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Quince Chutney

----- Original Message -----
From: Dave
To: phaedrus
Sent: Sunday, March 30, 2003 7:21 PM
Subject: Quince chutney recipe?

> Dear Uncle Phaedrus,
> When I was a senior in high school in San Francisco (back in the fall of
> '65) we met up with an old Australian family friend whom we had known on
> Guam in the late forties.  We had a curry dinner (British style) in her
> home. She served fried plantains with it, not the mango chutney I
> expected.  The conversation turned on cooking. (It was my first exposure
> to steamed rice, too.) She explained some of the difference between this
> meal and the traditional Indian versions. I asked about the chutney.  She
> said she didn't like any of the mango chutneys then available in the
> market (even Cross and Blackwell's Major Grey was already a shadow of its
> former glory), but she told me that quinces make a superb chutney.  I
> have found a lot of recipes for quinces with something else, usually
> cranberries (and it is good).  But I would be really happy if I could
> find a recipe for quince chutney.  I spent a long time on the Internet a
> few weeks ago, and I have turned up what I am looking for.
> Can you help?
> Dave 
> P.S. Thanks for the rye bread recipe. Searching for it let me to your
> site.

Hello Dave,

Below are three quince chutney recipes I was able to find that did not combine the quince with cranberries, etc.


Quince Chutney

8 cups peeled, cored, diced quinces
3 oranges thinly sliced
3 cups brown sugar
1 1/2 cups honeymead or white wine vinegar
1 cup sultanas
1/4 cup finely chopped preserved ginger
1 cup raisins
1 medium onion finely chopped
1/4 cup yellow mustard seeds
1 teasp. ground ginger
1/2 teasp. ground cloves
1/2 teasp. ground cinnamon
2 cloves garlic crushed
juice and finely grated rind of 1 lemon

Combine all ingredients except ginger with 1 1/2  cups water in large
non-reactive saucepan.  Simmer 45 mins.  Add ginger, cool 5 mins.  Spoon
into hot sterilised jars and seal while hot.  Keeps 12 months in cool dark
place.  Refrig. after opening.
Quince Chutney
Yield: 3


1 cup sugar
2 tbsp water
1 cup chopped onion
2 large quince, peeled, cored, cut, into, small dice
1/2 cup golden raisins
1 cup chardonnay wine
4 tbsp white wine vinegar
1 tsp ground juniper berries
1 fresh bay leaf
1 tsp fresh grated ginger
1/4 tsp tabasco sauce
1/4 tsp salt


In a small saucepan on high heat begin to caramelize sugar and water. When
sugar has caramelized, add onion, quinces, raisins, Chardonnay, vinegar,
juniper, bay leaf, ginger and hot sauce. Simmer and stir frequently over
medium heat for approximately half an hour until the mixture thickens and
becomes syrupy.
Ginger-Quince Chutney

4 cups chopped cored peeled quince (about 4 quinces)
1 cup sugar
1/2 cup dried currants
1/4 cup grated peeled fresh ginger
1/4 cup cider vinegar


Combine all ingredients in a non-aluminum saucepan. Bring to a boil;
partially cover. Reduce heat; simmer 35 minutes or until the liquid almost


  ----- Original Message ----- 
  From: Phyllis
  To: phaedrus
  Sent: Sunday, March 30, 2003 4:49 PM
  Subject: Hi

  Hi,  I have been looking for a recipe for Pierogies, or Progies. It is 
  a Polish dish.  They are  little dough filled thing like a pizza pockets 
  but has potatoes and cheese or potatoes and several other things.  Very 
  good fried with sour cream or boiled.  I hope you can help me out.



Hi Phyllis,

See below for some recipes.



  2 cups flour 
  1 teaspoon salt 
  1/4 teaspoon baking powder 
  1 egg 

  Sift flour, baking powder, add egg and water to make a soft dough. 
  Turn on lightly floured board and knead gently five (5) minutes. 
  Allow to stand about ten (10) minutes before rolling. Roll dough 
  very thin, cut in two-inch squares. Place a teaspoon of filling 
  (see below) in center and fold the corners, seal edges well by 
  pinching, then follow one of the following methods: 

  FRIED: Fry in deep fat, serve hot or cold, delicious if sprinkled 
  with sour cream or melted butter. 

  BOILED: Cook in boiling water, allow to simmer until they float to 
  the top, takes about five minutes. Drain. Fry chopped onion in butter 
  and pour over them. 

  BAKED: On a greased cookie sheet, scalded with boiling water and 
  fried onions. 

  Choices for pierogie fillings: 

  Potato filling: Mash four medium cooked potatoes, salt and add two 
  ounces sharp cheese. Combine ingredients. (this is by far the most 
  popular filling) 
  Cheese filling: 1/2 lb. dry cottage cheese. Mix well with 1 beaten egg. 
  Prune filling: 1/2 lb. prunes, seeded, cooked, and mashed. ... Ok, this 
  one I've never tried. 
  Cabbage filling: 1 1-lb. head of cabbage, chopped fine. 1 medium onion, 
  chopped fine. 1/2 teaspoon salt. 2 tbsps shortening.  Saute onion in 
  shortening. Add cabbage. Fry slowly until browned. 
  Sauerkraut filling: 1 small can sauerkraut, browned in butter and seasoned. 
  Potato Pierogis 

  4 servings
  27 minutes 
  (15 min prep, 12 min cooking)
  3    cups flour  
  1    teaspoon salt  
  1    teaspoon soft butter  
  2    eggs, lightly beaten  
   3/4-1    cup warm milk  
  2    cups mashed potatoes  
  2    tablespoons butter  
     salt and pepper  
  3    tablespoons butter (for frying) 
  1.  Sift flour, mix with salt, butter and eggs.  
  2.  Add warm milk to make a soft dough.  
  3.  Roll out dough on floured surface.  
  4.  Roll to about 1/8 inch thickness.  
  5.  Cut in 2inch squares.  
  6.  Put 1 t filling on each.  
  7.  Fold in 1/2 to make a triangle.  
  8.  Pinch edges.  
  9.  Drop into boiling water until they float.  
  10.  Drain.  
  11.  Fry briefly in the butter.  
  How to Make Pierogies 

  Here's How: 
  Peel and boil 5 lbs of potatoes until soft. 
  Finely chop 1 large onion and saute in butter until soft and translucent.
  Grate 8oz sharp cheddar cheese.
  Mash the potatoes along with the onion mixture, cheese and salt and pepper 
  to taste.
  Let the potato mixture cool and then form into 1" balls.
  To prepare the pierogie dough, mix together 2 cups of flour with 1/2 tsp. 
  Beat together 1 egg and 1 Tbsp. oil and add all at once to the flour 
  Add 1/2 cup very hot water and work until the dough loses most of its 
  Roll the dough on a floured board or countertop until 1/8" thick. 
  Cut 3" circles of dough with a glass or cookie cutter.
  Place a potato ball on each dough round and fold the dough over forming 
  a semi-circle.
  Press the edges together with the tines of a fork.
  Boil pierogies a few at a time in a large pot of water. They are done when 
  they float to the top.
  Rinse in cool water and let dry.
  Saute chopped onions together in a large pan until onions are soft. Then 
  add pierogies and pan fry until lightly crispy. 


  If you are having a hard time getting the edges to stick together, you may 
  have too much flour in the dough. Add a little water to help you get a good 
  If you don't want to cook all of the pierogies right away, you can refrigerate
  them (uncooked) for several days or freeze them for up to several months.
  You can fill pierogies with pretty much anything you want, though potato 
  and cheese is the most common. Sweet pierogies are often filled with a 
  prune mixture. 

Hungarian Hurka

From: "ak" 
To: phaedrus
Subject: Hurka
Date: Sunday, March 30, 2003 8:43 AM
Recipe for Hurka
Hungarian Hurka
8 cups rice cooked only until about 1/2 done
3 large onions, chopped and sautéed
6 garlic cloves chopped (add to onions when almost done)
1/4 cup or more marjoram (will lose flavor if frozen so we always put 
in more)
ground pepper to taste (if you like it spicy put in more)
salt to taste
1 large pork shoulder or two halves (leave fat on so sausage isn’t 
dry skin, is good too)
cook pork in water with onions, garlic, salt and pepper until well 
done; cool 
we used to make it with pigs head and pork liver but these are hard 
to come by
grind using large blade in meat grinder
broth ( Boil down broth pork is cooked in and add some to mixture 
until moist)
Can add white wine also
Ingredients can be increased or decreased according to taste
Mix all together keep tasting and adding seasoning until you like it.
Use sausage maker, you will need good casings
Roll in circle as big as you wish
Bake in oven in cast iron pan flip when bottom gets nice and brown.
Best when nice and crisp.
 My sister and I just got together and made a big batch of this
Hungarian comfort food.

Southern Style Greens

----- Original Message -----
From: "Hillary"
To: phaedrus
Sent: Monday, March 31, 2003 12:11 AM
Subject: two recipies

> I'm trying to find a recipie for a seasoned greens dish, like
> mustard greens and collard greens.  My Mom and I had this dish 
> at a fast food chain called Church's Chicken in Texas and really 
> enjoyed it.  That chain sold southern soul food if that helps in 
> knowing what I'm talking about.
> Thanks for you help, Hillary

Hello Hillary,

Well, I'm familiar with the Church's Chicken chain, but I've never eaten their greens.

However, I've lived in Mississippi all of my life, so I'm very familiar with greens,particularly turnip greens, mustard greens, and collard greens. Yum!

The recipes below are pretty typical. I don't know what Church's means by "seasoned", but around here it means that you cook 'em up with a chunk of salt pork, hog jowls, side meat, streak 'o lean, ham hocks, bacon, or the like. I personally dislike the tendency to put sugar in everything, so I would leave that out, but to each his own. Don't forget the Southern style cornbread ( No sugar!).


Southern  Collard  Greens

 Ingredients :
 1 lg. bunch fresh collards
 1 tsp. sugar
 Salt to taste
 1/4 c. bacon drippings
 1 sm. ham hock or salt jowl

 Preparation :
   Wash collards thoroughly; chop.  Cover meat completely with water
 and cook until tender in large pot.  Add bacon grease.  Salt to
 taste, cook until tender.  Yield: 4 servings.
 Mustard  And  Collard  Greens

 Ingredients :
 2 smoked ham hocks
 3 to 3 1/2 lb. mustard greens
 3 1/2 to 4 lb. collard greens
 2 tsp. sugar
 3 tsp. salt
 1/4 tsp. pepper

 Preparation :
    Place ham hocks in a large saucepot or Dutch oven; cover with
 water and cook, covered, over moderately low heat (about 225
 degrees) 2 hours.  While ham is cooking, remove stems from greens
 and tear leaves into fairly large pieces; rinse greens several times
 in warm salted water and drain well.  Stir sugar, salt and pepper
 into water with ham hocks.  Add enough greens to fill pot; cover,
 and when greens shrink, add more, stirring occasionally, until all
 the greens are added.  Cook greens for 1 1/2 to 2 1/2 hours,
 depending on the tenderness of the greens.  Count the cooking time
 from the time you add the first greens.  Remove the meat from the
 ham hocks and serve some of the ham with each portion of greens.  If
 desired, greens may be prepared a day ahead and reheated just before
 dinner.  Makes 8 servings.
 Turnip  And  Mustard  Greens

 Ingredients :
 1 lb. salt pork
 2 bunches turnip greens
 2 bunches mustard greens
 1 tbsp. salt
 2 tbsp. sugar

 Preparation :
    Put meat in large pot.  Cook about 30 minutes.  Wash greens while
 meat is cooking, then add to pot.  Add salt and sugar.  Cook until
 done and greens are tender.
 Fresh  Greens  (Collards-Mustard-Turnips)

 Ingredients :
 Wash greens and pull from stem
 Fresh garlic
 Ham hocks or salt pork

 Preparation :
    Dice up garlic in pan with ham hocks or salt pork.  Brown meat on
 both sides with a little shortening in pan.  Add water 3/4 in the
 pan and simmer.  Add greens in the pot and put lid on so the greens
 will cook down in order to get all your greens in the pot (you might
 have to add more water to the pot so that your greens will stay
 moist - also you can add garlic, salt and pepper as they are
 cooking).  Greens are done when you can stick a fork through them
 and they feel or taste tender.

Grape Nuts Custard

  ----- Original Message ----- 
  From: Bsc 
  To: phaedrus
  Sent: Monday, March 31, 2003 6:19 AM
  Subject: (no subject)

  good morning, I am looking for a receipe for grapenut custard pudding.  
  All the receipes i have found omit the custard ,   thanks 

Hello BSC,

Hard for me to see how you could have a recipe at all without custard. The eggs, sugar, and milk are what makes the custard. Custard's not an ingredient that you add separately. The only way you could omit the custard would be to omit the eggs, and then you'd just have a bowl of grape nuts with milk and sugar. Three recipes below.


  Grapenut  Custard  Pudding

   Ingredients : 
   2 1/2 c. milk
   4 eggs
   1/2 c. sugar
   1/2 tsp. vanilla
   Pinch of salt
   1 handful raisins if you like
   2 handfuls Grapenuts

   Preparation : 
      Beat eggs, sugar and vanilla.  Heat milk until skin forms on top
   (scalded); add to egg and sugar mixture.  Pour into casserole dish
   and sprinkle 2 or 3 handfuls of Grapenuts.  Bake in a 350 degree
   oven for about 40 minutes or until knife comes out clean.  Put
   casserole dish in a pan of hot water. 
   Grapenut  Custard  Pudding

   Ingredients : 
   6 c. milk
   6 eggs
   1/2 tsp. nutmeg
   1 c. sugar
   Salt to taste
   1 c. Grapenuts

   Preparation : 
      Heat milk in saucepan.  Remove from heat and add sugar and salt. 
   Beat eggs and add to milk mixture.  Add nutmeg.  Pour into a 2 quart
   baking dish.  Sprinkle evenly with Grapenuts; do not stir.  Bake in
   a pan of hot water at 325 degrees for 1 1/2 hours.
   Grapenut  Custard  Pudding

   Ingredients : 
   4 eggs
   1 c. sugar
   1 c. Grapenuts (not flakes)
   4 c. milk, scalded
   1 tsp. vanilla
   1 speck salt

   Preparation : 
      Butter a 2 quart glass baking dish.  Mix well the eggs, sugar,
   Grapenuts, salt and scalded milk.  Place glass dish in pan of water.
    Bake at 350 degrees for approximately 45 minutes.  Test with silver
   knife.  When knife comes out clean, pudding is done. 


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