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Homemade Beef Sticks

----- Original Message -----
From: "Tracy" 
To: phaedrus
Sent: Tuesday, April 01, 2003 8:29 PM
Subject: meat recipes

> Hi, I am looking for the following recipes-  beef sticks.
> We do have some but want to get a better, different
> flavors. Thank you. Tracy

Hi Tracy,

Try here for beef sticks recipes:



Homemade Salami

----- Original Message -----
From: "Tracy"
To: phaedrus
Sent: Tuesday, April 01, 2003 8:29 PM
Subject: meat recipes

> Hi, I am looking for the following recipes- 
> salami. We do have some but want to get a better, different
> flavors. Thank you. Tracy

Hi Tracy,

Below are some salami recipes.


Ground Beef Salami
Ingredients :

2 cup Water
5 lb Ground beef
2 tsp Onion powder
2 tsp Crushed red pepper
5 tbl Tender Quick meat curing salt
1 tbl Liquid smoke flavoring
2 tsp Garlic powder
2 tsp Mustard seed
1 tsp Coarsely ground pepper

 Method :
Combine water, liquid smoke and spices. Add beef. Mix well with hands.
Divide mixture into 3 long rolls. Wrap each roll separately in heavy duty
foil. Fold foil tightly closed down center and on ends. Refrigerate rolls 24
hours. With a fork make holes through foil about one inch apart on bottom of
rolls (opposite fold). Place rolls on rack of broiler pan (the hole pierced
part on the underneath). Place hot water in the shallow pan of the broiler.
Bake rolls on center oven shelf at 325 degrees for 1 1/2 to 2 hours. Remove
foil. Salami will be a fairly bright pink on both the outside and inside.
Set rolls on rack to drain and cool. Wrap in foil or plastic wrap. Taste
improves with storage. Store in refrigerator up to 10 days.
Store in freezer about one month.
Serving Ideas : Serve with crackers and cheeses
NOTES : I've made this using ground turkey meat. Also a combination of beef
and turkey. I gave this recipe to my cousin who made it using half ground
pork and ground venison and she said it was wonderful.
Hard Salami

Ingredients :

22 lb Lean meat
3 lb Pork fat
1 1/4 cup + 1 tablespoon salt
1 cup + 3 tablespoons dextrose
3 tbl Ground white pepper
2 tbl Cure
1 tbl Garlic powder

 Method :
Grind meat and fat through a 1/2-inch plate and mix all ingredients.
Regrind through a 1/8-inch plate. Store the mixture in 6-inch deep trays for
7 days at 45 degrees Fahrenheit. Mix 6 minutes and stuff in fibrous or
natural casings. Hold stuffed product for 35 days at 45 degrees Fahrenheit.
Fully dried sausages lose 35% of their weight during the drying period which
takes approximately 90 days. At the end of the 90-day drying period, hard
salami can be smoked if desired.
Home Made Salami

Ingredients :

2 lb Ground beef
1/2 tsp Mustard seed
3 tbl Morton tender quick salt
1/2 tsp Black pepper
1/2 tsp Minced garlic

 Method :
Combine all ingredients. Mix well. Shape into 2 rolls. Wrap in Reynolds
Wrap. Tie ends and refrigerate for 24 hours. Do not remove from foil. Place
in pan and cover with boiling water. Boil for 1 hour. Remove from pan.
Punch holes in foil with fork to drain. Rewrap in foil and refrigerate.
 Homemade Hamburger Salami
Ingredients :

5 lb Ground Beef
5 tbl Mortons Tender Quick Curing Salt
2 1/2 tbl Garlic powder or fresh Garlic
2 tbl Coarse ground black pepper
1 tbl Smoked hickory salt or Liquid Smoke

 Method :
Mix spices together and add to meat. Mix well. Refrigerate 24 hours. 2nd
day-Mix again and refrigerate another 24 hours. 3rd day-Mix again and divide
into 4 sections. Shape each section into rolls 8 to 10 inches long.
Wrap in nylon net and tie at each end. Place on oven rack and bake at 150
degrees for 8 hours. Place shallow pan underneath to catch drippings.
 Kosher Salami
Ingredients :

2 lb Lean ground beef, (alternatives- chicken, turkey, veal)
1/2 tsp Ground pepper
3 x Cloves garlic, mashed, (may be increased or decreased depending on
personal taste)
1 tsp Mustard seed or ground mustard
2 tbl Tender Quick Morton's Salt, (not hechshered but alternative may be
available at kosher market)
1 cup Water
1/2 tsp Wright's Liquid Smoke U-O

 Method :
I've made this with 100% beef and 50% each beef and turkey with excellent
results. The advantage over commercial salami is a substantial reduction of
fat by using lean ground beef or grinding the beef from the lowest fat cuts.
Could also be made from ground chicken or veal but I haven't tried them.
Mix all together and refrigerate, covered, for 24 hours, stirring
occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).
Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1
hour. Cool - unwrap and slice.
Smoked Hamburger Salami - Three Versions
Ingredients :

Salami #1
5 lb Hamburger
5 tsp Curing Salt***
1 1/2 tsp Garlic powder
1 1/2 tsp Onion powder
2 1/2 tbl Pepper, black, peppercorns
2 tbl Mustard seed, whole
2 tbl Sugar, brown
3 tbl Wine, dry red
Salami #2
5 lb Hamburger
5 tsp Curing Salt***
4 tbl Wine, white, dry
1 1/2 tsp Garlic powder
2 1/2 tbl Chili powder
1 1/4 tsp Cumin, ground
2 tbl Sugar, brown
Salami #3
5 lb Hamburger
5 tsp Curing Salt***
3 tbl Wine, dry, red
1 1/4 tsp Garlic powder
2 1/4 tbl Mustard seed, whole
1 1/2 tbl Basil, ground
1 1/2 tbl Oregano, ground
3/4 cup Parmesan cheese
2 tbl Sugar, brown

 Method :
Mix all ingredients thoroughly then cover and chill 24 hours or more.
Divide into 4 portions. Roll portions into 2 1/3"-3" diameter rolls and wrap
with inexpensive large hole nylon net. Tie ends securely with string (net
may be omitted, but rolls flatten out during smoking).
Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a
cold smoke. Adjust times accordingly, but make sure salami is done
Remove from smoker- remove netting and dry thoroughly with paper towel.
Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is
so easy to make you don't have to make large quantities and store.
*** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing
salt. Regular salt does not have the flavors, taste or nitrate added to the
quick cure and will not bind the meat required to make these recipes
successful. You may purchase prepared curing salts sold by Mortons, Lowery's
and other companies. Check in your local supermarket near where they have
the salt... Other sources would be butcher shops, wine stores and feed
Credit: Luhr-Jensen and others
Venison Hard Salami
Ingredients :

5 lb Venison without suet/fats
    OR hamburger
5 tsp Tender quick salt
2 1/2 tsp Coarse black pepper
2 1/2 tsp Garlic salt
1 tsp Hickory smoked salt/liquid Flavoring

 Method :
Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a
day for 3 days. On 4th day form in firm compact rolls and place on broiler
pan. Bake 4 hours at 180 degrees. Turn rolls 3 timesduring baking.
Salami may be cooked longer it you wish it to be firmer.

Funnel Cakes

----- Original Message -----
From: Lissa
To: phaedrus
Sent: Friday, April 04, 2003 12:01 PM
Subject: funnel cakes

> Hi,
>       I am looking for a funnel cake recipe. The kind of funnel 
> cakes that are sold at theme parks and fairs and such. I love 
> the elephant ears, (thanks for those recipes), but most people 
> like the funnel cakes better.
> Thanks,
> Lissa

Hi Lissa,

Three recipes below.


Amish  Funnel  Cakes

 Ingredients :
 3 eggs, beaten
 2 c. milk
 1/4 c. sugar
 4 c. flour, sifted
 2 tsp. baking powder
 1/2 tsp. salt

 Preparation :
   To beaten eggs, add milk and sugar.  In separate bowl sift dry
 ingredients.  Add to egg mixture, beating until smooth.  Heat oil to
 375 degrees and pour batter into hot fat through a regular household
 funnel.  Control the flow of batter by holding your finger over the
 bottom of the funnel.  Make patterns, designs, swirls or whatever
 with the stream of batter as it flows into the hot fat.  When
 "cakes" are golden brown, drain, sprinkle with confectioners' sugar
 and serve warm.
 Funnel  Cakes  (Pennsylvania Dutch)

 Ingredients :
 1 egg
 2/3 c. milk
 1 1/4 c. flour
 2 tbsp. sugar
 1 tsp. baking powder
 1/4 tsp. salt
 Vegetable oil
 Confectioners' sugar

 Preparation :
    Beat egg and add milk.  In separate bowl stir together flour,
 sugar, baking powder and salt.  Gradually add liquid mixture to dry
 mixture and beat until smooth.  You may need to add up to 1/4 cup
 more flour if batter is too thin.  Heat vegetable oil in deep fat
 fryer.  Pour batter into a funnel with finger covering hole.  Remove
 finger and let batter pour in a small stream into oil (move funnel
 back and forth in a pattern to make a pancake with lots of holes in
 it).  Fry until golden brown.  Remove, sprinkle with confectioners'
 sugar and serve.
 Funnel  Cakes  (Drechter Kuche)

 Ingredients :
 3 eggs
 2 c. milk
 1/4 c. sugar
 3 to 4 c. flour
 1/2 tsp. salt
 2 tsp. baking powder

 Preparation :
    Beat eggs and add sugar and milk.  Sift half the flour, salt and
 baking powder together and add to milk and egg mixture.  Beat the
 batter smooth and add only as much more flour as needed.  Batter
 should be thin enough to run thru a funnel.  Drop from funnel into
 deep, hot fat (375 degrees).  Spirals and endless intricate shapes
 can be made by swirling and criss crossing while controlling the
 funnel spout with a finger.  Serve hot with molasses, tart jelly,
 jam or sprinkle with powdered sugar.

Heavenly Hash

  ----- Original Message ----- 
  From: Melody 
  To: phaedrus 
  Sent: Friday, April 04, 2003 10:36 AM
  Subject: REAL heavenly hash

  I'm looking for a receipe for heavenly hash BUT all of your posted 
  jello salads remind me of what used to be called 'Ambrosia Salad'.   
  Now REAL heaven hash was a slab of marshmellow and pecans that was 
  sandwiched between two layers of hard chocolate!  Yummy!!!  It is 
  the original on which all of those 'heavenly hash chocolate cakes' 
  were based. Can anyone help me with this receipe; it must be very 
  simple but I don't know if I should use chocolate chips or bakers 
  squares and either marshmellows or marshmellow creme, etc.  


Hi Melody,

Check out the recipes below.


  Heavenly  Hash

     Melt 1 (12 oz.) bag chocolate chips in microwave oven on high for
   approximately 1 1/2 minutes or until melted.  Stir well.  Add one
   can condensed milk and stir well.  Add 1/2 pack miniature
   marshmallows and 2 cups chopped pecans to mixture.  Blend well. 
   Pour into well buttered 9"x12" pan or Pyrex dish.  Allow to set
   overnight.  Cut and enjoy.  
   Rocky  Road  Candy  Or  Heavenly  Hash

   Ingredients : 
   2 lg. (8 oz.) Hershey bars
   1 bag chocolate chips
   1 jar marshmellow cream
   1 pkg. min. marshmellows
   1 can eagle brand milk
   2 c. nuts (chopped)

   Preparation : 
     Melt Hershey bars and chocolate chips in double boiler.  Remove
   from heat and add marshmellow cream, eagle brand milk, and nuts. 
   Mix well, add marshmellows and pour into a large well buttered pan. 
   Cut in squares.  
   Heavenly  Hash  Candy

   Ingredients : 
   1 (12 oz.) pkg. semi-sweet chocolate morsels
   1/2 c. crunch peanut butter
   2 c. miniature marshmallows
   1 1/2 c. chopped pecans

   Preparation : 
      Place chocolate morsels, marshmallows and peanut butter in a
   double boiler.  Over low heat, stir constantly until all ingredients
   are melted.  Fold pecans into mixture.  Pour in an 8 x 8 inch dish,
   refrigerate 20 to 30 minutes or until set.  Cut into 2 inch squares.
   Makes 16 squares.  Each square contains 252 calories. 
   Heavenly  Hash  Candy

   Ingredients : 
   2 bags milk chocolate chips
   1 c. pecans or walnuts
   1 bag lg. marshmallows, cut in 1/2

   Preparation : 
      In microwave safe bowl melt chocolate chips for 2 to minutes on
   70% power (medium).  Stir until mixed and melted.  Add marshmallows
   and nuts until well coated.  Spread in 13"x9" pan lined with foil. 
   Refrigerate until hard.  Cut into squares. 

Kendal Mint Cake

From: Ann
To: phaedrus
Subject: Kendal Mint Cake Recipe
Date: Friday, April 04, 2003 4:34 AM

Dear Phaedrus,
I've just discovered your site and I love it.  Here's a recipe for the 
Kendal Mint Cake that was requested by another UK correspondent last year.

Kendal Mint Cake

Makes 16 squares
Cooking time 30 minutes


450g/1lb granulated sugar
150ml/quarter pint milk
5ml/1tsp peppermint essence


1. Butter an 18cm/7" square shallow baking tin.  Place the sugar and milk in 
a saucepan.  Bring very, very slowly to the boil over a very low heat, 
shaking and swirling the pan occasionally until the sugar is dissolved.
2. Place a thermometer in the pan and boil rapidly until the mixture reaches 
140 C/ 275 F.  Remove from the heat and add the essence, beating well until 
smooth and cooled slightly.
3. Pour into the prepared tin and as it cools, mark out squares with a 
knife.  Once cold cut into 16 squares.


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