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On 29 Nov 2006 at 18:48, ami wrote:
> Dear Uncle Phaedrus,
> Have you limited your uber-sleuth activities solely to
> recipes? If not, I beg, implore, beseech you to help
> me! I'm looking for a book, a book my brothers and I
> adored as a "read it in the car during a long trip"
> book, and we read it over, and over and over again.
> You'd think reading it as much as we did, we'd
> remember the title. Alas, such is not the case. As
> far as the actual, physical, well-worn copy, well, if
> you'd like to try to find it in my parents' packrat
> basement, godspeed and good luck! The ties that bind
> don't permit us access.
> After all this fol-de-rol and preamble, I'll give some
> specifics about this book. It was about a brother and
> sister who spent their summer vacation finding out
> about some "pirates" who were illegally engaged in
> lobster fishing. I believe the sister's name was
> Aggie, or Addie. I really think it was Addie, but
> thanks to the "American Girls" series, I can't seem to
> find anything other than those sites. I've ultimate
> faith in your abilities, if you so choose to accept
> this daunting task. No recipes that I remember. No
> lobster pot pie, or any such fare, but dang, we loved
> that book...
> I eagerly await your reply, and I love your site!
> Thanks for the selfless searching you do for everyone!
> Fondly,
> Ami
>
Hi Ami,
I always welcome non-recipe search requests!
Perhaps this is it?
Lauber, Patricia, "Adventure at Black Rock Cave", 1959. "Addie and Chris take
a rowboat to Black Rock Island where Addie has seen mysterious lights. There
they encounter lobster poachers!"
You can order a used copy through Amazon.com
Phaed
Favorite Gingerbread Desserts
~Submitted by Ann, FL
Source: Betty Crocker's Picture Cookbook 1950
Gingerbread Desserts (Not Tnt!)
Deliciously rich, black, and moist. Grandma knew it as 'Fort Atkinson
Gingerbread' in the popular old brown covered GOLD MEDAL Cook Book that
was a treasure trove for brides in the 1870's.
Mix together thoroughly:
1/2 cup soft shortening
2 Tbsp sugar
1 egg
Blend in:
1 cup dark New Orleans Molasses
1 cup boiling water
Sift together and stir in (beating until smooth):
2 1/4 cups sifted GOLD MEDAL flour
1 tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
Pour into well greased and floured 9" sq. pan. Bake. Cut into 3" squares
in pan.
Keep hot and serve piping hot with sweetened whipped cream, or with
applesauce, chocolate sauce, or any of the toppings given below.
Temperature: 325F (slow mod. oven)
Time: Bake 45 to 50 min.
Amount: 9 Servings.
Variations:
Gingerbread With Apricot Glaze
Mix 2 1/2 cups cooked apricots with juice (#2 can), 1 cup sugar, 1/3 cup
boiling water. Boil until thick and smooth like jam. Cool. Cover top of hot
gingerbread with slices of banana. Pour apricot glaze over all.
Haddon Hall Gingerbread
Ideal for 'dessert and coffee' party.
Soften white cream cheese with a little cream. Beat until fluffy. Split
each serving of hot Gingerbread, drop cheese between layers. Top with dab
of cheese, add:
Fluffy Lemon Sauce
Mix together in saucepan:
1/2 cup sugar
2 Tbsp cornstarch
1/8 tsp nutmeg
Stir in gradually:
1 cup boiling water
Stir in:
1 Tbsp butter
4 Tbsp lemon juice
2 tsp grated lemon rind
Gradually add into:
1 egg, well beaten.
DE LUXE GINGERBREAD
(Old Time Molasses Cake)
Sweet and dark, really cake-like. Perfected by Ruth Sweat when she was in
charge of our early test kitchen.
Follow "key" recipe above -- except use 1/2 cup sugar instead of 2 Tbsp
sugar and 3/4 cup dark molasses instead of 1 cup. Use 1 cup sour milk instead
of water.
Gingerbread Ring With Applesauce
Glamour with old-time taste appeal.
Bake either Favorite or De Luxe Gingerbread in 9" ring mold. Serve it hot and
fragrant with bowl of fresh applesauce in center. Offer whipped cream or ice
cream with Gingerbread and Applesauce.
Hello,
I was browsing your website and found a question about white lasagna.
Here is a recipe from my sister's mother-in-law from South Philadelphia,
also she was here directly from Italy in the 1950's. It is very easy.
1 package of lasagna noodles
1 pound sweet Italian Sausage loose
1 package of Mozzarella ( 16 oz I think)
1 pint of Ricotta Cheese
Garlic to taste
Italian spices to taste (oregano etc)
Fry sausage, strain off grease, crumble. Mix with cheese and spices.
Layer in a oiled or greased pan. Cover top layer with Mozzarella. Cooked
for 30 minutes covered at 350 degrees, then 30 minutes un covered 350
degrees. Cook the tomatoes sauce separate and serve in a dish so guest
can put as much or as little sauce to taste.
Mark
On 3 Dec 2006 at 5:56, terri wrote:
> Hi Phaedrus
>
> I have gone through about half of the archive to try to see if I am
> asking you about things you've already posted, but it is taking a
> Really long time cuz there is so much, and because so much of it is
> really interesting (thanks for doing this wonderful service!!!). But
> it is getting late, so I am just going to send you my series of emails
> now, and my apologies if my requests are redndant. I have about a
> half-dozen requests, but each one is in it's own emal, per your
> request. So, here's the first...
>
> In the Mitford series of books by Jan Karon, one of the characters
> frequently eats something called livermush. What is this?
>
> Blessings,
> Terri
Hi Terri,
See below.
Phaed
Liver Mush
1 Boston butt
1 pork liver
Red or black pepper to taste
Salt to taste
Cornmeal, plain
Cover pork liver and Boston butt with water and boil until tender. Remove
from liquid and reserve liquid. Run liver and Boston butt through a food
grinder. Return to the liquid and add plain cornmeal, enough to make it very
thick. Cook, stirring until it leaves the side of the pan. Add the spices
(salt, pepper and sage). Form it into a loaf and put it in a bowl with a
towel over it. Set a heavy weight on top to press out excess liquid.
You can slice it and fry it or eat it as is.
------------------------------------
Old Fashioned Liver Mush
1 fresh hog liver
1 1/2 lbs. fresh fat pork
2 c. cornmeal
Red pepper
Salt
Black pepper
Sage
Cook liver and fat pork until tender. Remove from broth the liver only and
grind. Add meal, peppers, and sage to taste. Add enough of the broth to
soften mixture. Cook in saucepan until meal has cooked, stirring constantly.
Put in mold. Press down until cold. Slice and serve cold or broil.
On 3 Dec 2006 at 6:01, terri wrote:
> Hi Phaedrus,
>
> I read Like Water for Chocolate years ago, and I have lost track of
> the book now. However, I have always wanted to find the actual
> recipes that were referred to in the book (the book just mentioned
> some of the ingredients, but wouldn't really qualify as "recipes").
> Without having tasted or even seen these dishes, it would be hard to
> come up with my own made-up versions, so I've tried to find them
> online, but I haven't really found them. Have you? or can you?
>
> I realize that I really should be providing you with at least the
> names of the recipes, but like I said, my book has gone missing, so I
> can't look them up. (The only one I remember is Quail in Rose Petal
> Sauce or something like that.)
>
> If you can't help, I understand. :-)
>
> Thanks,
> Terri
Hi Terri,
The recipes are:
Christmas Rolls
Chabela Wedding Cake
Quail in Rose Petal Sauce
Turkey Mole with Almonds and Sesame Seeds
Northern Style Chorizo
Oxtail Soup
Champandongo
Chocolate and Three King's Day Bread
Cream Fritters
Beans with Chile Tezcucana-Style
Chiles in Walnut Sauce
There are seven of them here:
Kitchenlink
Phaed
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