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  ----- Original Message ----- 
  From: Rox
  To: phaedrus
  Sent: Monday, July 14, 2008 4:25 PM
  Subject: (no subject)

  HI I am looking for a German Hamberger called Frikadellen.... thank you  rox 

Hello Rox,

See below for three.


  German Meat Patties

  1 Brötchen or you may substitute it with 2 slices of white bread
  2 onions
  1 pound of hamburger meat
  1 egg
  salt, pepper, paprika to taste
  2 ounces of fat or oil 

  Soak the roll or bread in cold water.  Peel the onion and dice it fine.  Squeeze out 
the bread and add it along with the onion to the hamburger meat.  Add the egg, season 
with the spices to taste.  With wet hands form meat patties.  Heat the oil or fat and 
fry the meat patties from both sides, about 10 minutes or until meat is done 
  Recipe for Frikadellen

  1 lb ground beef
  1 lb ground pork
  3 small onions, diced and sauteed
  1 tbsp. oil
  8 tbsp. breadcrumbs
  1/2 cup milk
  2 tsp. basil
  2 tsp. salt
  2 tsp. pepper
  2 tsp. flour
  5 tbsp. oil

  Mix both types ground meat together in a mixing bowl. Peel and dice the onions, then 
saute in oil until transparent. Add sauteed onions to meat mixture. Stir together breadcrumbs 
and milk and add to meat mixture. Add basil, salt and pepper and mix well. Dampen hands and 
form meat into patties. Fry on both sides in oil until golden brown.
  (German Hamburgers)

  1 lb. ground beef
  1 onion, finely chopped
  1 egg
  1 roll
  dash of nutmeg
  oil or shortening

  Soak roll in water until soft.  Squeeze out excess water.  Mix egg, roll, onion, salt, 
pepper, nutmeg and parsley and add ground beef.  Mix well and form patties.  In a skillet 
heat oil or shortening and brown patties slowly on each side for about 10 minutes. 

French Rice Salad

  ----- Original Message ----- 
  From: Rox 
  To: phaedrus 
  Sent: Friday, July 11, 2008 10:54 AM
  Subject: (no subject)

  Hi I just cant believe what a great site this is...I am looking for a French Cold rice salad  
  I had in France...  rice tomatoes olives tuna   But rice  not potato...  
  thank you 

Hi Rox,

See below for a recipe.


  French Tuna and Rice Salad Recipe


  For The Salad:
  1 1/4 cups long-grain white rice 
  3 hard-boiled eggs, coarsely chopped 
  3 medium tomatoes, coarsely chopped 
  2 tablespoons capers 
  4 ounces kalamata olives or nicoise olives, halved and pitted 
  1 (6 ounce)can tuna in water, drained 
  salt & freshly ground black pepper 

  For The Vinaigrette:
  1 teaspoon kosher salt 
  1/2 teaspoon fresh ground pepper 
  1/8 teaspoon sugar 
  1/4 teaspoon dry mustard 
  1/2 teaspoon Dijon mustard 
  1/2 teaspoon lemon juice 
  1 teaspoon garlic, minced 
  2 1/2 tablespoons white wine vinegar 
  1/2 teaspoon tarragon 
  1 tablespoon extra virgin olive oil 
  5 tablespoons vegetable oil 
  2 tablespoons milk  

  Combine ingredients for the vinaigrette and whisk or shake well. 
  Cook the rice according to package directions. 
  Drain well and while still hot mix with some of the vinaigrette. 
  Season with salt and pepper and let cool. 
  When the rice is cool, add the remaining ingredients and vinaigrette. 
  season with salt and pepper to taste. 

Corn Relish

  ----- Original Message ----- 
  From: Cindy 
  To: phaedrus
  Sent: Sunday, July 13, 2008 8:53 PM
  Subject: need a recipe please !

  Hello, have you come across a recipe called Corn Relish? My mother used to make this and 
we lost the recipe. She is no longer with us. I would appreciate it if you could find this 
recipe for us. Thank you.  Cindy

Hello Cindy,

There are lots of different recipes for corn relish. See below for three.


  Pennsylvania  Dutch  Corn  Relish

  20 ears yellow corn
  6 green peppers, seeded and chopped
  6 red peppers, seeded and chopped
  4 lg. yellow onions, sliced
  1 head cabbage, cored and chopped
  4 c. sugar
  2 tbsp. powdered mustard
  2 tbsp. celery seed
  2 tbsp. salt
  1 tbsp. ground turmeric
  5 c. cider vinegar
  1 c. water

Cut corn off cob.  Combine with all other ingredients.  Cook for 20 minutes. 
Place in hot sterilized jars and seal at once.  Makes 10 pints.
  Corn  Relish

  1/2 c. salad oil
  1/2 c. vinegar
  1/2 c. sugar
  1 tsp. salt
  1/2 tsp. pepper

Drain 2 cans shoe peg corn.  Add 1 can whole corn (drained).  Add: 1/2 c. onion, 
chopped 1/2 c. celery, chopped 4 oz. jar pimento   Mix and let set overnight.
  Festive  Corn  Relish

  1/2 c. sugar
  1/2 tsp. salt
  1/2 tsp. celery seed
  1/4 tsp. mustard seed
  1/2 c. vinegar
  1/4 tsp. red pepper sauce
  1 can (12 oz.) whole corn
  2 tbsp. chopped green pepper
  1 tbsp. instant minced onion
  1 tbsp. chopped pimento

Heat sugar, salt, celery seed, mustard seed, vinegar and red pepper sauce to boiling; 
boil 2 minutes.  Remove from heat; stir in corn (with liquid) and remaining ingredients.
Cool.  Cover, refrigerate several days to blend flavors.   


  ----- Original Message ----- 
  From: Sudhakar 
  To: phaedrus
  Sent: Tuesday, July 22, 2008 12:08 PM
  Subject: Recipe

  Hi Uncle,
I am looking for a recipe for the asian indian dish "Bhatura". It needs all purpose flour or 
whole wheat flour, oil, salt, yogurt(maybe),yeast(maybe). It is fried. it is often accompanied 
by the dish chana, and referred to as either chana bhatura or chole bhatura.


Hello Poornima,

See below for three recipes.



  2 3/4 cups all-purpose flour 
  salt (to taste) 
  1 teaspoon baking soda 
  1 egg 
  1 tablespoon sugar 
  1/4 cup plain yogurt 
  1/2 cup warm water (approx) 
  1 tablespoon melted ghee 
  1 cup oil (for frying) 

  1 Sift the flour, salt and baking soda into a large bowl; beat the egg and add it to the 
  flour with the sugar, yogurt and water. 
  2 Mix to a fairly soft dough, adding more water if necessary. 
  3 Add the ghee and knead the dough until it is smooth and pliable; put it back in the bowl, 
  cover with a damp cloth and put in a warm place for about 4 hours to rise. 
  4 Knead the dough again and divide into ten balls; roll out each one on a greased board to a
  circle about 4 inches in diameter. 
  5 Heat the oil in a deep frying pan or wok and fry the bhaturas, one at a time turning them so 
  that they turn pale golden on both sides; drain on paper towels and keep warm while 
  you fry the remainder. 
  6 Makes 10

  2 cups plain flour (maida) 
  2 tbsp. curds
  2 tbsp. butter or oil
  1/2 tsp. soda bicarb
  salt to taste
  Milk to knead dough
  oil to deep fry


  Sieve together flour, salt and soda. 
  Add and mix in curds and oil.
  Add enough milk to knead into a soft pliable dough.
  Cover with a wet cloth.
  Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.

  Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. 
  Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa 
  and slices of onions and lemon.

  5 cups flour
  1 cup yogurt 
  1 tsp salt
  2 tsps ghee
  2 tsps sugar
  1/2 tsp yeast OR 1 tsp baking soda

  Sieve the flour and salt together. Mix yeast with half a cup luke warm water and keep aside 
  for ten minutes. Mix ghee and sugar with flour. Add the yogurt and dissolved yeast or the 
  baking soda. A little more luke warm water 
  may be added if necessary. Knead well till the dough becomes soft and pliable. Use a little 
  oil to knead well. 

  Cover it with a wet cloth and keep aside for four hours.
  Heat ghee in a frying pan. Make small balls and roll them, spread a little with your palms 
  and fry in hot ghee 
  until golden brown. Do not allow them to get brown. Serve hot with "Channa". 

Lowland Scots

The Ulster Scots, or Scots-Irish, came to Ulster, Northern Ireland from the Scottish Lowlands, which was that part of Scotland between the Scottish Highlands and England. Below is a traditional lowlands dish.

Origin: Scottish      Period: Traditional  

This is the 'Lalans' (lowland Scots) version of the classic Scottish shortbread (literally 
the name means 'butter bread'). 

100g caster sugar
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp salt
375g unbleached plain flour
225g butter, softened 

Combine the sugar, spices and salt in a bowl then divide the mixture into two equal parts 
and set one aside. Tip the other half in a large bowl, combine with the flour then mix-in 
the butter with your fingers until the mixture becomes grainy. 

Turn the dough into the base of a 20cm square pan and press evenly to cover the entire surface. 
Using a knife, but into rectangles of about 3cm by 5cm. Prick the surface with the tines of a 
fork (to produce he classic pattern and to prevent the shortbread from curling whilst cooking). 
Sprinkle the reserved sugar mixture over the top. Brush the sugar topping into all the holes and 
cracks, then transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the
shortbreads are firm and only slightly coloured at the edges. 

Allow to cool completely in the pan then break into pieces along the cuts you made and serve.


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