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Corned Beef & Cabbage

From:          	Birdie
Date sent:     	Wed, 2 Feb 2000 11:03:11 EST
Subject:       	Corned Beef And Cabbage
To:            	phaedrus

> We are having a st. Patrick day party . How much corned beef and cabbage
> will feed 100 people . Thank you .
>   Birdie

Hi Birdie,

Figure on 1 lb of corned beef per person and 1/4 head of cabbage per person. If you have potatoes with it, figure on 1 1/2 potatoes per person. If carrots, 2 per person. So, for 100 people, that comes out to 100 lbs of corned beef, 25 heads of cabbage, 150 potatoes, and 200 carrots. Below are a couple of good recipes. Happy St. Patty's!


Corned beef and cabbage

Serves: 4 to 6

* 5 lb. slab of corned beef 
* carrots  leave whole and scrape  two per person
* cabbage  cored and cut in wedges
* salt and pepper to taste

1.Soak beef for several hours in water to eliminate some of the salt. You
can place a peeled potato in the water to absorb some of salt. 2.Dress
beef with cloves. Place beef in a large pot, add minced clove of garlic
and a few peppercorns. (Some recommends adding 1 onion studded with whole
cloves rather than inserting cloves into meat. Season water with cilantro,
parsley, and 1 rib celery for flavor.) 3.Bring water to a boil, lower the
heat, cover the pot and let the beef simmer for about 4 hours. About 35-40
minutes before it is done, put in the ring of kielbasa. 4.Boil potatoes in
a separate pot until tender. Drain and return to pot, cover pot with clean
towel to absorb excess moisture. Serve on a platter sprinkled with
parsley. Cook carrots and cabbage, each separately, in water until
tender.Use a ladle of water from corned beef for flavoring. Serve with
potatoes. 5.Serve entire meal with horseradish sauce and spicy mustard.
Side dishes can include a green salad and of course, Irish Soda Bread.
Corned Beef & Cabbage

Figure on one pound corned beef (there's that shrinkage problem, 
you know), 1 1/2 potatoes and 1/4 head of cabbage per person. 

 2-3 lb corned beef (thin cut)
 1 head cabbage, cored and quartered
 3 medium red potatoes, scrubbed
 1 onion, quartered
 2 cloves garlic, peeled and smashed
 2 bay leaves
 6 whole peppercorns
 1 can/bottle beer (any kind except dark)

 Fill a very large pot with hot water, leaving a few inches at the top.
Cut open corned beef packaging, being careful to save liquid and pour it
along with the meat into the pot. 
 Add remaining ingredients except cabbage and potatoes. Bring to 
a boil. Reduce heat and simmer partially covered one hour. 
 After one hour, skim all foam from top of pot and discard. Add 
cabbage, partially cover pot and cook another hour. 
 At this point, check cabbage for doneness by piercing with a fork. 
If it is very tender, remove and set aside.
 Cover and keep warm. Depending on the size cabbage you use, it 
may require additional cooking. If so, add potatoes to pot with 
corned beef and cabbage, recover (partially) and continue cooking 
for one more hour. Use your judgement as to whether or not you 
need to remove the cabbage at any point during this last hour. 
 After the meat has cooked for at least three hours, check potatoes 
for doneness. Remove to a bowl. Place cabbage in another bowl. 
Remove meat from cooking liquid and let stand five minutes. 
 Slice meat on an angle (as thick or thin as you like) starting at 
one corner. Serve with potatoes, cabbage, mustard and of course 
Irish Soda Bread! 

Scottish Custard

From: Kathleen
To:   phaedrus
Sent: Monday, April 10, 2000 19:01
Subject: Custard recipe

> Phaedrus;
>     We just came back from a recent trip to Scotland.  They smother this
> wonderful custard on all their desserts.  I am wondering if you have any
> recipe this type of custard.  It is served warm and it is liquid.  It
doesn't harden like pudding.
>    Thank you,  Kathleen

Hi Kathleen,

I found a lot of references to the fact that folks in Scotland put custard on just about every dessert they serve, but I only found one recipe for "Scottish custard", the one below. Several of the references that I found referred to "custard mix", a sort of powder to which you just add milk or water and then boil. I'll keep looking, but I wanted to send you the one below. I think that "boiled custard" is what the stuff actually is.


Rich Custard

1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
21/2 cups milk
4 egg yolks, beaten
2 teaspoons vanilla
Mix sugar, salt and cornstarch in sauce pan. Stir in milk. Cook over medium
heat, stirring constantly until mixture boils. Boil 1 minute. Remove from
heat. Stir a little over half this mixture into beaten egg yolks; blend into
mixture in sauce pan. Bring just to boil, stirring constantly. Cool and add

Scottish Oatmeal Herring

Dear Uncle Phaedrus

I am looking for the recipe for fried fresh (frozen) herring Scottish 
style, it is coated in coarse oatmeal.
Can you help
Thank you in advance

Hi Knud,

I ran across this recipe on the Scottich Culture site: And another one below it.


    Herring In Oatmeal
    Allow 2 herrings per person 
    Coarse oatmeal 
    Salt and pepper 
    Dripping or cooking oil 

    Depending on how your fishmonger supplies the herring, you may have 
to remove the bones yourself - cut along the underside of the herring, 
lay it on a table, cut side down and hit across the backbone in a few 
places with a rolling pin or your hand. Remove the backbone and as many 
of the smaller bones as possible. Scrape the scales from the fish with 
a knife, remove heads and tails. 
    Sprinkle with salt and pepper and either toss them in a plastic bag 
with plenty of oatmeal or put the fish on a plate and coat them with 
oatmeal - you may have to press the oatmeal into the fish to ensure it 
is fully covered. Fry in meat dripping or cooking oil - put them in with 
the skin side upwards first. Fry until lightly brown, turn and cook the 
other side. It should take 5/7 minutes. Drain the fish on kitchen paper 
(paper towels). 
    Modern books suggest serving with lemon and parsley - old Scots would 
not have known such refinements! 
Herrings in Oatmeal

Serves 4

8 fresh herrings 
8oz (225g) oatmeal 
4oz (115g) butter 
1 teaspoon salt 
freshly ground black pepper 

Split and bone herrings, wash well 
Mix salt and oatmeal together 
Roll herrings in oatmeal, make sure both sides are coated 
Heat the butter in a frying pan until hot 
Add herring skin side up, fry both sides for 3-5 minutes 
Remove from pan and drain on paper towl, serve immediately 
with mashed potatoes and garden peas 

Bisquick Scones

----- Original Message -----
From: Karen
To: phaedrus
Sent: Wednesday, August 09, 2000 13:48
Subject: Scones

> I remember at least 15 years ago making a scone recipe using Bisquick.  It
> was either on the Bisquick box, or in Family Circle or Better Homes &
> Gardens magazine (those were the two magazines my mom bought).
> I don't remember much about the recipe except you formed the dough into a
> round shape on the pan and cut it into wedges before baking.  Either the
> recipe didn't call for currants/raisins, or I just didn't put them in.  I
> think it was simple with few ingredients - Bisquick, some liquids, and I
> believe cinnamon.  I know there definitely was an additional recipe for
> honey butter to dip the scones in after they were baked.
> That is about all I remember.  Can you help?  Thanks!!
> Karen

Hi Karen,

Here are three Bisquick scone recipes. I didn't find the honey butter, though.


 Raisin  Scones

 Ingredients :
 3 c. Bisquick baking mix
 1/2 c. raisins
 1/3 c. sugar
 4 eggs

 Preparation :
    Heat oven to 400 degrees.  Mix baking mix, raisins, 1/3 cup sugar
 and 3 of the eggs until moistened.  Turn dough onto surface well
 dusted with baking mix; roll lightly in baking mix to coat.  Roll
 dough into 9 inch circle, cut into 12 wedges with knife dusted with
 baking mix.  Place wedges alternating wide and narrow ends, about 2
 inches apart on ungreased cookie sheet.  Beat remaining egg; brush
 over tops of wedges.  Sprinkle with sugar.  Bake until golden brown
 12 to 14 minutes.
 Quick  Orange  Scones

 Ingredients :
 3 c. Bisquick
 1/2 c. orange marmalade
 1/2 c. raisins (optional)
 1/2 tsp. cinnamon
 1/4 tsp. nutmeg
 2 eggs
 1 tbsp. orange juice
 1 egg, beaten

 Preparation :
   Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until
 moist.  Turn dough onto floured board; sprinkle with flour.  Roll
 into 9 inch circle.  Cut into 12 wedges using floured knife.  Brush
 with beaten egg and sprinkle with sugar.  Alternate wedges - wide
 and narrow ends on ungreased cookie sheet.  Bake at 400 degrees
 12-14 minutes.
Blueberry  Scones

 Ingredients :
 3 c. Bisquick
 2 tbsp. sugar
 1 c. fresh or frozen blueberries
 1/4 c. milk
 2 eggs
For Glaze:
 1 egg, well beaten
 2 tbsp. sugar

 Preparation :
     Preheat oven to 400 degrees.  In medium bowl combine the baking
 mix, 2 tablespoons sugar and blueberries.  Pour milk in measuring
 cup.  Add the eggs to the milk and beat with a fork until well
 mixed.  Stir liquid into baking mix until moistened.  (Dough will be
 crumbly.)  Turn the dough onto a lightly floured work surface and
 pat into a 9 inch round, about 1/2 inch thick pan.  Brush the dough
 with the beaten egg, then sprinkle with 2 tablespoons sugar.  Cut
 the round into 12 wedges.  Place on ungreased cookie sheet and bake
 for 10 to 12 minutes until golden.  Serve immediately with butter or

Drop Donuts

----- Original Message ----- 
  From: Joan 
  To: phaedrus 
  Sent: Friday, April 21, 2000 10:38
  Subject: donut maker recipies for "cheap donut maker - plunger variety -

Am looking for donut recipies for plunger type donut maker like my mom had -
purchased from the dime store for about .99 - the donut batter drops from
the bottom after plunged into hot oil - this little gadget made great
donuts - circa 1950's - please help if you can....

Hi Joan,

That's called a "drop" donut maker. I found several recipes for use with that type of donut maker, and the best are below.


  Doughnut  Maker  Doughnuts

   Ingredients : 
   1 1/2 c. sugar
   2 eggs
   2 c. sweet milk and 2 tsp. vinegar
   1 tsp. soda
   1 tsp. nutmeg
   1 tsp. cinnamon
   1/2 tsp. salt
   1/2 tsp. cloves
   1/6 c. oil
   4-5 c. flour

   Preparation : 
      Mix ingredients in order.  Spoon into doughnut maker and fry in
   hot shortening, turning once - drain on paper towels.  Cool before
   storing.  Makes about 3 dozen.
   Doughnut  Maker  Donuts

   Ingredients : 
   3 eggs, beaten
   1/4 tsp. nutmeg
   1 c. sugar
   1 c. buttermilk
   2 tsp. baking powder
   1/2 tsp. vanilla
   1 tsp. salt
   5 tbsp. oil
   1 tsp. soda
   4 c. flour

   Preparation : 
      Mix together ingredients.  Fill donut maker.  Drop into hot fat,
   turn immediately then again as they appear to crack and bubble out
   of the edges. 
  Janice's  Donuts

   Ingredients : 
   4 eggs
   2 c. sugar
   2 c. buttermilk
   1 c. cream
   1/2 tsp. cinnamon
   6 1/2 c. flour (unsifted)
   1 tsp. nutmeg
   1 1/2 tsp. salt
   2 tsp. baking powder
   2 tsp. baking soda

   Preparation : 
      Beat eggs, sugar and spices.  Add buttermilk and cream.  Lastly
   add flour and mix well.  Let rest for 5 minutes.  Put in doughnut
   maker.  Fry in hot lard. Turn immediately.  Makes 10 dozen.
   Drop  Donuts

   Ingredients : 
   2 tbsp. melted butter
   1 c. sugar
   4 egg yolks
   1 c. milk
   1 tsp. vanilla
   3 c. sifted flour
   2 tsp. baking powder
   1/4 tsp. salt
   (1/2 tsp. nutmeg may be used if desired)

   Preparation : 
      Combine butter, sugar, egg yolks and 1/4 cup of the milk.  Beat
   one minute on medium speed with the mixer.  Add rest of milk and
   vanilla.  Sift flour and baking powder and salt together.  Add 1/2
   to the first mixture.  Beat one minute and add the rest of the
   flour.  Mix well; drop small amounts from the end of a teaspoon into
   deep fat that has been heated to 370 degrees.  Cook 2 to 3 minutes
   on each side.  (You may use a drop doughnut maker.)  Drain on
   absorbent paper (paper towels work very well) and roll in sugar. 


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