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----- Original Message -----
From: Pam
To: phaedrus
Sent: Friday, June 13, 2003 10:34 PM
Subject: recipe for a pie baked for President Truman
Could you please find a recipe for a pie called the USS Missouri Buttermilk Pie made
on board the ship for President Truman? I think that is the correct name for the pie.
I've been looking for a number of years and would appreciate any help you could give me.
Thank You,
Pam
Hello Pam,
No problem. See below.
Phaed
USS Missouri Buttermilk Pie
Master Chief Steward Harry Hightower served this pie to President Harry Truman.
When President Truman requested the recipe, the chief steward refused. When he
retired in 1970, Harry Hightower finally decided to share his famous recipe.
2 C. sugar
1/2 C. butter, softened
3 eggs
3 T. all-purpose flour
1/4 tsp. salt
1 C. buttermilk
1 (9-inch) unbaked pie crust with edges of crust crimped high
1/2 C. chopped pecans, toasted
In a large mixing bowl, gradually beat the sugar into the softened butter with
an electric mixer, beating until mixture is well blended. Beat in the eggs, one
at a time, beating well after each addition.
Combine the all-purpose flour and the salt. Gradually beat these dry ingredients
into the butter mixture. Beat in the buttermilk until mixture is well blended.
Pour the egg and buttermilk filling into the piecrust. Sprinkle the toasted pecans
over the top of the filling in the piecrust. Bake the pie at 300ºF for 1 hour and
15 to 20 minutes or until the buttermilk filling is set. Cool.
Store the pie in the refrigerator.
NOTE: To toast the chopped pecans, spread them evenly in a shallow baking pan.
Bake the pecans at 350ºF for 5 to 10 minutes or until they're browned, stirring
the nuts once or twice during baking.
From: "frazier"
To: phaedrus
Subject: Fw: recipe search
Date: Saturday, June 14, 2003 2:30 PM
Dear Phaedrus
FYI: This is the recipe. Try it, you'll like it.
I found the recipe here
https://www.thepittsburghchannel.com/entertainment/852628/detail.html
Robbie
Chili-Rubbed Pork With Apricot Ginger Glaze
From The Clever Cleaver Brothers
POSTED: 6:23 a.m. EDT July 1, 2001
San Diego's Clever Cleaver Brothers visited the WTAE-TV studios and shared the
following recipe with Shannon Perrine and Don Schwenneker.
(For more recipes from the brothers, visit www.clevercleaver.com.)
Chili Rubbed Pork Tenderloin with an Apricot Ginger Glaze
Yields four portions
Rub:
1/4 cup chili powder
1/4 cup garlic powder
2 tablespoons sugar
1 tablespoon salt
1 tablespoon course black pepper
2 pork tenderloins, trimmed of excess fat
Apricot Glaze:
Yields approx. 2 cups
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon Cholula hot sauce
1 tablespoon chopped cilantro
juice of one lime
Directions:
Place the five rub ingredients in a plastic bowl and combine.
Coat pork tenderloins with the rub. Place coated tenderloins in a plastic container and
cover with an air-tight lid. Place in the refrigerator for a minimum of three hours prior
to cooking.
In a saucepan, melt apricot preserves over medium heat. When melted, remove pan from the
heat and add the rest of the glaze ingredients. Combine. Place half of the glaze in a serving
bowl and hold for service.
Rub the grates on the barbecue grill with oil and heat on medium-high setting. Place the
seasoned pork tenderloins on the hot grill and cook pork tenderloin for 15-20 minutes,
or until the internal temperature of the pork reaches between 155-165 degrees.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot
glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on
the other side. Cook this side for 2 more minutes.
Remove from the grill and let pork set for 10 minutes before slicing. Enjoy with the extra glaze.
Clever Tip:
Prepare the dry rub in advance and store it in a cool place in an air-tight plastic container.
Always have some on hand for a quick, delicious recipe for barbecuing beef, pork, chicken or fish.
Also, make the apricot glaze when you have extra time and store it in the refrigerator in an
air-tight plastic container. This way, when it's time to make dinner, there is very little
time needed for meal preparation.
----- Original Message -----
From: Helen
To: phaed
Sent: Sunday, June 15, 2003 7:12 AM
Subject: ruebin sandwich
Hi Phaed:
Looking for the best deli style Rueben sandwich.
Thanks.
Helen
Hi Helen,
See below.
Phaed
Reuben Sandwich
Ingredients :
12 slices pumpernickel
1/2 c. Thousand Island dressing
6 slices Swiss cheese
6 tbsp. sauerkraut, drained
1/4 to 1/2 lb. cooked or canned corned beef, thinly sliced
Butter
Preparation :
Spread 6 slices of bread with Thousand Island dressing. Top each
with cheese, 1 tablespoon of drained sauerkraut, sliced corned beef
and second slice of bread. Butter top and bottom of sandwiches.
Grill on both sides until hot and cheese is melted. Serves 6.
----------------------------------
Reuben Sandwich
Ingredients :
4 slices Swiss Emmenthaler cheese
4 slices Kosher style corned beef
2 oz. chilled, well drained sauerkraut
1 oz. or less Thousand Island dressing
Soft butter
Dark rye bread
Garnishes
Preparation :
Mix Thousand Island dressing with drained sauerkraut. Spread the
outside of each slice of bread with butter. Lay bread unbuttered
side up side by side and place Swiss cheese on each piece, corn beef
on each piece, sauerkraut on corned beef and then put together for
grilling on sandwich grill or skillet. Press together with spatula
and cook until brown and hot through so cheese oozes. Eat
immediately. Garnish with Kosher dill pickle, rose radish and
potato chips.
----------------------------------
Reuben Sandwich
Ingredients :
Butter or margarine
4 slices rye or pumpernickel bread
6 oz. corn beef, sliced thin
1/2 c. sauerkraut, drained
2 tbsp. Thousand Island dressing
2 slices Swiss cheese
Preparation :
Preheat oven to 400 degrees. Lightly butter one side of each
slice of bread. Place 2 slices bread, buttered side down, on cookie
sheet. Layer remaining ingredients evenly over bread. Cover with
remaining bread, buttered side up. Place in oven and cook another 3
minutes and serve immediately.
----- Original Message -----
From: "Connie"
To: phaedrus
Sent: Saturday, June 14, 2003 1:21 PM
Subject: question
> I am looking for the oldest printed
> Pineapple Upside Down Cake recipe.
> Can you help?
> Connie
>
Hello Connie,
It's on this site, along with a history of the pineapple upside-down cake:
Pineapple Upside-Down Cake
Phaed
----- Original Message -----
From: Joann
To: phaedrus
Sent: Saturday, June 14, 2003 6:13 AM
Subject: Broken coffee cup
Dear Consulting Detective:
At Easter, one of my coffee cups broke, and I've been unable to find the pattern at Replacements
or any other web site.
The pattern is: Muirfield China Tropicana (now no longer in production).
Could you help me find a way to replace the cup? Or even buy an additional, whole China set in
that pattern?
I'm wondering if there's a web site where I could list myself as interested, rather than finding
web sites that list what's available.
Thanks!
Joann
Hello Joann,
I checked EBay, but there was no Muirfield China listed.
"Replacements.Com" is a company that specializes in locating replacement items for such things as China sets and silverware sets.
You can list your name and which piece you want with them, and they will contact you when they find it. See:
Replacements.Com
If you've already contacted them, then I have no other suggestions. Sorry.
Phaed
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