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Smoked Turkey Legs

----- Original Message -----
From: Gary
To: phaedrus
Sent: Saturday, February 08, 2003 1:34 AM
Subject: Smoked Turkey legs

> Looking for a good recipe for smoking Turkey legs Thanks so much

Hello Gary,

The secret's in the brine. Smoking is pretty much just smoking. See the brine recipes below. Se also the grilled turkey leg recipe below.


Brine for Smoked Turkey Legs

 1 gallon water
 1 cup kosher or unionized salt
 1/2 cup sugar
 6 fresh tarragon leaves or 1/4 cup dried tarragon
 1 teaspoon black pepper

 The water you use should be unclorinated. If you don't have easy
 access to good spring water. Boil it first, let it cool and then add all
 other ingredients. Mix thoroughly. Place turkey legs in large non -
 dish and cover completely with brine. Let sit in refrigerator for 24
 hours or overnight. Remove turkey legs from brine and dry. Coat with olive
 oil. Place in Smoker
Smoked Turkey Legs Brine

1. In a saucepot, mix together the sugars, salt, water, spices and herbs.
Bring to a simmer, stirring until the sugars and salt are dissolved. Remove
from the heat and allow to cool.
2. Pour the cooled brine over the turkey legs, completely covering the
3. Place in the refrigerator and allow to marinate for at least 12 hours but
no more than 14 hours.
4. Remove turkey legs from the brine and quickly rinse off the herbs and
spices under cold water.
5. Smoke the turkey legs at 300 degrees F for 1.5 hours with light applewood
smoke (or according to the manufacturer's directions), or until the turkey
legs are cooked through to an internal temperature of 180 degrees F. If a
smoker is not available, use pecan or mesquite wood with a wood burning
grill and replenish the wood as needed to maintain a 300 degree F heat.

Grilled Turkey Legs

Makes 6 servings

" These spicy turkey legs are sweet and hot - just like the smoked turkey
legs you get at the fair or theme park! "

1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 large sweet onion, sliced
4 turkey legs
2 tablespoons honey
1 tablespoon steak seasoning

1 Preheat an outdoor grill for high heat, and lightly oil grate.
2 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar,
hot sauce, red pepper, pepper, and onion. Place the turkey legs in the
mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has
reached an internal temperature of 180 degrees F (80 degrees C).
3 Remove onion slices from the mixture, and arrange on the prepared grill.
Place turkey legs over the onions. Drizzle with honey, and season with steak
seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has
formed on the turkey legs.

Squash Pie

  ----- Original Message ----- 
  From: Amy 
  To: phaedrus
  Sent: Friday, February 07, 2003 10:59 PM
  Subject: Squash pie

  When I was a kid growing up in Alabama I had a great aunt who made a 
  very sweet squash pie. Would you have the receipe?


Hi Amy,

Well, there are several kinds of squash, and several kinds of sweet squash pies. See below.


  Butternut  Squash  Pie

   Ingredients : 
   2 c. cooked squash
   1 1/2 c. plus 2 tbsp. sugar
   1 lg. can evaporated milk
   3 egg yolks
   2 tsp. cinnamon
   2 tsp. nutmeg
   2 tsp. ginger
   2/3 stick margarine
   8 tbsp. flour
   1 1/2 tsp. vanilla

   Preparation : 
      Combine everything, pour into two deep pie shells.  Bake 1 hour
   at 350 degrees.  Serve with Cool Whip. 
   Squash  Pie

   Ingredients : 
   1 c. squash, cooked & mashed
   1 c. brown sugar
   1 c. milk
   2 eggs
   1/4 tsp. ginger
   1/4 tsp. nutmeg
   A little grated lemon peel

   Preparation : 
      Bake with one crust at 350 degrees for 45 minutes or until when
   tested with silver knife comes out clean.
   Squash  Pie

   Ingredients : 
   5 big or 7 sm. squash (boiled until
      soft, drained & mashed)
   1 1/2 c. sugar
   4 eggs, well beaten
   1 tsp. vanilla
   1 tsp. cinnamon
   1 tsp. nutmeg
   1 stick butter, melted

   Preparation : 
      Beat everything together and put in melted butter last.  Bake at
   350 degrees until knife is clean. Makes 3 regular or 1 deep dish pie.
   Squash  Pie

   Ingredients : 
   1 c. sugar
   3 c. squash
   4 eggs
   1 stick butter
   Dash of salt
   2 tbsp. cooking oil
   1 tsp. lemon flavoring
   1 tbsp. flour
   1/4 c. milk

   Preparation : 
      Mix all ingredients; pour into greased pie pans or into raw pie
   shells.  Cook at 350 degrees until golden brown.  Makes 2 pies.
   Gramma's  Squash  Pie

   Ingredients : 
   1/2 tsp. salt
   1 c. sugar
   1 1/4 tsp. cinnamon
   1 tsp. ginger
   1/2 tsp. cloves
   1 tbsp. (rounded) flour
   10 oz. pkg. frozen squash
   2 eggs, beaten
   2 c. evaporated milk
   1 unbaked 9 inch pie shell

   Preparation : 
      Thaw squash and drain off excess water.  In small bowl combine
   dry ingredients and set aside.  In large bowl mix squash, eggs, and
   milk until well combined. Blend in dry ingredients.  Pour mixture
   into 9 inch pie shell.  Bake at 425 degrees for 20 minutes.  Reduce
   temperature to 375 degrees and bake an additional 45 to 50 minutes
   until done.
   Squash  Pie         

   Ingredients : 
   2 heaping c. sieved squash
   3 eggs
   1 c. sugar
   2 c. milk
   1 tsp. ginger
   1 heaping tsp. cinnamon

   Preparation : 
      Mix after each addition.  Bake at 400 degrees until crust sets. 
   Then at 350 degrees for 1 hour.  Make crust ahead, frozen or very

Butter Cake

----- Original Message ----- 
From: "Jean" 
To: phaedrus
Sent: Tuesday, January 13, 1970 7:51 PM
Subject: Old fashioned butter cake

> This cake is great without icing - It is made with buttermilk, baking 
> soda, eggs, real butter, plain flour, sugar and I do not think it has 
> baking powder I'm not sure.  You can also add cocoa. I think it is the 
> same amount of sugar as flour and I do remember  a lot of butter and 
> several eggs, however I cannot remember if you add the whole the egg or 
> not. I cannot remember  how much of what.  I lost the recipe years ago 
> and have been trying to find it since.
> I got this recipes from a wonderful lady about 30 years ago.  It is the 
> most wonderful cake, I asked her  the name  of the cake - she said, she 
> knew it as a butter cake.  I think she was a farm wife from Texas.
> I really hope to find that recipe again.
> Thanks
> Jeanie 

Hello Jeanie,

Below are some of the recipes that I found with that name.


Old  Fashioned  Butter  Cake

 Ingredients : 
 1 c. butter
 2 c. sugar
 1 tsp. vanilla extract
 4 eggs
 3 c. all-purpose flour
 1 tsp. baking soda
 1 tsp. salt
 1 c. buttermilk
 Sifted powdered sugar

 Preparation : 
    Beat together butter and sugar until fluffy.  Beat in vanilla. 
 Add eggs, one at a time, blending well after each addition.  Combine
 flour with baking soda and salt.  Add to batter alternately with
 buttermilk, beginning and ending with flour.  Butter and flour an
 8-cup fluted mold, pour in batter.  Bake at 350 degrees about 1 1/2
 hours until done.  Allow cake to cool, dust with powdered sugar.
Kentucky  Butter  Cake

 Ingredients : 
 3 c. flour
 1 tsp. baking powder
 1 tsp. salt
 1/2 tsp. soda
 1 c. butter
 2 c. sugar
 4 unbeaten eggs
 1 c. buttermilk or sour milk
 2 tsp. vanilla
Butter Sauce:
 1 c. sugar
 1/4 c. water
 1/2 c. butter
 1 tsp. vanilla

 Preparation : 
    Sift together first 4 ingredients.  Cream butter and sugar well.
 Blend in eggs, one at a time, beating well after each.  Combine
 buttermilk and vanilla alternately with the dry ingredients.  Blend
 well after each addition.  Turn into 10-inch tube pan, greased on
 bottom.  Bake at 325 degrees for 60-65 minutes.  Run spatula along
 edge and stem of pan.  Prick cake with fork.  Pour hot sauce over
 cake.  Cool before removing from pan.  Makes 10-inch tube.
 Butter  Cake

 Ingredients : 
 3 c. all purpose flour
 1 tsp. salt
 1/2 tsp. soda
 1 c. butter, softened
 4 eggs
 2 c. sugar
 1 tsp. baking powder
 1 c. buttermilk
 2 tsp. vanilla
 Butter Sauce:
 3/4 c. sugar
 3 tbsp. water
 1/3 c. butter
 1-2 tsp. vanilla

 Preparation : 
    Heat oven to 325 degrees.  Generously grease (using 1 tablespoon
 solid shortening) and lightly flour 12 cup fluted tube pan or 10
 inch tube pan.  In large bowl blend all cake ingredients at low
 speed until moistened.  Beat 3 minutes at medium speed.  Pour batter
 into prepared pan.  Bake at 325 degrees for 55-70 minutes or until
 toothpick inserted in center comes out clean.  In small saucepan
 combine sugar, butter, and water; heat until butter melts. Remove
 form heat, add vanilla.  Leaving cake in pan, prick hot cake deeply
 every inch with long tined fork.  For fluted tube cake, pour 3/4 cup
 hot Butter Sauce over hot cake.  Cool upright in pan 5 minutes;
 invert onto serving plate.  Spoon or carefully brush remaining sauce
 over cake.  For 10 inch tube cake; pour all of hot Butter Sauce over
 hot cake.  Cool upright in pan 30 minutes; remove from pan.
Kentucky  Butter  Cake

 Ingredients : 
 3 c. flour
 2 c. sugar
 1 tsp. baking powder
 1 tsp. salt
 1/2 tsp. soda
 1 c. buttermilk
 1 c. soften butter
 4 eggs
 2 tsp. vanilla
Butter Sauce:
 3/4 c. sugar
 3 tbsp. water
 1/3 c. butter
 2 tsp. vanilla

 Preparation : 
    In large bowl combine all cake ingredients; beat 3 minutes at
 medium speed. Pour into bundt pan and bake 50 to 70 minutes or until
 toothpick comes out clean.  In saucepan combine sauce ingredients
 until butter melts.  Do not boil. Prick cake 12 times with long end
 of fork.  Slowly pour hot sauce over cake. Cool cake about 15
 minutes then remove from pan.  Just before serving sprinkle top with
 powdered sugar.
 Butter  Cake

 Ingredients : 
 4 c. flour
 2 1/2 c. sugar
 2 1/2 tsp. baking powder
 1 1/2 c. buttermilk
 1 tsp. baking soda
 2 tsp. vanilla
 1 tsp. salt
 1/2 c. butter
 7 eggs, separated

 Preparation : 
    Substitute 1 1/2 cups milk and 1 teaspoon salt for buttermilk. 
 Cream butter and sugar in a large mixing bowl.  Sift flour and mix
 on medium speed with butter and sugar, mixing baking soda, salt with
 buttermilk; add to mix, then add egg yolk.  Beat egg whites and fold
 into mixture.  Bake in 9" pan at 350 degrees for 1 1/2 hours.

Brown Betty

  ----- Original Message ----- 
  From: Stacey
  To: phaedrus
  Sent: Saturday, February 08, 2003 11:46 AM
  Subject: Brown Betty

  When I was a child my grandmother used to cook what she called Brown Betty. 
  It was made of apples and some sort of crust, but I don't remember much 
  else.  Once in awhile she used pears or peaches as well. It was definately 
  not a cobbler though. She said it was a family recipie and since our family 
  has been in the US since colonial times, haling from England, I've tried 
  several old English cookbooks but found nothing related. Would you please 
  help?  Thank you so much for your time.
  Stacey Clark

Hi Stacey,

Brown Bettys come in several varieties. See below.


  Old - Fashioned  Brown  Betty

   Ingredients : 
   1 1/2 c. sm. bread chunks
   3 tbsp. melted butter
   3/4 c. brown sugar
   2 1/2 c. diced or sliced green apples
   1/4 tsp. cinnamon
   1/4 tsp. nutmeg
   1/4 tsp. salt
   1 tsp. grated lemon rind
   1 tsp. vanilla (optional)

   Preparation : 
      Combine bread chunks with melted butter.  Line bottom of baking
   dish with 1/3 of the bread mixture.  Prepare apples.  Sift together
   brown sugar, cinnamon, nutmeg, and salt.  Add lemon and vanilla. 
   Place 1/2 of apples in dish over bread and butter.  Cover apples
   with 1/2 sugar mixture.  (If apples are not tart, sprinkle with 1
   tablespoon lemon juice.)  Cover apples with 1/3 bread mixture.  Add
   remaining apples and sprinkle with sugar mixture.  Place last 1/3 of
   bread mixture on top.  Cover dish.  Bake at 350 degrees for 40
   minutes. Remove cover.  Bake at 400 degrees for 15 minutes.  Serve
   with hard sauce, ice cream, whipped cream, or vanilla yogurt.
   Golden  Apple  Brown  Betty

   Ingredients : 
   8 med. Golden Delicious apples,
      peeled, cored & thinly sliced
   3/4 c. apple juice concentrate,
   1/2 c. raisins
   2/3 c. whole wheat flour
   1 tsp. cinnamon
   1/2 c. quick oats
   1/4 c. toasted sunflower seeds
   3 tbsp. brown sugar
   3 tbsp. margarine

   Preparation : 
      Heat oven to 350 degrees.  Combine apples, juice concentrate,
   raisins, 3 tablespoons flour and cinnamon in large bowl.  Spoon into
   11" x 7" x 1 1/2" baking dish.  Combine oats, remaining flour,
   sunflower seeds and brown sugar. Stir in melted margarine and mix
   until crumbly.  Sprinkle over apple mixture, bake until apples are
   tender and top is golden, 1 hour. 
   Brown  Betty

     In a buttered baking dish put a layer of finely cut apples then a
   layer of soft bread crumbs.  Sprinkle with sugar liberally; add
   another layer of apples and another layer of crumbs and sugar until
   dish is full.  Sprinkle top with cinnamon and a liberal amount of
   butter (a heaping tablespoon at least).  Add 1/2 cup water and
   cover.  Bake 1 hour in moderate oven, remove cover and bake 1/2 hour
   more.  Serve hot with hard sauce.   
   Brown Betty

   Ingredients : 
   3 c. peeled diced apples
   2 c. fresh bread crumbs
   2 tsp.cinnamon
   1/2 c. light brown sugar
   1 tbsp. lemon juice (optional)
   3 tbsp. melted butter 
   1 c. water

   Preparation : 
     Mix apples, crumbs, cinnamon and sugar; then add lemon juice. 
   Then add melted butter and the water, and mix them all.  Pour the
   apple mixture into a buttered baking dish and bake for 40 minutes in
   a 300 degree oven.  If desired, coconut may be sprinkled on the top.
   Mother's  New  England  Apple  Brown  Betty

   Ingredients : 
   --Brown Betty:--
   Toast, cubed, approx. 6 slices
   5-6 apples, peeled, cored & sliced
   1 - 1 1/2 c. sugar, mixed with cinnamon
   1/2 c. melted butter
   1 c. orange juice
   Hard Sauce:
   1/8 - 1/4 c. butter, softened
   Granulated sugar
   Confectioners' sugar
   1 tsp. vanilla

   Preparation : 
     Brown Betty: Grease baking dish.  Place layer of toast cubes. 
   Drizzle butter over toast.  Layer of apple slices.  Drizzle with
   orange juice.  Repeat until deep dish is filled, ending with toast
   layer.  Bake at 350 degrees for 20 to 30 minutes until bubbles and
   apples are done.  Serve warm topped with Hard Sauce.  Serves 6 or
   more.  HARD SAUCE:  Mix granulated sugar and butter until grainy. 
   Add vanilla and confectioners' sugar until smooth.  Refrigerate
   until used.  
  Farm  Style  Apple  Brown  Betty

   Ingredients : 
   10 med. apples (Granny Smith, Pippin or Jonathans)
   1/2 tbsp. cinnamon
   1/4 tsp. nutmeg
   1/4 tsp. salt
   3 tbsp. sugar
   1 tbsp. lemon juice
   2 oz. butter (or 1/4 c.)
   3/4 lb. light brown sugar
   2 1/2 c. flour
   8 oz. butter or margarine
   1/2 tsp. salt
   3 tbsp. cinnamon
   1/2 tsp. nutmeg

   Preparation : 
     Peel, core and slice the apples and place in bottom of 8 x 12 inch
   glass baking dish.  Sprinkle with cinnamon, nutmeg, salt, sugar,
   lemon juice and 2 ounce butter.  Sprinkle topping on the
   apple-cinnamon-sugar mixture.  Bake for approximately 1 hour and 15
   minutes at 325 degrees.  Serves 6 people.  Delicious warm or cold. 
   Topping:  Mix together topping ingredients thoroughly until mixture
   is crumbly.   

Horn & Hardart

  ----- Original Message ----- 
  From: Hugh 
  To: phaedrus
  Sent: Friday, February 07, 2003 8:42 AM
  Subject: RE: Baked Macaroni & Cheese

  Hi Phaed
Many thanks for the recipe for Horn & Hardart Baked Macaroni and 
Cheese. I really loved it when I lived in the New York City up the 
block from the Horn & Hardart factory and around the corner from the 
day old retail shop where we often bought it. I also very often visited 
the Automat which was on the ground floor of my high school which was 
in a commercial building between 33rd and 34th street and 8th avenue. 
Hope to get the recipe for creamed spinach from you which I saw on your 
site. But am now wondering if the one on the site is the right one as 
the recipe you sent me for baked macaroni and cheese was different from 
the one I saw on a link from your site. Yours is the right one as the one 
I got did not have the tomato and cream in it which lead me to believe 
it was not the real one as I very much remember the tomatoes in it. If you 
have any more of their recipes like the rye bread which we also bought I 
would appreciate them. Many thanks again I can't wait to make it and will 
probably run out to the supermarket today and buy the ingredients even 
though there is a foot of snow on the ground and it is still snowing. Oh I 
heard that the were going to open reopen a Horn & Hardarts in New York City. 
Do you know if that is true?

Hi Hugh,

As far as I know, the creamed spinach recipe below is the authentic H & H recipe.

I have heard something about someone collecting materials to open a Horn & Hardart museum display in New York, but not a real food serving restaurant.

There's a book about H & H Automats that you might be interested in. It has a few recipes and it's called :

"Automat, The History, Recipes, and Allure of Horn & Hardart's Masterpiece" by Lorraine B. Diehl and Marianne Hardart ($18, scheduled release November 2002, Clarkson Potter).

See: Horn & Hardart


  Horn & Hardart's Creamed Spinach 

    List of Ingredients

    1 lb. Raw spinach
    1 tsp. Sugar
    2 T. butter
    3/4 tsp. Salt
    1 1/2 T. flour
    1/8 tsp. White pepper
    3/4 cup milk 


    Wash spinach. Cook in a covered pan using only the water that 
    clings to the leaves. When done, chop fine. 
    Melt butter in separate pan. Add flour gradually, stirring constantly 
    until smooth consistency. Add milk slowly. 
    Cook until thickened. Add spinach to sauce. Add seasoning. Serves 4. 


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