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----- Original Message -----
From: Joyce
To: phaedrus@hungrybrowser.com
Sent: Friday, June 18, 2010 12:19 PM
Subject: recipe for Grout Buns
Am looking for a recipe called Grout Buns from the Newfoundland , Canada area.
They used to be used for lunches when out fishing as they were good hot or cold.
Any help would be greatly appreciated.
Thanks
Joyce
Hello Joyce,
See below for two recipes.
Phaed
Grout Buns
3 c. flour
1 t. salt
3 T. sugar
1 c. butter
2 beaten eggs
6 T. sour cream
1 pkg. yeast
1/4 c. water
1 t. sugar
Mix as you would pie dough and place in fridge for 2 hours or overnight.
Roll dough 1/4" or less thick. Cut into 2-3" squares and fill with meat
mixture. Make into a ball and let rise for 1/2 hour. Bake at 350F for
20 minutes or until lightly brown.
Meat Mixture
1 lb. hamburger meat
1 onion chopped
1/3 head cabbage chopped
1/3 stalk celery
Salt and pepper to taste
Fry all together, drain and cool thoroughly before putting in dough.
--------------------------------------
Grout Buns
Filling:
2 lb Ground Beef
1 Lb Ground Pork
1 medium Cabbage
2 chopped Onions
1 stalk finely chopped Celery
Garlic Powder, Celery Salt, Salt & Pepper, to taste
Lawry's Seasoning Salt, to taste
Dough:
1/2 cup warm Water
1 Tsp Sugar
1 Tbsp (or 1 pkg) Yeast
1 Tsp Salt
2 beaten Eggs
3 cups Flour
3 Tbsp Sugar
1 cup Margarine
6 Tbsp Sour Cream
Filling:
Fry Onions, Cabbage and Celery
Add Ground meat and brown slightly
Add seasonings and steam for approximately 20 minutes
Drain all excess fat and chill thoroughly
Dough:
Dissolve Yeast in water and Sugar for 10 minutes
Cut in Margarine; make a well and add 2 well beaten Eggs and the Sour Cream
Knead lightly
Place in bowl in fridge for at least 2 hours (overnight is fine)
Roll out dough to 1/4 inch thickness; cut into squares
Place a spoonful of meat mixture on square and bring the 4 corners together; pinch slips
Round off corners and place on an ungreased pan
Beat egg and brush mixture on buns before putting in the oven (optional)
Bake at 350° for 20 minutes or until golden brown
These freeze well. To reheat, place in microwave for 30 seconds or in the oven for 5-7 minutes
From: "Ernesto"
To: phaedrus@hungrybrowser.com
Subject: 1930 John Pa's Hot Dog Sauce
Date: Monday, June 14, 2010 4:36 PM
Found this on a website for John Pa' S Hot Dog Sauce. The recipe follows;
1 1/2 tsp thyme,cumin ,1 Tblsp black pepper,salt 2 Tblsp chili powder,
2 cloves minced garlic, 3 cups water, 2 lbs. ground beef.
Mix all ingredients simmer for 1 hour.
Main St Toledo Ohio
In the 1930's, John Pa's Restaurant served up their famous hot-dogs and sauce down on
Main street in Toledo Ohio.
From: "deede"
To: "Phaedrus"
Subject: More Miss Hullings recipes
Date: Wednesday, June 09, 2010 1:05 PM
Hey, Phaed-
Here are more recipes that were in today's St. Louis paper:
Miss Hulling's Bread Pudding
Yield: 6 to 8 servings
4 cups white bread (cut into 1-inch cubes)
1/2 cup seedless raisins
2 2/3 cups milk
2 eggs
1 pinch salt
1/3 cup granulated sugar
1 teaspoon vanilla
2 tablespoons butter, melted
Sugar or cinnamon, for optional topping
1. Preheat the oven to 350 degrees. Grease a 2-quart casserole dish.
Arrange bread cubes and raisins in the dish.
2. Heat milk in a small saucepan until bubbles start to form around the
edges. Remove from heat. Let cool until warm.
3. Beat eggs in a bowl. Mix in milk, salt, sugar and vanilla. Pour over
bread and raisins. Drizzle with melted butter. If desired, sprinkle with
sugar or cinnamon.
4. Place the casserole dish in a baking pan. Pour hot water into the
baking pan until the water reaches halfway up the sides of the casserole
dish. Bake for 30 to 40 minutes or until a knife inserted into the
center of the pudding comes out clean.
Per serving (based on 8): 200 calories; 7g fat; 4g saturated fat; 70mg
cholesterol; 6g protein; 29g carbohydrate; 19g sugar; 1g fiber; 210mg
sodium; 130mg calcium.
Adapted from "Miss Hulling's Favorite Recipes"
----------------------------------------------------
Miss Hulling's Lemon Sauce
Yield: About 2 cups
2 cups water
1 cup granulated sugar
2 tablespoons cornstarch
Grated zest (colored portion of peel) and juice of 1 lemon
2 tablespoons butter
1. Bring water to a boil in a medium saucepan.
2. Stir together sugar and cornstarch. Pour gradually into boiling
water, stirring briskly. Boil slowly for 8 to 10 minutes or until clear
and glossy.
3. Remove from heat. Stir in lemon zest, juice and butter. Serve warm.
Per serving (based on 8): 140 calories; 3g fat; 2g saturated fat; 10mg
cholesterol; no protein; 28g carbohydrate; 25g sugar; no fiber; 2mg
sodium; 4mg calcium.
Adapted from "Miss Hulling's Favorite Recipes"
------------------------------------------
Vanilla Sauce - Miss Hulling's
Yield: About 4 cups
2 1/2 tablespoons butter
4 cups milk
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
6 tablespoons granulated sugar
1 egg yolk
2 teaspoons vanilla
1. Melt butter in a saucepan. Add milk and bring to a boil.
2. Stir together cornstarch, salt and sugar. Stir gradually into boiling
milk; cook until thickened, 3 to 5 minutes.
3. Beat yolk in a small bowl. Slowly stir in a small amount of the hot
milk mixture. When well blended, stir yolk mixture into saucepan; cook
until sauce lightly coats a spoon, stirring constantly. Remove from
heat; stir in vanilla. Serve warm.
Per 1/2-cup serving: 160 calories; 8g fat; 5g saturated fat; 50mg
cholesterol; 4g protein; 17g carbohydrate; 15g sugar; no fiber; 200mg
sodium; 150mg calcium.
Adapted from "Miss Hulling's Favorite Recipes"
-------------------------------------------------
Hope you're enjoying Maine-have some lobster for me!
Your friend in Northeast Ark.,
deede
The search engine registry shows that someone searched for this:
Baker's Bakery-Like Date Nut Cake
3/4 Cup milk
1/2 Cup dates
1/3 Cup Shortening
1/3 Cup Brown Sugar
2/3 Cup White Sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 Cup All Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 Cup chopped walnuts
1/2 teaspoon salt
Preheat your oven to 350. Prepare your pan(s) by rubbing them with shortening,
then dusting with flour, or spray with that flour/grease-in-a-can. This recipe
makes a single 8X8 inch pan, or you could do two loaf pans and stack them as
layers. Or double the recipe and make two full size layers.
Warm the milk and dates in a pan, or microwave until warm. Let sit for at least
10 minutes. Break up the dates into the milk as much as you can. (There are no
visible dates in the Baker's Bakery cake. You could use a blender or a food
processor. I used a fork to break up the dates).
In a separate bowl, sift together the flour, salt, baking powder and baking soda.
Or put the ingredients in the bowl and stir them with your whisk. The idea is to
make sure the leavening is evenly distributed.
Cream the shortening in your mixer for a minute or so. Add the sugar and continue
creaming for 2 more minutes. Add the vanilla and one egg. Mix until combined.
Scrape the bowl. Add the next egg. Mix until completely combined.
Add 1/3 of the flour mixture. Mix on low until combined (15 seconds?). Scrape the bowl.
Add 1/2 of the milk/date mixture. Mix on low until combined. Scrape the bowl.
Add another third of the flour. Mix on low until combined. Add the last of the milk/date
mixture. Mix on low until combined. Add the last of the flour. Mix on low until combined.
Pull the bowl from the mixer. Mix in the walnuts, making sure that everything is evenly
combined.
Divide into the pans (easy division if you're only doing one pan) and spread the batter
smooth. Place in the center of the oven and back for 45-50 minutes for a single layer,
35-40 if you are doing two loaf pans.
Take the cake out of the oven and let sit for 15 minutes, then turn out of the pan
onto a cake rack and let cool completely. Frost with White Cake Frosting. To match the
Baker's Bakery experience, do two layers with frosting between the layers and sprinkle
chopped walnuts on the sides of the cake.
http://www.cookloose.com/index.php?n=Recipes.DateNutCake
----- Original Message -----
From: Fay
To: phaedrus@hungrybrowser.com
Sent: Sunday, June 27, 2010 2:21 AM
Subject: searching for a recipe
My name is Fay and I have been searching for a recipe for beef turnovers
that my family used to make. I know most of the ingredients but not the proportions.
I would love to have this recipe and if you can find it I would be very greatful.
My family found the recipe in a magazine we recieved in Canada, so it could have
been chatalane, better homes and gardens, redbook, good housekeeping or something
of that nature.
The dough is made out of
Crushed french onion crackers
Flour
several Tablespoons of water
egg?
cream cheese
parmsan cheese?
The beef inside is ground beef browned with tomatoe sause, chopped mushrooms,
chopped spinach (canned or frozen) basel seasoning and salt and pepper
roll out dough and cut into circles place beef mixture on rounds of dough and
fold over and pinch edges, brush with beaten egg and bake in the oven.
Without the correct ingredients I just cannot seem to get them to taste like I remember
Thanks for you help
Fay
Hello Fay,
Sorry, I had no success at all in locating a beef turnover recipe with those ingredients.
Phaed
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