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----- Original Message -----
From: bill
To: phaedrus@hungrybrowser.com
Sent: Wednesday, November 03, 2010 6:46 AM
Subject: Tom, DicK, and Jimmy: Late fifties music group (male trio)
Do you have anything on a male singing group named "Tom, Dick, and Jimmy?"
It must have been 1957. I lived then in Dallas, Texas and the group named
got a little bit of air time on local radio stations and one LP. They also
had some singles but I don't remember the label.
The featured song was a version of "I would love you still," which was beautiful.
In my memory they they had a sound a little like "Air Supply" many years later.
I don't know the real or full names of the members or if they had a careeer as
soloists or in another group.
NOTE: I think I am right about the song title. Some of the lyrics were something like:
I would love still if the sun grew chill,
And the stars should tumble from the sky.
For my love is warmer than the sun,
Truer far than a star am I.
Nor would my love pale;
Should your rose cheek pale,
And your brow be not so golden crowned.
Were your silver voice in silence bound,
Nevermore my ear to thrill,
I would love you still.
I can't say if the song was new with this group or a cover.
Thanks in advance,
Bill
Hello Bill,
I tried searching for this every way that I can think of, but I had no success.
I cannot find any mention of a singing group called "Tom, Dick, and Jimmy", nor
can I find a song with lyrics similar to those. Sorry. If you can recall anything
more, I'll try again.
Phaed
----- Original Message -----
From: Liz
To: Phaedrus
Sent: Thursday, October 28, 2010 8:47 PM
Subject: bisquick puff pastry
II am thinking of making a recipe using puff pastry and a friend suggested
I try making my own puff pastry from bisquick rather than buying the sheets?
Do you know if there is such a recipe? Thanks in advance.
Liz
Hi Liz,
I can only find one puff pastry recipe using Bisquick. See below.
(just omit the glaze and almonds)
There is a very simple puff pastry recipe on my site here:
Puff Pastry
Phaed
Danish puff pastry
2 tbsp. margarine or butter, softened
1 c. Bisquick
2 tbsp. water
3/4 margarine or butter
1 tsp. almond extract
1 c. Bisquick mix
3 egg
--Glaze & Sliced almonds--
Cut 2 tablespoon margarine into 1 cup baking mix. Sprinkle 2 tablespoons water
over mixture; mix until pastry cleans side of bowl. Divide into halves. Pat each
half into a strip 10 x 3 inches on ungreased cookie sheet (keep strips at least 3
inches apart). Heat 3/4 cup water and 1/4 cup margarine to a rolling boil in a 3
quart saucepan. Add almond extract and 1 cup baking mix all at once. Stir vigorously
over low heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat.
Beat in eggs, one at a time; continue beating until smooth. Heat oven to 350 degrees.
Spread half of the dough on each pastry strip. Bake until topping is crisp and golden
brown, 45 to 50 minutes. Cool slightly spread with Glaze and sprinkle with sliced almonds.
10 to 12 servings.
--Glaze--
1 1/2 c. powdered sugar
2 tbsp. margarine or butter, softened
1 1/2 tsps. vanilla
1 to 2 tbsp. warm water
Mix all ingredients until smooth and of desired consistency. Spread over warm pastry.
----- Original Message -----
From: Kathy
To: phaedrus@hungrybrowser.com
Sent: Tuesday, November 02, 2010 1:38 PM
Subject: Beef Brisket
Hello there!
I've lost a recipe that I clipped from a magazine probably sometime in the 1990's.
I can't remember the magazine and have searched many of the magazines web sites
for this recipe. I probably wouldn't have even tried this recipe because it was
a rather unconventional way of cooking the brisket, but I was short on time and
this produced quicker results. I made it several times and every time I was told
how delicious it was. I believe the secret was in the sauce not so much the
cooking method.
The recipe called for a beef brisket (not whole) that was put into a large pan with
just water and brought to a boil, then simmered for about 3 hours.
The recipe called for a sauce made of lots of finely diced onions, chili sauce, and
red current jelly. There were other ingredients, but these are the only ones I can
recall. After the beef was simmered, then it went into a pan, basted with this sauce
then put in the oven for perhaps an hour. It was unbelievably delicious and so tender.
I have searched so many web sites for this recipe, but can't find any recipes where
the beef was simmered on top the stove like this one was. I would so appreciate your
help with this. I've asked friends who requested the recipe and they can't find it either.
Thank you so much!!
Kathy
Hi Kathy,
Sorry, I had no success locating this recipe.
Phaed
---- Original Message -----
From: bill
To: phaedrus@hungrybrowser.com
Sent: Wednesday, November 03, 2010 3:01 AM
Subject: Fried and pickled eggplant
I would like a recipe for fried and pickled eggplant that is different than
I found on your website and that I could not find on my own using several
search terms. The name given in the subject line is more a description than
a remembered title.
The recipe almost surely was in the Atlanta Constitution or Atlanta Journal
many years ago.
Sliced eggplant was dredged in flour and sauteed in olive oil probably after
having been salted, sweated, and squeezed to remove water. I don't recall if
the eggplant was to have been peeled first.
I don't believe that there was any seasoning beyond black pepper, maybe red
pepper flakes, and garlic at the pickling stage. I don't think there were
any spices that would have indicated an origin on the Indian sub-continent.
After cooking the sliced eggplant was stacked in jars, perhaps separated by
thin sliced onion that may also have been sauteed and with garlic also added.
The jars were filled with vinegar or diluted vinegar after the vegetables were
in place. I don't think that refrigeration was called for although I always
put mine in the refrigerator.
Thanks in advance,
Bill
Hello Bill,
Sorry, I had no success locating a pickled, sauteed eggplant recipe.
I'll post this on my site. Perhaps a reader has it.
Phaed
----- Original Message -----
From: Jaclyn
To: phaedrus@hungrybrowser.com
Sent: Friday, November 05, 2010 8:54 AM
Subject: Choco mint angel cake
Hi! I've been searching for my grandma's classic Easter cake recipe, and
cannot find it anywhere. She called it choco mint angel cake. The cake is
simply an angel food cake baked in a bundt pan and then cut into five layers.
Alternating smears of chocolate and mint frosting go between each layer.
The top of the cake is covered with the chocolate frosting, and the sides
are left uncovered to show off the layers of frosting. The chocolate frosting
is obviously a pale brownish color and the mint frosting is a light green color.
The frosting is pretty light and fluffy, definitely not just dyed store bought
stuff. I also know the frosting has cream of tartar, powdered egg whites, and
powdered sugar, as well as cocoa powder and mint extract for flavor.
Please help me find this recipe!
Hello Jaclyn,
Sorry, I cannot find a recipe like this.
Phaed
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