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----- Original Message -----
From: Ron
To: Uncle Phaedrus
Sent: Saturday, July 10, 2010 9:17 PM
Subject: Provincetown Linguiça roll recipe?
Hi Phaed,
Ron here again. Thanks for the State Line chip reply. Springfield isn't
all that far away, and I've been able to get my supply. Paradise regained!
And the first crunch was dedicated to you, as promised!
Thanks again; much appreciated.
My friend Carla keeps raving about a linguiça roll that she has had
several times in Provincetown, MA. P-town is noted for its long-time
resident Portuguese population--fishermen all--and linguiça is a delicious
Portuguese sausage. Which, apparently, has been baked into a luscious
Cornish pasty/empanada/turnover type of dough and baked.
I've found lots of linguiça BREAD recipes online, but haven't been able to
come up with anything along the lines of what Carla has described.
Any ideas?
Thanks again!
Ron
Hello Ron,
Well, linguiça rolls are basically just pieces of linguiça (Portuguese sausage)
baked inside a Portuguese roll. See the photo here:
Silva Bakery Linguica Rolls
They are similar to "pigs in a blanket", which is a cocktail frank baked inside
canned crescent roll dough. Indeed, the first (short-cut) recipe for linguiça
rolls that I found was like that. See the recipe below. Another similar dish is
the Eastern European sausage-filled "kolacky" or "kolache".
The second recipe that I found involved using two pieces of Portuguese sourdough
bread (vieira saloio) that have been fried in butter. See:
Linguica Rolls
However, neither a canned crescent roll, nor pieces of fried store-bought
Portuguese sourdough bread is quite the same as a Portuguese roll. It's
more likely that the type of dough used to make these is something like
that used for "paposecas" (Portuguese rolls).
See these sites for paposecas recipes:
Southernfood.about.com
Cookbookmom
sacramentophcs
Try this: Just boil the linguica as below, but use the paposeca dough instead of
the crescent roll dough. Bake as directed in the paposecas recipe that you use.
Phaed
Linguica Rolls
ingredients:
2 sticks Linguica
1 c Port Wine
water
2 rolls Pillsbury Crescent Rolls
directions:
Cut Linguica links down to 1 1/2 inch segments and boil Linguica in wine and
water, to cover, until cooked through. Drain and cool.
Take crescent rolls and flatten out individually. Starting at the wide end
place the Linguica pieces and fold the ends over and roll to the point making
sure the linguica is incased. Place on a cookie sheet.
Bake in oven per Crescent roll instructions (until golden brown).
----- Original Message -----
From: Karen
To: phaedrus@hungrybrowser.com
Sent: Monday, July 12, 2010 8:50 AM
Subject: Tomato Bread Pudding
Dear Finder of Lost Recipes,
When I was a child my mother used to make a dish she called Tomato Bread Pudding.
She used the left over biscuits and canned tomatoes to make the dish. It was
kinda but not very sweet. We are of German, Irish, and English descent. I have
no idea which branch this might have came down through. I think she baked it after
it was mixed but I am not sure. She stopped making it when I was about 10 years
old so I don't remember how it was made but I sure can remember the taste and wish
I could duplicate it but I have not been able to thus far.
Thanks
Karen
Hi Karen,
See below.
Phaed
Tomato Bread Pudding
1 qt. canned tomatoes
1 c. sugar
8 to 10 biscuits, cooked
1 stick margarine (melted)
Mix ingredients and pour into square Pyrex dish. Cook about 30 minutes at 400 degrees.
The search engine registry shows that someone searched for this:
Good Morning Buns
1/3 c. milk
1/4 c. sugar
1/4 tsp. salt
1/3 c. butter
1/4 c. warm water
1 pkg. or 1 cake yeast
2 1/4 c. flour
2 eggs plus 1 yolk
1/2 tsp. vanilla
Mix like bread; cover and let rise in warm place about 1 hour or until doubled.
Stir down, make into buns, let raise, brush with melted butter. Cover with foil.
Bake at 375 degrees about 15 minutes.
----- Original Message -----
From: "Bonita"
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 11, 2027 11:07 AM
Subject: biscuit recipe
> Hi,
>
> Your site is great!
>
> I have searched for this recipe on the Internet with no luck.
>
> Years ago, we hosted luncheons for our volunteers at a social services
> group hall. One of the volunteers made biscuits but would not share the recipe.
> They were melt in your mouth delicious, and were more like a yeast roll
> than a biscuit. I know she used flour, buttermilk, and baking soda instead of
> baking powder.
>
> Thank you for any help.
>
> Bonnie
Hi Bonnie,
There are dozens of possibilities. See below for two.
Phaed
Buttermilk Biscuits
2 1/4 c. self-rising flour
1/4 tsp. soda
1 c. buttermilk
1 tsp. sugar
1/3 c. shortening
Cut shortening into flour, salt, and soda. Add buttermilk. Stir well.
Pour onto well floured surface. Knead until well covered with flour and
easy to handle. Pat out and cut with biscuit cutter. Place biscuits on
greased cookie sheet. Bake at 450 degrees until desired doneness.
------------------------------------
Baking Soda Biscuits
2 c. sifted flour
1/4 c. shortening
1/2 tsp. soda
1/2 tsp. salt
3/4 c. buttermilk
Sift together the dry ingredients. Cut in shortening until like coarse
meal. Make well in center of flour mixture. Add all the buttermilk at one
stir, stir to make soft dough. Turn out on lightly floured board. Knead
about 30 seconds. Pat or roll 1/2 inch thick. Cut with 2 inch cutter.
Ungreased sheet. Bake 450 for 12 minutes or lightly brown.
----- Original Message -----
From: "Avery "
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 11, 2010 3:19 PM
Subject: Searching for a Brown Sugar Pie recipe
> Hello,
>
> I have just discovered your site, and I love it!
>
> I am hoping you can help me find a recipe that my mother used to make
> what we called a Brown Sugar Pie. It was an old family recipe (from
> the Deep South - U.S., that is) that was lost when our house burned
> after my mother's death 31 years ago. I have searched the internet
> many times without success.
>
> The pie contained brown sugar, butter, and 1/2 eggshell of milk. I am
> unsure of the rest of the ingredients. I imagine it was some variety
> of a chess pie. As a girl many years ago (I am 56), I was enthralled
> with the idea of measuring a liquid for a recipe using an eggshell.
> When cooked, the filling made an almost crystalline crust. It was a
> single crust pie. The pie was extremely rich, and you could only eat
> a very small slice.
>
> My mother was ill for 3 years before she died, so she did very little
> baking or cooking. Her Brown Sugar Pie was a favorite of mine, and I
> have not had one since Mother died. I have searched and searched for
> that recipe with no luck. I am hoping you have more luck than I. I
> would be forever grateful if you can find it for me.
>
> Thank you in advance for trying to help me in my quest.
>
> Sincerely,
>
> Avery
Hello Avery,
Sorry, I cannot find any brown sugar pie recipe that calls for 1/2 an
eggshell of milk. There are dozens of brown sugar pie recipes,and some
of them call for only small amounts of milk. One of them may be exactly
like your mother's recipe, but the milk measurement may be given
in tablespoons. See below for three possibilities.
Phaed
Brown Sugar Pie
Ingredients :
1 lb. dark brown sugar
1/2 stick butter or margarine(softened)
2 tbsp. flour
2 tbsp. milk
3 eggs
1 tsp. vanilla
Preparation :
Cream butter (or margarine) and sugar. Add all other ingredients
and beat thoroughly. Place in unbaked pie shell and bake at 300
degrees until set, about one hour. Will make one 9 inch deep pie or
two shallow 9 inch pies.
--------------------------------
Brown Sugar Chess Pie
1 light brown sugar
1/2 c. white sugar
1 tbsp. flour
1 tsp. vanilla
1 tbsp. milk
1/4 lb. butter, melted
2 eggs, unbeaten
8 inch pie shell, unbaked
Mix sugars and flour, stir in eggs, add milk and vanilla. Melt butter and
pour in, mix well. Bake at 325 degrees in a pie shell for 35-40 minutes.
---------------------------------
Brown Sugar Pie
1 c. brown sugar
1 egg, slightly beaten
3 tbsp. milk
2 tbsp. butter or margarine (melted)
1 tsp. vanilla
1 pie shell
Preheat oven to 400 degrees. Mix and pour into pie shell. Cook at 400
degrees for 10 minutes, then reduce heat to 350 degrees for 30 to 35
minutes.
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