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----- Original Message -----
From: LXA
To: phaedrus
Sent: Saturday, February 16, 2002 6:47 PM
Subject: Cheeseburger Meatloaf
I am looking for a cheeseburger meatloaf recipe that had carnation
milk and had American cheese slices in the middle of it. It was in
an old carnation milk recipe booklet. Can you help?
Hi LXA,
Gosh ?, I don't know. There's one that you make in a crockpot at this website,
with pictures:
Cheeseburger Meatloaf
I found the one below on an old recipe CD, but there were no instructions with it,
just the ingredient list.
Phaed
Cheeseburger Meatloaf
Ingredients :
1 1/2 lbs. ground chuck
1/2 c. fine cracker crumbs
1 egg, beaten
1/4 green pepper, chopped
1/4 tsp. dried basil leaves
1 can (5 1/3 oz.) evaporated milk
1 c. cheddar cheese, shredded
1/4 c. onion, chopped
3/4 tsp. salt
2 slices of American cheese
Preparation :
---------
Thanks to the questioner for sending back the directions!
---------
Again, thanks for the ingredient list. By the way, the directions I have
always used called for combining everything except the cheeses. Then you
put the slices in the bottom of a waxed paper lined loaf pan. Put in half
your meat mixture. Sprinkle the shredded cheese on it. Finish with the
remainder of the meat mixture. Bake about 350 degrees about an hour.
Remove from oven and let set about 10-15 minutes before turning it out.
Remove paper and slice. Leftovers can be rewarmed or take the leftover
loaf from refrigerator and slice about 1/2 inch thick or the thickness you
like your hamburgers. Pan saute the slices and put on hamburger buns.
They are almost better this way than as a meatloaf.
----- Original Message -----
From: Pedro
To: phaedrus
Sent: Friday, February 15, 2002 7:51 AM
Subject: Wedding cake
Dear uncle Phaedrus.
There's a traditional recipe of wedding cake in England that lasts
more than 25 years.please send send me the recipe Rgds.Pedro
Hello Pedro,
Well, the tradional wedding cake in England is a fruit cake with lots of brandy.
I found no mention of it lasting 25 years, but if it's anything like American fruit
cake, it could well last into the next millenium. Below are three recipes. The first
is an English fruit cake recipe without brandy and the next two are for the traditional
English wedding cake with brandy.
Phaed
English Fruit Cake
1 lb. butter
2 tablespoons milk
1 lb. light brown sugar
3 lbs. currants
9 eggs
2 lbs. raisins, seeded and finely chopped
1 lb. flour
2 teaspoons mace
1/2 lb. almonds, blanched and shredded
2 teaspoons cinnamon
1 teaspoon soda
1 lb. citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, and beat thoroughly. Separate
yolks from whites of eggs; beat yolks until thick and lemon-colored,
whites until stiff and dry, and add to first mixture. Then add milk,
fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda.
Put in buttered deep pans, cover with buttered paper, steam three hours,
and bake one and one half hours in a slow oven, or bake four hours in a
very slow oven. Rich fruit cake is always more satisfactory when done if
the cooking is accomplished by steaming.
-------------------------------------------------------
Wedding Cake I
1 lb. butter
1/2 teaspoon clove
1 lb. sugar
3 lbs. raisins, seeded and cut in pieces
12 eggs
1 lb. flour
1 lb. currants
2 teaspoons cinnamon
1 lb. citron, thinly sliced and cut in strips
Nutmeg, Allspice, Mace, 3/4 teaspoon each
1 lb. figs, finely chopped
1/4 cup brandy
2 tablespoons lemon juice
Cream the butter, add sugar gradually, and beat thoroughly. Separate
yolks from whites of eggs, beat yolks until thick and lemon-colored,
whites until stiff and dry, and add to first mixture. Add flour (excepting
one-third cup, which should be reserved to dredge fruit) mixed and sifted
with spices, brandy, and lemon juice. Then add fruit, except citron,
dredged with reserved flour. Dredge citron with flour and put in layers
between cake mixture when putting in the pan.
Bake same as English Fruit Cake.
----------------------------------------------------------------------
Wedding Cake II
1 lb. butter
3 lbs. raisins, seeded and cut in pieces
1 lb. brown sugar
12 eggs
2 lbs. Sultana raisins
1 cup molasses
1 1/2 lbs. citron, thinly sliced and cut in strips
1 lb. flour
4 teaspoons cinnamon
1 lb. currants
4 teaspoons allspice
1/2 preserved lemon rind
1 1/2 teaspoons mace
1/2 preserved orange rind
1 nutmeg, grated
1 cup brandy
1/4 teaspoon soda
4 squares chocolate, melted
1 tablespoon hot water
Cream the butter, add sugar gradually, and beat thoroughly. Separate
yolks from whites of eggs, and beat yolks until thick and lemon-colored.
Add to first mixture, then add flour (excepting one third cup, which
should be reserved to dredge fruit), mixed and sifted with spices, fruit
dredged with flour, lemon rind and orange rind finely chopped, brandy.
chocolate, and whites of eggs beaten until stiff and dry. Just before
putting into pans, add soda dissolved in hot water. Cover pans with
buttered paper, and steam four hours. Finish cooking by leaving in a warm
oven over night.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Sunday, February 17, 2002 2:29 AM
Subject: Pound Cake - Impossible To Find
I'm looking for a homemade heavy pound cake recipe that my uncle used
to buy at a cake sale 35 years ago. It was the best pound cake in the
world - an original old fashioned recipe that nobody bothers making
these days - a recipe maybe somebody's mother or grandmother might have.
Can you please help? Thanks. Desperate Linda
Hi Linda,
I can't help without more information than that. No recipe is going to say "this
is the one that was sold at bake sales 35 years ago". When I look, I'll find hundreds
and hundreds of pound cake recipes, and hundreds of "old-fashioned pound cake recipes".
If you can't tell me some way to identify the correct one, then I can't help you.
How would it be different from an ordinary pound cake recipe?
Phaed
----- Original Message -----
From: Linda
To: phaedrus
Sent: Sunday, February 17, 2002 2:48 PM
Subject: Re: POUND CAKE - IMPOSSIBLE TO FIND
THHi - I understand why you wouldn't be able to find the specific one i'm
looking for by the info I gave you - how about a great old fashioned heavy
home-made pound cake recipe? Thanks. Linda
Hi Linda,
The problem is that recipes don't say "this is a 'heavy' pound cake."
I get 1100 recipes by entering "pound cake" as a search phrase in the recipe
database, but I get none at all by entering "heavy pound cake". What does
"heavy" mean to you?
The recipe below is the only pound cake recipe that I could find on the
Internet that was called "heavy" by the person posting it. I hope it's what you want.
Phaed
A Very Good Basic Pound Cake
3 cups sugar
2 sticks butter
1 cup Crisco
5 eggs
1 teaspoon vanilla
3 1/4 cups plain flour
1 cup sweet milk ( Make this by using 2/3 cup of canned milk and filling
to cup with warm water.)
Cream sugar with Crisco and butter. Add other ingredients one at a time.
Mix until smooth. Bake one hour and 20 minutes at 350 degrees.
----- Original Message -----
From: Shelley
To: phaedrus
Sent: Saturday, February 16, 2002 6:07 PM
Subject: pickled northern
I live in WI. and am looking for a good pickled northern recipe.
Can you help?
Thank You,
Shelley
Hi Shelley,
Pickled fish, huh? Well, if you insist.... Below are four recipes and
there are a couple more at this site:
Northern Pike
The first recipe below won an award.
Phaed
Pickled Northern Pike
Ingredients
4 1/2 pounds of pike fillets cut into bite-sized pieces
7 cups water
1 cup coarse salt
1 bottle white vinegar
2 1/2 cups sugar
1 cup white Silver Satin wine (a sweet, white, "pop" wine
1 onion
thinly sliced
Directions
Fill gallon jar with 7 cups water and 1 cup coarse salt. Stir until
dissolved. Add cut-up pike fillets to jar. Refrigerate 48 hours. Drain
and empty jar and rinse well. Return fish to empty jar and cover with
white vinegar. Refrigerate 24 hours. Remove fish from jar, but save
vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add
2 1/2 cups sugar. Stir until dissolved and let cool. Add 1/4 cup
pickling spices and 1 cup white Silver Satin wine. Layer fish in jar,
alternating with thin slices of onion. Completely cover with liquid.
Let stand in refrigerator for 3 weeks.
------------------------------------------------
Pickled Northern Pike
(Note: this is a cold fish brine recipe; you do not use heat for any
of the steps.)
1st step: Filet your fish. You can leave the bones in the meat, as
this recipe dissolves the bones as it cures. Cut fish in bite size
or larger (smaller) pieces.
2nd step: Pack loosely in quart glass jar. Add 5/8 cup of pickling
salt per quart. Fill with white vinegar to cover fish. Shake jar until
salt is dissolved. Let stand 5 days in the refrigerator, gently shaking
once a day.
3rd step: After the 5th day, remove fish from jar, wash fish with cold
water, and drain. Let stand in cold water 1/2 to 1 hour; drain again.
4th step: Using a quart jar, fill the jar to the half-way point with the
cold drained fish in loose layers of sliced onions. Add 2 cups white
sugar, 2 tablespoons pickling spice, dash of dried red peppers. Continue
filling jar with alternate layers of fish and onions. Add enough white
vinegar to cover the fish and onions.
5th step: Let stand in refrigerator for one week for flavor. Keeps in
refrigerator for 3-4 months. Serve with crackers!
--------------------------------------------------
Granny's Pickled Northern Pike
6 Pike Fillets cut into 1 in. squares
10 Pint sized caning jars
3 tbsp. of pickling seasoning
3 cups of white sugar
2 tbsp of mustered seed
2 tbsp of cloves
1 gallon of white vinegar
10 whole bay leaves
2 tbsp of Pepper corn
Start out by soaking the pike squares in salt water for 24 hours, the
next day drain salt water and rise fish. Put fish back into big bowl
and soak in white vinegar for 48 hours. After that you will notice the
fish is turning very white! Drain and wash the fish again! make bullion
by getting a big kettle and bowling 6 cups of vinegar with seasoning
listed above. After it has bowled for 5 minutes let stand and cool! pack
fish in jars tight but not too tight. After bullion has cooled poor into
jars with fish already in them. Put one bay leaf in each jar. Cap jars
with liquid all the way to the rim... Put Jars in fridge for 4 days and
enjoy your Home made Finish Pickled Northern Pike!
-------------------------------------------
Pickled Northern Pike
Fillet and skin the fish
dice fish into 1" pieces. Make salt solution of one lb salt to one gallon
of water. Use non-iodized or pickling salt. Be sure the salt is diluted.
Place fish in crock or suitable container and cover with salt brine. Use
a plate to keep dish susbmerged. Let stand at room temp for 24 hr.
Drain salt water and discard.(Do not rinse fish)
replace fish in crock and cover with white distilled vinegar. Replace plate
to hold down dish and let stand at room temp. For 24 hours. Then drain and
discard vinegar ,(do not rinse fish)
Pickled Brine Mix
4 Cups Of White Vinegar 1/2 Box Pickling Spice
2 Cups Of Water 4 Bay Leaves
3 Cups Of Sugar 1 Tablespoon Of Salt
Boil Mixture For 5 Min. Then Let Stand Until Cool
Slice 1 Lemon 1/4 Thick
Slice 4 Or 5 Big Onions 1/4 Thick
Place fish, onions and lemon slices into crock and cover with cool brine.
Weigh down with plate and let stand at room temp. For 4 days. After day 4
put it in jars and keep refrigerated
----- Original Message -----
From: mary
To: phaedrus
Sent: Sunday, February 17, 2002 10:26 AM
Subject: deep fryer
> i bought a deep fryer off of Home Shopping
> Network...and i just love it....the name of it is
> ULTREX....do you know where i might locate it on the
> computer?....thanking-you, i am...mary
Hi Mary,
Well, HSN's "Ultrex" page is at:
Ultrex
The Ultrex brand is only sold through HSN. However, the Ultrex brand is made
by Innova. Innova's wensite is at:
Innova and they can be called at:
1-800-767-5160
Phaed
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