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----- Original Message -----
From: Laurie
To: phaedrus
Sent: Tuesday, December 10, 2002 12:26 AM
Subject: Pickled Peaches
Hi Phaedrus. Your site is incredible. I must have used a
half reem of paper printing receipies!!! Thanks for being
there. My request is for pickled peaches. My mom used to
make them and can them when I was a kid. She is in her middle
seventies now and can't remember how she did it. All I can
tell you about them is that they had lots of cloves in them.
They were wonderfully sweet and spicey. Since I now have FIVE
peach trees, I think I should start thinking of what to do with
them :D
Many thanks........
Laurie
Hi Laurie,
Glad you like the site. There are several pickled peaches recipes below.
Phaed
Spiced Pickled Peaches
Ingredients :
5 c. sugar
2 c. water
1 c. vinegar
1 (2") stick cinnamon, broken
2 tsp. whole cloves
Small peeled peaches (whole), enough for 2 to 3 pints
Preparation :
Heat first 5 ingredients to boiling. Heat peaches in syrup about
5 minutes. Put hot fruit in jars; add syrup to within 1/2" of top.
Adjust lids. Cook 20 minutes in water bath. 7 pounds fruit yields
9 pints.
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Old - Fashioned Pickled Peaches
Ingredients :
1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches
Preparation :
Cook vinegar and sugar together to make syrup. Tie cloves in
muslin bag and drop into syrup. Add cinnamon sticks. Cook peeled
peaches, a few at a time, in hot syrup until tender, remove. Repeat
until all fruit is cooked. Bring syrup to a boil; remove from heat.
Add cooked fruit. Cover and let stand overnight. Next day remove
and discard muslin bag, pack peaches in clean quart jars to within
1/2 inch of top. Cover with syrup, put on lids and process in hot
water-bather at simmering temperature (180 degrees) 20 minutes.
Makes about 4 quarts. Whole cloves may be used instead of ground.
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Pickled Peaches
Ingredients :
8 lbs. sm. or med. peaches
2 tbsp. whole cloves
8 (2") pieces stick cinnamon
2 lbs. sugar
1 qt. vinegar
Preparation :
Wash and pare peaches; stick 2 cloves in each peach, or put clove
and cinnamon loosely in a clean, thin white cloth and tie top
tightly. Cook together spices, sugar and vinegar for 10 minutes.
Add peaches; cook slowly until tender, but not broken. Let stand
overnight. In the morning, remove spices if they're in bag. Drain
syrup from peaches; boil syrup rapidly until thickened. Pack
peaches in clean, hot, sterile jars. Pour hot syrup over peaches,
filling jars to top; seal tightly. Keep in cool place several weeks
before serving to blend flavor. Makes 6 pints.
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Pickled Peaches (11 pints)
Ingredients :
66 sm. peaches, peeled
8 c. sugar
4 c. cider vinegar
6 sticks cinnamon
66 whole cloves (1 in each peach)
Preparation :
Cook for 10 minutes. Boil a few peaches at a time until tender,
about 12-15 minutes. (Use a heavy kettle.) Put 6 peaches in each
pint jar, cover with boiling syrup. Leave 1 inch in top of jar.
Seal.
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Canning Pickled Peaches
Ingredients :
6 lbs. peaches
2 oz. stick cinnamon (2 cans)
1 oz. whole cloves
5 lbs. sugar
1 pt. vinegar
1 c. water
Preparation :
Dip peaches in hot water and peal. Tie spices in a bag, if left
whole, otherwise break up. Combine sugar, vinegar, water and
spicees and boil together until clear about 15 minutes. Add
peaches, only enough at one time to fill jar and cook until tender
(20 minutes). Repeat until all are cooked. Lift out of kettle,
pack into sterilized jars and cover to keep hot. Fill each jar to
over flowing with hot syrup and seal. Makes 5 pints.
----- Original Message -----
From: Beverly
To: phaedrus
Sent: Tuesday, December 10, 2002 6:06 PM
Subject: sweet potatoe fries
> Do you have any recipes for sweet potato fries?
> Thanks you
> beverly
Hi Beverly,
Sure. Below are three.
Phaed
French Fried Sweet Potatoes
2 large sweet potatoes
6 cups peanut oil
Cut sweet potatoes from end to end about 1/4 inch thick
slices then into strips 1/4 inch wide. Heat oil in deep
pot to 365 degrees. Add a quarter of the potatoes at a
time. Cook until well browned about 4 minutes. Skim out
potatoes, drain on brown paper, season with salt or
seasoning salt. Allow temperature to return to 365 and
add more potatoes.
-------------------------------
French Fried Sweet Potatoes
Categories: Appetizers, Main dish
Yield: 4 servings
3 md Sweet Potatoes
1 c Crushed Corn Flakes
1 lg Egg
1 tb Water
Parboil sweet potatoes for about 10 minutes. Drain, peel
and cut into strips. Mix egg with water and beat throughly.
Seperate crushed corn flakes in two seperate bowls, making
two 1/2 cups each. Flour may be substituted for one of the
bowls of flakes. Dip the cut potatoes in the flour or
crushed flakes, then in the egg mixture and then again in
the other bowl of crushed flakes. Deep fry in oil (375 to
385 degrees) until browned. Drain on absorbent paper and
sprinkle with salt. A mixture of cinnamon and sugar could
also be used for a sweet tastse.
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French Fried Sweet Potatoes
Frying twice ensures crisp-textured French fries that retain
their crunch for a longer period of time.
3 large sweet potatoes
Canola, peanut or vegetable oil
Salt to taste
Deep fryer or pan
Peel potatoes. Cut each in 1/2-inch slices. Then cut slices
into 1/4-inch sticks. Place in a bowl of ice water to soak
for 30 minutes. (Soaking removes starch, so that potatoes
will be crisp when deep fried.) Heat oil to 360*F (180*C)
in deep fryer. Drain potatoes and pat dry thoroughly using
paper towels. Any excess water will splatter when they are
added to the hot oil. Dip frying basket in oil (this prevents
the potatoes from sticking to it), then add a handful of
potatoes into basket. Lower into oil and par-fry for 3 minutes
or until potatoes are tender, but not browned. Lift basket and
allow potatoes to drain. Turn out onto a brown paper bag lined
with paper towels. Repeat procedure with remaining potatoes.
Increase the temperature of the heated oil to 390*F (200*C).
Return the par-fried potatoes to the oil in batches and cook
a second time until golden and crispy, watching closely as they
will finish cooking quickly. Drain on a fresh brown paper bag
lined with paper towels. Salt to taste and serve hot.
Makes 3 to 4 servings.
----- Original Message -----
From: Darlene
To: phaedrus
Sent: Wednesday, December 11, 2002 12:49 PM
Subject: chicken pot pie
Years ago i had a recipe for chicken pot pie that the topping
was made out of bisquick, mayo and milk. The ingredients are
very similar to the one now on the bisquick box but the topping
is very different and is the best I ahve evr had. Could you
try to locate it for me?
Thanks ,
Darlene
Hello Darlene,
I found a couple of recipes like that. see below.
Phaed
Chicken Pot Pie
Ingredients :
1 chicken
1 pkg. frozen mixed vegetables
1 can cream of celery soup
2 cans cream of chicken soup
1 c. chicken broth
Topping:
1/2 c. mayonnaise
1 c. milk
1 c. Bisquick mix
Preparation :
Boil chicken and de-bone. Mix together in casserole dish
vegetables, soup, broth and chicken. Mix topping together. Blend
well and pour over top. Bake 350 degrees 1 hour 15 minutes.
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Chicken Pot Pie
Ingredients :
3 cans Veg-All, drained
2 cans cream of chicken soup
1 can cream of celery soup
1 chicken, cooked & drained
1 c. chicken broth
1/2 c. mayonnaise
1/2 c. milk
1 c. Bisquick
Preparation :
Preheat oven to 350 degrees. Mix together Veg-All, the soups,
the chicken and the broth. Pour mixture into a 9 x 13 inch pan.
Mix together mayonnaise, milk and Bisquick. Spread on top of
chicken mixture. Cook 1 hour and 15 minutes.
----- Original Message -----
From: Laurie
To: phaedrus
Sent: Tuesday, December 10, 2002 12:31 AM
Subject: Jalapeno Cheese Bread
Hi Phaedrus. Me again. I have searched your archives and
came up with only one jalapeno cheese bread receipe which
calls for corn. I am looking for one without corn and which
is suitable for a bread making machine. Any help you could
give me would be greatly appreciated.
Many thanks,......
Laurie
Hi Laurie,
Check out the ones below.
Phaed
Jalapeno Cheese Bread
Recipe for bread machine.
7 ounces water
1 tablespoon butter
1/2 cup jalapeno cheese, shredded
1/4 cup jalapeno peppers, chopped
2 1/4 cups white bread flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons sesame seeds
2 teaspoons active dry yeast
Place ingredients in the bread machine pan in the order
suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one 1 1/2 pound loaf.
----------------------------
Jalapeno Cheese-Sour Cream Bread
Recipe for bread machine.
1 cup milk
1/4 cup sour cream
1 1/2 cups whole wheat flour
1 1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
2 teaspoons active dry yeast
1 cup shredded Monterey Jack cheese
1/2 cup chopped roasted red bell pepper
1/4 cup finely minced pickled jalapeno peppers, drained
Add ingredients to bread machine pan according to manufacturer's
directions, except for the last 3 ingredients.
Select the Whole Wheat cycle or Basic White cycle and press Start.
Add the Monterey Jack cheese, red and jalapeno peppers at the beep
signaling the final kneading cycle.
Makes one 1 1/2 pound loaf.
----------------------------------------
Title: Jalapeno Cheese Bread
Categories: Bread, Machine, D/g
Yield: 1 servings
----------1 1/2 LB LOAF--------------
3/4 c Sour cream
1/8 c Water (for Welbilt/Dak machines add 2 tb More water)
1 Egg
3 c All-purpose or unbleached flour
1 1/2 ts Salt
2 tb Sugar
1/4 ts Baking soda
1 c (4 ounces) grated sharp Cheddar cheese
3 tb Seeded and chopped fresh jalapeno pepper (about 4 peppers)
-or canned diced jalapeno peppers
2 ts RED STAR active dry yeast for all machines except
1 1/2-pound Panasonic/National machines (use 3
teaspoons RED STAR active dry yeast) and 1 1/2-pound
Welbilt/Dak machines (use 2 ts RED STAR active dry yeast)
--------1 POUND LOAF--------
1/2 c Sour cream
1/8 c Water (for Welbilt machine add 1 tablespoon more water)
1 Egg
2 c All-purpose or unbleached flour
1 ts Salt
1 1/2 tb Sugar
1/4 ts Baking soda
3/4 c (3 ounces) grated sharp Cheddar cheese
2 tb Seeded and chopped fresh jalapeno pepper (about 3 peppers)
-or canned diced jalapeno peppers
1 1/2 ts RED STAR active dry yeast for all machines
Place all ingredients in bread pan, select a light crust
setting, and press "start".
After the baking cycle ends, remove bread from pan, place on
cake rack, and allow to cool 1 hour before slicing.
----------------------------------------------------------------
Jalapeno French Cheese Bread
7 ounces water
1 tablespoon butter
1/2 cup jalapeno cheese, shredded
1/4 cup jalapeno peppers, chopped
2 1/4 cups bread flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons sesame seeds
2 teaspoons active dry yeast
Use French/crusty mode; otherwise; standard/white bread mode. Add
to breadmaker in order of ingredients given in directions. on
breadmaker instructions. The sesame seeds are optional, and can be
added before rise or include with batter - up to you.
----- Original Message -----
From: Kathleen
To: phaedrus
Sent: Monday, December 09, 2002 12:33 PM
Subject: Springerle rolling pin
> I have a springerle recipe from my husbands's family --
> but I am looking for a place to buy the
> special rolling pin. Can you help direct me?
> Kathleen
Hi Kathleen,
Sure. Here are five places you can buy Springerle rolling pins online:
kitchen-classics
zehnders
kitchenkapers
happycookers
thegadgetsource
Phaed
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