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----- Original Message -----
From: "Carole"
To: phaedrus
Sent: Tuesday, May 11, 2004 1:08 PM
Subject: Candied Dill Strips Pickles
I came across your site and Pat's question about the Rainbo Hot Sweet Dills
while I was also looking for a former Rainbo product now taken over and
discontinued by Dean's. You located a recipe for Pat's pickles, but could
you also find the recipe for the Candied Dill Strips? They were delicious
and unique, it infuriated me when Dean's discontinued them. Some people
don't have good sense.
Thanks a peck! Carole
Hi Carole,
See below for two recipes.
Phaed
Sweet Candied Dill Strips
1 1/2 gal. cucumber strips
1 1/2 gal. water
1 c. lime
3 pt. white vinegar
5 lb. white sugar
1 tsp. celery seed
1 tsp. salt
1 tsp. dill seed
1 Tbsp. mixed spices
To make this recipe, you will need 1/2 bushel of very
large cucumbers. Peel cucumbers, slice in half lengthwise,
scoop out seeds and cut into strips. Dissolve lime in water;
add cucumbers and let stand for 24 hours. Rinse cucumbers in
cold water until clear, about 3 times. Let stand in cold water
for 3 hours; drain well. Meanwhile, combine remaining ingre-
dients and stir until sugar is dissolved. Add cucumbers to
this mixture and let stand overnight. Boil cucumbers in
mixture for 35 minutes. Pack cucumbers in pint jars; pour hot
syrup over cucumbers and seal. Makes 7 pints.
-----------------------------------------------
Candied Dill Strips
Ingredients :
7 lbs. cucumbers strips
1 c. lime
1 gal. water
1 1/2 qts. vinegar
7 1/2 c. sugar
1 1/2 tbsp. celery seed
5 to 6 drops of food coloring, yellow
1 tbsp. dill seeds
Salt
Preparation :
Peel cucumbers and cut lengthwise. Scoop out seeds with spoon.
Slice to size of finger. Soak overnight in lime water. Wash until
water is clear. Soak in clear, clean water 3 or 4 hours, drain.
Heat vinegar, sugar, celery seeds, salt and food coloring. Pour
over cucumber and let stand overnight. Simmer for 30 minutes. Pack
in jars with 1 tablespoon of dill to a jar, seal.
----- Original Message -----
From: "Eric"
To: phaedrus
Sent: Monday, May 10, 2004 3:09 PM
Subject: Name of a Horse
Reference: Umberto Eco's fictional work The Island of the Day Before
Roberto's (the central character) father had a favorite horse, on which he
died during a battle. Roberto had also trained this same horse to come to
him on his whistle. What was the horse's name?
Thanks,
Eric
Hello Eric,
"Pa-gnufli"
Phaed
----- Original Message -----
From: "Marcia"
To: phaedrus
Sent: Sunday, May 09, 2004 7:35 PM
Subject: Black Pudding
do you know how to make black pudding?
Hi Marcia,
See below for three recipes for English black pudding.
Phaed
Black Pudding
1lt (13/4 pints) Blood (Pig, Lamb or Goose)
340g (12oz) Shredded Suet
300ml (1/2 pint) Milk
50g (2oz) Oatmeal
3 Medium Onions, chopped
1 tbsp Salt
1/2 tsp Mixed Herbs
1/2 tsp Cayenne Pepper
Pinch Nutmeg
Pre-heat oven to 160°C: 300°F: Gas 2.
Mix all of the ingredients together thoroughly, making sure that the
seasonings are evenly distributed.
Next fill the large sausage cases, see: Sausage Making Basics for advice on
doing so.
Place into an oven-proof dish with a cover, standing in a larger dish half
filled with water.
Bake for 11/2 hours.
Allow to cool.
Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
-----------------------------------------
Black Pudding
Ingredients:
1 quart pig's blood
1 quart milk
three quarters pound bread crumbs
1 cup cooked barley
a half pound suet
1 cup dry oatmeal
salt and pepper to taste
1 ounce powdered mint
Method:
Mix all ingredients together in a bowl, pour into a large pan and bring to
the boil. Pour into a wide shallow bowl and season again if necessary. When
cold it may be cut into slices and fried. This goes well with a traditional
fry up.
Fry up. Fried Eggs Bacon Sausage Fried Bread Black Pudding. Beans or
Tomatoes and sometimes chips (french fries) too
------------------------------------------
Black Pudding From Scratch (English)
Click category for more recipes: Pork Recipes
Average Rating: (43 votes)
Yield: 6 servings
Ingredients
1 1/4 qt Fresh pig's blood
8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk
1 lb Cooked barley
1 lb Fresh beef suet
8 oz Fine oatmeal
1 ts Salt
2 ts Ground black pepper
2 ts Dried and crumbled mint
Instructions
1. Put the bread cubes to soak in the milk in a warm oven. Do not heat the
milk beyond blood temperature! Have the blood ready in a large bowl, and
pour the warm milk and bread into it. Stir in the cooked barley. Grate the
beef suet into the mixture and stir it up with the oatmeal. Season with the
salt, pepper and mint.
2. Have ready 2 or three large roasting pans. Divide the mixture between
them - they should not be more than 3/4 full. Bake in a moderate oven -- 350
F - for about an hour or until the pudding is well cooked through. This
makes a beautifully light pudding which will keep well in a cold larder.
3. Cut into squared and fry till heated through and the outside is crisp,
in bacon fat or butter. Delicious for breakfast, or for supper with fried
apples and mashed potato.
----- Original Message -----
From: Marianna
To: phaedrus
Sent: Sunday, May 09, 2004 12:29 AM
Subject: Prune and Apricot Pie
> Dear Uncle Phaedrus,
>
> As a child, growing up in the Crown Heights section of Brooklyn, I looked
> forward to going to Ebinger's Bakery on Nostrand Ave.. The chocolate
> blackout cake was sensational, the brownies were devine, but the prune and
> apricot pie would send me over the moon.
> I have tried, unsuccessfully, to duplicate the recipe. Can you help?
> Thank you.
> Sincerely,
> Marianna
>
Hello Marianna,
The Ebinger's recipe doesn't seem to be around, but see below.
Phaed
Prune And Apricot Pie
Ingredients :
2 1/2 c. apricots & prunes, cooked & drained
1/2 c. apricot cooking liquid
1 tbsp. cornstarch
Dash of salt
1/2 tsp. nutmeg
1 tbsp. butter or margarine
Pie crust for 9" pie
1/2 c. granulated sugar
1/2 tsp. cinnamon
2 tbsp. lemon juice
Preparation :
Line 9" pie plate with crust. Fill with prune-apricot mixture.
Bring cooking liquid to soft boil, stir in cornstarch and spices.
Stir while boiling until thickened and clear. Add lemon juice and
butter. Pour over fruit in pie shell. Cover with top crust and
seal edges. Bake at 425 degrees for about 40 minutes.
----------------------------------
Apricot - Prune Pie
Ingredients :
2 1/2 c. mixed cooked dried apricots & pitted prunes
Pastry for 2 crust 9 inch pie, unbaked
1 tbsp. cornstarch
1/2 c. sugar
1/8 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 c. cooking liquid from fruit
Juice of 1 lemon
1 tbsp. butter
Preparation :
Put fruit into 9-inch pie pan lined with pastry. Mix cornstarch,
sugar, salt and spices. Gradually stir in liquid. Cook, stirring
constantly, until slightly thickened. Stir in lemon juice and
butter; pour over fruit. Cover with remaining pastry. Moisten
edges of pastry with water and press together with tines of fork.
Trim edges and cut slits in top to allow steam to escape. Bake in
preheated hot oven (425 degrees) for about 30 minutes. Serve either
warm or cold. Makes 6 to 8 servings.
----- Original Message -----
From: "Lynne"
To: phaedrus
Sent: Sunday, May 09, 2004 11:35 AM
Subject: Potato crunch
I am looking for a potato crunch receipe do you have one?
Hi Lynne,
This request puzzled me, because I am not familiar with "potato crunch." I
am familiar with a dish called "sweet potato crunch," which is basically the
same as our Southern "sweet potato casserole", but with pecans on top to
make it crunchy. There's a recipe for that below.
I did find some recipes for potato crunch. See below. Please enlighten me.
Is this an English dish? Or East Indian? I could not find much about it.
Phaed
Potato Crunch
To serve 6-8
Preparation time : 10 mins
Cooking time : 10 mins.
Ingredients
Maggi Super seasoning(lemon masala) : 1pkt
Potatoes : 8-10,medium(boiled)
Oil for frying
Preparation
1. Halve the boiled potatoes and fry them lightly.
2. Punch the hot potato halves on the flat side with finers
or a flat spoon and fry them again till golden brown.
3. Sprinkle hot fried potatoes with crumbled Maggi Super
Seasoning.
---------------------------
potato crunch
Preparation Time : 5 minutes
Cooking Time : 10-15 minutes
Serves / Makes :
Ingredients
potatoes of medium size,
samolina(suji/rawa),
red chilli powder,
salt to taste,
oil for shallow fry,
chaat masala.
Method
peel and slice potatoes into thin rings .
wash and keep aside.
add the red chilli powder and salt to the rawa.
roll the potato slices in the rawa mixture.
heat a frying pan,grease it with oil.
shallow fry the potatoes using as less oil as possible till they look golden
and crisp.
sprinkle chaat masala over them when done.
serve hot with chutney of your choice or with tomato sauce.
User Comments & Tips
serves as a good tea time snack.
-------------------------
New Potato Crunch
Two 16 oz cans Bruce's New Whole Potatoes, drained and dried with paper
toweling
4 strips bacon
3 green onions and tops, finely chopped
Pepper and Salt.
Cut bacon in 1-inch squares. Place in a frying pan; stir fry until crisp.
Remove pieces from fat and set aside. Add potatoes to the hot bacon fat and
fry until crisp-brown. Meanwhile, mix bacon, green onions together with a
bit of finely ground pepper. Lift browned potatoes from the skillet with a
slotted spoon and gently toss with bacon mixture.
Serves 4.
--------------------------------------------
Sweet Potato Crunch Recipe
Ingredients:
3 cups sweet potatoes, mashed
1/2 stick butter, melted
1 cup sugar
1/2 tsp. salt
2 eggs, beaten
1/2 cup milk
Directions:
Step 1:
Mix all ingredients and place in buttered casserole dish.
Step 2:
Sprinkle with topping and bake in 350 degree oven for 35 minutes.
Topping:
1 cup pecans, chopped
1 cup brown sugar
1/3 stick butter, melted
1/2 cup flour
Directions:
Step 1:
Mix all ingredients together and sprinkle on top of sweet potato mixture and
place in oven to bake.*
Note: Can place marshmallows on top after baking is finished and place back
in oven on broil until top of marshmallows are brown.
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