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----- Original Message -----
From: Sylvia
To: phaedrus@hungrybrowser.com
Sent: Friday, August 13, 2010 12:12 PM
Subject: Kuchen
Uncle Phaedrus, I am half German. I want recipe for Kucken filled with pudding with
praline topping. As close as we can come with spelling, my Oma called it a Bienestich.
Can you help?
Thanks, Sylvia
Hello Sylvia,
Possibly this is "bienenstich", or "bee sting" cake. See these sites for pictures & recipes:
Bee Sting Cake
Bienenstich
Phaed
----- Original Message -----
From: PAM
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 12, 2010 2:50 PM
Subject: Potato Salad Recipe
My name is pam
the recipe if from a marlboro recipe book
potatoe salad that you marinate in dressing (ranch or italian)
ingredients are onions, radishes, celery with walnuts on top and
of course the marinate potatoes
Thanks
Pam
Hi Pam,
I have four of the Marlboro Country Cookbooks. I think that's all of them.
There are only two potato salad recipes in any of them, and the one below,
from "Towns, Trails & Special Times", is the only one that's similar to
what you describe. There is no mention of using Ranch dressing as an
alternative to the Italian in the cookbook, and note that there is bacon
crumbled on top in addition to the walnuts.
Phaed
Family Roundup Potato Salad
6 to 8 medium potatoes
1/2 cup clear Italian dressing
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped parsley
1/2 cup chopped sweet red and/or green pepper
1/2 cup chopped green onion
1/2 cup sliced radishes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 lb. cooked bacon, crumbled
1/2 cup chopped walnuts, toasted
Peel and cook potaoes; chop and put them in a mixing bowl (about six cups).
While potatoes are still warm, pour Italian dressing over them; cool.
Add chopped and sliced vegetables. Combine mayonnaise and sour cream; pour
over potatoes and vegetables. Mix well. Chill to blend flavors. Top with
crumbled bacon and walnuts just before serving.
Makes 8 to 10 servings.
(From the "Towns, Trails & Special Times" Marlboro Country Cookbook)
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Estomac Mulatre
Stage Planks or "Rock and Roll Pie"
A more modern recipe for molasses stage planks
There's a recipe for Estomac Mulatre aka Stage Planks or Gingerbread Without Butter
or Eggs in the Picayune Creole Cookbook first published in 1901.
1 cup molasses
1 cup sour milk
1 T ground ginger
8 T shortening
3 cups flour
1 t baking soda
The directions briefly: melt the molasses, shortening and ginger together and blend well.
When thoroughly melted and warmed, beat for 10 minutes. Dissolve the soda in 1 T boiling
water and add to the molasses mix. Then add just enough of the sifted flour to make a
stiff batter, beating thoroughly and vigorously. Pour into several greased shallow pans
and bake for ten minutes in a quick oven. Whatever that means.
There was no recipe given for an icing or directions for adding one.
----------------------------------
Stage Planks
2 cups molasses
1/2 cup sugar
1 cup lard (Crisco or margarine will work)
3 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoons ground ginger
1 teaspoon salt
1/2 cup boiling water
White flour (all-purpose)
Mix the lard with the boiling water and stir in the molasses, sugar, spices and salt.
Now sift and mix in as much flour you need to make a firm dough. Use your hands to
mold the dough into planks 4 to 6 inches long and about 3 inches wide and almost a
half-inch thick. Place on greased pans two inches apart. Bake in a slow oven (about
300 degrees F.) and keep looking at them until nice and brown. Molasses is apt to
burn quickly. These keep well several weeks if kept in a tin box.
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