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German Sauerkraut

----- Original Message ----- 
From: "Patricia" 
To: phaedrus
Sent: Sunday, December 14, 2003 4:58 AM
Subject: German SauerKraut

As a teenager, I lived in Nuremburg, Germany for about 3 years. I loved to
go to the local Guest House for their wonderful Sauer Kraut dishes. I would 
love to know how they prepared it as it did not have the oh so strong flavor 
that comes from a can.
I know they used some spices that looked a lot like pickling spices. I am
not sure how many different seed spices they used. About the only thing I 
do remember is that it was so delicious.

Just found your site tonight. I think it is wonderful. I will be passing
this find on to my friends.

Many Thanks,

Hello Pat,

Homemade sauerkraut is usually milder than canned.
See here for an excellent recipe:

Sauerkraut 1

Sauerkraut 2 Same, with photos

Also, see below for a couple of German sauerkraut recipes.


The most important thing in making good sauerkraut is the variety of cabbage you use. 
You want a light green, "kraut" cabbage.

German sauerkraut #1 (skim and cold pack)
Start with a clean stone crock. Shred cabbage, place in the crock in
layers as follows:  cabbage, Kosher  salt, caraway seeds. Make each
layer of cabbage about a 1/5th to 1/6th of the crock depth.

After all of the ingredients are in place, fill the crock with water.
Weight the mixture with a rock, a piece of wood -- the idea is to keep the
cabbage submerged. Put the crock where the temperature stays constant.
The basement is idea. Let the mixture "cook". Check it after a week and
skim off the "grunge" that's collected on top.  Let the kraut stay
in the cock until it's soured to your taste. Once the kraut is ready
you can either freeze it or put it up using cold pack canning procedures.

German sauerkraut #2 (easy) 
First: You will need either a big crock or I use clean 5 gallon
pails. (Check your local dairy and restaurants).
Wash them out with a little warm water and baking soda.

This recipe is so simple and doesn't require any skimming off any top
layers because you seal the sauerkraut airtight.

Here it is:
1. Mix 3 Tablespoons of Kosher Coarse Salt to 5 pounds of cabbage in a
large bowl and mix thoroughly. Let set a minute or two and let it sweat.
2. Press and pack firmly in the pails or crocks.Push with both hands to
compact as hard as possible.
3. Fill the pails or crocks to about 5 to 6 inches from the top.
4. Take 2 plastic garbage size bags and place inside each other for double
5. Place bags in crocks or pails on top of the cabbage and slowly fill with
water until the water reaches to the top of the pails. Then tie the bags
off tightly so as not to allow leakage. I recommend that you place the
pails where you want to store your sauerkraut to process before you fill
the bags with water so you do not disturb the seal.
6. Then just wait 5 to 6 weeks and you have sauerkraut.
7. I bag mine in 2 quart ziplock freezer bags and freeze them and simply
take them out and thaw them as I use them.
Important Notes:
Once crocks or pails are sealed do not peek for 6 weeks because
the air is what produces the yeast or mold growths which you don't want.
Also it is important that you follow and weigh your cabbage and use proper
amount of the coarse salt as stated.

Note - If you use a pail instead of a stone crock, make certain the
pail is Food Grade material!!!

Hobbit's French Sandwich

----- Original Message ----- 
From: Rachel
To: phaedrus
Sent: Sunday, December 14, 2003 5:49 AM
Subject: French Sandwich

> Hi Phaedrus.  I am looking for a recipe for a "French Sandwich". It is
> some type of filling, I think probably salami, cheese, maybe mustard, 
> (why salami in a French sandwich?, I have no idea, maybe it is ham with 
> mustard). The fillings are then baked in layers of puff pastry.
> I've been googling this recipe tonight, but I've had no luck.
> Any help would be greatly appreciated.
> Best,
> Rachel

Hello Rachel,

See below.


The  Hobbit's  Famous  French  Sandwich

   We get many requests from our customers to "share" our recipe for
 the wonderful pastry sandwich we serve for hors d'oeuvres in our
 restaurant.  So, here by popular demand, is one of our treasures:
 You will need to purchase, or make, puff pastry dough.  Roll the
 pastry out to about a 1/2 inch thickness.  Spread a good Dijon
 mustard over it, add shredded jalapeno Monterey Jack cheese and a
 good brand of salami slices.  Place another piece of pastry over the
 top and seal the edges well with a mixture of egg white and water.
 Decorate edges by rolling or fluting them.  Bake the sandwich at 450
 degrees until it is a golden brown and steaming hot.  Slice while
 hot into squares and serve immediately.

Tommy's World Famous Hamburgers

For the real Linda's Parisian Burger recipe, see here:
Linda's Parisian Burgers

From: Rick
To: phaedrus
Subject: Lindas Parisian Burger - Please Forward
Date: Sunday, December 14, 2003 11:17 AM

Someone called "Janet" asked about Parisian Burgers at Linda's Drive in in 
Mt. View.  I, too, went there a lot and have make the burgers all of the time 
now.  The recipe was very similar to the famed "Tommy's Burgers" in L.A,   The 
only difference was the bun.  Tommy uses the standard burger bun but Linda's 
used a round roll made in Italian Bread (about the size and shape of a large 
Kaiser Roll).  Some may miscall it French Bread (THUS the nickname of "Parisian 
Burger), but french bread is "airier" and Italian is a little more dense.  The 
bakery who used to custom bake their rolls was "Toscanos", an old bakery on 
Vine Street near what is now Hiway 85.

Attached is Tommy's Recipe.  The burger is basically a "chili burger" but the 
key to Linda's was the round Italian roll.  

Top Secret Recipes version of
Original Tommy'sŪ World Famous Hamburgers 

by Todd Wilbur

     This clone recipe may be for the whole hamburger, but anybody who knows 
about Tommy's goes there for the chili - and that's the part of this clone 
they seek. That's also the part that required the most kitchen sleuthing. Turn 
out it's an old chili con carne recipe created back in 1946 by Tommy's founder, 
Tommy Koulax, for his first hamburger stand on the corner of Beverly and 
Rampart Boulevards in Los Angeles. By adding the right combination of  water and 
flour and broth and spices to the meat we can create a thick, tomato-less chili 
sauce worthy of the gajillions of southern California college students that 
make late-night Tommy's runs a four-year habit. And if you don't live near one 
of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous 
chili shipped to you. But I hope you really dig the stuff, because you'll 
shell out around 70 bucks for the dry ice packaging and overnight shipping. And 
don't expect to see the ingredients on the label since the chili comes packed in 
a gallon-size mustard jug. 
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth 
4 cups water
3 tablespoons chili powder 
2 tablespoons grated (and then chopped) carrot 
1 tablespoon white vinegar
2 teaspoons dried minced onion 
2 teaspoons salt 
1 teaspoon granulated sugar 
1 teaspoon paprika 
1/4 teaspoon garlic powder 

3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick) 
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets

Roux. Something good can come from the French.

1. Prepare the chili by first browning the meat in a large saucepan over 
medium heat. Crumble the meat as it browns. When the meat has been entirely cooked 
(7 to 10 minutes), pour the meat into a strainer over a large cup or 
saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat 
back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French 
contribution to thicker sauces and gravies usually made with fat and flour. Heat the 
drippings in a saucepan over medium heat (you should have drained off around 1/2 
cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir 
well. Reduce heat to medium low, and continue to heat the roux, stirring often, 
until it is a rich caramel color. This should take 10 to 15 minutes. Add the 
beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in 
the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other 
chili ingredients and whisk until blended. Make sure your grated carrot is chopped 
up to the size of rice before you add it. 
4. Crank the heat up to medium high. Stir often until you see bubbles forming 
on the surface of the chili. Turn the heat down to medium low, and continue 
to simmer for 15 to 20 minutes, or until thick. The chili should be calmly 
bubbling like lava as it simmers. When it's done cooking, take the chili off the 
heat, cover it, and let it sit for 30 minutes to an hour before using it on the 
burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 
portions of 3 ounces each. Grill the burgers in a hot skillet or on an indoor 
griddle for 4 to 5 minutes per side or until done. Sprinkle some salt and 
pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger buns. 
Turn them over into a hot skillet or a griddle on medium heat.  
7. Place one patty onto the bottom bun.  
8. Position two slices of cheese on the meat. 
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.

For the real Linda's Parisian Burger recipe, see here:
Linda's Parisian Burgers

German Meat Balls

----- Original Message ----- 
From: Michelle
To: phaedrus
Sent: Sunday, December 14, 2003 8:55 PM
Subject: German Meatballs

> Hi,
> I have searched everywhere I can think of for a recipe for meatballs my
> Mom used to make.  From what I remember she mixed a little sugar into the
> ground beef mixture and they were boiled in water and vinegar with whole 
> allspice for seasoning.  She would serve them with potato pancakes. If 
> you have any idea of a recipe like this I would be grateful.
> Thank you for your time,
> Michele

Hello Michelle,

See below.


German  Sauerbraten  Meatballs

 Ingredients :
 1 lb. lean ground beef
 1/4 c. milk
 1/4 c. dry bread crumbs
 1/8 tsp. ground cloves
 1/8 tsp. ground allspice
 1/2 tsp. salt
 Pepper to taste
 2 tbsp. vegetable oil
 1 c. plus 2 tbsp. water
 1/2 c. vinegar
 3/4 tsp. ground ginger
 1 bay leaf
 4 tbsp. brown sugar
 2 tbsp. flour

 Preparation :
    Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form
 into meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1
 cup water, vinegar, ginger, bay leaf and brown sugar.  Cover and
 simmer 1/2 hour.  Skim off fat.  Remove meatballs and keep warm.
 Mix flour and 2 tablespoons water.  Slowly stir into pan juices to
 make gravy.  Pour gravy over meatballs.  Serve with buttered
 noodles. 4 servings.

Stuffed Pepper Casserole

----- Original Message ----- 
From: "Tish" 
To: phaedrus
Sent: Saturday, December 13, 2003 6:26 PM
Subject: Stiuffed pepper casserole

> Hello,
> I am looking for an old McCalls American recipe collection recipe called
> Green Pepper Casserole.
> It was a card collection from mcCalls and I lost the card. Any help would
> be appreciated
> Thank you, Tish

Hello Tish,

See below.


Stuffed  Pepper  Casserole

 Ingredients :
 6 lg. green peppers
 2 tbsp. margarine, melted
 1/2 c. chopped onion
 1/2 c. chopped celery
 1 can tomatoes (undrained)
 1 can tomato sauce
 1 clove garlic, crushed
 1 tsp. dried basil leaves
 1 tsp. oregano leaves
 2 1/2 tsp. salt
 1/2 tsp. pepper
 1 egg
 1 tsp. Worcestershire sauce
 1 1/2 lb. ground chuck
 1 1/2 c. cooked white rice

 Preparation :
1.  Cut off tops of peppers; remove ribs and seeds.  Chop edible
 portion of tops. Set aside.  Wash peppers.
2. Place peppers in a large  kettle with 2 quarts of salted water.
Bring to boiling.  Cover, reduce heat and simmer for 5 minutes.
Drain peppers; set aside.
3. In hot margarine in a medium skillet, saute chopped green
pepper tops, onion and celery for 3 to 5 minutes until tender.
4. Add tomatoes,  tomato sauce, garlic, basil, oregano, 1 1/2
teaspoons salt, and 1/4 teaspoon pepper.  Simmer, uncovered,
for 10 minutes.
5. Preheat oven to 350 degrees.
6. Meanwhile, in a large mixing bowl, combine egg,  remaining salt
and pepper, and Worcestershire sauce.  Beat with spoon to blend.
7. Add chuck, rice and 1 cup of tomato mixture, mixing well.
8.  Stuff peppers with meat mixture.  Place in a 3 quart casserole.
 Pour remaining tomato mixture over pepper.
9. Bake, uncovered, for 1 hour.
Makes 6 servings.


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