Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
http://keyingredient.com/recipes/101635/potato-and-corn-mash-pioneer-woman-cooks-style/
Potato and Corn Mash, Pioneer Woman Cook’s Style
Description Recipe About
Potato and Corn Mash, Pioneer Woman Cook’s Style
This is a delicious way to change the way that you serve potatoes. The red pepper, garlic and onion, added to Yukon Gold potatoes and corn gives a wonderful texture and flavor. Garnished with fresh chopped chives, this recipe (from Pioneer Woman Cooks) is not only tasty, but very colorful.
Yield: 6 servings
* 3
pound potatoes (I prefer Yukon Gold)
* 2
cans corn (about 17 oz)
* ½
cup hot milk
* 1
red bell pepper, chopped
* 1
large garlic clove, grated or finely chopped
* 1
large onion, chopped
* 1
can corn (drained) or frozen, thawed
* 1
tbsp oil
*
butter (or cream cheese)
*
pepper
*
salt
* Optional:
*
chives
*
milk or heavy cream (about ¼ to ½ cup, depending on how thick you like your potatoes
You can easily adjust the quantities to feed any number of people, though.
Boil the potatoes for about 25 to 30 minutes. Until very tender.
Drain, then put back into the pot and leave on low heat; this allows extra water to evaporate so you don’t get soupy and watery potatoes.
Heat 1 tbsp oil in a skillet and cook the onions, bell pepper and garlic, over low heat until they’re soft and sweet. This will take about 15 minutes.
Add a 1–2 Tbsp. butter or cream cheese or spoon in some sour cream and about of the corn. Start mashing. You don’t want to completely mash the corn; you just want to break it up a little so it blends in with the potatoes.
I like my mashed potatoes rather thick, so I added ½ a cup of hot milk or heavy cream. Feel free to add an additional splash of milk. Or cream. Or cream cheese.
Keep mashing until the potatoes are nice and creamy.
Add the rest of the corn and the onion/pepper mix and stir it in.
Season with a generous amount of black pepper and some salt—or Lawry’s seasoned salt. Put the corn mash back on the stove for a few moments to let the mash heat through.
Garnish with fresh chives and it’s ready to serve and enjoy.
http://keyingredient.com/recipes/101472/applesauce-oatmeal-breakfast-muffins/
Applesauce Oatmeal Breakfast Muffins
Description Recipe About
Applesauce Oatmeal Breakfast Muffins
This recipe is slightly adapted from a friend’s food blog (www.mytastytreasures.blogspot.com). I wanted to bake the cake recipe as muffins, so I had to double the batter to make six of these.
These are moist and very delicious. The aroma that comes from your kitchen will wake the sleepiest family members. They did not wait past five minutes to bite into these!
Yield: 6 giant muffins
* Topping:
* ½
cup packed brown sugar
* 4
tablespoons butter
* 1
teaspoon cinnamon
* 6
Tablespoons flour
* ½
cup old fashioned oatmeal
* Cake:
* 2
cup flour
* 2/3
cup sugar
* 1
teaspoon baking powder
* ½
teaspoon baking soda
*
dash salt
* 2
eggs, beaten well
* 1
cup applesauce
* ½
cup canola oil
* 1
teaspoon vanilla
Mix all topping ingredients together by rubbing with fingers, set aside.
NOTE: I got a little lazy and melted the butter, as a shortcut from having to soften my rock hard butter!
In a large bowl, mix your flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together your eggs, applesauce, oil, and vanilla.
Mix it well.
Add applesauce mixture to flour mixture, stir till wet.
With an ice cream scoop, fill each each muffin well about 2/3 full. (You an also bake as a cake, or as smaller muffins).
Sprinkle topping over batter.
Bake at 350F for approximatey 25 minutes.
Bake at 350 for 20–25 minutes.
http://straightfromthefarm.net/2009/12/24/multigrain-pumpkin-pancakes/
A great time-saver for me, since this recipe calls for a good number of ingredients, is to mix up all the dry ingredients in ziplock bags (labeled and dated of course) and stash several of these away so in the mornings when I want to make them, there’s a lot less measuring to do. This is especially important when you’re also trying to drink that first cup of coffee to get your engines running so you can do a decent job of flipping these babies.
Dare I be predictable and say MERRY CHRISTMAS to you all? May you all have flavorful feasts with family and friends!!
Multigrain Pumpkin Pancakes
A Straight from the Farm Original
1 T. baking powder
1 t. salt
1/2 C. whole wheat flour
1/2 C. unbleached white flour
1/4 C. rolled oats
1/4 C. cornmeal
1 T. cinnamon
1/2 t. freshly ground nutmeg
1/2 t. ground allspice
3 eggs, lightly beaten
2 T. dark brown sugar
2 T. honey
1/2 C. pumpkin puree
1/2 C. plain Greek yogurt
3/4 C. low-fat buttermilk
1 T. melted butter
1/4 C. mini chocolate chips (optional)
In a bowl or a ziplock bag, combine the baking powder, salt, whole wheat flour, white flour, rolled oats, cornmeal, cinnamon, nutmeg and allspice.
Combine the eggs and sugar in a large bowl and whisk until sugar is dissolved. Now add the pumpkin, yogurt, buttermilk, and melted butter and whisk well. Fold in the dry ingredient mixture just until moistened. Do not over mix!
Drop batter onto a hot, nonstick skillet. Cook over medium heat until bubbles start to form on the edges of the pancakes. Flip and cook for another minute. Serve hot or keep warm wrapped in foil in an oven on the lowest setting.
(serves 4)
I liked the bread very well as it was. But I thought after eating a few slices that it could be improved upon by layering the fruit a bit more in the loaf. So, I’ve adapted the recipe below to indicate this, and I wanted to be sure to mention it here because the photos obviously only show the fruit on top (per the original recipe I was following). Don’t be confused if yours looks different after using the recipe below.
Cranberry Kumquat Cornbread
Adapted from Martha Stewart Living
4 T. (half a stick) unsalted butter, softened
1/4 C. raw sugar
2 C. fresh or frozen cranberries
10 kumquats
1 C. all-purpose flour
1/2 C. fine yellow cornmeal
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground cloves
1/2 t. fresh orange zest
1/2 C. granulated sugar
1 1/2 sticks (3/4 C.) unsalted butter, softened
2 large eggs, lightly beaten
1 T. milk
1/2 t. freshly grated ginger
Rinse the kumquats well, dry, and mince with a sharp knife or in a food processor. Melt 4 tablespoons (1/2 a stick) of butter in a small saucepan over medium heat. Add the raw sugar and stir until dissolved. Add the cranberries and kumquats and cook until the cranberries begin to pop, about two minutes. Pour *half* of the cranberry mixture into the bottom of an ungreased 5 x 9 inch loaf pan, spreading the mixture evenly. Set the rest aside.
Preheat the oven to 350 F.
Mix together the flour, cornmeal, baking powder, baking soda, salt, and ground cloves. Set aside.
Beat the remaining 1 1/2 sticks of softened butter until fluffy. Add the granulated sugar and mix on high until incorporated into the butter, about 2 minutes. Add the eggs and milk and beat well. Reduce the speed of the mixer and slowly add the flour mixture, beating just until combined. Batter gets fairly thick so you may need to finish it by hand. Mix in the ginger and fresh orange zest.
Do your best to carefully pour/plop *half* of the batter into the loaf pan, trying not to displace the cranberry mixture on the bottom too much. Use a spatula to smooth the top. Now pour the remaining cranberry mixture over the batter in the pan, spreading evenly. Finish by placing the rest of the batter in the pan and once again carefully smoothing.
Place pan in preheated oven and bake it for about 45 minutes. Check it at 35 minutes though to be sure the edges aren’t burning too much. If the edges are burning, lower the heat to 325 F and continue to bake until it springs back when gently pressed or when a tester inserted into the center comes out clean.
Let loaf cool for 10-15 minutes and then run a sharp knife around the edges to loosen. Invert pan on a serving dish or cutting board. Let cool completely before serving. Store, wrapped tightly in plastic wrap, in the fridge for up to a week.
(makes 1 large loaf)
http://straightfromthefarm.net/2010/01/28/cranberry-kumquat-cornbread/
http://straightfromthefarm.net/2008/08/29/corn-and-tomato-bread-pudding-recipe/#more-796
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Fall Prelude
August 29, 2008
Sweet corn
I don’t know about where you are, but around here, the smell of fall has been in the air all week. It’s especially heavy in the dewy cool morning light. I smile like the Mona Lisa when I’m walking to class or working in my garden. I’ve pulled the light sweaters out of the cedar chest. What is it about autumn that just makes life a little sweeter? And is there anyone out there that “hates” fall the way some people hate winter or summer? I can’t imagine disliking cool nights, crisp mornings, and warm (but not hot) sun in the afternoon.
Bread and eggs
With the advent of autumn on my doorstep, I start to move my menus from light cool fare to hearty comforting dishes. Today’s Corn and Tomato Bread Pudding is a great bridge between the bounty of summer and the more selective nature of fall. Fresh sweet corn cut off the cob pairs beautifully with hefty cubes of whole wheat bread, slivers of oven-dried tomatoes, and a generous sprinkling of sharp cheese.
Oven dried tomatoes
I must say I was rather pleased to find my oven-dried tomatoes from last year that I’d tucked away in a cupboard and all but forgotten the past six months were still in perfect condition and very tasty in this dish. I’m actually about to start making a new batch of them now that my tomato plants are in overdrive, but its good to know the dried ones last so long. In lieu of your own oven-dried tomatoes, use store-bought sun-dried (don’t be fooled; there’s no “sun” involved, just sulfur) tomatoes that are packed dry, not in oil.
Pouring eggs and herbs on bread
This dish makes for fantastic segues…first oven-dried tomatoes and now on to oven-dried corn. Yes, I’ll be drying more corn this year. I’d encourage you to do the same. And, after making this bread pudding, I think it’s a perfect candidate for dried corn in winter too. I plan to reconstitute the dried corn in a little warm milk and then continue with the recipe as instructed. It’s a relief to know I can still savor the flavors of local sweet corn and tomatoes in the midst of a snow storm.
Basil leaves
And, while on the subject of preserving summer’s flavors, don’t forget to gather up plenty of fresh basil to puree and freeze. I’m fairly certain tossing a thawed cube of basil puree in the winter version of this bread pudding would be a smashing success. But! Don’t wait for cold gusts of wind to try this recipe. It really is a superb late summer dish too, with all the intensity of flavor that only fresh produce can provide.
Corn and Tomato Bread Pudding
Ironically, after all this hubbub about heartier dishes for fall and getting prepared for winter, I just made a few other recipes I’ll be posting shortly that are all about the easy breezy summer salad mentality. But when you think about it, that’s just what this short and sweet time of year is all about: getting to take your pick of both seasons!
Corn & Tomato Bread Pudding
Adapted from Fresh and Simple Vegetable Dinners
3 tablespoons chopped dried tomatoes
4 beaten eggs
1 ½ C. half & half
1 T. fresh chopped basil
4 C. cubed day-old wheat bread
1 ½ C. fresh corn kernels
1 C. shredded cheddar or herbed hard cheese
Place dried tomato in a small bowl and cover with hot water. Allow to soak for 10-15 minutes to soften. Drain.
Meanwhile, in a medium bowl, whisk together the eggs, half & half, and basil. Set aside. In an ungreased two-quart baking dish, toss together the bread cubes, corn, cheese, and softened tomatoes pieces. (If you wish to make this dish ahead of time, cover and refrigerate the egg mixture and bread mixture separately for up to 24 hours.)
Carefully pour the egg mixture over the bread in the baking dish. Bake at 375 F for 35-40 minutes, uncovered, or until a knife inserted in the center comes out clean. Cool slightly and serve with fresh wedges of tomato.
(serves 6)
Thanks, Granny.
>>>It sounds like your preparations were on the mark. I was wondering how you were faring out there.<<<
All is going great... Wife still prefers that I do the driving - like taking her to and from work - our roads are horrible - you go from 6” of packed ice and snow to dry pavement with ice ‘potholes’ every few feet and makes for a rough ride.
SIL is now off full activation - National Guard - They had been sequestered in the Command Center since a week ago last Friday (with only one 12 hour break to take care of their families). They were under the largest activation since 1968.
Somehow we managed to escape the power outages - all the limbs that snapped on my white pines were on the side away from the power line, or we would have had a different situation. Nevertheless we were prepared if it had gone off. (we only had one 5 minute outage - whew...)
I have not heard from my son who is 80 miles West of Dallas - guess I better check with him today. Not too worried though as they are pretty resourceful.
Well, tomorrow they are calling for a possible round 3 - first they said 1-3”, then 1-6” and now they say maybe 3-8” more snow. Sure wish Al Gore would cry Uncle so we can end this cycle... LOL
Glad your Mom is home - hope all goes well.
My parents were raised during the depression, living in northern Minnesota. Looking through my mother’s recipe collection, she had more than a few recipes for jello salads. She said that fresh greens were non-existent during the winters, so they would put home canned vegetables in gelatin to make salad.
Gelatin salads and ground meat with potatoes were a standard items on the table as I grew up. Even spaghetti was a foreign item. Forget about pizza and tacos. Today, my teen-aged kids wouldn’t know what to eat if those options weren’t available.
Posted by Vicki,
LOL, I like Jello salads, veg and fruit, or with ice cream mixed in the jello.
Can’t say that I knew why we had them, interesting thought.
This page is full of little tidbits on depression era foods.
granny
http://www.hungrybrowser.com/phaedrus/m111401.htm#5
Donut Shop Style Donuts
-—— Original Message -——
From: Bill
To: phaed
Sent: Tuesday, October 30, 2001 10:03 PM
Subject: Donuts!
Any leads on how to make a glazed donut something like a Famoud Donut Shop donut?
Thanks!
Bill
Hello Bill,
The thing that is supposed to make famous name donuts different from other famous name and the rest is that FN’s are made from a top-secret recipe for yeast-raised donuts. The FN donuts founder supposedly bought the secret recipe from a New Orleans chef named in 1933. The FN recipe is a closely guarded secret.
The first recipe below was listed on several sites as a copycat recipe for “Famous Name” donuts. That’s unlikely, because it uses canned biscuit dough! I only include it because it’s all over the Internet, on dozens of sites.
The second recipe below, also claiming to be a copycat for “Famous Name”, is for yeast-raised donuts and is therefore much more likely. I’d try it first.
The third recipe doesn’t claim to be “famous name”, it’s just a recipe for yeast doughnuts. It’s probably the best one.
The fourth recipe claims to be a copycat recipe for “another famous name”, although it’s also for yeast-raised donuts. If the others don’t suit, try it.
Phaed
1 can biscuits - not flaky, buttermilk or any special type — just
regular biscuits.
Poke a hole in center of each biscuit.
Deep fry until brown (or fry in skillet) turning doughnuts once.
Do not crowd. Drain well on paper towels.
Because the biscuit dough has little, if any, sugar, roll them in
powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2
granulated sugar with cinnamon to taste), or glaze them (regular
or chocolate).
Raised Doughnuts
2 pkg. Regular or Rapid rises yeast
1/4 cup Warm water (105 to 115)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all purpose flour Vegetable oil
Creamy Glaze or Chocolate Glaze
1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed,
scraping bowl Constantly, 30 seconds. Beat on medium speed scraping
bowl Occasionally, 2 minutes. Stir in remaining flour until smooth.
3. Cover and let rise in warm place, until double, 50 to 60 minutes.
(Dough Is ready when indentation remains when touched.)
4. Turn dough onto floured surface; roll around lightly to coat with Flour.
Gently roll dough 1/2 inch thick with floured rolling pin. Cut with
floured doughnut cutter. Cover and let rise until double, 30 to 40
minutes
5. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into
hot oil with wide spatula. Turn doughnuts as they rise to the Surface.
Fry until golden brown, about 1 minute on each side. Remove carefully
from oil (do not prick surface); drain. 6. Dip the Doughnuts into
creamy glaze set on rack then when slightly cooled spread chocolate
glaze on top.
Creamy Glaze
1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
water Heat butter until melted; Remove from heat. Stir in powered sugar
and Vanilla until smooth. Stir in water, 1 tbsp. at a time, until desired
Consistency.
Chocolate Glaze
1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
water 4 oz milk chocolate chips or semi- sweet chips Heat butter and
Chocolate over low heat until chocolate is melted; remove from heat. Stir
in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at a time,
until desired consistency.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 Pkg Dry Yeast
1 Egg — Well Beaten
1/4 Cup Warm Water
1 1/2 Cups Flour
1/4 Cup Sugar
2 Tbls Butter
1/2 Tsp Salt
1 Cup Milk
1/2 Cup Flour
1 1/2 Cups Flour
VANILLA GLAZE:
1 Cup Powdered Sugar — Sifted
2 Tbls Milk
1/8 Tsp Vanilla
Dissolve the yeast in the warm (110 degrees) water in a small bowl.
Set aside. Heat the sugar, butter, salt and milk in a saucepan until
the butter has melted. Cool to lukewarm. Pour into a large mixing bowl.
Stir in the first measure of flour. Beat until smooth. Stir in the
dissolved yeast. Add the second measure of flour. Beat until smooth.
Stir in the egg(s). Add enough of the third measure of flour to make
a soft dough. Turn out onto a lightly floured board. Cover. Let stand
for 5 minutes. Knead for roughly 5 minutes. Place in a lightly buttered
bowl. Turn dough to coat its entire surface with butter. Cover. Let rise
in a warm place until doubled in bulk(1 1/2-2 hours). Punch down. Turn
out onto a lightly floured board. Roll out to a 1/4 “ thickness. Cut
using a floured doughnut cutter. Cover. Let rise until doubled in bulk
(about 1 hour). Preheat the deep fryer. Prepare the glaze by combining
the ingredients and blending thoroughly. Fry each doughnut until golden
brown (1 1/2-2 minutes). Drain. Dip the tops of the warm doughnuts in
the glaze. Place glaze side up on a rack. Yields 25
3 cups vegetable oil
Dough
1/4oz package active dry yeast
2 tablespoons warm water (about 98F)
3/4 cup warm milk
2+1/2 tablespoons butter/margarine
1 egg
1/3 cup granulated sugar
1 teaspoon salt
2+3/4 cups all-purpose flour
Glaze
2/3 stick butter/margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
Make the dough. Dissolve the yeast in a medium bowl with the warm
water. Add the milk, butter/margarine, egg, sugar and salt. Blend
with an electric mixer until smooth. Add half of the flour and mix
for 30 seconds. Add the remaining flour and knead into the dough
with flour-dusted hands. Cover the bowl of dough and leave in a warm
place for 1 hour or until the dough doubles in size. Roll out the
dough on a heavily floured surface until it is 1-inch thick. Punch
out with a donut cutter, 12 donuts. If you don’t have a donut cutter
you can use a washed and dried 15oz vegetable can. Remove both lids
from the can. Now you are ready to punch out the holes. Again, if
you don’t have a donut cutter, find the lid from a lemon juice jar,
A-1 Sauce bottle of a lid of a similar size. Make sure it is washed
and dried. Cut a hole in the center of each of the donuts. Place the
donuts on cookie sheets covered with plastic wrap or waxed paper.
Cover and allow the donuts to double in size again. This will take
about 45 minutes. Heat the oil in a large frying pan over medium heat.
Bring it to about 350F. Fry each donut for about 30 seconds per a side,
or until light golden brown. Drain and cool on paper toweling. Mix the
ingredients for the glaze in a medium bowl with a hand mixer until
smooth. Take a cooled donut, hold it by the edges and touch the top of
the donut into the glaze. Flip it over and rest it onto a plate or
cookie sheet to allow the glaze to firm up. Makes 1 dozen donuts.
HINT: Take the holes and cook them the same way as the donuts. Just
dip them a little deeper into the glaze.
Merengues
-—— Original Message -——
From: Pedro
To: phaedrus
Sent: Friday, November 02, 2001 9:25 AM
Subject: Hi unkle Phaedrus
A long time ago I knew a cook ladie that made the most delicious
merengues I’ve ever tasted.
They were the size of a US cent coin, with a very thin hard skin,
creamy in the inside and with a little drop of glucose honey on the
top. This drop was formed during baking time. I saw the tray go in
and out of the oven and the “miracle”happened, but she never gave
me the recipe.
If possible, I would like you to find it out and let us know.
Regards.Pedro.
Hello Pedro,
Well, there’s not much hope of finding that exact recipe. However below are two very good merengue recipes.
A merenguito or merengue is just a mixture of beaten egg whites whipped with sugar. These are popular in Mexico as a type of, like, cookie.
Phaed
Merengues
In making merengues, it’s important that you separate the eggs properly.
Just a bit of yolk in with the whites can ruin the merengues.
Warm Method
4 large egg whites, room temperature
Pinch of Salt
1 cup sugar
Baking parchment, sprayed lightly with PAM
With an electric mixer, beat egg whites in a large bowl until they
reach the soft-peak stage. It is important not to over beat the whites
at this stage.
Add a pinch of salt and continue to beat. Add a small amount of sugar
at a time until you’ve incorporated all of the sugar into the mixture.
The mixture should be very firm - “stiff peak” stage. Turn off beater
and fold in one additional tablespoon of sugar with a spatula.
If you have a pastry bag, fill it with the mixture. Use one of those
fancy tips that came with the pastry bag and squeeze out three-inch
circles onto your baking parchment. If you don’t have a pastry bag,
use a spoon - not as fancy, but it works.
Bake meringues at 200° F for approximately two hours. The meringues
should be dry and crispy — not brown.
Hot Syrup Method
4 large egg whites, room temperature
1/2 cup hot water
1/8 tsp. cream of tartar
1 1/2 cups sugar
Baking parchment, sprayed lightly with PAM
With an electric mixer, beat egg whites in a large bowl until they
reach the soft-peak stage. It is important not to over beat the whites
at this stage.
Add cream of tartar and continue beating until stiff peaks form.
Stop beating.
Combine sugar and water in small saucepan and bring to a boil,
stirring constantly. With a candy thermometer, bring the liquid to
the soft ball stage: 238° F.
Set mixer on medium speed and pour hot syrup into egg whites in a slow,
steady stream. Beat until mixture is completely cool and shiny — about
six to eight minutes.
If you have a pastry bag, fill it with the mixture. Use one of those
fancy tips that came with the pastry bag and squeeze out three-inch
circles onto your baking parchment. If you don’t have a pastry bag,
use a spoon - not as fancy, but it works.
Bake meringues at 200° F for approximately two hours. The meringues
should be dry and crispy — not brown.
Squash Soup With Bacon
-—— Original Message -——
From: Albert
To: phaedrus
Sent: Friday, November 02, 2001 11:16 AM
Subject: looking for a good recipt
Looking for a good squash soup with bacon receipt something that the chef
Jeff Smith (the frugal gourmet) might cook.
Albert
Hello Albert,
Well, I dunno about the sort of squash soup that Jeff Smith might make, but below is a squash soup with bacon recipe that I found.
Phaed
SQUASH SOUP WITH BACON AND APPLES
4 thick slices slab bacon (or 6 slices regular bacon)
2 tablespoons butter
2 medium onions, coarsely chopped
2 tablespoons brown sugar
1 butternut squash, peeled and cut into 1/2-inch pieces
1 cup apple cider
1 quart chicken stock
2 tablespoons chopped fresh sage
Salt and pepper, to taste
1 Cortland apple, quartered, cored, and finely chopped (for garnish)
In a large flameproof pan, render the bacon over medium-high heat,
turning it often, until it is crisp and golden brown.
Transfer the bacon to several thicknesses of paper towels. When it
is cool enough to handle, crumble it and set it aside.
Discard the bacon fat and wipe out the pan. Melt the butter, add the
onions, and cook over medium heat, stirring often, for 10 minutes.
Sprinkle the brown sugar into the pan. Add the squash, cider, and stock.
Bring to a boil, lower the heat, and simmer the soup for 40 minutes or
until the squash is tender.
Remove 1 1/2 cups of the squash from the pan and transfer it to a bowl.
With a fork, mash the squash and return it with its liquid to the pot
of soup.
Return the soup to a boil. Add the bacon, sage, salt, and pepper.
Simmer the soup for 20 minutes. If the soup seems too thick, add a few
more tablespoons of stock or water to thin it slightly; it should be
on the thick side.
Taste for seasoning and add more salt and pepper if you like. Ladle the
soup into bowls and garnish with the diced apples.
SERVES 4
Jello Refigerator Pie
-—— Original Message -——
From: Marvin
To: phaedrus
Sent: Saturday, November 03, 2001 5:01 AM
Subject: Refrigerator pie
> Hi Uncle,
> I coming to you from Japan. I’ve been telling my wife about a dessert my
> mother used to prepare for us. She called it refrigerator pie. What I
> remember is that she lined a pie tray with cookies, then whipped some
> preheated Jello, and poured it over the cookies. She then placed the
> preparation in the refrigerator. After it cooled and jelled, she served
> it. BUT, I clearly recall her adding some other ingredients as she
> whipped the preheated Jello. So, this is my question: If you know what
> I’m referring to, - Would you please advise me as to how to complete
> this recipe? Oh yes, the recipe was printed on the boxes the Jello came
> in. That was way back in 1946 or something. I contacted the Jello
> people, but they never replied to my inquiry.
> Thank you for your very kind consideration.
> Sincerely,
>
> Marvin
Hello Marvin,
There are many, many of these recipes for Jello Refrigerator pie. Some use vanilla wafers for the crust, some use graham cracker crusts, and some use regular pie crusts. Some don’t call for a particular flavor of Jello, but some use a specific flavor such as strawberry and add real fruit to it. The recipes below are a sampling of the ones I found. They should give you a good idea of how to finish the pie. From looking at the recipes, I ‘d say that what you need to add to what you have so far is 1 cup sugar and 1 can of pet or carnation evaporated milk. If you want it richer, add 1 pint real whipping cream instead of the canned milk. Add real fruit to the Jello if you like.
Phaed
REFRIGERATOR PIE
Ingredients :
1 egg
1 1/4 c. pineapple juice
1 c. sugar
Preparation :
Bring to boil, add 1 box lemon Jello; let cool. Whip 1
can chilled evaporated milk. Fold all ingredients and pour
into 2 pie pans lined with vanilla wafers. Keep refrigerated.
Ingredients :
1 lg. can Pet or Carnation milk
1 pkg. lemon Jello dissolved in 1/2
c. hot water
Juice of 1 lemon
1 1/4 c. sugar
Preparation :
Dissolve Jello in hot water, set aside to cool. Squeeze juice
of 1 lemon in whipped milk. Add sugar. Stir in cooled Jello.
Use vanilla wafers for crust. This makes 2 pies.
Ingredients :
1 med. can Carnation milk
1 box cherry Jello
1 sm. can crushed pineapple
1 c. sugar
Vanilla wafers
Preparation :
Line pie plate with vanilla wafers. Put whole wafers around
sides of plates. Whip milk until peaks form. Fold in sugar
and drained pineapple. Dissolve Jello in 1/4 cup hot water.
Fold Jello into mixture. Pour into crust. Chill. Makes 2 pies.
Ingredients :
1 box Jello (any flavor)
2/3 c. sugar
1/2 c. water
1 lg. can cream (Pet or Carnation)
vanilla wafers
Preparation :
Mix Jello, sugar and water in a saucepan. Bring to a boil and
boil for 1 minute. Let cool. Whip 1 large can cream. Add Jello
mixture and mix thoroughly. Pour in pie pan lined with vanilla
wafers. Let chill 1/2 to 1 hour and serve.
Ingredients :
1 box Jello
1 c. sugar
2/3 c. pineapple juice
1 can cream
Preparation :
Boil juice, sugar and Jello 1 minute. Let cool. Chill cream
and whip. Fold into Jello mixture. Pour into vanilla wafer crust.
Ingredients :
1 box Jello
1/2 c. sugar
1 c. hot water
1 sm. can Pet milk
Preparation :
Mix Jello, sugar and water. When cool put into the refrigerator
until slightly thickened. Whip with a beater. Whip Pet milk and
add to whipped Jello, beating all the time. Pour into wafer crust
and return to the icebox until firm.
Ingredients :
1 pt. whipping cream
1 lg. pkg. Jello
1/2 c. sugar
1 1/2 c. unsweetened pineapple juice
Preparation :
Heat juice and sugar to boiling point. Mix Jello with juice
and set aside. When Jello begin to thicken. Whip can of cream.
When whipped add Jello mixture while still whipping. Line two
cakes or pie pans sides and bottom with vanilla wafers. Pour in
mixture and chill in refrigerator.
Ingredients :
1 sm. can crushed pineapple
1 box lemon jello
1 lg. can chilled Pet milk
1 1/2 c. sugar
2 eggs
1 lg. pkg. vanilla wafers
Preparation :
Beat eggs. Add pineapple, jello, sugar; bring to boil.
Set aside to cool. Beat chilled Pet milk, add to cooked mixture.
Then pour into dished covered with crushed vanilla wafers.
Ingredients :
1 pkg. raspberry Jello
1 pkg. lime Jello
1 pkg. cherry Jello
1 pkg. strawberry Jello
2 pkg. lady fingers
1 c. hot water
1/2 c. cold water
1/4 c. sugar
1 c. pineapple juice
2 c. cream
Preparation :
Use 1 cup of hot water and 1/2 cup of cold water for each of
the 3 packages of Jello. Mix well. Pour into 3 shallow pans
and chill until firm. Cut into 1/2 inch cubes. To prepare
the filling, begin by heating 1/4 cup sugar with 1 cup of
pineapple juice to boiling point. Dissolve 1 package strawberry
Jello in the hot liquid, add 1/2 cup cold water. Chill until
syrupy. Whip 2 cups cream and fold into the syrupy Jello.
Fold in the little Jello cubes. Line pie plates with lady finger
cookies and pour Jello mixture over cookies.
Chill 4 hours. Serve.
“”
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.hungrybrowser.com/phaedrus/mpwheatfree.htm
Wheat Free Recipes
Check these sites for recipes and tips:
Gluten Free Cooking
Recipes with 123 Gluten Free, including 123 Bars
Wheatless Noodles
Wheatless Bread Recipes
Wheatless Cookies
Wheatless Donuts
Wheatless Pizza Dough
http://www.hungrybrowser.com/phaedrus/2000o.htm#5
TODAY’s CASES:
* Black-Eyed Pea Cakes
* Armadillo Eggs
* Fried Oyster Po’ Boy
* Shortnin’ Bread
* Herman Bread & Potato Starter
Black-Eyed Pea Cakes
From: Bill
Date sent: Sat, 1 Jan 2000 20:32:04 EST
Subject: Fried Blakeye pea bread
To: phaedrus
> Sir, We ate at a restaurant while traveling and I do not remember the
> name of it. In Wilmington, NC, I believe. We tried a pan fried Blackeye
> pea bread and it was delicious. Can you help me with a recipe? Thanks,
> Bill
>
Hi Bill,
I’m not sure if this is what you had in NC, but it’s all I could locate.
Phaed
Mini Black-Eyed Pea Cakes
2 cups dried black-eyed peas
4 slices bacon, finely chopped
6 cups water
1 small red onion, chopped (about 1/2 cup)
1/2 small red bell pepper, chopped (about 1/4 cup)
1 tablespoon minced garlic
2 eggs, lightly beaten
3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno, seeded
1 teaspoon Tabasco sauce
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup yellow cornmeal
1 cup vegetable oil
1 cup prepared salsa
Sort and rinse the peas. Fry the bacon in a saucepan until crisp.
Drain, reserving 1 tablespoon of the drippings. Bring the peas,
bacon and water to a boil in a saucepan; reduce heat to medium.
Simmer for 25 minutes or until the peas are tender. Let stand for
10 minutes; drain. Let stand until cool.
Saute the onion, red pepper and garlic in the reserved bacon
drippings in a skillet over medium heat until tender. Combine the
peas, sauteed vegetables, eggs, cilantro, jalapeno, Tabasco
sauce, cumin, salt and pepper in a bowl and mix well, mashing
some of the peas. Chill for 1 hour. Shape into 1-1/2-inch round
cakes about 1/2 inch thick; coat both sides lightly with cornmeal.
Fry cakes in oil in skillet until brown on both sides; drain on paper
towels. Arrange on a serving platter; top each cake with salsa.
Prepare, fry and drain black-eyed pea cakes 1 day in advance.
Store, covered, in the refrigerator. Reheat in a 375-degree oven
for 5 minutes.
Makes sixty mini cakes.
Armadillo Eggs
-—— Original Message -——
From: Mary
To: phaedrus
Sent: Sunday, April 30, 2000 17:57
Subject: Armadillo Eggs
Hi I have been searching for Armadillo Egg recipe. the center is a hot
chedder cheese or? chopped chile peppers in the cheese, than it’s rolled
in something —eg -mashed potato or flour dough and I think deep fried.
Excellent as an appitizer. They are shaped like an egg. Please help me.
Mary
Hi Mary,
Here are a couple of armadillo egg variations for you.
Phaed
Categories: Appetizers, Cheese/eggs, Tex-mex
Yield: 15 servings
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage*
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**
*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh,
but success reported when using bottled or canned
Slice peppers in half lengthwise and scrape out all the seeds (wear
gloves). Try to keep both halves near each other as you have to put
them back together later. Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back
together. Grab a handful of bisquick mixture and mold around pepper in
shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can
use cookie sheet) at 350 degrees for 25 minutes or until crisp.
1 pkg (10 ea) buttermilk biscuits
1 (4 oz) can Jalapeno chilies
1 lb pork sausage
1 cup shredded cheddar cheese
Slit seeded chilies lengthwise. Stuff with cheese & roll up slightly.
Mash sausage into patties and wrap around peppers.
Bake at 450 until done; drain on paper towels.
Roll out individual biscuits and place sausage ball at one end;
roll biscuit around sausage, covering completely.
Bake at 450 on cookie sheet till browned. Serve hot
Fried Oyster Po’ Boy
Hi Folks,
Uncle Phaedrus recently received a verbal request for an authentic oyster po’ boy recipe. The question brought back fond memories of the Castaway Restaurant & Lounge in Pascagoula, Mississippi. When Unc was just a child, his dad used to go by the Castaway to have a quick beer after work, and he would sometimes bring home po-boys for dinner. In the coastal South, we didn’t know from subway sandwiches or hero sandwiches or grinders or any of that, but we knew about po’ boys or po-boys. (we never called them “poor-boys”, either.) The Castaway served shrimp, roast beef, and ham po’ boys as well, but Unc’s favorite was the fried oyster po’ boy. There is some question as to the proper dressing for an oyster po’ boy. Unc’s memory is not clear as to exactly what dressing the Castaway used. It was not tartar sauce, as the second recipe below calls for. Unc seems to recall that it was French dressing on one side with mayo on the other, although it might have been Thousand Island dressing or even a simple mixture of mayonnaise and catsup. Makes Unc’s mouth water just remembering them.
Unc
Louisiana Fried Oyster Po’ Boy
(serves 3)
1 cup yellow cornmeal
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon salt
1 cup all-purpose flour
16 oysters, shucked
2 eggs, beaten
Vegetable oil for frying
3 French bread rolls
Choice of dressing
1-1/2 cups shredded iceberg lettuce
Lemon wedges
Louisiana hot sauce
Combine cornmeal, cayenne, onion powder, and salt on a plate. Stir to incorporate.
Place flour on another plate. Dip each oyster in flour. Shake off excess. Dip in
egg, then cornmeal mixture.
Heat about 1-1/2-inches of oil in a skillet or frying pan to 375 degrees. Fry
oysters until golden on both sides. Do not overcook. When done, oysters will curl
and firm slightly. Drain on paper.
Split rolls. Spread both sides generously with Rockefeller Spread. Add shredded
lettuce. Arrange oysters over lettuce, allowing 6 per sandwich. Serve with lemon
wedges and hot sauce.
Makes 3 sandwiches.
Ingredients:
24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crusted French bread
sliced tomatoes
shredded iceberg lettuce
Tartar Sauce
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal,
knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on
a deep-fat thermometer and fry oysters in batches of 6, turning occasionally,
until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a
slotted spoon to paper towels to drain.
Halve loaves crosswise and horizontally, cutting all the way through and spread
each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and
oysters among bottom pieces of bread and top with remaining bread, pressing
together gently.
Ingredients:
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
In a small bowl stir together sauce ingredients.
Shortnin’ Bread
From: Linda
To:
Subject: Shortnin’ Bread
Date sent: Tue, 7 Dec 1999 14:43:47 +1100
> I’ve been looking for a recipe for “Shortnin’ Bread”. The one in the
> song “Mama’s Little Baby Loves Shortnin’ Bread . . .” Can you help me?
>
> Thanks,
> Linda
Hi Linda,
I sure can. See below.
Phaed
Shortenin’ Bread
16 Tbsp. softened butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 tsp. salt
Preheat oven to 300 degrees. Beat butter until smooth and
creamy, add sugar and beat well. Stir and toss together flour and
salt and add to the butter mixture. Beat just until completely
mixed.
Turn dough onto a lightly floured surface and roll to a thickness of
1/2”. Cut rounds with a 2” cookie cutter. Prick each cookie three times
with a fork. Bake for 25 min. or until they are barely colored around
the edges. Be careful not to overbake. Remove from sheets and cool on a
rack.
Yield: 24 cookies
Herman Bread & Potato Starter
-—— Original Message -——
From: Angel
To: phaedrus
Sent: Thursday, November 02, 2000 20:58
Subject: Help Please
> I am looking for a recipe for a bread starter called Herman Bread....
> it uses no yeast, but instant potato flakes......
>
> Thank you!
Hi Angel,
I think you are mistaken, Angel. Herman bread starter is a sweet sourdough starter that does use yeast. It’s only different in the sugar that it uses. The starter you describe must have another name. Below is a recipe for Herman starter and one for Herman Bread made from that starter.
Phaed
” This is a recipe for a sweet sourdough starter known as Herman. There are
a number of things that can be made from it. It’s very important to NOT use
metal utensils or bowls! It will take 16 days for the starter to mature and
be ready to use the first time you make it. After that it can be ready for
use every 10 days. “
Ingredients
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
Directions
1 In a large glass or plastic container, dissolve the yeast in warm water.
Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)!
Cover loosely and store in a warm place overnight.
2 The next day, stir and refrigerate.
3 Stir once each day for the next four days. On the fifth day, stir, then
divide in half. Give half away with feeding instructions.
4 FEEDING INSTRUCTIONS: Feed starter with 1/2 cup white sugar, 1 cup
flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator.
Stir once each day for next four days. On the fifth day feed again with 1/2
cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and
stir once each day for the next four days. On the fifth day it is ready to
be used for baking. Reserve one cup of the starter in the refrigerator and
continue to follow the stir and feed cycle (Stir once a day for four days,
stir and feed on the fifth day, ready for use on the tenth day.)
Ingredients
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup sourdough starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt
Directions
1 In a small mixing bowl, dissolve yeast in warm water. Let stand until
creamy, about 10 minutes.
2 In a large mixing bowl, combine the yeast mixture with the Herman
Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2
cup at a time, stirring after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth
and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in
the bowl and turn to coat with oil. Cover with a damp cloth and let rise in
a warm place until doubled in volume, about 1 hour.
3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out
onto a lightly floured surface and form into a loaf. Place into the prepared
pan. Cover with a damp cloth and let rise until doubled in volume, about 40
minutes. Preheat oven to 375 degrees F (190 degrees C).
4 Bake inthe preheated oven for 30 to 35 minutes, or until the top of the
loaf is golden brown and the bottom sounds hollow when tapped.
Hi Angel,
Here’s your potato starter. You can make it either with or without yeast. If you don’t use yeast, it’s much more difficult, because you are depending on “wild” yeast from the air to grow in your starter.
Phaed
POTATO STARTERS
INGREDIENTS:
1 c Water,
1 c Sugar, and
1/2 c Potato flakes.
Now the starters. The first one relies on wild yeast. After that is an
alternative for people who have trouble with the first one.
Potato starter I (No Yeast added):
Mix the ingredients. Cover loosely and leave in a warm place, such as on top
of a water heater, for 3 or 4 days. If the mixture starts to smell yeasty
prior to 3 or 4 days, or is ready. Go ahead and feed it and start making
bread. See the feeding directions below. This is from the “Panola COunty
Heritage Cookbook”.
Potato starter II: 2 evelopes (2 TBSP) active dry yeast, 1/2 cup warm water
(105 to 115 F), 1 cup warm water (105 to 115 F), 2/3 cup sugar, and 3 TBSP
instant potato flakes.
Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl. Stir in 1
cup warm water, sugar, and potato flakes.
Let the mixture sit out all day, then refrigerate 10 to 15 days. (A 10 day
schedule works fine.) Remove from refrigerator and feed, see the feeding
instructions below. Now you are ready to use 1 cup of the starter to make
bread.
Return the rest of the starter to the refrigerator for another 5 to 10 days.
Before making your next batch of bread, feed the starter again.
Now that we have a starter, we need to feed it.
Feeding Recipe: Starter from recipes above, 1 cup water, 3/4 cup sugar, and
3 TBSP instant potato flakes.
Into starter, stir ingredients well and keep at room temperature for 10 to
12 hours.
Makes 2 - 3 cups.
“”
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?sausage
Clay’s Kitchen : Sausage Recipes
© Copyright 1995-2010, Clay Irving Manhattan Beach, CA
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There are 149 Sausage Recipes.
* Alligator Sausage
* Alsatian Christmas Sausage
* American Beef Sausage
* Andouille
* Andouille
* Andouille
* Anne’s Homemade Chorizo
* Apple Turkey Sausage Patties
* Assyrian Lamb Sausage
* Bangers or Oxford Sausages
* Bangers
* Berliner
* Bierwurst
* Bigwheel’s World Famous Genuine Texas Hotlinks
* Blutwurst (German Blood Sausage)
* Bockwurst (German Veal Sausage)
* Bockwurst
* Boerewors (South African Farmers’ Sausage)
* Boudin
* Boudin, Cajun
* Boudin
* Bratwurst
* Breakfast Pork Sausage
* Breakfast Sausage
* Breakfast Sausage
* Breakfast Sausage
* Breakfast Sausage
* Calcutta Sausage
* Chaurice
* Cheddar Sausage
* Chevap Chi Chi (Serbian Sausage)
* Chicken and Apple Sausage
* Chicken Sausage Supreme
* Chicken Veal Sausage
* Chinese Sausage
* Chipolata (English Sausage)
* Chorizo
* Chorizo
* Chorizo
* Country Breakfast Sausage
* Country Pork Sausage
* Creole Habanero Sausage
* Creole Smoked Sausage
* Crispy Fish Sausages
* Cumberland Sausage
* Desros Lithuanian Sausage
* Desros Lithuanian Sausage
* Duck Sausage
* Farm-Style Sausage Patties
* Fish Sausages
* French Garlic Sausage
* French Garlic Sausage
* German Sausage
* Goetta
* Greek Lamb Sausages
* Grilled Wild Mushroom Sausage
* Hill Country Sausage
* Home Made Bulk Italian Sausage, Chicago Style
* Homemade Salami
* Homemade Venison Italian Sausage
* Hot Italian Sausage
* Hungarian Raisin Sausage
* Hungarian Sausage
* Irish Sausage
* Italian Sausage, Cheese and Red Wine
* Italian Sausage, Girardi’s
* Italian Sausage, Hot
* Italian Sausage, Sweet with Fennel
* Italian Sausage, Sweet
* Italian Sausage, Tuscan Style
* Italian Sausage, with Lemon
* Italian Sausage
* Italian Style Dry Sausage
* Italian Veal Sausage
* Italian-Style Sausage
* Jim’s Pork Chorizo
* Jimmy Dean Hot Sausage Clone
* Jimmy Dean Maple Sausage Clone
* Jimmy Dean Sage Sauage Clone
* Jul Korv (Swedish Christmas Sausage)
* Kentucky Style Pork Sausage
* Kestomakkara (Finnish Sausage)
* Kielbasa, Garlic
* Kielbasa, Lithuanian
* Kielbasa, Lithuanian
* Kielbasa
* Knockwurst
* Kolbasz (June Meyer’s Authentic Hungarian Sausage)
* Korv (Swedish Christmas Sausage)
* Lamb Sausage with Rosemary
* Lamb Sausage
* Linguica (Portuguese Sausage)
* Linguica with Spanish Sherry
* Linguica
* Liver Sage Sausage
* Liverwurst
* Liverwurst
* Longganisa (Phillipine Sausage)
* Lorne Sausage (Scottish Square Sliced Sausage)
* Maple Breakfast Sausage
* Matiti (Romanian Sausage)
* Medisterpolse (Danish Sausage)
* Mergeza (Spicy and Hot Tunisian Lamb Sausage)
* Mergeza Spicy and Hot Tunisian Lamb Sausage
* Merguez Sausage
* Moroccan Lamb Sausage
* New Orleans Style Hot Sausage Patties
* Old Country Pork Sausage
* Orange Sausage
* Ostrich Sausage
* Otis Boyd’s Famous Hot Link Sausage
* Oyster Sausage
* Pheasant Sausages
* Polish Sausage
* Pork Breakfast Sausage
* Potato Sausage, Swedish
* Potato Sausage
* Rolled Veal Sausage
* Romanian Mici (Grilled Fresh Sausages)
* Rosy Seafood Sausage
* Russian Pork Sausage
* Sai Grog (Thai Spicy Sausage)
* Sai Grog Chiang Mai (Thai Sausage)
* Sai Grog Tod (Thai Issan Style Sausages)
* Sai Oua (Northern Thai Sausage)
* Salsiccia D’Anitra (Duck Sausage)
* Salsiccia Di Coniglio Al Aceto (Rabbit Sausage with Vinegar)
* Sanguinaccio / Boudin Noir
* Sanguinaccio Abbruzzese Di Gina (Blood Sausage)
* Seafood Sausage, Louisiana
* Seafood Sausage
* Seafood Sausage
* Sheftalia (Greek Sausage)
* Sheftalia (Greek Sausage)
* Sheftalia (Grilled Cypriot Sausage)
* Sicilian Style Sausage
* Southern Sausage with Catfish
* Spicy Breakfast Sausage
* Truffle And Pistachio Sausage
* Turkey Breakfast Sausage
* Turkey Sausage
* Turkey Sausage, Asian
* Turkey Sausage, Country Style
* Turkey Sausage, Italian
* Turkey Sausage, Sicilian Style
* Turkey Sausage
* Weiner Wuerstchen (Vienna Sausage)
* Weisswurst
* Wieners (Frankfurters)
Indicates recipe has a picture
Indicates one of my favorite recipes
Search for Recipes, Search using Google, or Return to Cookbook Index
Oh Granny, thank you. Happy Valentine’s Day. Love you lots and lots.
http://www.3men.com/sausage.htm
Sausage Recipes
Andouille Hot-Sweet Italian
Boerewors
Breakfast sausage
Breakfast Sausage
Droewors Garlic Kielbasa
Chipolata Boudin Blanc
Chorizo Summer Sausage
Sicilian Sausage Chaurice
English Bangers Bratwurst
Polish Sausage
Home - All About Sausage - Basic Sausage Making Process
3Men Sausage Making Kitchen- Sausage Recipes- Comments
Andouille
Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In
parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d’oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Arcadian exiles that came to Louisiana in 1755 were originally from these coastal regions.
* 15 pounds boned pork butts
* 15 tablespoons onion powder
* 4½ tablespoons kosher salt
* 3 tablespoon pepper
* 4½ teaspoons thyme
* 2 teaspoons ground allspice
* 2 teaspoons nutmeg
* 2 teaspoons cayenne pepper
* 2½ teaspoons sugar
* 2½ teaspoon paprika
* 1½ teaspoon ground bay leaf
* Cure, in the amount recommended on the package for 15 pounds of meat (1)
* 3 cups ice water
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.
When the meat is chilled, mix the water with the cure. Then thoroughly mix the remaining ingredients with the water / cure mixture. Then thoroughly mix the water / cure / spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings.
Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings (2). Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.
(1) The active ingredient is sodium nitrite that may be found in different concentrations depending on which cure you use. Accordingly, you will need to follow the directions on the package.
(2) If your smoker does not have vents, as with a Cookshack smoker, allow the sausage to dry for 15 to 20 minutes before placing in the smoker and follow the manufacturer’s instructions.
Boerewors
This is a very traditional South African sausage.
Boerewors is another inheritance from Grant’s South African pioneering forefathers who used to combine minced meat and cubed spek (pork fat) with spices and preservatives (vinegar) which were freely available from the then Cape Colony. The self sufficient South African farming community wasted nothing. When a beast was slaughtered in winter, all parts were used, including the trotters which were used for making brawn, and the intestines which were used as casings for home-made sausage. Every farmer’s wife prided herself on her own special recipe for making sausage. The fillings ranged from beef and mutton to game meat or even game offal encased in game intestines and called Skilpad and Pofadder.
During their trek through the hinterland large quantities of wors would be made during their outspan (stopover) and that which could not be eaten would be hung to dry and taken along for sustenance as they continued their explorations.
In the decades that followed this type of wors gradually evolved and the term “Boerewors” became entrenched in our culture.
Up until the early 1960’s boerewors in South Africa was know only as boerewors and by no other name. Thousands of butchers vied with each other to produce, in their opinion, the best “boeries” you could find anywhere. Competition was fierce, the consumer was happy! The unique taste of boerewors was enhanced by making adjustments to the quantities of the traditional ingredients used. Some masterful “boeries” was, and still is, produced with the creators jealously guarding the mix of their magic potions.
From the 60’s onward however, the character of the traditional boerewors taste was experimented with by entrepreneurs who added a host of additional flavours to the boerewors taste. Copious quantities of barbecue spice, onion, tomato, garlic, cheese, chillies, peppers, chicken and, you name it, were added in order to diversify the taste of the good old “boeries”. On the market was now garlic wors, chilli wors, cheese wors, chicken wors etc. etc. Many consumers, naturally, enjoyed these variations. Others, obviously, called it sacrilege. These additions to the taste of boerewors had, however, come to stay and are still freely available today.
The 60’s, unfortunately, also experienced the advent of inferior quality boerewors that was sold at bargain prices to the poor but contained inferior ingredients. Although the traditional and “new type” spices were still used, inferior meat such as offal, bone meal and soya became the main ingredients. To contain this mixture the thickest possible sausage casings were used in order to avoid the wors from rupturing during cooking.
Public outcry soon curtailed the production of this boerewors abomination as the perception that “cheap wors is bad wors” soon resulted in this product not moving from the retail shelves. Unfortunately, to this very day, a boerewors producer will tempt the bargain hunter with inferior wors.
The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.
* 1.5 kg beef (Use shoulder or chuck)
* 1.5 kg pork (Use boston butt)
* 500 g bacon, diced
* 25 ml salt
* 5 ml ground pepper
* 50 ml ground coriander
* 2 ml freshly grated nutmeg
* 1ml ground cloves
* 2 ml ground dried thyme
* 2 ml ground allspice
* 125 ml red wine vinegar
* 1 clove garlic, crushed
* 50 ml Worcestershire sauce
* 85 g sausage casings
Cut the beef and pork meat into 1.5 “ cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings firmly but not too tightly with the meat mixture.
Can be fried, grilled or barbecued over coals.
Droewors
This is also a very traditional South African sausage and is made much the same way as boerewors, except that pork and pork fat are not used (pork fat tends to go rancid). Saltpetre is sometimes added as a preservative but will give the meat a reddish color, instead of the more traditional dark black color.
To improve the flavor, droewors may be smoked after a day of hanging, then retuned to continue the drying process. Droewors and smoked droewors can be frozen for up to two months in an airtight container.
See our section on Droewors which includes photos of this process.
Farm-Style Droewors (Makes about 4 kg’s)
* 4.5 kg beef (Use shoulder or chuck)
* 2.5 kg fatty mutton (Use breast or shoulder)
* 15 ml ground cloves
* 15 ml grated nutmeg
* 12 g whole coriander
* 90 g fine salt
* 15 ml brown sugar
* 400 ml vinegar
* 90 g mutton sausage casings
Traditional Droewors (Makes about 3 kg’s)
* 4.5 kg beef (Use shoulder or chuck) or mutton (Use breast or shoulder)
* 1 kg sheep’s tail fat
* 5 ml ground cloves
* 20 g whole coriander
* 34 g fine salt
* 10 ml freshly ground black pepper
* 90 g mutton casings
Place the coriander seeds in a dry frying pan and heat, stirring constantly until they become light brown. Remove them to a coffee grinder or pestle and mortar and crush the coriander seeds. Pass the crushed seeds through a sieve to remove the husks.
Cut the meat into 50 mm cubes, and mix together with all ingredients except the vinegar and casings. Mince the meat using a grinder with a coarse blade. Sprinkle the vinegar over the minced meat mixture and mix lightly (If you work too much with the meat, it will lose the coarse consistency)
Prepare the casings and stuff the mixture loosely into them.
Dip the sausages in a mixture of 4.5 litres boiling water and 350 ml vinegar, then hang them over wooden rods that are thick enough in diameter to prevent the inner surfaces of the sausage from touching.
Dry the sausage in a cook draughty place for 24 hours, then remove the sausage and flatten by rolling across a cutting board, so that any pockets of air in the sausage or between the sausage and the casing are removed. (These air pockets can cause mould to set in when the sausage is drying). Put the sausage back over the wooden rods and continue to dry to your taste. This will normally take about 2 weeks.
Breakfast Sausage
* 15 pounds boned pork butts
* 8 tablespoons kosher salt
* 5 teaspoons ground white pepper
* 3 tablespoons of rubbed sage
* 1½ teaspoons ginger
* 5 teaspoons nutmeg
* 5 teaspoons thyme
* 4 teaspoons cayenne pepper
* 3 cups ice water
Grind all of the pork butts through a three-sixteenths or one-quarter inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the water and spice mixture with the ground pork. Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying.
If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.
Hot-Sweet Italian
This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles: hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for frying, grilling or braising. The recipe below is a hybrid of hot and sweet.
* 15 pounds boned pork butts
* 2 ¾ cups very cold red wine (Cabernet Sauvignon works nicely)
* 7 tablespoons kosher salt
* 7 tablespoons fennel
* 6 tablespoons ground black pepper
* 1 tablespoon ground coriander
* 3 teaspoons red pepper flakes
* 2 teaspoons oregano
* 1½ teaspoons garlic powder
* 1½ teaspoons sugar
* 1½ teaspoons caraway seed
* 1 teaspoon MSG
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.
When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying.
If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.
Polish Sausage
* 2 lb. Pork butt or shoulder
* 2 teaspoon salt
* Black pepper to taste
* 1 1/2 teaspoon sugar
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon garlic powder
* 1/4 teaspoon mustard seeds
* 1/2 teaspoon dried marjoram
* 1/3 c Plus 1 teaspoon ice-cold water
Cut pork into 1 1/2 “ cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary.
Refrigerate the sausage mix overnight
Stuff the mix into about 5’ of rinsed casings, tying off links at about 8” lengths.
You may grill, steam or fry the sausages as you prefer.
Garlic Kielbasa
Also called kielbasy or Polish sausage , this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated.
* 4 teaspoon coarse (kosher) salt
* 1 3/4 teaspoon ground black pepper
* 3 tablespoon sweet Hungarian paprika
* 1 teaspoon dried marjoram, crumbled
* 1/2 teaspoon dried savory, crumbled
* 2 teaspoon finely minced garlic
* 10 oz trimmed beef shin, cut into /2” dice and chilled
* 16 oz fresh pork fat, cut into 1/2” dice and chilled
* 1/3 c ice water
* 1 1/4 lb. lean, trimmed pork, cut into 1” dice and chilled
Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.
In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind. Scrape into a mixing bowl.
In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.
Stuff the sausage into casings, tying links at 10” to 30 “ intervals, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackley.
If it’s too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours.
To store, refrigerate for up to 3 days, or freeze for longer keeping.
To cook: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides.
Chipolata Sausage
The ultimate cocktail sausage. This is the King of English sausage. The basic banger was created from this recipe.
* 7 1/2 pounds pork butts
* 1 pound pork fatback
* 1 tablespoon sage
* 1 teaspoon dried onion flakes
* 1 teaspoon thyme
* 1 teaspoon mace
* 1 1/2 tablespoons salt
* 6 ounces bread crumbs
* 1 tablespoon pepper
* 1 pint water
* 1 pint water
Grind the meat and fatback through a 3/8 plate
Mix the herbs and seasonings in the water and chill.
Using a food processor puree the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs.
Chill meat mixture.
Using 28mm casings, stuff the mixture into 1-inch links and refrigerate.
Grill, sauté or cook in the oven, as you prefer and serve at once.
Boudin Blanc
Boudin Blanc (or “white Boudin”) is a wonderful Cajun sausage stuffed with pork and rice. Boudin is the French term for the blood sausage, or “pudding,” made with the blood of the pig. Boudin Blanc is a white sausage made with pork but no blood. It’s one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it’s a unique and delicious treat all on it’s own.
* 3 three foot long lengths hog sausage casing
* 3 lbs. boneless lean pork, trimmed of excess fat and cut into1 1/2 inch chunks
* 4 cup coarsely chopped onions
* 1 medium bay leaf, crumbled
* 6 whole black peppercorns
* 5 teaspoon salt
* 1 cup coarsely chopped green pepper
* 1 cup coarsely chopped parsley
* 1/2 cup coarsely chopped green onions
* 1 tablespoon finely chopped garlic
* 2 12 cup freshly cooked white rice
* 1 Tablespoon dried sage leaves
* 2 1/2 teaspoon cayenne
* 1/2 teaspoon freshly ground black pepper
Put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch.
Bring to a boil over high heat and skim off the foam and scum that rises to the surface. Add 2 cups of onion, the bay leaf, peppercorns and 1-teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 teaspoons of salt. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
Stuff sausage into casings.
You can cook the sausages immediately or refrigerate them safely for five or six days.
Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a small sharp knife.
Melt 2 Tablespoon of butter with 1 Tablespoon of oil in a heavy 12-inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides.
Chorizo
A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It’s widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The casing should be removed and the sausage crumbled before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas.
* 20 Sausage casings (pork casings for authentic links)
* Vinegar
* 2 lb. lean pork trimmings
* 8 oz beef or pork fat
* 2 medium onions, quartered
* 8 cloves garlic, pressed
* 1/2 cup cider vinegar
* 1/4 cup Tequila (optional)
* 1/4 cup ground red chile
* 1 teaspoon ground cinnamon
* 1 1/2 teaspoon ground cumin
* 1 teaspoon ground Mexican oregano
* 1 tablespoon salt
Clean the casings, rinse well with water, and then pour vinegar through them. Set aside.
Use a food processor or the coarse blade of a meat grinder, grind the meat and fat.
Add the onions, garlic, vinegar, tequila and seasonings, and chile to taste.
First cut the casings into 3-ft lengths and tie one end.
Stuff each length of casing, tying 4-inch intervals with heavy thread.
Place on a cookie sheet covered with wax paper and refrigerate.
After a day, freeze what you will not use within a week or two.
You should allow the flavors in the meat to develop for at least 8 hours before using.
Summer Sausage
* 21 lb. lean meat
* 4 lb. beef fat
* 6 cups water
* 5 1/4 cups dried milk
* 1/2 cup sugar
* 1 cup + 2 tablespoons salt
* 1/2 cup mustard seed
* 6 tablespoons pepper
* 2 1/2 tablespoons liquid smoke
* 2 tablespoons cure
* 1 tablespoon + 1 teaspoon sodium erythorbate
Grind meat and fat through a 1/2-inch plate.
Mix in all ingredients after dissolving liquid smoke, cure and sodium erythorbate in the water.
Stuff in artificial or natural casings.
Cook in the smokehouse at 185 degrees Fahrenheit until an internal temperature of 152
degrees Fahrenheit is reached.
Shower with water to a temperature of 90 degrees Fahrenheit and allow to hang at room temperature for about 1 hour before refrigeration.
Sicilian Sausage
* 5 Feet med. (2-in diameter) casing
* 4 1/2 lb. lean pork butt, cubed
* 1/2 lb. pork fat, cubed
* 2 1/2 tablespoon salt, or to taste
* 3 teaspoon freshly coarse ground black
* 3 teaspoon fennel seed
* Crushed red pepper to taste
* 2 Cloves garlic, finely minced
* 1 teaspoon anise seed (optional)
Grind the meat and fat together through the coarse disk.
Mix the remaining ingredients together with the meat and fat.
Stuff the mixture into casings and twist off into three or four-inch links.
Refrigerate and use within three days or freeze.
Chaurice
This Creole pork sausage is an old local favorite dating back to the 19th
Century, but isn’t as easy to find as it once was. It would seem to have
come to Louisiana with the Spanish, and was adapted to local custom and
ingredients; the term is similar to the Spanish chorizo. It’s
great with white or red beans, and good for breakfast too, with eggs.
* 4 pounds lean fresh pork, butt or shoulder
* 2 pounds fresh pork fat
* 2 cups onion, finely minced
* 1 1/2 tablespoons garlic, finely minced
* 1 1/2 teaspoons cayenne
* 1/2 teaspoon chili powder
* 1 teaspoon crushed red pepper flakes
* 8 teaspoons salt
* 2 teaspoons freshly ground red pepper
* 2 teaspoons dried thyme leaves, crushed
* 5 tablespoons parsley, finely chopped
* 3 bay leaves, finely crushed
* 1/2 teaspoon allspice
* 3 yards small sausage casing (optional)
Cut the pork at fatback into small pieces.
Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well blended.
Make into patties, and use within three days or freeze.
You can also chaurice into casings; make each sausage about six inches in length.
English Bangers
Banger Seasoning
* 5 teaspoon ground white pepper
* 2 1/2 teaspoon mace
* 2 1/4 teaspoon salt
* 2 teaspoon ground ginger
* 2 teaspoon rubbed sage
* 1/2 teaspoon nutmeg
Sausage
* 2 1/2 lb. boneless lean pork shoulder or loin cut in cubes
* 1 lb. fresh pork fat in cubes
* 1 1/2 cup dry bread crumbs
* 1 1/4 cup chicken broth
* 3 1/2 teaspoon Banger seasoning
Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.
Grind again.
Stuff mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.
Bake or sauté as you prefer.
Sausage Line.jpg (5484 bytes)
Bratwurst
* 3 feet small (1-1/2-inch-diameter) hog casings
* 1 1/2 lb. lean pork butt, cubed
* 1 lb. veal, cubed
* 1/2 lb. pork fat, cubed
* 1/4 teaspoon ground allspice
* 1/2 teaspoon crushed caraway seeds
* 1/2 teaspoon dried marjoram
* 1 teaspoon freshly ground white-pepper
* 1 teaspoon salt, or to taste
Prepare the casings.
Grind the pork, veal, and pork fat separately through the fine blade of the grinder.
Mix the ground meats and grind again.
Add the remaining ingredients to the meat mixture and mix thoroughly.
Stuff the mixture into the casings and twist off into four or five-inch lengths.
Refrigerate for up to two days.
Bratwurst can be pan fired or grilled over charcoal.
http://lpoli.50webs.com/AlphabeticalList.htm
For a listing of the sausage formulations, click on the desired link below:
*
UNCOOKED, FRESH OR AIR DRIED SAUSAGES
*
COOKED OR SMOKED SAUSAGES AND LUNCHEON MEATS
*
SALAMI AND SALAMI-TYPE DRY CURED SAUSAGES
*
SALTED AND BRINE CURED MEATS
[Must be hundreds of recipes for making/working with meat.
granny]
http://www.hungrybrowser.com/phaedrus/m061802.htm#4
TODAY’s CASES:
* Captain Crunch Chicken
* Polenta with Spinach and Fontina
* White Jello
* Crystallized Ginger
* Homemade Ranch Dressing
Captain Crunch Chicken
-—— Original Message -——
From: Debbie
To: phaedrus
Sent: Sunday, June 02, 2002 4:35 PM
Subject: my new fav spot need this recipe
Hello my fav spot,
I am looking for a recipe for Captain crunch chicken.A chicken
tenders coated in captain crunch cereal.I had it at a restaurant.
Thanks again for all the help,my family is so happy i am cooking
up a storm.
Debbie
Hi Debbie, Thanks, I’m glad you like the site. Below are three Captain Crunch Chicken recipes. Phaed
Captain Crunch Chicken
Makes 4 servings
Ingredients
4 skinless, boneless chicken breasts
5 cups Captain Crunch cereal, crushed
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place crushed cereal crumbs in a large resealable plastic bag. Add
chicken breasts to bag, one at a time. Seal bag and shake to coat. Place
coated chicken in a lightly greased 9x13 inch baking dish.
3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is
cooked through and juices run clear.
2 cups Captain Crunch (crushed)
1 1/2 cups Cornflakes (crushed)
1 egg
1 cup milk
1 cup All purpose flour
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. Black pepper
2 pounds Chicken Breast (either make the whole breasts and bake them
or cut them into strips and pan fry)
Beat egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set this aside also.
Dip the chicken pieces into the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip into the egg wash, coating well, then dip into the cereal mixture,
coating well.
Heat oil in a large heavy skillet to 325. Drop coated chicken tenders
carefully into the hot oil and cook until golden brown and fully cooked,
3 to 5 minutes depending on size.
Drain and serve immediately with Creole mustard sauce.
You can bake at 325° for 1 hour instead of frying if you wantto
cut out the fat.
2 cups Captain Crunch Cereal
1 1/2 cups Corn Flakes
1 egg
1/2 cup milk
1/2 cup flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds chicken breasts, cut in 1 ounce tenders
Vegetable oil
Coarsely grind or crush the two cereals and set aside. Beat the egg with
milk and set aside.
Stir together the flour, onion and garlic powders and pepper; set aside.
Dip the chicken pieces in the seasoned flour and coat well; shake off the
excess flour. Dip in the egg wash, coating well, then dip in the cereal
mixture, coating well.
Heat oil in a large skillet to 355 degrees. Drop coated chicken tenders
carefully in the hot oil and cook until golden brown and fully cooked,
3 to 5 minutes depending on size.
Drain and serve with Honey-Mustard Sauce.
HONEY MUSTARD SAUCE
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon prepared mustard
Combine all ingredients and mix well.
Polenta with Spinach and Fontina
—— Original Message -——
From: Stephanie
To: phaedrus
Sent: Saturday, June 01, 2002 11:59 AM
Subject: ISO: Pasta Pomodoro’s Polenta Farcita
Hi Phaed:
can you help me find a recipe from Pasta Pomodoro called:
POLENTA FARCITA
Broiled polenta, fontina cheese, spinaci, browned butter.
Much thanks.
Hello Stephanie, I looked a bit more and found some polenta recipes you might like. Nothing exactly like the pomodoro dish, though.
Phaed
Polenta Lasagne with Spinach, Zucchini, Herbs, and Fontina
This is a variation of pasticciata, a traditional northern Italian
polenta dish that is often made with cheese only The addition of
vegetables and fresh herbs gives it a nice summery flavor. A fairly
substantial dish, it requires nothing more than a green salad liberally
scattered with halved red and yellow cherry tomatoes, dressed with a
simple lemon-juice vinaigrette, to accompany it. A light red wine, such
as a Valpolicella, would round out the menu nicely. This dish may take a
little time to prepare, but it’s healthy eating at its very best.
Serves 6
Polenta Layers
1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
3 cups chicken stock, preferably homemade
3 cups water
1 teaspoon coarse sea salt
1-1/2 cups polenta or coarsely ground yellow cornmeal
3 tablespoons unsalted butter
Vegetable Filling
2 tablespoons extra virgin olive oil
1 medium-size white or yellow onion, coarsely chopped
3 medium zucchini, cut into 1/4-inch dice
6 ounces white button mushrooms, wiped clean and sliced 1/4 inch thick
Salt and freshly ground black pepper
1 pound fresh spinach leaves, well washed, shaken dry, and
coarsely chopped
2 tablespoons finely chopped fresh marjoram
2 tablespoons finely chopped fresh basil
Butter, for preparing the baking dish
2 cups (15-ounce container) fresh ricotta, at room temperature
1/2 cup freshly grated Parmesan or romano
1/2 pound Italian fontina, slivered
Freshly ground black pepper
To Make the Polenta:
In a very large heavy saucepan, heat the olive oil over very low heat.
Add the garlic and saute, stirring constantly, for about 3 minutes, or
until softened. Do not let the garlic burn. Add the chicken stock,
water, and salt and bring to a boil. Reduce the heat and, when the
liquid is simmering, gradually sprinkle the polenta over in a very slow,
thin stream, whisking constantly in the same direction until all the
grains have been incorporated and no lumps remain. Reduce the heat to
very low. Switch to a wooden paddle and stir every 1 or 2 minutes for
20 to 25 minutes, or until the mixture pulls away from the sides of the
pan and the grains of polenta have softened. Stir in the butter. The
mixture will be very thick.
Rinse 2 large baking sheets with cold water and shake them dry. Mound
half the polenta on each one. Using a rubber spatula repeatedly dipped
in very hot water, spread the polenta evenly in the pans until it is
just over 1/4 inch thick. Cover the pans with tea towels and allow to
rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
To Make the Filling: In a large skillet, heat the olive oil over medium
heat and saute the onion for 4 to 5, minutes, stirring, or until it is
softened. Add the zucchini and mushrooms and stir for 3 to 4 minutes more,
or until the vegetables begin to soften. Season with salt and pepper to
taste. Add half the spinach, cover the pan, reduce the heat to low, and
cook for 2 minutes. Turn the spinach over so that the wilted leaves are
on top and add the remaining spinach. Cook, covered, for 2 minutes more,
and turn the spinach. Repeat until all the spinach has wilted. Add the
fresh herbs, cover, and cook for 1 minute more. Remove from the heat.
Preheat the oven to 375 F. Butter the bottom and sides of a large, deep
baking dish, attractive enough to serve at the table, either a
10 x 14 x 2-inch rectangular dish or a 13 x 9-inch oval dish.
Cut the polenta into 2 x 4-inch rectangles. Layer the ingredients in
the following order: polenta rectangles, ricotta sprinkled with
Parmesan, another layer of polenta, vegetable filling, ricotta sprinkled
with fontina, and another layer of polenta. Continue layering until you
have used up all the ingredients, finishing with a thin layer of the
vegetable filling sprinkled with Parmesan and black pepper to taste.
Tap the baking dish gently on the counter to settle the ingredients.
Bake for 35 minutes, or until the top is golden brown. Let stand for
about 7 minutes. Cut into loosely defined wedges and serve immediately.
10-12ozs. fresh spinach
(substitute 1 -10oz pk. Frozen chopped Spinach - defrosted)
4 Tbsp. Butter
1/3 Cup of cream
1/3 Cup Grated Parmesan cheese
Salt and pepper to taste
Chop fresh spinach and saute in butter until tender. (If frozen, defrost
and Drain water from spinach).
Melt butter in skillet over medium heat until frothy. Add cream, spinach
and cook stirring frequently,
4-5 minutes. Stir in Parmesan, salt and pepper to taste. Meanwhile pan-fry
½” thick slices of San Gennaro Polenta (2-3 slices per serving) in skillet
with one Tbsp. Butter or olive oil.
Spoon spinach over fried polenta slices in individual dishes and serve.
Serves 4
This easy side dish begins with slices of San Genarro brand precooked
polenta from the supermarket. We added melted cheese and diced tomatoes
for a tasty topping.
2 ripe medium tomatoes, diced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 chub San Gennaro Polenta, cut into 12 slices
1 tablespoon olive oil
2 ozs. Fontina cheese, shredded (1/2 cup)
Prep time: 10 Minutes
Grill time: about 10 minutes
In a small bowl, combine tomatoes, parsley, salt and pepper; set aside.
Brush both sides of polenta slices with olive oil. Place polenta on grill
over medium heat and cook 5 minutes or until underside is golden. Turn
slices over and top with Fontina cheese.
Cook polenta about 5 minutes longer or just until cheese melts.
Transfer polenta slices to platter and top with tomato mixture.
Makes 6 accompaniment servings.
4 Cups Water
1/4 lb. Butter
1 Cup Polenta
2 tsp. ground white pepper
1 Tbsp. Minced Fresh Parsley
1 Tsp. Fresh Thyme
1/2 Cup Green Onions, Minced
Shiitake Mushrooms and 1/2 Cup Mushrooms, Minced
Sun-Dried Tomatoes for Garnish
1/4 lb. Fontina Cheese, Sliced Thin
1/2 Cup Dry White Wine
Pinch of Salt & Pepper
Bring water, salt, pepper, and thyme to a boil in large saucepan. Slowly
beat polenta with a whisk to avoid lumps. Reduce heat to low and stir to
prevent sticking. Cook slowly for 10 minutes.
In a separate pan, sauté mushrooms and green onions in 2 tbsp of butter
until cooked through and just beginning to brown. Season with a little
salt and pepper, add wine and reduce until most of the wine cooks away.
Add to polenta mixture with remaining butter and parsley.
Off heat, spread polenta mixture on buttered cake pan or cookie sheet so
that it is approx. 1/2” thick. Cool, cover with plastic and refrigerate
up to a day in advance.
To complete the dish, cut polenta into diamonds or other interesting
shapes. Grill over mesquite until surface is slightly toasted.
Turn, place a slice of Fontina cheese on top and allow to just melt.
Serve warm, garnished with grilled shiitake mushrooms and slivers of
sun-dried tomatoes.
Makes: 6 to 8 servings
White Jello
-—— Original Message -——
From: V
To: phaedrus
Sent: Saturday, June 01, 2002 8:47 PM
Subject: white jello recipie
> Would you happen to have it?
Hello V.,
Certainly. Below are several variations.
Phaed
WHITE JELLO
Ingredients :
1/2 c. milk
8 oz. cream cheese
1/2 c. white sugar
1/2 tsp. vanilla
1 env. unflavored gelatin
1/4 c. cold water
3/4 c. boiling water
1 c. Cool Whip
Preparation :
Blend cream cheese, white sugar and vanilla. Gradually add milk.
Dissolve gelatin in cold water. Add boiling water to make a cup.
Stir gelatin in cream cheese mixture after slightly cooled. Chill
until slightly thickened and fold in whipped cream. Chill in 1 1/2
quart mold. Garnish with cherries, strawberries.
Ingredients :
1 envelope Knox gelatin
1/4 c. cold water
2/3 c. sugar
1 c. boiling water
Preparation :
Dissolve Knox in 1/4 cup cold water. Mix together with sugar and
boiling water, set aside. In another bowl, mix: 1 (8 oz.) Cool Whip
1 tsp. vanilla Mix all together until smooth. Add gelatin mixture
and whisk again until smooth. Spray mold with Pam, pour mixture
in. Chill 5 hours. Serve with raspberry or strawberry sauce. (Can
be used as salad or dessert.)
Ingredients :
8 oz. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. milk
1 c. whipped cream, whipped or “Cool
Whip”
1 env. unflavored gelatin
3/4 c. boiling water
1/4 c. cold water
Red and green cherries
Mandarin oranges
Blueberries
Preparation :
Blend cream cheese, sugar and vanilla. Gradually add 1/2 cup
milk. Dissolve gelatin in cold water; add 3/4 cup boiling water.
Let cool sightly. Stir into cream cheese mixture. Chill until
slightly thickened (about 30 minutes). Fold in whipped cream or
Cool Whip. Decorate with fruit and chill. To decorate: For
Christmas - use red and green cherries; other holidays - mandarin
oranges, blueberries, grapes, kiwi or whatever suits you.
Ingredients :
1 pkg. plus 1 tsp. unflavored gelatin
3/4 c. sugar
1 1/2 c. water
1 (8 oz.) container Cool Whip
16 oz. sour cream
1 1/4 tsp. almond extract
Fresh fruit
Preparation :
Boil together gelatin, sugar and water. Let cool (but not too
long because it could gel). Mix in Cool Whip, sour cream and almond
extract. Blend until smooth. Pour into mold. Serve with fresh
fruit.
Crystallized Ginger
-—— Original Message -——
From: RBW
To: phaedrus
Sent: Sunday, June 02, 2002 3:30 PM
Subject: homemade crystallized ginger
Greetings Phaedrus! I have been trying to figure out how to make
crystallized ginger (like Reeds or something similar) but cannot
find a recipe. Many thanks for any recipes you can pass on!
Hello RBW,
Below are three recipes for crystallized ginger.
Phaed
This is not a hard recipe, but it needs to be watched, and the heat
regulated carefully, so that all goes Slowly, and that the cooking
is stopped at the proper time. I took these notes this evening from
a batch I just finished, hope it can be understood.
First, the ginger. You want young, tender ginger, as fresh as
possible.
The characteristics you want to look for are:
Thin, tender and even brown skin.
Firm flesh with minimal “give”, or “spongyness”.
Well shaped main body with minimal extraneous protrusions.
A fresh and pleasant odor.
For this recipe, buy about 10 ounces of ginger, which will give you about
6 ounces of cleaned and sliced ginger root. Once you have learned the
basics, this recipe can be multiplied to almost any quantity.
First, carefully peel off the outside brown skin of the root. Remove the
secondary knobs, freeze them for something else. Cut out any discolored
or dried out spots. Cut the root into 2 inch lengths and slice lengthwise
into 1/8th inch slices. Punch holes in the slices with a needle or fork,
sort of like you would tenderize a steak. Toss the slices in a bowl with:
2 Cups sugar.
Add 1 Tbl of water to a 6 or 8 inch iron frying pan or a heavy wok, pour
in the ginger and sugar, and bring very slowly up to a gentle simmer.
Stir occasionally for an hour. Lower the heat to a minimum and let very
slowly simmer, stirring occasionally and separating the slices, until the
syrup starts to get thick and crystallize. There will be a rim of sugar
that crystallizes out around the edge of the pan, and the mixture will
become quite thick and syrupy, and will have a lot of sugar crystals in it.
Soon the mixture will bubble slowly all over the surface, and when gently
stirred will crystallize more and more. (This last phase only takes a few
minutes, so watch carefully toward the end. If it carmelizes, it is junk.)
Soon the syrup is mostly crystals, and the whole mass will start coming
together when stirred. When you can make a pile of it in the middle of the
pan, and very little syrup drains out, take it off the heat, and toss
gently while it cools. Make sure the slices remain separated. If done
right, the crystallized ginger slices will separate from the sugar at this
point. Spread it all out on a tray to cool and dry, then store airtight
somewhere dark and cool. Use the sugar in coffee, cookies, or anywhere else
that a fresh, clean ginger accent would be nice.
1.5 lbs fresh, young ginger, peeled, cut into 1/4-inch circles to make
1 quart
water
3 cups sugar
1 lemon, seeded and sliced
1 cup light corn syrup
granulated sugar or special large crystal sugar
In a large, HEAVY stainless steel pot place the ginger and cover
with plenty of water. Bring slowly to a boil, reduce heat, cover
and simmer until tender when poked with a knife(~20 minutes.) Add
1 cup sugar, stir until it boils. Remove from heat. Cover and
let stand at room temperature overnight.
Second day, uncover, slowly bring to boil, simmer 15 minutes. Add
lemon and 1 cup light corn syrup. Simmer 15 minutes more, stirring
occasionally. Remove from heat. Cover and let stand at room
temperature overnight.
Third day, uncover and bring to boil, stirring more often. Add 1
cup sugar and simmer 30 minutes, stirring more often. Add 1 cup
sugar and bring to boil. Remove from heat. Cover and let stand at
room temperature overnight.
Fourth day, slowly bring to boil, reduce heat and simmer until
ginger is translucent and syrup drops heavily from side of
spoon(instead of forming two drips, it forms one heavy drip from
the side of the spoon.) I let it cook quite slowly at this stage,
at a medium-low heat, and stirred it occasionally(just avoid
scortching.) It took about 45 minutes.
Drain the ginger, reserving the syrup for flavoring other things,
and remove the lemon slices. Spread ginger on a rack over a tray
and dry uncovered overnight. When dried, roll slices in granulated
sugar. I used a mix of plain sugar and that special large crystal
sugar. Store in tightly covered glass jars.
1 lb. fresh gingerroot
1 1/2 C. plus 1/4 C. sugar
Peel gingerroot. Cut into 1/4 inch thick slices. In 2-quart
saucepan, heat ginger slices and 2 C. water to boiling over high heat.
Boil 5 minutes. Drain. Repeat boiling and draining 3 more times,
removing ginger from pan after last draining.
In same saucepan, heat sugar and 1 1/2 C. water to boiling over high
heat. Add ginger slices and return to boiling. Reduce heat to gently
simmer ginger, stirring occasionally, until translucent — about 1
hour.
With slotted spoon, transfer ginger to wire rack placed over a tray.
Let ginger stand until surface is dry to the touch.
Roll ginger, a few slices at a time, in remaining 1/4 C. sugar until
well coated. Store ginger in jars.
Homemade Ranch Dressing
-—— Original Message -——
From: Abby
To: phaedrus
Sent: Sunday, June 02, 2002 5:33 PM
Subject: Ranch Dressing
> Dear Phaedrus:
>
> I make the buttermilk and mayonaise ranch dressing from the Hidden
> Valley Mix, but would love to be able to make it fresh (fresh herbs,
> onion, garlic, etc.) Do you have a recipe that tastes like the
> packaged, but “from scratch”?
>
> Thanks a million,
>
> Abby
Hi Abby,
I could not locate any recipe that used fresh herbs, just dried. However, if you have these in fresh form, give it a try. Let me know how it turns out.
There are quite a few “homemade ranch dressing” recipes. The first one below sounds best.
Phaed
Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream or buttermilk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Whisk all of the ingredients together in a bowl, then cover and refrigerate
30 minutes before serving. A single recipe will yield about 1-1/2 cups of
dressing.
****
If you want to make up a mix to use try this:
4 teaspoons dried chives
4 teaspoons dried parsley
4 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
Sift the spices together several times and store the dry mix in a sealed
container and tape a recipe card to the outside with these instructions:
Mix 1 cup of mayonnaise and 1/2 cup of sour cream or buttermilk. Add 2-1/4
teaspoons of salad dressing mix and stir well. Chill 30 minutes before
serving.
You might want to stir the dried ingredient mixture with a spoon or shake
the container well to redistribute the mix each time before you measure out
a single portion.
Ranch style salad dressing is very popular right now. I think one reason
that it has become so popular is that it is very versatile. It makes a good
dip as well.
To make Ranch Dressing easily, have the spices pre-mixed and stored in an
airtight container. Before serving, add mayonnaise and buttermilk. Here is
the recipe. Remember- be creative! Add, Subtract, and SUBSTITUTE!
Spices:
1 1/2 Tablespoons parsley
1/2 Tablespoon pepper
1/2 Tablespoon dried chives
1/4 Tablespoon dried tarragon
1 Tablespoon salt
1/4 Tablespoon oregano
1/2 Tablespoon garlic powder
Just before serving mix 1/2 Cup of Mayonnaise and 1/2 Cup of Buttermilk to 1
Tablespoon of the spice mixture. Mix well.
Ingredients :
1 c. mayonnaise
6 tbsp. milk
1 tsp. dried parsley flakes
1/8 tsp. dry mustard
Dash salt
1/3 tsp. onion powder
1/3 tsp. garlic powder
1 tsp. dried chives
1 tbsp. lemon juice
Preparation :
Mix all together.
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.hungrybrowser.com/phaedrus/m0314M05.htm#5
TODAY’s CASES:
* Oat Doodles
* School Cafeteria Recipes
* Apple Pan Dowdy
* Orange Cake
* Pickled Ginger
Oat Doodles
On 23 Feb 2005 at 21:40, Teresa wrote:
> Hi, Phaedrus! I’ve tried more than once to search for this cookie
> recipe from Better Homes & Gardens. It was in their Feb. issue. The
> cookie recipe was called “Oatie Doodle Hearts” and contained cream of
> tarter which caught my eye because my sisters and I have always said
> that a cookie with that ingredient was sure to be a hit! Well, I
> waited too long to buy the magazine and the recipe was torn out at my
> hair dresser’s shop. Would you be able to find it for me? I’m pretty
> sure that was the name of the cookie, “Oatie Doodle Hearts”. Thanks,
> as always in appreciation of your help, Teresa McGuire
>
Hello Teresa,
“Oatie doodle hearts” does not compute, sorry. I think you mean the “Oat Doodles” recipe below, which is from BH&G.
Phaed
Oat Doodles
Like snickerdoodles, but with oatmeal. This is a variation of a recipe from
the January 2005 Better Homes and Gardens magazine.
2 cups oats (not instant)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
4 teaspoons cinnamon
1 cup Butter Flavor Crisco
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup sugar
2 teaspoons cinnamon
Pre-heat oven to 400°F.
Grind oats in food processor until fine.
Combine oats, flour, soda, 4 teaspoons cinnamon and cream of tartar.
Set aside.
Cream Crisco and sugar until light in color.
Add eggs and vanilla and incorporate.
Add dry ingredients in two batches, mixing well between additions.
Combined 1/3 cup sugar and 2 teaspoons cinnamon.
Roll dough in 1 inch balls.
Roll is sugar/cinnamon mixture.
Bake 8-10 minutes, until set and slightly cracked.
Cool on sheet 1 minute.
Remove to racks and cool completely.
Note: butterscotch chips or chocolate chips can be added to the dough,
but you will loose much of the snickerdoodle effect.
60 cookies
School Cafeteria Recipes
Phaedrus,
Just found your site and immediately fell in love!
Here are some recipes from the kitchen of the Memphis, Tenn. City
schools.
Thanks so much,
diana
Memphis City Schools Red Velvet Cake
1-1/4 cups (2-1/2 sticks) butter 3-3/4 cups sugar 2 tbsp. vanilla
extract 5 eggs 2 to 3 bottles (1 oz. each) red food coloring 3 tbsp.
cocoa 2-1/2 cups buttermilk 4 to 6-1/4 cups cake flour 1 tsp. salt
2-1/4 tsp. baking soda 3 tbsp. vinegar
Cream butter, sugar and vanilla extract. Add eggs, one at a time, mixing
well after each. Make a thin paste of cocoa and food coloring. Add to
creamed mixture. Sift flour and salt together. Add flour mixture and
buttermilk to creamed mixture a little at a time, beginning and ending
with flour. Add soda and vinegar and blend into mixture last. Pour into
greased and floured cake pan. Bake in preheated 350 degree oven for 20
to 30 minutes.
Remove from oven and cool completely before icing.
Fluffy White Icing
4-1/2 tbsp. all-purpose flour 1-1/2 cups milk 1-1/2 cups sugar 1-1/2
cups butter 1-1/2 tsp. vanilla extract
Make a thin paste of flour and 1/2 cup milk. Gradually add remaining
milk. Cook in double boiler, beating constantly, until thick. Remove and
let cool. Cream butter and sugar. Add vanilla and beat until fluffy.
Then add the cooled milk mixture and continue beating until like whipped
cream. Both cake and icing must be cool when cake is iced.
Memphis City Schools Carrot Cake
1 cup sugar 3/4 cup oil 1-1/2 cups grated carrots 1 cup flour 2 eggs
1/2 cup raisins, chopped 1 tsp. soda 1 tsp. cinnamon 1 tsp. baking
powder
Beat eggs into sugar, one at a time. Mix dry ingredients. Add oil to dry
ingredients and mix with eggs and sugar. Add carrots. Pour into greased
and floured cake pan. Bake 25 minutes at 350 degrees. Serves 12.
Memphis City Schools Buns and Rolls
2 pkgs. dry yeast 2-1/2 cups milk 1/2 cup sugar 2 tsp. salt 1/2 cup
vegetable oil 1 tsp. baking powder 1 egg 7-1/2 cups all-purpose flour
Dissolve yeast in 1 cup warm milk. Mix remaining milk, sugar, salt, oil,
and baking powder. Beat egg. Add to mixture. Add dissolved yeast. Sift
in flour while stirring. Put in warm place. Let rise. Roll out. Cut
rolls. Preheat oven to 375 degrees. Bake 15 to 25 minutes.
Apple Pan Dowdy
On 23 Feb 2005 at 15:27, missy wrote:
> Im looking for a recipe for a very good friend of mine. her
> grandmother never wrote down the ingredients. I know its called Apple
> Pan Dowdy, and it has orange Tang in it. Can you help!??
> Thank You, Missy
Hello Missy,
I cannot locate an apple pan dowdy recipe with Tang. Below are two that have orange or orange juice in them.
Phaed
APPLE PAN DOWDY
Ingredients :
2 c. white sugar
1/2 c. shortening
2 c. flour (all-purpose)
2 c. diced apples
1 c. nuts, chopped
2 eggs
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 scant tsp. salt
1/2 tsp. nutmeg
1 orange, juice and rind
Preparation :
Cream sugar and shortening; add eggs and dry ingredients. Add
nuts to apples and juice and rind. Mix all together well. May be
baked in oblong or loaf pans, greased and floured. Bake at 375
degrees for 45 minutes. The center usually folds after baking;
don’t worry about that - just fill with whipped cream and enjoy!
Ingredients :
1 c. sugar
1/2 tsp. nutmeg
2 qt. apples
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. margarine
TOPPING:
1 1/2 c. flour
2 tsp. baking powder
1/4 c. oil
1 tsp. salt
1 1/2 tbsp. sugar
1 egg
Orange juice
Preparation :
Heat oven to 350 degrees. Peel and slice apples. Mix dry
ingredients together. Add to apples; mix well. Place in 9 x 12
inch pan. Dot with butter or margarine. Place in oven to heat
while making biscuits. Place on top of hot apples. Bake 30-40
minutes. Makes 9 servings. Serve warm. Biscuits: Drop an egg
into a measuring cup with the oil. Add enough orange juice to
make 3/4 cup. Pour over the flour and other dry ingredients, and
knead in bowl. Drop from a tablespoon on hot apple mix.
Orange Cake
On 23 Feb 2005 at 18:10, john wrote:
> I could not find this one specifically on your site. Any ideas?
>
> Sincerely,
> John
>
Hello John,
See below.
Phaed
ORANGE CAKE
Ingredients :
2 1/2 c. sifted Swans Down cake flour
2 1/2 tsp. Calumet baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. butter or margarine
2 tsp. grated orange rind
1 1/4 c. sugar
2 eggs
3 tbsp. milk
3/4 c. orange juice
Preparation :
Sift flour with baking powder, salt and soda. Cream butter with
orange rind. Add sugar, beating until light and fluffy. Add eggs,
one at a time, beating thoroughly after each addition. Add about
1/4 of the flour mixture, beat until smooth. Beat in milk, add
remaining flour mixture, alternate with the orange juice, beating
after each addition until smooth. Bake at 375 degrees for 25 to 30
minutes. Use an 8-inch layer pan.
Ingredients :
2 1/4 c. sifted Swansdown cake flour
(spoon in lightly)
1 1/2 c. sugar
3 tsp. double-action baking powder
1 tsp. salt
1/2 c. salad oil (Mazola or Wesson)
5 unbeaten egg yolks
Grated rind of 2 oranges (about 2
tbsp.)
Juice of 2 oranges plus water to make
3/4 c. 1 c. egg whites (7 to 8)
1/2 tsp. cream of tartar
—ICING:—
1 1/2 (3 oz.) pkgs. cream cheese
2 1/4 c. sifted confectioners’ sugar
Grated rind of 2 oranges (1 1/2 tbsp.)
Preparation :
Measure these and sift together into mixing bowl. Make a “well”
and add in order: Beat with spoon until SMOOTH. Measure into large
mixing bowl: Whip until whites form VERY STIFF peaks. Much stiffer
than for angel food. Pour egg yolk mixture gradually over whipped
egg whites - GENTLY folding with rubber scraper JUST until blended.
DO NOT STIR! Pour at once into ungreased 10-inch tube pan. Bake in
325 degree oven for 65 minutes. Immediately turn pan upside down,
placing tube part over neck of bottle. Let hang until cold. Loosen
sides and tube with spatula. Turn out on plate. Cream the cream
cheese until light and fluffy. Add gradually sugar and beat well.
Stir in orange rind. If too thick, add a few drops orange juice.
Ice sides and top of cake. Serves 16.
Ingredients :
1 c. margarine
2 c. sugar
4 eggs
3 1/2 c. Swans Down cake flour (use
1/2 c. flour for dates, pecans &
candy)
1 tsp. baking soda
1/2 c. buttermilk
1 pouch fresh frozen coconut
2 c. chopped pecans
1 lg. bag orange slices
1 box chopped dates
GLAZE:
2 c. powdered sugar
1 c. orange juice
Preparation :
Cream butter and sugar; add eggs, one at a time. Add flour, soda
and buttermilk. Roll all nuts and candy in 1/2 cup flour. Add to
cake batter. Bake in tube pan 2 1/2-3 hours. Be sure it’s done.
Mix well. Pour over cake in pan while hot slowly. Leave in pan
overnight, reheat to remove from pan.
Pickled Ginger
On 23 Feb 2005 at 18:36, Ann wrote:
> Hello,
>
> I am looking for a simple recipe for pickled ginger. Can you help me?
>
> Thanks
>
> ANN
Hello Ann,
A great way to keep ginger is to put whole roots in a jar and cover with dry sherry. Ginger will keep indefinitely this way. Just slice off as needed. Be sure the sherry continues to cover the ginger.
See below for other ways.
Phaed
Pickled Ginger
1/2 cup fresh ginger — sliced paper thin
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Stir all ingredients together in non-reactive stainless steel pan or glass
saucepan and bring to a boil.
Let mixture cool to room temperature and chill overnight. (Pickled ginger
keeps for several months in the refrigerator.)
Yield: 1 1/2 cups
2 tablespoons sugar
1 cup rice vinegar
1/2 cup water
1/2 pound fresh ginger root
Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar
with tight-fitting lid.
Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed
vegetable peeler.
Place the slices in the pickling liquid. Refrigerate at least 2 to 3 weeks
before using.
Yield: 1 pint. If kept submerged in the liquid, this will keep indefinitely
in the refrigerator.
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus
http://www.hungrybrowser.com/phaedrus/m0127W10.htm
Cheery Chowder
The search engine registry indicates that someone has searched for this:
Cheery Chowder
Serves 6
1 garlic clove, minced
1 onion, chopped fine
1 cup sliced mushrooms
3 tbsps light butter
3 tbsps flour
2 cups fat-free half-and-half
13-3/4 oz can fat-free, low-sodium chicken broth
1 lb low-fat sharp Cheddar, grated
6 ozs smoked ham, julienned
1 tsp Worcestershire sauce
1 cup fresh broccoli florets, cooked but still crisp
1 cup sliced carrots, cooked but still crisp
3/4 cup cooked corn kernels
In a large saucepan, saute garlic, onion and mushrooms in butter
over low heat, stirring occasionally, for 10 minutes or until
onions are soft. Add flour and blend over low heat for 1 minute.
Slowly stir in half-and-half and chicken broth and cook, stirring,
until slightly thickened and smooth.
Simmer 2 minutes. Gradually add grated Cheddar, blending until
cheese melts. Add ham, Worcestershire sauce, broccoli, carrots,
corn and seasonings. Heat chowder over moderately low heat until
hot. Do not boil. Serve hot.
1 Tbs vegetable oil
1/2 c finely chopped onion
1/3 c uncooked long-grain rice
4 cups vegetable stock
1/2 tsp dry mustard
1 c peeled, chopped carrots
1 c chopped zucchini
1 1/2 c peeled chopped russet potatoes (I have used red unpeeled)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c frozen or fresh corn kernals
1 tsp dried basil
1. Heat oil over medium heat in large saucepan. Add onion, and cook, stirring often,
8 to 9 minutes until softened. Add rice, 2 cups of stock, mustard and 1 cup of water.
Cover, reduce heat to low and simmer 20 minutes, or until rice is tender.
2. Pour chowder base (rice & broth) into food processor, puree until smooth, then
return to pot (or use an immersion blender and puree in pot.) Add remaining stock,
vegetables, salt and pepper. Cover and cook 10 minutes or until vegetables are tender.
Stir in corn and basil and cook until heated through. Serve.
Filé Gumbo
The search engine registry indicates that someone has searched for this:
Note that “filé powder” is the dried, ground leaves of the sassafras plant. “Gumbo” means “okra”. So, a “Filé Gumbo” is actually a “sassafras & okra stew” by the name. While I was searching for this recipe, I found several recipes called “Filé Gumbo” that lacked either filé powder or okra or both...
FILÉ GUMBO
1 (3 lb.) chicken
4 c. water
Salt and red pepper, to taste
1/4 c. vegetable oil
1/4 c. all purpose flour
1 1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped red pepper
3 cloves garlic, crushed
1/2 tsp. dried thyme
1/4 c. chopped fresh parsley
1 bay leaf
1 large chopped tomato
1 lb. Andouille sausage
3 - 4 dashes Louisiana hot sauce
1 dash Worchestershire sauce
1 c. shucked oysters, with liquid
3 c. steamed white rice, for serving
1 tbsp. filé powder
1/2 c. chopped green onions, garnish
Pluck chicken and rinse well. Remove fatty pads and simmer in the
4 cups of seasoned water until tender. Cool slightly and remove meat from bones.
Reserve the stock and set meat aside for the moment. Heat the vegetable oil in
a large heavy gauge stew pot, and gradually stir in the flour to form a thick paste
or “roux”. Cook over medium to medium high heat, stirring constantly until
your roux is dark brown. Add the onions, celery, green and red peppers, garlic,
thyme and parsley and cook several minutes to soften, stirring often. Slowly add
the chicken stock, one cup at a time to the mixture, stirring smooth after each
addition. Add the bay leaf, the chopped tomato and the reserved chicken. Stir well
to mix. Slice the Andouille sausage into bite-sized pieces and fry in a separate
skillet to release fat. Drain sausage and add to the chicken mixture. Season with
Louisiana hot sauce and Worchestershire sauce. Taste and adjust seasonings, as desired.
Cover and simmer for 1 hour, stirring occasionally. Just before serving, add oysters
and their liquid to the gumbo and heat until the edges of the oysters curl, about
5 minutes. To serve, mound rice into individual soup bowls and spoon the gumbo over
the rice. Sprinkle about 1/2 teaspoon of filé powder over each serving and garnish
with chopped green onion. Recipe yields 6 servings.
“The fried chicken that had soaked for twenty-four hours in cold buttermilk before being turned into golden clouds was the local favorite...” The Drifter’s Wheel by Phillip Depoy
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus
http://www.hungrybrowser.com/phaedrus/m0203W10.htm
TODAY’s CASES:
* Butter Roll Pie
* Maple Syrup Dumplings
* Morrison’s Fried Fish
* Cranberry Squares
* Fattoush
Butter Roll Pie
-—— Original Message -——
From: Lornalee
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 20, 2010 7:49 AM
Subject: Butter Roll Pie
This was is today’s Good Ole Days newsletter in my email box this morning. Could you help this lady?
Lornalee
Butter Roll Pie
Sallie Vaughan said ...
Does anyone have a recipe for Butter Roll Pie? My husband’s mother and
aunt used to make Butter Roll Pie when he was very young. He speaks of
it often, and I would like to surprise him and make it for him. By what
I understand it was made with a crust filled with peaches, rolled up like
a jelly roll and had sugar sprinkled over it and a little milk poured in
the center of the pan. It is not cut in slices before it is baked. It is
just rolled up like a jelly roll and placed around in a round pan. This
is an old Southern recipe, and I cannot find it anywhere. If someone could
tell me how to make it, I would appreciate it very much.
Thank you in advance for your time and trouble.
Hi Lornalee,
This request was posted by Sallie Vaughan almost a year ago, on March 12, 2009, in Recipe Roundup. See:
Good Old Days Want Ads
The only recipe that I can find that might be closer than the ones that people have already provided in response to her request is below.
Phaed
FRUITED BUTTER ROLL
2 c. water
1 1/2 c. sugar
2 c. self-rising flour
2 tbsp. sugar
6 tbsp. shortening
2/3 c. milk or enough to make workable dough
After mixing, divide into two pieces. Roll each piece into oblong roll.
Spread 1/2 stick warm oleo over each piece. Sprinkle 1/2 cup sugar over oleo.
Place 3 cups fruit (peaches, berries, etc.) Next start with long side and
roll into long roll. Pinch edges to seal. Place seam down in 9x13 pan that
has been Pam sprayed. Pour boiling syrup over both rolls and bake 20-25 minutes
in 425 degree oven or until golden brown. Some fruit can be cooked in syrup for color
Maple Syrup Dumplings
-—— Original Message -——
From: “Rebecca “
To: phaedrus@hungrybrowser.com
Sent: Friday, January 22, 2010 1:23 AM
Subject: Maple syrup dumplings
> These are a buttermilk dumpling cooked stovetop in maple syrup. I
> believe they are Quebecquios in origin.thanx Rebecca Hoffman .
>
> Sent from my iPhone
>
Hello Rebecca,
I found several recipes for these, but none called for buttermilk, just milk. One recipe below and see these sites:
Cookbook Fixation
Food Network
Bright Ideas
Phaed
Maple Syrup Dumplings
Ingredients:
½ cup white sugar
1 ½ - 2 cups maple sugar or brown sugar
3 cups water
2 cups flour
2 tsp. baking powder
2 eggs
2/3 cup milk
Pinch of salt
Directions:
Mix together maple or brown sugar, white sugar, and 3 cups of water in a
four-quart saucepan. Bring to a boil over medium heat, stirring frequently
until the sugar is melted and it appears to be syrup. Once it starts to
boil, lower the heat so it doesn’t stick to the bottom.
While it’s cooking, make the dumplings by mixing together flour, baking
powder and salt. Beat eggs lightly and add them and the milk to the dry
ingredients.
Drop the dumplings by the tablespoonful into the mixture. When they’re light
brown flip them over. Only put them in for about a minute on each side.
Morrison’s Fried Fish
-—— Original Message -——
From: “Joanie-O”
To: “Phaedrus”
Sent: Sunday, January 10, 2010 4:28 PM
Subject: Morrison’s Fried Fish
>
> I would like to know how they made their fried fish.
>
> Thank you.
>
>Joanie-O
Hi Joanie-O,
Here’s the fried fish recipe. These are the cafeteria recipes, so they make large servings.
Phaed
Morrison’s Fried Fish
Yield - 40 servings
fish (4 oz)
salt and pepper to taste
2 lbs seasoned flour (This was a recipe: 2 lbs flour, ¼ oz black pepper, 1
oz. salt)
8 oz powdered milk added to 1/2 gallon of water or ½ gallon of whole milk.
6 oz. Voltex (this is liquid, and in this case, frozen eggs. Today you can
buy liquid eggs refrigerated or use whole eggs)
2 1/2 lbs dry batter mix. (This was a recipe: 2 ½ lbs flour, 3 ½ oz baking
powder, 1 oz salt and 1 oz paprika)
Season fish with salt and pepper, roll in seasoned four, shake off excess.
Dip floured fish in egg wash, then in dry batter mix. Fry in shortening at
375 degrees.
Cranberry Squares
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CRANBERRY SQUARES
2 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. orange juice
2 tbsp. shortening
1 egg, well beaten
1 1/2 c. fresh or frozen cranberries (coarsely chopped)
1/2 c. nuts (chopped)
*Streusel Topping
Preheat oven to 350 degrees. Grease 9 x 13 x 2 inch pan. Mix all dry ingredients.
Stir in orange juice, shortening and egg. Mix until well blended. Carefully fold
in cranberries and nuts. Turn into greased pan. Sprinkle with Streusel Topping.
Bake 30-35 minutes. To prepare with canned cranberries, substitute 1 (8 ounce)
can whole cranberries sauce. Reduce sugar to 1/2 cup and orange juice to 1/2 cup.
—STREUSEL TOPPING:—
1/4 c. flour
2 tbsp. butter or margarine
1/3 c. sugar
3/4 tsp. cinnamon
Mix together until crumbly.
1 (13 oz.) can crushed pineapple (1 2/3 c.)
2 (3 oz.) pkg. or 1 (6 oz.) box lemon Jello
1 (7 oz.) bottle ginger ale (about 1 c.)
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix (Dream Whip)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans or other nuts
Drain pineapple, reserving syrup. Add water to syrup to make 1 cup.
Heat to boiling. Dissolve gelatin in hot liquid; cool. Gently stir
in ginger ale, chill until partially set. Blend drained pineapple
and cranberry sauce, fold into gelatin mixture. Turn into 9”x 9”x 2”
dish. Chill until firm. Prepare dessert topping according to
directions and fold in cream cheese. Spread over gelatin.
Toast pecans in 1 tablespoon butter or margarine in moderate oven,
350 degrees, about 10 minutes. Sprinkle over top of salad.
Makes 9 servings.
2 sticks margarine, melted
1 1/2 c. sugar
1 1/2 c. flour
2 eggs, well beaten
2 c. cranberries
1 c. nuts
Mix all together. Place in greased 9 x 13 inch pan.
Bake at 350 degrees for 50 minutes. Cut and remove
from pan while still warm.
Fattoush
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FATTOUSH (Syrian Bread Salad)
1/2 loaf Arabic bread
1 lb. cucumber
1 med. sized lettuce
1 lb. tomatoes
10 sm. radishes
2 lemons
Olive oil
3/4 c. fresh mint leaves
1 onion
3/4 c. fresh parsley
Break the bread into small pieces. Then fry it or toast it in the oven.
Chop the vegetables finely and combine them with the bread. Add to it the
lemon juice, olive oil (according to taste) and salt. Stir well and serve.
“The barmaid brought their Ploughman’s lunches: warm rolls, butter, big, crumbly blue-veined wedges of Stilton, pickled onions, tomato, and chutney.” Murder in the Queen’s Armes by Aaron Elkins
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus
http://www.hungrybrowser.com/phaedrus/m0108F10.htm
Planter’s Peanut Oil Cake
-—— Original Message -——
From: Emily
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 23, 2009 7:27 PM
Subject: PLANTERS PEANUT OIL CAKE (1960)
Peanut oil, sugar,flour,eggs? The recipe was on the bottle of Planters peanut oil.
I baked this cake in 1960 and 1961. Can you find? Thanks Emily
Hello Emily,
Sorry, no luck.
Phaed
Planters Peanut Oil Cake:
Oils used in baking impart flavor and moisture. Peanut oil is considered a heavy oil
at about 18% saturated fat when compared to olive oil at about 14% saturated fat and
canola oil which is about 6% saturated fat.
Most any recipe that uses olive oil as an ingredient can be substituted with peanut oil.
As for cakes, peanut oil doesn’t offer much additional flavor, however if using a
“Roasted Peanut” or “Toasted Peanut” oil, some additional peanut flavor is gained.
If you want to try baking a cake using peanut oil, I would suggest a carrot cake.
Timm in Oregon
Graham Carrot Cake
Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon nutmeg, freshly grated
4 large eggs
1-1/2 cups PLANTERS Peanut Oil
1-1/2 cups brown sugar, packed
2 teaspoons pure vanilla extract
3 cups carrots, finely shredded
3/4 cup PLANTERS Walnuts, chopped
Powdered sugar
Instructions:
Mix the crumbs, flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
Beat the eggs in large bowl with electric mixer at high speed until thick, about
2 minutes. Beat in the oil, brown sugar and vanilla. Mix in the crumb mixture,
carrots and walnuts. Pour into a greased and floured 12 cup fluted tube pan.
Bake the cake at 350F degrees for 60 to 70 minutes or until done. Cool in the pan
for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered
sugar to serve.
Stink Cheese
-—— Original Message -——
From: Robb
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 26, 2009 1:12 PM
Subject: Recipe for Stink Cheese
> This is a German breakfast cheese spread that is warmed until melted and
> served on over bread. Dry curd cottage cheese is main ingredient. Caraway
> seeds, not sure what else. It’s been 30 years since I’ve had it at my
> grandmother’s (along with Knip in rural nebraska.
> Robb, South Dakota
>
Hello Robb,
Could be a couple a things. Limburger cheese is called “stankkäse”, or “stink cheese” in Germany, and I found a description by someone who said their mother ate something called “stink cheese” that she made with “limburger cheese that she cooks down with washed & drained cottage cheese, caraway seeds, and some salt”. No amounts were given, sorry.
I also found the Mennonite recipe below, which is for making a “stink cheese” from scratch.
I found a reference that “stink cheese” referred to a kind of dry curd cottage cheese, but that’s all it said.
These are all that I could find that gave any hint of definition. Most of the mentions of “stink cheese” that I’ve seen were connected with the Amish or Pennsylvania Dutch.
Phaed
Old Fashioned Mennonite Stink Cheese
1 gallon thick sour milk
1 1/2 tbl butter
1 1/2 tsp salt
2/3 c cream
1/2 tsp soda
Scald milk to 120 degrees, until too hot to keep finger in. Drain through a
colander or cheesecloth, letting stand overnight. Place in a crock and
crumble until fine. Add salt, mix well. Cover with a cloth and let ripen at
room temperature for five days (3 for “crock cheese” rather than “stink
cheese”). Mix with soda, let stand three hours. Melt the butter in a pan and
add the cheese. Stir until dissolved and add the cream. Stir until oiling.
Pour into flat dishes or bowls to mold.
“Black-eyed peas, crisp fried okra, cut-off corn cooked in butter and sugar filled my plate. A square of jalapeno cornbread rested precariously on top of the peas. A golden chicken breast crowned the center.”
The Witches Grave by Philip DePoy
Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus
http://www.hungrybrowser.com/phaedrus/mphotdogs.htm
Hot Dogs, Chili Dogs, Coneys, Texas Hots
* Hot Dog History
* Coney Island Hot Dogs History
* A & W Chii Dog Sauce
* Bacon Burger Dogs
* Coney Sauce, Original
* Coney Sauce
* Coney Sauce with Beef Heart 1
* Coney Sauce with Beef Heart 2
* Dairy Queen Chili Dog Sauce
* Danish Hot Dogs
* Detroit Coneys
* Duluth Coney Sauce
* Dog ‘N Suds Coney Sauce Clone
* Flint, MI Coneys
* Greek Hot Dog Sauce 1
* Greek Hot Dog Sauce 2
* Lum’s Hot Dogs 1
* Lum’s Hot Dogs 2
* (Flo’s) Maine Hot Dog Sauce Clone
* New England Style Hot Dog Buns
* Red Lion Coney Island Sauce
* Sabrett’s Hot Dog Sauce Clone
* Snappers
* Texas Chili Dogs
* Texas Hot Weiners
* Upstate New York Sauce, Texas Hots, Sauce, Greek Sauce
* White Hots
* Wienerschnitzel Hot Dog Chili Clone
* Yocco’s Chili Dog Sauce Clone
* Zippy Hot Dog Sauce
http://www.hungrybrowser.com/phaedrus/mpotherdonuts.htm
Other Donut Recipes
Spudnuts made with potato flour
Fried Apple Cider Donuts
Apple Cider Donuts
Cider Mill Donuts
Buttermilk Donuts
Baked Donuts
Donut Pan Donut Recipes
Jelly Donuts
Fried Donuts
Mini-Donuts
Polish Donuts
Spudnuts made with potatoes
Strawberry Donuts
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