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From: JoAnne
To: phaedrus
Subject: Help
Date: Saturday, August 02, 2003 3:44 PM
I am hoping you can help me with the following........one of the residents I
take care of in the nursing home worked for Hough Bakery and had in her
possession a 50th anniversary publication given to the employees by Hough Bakery.
She gave it to me to take home and read (history, employee pictures and
stories, etc) and to my dismay, my dog got hold of it and tore it into a hundred
pieces. I feel so bad about this and am looking for anyone that worked for Hough
Bakery here in Cleveland, Oh that might have this publication........I would
pay for the cost of copying. Thank you for your time and help with this
matter..........JoAnne
Joanne, I won't display your e-mail address. If I did, the spammers would get it.
If anyone can help, they can e-mail me at phaedrus@hungrybrowser.com and I will forward it to you.
Phaed
----- Original Message -----
From: Belinda
To: phaedrus
Sent: Wednesday, July 30, 2003 12:57 AM
Subject: recipie please
About 25 years ago, a local groc. store here in Spokane WA called "Rosauers" published
little 2-3 page recipie books you could collect and new one every month. The rec. I'm
looking for was called "Cassoulet" (not sure about the spelling) its French for cassarole
I think. I have seen other rec. with the same type name but not the same ingred. All I
remember is it had
Chicken
some kind of sausage or kielbasa
white beans
the spice was the big deal it was cloves
I dont remember the rest of it
Thanks for the help
Belinda
Hi Belinda,
Cassoulet doesn't always have cloves. The first recipe below has cloves, the other two don't.
The main thing is to have chicken, pork, sausage, beans, and veggies.
Phaed
Cassoulet
Ingredients :
2 lb. sm. dried white beans (4 c.)
1 (14 oz.) can beef broth
1 lg. onion, studded with whole cloves
2 med. carrots, quartered
2 stalks celery, 2" pieces
2 cloves garlic, minced
1 tsp. salt
2 tsp. dried bouquet garnish
1 c. dry white wine (optional)
1/4 lb. sliced bacon
1 purple onion, sliced and separated into rings
2 1/4 lb. chicken, cut in serving pieces
1 lb. boneless pork, 1" pieces
2 bunches green scallions, with tops, sliced
1 lb. cooked kielbasa, cut into 1" pieces
1 (16 oz.) can stewed tomatoes
Preparation :
Wash and sort beans. Soak beans to reduce cooking time by adding
enough water to cover by 2 inches. Let stand overnight. QUICK
METHOD: Bring beans to a boil for 2 minutes. Cover, let stand 1
hour before using. Add beef broth, onion with cloves, carrots,
celery, garlic, salt and bouquet garnish. Bring to boil. Skim
foam, reduce heat and simmer 1 hour. Meanwhile, fry bacon until
crisp. Save dripping. Crumble bacon, set aside. With 1 to 2
tablespoons of drippings in skillet, brown chicken pieces on both
sides, a few pieces at a time; set aside keeping hot. Brown the
pork, adding more drippings as needed. Saute the green onions
lightly. Add chicken, pork, kielbasa, stewed tomatoes and wine to
the beans and beef broth. Bring to boil, reduce heat and simmer
until meats are tender; about 45 minutes. Mix in the bacon crumbs,
sauteed green onions and purple onion rings. Arrange in 2 or more
large ovenproof casseroles. Bake uncovered in 350 degree oven for
30 minutes. Serves 12 to 14. Summit, NJ
----------------------------------
Quick Cassoulet
Ingredients :
1 lb. smoked Polish sausage
4 slices slab bacon (1/4" thick), cut crosswise in half
3 smoked center-loin pork chops, 1/2" thick (about 1 lb.)
3/4 lb. pork tenderloin, trimmed, cut into 1/2" diagonal slices
2 tbsp. unsalted sweet butter
1 lg. onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 1/2 tbsp. tomato paste
1 bouquet garni (1 sprig parsley, 1
tsp. dried thyme leaves & 1 bay
leaf tied in double thickness of
cheesecloth)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 (15 oz.) cans white northern beans, drained
3 tbsp. snipped fresh parsley
Preparation :
Heat oven to 425 degrees. Pierce sausage with fork in several
places; simmer in water to cover 15 minutes; drain. Remove casing;
cut sausage into 1/2" diagonal slices. While sausage cooks, layer
bacon slices in lightly greased shallow 3 quart baking dish. Top
with smoked pork chops. Bake, uncovered, turning chops once, 20
minutes. Drain; reserving 3 tablespoons fat and pan juices. Saute
tenderloin slices in butter in large skillet over high heat, turning
once, 4 minutes. Remove meat; reserve covered. Saute onion and
garlic in same skillet 30 seconds; cook covered over medium-low heat
3 minutes. Stir in broth, tomato paste, bouquet garni, salt and
pepper; simmer covered 5 minutes. Stir in beans and 2 tablespoons
of the parsley; cook covered 30 seconds. Remove bacon and chops
from baking dish. Pour bean mixture into baking dish. Overlap
bacon chops, sausage and tenderloin slices on top. Drizzle reserved
fat and pan juice over meat. Bake uncovered 20 minutes. Remove
bouquet garni. Garnish with remaining parsley.
----------------------------------
Chicken Cassoulet
Ingredients :
1 1/2 c. dry navy beans
1 whole med. sized chicken breast, cut into bite-sized pieces
Vegetable cooking spray
4 oz. turkey Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. water
Preparation :
Rinse and sort beans. Cover with 6 cups water and boil 3 minutes.
Remove from heat. Cover and let stand 1 hour. Drain and rinse
spray. Dutch oven with vegetable cooking spray; add chicken,
sausage, garlic, onion and celery. Saute until lightly brown. Add
beans, carrots, remaining ingredients and 4 cups water. Simmer
about 1 hour, stirring occasionally. Check seasonings. I sometimes
add chicken bouillon. Makes 10 cups. Very low calories. About 3 g
fat and 35 mg cholesterol. 260 calories.
----- Original Message -----
From: Sheri
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 30, 2003 2:16 PM
Subject: Recipe For Baked Beans
I am looking for a recipe that was printed on the back of a goya dried beans bag
from many years ago. My mother in law used to make these baked beans and no one
can locate this recipe. Thanks.
Hello Sherri,
Both of the below recipes specifically call for Goya. Could one of them be right?
Phaed
Baked Beans
Ingredients :
1 lb. bag of California white (Goya) beans
1/2 lb. pc. of salt pork
1 med. onion, cut in half
1 tbsp. dry mustard
1/3 c. brown sugar
1 tsp. salt
Preparation :
Step 1: Soak beans in cold water overnight, drain and check for
pebbles. Step 2: Put drained beans in bean pot. Step 3: Add salt
pork, onion, mustard and brown sugar. Step 4: Add water to cover
beans and bake in a slow oven (275 degrees) at least 6 to 8 hours.
Step 5: Check often to keep water level above beans so they won't
burn.
----------------------------------
Boston Baked Beans
Ingredients :
1 (16 oz.) pkg. Goya Calif. sm. white beans
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
3/4-1 lb. fat salt pork, cubed
1/3 c. molasses
2/3 c. dark brown sugar
2 sm. to med. onions, cut in wedges
Preparation :
1. Wash and pick out any sick looking beans. 2. Soak overnight
(12 hours) in plenty of water. 3. Boil until beans split or skin
can be blown off. 4. Mix with all ingredients in bean pot or
covered casserole making sure water is to top of container. 5.
Bake in slow oven 275 degrees for 6-7 hours. Leave uncovered for
the last hour.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Tuesday, July 15, 2003 6:12 PM
Subject: Sour soup
Dear Phaedrus,
My German mother-in-law was tight with her recipes. We were able to piece together
several after she passed but we never got the ingredients of her Sour Soup.
Or zour zuppe as she called it. There was ham, onions, probably vinegar and maybe
buttermilk. Do you think you can help us out with this. Her sons would love to
have a bowl of that again.
Thanks
Linda
Hi Linda,
Another reader sent this recipe along for me to pass on to you.
Phaed
German Sour Soup
1/2 lb Bacon, diced
3/4 c Cabbage, chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/2 c Carrots, chopped
3/4 c Potato, chopped
3/4 c Zucchini, sliced
4 c Tomatoes, peeled
4 c Beef broth
1/4 c Barley
1/4 c Rice
2 c White sauce
1/2 c Vinegar
1 Clove garlic, minced
1 ts Caraway seed
1 ts Salt
2 ts Worcestershire sauce
1/4 ts Thyme
1 c Sour cream or plain yogurt
Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots,
potato and zucchini; reduce heat and simmer about 20 minutes. Add
tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in
white sauce, vinegar, garlic, caraway seed, salt, Worcestershire,
and thyme. Simmer about 15 minutes. Adjust seasonings if
necessary. Garnish with sour cream and serve.
----- Original Message -----
From: "Judy"
To: phaedrus
Sent: Monday, July 28, 2003 12:39 PM
Subject: Coriscos
> I am looking for corn flour cookies recipes if you have any, please let
> me know
>
> Thank You,
>
> Judy
>
Hi Judy,
Are they called "coriscos?" I could not find anything in English called "coriscos."
I did find the one recipe below for corn flour cookies.
You know "corn flour" can mean two things. South of the border, it usually
refers to a finely ground white cornmeal. However, in Europe and Australia,
it means what we call "corn starch."
Phaed
Corn Flour Powder Cookies
By Executive Chef Daniel Chong-Jiménez
Serving Size : 20
Preparation Time :0:30
Ingredients:
2 cups fine white corn flour
4 ounces salted butter -- softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 each egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Procedure:
1. In a mixer, cream the butter and sugars together until smooth and fluffy.
Scrape the sides as needed.
2. With the mixer on low, incorporate the egg and vanilla.
3. Next mix in the cinnamon, baking soda and flour. Do not overmix. Scrape
the sides as needed.
4. Use a coffee spoon to measure out the dough in the amount slightly larger
than a large gum ball.
5. Roll the dough into balls and press the center down with your thumb.
6. Place on a cookie pan, spacing them about 1 inch apart.
7. Bake at 375 degrees for about 17 minutes (for convection ovens reduce to
350 degrees and baking time to 12 minutes). Remember to turn the cookie
sheet for the last 4 minutes of baking to compensate for hot spots in your oven.
8. Allow to cool and serve fresh.
NOTES : For best results use Maseca brand white corn tortilla mix.
Nutritional Breakdown for 1, 1-ounce cookie: 127 Calories, 1g protein, 16.7g
carbohydrates, 6.4g fat
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