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----- Original Message -----
From: Rhonda
To: phaedrus@hungrybrowser. com
Sent: Friday, July 02, 2010 1:20 PM
Subject: Recipe Request - for "Fried-Poured-Batter-Bread to serve with Pinto Beans"
Dear, Dear, Uncle Phaedrus,
First of all, thank you so much for such a wonderful website. I've spent
countless hours visiting it - not only to find recipes that I knew I'd be
unable to find anywhere else - but also for nostalgic reasons, because so
many of the recipes remind me of forgotten childhood times, or inspire happy
memories of loved ones that have passed.
My people'ar frum Suuthurn Kantukie. (Translation - My family are from the
Booneville / London areas of Southern Kentucky.) My parents moved our branch
of the family to the Campbell County area of Northern Kentucky in the 1960's,
when I was a still a young briar-hopper. I have three brothers and one sister,
and we all grew up on and love the ol'-time cookin' our mom, who passed a few
years ago, served us.
I was able to learn how to prepare quite a few of our favorite dishes she made
by following her around and trying to estimate how much of each ingredient she
was actually using. (I was writing the recipes down in a family cookbook and
knew "a little bit of flour" or "a good amount of sugar" would leave everyone
clueless.)
One recipe that I wasn't crazy about, but that I've discovered my youngest
brother loved, was for a type of pancake-style bread that our mom would fry
in an iron skillet on the stove top, and serve with pinto beans. (This might
be important in the search, because mom always said that most of her people
served this bread with pinto beans.) This bread was made from a thin batter
that she'd pour into the pan, making maybe three to four at a time that were
about 4 inches in diameter. These looked like a traditional breakfast pancake
you would pour maple syrup over - but they weren't. They had a heavier weight
and their texture was more rubbery-chewy than pancakes. They also tasted a bit
bland - like a pancake without leavening agents, salt or sugar. I loved fried
cornbread with my pinto beans, and was always really disappointed when she'd
make these instead.
I remember that she said they were called "Poor Man's Bread" and that she would
make them when she was running low on cornbread ingredients. They DIDN'T have
any cornmeal in them, and they might have been made with water instead of milk.
I don't know if they included eggs, or sugar. I think my grandma might have
referred to them as "Pone Cakes". Most importantly, this was a thin batter that
you would stir together and then pour into a skillet and fry like pancakes -
it was a batter and not a dough and there was no kneading involved. I've searched
the web for Johnny Cakes, Hoe Cakes, Batter Bread, Skillet Bread, Pone Bread,
Fried Bread, etc., and haven't had any luck. The recipes I've found have either
contained cornmeal or were for a thick dough that you would have to knead and shape,
and not for a thin batter that you would pour and fry.
My brother and I would be ETERNALLY GRATEFUL if you could please help us find a
recipe for these. Thanks to my little brother, I, too - who never liked these
before - am now craving them. (Are there any Southern Cooks out there who still
serve these with pinto beans and who will divulge the recipe?) To make things
easier for those of us searching for this recipe, I think they should be called
"Fried-Poured-Batter-Bread to serve with Pinto Beans". Ha, ha!
You are our only hope. Please help.
Hopeful in Kantukie,
Rhonda
Hi Rhonda,
I found nothing with a Kentucky or Appalachia connection, and nothing called
"pone bread" ( except with cornmeal). I did find a couple of recipes called
"poor man's bread". They are the closest recipes that I can find to your
description. See below.
Phaed
Poor Man's Bread
2 c. milk
1 tsp. salt
1 - heaping tsp. baking powder
Mix in enough flour to make thick batter, (approximately two cups). Melt shortening
in skillet, pour batter in hot skillet, cover and fry on each side until done.
--------------------------------
Poor Man's Bread
1 cup flour
1 teaspoon baking powder
Water
Stir in enough water to make a batter and pour into greased skillet.{ use a cast
iron skillet. Fry until brown on each side like a pancake. Taste great with homemade
butter and jam.
----- Original Message -----
From: Dianne
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 01, 2010 7:09 PM
Subject: Can You Locate a Salad Shooter?
My friend is looking for the "original" Salad Shooter. She has found substitute ones
that don't seem to work well enough.
I looked at Vermont Country store and they don't have one.
Thanks for your help.
Dianne
Hi Dianne,
The Presto Company still makes and sells "salad shooters". You can buy them on Amazon.com:
Amazon.com
There are lots of them for sale on E-Bay. Some may be current and some may be older models:
E-Bay
If your friend is saying that the current model is not the same as the original model,
then she will have to explain what the difference is so that I will have some way to
identify an original model.
Phaed
----- Original Message -----
From: Mavis
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 30, 2010 3:12 PM
Subject: peppers
> Is it possible to preserve sweet banana peppers in Vodka or do I need to
> use Vinegar?
>
> mavis
>
Hello Mavis,
There are a couple of references on the web to preserving peppers in
alcohol such as vodka, but I would not do it.
The National Center for Home Food Preservation says this:
"We do not recommend preserving peppers in alcohol, and have no experience
nor have we seen any research to support doing this safely.
USDA has no recommendations for preserving foods in alcohol, and we follow
USDA recommendations.
In my literature searches I have never seen this researched with public
information and guidance available.
Sorry! Our recommendation is to not do it, and to use the available properly
tested methods of preservation for peppers or any vegetables."
I, too, follow USDA regulations, so I don't recommend using the vodka until
enough testing has been done to verify that it is safe. Use a proven recipe
that calls for vinegar.
Phaed
The search engine registry shows that someone searched for this:
Paposecas recipes:
Southernfood.about.com
Cookbookmom
sacramentophcs
----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 01, 2010 8:30 PM
Subject: Pudding cake
Except it doesn't have any pudding in it. It's a cake base over the top is
one cup of fruit one cup of sugar and one cup of hot water then goes in the oven.
Can you help?? Thank you for any information.
Sincerely,
Barbara
Hello Barbara,
These are as close as I can find to your description.
Phaed
Pudding Cake
2 c. sugar
2 c. milk
3 1/2 c. flour
4 tsp. baking powder
1 1/2 tsp. salt
1 med. can favorite fruit
1 cube margarine
Melt butter in 9 x 13 cake pan. (Mix all ingredients in cake pan.) Combine sugar
and milk; stir until sugar dissolves. Add dry ingredients. Mix good. Put fruit
and juice on top. Sprinkle cinnamon and sugar over top.
Bake at 350 degrees for 1 hour.
----------------------------------
Pudding Cake
1 c. flour
1 tsp. baking soda
Dash of salt
1 sm. can fruit cocktail
1 tsp. vanilla
1 egg
3/4 c. sugar
Mix all ingredients. Sprinkle with brown sugar and nuts. Bake at 375 degrees
for 45 minutes.
---------------------------------------
----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Monday, July 12, 2010 11:35 AM
Subject: "Pudding Cake"
Thank you for the recipes:unfortuneately those were not it. Since writing to you
I spoke with my 97 yr.old aunt who remembered the recipe. She thinks it was in the
papers around 1946 and again in the 1960's. It has a cakey base which is poured in
a deep narrow baking dish (she said she used a souffle dish) and over the top was
placed 1 cup of fresh (or frozen) fruit usually cherries or peaches or berries-
never bananas-then 1 cup of sugar was pored over that followed by 1 cup of boiling
hot water. Then it was baked and the friut was on the bottom making a sauce for the
cakey part. She thought it was called "summer fruit cake"or "summer pudding cake"
or "impossible cake" but was quick to stress no Bisquik was used. All of her recipes
were destroyed by a house fire some 10 yrs ago so she doesn't have it.My mother had
this recipe and made it often but her recipes were lost in the flood, and she is deceased.
Our local newspaper only has recipes from the last 10 yrs. I have tried to look on the
internet but cannot find anything, not even the recipes you sent . Any help is greatly
appreciated.
Thank you
Barb
Hello Barb,
Sorry, I cannot find a recipe that exactly fits your description under any of those names.
Phaed
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