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Date sent: Thu, 05 Nov 1998 01:08:57 -0500
From: Donia
To: phaedrus
Subject: pork pie
> I am trying to find a recipe for pork pie and pork stuffing. I have had
> tried it a couple times and it was always prepared by someone from
> French descent. Thank you for your assistance.
>
Hi Donia,
Most people think of pork pie as an English dish. English pubs, in
particular, are famous for their pork pies.
There is, however, a French-Canadian version of pork pie called
"tourtière", and that is what I think you want:
Tourtière
(one nine-inch pie)
1 pound fresh minced (or ground) pork
1/4 teaspoon black pepper
1 small onion, finely chopped
1/8 teaspoon garlic powder(optional)
1/2 teaspoon salt
1 cup hot water
1/2 teaspoon savory
2 cups soft bread crumbs
1/4 teaspoon each: ground cloves, celery pepper
1 teaspoon milk
(a) In saucepan, combine pork, onion, salt,
savory, pepper, cloves, celery pepper, garlic
powder, hot water; bring to boil over moderate
heat; then cover saucepan, reduce heat and
simmer about 20 minutes.
(b) Add bread crumbs, stir with fork; cook
another ten minutes.
(c) Taste and adjust seasoning as desired. Cool.
(d) Preheat oven to very hot (500). Line pie pan
with pastry. Fill shell with cooled pork
mixture. Cover with pastry for top crust; prick
to allow steam to escape.
(e) Brush top crust with one teaspoon milk. Bake
in preheated oven 20 to 25 minutes. Watch
carefully that pie does not scorch: high baking
temperature is used so that crust will not
become soggy from the moist filling.
(f) Serve hot or cold with pickled beets,
pickles or chili sauce.
(g) If pies are frozen for future use, reheat in
a moderate oven.
From: Peggy
To: phaedrus
Subject: Bread in a soup can, cake in a soup can
Date sent: Fri, 5 Nov 1999 14:27:15 -0600
> Dear Uncle Phaedrus,
> My mom used to make applesauce cake and fruit breads in soup cans for
> small gifts. This was in the fifties I think. She sliced them and gave
> them as gifts. Do you have the recipe? Thanks a million, Peggy
>
Hi Peggy,
I couldn't find anything on cooking cakes in soup cans. However, I
did find lots of jar cake recipes. Why dontcha try these? They are
very similar to what you describe.
Phaed
How To Bake A Cake In A Jar
Ever baked cakes in canning jars? It's neat! ANY quick bread-
type cake can be baked in canning jars.
"I usually bake one jar first -- you have to know how high the batter
rises. I usually fill ONE jar 1/2 full then bake it to see how high it
rises, then go from there. You don't want the cake to come out of the top
of the jar, only to within 1/4 to 1/2 inch from the lip of the jar.
Write it down on your recipe (how far you filled the jars)! Once you've
established how high the cake rises, you can go from there. The first
time around is a bit tricky because you won't know how many jars you'll
need. MOST of the recipes I've tried I end up using around 8. Sterilize
as many jars as you think you'll need and go from there. Make sure your
LIDS are new, the rings don't have to be. As the jars do seal, the cakes
are as moist as the day you put them into the jars--sometimes MORESO."
"The baking times will vary -- the moistness of each cake recipe
will determine the time. MOST of the recipes I've tried bake in 35
-40 minutes. Start checking the cakes at 25- 30 minutes and go
from there."
"YES, the cakes DO slide easily out of the jars IF you use the jars
I've listed. They're Ball 12-oz Quilted Crystal Canning Jars
(#14400-81400). They can be found at most grocery stores (at
least here in California) next to the pectin and other canning
supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at
Smart & Final. The plain jars work fine too but they're not as pretty and
you have to make your own labels--the jars I use come with decorative
labels. One IMPORTANT tip--get your jars NOW! Once summer's over with
they're very hard to find. Also, when you can, ask for the jars back,
they're NOT cheap. Most folks don't mind returning them though, they
usually want refills! "
"There will be a little condensation on the lids and some in the
jars so when you seal them it's trapped inside. Don't worry about
getting the water off of the lids before placing them onto the jars, the
added moisture doesn't hurt the cakes in the slightest. Quick bread-type
cakes work best, I've found that lighter cakes tend to fall when the jars
seal."
--------------------------------------
Title: Applesauce Cake in Jars
Categories: Desserts, Fruits, Preserving
Yield: 1 Servings
2/3 c Shortening
2 2/3 c Granulated sugar
4 ea Large eggs
2 c Applesauce
2/3 c Water
3 1/3 c All-purpose flour, sifted
1/2 ts Baking powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Ground cinnamon
2 ts Ground cloves
2/3 c Nuts; chopped,optional
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning
jars, lids and rings by boiling for 10 minutes. Remove the jars and
allow to air-dry and cool. Leave the lids and rings in the hot water
until ready to use. Once the jars are cool enough to handle, grease them
(use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret);
set aside. Cream together the shortening and sugar. Beat in the eggs, one
at a time, until the mixture is light and fluffy. Add the applesauce and
water; set aside. In another bowl, sift together the flour, baking
powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients
into the applesauce mixture. Fold in the nuts. Pour batter into the jars,
filling them about 1/2 full. Place jars onto a cookie sheet or they'll
fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until
a pick inserted deep into the center of each cake comes out
clean. Remove jars from the oven, one-at-a-time (use HEAVY-
DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top
and screw down tightly.
--------------------------------------
Title: Applesauce Cake Baked in a Jar
Categories: Cakes, Desserts
Yield: 1 Servings
2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Applesauce
2/3 c Water
3 1/3 c All-purpose flo sifted
1/2 ts Baking powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
2 ts Ground cloves
2/3 c Nuts, chopped (optional)
Preheat oven to 325-degrees.
Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400)
canning jars, lids and rings by boiling them for 15 minutes. Keep
the lids and rings in the water until you're ready to use them.
Remove the jars from the water and place them on a clean dish
towel to air-dry (up, not upside down). When the jars are cool
enough to handle, grease the insides with shortening (DO NOT
use butter, margarine, PAM or Baker's Secret); set aside.
Sift together the flour, baking powder, baking soda, salt,
cinnamon and cloves; set aside.
Cream together the shortening and sugar. Beat in the eggs, one
at a time until the mixture is light and fluffy. Add the applesauce
and water. Blend the dry ingredients into the applesauce mixture.
Fold in the nuts.; set aside. Fill well greased jars half full. Place the
jars onto a cookie sheet or they'll tip over.
Bake for 35 minutes or until a cake tester comes out clean.
---------------------------------------
Title: Gingerbread Baked in Jars
Categories: Desserts, Cakes, Preserving
Yield: 5 Servings
2 1/4 c Flour (all-purpose)
3/4 c Sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ginger (ground)
1 ts Cinnamon (ground)
1/2 ts Cloves (ground)
3/4 c Margarine (softened)
3/4 c Water
1/2 c Molasses
Preheat oven to 325-degrees (NO higher).
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly
canning jars, lids and rings by boiling them for 15 minutes.
Remove the jars from the water and allow them to air-dry on your
counter top; leave the lids and rings in the hot water until you're
ready to use them.
Once the jars are cool enough to handle, use a pastry brush to
grease them with shortening (DO NOT use butter, margarine, PAM
or Baker's Secret); set aside.
In a large bowl, combine flour, sugar, baking soda, baking
powder, salt, ginger, cinnamon and cloves. Stir in margarine, water
and molasses until well blended. Divide batter among the 5 jars
(they should be about 1/2 full). Place jars onto a cookie sheet or
they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake
tester inserted in center comes out clean. Move the jars around in
the oven while they're baking, so they'll bake evenly.
Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars
ARE HOT!) Take one jar at a time from the oven and place a lid
on, then the ring. Tightly screw on lids--do it FAST because the lid gets
REAL hot! Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a
few cotton balls or a wad of batting on top of the lid (makes it
poofy on top), then a piece of cloth (about 3" larger than the lid) on
top and screw the ring back on.
-------
Title: Pumpkin Spice Cake in Jars
Categories: Cakes
Yield: 8 Servings
1 c seedless raisins
1 c walnuts
2 c all-purpose flour
2 ts baking soda
1/4 ts baking powder
1/2 ts salt
2 ts ground cloves
2 ts ground cinnamon
1 ts ground ginger
4 eggs
2 c granulated sugar
1 c salad oil
16 oz canned pumpkin
Preheat oven to 325-degrees.
Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-
81400), lids and rings by boiling them for 10 minutes. Leave the
lids and rings in the hot water until you're ready to use them;
remove jars and allow the jars to air-dry and cool. Prepare the
batter in the meantime. Using a pastry brush, brush the inside of
the cooled jars with shortening (DO NOT use Pam or Baker's
Secret); set aside.
Coarsely chop the raisins and walnuts; set aside.
Sift together the flour, baking soda, baking powder, salt, cloves,
cinnamon and ginger in a large bowl. Add raisins and walnuts;
toss to lightly combine.
In another large bowl, beat eggs at high speed until thick and
yellow (2-3 minutes). Gradually beat in the sugar until thick and
light. At low speed, beat in the oil and pumpkin; blend well.
Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2
full. Wipe the sides of the jar off (inside/ outside) in case you slop
or it'll burn. Place jars onto a cookie sheet or they'll tip over.
Bake 35 to 40 minutes or until a pick inserted into the center of
each jar comes out clean. Have your lids and rings ready. Take
one jar at a time from the oven; place a lid and ring on and screw
down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place
the jars onto your counter top too cool. You'll know when they've
sealed, you'll hear a "plinking sound".
----------------------------------
Title: Brownie Cakes in a Jar
Categories: Cakes
Yield: 1 Servings
2 Canning jars;wide mouth
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1/3 c Butter;or Margarine
1/4 c -Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg; beaten
1/2 ts Vanilla extract
1/4 c Walnuts; finely chopped
Here's one you can start out with, it makes 2 jars. Every recipe
technique is the same, just different ingredients.. Sterilize, two
1-pint straight-sided wide-mouth canning jars (specifically made for
canning jams and jellies) lids and rings by boiling for 10 minutes (keep
the lids and rings in the hot water until ready to use); set aside. In a
small bowl stir together flour, sugar, baking soda and cinnamon, if
desired. Set aside. In a medium saucepan combine butter or margarine,
water and cocoa powder; heat and stir until butter or margarine is melted
and mixture is well blended.
Remove from heat; stir in flour mixture. Add buttermilk, egg and
vanilla;beat by hand until smooth. Stir in nuts. Pour mixture into
the prepared canning jars; place jars onto a cookie sheet.
Preheat oven to 325-degrees.Bake for 35-40 minutes or until a
pick inserted deep into each cake comes out clean. Remove
cakes from the oven, one at a time. Place a lid, then a ring onto
the jars and screw down tightly. USE HEAVY-DUTY MITTS, the
jars ARE HOT!!
Place jars onto your counter to cool. You'll hear a "plinking"
sound. If you miss the sound, wait until the cakes are cool and
press on the lids, they shouldn't move at all, that means they've
sealed.
Date sent: Tue, 25 Nov 1997 21:57:42 -0600
From: RM
To: phaedrus
Subject: keyboard layout
Dear Uncle Phaedrus:
I am a teacher of keyboarding and computer skills in a small private school
in Chicago.
My students have asked, and I am at a loss to correctly explain, why the
keys on the keyboard are placed as they are? When and why was this
particular system devised? Basically, what is the logic behind the
placements?
We are anxiously awaiting your insight and send our hardiest of thanks
in advance.
RM, North Park Elementary School
Dear RM,
Of course, the basic alphanumeric part of the keyboard was directly lifted from
the QWERTY typewriter keyboard because that's what people were used to.
The reason for the QWERTY configuration of the typewriter came about because of this:
The first typewriters used many different keyboard configurations,
including strictly alphabetical rows. The inventor responsible for the
first commercially produced typewriter, Christopher Latham Sholes,
discovered that, if the most frequently used letters were close together
on the typewriter keyboard, the keys would jam when one tried to type
fast. To solve this, he and his brother devised the QWERTY keyboard, on
which the most frequently used keys are farthest apart. To sell this odd
keyboard, Sholes advertised it as the most efficient, which was misleading
because it requires a lot of unnecessary finger movement. People got used
to it, though, and have strongly resisted any change to another style of
keyboard such as the Dvorak.
When computers were invented, their keyboards were basically just
modified typewriter keyboards, so they kept the QWERTY configuration.
As computers began to perform more and more functions, additional keys were added:
The numeric keypad is placed on the far right, because most people are ... right-handed!
Same with the arrow keys and insert-home-page up- page-down, etc keys.
Most people are right handed, so they liked it on the right. These are placed
between the alphabetical keyboard and the numeric keypad because people
often use these while using the alphabetic keyboard at the same time,
whereas people usually use the numeric keypad all by itself, like an
adding machine (which is where the numeric keypad arrangement originated).
As for the function keys, other configurations were tried. Tandy computers used to put
them on the left. But IBM AT style keyboards put them on the top, and since IBM came to
dominate the industry, they set the style and everyone else copied them.
Unc
From: Sal
Date sent: Sat, 2 Oct 1999 23:44:36 -0400 (EDT)
To: phaedrus
Subject: Italian Dish!
> Hi,
> There is a Italian dish, made with peppers and eggplants fried with
> garlic and fresh tomatoes and basil. Do you know what this dish is
> called in english?
>
> Thanks,
> Sal
Hi Sal,
This sounds very much like ratatouille, but ratatouille is French rather than Italian,
and it usually contains zucchini as well as eggplant. It also sounds a lot like eggplant
parmesan, which IS Italian, but you didn't say that your dish contained parmesan cheese.
I am going to opine that the dish of which you speak is perhaps a version of the Sicilian
dish called caponata. Caponata contains all of the ingredients that you mention,
and often contains anchovies, olives, and/or pine nuts as well. Some versions use fresh
tomatoes, some use tomato paste. As with any dish, there are many versions, some simple
and some more complex. Caponata is usually called the same in both Italian and in
English, although one of the below recipes calls itself Mediterranean Eggplant.
Caponata may be served as a salad or as a side dish or even as a relish. The closest
recipes that I found to what you describe are those below.
Phaed
Caponata
Ingredients :
1 lg. eggplant
1 lg. onion
3-5 stalks celery
1 green pepper
2-3 cloves garlic (may sub. equivalent garlic powder at end of cooking time)
1 pt. mushrooms
1 (16 oz.) can tomatoes (or 5 fresh)
1 can black olives
Dash of hot sauce, to taste
Salt & pepper
Preparation :
Peel eggplant and cut into small chunks. Soak in water with lots
of salt for 1/2 hour, with plate pressing on top. Drain. Dice all
vegetables; slice mushrooms. Cook onions, pepper and celery.
Saute until tender-crisp. Then add mushrooms, eggplant and
tomatoes. Cook until tender on medium heat. Add vinegar and
sugar (garlic powder, if used). Cook 10 minutes. Serve warm or
cold. Great with salami, Lebanese or pita bread and wine!
----------------------------------
Caponata (Italian Appetizer)
Ingredients :
1/2 c. olive oil
2 lbs. young eggplant, peeled and cubed
4 lg. tomatoes, peeled and chopped
3 lg. green peppers, chopped
3 lg. onions, chopped
2 c. pitted green olives, halved
1/2 c. red wine vinegar
1/4 c. water
2 tbsp. sugar
2 tbsp. capers
1 tsp. pine nuts, crushed
1/2 tsp. oregano
Salt and pepper to taste
Preparation :
In a large, heavy, skillet heat olive oil. Add eggplant and
cook, stirring constantly for about 10 minutes. Add tomatoes,
peppers, onions, and olives. Cook 10 minutes, stirring a little and
remove from heat. Combine in bowl, vinegar, water sugar, adding
to vegetable mixture. Add capers, pine nuts, and oregano mixing
well and bringing to room temperature. Pour into storage
container, cover and refrigerate minimum 12 hours before serving.
Add salt and pepper to taste before serving as appetizer.
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Caponata (Egg Plant Appetizer)
Ingredients :
2 onions, diced
1 clove garlic, diced
2 stalks celery, finely chopped
1 c. olive oil
1/2 c. wine vinegar
1/4 c. sugar
1 c. tomato paste
4 med. eggplant, diced, stem removed
4 med. tomatoes, remove skin, diced
12 pitted green olives, cut into pieces
1/2 tsp. salt & pepper
1/4 tsp. hot pepper
Preparation :
Fry onions and garlic in 1 cup oil until semi soft. Add celery.
Saute 10 minutes longer. Add eggplant and cook slowly for 15
minutes. Add tomatoes and more oil if needed. Simmer 10
minutes longer. Add olives, vinegar, sugar, salt, pepper, hot
pepper and tomato paste. Reheat complete mixture. Simmer for
20 minutes. Will keep in refrigerator for some time.
----------------------
Mediterranean Eggplant
Ingredients :
4 c. diced eggplant
2 med. onion, sliced
2 tbsp. oil
1 clove garlic
1/2 tsp. sweet basil
1/8 tsp. thyme
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. sugar
3 med. tomatoes
Preparation :
Saute onions in oil. Add eggplant, garlic, and seasonings. Stir,
simmer for 5 minutes. Peel and chop tomatoes. Add to the eggplant.
Cover and simmer 10 minutes, stirring occasionally. Servings: 8.
From: ahab
To: phaedrus
Subject: Re:
Date sent: Wed, 18 Nov 1998 16:18:12 -0600
>Phaed,
>When I was in Nantucket, Massachusetts last summer, I had a delicious cookie
>called a "frogger". Could you find the recipe for me.
>ahab
Ahoy ahab,
Joe Froggers are deliciously moist cookies made with exotic spices from the
far east that fishermen and sailors would take with them to sea.
Their name comes from their legacy as the invention of Black Joe, the
proprietor of Black Joe’s Tavern.
Joe Froggers
2 1/2 cups sifted flour
1 1/2 tsp. ginger
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup shortening
1 cup sugar
1 cup light molasses
Sift together the flour, ginger, baking soda, salt, ground
cloves, nutmeg and allspice. Cream shortening and
sugar well and beat in molasses. Add flour mixture and
stir until thoroughly mixed.
Take half the dough, refrigerating the other half. On a
lightly floured surface, roll out dough to a 1/4 inch
thickness. Cut with lightly floured 3 inch cookie cutter.
Place cut dough on a lightly greased baking sheet and
bake at 350F for 10 minutes or until done. Cool on
baking sheet for 1 to 2 minutes. Use a wide spatula to
move cookies to wire rack. Cool.
Repeat with remaining dough. Store in air-tight container.
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