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----- Original Message -----
From: cheryl
To: phaedrus
Sent: Sunday, June 15, 2003 3:30 PM
Subject: Request Recipe "Stone Jug Dressing"
Stone Jug Dressing
Used to get it at the Yokota Officers Club....or was it
Tachikawa.
It was a red slightly runny slightly oily dressing.
I have searched for years and cannot find it.
Cheryl
Hi Cheryl,
I found absolutely nothing on the web, but in a file of old message board downloads from my computer bulletin board days, I found the below recipe.
Hope it's a winner....
Phaed
Stone Jug Dressing
Ingredients :
1 c. vinegar
1/2 c. sugar
Pepper
1 bottle ketchup
Paprika
Salt
1 c. vegetable oil
Garlic
Preparation :
Bring the vinegar and sugar to a boil. Mix remaining ingredients
in order: oil, ketchup, paprika, salt, pepper, and garlic. Season
to taste. Blend. Shake well each time it is used.
----- Original Message -----
From: Diane
To: phaedrus
Sent: Sunday, June 15, 2003 3:23 PM
Looking for a good fried chicken recipe.
Thanx
Hi Diane,
Well, there are dozens of fried chicken recipes. There are dozens on the Web and dozens on the cookbook CDs we have and dozens in the cookbooks we have.
However, I grew up in the Southeastern U.S., and to me the fried chicken that I grew up eating is the best. Since that's the best fried chicken that I
know, I'm sending you recipes that are similar to that. Buttermilk makes it best, but if you can't handle the buttermilk, try the beaten eggs alternative
as in recipe #2. It can also be done using plain milk instead of buttermilk, but that's third choice, being rather bland.
Phaed
Real Southern Fried Chicken
Ingredients :
Oil for frying
Salt and pepper to taste
2 1/2 to 3 lb. chicken parts
1 c. buttermilk
1 1/2 c. flour
Preparation :
Heat 1/2 inch of oil in a heavy, deep skillet over moderately
high heat. Salt and pepper chicken generously on both sides, dip in
buttermilk, then coat with flour. Place one piece of chicken, skin
side down, in hot oil, and when fat sizzles, add a few more pieces,
so they almost fill the pan (don't crowd). Cook over moderately
high heat until lightly browned; turn and cook other side. (Meaty
pieces, such as breasts and thighs, take about 20 minutes if fat is
hot and skillet is not too crowded.) When a piece is done, remove
to paper towels to drain. Add remaining pieces to skillet until all
of chicken is cooked. Serve at once, or cover with foil and keep
warm in very low oven. NOTES: The secret here is the buttermilk;
don't even try this without it. Nutrition: Approximately 1000
calories per pound. Menu Suggestions: Hot rice with chicken gravy,
whole green beans.
----------------------------------
Crusty Southern Fried Chicken
Ingredients :
1 broiler-fryer, cut into serving pieces
2 tsp. accent
1 1/2 c. flour
2 eggs or 1 c. buttermilk
Crisco
Salt & pepper to taste
Preparation :
Wash and season chicken with accent, salt and pepper. Roll in
flour, then dip in beaten eggs or buttermilk. Then roll in flour
again. Fry in deep fat, until brown, about 25 minutes. Uncover for
last 10 minutes of cooking. Drain well on absorbent paper. TO MAKE
MILK GRAVY: Pour off all but about 2 tablespoons fat in which
chicken was cooked. Add tablespoon flour, brown well. Salt and
pepper to taste. Add sweet milk, about 2 cups. Cook until thick,
or consistency of cooked rice or mashed potatoes.
----------------------------------
Southern Fried Chicken
Ingredients :
1 (2 - 2 1/2 lb.) frozen disjointed chicken
1 c. all purpose flour
2 c. buttermilk
1/2 tsp. salt
1/2 tsp. pepper
2 c. Crisco (enough to have fat 1 1/2" to 2" deep)
Preparation :
Combine flour, salt and pepper and put in paper bag. Coat
chicken pieces in buttermilk, then shake in bag until well covered
with seasoned flour. Melt shortening in heavy skillet until very
hot. Add chicken to pan, reduce to medium heat and cook until
underside is golden brown, approximately 15 to 20 minutes. Turn and
cook until other side is brown then reduce heat to low, cover and
cook 10 minutes longer.
----- Original Message -----
From: Karl
To: phaedrus
Sent: Monday, June 16, 2003 7:32 AM
Subject: Mayonnaise & Deviled Ham
Hi Phaedrus,
I live in Kingston Ontario, Canada.
I grew up in Toronto.
For as long as I can remember we were able to buy these 2 items in any grocery store in Canada
then, all of a sudden they disappeared completely. Can you please tell me who makes them now,
or if they are still available anywhere ?
Underwood's Deviled Ham
Bojac Mayonnaise
Thanks, Karl
Hello Karl,
Bojac Salad Dressing has gone out of business. However there's a copycat recipe below, so that you can
make something similar yourself.
Underwood Deviled Ham is still going strong. I don't know of any reason why your local grocer shouldn't have that.
Phaed
Bojac Dressing
Recipe By :Toronto Star Test Kitchens
Serving Size : 32 Preparation Time :0:00
Categories : Salad Dressings Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups granulated sugar -- divided
1 cup white vinegar
1 teaspoon salt
5 tablespoons all-purpose flour
4 teaspoons dry mustard
4 eggs
1/4 cup butter or margarine
In medium saucepan, combine water, 1 cup sugar and vinegar. Bring to a boil.
In bowl, blend together 1 cup sugar, salt, flour, mustard and eggs. Slowly add
egg mixture to hot sugar mixture. Reduce heat to medium; cook until thickened.
Remove from heat, add butter or margarine and stir until melted. Cook and store
in airtight jar in refrigerator.
Makes about 4 cups. (32 - 2 tablespoon servings)
Dennis sent this:
My Mom made thje best potato salad, cole slaw,
and almost anything that needed salad dressing.
Bojac was the reason why!
When they took it off the market, she made her own.
When microwave ovens became available, she came up
with this easy method. It uses no flour, so it's gluten-free.
It keeps for 4-6 weeks in a sealed Mason jar in the fridge.
The Splenda version is just as good. Use less Splenda
than you would sugar (comes out too sweet, otherwise).
Also works good used half and half with Miracle Whip.
Egg Salad, Ham Salad, Salmon Salad for sandwiches - Yum!
Dennis,
Toronto Ontario
Mom's Bojac Dressing
Ingredients
1/2 cup white sugar or equivalent Splenda
2 tbsp. cornstarch
1 tbsp. dry mustard
1 egg
1/4 cup cider vinegar
1 tsp.salt
1 1/2 cup liquid (half milk and half water approx.)
Instructions
In microwaveable bowl mix together dry ingredients,
add egg, water & whisk well, then add vinegar and milk.
Microwave on high, whisking frequently (once per minute)
until boiling and thickened (4 or 5 minutes total).
Bottle in a 16 oz. Mason Jar (capped) and it keeps well.
Makes about 2 cups. (16 - 2 tablespoon servings)
----- Original Message -----
From: Darcy
To: phaedrus
Sent: Monday, June 16, 2003 5:10 PM
Subject: red hots apple butter
A friend of mine was over the other day and we were remembering an old apple
butter recipe that our grandmother's used to make but instead of using cinnamon
sticks or cinnamon they used cinnamon red hots. Saw redhot jelly in your archives
but no apple butter. Any help you could give would be appreciated!
Thank you, Darcy
Hi Darcy,
See below.
Phaed
Apple Butter
Ingredients :
9 c. cooked apples
6 c. sugar
1/2 c. Red Hots candy
1/2 c. vinegar
Preparation :
Wash, pare, quarter and core apples. Add a small amount of water;
cover and cook slowly until tender. Drain off any water. Press
through sieve or colander. Add sugar, vinegar and red hots. Bring
to a boil, let boil 4 or 5 minutes. Seal in hot jars. Makes 6
pints.
----------------------------------
Apple Butter
Ingredients :
9 c. applesauce
7 c. sugar
1 tbsp. vinegar
1 c. red hots cinnamon candies
Preparation :
Cook 20 minutes (after starts to cook). Stir constantly so it
won't burn. Put in sterilized jars and seal with wax or can.
Can be frozen.
----------------------------------
Apple Butter
Ingredients :
9 c. apple pulp
7 c. sugar
1 c. red hots
1/2 c. vinegar
Preparation :
Combine ingredients and bake in oven at 350 degrees for 30
minutes, stirring once. Seal in hot sterilized jars.
----- Original Message -----
From: Donna
To: phaedrus
Sent: Sunday, June 15, 2003 8:20 PM
Subject: (no subject)
I am looking to find a copy-cat of a product called
Dai-Day Duck Sauce. It was easy to find back east....but now live in California.
Can you help? Thanks Donna Lynn
Hello Donna,
I could not find a copycat for Dai-Day duck sauce in particular. You can, however, order it online at:
Dai-Day
Also, there is a Chinese plum sauce/duck sauce recipe below.
Phaed
Title: Chinese Plum Sauce (Duck Sauce)
Categories: Sauces, Chinese
Yield: 4 pints
3 md Bell pepper, red
2 1/2 lb Apricots; stoned & quartered *
2 1/2 lb Plum, red; stoned & quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled & chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded & diced
5 Garlic clove; minced
1 Cinnamon stick
* weight before preparation
Roast the peppers to remove skin; quarter lengthwise
and devein. Set aside.
Combine the apricots, plums, three cups of vinegar and
water in a large non-reactive kettle and simmer until
soft; about 25 minutes. Remove from heat and set aside.
In another non-reactive kettle, this one very large,
combine the remaining vinegar, sugars, and Karo and
bring to a boil, stirring. Add the fruit mixture,
ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and the skinned bell peppers. Simmer,
covered, for five minutes then simmer uncovered for
one hour, stirring every so often. Remove the cinnamon
stick.
With a food processor, pulse the mixture for a couple
of seconds (this has to be done in batches; process a
little longer if you like a less- textured sauce).
Return to the kettle and boil gently, stirring, until
the sauce has thickened, about 15 minutes (the sauce
will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint.
Process in a boiling water bath for 10 minutes (for
half-pint jars) or 15 minutes (for pint jars). Allow
to age in the jar for 2 to 4 weeks before using.
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