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----- Original Message -----
From: Shelia
To: phaedrus@hungrybrowser.com
Sent: Tuesday, May 05, 2009 10:50 PM
Subject: Dutch Lettuce Dish
Hello, My name is Shelia. I am doing a culture presentation on a hot dish called Dutch Lettuce
for the Dutch part of me. Anyway, I was wondering if you happen to know of any other recipe
for this dish from other cultures? My mother makes this and has always called it Dutch Dish
or Wilted Lettuce. My great grandmother is from Holland and introduced this dish to my mother.
I personally love the dish! Thank you for your time.
Hello Sheila,
It would be far too time consuming for me to search all cuisines for recipes similar to
wilted lettuce.
However, "wilted lettuce" is also a famous German dish, made popular in America by the
Pennsylvania Dutch, who were not really Dutch, but were German. For this reason, it's
probably better known as a German or Pennsylvania Dutch dish.
The first recipe below is Dutch. Most any sort of salad is called "sla" in Dutch. That's
he origin of the word "slaw".
Phaed
Sla (Wilted Lettuce)
Lettuce
6 or 7 slices of bacon
1 tsp. vinegar
3 or 4 eggs
Cut lettuce very fine. Hard boil eggs. Fry bacon (cut in small pieces), add 1 teaspoon
vinegar and pour this over lettuce. Slice eggs over top. May be put on mashed potatoes
or served separately. Onion added to lettuce improves flavor.
-------------------------
German Style Wilted Lettuce Salad
5 slices bacon
1 tbsp. sugar
3 tbsp. cider vinegar
1 med. head lettuce
1/3 c. fresh red onion rings
1/4 tsp. salt
1/8 tsp. pepper
Cook bacon in skillet until crisp. Drain well on paper towels. Cool bacon drippings slightly.
Add sugar and vinegar; heat. Meanwhile wash lettuce and dry. Tear into bite-size pieces and
place in bowl. Add onion rings, sprinkle with salt and pepper. Add hot vinegar and bacon
sauce and toss lightly. Crumble crisp bacon over top. Serves 6.
--------------------------
Wilted Lettuce - Germany
4-6 strips bacon
1 lg. head lettuce
2 hard cooked eggs
1/4 c. cider vinegar
2 tsp. sugar
1/2 tsp. salt
Cut bacon into 1/2 inch pieces; fry until crisp. Drain and save drippings. Break crisp
lettuce in coarse pieces and toss with chopped hard cooked eggs and crisp bacon. Combine
vinegar with 1/4 cup bacon drippings, sugar, and salt; heat to boiling. Pour hot liquid
over lettuce mixture to wilt it. Serve at once. Yields 4 servings.
-------------------------------
Pennsylvania Dutch Wilted Lettuce
Salad greens
2 egg yolks
4 slices bacon, cut into pieces
2 tablespoons water
2 teaspoons flour
6 tablespoons vinegar
2 tablespoons sugar
1/4 cup sour cream
1 teaspoon salt
2 hard-cooked eggs
Tear greens into large bowl. (Endive, spinach, Boston or
Bibb lettuce or a combination of these may be used.) Fry
bacon in skillet until crisp. Remove bacon and pour off
all but 2 tablespoons drippings; stir in vinegar and sour
cream. Combine egg yolks, water and flour; add to
vinegar mixture. Cook over low heat, stirring constantly,
until mixture thickens. Remove from heat and stir in
sugar and salt. Pour hot mixture over greens and invert
skillet over bowl long enough to wilt greens. Toss salad.
Garnish with bacon and sliced hard-cooked eggs.
Yield: 6 servings.
----- Original Message -----
From: "Gayle "
To: phaedrus@hungrybrowser.com
Sent: Tuesday, May 05, 2009 8:54 PM
Subject: Pear Liquor or Brandy
> Hello,
> While browsing for a pear liquor recipe I came across one that ironically
> someone named Gail asked for. She wanted Pear brandy with Vodka. You
> corrected her and gave her some good recipes but you also mentioned "Or
> unless you start with pears, make pear wine or mash, and then distill the
> pear wine or mash to make pear brandy." but she was not interested in that
> so yo did not elaborate.
> I however am interested in this type of Pear Brandy or Pear Wine or better
> yet both!
> Please send me the recipe.
> Thanks
> Gayle
>
Hello Gayle,
There were other pear brandy entries after that one. See:
https://www.hungrybrowser.com/phaedrus/m0205M07.htm#3
https://www.hungrybrowser.com/phaedrus/m1013M08.htm#1
There are recipes on the web for pear wine here:
https://makinghomemadewineandbeer.blogspot.com/2006/01/pear-wine-recipe.html
https://www.homebrewit.com/recpear.php
https://www.easy-wine.net/homemade-pear-wine-recipe.htm
For pear cider here:
https://www.homebrewtalk.com/f32/pear-cider-115197/
https://www.yobrew.co.uk/cider.php
Real pear brandy is made by taking pear cider (or pear wine) and distilling it.
I don't have any distilling instructions to send you, but see here:
https://www.homedistiller.org/
Home distilling is not a small undertaking. If the home still is not
constructed properly, it can be dangerous. Be sure to check the laws in your
state regarding home distilling.
Phaed
----- Original Message -----
From: Nancy
To: phaedrus@hungrybrowser.com
Sent: Wednesday, May 06, 2009 11:21 PM
Subject: Yang Chow slippery shrimp
Hi,
Can you find the recipe for Slippery Shrimp served in Yang Chow Restaurant in Los Angeles?
The link to their menu is https://www.yangchow.com/menu2.html
The dish is a specialty of the restaurant.
Thank you,
Nancy
Hello Nancy,
See below for three versions.
Phaed
Yang Chow Slippery Shrimp
1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne (ok to sub red pepper flakes)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine
1 1/2 tablespoon sugar or Splenda
1/2 teaspoon salt
4 green onions, sliced
Preparation:
Peel, devein, and butterfly the shrimp.
Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp.
Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until
golden about 45 seconds.
Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger,
and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt
1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick.
Add the shrimp, toss until covered with sauce. Add the green onions and serve.
(Epicurious)
--------------------------------------------
Yang Chow slippery shrimp
Total time: 25 minutes
Servings: 4
1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne
1 tablespoon tomato sauce or ketchup
1 tablespoon white vinegar
1 tablespoon white wine
1 1/2 tablespoons sugar
1/2 teaspoon salt
4 green onions, sliced
1. Peel, devein and butterfly the shrimp.
2. In a bowl, mix the shrimp with one-quarter cup -cornstarch to completely coat the shrimp.
3. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
4. Pour the oil into a skillet or wok and heat over medium heat until hot. Add the shrimp and
deep-fry until golden, about 45 seconds.
5. Remove the shrimp and drain the oil from the wok, leaving 1 tablespoon for stir-frying.
Reheat the wok. Add the garlic, ginger and cayenne. Stir for a few seconds, then add the
tomato sauce, vinegar, wine, sugar, salt, one-quarter cup water and the reserved cornstarch
mixture. Cook and stir until the sauce is thick.
6. Add the shrimp; toss until covered with sauce. Add the green onions, stir, turn out onto
a platter and serve.
Each serving: 302 calories; 19 grams protein; 16 grams carbohydrates; 1 gram fiber; 18 grams fat;
3 grams saturated fat; 168 mg. cholesterol; 508 mg. sodium.
(L. A. Times)
------------------------------------
Yang Chow Slippery Shrimp
Ingredients
2 lbs uncooked shrimp, peeled and deveined
6 tablespoons cornstarch, plus
4 teaspoons cornstarch
4 teaspoons water
1 cup corn oil or vegetable oil
4 garlic cloves, minced
3 tablespoons sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup tomato sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons dry sherry
1 cup thinly sliced green onion
1 tablespoon thinly sliced green onion
Directions:
1 Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
2 Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
3 Heat oil in heavy large skillet or wok over high heat.
4 Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
5 Using slotted spoon, transfer cooked shrimp to plate.
6 Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
7 Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
8 Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
9 Cook until sauce boils and thickens, stirring constantly, about 1 minute.
10 Add reserved shrimp to sauce and stir to coat.
11 Remove from heat and add 1 cup green onions to sauce and toss.
12 Transfer to plate and sprinkle with remaining green onions and serve.
(Bon Appetit)
----- Original Message -----
From: "Joy"
To: phaedrus@hungrybrowser.com
Sent: Saturday, May 02, 2009 11:18 AM
Subject: eggplant, peppermint & saffron Indian rice dish
> Old recipes; now lost...can you help?
>
Hello Joy,
No luck. Need the name of the recipe.
Phaed
----- Original Message -----
From: Alicia
To: phaedrus@hungrybrowser.com
Sent: Tuesday, May 05, 2009 10:39 PM
Subject: Recipe Request
Hello I'm looking for an eggless meringue or marshmallow recipe.
Alicia
Hello Alicia,
I cannot find any recipes at all for eggless meringue. There may be such recipes using an
egg replacer product or gelatin, but I had no luck finding any. There are eggless marshmallow
recipe using gelatine on my site here:
Marshmallows
Phaed
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