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From: "Laura"
To: "phaedrus"
Subject: Hungarian Easter Cheese-recipe/instructions
Date: Saturday, February 14, 2004 7:51 AM
Dear Phaedrus,
This was recently provided by one of the KA Baking Circle members...perhaps
it will suit the person looking for the "grandma" version, raisins can be
added, obviously!
My grandmother always made this to serve with Easter dinner. As kids, it was
fun to watch the cheese take shape. It would be left to hang on the kitchen
faucet to drip overnight. It can also drip overnight in the fridge, which is
the only thing I changed.
Our "Hungarian Easter Dinner" was the same every year, and included platters
of baked ham, polish sausage, hardcooked eggs, potatoes, yeast bread--and
the cheese.
. one dozen eggs
. one quart whole milk
. 6-8 tablespoons sugar
Break eggs into a large pot, and beat until smooth. Add milk and sugar. Put
pot inside a larger pot that has a few inches of water in it. What you are
doing is making a large-size double boiler.
Over simmering water, stir mixture with a wooden spoon for about 1 1/2
hours. (yes, you read that right--1 1/2 hours). After most of the liquid
cooks out, cheese will begin to hold shape when pressed against inside of
the pot. It will resemble scrambled eggs.
Drain cheese curds and spoon inside 2-3 layers of cheesecloth. Bring corners
and edges of cheesecloth up around cheese, twist ends together so cheese
forms a snug ball inside. Tie ends of cloth together with sturdy string so
cheese keeps ball-shape.
Hang cheese to drip overnight. It was hung on the kitchen faucet in the old
days. I now suspend it over a deep bowl in the fridge. You can tie the
cheese ball to the handle of the wooden spoon and lay the spoon across the
top of the bowl.
Laura
----- Original Message -----
From: Patti
To: phaedrus
Sent: Saturday, February 14, 2004 5:44 AM
Subject: 8 hrs
> Hi Phad,
>
> Ca you tell me where the 8 hr work shift first came from. Why not 6?
> Etc...
>
> Thank you ,
> Patti
>
Hi Patti,
It was a battle just to get to 8 hours a day. It wasn't given to us by
caring employers or by a sympathetic government, and it wasn't created by
more efficient technology. It was fought for and won by the labor
movement--the American Federation of Labor, the International Working
People's Association, the Knights of Labor, the Chicago Labor Union and
other groups that organized millions of Americans to fight for improved
working conditions.
In England, women and children were granted the ten-hour day in 1847.
French workers won the 12-hour day after the February revolution of 1848.
In the USA the average work day had dropped from 12 hours to 11 hours from
1830 to 1860. In the period from 1860 through 1880, people were working
10, 14 even 18 hour days in some industries.
In the American business world of those day, huge trusts & monopolies were
ruling the business world. Manufacturing companies were squeezing every bit of
production out of the people who worked for them. People who had been lured
from small shops and farms into the industrial workforce with the promise of
a better life were finding themselves forced to work longer hours. At the
same time there was widespread disillusionment. That machines could do more
work was supposed to mean that people could produce more and work less hours,
but instead, people were working more hours, to fill the coffers of the
corporations and the pockets of their shareholders.
The only way to change things was to organize. Groups of laborers across the
country began organizing Knights of Labor assemblies, which called for
better working conditions. Many people believed that shortening the workday
to eight hours would reduce unemployment by spreading work among more
people.
By 1886, the Knights of Labor had more than 700,000 members. That year there
was an explosion of strikes nationwide and trade unionists took up shorter
working hours as a major demand. Within both of these movements,
interest in a national general strike for the eight-hour day grew.
The newly-named American Federation of Labor called for a general strike on
May 1, 1886 to win the 8-hour day in the majority of industries in which
people were still working 10, 12 and even 14 hour days. A number of
eight-hour strikes broke out ahead of time with almost a quarter of a
million people participating nationwide. 350,000 workers walked off the job
on May 1, 1886. Among them were 11,000 in Detroit, 25,000 in New York,
40,000 in Chicago, and all railroads, stockyards and most industries were
shut down in Chicago. 350,000 workers in 1886 is like two-and-a-half
million people going on strike today.
In 1886, these striking workers sang the "Eight-Hour Song':
We mean to make things over,
We're tired of toil for naught.
But bare enough to live on,
Never an hour for thought.
We want to feel the sunshine;
we want to smell the flowers;
we're sure that God has willed it,
and we mean to have eight hours.
We're summoning our forces from
shipyard, shop, and mill;
EIGHT HOURS FOR WORK,
EIGHT HOURS FOR REST,
EIGHT HOURS FOR WHAT WE WILL.
The May 1 strikes were relatively peaceful, but tensions between police
and demonstrators continued to grow as the strikes continued into the
following days. At one May 3rd event in Chicago, where unionists attacked
men who had crossed the picket line in a local labor dispute, police opened
fire, killing four demonstrators. Outrage over the killings triggered about
1,000 people to take to the streets that night. That demonstration, remembered
as the Haymarket Square Rally, also ended in bloodshed.
Just as the last speaker at the Haymarket rally finished his speech, a
bomb exploded among nearby policemen, killing one of them. The police force
opened fire on the crowd. One demonstrator died and many others were wounded.
Eight agitators were arrested for the bombing and tried in an atmosphere of
hysteria. Four of them eventually were hanged, though there was virtually no
evidence connecting them to the bombing.
A lot of industries adopted the 8 hour day because of the massive organizing
and international solidarity that resulted from those strikes and the
Haymarket Affair., but it was a continuing struggle for many workers. In
1890, when the government first began tracking workers' hours, the average
workweek for full-time manufacturing employees was 100 hours and 102 hours
for building tradesmen. The 8 hour day was made into law by Congress only as
recently as 1938.
Phaed
----- Original Message -----
From: Agnes
To: phaedrus
Sent: Thursday, February 12, 2004 7:04 PM
Subject: My Great Recipes
I need help. I lost 3 of my recipe cards recently from my "My Great
Recipes" card collection (printed in Holland). They are numbers 18-1,
18-92, and 19-43. 2 of them are called "Potatoes Vesuvius" and "7 Layer
Casserole". I have seen several recipes online that are called "7 Layer
Casseroles" but none of them match the ingredients of the one that I had. I
don't remember the name of the other one (19-43), just some of the
ingredients. Please, any help would be appreciated.
Agnes in Oregon
Hello Agnes,
I'm sorry, Agnes, but We do not have the Holland set of "My Great Recipes"
cards.
Below is the only "Potatoes Vesuvius" recipe that We could find.
Phaed
POTATOES VESUVIUS
6 c. hot mashed potatoes (if using instant potatoes, follow directions for 12 servings)
1/4 c. butter
2 eggs
1 (10 1/2 oz.) can Cheddar cheese soup
1/8 tsp. pepper
1/4 tsp. dry mustard
Beat butter and eggs into prepared hot mashed potatoes,
(butter is in addition to what has been used in preparing the
potatoes). Spoon potato mixture into a 2 quart casserole,
leaving a depression in the center. Stir pepper and mustard
into cheese soup and pour into center of potatoes. Bake 20 to
25 minutes at 375 degrees. Serves 8 to 10.
==============================================================
Hello again,
I was hunting for a recipe from the my great recipe card set, and came upon this request:
https://www.hungrybrowser.com/phaedrus/m0312F04.htm#3
Over a decade later, here it is:
POTATOES VESUVIUS
5 medium potatoes, peeled, cut into chunks
boiling salt water
1/2 cup butter
2 eggs
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F. Put potatoes into large saucepan and cover with boiling salted water.
Cook about 15 minutes or until potatoes are tender. Drain. Mash potatoes using hand mixer and then
beat in the butter, eggs, salt and pepper. Whip until light and fluffy. Reserve some mashed potatoes
for decoration. Turn into buttered 2 quart casserole. Make a deep well in the center of the potatoes.
Put cheese into center of the potatoes pressing down firmly. Using a pastry bag make potato swirls
around edges using reserved mashed potatoes. Bake at 375 degrees F for 20 to 25 minutes or until
cheese is melted. Servings: 4 Source: My Great Recipe Cards
Best,
Gwen
Chocolate Heart of Darkness Cakes
Serving: 12
Prep Time: 70 minutes
Cook Time: 30 minutes
Total Time: 100 minutes
Truffles:
8 ounces chopped semisweet chocolate
3/4 cup heavy cream
Cakes:
2 teaspoons butter, melted
2/3 cup flour
1/2 cup cocoa powder
8 ounces chopped semisweet chocolate
5 ounces butter
3 eggs plus 2 egg yolks
1/2 cup sugar
Make the Dark Chocolate Truffle Hearts
1. Place 8 ounces chopped semisweet chocolate in a small bowl. Heat 3/4 cup heavy cream
in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the
chopped chocolate. Set aside for 5 minutes and then stir with a whisk until smooth.
Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula
to spread the ganache in a smooth, even layer to within about 1-inch of the inside edges.
Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes,
until very firm to the touch.
2. Line a 10- to 12-inch dinner plate with parchment paper or wax paper. Remove the firm
ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons (a bit more
than 1 ounce each) of ganache onto the paper. Wearing a pair of disposable vinyl (or latex)
gloves, individually roll each portion of ganache in your palms in a circular motion, using
just enough gentle pressure to form a smooth orb. This is a traditional truffle. You should
refrain from indulging in them now, since absence of a truffle in a cake will make the heart
grow darker. Return each formed truffle to the paper-lined plate, and place in the freezer
while preparing the cake batter.
Make the Chocolate Cocoa Cakes:
3. Preheat the oven to 325°F. Lightly coat the inside of each of 12 individual nonstick
muffin cups (3 inches in diameter) with some of the 2 teaspoons of melted butter.
Set aside until needed.
4. In a sifter, combine 2/3 cup flour and 1/2 cup cocoa powder. Sift onto a large piece of
parchment paper (or wax paper) and set aside until needed.
5. Melt 8 ounces chopped semisweet chocolate and 5 ounces of butter in the top half of a
double boiler, or in a microwave oven and stir until smooth.
6. Place 3 eggs, 2 egg yolks, and 1/2 cup sugar in the bowl of an electric mixer fitted with
a paddle. Beat on medium-high speed for 2 minutes until the mixture is slightly frothy.
Add the melted chocolate and butter and mix on low speed to combine, about 15 seconds.
Continue to operate the mixer on low while gradually adding the sifted ingredients.
Once they have been incorporated, stop the mixer and scrape down the sides of the bowl.
Add 1-teaspoon vanilla extract and mix on medium to combine, about 15 seconds. Remove the
bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly
combined.
7. Portion 3 heaping tablespoons (about 2 1/2 ounces)of the cake batter into each muffin cup.
Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes. Remove
the truffles from the freezer.
8. Remove the muffin tin from the oven and, moving quickly, place a single frozen truffle
in the center of each portion of cake batter, pressing the truffle about halfway down into
the batter. Immediately return the muffin tin to the center rack of the oven and bake until
a toothpick inserted into a cake (no the truffle) comes out clean, 17 to 18 minutes.
9. Remove the cakes from the oven and cool at room temperature for 20 minutes. To remove the
cakes from the muffin cups, hold the top edge of a cake, and give the cake a slight jiggle to
loosen it from inside the cup. Then insert the pointed tip of knife into an outside edge of
the top of the cake and loosen it so that you can gently pull the baked cake out of the cup.
Serve immediately while still warm.
Notes:
(If the racks in your oven slide out easily and are stable, instead of removing the muffin
tin from the oven, slide the center rack out and quickly insert the truffles. Then return
the rack to its place and finish the baking.)
(After the Chocolate Heart of Darkness Cakes have cooled to room temperature, you may keep
them covered with plastic wrap for up to 24 hours at room temperature, or in the refrigerator
for 3 to 4 days. The cakes may be rewarmed in a microwave oven set on defrost power. The cake
will be warm and moist, and the truffle center will be deliciously warm and gooey.)
From: "Sandra"
To: phaedrus
Subject: Veggie Soft Taco
Date: Friday, February 13, 2004 12:12 PM
Hey Phaed...I was born and raised around the Seattle and really, REALLY miss
Taco Time Veggie Soft Tacos, and I get the idea I'm not alone. We have Taco
Time, but they have nothing that even comes close. I've searched may search
engines, but no luck on a copycat. In fact, that's how I found your site,
which I absolutely love. Anyway, what I did, was get the list of
ingredients from the Taco Time website...
I guess a person would just have to do some trial and error on the amounts,
but it's one of those things that might be fun trying.
Taco Time Veggie Soft Taco Ingredients:
large whole-wheat tortilla
fat-free pinto beans (refried beans)
shredded lettuce
cheddar cheese
ranch dressing
olives
sunflower seeds
green onions
celery
bean sprouts
Use the ingredients in the order given, adding what looks about right.
Makes me want to go make one now...Good luck...Sandra
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