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----- Original Message -----
From: BETTY
To: phaedrus
Sent: Thursday, December 19, 2002 3:36 AM
Subject: Boiled Beef Tongue
Anyone have a recipe for this one? Thanks
Hi Betty,
See below.
Phaed
Boiled Beef Tongue
1 fresh beef tongue
1 sm. red hot pepper
1/4 c. salt
Water to cover
1 c. water
1/2 c. vinegar
4 tbsp. sugar
Wash fresh tongue and place in 6 quart pot, cover completely
with water. Add salt and pepper. Add more water as it evaporates,
keeping the tongue covered until done. It will be done when it
can be easily pierced with a fork. If you want to use it right
away, take off the skin and set tongue aside to cool. Do not take
the skin off until ready for use.
After peeling the skin, place tongue in a saucepan with the one
cup of water, vinegar and sugar. Cook until liquid has evaporated.
NOTE: If salted tongues are used, omit salt when boiling.
-----------------------
Boiled Beef Tongue (basic recipe)
Ingredients
1 beef tongue
6 peppercorns
4 whole cloves
1 tablespoon vinegar
Method
A 4-pound tongue serves 12. Fresh, corned, or smoked tongues may
be used. Corned or smoked tongues are improved by soaking in cold
water for several hours before cooking.
Scrub tongue under running water. Place in a deep kettle. Add
seasonings and boiling water to cover.
Boil 10 minutes, then simmer 3 to 5 hours, or until a
fork will penetrate readily to the center.
Let the tongue remain in the water until it is cool enough to
handle. Reserve two cups of the cooking liquid.
Peel the tongue. Cut out membraneous portions of roots. Press
into shape for serving. Serve hot with raisin sauce, or
horseradish, or slice and serve cold.
---
Sweet And Sour Tongue
Ingredients
1 cooked tongue
1 stick cinnamion
1 large onion, chopped
4 cloves
1 tablespoon cooking fat
1/4 cup raisins
1 tablespoon flour
1/4 cup brown sugar
2 cups hot tongue liquid
1 tablespoon molasses
1/2 teaspoon salt
juice of one lemon
1 tablespoon almonds, finely chopped.
Peel and slice cooked tongue. Brown onion slightly in hot fat.
Remove onion and set aside.
Stir flour into hot fat and cook 3 minutes. Gradually add
hot tongue liquid and salt and simmer gently until smooth and
thickened, about 5 minutes.
Add browned onions, almonds, cinnamon, cloves and raisins.
Mix well.
Blend together the brown sugar, molasses, and lemon juice and
stir into the mixture. Simmer about 10 minutes, stirring
constantly. If desired, add more salt, sugar, and lemon juice
to taste.
Add sliced tongue and simmer till heated through.
Serve hot, with sauce.
----- Original Message -----
From: Joseph
To: phaedrus
Sent: Monday, December 16, 2002 6:46 AM
Subject: Steak and kidney pie.
Hi phaedrus. We are looking for recipe's for Steak and Kidney
Pie. Do you have some good ones. Believe to be an old English
Recipe!!!
Thanks Joe.
Hi Joe,
I do have one good one. see below
Phaed
Beef Steak and Kidney Pie Recipe
2 beef kidneys, sliced
1 pound round of beef, cubed
3 tablespoons Mazola
2 medium sized onions, sliced
1 medium sized carrot, shredded
5 cups boiling water
1 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon Karo, Blue Label
3 tablespoons Argo or Kingsford's Cornstarch
Crust for meat pie
Soak the kidneys fifteen minutes in cold salted water, then slice.
Pour the Mazola in a frying pan, brown the beef, onions and carrot
in it, add the water and seasonings and simmer an hour. Add the
kidneys, thicken with the cornstarch dissolved in an equal amount
of cold water, transfer to a good-sized baking dish, cover with the
crust for Meat Pie and bake from thirty-five to forty minutes in a
moderately hot oven, 350 to 375 degrees F.
----- Original Message -----
From: Mollie
To: phaedrus
Sent: Tuesday, December 17, 2002 9:12 AM
Subject: Turkish Delight
Turkish Delight( the real thing)
Has Sugar, Corn Starch, Natural Flavoring,& Coloring
Rose Flavor
Nuts Pistachio Or Almond Or Hazelnut Or Walnuts.
What I need is the amount of each and how long or
temperature to cook to?
Thanks for anyway you can help.
Mollie
Hello Mollie
Below are three recipes:
Phaed
Pistachio Turkish Delight
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
3 c Water
1/4 ts Tartaric acid
3/4 c Cornflour
1 3/4 c Icing sugar mixture
1 t Rosewater
2 Drops pink food colouring
1/2 c Shelled pistachios
1/2 c Cornflour, extra
1/2 c Icing sugar, extra
Combine sugar and 1/2 cup water in saucepan, stir over
low heat until sugar is dissolved. Bring to the boil,
reduce heat until syrup reaches 115 degrees C when
tested with a sweets thermometer or until syrup forms
a soft ball when tested in a cup of cold water. Add
tartaric acid, remove from heat.
Combine cornflour and sifted icing sugar in a bowl,
add 1/2 cup water, stir until smooth. Bring remaining
water to the boil in small saucepan, whisk into the
cornflour mixture. Return mixture to saucepan, stir
over medium heat until mixture boils and thickens. Add
syrup gradually, stirring constantly over heat.
Continue to boil gently for 30 minutes, without
stirring. Add rosewater, food colouring and
pistachios. Pour mixture into greased 20 cm square
pan. Stand for several hours until set. Cut into
squares using a wet knife. Toss squares in combined
sifted cornflour and icing sugar. Store in airtight
container.
Makes about 20.
---------------------------
Turkish Delight
Categories: Candies, Turkish
Yield: 1 servings
2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar
* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios
Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.
Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.
---------------------------------
Turkish Delight
Ingredients:
2 tbsp water
3/4 cups liquid pectin
1/2 tsp bicarbonate of soda
1 cup golden syrup
3/4 cups sugar
1/4 cup jam (= jelly in some parts of the world)
1 tbsp lemon juice
1 tsp lemon rind
1/2 chopped nuts
icing sugar
Method:
Have everything ready before you turn on the heat!
Put water and pectin into a very heavy 2-quart saucepan.
Stir in baking soda. The soda will cause foaming.
Do not be alarmed.
Put golden syrup and sugar into another pan. Put both pans
on high heat. Stir alternately 3 to 5 minutes or until foaming
has ceased in the pectin pot and boiling is active in the other.
Then, still stirring the syrup mixture, gradually and steadily
pour the pectin mixture into it. Continue stirring and boiling,
and add jam/jelly during the next minute. Remove the mixture
from heat and stir in lemon juice, lemon rind and nuts.
Pour into 8 x 8 inch tin. Let stand at room temp about 3 hours.
When mixture is very firm, sprinkle with confectioner's sugar.
Cut into shapes or squares by pressing down with a buttered or
sugared knife. Release the candies onto a sugared tray so all
sides become coated. If you plan packing these candies, let them
stand sugared 12 hours or more on a rack. Redust on all sides and
pack, then store tightly covered. Should you want to dip them in
chocolate, remove excess sugar first.
----- Original Message -----
From: LJR
To: phaedrus
Sent: Wednesday, December 18, 2002 9:39 PM
Subject: (no subject)
I have lost my recipe for Peacan Tassies, do you have one
I could use?
Hello LJR,
No problem. See below.
Phaed
Pecan Tassies
Ingredients :
1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. all-purpose flour
1 egg, beaten
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
1/4 tsp. salt
1/2 c. coarsely chopped pecans
Preparation :
Blend butter and cheese. Stir in flour. Cover; chill 1 hour.
On lightly floured surface, roll dough 1/8 inch thick. Cut in
3 inch rounds with a scalloped cookie cutter. Pat into 1 3/4
inch ungreased muffin pans. In a small bowl, stir together
egg, brown sugar, butter, vanilla and salt just until smooth.
Spoon about 1 teaspoon of the chopped pecans into each pastry-
lined muffin cup. Fill each with egg mixture. Bake in 325
degree oven for about 25 minutes or until filling is set.
Cool; remove from pans. Cover; chill to store. Makes 24.
----------------------------------
Miniature Pecan Tassies
Ingredients :
Crust:
1 (3 oz.) pkg. cream cheese
1 c. sifted plain flour
1 stick butter
FILLING:
1 egg, beaten
3/4 c. brown sugar, firmly packed
1 tbsp. soft butter
1 tbsp. vanilla
2/3 c. chopped pecans
Preparation :
Have all ingredients at room temperature. Mix together
and chill at least 2 hours. Pinch off dough and shape
into 2 dozen 1 inch balls. Press into small tins, set
aside. Mix all ingredients together. Fill each tassie
3/4 full. Bake at 325 degrees for 25 minutes. Cool on
cake rack. Remove while warm by running knife along edge.
----------------------------------
Pecan Tassies
Ingredients :
CRUST:
1 c. plain flour
1 stick butter, softened
3 oz. cream cheese
Filling:
3/4 c. brown sugar
1 tsp. vanilla
1 tbsp. melted butter
1 egg
2/3 c. chopped nuts
Preparation :
Mix well and form into 24 small balls. Press into
tiny muffin pans, making a thick base at bottom and
a slight rim around top edge. Mix all together.
Spoon into shells about 3/4 full. Bake at 350 degrees
for about 25 minutes.
----- Original Message -----
From: Teresa
To: phaedrus
Sent: Sunday, December 15, 2002 9:34 PM
Subject: apple butter made in the oven
Do you have a recipie for apple butter that is made in an
oven as opposed to the stove top where you have to keep
stirring it and checking on it? Thanks.
~Teresa
Hello Teresa,
I was only able to find one recipe that had no stovetop cooking
at all - the first one below. Most of the oven apple butter
recipes are like the second one below, in which you first cook
the apples on top of the stove, then finish the process in the
oven.
Phaed
Title: Apple Butter/oven
Categories: Canning
Yield: 12 Servings
3 Unsweetened applesauce
2 Granulated sugar
1 Brown sugar
3/4 Apple cider
Spices:
1/2 Nutmeg
1/4 Allspice
3/4 Ground cloves
3 Cinnamon
The thicker skinned, late Summer and Fall apples
produce a grainier texture that's best for applesauce.
Stir applesauce, sugars, and cider together and cook
in a slow oven(325 deg F.) for 3 hours, stirring
occasionally.
Add spices. Return to oven and cook 1 hour more.
Apple butter requires long, slow cooking.
(Can also be made in a crockpot.)
-------------------------------------------------------------------
Baked Apple Butter
10 pounds apples, peeled, cored and chopped
6 cups water
3 pounds granulated sugar or dried cane juice
1 3/4 teaspoons ground cinnamon
1 1/4 teaspoons ground allspice
1/3 teaspoon ground cloves
1 pinch salt
Place apples in a large nonreactive pot; cover with water.
Bring to a simmer; cook until apples are soft. Puree apples
with a food mill or immersion blender. Preheat oven to 300
degrees. Stir sugar, cinnamon, allspice, cloves and salt into
pureed apples. Transfer to a nonreactive roasting pan.
Cook in oven for about 5 hours. Be patient and stir often.
Cook until a spoonful of apple butter stands dry on a cool
plate, with no liquid weeping from the mound of apple butter.
Transfer to sterile pint jars; seal with lids and rings and
process for 10 minutes in a hot-water bath. Refrigerate jars
after opening.
Yield: About 3 quarts.
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