On 13 Mar 2006 at 16:24, Doris wrote:
> My Granddmother made Blackberry Cobblers.She rolled the dough very
> thin didn't shake off any flour cut them in about one inch
> squares.Then she dropped them one by one in the pan of barely boiling
> sweetened berries and their juice It was then finished with long
> strips of dough laced across the top.Sprinkled a tiny bit of sugar on
> the crust baked it in the oven until the crust was brown Can you find
> the recipe.?She lived in Central Louisiana.
Below are the closest recipes that I can find.
1 qt. fresh or frozen berries
1 1/2 c. sugar
Water to cover berries
1/4 lb. butter
3 c. flour
1 tsp. salt
1 c. shortening
6 tbsp. cold water
Add water to cover berries and 1/2 inch over them, add sugar and
let come to boil and cook slowly. Mix crust: Mix flour, salt,
shortening until shortening is crumbly. Add water and mix until easy
to handle. Roll out dough and cut into small pieces for dumplings.
Drop into berries and continue cooking until mixture thickens. Pour
berries into baking dish. Roll remaining dough for top crust, place
over berry mixture, and dot top with all the butter. Bake at 375
degrees until crust is brown.
1 pt. blackberries
1/2 stick butter
1/2 tsp. vanilla
2 pts. water
Sweeten to taste
2 c. flour
1 c. shortening
Cold water (2-4 tbsp.)
1 tsp. baking powder
Place berries in a saucepan with water and sugar. Heat until
boiling. Combine flour, shortening, baking powder, salt and add
cold water gradually to make dough. Roll dough thin; cut into bite
size pieces; reserve dough for crust. Add cut pieces to black berry
sauce and simmer until juice is thick. Add other ingredients. Pour
into baking dish, cover with the crust. Bake at 400 degrees until
the crust is brown.
1 qt. blackberries
1 to 2 c. sugar (to taste)
2 c. self-rising flour
2 tbsp. butter or shortening
Put blackberries in kettle with small amount of water. Add sugar
to taste; cover and cook until berries are done. Strain the berries
and discard. Return blackberry juice to kettle, bring to boil and
add dumplings. If desired, add a little butter before adding
dumplings. Mix like biscuit dough, adding just enough milk to make
a stiff dough. Turn out on floured surface, knead until not sticky.
Roll out thin and cut into squares. Drop into boiling juice.
Reduce heat and cook slowly for 15 minutes, stirring occasionally.
Thicken juice with a flour-water paste; cook 3 minutes longer. NOTE:
Cream (evaporated milk) may be poured over individual serving if
On 15 Mar 2006 at 20:20, Liz wrote:
> I sure would appreciate any help. I would like to locate a recipe for
> a squid casserole. Tonight my boyfriend and I were at a Japanese
> restaurant and we had an excellent one. It was very creamy and kind
> of cheesy tasting. I found recipes for baked calamari and for stuffed
> squid but not for a casserole. Any ideas would be most welcome.
> Sincerely, Liz
I was unable to find any Japanese squid casserole recipes. I did find a Japanese stuffed squid recipe here:
I did find a couple of Italian squid casserole recipes. See below.
It might be possible to find a recipe for the Japanese dish that you had, but I would need the Japanese name of the dish to search for it.
4 tbsps sunflower oil
1 large onion, chopped
2 cloves garlic, chopped
31/2 in sprig fresh rosemary, finely chopped
2 lb squid, cut in 1/2 - 1" strips
about 18 fl oz cold water
1 small can tomatoes, drained & chopped
1 tsp tomato puree
salt & pepper
Heat the oil and fry the onion and garlic until soft but not coloured.
Add the rosemary and then the squid. Mix together then cover with
the water. Bring to the boil and simmer gently for 45 minutes.
Add the tomatoes, tomato puree, salt, pepper, and spices. Cover and
simmer slowly for a further 45 minutes or until the squid is tender
and the liquid has thickened to a thick sauce.
Serve piping hot with polenta or on a bed of mashed potatoes or rice, or as a sauce for
Calamari casserole with olives
2 branches Fennel
3/4 cup Chicken Broth
2/3 cup Green Olives , stuffed with carrots
Salt and Pepper
1 Onion , medium size, sliced
1 Bay Leaf
2 Garlic Cloves , chopped
3 tbsp Olive Oil
1 kg Calamari
1 kg Tomatoes
Clean and wash calamari well. Cut into rings or fingers.
In a medium saucepan, heat oil over medium low heat. Add onion
and garlic and fry until golden stirring constantly. Add calamari
and fry gently for about 5 minutes.
Add tomatoes, bay leaf, fennel, broth, salt and pepper. Bring to
boil. Heat oven to 180 C. Cover saucepan and place in oven for
about 1 hour until calamari becomes tender.
Remove bay leaf and fennel. Stir in olives and put back in oven
for 1 minute. Serve immediately.
On 17 Mar 2006 at 7:29, Marya wrote:
> Dear Uncle Phaedrus:
> Thank you for your ultra speedy response to my question about Oreos.
> I am afraid it has emboldened me to ask another!! I promise to
> leave you alone for a while after this.
> When I moved to Columbus from New Jersey some years ago, it took me
> about 15 minutes to learn that you can't get a decent sub here.
> Although markets would sell you the finest cold cuts in the world,
> the bread was wrong --- absolutely, pathetically wrong. Some
> easterners say the problem is the water, others say that the problem
> is that they just don't know how to bake here.
> Could you explain why one can not get a decent sub bun west of the
> Alleghenies, and what would be the mechanics involved in making
Well, I've been east of the Alleghenies often, but I've never yet had
a sub from the East. I've only had subs from the west side, so I don't
know the difference.
I have had many requests for "sub rolls" and "Italian hard rolls" and
"New York style hard rolls" and "crusty hard rolls." Lots of people
complain that the sub rolls in the rest of the country just don't
measure up to the ones "back east". So what's the difference? Surely
there are bakers from the east who have moved west and continued baking.
Do their rolls turn bad just because they cross the Alleghenies? Is this
difference all in the mind? Could people tell the difference in a blind
taste test? Are people talking about rolls from just a few bakeries in
the east, or are ALL sub rolls from the east better than ALL sub rolls
from the west? Are the flour and the other ingredients different? Could
it be, as you say, the water?
I have no idea.
I'll post this on the site and maybe someone in the know will respond.
It's been seven years now, and no one has even ventured a theory about this.
Perhaps it is not an unreasonable speculation that Marya and others were buying
a particular brand of sub rolls or getting them from a particular bakery(or type
of bakery) when they lived in the East, and this brand or products from this
bakery are not available where they are now living. I don't think it's the water
or the flour.
People say the same thing about New York Bagels - "It must be the water..."
However, this article says otherwise, and if it's not the water that makes
the bagels in NYC different, then it's probably not the water that makes
the sub rolls different. See: New York Bagels
New York bagels have often been slated as the holy grail of bagel perfection
and the best that money can buy. Apparently, this legendary standard cannot
be replicated outside of the five boroughs and this was always thought to be
because of the use of good ol’ NYC tap water.
Well, myth no more as YouTube User Reactions from the American Chemical Society (ACS)
debunks this theory of what makes the New York creation the delectable delight...
With the help of researchers, they found that the water of New York actually plays
a relatively small part in making this breakfast treat so tasty. The not-so-secret
recipe to New York City’s bagel bakes is that the dough is proofed in the fridge
for two days before being flash boiled and baked to perfection.
On 18 Mar 2006 at 12:27, Erica wrote:
> hi, I'm really sorry if i missed this in the archives but i did try
> and find it. lahmen (not exactly sure of the spelling) is a noodle
> dish from xinjiang in western china. it is a local dish for the people
> there that are not of han chinese decent. it has doughy kind of
> noodles with a mixture of lamb and herbs. i'm thinking it had a
> tomatoey sauce but i'm not too sure on that. anyway, it's really
> poluar in kashgar and you can get it pretty much in any restaurant
> that isn't your traditional chinese place. i have tried looking for it
> but have thus far been unsuccessful. i hope you can find it! thanks
I believe that you mean "laghman". There is a recipe with pictures here:
Cream of Belgian Endive Soup
Makes 4 servings
2 Belgian endives, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
Dill sprigs for garnish
Mince the endives, reserving a few small leaves for garnish.
SautÈ the onion, garlic, and endives in the butter for 3 minutes.
Add the potatoes and chicken broth and simmer for about 15 minutes,
or until the potatoes are soft.
Blend until smooth. Ad the milk, salt, and pepper and blend. Serve
hot or cold garnish with chopped endive leaves, chives, and dill.
Moules Et Frites
31/2 lb mussels
2 oz unsalted butter
1 onion chopped
2 fl oz dry white wine
1 tbsp chopped fresh parsley
Mustard mayonaise to serve (see below for recipe
Wash and clean the mussels. Discard any that are open and
do not close when tapped sharply.
Take a large lidded pan that will hold all the mussels.
Add the mussels, butter, onion, white wine and half the parsley.
Put over a high heat.
Cover and cook until they are all open, removing the lid to
turn the mussels occasionally.
When they are all open remove from the heat and set aside for
about 30 mins to let any grit settle to the bottom of the pan.
Scoop out the mussels with a large slotted spoon and divide
between four plates. Pour all the juices from the pan over the
mussels, holding back the last tbsp or so.
Sprinkle the remaining parsley over the mussels and serve with
mayonnaise and fries.
1 tablespoon english mustard
2 egg yolks
1 tablespoon white wine vinegar
3/4 teaspoon salt
few turns of a pepper mill
10 fluid ounces groundnut or sunflower oil
Make sure all the ingredients are at room temperature before
Put the mustard, egg yolks, vinegar, salt, and pepper into a
mixing bowl. Place the bowl on a tea towel to stop it slipping.
Using a wire whisk, beat in the oil a little at a time until
you have incorporated it all. Once you have carefully added
about the same volume of oil as the original mixture, you can
increase the speed
Flemish Beef Stew
Makes 6 servings
2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
1 tablespoon cider vinegar
Combine the flour, salt, and pepper in a bag. Add the meat
and shake well. Melt half the butter and oil and fry the
onions until tender; do not brown. Remove the onions.
Brown the meat on all sides in remaining oil and butter.
Add the onions, herbs, and sugar. Pour the beer over.
Add stock if needed to cover. Cook covered, over low heat
for 1 1/2 hours or until the meat is tender, adding more
beer or stock if necessary. Just before serving add the
vinegar. Serve with hot boiled potatoes and a green salad.