ISO: 9-24 Recipe Requests (and recipes) from e-mail

Here are today's requests and a couple replies that were posted with them. Thank you for any help you're able to give responding!

Betsy

(07:36:08 am) : DemHareIs (01:18:59 am) : Hello? Anyone home? Anyhow, I was
looking for a recipe for Hossenpfeffer. It's a German recipe featuring
rabbit. Being from
Australia, we've got more than enough rabbit to go around. I've checked
various recipe sites, but haven't been able to
find a copy. I've also checked hardcopy cookbooks at the library, but
nothing. I know the recipe exists, but can't find it.
If anyone could point me in the right direction--or better yet, have a
copy--I would be much obliged. Thanks.
damian@ois.net.au
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Betsy, NY (07:39:30 am) :
Here's one for you I found at SOAR:

Title: HASSENPFEFFER #1
Categories: Meats, Ethnic, Alcohol
Yield: 4 servings

-JUDI M. PHELPS (G.PHELPS1)
1 Young rabbit
1/2 c Wine vinegar
2 cl Garlic; sliced
1 Bay leaf
2 ts Salt; optional
1/2 ts Freshly ground black pepper
6 tb Olive oil
2 sl Bacon; diced
1 1/2 c Onions; sliced
1 tb Flour
1 Bottle dry red wine
1 tb Unsweetened chocolate;grated
24 sm White onions
French or Italian bread;
-sauteed and sliced

Have the rabbit disjointed and cleaned. Pour boiling water over it,
scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar,
garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil.
Add the rabbit and marinate in the refrigerator for 48 hours. Drain.

Put the bacon in a Dutch oven and cook until lightly browned. Add the
sliced onions and cook until golden.
Blend in flour and add rabbit. Cook 10 minutes turning the pieces several
times. Add the wine, bring to a boil, and stir in the chocolate. Cover and
cook over low heat 1-1/2 hours or until tender; add salt and pepper to
taste after 1 hour. While the rabbit is cooking, saute the white onions in
the remaining oil until golden. Arrange the rabbit on a hot platter with
the sauteed onions and bread around it. Serve with noodles.

Source: The Complete Round the World Meat Cookbook.
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Crackers (10:41:04 am) : I am trying to find a receipe for a cauliflower
pancake which includes fresh peas. Once served in Washinton D.C. restaurant.
Thanks for the help.

Betsy, NY (1:09:37 pm) :
Crackers - could this be close?

Cauliflower Latkes

2 cups cauliflower -- cooked
2 tablespoons matzo meal
2 eggs
salt and pepper

Chop cauliflower. Combine with rest. Form into pattties, and fry.
Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
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Heather (1:46:19 pm) : This is my first time on this chat, I have a
question, what is an opera cake?
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ei (2:32:18 pm) : Hello, I was wondering if anybody has any helpful hints
and/or recipes to cook while camping. We are hoping to camp this weekend and I find the challenge is to cook wholesome foods and keep the smoke flavor to the minimum. We cook on a 2 burner cole man stove or on an open fire. Any help would be appreciated. I will check back later since there doesn't seem to be anybody out there right now.
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PERSIA (2:47:57 pm) : Does anyone have any suggestions on the best way to decorate Holiday cookie? I am a novice in the kitchen!

ei (2:53:47 pm) : Persia,
Just use colored sugar, raisins, chocolate chips, coconut, nuts etc. Put
them on your sugar cookies before you bake them.
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chuck (3:23:25 pm) : need recipe for ham and cabbage
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Ashley (5:40:19 pm) : Looking for a good holiday cookie, can anyone help?
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Hi there (5:53:11 pm) : Hi there
Does anyone have any Argentine recipes?
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snow (6:41:18 pm) : does anyone have a recipe for a good apple cake?
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TK (7:55:17 pm) : does anye have any info on making your own chipotle
peppers, I have an abundance of jalapenos
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PERSIA (2:58:41 pm) : Also, does anyone have a recipe for peanut butter
fudge? Thanks.
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Barb (4:06:53 pm) : Persia,
I use this recipe for peanut butter
fudge. It is Fantasy Fudge found on
the back of the Kraft Marshmallow
Creme jar only I use Reeces Peanut-
Butter Chips. The package is less
ounces but it works fine.
Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz package semi-sweet choc
chips (Reeces P.Butter chips)
1 7-oz jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 tsp vanilla

Combine sugar, margarine and milk
in heavy saucepan; bring to a full
rolling boil, stirring constantly.
Continue boiling 5 minutes over
medium heat, stirring constantly
to prevent scorching. Remove from
heat; stir in chocolate (peanut
butter) chips until melted. Add
marshmallow creme, nuts and vanilla.
Beat until well blended. Pour into
buttered 13X9 inch pan. Cool at
room temperature, cut into squares.

The small jar of Marshmallow Creme
usually has the times etc. to make
this in the microwave. I usually
make it in the microwave as it
won't scorch on the bottom.
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2bettys (4:47:09 pm) : We need recipes for steamed mussels.
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Bubba (5:54:38 pm) : Does anyone have any Argentine recipes?
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Kim, CA (6:22:00 pm) : Hi : This is my first time on the chat. I'm looking
for a healthy chicken casserole recipe that kids would like
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