On 7 Jul 2005 at 10:14, Virginia wrote:
> Hi Phaedrus,
> Hope you can help me. I'm looking for a good recipe for italian
> sesame cookies . If you do i'd love to have it. You've always help
> me in the pass & i'm hoping you can do it again. Thank you ..
Italian Sesame Seed Cookies
Delicious with coffee.
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup water
1/2 cup sesame seeds
Set racks in middle and upper part of oven. Preheat oven to 350°F.
Cream butter and sugar together. Mix flour and baking powder together.
Add to butter mixture, mixing well.
Stir in 1/2 cup water and mix to form dough.
Roll on floured board to about one inch thick. Cut in pieces about
2 inches by 1 inch.
Roll each piece in sesame seed
Arrange pieces on a greased baking sheet. Bake until golden brown,
about 30 minutes.
Cool on wire rack.
Store at room temperature in airtight tin or plastic container.
Yield: About 3 dozen cookies.
On 8 Jul 2005 at 17:34, Mary wrote:
> Do you have the receipe for southern fried pies made with home
> dried peaches. Those were the authenic southern fried pies, not
> fresh peaches. Where would I obtain home dried peaches that
> were dried from indian peaches?
Sorry, I've no idea where you might get dried Indian peaches. Below is a fried
dried peach pies recipe.
Fried Dried Peach Pies
2 lbs. dried peaches
3 c. boiling water
1 c. sugar
2 c. flour
Dash of nutmeg or mace (opt.)
1/2 tsp. salt
4-5 tbsp. cold water
1/2 c. shortening
1 tsp. sugar
1 tsp. vinegar
Fat for deep frying
Cook peaches in boiling water until done. Add sugar and chill.
Sift flour. Cut shortening into dry ingredients until small lumps
are formed. Add vinegar and cold water until pastry is blended, not
sticky. Chill about 1 hour. Roll thin. Cut into about 2 1/2" to
3" squares. Press edges together to form a triangle. (Large
circles may also be cut and folded over.) Let pies stand a few
minutes before frying. Heat fat to high temperature. Fry pies
until golden brown. Remove from fat and drain. Sprinkle with sugar
and serve. Makes 10 small pies. With saucer makes about 4 or 5
On 9 Jul 2005 at 17:22, Rose wrote:
> Although I've had quite an interesting and enlightened time going thru
> all the recipes, year by year, I still didn't find what I'm looking
> I need a recipe for pork-n-beans to cook from scratch. I've found a
> lot of them using the canned stuff, but I want to cook it from scratch
> to control the cooking length of time and salt, etc. content.
> Thank you much for any such recipes---
Southern Baked Pork And Beans
1 lb. dried pea or marrow beans
6 c. water
1/4-1/2 tsp. crushed dried hot peppers or dash of cayenne pepper
1 clove garlic, minced or pressed
1 bay leaf, crumbled
1 lb. lean salt pork, in 1 piece
2 tsp. Worcestershire sauce
1/4 c. catsup
1/4 c. molasses
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. black pepper
1/4 c. minced onion
1/4 c. brown sugar
There are endless styles of baked beans and almost everyone has a
favorite. For people who greatly enjoy the salt pork, this recipe
provides more than most. It is boiled along with the beans before
being baked. These are very attractive looking baked beans and more
highly seasoned than most. For 8 servings you will need: 1. Pick
over and wash beans. Put in large kettle and add water. Bring to
boiling. Boil hard for 2 minutes. Let stand covered 1 hour on
stove. 2. Add hot pepper, onion, garlic, bay leaf and pork. 3.
Bring to boiling again. Reduce heat and simmer 1 hour or until
tender but not mushy. Drain, reserving liquid. Skim off fat. 4.
To 1 cup liquid, add Worcestershire sauce, catsup, molasses,
mustard, salt, black pepper and minced onion, mixing well. 5. Put
beans in 2 quart shallow baking dish. Pour in the 1 cup liquid and
seasoning mixture. 6. Remove any rind on pork. Cut in to 8 or
more slices. Arrange on top of beans. Sprinkle with brown sugar.
7. Bake uncovered at 400 degrees about 1 1/4 hours, adding more
liquid if necessary, until pork and beans are glazed and nicely
browned. Tips: These beans taste better when reheated and can be
eaten at room temperature. Cold beans make a hearty sandwich
enjoyed by many. To get a head start, boil beans ahead, cool and
chill. Finish off and bake for mealtime or get beans totally
oven-ready. Chill. Allow 15 extra minutes baking time. Good
served with: Cabbage slaw, sliced tomatoes and hot corn bread. For
4 servings: Half of the ingredients and bake in a 1 1/2 quart
Baked Pork And Beans
2 c. dried beans
1 lb. salt pork, diced
3 tbsp. brown sugar
1 tsp. salt
1/2 tsp. mustard
1 med. onion, diced
2 tbsp. catsup
3 tbsp. light molasses
Water to cover, soak beans overnight. Drain. Heat cooker and
sear diced salt pork. Add beans, sugar, molasses, mustard, salt,
onion, catsup and water (enough to cover beans). Cook in pressure
cooker for 40 minutes.
American Pork And Beans
Here is a recipe for canned pork and beans that is very good! 3
c. tomato pulp, strained or 1 c. tomato sauce and 2 c. water 6 tbsp.
sugar or molasses 2 tbsp. vinegar 1 tbsp. salt 1 tbsp. minced onion
Dash of cayenne pepper, paprika, cloves, and cinnamon Cook
everything, except the beans, until well blended and medium thick.
Pick over the beans; wash and soak overnight or about 6 hours.
Drain. Cook in pressure cooker with enough water to well cover them
for 20 minutes. If not soaked, add more water and cook for 40
minutes; drain. Save the liquid for soup if you wish. Place small
pieces of salt pork in the bottom of a greased deep baking dish with
lid. Add the beans and additional pork; cut in small pieces. Cover
with the tomato sauce made from the recipe above and bake in a slow
oven for 1 1/2 hours with the lid on. Watch them and don't let them
bake dry. Add extra sauce or a little of the saved bean juice.
These can be used at once or may be frozen or canned. If you are
canning them, cover the beans in the jars with the sauce (heating
additional amount if necessary) and process in pressure cooker 60
minutes at 10 pounds pressure. Or can them in water bath for three
Pork And Beans
1 pkg. pinto beans (1 lb. bag dry beans)
1 or 2 smoked ham hocks (or bacon if preferred)
1 sm. can tomato sauce
Soak, rinse and drain pinto beans. Place pinto beans in crock pot
and fill pot 3/4 full with water. Cook on low temperature for 5 to
6 hours, stirring and adding water as needed. Boil hamhock for 1 to
2 hours, then add to crockpot after beans have cooked for that same
amount of time. During last 1 1/2 hour of cooking time, add 1 can
tomato sauce, chili powder, and garlic salt. Stir well. Serve with
cornbread! May add additional seasonings, onions, etc. for added
Pork And Beans
3 qt. dry pinto beans
1/3 c. catsup
1 tsp. salt
2 tbsp. brown sugar
Bacon, cut into sm. pieces (optional)
Onion, dried or fresh, chopped (optional)
Soak beans overnight. Drain water. Cover beans with fresh water
and bring to boil. Simmer while preparing jars and sauce. To each
quart jar, add the catsup, salt, sugar, bacon, and onion. Fill jars
2/3 full of beans. Stir or shake beans and sauce ingredients
together in each jar. Fill each jar with remaining hot liquid beans
were cooked in, leaving 1-inch headspace. Wipe rims well and adjust
lids and rings. Process at 10 pound pressure for 60 minutes at sea
level. Change pressure as needed for higher altitudes
On 10 Jul 2005 at 13:58, Jen wrote:
> I was hoping you maybe able to help me with this recipe. Mum used to
> make it, but unfortunately she has moved into a Nursing home and now
> suffers from dementia so it is not possible to question her about it.
> All her cook books have been thrown away! A tragedy I know.
> I have asked others in the family, they remember the biscuits but,
> unfortunately no one actually has a recipe.
> What I do remember about them was that it was a biscuit dough,
> realtively simple that surrounded a whole date. The date had not been
> boiled in water or sugar before being wrapped in the dough. It was a
> pitted date taken from a packet. What I can't remember is what went
> into the dough.
> Hope you can help
> I have searched the internet but have had no luck as yet.
> There is obviously no rush for this as it has been lost for a number
> of years now.
The only thing that I can find that seems near what you describe is the recipe below.
Southern Cheesy Date Biscuits
1 (8 ounce) package whole pitted dates
1 1/2 cups all-purpose flour
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 cup extra-sharp cheddar cheese, grated
1/2 cup unsalted butter, room temperature
1/2 cup milk
Preheat oven to 375^F.
Sift together the flour, cayenne and salt.
In the medium bowl of a mixer, beat butter and cheese until well blended.
Mix in the flour mixture.
Add milk making a stiff dough.
Completely enclose each of 35 dates with 1 tablespoon dough.
Place each dough covered date on an ungreased baking sheet.
Bake 15 minutes, or until golden brown.
These can be formed in advance and baked as needed.
On 9 Jul 2005 at 20:49, Helen wrote:
> I am looking for recipes using emu eggs. I would really appreciate
> your help.
Omelettes and scrambled egg can be prepared in the usual way. The yolk of the emu
egg is very pale so the result will be paler in colour than when using a chickens eggs.
Emu Egg & Sausage Brunch
1 pound emu breakfast sausage
1 green pepper, finely chopped
1 medium onion finely chopped
2 medium emu eggs
1/3 cup milk
1 1/2 cups shredded cheddar cheese
salt & pepper to taste
Crumble emu sausage and cook in a large skillet over medium high heat.
When sausage starts to brown, stir in green pepper and onion. Cook until
sausage is browned and onion is soft. Drain well and spoon into a 8" (20 cm)
square baking pan.
Beat eggs with milk, salt and pepper. Cook in a large skillet, stirring
constantly. When eggs are set but still very moist (the consistency of
soft oatmeal), remove from heat and stir in cheese, reserving 1/2 cup
for the top. Immediately pour over sausage; sprinkle
with reserved cheese and paprika.
Bake in 325' F oven for 10 to 12 minutes or until eggs are set. Cut into
squares. Individual servings may be re-heated in the microwave on MEDIUM
for 1 minute.
Makes 8 servings.
Emu Eggs Italian
1 cup purple Italian onion, sliced 1/8 inch thick
1/2 cup soft butter
2 cups milk
1 small emu egg, boiled and chopped (equaling 2 cups)
2 tablespoons parsley, finely chopped
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup raw emu egg, beaten until lemon yellow
3 medium sized tomatoes, washed and sliced 1/2 inch thick (8 slices needed)
1/2 cup all-purpose flour
2 tablespoons oil
4 slices potato bread or other bread, toasted and buttered.
Melt the butter in the top of a double boiler. Add the sliced onions and
sauté over low heat until limp and transparent. Add milk and continue to
cook over low heat until just below scalding point. Remove from heat and
add chopped eggs, parsley, grated cheese, lemon juice, salt and pepper.
Add 1/2 cup of the hot milk mixture to the raw beaten eggs and mix well.
Add the beaten egg mixture to the chopped eggs mixture. Place pot back
over the slowly boiling water and cook, stirring constantly, until mixture
has thickened. Turn off the heat, cover and set aside while you prepare
Dip the tomato slices in the flour and sauté in the oil until they are a
golden brown. Do not overcook. Place two browned, hot tomato slices on
a slice of toast, then top with the egg mixture. Serve at once. Serves 4.
Emu Custard Dessert
1 large emu egg (or 12 chicken eggs)
1 1/2 cups sugar
5 cups milk
1 teaspoon vanilla
Preheat oven to 350. Blend all ingredients. Pour into 8" x 13" glass baking dish.
Bake in preheated oven for 60 minutes or until knife inserted into center comes
out clean. Remove and cool. Refrigerate. Cut into 3" squares and serve.