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McGinty Cookies

  ----- Original Message ----- 
  From: Dawn
  To: phaedrus
  Sent: Tuesday, May 06, 2003 11:09 PM
  Subject: Recipe for McGinty Cookies

  Back in the 60's I found a recipe in one of the magazines of the 
  time that was called McGinty Cookies.

  All I really remember is that they called for a lot of Brown Sugar.  
  You baked them...put them on a baking sheet by the spoonful...they 
  spread out in the oven.....They were very crunchy on the outside.

  Thanks.  My first name is Dawn 

Hi Dawn,

The below recipe was on the Better Homes & Gardens website.


  McGinty Cookies

  1/2 cup shortening
  1 cup brown sugar, packed
  1 beaten egg
  1 cup flour
  3/4 tea.salt
  1/4 tea.baking powder
  1/2 tea. baking soda
  2 tbls. milk
  1/2 cup raisins

  Thoroughly cream shortening and sugar; add egg and beat well. 
  Add sifted dry ingredients alternating with milk; mix after each 
  addition. Stir in raisins. Drop from teaspoon onto greased cookie 
  sheet. bake in mod. oven (325) 15 to 20 minutes. Makes 1 1/2 doz.

Pork, Dumplings, and Sauerkraut

 ----- Original Message ----- 
  From: panda
  To: phaedrus
  Sent: Thursday, May 08, 2003 4:11 PM

  does any one no the recipe for dumplings and sourkraut with a little
  pork? my mother use to make it.   thanks

Hi Panda,

See below for three recipes.


  Dumplings, Sauerkraut, and Pork

  800g clean porky roast 
  25g flour
  500g sauercraut
  60g fat
  1 onion

  1. Salt and cumin clean porky roast. Give the roast to the pan and give 
  it to the hot oven. Roast it and baste it at intervals.
  2. Take out tender roast, dust roast gravy with flour,fry it and simmer 
  it. Slice the roast.
  3. Cut sauerkraut and an onion. Fry a half of the onion with 30g of fat, 
  add sauercraut and steam it all. Make a roux: take a second half of the 
  onion, fry it with 30g of fat and add flour. Add sugar, salt and cumin to 
  the complete cabbage.
  4. Add the roast gravy to the porky roast and the dumplings. 


  500 g flour
  1 yolk
  1/4 - 3/8 l milk
  200 g yeast

  1. Put the flour to the bowl and crumble the yeast to the flour.
  2. Twirl the yolk, add the salt to it and pour the flour.
  3. Work up the dough, when it's lustrous, blisters, which are bursting 
  and doesn't stick on the stirrer.
  4. Put little flour on the dough, cover it with a towel and leave it. 
  5. 1 hour later meddle it with rolls, which are minced.
  6. Put it to the boiling salt water and boil it for 10 minutes.
  Pork, Sauerkraut, & Dumplings 
  4 pound white potatoes, peeled and cut into quarters
  1 egg
  1 teaspoon salt
  2/3 cup all purpose flour
  1/4 cup cornstarch  

  Early in the day: boil potatoes 20 to 25 minutes in salted water.
  Mash, without any additions, to equal 3 1/2 cups.  Allow to cool in
  refrigerator until about an hour before dinner.

  Start bringing a very large pot of salted water to a boil. 

  Mix cooled, mashed potatoes with remaining ingredients.  It s easier
  to mix in the egg first and then dump the whole thing on a counter or
  a table top dusted with flour and then knead in the dry ingredients.
  Roll pieces into balls about the size of a large walnut (Aunt Mary's
  way) or into a long roll and then cut off large pieces (Aunt Anna) or
  smaller ones (my Mom).  Add to the rapidly boiling water and when the
  dumplings rise to the top, reduce heat and simmer for 5 minutes.  Keep
  warm until everything else is ready.  Aunt Mary sprinkled them with
  buttered, browned bread crumbs.  Aunt Anna's were hearty.  My Mom's
  were the best.

  Sauerkraut 1 bag sauerkraut (in the refrigerated section 
  of grocery store) or 2 (16-ounce) cans
  2 Tablespoons butter or margarine 1 onion, chopped
  1 heaping Tablespoon flour
  1/2 cup water
  2 teaspoon sugar 

  Rinse kraut; put it in a pot and cover with water.  Simmer 30 minutes.
  Meanwhile, saute the onion in the butter until golden.  Add the flour,
  stir until smooth; add 1/2 cup water and sugar.  Stir in the kraut and
  simmer about 10 minutes longer

  Pork: 1 Pork Roast, sprinkled with a bit of garlic powder, roasted
  according to the timetable in your big fat cookbook.  Remove from
  roasting pan when internal temperature reaches 160F degrees.  Reserve
  all drippings for gravy (important).  Slice after it has rested for at
  least 10 minutes.

  Gravy: Skim off all but about 2 tablespoons of fat from the drippings
  and start the roasting pan simmering.  Add some water for each 2 cups
  of broth and 2 tablespoons of fat you will need 2 Tablespoons of
  cornstarch mixed with 1/4 cup cold water.  When the broth is boiling,
  whisk in the cornstarch/cold water mixture.  Keep stirring with a whisk 
  until gravy thickens.  Make up more cornstarch mix if it s too thin and 
  add more water if it s too thick.

  To Serve: Put dumplings on your plate, sauerkraut on top of them, cover 
  with gravy and put the pork on the side.  And since everything is pale, 
  make sure you serve something with color. Or dust the dumplings with a 
  bit of paprika and the kraut with snipped chives.  A crisp salad or raw 
  vegetables relieves the heavy style of this meal, and warm bread or rolls 
  soaks up the gravy.

  Leftovers (the best part of this meal) - Saute cold, sliced dumplings
  in melted butter until golden.  Add a bit of gravy to glaze them and
  serve for breakfast.  The leftover cold pork with warmed kraut is for
  lunch time sandwiches.
  Braised Pork Roast with Sauerkraut and Spoon Dumplings 


  2-3 pound center cut pork rib roast (ribs in) 
  1/2 cup olive oil 
  1 cup water 
  6 cups sauerkraut (preferably fresh) 
  4 bay leaves 
  1 tablespoon caraway seeds 
  salt and black pepper to taste 
  Spoon Dumplings

  1 1/2 cups all purpose flour
  2 whole eggs
  1 teaspoon baking powder
  Dash of nutmeg
  Salt and pepper to taste
  Splash of water if necessary

  Preheat oven to 350°F.

  Heat olive oil in stock pot or braising pan over medium heat. Season pork
  liberally with salt and pepper. Once oil is heated just below smoking point,
  carefully add the seasoned pork roast. Brown well on all sides. Slowly add 
  water, sauerkraut, bay leaves and caraway seeds. 

  Cover with a top. Let this simmer on low heat for 10 minutes while you prepare 
  the next step.

  Spoon Dumplings:

  Mix together flour, eggs, baking powder, nutmeg, salt and pepper. Combine 
  well. The mixture should maintain the consistency of a thick pancake batter.
  Gently spoon the dumplings on top of the simmering sauerkraut around the 
  pork roast. 

  Place lid back on pot and place pot in preheated 350°F oven for approximately 
  1 hour or until the pork roast has an internal temperature of 160 degrees. 
  Add more water if necessary. 

  This dish was always accompanied by a healthy spoonful of mashed potatoes.

  Serves: 6

Dirt Cake

  ----- Original Message ----- 
  From: Lou Ann 
  To: phaedrus
  Sent: Thursday, May 08, 2003 3:06 PM

  I hope you can help me.  I'am looking for a receipe called "dirt cake".  
  Some of the ingredients are crushed oreo cookies, and instant pudding, 
  and possibly cream cheese.  If you can help me I would be so happy.  
  This is what my son has been craving, and he is fixing to graduate from 
  high school so I thought this would be one of the items I would make for 
  him.  Thanks a lot. 

Hi Lou Ann,

See below.


  Dirt  Cake

   Ingredients : 
   1 lg. bag Oreos
   12 oz. Cool Whip
   3 1/2 c. milk
   2 sm. boxes vanilla instant pudding
   1/2 stick margarine
   8 oz. cream cheese
   1 c. confectioners sugar

   Preparation : 
      Combine milk and pudding.  Fold in Cool Whip.  Mix margarine,
   cream cheese and sugar together.  Mix everything together.  Crush
   Oreos until they are very fine. Layer Oreos and mixture with Oreos
   on top and bottom.  Chill for about 1 hour before serving.

Lemon Cheese Pillows

From: Betzes
To: phaedrus
Subject: Lemon Cheese Pillows
Date: Wednesday, May 07, 2003 6:21 PM

I just found your site after all these years!  I think it is terrific.  
I've already found so many wonderful recipes, and I appreciate your 
efforts.  In response to a request for Lemon Cheese Pillows on 1-27-03, 
perhaps this is what your inquirer wanted.  Thanks for your great work.

Lemon-Cheese Pillows (Filled Cookies)
Yields: 72 cookies

1 cup   Butter, softened
2 (3-oz.)   packages Cream Cheese, softened
1/4 cup Confectioners' Sugar
2 1/4 cups  All Purpose Flour
1 tsp.  grated Lemon Peel
1 tsp.  Lemon Juice
1   Egg, beaten
    Confectioners' Sugar to sprinkle

3 cups  (1 lb.) Dry Cottage Cheese
2   Eggs
1 cup   Sugar
1/2 cup All Purpose Flour
1/4 cup Lemon Juice
1 Tbsp. grated Lemon Peel

Preheat oven to 350°F

In a large bowl combine all ingredients for crust.  Blend with mixer until 
dough forms.  Cover; chill 30 minutes.

In large saucepan, combine ingredients; blend well.  Cook over medium heat, 
stirring constantly, until thick.
Roll out the dough to 1/8-inch thickness on floured surface.  Mark your 
center by folding the dough in half.  Open flat and fill one half of the 
dough with the Lemon-Cheese filling, approximately 1/8-inch thick, leaving a 
1/4-inch edge on three edges.  Brush the other half of the dough with a 
beaten egg.  Then fold the dough over the filled half of the dough.  Be sure 
to remove any air pockets before sealing the edges.  Flour the dough top and 
bottom of dough as well as your ArncoŽ Ravioli Roller and Cookie Cutter 
surface.  Line up the inside of the first wheel of the cutter to the outside 
folded edge.  Roll over your dough with steady even pressure.  Seal off any 
smaller pieces with a pastry wheel, as these are all edible. Line your cookie 
sheets with baking parchment (Wetting them first helps placing the parchment 
as well as prevents it from burning.)  Place cookies on parchment lined 
cookie sheets two inches apart.  Bake at 350°F for 15 to 20 minutes.  Cool.  
Dust with icing sugar just before serving, if desired.

Phosphates Redux

  ----- Original Message ----- 
  From: Lawrence  
  To: phaedrus
  Sent: Wednesday, May 07, 2003 5:15 PM
  Subject: Phosphates

  I'm looking for a recipe for either cream soda or vanilla phosphate soda 
  drink. Is there a recipe out there with phospheric acid or fruit acid used 
  in the drink? If so, where could I get these acids? Thanks. 

Hello Lawrence,

Although phosphoric acid is still used commercially to give some sodas - like coke and pepsi - a little tartness, it's not used anymore by soda fountains, and it's not used in light-colored bottled sodas like cream soda. Instead, citric acid is used. Phosphoric acid seems to be on the verge of being declared a hazardous chemical. As far as I can tell, it's only sold to industries, not for individual use. Phosphoric acid can leach the calcium out of your bones if you consume too much of it.

Of the very few recipes that I've seen for homemade vanilla phosphates or homemade cream soda, none of them call for added phosphoric or citric acid. They all just call for club soda and vanilla syrup. The reason they don't call for added acid is because the syrup manufacturers have already put citric acid in the vanilla syrup they sell. In the old days, they didn't do that, so acid was added to give the flavor more tartness.

You can buy soda syrups with citric acid already added here:

Prairie Moon

Here's their recipe for homemade sodas:

  Pour 10oz of club soda or seltzer in a glass, add 3oz of syrup, stir, 
  add ice and you're done.

  Syrup amounts in the recipes are guidelines. Adjust the amount of syrup 
  to suit your taste. Please use caution when mixing syrups. Syrup may 
  stain skin and fabric.

  One tablespoon equals 1/2 fluid ounce. 
  Two tablespoons = 1oz. 
  One quarter cup = 2oz. 

You can buy powdered citric acid at chemical supply places. You can even buy it in your grocery. It's usually with the jelly-making supplies. If you buy any, be sure that it's FOOD-Grade. The stuff with the jelly is food grade.



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