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----- Original Message -----
From: Sue
To:
Sent: Thursday, January 01, 2004 10:34 AM
Subject: Flo's Hot Sauce
> On Rte 1 in Wells Maine there is a hot dog stand called Flo's that has
> something called Hot Sauce. It is like an onion relish that is semi hot
> and has the flavor of perhaps allspice. It is addicting and because I
> live in CT it is a long drive to satisfy my craving for a Flo's hot dog
> with hot sauce and mayo.
> That's right mayo. I never would've tried it on my own but yum! So any
> help you could give me would be greatly appreciated. I once read that
> someone in Maine made a relish called Almost Flo's and she got the state
> to make them stop making it. Thanks, Sue
>
Hi Sue,
You can buy Flo's Relish online here:
Flo's Hot Dogs
Check out the recipe below that I found on the web. It makes a lot,
but it should be easy to scale down.
Phaed
Flo's Special Hot Dog Relish
Recipe Introduction
There is a place in Cape Neddick, Me, called Flo's Hot Dogs. They have the
most DELICIOUS hot dogs there...Here is the recipe for the secret sauce,
that has made it such a popular place!
No one can eat just one of Flo's hot dogs...Try this recipe and see why...
List of Ingredients
10 lbs. yellow onions
1 qt. molasses, Sugar Mill
1 c. white vinegar
1 lb. brown sugar
1 1/2 T. crushed red pepper
1/2 oz. Red Hot sauce
Recipe
Put onions, and crushed red peppers in food processor or blender. Chop fine.
Put all in a big kettle, and heat until it gets hot, stirring as you go.
Simmer for 8 hrs.
Put in glass jars, and store in fridge, or process in canning jars following
canning procedures.
More Hot Dog, Chili Dog & Coney recipes
----- Original Message -----
From: V3804
To: phaedrus
Sent: Thursday, January 01, 2004 12:01 PM
Subject: Recipe request
> When I was a little girl, my mother made what she called "LUNGEN Stew". I
> loved it. I was made from lung and another organ meat she referred to as
> "MILTS?. She was brought up in a boarding house in Upstate NY where they
> had Eastern European cooks, and this is probably where she learned to make
> this. I am now living in Eastern Europe and have access to all kinds of
> wonderful organ meats people wouldn't look at twice in the US. I would
> love to make that stew again.
>
Hello V3804,
Please give your first name when making a request.
I can only find one lung stew recipe, a French one. Since organ meats are
not very popular in the U.S., few recipes for them have made it onto the
Internet as yet. There are a variety of lung stew recipes mentioned, each
different according to the country of origin and also according to the type
of animal from which the lungs came: calf, pork, lamb, etc. In the U.S.,
lungs are sometimes called "lights". "Melts", or "milts" usually refers to
the spleen of a flesh animal, although the same term is used for the male
sex organ of some fish, particularly herring. The recipe below doesn't have
that sort of meat. If the recipe that you describe was an Eastern European
recipe, then it may be listed somewhere, but by its Eastern European
name. "Lungen" did not produce a recipe, just a couple of brief mentions.
Phaed
Calf Lung Stew / France
Salt and pepper pieces of lungs and fry them in butter until well browned.
Sprinkle with flour, stir well, and cook for a few minutes more (or thicken
with blood). Cover with dry red wine or a mixture of wine and stock. Add a
bouquet garni and some crushed garlic. Cover and bake in a moderate oven for
1 1/2 hours. Transfer the pieces of lung to a shallow baking dish and add
some chopped and fried bacon, diced or whole mushrooms, and a number of
small onions (and/or carrots) fried in butter or with the lean bacon. Cover
with the strained cooking liquid and return to the oven for an additional 30
minutes. Garnish with croutons.
----- Original Message -----
From: Marsha
To: phaedrus
Sent: Thursday, January 01, 2004 1:50 PM
Subject: meat stuffing
My fiance' is from New England and his grandmother used to make a meat
stuffing using ground beef, ground pork, celery tops and saltine crackers.
He says she would cook it on the stovetop and keep adding water for two
hours. Can you possibly find a recipe for this? I know that they dont use
a lot of spices in that area but this sounds even too bland for them. Any
help will be greatly appreciated!
Thanks in advance,
Marsha
Hello Marsha,
Would I be correct in speculating that your fiance's grandmother was
French-Canadian? This sounds like a French recipe. See below.
Phaed
French Meat Stuffing
Ingredients :
1 lb. ground beef
1 lb. ground pork
3 tbsp. beef bouillon (3 cubes)
3 tbsp. chicken bouillon
1 tsp. salt
1 tsp. pepper
6 celery stalks
1 tsp. Bell's poultry seasoning
5 potatoes
1/2 c. chopped onion
1 inner pack saltine crackers
1 inner pack Ritz crackers
5 slices of bread
Preparation :
In large pot combine pork and ground beef in cold water until
well blended. Combine celery and all seasonings and cook on medium
heat for about 45 minutes (about 1/3 pot of water). Pare and cut up
potatoes into small pieces, add to pot and let cook until potatoes
are soft. Add remaining ingredients, slice up bread before adding,
and crush the crackers before adding. Mash all ingredients together
until well combined. This stuffing is for inside a turkey.
----- Original Message -----
From: hanna
To: phaedrus
Sent: Friday, January 02, 2004 1:33 PM
Subject: need a recepie
hai
i am looking for english toffee recepie,made from butter ,sugar , nuts,
chocolate and lecitin.
theres a place in the farmers market in los angeles,called "little johns
candies"where they make this amazing toffee,
cant find anything like it. can you help?
thank you
hannah
Hello Hanna,
The below recipe is the only one that I can find with those ingredients.
Phaed
English Toffee from a 1980's candy making class
3/4 lb. Butter (3 sticks)
2 cups sugar
1 tsp. Lecithin (natural preservative that
keeps candy tender)
1 Tbsp. Corn Syrup
1/4 tsp. salt
1 cup chopped nutmeats
In a 2 or 3-quart heavy saucepan, melt the
butter over low heat. Add the sugar and
lecithin and stir constantly with a wooden
spoon over medium high heat, until mixture
comes to a boil. Then add the corn syrup
and continue to cook on a medium to high
heat, stirring constantly to prevent burning
in the bottom, until temperature reaches 295
degrees F.
Remove from heat, add salt and nut meats and
gently mix in. Then pour mixture onto a
well-buttered jellyroll pan or cookie sheet,
and smooth out with a spatula or knife to a
thickness of approximately 1/4 inch. Before
toffee sets and becomes firm, score into
uniform rectangles about 1” X 2” in size,
with a knife. When cool and firm, break
into rectangular pieces.
These toffee pieces can be left uncoated, or
they can be dipped in chocolate. Toffee
should be stored in an airtight container or
plastic bag to prevent softening.
----- Original Message -----
From: Tom
To: phaedrus
Sent: Friday, January 02, 2004 7:17 AM
Subject: tea biscuits
> My wife buys these tea biscuits at the super market. It does not matter
> what super market you go to they always have them. I would like to make
> them for her. I have tried and tried
> To find the recipe for them. I even looked at scones but still can't find
> them. If you have the recipe for them would you please send it.
> Thank You
> Tom
>
Hello Tom,
See the recipes below.
Phaed
Tea Biscuits Recipe
1 1/2 cups flour
1/2 cup water
2 tablespoons shortening, melted
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
Mix together flour, baking powder, salt and sugar. Add well beaten egg and
melted shortening to water. Mix slowly with the dry ingredients. This will
make a soft dough. Roll out on floured pastry board, until sheet is 1/2 inch
thick. Cut with biscuit cutter. Bake on greased sheets for 25 minutes in
moderate oven.
----------------------------
Golden Tea Biscuits
Best Biscuit Mix
9 cup cake-and-pastry flour
1 cup skim milk powder
1/2 cup granulated sugar
1/4 cup baking powder
1 tbsp salt
2 tsp baking soda
1 lb shortening
Golden Tea Biscuits
3 cup mix best: biscuit mix
3/4 cup water
Directions
Best Biscuit Mix:
In large bowl, stir together flour, milk powder, sugar, baking
powder, salt and baking soda. Using pastry blender, cut in shortening
until mixture is in fine crumbs.
[For storage: transfer to airtight container; store in refrigerator
for up to 2 months.
Stir well before using.
Golden Tea Biscuits:
In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit
Mix recipe] with water until sticky dough forms. Turn out onto
lightly floured surface; knead 6 times.
Press into 1-inch thick round. With lightly floured 2-inch round
cutter, cut out rounds, rerolling scraps once.
Bake on baking sheet in 450F 230C oven for 10-12 minutes or until
golden brown. Let cool in pan on rack.
[Biscuits can be individually warped and frozen in airtight container
for up to 2 weeks.]
Variations:
Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14
Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of
Best: Golden Tea Biscuits recipe. Makes 13
Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14.
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
Servings: 13 biscuits
------------------------------
Basic Tea Biscuits with Variations
Makes 15 to 18 biscuits
2 cups flour
4 tsp baking powder
1 tsp salt
1/3 cup shortening
1 cup milk or light cream
Preheat oven to 450 degrees F.
Combine dry ingredients. Cut in shortening with two knives or a pastry
blender until mixture resembles coarse cornmeal.
Make a well in the center and add liquid all at once. Stir vigorously until
dough comes freely from the sides of the bowl.
Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick.
Cut out 2-inch biscuits with a floured water glass or biscuit cutter. Place
on an ungreased baking sheet.
Bake for 12 to 15 minutes, until tops are golden brown. Serve immediately
with butter, jam or honey.
Variations:
Cheese Tea Biscuits
Use only 3/4 tsp salt and 1/4 cup shortening.
Add 3/4 cup shredded cheese (yellow or marble) to dry ingredients.
Buttermilk Tea Biscuits
Use only 2 tsp baking powder
Add 1/2 tsp baking soda
Replace milk with 1 cup buttermilk or sour milk.
Raisin or Nut Tea Biscuits
Add to dry ingredients
1/4 cup sugar; and
3/4 cup seedless raisins or chopped nuts
Use only 7/8 cup milk
Whole Wheat Tea Biscuits
Replace 1 cup of white flour with 1 cup whole wheat flour.
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