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----- Original Message -----
From: z27780612
To: phaedrus
Sent: Saturday, January 11, 2003 12:11 PM
Subject: bologna
I need a recipe to make bologna and am having a very difficult time
finding one. can you please help me?
Thanks
z27780612
Hello Z,
See below.
Phaed
Homemade Sweet Bologna
Ingredients :
15 lb. hamburger (venison or beef)
7 oz. Tender Quick
10 oz. brown sugar
1 1/2 oz. black pepper
1 tsp. garlic powder
1/2 oz. dry mustard
1/4 oz. ground mace
Preparation :
Mix all ingredients well. Roll into logs 2 1/2 to
3 inches across and 10 inches long; place in cotton bags.
(Or heavy duty aluminum foil and wrap foil around log;
fold flap several times to seal and fold up ends.)
Place in large pan and place in refrigerator for 24 hours.
Bake at 250 degrees for 4 hours. When done and cool, remove
wraps and place in Ziplock bags. May be frozen or kept refrigerated
-----------------------------------------------------
Beef Bologna
5 lb. hamburger
5 tbsp. Morton tender quick- salt
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. hickory smoke salt
4 tsp. liquid smoke flavoring
2 1/2 c. water (I use 2)
Mix and shape into 7 long rolls. Wrap in clear wrap and refrigerate
for 24 hours. Remove clear wrap. Lay on a rack and bake at 300
degrees for 45 minutes. This is good served cold with crackers.
I cook for 1 hour and 30 minutes on each side.
--------------------------------------------------------------
Bologna
2 lb. hamburger
1 c. water
2 tbsp. Mortens tender quick
1/2 tsp. liquid smoke
Pinch of salt
1/8 tsp. garlic powder
1/4 tsp. onion powder
Mix all ingredients and shape in rolls, 3 inches thick and
6 inches long. Wrap in handy wrap and refrigerate for 24 hours.
Next day bake 1 hour on broiler pan at 300 degrees.
Refrigerate or freeze when done.
------------------------------------------------
Homemade Bologna Sausage
5 lbs. hamburger (may use- venison)
2 1/2 tsp. smoked salt or- liquid smoke
2 1/2 tsp. coarse ground- pepper
5 tsp. Tender Quick salt
2 tsp. garlic salt
2 1/2 tsp. mustard seed
Mix all ingredients well. Refrigerate 24 hours in covered container.
Then mix again and let stand in refrigerator another 24 hours in
covered container. Remove and mix again. Form into 5 loaves. Place
on broiler pan and bake at 150 degrees for 8 hours. (May also put in
loaf pans and bake.) Let cool. Wrap in waxed paper or foil. Refrigerate
for 2 days before eating. This should keep for 4 weeks in refrigerator
or it can be frozen.
----- Original Message -----
From: Deborah
To: phaedrus
Sent: Saturday, January 11, 2003 12:12 PM
Subject: reuben eggroll recipe
Recently, my husband and I visited Franmouth, Michigan.
While staying at the Bavarian Inn Lodge, we ate in the
restaurant in the hotel. He ordered reuben eggrolls as
an appetizer and fell in love with them. I have searched
everywhere and can't find a recipe to make them.
Please help me if you can.
Deborah
Hi Deborah,
I could not find a recipe for reuben eggrolls. I would expect to
see one soon, as they are becoming very popular. However, I did
find the below recipe for "Reuben Bites", which should be very
similar to a small Reuben eggroll.
Phaed
Reuben Bites
Yield 15
Ingredients:
1 10"xl5" sheet of puff pastry
4oz corned beef (coarsely chopped)
4oz sauerkraut (drained)
4oz Swiss cheese (grated)
thousand island dressing
Method:
Pre-heat oven to 400°. Mix corned beef, sauerkraut, and swiss cheese
together in a small bowl. Cut puff pastry sheet into 3" squares.
Place a dollop of mixture into the centers of the 3"x 3" squares.
Draw the four comers together and seal by pressing together. Place
pastries on a non-stick baking sheet and bake until golden brown
(approx. 10-15min). Serve with Thousand Island dressing as a dipping
sauce.
- Chef Larry Clark
----- Original Message -----
From: "dave"
To: phaedrus
Sent: Friday, January 10, 2003 1:46 PM
Subject: zip sauce
> Dear Uncle P
>
> High end Italian restaurants in the Detroit area serve "zip sauce" with
> a filet of beef. I don't know how to descibe the sauce other than it is
> oily, buttery and beefy all at the same time. I understand clarified
> butter is a large part of the sauce. I believe a product called Flavor
> Glo is also used in the sauce, possibly as a flavor enhancer. I have
> tried a copycat recipe on the beef.allrecipes.com website, but it isn't
> the real thing. The sauce seems to be a closely guarded secret.
>
> Can you find out how they make the real thing Uncle P ?
>
> Dave
> Sauceless in Detroit
Hello Dave,
I didn't have much luck. The one on beef.allrecipes is everywhere, and it
claims to be like what Detoit restaurants serve. I'll take your word that
it's not right. I did find another one, but it's very similar to that one.
it's below. The only thing I could flind on "Flavor Glow" (Nothing at all on
"Flavor Glo"), was that there's a gravy mix with that name.There is a source
for it here:
https://www.hungrybrowser.com/phaedrus/m012903.htm#3">Most Popular
Sorry.
Phaed
Zip Sauce Like Andiamo's
1 t. crushed dried rosemary
1/4 t. dry thyme leaf, rubbed between fingers til fine
1/4 t. garlic powder
1 t. dry minced parsley
1/4 lb. butter, melted
1 t. salt
1 T. Dijon mustard
1/2 t. coarse black pepper
1 1/2 T. Worcestershire sauce
1/4 t. ground cumin
1/8 t. cayenne pepper
1/8 t. white pepper
Combine the first 4 ingredients and stir into the butter that
has been melted in a saucepan without letting it change color
or getting brown. Then add everything else and warm gently a
minute or so. Refrigerate tightly capped to use within a few
weeks.
To use: stir about 1/4 c. of this prepared sauce into about 1/4 c.
of the steak drippings.
(Makes about 2/3 cup)
----- Original Message -----
From: Susan
To: phaedrus
Sent: Friday, January 10, 2003 11:20 AM
Subject: second avenue deli--chocolate babka recipe
> Dear Phaedrus,
>
> I recently bought the "Second Avenue Deli Cookbook" hoping to get their
> amazing recipe for chocolate babka. I guess I should have browsed the
> book store first (I ordered it from the internet), because unfortunately
> that recipe isn't in the book. Since then, I've even called the
> restaurant hoping they might give me the recipe (but had no luck).
> Can you find it?
>
> Thanks, Susan
Hi Susan,
I couldn't locate a recipe for babka from the Second Avenue Deli, but there
are several chocolate babka recipes online. The below one seems particularly
good.
Phaed
Chocolate Babka
1 cup milk
5 tablespoons butter
1/4 cup lukewarm water (105 to 115 degrees)
1 package dry yeast
6 tablespoons sugar, divided
1 teaspoon salt
5 to 6 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts, divided
Put milk in a small pan and heat to just before boiling.
(Milk will have bubbles around the edge and will just be
starting to froth.) Remove from heat. Add butter and stir
until melted. Cool. (Can refrigerate for 10 minutes.)
Put lukewarm water in a large bowl and sprinkle with yeast.
Stir in 1 tablespoon sugar and let stand. When milk has
cooled to wrist temperature, add to yeast with the remaining
sugar and salt. Add 5 cups flour, 1 cup at a time, beating
with a wooden spoon and switching to your hands when dough
gets too stiff to stir. Turn dough out on a floured surface.
Knead for 5 to 10 minutes, working in some of the remaining
flour if needed. Put in a greased bowl, turning to coat top.
Cover and let rise for 2 hours or until doubled.
Grease a tube or Bundt pan. Put chocolate chips in a food
processor or blender and grind to coarse meal. Combine with
unsweetened cocoa. Put 1/3 cup of the mixture in the pan,
tapping to distribute. Sprinkle pan with 1/4 cup chopped nuts.
Combine remaining nuts with remaining chocolate mixture and
set aside. Punch down dough. Turn out on floured surface
again and knead 5 to 10 minutes. Using your hands, press and
pull dough out into an oval, about 9 by 16 inches. Sprinkle
remaining chocolate filling over the dough, leaving a 1/2 inch
rim. Roll up, pinching edges to seal. Lift carefully and ease
into prepared pan, wrapping it around the post in the middle.
Pat down to fit firmly into pan and seal ends together, brushing
with a little water if necessary. Cover and let rise 45 minutes.
Or seal in a plastic bag and refrigerate overnight. (It will
rise in the refrigerator.) Preheat oven to 375 degrees. Bake
45 to 50 minutes, until babka sounds hollow when tapped. Invert
on a cake plate and let cool 30 minutes before serving.
Makes 8 to 10 servings.
----- Original Message -----
From: Tiger
To: phaedrus
Sent: Saturday, January 11, 2003 1:35 AM
Subject: cookies
when I was kid we use to make a cookie called cocoa Indians.
It was a cookie batter that was spread out in a pan and cooked
then cut into squares. Our house burned down when i was 14 and
the recipe was lost, and I have not been able to find it again,
If you can help me, it would greatly be appreciated.
Thanks,
Mark
Hi Mark,
Could it be Chocolate Indians? See below.
Phaed
Chocolate Indians
Ingredients :
1/2 c. Crisco
1 c. sugar
2 eggs
1 tsp. salt
1/2 c. flour
1 c. walnuts, cut in pieces
2 sqs. unsweetened chocolate
1 tsp. vanilla
Preparation :
Cream Crisco and sugar together. Add beaten eggs, salt and flour.
Add nuts meats, chocolate and vanilla, mix well. Spread evenly in
a greased shallow pan having mixture 1/4 inch deep. Bake in a
moderate oven at 350 degrees for 20-25 minutes. While hot cut out
squares.
----------------------------------
Chocolate Indians
Ingredients :
1/2 c. shortening (Crisco)
1 c. sugar
2 eggs
1 tsp. salt
1/2 c. flour
2 sqs. unsweetened chocolate
1 tsp. vanilla
Chopped nuts
Preparation :
Cream shortening and sugar together. Add beaten eggs, salt, and
flour. Add melted chocolate and vanilla; mix well. Divide in half
and spread evenly in 2 jelly roll pans. Sprinkle with chopped nuts.
Bake at 350 degrees about 10 minutes. Cut in squares and remove
immediately from pan. Store in air-tight tin. Can be frozen.
----------------------------------
Chocolate Indians
Ingredients :
1 c. sugar
1/2 c. butter
1/2 c. cocoa
2 eggs
1/2 c. flour
1/2 c. peanuts, chopped
1/2 tsp. cinnamon
Salt (few grains)
1/2 tsp. vanilla
Preparation :
Beat eggs with sugar. Add melted butter, cocoa sifted with
flour, and a few grains of salt. Add cinnamon, chopped nuts and
vanilla. Bake 20 minutes in shallow pan in moderate oven. Cut into
squares.
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