Uncle Phaedrus, Finder of Lost Recipes (2022)

Rapee Pie

 ----- Original Message ----- From: Terri To: phaedrus Sent: Sunday, November 03, 2002 3:40 PM Subject: rapee pie Hi I'm looking for an acadian dish that's called Rapee Pie. It's made with chicken and grated potatoes. We had this dish in a restaurant in Yarmouth Nova Scotia. Thanks for your help. Terri

Hi Terri,

I found three recipes for this. See below.


 Rapee Pie Yield: 6 Servings Ingredients 1 5-6 pound chicken 10 md potatoes 3 md onions,finely chopped 1 tsp salt 1 tsp pepper 2 tb salted green onions 1 tsp herbes salees (see below) Instructions Cut up chicken,cover with cold water. Add onions, green onions, salt and pepper.Cook until meat is tender. Peel wash and grate potatoes,strain in cheese cloth.Add some of the quantity of hot bouillon to the grated potato and arrange 1/2 of the quantity into a greased pan.Cover with the chicken and use the rest of the potato to cover the chicken.Cook at 400 F for 2 hours. Salted herbs (herbes salees) Yield: 5 Servings 1 c Chopped fresh chives 1 c Chopped fresh savoury 1 c Chopped fresh parsley 1 c Chopped fresh chervil 1 c Grated carrots 1 c Chopped celery leaves 1 c Chopped green onions 1/4 To 1/2 cup coarse salt In a large bowl combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups. ---------------------------- Pati a la Rapure (Rapee Pie) 5-pound fowl, cut up 2 teaspoons salt 1/2 pound finely diced salt pork 3 medium onions 1 medium carrot 15 medium potatoes (about 8 pounds) 1 celery stalk Cook fowl, onions, carrot, celery and salt in water to cover. Bring to boil and skim. Simmer until meat is tender (about 2 1/2 hours). Remove skin and bones and cut meat in pieces. Strain broth. Fry salt pork until crisp. Peel potatoes; grate very fine, or puree in electric blender. Working with about 1 cup of potato at a time, squeeze it in a clean dish towel to remove as much liquid as possible (save liquid). Empty potato into large bowl (at this stage potato feels like snow). Measure liquid and discard; measure an equal amount of chicken broth, bring to boil and gradually stir into potato to mix thoroughly (potato will swell). Spread a layer of potato mixture in bottom of greased roasting pan (15 x 20 inches) and cover with a layer of chicken. Repeat layers until dish is full, ending with potato. Sprinkle with salt pork. Bake at 400°F until top starts to brown (30 minutes). Turn oven control to 350° F and continue baking until brown and crusty (2 hours). 10 to 12 servings --------------------------------------------------- Rapee Pie Pate A La Rapture 1 peck potatoes 2 chickens (3 or 3 1/2 lbs each) 2-3 large onions 1/4 lb butter 6 strips bacon salt & pepper to taste poultry seasoning You will need a grater, a large pan (17"x12"x2"), and a sturdy cloth bag. Simmer the chickens in a pot on top of the stove with plenty of onions and seasonings. When cooked, separate the meat from the bones and chop meat into pieces. Save the broth. Meanwhile, peel the potatoes and soak in cold water. Grate about 10 potatoes at a time and then place them in a cloth bag. Squeeze tightly until all the water and starch is removed. Do all the potatoes this way. Save the liquid from the potatoes: measure it. You must measure an equal amount of chicken broth to replace the potato water. When the potatoes are all squeezed, loosen them in a large pan and gradually add the measured chicken broth, stirring slowly. The potatoes may take on a jelly-like appearance. Be sure there are no lumps. Add seasonings and stir, stir, stir! Cover the bottom of a well-greased pan with half the potato mixture. Arrange chicken pieces, chopped onion, and pats of butter on top. Cover with the other half of the potato mixture. Then add a bit of chopped onion, more pats of butter and six strips of bacon. This will form the crust. Place pie in a hot (400F) oven for about 2 hours, or until a brown crust is formed. Delicious with applesauce or cranberry sauce. Serves 12. 

Worcestershire Sauce

----- Original Message -----From: AndrewTo: phaedrusSent: Sunday, November 03, 2002 2:18 PMSubject: Worcestershire Sauce> I am looking for a recipe for making the actual Worcestershire Sauce.>> Regards Andrew

Hello Andrew,

Worcestershire Sauce was created by John Lea and William Perrins ofWorcester, England at the behest of Sir Marcus Sandys, a former governor ofthe Province of Bengal in India. While in India, Sandys had acquired a tasteand a recipe for a tangy sauce that was used on food there. When he returnedto England he hired chemists Lea & Perrins to duplicate the sauce. They did,and Sandys used it in his home and gave bottles to friends. One batch of thesauce lay forgotten in a cellar for three years, and when it wasrediscovered by Lea & Perrins, they found that it had become even better.They obtained Sandys' permission to market it as "Lea & Perrin's WorcesterSauce" and the rest is history.

The original recipe for Worcestershire Sauce is a secret, although the basicingredients are widely known:
anchovies, tamarinds, molasses, garlic, vinegar, chilies, cloves, shallots,and sugar. The mixture is aged for a couple of years, with regular stirring.The tamarind is what truly distinguishes worcestershire from other sauces ofits type.

Although the original recipe is still secret, copycat recipes have beendeveloped. There are a few below.


Worcestershire Sauce1 Chopped onion2 Cloves of garlic crushed1 1/4 in thick slice of ginger3 Tbsp Yellow mustard seeds1 tsp Peppercorns1/2 tsp Red pepper flakes1 1 in. long cinnamon stick1 tsp Cloves whole1/2 tsp Cardamom pods2 cup Vinegar1/2 cup Molasses1/2 cup Dark soy sauce1/4 cup Tamarind pulp3 Tbsp Salt1/2 tsp Curry powder1 Crushed anchovy1/2 cup WaterPlace the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce andthe tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the twoweeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.------------------------------------------------------------Homemade Worcestershire SauceIngredients2 tablespoons olive oil2 large onions, roughly chopped1/2 cup tamarind paste2 tablespoons minced garlic2 tablespoons minced ginger2 jalapenos, seeds removed and minced3 tablespoons chopped anchovies3 tablespoons tomato paste2 whole cloves2 tablespoons freshly cracked black pepper1/2 cup dark corn syrup1 cup molasses3 cups white vinegar1 cup dark beer1/2 cup orange juice2 cups water1 lemon, thinly sliced1 lime, thinly slicedInstructionsIn a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft, about 6 to 7 minutes. Stir in the tamarind paste,garlic, ginger, and jalapenos and cook for 5 more minutes. Add the anchovies, tomatopaste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon and lime. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, for 2 to 3 hours, or until it napsthe back of a spoon.Strain the mixture and refrigerate.Yield: 6 cups----------------------------------------------Emeril's Worcestershire SauceIngredients1-1/2 tsp olive oil1 medium onion, chopped1 Jalapeno chile, stemmed and chopped2 cup distilled white vinegar1 -1/2 cups light corn syrup1 cup water1/2 lemon, peel and white pith removed, coarsely chopped2 tbsp prepared white horseradish1 1/2 tbsp packed, chopped and drained anchovy fillets2 large garlic cloves, chopped1 tsp salt3/4 tsp ground black pepperLarge pinch of ground clovesInstructionsHeat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)Or process in boiling water bath 10 to 15 minutes.

BBQ Butterflied Leg of Lamb

 ----- Original Message ----- From: Knud To: phaedrus Sent: Sunday, November 03, 2002 9:05 PM Hej Uncle would love a recipe for BBQ a butterfly leg of lamb, ca you help Knud

Hi Knud,

How are ya? There are several recipes below.


 Barbecue Butterflied Leg Of Lamb 6 lb. leg of lamb Marinade: 6 tbsp. fresh lemon juice 6 tbsp. water 3 tbsp. minced parsley 3 tsp. lemon peel 3 tsp. dry mustard 3 tsp. sugar 3 tsp. salt 3 tsp. garlic powder 1 tsp. oregano 1 bay leaf 1/2 tsp. dillweed 1/2 tsp. pepper 1 1/3 c. olive oil Have butcher butterfly the leg of lamb. Mix all marinade ingredients together. Marinate leg of lamb overnight, turning several times. Grill over barbecue for 40 to 50 minutes. Slice thinly. --------------------------------------------------------- Barbecued Butterflied Leg Of Lamb 1 (3 or 4 lb.) butterflied leg- of lamb 1/2 c. oil 1/2 c. wine vinegar 1/2 chopped clove of garlic 1 tsp. chopped dehydrated mint flakes 1/2 tsp. dried orange peel 1/2 tsp. salt 1/4 tsp. pepper Mix together all ingredients except lamb. Marinate lamb in this mixture overnight in covered dish. Grill 4" from charcoal for 1 hour, basting occasionally. ------------------------------------------------------- Barbecued Butterflied Leg Of Lamb 6 to 8 servings. 1 (6 lb.) leg of lamb, boned,- trimmed and butterflied Sauce: 1 c. ketchup 1 c. water 1/4 c. Worcestershire sauce 1/4 c. vinegar Few drops of Tabasco 1/4 c. firmly packed brown- sugar 1 tsp. celery salt 1 tsp. chili powder 1 tsp. salt Combine sauce ingredients in 2 quart pan. Bring to a simmer, but Do Not Boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator. Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. Do Not Overcook. It should be crisp on the outside and pink inside. --------------------------------------- Barbecued Butterfly Leg Of Lamb 1 c. dry red wine 3/4 c. beef stock 3 tbsp. orange marmalade 2 tbsp. red wine vinegar 1 tbsp. minced dried onion 1 tbsp. dried marjoram 1 lg. bay leaf, crumbled 1 tsp. seasoned salt 1/4 tsp. ginger 1 clove garlic, crushed 1 (6-7 lb.) leg of lamb, boned- and butterflied In a 2-quart saucepan, combine all ingredients except lamb and simmer uncovered for 20 minutes. Place lamb in a medium roasting pan. Pour the hot marinade over the lamb and marinate at room temperature 6 to 8 hours, turning frequently. Barbecue over medium hot coals for 30 to 45 minutes or until meat thermometer registers 150 to 160 degrees. Lamb will be cooked to medium. Slice fairly thin on a slight diagonal. ------------------------------- Barbequed Butterflied Leg Of Lamb 1 to 2 tbsp. minced garlic 1 tbsp. salt 3 tbsp. curry 2 tbsp. mint leaves 1/2 tbsp. rosemary 1 tsp. lemon pepper 1 butterflied leg of lamb,- boned 1 bottle Chardonnay dry white- wine Trim fat off lamb. Mix together all but the wine and lamb. Rub paste mixture all over lamb. Set lamb in pan and pour wine over. Cover and marinate 4 or more hours (overnight is best). Barbeque the lamb, using marinade to baste with, until done. ------------------------------------------ Barbecued Butterfly Leg of Lamb with Oyster Sauce Leg of Lamb - boned and butterflied Remove as much fat and connective tissue as possible. With a sharp knife make diagonal cuts about 1/2 in. apart and 1/4 in. deep scoring the surface of the meat forming a cross-hatch pattern on both sides of the butterflied leg of lamb. This allows the oyster smear to penetrate the meat while cooking. Oyster Smear - (used as a seasoning while meat is grilling only!!) Combine: 3 tablespoons of light soy sauce 1 tablespoon oyster sauce 1 teaspoon of sherry (gin or dry vermouth work fine too) 1 or 2 cloves of minced garlic or equiv. of powdered garlic Usually a double or triple size batch of the sauce is needed for a med. to large leg of lamb. Place lamb over medium hot coals and brush oyster sauce over top surface. Turn after about 8 to 10 minutes and brush the other side with the oyster sauce, continue to turn the meat and brush on the sauce after each turning until desired doneness is reached. With this method of cooking the variety of doneness is usually varied since the thickness of the butterflied leg of lamb ranges from 1 to 2+ inches. This allows for your guests to choose the meat at their desired level of doneness. I generally figure about 25 to 30 minutes produces a medium rare doneness in the thickest areas of the cut over medium hot coals (adjust as needed depending on your fire and desired level of doneness) Slice into 1/4 to 3/8 inch thick slices and arrange neatly on serving platter and serve. 

Velveeta Mostaccioli

 ----- Original Message ----- From: Judy To: phaedrus Sent: Monday, November 04, 2002 6:11 AM I lost my mostaccioli recipe. It was on the back of a pasta box. It was layered with Velveeta. It called for chopped meat, canned tomatoes, paste, water, seasonings. Thanks for anything you can do. Judy

Hello Judy,

See below.


 Baked Velveeta Mostaccioli Ingredients : 1 lg. can tomatoes, crushed & peeled 1 (6 oz.) can tomato paste plus 2 cans water 1 lb. hamburger Onion Pepper (green) 1/2 lb. or more sliced Velveeta cheese 1 lb. Mostaccioli Preparation : Saute onion and pepper, add meat and brown, drain fat. Add tomato and tomato paste and water to meat. Cook Mostaccioli and drain. In a 9 x 13 inch pan, layer: Sauce, Mostaccioli, sauce, cheese; repeat layers. Put a little sauce over top of cheese. Bake 30 minutes at 350 degrees. ---------------------------------- Mostaccioli Ingredients : 1/2 lb. ground beef 1/2 c. chopped green pepper 1/2 c. chopped onion 1 (16 oz.) can tomatoes 1 (6 oz.) can tomato paste 1/4 c. water 1 bay leaf, crushed 1/2 tsp. salt 1/4 tsp. pepper 8 oz. Mostaccioli noodles, cooked, drained 1/2 lb. Velveeta cheese spread, sliced Kraft grated Parmesan cheese Preparation : Brown meat; drain. Add green pepper and onion; cook until tender. Stir in tomatoes, tomato paste, water and seasonings. Layer half of noodles, meat sauce and Velveeta cheese spread in 11 3/4 x 7 1/2-inch baking dish; repeat layers of noodles and meat sauce. Bake at 350 degrees, 30 minutes. Top with remaining cheese spread; sprinkle with Parmesan cheese. Continue baking until cheese spread begins to melt. ---------------------------------- Mostaccioli Ingredients : 1/2 lb. ground beef 1/2 c. chopped green pepper 1/2 c. chopped onion 2 c. (1 lb. can) tomatoes 1 (6 oz.) can tomato paste 1/2 c. water 1 bay leaf 1/2 tsp. salt 1/4 tsp. pepper 8 oz. mostaccioli noodles, cooked & drained 1/2 lb. Velveeta cheese, thinly sliced Parmesan cheese Preparation : Heat oven at 350 degrees. Brown meat. Add green pepper and onion. Cook until tender. Stir in tomatoes, tomato paste, water and seasonings. In a two quart casserole layer half the noodles, meat sauce and Velveeta. Repeat layers. Sprinkle on Parmesan cheese. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings. ---------------------------------- Mostaccioli Ingredients : 1 lb. ground meat (beef) 1/2 c. chopped onion 2 c. (1 lb. can) tomatoes 16 oz. can tomato paste 1/2 c. water 1 bay leaf 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 8 oz. Mostaccioli noodles, cooked Parmesan cheese 1/2 lb. Velveeta, thinly sliced Preparation : Heat oven to 350 degrees. Brown meat. Add onion. Cook until tender. Stir in tomatoes, tomato paste, water and seasonings. In a 2 quart casserole layer half the noodles, meat sauce and Velveeta. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. 

Discontinued Cookies

 ----- Original Message ----- From: DP To: phaedrus Sent: Sunday, November 03, 2002 8:32 PM Subject: cookies question Hi! Could you help answer a 7 year old question? In the late 70's or so, there was a cookie that came in a box that opened in the top. The cookies were vanilla wafers with marshmallow in between. NOT MALLOMARS, they didn't have any chocolate on them. I believe NABISCO made them. PLEASE HELP! :) Thanks!

Hello DP,

There's a list of discontinued products here:
Boy, They Were Good But...

On it is there is something called Nabisco Marshmallow Sandwiches. Perhaps that's it?


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