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From: Sherry
Sent: Sunday, February 12, 2012 9:00 AM
To: phaedrus@hungrybrowser.com
Subject: Pork Chops in cider, need instructions!
Hi,
My name is Sherry, and many years ago my mother fixed a pork chop casserole, and I cannot find the recipe.
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The ingredients included
Pork chops
Mushrooms
onion
butter
savory
dry cider
cheddar cheese
toasted bread crumbs.
That is all I have written on a card! If you could help find anything like this, or that particular recipe, it would mean so much to me!
thank you
Sherry
Hello Sherry,
The below recipe is from the October 19, 1977 issue of The Rock Hill Herald newspaper.
Phaed
Pork Chops In Cider Recipe
Ingredients
6 pork shoulder chops
1/2 pound mushrooms
1 large onion
6 tablespoons butter
1 teaspoon dried savory
Salt and black pepper
1/2-2/3 cup imported dry cider or dry white wine
1 cup grated Cheddar cheese
6 tablespoons toasted bread crumbs
Garnish:
Parsley sprigs
Directions:
Getting Ready
1) Preheat oven to temperature of 400 degrees.
2) Wipe the mushrooms clean and trim them. Set about 7 caps aside and slice the remaining thinly.
Making
3) With some of the butter, grease a shallow oven-proof dish. Arrange the sliced mushrooms over the bottom.
4) Over the mushrooms, scatter the onion and savory. Use salt and freshly ground pepper to season.
5) From the chops, trim off most of the fat and put them on top of the vegetables.
6) Pour over just enough cider or wine to cover the meat. Push the mushroom caps, keeping the dark side up, between the chops.
7) Mix together the bread crumbs and the cheese.
8) Place in the center of the preheated oven and bake for about 45 minutes or till the shoulder chops have tendered and the topping is golden brown and crisp.
Serving
9) Serve chops hot straight from the dish. Garnish each mushroom cup with a single small parsley sprig.
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thank you so much!!!!!!!!! this is wonderful! It is the recipe, I know it is!!!!
sherry
From: Larry
Sent: Sunday, February 12, 2012 12:07 PM
To: phaedrus@hungrybrowser.com
Subject: find recipe for Black Rum Tea
Can you find a recipe that Lipton Tea use to make, it was Black Rum Tea.
I believe that Kroger Foods also had a brand of Black Rum Tea. I have not been able to find it in over 30 years.
Hello Larry,
Well, as you know, the Lipton product was discontinued. I had no success finding a copycat recipe for making it at home.
It was likely made with a commercial process using commercial flavorings that are not available retail.
If you want to experiment, try using regular Lipton tea and adding a bit of rum or rum flavoring to taste.
There are other brands of black rum tea. See these sites for brands:
Tea Chat
Anything News
Nextag
ElTea
Phaed
From: Christine
Sent: Sunday, February 12, 2012 2:11 PM
To: phaedrus@hungrybrowser.com
Subject: On The Waterfront
Hi Phaed,
I have watched this movie many, many times. There is a scene where Terry tells the priest to "Go chase yourself."
The priest (Karl Malden) is furious at what he just said, and punches him off the bar stool. Yesterday I watched it,
and this time Terry told the priest to "Go to Hell." What's going on? Has this line been censored for years,
and now it's restored to the original dialogue? I was always amused at the "go chase yourself" line...
it's such a mild expression, but Karl Malden goes bonkers in the scene. Do you have any ideas?
Thanks for all your help...
Christine
Hello Christine,
According to the script at: Script-O-Rama , both phrases are said in the movie:
I want to see you, Terry.
I'm right in front of you.
Don't give me a hard time, Terry.
What do you want?
Your gun.
Go and chase yourself.
Give me the gun.
You go to hell.
-What did you say?
-Go to hell.
-Sorry, let me help you up.
-Get your hands off me!
I cannot find any mention of the line “go and chase yourself” having been cut in any version of the film.
Phaed
I saw a request on a message board for this.
Onion Sauce recipe from the Natural Kitchen Café in Tampa, FL.
From The Tampa Tribune
https://www2.tbo.com/lifestyles/flavor/2010/oct/27/FLNEWSO3-ar-20654/
Steamed Veggie Platter with Onion Sauce
1 package of organic brown rice
Cleaned and sliced carrots, celery, broccoli, cauliflower, yellow squash, zucchini, red cabbage, and green cabbage
White cheddar cheese, grated
For the brown onion sauce:
2 large or 3 to 4 medium onions
Olive or safflower oil for frying
1/8 cup oil to add to sauce
1 heaping tablespoon of whole wheat flour
1/8 cup tamari soy sauce
1 small can of tomato juice
1/2 cup water
Begin by preparing the organic brown rice because it takes 30 to 40 minutes to cook.
Meanwhile, clean, slice and then steam the veggies until they're almost done, but not overdone.
They should be tender crisp. Grate the white cheddar cheese; set aside.
For the brown onion sauce:Chop the onions well; then sauté in a large fry pan in the olive or safflower oil until done.
Adjust the heat to low and stir in the remaining ingredients one at a time, stirring lightly to incorporate.
If the sauce is too thin, add more flour; if too thick, add more water.
Keep sauce warm on very low flame while you assemble the rice and vegetables.
Place rice on the bottom of the bowl, cover with steamed veggies, then layer the grated cheddar on top and,
finally, cover it all with the onion sauce.
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