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Cherry Dumplings

  ----- Original Message ----- 
  From: Jan
  To: phaedrus
  Sent: Friday, March 14, 2003 6:36 PM
  Subject: cherry dumplings

Many years ago, my grandmother used to make cherry dumplings. No one I have asked about it has ever heard of them. All I know is she used fresh picked cherries, and after they were washed and pitted, she cooked them slowly but what she added to them I have no idea. Then she made these big dumplings, and they were added to the cherry mixture. There was a delicious cherry sauce and hunks of the cherries cooked together with the dumplings, then served, still warm. If there were any left over (very rare) they were even good cold or room temperature. Do you recall - remember at all -- those wonderful cherry dumplings? Jan

Hello Jan,

This is not something that we had in the South, but it surely sounds yummy! see below for some recipes that I found.


  Cherry  Soup  (With  Dumplings)

   Ingredients : 
   1 qt. sour cherries, pitted
   2 qt. water
   1 tbsp. butter
   1 c. sugar
   1/2 tsp. cinnamon
   1/8 tsp. salt
   2 eggs, beaten until light
   3 tbsp. milk
   1/2 tsp. salt
   2 c. flour
   1 tsp. baking powder

   Preparation : 
     Using a 6 qt. kettle, boil cherries until tender.  Add milk, salt,
   flour and baking powder to eggs and mix.  Drop by teaspoonful to
   boiling soup mixture.  Cover.  Boil ten minutes.  Let stand 10
   minutes after heat is turned off.  
   Sour  Cherry  Soup  Or  Cherry  Dumplings

   Ingredients : 
   3 c. pitted sour cherries
   4 c. water
   1 3/4 c. sugar
   1/2 tsp. salt (optional)
   1 egg, beaten
   4 tbsp. flour (heaping)
   1/4 tsp. baking powder
   1/4 c. milk

   Preparation : 
     In a suitable kettle, bring water, sugar and cherries to a full
   boil.  Mix flour, baking powder, salt and milk in a separate bowl,
   with a fork or whisk type beater.  Add beaten egg; mix well.  It
   will look like cake batter.  Dribble (pour slowly) or use teaspoon
   size droppings into boiling cherries and water.  Continue cooking
   until mixture is all dribbled in.  You may taste and add sugar as
   desired.  This can be served hot or cold.  This is an old Pomeranian
   German recipe.  
   Cherry  Dumplings

   Ingredients : 
   2 c. sour cherries
   2 tbsp. butter
   2 tsp. baking powder
   1 egg, beaten lightly
   1 tsp. vanilla
   3/4 c. sugar
   1 c. flour
   Pinch of salt
   3 tbsp. shortening
   1/2 c. milk

   Preparation : 
      Cook cherries and sugar in pan for 3 minutes.  Add butter.  Mix
   remaining ingredients.  Beat until smooth.  Drop by teaspoons on
   cherry mixture and cook for 15 minutes, covered.  Berries or other
   fruit may be used in place of cherries.

   Ingredients : 
   3 to 4 qts. cherry juice with cherries
  Dumpling Dough:
   3 eggs
   3/4 c. milk
   Dash of salt
   1/3 stick Oleo, melted
   3 to 4 c. flour (or enough to make a stiff dough)

   Preparation : 
      (I cook 2 quarts cherries in water with sugar to make a sweet
   broth.)  Add: Few drops red food coloring   Mix all ingredients for
   dumpling dough.  Roll a portion of the dough on a floured board
   until thin.  Cut.  Drop into boiling cherry juice.  Keep rolling,
   cutting and dropping until dumplings take up most of the juice. 
   Stir frequently to cover dumplings with broth and to prevent
   sticking.   When all dumplings are dropped, simmer 4 to 5 minutes. 
   Turn off heat and cover pot to steam 10 minutes.  Serve warm or
   cold.  (Peach and blackberries are also delicious fruits to use.)  

Tom Yum Soup

  ----- Original Message ----- 
  From: Faye
  To: phaedrus
  Sent: Friday, March 14, 2003 12:27 AM
  Subject: Thai recipe for Tom Yom soup

  Hi Phaedrus! I am looking for a Thai recipe called Tom Yom soup. 
  Can you help me? I hope so!! Thanks, Faye    

Hi Faye,

See below.


  Tom Yum Soup

  This Asian brothy soup was the number one recipe in the LA Times 
  "Best of 99". 
  For the Thai Chicken Broth:

  1 chicken carcass
  8 to 10 cups water
  3/4 to 1 cup thinly sliced galangal
  6 stalks lemon grass, lower thick portion only, pounded
  10 kaffir (Thai) lime leaves

  Place chicken carcass in Dutch oven. Add water, galangal and lemon grass. 
  Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil, 
  then reduce heat and simmer 30 to 45 minutes. Strain. 
  4 cups Thai Chicken Broth
  1/2 cup peeled shrimp
  15 ounces can straw mushrooms - drained and rinsed
  6 roasted dried Thai chiles
  3 tablespoons fish sauce
  3 tablespoons lime juice
  1 1/2 tablespoons 1 1/2 tablespoons chile paste - in soybean oil
  3 kaffir (Thai) lime leaves
  Cilantro sprigs
  Bring Thai Chicken Broth to simmer over medium-high heat in large pot. 
  Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 
  1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with 
  lime leaves and cilantro.  
  Nutritional Information
  Calories: 76 Calories From Fat: 1%
  Protein: 9g Carbohydrate: 7g
  Cholesterol: 22mg Sodium: 1089mg
  Tom Yum Soup


  3 1/2 cup of chicken stock
  6 large whole shrimp
  4 slices fresh galangal
  1 lemongrass stalk, smashed and sliced
  2 kaffir lime leaves
  8 Thai chillies
  10 fresh straw or button mushrooms
  6 cherry tomatoes
  2 shallots
  3 tbs lime juice
  2 tbs fish sauce
  1 tbs roasted chilli paste 
  spring onions

  Heat the stock in a sauce pan and add your flavours one by one: 
  begin with the galangal, kaffir lime leaves, and lemongrass. Add 
  the shallots, chilli paste, fish sauce and lime juice. Then add 
  the chopped tomatoes, Thai chillies and straw mushrooms and simmer 
  for 5 minutes. 
  Remove from the heat and stir in the shrimps. When they turn completely 
  pink, the soup is ready. 

  Garnish with coriander and spring onions and serve immediately.
  Tom Yum Soup (with chicken)
  Serves 2-4

  600ml water
  2 chicken breasts
  30g pkt tom yum paste  
  2 tbsps fish sauce  
  1 tsp sugar
  10 dried kaffir lime leaves  
  1 tbsp dried lemon grass  
  2 spring onions
  1 small handful coriander
  100g button mushrooms


  1)  Thinly slice the chicken breasts.  Cut the mushrooms into quarters.  
  Finely chop the spring onions and the coriander.
  2)  Put the water in a saucepan and add the dried lemon grass, dried 
  kaffir lime leaves and the tom yum paste.  Bring it to boiling point 
  and then simmer for 5 mins.
  3)  Sieve out the dried herbs.  Add the chicken and mushrooms and simmer 
  for a further 3 mins.
  4)  Remove the saucepan from the heat and add the spring onion, coriander, 
  sugar and fish sauce.
  5)  Serve in small bowls.
  Tom Yum Soup Recipe

  10 medium prawns 
  2 cups chicken stock 
  2 tablespoons fish sauce 
  1 tablespoon "Chili Paste with Bean Oil" 
  8 medium button mushrooms 
  3 to 4-inch piece lemon grass, crushed 
  1 whole Kaffir lime leaf or 3 lime leaves, optional 
  2 sprigs coriander, lightly chopped 
  3 teaspoons fresh lime juice 
  Parboil prawns for 3 seconds until they turn pink on the edges. 
  Do not overcook - the cooking process will be completed later. 
  Drain well and set aside. 

  Bring the chicken stock, fish sauce, and Chili Paste to a boil 
  over high heat. Turn off the heat and add the prawns, coriander, 
  and lime juice. Stir and serve immediately. 

  Serves 4  

Italian Gizzard Dishes

----- Original Message -----
From: "Debby" 
To: phaedrus
Sent: Friday, March 14, 2003 6:55 PM
Subject: Italian Dish

> Growing up we ate a great dish made with chicken gizzards in a 
> red sauce served with Italian garlic bread. Do you know the name 
> and have the recipe?
> Thanks =)
> Debby

Hi Debby,

I think I have found the dish on a restaurant menu, but still no recipe.
Mary's Restaurant:
Spezzi ala "Antochi" 10.95'
Sautéed chicken gizzards with garlic, jalapenos in a spicy red sauce

Italian pasta sauces often use chicken gizzards. See below.


Italian  Spaghetti  Sauce

 Ingredients :
 5 lbs. ground beef
 1 1/2 lb. ground salt meat
 2 qts. ground onions
 2 gallons tomato paste
 5 lbs. chopped chicken gizzards
 1 1/2 lb. butter
 2 bulbs garlic, ground
 1 gallon tomato puree

 Preparation :
    Cook salt meat and onion until golden brown.  Add butter, simmer
 for a few minutes.  Then add meat.  Cook meat until a light brown;
 then add tomato paste and puree.  If too thick, add 1/2 gallon
 water.  Simmer slowly 10 to 12 hours.  Add salt and pepper to taste.
  Add 4 sticks of celery and 3 carrots while cooking, then remove
 when done.  This makes enough sauce for freezing.
 Linguine  With  Chicken  Gizzards

 Ingredients :
 6 tbsp. olive oil
 6 oz. dry white wine
 4 garlic cloves, chopped sm.
 1 1/2 lb. chicken gizzards, cut into sm. pieces
 1 (28 oz.) can whole tomatoes, chopped
 1 (8 oz.) can tomato sauce
 6 oz. water
 2 tsp. sugar
 Salt to taste
 1/2 tsp. ground black pepper
 1/4 tsp. hot pepper
 1 lb. linguine pasta

 Preparation :
    Use a 2 1/2 quart pot.  Place in olive oil, wine, garlic, and
 gizzards.  Over medium-high heat, brown gizzards for 10-12 minutes,
 stirring frequently.  Add remaining ingredients and bring to boil.
 Lower heat and gently boil for 55 minutes, stirring often.  Cook the
 linguine and pour the gizzard sauce over the pasta; serve.  Makes
 4-6 servings.

Guam Recipes

  ----- Original Message ----- 
  From: Faye
  To: phaedrus
  Sent: Thursday, March 13, 2003 11:51 PM
  Subject: Looking for  Guamanian recipes

  I am looking for some Guamanian recipes. Can you help me? 

Hi Faye,

Try these sites for Guam recipes:

Guam 1

Guam 2

Guam 3


Steamed Orange Pudding

  ----- Original Message ----- 
  From: Ken 
  To: Phaedrus 
  Sent: Saturday, March 15, 2003 2:15 PM
  Subject: steamed orange pudding

  In Edinburgh the other day I had a delicious steamed orange pudding. 
  It was served with a creamy sauce with a lot of Drambuie in it.
  I'd be grateful if you have recipes for these.
  Thank you.

Hello Ken,

I did find steamed orange pudding recipes, but none with Drambuie. See below.


  Steamed Orange Pudding  

  Active time: 20 min Start to finish: 2 1/2 hr
  3/4 teaspoon baking soda 
  1 1/2 tablespoons orange juice
  1/2 cup golden raisins
  1 tablespoon all-purpose flour
  1/2 stick (1/4 cup) unsalted butter, softened
  1/4 cup sugar
  1/8 teaspoon salt
  2 large eggs
  1/2 cup sweet orange marmalade
  1 1/2 cups fresh whole-wheat bread crumbs

  Accompaniment: custard sauce or crème fraîche
  Special equipment: a 6-cup metal or ceramic pudding mold* or deep bowl 
  with a lip

  Stir together baking soda and orange juice. 

  Toss raisins with flour. 

  Beat together butter, sugar, and salt with an electric mixer at medium 
  speed until pale and fluffy. Add eggs 1 at a time, beating well after 
  each addition. Add orange juice, raisins, marmalade, and bread crumbs 
  and mix at low speed until blended. Spoon batter into lightly buttered 

  Cover mold with a sheet of foil and secure it tightly with kitchen string 
  (if mold has a lid, use that instead). Put mold on a metal rack in a deep 
  pot. Add enough boiling-hot water to pot to reach halfway up mold, then 
  cover pot and steam pudding in simmering water, adding more boiling water 
  as needed, until surface of pudding feels dry and firm, about 2 hours. 
  Cool on another rack 5 minutes. Loosen edge of pudding with a thin knife 
  and invert onto a serving plate. Serve warm.
  Steamed Orange Pudding

  2 eggs
  4 oz. butter
  2 oranges
  4 oz. sugar 4 tablespoons flour
  1 teaspoon baking powder
  A little milk 

  Beat butter and sugar to a cream, add eggs well beaten, grated orange rind, 
  then flour and milk to make a spongy mixture.  Pour into a buttered basin 
  and steam 2 hours covered with grease-proof paper.
  For the orange sauce, squeeze the juice of 2 oranges into a saucepan, pour 
  a cup of boiling water over the pulp and strain into the juice.  Add 2 
  tablespoons of sugar and bring to a boil.  Mix a teaspoonful of custard 
  powder into a little water and add this sauce which has the consistency of 
  fresh cream.
  Steamed Orange Pudding 


  3 oz. Butter
  1/2 lb. Flour
  1 tspn. Ground Ginger
  2 oz. Golden Syrup
  1 tspn. Baking Powder
  2 oz. Sugar

  Grated Rind and Juice of 2 Oranges Method:
  Sift the dry ingredients together. Add the syrup and orange juice. 
  Steam in a buttered pudding basin. 
  Steamed Orange Pudding

  Mix well together 1 1/2 cups breadcrumbs, 1/2 cup flour, 1 cup chopped suet, 
  1 cup sugar, 1/2 teaspoon baking powder, 1 egg well beaten, pulp and grated 
  rind of 2 oranges. Put in greased basin and steam for 2 hours. Serve with 
  orange sauce.


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