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Slovenian Easter Sausage

On 11 Apr 2006 at 18:36, Karen wrote:

> Hi,
> My name is Karen, and I am looking for a recipe we always referred to
> as Easter Sausage. I'm not sure if there is a "slavic" name for it
> but, it is a slovenian recipe that my Dad used to make. I saw a recipe
> for Croation Easter Sausage, but that is not the one I'm thinking of,
> the one I'm looking for is made with beaten eggs, ham, bread, and
> green onions mixed together and it is put in a casing and either
> boiled or baked. 
> Thanks so much
> Karen 

Hello Karen,

I found this on a message board. Maybe it's similar.


Slovenian easter sausage

2(1 1/2 lb.)white bread
2 doz.eggs
3lbs. bacon ends and pieces--diced ham also if wanted
1 casing,4by 20 inches,approx
1 T.salt 
1t. onion powder
1 1/2 tsp. black pepper
1 1/4 garlic powder

cube bread--beat eggs--dice and fry bacon,not crisp,drain--dice 
ham if used--beat seasonings into eggs,then pour over bacon and 
bread.--mix well,stuff into casing, not too tight,to length of 
roaster. -tie end. prick about 6 times with table fork. bake in 
roaster in 2 inches of water,covered,for 1 1/2 hrs at 350 degrees--
cool before cutting--store in frig 

Toong Mai Puffed Rice

On 10 Apr 2006 at 2:47, emily wrote:

> Hello Mr. Phaedrus:
> I was looking at your Puzzlers section and think I might be able to
> help you with your problem concerning Puffed Rice.
> Here's a link to a hawaiian recipe that's basically the same as the
> South East Asian ones. Where I'm from (Singapore), this was an
> economical way to make dessert - leftover cooked rice was collected
> and dried in the sun till it hardened and then deep fried till it
> puffed.
> Hope this helps you.
> Best Regards,
> Emily

Hi Emily,

Thanks! This toong mai recipe sounds much better than using a wok filled with hot sand...


Toong Mai
1 cup mochi rice (sweet, glutinous rice)
Vegetable oil for deep-frying
1 cup water
1/2 cup sugar
1 teaspoon vinegar
1/4 cup dry-roasted peanuts, preferably unsalted

Cover rice in water and soak at least 3 hours, or overnight.
Drain rice. Spread a layer of cheesecloth in the bottom of a steamer basket.
Place rice in an even layer over cheesecloth. Cover and steam over boiling
water 40 minutes, or until rice is soft. Cool.

Preheat oven to 175 degrees. Spread rice evenly on a baking sheet (grains 
will be very sticky, but try to separate as much as possible). Bake 45
minutes. Every 15 minutes turn and separate rice so it dries evenly.

Turn off oven. Leave rice in oven 3 to 4 hours, until completely hard and 

Pour about 2 inches of oil into a small pot. Heat to 375 degrees. Scoop a
small amount of dried rice onto strainer and lower into hot oil. The rice 
will puff and rise. Use strainer to separate and turn rice grains. When 
rice just starts to color -- in a few seconds -- lift out with strainer,
tapping the side of the pot to release excess oil. Drain on paper towels.

Working in small batches, puff the remaining rice. (Don't try to hurry the
process by using a larger pot. The rice cooks quickly and will burn if you
can't get it out of the pot fast enough.)

Break up any clumps of rice and immediately store in an airtight container.
You should have about 4 cups. Discard oil. (If you're tired now, go to bed.
Finish in the morning).

Bring water, sugar and vinegar to a boil. Simmer until a thick syrup forms 
and mixture begins to turn light brown, about 30 minutes (240 to 245 degrees
on a candy thermometer, halfway between soft- and hard-ball).

When syrup is almost ready, combine puffed rice and peanuts in a large,
lightly oiled bowl. Oil a spatula and a baking sheet. Pour syrup over rice 
and stir quickly, using spatula, so rice is evenly coated. Work quickly, 
as syrup cools and hardens quickly. Spread on baking sheet and form by hand
into a 3/4-inch thick layer. Press firmly with a rolling pin to compress to
1/2-inch thickness, pushing in the edges as you go to maintain shape. Cool 
and cut.

George writes:


Years ago, I saw a TV show that made puffed rice using leftover rice.
It was a Chinese cooking show (I don't remember which one).  What I
remembered was that they spread the leftover rice in a pan and left it
overnight (in the refrigerator?)  The next day they put it into hot
oil to puff it.  Remembering that much simplified my search.

The Baker Who Cooks

Almost half way down the page, she tells you how to puff rice. Has the comment, "Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies." under soups, about half way down the page.

Pings This website has a complete recipe from dry rice to puffed rice. I like your web site. George

Also, see from another reader:

From: "Hellen 
To: "Phaedrus" 
Subject: puffed rice URLs
Date: Wednesday, April 08, 2009 5:40 PM

Uncle P:

I am sorry I didn't get back to you right away.  Here is the link for
making puffed rice at home  (rice krispies style):

Homemade Rice Krispies

Also, I found one from using a microwave.  Unfortunately,
I believe it is narrated in Hindi.  Here it is:

TV Lesson

Hope this helps!


El Tigres

On 10 Apr 2006 at 22:30, Kit wrote:

> Phaedrus,
> 40 years ago I was teaching English in Bilbao, Spain. When we went
> home for  lunch we would stop at a bar and drink a few glasses of
> Rioja wine, and eat  an order of "Tigres". I have searched for Tigres
> on the internet - there is an  unbelievable variety of mussel recipes
> masquerading under that name, but only one is the real one as far as 
> I am concerned. They came in a dish bathed in a sauce which as far as 
> I could tell had tomato, garlic and olive oil (they would  not give 
> me the whole recipe). We would sop up the sauce with French bread  
> and wash them down with white wine - just to think about it still 
> makes my mouth water. None of this stuffed mussel shells with this 
> and that - that's not  Tigres. But I wish I knew how they did make them !
> Best wishes
> Kit

Hello Kit,

Well, "tigres" is not the name of just one dish, it's the name of a particular sort of mussels served in hot sauce, and in some cases, it has apparently come to mean the mussels themselves, no matter how they are prepared, even though the common word for mussels is "mejillones." That's why some of the recipes you see for "tigres" are just stuffed mussels or deep fried mussels.

As to the specific tigres dish you had, it was probably a Basque dish, maybe "Tigres de Yurre", named after a town (Igorre in Basque).

I could not find a recipe for "Tigres de Yurre", just this description:
"They are very simple to prepare, needs mejillones, onion, sharp mature tomato, guindilla, choricero pepper, oil, salt and sugar."

The particular tigres you had might also have been "tigres rabiosos" (Rabid Tigers). This also is mussels in a hot tomato sauce. There is a photo of these and a recipe in Spanish here:

tigres rabiosos


Hanscom's Bakery

On 13 Apr 2006 at 11:32, michelle hanscom wrote:

> There are no Hanscom Bakery recipes.  My uncle Richard Hanscom the
> last baker of the Hanscom Bakery before it sold has only recipes that
> he has hand written.  They are industrual size ie: 30 lbs of flour
> etc... Sorry for the disappointment.  We as the family wish we had
> recipes, too.  If there ever comes a day I will let you know.
> Michelle Hanscom 

Hi Michelle,

Thank you for writing. A great many people have fond memories of Hanscom's products.


Botswanan Recipes

Sweet-corn Soup  Mielieroomsop

1 medium onion
25g butter
15ml corn flour
450ml warm milk
450ml chicken extract
1 tin cream style sweet corn
celery salt
60ml cream


Chop onion fine and fry for 5 minutes in butter. Add flour en cook for 
a minute or two over low heat. Stir frequently.

Remove pot from stove and add warm milk while stirring the mixture. Put 
pot back on stove and add all other ingredients except the cream.

Stir regularly until it starts boiling. Lower the heat and add the cream. 
Mix and heat well.

Optional: Mix 10 ml brandy and 2ml sugar and add to the soup just before
Vegetable Potjie


5-6 medium potatoes
1 medium butternut squash
5 large carrots
2 ears of corn
1 small turnip or rutabaga
1 stalk celery
1/2 cup oil
2-3 onions
4-6 cloves garlic
1 teaspoon salt
black pepper to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1 cup vegetable stock


Wash the vegetables and cut into chunks. You can use any other hard 
winter vegetables that you like. Heat the potjie (cast-iron pot, size 3) 
over coals until a little bit warm, then add oil. When oil is hot, lightly
cook onions and garlic. Arrange vegetables in layers on top of onion and
garlic mixture. The ones with the longest cooking times go on the bottom 
of the pot. Sprinkle on the seasonings and herbs. Pour stock over the final
layer. Cover the pot with its lid and simmer over campfire coals for 1-1/2 
to 2 hours. Leave the lid on until the cooking time is finished.


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