Custom Search




  ----- Original Message ----- 
  From: Maryann 
  To: phaedrus
  Sent: Monday, December 30, 2002 10:30 AM
  Subject: slovenian cabbage rolls (sarma)

  I checked but can't find a recipe for Sarma's 
  (slovenian cabbage rolls).   
  Can you help me?
  Thank you

Hello Maryann,

There are three sarma recipes below.


   Serving Size  : 8    Preparation Time :0:00
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2       lg           Cabbage heads
                           Boiling water
      6       sl           Bacon -- chopped
      1       lg           Onion -- chopped
      1       cn           Tomato soup (10 1/2 oz size)
      2                    Eggs
      2       ts           Salt
        1/2   ts           Pepper
      1       t            Paprika
      2       ts           Worcestershire sauce
        3/4   lb           Ground beef
        3/4   lb           Ground pork
        3/4   lb           Ground ham
        2/3   c            Cooked rice
Remove bruised leaves from cabbage and cut out center core.  
Pour boiling water over cabbages to soften. Meanwhile, saute 
bacon and onion until bacon is done.Add half the tomato soup.  
Beat eggs and add salt, pepper, paprika, Worcestershire sauce, 
ground beef, pork and ham.  Add bacon mixture and rice and mix 
thoroughly.  Separate cabbage leaves and drain. Place heaping 
tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends.Place rolls in layers in Dutch 
oven or heavy kettle.  Chop small unused leaves and place over 
top. Pour remaining soup and add enough water to cover rolls.  
Cover and simmer 2 to 2-1/2 hours.
  Sarma (Stuffed Cabbage)   

  Makes 6 servings  

  Prep Time: 15 Minutes
  Cook Time: 3 Hours

  1 pound lean ground beef 
  1/2 pound ground pork 
  1/2 pound ground ham 
  1 cup uncooked long-grain white rice 
  1 onion, finely chopped 
  1 egg 
  1/2 teaspoon garlic powder 
  1 teaspoon salt 
  1 teaspoon coarse ground black pepper 
  1 pound sauerkraut 
  1 cup tomato juice 
   water to cover 
  1 Place cabbage in the freezer for a few days. The night before 
   making the rolls, take it out to thaw. 
  2 In a large bowl, combine the beef, pork, ham, rice, onion, egg, 
   garlic powder, salt and pepper. Mix well. Form meat mixture into 
   oblong balls, using 1/2 cup of the mixture at a time. Then, wrap 
   a cabbage leaf around each ball. 
  3 Spread the sauerkraut in the bottom of a large pot, then layer 
   cabbage rolls on top, placing them seam-side down. Pour tomato 
   juice over rolls, then add enough water to cover. Bring to a boil, 
   then reduce heat to low and simmer for about 3 hours, adding more 
   water as necessary. 
  Sarma Hot Dish
  Servings: 8-10 

  6 to 8 slices bacon 
  1 1/2 pounds ground beef (or ham)
  1 medium onion, chopped
  Salt & Pepper, garlic (optional)
  1 small head cabbage, coarsely chopped
  1 cup uncooked long-grain rice
  2 cups sauerkraut and juice
  1 quart (32 oz) tomato juice + 1 can tomato soup

  Fry bacon and remove from pan and crumble. 
  Brown beef or ham with the onion, Salt/Pepper/Garlic to taste. 
  Add rice and bacon to browned meat mixture.
  Grease large casserole with butter. Line casserole bottom with 
  1/2" chopped cabbage. Spoon & Spread meat on top of the cabbage.
  Top meat with most of the sauerkraut and juice. Pour mixed tomato 
  juice and tomato soup over meat mixture. Top with a thin layer of 
  cabbage and remaining kraut.
  Bake Covered at 350 degrees for 2 to 2 1/2 hours. During baking, 
  check to see if there is enough liquid for rice to absorb as it 
  cooks. If there is excess liquid, remove cover during last 20 minutes.  

Pioneer Fried Chicken

  ----- Original Message ----- 
  From: Morgan 
  To: phaedrus
  Sent: Monday, December 30, 2002 11:15 AM
  Subject: Pioneer Fried Chicken


  I am maybe a million people have been trying to recreate the 
  Pioneer Chicken recipe. Pioneer Chicken is all but dead. It 
  was a Southern Cal Chain that was very suddenly taken over by 
  Popcorn Chicken - which is nothing like Pioneer Chicken. If 
  you have eaten it, you know it is the best by far of all the 
  fast food chickens.

  I believe they use a batter - it may contain corn flour?  

  There is a couple of restaurants still in existence one can be 
  found at     
  (You will see what the chicken looks like)

  Unfortuneately, this restaurant is too far from where I live to 
  travel there for chicken.

  Can you help -  I really would love to make it at home for my 


Hi Morgan,

I've never had Pioneer chicken. We've never had it in the Southeast as far as I know. I did find one recipe that claims to be a copycat of Pioneer fried chicken. It's quite novel in that one flavors the cooking oil. See below.


  Deep fry (not pressure fry) chicken pieces which 
  have been coated with a batter made from "Dixie 
  Fry - Original Recipe" seasoned coating mix and 
  cold water. I haven't quantified the amounts of 
  each. Just aim for a thin batter consistency... experiment. 
  (Dixie Fry is usually near the Shake-N-Bake products 
  at the store.)

  But there's something more: the first step, before 
  dipping the chicken or frying it, is to FLAVOR THE 
  OIL you'll use, by adding approximately 1 drop of 
  Toasted Sesame Oil for each ounce of vegetable
  oil in the deep fryer or pot. The one drop to an 
  ounce measurement is approximate, as the size of a 
  drop can vary. I've had success simply adding 1/2 
  teaspoon of toasted sesame oil to one 48 oz. bottle 
  of vegetable oil. (You'll probably find sesame 
  seed oil near chow mein or in the Asian foods 
  section at regular grocery stores. It is OK, but 
  the TOASTED sesame seed oil is what's really needed 
  for this recipe. It probably will be harder to find. 
  You could try a gourmet or fancy grocery... maybe a 
  catalog will have it.) 

  Heat the oil to the proper temperature. I use about 
  350 degrees and cook the chicken longer, but I don't 
  know what the correct frying times and temperatures 
  should be, considering food handling safety, etc., 
  and I am not advising you on that. 

  Dip the chicken pieces (which have been rinsed with 
  water and patted dry) into the thin batter. Remove 
  them and carefully lower them into the seasoned oil 
  and cook until done. 


The above recipe is not similar to the chicken sold at the Pioneer Fried Chicken franchises. See here for information about a copycat recipe: Pioneer Fried Chicken

If you have the actual recipe, pleasae send it to me. If you are a former Pioneer Fried Chicken employee and can describe the process by which the chicken was made, I'd like to hear from you, also.



  ----- Original Message ----- 
  From: Kelly
  To: phaedrus
  Sent: Sunday, December 29, 2002 9:32 AM
  Subject: bonet

  My girlfriends mother makes this fabulous dessert called 
  Bonet that is flavored with triple sec or grand marnai and 
  has three layers.  Can you find me a recipe?

Hello Kelly,

Traditional bonet uses Amaretto di Saronno, an amaretto flavored liqueur, although some recipes simply use rum, and some use Grand Marnier or Sambuca, and puréed fruits like raspberry or peach among the variations. All I could find were traditional recipes and one using rum. See below.


  Servings: 4 
  A traditional dessert from the Piedmont region of Italy.
  3 egg yolks
  1/2 cups sugar
  1 cup amaretti cookies, crushed
  1 tablespoon unsweetened cocoa powder
  2 cups milk
  1 tablespoon rum
  3 egg whites, stiffly beaten
  Preheat the oven to 300 degrees F. Beat the egg yolks with the 
  sugar until smooth. In a food processor, combine the egg yolk 
  mixture with the amaretti, cocoa, milk and rum. Process for a 
  couple of minutes until very well mixed. Strain the mixture into 
  a bowl. Gently fold in the egg whites. Pour into four 2 in 
  individual molds or a single large 10 in ring-mold.

  Set the mold(s) in a roasting pan and add hot water to reach 
  halfway up the sides of the molds. Bake in the oven for about 
  30 minutes, or until set. Let cool. Turn out onto a plate and serve.

  For the Caramel: 
  1/2 cup (4 ounces) water 
  1 1/2 cups (10 1/2 ounces) sugar 

  For the Custard: 
  8 (about 1 3/4 ounces) amaretti cookies 
  2 1/4 cups (18 ounces) heavy cream 
  3/4 cup (6 ounces) whole milk 
  4 large egg yolks 
  2 large eggs 
  1/2 cup (3 1/2 ounces) sugar 
  1 1/2 tablespoons unsweetened Dutch-process cocoa powder 
  4 tablespoons (2 ounces) Amaretto di Saronno 

  Preparation instructions:
  To caramelize the custard cups: Place the water in a medium 
  saucepan, add the sugar, and set the pan over medium heat. 
  Stir constantly with a wooden spoon or swirl the pan frequently 
  until the sugar has dissolved and the liquid is clear. Turn the 
  heat to high and boil rapidly, swirling the pan occasionally 
  (do not stir at this point) so the sugar cooks evenly, until it 
  turns a deep golden brown. Remove the pan from the heat and 
  immediately divide the caramel among the custard cups. Working 
  quickly, swirl each cup to distribute the caramel evenly around 
  the sides, about an inch from the bottom--be careful, the caramel 
  is very hot (you may want to keep a small bowl of ice water nearby 
  in case a bit of caramel escapes onto a finger during the swirling 
  process). Set the cups in the roasting pan. 

  To crush the ameretti cookies: Place them in a small zip-top bag 
  and press them with a meat pounder or the bottom edge of a heavy 
  saucepan. Do not use the food processor--you want crumbs, not powder. 
  You should have 1/2 cup of cookie crumbs. Set aside until needed. 
  Preheat the oven to 350 degrees F. Position an oven rack in the 
  center of the oven. 
  To make the custard: Place the cream and milk in a small saucepan 
  over medium-low heat. Bring to just below the boiling point. In a 
  medium bowl, whisk together the egg yolks, whole eggs, and sugar. 
  Sift the cocoa powder over the top and whisk until well blended. 
  Slowly whisk the hot cream into the yolk mixture and blend well. 
  Pour the mixture through a fine strainer into a pitcher or large 
  measuring cup with a spout. Stir in the crushed amaretti cookies 
  and the amaretto liqueur. 
  Divide the warm custard among the caramelized custard cups. Place 
  the pan in the oven, then pour enough hot tap water into the pan 
  to come halfway up the sides of the cups. Cover the pan with foil 
  and crimp it loosely around the edges (in about 4 places--do not 
  make it airtight). Bake just until the centers of the custards are 
  barely set, about 35 to 45 minutes. 
  Use a pair of tongs (or your hand protected with a kitchen towel) 
  to immediately remove the cups from the pan and place them on a 
  rack to cool, about 40 minutes. Refrigerate, covered with plastic 
  wrap, for at least 6 hours or overnight before serving. 

  Serving And Storage Notes: 

  Unmold just before serving. To unmold the custards, run a thin, 
  sharp, flexible knife around the edges of each cup, pressing the 
  knife into the cup rather than gouging the custard. Place a serving 
  plate upside down on top of the cup, then, holding the two together, 
  flip the plate right side up--the custard should slide out of the cup 
  and onto the plate. If the custard is a bit hesitant, pick up the plate, 
  hold the cup in place 0n the plate, and give the two a firm but gentle 
  shake once or twice. The custards are at their best the first day or 
  2 after baking--as they sit, the texture becomes more dense and less 

  Getting Ahead: 

  The custards may be baked up to 2 days in advance. Store in the 
  refrigerator, covered with plastic wrap. Unmold just before serving. 


  Place the custard cups in a large pot and fill with water. Bring to a 
  gentle boil and cook until the caramel remaining in the cups dissolves. 


----- Original Message -----
From: "Maria" 
To: phaedrus
Sent: Sunday, December 29, 2002 9:57 AM
Subject: kiffel recipe

> Hi
> Came across your site.  I need a good recipe for kiffels.  
> Do you know them?
> They are rolled dough filled with nut or lekvar filling.
> Marial

Hello Maria,

I have several kiffel recipes for you below.


Title: Kiffels
  Categories: Cookies
       Yield: 110 servings

       5 c  Flour
       1 lb Butter
       6    Egg yolks
       2    Yeast
       1 c  Sour cream
       1 ts Vanilla; or *note
       1    Walnut filling for kiffels

   Recipe by: Margaret Groman
   Cut in flour and butter until pea size.  Add remaining 
   Dough may seem soft, but it must be chilled overnight 
   before rolling out.
   Divide dough into six balls or individual small balls.
   Notes:  This makes approximately 110-120 balls.  Roll out 
   in granulated sugar (and some flour).  Put nut filling, 
   or apricot, or prune filling, and roll up.  Bake in 325 
   degree oven until golden brown.

250g cream cheese
 2/3 cup butter
 250g ground walnuts
 2 1/2 cups flour

1 egg white
 icing sugar
 1/3 cup caster sugar

Combine the cream cheese, butter and flour with your hands. 
Roll into a ball, cover and chill overnight. Beat the egg 
white until stiff and add the walnuts and sugar. Roll out 
the pastry to 3mm thick and cut into 5cm rounds. Place 
1 teaspoonful of the nut mixture on each round, then fold 
them over and pinch the edges closed. Place on a greased 
baking tray, dust with icing sugar, and bake for 20-25 
minutes at 190°. Makes 24.
Cream  Cheese  Kiffels

 Ingredients :
 4 c. flour
 1 lb. butter
 11 oz. cream cheese
 3 egg yolks
 Nut Filling:
 2 c. ground nuts
 12 tbsp. cooked milk
 8 tbsp. sugar

 Preparation :
 Mix well.  Divide into about 4 large round balls.  Refrigerate
 overnight; however, if there is not enough time to refrigerate
 overnight, the dough may be worked immediately after mixing.  
 Roll dough in powdered sugar into a large round circle to about 
 1/4 inch in thickness.  Cut 5 inch triangles with a pizza cutter 
 or crimper. Fill with apricot, lekvar, etc. (many fillings can 
 be store bought at the deli section). Don't be afraid to fill.  
 Fold top two corners of triangle inward to touch and seal in the 
 filling. Proceed to roll the top down toward the point of the 
 triangle in a jelly roll fashion.  Bake at 350 degrees starting 
 at 13 minutes and watching until kiffels are golden on the surface.  
 (This time will vary on the size of the kiffels. 5 inch kiffels 
 with filling will turn out somewhat large.) Use unbuttered cookie 
 tray. Remove when hot. 1 batch makes about 5 1/2 dozen kiffels.  
 These freeze very well.

 Ingredients :
 6 c. flour
 6 egg yolks
 1 lb. butter or oleo
 1 yeast, dissolved in 1/4 c. lukewarm
 1/2 pt. sour cream
 2 tbsp. sugar
 Nut  Filling:
 3 egg whites
 1/2 c. sugar
 1 lb. ground walnuts
 Drop of vanilla

 Preparation :
   Mix in order given. Let dough stand one hour. Roll 
   thin and cut into 2 inch squares.  Fill with nut or 
   lekvar filling.  Bake for 15 minutes in a 350 degree 
   oven.  Beat egg whites.  When stiff, add sugar and 
   beat again. Fold in nuts and vanilla. Use for kifli

 Ingredients :
 6 c. flour
 1 lb. butter or margarine
 2 yeast cakes
 1 c. sour cream
 3 tbsp. sugar
 10 egg yolks
 Grated rind of lemon

 Preparation :
 Mix all ingredients together and refrigerate overnight.  
 Mix and sift 1/2 flour and 1/2 powdered sugar together 
 to use on board for rolling out the dough.  Fill the 
 kiffels with walnut filling or whatever filling you 
 prefer.  Bake at 350 degrees.  When cool sift powdered 
 sugar on them and enjoy.  Use beaten egg whites mixed 
 with ground walnuts, also add lemon rind grated and 
 nuts for great flavor.  Add sugar to your liking.

Stained Glass Fruit Cake

 ----- Original Message ----- 
  From: Kelly 
  To: phaedrus
  Sent: Friday, December 27, 2002 10:14 PM
  Subject: recipe request


  I am in search of a "No Bake" fruitcake recipe that was on 
  the Breta Griem cooking show (out of Milwaukee, WI) in the 
  early 1950's I believe. There was one called "Cathedral no 
  bake fruitcake" or also called "Stained glass no bake 
  fruitcake". You didn't bake either & the fruit was left hole 
  to give it the stained-glass look. There were no marshmallows 
  & I don't think any cocoanut. One of them had brazil nuts. 
  This has been a hard recipe to track down. I did so some 
  searching on your website, but nothing appeared to be the 
  recipe I am in search of. Thanks,


Hello Kelly,

Kelly, I found recipes with the names "Stained Glass Fruit Cake" and "Cathedral Window Fruit Cake," but they are not no-bake fruitcakes, as you can see below. I could not find no-bake recipes with those names anywhere, not on the Internet and not in any of my files/databases. Sorry.


2013 Update: I actually found this 10 years later. See the first recipe below.

Breta Griem's Cathedral Fruitcake

1   package (7 ounces) pitted dates
1/2 pound raisins
1/2 pound candied red or green pineapple, sliced fine
1/2 pound mixed candied fruit
3 ounces diced citron (prepared type)
1/2 pound whole pecan halves
1 tablespoon orange juice
1 teaspoon lemon juice

Grind dates and raisins together using fine blade Add remaining ingredients 
and knead with hands. Press into small bread pan lines with waxed paper.
Bring paper up sides so it can be lapped over top of cake. Place weight on
top of cake and put in refrigerator 48 to 72 hours.
Slice thin for serving. Cake can be placed kept in refrigerator one year.
  Cathedral Window Fruit Cake  
  3 cups brazil nuts
  1 cup almonds
  1 cup cashew nuts
  1 cup red cherries
  1 cup green cherries
  3 cups glace fruits (pineapple, mangoes, pawpaw etc)
  1 cup sultanas
  1 cup sticky raisins
  1 1/2 cups flour
  1 cup brown sugar
  1 teaspoon baking powder
  1/2 teaspoon salt
  4 small eggs
  1 teaspoon vanilla essence

  Measure nuts, fruit and dry ingredients into a large bowl, 
  reserving some for decoration. Cut up large pieces of fruit. 
  Mix eggs and vanilla until thoroughly combined, add to other 
  ingredients. Mix thoroughly by hand.

  Line a microwave loaf pan or metal ring pan. Spray with 
  baking spray. Press mixture firmly into pan. Decorate top 
  with reserved fruit, say cherries and brazil nuts. Bake at 
  130 C for 2 and 1/2 hours to 3 hours until the cake feels 
  firm. Cover loosely with paper if it is browning too quickly.

  To microwave, add a little gravy browning for colour and 
  cook on 30 percent power for one hour.

  Cut in thin slices. Best stored in the refrigerator.

  The ring tin measures roughly 8 X 3 inches (or 20cm by 8cm). 
  The mixture will fit two microwave loaf containers roughly 
  8 in X 4in X 3in or 21cm by 11cm by 6 cm. (I apologize to 
  Americans for using metric!) Cook separately.
  Stained Glass Window Fruit Cake  
  1 cup glace cherries
  1/2 cup chopped glace apricots
  1/4 cup chopped glace pineapple
  1/4 cup chopped glace ginger
  1 cup Brazil nuts
  1 cup walnuts
  2 Tbsp Grand Marnier
  1/2 cup flour
  1/2 tsp baking powder
  60g butter, melted
  1 egg
  2 Tbsp brown sugar
  1/4 cup apricot jam
  1 tsp Grand Marnier, extra

  Line base and sides of a 20cm ring tin with baking 
  paper. Place glace fruits and nuts in a large mixing 
  bowl. Sprinkle with Grand Marnier over fruit and nuts, 
  combine. Leave to stand 1 hr., stirring occasionally. 
  Add sifted flour and baking powder into mixing bowl.
  Whisk butter, egg and sugar together, add to fruit and 
  nut mixture and stir until combined. Spoon into ring 
  tin, smooth surface with a wet hand. Bake at 160 C for 
  1 1/2 hrs. or until firm to the touch. Leave cake in 
  tin 1/2 hr. before turning out onto rack. Warm jam in 
  a small dish in the microwave until liquid. Strain 
  through small sieve; stir in extra Grand Marnier. 
  Brush over top of cake while apricot mixture is still 
  warm. Serve cake thinly sliced.

  Cake maybe stored in fridge in a airtight container 
  for up to 3 months.

  Other fruits, such as glace peaches, or nuts such as 
  pecans or hazelnuts maybe used.

"Any government will work if authority and responsibility are equal and coordinate. This does not insure "good" government; it simply insures that it will work. But such governments are rare -- most people want to run things but want no part of the blame. This used to be called the "backseat-driver syndrome."
The Notebooks of Lazarus Long by Robert A. Heinlein"

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus