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----- Original Message -----
From: kris
To: phaedrus@hungrybrowser.com
Sent: Monday, June 23, 2003 11:33 AM
Subject: Italian hot porkette sandwiches
Hi, here is what I am looking for and its driving me crazy. Porkette sandwiches.
There are two small towns right next to each other, that share even the same high school.
And these little towns are most famous for their hot italian porkette sandwiches. I used
to go to the church called st. johns in paulsboro on election days to have these. They would
serve these, plus desserts and something to drink. Also in Gibbstown, new jersey, they have
a place called st. michaels mutual hall. And I hear that they put on parties and fundraisers
and also have them. I have had them from all over, but no one makes them like paulsboro and
gibbstown. I hear that there is a food market called Funaris in Gibbstown thatmakes them.
My family has been wanting these for years. I neeed to know this..either the RECIPE for
making them......or WHERE in either of these two towns that I can go and get them anytime
i wish. They also have carnivals in these two towns and have them. There must be somewhere
on the internet for the information I need. I even wrote to our local newspaper, the Gloucester
County Times and asked them to print the recipe in the newspaper but i have not heard a word yet.
Can you help?
Hi Kris,
See below for two recipes. These are sometimes called "porkette" and sometimes called "porketta."
Phaed
"Old Country" Porketta Sandwiches
1 (5 pound) pork loin
2 teaspoons salt
2 teaspoons black pepper, coarsely ground
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
Olive oil
Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness.
Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in
plastic wrap and refrigerate for 2 overnights.
Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom
of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day.
Baste as often as possible.
Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks.
The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of
any fat chunks. Once the sammich is made, top with these juices.
These taste best when served on nice hard rolls.
--------------------------------------------------
Italian Porketta Sandwiches
2-3 pound(s) Pork roast, boneless
2 teaspoon(s) Red pepper, crushed
2 teaspoon(s) Garlic powder
3 teaspoon(s) Salt
1 teaspoon Onion powder
1/2 teaspoon Black pepper
1/2 teaspoon Thyme, dried
3 large Bay leaf(s)
Olive oil
Grind and combine all spices except bay leaves.
Coat roast with Olive oil.
Rub spices in and wrap in plastic wrap.
Marinate in refrigerator for 1-2 days. 2 days is best.
Place in roasting pan with NO additional liquid. Add 3 bay leafs on top of roast.
Cook at low heat until internal meat temp reaches 200º. At 225º it will take 2 hours/pound.
Pull apart and serve on crusty rolls.
----- Original Message -----
From: "PAM"
To: phaedrus
Sent: Tuesday, June 24, 2003 9:52 AM
Subject: My Great Recipes
> hI!
>
> I'm searching for a recipe from My Great Recipes printed in Holland. The
> recipe I need is in Foreign Favorites and the name is Golden Glow
> Enchiladas. I hope this is enough info for you to know what I'm
> talking about. Looking forward to hear from you. Thanks, Pam
>
Hello Pam,
We have a set of the cards, but there are some cards missing. It says
"Printed in U.S." on the back, and there is no "Foreign Favorites" category,
although there is a "Worldwide Medly" category and a "Southwest Favorites"
Category. There is no recipe for "Golden Glow Enchiladas" in the set at all.
However, I found the below recipe on the web.
Phaed
Golden Glow Enchiladas
Ingredients :
1 tbsp. margarine
1 tbsp. oil
1/2 c. chopped onion
1/2 c. grated carrots
1 clove garlic, minced
3 tbsp. flour
1 tsp. oregano leaves
1/2 tsp. white pepper
1 can (14 oz.) mushroom broth
1 c. chopped tomatoes
8-10 corn tortillas
1/2 lb. each grated Monterey Jack & Cheddar cheese
2 onions, chopped
Preparation :
Melt margarine and oil in large skillet. Saute 1/2 cup onion,
carrots and garlic until soft. Stir in flour, oregano and pepper.
Cook for 1-2 minutes. Gradually stir in broth, being careful to
whisk out any lumps of flour. Add tomatoes. Heat to boiling.
Reduce to a simmer. Cover and cook for 20-30 minutes. Soften
tortillas, one at a time, in the sauce. Place some of the cheese
and onions in center of each. Roll up. Place seam side down on
lightly buttered baking dish. Cover with remaining sauce. Sprinkle
with a little cheese and onions. Cover. Bake at 375 degrees for 20
minutes or until bubbly.
----- Original Message -----
From: Jobe
To: phaedrus
Sent: Tuesday, June 24, 2003 7:33 AM
Subject: CHAMPALE???
Phaedrus,
I don't believe they are still brewing Champale, I may be wrong. But if not , where would I get the
recipe from, or purchase the patent on this product? I can't find anything about it on the web?
There is some lame band that keeps popping up, but that is it. Champale was much better than Zima,
or these other so called wine coolers on the market. I believe If Champale would be re-introduced
it would be a hit! My name is Jobe, so if you have any information on this I would appreciate it?
FYI, Monk fish is as close to lobster as it gets, try some you'll see.
JOBE
Hello Jobe,
Champale traces its roots to the Metropolis brewery of Trenton, N.J. It was brewed in Norfolk, Va., by Century Products, a sister company of Champale, Inc.
In 1987, Champale was sold to G. Heileman of La Crosse, WI, then to Pabst Brewing Co. It's still available with limited distribution. I don't know exactly
where in the U.S. it's sold, but I read that it is aimed at the minority market.
Pabst owns the rights to the name and to the formula.
Pabst
This company owns the distribution rights to Champale:
Thies
Thanks for the tip on the monkfish.
Phaed
----- Original Message -----
From: Bernice
To: phaedrus
Sent: Monday, June 23, 2003 3:58 AM
Subject: "Dallas BBQ"
Hello,
One of my favorites restaurants in New York City is Dallas BBQ. The ribs are fantastic;
the BBQ sauce is out of this world and their cornbread melts in your mouth. Could you
please provide Dallas' recipes for their BBQ sauce and cornbread?
I've had a marvelous time browsing through your archieves and am totally impressed which your
accomplishment of finding receipes. Thank you so much.
Bernice
Hi Bernice,
I could not locate the cornbread recipe, but the recipe below purports to be a copycat of the sauce.
Phaed
title: dallas bbq sauce
categories: professional, sauce
servings: 12
1 c onion
1 c catsup
1/2 c water
1/4 c fresh lemon juice
1/4 c red wine vinegar
1/4 c worcestershire sauce
2 t brown sugar
1 t prepared mustard
1/2 t ground cumin
1/2 t kosher salt
1/4 t liquid hot pepper sauce
1/2 t black pepper
combine ingredients in a saucepot, over a medium flame
bring to a boil, reduce heat, and simmer for 1-2 hours, until reduced by
about one-third and thickened
remove from heat, cool
cover and chill for 4-6 hours
----- Original Message -----
From: Rose
To: phaedrus
Sent: Monday, June 23, 2003 12:44 PM
Subject: Blueberry Duplings
Send a receipe for Blueberry Dumplings.
Hello Rose,
See below.
Phaed
Blueberry Dumplings
Ingredients :
3 c. flour
2 tsp. baking powder
3/4 c. milk
1/2 stick butter
1 tsp. salt
1 egg
1 pt. blueberries
Preparation :
Knead all ingredients except blueberries together. Take 1/2 of
dough, roll out to about 1/4 inch thick. Cut into 2 inch squares.
Fill with blueberries and seal tightly by forming round balls. Drop
into boiling water. Let cook a short while after they float to the
top of the water. Serve with brown butter sugar and cinnamon poured
over the top.
----------------------------------
Blueberry Dumplings
Ingredients :
Sauce:
2 c. blueberries
1/2 c. sugar
1 c. water
1 tbsp. lemon juice
Dash of cinnamon
Dumplings:
1 c. sifted flour
2 tsp. baking powder
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. shortening
1/2 c. milk
Preparation :
Sauce: Place all ingredients in 10-inch skillet, bring to boil,
stirring constantly until all sugar is dissolved, reduce heat and
simmer 3 minutes. DUMPLINGS: Sift dry ingredients, cut in
shortening, stir in milk, mix lightly to blend but do not beat.
Drop by spoonfuls into simmering berries. Cover and cook 10
minutes. Do not peek during cooking. Serve warm with ice cream or
cream. Other fruit can be used.
----------------------------------
Blueberry Dumplings
Ingredients :
1 1/2 c. blueberries, fresh or frozen
1 tsp. lemon juice
2/3 c. sugar
1 tsp. cornstarch
Pinch of salt
Dumplings:
2 1/4 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 egg
1 c. milk
Preparation :
Mix together in large sauce pot with TIGHT-FITTING LID. Bring to
boil and cook about 30 seconds. Keep hot. Mix together as for
biscuits to make a soft sticky dough. Drop by tablespoonfuls onto
hot blueberry mixture. Cover tightly and simmer 20 to 25 minutes.
DO NOT LIFT LID until done. Serve hot, spooning sauce over top.
Makes 6 to 8 servings.
----------------------------------
Rhode Island Blueberry Slump & Dumplings
Ingredients :
1 1/2 c. water
3/4 c. sugar
2 tsp. cornstarch
Juice of 1 lemon
3 c. blueberries
Dumplings:
1 1/2 c. sifted all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
3/4 c. milk
Preparation :
Combine water, sugar, cornstarch, and lemon juice in a large
skillet. Bring to a boil, stirring to keep smooth. Cover and
simmer 5 minutes. Add berries. Cook 2 more minutes. Meanwhile, mix
dumpling batter. Drop teaspoons of dumpling batter into the
berries. Cover tightly and simmer without lifting cover, for 12
minutes. Dumplings should be puffed and dry inside. To serve, place
dumplings in individual dishes. Spoon berries on top. Whipped
cream may be used as a topping. Serves 6. Sift flour 3 times with
baking powder, salt and sugar. Add milk and stir with a fork until
must blended.
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