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----- 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.
Phaed
Never Fail Prime Rib Roast
Ingredients:
Salt
Pepper
Garlic Powder or Garlic Salt
Any size Prime Rib Roast
Directions:
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
Ingredients:
Bone-In Rib Eye Roast (Boneless works too, but doesn't taste as good)
with the fat cap still in place.
Rub:
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
Method:
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's Sweet Potato Souffle
3 cups mashed sweet potato
2 eggs, beaten
1 cup sugar
1/2 cup melted margarine
1 Tablespoon vanilla extract
Topping
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
souffle.
Bake in a preheated 350-degree oven for 30 to 40 minutes.
----- Original Message -----
From: Peggy
To: phaedrus
Sent: Saturday, April 19, 2003 5:22 PM
Subject: Re: Medjugorje Fasting Bread
Hello
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
Peggy
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:
Medjugorje
Phaed
" 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 37°C or 98°F)
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 25°C or 77°F). 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 (160°C or 320°F), 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."
----- 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.
Phaed
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
sugar
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.
----- 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.
Phaed
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
pork.
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