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On 5 Aug 2005 at 19:15, Edna wrote:
> These are ages old as I'm 80 yrs. young & my grandmother
> used to make these for us for lunch.
> The mixture was of chopped up cooked left over soup meat
> or cooked beef, mixed with onions, pepper, salt and ?? then
> patties made and dipped in a batter type mixture and then fried
> in a pan (not deep fried) They were so good along with a cup
> of soup that I still think about them.
> If you could come up with a receipe, sure would appreciate it.
>
> Edna
>
Hello Edna,
See below.
Phaed
Fleischkuechle
Dough Ingredients
1 egg
1 tsp sugar
1 tsp. sour cream
1 1/2 c. buttermilk
1 tsp. baking powder
1 tsp. baking soda
dash salt
5 1/2 C. flour
Filling ingredients
2 lbs lean ground beef
1/2 c bread crumbs
warm water to moisten
1 T minced onion
salt and pepper to taste
Make dough as soft as you can and still be able to handle it. Let it set for
at least one-half hour. You may save some dough to be used the next day. Mix
filling ingredients so it sticks together. Cut dough into 3x3 inch squares.
Add 1 T filling got each square. Moisten or pinch tight to seal. Deep fry in
lard for two minutes on each side.
This freezes well. To cook frozen Fleischkuechle, heat for 20 minutes in slow
oven.
-----------------------
Fleischkuechle:
Filling
1 lb. raw hamburger
a little onion chopped fine
salt & pepper to taste
1/4 cup water
Mix together in bowl
Dough
In a separate bowl, mix together;
3 cups flower
1 egg
1 cup milk
1/2 to 1 tsp salt
Mix together and make into small balls, place ball on floured surface and
roll about 1/8 inch thickness, size of a saucer about 6" in diameter. I
usually make sure they are floured on both sides so they won't stick when
you roll them. I usually roll a little on one side and then flip it over
and finish rolling so they won't stick to the table or rolling pin.
Put 1 or 2 tablespoons, filling on half of the circle, then fold over and
seal with a plate or a fork or press the edges with your fingers.
Now you are dealing with hot oil, so be very careful.
Deep fry in a kettle of oil. (peanut oil is best) I usually put enough oil
in so it covers them good and make sure the oil is hot before you put them
in; don't put it on too high, usually 375 to 400 degrees, fry till golden
brown. Remove from kettle or stir fry pan and drain on paper towel after
you take them out.
How to serve:
The preferred method is just eat with catsup or with gravy.
----------------------
Fleisch Kuechle
Dough:
3 cups flour
1 teaspoon salt
1 tablespoon cooking oil
Equal amounts of water and cream to make dough roll
Hamburger filling:
2 lbs. hamburger
1 small onion, chopped fine (or may use onion salt)
1/2 cup water
Pepper to taste
Salt to taste
Mix dough. Shape into balls the size of an egg; let rest about 25 minutes
(this is important). Cover with plastic wrap so dough does not dry out.
Roll dough the size of a small pie plate.
Mix filling ingredients well. Place hamburger filling on one side of rolled
dough. Smooth out with spoon to nearly edge and flip other half of dough over
filling. Seal edges by rolling a smooth edged saucer around it. Fry in deep
fat. Makes 15.
On 6 Aug 2005 at 11:46, Bill wrote:
> Dear Phaed,
>
> I am sure you have heard of the movie, Babette's Feast. I finally got
> around to watching it. I know when the movie came out, people
> actually had dinners reproducing the menu of the feast. Now I can't
> find out what was actually served much less the recipes. Could you
> help? Thanks in advance. William
Hello William,
The menu is below. There are recipes here:
Babette's Feast
For those not familiar with the movie:
"Babette's Feast" is set in a small village in Denmark in the late nineteenth century.
Two old maid sisters named Martine and Filippa have devoted their lives to presiding
over a small Christian sect that was founded by their father, living a life of piety
and work among the poor. Also with them is a maid, Babette, who came to them for refuge
fourteen years ago after fleeing the French civil war, in which her husband and son
were killed. In France, Babette had operated a fine restaurant, but she has spent the
last fourteen years as a domestic servant, preparing the villager's staple meals of
split cod and ale-bread.
Martine and Filippa are in the midst of planning a celebration for what would have been
their father's 100th birthday, when Babette receives notification that she has won 100
francs in the French Lottery. Babette decides that, in gratitude to the sisters and the
village, she wants to spend the money on preparing a fancy French meal for them. The
sisters give their permission, and are soon amazed at the foods she buys, things such
as turtle, live quail and expensive wines.
Phaed
Babette’s feast was made up of the finest dishes and wines served at her restaurant
in Paris:
Potage a’la Tortue
(Turtle Soup)
§
Blini Demidoff au Caviar
(Buckwheat cakes with caviar)
§
Caille en Sarcophage avec Sauce Perigourdine
(Quail in Puff Pastry Shell with Foie Gras and Truffle Sauce)
§
La Salade
(Salad Course)
§
Les Fromages
(Cheese and Fresh Fruit)
§
Baba au Rhum avec les Figues
(Rum Cake with Dried Figs)
And after prayer, the dinner begins. The wine is opened and poured, the
turtle soup ladled into each bowl. Next, tiny pancakes garnished with odd
looking, fishy smelling little black eggs. Ah, a quick look of surprise
in the eye of the French Officer. Caviar!
And Champagne!
And then, as the guests are beginning to sip another glass of vintage wine,
the aroma of something special wafts through the dining room; “Caille en
Sarcophage avec Sauce Perigourdine.” It is a masterpiece. One of the finest
of the finest of classical French dishes served only in Paris’s finest
restaurants. Tender, gamey quail stuffed with foie gras and encased in a
puff pastry shell, swimming in a pool of black truffles hand-picked
in the Perigord region of France. Rare bottles of “Clos de Vougeot” are
poured into crystal goblets.
Dinner ends with a fabulous rum cake with glaceé and fresh fruits.
On 6 Aug 2005 at 16:33, Grace wrote:
> Please help me find a good recipe for home made peach ice cream that
> does not use eggs in it,
> Thanks Grace
Hello Grace,
See below.
Phaed
Buttermilk Peach Ice Cream
Ingredients :
1 qt. fresh peaches, peeled & diced
2 1/2 c. sugar
Juice of 1 lemon
1 qt. sweet milk
2/3 c. buttermilk
1 pt. whipping cream
Preparation :
Combine all ingredients in mixer, gradually adding peaches last.
Pour in ice cream freezer and follow normal freezer instructions.
----------------------------------
Homemade Peach Ice Cream
Ingredients :
4 c. chopped fresh peaches
1 qt. heavy whipping cream
1 pt. half and half
2 c. whole milk
2 1/2 c. sugar
2 tsp. vanilla extract
Preparation :
Stir until sugar is dissolved. Freeze per freezer instructions.
Makes about 1 gallon.
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Peach Ice Cream
Ingredients :
2 c. sugar
1/4 c. flour
2 c. milk
6 c. fresh peaches
1/4 c. lemon juice
2 c. heavy cream, whipped until stiff
Preparation :
Combine sugar and flour in saucepan. Add milk; cook until
thickened. Cool. Peel and pit the peaches then mash them into pulp
and add lemon juice to them. Combine cooled sauce mixture with
peaches and fold in whipped cream. Freeze in a 4 quart ice cream
maker until stiff. Best if "cured" by packing in salt and ice for
1/2 to 2 hours after freezing.
On 6 Aug 2005 at 18:49, Barb wrote:
> Hi
>
> Back when I was a child, about 40 years ago, I used to eat at a small
> Maid Rite cafe that served ONLY Maid Rites. I know it was ground
> beef, very dry. and served with pickles, mustard, onion and/or cheese.
> They were the best, no grease just plain good eating on a bun. I've
> seen many recipes for this but none of them come close to what was
> served at this place. I don't know if the meat was steamed, resulting
> in the dryness, or how it was prepared. They were so darn good, the
> meat very flavorful. If you can run this down for me I'd be eternally
> grateful. I was born and raised in the Midwest, (Iowa) which maybe
> could give you a lead on where to find this great recipe. These
> sandwiches were not generally served with kitchen, which took away
> from the taste of the meat.
>
> Thank you for any help in locating this recipe.
>
> Barb
>
>
Hello Barb,
Well, there are dozens and dozens of Maid Rite recipes on the web. I cannot possibly
check each one and try to decide whether the meat will be dry or not. There are many
recipes that claim to be the original Maid Rite sandwiches, and some of them are
certainly not dry. Funny how so many folks remember these sandwiches differently.
Best I can do for you is to provide a few of these recipes, omitting the ones with
ketchup or with some ingredient that would surely not result in dry meat (like a
can of chicken broth, a can of Pepsi, or a can of beer!). See below.
Phaed
Original Maid Rites
Ingredients :
1 1/2 lb. hamburger
1 med. onion, minced
1 tbsp. prepared mustard
1/2 c. water
1 tbsp. Worcestershire sauce
1/4 tsp. salt or to taste
Preparation :
Simmer hamburger and onion. Do not brown. Add other ingredients
and simmer. Serve on buns with catsup and mustard, if desired.
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Maid Rites
1 lb. hamburger
1 tsp. salt
1 tsp. pepper
2 tbsp. mustard
2 tsp. sugar
Simmer 90 minutes or longer in a double boiler. Drain some liquid off before
putting hamburger on buns to serve. We like chopped onions and dill pickle
slices on our sandwiches.
------------------------------------
Authentic Iowa Maid-Rites
1 beef bouillon cube
1/2 cup hot water
1 tablespoon A-1 Sauce
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon seasoning salt
1 teaspoon Adolph’s meat tenderizer
1 teaspoon onion salt
2 pounds ground beef
2 tablespoons instant potatoes
White bread buns
Shredded cheese, onions, pickles and mustard
• Dissolve bouillon cube in 1/2 cup hot water. Add the A-1 sauce,
Worcestershire sauce, pepper, salt, meat tenderizer and onion salt.
• Brown ground beef and drain, reserving 1/4 cup fat. Return beef to
Dutch oven or large saucepan. Pour in 1/4 cup fat and bouillon mixture;
stir well.
• Simmer 5 minutes and add instant potatoes. Beat with an electric
mixer to desired consistency. More instant potatoes will produce a
thicker, less crumbly sandwich. Avoid over mixing.
• Scoop onto bun with a slotted spoon.
• If desired, top with cheese, onion, pickle and mustard, any or all.
Do not top with ketchup as these gems are not Sloppy Joes! Enjoy often
and in mass quantities!
On 5 Aug 2005 at 15:52, fork wrote:
> Dear Madam, Sir or Inanimate Electronic Entity:
>
> Has Del Monte discontinued "Snappy Tom" in 12 oz cans ?
>
> Fork
>
Hello Fork,
Snap-e Tom is still on Del Monte's product lists. See:
Del Monte
There is also contact information on that site if you want to ask them.
These sites advertise Snap-e Tom for sale:
Innermountain
Food Service Direct
Phaed
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