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----- Original Message -----
From: "Julie"
To: Phaedrus
Sent: Friday, November 21, 2003 8:49 PM
Subject: Pogacsli
> I am Hungarian and my mother made Pogacsa. It is a very flaky bisquite.
> Could that be what Sally is remembering?
>
>
Hello Julie,
Could be. I just found and sent the below recipe to Sally . Thanks for the tip!
Phaed
Hungarian Vajas Pogacsa (butter biscuits)
3 cups flour
1 cup (2 sticks) sweet butter
4 egg yolks
1 cup confectioners' sugar
1/2 teaspoon salt
1 whole egg for wash
Mix flour and butter with pastry blender until mixture resembles coarse
crumbs. Add egg yolks, sugar, and salt, and mix together. Turn out onto a
lightly floured surface and knead for a minute or so. Make 1 large ball,
cover with plastic wrap, and refrigerate overnight. Preheat oven to 350
degrees F. Roll out dough between sheets of wax paper to a thickness of 1
inch. Cut into 2 1/2-inch rounds. Score a lattice-work design on each
biscuit with knife. Beat whole egg and brush egg wash on top of biscuits.
Bake 25 to 30 minutes, or until golden brown. Let cool completely before
serving. Can be refrigerated for several weeks; warm in a 200 degrees F-oven
before serving.
----- Original Message -----
From: "BOB"
To: phaedrus
Sent: Saturday, November 22, 2003 7:33 PM
Subject: Brown Potato Soup
My mother used to make a brown potato soup which is either a polish or
hungarian recipie. Are there any on your site? Or are there any that anyone
knows about.
Bob
Hello Bob,
I found recipes for brown potato soup, but no mention of a Hungarian or
Polish connection. see below for recipes.
Phaed
Brown Potato Soup
Ingredients :
Potatoes, diced
Salt and pepper
3 tbsp. Crisco
4 to 5 tbsp. flour
2 onions, chopped (optional)
Preparation :
Cover potatoes with water. Add salt and pepper to taste and boil
until tender. Melt Crisco in frying pan until slightly bubbling.
Add flour slowly, stirring constantly. Adjust heat, so that flour
mixture browns slowly without sticking. Stir until mixture is thick
and medium brown. While potatoes are cooking at medium heat, slowly
stir in flour mixture. Use caution as splattering will occur when
hot mixture mixes with potatoes in water. Stir well. Soup will get
thick. Add water to desired consistency. Simmer 20 to 30 minutes.
----------------------------------
Brown Flour Potato Soup
Ingredients :
4 lg. potatoes
1 onion, chopped fine
1 qt. milk
Salt and pepper
1 tbsp. butter
4 tbsp. flour
1 hard-cooked egg
Preparation :
Dice the potato and cook with the onion in salted water until
tender. Add the milk and bring to a boil. Brown the flour in
melted butter in a heavy frying pan, stirring constantly until well
browned. Stir into the soup and boil a few minutes until it
thickens. Season to taste. Lastly, add the chopped egg. Serves 6.
----------------------------------
Brown Potato Soup
Ingredients :
2 1/2 c. diced peeled potatoes
4 c. water
1 tbsp. salt
1/4 tsp. pepper
1/4 tsp. onion salt
1/4 tsp. celery salt
4 c. milk
2 tbsp. margarine
3/4 c. flour
Preparation :
Cook potatoes until tender in 2 cups water. While cooking, add
salt, pepper, onion and celery salts. Drain. Add milk and remaining
2 cups water to the drained, seasoned potato water. Heat to
boiling; simmer. While liquid simmers, cut butter into flour until
mixture looks like crumbs. Brown these in small heavy skillet,
stirring constantly. Stir browned crumbs into hot liquid; cook
about 5 minutes, stirring. Add potatoes, and heat about 5 minutes
more. Serve hot. Serves 6-8.
----- Original Message -----
From: "NIKKI"
To: phaedrus
Sent: Saturday, November 22, 2003 7:34 PM
Subject: QUESTION?
Evening:
A friend of mine remembers a very good cake that her mother used to make
when she, my friend, was a child. It was called "Depression Cake". All she
remembers is that it was delicious and was made quite inexpensively due to
the economy during The Depression. Her mother is now deceased and my friend
does not have the recipe. Can you please help to rekindle a childhood
memory? It would be greatly appreciated!
Thank you,
Nikki
Hi Nikki,
Below are three recipes called "depression cake." The problem is, there are
a few dozen recipes with that name. Without more description, I don't know
which one is the one your friend wants...
Phaed
Depression Cake
Ingredients :
1 c. raisins
2 c. water
1 c. brown sugar
2 tbsp. cholesterol-free margarine
2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. vanilla extract
Preparation :
Cook the raisins in water, simmering until 1 cup of liquid
remains. Set aside to cool while you cream the sugar and margarine.
Add the raisins and liquid; beat. Add the flour, baking soda,
spices and vanilla; beat well. Pour into a lightly greased square
baking pan and cook in a preheated 350 degree oven for 35-40
minutes.
----------------------------------
Depression Cake
Ingredients :
1 c. brown sugar
1 c. white sugar
2 c. hot water
2 tsp. salt
4 tbsp. shortening
2 tsp. cinnamon
1/2 tsp. cloves
1/2 to 3/4 c. raisins (optional)3 tsp. soda in warm water
3 c. flour
Preparation :
(Eggless, milkless, butterless cake) Put in saucepan: Boil 5
minutes and cool. Add: Bake in 9 x 13 inch pan at 300 degrees for
about 1/2 hour or more. Top with Cool Whip or whipped cream.
----------------------------------
War Or Depression Cake
Ingredients :
1 box raisins
2 c. sugar
3 c. boiling water
1 tsp. salt
1 tsp. allspice
1 tsp. cloves
2 tbsp. cinnamon
1 tbsp. nutmeg
4 c. flour
1 tbsp. vanilla or lemon flavoring
1 c. chopped walnuts
Preparation :
Put raisins, sugar and boiling water on, boil for five minutes.
Add a cup of shortening (1/2 pound). Remove from stove. When
lukewarm, add a level tablespoon of baking soda, stir well and add
remaining ingredients. Mix well and bake in well greased 10"x13"x2"
pan in slow oven, 325 degrees for an hour or until well done. (Half
raisins and half dates may be substituted.)
----- Original Message -----
From: "BETTY"
To: Phaedrus
Sent: Saturday, November 22, 2003 5:36 PM
Subject: "Star" Fruit....
> What do you do with it?
>
Hi Betty,
"Star Fruit" is also known as "carambola". They're used in fruit salads,
fruit desserts, or eaten fresh out-of-hand. See below.
Phaed
Tropical Mousse
Ingredients :
2 env. unflavored gelatin
1/2 c. unsweetened pineapple juice
1 (8 oz.) lowfat pineapple yogurt
1 (8 oz.) lowfat mandarin orange yogurt
1 (8 oz.) banana yogurt (all yogurts at room temp.)
1/2 tsp. vanilla
3 egg whites
1/2 c. granulated sugar
Star fruit
Kiwi
Papaya
Fresh figs
Preparation :
Soften gelatin in pineapple juice in small saucepan; stir over
low heat until dissolved, let cool. Combine yogurts in large bowl;
stir until well-blended. Stir in vanilla and gradually mix in
gelatin mix. Refrigerate until slightly thickened, about 20 minutes.
Beat egg whites until foamy, gradually beat in sugar until stiff
peaks form; fold into yogurt and refrigerate 3 to 4 hours. Serve in
pretty glasses or use an ice cream scoop and serve on a plate.
Decorate with fresh fruit. Any mix of yogurts may be used as well
as other fresh fruits.
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Pavlova
Ingredients :
Whites from 4 lg. eggs at room temperature
1 c. granulated sugar
4 tsp. corn starch
1 1/2 tsp. distilled vinegar
1/2 tsp. vanilla
2 pts. whipping cream
3 tbsp. granulated sugar
FILLING:
1/2 tsp. vanilla
1 pt. basket strawberries, rinse, hulled and halved lengthwise (2 c.)
1 (8 oz.) can pineapple tidbits in juice, drained
1 star fruit (carambola) cut crosswise in thin slices*
1 kiwi fruit, peeled, halved lengthwise and sliced thin crosswise
Preparation :
*Note: The lemony tasting star fruit, from Asia, doesn't need
peeling, but darkened, tough edges should be trimmed. To make
meringue: Heat oven to 225 degrees. Grease a cookie sheet, line
with wax paper and grease paper. Place inverted 8-inch cake pan or
plate in the middle and draw outline using skewer or toothpick.
Beat egg whites in a large bowl with electric mixer until soft peaks
form when beaters are lifted. Very gradually add sugar, beating
until stiff, glossy peaks form. Beat in corn starch, vinegar and
vanilla until blended. Using a rubber spatula, spread meringue over
circle on cookie sheet building up sides to form a rim 2 inches high
and 2 inches wide. Make decorative swirls on rim. Bake 2 hours
until surface is dry, but not browned. Turn off oven, prop door
open with handle of wooden spoon and let cool completely. (Meringue
can be stored loosely covered at room temperature up to 3 days.)
Just before serving, beat cream, sugar and vanilla in a medium-size
bowl until soft peaks form when beaters are lifted. Transfer
meringue to serving plate: Fill with whipped cream. Toss fruit in a
large bowl to mix: spoon over cream. Makes 6 servings.
----------------------------------
Spinach Salad With Honey Mustard Dressing
Ingredients :
1 lb. spinach, torn into bite-size pieces
2 Red Delicious apples, cored and chopped
1 c. seedless red grapes
1 carambola, thinly sliced crosswise (star fruit)
1/2 c. chopped peanuts
Honey Mustard Dressing:
1/2 c. mayonnaise
2 tbsp. honey
2 tbsp. Dijon-style mustard
2 tbsp. milk
2 tsp. lemon juice
1/4 tsp. coriander
Preparation :
In medium bowl combine spinach, apples, grapes, and carambola.
Toss with Honey Mustard Dressing. Sprinkle with peanuts. In small
bowl combine all dressing ingredients; stir until well blended.
Serve with Spinach Salad. Makes about 3/4 cup.
----------------------------------
Rainbow Fruit Compote
Ingredients :
2 med. oranges
1/3 c. sugar or honey
1/2 tsp. finely shredded lemon or lime peel
1 tbsp. lemon or lime juice
1/8 tsp. ground cinnamon or ground nutmeg
1 c. fresh blueberries or raspberries
1 1/2 c. cubed papaya, honeydew melon, or cantaloupe
1 c. peeled and sliced kiwi fruit, sliced carambola (star fruit),
seedless green grapes, or seedless red grapes
1 c. halved strawberries
Carambola (star fruit) slice (optional)
Toasted coconut or slivered almonds
Preparation :
Over a small bowl peel and section oranges, reserving juice. Stir
sugar or honey, lemon or lime peel, lemon or lime juice, and
cinnamon or nutmeg into oranges and reserved juices. Cover and
chill for several hours or overnight. Use a slotted spoon to
transfer oranges to a 1 1/2 quart glass compote, reserving syrup.
Layer blueberries or raspberries; papaya or melon; kiwi fruit.
carambola, or grapes; and, strawberries atop oranges. Drizzle
reserved syrup over all. Top with carambola slice; sprinkle with
coconut or almonds. Makes 4 servings.
----------------------------------
Fresh Fruit Salad
Ingredients :
8 to 10 c. cut up mixed fruit: pineapple, apples, oranges, tangerines, bananas,
star fruit, kiwi, strawberry, grapes, peaches, pears, and melons.
2 to 3 c. nuts, coarsely chopped
Walnuts, slivered almonds or cashews
You can use sour cream or yogurt (vanilla) enough to your liking)
Preparation :
Toss all ingredients, serve on Bibb lettuce or in dessert bowls.
----------------------------------
Fruit Pizza
Ingredients :
3/4 c. butter
2/3 c. sugar
2 c. flour
1/4 c. milk
Glaze:
1/4 c. sugar
1 tbsp. cornstarch
3/4 c. orange juice
Cheese Filling:
1 (8 oz.) cream cheese, softened
1/4 c. sugar
2 tbsp. sour cream
1/2 tsp. lemon rind
1/2 tsp. vanilla
Toppings:
Strawberries
Blueberries
Peaches
Star fruit
Kei wee
Preparation :
Mix butter and sugar until fluffy, gradually add flour and milk.
Press into 12 inch pizza pan and bake in 400 degree oven for 13-18
minutes. Cool. Combine sugar and cornstarch in saucepan. Add
juice, cook stirring constantly. Boil 1-2 minutes, cool 10 minutes.
Beat all in bowl and spoon on cooled pie crust. Arrange fruit on
cheese mixture, drizzle with glaze.
----------------------------------
Pickled Star Fruit
Ingredients :
3 c. sugar
4 tbsp. Hawaiian salt
20 ling Hing Mui (optional)
1 c. vinegar
1 gal. star fruit, sliced
Preparation :
Mix liquid well. Pour over fruit. Refrigerate for 1 week before eating.
----------------------------------
Tropical Fruit Salad
Ingredients :
1 lg. banana, sliced
1 sm. can pineapple, crushed
1 orange, sectioned
1 apple, diced
1 star fruit, sliced
2 kiwi, peeled, sliced
1 c. each grapes, red & white
*1/2 of a cantaloupe, use melon balls spoon
*1/2 of a honeydew melon or dice
*1/4 of a watermelon
2 tbsp. lemon juice
1/2 c. coconut, flaked
1/2 c. marshmallows, sm.
1/2 c. pecans, chopped
Preparation :
*Fruit can be omitted if not in season. Mix all together in large
bowl. May serve immediately or chill in refrigerator.
----- Original Message -----
From: cc
To: phaedrus
Sent: Friday, November 21, 2003 11:29 AM
Subject: question on pyrex logo
> Do you have any information on the ages of the different pyrex logos. I
> have several pieces, some I know are from the 50's and was wondering how
> the logo change correlates with the piece's date. Thanks
Hello __?
Please give your first name when making requests.
I could not locate any information on the logos, but these sites might be helpful to you:
Fire King Collectors
A to Zee
Pyrex
Ruby Lane
Phaed
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