F. In large oven roasting pan on rack, form
tenderloin into ring so that thick end rests on thin end to hold
securely. Brush beef with 1 tablespoon melted butter or margarine.
Insert meat thermometer into center of tenderloin. Roast tenderloin
40 minutes or until thermometer reaches 120 degrees F (very rare).
Remove tenderloin from oven and let stand 30 minutes. Do not turn
oven off. 2. Thaw pastry as label directs. 3. Meanwhile, in 10
inch skillet over medium-high heat, in 3 tablespoons hot butter or
margarine, cook onion until tender. Add mushrooms, thyme, salt, and
pepper, and cook, stirring occasionally, until all liquid
evaporates. Stir in red wine and cook over medium heat until
mixture is dry. Remove skillet from heat; cool slightly. 4. On
lightly floured surface, with floured rolling pin, roll 1 sheet puff
pastry into 14 x 12 inch rectangle. Place puff pastry sheet on
ungreased large cookie sheet. Center partially roasted tenderloin
ring on dough. With knife, cut pastry with 1 inch border all around
tenderloin. 5. Spread pate evenly over tenderloin; top with
mushroom mixture. With pastry brush, brush some egg white on pastry
around tenderloin. On lightly floured surface, roll second sheet
puff pastry as above; place loosely over tenderloin ring, pressing
pastry around base of tenderloin to seal; crimp pastry border to
make a pretty edge. 6. In cup, with fork, beat egg yolk with milk;
brush top and sides of pastry with egg mixture. Bake Beef
Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes
longer or until crust is golden. With 2 pancake turners, transfer
roast to warm platter. Let stand 15 minutes for easier slicing. 7.
Prepare Bordelaise Sauce. 8. To serve, garnish with parsley, cut
Beef Wellington into wedges. Serve with Bordelaise Sauce. Makes 10
servings, about 640 calories per serving. In heavy 1 quart saucepan
over low heat, in 3 tablespoons hot butter or margarine, cook 1
tablespoon minced onion until tender. Stir in 3 tablespoons
all-purpose flour; cook until lightly browned; add 1 tablespoon
chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon
ground black pepper. Slowly stir in one 10 1/2 ounce can condensed
beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water.
Increase heat to medium-high; cook mixture, stirring constantly,
until sauce boils and thickens. Tinker AFB
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Beef Wellington
Ingredients :
3-3 1/2 lbs. filet of beef
1/2 lb. liverwurst or 1 c. mushrooms, blended in a blender - pureed
1/4 c. chopped scallion
2 tbsp. chopped parsley
1 tbsp. Worcestershire sauce
1 sheet Pepperidge Farm puff pastry
1 egg, beaten
Preparation :
1. Roast beef as desired within 1/2 hour of doneness. Cool. 2.
Thaw folded pastry sheet about 20 minutes, unfold gently. 3. Blend
liverwurst (or mushrooms), onions, parsley and Worcestershire
sauce; set aside. 4. Spread liverwurst (or mushrooms) mixture over
pastry surface. Wrap meat in pastry with liverwurst spread
inside. Seal edges well with water. Decorate with strips of
pastry. Brush with beaten egg. Place in ungreased baking sheet.
Prick surface with fork. 5. Bake at 400 degrees for 20 minutes or
until golden brown.
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Beef Wellington
Ingredients :
1 pkg. Pepperidge Farm Frozen Puff Pastry
1 beef tenderloin (about 5 - 5 1/2 lbs.)
9 oz. liver pate (2 - 4 1/2 oz. cans)
1 egg
2 tbsp. water
Duxelles:
3 tbsp. butter
1 lb. mushrooms, finely chopped
1/2 c. chopped onions
2 tsp. olive oil
1/2 tsp. nutmeg
Brown Sauce:
2 tbsp. butter
2 carrots, chopped
2 onions, chopped
2 cloves garlic, minced
2 ribs celery with leaves, chopped
1 bay leaf
1/2 tsp. thyme
2 cans beef bouillon
1 can tomato paste
1/4 tsp. sugar
2 c. water
1/2 c. red wine
Salt
Pepper
Preparation :
Trim fat from tenderloin. Place meat on rack in an open pan.
Do not add water and do not cover. Roast at 425 degrees for 25
minutes to sear or until a meat thermometer, if used, registers 120
degrees. Let stand 30 minutes to cool. Prepare duxelles: Melt
butter and add olive oil in large skillet over medium to high heat.
Add onions and cook until golden. Add mushrooms and nutmeg. Saute
on high heat until the mushroom moisture evaporates. Cool to room
temperature. Roll pastry 1 1/2 inches larger n length and width
than beef tenderloin on lightly floured board or pastry cloth.
Spread a 4-inch wide strip of Duxelles over pastry the length of the
roast. Spread liver pate on top of Duxelles. Set meat on top. Mix
beaten egg with water. Brush onto edges of dough and wrap dough
carefully around the roast, pinching edges together firmly. Brush
all over with egg mixture. If you wish, cut dough scraps into
decorative shapes and set on top of roast. Place roast on a greased
baking sheet. Bake 10 minutes in a 425 degree oven to sear. Reduce
heat to 375 degrees and bake until crust is golden, about 20
minutes. Meat will be rare to medium rare. Allow to stand 15
minutes before serving on a garnished platter. Cut into 3/4-inch
slices. Serve with brown sauce (below). Melt butter in large
skillet. Add carrots, onions, garlic, celery, bay leaf, and thyme.
Cook covered over low to medium heat until vegetables are soft.
Cool. Puree in blender.
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