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----- Original Message -----
From: Jerrie
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 31, 2009 12:34 PM
Subject: Pork Chop Recipe Question
Hi,
In the 1960's there was a recipe in the San Francisco Chronicle in the Men's
Only section for a pork chop recipe. As I recall it was for 6 pork shoulder
chops, brown them and then put them in an oven dish whereby they didn't overlap
much. Then pour this stuff over them and bake for an hour. The problem is I
can't remember totally what the stuff was that was poured over the chops.
As I recall, it was:
One can of beer
Catsup
Brown Sugar
And that's the problem. I can't remember how much of those last two items or
if I am correct in my remembrance. Delicious recipe and the beer/catsup/br. sugar
is wonderful poured over mashed potatoes.
That's all I can remember. Thanks so much for your time and effort.
Jerrie
Arizona
Hi Jerrie,
See below for similar recipes.
Phaed
Milwaukee Pork Chops
6 pork chops
1/2 c. ketchup
1/2 c. beer
2 tbsp. brown sugar
Brown chops on both sides. Pour off fat. Combine remaining ingredients and
pour over chops. Reduce heat, cover and simmer until tender, about 1 hour.
Serve over hot buttered noodles. Serves 4-6.
----------------------------------------
Drunken Pork Chops
6 pork chops
3 tsp. brown sugar
1 (12 oz.) beer
1/3 c. chili sauce
Salt & pepper
Trim excess fat off chops. Salt and pepper to taste. Brown chops and drain.
In bowl, mix 3 teaspoons brown sugar, 1/3 cup chili sauce and beer. Pour mixture
over chops in low casserole dish. Bake 1 hour at 375 degrees. Serve with rice.
-----------------------------------------
Pork Chops And Beer
4-6 pork chops, fat removed
1 c. catsup
1 c. beer
1/2 c. brown sugar
Salt and pepper
Brown chops in fry pan. Season with salt and pepper. Add catsup and beer.
Cover baking dish or ovenproof pan with foil wrap. Bake 1 hour at 350 degrees.
----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Friday, January 01, 2010 12:08 PM
Subject: Moist dark Christmas cake recipe
Hello...
My name is Linda and I am searching for a dark Christmas cake recipe I saw in a
newspaper about 30 years ago!!! It contained strawberry jam and crushed pineapple
as well as the raisins, candied cherries and other fruit ( I changed the type of
fruit and don't recall the original fruit), nuts. It was a huge recipe making
25 pounds!!!!! You could make it about 2 weeks before Christmas and it was still
good....you poured brandy or rum over the cake. I live in Canada and saw the recipe
in a major Ontario newspaper; perhaps the Toronto Star or the Toronto Telegram
(now out of print).
I hope that this is enough information...great good luck!!!!!!!!!! Thank you so very much!
With a smile...
Linda
Hello Linda,
The only recipe that I can find that fits your criteria is the one below. This recipe
appears in several places around the Internet, and in most of them it is called
"Linda's Fruit Cake" and gives as the poster "Linda Gordon"
It does give "The Toronto Star" as the source.
Phaed
Fruit Cake
2 1/2 c Dates -- pitted and chopped
2 c Candied Citrus Peel -- chopped
1 1/2 c Maraschino Cherries -- drained,chopped
2 c Seeded raisins
2 c Seedless raisins
1 1/2 c Currants
1/2 c Maraschino cherry liquid
1 1/2 c Almonds -- blanched
1/2 c Brandy -- or fruit juice
1 cn Crushed Pineapple In Water
19 0z. - 540 ml
2 c Sugar
1 c Strawberry jam
4 c Flour
1 1/2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Cloves
1/2 ts Allspice
2 c Butter
2 c Sugar
12 ea Eggs
1 Brandy
DAY 1 - In a large bowl, mix together dates, peel,
raisins, currants, almonds and drained
cherries(reserve liquid). Stir in brandy or fruit
juice. Cover with plastic wrap and let stand at room
temperature overnight. In a saucepan, combine
pineapple and two cups sugar. Bring to a boil, reduce
heat and simmer, uncovered, stirring frequently, 30 -
40 min., or until mixture thickens. There should be
about 2 1/2 c of pineapple mixture. Remove from heat,
stir in reserved cherry liquid and jam. Cover and
refrigerate overnight.
DAY 2 - Generously grease and line 6 9x5 inch loaf
pans or three standard wedding cake pans, with
waxed paper, aluminum foil or parchment. Grease
lining. In a bowl, combine flour, baking soda, cinnamon,
salt, cloves and allspice. Add one cup of flour mixture
to date mixture and toss to thoroughly coat fruits.
In a large mixing bowl, cream butter and two cups
sugar. Beat in eggs one at a time, blending well
after each addition. Alternately stir small amounts
of flour mixture and pineapple mixture into butter
mixture. Mix fruit into batter well. Spoon batter into
prepared pans. Place a large, shallow pan of water
on bottom rack of oven. Fill half full with hot water
and preheat oven to 275. Place loaf pans on middle
rack and bake 1 1/2 - 2 hours or until a cake tester
inserted in the centre comes out clean. Remove
cakes from oven, cool 10 min. Remove from pans,
peel off paper and cool. Wrap individually in
cheesecloth soaked in additional brandy. Wrap
in plastic wrap, then aluminum foil. Store in a cool
place and moisten cheesecloth occasionally with
brandy. Fruitcake can be aged 4-6 weeks then it
can be wrapped securely and frozen.
My Variation on this recipe requires that all amounts of fruit
be multiplied by 3 (except the canned pineapple and jam) Brandy
can be at least doubled and the fruit / brandy mix should sit
for at least 3 days and should be turned / mixed daily.
If I remember correctly this recipe was published for many years
in the Toronto Star and accredited to Kate Aitken
------------------------------------------------------------------------------------------
Hello Phaed!!! WOW!!!!
I am so impressed with your detective work! I had been on the internet for hours
and not found this!!!! Thank you so very much!!!!!
Happy New Year to you!!!!
with a smile..
Linda
----- Original Message -----
From: barbara
To: phaedrus@hungrybrowser.com
Sent: Friday, January 01, 2010 2:43 PM
Subject: lost recipe...
dear phaedrus,
am looking for a recipe for sweet potatoes (yams) and apples which are
sliced and layered and have maple syrup as one of the ingredients that
is poured over them before baking. this recipe was in a "congressional
wives cookbook" prior to the early 1990s. have searched everywhere but
no luck. am hoping you can help.
thanks so much.
barbara
Hello Barbara,
See below for several possibilities.
Phaed
Sweet Potato And Apple Casserole
8 sweet potatoes, peeled and cooked
4 apples, peeled and cored
1/2 c. maple syrup
1 tsp. salt
1/4 tsp. nutmeg
1/4 c. margarine
Cut sweet potatoes in 1/2 inch thick slices. Slice the apples in 1/4 inch
rings. Arrange layers of potato and apple slices alternately with syrup,
seasonings and butter in a greased 3 quart casserole. Cover and bake at 375
degrees for 50 minutes.
--------------------------
Maple Apples
5 med. sweet potatoes
5 med. tart apples
1 c. maple syrup
1/4 c. butter
Buttered crumbs
Boil sweet potatoes in their jackets in salted water. Meanwhile pare and
slice apples and place in maple syrup. Add butter and a pinch of salt, cook
until apples are tender. Peel potatoes and slice in halves. Place in
buttered baking dish. Spoon over half the apple syrup mixture. Repeat
layers. Top generously with buttered crumbs. Bake at 400 degrees long
enough for the dish to be heated through and to brown crumbs.
-----------------------------------
Baked Apple And Sweet Potato Strata
8 lg. sweet potatoes (4 lbs.) boiled, drained, peeled and cut into 1/4 inch thick rounds
4 lg. tart apples (2 lbs.), peeled, quartered, cored and cut in 1/4 inch thick slices
3/4 c. packed brown sugar
1/2 c. unsalted butter or margarine
1 tbsp. freshly grated orange peel
3/4 c. orange juice
1/3 c. maple syrup or maple flavored pancake syrup
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Heat oven to 375 degrees. Lightly grease a 13x9x2 inch baking dish.
Alternating sweet potatoes and apples, arrange slices slightly overlapping
in prepared dish. Stir sugar and butter in a small saucepan over medium
heat until butter melts. Add remaining ingredients; bring to a boil,
stirring until smooth. Pour evenly over potatoes and apples. Bake for 40
minutes until potatoes and apples are tender and lightly glazed. Serve hot.
----------------------------------------
Baked Sweet Potatoes And Apples
5 med. sweet potatoes
Dash of salt
1/4 c. butter or margarine
4 cooking apples, peeled & sliced 1/2 in thick
1 c. maple syrup
3/4 c. soft bread crumbs
Steam sweet potatoes about 30 minutes; peel. Slice one inch thick. Place
sliced apples, salt, syrup and 1/4 cup butter in saucepan. Simmer 10
minutes. Layer half of potatoes in bottom of buttered casserole. Spoon
half of apple mixture over potatoes. Repeat layers. Toss together bread
crumbs and 3 tablespoons melted butter. Sprinkle over top. Bake 15 to 20
minutes at 400 degrees, until crumbs are lightly browned.
----- Original Message -----
From: Yona
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 26, 2009 11:05 AM
Subject: another great peanut butter cookie
Dear Uncle Phaedrus,
Since you mentioned peanut butter cookies twice this week, I'm sending you this
good recipe that my family recently came across and found extremely successful.
With appreciation for another enjoyable year of your site, and wishing you a
happy holiday season,
Yona
Chocolate-Peanut Butter Cookies
Looks like a chocolate cookie, but has a surprise peanut butter filling.
Makes 2 1/2 dozen
1+1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 cup (100 gram) margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1 Tbl water
1 tsp vanilla
3/4 cup confectioner's sugar
1/2 cup peanut butter
Combine flour, cocoa, and baking soda in a sandwich bag and set aside.
In a large bowl, beat together margarine, white and brown sugars, and
the 1/4 cup peanut butter. Add egg, water and vanilla and continue beating
until creamy. Add flour mixture and mix with a wooden spoon until you have
a smooth dough. [I mixed this all in a mixer, not by hand; seems fine to do
so, and we refrigerated the dough for a while to make it less sticky to work
with] Shape the dough into 30 balls and set aside.
To make the peanut butter filling, combine confectioner's sugar and peanut
butter and mix together with a spoon until perfectly smooth. Shape into 30
small balls.
Heat oven to 350°F (180°C). To make cookies: slightly flatten a chocolate
dough ball. Top with a peanut butter ball and carefully shape the chocolate
dough around the peanut butter so that the filling doesn't show. Roll the
finished ball on a smooth surface to make it perfectly round. Repeat with
the rest of the cookies.
Place on a parchment paper lined baking sheet about 2 inches apart.
Press cookies down gently with the palm of your hand. Bake for about
8 minutes, until cookies are set and begin to crack a little.
The search engine registry indicates that someone has searched for this:
Dukkah
From: "Field Guide to Herbs & Spices" by Aliza Green
"An Egyptian blend of toasted nuts and spices, dukkah is used as a seasoning
for lamb stew. Pita bread is also dipped in olive oil and then in dukkah.
Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over
salads along with a little sumac."
Ingredients
1/4 cup blanched hazelnuts
1/4 cup pistachio nuts
3/4 cup white sesame seeds
5 tablespoons ground coriander
3 tablespoons ground cumin
INSTRUCTIONS
In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the
pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds
until fragrant, nutty, and golden brown. Cool, then combine with the nuts,
ground coriander, ground cumin, and salt and black pepper to taste.
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