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From: "Bonnie
To: phaedrus
Subject: recipe for roman meal muffins
Date: Thursday, July 03, 2008 6:53 PM
My mother remembers buying the roman meal cereal and making the muffins based on the recipe that
was printed on the side of the box.......I'm trying to find that recipe.......and hope you can help -
then will try to buy the cereal.
Thanks.
Bonnie
Hi Bonnie,
You can buy the cereal from their website:
Roman Meal
See below. Also below is their banana bread recipe.
Phaed
Roman Meal Muffins
Ingredients
1/2 cup whole wheat flour
1/2 cup wheat germ
1 tsp baking powder
1 tsp salt
1 cup Roman Meal
1 egg
3 tbsp oil
3 tbsp honey
1 cup milk
Directions
Combine flour, wheat germ, baking powder, salt and Roman Meal in mixing bowl. Beat egg; add oil, honey and milk.
Add egg mixture all at once to dry ingredients; stir until dry ingredients are just moistened. Fill oiled muffin tins 2/3 full.
Bake at 400 F for 20 minutes.
----------------------------------------
"Roman Meal Banana Nut Bread--'An old favorite with the hearty flavor of whole grains'
(Preheat oven to 350, butter a 9x5x3" loaf pan)
1 1/3 c a.p. flour
3/4 c sugar
2 t baking powder
1/2 t salt
2/3 c Roman Meal Cereal, instant or regular
1/2 c chopped nuts
1 c mashed bananas (about 2 medium bananas)
1/2 c milk
1/3 c vegetable oil
2 eggs
1 T lemon juice
In a large bowl, mix the dry ingredients. In a smaller bowl, measure the remaining ingredients; beat
with fork to mix. Pour into dry ingredients; stir until just blended. Bake in a well-greased 9x5x3"
loaf pan in a moderate oven (350) about 50 minutes or until pick inserted in center comes out clean.
Cool in pan on rack for 25 minutes. Remove from pan; cool completely on rack.
Timm in Oregon sent these:
From: Tim
To: "Phaed"
Subject: Roman Meal Muffins
Date: Monday, July 21, 2008 1:44 AM
I have two recipes that use Roman Meal. I haven't tried them yet, because I haven't found these
cereals locally. Timm in Oregon
Roman Meal Date Muffins
Ingredients:
2 large eggs
1 tablespoon pure vanilla extract
1 table ground cinnamon
1/2 cup low fat or skim milk
1/8 to 1/4 teaspoon salt
2 cup unsweetened applesauce
2-1/4 cups Roman Meal Multi-Grain Cereal
1 tablespoon baking powder
3/4 to 1 cup dates, pitted and chopped or try dried cherries, cranberries or raisins or combination.
Instructions:
Thoroughly combine the first 5 ingredients. Add the cereal and baking powder and mix well. r, and
then add 3/4 to 1 cup of chopped dates.
Spray a muffin pan generously with cooking spray and fill 3/4 full. Sprinkle a little ground cinnamon
on top of each muffin. Bake at 425F for about 15 minutes; test doneness with a toothpick, it should
come out clean. Yield: about 1 dozen
Roman Meal Cream of Rye Muffins
Ingredients:
1 large egg, lightly beaten
4 tablespoon butter or margarine, melted
3/4 cup milk
3/4 cup Roman Meal Cream of Rye Cereal
1-1/4 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon pure vanilla extract
Instructions:
Mix all of the ingredients just until moistened. It is important not to over mix it. Fill muffin tin
cups with papers or grease evenly and fill 3/4 full. Bake for at 350F degrees for 20 minutes or until
the test done with a toothpick..
----- Original Message -----
From: Sue
To: phaedrus
Sent: Friday, July 04, 2008 10:28 PM
Subject: rex jelly
Hi, My name is Sue and first of all I want to say that I love your website. I am trying to find
anyone that remembers Rex Jelly we used to buy it at a local grocery store when I was growing up in
Northwest Tennessee. The only thing I can remember about it was that it was red and didn't taste like
any other kind of jelly I have every tasted. I would appreciate any information at all.
--
Have a great day
Hello Sue,
You can buy rex jelly online here:
Mama J's Cabin
There's a recipe below to make it yourself.
Phaed
Rex Jelly
2 pkgs. of raspberry kool aid
4 cups water
1 pkg of sure jell or any pectin
5 cups sugar
1 tsp. lemon juice[optional]
mix kool aid,water,and sure jell .bring to boil,add sugar bring back to boil and boil at least
1 full minute. skim off foam,pour into half pint jars and seal wipe tops off before you seal
----- Original Message -----
From: Candace
To: phaedrus
Sent: Friday, July 04, 2008 10:04 AM
Subject: Recipe Request: Graebbel
Hello~
My grandmother, a descendant of Russian Germans who settled in Western Kansas, has mentioned
making some sort of fried dough called graebbel/grubble (I'm not sure of the spelling--the
second option is as she pronounced it). She has always mentioned it in connection with making
bread. I'd love a recipe, since this seems to be solely oral history in our family.
Also, she used to cook up onions and fold the onions inside rolled-out squares of bread dough.
Any idea what this is called?
Thank you so much.
~Candace
Hello Candace,
Perhaps "grebbel" is what you mean. These are sort of like Russian-German doughnuts. There is
recipe below and a photo and a recipe here:
Grebbel
You might also be interested in this website:
Germans from Russia Heritage
I could not find anything like the other request. Sorry.
Phaed
Grebbel (a German-Russian Doughnut)
1/2 cup soft butter (no substitute)
1/2 pint sour cream (do not use fat free or low fat)
4 eggs, beaten
4 cups flour
1/4 tsp. baking soda
2 tbsp. sugar
1/2 tsp. salt
2 teas. baking powder
Sift dry ingredients. Combine butter, sour cream and eggs, add dry ingredients.
Makes a soft dough. Let rest at room temp. 1 hour - will rise. Knead down and
roll out on lightly floured board to about 1/8-inch thick. Cut into desired shape
and cut center slits (2) twist and drop into 350 degree hot oil. Watch closely and
turn over and fry to lightly browned. Drain on paper towels, shake in powdered sugar.
Rhode Island style coffee syrup
1. Start with enough fresh-ground coffee to make four cups.
2. Brew the coffee using only two cups of water.
3. Mix the brewed coffee in a saucepan with an additional 1/4 cup water and three to four
tablespoons of sugar or artificial sweetener.
4. Bring the contents of the saucepan to a vigorous boil. Boil until reduced to about one
cup of syrup, stirring occasionally.
5. Transfer syrup to a small jar and refrigerate.
Rhode Island style coffee milk
1. Fill a large glass about 1/2 full with fresh cold milk.
2. Add a liberal amount of coffee syrup to the milk.
3. Stir vigorously.
4. Taste
5. Add more syrup
6. Stir vigorously.
7. Taste again
8. Repeat steps 5, 6, & 7 until it tastes right.
Before they moved to Indiana in about 1850, my family lived in Maury County, Tennessee. Below are a couple of old-fashioned Tennessee recipes
Southern Fried Corn
8 ears white (sweet) corn
2 tbsp. bacon grease
1 tbsp. pepper
1/2 c. milk
Makes 4 servings.
(Use 2+ ears per person.) Always use White corn, yellow corn won't work.
Prep time: 10 to 15 minutes. Cook time: 20 minutes.
In deep baking pan in kitchen sink place husked corn cob tip down, holding
other end. Using a sharp knife cut kernels off cob in rows (starting at
end of cob you are holding and cutting downward to the tip). Cut only half
deep into the kernels (you will only be cutting the tips of the kernels
into the pan). After cutting all of the kernel tips, use the back edge
of the knife (non-cutting edge) to scrape the corn milk off the cob
into the pan. Use the same downward motion from end to tip of cob. Do
this for each ear of corn. An iron skillet works best. Heat the bacon
grease in the skillet on medium high. When bubbly, carefully put the
corn and corn milk mixture into the pan. Add pepper. Let sit for several
minutes. Turn heat down to medium. Turn every several minutes with a
spatula scraping cooked corn from bottom of pan. Add milk if corn becomes
too dry. The corn should be slightly less runny than creamed corn. If the
corn cobs aren't very juicy or if too much kernel was cut off then you
will probably need to add the milk. It should be added after about 10
minutes and cooked for another 10 minutes. Cooking time is approximately
20 minutes, but the corn is definitely done when the corn kernels start
turning yellow.
Comments:
This may sound strange to some people, but it's delicious. It won't work with
just any kind of corn.
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Mustard And Collard Greens
Ingredients :
1 smoked ham hock, chunk of salt pork or streak o'lean
Water
3 to 3 1/2 lb. mustard greens
3 1/2 to 4 lb. collard greens
1 tsp. sugar (optional)
3 tsp. salt
1/4 tsp. pepper
Preparation :
Place pork in a large saucepot or Dutch oven; cover with
water and cook, covered, over moderately low heat (about 225
degrees) 2 hours. While pork is cooking, remove stems from greens
and tear leaves into fairly large pieces; rinse greens several times
in warm salted water and drain well. Stir sugar, salt and pepper
into water with pork. Add enough greens to fill pot; cover,
and when greens shrink, add more, stirring occasionally, until all
the greens are added. Cook greens for 1 1/2 to 2 1/2 hours,
depending on the tenderness of the greens. Count the cooking time
from the time you add the first greens. If desired, greens may be
prepared a day ahead and reheated just before dinner. Makes 8 servings.
Comments:
This is another dish in which the pot liquor (likker) is good on cornbread.
I'd leave out the sugar.
Yum!
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Turnip And Mustard Greens
Ingredients :
1 lb. salt pork or streak o'lean
2 bunches turnip greens
2 bunches mustard greens
1 tbsp. salt
1 tbsp. sugar(optional)
Preparation :
Put meat in large pot. Cook about 30 minutes. Wash greens while
meat is cooking, then add to pot. Add salt and sugar. Cook until
done and greens are tender.
Comments:
Collard greens have a stronger taste to me. I prefer turnip & mustard greens.
again, I'd leave out the sugar. Forget the "New Southern Cuisine". Cook 'em like
this and eat them with Southern cornbread.
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