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----- Original Message -----
From: Andy
To: phaed
Sent: Monday, August 05, 2002 7:39 PM
Subject: "muddy,Baltimore-style" seasoning for hardshell crabs
As a young boy in W. Pa., I remember relatives from Balt. bringing
up steamed crabs w/a black pepper and beer seasoning. All I can find
nowadays are the old bay and rocksalt. I really miss the Muddy" style
(as I have seen it called in one restaurant ad in the Philly area.
Can you please find any recipes of this style???? I would be forever
indebted!!! I might even share some!!! thanx, andy
Hello Andy,
Old Bay has just about taken over completely as the steamed crab seasoning of choice, even in Maryland. There's another kind called "J.O.", but it's made by Old Bay, too.
I only found one recipe for homemade seasoning, one by Emeril LaGasse. It's below.
He does use beer and black pepper.
Phaed
Steamed Blue Crabs with Homemade Bay Seasoning
Recipe courtesy Emeril Lagasse, 2001
Emeril's Homemade Bay Seasoning:
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons cayenne pepper
2 finely ground bay leaves
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1 teaspoon ground coriander seed
For the bay seasoning: In a large bowl, combine chili powder, paprika,
cayenne pepper, bay leaves, oregano, salt, sugar, dry mustard, thyme,
black pepper, white pepper, and coriander seed and set aside.
Steamed Crabs:
1 (12-ounce) beer
1 cup white vinegar
24 live blue crabs, rinsed well in several changes of fresh cold water
2 lemons, quartered
1 cup (2 sticks) unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce
Hot crusty French bread
Hot boiled corn on the cob, recipe follows
For the Crabs: Inside a large pot, place an expandable steamer basket
on the bottom. Add the beer, vinegar, and enough water to come up to
the bottom of the basket. Cover the pot and bring to a boil. Carefully
transfer the crabs with tongs to the basket, spritz with fresh lemon
juice, and toss in the lemons. Sprinkle bay seasoning, to taste, over
each layer of crabs (about 1/4 to 1/2 cup).
Cover the pot tightly and steam until the crabs are cooked through,
about 10 to 15 minutes. (To check doneness, remove a crab leg, break
open, and taste.)
Melt the butter in a small saucepan. Add lemon juice, salt, and pepper
sauce. Remove from the heat, adjust seasoning to taste, and serve as a
dipping sauce for the crabs, bread, and corn.
Hot Boiled Corn on the Cob:
6 ears fresh corn, shucked
Salt
Bay seasoning, optional
In a pot of boiling water, add salt and corn and cook until tender,
about 5 minutes. Remove from the heat and carefully remove the corn
with tongs to a serving platter. If desired, sprinkle with additional
bay seasoning.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Thursday, August 08, 2002 7:49 PM
Subject: butter receipes
> I am looking for a red raspberry butter and cherry butter recipe.
> Do you have any?
> Pat
Hi Pat,
Sure, no problem.
Phaed
Cherry Butter
Categories: Herb/spices
Yield: 6 servings
2 qt Pitted cherries
1 c Water
1 c Crushed pineapple
2 tb Lemon juice
4 c Sugar
Combine all ingredients. Cook slowly, stirring frequently, until
thick.
----------------------------------
Cherry Butter
Yields: 2 1/2 cups
Ingredients:
2 cups dried cherries (6 oz)*
2 fuji apples, cored, peeled and finely diced
4 cups brewed Orange Pekoe Tea
1/3 cup packed brown sugar
1 tb Almond liqueur
Combine cherries, apples and tea in a heavy saucepan. Bring to a boil, then
reduce heat to low and simmer gently, uncovered, for 20 to 25 minutes or
until the cherries are plump and the apples are very soft. With a slotted
spoon, transfer the fruit to a food processor or blender and process until
smooth. (Do not discard cooking liquid in saucepan.) Return the puree to the
saucepan and stir in brown sugar and almond liqueur. Bring to a boil, reduce
heat to low and simmer, stirring often, for about 1 hour and 20 minutes, or
until thick and pasty. Let cool. (The butter can be stored, covered, in the
refrigerator for up to 2 weeks or in the freezer for up to 6 months.)
-------------------------
Raspberry Butter
Ingredients:
1 cup butter
2 cups confectioners sugar
One 12-ounce package frozen raspberries
Bring butter to room temperature and beat with confectioners sugar until
smooth. Thaw raspberries and beat with butter/sugar until well mixed.
Refrigerate until ready to use. This is wonderful served with scones,
muffins, toast, and pancakes.
------------------------------------------------------------
Raspberry Butter
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Misc Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine or butter, softened
1/2 c Raspberries, crushed
1 tb Sugar or 1/4 c Raspberry jam
Beat all ingredients. 8 Servings;
----- Original Message -----
From: Mary
To: phaed
Sent: Wednesday, August 07, 2002 1:35 PM
Subject: Cabbage Cakes
I have been looking for a recipe that an elderly neighbor used to make
when I was young and he called it "Cabbage Cakes." They looked somewhat
like pita bread, almost flat but a little raised in areas. He put finely
shredded cabbage in the recipe and they were (I believe) dusted on the
outside. Please help me find this fond childhood memory!
Mary
Hello Mary,
Below are all the recipes that I could find that seemed similar to what you describe. I hope one of them is the right one.
Phaed
Kapustniky (Cabbage Cakes)
Dough:
1-1/2 lb. flour
4 egg yolks
1 pkg. yeast
2 Tblsp. sugar
1-1/2 c. milk
6 Tblsp. cream
Filling:
about 1-1/2 lb. cabbage
pepper and salt
1/4 lb. oleo or butter
1 Tblsp. cream
2 tsp. sugar
Cut the cabbage fine. Steam cabbage in a little water just for a
few minutes. Drain. Add sugar, salt and pepper to cabbage.
Slightly brown cabbage in about 1/4 pound butter or oleo. Set
cabbage aside to cool.
Mix yeast and sugar in warm scalded milk. Let yeast soften and bubble.
In a bowl, put flour, egg yolks, oleo, sugar, salt and yeast mixture
and cream. Mix well together until smooth. Set aside to rise.
Flour your bread board; take the dough and roll it out about 1/4-inch
thick. Cut out circles with a biscuit cutter or glass.
On bottom dough, put some filling; cover with top dough. Put on greased
sheet pan. Let rise again.
Just before you put in the oven, you brush tops with melted oleo. Bake
in moderate oven until nicely brown.
-------------------------------------
Cabbage Cakes
2 beaten eggs
1/2 cup flour
1-1/4 tsp salt, divided
1/2 cup milk
1/2 cup club soda
about 3 Tbsp oil
3 cups finely shredded cabbage
1 tsp sugar
1/4 tsp pepper
Mix eggs, flour and 1/4 tsp salt
Stir till smooth
Blend in milk and club soda; set aside
Heat 1-1/2 Tbsp oil in skillet and add cabbage
Sprinkle with remaining 1 tsp salt, sugar, and pepper
Cook over medium heat, stirring constantly till tender
Cool slightly and stir into batter
Lightly oil a 6" skillet with 1-1/2 Tbsp oil
Pour 1/4 cup batter in center of skillet
Cook over medium heat about 2 minutes or till lightly browned,
turning over once
Drain on paper towels
Repeat with remaining batter
Serve immediately or keep warm in 175° oven
Garnish with parsley, if desired
-------------------------------------
Slovakian Cabbage Bread
Ingredients :
1/4 c. margarine
4 c. chopped cabbage
2 c. sliced onion
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2 (10 oz.) Hungry Jack refrigerated flaky biscuits
Preparation :
Heat oven to 375 degrees. In large skillet, melt margarine. Add
cabbage, onion, salt, and pepper. Cover and cook over medium heat
10-15 minutes until tender crisp, stirring occasionally. Separate
dough into 20 biscuits. Place in ungreased 12 inch pizza pan.
Press over bottom and 1/2 inch up sides to form crust. Spoon
cabbage over crust. Bake at 375 degrees for 18-25 minutes or until
golden
----------------------------------
Cabbage Bread
Ingredients :
Sweet dough recipe
1 med. head cabbage, diced
1 med. onion, minced
2 tbsp. oil
1/2 lb. super lean hamburger
Salt & pepper to taste
Preparation :
Lightly brown cabbage in oil in fry pan. Salt and pepper to
taste. In another pan lightly brown hamburger, drain. Mix cabbage
and onion mixture with hamburger. Roll out dough recipe to 3/16
inch and cut in 5 to 6 inch squares. Place mixture in center and
bring up opposite corners to middle and seal. Oil baking pan and
place sealed side down, brush with oil. Let rise 1/2 hour. Bake at
350 degrees until nice and brown.
----- Original Message -----
From: Helen
To: phaedrus
Sent: Thursday, August 08, 2002 2:46 PM
Subject: Choke Cherry Syrup
> Can you possibly help me find a receipe for choke cherry syrup.
> Thanks for your help
> helen
Hi Helen,
No Problem. Below are several.
Phaed
Choke Cherry Syrup
Ingredients :
12 lbs. ground choke cherries
3 oz. tartric acid (can get at drug store)
8 c. boiling water
Preparation :
Stir well. Let stand 48 hours. Strain. To each cup of juice add
1 1/2 cups sugar. Do not boil. Let stand overnight. Stir once in
a while. Put into jars. Heat in cold water bath so jars seal. We
use old pop bottles and cap them.
----------------------------------
Chokecherry Syrup
Ingredients :
7 c. chokecherry juice
6 c. sugar
Preparation :
Wash cherries and drain well. Place in 8-10 quart kettle and add
enough water to completely cover the cherries. Boil until tender,
about 15 to 30 minutes. Strain through a cloth jelly bag or fruit
press. Combine sugar and measured juice and bring to a boil. Boil
rapidly for 20 to 25 minutes. Pour into hot sterile jars and seal.
BONUS: You can add liquid pectin to make jelly. Follow
instructions in pectin package.
----- Original Message -----
From: Beverly
To: phaedrus
Sent: Tuesday, August 06, 2002 8:41 PM
Subject: Peanut Butter Ice Cream
I use to purchase peanut butter ice cream from the Turkey Hill
Dairies in Lancaster, Pa. but would love to find a recipe I could
make in my own ice cream (electric) maker. do you have one?
Beverly
Hi Beverly,
I found several, of varying richness. See below.
Phead
Peanut Butter Ice Cream
Ingredients :
2 c. sugar
1 can evaporated milk
1 sm. jar peanut butter
Milk
Preparation :
This will make 1 gallon ice cream. Mix evaporated milk, sugar and
peanut butter in blender. Add milk to fill line. Freeze.
----------------------------------
Peanut Butter Ice Cream
Ingredients :
6 eggs, beaten
2 1/2 c. sugar
1 lg. size instant vanilla pudding
2 tbsp. & 1 dab creamy peanut butter
1 lg. can Carnation milk (evaporated)
1 can Eagle Brand milk
Preparation :
Combine all the above ingredients; beat well with electric mixer.
Fill freezer container with mixture and finish filling to line on
can with whole milk.
----------------------------------
Peanut Butter Ice Cream
Ingredients :
2 c. sugar
1 1/2 c. crunchy peanut butter
1/2 pt. whipping cream
2 3/4 c. evaporated milk
1 qt. milk
6 eggs
2 tbsp. vanilla
Ice & salt for freezing
Preparation :
Combine sugar and eggs; beat until mixture turns white. Combine
milk, cream and peanut butter in heavy saucepan, cook over medium
heat for 10 minutes stirring frequently. Add milk mixture and
vanilla to sugar and egg mixture and beat until well blended.
Freeze in ice cream freezer until firm. Makes 1 gallon.
----------------------------------
Peanut Butter Ice Cream
Ingredients :
4 eggs
2 c. sugar
1/2 tsp. salt
3 tbsp. vanilla
10 oz. peanut butter
About 3 pts. of milk
Preparation :
Put in blender, eggs, sugar, salt, vanilla and 2 cups milk. Mix
well. Add peanut butter. Mix well. Pour into 2 quart freezer
bucket. Add milk to fill line on bucket. Add ice and rock to
outside bucket and turn until firm about 20 minutes. Makes 2 quarts.
----------------------------------
Peanut Butter Ice Cream
Ingredients :
5 to 6 eggs
2 to 2 1/2 c. sugar
1 can chilled Carnation evaporated milk
2 c. Peter Pan peanut butter (creamy or crunchy)
1 1/2 tsp. vanilla
Milk
Preparation :
Beat eggs with sugar in blender until liquefied. Add evaporated
milk and blend. Add peanut butter and vanilla. Pour into freezer
and fill with milk to fill line on freezer. Freeze. Makes 4 to 6
quarts ice cream. (It may be necessary to mix half of each
ingredient in the blender and then combine in the freezer.)
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