American Recipes
Damsel in dis Dress
something else, in addition to today's tragedies. They will never leave
my mind, but some diversion would be nice.
Here is a recipe for an American treat, Lindy's Cheesecake. Would
anyone else like to share an American recipe or two?
* Exported from MasterCook *
Lindy's Cheesecake
Recipe By :adapted by Damsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories : cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup flour
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon vanilla
1 stick unsalted butter -- softened
1 egg yolk
FILLING
40 ounces cream cheese -- softened
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon vanilla
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
5 large eggs
2 egg yolks
1/4 cup heavy cream
CRUST: Mix flour, sugar, lemon zest, and vanilla. With pastry blender,
cut in butter and egg yolks (food processor is great for this!). Shape
into a ball and wrap in wax paper. Refrigerate for one hour.
Pat about a third of the dough onto the bottom of an ungreased 9"
springform pan. Bake at 400F for 10 minutes or until golden. COOL!
Butter sides of springform pan. Fit over bottom. Pat rest of dough
evenly along sides of pan. Do not bake!
FILLING: With electric mixer, beat cheese until fluffy. Slowly add
sugar, flour, salt, vanilla, and lemon zest to cheese, beating until
smooth. At low speed, add eggs and two yolks, one at a time. Stir in
cream. Turn into pan. Bake at 500F for 12 minutes, then reduce heat to
250 and bake for one hour and 10 minutes). Turn off oven, and leave
door ajar for one hour. Cool on rack. Remove sides of pan.
Refrigerate several hours or overnight before serving.
Cuisine:
"American"
Source:
"Lindy's of New York"
Yield:
"16 slices"
- - - - - - - - - - - - - - - - - -
NOTES : ~From Betty Crocker~
Lindy's Cheesecake Squares:
Heat oven to 400º. Lightly grease rectangular pan, 13 × 9 × 2 inches.
Press crust mixture on bottom of pan. Do not place pan on cookie sheet.
Bake 15 minutes; cool.
Heat oven to 475º. Pour cream cheese mixture into pan. Bake 15 minutes.
Reduce oven temperature to 200º. Bake about 45 minutes or until center
is set. Turn off oven and leave cheesecake in oven 15 minutes; cool 15
minutes. Cover and refrigerate at least 12 hours.
Damsel
Jill McQuown
news:o3btpt0q155v9m8ja...@4ax.com...
> I don't know about anyone else, but I need to start thinking of
> something else, in addition to today's tragedies. They will never leave
> my mind, but some diversion would be nice.
>
> Here is a recipe for an American treat, Lindy's Cheesecake. Would
> anyone else like to share an American recipe or two?
>
> Damsel
Can't think of anything much more American than my basic cornbread recipe.
1 c. yellow cornmeal (use white if you prefer)
1 c. flour
1/8 c. sugar (optional, I use 1 Tbs.)
4 tsp. baking powder
1/2 tsp. salt
1 c. milk or buttermilk (I use buttermilk when I have it)
1 large egg
1/4 c. butter or shortening
Mix all dry ingredients together. Stir in milk, egg and butter or
shortening until you have a lumpy batter. Pour into a greased 8" baking pan
(an iron skillet works best) and bake at 425 F for 20-25 minutes until
golden brown.
Jill
MH
(from James Beard's American Cookery)
2 lbs. green beans (fresh, not canned)
2 garlic cloves, finely chopped
6 tblsp. olive oil
3 tomatoes, peeled and cut into 6ths (I leave the peel on)
1/2 teas. freshly ground black pepper
1/2 teas. oregano
2 tblsp. chopped fresh parsley
Steam green beans for about 10 to 12 minutes. Drain. Saute garlic in heated
olive oil for 2 minutes. Add beans and stir well. Add tomatoes and
seasonings and stir again until tomatoes are just heated through. Spoon more
fresh parsley on top with parmesan cheese if desired.
Sandy Dykes
> I don't know about anyone else, but I need to start thinking of
> something else, in addition to today's tragedies. They will never leave
> my mind, but some diversion would be nice.
>
> Here is a recipe for an American treat, Lindy's Cheesecake. Would
> anyone else like to share an American recipe or two?
>
>
WHOLE CRANBERRY RELISH
(from The Joy of Cooking)
Combine in a large skillet:
1 lb. cranberries, washed and picked over
2 cups sugar
1/2 cup water
1/2 cup orange juice
2 tsp. grated orange zest
Cook, uncovered, over medium heat until most of the cranberries pop open and
the mixture is thickened, 7 to 10 minutes. Cool and refrigerate.
(Sandy's note: I always add chopped Granny Smith apples, chopped pecans,
and a good dash of cinnamon and nutmeg to my relish. Also some sectioned
oranges if I'm in the mood.)
Sandy
limey
"Damsel in dis Dress" <dam...@postmark.net.invalid> wrote in message
news:o3btpt0q155v9m8ja...@4ax.com...
> something else, in addition to today's tragedies. They will never
leave
> my mind, but some diversion would be nice.
<snipped and saved yummy recipe>
> Damsel
Here's my American (Italian?) (American/Italian?) donation - it's
good!
* Exported from MasterCook *
Eggplant Parmigiana
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant, about 1-1/4 pounds
1 teaspoon salt
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup oil
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
1 clove garlic, large -- minced
8 ounces tomato sauce
1/2 teaspoon oregano -- crumbled
8 ounces mozzarella cheese -- sliced
1/4 cup Parmesan cheese -- freshly grated
Pare and cut eggplant into 8 slices, 1/2 to 3/4" thick. Sprinkle both
sides of eggplant slices lightly with the 1 teaspoon salt. Place
between paper towels, weight down with a heavy plate and let stand for
30 minutes. Rinse off slices well and dry on paper toweling.
Combine flour, salt and pepper on piece of wax paper. Coat eggplant
slices on both sides with the flour mixture.
Pour 2 tablespoons of the oil into a large skillet; sauté eggplant
slices, a few at a time, adding additional oil as needed. When
lightly browned on both sides, drain the slices on paper toweling.
Add to the skillet the remaining oil, onion, green pepper and garlic;
sauté over low heat, 5 minutes, stirring frequently.
Add tomato sauce and oregano; simmer 5 minutes.
Spoon half of the tomato sauce mixture in a 1-1/2 quart shallow baking
dish. Arrange eggplant slices on the sauce. Cover with slices of
mozzarella and spoon remaining sauce on top. Sprinkle with Parmesan
cheese.
Bake in a 350 degree oven for 30 minutes or until cheese is melted and
sauce is boiling.
- Dora
zxcvbob
makes a lot, and it tastes better the second day (and the third...) I
usually cut way back on the oil to reduce the calories, but it's tough
to make a good dark roux without burning it if you don't use much oil
(or lard, as the case may be).
Turkey Gumbo (adapted from a recipe in Chile Pepper magazine)
2 large turkey legs
3 quarts water
2 chicken bouillon cubes
2 pounds sliced okra
1/2 C oil
1/2 C flour
2 cloves garlic
1 16-oz can tomatoes
2 stalks celery
1 large bell pepper, chopped
1 bunch green onions, chopped
1 yellow onion, chopped
1 tsp each: cayenne, thyme, basil, black pepper
1 bay leaf
1 to 2 tsp salt (to taste)
boil or pressure-cook the turkey, water, bouillon cubes until tender.
remove turkey legs from stock and allow to cool. remove meat from
bones, chop, set aside. break the bones and add back to stock (with
skin, gristle, etc.). put on back burner to simmer. meanwhile, sauté
okra in 1/4 C. oil in a heavy pot until all ropiness is gone (about 1
hour). combine remaining oil and flour in an iron skillet and cook over
medium heat, stirring constantly until flour is chocolate brown. be
careful not to burn it. add onions, celery, garlic and bell pepper to
the roux and sauté until tender. add roux-vegetables mixture to the
okra. add tomatoes, meat, strained turkey stock, bay leaf, cayenne,
black pepper and thyme; simmer, partially covered for half hour. add
basil and salt, simmer another 10 minutes. serve over steamed rice.
Best regards,
Bob
--
Granny: "Remember what William Jennings Bryan said, 'Fight hard, but
fight clean.'"
Jethro: "But you ain't fightin' clean, Granny."
Granny: "Of course I ain't! William Jennings Bryan was a loser!"
Greykits
used to, when a friend from PA made these for dinner one evening.
Chicken Potpies
In Pennsylvania Dutch cooking, potpies are pieces of noodle or baking-powder
dough. They are boiled with meat and often potatoes to make rib-sticking potpie
stews that are named for the kind of meat used. Thus, the following recipe made
with chicken is called "chicken potpie" though it bears no resemblance to the
pastry-encased potpies typical of other parts of the United States.
A 5- to 6-pound roasting chicken, cut into 6 or 8 pieces
6 whole black peppercorns
½ c coarsely chopped celery
4 quarts water
2 medium-sized boiling potatoes,
2 medium-sized celery stalks, peeled and coarsely chopped
including the green leaves, cut
½ pound potpie squares
into 3-inch pieces (See recipe forhomemade egg noodles
below)
¼ tsp crumbled dried saffron
2 T finely chopped fresh parsley
threads or ¼ tsp ground saffron
Freshly ground black pepper
1 T plus 2 tsp salt
----------------------
Combine the chicken and water in a heavy 6- to 8-quart casserole and bring to a
boil over high heat, meanwhile skimming off the foam and scum as they rise to
the surface. Add the pieces of celery, saffron, 1 T of salt and the
peppercorns, and reduce the heat to low. Simmer partially covered for about 1
hour, or until the chicken shows no resistance when a thigh is pierced deeply
with a small, sharp knife.
While the chicken is simmering, make the potpie squares.
Homemade Egg Noodles
2 to 2½ c unsifted flour 3 eggs
½ tsp salt 1 T cold water
-------------------
Combine 2 c of the flour and the salt in a deep bowl or in a heap on a pastry
board. Make a well in the center and add the eggs and water. With your fingers
or a spoon, gradually mix the dry ingredients into the liquid ones. When the
mixture is well blended, gather it into a ball.
Knead the dough on a board, or in the bowl, by pushing it down with the heels
of your hands, pressing it forward and folding it back on itself. As you knead,
incorporate up to ½ c more flour, sprinkling it over the ball by the
tablespoonful and adding only enough to make a firm dough. Knead for about 10
minutes in all.
Gather the dough into a ball, place it on a floured board or table and, with
the heel of your hand, press it into a circle about 1 inch thick. Dust a little
flour over and under it and roll it out from the center to within an inch of
the far edge. Lift the dough and turn it about 2 inches; roll again from the
center to the far edge.
Repeat--lifting, turning, rolling-- until the circle is almost paper-thin. If
the dough sticks to the board or table, lift it gently with a metal spatula and
sprinkle a little flour under it.
Trim the edges of the circle. To make potpie squares, cut the dough into 2-inch
squares with a small, sharp knife or a pastry wheel. Place the squares in one
layer on a piece of wax paper. To make egg noodles, slice the dough into
¼-inch-wide strips with a pastry wheel or long sharp knife.
The freshly made potpies or noodles may be cooked at once or covered tightly
with plastic wrap and kept in the refrigerator for a day or so or in the
freezer for several months. Note: this recipe for homemade egg noodles (or
potpie squares) will make about one pound. Since the recipe for chicken potpie
only calls for using ½ pound of potpie squares, you can either cut the recipe
for homemade egg noodles in half or you can go ahead and make the full pound of
noodle dough and reserve half of the dough for later use.
With a slotted spoon, transfer the chicken to a plate. Strain the stock through
a fine sieve and return 2 quarts to the casserole. (Reserve the remaining stock
for another use.) With a small, sharp knife, remove the skin from the chicken
and cut the meat from the bones. Discard the skin and bones; slice the meat
into 1-inch pieces and set aside.
Add the chopped celery, potatoes and the remaining 2 tsp of salt to the
casserole and bring to a boil over high heat. Drop in the potpie squares and
stir briefly, then cook briskly, uncovered, for about 15 minutes, until the
potpie squares are tender. Stir in the reserved chicken and parsley and cook
for a minute or so to heat them through. Taste and season with more salt if
desired and a few grindings of pepper.
To serve, ladle the chicken potpie into heated individual bowls. Serves 6 to 8.
Gregg
(from Evelyn Ay Sempier, Miss America 1954)
Marinade
1 cup white vinegar
1/2 cup vegetable oil
1 clove garlic, crushed
1 1/2 TBSP salt
1/2 TBSP pepper
1/2 tsp thyme
1/2 tsp oregano
1 TBSP dried parsley
1 TBSP sugar
1 onion, sliced into rings
2 lbs. fresh mushrooms
2 (7 oz.) cans artichoke hearts
Combine all marinade ingredients. Pour over mushrooms and artichokes.
Marinate overnight. Drain and serve on a platter of spinach leaves. This
makes 20 servings.
****************************************************************************
*******
SQUASH DRESSING
(from Southern Living Magazine - November 1995)
2 (6 oz.) pkg. Mexican cornbread mix
2 lbs. yellow squash
2 c. water
½ c. butter
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
½ c. sliced green onion
cream of chicken soup, undiluted
2 c. milk
salt & pepper
Prepare and bake cornbread per package directions; cool on
wire rack. Crumble cornbread and set aside.
Combine squash and water in large saucepan; bring to boil.
Cover, reduce heat, and simmer 8 mins. or till squash is tender.
Drain and set aside.
Melt butter in large, heavy skillet; add onion and next 3 ingredients.
Cook till tender, stirring constantly. Combine cornbread, squash,
onion mixture, soup, milk, salt and pepper. Spoon into a greased
11x7x1-1/2" baking dish.
Bake at 350 for 40 minutes or till heated thoroughly.
Damsel in dis Dress
>California Style Green Beans:
>(from James Beard's American Cookery)
Thanks for that. Here's another James Beard recipe.
* Exported from MasterCook *
Rich Pumpkin Pie
Recipe By :James Beard
Serving Size : 8 Preparation Time :0:00
Categories : fall/winter pies/pastry
Thanksgiving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
3 large eggs
1 cup heavy cream
1/8 teaspoon salt
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/4 cup cognac -- or brandy
1/4 cup candied ginger root -- finely chopped
PREPARE CRUST: Place unbaked crust into a 9" pie pan; line with foil
and add beans or pie weights. Bake at 425 degrees for 12 minutes.
Remove pie shell from oven. Remove foil and beans.
PREPARE FILLING: Place pumpkin in a bowl and make a well in the center.
Add lightly beaten eggs combined with heavy cream, seasonings, cognac,
and chopped ginger. Blend thoroughly. Pour into the partially baked
pie shell and bake at 375 degrees until the custard is just set.
Cuisine:
"American"
MH
Damsel in dis Dress <dam...@postmark.net.invalid> wrote in message
> "MH" <bast...@worldnet.att.net> wrote:
>
> >California Style Green Beans:
> >(from James Beard's American Cookery)
>
> Thanks for that. Here's another James Beard recipe.
Thanks for the thread.
Victor Sack
> Would
> anyone else like to share an American recipe or two?
From _Recipes: American Cooking_, Time-Life _Foods of the World_ series.
Victor
Eggs Benedict
To serve 2 to 4
4 eggs
6 cups water
1 tablespoon white vinegar
4 three-inch rounds of white bread, 1/2-inch-thick, or 2 English muffins
4 teaspoons soft butter
Four 1/4-inch-thick slices cooked ham, cut into rounds 3 inches in
diameter
To poach eggs successfully they must be very fresh or the whites will
come away from their yolks during the poaching process. Pour 6 cups of
water into a 10-inch enameled or stainless-steel skillet. Add 1
tablespoon of white vinegar and, over high heat, bring the water to a
boil. Reduce the heat to low and, when the water is barely simmering,
gently drop the eggs in one at a time, carefully turning the whites over
the yolks with a wooden spoon. Let the eggs poach undisturbed for 3 to
4 minutes, or until the whites are set and the yolks still fluid.
Remove them with a slotted spoon and keep them warm in a bowl of warm
water.
Preheat the oven to 250 degrees. Toast the rounds of bread or the
split English muffins, spread each half with about a teaspoon of soft
butter and top with a slice of hot or cold ham. Arrange them on a
heatproof serving platter or individual plates and keep them warm in the
oven while you make the hollandaise sauce.
Blender Hollandaise
1/4-pound stick of butter, cut into 1/2-inch pieces
3 egg yolks
1 teaspoon lemon juice
1/4 teaspoon salt
Pinch of white pepper
Melt the butter without browning it and keep it warm over very low heat.
Combine the egg yolks, lemon juice, salt and pepper in the container of
an electric blender. Cover the jar and blend at high speed for about 2
seconds. Then remove the cover and, still blending at high speed,
slowly pour in the hot butter. For a finer sauce do not pour in the
whey or milky solids on the bottom of the pan, although it will not be
disastrous if you do. Taste for seasoning.
Working quickly, remove the poached eggs from the bowl of water and
drain them on a kitchen towel. Place an egg atop each slice of ham,
pour hollandaise sauce over each of them and serve at once.
Archon
MH wrote:
>
> California Style Green Beans:
> (from James Beard's American Cookery)
We want your American potato salad that you made at Ole's.
--
-------------------------------------------------------------------
Michael Nielsen Stud. Polyt. in Computer Vision and Graphics at Aalborg
University
E-Mail: arc...@kom.auc.dk
http://mp3.com/archon2
http://www.archonia.dk
Aquari
restaurant. Mary makes a great meatloaf sandwich on wheat bread. She serves
it with a cranberry/horseradish sauce on it and it is delish.
This is a good thread...thanks for starting it.
Libby
MH
Archon <arc...@gvdnet.dk> wrote in message
news:3B9F0CAF...@gvdnet.dk...
>
>
> MH wrote:
> >
> > California Style Green Beans:
> > (from James Beard's American Cookery)
>
> We want your American potato salad that you made at Ole's.
>
I don't use a recipe, and my potato is very basic.
A couple pounds of potatoes, three boiled eggs, mayonnaise, mustard, dill
pickles, pickle juice, 1 onion, salt, pepper, paprika.
Boil potatoes until soft, but not mushy. Boil eggs until hard-boiled. Cool
potatoes and eggs. Chop potatoes into small cubes, diced eggs, pickles and
onions. (Use as many pickles as to your taste.) In large boil, place
potatoes, eggs, pickles. I small bowl, add mayo and mustard; about 3 to 1
ratio. Stir into larger bowl. I don't really know how much I use, I use
enough to coat. add spices to taste. Sprinkle some paprika on top. Chill.
J. Helman
>
> something else, in addition to today's tragedies. They will never leave
> my mind, but some diversion would be nice.
HOT DOGS
RHODE ISLAND-STYLE HOT WIENER SAUCE
Posted on http://www.dispatch.com/ as part of a profile of Providence,
RI food and restaurants
1 1/2 lbs. lean ground beef
4 ounces bacon, minced
1 large onion, minced
1/2 large green pepper, minced
3 large cloves garlic, minced
1 1/2 teaspoons ground nutmeg
2 teaspoons paprika
1 teaspoon sugar
1/2 can (6-ounce size) tomato paste
1/2 cup water
Process the ground beef in a food processor until very fine; set aside.
Cook the bacon in a heavy skillet or Dutch oven until crisp. Add the
onion, green pepper and garlic. Saute until tender and light brown.
Add the ground beef. Cook until crumbly, stirring frequently. Stir in
the remaining ingredients.
Cook over low heat for 2-3 hours, stirring occasionally. Cool and store
in airtight containers in the freezer.
Serve on grilled or fried hot dogs in New England-style (top-sliced)
hot-dog buns.
CONEY ISLAND HOT DOGS
Posted on http://www.recipesource.com/
1/4 pound ground beef -- lean
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs -- heated
12 hot dog buns -- toasted
In a medium saucepan, cook meat, crumbling with a fork, until it loses
its red color. Add remaining ingredients, except franks and buns, and
simmer for about 30 minutes.
MICHIGAN (HOT DOG) SAUCE (Upstate New York)
Posted on http://recipes.alastra.com/
2 lbs ground beef
1 medium can of V-8 juice (8-12 oz.)
1/2 cup ketchup
1-2 Tbsp. dry mustard
1 Tbsp. salt
1 Tbsp. Pepper
2-1/2-3 Tbsp. chili powder
1 Tbsp. + 1 tsp. minced garlic
Cook together, the longer the better. I usually add some water to it if
it dries out too fast to keep it moist.
NEW YORK CITY HOT DOGS
Posted at http://www.sol.dk/dk/io/mortens_opskrifter_uk/o0360036.html
1/2 cup water
1 medium onion; sliced or chopped
1/3 cup ketchup
4 tbsp. cider vinegar
1 tsp. Coleman's dry mustard
1 tsp. paprika
Freshly ground pepper
6 foot long hot dogs
In saucepan combine water, onion, ketchup, vinegar, dry mustard,
paprika, and pepper. Bring to boil. reduce heat; simmer 5 minutes.
Arrange hot dogs side by side in shallow 9X9 pan. Cover with onion
mixture and bake at 350 degree oven for 30-40 minutes. Makes 3-4
servings. Hope it turns out well. The best hot dogs you can use is
Sabrett's they are the ones that the vendors usually sell. I think you
can buy them in some supermarkets.
TEXAS TOMMY
From the Cup, Pottstown, Pennsylvania
Posted on http://www.recipesource.com/
1 large Hot dog
1 Square white American cheese
2 slices Bacon
Roll
Garnishes
Split the hot dog down the center, and lay cheese inside. Wrap the hot
dog and cheese in bacon and secure with a toothpick. Drop the whole
thing into a deep fryer. It will sink in the grease, and when it floats
it's done. Serve with roll and favorite garnishes.
TEXAS WIENERS (Pennsylvania)
From Coney Island Lunch, Scranton, Pennsylvania
Chili sauce recipe posted on http://www.recipesource.com/
Wiener recipe posted on http://www.texas-wiener.com/
Texas Wiener Chili Sauce:
1 pound ground beef -- browned & drained
2 teaspoons chili powder
2 teaspoons cumin powder
3 teaspoons paprika
1 tablespoon onions -- minced
1 teaspoon oregano
Salt, pepper and ketchup -- to taste
Combine all ingredients and cook until hot.
Texas Wieners:
We start with a Kahn's All Beef Wiener. Sliced in half, but not all the
way through, and grilled to perfection. Then we serve it on a steamed
National Bakery Roll (a local favorite). Add our Dusseldorf mustard and
fresh diced onions, the wiener is then topped with our famous homemade
Chili Sauce.
HOT DOG SHOP CHILI DOGS (Pennsylvania)
Posted on http://www.homestead.com/whisperingseas/hotdog.html
The Hot Dog Shop, a 50's-style diner in Butler, Pa. remains practically
unchanged in the pursuit of the modernization that many small American
towns have experienced. For years, the Hot Dog Shop's specialty chili
dog recipe remained a mystery.
This spicy recipe is full of distinct flavors and may be served as
chili. Add 2 cans of kidney beans and one chopped green pepper, if
desired. The chili sauce may be frozen, but remember, pepper increases
its potency when frozen. If freezing, add the pepper later.
2 pounds hamburger, cooked and drained
1 1/2 cups finely chopped onion
2 tbsp. salt
1 1/2 oz. chili powder
1/2 tbsp. cloves
1 tbsp. nutmeg
1 tbsp. black pepper
1 tbsp. sugar
1/2 oz. paprika
14 oz. ketchup
7 cups water
1 cups flour
Mix 1 cup water with 1 cup of flour to make a paste. Stir in other
ingredients. Add remaining water. Simmer slowly for 2 hours. Stir
occasionally. Makes 3 quarts. Serve on grilled hot dogs in hot dog
rolls topped with a sprinkling of raw white onion and a wedge of dill
pickle.
SLAW DOG
Cole slaw recipe from http://www.soulfoodcookbook.com/
Slaw dog idea from Frank's Hot Dogs, Columbia, SC, as seen on "A Hot Dog
Program," http://www.wqed.org/tv/natl/hotdogs/
Cole Slaw
1 quart finely shredded cabbage
3/4 cup sour cream
1/2 teaspoon dry mustard
2 teaspoon sugar
1/2 teaspoon cider vinegar
salt and pepper to taste.
Blend all ingredients (except the cabbage) and whip for 1/2 a minute to
mix thoroughly. Pour over shredded cabbage and toss to mix well.
Grill hot dogs, put in hot dog buns, and top with cole slaw, onion, and
mustard.
CHICAGO-STYLE HOT DOGS
Posted on http://chicagowest.miningco.com/
1. Buy 1 package of kosher all-beef weiners -- Vienna, Best's, or
Chicago Red Hots brand. These will have a deep reddish cast, instead of
the usual beigy-brown color of other brands.
2. Steam or grill till heated through.
3. Slit wrapper of one package of poppy-seed hot dog buns and cover with
a wet towel.
4. Microwave buns on low for 1 minute, or till buns are warm, soft, and
a little damp.
5. Put hot dog into bun and add toppings in order:
6. Add yellow mustard (not fancy stuff, just regular ballpark mustard).
7. Add bright green relish.
8. Sprinkle with chopped fresh onions.
9. Add two tomato wedges.
10. Add a kosher pickle spear.
11. Add two sport peppers.
12. Sprinkle with a dash of celery salt.
CORN DOGS
Recipe courtesy of Marie Ostrosky, posted on http://www.foodtv.com/
Vegetable oil (for deep frying)
1/2 cup unsifted all-purpose flour (for dredging)
2/3 cup yellow cornmeal
1/3 cup unsifted all-purpose flour
1 teaspoon salt
1/2 cup milk
1 egg, well beaten
2 tablespoons vegetable oil
10 ready-to-eat frankfurters (1 pound)
10 wooden skewers
Place oil in deep-fat fryer, insert deep-fat thermometer, and begin
heating to 375 degrees F. Place 1/2 cup dredging flour in pie pan; set
aside.
Mix cornmeal, 1/3 cup flour, and salt in 2-cup glass measure. Add milk,
egg, and 2 tablespoons vegetable oil. Mix well and set aside.
Thread frankfurters onto wooden skewers. Roll in dredging flour to coat,
shaking off excess. Dip frankfurters, one at a time, in cornmeal batter,
then fry in 375 degree F oil until golden brown, about 2 to 3 minutes.
Serve warm.
PINK'S BACON-CHILI-CHEESE DOG
Recipe courtesy Pink's Famous Chili Dogs, Los Angeles
Posted on http://www.foodtv.com/
1 steamed all-beef hot dog
3 slices crispy fried bacon
1/4 cup chopped tomatoes
1 slice American Cheese
2 tablespoons mustard
1/3 cup chili
1 tablespoon diced onions
1 soft hot dog bun
Spread mustard on a warm, soft hot dog bun. Place cheese on the bun,
followed by the hot dog. Top with chili, bacon, tomatoes and onions.
Damsel in dis Dress
For the crust
28 chocolate wafers, ground fine in a blender or food processor (about 1
1/2 cups crumbs)
1 stick (1/2 cup) unsalted butter, melted
For the filling
four 8-ounces packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 large eggs
1/2 cup sour cream
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1 1/2 teaspoons vanilla
about 1 1/2 cups raspberries
about 1 1/2 cups blueberries
Make the crust:
In a bowl stir together the cookie crumbs and the butter until the
mixture is combined well and pat the mixture onto the bottom and 1/2
inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30
minutes.
Make the filling:
Preheat the oven to 325°F. In a bowl with an electric mixer beat the
cream cheese until it is light and fluffy, add the sugar gradually,
beating, and beat the mixture until it is combined well. Beat in the
flour, add the eggs, 1 at a time, beating well after each addition, and
beat in the sour cream, the zests, the salt, and the vanilla, beating
the filling until it is combined well.
Pour the filling into the crust and bake the cheesecake in a foil-lined
shallow baking pan in the middle of the oven for 1 hour and 10 minutes.
(The cheesecake will not be completely set; it will set as it cools.)
Turn the oven off and let the cheesecake stand in the oven with the oven
door propped open about 6 inches until it is cooled completely and
remove the side of the pan.
Arrange the raspberries on top of the cheesecake in a star shape and
arrange the blueberries around the star to cover the top of the
cheesecake.
Gourmet
July 1993
Damsel in dis Dress
* Exported from MasterCook *
Toll House Chocolate Chip Cookies
Recipe By :Nestlé
Serving Size : 60 Preparation Time :0:10
Categories : chocolate cookies
nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon water
2 large eggs
12 ounces semisweet chocolate chips
1 cup chopped pecans -- optional
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in morsels and nuts. Drop by
rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets
for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into
prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in
pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate
for 1 hour or until firm. Shape each half into 15-inch log; wrap in
waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut
into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8
to 10 minutes or until golden brown. Cool on baking sheets for 2
minutes; remove to wire racks to cool completely. Makes about 5 dozen
cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to
8 weeks.
Source:
"www.verybestbaking.com"
Regina Holt
The recipe Greykits posted forPaDutch potpies reminded me of two wonder
So Maryland treats: SoMD green beans and slippery noodlesAKA slippery
dumplings.
The green beans are fairly straightforward: green beans are cooked with
some bits of ham and are tossed with peanuts. Lately I have substituted
smoked turkey for the ham bits , and usually I include some dehydrated
onion in the cooking. I use roasted soynuts for the peanuts because of
allergies. The only other seasoning I use is cracked black pepper.
Slippery dumplings follow the recipe posted for homemade noodles. I use
only one egg and a bit of milk, as well as salt and pepper in the
liquid. I put the liquid in the middle of a well of a goodly portion of
of al purpose flour. The flour needed will be incorporated intio the
liquid ingredients. The dough is kneaded a bit and chilled. The dough
would then be rolled "thin enough so you can read through it." It is cut
to shape, generallyin squares or triangles.
The dumplings are simmered in the poaching liquid of a chicken or a
broth created from the deglazing of a roaster pan. The remains of the
broth can be reduced and served. The very best of So Maryland cooking!
sticks (pud)
Victor Sack wrote:
>
> Damsel in dis Dress <dam...@postmark.net.invalid> wrote:
>
> > Would
> > anyone else like to share an American recipe or two?
>
> From _Recipes: American Cooking_, Time-Life _Foods of the World_ series.
>
> Victor
>
> Eggs Benedict
> To serve 2 to 4
>
Thanks Victor
Nana's Chicken pot pie
PA Dutch Chicken Pot Pie
Dumplings:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tablespoon butter
1/3 cup milk
Mix all ingredients together, cover and let sit for
15 minutes. Roll out like pasta dough then cut
into 1/2 inch squares. Let dry for 1 hour, then add
to pot and cook for 12 minutes or until done.
Dumplings should be slippery.
Now for the base of recipe...I lost it somewhere in
my online recipe file. So I'm gonna just type in
what I remember.
1 small stewing hen (2-3 1/2 pounds) cut into pieces
Cold water to cover hen in a large stock pot
few sprigs of thyme
2 bay leaves
6 peppercorns
remove skin from hen. Put hen in cold water with
spices and bring to simmer. Simmer until meat
pulls away easily from bones (about 2 hours).
Drain chicken (save the broth, save the broth, save
the broth). let chicken cool and remove the
meat from the bones. tear or cut meat into bite size
pieces and set aside.
put broth back into stock pot, add about 1 cup each
of cut up celery and potatoes, cook for
about 10 minutes, then if you want about 1 cup corn
(canned or fresh), 1 tablespoon salt and
1/2 teaspoon pepper. Then add back the chicken (okay
if there's not nuf broth then add some
canned broth or water and bullion to cover chicken by
1 inch) and then add the dumplings a
few at a time. Cook for 5 minutes. Add about 1/2 cup
of milk or cream, cook for about 7 more
minutes or until dumplings are done. Adjust
seasonings.
Now note here, I don't drain the chicken fat as that
gives the dumplings the "slippery" feeling
necessary in PA dutch pot pie.
Overall the only fat here is what's in the chicken
itself, and yes I have been know to toss in the
skin of one chicken breast while the chicken is
"poaching" to get that fat!
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (When I wake up, I'm gonna
get
a CAT scan, "the santa clause")
http://home.earthlink.net/~maryf
http://www.zyworld.com/annfan/Home.htm (for Redskin fans!)
Sandra Szczsponik
"J. Helman" <jhe...@blazenet.net> wrote in message
news:3B9F9590...@blazenet.net...
As a Rhode Islander I have to make one correction; you would use wieners for
this, NEVER hot dogs. And oddly enough, we call this style NY System
wieners, even though they don't eat them this way in NY! Never heard of
using bacon, peppers or nutmeg though. Most add celery salt.
Here's an alternate recipe. Must warn that I've never tried making this
myself, only eaten take out but this sounds much closer to what we actually
eat in RI.
It comes from
http://providence.about.com/c/ht/00/10/How_NY_System_Weiner0972427597.htm?te
rms=NY+System
Brown one pound ground beef in a skillet.
Add one medium onion, finely chopped. Cook, stirring often, unitl onion is
soft.
Add 2 teaspoons each garlic powder, chili powder and allspice.
Add salt and pepper to taste.
Add one cup water. Stir well.
Reduce heat to very low and simmer up to one hour, adding more water as
needed to keep the sauce moist.
Serve sauce over hot dogs in buns.
Tips:
Traditional toppings include mustard, chopped onions (LOTS) and celery salt.
Sandy
Damsel in dis Dress
>As a Rhode Islander I have to make one correction; you would use wieners
>for this, NEVER hot dogs.
Okay, time for an education. What's the difference between wieners and hot
dogs? I've always heard them used interchangeably.
Thanks,
Damsel
PENMART01
>"Sandra Szczsponik" wrote:
>
>>As a Rhode Islander I have to make one correction; you would use wieners
>>for this, NEVER hot dogs.
>
>Okay, time for an education. What's the difference between wieners and hot
>dogs? I've always heard them used interchangeably.
Geeze, some people... all Trollops can think about is perverted sex. <hehehe>
Felix Frankfurter
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
J. Helman
>
> "J. Helman" <jhe...@blazenet.net> wrote in message
> news:3B9F9590...@blazenet.net...
> >
Thanks for the recipe...I'll add it to my collection.
Brian Proud
>>>As a Rhode Islander I have to make one correction; you would use wieners
>>>for this, NEVER hot dogs.
>>
>>Okay, time for an education. What's the difference between wieners and hot
>>dogs? I've always heard them used interchangeably.
>
>Geeze, some people... all Trollops can think about is perverted sex. <hehehe>
So, what's the difference between wieners and hot dogs already??? Not
only the trollops want to know.
Brian
zxcvbob
Wieners cost more. HTH :-)
Best regards,
Bob
PENMART01
>(PENMART01) wrote:
>
>
>>>>As a Rhode Islander I have to make one correction; you would use wieners
>>>>for this, NEVER hot dogs.
>>>
>>>Okay, time for an education. What's the difference between wieners and hot
>>>dogs? I've always heard them used interchangeably.
>>
>>Geeze, some people... all Trollops can think about is perverted sex.
><hehehe>
>
>So, what's the difference between wieners and hot dogs already??? Not
>only the trollops want to know.
You snipped the answer, where I interjected Frankfurter... they are one and the
same, both mean frankfurter... there is NO difference, only different
versions/sizes. hehe
M-W
wie*ner (noun)
[short for wienerwurst]
First appeared 1900
: FRANKFURTER
---
hot [1] dog (noun)
First appeared circa 1900
1 : FRANKFURTER; especially : a frankfurter heated and served in a long split
roll
---
frank*furt*er or frank*furt (noun)
[German Frankfurter of Frankfurt, from Frankfurt am Main, Germany]
First appeared 1894
: a cured cooked sausage (as of beef or beef and pork) that may be skinless or
stuffed in a casing
---
Sue Stephenson
Brian...@edu.sait.ab.ca wrote on 9/18/01 11:36 AM:
well basically, (and this probably should be cross-posted to the
alt.rhodeisland newsgroup), the difference between a wiener and a hotdog is
the same as the difference between a "grinder" and a hoagie/hero/sub, and
between a "cabinet" and a milkshake, and between a "bubbler" and a drinking
fountain, and.... well, i could go on, but as a long-time rhode-islander,
i'll just say, "bada beep, bada bop."
sue
Brian Proud
>well basically, (and this probably should be cross-posted to the
>alt.rhodeisland newsgroup), the difference between a wiener and a hotdog is
>the same as the difference between a "grinder" and a hoagie/hero/sub, and
>between a "cabinet" and a milkshake, and between a "bubbler" and a drinking
>fountain, and.... well, i could go on, but as a long-time rhode-islander,
>i'll just say, "bada beep, bada bop."
Doesn't help. As a lifelong Canadian, I've never heard of a grinder
(unless you mean a machine to remove metal), a cabinet (unless you
mean somewhere to store something) or a bubbler. I'm still lost here.
Brian
J. Helman
A wiener and a hot dog are the same thing.
A grinder, hoagie, hero, and sub are all the same thing.
A cabinet is the same thing as a milkshake in other parts of the U.S.,
but not the same thing as a milkshake in New England.
A bubbler and a drinking fountain are the same thing.
Which reminds me of the first time I went looking for a bubbler in
Maryland after we moved there from Rhode Island. I might as well have
been from Mars.
Thierry Gerbault
<3BABC102...@blazenet.net>, J. Helman graciously offered...
> Brian Proud wrote:
> >
> > >well basically, (and this probably should be cross-posted to the
> > >alt.rhodeisland newsgroup), the difference between a wiener and a hotdog is
> > >the same as the difference between a "grinder" and a hoagie/hero/sub, and
> > >between a "cabinet" and a milkshake, and between a "bubbler" and a drinking
> > >fountain, and.... well, i could go on, but as a long-time rhode-islander,
> > >i'll just say, "bada beep, bada bop."
> >
> > Doesn't help. As a lifelong Canadian, I've never heard of a grinder
> > (unless you mean a machine to remove metal), a cabinet (unless you
> > mean somewhere to store something) or a bubbler. I'm still lost here.
>
> A wiener and a hot dog are the same thing.
> A grinder, hoagie, hero, and sub are all the same thing.
> A cabinet is the same thing as a milkshake in other parts of the U.S.,
> but not the same thing as a milkshake in New England.
Curious... Then what is a milkshake in New England?
> A bubbler and a drinking fountain are the same thing.
>
> Which reminds me of the first time I went looking for a bubbler in
> Maryland after we moved there from Rhode Island. I might as well have
> been from Mars.
>
--
Thierry Gerbault
(remove NOSPAM from address to reply)
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
Sandy S
"Thierry Gerbault" <thierry...@worldnet.att.net> wrote in message
news:MPG.166645479...@netnews.att.net...
> On Fri, 21 Sep 2001 18:36:50 -0400 in article
> <3BABC102...@blazenet.net>, J. Helman graciously offered...
>
> > Brian Proud wrote:
> > >
> > > >well basically, (and this probably should be cross-posted to the
> > > >alt.rhodeisland newsgroup), the difference between a wiener and a
hotdog is
> > > >the same as the difference between a "grinder" and a hoagie/hero/sub,
and
> > > >between a "cabinet" and a milkshake, and between a "bubbler" and a
drinking
> > > >fountain, and.... well, i could go on, but as a long-time
rhode-islander,
> > > >i'll just say, "bada beep, bada bop."
But I honestly think there is a difference between hot dogs and weiners -
I'm just not sure what it is, LOL! I would imagine it's just different
spices or casings...just like saugies are different than hot dogs. Doesn't
Oscar Mayer sell both weiners and hot dogs, for example? I think wieners
are usually a bit shorter and browner and taste slightly different but I
could be completely crazy. So, uh yeah, maybe they ARE the same, but in RI
if you put meat sauce on it, you call it a weiner and if you put mustard on
it, it's a hot dog?
> > > Doesn't help. As a lifelong Canadian, I've never heard of a grinder
> > > (unless you mean a machine to remove metal), a cabinet (unless you
> > > mean somewhere to store something) or a bubbler. I'm still lost here.
> >
> > A wiener and a hot dog are the same thing.
> > A grinder, hoagie, hero, and sub are all the same thing.
> > A cabinet is the same thing as a milkshake in other parts of the U.S.,
> > but not the same thing as a milkshake in New England.
>
> Curious... Then what is a milkshake in New England?
A cabinet is a frappe - a milkshake made with ice cream.
> > Which reminds me of the first time I went looking for a bubbler in
> > Maryland after we moved there from Rhode Island. I might as well have
> > been from Mars.
Oddly enough, I think they call them bubblers in Michigan or Wisconsin
too... but in RI a fountain is one of those pretty things you often see in
parks, with statues. A bubbler is what you'd drink water from.
J. Helman
>
> On Fri, 21 Sep 2001 18:36:50 -0400 in article
> <3BABC102...@blazenet.net>, J. Helman graciously offered...
>
> > Brian Proud wrote:
> > >
> > > >well basically, (and this probably should be cross-posted to the
> > > >alt.rhodeisland newsgroup), the difference between a wiener and a hotdog is
> > > >the same as the difference between a "grinder" and a hoagie/hero/sub, and
> > > >between a "cabinet" and a milkshake, and between a "bubbler" and a drinking
> > > >fountain, and.... well, i could go on, but as a long-time rhode-islander,
> > > >i'll just say, "bada beep, bada bop."
> > >
> > > Doesn't help. As a lifelong Canadian, I've never heard of a grinder
> > > (unless you mean a machine to remove metal), a cabinet (unless you
> > > mean somewhere to store something) or a bubbler. I'm still lost here.
> >
> > A wiener and a hot dog are the same thing.
> > A grinder, hoagie, hero, and sub are all the same thing.
> > A cabinet is the same thing as a milkshake in other parts of the U.S.,
> > but not the same thing as a milkshake in New England.
>
> Curious... Then what is a milkshake in New England?
In New England, a milkshake isn't made with ice cream -- that's what
they call a frappe (or in Rhode Island, a cabinet). Now, as for what a
milkshake IS in New England, I believe it's just flavored milk, shaken.
(Perhaps somebody who lived in that area past the age of 10 can describe
it better. I never actually had a New England milkshake while I lived
there.)
Peter Aitken
> they call a frappe (or in Rhode Island, a cabinet). Now, as for what a
> milkshake IS in New England, I believe it's just flavored milk, shaken.
> (Perhaps somebody who lived in that area past the age of 10 can describe
> it better. I never actually had a New England milkshake while I lived
> there.)
Back in the early part of the century, a "hot dog" referred specifically to
a frankfurter on a bun.
--
Peter Aitken
Remove the crap from my email address before using.
sally gregg
On Tue, 25 Sep 2001, J. Helman wrote:
> > Curious... Then what is a milkshake in New England?
>
> In New England, a milkshake isn't made with ice cream -- that's what
> they call a frappe (or in Rhode Island, a cabinet). Now, as for what
> a milkshake IS in New England, I believe it's just flavored milk,
> shaken. (Perhaps somebody who lived in that area past the age of 10
> can describe it better. I never actually had a New England milkshake
> while I lived there.)
I grew up in New England and I never heard of a milkshake that wasn't made
with ice cream! The only difference between a frappe and a milkshake was
(and still is, I assume) that after the milkshake was made, another scoop
of ice cream was added to the container and left unbeaten. Had them all
the time for the 1st 25 years of my life!
Sally
Pulliam
* Exported from MasterCook *
Buttermilk Biscuits
Recipe By :Neva Marken Hopkins
Serving Size : 4
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 1/3 tablespoons butter
buttermilk
Preheat oven to 450F°. Combine first four ingredients. Work chilled
butter into dough with pastry blender. Add buttermilk to make a soft
dough. Put on floured work surface and knead slightly. Pat out to
about 1/2" and cut rounds. Bake 15 minutes or until golden.
Terry "Squeaks" Pulliam
AAC(F)BV66.0748.CO
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.
PENMART01
sally gregg <sgr...@email.unc.edu> writes:
http://www.mcdonalds.com/countries/usa/food/ingredient_list/desserts/index.html
Shake Mix:
Whole milk, sucrose, nonfat milk solids, corn syrup solids, cream, guar gum,
sodium hexametaphosphate, carrageenan, imitation vanilla flavor, cellulose gum.
Chocolate Flavored Shake Syrup:
High fructose corn syrup, water, corn syrup, invert sugar, dutch processed and
natural cocoa (processed with alkali), caramel color, salt, potassium sorbate
(preservative), polyglycerol esters of fatty acids, artificial flavor, xanthan
gum, ethyl vanillin, artificial color (FD&C red #40).
Strawberry Flavored Shake Syrup:
High fructose corn syrup, corn syrup, water, invert sugar, strawberry juice
concentrate, citric acid, sodium benzoate as a preservative, propylene glycol,
artificial color (FD&C red 40, FD&C yellow 6, FD&C blue 1), artificial flavor.
Vanilla Flavored Shake Syrup:
High fructose corn syrup, water, corn syrup, sugar, caramel color, tartaric or
citric acid, propylene glycol, sodium benzoate (preservative), ethyl vanillin,
vanillin.
J. Helman
Okay...as I said, I never actually had a New England milkshake, so I am
no authority...but what I posted above was what I had been told.
Perhaps some parts of New England do it differently than others, or
perhaps I am just plain wrong.
PENMART01
writes:
In NYC milk shakes are made with ice cream, by adding malt powder one has a
Malted, by floating a scoop of ice cream on top one has, tada, a Float.
I've heard frappé used to designate many things, even an ice cream sundae, all
of course a misuse of the term.
frappé [fra-PAY]
1. A mixture made of fruit juice or other flavored liquid that has been frozen
to a slushy consistency. It can be sweet or savory and served as a drink,
appetizer or dessert. 2. An after-dinner drink of LIQUEUR poured over shaved or
crushed ice.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
sally gregg
On 27 Sep 2001, PENMART01 wrote:
> >sally gregg wrote:
> >> I grew up in New England and I never heard of a milkshake that wasn't made
> >> with ice cream! The only difference between a frappe and a milkshake was
> >> (and still is, I assume) that after the milkshake was made, another scoop
> >> of ice cream was added to the container and left unbeaten. Had them all
> >> the time for the 1st 25 years of my life!
> In NYC milk shakes are made with ice cream, by adding malt powder one
> has a Malted, by floating a scoop of ice cream on top one has, tada, a
> Float.
>
> I've heard frappé used to designate many things, even an ice cream
> sundae, all of course a misuse of the term.
>
> frappé [fra-PAY] 1. A mixture made of fruit juice or other flavored
> liquid that has been frozen to a slushy consistency. It can be sweet
> or savory and served as a drink, appetizer or dessert. 2. An
> after-dinner drink of LIQUEUR poured over shaved or crushed ice.
>
> © Copyright Barron's Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> Sheldon
Of course, in good ol' NE, a "frappe" was never pronounced "fra-PAY'!!
Just rhymed with "wrap." So the whole thing was, I guess, just a
bastardization of the real meaning, and pronunciation, of the word. No
matter, they were still wonderul!
Sally
Rosie Miller
sally gregg <sgr...@email.unc.edu> writes:
>
>I grew up in New England and I never heard of a milkshake that wasn't made
>with ice cream! The only difference between a frappe and a milkshake was
>(and still is, I assume) that after the milkshake was made, another scoop
>of ice cream was added to the container and left unbeaten. Had them all
>the time for the 1st 25 years of my life!
>
My mom used to make milkshakes for us when we were kids, she used ice cream and
milk and UGH..... A raw egg. EEEUUUUUUWWWWWW, I can still remember those little
strings of unmixed eg white...
Rosie
Wild Heart / Careful Mind...
Thierry Gerbault
ms.aol.com>, Rosie Miller graciously offered...
Obviously not well mixed. A drug store fountain I used to frequent served
milkshakes with an egg and they were quite good.
MH
cream and
> > milk and UGH..... A raw egg. EEEUUUUUUWWWWWW, I can still remember those
little
> > strings of unmixed eg white...
> > Rosie
> > Wild Heart / Careful Mind...
> >
>
> Obviously not well mixed. A drug store fountain I used to frequent served
> milkshakes with an egg and they were quite good.
>
they used a raw egg, and I remember their Julius' were excellent.
Harry A. Demidavicius
Yes I do! Took me several days to recover from tasting one over
20 yrs ago. I died.
Harry
obrie...@aol.com
>> Obviously not well mixed. A drug store fountain I used to frequent served
>> milkshakes with an egg and they were quite good.
>Don't you all remember the original Orange Julius'? No, not milk shakes, but
>they used a raw egg, and I remember their Julius' were excellent.
Segue to the New York City "egg cream"...
which, if I recall correctly contains neither egg nor cream, just
chocolate syrup, selzer/soda, and ?milk?
Sheryl Rosen
wrote:
Not just ANY chocolate syrup!
Fox's Ubet!
mmmmmmmmmmm, egg creams!
--
Sheryl
~~Live like there's no tomorrow
~~Love like you've never been hurt
~~And Dance like there's nobody watching
Michael Edelman
> > >Don't you all remember the original Orange Julius'? No, not milk shakes, but
> > >they used a raw egg, and I remember their Julius' were excellent.
>
Egg whites, not whole egg.
> > Segue to the New York City "egg cream"...
> > which, if I recall correctly contains neither egg nor cream, just
> > chocolate syrup, selzer/soda, and ?milk?
No milk, just syrup and soda. In Detroit we called that a "chocolate phosphate".
pfoley
just milk and flavoring shook up.
J. Helman <jhe...@blazenet.net> wrote in message
news:3BB0A666...@blazenet.net...
Peter Aitken
news:9p2hh4$7t$1...@slb0.atl.mindspring.net...
> You are right. A frappe is much thicker and has ice cream. A milkshake
is
> just milk and flavoring shook up.
Not everywhere. In the NYC area a milkshake definitely has ice cream (or at
least did 30 years ago!). Same here in North Carolina.
Archon
> Not everywhere. In the NYC area a milkshake definitely has ice cream (or at
> least did 30 years ago!). Same here in North Carolina.
Milkshakes in DK are also a kind of half-melted softice. Excellent as
dip for pommes frites (french fries).
--
-------------------------------------------------------------------
Michael Nielsen
Computer Vision and Graphics at Aalborg University
Project: http://www.vrmedialab.dk/~archon
Music: http://mp3.com/archon2
Website: http://www.archonia.dk
Ranee Mueller
> Milkshakes in DK are also a kind of half-melted softice. Excellent as
> dip for pommes frites (french fries).
Rich does this occasionally, as did an ex-bf of mine. I just can't
wrap my mind around it. I don't like chocolate covered chips either.
Regards,
Ranee
--
Destashing now, e-mail for details.
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>
> Not everywhere. In the NYC area a milkshake definitely has ice cream (or at
> least did 30 years ago!). Same here in North Carolina.
Here in Philly, a milkshake is also just ice cream and milk blended
together. Vanilla ice cream is the most popular flavor, but chocolate is
quite popular too.