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On 19 Jan 2007 at 8:24, Janice wrote:
> I am looking for a ole time southern recipe for "scalded lettuce";
> know it uses bacon drippings, fresh spring onions; torn fresh lettuce;
> scalded milk, sugar and butter; I typed this in on google and your
> site was referred to, but I can't find the recipe in your archives;
> thanks!!!
> Janice
Hi Janice,
Well, being an ole Southerner, I'm familiar with this dish.
Note that this dish usually does not contain any milk, and the common name for
it is "wilted lettuce." Out of the almost 200 recipes that I found for the dish,
only two recipes were called "scalded lettuce", and only three recipes called
for milk. All three recipes that I found that did call for milk were called
"wilted lettuce" rather than "scalded lettuce." Below are those three, plus
the two that I found that used the name "scalded lettuce".
Phaed
Wilted Lettuce Salad
1/4 lb. bacon, cut in sm. pieces
1 egg, beaten
3 tbsp.v vinegar
1/2 c. milk
2 tbsp. sugar
1/2 tsp. salt
1 sm. onion, diced
Fry bacon slowly until crisp. Remove from pan. Combine remaining ingredients
and add to bacon drippings. Bring to a boil, stirring while cooking. Pour
over lettuce broken into bite size pieces.
---------------------------------------------
Wilted Lettuce
1 tbsp. salt
1 tbsp. sugar
1/2 stick margarine
1/3 c. vinegar
1 head lettuce
1 c. milk
Mix together salt, sugar, margarine, vinegar, and bring to a boil.
Slowly stir in 1 cup milk and bring back to a boil. Pour over head
of shredded lettuce and mix well. If lettuce is not wilted enough,
pour off milk mixture and bring back to a boil. Pour back over lettuce.
-----------------------------------
Wilted Lettuce
1 head lettuce, torn
4 slices bacon
1 1/2 tbsp. flour
1 tsp. salt
1 egg, beaten
2 tbsp. sugar
1/4 c. vinegar
2 c. milk or water
Wash and tear lettuce. Fry bacon until crisp. Remove bacon from
drippings. Mix together the dry ingredients; add egg, vinegar, and
water. Stir until well blended. Cook in bacon drippings until
thickened. While hot, pour over lettuce and toss. Serve immediately.
-----------------------------------
Scalded Spring Lettuce
1 med. sized bowl of chopped spring lettuce
3 med. spring onions, thinly sliced
4 tbsp. bacon or ham drippings
4 tbsp. vinegar
2 tbsp. sugar
1 tsp. salt
1/4 c. water
Boil drippings, vinegar, water, sugar and salt. Pour over lettuce
and onions and toss lightly.
--------------------------------------------
Scalded Lettuce
1 egg
1/4 c. vinegar
1 tbsp. flour
2 c. water
1 tsp. salt
1/4 c. oil
Dash of pepper
Beat egg. Add vinegar and flour and beat with fork. Then add water and
salt and pepper. Have oil hot and pour mixture in and cook until slightly
thick.
Pour over a bowl full of leaf lettuce and spring onions.
-----------------------------
Phaed,
My Grammy being from Missouri ( the Ozarks no less) made a wilted salad and
it never had egg, water or milk!
Make your spring green salad (up here sometimes it was only dandelion greens or
pigweed, or lambs quarters if it was really early) fry up some bacon crisp, if
you were energetic and it was mushroom season find some mushrooms and fry them
crisp in the bacon drippings, when done, crush the bacon and add the mushrooms
and bacon to the salad, toss, and then add a bit of vinegar, lemon juice or even
sour kraut juice or dill pickle juice if you didn't have vinegar or lemon, to
the drippings in the pan, stir quickly around and serve it hot out of the pan
onto the salad on plates, this was usually served with pork chops, and potatoes,
possibly with new peas if you had them.
I drool thinking about it and will have to make this up coming Farmer's market season.
Eva
On 19 Jan 2007 at 11:54, Marcelina wrote:
> Hi, My name is Marcelina. I have looked for a recipe from grade school
> called Jonny (Johny?) Marzetti. I have searched the internet and the
> many, many cook books I have collected over the years. No success. It
> has pasta, tomato sauce with a slight sweet taste, and hamburger. I
> appreciate any help. Thanks!
Hello Marcelina.
See below.
Phaed
Johnny Marzetti
1/2 lbs. ground chuck
1 med. onion
1 med. green pepper
2 ribs celery
1 lb. can stewed tomatoes (16 oz.)
15 oz. can tomato sauce
1/2 + 1/3 c. catsup, used separately
Salt & coarse ground pepper to taste
8 oz. pkg. Mueller's Old Fashion Thin Noodles
8 oz. shredded cheddar cheese, 4 oz. cheddar cheese used separately
Brown ground chuck; drain off fat. Chop onion, pepper and celery into
generous chunks and add to ground chuck. Salt and pepper. Add tomato
sauce, stewed tomatoes and 1/2 cup catsup. Mix thoroughly, breaking up
tomatoes and simmer for 45 minutes, covered.
Prepare noodles as directed on package for items requiring additional
cooking.
Combine beef mixture and add 1/3 cup catsup. Turn into a 4 quart
casserole. Spray dish with Pam before adding mixture. Stir in cheese.
Bake for 30 minutes at 350 degrees, take from oven and top with 4
ounces cheddar cheese. Bake an additional 10 minutes. Serves 8.
-----------------------------------
Johnny Marzetti Casserole
1 lb. ground beef
1 pkg. sloppy joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. water
1 c. uncooked elbow macaroni
1 (17 oz.) can corn, drained
2 c. cheddar cheese, grated
Brown ground beef and stir with fork to crumble. Drain grease.
Stir in seasoning mix, tomato paste and water. Simmer for 10
minutes. Cook macaroni according to package and drain. Add to
meat mixture along with corn and 1 cup cheese. Pour into casserole
dish and top with remaining cheese. Bake, uncovered, at 350 degrees
for 30 minutes. Serves 6 to 8.
----------------------------------------
Johnny Marzetti Casserole
1 to 1 1/2 lb. hamburger
1 lg. onion
1 sm. pkg. noodles
1 can mushroom soup
1 med. can tomatoes
Cheddar cheese
Salt and pepper to taste
Break hamburger into bite-size pieces, brown with chopped onion in
a small pan. Cook noodles and drain; combine hamburger, soup, noodles,
and mashed tomatoes. Mix well and place in a casserole dish. Bake
covered in a 300 degree oven until bubbly; remove and cover with cheese.
Replace top and return to oven. Bake at 300 degrees until cheese melts.
On 18 Jan 2007 at 17:54, Carol wrote:
> I would really like a recipe for a pear brandy made from scratch Ie
> mash the pears I think add water and plus or minus yeast Ferment and
> then distill ?? once or twice
>
> I don't want to start with the alcohol base I want to make the whole
> thing I have got interested in tis because my partner brews his own
> alcohol and I have access to his distiller he has insisted I use my
> own brew barrel !!
>
> I saw a program on the telly about pear brandy being made at a fruit
> brandy company but it didn't go into specifics
>
> cheers and many thanks
> carol
Hi Carol,
Well, the only pear brandy recipes that I can find on the Internet are for
taking regular brandy and flavoring it with pears, like these:
Pear Brandy
If you want to make pear brandy from scratch starting with pears, then you
are likely going to have to purchase a book.
This site has everything to do with home distilling:
Home Distiller
Home Distilling Books
Phaed
On 18 Jan 2007 at 15:23, Anita wrote:
> I think I have their apple pie recipe at home. I'll check next time
> I'm there.
>
> Anita
>
David Dugan's Juiced Apple Pie
6 Staymen winesap apples or Granny Smith
11/4 cups sugar
1 tsp. sugar
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2-crust 9" pie
2 tbs. flour or 11/2 tbs. tapioca
3 tbs. butter
1- Peel, core and slice apples
2- Combine sugar, cinnamon, nutmeg and salt with the apples. Let stand at
least 2 hours. Drain and reserve apple juice and slices.
3- Preheat oven to 450°
4- Roll out half the dough and line a 9" pie tin with it. Arrange the apple
slices over the bottom of the pastry, packing the slices closely and letting
them pile up.
5- Roll out remaining dough and cut two holes near the center, each hole about
the size of a dime. Wet the rim of the bottom crust and put the top crust on.
Trim and crimp the crust. Bake the pie 45 minutes.
6- Meanwhile, put drained syrup in a saucepan and stir in remaining ingredients.
Bring to a boil.
7- When pie is cooked, hold a funnel over one hole and then the other hole adding
the syrup gradually. It must be added gradually or it will overflow. The pie
will become firm when it cools. The pie may be frozen. If frozen, let thaw
five hours.
Yield: Six or eight servings
Pastry for a Two Crust Pie
2 cups sifted, unbleached flour
1 tsp. salt
1 cup solid white vegetable shortening
1/4 cup ice water
1- Sift flour and salt into mixing bowl and cut in shortening with two knives.
2- Add the ice water gradually; tossing the mixture with a two-prong fork.
Handle the dough as little as possible.
Indian Vegetarian recipes
Fat-Free Indian Recipes
Kadai Cuisine
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