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Never Fail Prime Rib

  ----- Original Message ----- 
  From: Claudia 
  To: phaedrus
  Sent: Saturday, April 19, 2003 5:40 PM

  Hello, I'm looking for the recipe for prime rib where you bake it for 
  an hour and then turn off the oven for like 8 hours without opening 
  the oven and then turn the over back on for about a half hour.  Have 
  you heard of this one?   I'm not sure of the times and temperatures.  
  Thanks Claudia

Hi Claudia,

See below. Not 8 hours, though.... 1 1/2 hours.
This recipe works. So does the one below it.


  Never Fail Prime Rib Roast

  Garlic Powder or Garlic Salt
  Any size Prime Rib Roast

  Heavily season roast with salt, pepper, and garlic.
  Let stand for 1/2 hour at room temperature.
  Bake uncovered at 375 for 1 hour.  DO NOT OPEN THE OVEN!
  Turn oven off.  DO NOT OPEN THE OVEN!
  Leave the roast in the oven for 1 1/2 hours.  DO NOT OPEN THE OVEN!
  Reheat oven to 375 and bake for an additional 1/2 hour.  DO NOT OPEN THE OVEN!
  When additional cooking time is completed, open the oven door and 
  serve the roast.
  Perfect Prime Rib 


  Bone-In Rib Eye Roast (Boneless works too, but doesn't taste as good) 
  with the fat cap still in place. 

  1/4 cup black pepper 
  2 Tbsp. white pepper 
  2 Tbsp. salt 
  1 1/2 tsp. ground thyme 
  1 1/2 tsp. garlic powder
  1 tsp. onion powder 

  Combine rub ingredients and rub evenly over the meat. Place in a 
  heavy roasting pan and cook at 500 degrees for 5 minutes per pound. 
  Don't add water. Turn off the oven and let the meat sit in it for 
  2 hours. Do Not Open The Oven Door Under Any Circumstances!! If you 
  want the meat a little more well done, add a few minutes of cooking 
  time before turning the oven off (3-5 for medium and 8-10 for well done).

Piccadilly Sweet Potato Souffle

Piccadilly's Sweet Potato Souffle

3 cups mashed sweet potato
2 eggs, beaten
1 cup sugar
1/2 cup melted margarine
1 Tablespoon vanilla extract

1 cup brown sugar
1 cup chopped walnuts
1/3 cup soft margarine
1/3cup self-rising flour

Add first 5 ingredients together. Beat well and fold mixture into greased 
souffle pan. 

Mix topping ingredients together in a small bowl, and sprinkle over top of 

Bake in a preheated 350-degree oven for 30 to 40 minutes.

Medjugorje Fasting Bread

  ----- Original Message ----- 
  From: Peggy 
  To: phaedrus
  Sent: Saturday, April 19, 2003 5:22 PM
  Subject: Re: Medjugorje Fasting Bread

  I have been trying for a long time to get the recipe for the fasting bread 
  in Medjugorje.
  I would love to have this recipe. Am hoping you will have the recipe or be 
  able to find it for me.
  Yours truly 

Hello Peggy,

The only online recipe that I can find is the one below. it's the same one that's on "The Children of Medjugorje" websites at:



 " In Medjugorje, as in other places which have remained close to nature, 
 the families make their own bread which is excellent. To fast with this 
 bread is not a problem. For those who can, making bread is very beneficial 
 from every point of view, it helps enter deeper into the spirit of fasting."

  "Here is the recipe, but let's not forget that the quality of our bread 
  greatly depends on the kind of flour we use. We can mix whole meal flour 
  with white flour."

  For 1 kg of flour, (i.e., about 2 & 1/2 pounds or 7 & 1/2 cups), 
  add in the following order: 
  3/4 of a liter (3 1/6 cups) of warm water (around 37C or 98F) 
  1 teaspoon of sugar 
  1 teaspoon of dried yeast 
  2 tablespoons of oil 
  1 tablespoon of salt 
  1 mug of oat flakes or any other cereals (about 250 grams or 8.8 oz) 

  Knead the whole dough. You can add a little bit of flour if the mixture 
  is too liquid. 

  You don't need to knead it much. 

  Leave it to rise for 2 hours minimum (or over night) in a warm place 
  with a constant temperature (not less than 25C or 77F). Cover with 
  a wet cloth. Pour the mixture into well oiled molds (up to 4 cm high 
  [or 1.6 inches] maximum); Cover with a wet cloth and leave it rise 
  again for 2 more hours. 

  Put into a hot oven (160C or 320F), and allow to bake for 1 hour. 

 "On fasting days, it's very important to drink a lot of water. Cold or 
 hot? Our Lady didn't give any detail of this kind, therefore each one 
 of us may decide how to fast, out of freedom, from the heart and according 
 to his health."

Chokecherry Jelly

----- Original Message -----
From: Nancy
To: phaedrus
Sent: Saturday, April 19, 2003 1:53 AM
Subject: chokecherry jelly

> Help!  I need a receipe for chokecherry jelly fast!  I've already 
started defrosting the juice and suddenly can't find my receipe.  
The only day for weeks I can do this is tomorrow (Saturday Apr 19).  
Can you respond this quickly or am I out of my mind for even asking, 
and is there a receipe that doesn't require pectin?  You have my 
everlasting gratitude if you solve my problem, short-lived gratitude 
if you have to turn me down.  Seriously, I appreciate your efforts 
either way.  Thank you.
> Nancy 

Hi Nancy,

See below. The first two are no-pectin.


Chokecherry  Jelly

 Ingredients :
 7 1/2 c. sugar
 3 1/2 c. chokecherry juice
 1/2 c. lemon juice

 Preparation :
   Bring the above to a full boil, stirring constantly.  Add 2
 packages (6 ounces) Certo fruit pectin.  Bring to a full rolling
 boil for exactly 1 minute.  Pour into jelly glasses and seal with
 lids or paraffin.
Chokecherry  Jelly

Berries or juice

 Preparation :
    Clean and wash 1 gallon berries (good measure).  Put in kettle
 and add enough water so you can see it between the berries.  Cook
 until well done.  Squeeze out the juice.  If not quite enough for 5
 cups add water.  Make jelly in small batches as follows:  5 cups
 juice - boil 20 minutes.  Measure 5 cups sugar in a pan and heat in
 oven.  Add warm sugar to juice and boil until it falls in sheets off
 spoon instead of drips.  Pour into sterilized glasses and seal.
Chokecherry  Jelly

 Ingredients :
 3 c. juice (from 3 1/2 lbs. of ripe chokecherries)
 6 1/2 c. sugar
 3 c. water
 1 bottle Certo fruit pectin

 Preparation :
   Preparing Juice:  Stem about 3 1/2 pounds of fully ripe cherries.
 Add 3 cups water and bring to boil then simmer, covered for 15
 minutes.  Place in jelly bag and squeeze out juice.  Measure 3 cups
 into a very large saucepan.  Add sugar, mix well.  Place over high
 heat.  Then bring to boil, stirring constantly.  At once stir in
 Certo.  Then bring to a full rolling boil and boil vigorously for
 one minute.  Remove from heat and skim off foam with a metal spoon.
 Pour quickly into glasses.  Cover at once with hot paraffin wax.
Chokecherry  Jelly

 Ingredients :
 3 c. chokecherry juice
 6 1/2 c. sugar
 1 bottle liquid fruit pectin
 1/4 tsp. almond extract (optional)

 Preparation :
   One homemaker suggests using half Welch's grape juice and half
 chokecherry juice for a very tasty jelly.  Pour the juice in a heavy
 kettle.  Add the pectin and bring to a full rolling boil and boil
 hard for 1 minute, stir constantly!!  Remove from the stove.  Stir
 and skim for 5 minutes.  Stir in almond extract.  Pour into hot
 sterilized glasses or jars.  Seal with hot wax.  Very good.
 Chokecherry  Jelly

 Ingredients :
 4 c. juice
 1 box Sure Jell pectin
 5 1/2 c. sugar

 Preparation :
    Wash berries; put in water to cover by placing hand on top of
 berries.  Bring to a boil; simmer until there is good color and
 flavor (berries will begin to burst).  Strain through cheese cloth.
 Mix Sure Jell with juice in large saucepan.  Bring to boil; stir
 occasionally (this is a hard boil).  At once, add sugar.  Bring to
 rolling boil and boil hard 1 minute, stirring constantly. Remove
 from heat.  Skim off foam.  Use scalded jelly glasses.

Orange Raisin Sauce for Ham

 ----- Original Message ----- 
  From: Neil
  To: phaedrus
  Sent: Saturday, April 19, 2003 5:09 PM
  Subject: Orange Raisen Sauce for Ham

  I am looking for an Orange raisen Sauce for Ham. We are planning on 
  serving about 60 plates and I wanted to dress the ham with the sauce. 
  Can you help?    Neil  

Hello Neil,

Below are four recipes for orange raisin sauce. I can't tell you how to adjust these for 60 plates, but this site:

Growlies for Groups"

has a lot of information about cooking for groups.


  Orange  Raisin  Sauce

   Ingredients : 
   1 orange
   1/2 c. red jelly
   1/4 tsp. allspice
   1 tbsp. cornstarch
   1/4 c. water
   1/2 c. raisins

   Preparation : 
      Squeeze 1/2 cup orange juice.  Mix chopped rind, juice, jelly and
   spice; bring to boil.  Dissolve cornstarch in water.  Stir in hot
   mixture.  Add raisins. Serve warm.  Especially good on baked ham. 
   Baked  Ham-Orange  Raisin  Sauce

   Ingredients : 
   1 ham
   1 c. sugar
   1/2 tsp. salt
   2 tbsp. flour
   2 lg. oranges (remove seeds)
   2 tbsp. flour
   3 tbsp. brown vinegar
   3 tbsp. cinnamon
   1 c. raisins
   2 tbsp. butter

   Preparation : 
     Bake your ham.  The sauce for the ham is made by putting 2 cups of
   water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2
   tablespoons of flour; stir constantly until mixture boils and
   becomes clear.  Grate oranges and use the grated rinds along with
   orange juice; add to saucepan.  Add butter, brown vinegar, cinnamon
   and raisins.  Boil 20 minutes.  This sauce should be put over thick
   sliced ham.  
    Ham  With  Orange-Raisin  Sauce

   Ingredients : 
   1/2 c. light brown sugar
   1 tsp. dry mustard
   1/4 tsp. salt
   2 tbsp. cornstarch
   3/4 c. water
   1/4 c. cider vinegar
   1 (6 oz.) can orange juice concentrate
   1/2 c. raisins
   4 thick slices cooked ham

   Preparation : 
      Mix sugar, dry mustard, salt and cornstarch in small saucepan. 
   Add water, vinegar and orange juice (undiluted), blend well.  Bring
   to a boil over medium heat, stirring constantly.  Reduce heat and
   simmer 1 minute longer, continuing to stir.  Add raisins.  Serve
   warm over ham slices.  Makes 4 servings.
    Orange  Raisin  Sauce

   Ingredients : 
   1 tbsp. flour
   1/4 c. brown sugar
   1 c. water
   1/4 c. frozen orange juice
      concentrate, defrosted
   1 tbsp. butter
   1 tbsp. vinegar
   1/3 c. seedless raisins

   Preparation : 
      In saucepan combine flour and sugar.  Gradually stir in water. 
   Add remaining ingredients.  Cook over medium heat, stirring
   constantly, until thickened and smooth.  Serve with baked ham or


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