On 19 Aug 2007 at 9:44, Louis wrote:
> Hi ,
> I had an uncle who owned a butcher shop a long time ago . At Easter
> time he would make a type of sausage using a pig stomach as a casing
> My parents always told me the name of this was the translation of
> "stomach ." I know it contained pork , garlic , salt and other
> things it . After being stuffed in the casing it was tied with slats
> of wood , then smoked for several days . Then the wood etc would be
> removed and you took it home and simmered it for a couple hours .
> I started making Slovienian sausage a few years ago but always wanted
> to make this "Stoach " thing . No one seems to know the recipe . Can
> you help ?Thank you , Lou
The Slovenian word for "stomach" is "želodec."
There is a recipe below.
2 kg pork, ground
juice of 6 cloves garlic
3 tablespoons salt
pepper to taste
40 dag millet gruel (You may add some buckwheat gruel).
1 pork stomach or 25 cm long piece of large gut
Place meat into a bowl; add garlic juice, salt and pepper. Mix and place
it in a refrigerator for several hours.
Then knead it well with hands and add gruel. Cut the gut into 10 inch
long pieces or use the stomach. Fill them with the filling, but not tightly.
Saw both ends or tie them with skewers.
Put the sausages under a board and weight it down. Afterwards smoke the
sausages in the same way as other kinds of meat.
Cook them slowly for about 50 minutes. Serve as cold cuts or hot as sausages
together with sauerkraut or sour turnip.
On 20 Aug 2007 at 6:14, Louis wrote:
> Absolutely Fabulous I have been searching for this for several years.
> I don't like to show my stupidity , but , what is/how much is a "dag"?
> Thank you,
A "dag" is a European metric measure. It's an abbreviation for
"decagram",which is equal to 10 grams, or about 1/3 ounce by weight.
Uncle Phaed ,
Back on Sept 30th you sent me the recipe for Zelodec . When my uncle made
it he used a pig stomach ( zelodec in Slovenian ) . Couldn't find an actual
stomach but found zups.com in Eli MN . They have them for $3.50 each . Best
part they are artificial . You stuff them , they are flat (don't have to
use boards to keep it flat . They smoke beatiful . Taste fantastic .
Thanks again for your help .
On 19 Aug 2007 at 18:25, Gillian wrote:
> I used to make this years ago and lost my recipe when I came to live
> in the States.
> This is a simple, easy fruit loaf which is made from real tea (used
> to be tea-leaves many years ago, which you strained the liquid from)
> now tea bags are easier and less messy.
> The fruit (sultanas or raisins) is soaked in the hot tea for a few
> hours or overnight then flour, sugar, and egg is added and baked.
> Different flavours can be added like orange marmalade, or ovaltine to
> give a malty taste to it. Nuts can be added also - excellent with
> walnuts or pecans.
> It is delicious served sliced - spread with cream cheese or buttered
> with a slice of cheese as a snack or just as it is.
> I would be really grateful if you could find the recipe, I have
> searched in vain,
See below for the tea bread recipes that I was able to find.
1 lb. raisins
1 lb. dark brown sugar
20 oz. tea, unsweetened
4 c. flour
4 tsp. baking soda
2 eggs, beaten
1/2 tsp. nutmeg
1/2 tsp. allspice
Steep raisins and sugar in tea overnight. Next day stir in beaten eggs,
spices and flour.
Mixture will be very moist. Bake in 2 greased loaf pans at 350 degrees
for 1 1/2 hours. Test before removing from oven. Bread freezes well.
2 c. black raisins
2 c. white raisins
1 c. strong cold tea
1 c. brown sugar
2 c. flour
2 tsp. baking powder
Put the first 4 ingredients into a mixing bowl and leave overnight.
The next day add the last 3 ingredients and mix well together.
Bake at 300 degrees in a greased bread tin for 1-1 1/2 hours.
Cool and serve. Cut into slices and buttered. This loaf improves
with keeping if stored in an airtight container.
On 19 Aug 2007 at 19:48, Danita wrote:
> A few years ago, I found a recipe online and printed it out, but we
> have since moved and I have been unable to locate it. I have spent
> several hours looking for it (both on shelves and in boxes, on
> addition to trying to find it again online). It has pears, amaretto
> liqueur, pistachioes, and golden raisins. I think it only has 2 or 3
> other ingredients. It is a canning recipe, as it listed how many jars
> it would yield in the recipe. I am really hoping you can help.
> Thanks so much-
Sorry, the only pears amaretto recipe that I can find is the one below,
which has neither pistachios nor golden raisins.
1/4 c Lemon juice
2 c Orange juice
2 c Pineapple juice
1 1/2 c Sugar
6 Cinnamon stick broken into -4 pieces
1/2 c Amaretto
Peel and halve pears; scoop out core. Place in a solution of 1/4 cup
lemon juice in 4 cups water In a large saucepan combine orange and
pineapple juices sugar and cinnamon stick.
Bring to a boil and simmer 5 minutes. Drain pears; add to hot liquid;
simmer 5 minutes.
Remove from heat add amaretto. Place section of cinnamon stick in each
jar. Pack hot fruit snugly in jars; fill with boiling syrup to within
1/2 inch of top rim. Remove air bubbles.
Re-adjust headspace. Apply lids and screwbands. Process 500 ml jars in
boiling water canner 20 minutes. Remove jars from canner. Check seals
when cool. Makes 4 pints.
Years ago I had a recipe for a chicken salad called cracklin crisp.
It was not on the menu of the unknown west coast restaurant that
served it to Danny Kaye and others. (at special request) It was in
the Chicago Tribune at least 25 years ago. I have searched for at
least a year on the web. Thank you! Mike