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Pickled Peaches

  ----- 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........

Hi Laurie,

Glad you like the site. There are several pickled peaches recipes below.


  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. 
   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. 
   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.  
   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. 
   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.   

French Fried Sweet Potatoes

----- 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.


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.
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.

Bisquick Chicken Pot Pie

  ----- 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 ,

Hello Darlene,

I found a couple of recipes like that. see below.


  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
   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.
   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. 

Jalapeno Cheese Bread

  ----- 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,......

Hi Laurie,

Check out the ones below.


  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.

Springerle Rolling Pin

----- 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:








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