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Hay Time Switchel
----- Original Message -----
From: Carol
To: phaedrus
Sent: Thursday, September 19, 2002 12:55 AM
Subject: Hay Time Switchel
Dear Phaed:
I am looking for a recipe or information on a drink called switchel,
made from honey, vingear, and ginger. I would love to have any
information you may have on this brew.
Thanks,
Carol
Hi Carol,
Switchel originated in the West Indies, and became popular as a summer drink
in the American Colonies in the late 1600's. By the 1800's, it had become a
tradition to serve it to thirsty farmers at hay harvest time, thus it acquired
the alternate name of "haymaker's punch." Recipes below.
Phaed
Hay Time Switchel
Ingredients :
1 c. light brown sugar
1 c. apple vinegar
1/2 c. light molasses
1 tbsp. ginger
2 qts. cold water
Preparation :
Combine and stir well. This can be refrigerated, but old timers
made it with cool spring water, and drank it while making hay for a
good energy restorer in the hot weather.
----------------------------------
Switchel
Ingredients :
1 c. sugar
1 c. vinegar
1 tbsp. ginger
1 qt. cold water
Preparation :
Stir all ingredients together. Serves 6. Refreshing summertime
beverage.
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Haymakers Switchel
Ingredients :
1 gal. water
2 c. sugar
1 c. molasses
1 c. vinegar
1 tsp. ginger
Preparation :
This was the standard "switchel" carried to the fields to quench
the thirst of crews of haymakers. Maple syrup or boiled cider was
sometimes substituted for molasses.
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Switchel-Old Fashioned Summer Drink
Ingredients :
1/2 c. honey (more or less to taste)
1/2 c. apple cider vinegar (more or less to taste)
1/2 gallon water
Preparation :
Mix ingredients together, chill and serve cold.
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Switchel
Ingredients :
1/2 c. sugar
Scant 1/4 tsp. ginger
1/4 c. vinegar
Preparation :
Place all ingredients into 2 quart pitcher. Add water and ice to
fill. This was a favorite drink of a by-gone era, particularly
enjoyed by farmers working in dusty fields.
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Switchel
Ingredients :
4 1/2 c. cold water
1 c. vinegar
1 1/4 c. brown sugar
1/2 c. molasses
1 tsp. powdered ginger
2 tsp. syrup*
Preparation :
*May substitute honey or maple syrup. Mix all ingredients in
large bowl or pitcher. Refrigerate and serve. Serves 6- 8.
Refreshing summer beverage of men haying in the fields.
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Switchel
Ingredients :
1 gal. cider
1 c. vinegar
1 1/2 c. molasses or some molasses, stretched with honey, or brown sugar
1 tbsp. ground ginger
1 c. raw oatmeal
Preparation :
Mix it all up together and chill. The oatmeal settles to the
bottom and you can eat it after the Switchel has been finished as a
drink.
----- Original Message -----
From: Regina
To: Phaedrus
Sent: Friday, September 20, 2002 10:15 AM
Subject: The Ever Elusive Cracker Recipe
> Great site by the way. I am looking for a recipe for
> a cracker I had at a party 20 years ago. I will
> describe it as a Ritz type cracker wrapped in a thin
> slice of bacon and baked (?). Very crispy and delish
> all by itself. I have tried to make them simply like
> I described and they turn out soggy. Ring any bells?
>
> Thanks for any help!
Hello Regina,
Could the below recipe be the one you want?
Phaed
Bacon Crackers
Makes 30 servings
Ingredients
1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar
Directions
1 Preheat oven to 250 degrees F (120 degrees C).
2 Arrange the crackers in a single layer on a large baking sheet. Top each
cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar
over all.
3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.
----- Original Message -----
From: Ruth
To: phaedrus
Sent: Friday, September 20, 2002 1:36 PM
Subject: diabetic cake and frosting
> Phaed,
>
> I used to have a recipe for a chocolate and a white cake for diabetics
> along with white frosting, but I can not find it anyway. Can you help
> me??
>
> You are aweseome!
>
> Thanks,
>
> Ruth
Hi Ruth,
Check the recipes below.
Phaed
Diabetic Devil's Food Cake
Categories: Diabetic, Desserts, Cakes
Yield: 1 servings
1/2 c Cocoa
1/3 c Sugar (or substitute)
1/2 c Boiling water
3/4 c Liquid egg substitute(room temperature)
2 c Cake flour
1/2 ts Baking soda
1 ts Vanilla
1 1/2 ts Baking powder
1/2 c Margarine, room temperature
1/8 ts Salt
Stir together cocoa and boiling water until smooth. Set aside to
cool to room temp. Place flour, baking soda, baking powder, salt and
sugar in mixer bowl and mix at low speed about 1 minute to blend. Add
egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute. Pour into 9" square or 9x13
cake pan that has been greased with margarine. Bake at 350 F for
about 30 minutes, or until a cake tester comes out clean and cake
pulls away from the sides of the pan. Cool in the pan and cut 6x3 to
yield 18 pieces.
------------------------------------------------------------------------
Diabetic Yellow Cake and Fluffy Frosting
Categories: Cakes, Diabetic
Yield: 1 servings
------------------------Yellow Cake-----------------------------
2 c Cake flour
1/3 c Vegetable oil
1/2 ts Baking soda
1/4 c Sugar substitute(equal to )/
1 1/2 ts Baking powder
2 ts Vanilla
1/3 c Sugar ( or substitute)
1/2 c Egg substitute(room temp)
3 tb Dry buttermilk
1/4 c Margarine(room temp
3/4 c Water, room temp
----------------------Fluffy Frosting---------------------------
1/2 c Sugar
2 Large egg whites
2 tb Water
1/4 ts Cream of tartar
2 pk Sweet'n'low
1/2 ts Vanilla
Yellow Cake:Place dry ingredients in mixer bowl and mix at low speed
to blend well. Combine 3/4 cup water, oil, sweetener,vanilla and egg
substitute and mix with fork to blend. Add margarine to flour mixture
along with liquid mixture and mix with a spoon only until well
blended.Spread evenly in a 9" square pan whick has been greased with
margarine. Bake 30-35 minutes at 375 F or until cake tester comes out
clean and the cake pulls away from the sides of the pan. Cool to room
temperature and cut 4x4 to yield 16 equal servings.
Fluffy Frosting:
Combine sugar, water, sweet'n'low egg whites and cream of tartar in
top of a doubl boiler and beat at high spped for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue to beat at high speed 1-2
minutes or until thick enough to spread on a cooled cake. This is
enough frosting for a 2-layer or 9" square cake.
-------------------------------------------------------------------
Chocolate Cake For The Diabetic
1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs
Sift dry ingredients together in bowl. Beat eggs and add to rest
of ingredients. Stir with fork (don't beat). Pour into loaf pan
and bake at 350 degrees for 35 to 40 minutes (test with toothpick).
-------------------------------------------------------------------
White Cake (Diabetic)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Volume 2-9, Sept 99
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup solid shortening
1/2 cup sorbitol
2 teaspoons clear vanilla flavoring
1 teaspoon water
1/2 cup 2% low-fat milk
2 egg whites -- stifly beaten
Combine cake flour, baking powder, and salt in a sifter, and then sift
into a medium sized bowl. Set aside. Beat shortening, sorbital,
vanilla, and water together until creamy. Add flour mixture and milk
alternately, beating well after each addition. Fold in stiffly beaten
egg whites. Grease an 8 inch cake pan. Line pan with waxed paper and
grease it again; then flour pan lightly. Spread batter into greased,
lined, and floured cake pan. Bake at 350F for 30-35 minutes or until
toothpick inserted in center comes out clean. Allow to cool. Turn over
onto board or plate, and remove waxed paper.
Yield: 10 servings.
Exchange, 1 serving= 1 starch, 1 fat
Calories, 1 serving= 105
Carbohydrates, 1 serving= 12
----- Original Message -----
From: Ricco
To: phaedrus
Sent: Friday, September 20, 2002 6:55 PM
Subject: stuffed bell pepper recipe
please send
Hello Ricco,
Below are several.
Phaed
Stuffed Bell Peppers Hungarian Style
Ingredients :
1/2 c. uncooked rice
1 1/2 lbs. ground pork
1 1/2 lbs. ground beef
2 tsp. paprika
Salt & pepper to taste
3 tbsp. flour
3 tbsp. margarine
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar
Preparation :
Parboil rice and mix with pork, beef, and spices. Choose well
formed peppers. Cut off tops of peppers, wash and seed. Stuff
peppers tightly with meat mixture. Set stuffed peppers aside. In
large heavy pot, make a light roux by melting margarine, and
stirring in flour; stir and cook flour until lightly browned. Stir
in tomato juice. Stir in sugar. Add peppers to pot; peppers should
be submerged or at least doused with tomato juice. (Any leftover
meat can be rolled into a meatball and put in the juice.) Bring to
a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be
sure peppers don't burn on the bottom. Serve peppers with a dollop
of sour cream and crusty French bread. Peppers are better made a
day ahead and refrigerated overnight; they also freeze well if
covered with sauce.
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Stuffed Bell Peppers
Ingredients :
6 bell peppers
1 to 2 lbs. hamburger meat
1 sm. onion, chopped
1 pkg. of meat loaf seasoning
1 egg
Preparation :
Cut tops out of peppers and pull out all of the middle. Mix
hamburger meat, onion, meat loaf seasoning, and egg together in a
bowl. Place peppers on cookie sheet and add stuffing to top. You
can add ketchup on top or leave plain. Bake at 350 degrees for
about an hour or until done.
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Stuffed Bell Peppers
Ingredients :
1 lb. ground chuck
1 c. chopped onion
1 clove garlic, crushed
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 oz. tomato soup
8 oz. tonato sauce
8 lg. bell peppers, cut in halves and seeded
1 1/2 c. cooked rice
1 tsp. sugar
Preparation :
Cook meat, onion and garlic until done. Drain. Add seasonings,
tomato soup and tomato sauce. Simmer covered for 10 minutes. Stir
in rice. Cool. Cook peppers in boiling, salted water and 1 tsp.
sugar until they are tender. Drain, stuff and bake just until
bubbly in 350 degree oven. These are great to freeze. Just drain,
stuff and freeze; then bake when needed. Can add drained corn to
mixture and top with grated cheese before baking.
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Stuffed Green Bell Peppers
Ingredients :
6 green bell peppers
1 lb. ground beef
1/2 tsp. salt
1 (1 lb.) can tomatoes
1/2 c. uncooked Minute rice
Salted water
1/3 c. onion
Dash of pepper
1/2 c. water
1 tsp. Worcestershire sauce
Preparation :
Cut tops off peppers; de-seed and remove membrane. Boil for 15
minutes in salted water. In skillet, brown ground beef and onion.
Add salt, pepper, tomatoes, water, rice, Worcestershire sauce.
Cover and simmer until rice is tender (about 15 minutes). Spoon
into peppers. Bake 25 minutes at 350 degrees.
----- Original Message -----
From: "Lee"
To: phaedrus
Sent: Friday, September 20, 2002 4:07 PM
Subject: Humming birds migration:
> Do humming birds hitch a ride on geese during their migration?
>
Hello Lee,
No, that's pure folklore. That story dates to a couple of centuries ago,
before anyone had really studied the migrations of the hummingbird.
It supposedly started because a hunter shot a goose, and when he picked
up his kill, a hummingbird was beneath it. He jumped to the conclusion
that the hummingbird had been hitching a ride with the goose. There's
not a single bit of evidence to back up that story. Hummingbirds are strong
flyers, and they fly all the way across the Gulf of Mexico on their own,
without having to hitch a ride from anyone at all.
Phaed
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