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----- Original Message -----
From: Diane
To: phaedrus
Sent: Thursday, October 31, 2002 7:33 AM
Subject: Recipe request
Dear Phaedrus,
Sure was glad to find your site. I hope you can help me with this
one. Looking for a recipe for a Cheesecake that used Duncan Hines
chocolate chip cookie mix for the crust. It also had an layer of
Kraft caramels melted with canned milk, and pecans, and maybe
additional chocolate chips. It was in a little Duncans Hines
holiday recipe booklet that accompanied a fund-raiser cookbook
published by Fundcraft around 1986-7.
Thank you, sincerely Diane
Hello Diane,
I cannot locate a recipe that uses the cookie mix AND the caramels, only either/or. Below are two. Perhaps you can improvise & combine them?
Phaed
Irresistible Company Cheesecake
Ingredients :
1 pkg. Duncan Hines chocolate chip cookie mix
1 egg
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
3 eggs, lightly beaten
1 tsp. vanilla extract
3 tbsp. Duncan Hines canned chocolate frosting
Strawberries for garnish, cut in half
Preparation :
Preheat oven to 350 degrees. For crust, combine cookie
mix, contents of buttery flavor pack from mix and egg
in large bowl.Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan.
Bake for 17-20 minutes or until set with edges lightly
browned. Remove from oven. Increase oven temperature to
450 degrees. For filling, beat cream cheese in large bowl
at low speed with electric mixer. Add sugar and flour
gradually. Add eggs and vanilla, mixing only until
incorporated. Pour onto crust. Bake at 450 degrees for
10 minutes. Reduce oven temperature to 250 degrees.
Bake for 28 to 33 minutes longer or until cheese cake is
set. Loosen cake from sides of pan with knife or spatula.
Cool completely on rack. Refrigerate 2 hours or until
ready to serve. Remove sides of pan. Garnish with
strawberries around edge of cake. Heat chocolate frosting
until thin. Drizzle over strawberry halves. 12-16 servings.
-----------------------------------------------------------
Chocolate Caramel Pecan Cheesecake
Amount Measure Ingredient Preparation Method
2 Cups Cookie Crumbs
6 Tablespoons Butter Or Margerine
14 Oz. Bag Kraft Caramels
5 Oz. Can Evaporated Milk
1 Cup Pecans chopped
16 Ounces Cream Cheese softened
1/2 Cup Sugar
2 Eggs
1/2 Cup Semisweet Chocolate Chips melted
1 Teaspoon Vanilla
Preheat oven to 350F
Mix crumbs and butter, press onto bottom and sides of 9-inch
springform pan.Bake 10 minutes.
Microwave caramels and milk in small bowl on high for
4 - 5 minutes or until melted, stirring every minute.
Pour over crust.
Top with pecans.
Beat cream cheese and sugar until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and vanilla.
Pour over pecans.
Place pan on cookie sheet.
Bake 45 minutes. Loosen cake from rim of pan, cool before removing
rim of pan. Keep refrigerated. Garnish with whipped cream.
----- Original Message -----
From: Larissa
To: phaedrus
Sent: Wednesday, October 30, 2002 5:58 PM
Subject: menudo
> Hi, I was reading about menudo on your website and
> looked at the recipe. My grandma is mexican and I
> don't live anywhere near her,don't knwo where she
> is,however, she made excellent menudo. All the
> recipes I find dont match hers. She had the broth that
> was slightly spicy-(probably the chili powder) btu she
> had white hominy,tripe and a soup bone,not any type of
> animal foot,just a bone,do you know anyrecipes with
> that?The recipe also had other spices,probably
> cilantro, and oregano,etc.thanks,
> Larissa
Hi Larissa,
Below are the similar menudo recipes that I found.
Phaed
Menudo
Ingredients :
5 lbs. menudo (tripe)
large soup bone
8 c. water
3 tbsp. oil
2 tbsp. flour
2 tbsp. chili powder
1 c. water
1/2 tsp. garlic powder
1/2 tsp. comino
1 1/2 tsp. oregano
1 tbsp. salt
1 (29 oz.) can hominy (white)
Preparation :
Cut tripe into bite-size pieces. Trim excess fat.
Rinse pieces thoroughly. Place with soup bone in a
6-quart pot with 8 cups water. Bring to a hard boil.
Cover and reduce heat.Cook for 1 hour and 45 minutes
or until tender. Remove from heat. Combine oil and
flour. Brown flour over low heat. Remove from heat.
Add chili powder to flour and slowly add 1 cup water
to form paste. Pour paste mixture into pot containing
tender tripe.
----------------------------------
Menudo
Ingredients :
3 lb. honeycomb tripe
large soup bone
2 lg. cans hominy
1 can enchilada sauce
48 oz. can chicken broth
4 cloves fresh garlic, crushed
1/4 c. dried oregano
Chopped white onion
Salt to taste
Preparation :
All ingredients are approximate. Wash and cut honeycomb tripe
into bite size pieces. Put in large soup kettle along with soup
bone. Cover with water and boil with garlic for about 30 minutes.
Add all other ingredients except onion. Bring to a boil and turn
down to simmer for about 2 hours. When cooked, serve in soup bowls,
spooning fresh, chopped onion on top. (More oregano may also be
added on top.) Makes enough for 8 to 10 people for main dish.
Freezes well.
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Menudo
Ingredients :
3 lb. tripe
2 lb. beef shank
1 whole onion
3 garlic cloves
Salt
1 lg. Las Palmas red chili sauce
2 lg. cans hominy
Preparation :
Cut and clean tripe by rinsing under water. Put first 5
ingredients in large pan and cover with water and cook 3-4 hours.
Skim fat off top and keep clean looking. Last of all add chili
sauce and hominy. You can have oregano, cilantro, green onion or
chili peppers on table to add if desired lemon. Serve with warm
flour tortillas.
----------------------------------
Menudo
Ingredients :
5 to 6 lbs. beef tripe
3/4 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
2 bay leaves
4 garlic pods
1 med. onion
1 can white hominy
1/2 tsp. paprika
Salt to taste
Preparation :
Chop tripe in 1 inch cubes and put through at least 6 cold water -
10 minute soaks. Drain thoroughly each time. Cover with water and
simmer until done. Add remainder of ingredients, mincing garlic and
onion. Add hominy and salt last and simmer for 10 to 15 minutes.
----- Original Message -----
From: Mark
To: phaedrus
Sent: Thursday, October 31, 2002 12:26 PM
Subject: Re: prime rib soup
Phaed-Thanks for Prime Rib Soup recipe. Ever run across Olive
Garden's "Pasta Fagiole" soup recipe?
Thanks,
mj
Hello Mark,
I found three recipes for it. see below.
Phaed
Olive Garden Pasta E' Fagioli
2 tsp. oil
2/3 lb. ground beef
5 oz. onion, chopped
5 oz. carrots, slivered
5 oz. celery, diced
1 (16 oz.) can diced tomatoes
2/3 red kidney beans
2/3 C. white kidney beans
29 oz. beef stock
1 tsp. oregano
3/4 tsp. pepper
1 2/3 tsp. fresh chopped parsley
1/8 tsp. Tabasco sauce
16 oz. spaghetti sauce
Shell macaroni
Sauté beef in oil in a large pot until beef begins
to brown. Add onions, carrots, celery and tomatoes
and simmer for about 10 minutes. Drain and rinse beans
and add to the pot. Add beef stock, oregano, pepper,
Tabasco, spaghetti sauce and noodles. Simmer until
celery and carrots are tender, about 45 minutes.
Yields 3 quarts.
---------------------------------
Olive Garden Pasta E Fagioli
Ingredients:
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Preparation:
Sauté beef in oil in large 10-qt. pot until beef starts
to brown. Add onions, carrots, celery and tomatoes and
simmer for about 10 minutes. Drain and rinse beans and
add to the pot. Also add beef stock, oregano, pepper,
Tabasco, spaghetti sauce, and noodles. Add chopped
parsley. Simmer until celery and carrots are tender,
about 45 minutes.
Makes 9 qts. of soup! **Just cut the recipe in 1/2 for
smaller family needs!
---------------------------------------------------
Olive Garden Pasta e Fagioli
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
Add onion, carrot, celery and garlic and saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in
1 1/2 to 2 quarts of boiling water over high heat.
Cook for 10 minutes or just until pasta is al dente,
or slightly tough. Drain. Add the pasta to the large
pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.
----- Original Message -----
From: George
To: phaedrus
Sent: Tuesday, October 29, 2002 2:58 PM
Subject: Marishino Cherries
If possible, a recipe for marishino cherries. To make.
Not just using them.
Thank you,
George
Hello George,
The original maraschino cherry was a wild, European sour cherry called the marasca, which was marinated in a cherry liqueur or cordial made from the juice of the
Italian Dalmatian marasca cherry. These cherries became a rare dessert delicacy in France and all the rage of Paris in the late 1800s. Jars of these marasca cherries
were brought to America, and before long all the cherry-growing states were bottling maraschino cherries.
Then, along came Prohibition. When alcohol became illegal, even maraschino cherries were affected. Since the liqueur could not be made, then the cherries could not
be soaked in it. So an alternative was created. After 1920, brined, bleached, and artificially colored cherries were packed in a sticky, artificially flavored blend
of corn syrup and fructose. Their only connection to original maraschino cherries was the name. The end of Prohibition failed to put an end to these ersatz maraschino
cherries. The "maraschino" cherries you buy in the store are still made pretty much the same way.
Below are a couple of recipes for making homemade modern "maraschino cherries". Keep in mind that the kind of cherry that you use will be a strong influence on the
final product.
Phaed
Homemade Maraschino Cherries Recipe
Ingredients
4-1/2 pounds pitted cherries
4-1/2 pounds sugar
3 cups water
juice of one lemon
1 ounce red food coloring
1 ounce almond extract
2 quarts water
1 Tbsp pickling salt
1 tsp alum
Instructions
Soak cherries overnight in heated brine (water, salt and alum).
The next morning, drain cherries. Rinse in cold water. Combine
cherries, water, sugar, lemon juice, and red coloring. Heat to
boiling point. Let stand 24 hours.
Again boil juices, pour over cherries and let stand 24 hours.
Bring to boil again. Add almond extract and cherries. Pack in
hot sterilized jars and seal.
Water Bath Time from The Ball Blue Book- pints 20 min,
quarts 25 min.
--------------------------------------
Maraschino Cherries
3 cups sugar
1 cup water
1 teaspoon red food coloring
4 cups Royal Anne sweet cherries, carefully pitted
1 teaspoon almond flavoring
Mix sugar, water and coloring. Boil 3 minutes and add cherries.
Add flavoring and cook slowly in syrup for 20 to 25 minutes,
or until juice is thickened to the consistency of jam.
Seal in sterilized jars.
----- Original Message -----
From: Sherri
To: phaedrus
Sent: Friday, November 01, 2002 12:01 PM
Subject: bean bag chair
Hi
I want to make a bean bag chair but I can't find the
polystyrene balls to put in it. Someone gave me the
material. Since it is for my dogs I don't want to buy
a vinyl. Toe nails will tear it. I tried all major craft
stores on the net. I found different countries selling them.
But I live in Iowa. I should be able to get them in the USA.
I just don't know where. Thanks for your help.
Sherri
Hello Sherri,
Both of these sites sell refill polystyrene beans for bean bag chairs:
Bean Bag refill
Amy's Bean Bags
Phaed
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