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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.
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