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----- Original Message -----
From: "Guy"
To: phaedrus@hungrybrowser.com
Sent: Monday, September 21, 2009 2:48 PM
Subject: Recipe needed
> Hello,
>
> I was looking for a recipe for Lung Stew, that my father made when I was a
> child. I saw you had one recipe for French Lungs, but nothing like what I
> remember. I believe the recipe was either Polish or Czech in origin, and
> I recall the name for the dish phoentically speed as "Baishel" or
> "Boishel". Based on my memory, the lung meat from beef or veal probably
> was ground in a meat grinder and then boiled in a little liquid with Bay
> leaf until tender and seasoned. Before serving a portion of sour cream
> was added to the mix and then a little vinegar was added. I think it was
> traditionally served with dumplings made from stale rolls.
>
> I would love to get an actual recipe for this instead of trying to
> reinvent the wheel, and also if you could suggest a source for getting the
> necessary lung meat in NYC.
>
> Thank you
>
> Guy
Hello Guy,
I cannot find any Polish or Czech recipes with either a name similar to what
you recall or with similar ingredients. The below recipe is the closest that
I can find to your description of using a bay leaf. However, the lungs are
not ground in this recipe.
As for finding lungs in New York City, I cannot locate a source on the
Internet, but with as many ethnic butcher shops as NYC has, you should have
no problem. Just find a Polish or Italian or Eastern European butcher shop.
Phaed
Bohemian Lung of Veal
1 pair of veal lungs
1 quart water
1 1/2 teaspoons salt
1 parsnip
1 carrot
4 celery stalks
1 small onion
2 tablespoons vinegar
6 peppercorns
6 whole allspice
1/2 cup shortening
1/2 cup flour
1 tablespoon brown sugar
1/4 cup chopped onion
2 tablespoons chopped parsley
2 anchovy fillets, chopped
1 teaspoon lemon juice
1 tablespoon vinegar
salt and pepper to taste
pinch thyme
1 bay leaf
Wash lungs and place in water to cover with salt. Add vegetables, vinegar,
peppercorns and allspice. Simmer about 2 hours or until meat is tender. Cool
and slice fine. Melt shortening, stir in flour and sugar. Add onion and
parsley and cook until brown. Gradually add 2 to 3 cups broth in which meat
was cooked, anchovies, lemon juice, lemon rind, vinegar, salt, peppercorns,
thyme, bay leaf, and meat. Simmer about 15 minutes. If desired, 1/2 cup sour
cream may be added to gravy before serving. Serve with dumplings or noodles
and a green salad. Approximate yield: 6 to 8 portions.
Hello Guy,
Seconds after sending that reply, I found this recipe. Might be close. It is
Czechoslovakian.
Phaed
Pajsl
1 veal lung
2 hearts
2 bay leaves
3 tsp. allspice
Pinch of thyme
1 onion, cut fine
1/4 c. vinegar
Salt & pepper
Place lung and hearts in a pot of water, cover and boil about 1/2 hour.
Remove from stock and cut into 1/2 inch cubes. Return to stock and add bay
leaves, allspice and other seasonings and cook another 1/2 hour. Add vinegar
to taste, thicken with browned flour to the consistency of a cream soup
More Claf lung recipes here: Lung Recipes
----- Original Message -----
From: Evelyn
To: Phaedrus
Sent: Tuesday, September 29, 2009 8:30 PM
Subject: Peanut Cake
Hi, Phaed,
This time I am looking for a recipe for Peanut Cake, popular in the midwest back
in the 1930's. Would you possibly be able to locate a recipe for that?
Evelyn
Hi Evelyn,
The problem is that there are lots of peanut cake recipes, and people don't often
put statements in recipes like "this cake was popular in the Midwest in the 1930s".
Sometimes they do, but not often. I didn't find one with a statement like that.
The below recipes are representative of the peanut cake recipes that I found.
Phaed
Peanut Cake
3/4 c. shortening
1/2 c. white sugar
1/2 c. brown sugar
3 egg yolks
2 c. flour
1 tbsp. water
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda
Cream 3/4 cup shortening and 1/2 cup white sugar, brown sugar, egg yolks,
water and vanilla. Then add salt, baking soda and flour. Pat dough into
9x13 inch pan. Then pat 1 cup chocolate chips and 1 cup cut up dates on
top of dough. Then make a meringue out of 3 egg whits, beat them until stiff.
Add 1/2 cup brown sugar to the beaten egg whites. Put this on top of cake.
Then on top of this put 1 cup of Spanish peanuts (brown skinned peanuts).
Bake at 325 degrees for 45 minutes.
----------------------------
Peanut Cake
1 c. butter
2 c. sugar
5 eggs
3 c. flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla
Cream butter and sugar; add eggs, one at a time. Sift dry ingredients,
add alternately with milk and vanilla to creamed mixture. Beat well.
Bake in 3 greased and floured pans at 400 degrees for 20 minutes.
FILLING:
1 c. peanuts, parched
1 c. sugar
1 1/2 c. whipping cream
Vanilla to taste
Remove red skins from peanuts, grind until fine. Whip cream and sugar.
Fold in peanuts. Spread between layers and over cake.
---------------------------------
Salted Peanut Cake
1/3 c. shortening
1 c. sugar
1 egg
1 c. buttermilk
1 1/2 c. ground salted peanuts
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Cream shortening and sugar. Add egg and buttermilk. Add 3/4 cup of the
ground peanuts. Sift flour and baking soda and add to creamed mixture.
Add vanilla. Bake about 30 minutes, cool and frost.
POWDER SUGAR FROSTING:
2 c. powdered sugar
1 tsp. vanilla
3 tbsp. melted margarine
Mix all ingredients and add milk to make it a spreading consistency. Spread
on cake and sprinkle with remaining peanuts.
------------------------------
Peanut Cake
Heat 1/2 cup milk, melt 1 tablespoon butter into milk; set aside. Beat 2 eggs.
Add 1 cup sugar and beat. Beat in 1 cup flour, 1 teaspoon baking powder. Beat
in hot milk and butter. Add 1 teaspoon vanilla. Will be like thick cream.
Pour into greased square pan. Bake at 350 degrees. When cool, cut into inch
cubes and cover with frosting: 1/2 c. butter or oleo and 5 tbsp. cream Beat
and spread on ALL sides of cake squares. Then roll squares in ground peanuts.
------------------
Thank you, Phaed, it was the very first recipe with the brown skinned peanuts.
It is amazing to me that you find all these recipes, and so quickly! I thank you
for your service and promptness.
Evelyn
----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 24, 2009 8:33 PM
Subject: Morrison's Cafeteria maccaroni and cheese
Uncle Phaedrus:
The recipe you have posted for Morrison's macaroni and cheese is not correct.
Having eaten at Morrison's for 45 years, I can assure you that their version of
macaroni and cheese is not what you have posted. The following two recipes use
a completely different technique than the one that is currently posted and much
more like that served by Morrison's. The enclosed recipes are similar, but not
the same. Other recipes using this technique or similar ones are posted under
various names but most use an egg/eggs and none use a béchamel-based cheese
sauce. All use a much larger quantity of cheese than is used with in the usual
béchamel-based dish, which probably accounts for the cheesy taste and popularity
of the Morrison's version. That being said, I imagine you could begin with a
béchamel-based cheese sauce and assemble the dish in layers with additional
cheese between layers and on top, but I usually use the first of the two recipes
that follow. I would appreciate your changing the recipe you currently list for
Morrison's macaroni and cheese. Piccadilly may use the recipe, but not Morrison's.
If you aren't familiar with the old Morrison's chain, neither the recipes used nor
the quality of food served at Piccadilly Cafeterias compare favorably with that of
Morrison's. Morrison's was slightly more expensive than Piccadilly but worth every
penny of the difference both in the food and ambience. I mourn it's demise.
Restaurant-Style Macaroni and Cheese
This is my family's favorite. My dad taught my mom how to make it right after they
got married, and he hasn't been back in the kitchen since (except to
sharpen knives!).
1 lb box of elbow macaroni -- cook according to package directions
margarine/butter
sharp cheddar cheese
salt
pepper
1 egg
3/4 cup milk
In a 2-quart casserole (I usually grease it, but I'm not sure that's necessary),
layer cooked macaroni, dabs of butter/cheese, and salt and pepper.
You should be able to do about 3-4 layers. After the top layer of butter/cheese/salt/pepper,
beat ONE EGG (or two if you like) in a 2-cup measuring cup, then add MILK to make 2 cups.
Beat together and pour over macaroni. Pour more milk in to fill almost to top of macaroni.
Crumble a cracker (I usually use Ritz or Townhouse, but Saltine or anything else would be fine)
or sprinkle breadcrumbs over the top.
Bake at 375 for 45 minutes.
From: belville@athena.mit.edu (Sharon Belville). Date: 23 Sep 1993 15:53:00 GMT
-------
Classic Macaroni and Cheese
This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes
if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it
added zing! It can make Saturday Night more fun!
Prep Time: approx. 10 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 10 Minutes.
6 serving, 1 - 2 quart casserole .
1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water
to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Grease a 2
quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even
layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper.
Repeat layering three times. Pour evaporated milk evenly over the top of all.
Bake, uncovered, for one hour, or until top is golden brown.
Submitted by Cordi Tierno, www.allrecipes.com
Mary
----------------------------
Hi Mary,
Thanks for sending the recipes.
Mary, I first ate at a Morrison's Cafeteria in Mobile, Alabama, in 1959.
I have recently made an acquaintance who is a former Morrison's employee and
who has a copy of their actual recipe book. I'll ask him to send me the actual
Morrison's Cafeteria recipe from that book so that I can compare them.
When I get that one, I'll also add it to the 2004 post.
Phaed
------------------------------------------
Hi Mary,
As promised, I contacted a former Morrison's Cafeteria employee of my acquaintance
who has an actual copy of the Morrison's recipe book. Below is the recipe from Morrison's.
Note that it is an institutional recipe and therefore calls for institutional quantities
of ingredients and makes an institutional quantity of Morrison's macaroni & cheese.
Note that two slight variations are given.
Mary, I'm sorry if this receipe doesn't match what you remember, but this receipe is the
real deal, not a memory.
Note that the 2004 recipe that I posted was in response to a request for Piccadilly
mac & cheese. The recipe that I sent in response was posted just as I found it on the
Internet, with the title "Morrison's / Piccadilly Macaroni & Cheese". Now that I have the
real Morrison's recipe, I'll remove the "Morrison's" part of that title. Thank you for writing.
If nothing else, you caused me to get the real recipe.
Phaed
Morrison's Macaroni & Cheese
This recipe uses something they called M-1 Sauce. It yields 3 gallons, so I'll leave it
to the reader to cut the portion. This sauce is used in a variety of Morrison's recipes.
M-1 Sauce:
2lbs powdered milk (2 gallons fresh milk can be substituted)
2 gallons water
2 lbs margarine (divided use)
1 lb flour
4 tbs salt
2 tsp white pepper
4 lbs American cheese, grated
Place water in sauce pot, add powdered milk, and mix well with wire whip. Bring t boil over
medium heat.
While milk is heating, melt 1 1/2 pounds margarine over medium heat in a heavy bottom pot.
Do not let brown. Add flour and make a roux, stirring constantly. Add HOT milk and stir
until sauce is thickened and smooth.
Stir 1/2 lb margarine into sauce. Add salt and pepper. Add cheese and mix until smooth.
Remove from heat. Sauce may be held for two days only.
Macaroni & Cheese
Yields 50 - 7 oz servings
2 1/2 gallons water
2 1/2 oz salt
2 1/2 lbs macaroni
4 qts M-1 Sauce
2/3 lb grated cheddar cheese
Place water and salt in stockpot and bring to boil. Stir macaroni into boiling water and
cook until tender. Remove from heat and keep covered and let swell for 15 minutes. Drain
in a colander and rinse with cold water. (If cooking ahead, toss with 1/2 pound melted
margarine and refrigerate) If making recipe immediately, do not add margarine)
Add 4 quarts M-1 Sauce. Mix well. Place in steam table pan and top with grated cheddar
cheese. (May be refrigerated at this point for up to 24 hours) Bake at 350 degrees until
hot. Garnish with parsley sprig.
Alternate method: Yield 25 servings
Place one gallon cooked macaroni in bowl. Add 2 1/2 quarts of hot M-1 Sauce. Mix well. Place
in 2 inch deep steam table 1/2 pan and top with 1/2 pound grated cheese. (See note) Place in
350 degree oven until hot.
Note: Another method used one pound of cheese.
Note: Do not overcook the macaroni, or it will collapse.
Wow, guess I stand corrected, but the flourless recipes I forwarded taste more like
what I remember Morrison’s macaroni and cheese tasting like. I am going to assume
that M1 is a commercial béchamel-type sauce that I insisted was not used. May I have
some to pour over the crow I am now munching? I appreciate your replies. Now, if you
could only resurrect Morrison’s.
Mary
The M-1 sauce recipe is included in the recipe above.
----- Original Message -----
From: "Shirley"
To: phaedrus@hungrybrowser.com
Sent: Sunday, September 27, 2009 6:16 PM
Subject: souse
> hog head cheese or souse recipe, please
Hello Shirley,
See below for several.
Phaed
Hog Head Cheese - Souse
3-4 lb. fresh pork shoulder (picnic), boil in lightly salted water, until very tender
3 or 4 pig feet
Drain and cool enough to handle. Remove bones from feet and shoulder.
Grind together or process in food processor until small lumps remain.
Season with 4 to 6 tablespoons rubbed sage, black pepper to taste and adjust
salt to taste. Place in crock or large mixing bowl. Place a plate 1"
smaller than crock on top of meat. Place 1/2 gallon cane syrup in can on
top to press and chill overnight. To serve, remove plate and hardened fat
from top of meat. Turn out on platter and slice in desired shape.
---------------------------------
Head Cheese (Souse)
Cook hogs head, pigs feet until all meat drops from the bone. Let cool.
Clean all meat from bones. Add sage, red pepper and salt to taste. Cut or
chop in very small pieces. Cool liquid until jellied. Skim off all grease.
Add small amount of jellied liquid warmed to chopped meat, mix together.
Place in stone jar or porcelain pan. (Never aluminum or metal.) Vinegar may
be added for more of a souse taste. Press down with plate with weight on
top to press out the grease. Chill until firm. Slice and eat with
crackers.
---------------------------------------
Head Cheese Or Souse
1 pig head
6 pig feets
6 pork hocks
2 tsp. salt
1/4 tsp. pepper
2 onions, sliced
3 peppercorns
1 bay leaf
1 blade mace
3/4 c. cider vinegar
Clean pig head and split open. Place head, feet and hocks in large heavy
kettle and cover with water. Add salt and pepper. Bring to boil and cook
until tender. Remove meat from liquid, cool, strip from bones and chop.
Add spices and liquid and boil until liquid is reduced by a half. When
cool, strain and skim fat. Place fat, meat and vinegar in kettle and bring
to boil. Turn into crock and add as much liquid as necessary to fill crock.
When cold, this will set. Makes about 4 1/2 pounds.
--------------------------------
Souse
1 pkg. pig feet
1 pkg. pig ears
1 pkg. pig tails
Crushed red pepper (to taste)
Salt
Pepper
1 onion
Garlic salt or powder
1 c. vinegar
Wash and cook pig portions in salt, pepper, onion, garlic salt, red pepper
and enough water to cover the meat; cook over medium heat (making sure water
doesn't cook out). Cook approximately 1 1/2 to 2 hours. Remove meat from
juices and debone, pig ears don't need separating. Cut all meat into tiny
pieces or put in food processor. Mix chopped meat with additional crushed
red pepper, salt and pepper (to taste). Add vinegar and stir well. Make
sure you only cook meat with onion and discard onion after meat is done.
Put mixture in loaf pan or whatever type pan desired. Let set in
refrigerator approximately 2 hours, cut and serve as appetizer (serve with
hard cheese and crackers if desired).
---------------------------------
Souse
6 pig's feet (about 5 or 6 lbs.)
Water to cover
1 tbsp. salt
1 onion, stuck with 4 cloves
2 whole cloves garlic
12 peppercorns
1 env. unflavored gelatin
1 bay leaf
1/4 tsp. thyme
1 c. vinegar
2 sprigs parsley
1/4 c. finely chopped parsley
Salt & black pepper to taste
1/2 tsp. sugar
1/4 c. cold water
Place pig's feet in a large kettle and add water to barely cover. Add
salt, onion, garlic, peppercorns, bay leaves, thyme, vinegar and parsley
sprigs. Partly cover, bring to a boil, lower heat and simmer for about 2
hours or until meat is ready to fall from bones. As the feet cook, it may
be necessary to add more water. Remove pig's feet from the broth. Remove
meat from the bones, discarding bones. Cut the meat into small cubes.
Sprinkle with chopped parsley. Strain the cooking broth and return to a
boil. Simmer 30 minutes. Cool. Skim off fat and return cubed meat to
broth. Cook 10 minutes. Season to taste with salt, pepper and sugar.
Soften the gelatin in cold water and add to hot broth. Stir until
dissolved. Turn the mixture into square pans, cool and chill until set.
Serve sliced, garnished with chopped onion, oil and vinegar. Makes 12 to 16
servings.
From: "michael "
To: "phaedrus"
Subject: Rich's Magnolia Room Chicken Salad
Date: Sunday, September 27, 2009 9:28 PM
Uncle Phaed,
I have this recipe for Magnolia Room Chicken Salad that Sherry was looking for
on your 9/28/09 post. I hope this is it or at least close.
Michael
Rich's Magnolia Room Chicken Salad
3 1/2 lbs. chicken breast
5 ribs celery, diced
1/2 tsp. salt or to taste
1/4 tsp. white pepper
2 c. mayonnaise
1/2 c. pickle relish
1/2 c. toasted almond slices for garnish
Boil chicken breasts in lightly salted water until meat is tender and cool.
Separate meat from bones and skin and leave chicken in medium size strips.
Toss remaining ingredients, except almonds, with chicken then cover and refrigerate
until serving time. Garnish with almonds.
Hi Michael,
Actually, Sherry was looking for the Magnolia Room Egg Salad recipe, but I'm sure
someone will appreciate this recipe. Thanks for sending it!
Phaed
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