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----- Original Message -----
From: Patti
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 02, 2009 11:20 AM
Subject: barley
Hello Uncle !!
I have another question you may know the answer to.... What is the difference
between barley and pearl barley. I wanted to make the delicious Beef Barley
Soup found at Chris and Pitts restaurant. Never found that recipe but found
many other using one or the other type of barley...
Thanks for your help
Patti
Hi Patti,
Barley is generally sold in two types: "Hulled Barley", also called "whole grain barley",
and pearl barley.
"Hulled barley" has only the outer husk removed. "Pearl barley" has the outer husk and
the bran removed, and it has also been steamed and polished. Pearl barley comes in three
sizes: coarse, medium, and fine. Hulled or whole grain barely is the most nutritious, since
it retains the bran.
Phaed
----- Original Message -----
From: christine
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 02, 2009 2:05 PM
Subject: Recipe request
Hi, I am looking for a recipe that my nana used to make when I was a child. She has since past
and I come from a large family. Where the recipe ended up is unknown. Anyhow, the recipe was for
Tomato Soup Cake. (which I always thought sounded absolutely disgusting. lol) It is similar to
spice cake, it has raisins in it, and you do use tomato soup as an ingredient. Hope you can help!
Thanks for your time and I hope to hear from you soon.
Sincerely Yours,
Christine
Hi Christine,
See below.
Phaed
Tomato Soup Cake
2 c. flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. vegetable shortening
1 can tomato soup
2 eggs
1/4 c. water
1 c. raisins
1 c. chopped nuts
Sift dry ingredients together. Add shortening and soup. Beat at low speed 2 minutes.
Add eggs and water; beat at medium speed 2 minutes. Stir in raisins and nuts. Pour into
10 inch tube pan (greased and floured). Bake at 350 degrees for 45 - 50 minutes. Frost
with cream cheese frosting when cool if you wish, or leave unfrosted.
---------------------------
Tomato Soup Cake
3 c. flour
1 c. Crisco, melted
2 c. sugar
2 eggs, beaten
1 c. nuts
1 c. raisins
2 cans tomato soup
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
Dissolve 2 teaspoon soda in 4 tablespoons water. Melt Crisco, add sugar, tomato soup and
dissolved soda, flour and spices. Add nuts, raisins. Beat eggs in last. Bake at 350 degrees
for 1 hour or longer.
-------------------------
Tomato Soup Cake
2 tbsp. butter or margarine
1 c. sugar
1 tsp. each cloves, cinnamon & nutmeg
1/4 tsp. salt
1 can tomato soup, add 1 tsp. baking soda
2 c. flour
1/2 c. nuts & 1/2 c. raisins (optional)
Bake at 350 degrees for 50 or 60 minutes. Cream butter and sugar well. Add all dry ingredients
to flour. Add to cream sugar alternately with tomato soup.
--Cream Cheese Frosting:--
1 (3 oz.) pkg. cream cheese
3 tbsp. milk
3 c. sifted confectioners' sugar
1/2 tsp. salt
For vanilla frosting, add 1 teaspoon vanilla. For chocolate, omit vanilla and add 2 squares
of chocolate, melted.
----- Original Message -----
From:sandi
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 02, 2009 3:09 PM
Subject: Lost= McCall's Recipe Crad Barbeuce sauce recipe
Hello,
My name is Sandi and I'm looking for a lost recipe card from the All American McCall's recipe
cards it was a barbecue recipe with molasses I think and chili sauce. I hope you can help me out.
Have a nice day!
Much thanks,
Sandi
Hello Sandi,
This doesn't have molasses, but it's the only one that I can find from the Great American Recipes
Collection.
Phaed
Barbequed Spareribs
4a Our Rich Heritage
McCall’s Great American Recipe Card Collection
4 lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon pepper
3 quarts water
Sauce
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup catsup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne
In large kettle place ribs, onion, salt, pepper and water. Bring to a boil, reduce heat and
simmer, covered 1-1/2 hours or till very tender. Drain
Meanwhile make the sauce. In a medium saucepan combine all of the sauce ingredients and simmer
uncovered for 1 hour. Stir occasionally.
Arrange ribs on rack in a broiler pan. Baste with sauce. Broil 5 inches from heat, basting
frequently with sauce 10 minutes on each side.
Serves 6.
----------------
Dear Phaed,
My mom says this it it! So thank you very much! I really truly appreciate it! We are thrilled
to get this recipe!
Thanks again!
Sandi
----- Original Message -----
From: Tammy
To: phaedrus@hungrybrowser.com
Sent: Friday, July 31, 2009 12:08 PM
Subject: Recipe for Molasses Candy Apples
Hi Phaedrus,
My grandmother used to make molasses candy apples for us at Halloween...she passed away
when I was a teen and I haven't had these since. I would now like to make the candy apples
for my children but I am unable to find her recipe, hopefully you can find one like it!
Tammy
Hello Tammy,
See these sites:
The Recipe Box
Epicurean
Phaed
Morrison's Cafeteria Custard Pie
• 2 cups milk
• 3 eggs, well beaten
• 3/4 cup sugar
• 1 heaping tablespoon flour
• 1 teaspoon nutmeg
• 1 unbaked 9-inch pie shell
Heat oven to 400 degrees. Beat milk into eggs until well blended. Sift sugar with flour
and nutmeg. Gradually beat dry ingredients into egg mixture. Pour into pie shell and bake
40 minutes, until set. Cool on a rack, then refrigerate to chill. Makes 8 servings.
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