Sent: Sunday, November 18, 2012 11:56 PM
I really hope you are able to help me find a recipe for a cookie called Turriddi.
My late Italian grandmother used to make this cookie at Christmas time. It was a dense
fried cookie almost like a hard version of a funnel cake but covered with honey and
colored sprinkles. I would love to introduce my children to this childhood memory.
I can't find a recipe for a cookie called "turriddi". However, the thing about
Italian cookies is that they are called different names in different
parts of Italy. The same, or very similar, cookie can have different names in
different towns and even in different families in the same town. Not only
that, but the recipe for a particular cookie can vary somewhat from place to
place and from family to family. That said, there are dozens, if not
hundreds, of Italian cookies that are fried. In different place/families,
they have different names. Also, in some places they have wine in the
batter; in some they have pine nuts, almonds, or other nuts; in some they
are coated with honey and then coated with candy sprinkles; and in some they
are covered with powdered sugar. They may have different shapes, too.
Cookies with the same name can have all these variations, and cookies that
are exactly alike can have different names. Something that you must keep in
mind is that no one else may have made these cookies exactly like your
grandmother or called them by exactly the same name.
You may have to settle for something that's close, not exact.
There is a long discussion on Chowhound about the names for these cookies.
None of my Italian food dictionaries has "turriddi", but one of them, "The
Dictionary of Italian Food & Drink" by John Mariani, has this:
Turiddu - Christmas biscuit made with flour and moscato wine and sometimes,
almonds. The dough is cut into biscuit shapes, then fried in olive oil
flavored with cinnamon with almonds, from Calabria. From a Calabrian
nickname for 'little Salvatore'
For more variations on the name and recipe, with pictures of the cookies, see:
Note that there are 17 pages of Italian fried cookies/fritters on that site.
These two are the listings with similar names to "turriddi", and there are
recipes with them:
Tordilli, Turdiddri, Turdilli or Turtiddi (Calabrian Christmas fritters, St.
Joseph fritters, with cinnamon, honey, orange zest)
Turdiddri/Turdilli (Calabrian Christmas fritters, flavored with cinnamon,
cloves and orange peel, coated with honey)
The most common name for this kind of cookie appears to be "strufoli".
Strufoli are often ball-shaped, but not always. See here for a recipe with a
photo of strufoli that are not ball shaped:
I saw the request from a viewer for Turiddi cookies from Calabria on the Dec 7th request.
I found the recipe for these at Everything2.com Calabrian wine cookies.
Hope this helps.
The complete link is Calabrian Wine Cookies
The poster says that his grandmother called these cookies "Scalele" or "Little Scales".
There is a similar recipe on my site here: Italian Wine Cookies.
Sent: Friday, November 16, 2012 10:11 AM
Subject: Chicken Paprikash/Paprika Recipe
I have been searching for the "old, original" recipe for Chicken Paprikash/Paprika that was on
the bag of Mueller's noodles many years ago. I have done several Google searches but have not
found it. I also contacted Muellers and they say the recipe is no longer in their archives.
Any assistance you can offer will be most appreciated.
Title: Chicken Paprikash
Yield: 4 servings
1/4 c Flour
5 ts Paprika, divided
3/4 ts Salt, divided
1/4 ts Pepper
4 Chicken cutlets
2 T Corn oil
1 c Chopped onions
1 c Chicken broth
1 c Sour cream
6 oz Wide egg noodles (about 4 cups)cooked,drained
Source: Mueller's Egg Noodles
In large plastic food bag combine flour, 2 tsp paprika, 1/4 tsp salt and
pepper. Add chicken; shake to coat well.
In large skillet heat corn oil over medium heat; add chicken. Cook, turning
once, 8-10 minutes or until done. Remove; set aside and keep warm.
Add onions, remaining paprika and salt to skillet, saute 2 minutes. Stir in
chicken broth; bring to boil. Reduce heat; cover and simmer 5 minutes. In
small bowl combine sour cream and 1/2 cup hot pan juices; stir into
skillet. Stirring constantly, cook 1 minute. Toss sauce with egg noodles.
Serve with chicken. Makes 4 servings.
Robert S. Pile's Chicken Jubilee
2 sliced onions
1/2 cup raisins
1 bottle chili sauce
1/2 cup brown sugar
1 Tbsp Worcestershire sauce
1/2 cup sherry wine
1 can Bing cherries, drained
butter as needed
salt to taste
pepper to taste
Quarter the chicken, add salt & pepper, and saute it in the butter until brown, Combine
onions, raisins, chili sauce, brown sugar, and Worcestershire sauce. Pour this mixture
over chicken in a casserole or large pan and cover. Bake at 325° for 1 hour, or until
tender. Add the sherry wine and drained Bing cherries. Bake an additional 15 minutes.
This may be fixed ahead of time and the wine & cherries added at the end. Serve with rice.
Thalhimers' Richmond Room Spoon Bread
Makes 9 Servings
1/4 cup margarine, melted
3/4 cup white cornmeal
1 1/2 cups boiling water
1/2 cup flour
1 1/2 cups whole milk
1/2 teaspoon sugar
1 1/2 teaspoons baking powder (Must be Rumford)
1 pinch salt
1 Preheat oven to 350.
2 Pour margarine into 8" square baking pan.
3 Place cornmeal in a mixing bowl.
4 Pour boiling water over.
5 Mix well.
6 Stir in flour, milk, eggs, sugar, baking powder and salt.
7 Beat with a wire whisk until smooth.
8 Pour into prepared pan.
9 Bake in preheated oven until firm and golden brown, 30-35 minutes.