From: Liz Wade
Sent: Friday, March 29, 2013 2:00 AM
Subject: chia seed meatballs
Hi: I hope you can help. My boyfriend has become interested in eating things utilizing chia seeds.
He is wanting me to make chia seed meatballs baked if possible. Any help would be appreciated.
Thanks in advance. This is new to me too.
These sites have recipes:
Chia Seed Recipes
Food Storage Cookbook
I found this comment on a message board:
“Me, I use a couple tbsp of ground flaxseed or ground chia seed,
blended with about a third cup of water, to help retain moisture
in my meatball recipes. Works great as that bread crumb sub, and
the rest if the recipe is the same (except I never floured the
outside of my meatballs). Also, minimal handling and pressing of
the meat as well. I blend all my other ingredients together then
toss gently with the ground meats (I use beef and pork half and
half, sometimes some italian sausage).”
Recipes from an old Mapleine Booklet CA 1930:
2-1/2 cups sugar
1 cup water
1/4 cup corn syrup (light)
1/4 teaspoon salt
Cook over low heat, stirring constantly, until sugar dissolves and
boiling begins. Continue cooking, without stirring, until small
amount of syrup forms hard ball in cold water (265° F.)
Beat until stiff:
2 egg whites (use pasteurized whites - ph)
Pour syrup in a fine stream over beaten egg whites, beating constantly.
Continue beating until it
holds its shape when dropped from spoon
1 teaspoon Mapleine
1/2 cup candied cherries, and
1/2 cup chopped nutmeats, if desired.
Pour into pan and cut into squares or drop by spoonfuls on buttered surface.
Mapleine Southern Pecan Pralines
2 cups brown sugar
1 cup white sugar
1/2 teaspoon salt
1-1/2 tablespoons butter
1 cup water
Cook over low heat, stirring until sugar is dissolved and until
a small amount of syrup forms a soft ball when dropped in cold
water(240° F.). Remove from heat.
3/4 teaspoon Mapleine
1 cup pecan halves
Stir until mixture becomes slightly cloudy;drop by spoonfuls onto
buttered surface or waxed paper.
From: Michael Prey
Sent: Thursday, March 21, 2013 9:24 PM
Subject: german or slavic
My family comes from Yugoslavia and Germany, my grandmother used
to make something called "pooty keep full', of course the spelling
is probably way off but that's how she pronounced it.
Well, since you didn’t respond to my request for more information,
there’s not much way for me to pursue this. I’m speculating that the
“keep full” part is actually “kipfel”, but I have no idea what the
“pooty” part is.
“Kipfels” are Austrian, German, Hungarian, or Jewish rolls or cookies.
I did not find a Yugoslavian connection. The same name is used to refer
to both a type of roll in a crescent shape, and to a crescent-shaped cookie.
These appear to also be called “butterhorns”. “Rugelachs” may be similar
or just another name for them. I have several recipes on the site already:
If you mean the crescent-shaped rolls, you may want to look at “butter horns”
recipes as well:
Sent: Friday, March 22, 2013 2:05 PM
Subject: Korbs Bakery Frosting
I loved Korbs Bakery frosting. Once someone told me that it was published
in the Providence Journal but that was a long long long time ago.
Hope you can help. Thanks
Korb’s main store was on Pawtucket Avenue, Pawtucket. The company's other two stores, one in Warwick and a second in Pawtucket, were joined by a small store located in the Outlet Company, Downtown Providence.
The business was founded in 1906 by Philip Korb, a Latvian immigrant. It became a thriving business passed on through three generations until Richard Korb, the third generation recipient sold the baking business to Ed Fiel, a Cumberland businessman who proposed to use the bakery in conjunction with cafes he planned to open. Richard Korb retained ownership of the building on Pawtucket Avenue. It was Field who finally closed the bakery after 93 years of operation.
I had no success with any recipes at all from Korb’s. There are lots of requests on the Internet for Korb’s recipes, but no one appears to have had any success. There is a page about Korb’s on this blog:
I did not find any mention that the frosting recipe was ever published in the Providence Journal.