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  ----- Original Message ----- 
  From: Katie 
  To: phaedrus
  Sent: Sunday, June 29, 2008 8:03 AM

Hello Phaedrus,

I would be most appreciative if you could find a recipe for Silta.It is a sort of head cheese 
that is Swedish in origin. Veal is one of the ingredients. Mom used to make it for New Year's 
Eve parties. She would cook a combination of meats (I don't remember the other one) until it 
was all a gelatinous mass. Then she put it all in a small square pan that was lined with cheesecloth. 
It would chill for at least eight hours and was served in one inch cubes with chinese hot mustard. 
It was always a hit at her parties and I would love to have that recipe.

Thank you,


Hi Katie,

There's a recipe here:


And two below.


  Sylta - (Swedish Jellied Pork and Veal Loaf

  1 (2 pound) boneless pork shoulder
  1 pound veal or beef shanks
  4 cups water
  1 medium onion, cut into 1/2-inch slices
  6 whole allspice
  4 whole cloves
  1 bay leaf
  1 tablespoon salt
  1/4 teaspoon pepper
  1 envelope unflavored gelatine
  1/4 cup cold water
  1 tablespoon vinegar
  1 teaspoon salt

  Trim fat from pork. Heat pork, veal, 4 cups water, the onion, allspice, cloves, bay leaf, 
1 tablespoon salt and the pepper to boiling in Dutch oven; reduce heat. Cover and simmer until 
meat is tender, about 1 1/2 hours.

  Remove meat from broth; cool meat slightly. Remove meat from bones. Finely chop meat or put 
through fine blade of food chopper. Strain broth. Sprinkle gelatine over 1/4 cup water in saucepan. 
Heat over low heat, stirring constantly, until gelatine is dissolved, about 3 minutes.

  Mix meat, 2 1/2 cups of the broth, the gelatine, vinegar and 1 teaspoon salt; pour into ungreased 
9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 6 hours. Unmold onto platter; cut 
into slices. Garnish with celery leaves and pickled beets if desired.

  Yields 6 servings.
  Sylta  "Scandinavian  Christmas  Meat"

  3-4 lbs. veal shoulder 
  1 (3 lb. - approximately) veal shank, cut in 3 pieces
  4-6 lbs. pork butt (loin or shoulder)
  2 med. onions
  Juice from meat
  Salt and pepper

    Put meat in a large kettle and fill with enough water to just cover the meat.  Bring 
to a boil, then simmer 2-2 1/2 hours until tender when tested with fork.  Do not add any 
salt and pepper during cooking.  When temder, take the meat out, separate veal from pork, 
and save the juice.  Slice and cube meat when hot (no longer than 10-20 minutes, cooled).
Cut as fine or coarse as you want.  Finely chop 2 medium onions.  In three 9 x 9 inch square 
glass cake pan or could use 9 inch round glass cake pans, make layers of meat, salt and pepper 
and onions and repeat as many layers as desired to the depth of 1-1 1/2 inches (about 3 layers).
(Start with pork, veal and pork).  Skim most of the grease off the top of the juice.  (If more 
liquid is needed a cup of water could be added with 1 package Knox gelatin).  Bring juice to boil.
Immediately ladle juice over meat just to the top. Put fork through layers to allow juice to get 
to the bottom. Allow to set in refrigerator or cold place (don't freeze).  Cover with Saran wrap 
and then with aluminum foil. After cooking the meat the whole process takes about an hour.  
Serving suggestions: Serve Sylta with Limpa or other Scandinavian breads or caraway breads, 
mustard and pickled beets, etc. 

Tortilla Soup

----- Original Message ----- 
From: "Terry "
To: "Phaedrus" 
Sent: Friday, June 27, 2008 8:49 AM
Subject: RE: recipe

So do you happen to have the recipe for saltgrass steakhouse tortilla
Have you ever tried it...It is to die for...I have tried to copy it but
just cant seem to get it just right....It has a thick texture and would
have to say if you are ever down with a cold it is heaven to the sickly
taste buds and extremely filling.
I am thrilled I found your site....I read cookbooks like novels...I am a
southern cook by nature..Growing up on a farm in waxahachie,
texas...Every thing from scratch..No box or fast food cooking back then.
Would love the recipe if you can send it. Thanks.

Hi Terry,

See below.


Saltgrass Steakhouse Tortilla Soup

4 oz. unsalted butter
4 oz. extra virgin olive oil
2 oz. bacon grease
2 1/2 oz. green bell pepper
8 oz. yellow onions
4 oz. celery
4 oz. carrots
1/2 bunch cilantro
1 tsp ground white pepper
1 tsp cracked black pepper
1 tsp chili powder
1 tsp cumin
1 tsp Lawry's seasoned salt
1 tsp. chopped fresh garlic
5 oz. white corn tortillas
2 1/2 quarts chicken stock
12 oz. tomatoes
10 1/2 oz. fresh or frozen corn kernels
18 0z. grilled boneless chicken breast
For The Roux:
3 1/2 oz. unsalted butter
3 1/2 oz. all purpose flour

Peel clean and wash all vegetables. Place bell pepper, onion, celery, 
carrots and cilantro in food processor and chop fine.

Heat soup pan over med-high heat for 2-3 minutes. Add butter, olive oil and 
bacon fat. When butter has fully melted, add vegetable mix, white pepper, 
black pepper, chili powder, cumin, garlic and seasoned salt. Cook until 
onions are translucent and slightly brown.

While vegetables cook, chop tortillas in food processor until very fine. Add 
tortillas to pan and cook until soft. Add chicken stock and bring to a boil.

While the soup is coming to a boil prepare the roux. Heat a 6-10-inch saute 
pan over med-low heat. Add the butter and melt fully. Add the flour and mix 
thoroughly using a wire whip. cook roux for 2-3 minutes stirring 

Add roux to soup mixture along with the grilled chicken. Reduce heat and 
simmer for 15 minutes.

Finely chop tomatoes in food processor. Add corn and tomatoes and simmer 10 
more minutes.

Ladle soup into bowls and garnish with fried tortilla strips, shredded 
cheddar cheese and pico de gallo if desired. 

Rhode Island Pizza Strips

  ----- Original Message ----- 
  From: Karen 
  To: phaedrus
  Sent: Wednesday, July 02, 2008 5:40 PM
  Subject: RI pizza strips

  I'm looking for a recipe for pizza strips. All the bakeries in Rhode Island sell them even 
  the grocery stores. They are made in a cookie sheet the sauce is very thick like tomato paste 
  there is no cheese on them. Boy do I miss them wish I had the recipe to make some Thanks Karen

Hello Karen,

Actually, there is a very small amount of cheese in the sauce for flavor. See below for two recipes. BTW, if you are from RI, you will like this site:

Pages in Time


  Rhode Island Pizza Strips

  2 pounds pizza dough (homemade or store-bought)
  1/4 cup olive oil
  1 (28-ounce) can crushed or ground, peeled tomatoes in puree
  3 teaspoons salt
  1/2 teaspoon coarse ground black pepper
  3/4 teaspoon minced garlic
  3/4 teaspoon dried oregano
  1 teaspoon grated Pecorino Romano cheese

  Preheat oven to 400 degrees.

  Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that 
have been wiped with a little olive oil.

  In a bowl, combine the remaining ingredients. Spread the mixture evenly over the dough. 
Sprinkle lightly with additional olive oil. Bake until crust is crisp, approximately 15 to 
20 minutes. Cut the pizza on each baking sheet into 16 strips, each approximately 9x3 inches 
in size.
  Rhode Island Pizza Strips

  Pillsbury pizza dough
  1/4 cup olive oil
  1 (28-ounce) can Dole crushed tomatoes 
  1/2 teaspoon coarse ground black pepper
  3/4 teaspoon minced garlic
  3/4 teaspoon dried oregano
  1 Table spoon grated Romano cheese
  3 teaspoons granualted suger.

  Use a 9x13 cookie pan. Place olive oil on the pan and lay out the dough. Add the sauce liberally.
Cook at 400F for 12 minutes. Let cool. Sauce is enough to make 2 9x13 pizza's. 

Woolworth's Peanut Butter Pie

From: Char
To: phaedrus
Subject: Woolworth's Peanut butter pie
Date: Friday, June 27, 2008 7:57 AM

Woolworth's Vanilla Peanut Butter Pie recipe
1/3 cup peanut butter
1 cup confectioners' sugar
1 box instant vanilla  pudding
1 baked pie shell
Cool Whip whipped topping 
Mix peanut butter and confectioners' sugar; crumble. 
Prepare instant pudding according to package directions. Spread most of  
crumble on bottom of baked pie shell. Pour prepared pudding over. Cover with  Cool 
Whip. Sprinkle with remaining crumble. Chill at least 1  hour.

ago, a friend worked the Woolworth’s lunch counter in Birmingham. Her  
specialty was Peanut Butter pie. For some time, I had the recipe but managed to  
lose it. This is what my brother and I have cobbled together from what we  

Geneva's Peanut Butter Pie

(with Alan's improvements)

1 box Pudding, the kind you cook with milk
2 cups Milk (lately I use soymilk)
1 cup Peanut Butter (smooth or crunchy)
1 cup Powered Sugar
1 prepared Pie shell

1.  Prepare pudding according to package instructions.
2.  Mix the Peanut Butter with the powered sugar. Add more
    sugar if the peanut butter is still sticky.
3.  With mixer, combine pudding mix and peanut butter mix.
4.  Pour into pie shell and allow to cool.

Makes 8-12 servings.

    The Elvis variation:

Use Banana pudding and it tastes just like a banana and peanut butter 


My Great-Grandfather Bill came to Mississippi from Southwest Indiana in the 1870s with his brother and their mother.

Below are some old-fashioned Indiana recipes.

Hoosier  Fried  Biscuits

1 pkg. active dry yeast
2 tbsp. warm water
2 tbsp. granulated sugar
2 c. milk
1 tsp. salt (optional)
About 3 c. all-purpose flour, divided
1/4 c. vegetable oil
Vegetable oil for deep frying

  Dissolve yeast in warm water.  Add sugar and stir thoroughly.  Heat milk slightly.  Put milk 
and yeast mixture in a large mixing bowl or bowl of an electric mixer.  Stir to mix.  Stir salt, 
if used, into 1 cup of the flour.  Gradually add flour mixture to yeast mixture, beating well. 
While beating, add 1/4 cup oil and enough of the remaining 2 cups flour to make a soft workable 
dough.  Beat with a dough hook or knead dough until it is smooth and elastic.  Grease a large bowl;
add dough and turn to coat all sides.  Cover with waxed paper and a cloth.  Let rise until double 
in bulk.  Punch down dough.  Have oil heated to hot, but not smoking.  Oil should be deep enough 
for deep frying.  Pinch off dough, about the size of a large walnut for small biscuits, and roll 
lightly in palms of hands to make a round ball.  Drop balls, a few at a time, into hot oil.  Balls 
will sink to the bottom and then rise.  Cook until golden brown on one side, then turn to cook other 
side (sometimes balls turn by themselves in oil).  Cook until biscuits are golden brown.  Drain on 
paper towels.  Serve fried biscuits with apple butter, honey, butter, jelly, or a sprinkling of
confectioners' sugar.  NOTE:  If desired, fry half of dough.  Cover and refrigerate remaining dough. 
Use refrigerated dough within 2-3 days.  For rolled biscuits, punch down dough, then roll on a 
flour-dusted board to about 1/2 inch thickness.  Cut into 3-inch rounds.  Place on a greased baking 
sheet and let come to room temperature.  Bake at 400 degrees for 10-15 minutes. 
Salt  Pork  Cake

1 lb. fat pork, NO lean
1 1/2 pts. boiling water
1 tbsp. baking soda dissolved in water
4 c. brown sugar
1/2 tsp. salt
6 c. flour
1 tbsp. cloves
2 tbsp. cinnamon
2 lbs. raisins
1 c. nuts
1 lb. dates

 Grind salt pork and stir into boiling water and soda for 5 minutes.  Add sugar and dates, stirring 
until cool.  Add remaining ingredients.  Bake at 325 degrees for 75 minutes.  Check for doneness with 
a toothpick.  This will make several loaf pan cakes.  
Turnip  Greens  With  Corn  Meal  Dumplings

Turnip greens
fatback or salt pork
1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. garlic
1/2 c. yellow corn meal
1/8 tsp. pepper
1 egg
1/4 c. milk
1 tbsp. melted butter

 Cook turnips with pork until done using plenty of liquid.  Remove turnips.  Sift dry ingredients 
into mixing bowl; add egg, milk and butter.  Stir until batter is well mixed.  Drop dumplings by
teaspoonfuls into simmering broth.  Cover tightly and simmer for 15 minutes.  Do not lift cover while
dumplings cook.  Yield:  4 servings.  


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