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----- Original Message -----
From: Diane
To: phaedrus
Sent: Sunday, October 13, 2002 5:43 PM
Subject: Sour Pickles
I would love to find a recipe for sour (not dill) pickles.
Think you can help?
Thanks,
Diane
Hi Diane,
Try the recipes below. My mouth started watering as I looked up these recipes....
Phaed
Sour Pickles
Ingredients :
8 lb. (64-72) 4-6" pickling cucumbers, washed & blossom ends removed
3 qt. cider vinegar
3 c. water
3/4 c. salt
3/4 c. sugar
1/2 c. white mustard seed
4 peppercorns per quart
Preparation :
1. Pack cucumbers into clean, hot jars. You may need to cut some
cucumbers to pack jars tightly. 2. Combine vinegar, water, salt,
sugar and mustard seed; bring to a boil. Pour boiling liquid over
cucumbers, leaving 1/2 head space. Add peppercorns to each jar;
seal. 3. Process in boiling water bath 10 minutes. Yield: 6-7
quarts.
----------------------------------
Old Fashioned Sour Pickles
Ingredients :
1 gallon vinegar
1 c. salt
1 c. sugar
1 c. dry mustard
Preparation :
Combine dry ingredients and add vinegar. Use quart or pint jars
that have been washed, scalded and dried. Use small cukes. Wash
and dry cukes. Pack into jars and fill with vinegar mixture. Seal.
Ready to use in about 3 weeks.
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Grampa's Sour Pickles
Ingredients :
1 gallon white vinegar
1 c. sugar
1 c. canning salt
1 c. dry mustard
Sm. cucumbers
Preparation :
Mix all ingredients together. Place cucumbers into sterile jars.
Pour vinegar mixture over cucumbers and seal jars. Let set at least
10 days.
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Sour Pickles
Ingredients :
Med. cucumbers
1 gallon cider vinegar
1 qt. water
1 c. salt
1 c. sugar
1 c. white mustard seed
Preparation :
Wash medium cucumbers and pack into clean jars. Pour hot water in
jars while jars sit in hot water. Bring to boil vinegar solution.
Pour out water off cucumbers. Fill to within 1/2 inch of top of
jars with vinegar. Put on cap; screw band firmly tight.
----- Original Message -----
From: Cathy
To: phaedrus
Sent: Monday, October 14, 2002 2:58 AM
Subject: mushies
> Hi Uncle Phaedrus, I noticed when I was in England I
> could fry up ordinary mushrooms from the supermarket
> with butter and they would be nice and crispy and
> golden. Yet when I came home to Australia and tried
> exactly the same thing with what appeared to be the
> same common mushrooms, they went soggy instead. Why is
> this so, or was I imagining it?
>
> Thanx
> Fitzski
Hi Cathy,
Hmmmm..... quite the puzzler, Fitzski. Something must have been different.
Let's see what the variables might be:
1) Mushrooms behave differently in the southern hemisphere? Something akin
to the Coriolis Effect, perhaps? (Joking...)
2) Even though they looked the same, the mushrooms were of different varieties?
3) The Australian mushrooms were a bit past prime and had begun to go mushy
on the inside, whereas the English ones were fresher and firmer? (More of a
comment on the particular grocer or mushroom grower in Australia.You might
try another grocer or a different brand of mushrooms.)
4) Without realizing it, you are cooking the Australian mushrooms differently
somehow? For a greater length of time or on higher or lower temperature or something?
If you are absolutely certain that it's not #4, then try a different grocer
or a different brand of mushrooms. I did a quick scan of the www, and I
found quite a few Australian recipes for sauteed mushrooms. None of them
mentioned mushiness. Let me know what you find.
Phaed
----- Original Message -----
From: Margaret
To: phaedrus
Sent: Monday, October 14, 2002 1:37 PM
Subject: Madeira cake
> Dear Uncle Phaedrus
> I have to make a Madeira cake that fits a 10" x 12" cake tin.
> Please have you any idea on the amount of quantities,ie flour,
> sugar etc. I have to make a start tomorrow.
> Many thanks
> Margaret
Hello Margaret,
I could not locate any recipes specifically for a 10" by 12" pan. Best I can
do is to tell you to take one of the two recipes below, which are for 7"
pans, and double it. You may have a little extra batter left over. Do as my
Gradman did and put it in a wee pan and cook it. Surprise a friend or neighbor
with it.
Phaed
Madeira cake Serves 10
150 g (5 oz) butter or margarine
150 g (5 oz) caster sugar
3 medium eggs, lightly whisked
225 g (8 oz) Be-Ro Self Raising Flour
few drops lemon essence
thin slices citron peel (optional)
1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm
(7 inch) cake tin.
2 Cream fat and sugar, beat in lightly whisked eggs with a
little flour.
3 Add essence, then fold in the remaining flour.
4 Bake for about 11/4 hours. Place peel on top after half an
hour in the oven.
----------------
Madeira Cake
Butter - 175g (6 oz)
Caster sugar - 175g (6 oz)
Vanilla essence - 1 tsp
Eggs - 3
Plain flour - 110g (4 oz)
Self-raising flour - 110g (4 oz)
Milk - 1-2 tbsp
Citron peel - 2-3 thin slices
How To Do It
Pre-heat the oven to 180°C / 350°F / Gas 4. Grease and line a deep
(18 cm, 7 inch), round cake tin with greaseproof paper. Cream the
butter, sugar and vanilla essence together in a bowl until pale and
fluffy. Gradually add the eggs, beating well after each addition.
Sift the two flours together and fold into the creamed mixture,
adding the milk, if necessary, to give a dropping consistency.
Turn into the prepared tin and bake for 20 minutes. Arrange the
citron slices on top of the cake and return it to the oven for a
further 40 minutes or until well risen and firm to the touch.
Turn onto a wire rack to cool completely.
----- Original Message -----
From: april
To: phaedrus
Sent: Sunday, October 13, 2002 6:06 PM
Subject: Lime jello pie
Hi I'm wondering if you can help me find the recipie for a
lime jello pie my mother used to make. I know you make the
jello with chilled canned evaporated milk and you put it in
a graham cracker crust. How much and how you mix it i have
no idea. Can you help me????? Thank you!!!!
Hi April,
Might the one below be correct?
Phaed
Lime Chiffon Pie
Ingredients :
2 eggs, beaten
1 c. sugar
1 c. pineapple juice
1 pkg. lime Jello
1 can evaporated milk
Graham cracker crust
Preparation :
Cook eggs, sugar and pineapple juice until thick, remove from
heat and add Jello while hot. Stir. Chill evaporated milk in
freezing tray and whip. Fold whipped milk into Jello mixture.
Pour into graham cracker crust and chill.
----- Original Message -----
From: Gwen
To: phaedrus
Sent: Saturday, October 12, 2002 5:02 PM
Subject: Pillsbury Lemon Loaf
Dear Phadrus,
I am searching for a recipe that was in the Pillsbury cookbook
for a lemon loaf. It was baked in a loaf pan, but the recipe
contained cut up cream cheese in the batter. I have been trying
to duplicate it,but am unsure of the measurements. Can you help me.
Sincerely,
Gwen
Hello Gwen,
Below are the only two lemon loaf recipes that I can locate that contain cream cheese.
Phaed
Lemon Cream Tea Loaf
Ingredients :
1 (8 oz.) cream cheese
1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
2 1/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. milk
2/3 c. chopped pecans
1 tsp. grated lemon rind
2 to 3 tbsp. lemon juice
1/3 c. sifted confectioners' sugar
Preparation :
Combine cheese and butter very well. Add sugar, beating until
light and fluffy. Add eggs, one at a time. Combine flour, salt and
baking powder. Add to creamed mixture alternately with milk. Mix
well after each addition. Stir in pecans. Pour batter into 2
greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake 350
degrees 45 minutes or until wooden pick comes clean. Combine lemon
rind, juice and powdered sugar mixing until smooth. Pour over hot
loaves. Cool in pans 10 minutes. Remove from pans and cool.
----------------------------------
Lemon Loaf Cake
ingredients for 1 servings :
1 1/2 c All purpose flour
1 1/4 ts Baking powder
3/4 ts Ground ginger
1/4 ts Salt
1 c Granulated sugar
Rind (colored part only) of
2 lemons
6 oz Unsalted butter, softened
3 oz Cream cheese, softened
2 lg Eggs
8 oz Lemon yogurt
Glaze
1/2 c Confectioner's sugar
5 ts Fresh lemon juice
preparation:
1. Heat oven to 325 degrees. Grease an 8 1/2 by 4 1/2 inch
loaf pan and dust lightly with flour. Sift together flour,
baking powder, ginger and salt; set aside.
2. Sprinkle several tablespoons of granulated sugar on a
cutting board. Add lemon rind and chop as fine as possible.
Transfer to a large mixer bowl and add remaining granulated
sugar, butter and cream cheese. Beat on high speed until light
and fluffy, 3 minutes. Add eggs, one at a time, mixing well
after each addition. Add yogurt and mix well. Stop the mixer
and add dry ingredients. Mix just until combined.
3. Transfer batter to prepared pan. Bake until a toothpick
inserted in the center comes out clean, 60 to 70 minutes.
Cool in pan for 5 minutes then invert onto a wire rack.
4. Make glaze by mixing confectioner's sugar and enough lemon
juice to make a glaze. Pour over warm cake.
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