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----- Original Message -----
From: "Laura "
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 29, 2011 9:23 AM
Subject: Pork recipe request
A few months back there was a recipe in the Gloucester County Times for
pork medallions with a blueberry "catsup". I was wondering if you have
a copy of this recipe? The medallions were floured and cooked in olive
oil on the stove top, the blueberry catsup was prepared ahead of time
and served with the pork.
Thank you,
Laura
Hi Laura,
I cannot find such a recipe from the Gloucester County Times, but there is
one from another newspaper here:
Billings Gazette
Phaed
Phaed,
I am so impressed, it is the exact recipe. Thank you very much. I am
cooking it tonight!
Laura
PS - I assume it came from MO? That is a long way off from Gloucester
Co. New Jersey where I live!
Sometimes newspaper recipes come from a content service. The same recipe will
be available to multiple newspapers who subscribe to the same service and so the
recipe may appear in multiple newspapers.
----- Original Message -----
From: "Dan"
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 03, 2011 5:27 PM
Subject: Pickles
> My grandmother made mustard pickles and no one knows how. Do you?
>
> dan
>
Hello Dan,
There are two recipes on my site for mustard pickles. See:
Mustard Pickles
Phaed
Not the one. These were just cucumbers in a jar of mixed who knows what. You
had to turn them upside down every day for two weeks before they were "done."
dan
Hello Dan,
The recipes below are probably closer.
I cannot find any at all in our files that say anything about turning them
upside down every day for two weeks. That would likely be to keep the spices
from settling to the bottom and staying there.
These are the best I can do for you without some sort of unique recipe name
or ingredient on which to search.
Phaed
cold pack mustard pickles
1 qt. cucumbers, packed in jar
2 tbsp. salt
2 tbsp. mustard (dry or prepared)
4 tbsp. sugar
fill jar with pure vinegar and seal. shake well after sealing.
-----------------------------------------------------------
old-time mustard pickles
3 lbs. sm. cucumberss
1/2 c. prepared mustard
4 c. white vinegar
1/2 c. salt
3 1/3 c. sugar
if small cucumberss aren't available, cut in 1 1/2 inch pieces. combine
remaining ingredients. heat to boil. add pickles and reheat to a boil.
pour into hot sterilized jars, filling to 1/4 inch from top. vinegar
solution should cover pickles. seal each jar immediately. makes 7 pints.
-----------------------------------------------------------
mustard pickles
2 tbsp. salt 2 tbsp. dry mustard Wash cucumbers and place in jars. Fill
with full strength vinegar. Put lids on jars and let stand for 6 weeks.
After opening, keep in refrigerator.
-------------------------------------------------------------
mustard pickles
Small cucumbers
1 gal. vinegar
1 c. sugar
1 c. dry mustard
1 c. salt
Select small cucumbers, wash and pack in open crock or glass jar and pour
this cold solution on them. Cover them and set in refrigerator. They need
to set for 3 or 4 days before eating them. These pickles keep in the
refrigerator for a year.
The Search Engine Registry shows that someone has been searching for this.
potato caramel cake
Wiki Recipe Club
Home and Away
Astray
The Magnolia Cookbook
The Search Engine Registry shows that someone has been searching for this.
Boston Market creamed spinach
Boston Market Creamed Spinach
Copykat
CD Kitchen
B. Market Creamed Spinach
Subject: Boston Market Creamed Spinach
From: Norma
Date: 11/21/2022, 8:27 AM
To: phaedrus@hungrybrowser.com
On 11/21/2022 1:32 AM, Norma wrote:
It's been a while but I would really love
to have a recipe. I hope you can find it for me!!
I would love to have the recipe for Boston Market's Creamed Spinach.
Thanks so much!!
Norma
Hello Norma,
I cannot find any recipe for this with good enough provenance to support a claim for being the actual Boston Market recipe, but there are dozens of copycat recipes on the web. See the recipe below for one.
Phaed
Boston Market Creamed Spinach
Ingredients:
20-24 oz frozen chopped spinach (the packages vary in weight and we used 2 12-oz package of chopped leaves)
6 T butter
1/4 c all purpose flour
1 c whole milk or half-and-half
1 t or so Kosher salt
4 oz cream cheese, softened*
2 T onion, finely chopped
1 T garlic, finely chopped
1/4 c grated parmesan or romano cheese
1/4 t grated nutmeg (optional)
Method: make the béchamel: melt 4 t butter and stir in flour; cook until flour
loses its raw smell but not until it browns; add ˝ salt and stir in milk slowly
till sauce thickens. Mix in cream cheese which will melt and incorporate with
the sauce. Meanwhile, melt remaining 2 T butter in a medium saucepan; stir in
onion and garlic and sauté on low heat till translucent and add water and spinach.
Cover and cook over low heat until spinach is defrosted and hot, maybe 10 minutes.
Stir in béchamel and parmesan cheese. Taste for salt; you’ll probably end up using
the rest of your 1 t. Add optional nutmeg if you like; they don’t use it at Boston
Market but it goes great with creamed spinach.
Serve hot as a side dish with roast meats.
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