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On 4 Dec 2006 at 10:12, maryana wrote:
> uncle p I had the best cod au gratin, ever in newfoundland. Can you
> help? maryana
Hello Maryana,
See below.
Phaed
Cod Au Gratin
Stuffing:
1 pk of cod fillets
1/4 cup butter melted
1 onion cut in rings
salt and pepper
2 tbsp flour
milk
cheddar cheese
bread crumbs
Boil fillets for 20 minutes. When boiled, strain and flake up fish.
Melt butter and cook onion rings until tender. Add salt and pepper
and sprinkle flour over and stir. Add milk until desired consistency.
Set aside. Greece dish. Put half of the fish in the dish and sprinkle
with cheese and put half of the sauce over it. Repeat with remaining
fish, sprinkle with cheese, then pour over remaining sauce. Top with
some more cheese, then bread crumbs. Bake at 400C for 1/2 an hour.
--------------------
Cod au Gratin
Original recipe yield: 6 servings
Ingredients:
2 pounds cod fillets
3 tablespoons margarine
6 tablespoons all-purpose flour
2 cups milk
salt and ground black pepper to taste
1 1/2 cups shredded Cheddar cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking
dish. Bring a large pot of lightly salted water to a boil. Add cod fillets
and cook for 4 to 6 minutes; drain. Melt margarine in a medium saucepan.
Remove from heat and mix in the flour and milk. Return to stove over medium
heat, and stir until thickened. Season with salt and pepper. Flake fish
into baking dish, alternating layers with sauce. Sprinkle top with shredded
cheese. Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.
On 7 Dec 2006 at 11:51, Caitlin wrote:
> I've really enjoyed browsing your site! My mother is from Marion,
> Iowa, where the old Marion Maid-Rite is still a booming business. I'm
> going to try some of the recipes on your site to see if I can
> recreate the Maid-Rite experience at home.
>
> My question is about a deep, dark molasses pie I had a child. For
> some reason, I associate this with colonial America. I remember
> sitting in my backyard one summer, eating "shoofly pie" and singing
> "shoo fly, don't bother me..." with my little brother. We grew up in
> the Midwest, but I'm pretty sure this is a New England thing. I'm
> sorry I don't know more ingredients (I was six or seven when I last
> ate this), but I know it had a lot of molasses in it and was very
> moist-- almost wet. It was similar to the custardy texture under the
> nuts in a pecan pie, but much darker. It was baked in a flaky pie
> crust, not one of those forms-its-own-crust deals.
>
> I'd love to have this again! Thanks for your help and Merry
> Christmas,
>
> --Caitlin
>
Hi Caitlin,
See below for three recipes.
Phaed
Shoo-Fly Pie - Pennsylvania Dutch
1/2 c. molasses
1 egg
1 tsp. soda
1 c. brown sugar
1 c. water
Combine ingredients for syrup (above) and set aside.
Crumbs:
1 1/2 c. flour
1 c. brown sugar
1/4 c. shortening
Combine ingredients for crumbs and set aside.
Crusts:
2 medium pie crusts)
3 c. flour
1 c. Crisco
1 tsp. salt
6 tbsp. ice water
Combine ingredients for crusts and line 2 medium size pie pans.
Sprinkle 4 or 5 tablespoons crumbs in bottom of each crust;
add 1 1/2 cups syrup mixture. Add crumbs to cover and remaining syrup.
Cover with remaining crumbs and bake at 350 degrees for 1/2 hour or
until browned.
--------------------------------------------
Shoo-Fly Pie
3/4 c. brown sugar
1 tbsp. Crisco
1 c. flour
1/8 tsp. salt
Bottom:
1 c. broiling water
1 egg, beaten
1/2 tsp. baking soda
1 c. molasses
Mix flour, sugar, and salt; add Crisco and mix thoroughly.
Use fork or hands. Save 3/4 cup of crumbs for the top.
Bring the water to a boil and then add the baking soda, then add
molasses. Cool slightly and add egg, stir and mix in the crumbs
and liquid. Pour into an unbaked pie shell and sprinkle the reserved
crumbs over the top. Bake at 350 degrees until a toothpick inserted
in the cake - like top comes out clean.
-------------------------------------------
Shoo-Fly Pie
--Top Part:--
Mix 3 cups flour, 1 cup brown sugar, 1/2 cup shortening.
Take about 3/4 cup to a cup out for use later as crumbs.
To the remaining mixture add 1 cup molasses, 1 cup hot water,
and 1 teaspoon baking soda. Mix all this together and put aside.
--Lower Part:--
1 c. cold water
1 c. molasses
1/2 c. brown sugar
1/2 tsp. baking soda
1 egg
1 tbsp. flour
Blend this part together thoroughly. In several unbaked pie crusts
(about three 9 inch) apportion the lower part mixture evenly among
the pie crusts. Then do the same with the top part mixture.
Lastly sprinkle the crumb mixture on the top of the pies.
Bake at 400 degrees for 35 minutes.
On 5 Dec 2006 at 20:54, Richard wrote:
> Would you have the recipe for Schloksy's Buns? They closed all their
> locations here in Reno and the surrounding areas. Would greatly
> appreciate your help.
>
> Richard
>
> much thanks
>
Hello Richard,
See below.
Phaed
Schlotzsky's Sandwich Rolls Recipe
Ingredients:
1/2 cup warm water (115 deg f)
1 tablespoon sugar
1 pack dry yeast
2 teaspoons warm water (115 deg f)
1/4 teaspoon soda
3/4 cup warm milk (115 deg f)
1/2 teaspoon salt
2 1/2 cups flour, divided
cornmeal
Directions:
In a small cup, combine warm water, sugar, and yeast. Stir and let stand
until it bubbles to top of cup. Dissolve soda in 2 tsp warm water; set aside.
In mixing bowl, combine warm milk, salt, and soda mixture with 1 cup flour,
beating until smooth. Beat in yeast and remaining flour. Batter will be thick
and sticky, but smooth.
Coat 5 5-inch oven-proof bowls with nonstick cooking spray and sprinkle with
cornmeal. Drop dough by spoonfuls into prepared bowls. Cover and let rise
until doubled in size (about an hour). Stir dough down and let rise again
(about an hour). Bake at 350 deg f for 25 minutes or until lightly browned.
Cool in bowls for 15 minutes. Take knife and loosen bread from bowls.
Slice in half crosswise for sandwiches.
This recipe for Schlotzsky's Sandwich Rolls serves/makes 5
Phaed:
Here's some more school recipes that are listed in today's Memphis
Commercial Appeal.
Hope you are well.
Your friend in Arkansas,
diana
Memphis City Schools' Butter Cookies
7 sticks butter or margarine (see note)
2 1/2 cups sugar
61/2 cups flour
1 1/4 tsp. vanilla
1 tsp. salt
In a large mixing bowl, cream butter with electric mixer until light.
Add sugar; cream together until light and fluffy. Slowly add flour,
vanilla and salt, mixing to blend thoroughly. Drop by tablespoons onto
ungreased cookie sheet. Bake at 350 degrees for 7 to 10 minutes. Makes 7
dozen.
Note: Cookies served in Memphis City Schools use margarine.
Source: The Commercial Appeal files
Chicago Public School Cafeteria Butter Cookies
2 sticks (1 cup) softened butter
2/3 cup granulated sugar
2 cups plus 2 tbsp. all-purpose flour
2 tsp. vanilla extract
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add
vanilla extract. Mix in flour in small increments. Roll dough into
balls; flatten on ungreased cookie sheets. Bake until golden brown.
Makes about 18 cookies.
Source: chitterlings.com
Greek Recipe.com
The Ellada Site
All Recipes
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