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----- Original Message -----
From: Daniela
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 01, 2010 3:50 PM
Subject: old german recipe
My name is Daniela and I am searching for a recipe from my childhood in postwar
Germany. It is called Thuringer Blitz Auflaufer. I remember it containing rum,
flour, eggs, sugar, and butter. It was baked at a high temperature.
Hi Daniela,
Well, search as I may, I cannot locate a recipe with the name "Thuringer Blitz
Auflaufer" or even "Blitz Auflaufer" or "Thuringer Auflaufer" or an auflauf
recipe with the ingredients that you give.
"Thüringer" (also thüringen) , of course, refers to the German district of
Thüringia. "Blitz" means "flashy" or "in a flash" or something like that, and
"auflaufer", "auflauf", or "auf-lauf" means "casserole" or "souffle". From the
ingredients you list, this must be one of the latter. I looked for, but could
not find, a German or Thüringian souffle or casserole recipe with the ingredients
you list.
My suggestion to you is to post your request on some German recipe forums.
All the better if you can find a Thüringia message board. You might begin with:
German Food @ About.com.
Phaed
My Mother's recipe files had some old recipes from a German friend of hers.
Perhaps this one is close. How’s your German?
Timm in Oregon
Thüringer Platz Aufläufer
Zutaten: (Ingredients)
500 g Mehl (= 500 g flour )
6 Eier (= 6 large eggs )
1 c Rum (= 1 cup rum )
100 g Margarine
100 g Zucker (= 100 g sugar )
Salz
Butter
Zubereitung: (Directions)
Die Hälfte des Mehles nach und nach mit Eiern, Rum, Margarine,
Zucker und Salz verarbeiten, erst zuletzt den Rest des Mehles zugeben.
Den lockeren Teig recht dünn ausrollen, auf dem gefetteten Blech mit
Butter bestreichen und bei kräftiger Hitze backen. Danach möglichst
nochmals buttern und zuckern.
----- Original Message -----
From: andrea
To: Phaedrus
Sent: Sunday, August 01, 2010 10:05 AM
Subject: Katz's Cole Slaw
Good morning, Uncle Phaedrus!
This is Andrea again. You were so helpful finding information about the
Estonian Candied Almonds after I returned from my honeymoon. Now, I need
your help to get my new husband to eat his veggies!
He hates soggy veggies, so that eliminates many things. He does, however,
like cole slaw. But not just any cole slaw (because he dislikes mayo).
He really likes the tangy, sweet cole slaw served at Katz's Deli & Bar here
in Houston.
The cole slaw has irregularly cut pieces of cabbage along with some slices of
carrots. I believe there's also some green onion bits. It's sweet and tangy,
but I didn't see much evidence of other spices like peppercorns or bay leaves
(although I think there might be some dill). Can you help me find something similar?
Thanks,
Andrea
Hi Andrea,
No luck with any Katz's deli recipes for cole slaw, either from Houston or New York.
Below are some suggestions.
Phaed
Deli-Style Coleslaw
Ingredients
1 medium cabbage, shredded
2-3 carrots, shredded
1/2 medium red onion, finely minced
1/3 cup sugar
1/2 cup white vinegar
1/4 cup olive oil
2 cloves garlic, minced
1/8 teaspoon black pepper
Directions
1. Mix together cabbage, carrot and onion in a large glass or plastic bowl.
2. To make dressing, in 1-qt saucepan, bring sugar, vinegar, oil, garlic and
pepper, if using, to a boil.
3. Quickly pour boiling dressing over cabbage mixture and toss thoroughly.
4. Refrigerate for at least 6 to 24 hours, mixing occasionally. Serve.
Number of Servings: 10
---------------------------------
Coleslaw
6 c. finely sliced cabbage
3/4 c. finely sliced carrots
1/3 c. finely sliced green onions with tops
1 c. whipping cream
1/2 c. sour cream
1/2 c. lemon juice
3 tbsp. sugar
2 tbsp. Dijon mustard
1 1/2 tsp. caraway seeds
Salt and pepper to taste
Combine cabbage, carrots and green onions in large bowl. Cover and refrigerate.
Combine whipping cream, sour cream, lemon juice, sugar, mustard and caraway seeds.
Season to taste with salt and pepper. Beat until almost stiff. Cover and chill
until ready to serve. Just before serving, combine dressing with salad and
toss gently. Serves 8.
----------------------------------
Coleslaw
1 lg. head cabbage
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
2 med. carrots, shredded
1/2 c. white wine vinegar
2 tbsp. red wine vinegar
1 tbsp. sugar
1 tsp. salt
1/3 c. salad oil
Celery seed
Shred cabbage, discarding the inner core. You will have about 8-10 cups.
In a large salad bowl, combine cabbage, parsley, onions and carrots. In a
shaker or if you prefer blender, combine vinegars, sugar, salt and oil;
blend well. Pour dressing over salad and mix well. Sprinkle with celery
seed; mix again. Refrigerate at least 10-15 minutes. Toss the coleslaw
right before serving.
---------------------------------
Cole Slaw
1 head cabbage
4 to 5 shredded carrots
2 to 3 green onions with tops
Combine above ingredients. Pour the following dressing over.
Dressing:
1 tsp. salt
1 c. sugar
2/3 c. vegetable oil
1 tsp. celery seed
2/3 c. vinegar
Pinch of dry mustard
Bring the dressing to a full boil, pour over cabbage. Let set for 4 hours.
----- Original Message -----
From: Lorene
To: phaedrus@hungrybrowser.com
Sent: Monday, August 02, 2010 3:25 PM
Subject: recipe info
Do you by any chance have the Duncan Hines wine cake recipe? I believe it was
the 60s or 70s. I have contacted them and they said they could not locate it.
Thanks a lot for your trouble. Lorene
Hi Lorene,
Things are often more complicated than we may expect them to be. I cannot find
any recipe at all called "Duncan Hines wine cake", but I found a dozen or so
"wine cake" recipes that call for a Duncan Hines cake mix as an ingredient.
There are a dozen or so more "wine cake" recipes that omit the brand name
"Duncan Hines" and just say "cake mix". These are each slightly different,
with different kinds of wine, etc.
Below are a sampling of the first kind. If none of these is what you want,
you'll have to give me more information about the particular recipe that you seek.
Phaed
Wine Cake
1 Duncan Hines yellow cake mix
1 pkg. instant vanilla pudding mix
3/4 c. salad oil
3/4 c. cream sherry
1 tsp. nutmeg
4 eggs
--Topping--
1 c. confectioner's sugar
2 tbsp. melted butter
Juice and rind of 1 lemon
Place first 6 ingredients in bowl and beat for 5 minutes. Bake in large tube
or Bundt pan for 45 minutes at 350 degrees.
Immediately on removing from oven, spoon lemon mixture over top and allow to soak.
-----------------------------------------
White Wine Cake
1 box Duncan Hines deluxe cake mix
1 (3 oz.) box instant vanilla pudding
4 tbsp. white sugar
4 tbsp. brown sugar
2 tsp. cinnamon
3/4 c. oil
3/4 c. water
1/2 c. white wine (Chablis)
4 eggs
Mix first 5 ingredients in mixing bowl. Put in next 4 ingredients and
stir with mixer until smooth, about 3 minutes. Pour into greased and
floured tube or bundt pan and bake at 325 degrees for 1 hour. Let cake
sit for about 20 minutes, then prick with a fork while still in pan.
Pour glaze over it and let sit for 1 hour.
--Glaze:--
1/2 c. white sugar
1/2 stick margarine
1/4 c. white wine
Bring glaze to boil, then pour over cake.
-------------------------------------------
Wine Cake
1 pkg. Duncan Hines yellow cake mix
1 pkg. (3 1/2 oz.) instant vanilla pudding (Royal)
4 eggs
1/2 c. Wesson oil
1/2 c. white port wine (rum can be substituted)
1/2 c. water
Put all ingredients in mixing bowl and mix at medium speed for approximately
5 minutes. Place chopped nuts (pecans, walnuts or both) in the bottom of a
buttered and floured bundt pan. Bake at 325 degrees for approximately 1 hour.
Sauce:
1 stick of butter
1 c. sugar
1/4 c. water
1/4 c. wine (or rum if substituted)
Boil the above ingredients for approximately two minutes and pour over the
hot cake just after removing from the oven, while it is still in the pan.
Cool for approximately two hours in the pan and invert onto a serving dish.
---------------------------------------------
Wine Cake
1 pkg. Duncan Hines yellow cake mix
4 eggs
3/4 c. oil
3/4 c. Christian Brothers Chateau LaSalle
1 sm. pkg. lemon instant pudding
1 tsp. vanilla
3/4 c. nuts
Preheat oven to 325 degrees. Grease and flour a bundt pan. Line bottom of
pan with nuts. Mix all ingredients together. Pour in bundt pan. Cook 40 to
50 minutes. While cake is still hot pour glaze over and let cool in pan.
Glaze:
1/4 c. water
1/4 c. Chateau LaSalle
1 cube butter
1 c. sugar
-----------------------------------------
Blackberry Wine Cake
1 Duncan Hines white cake mix
3 oz. box blackberry Jello
1/2 c. salad oil
4 eggs
1 c. blackberry wine
1/2 c. chopped pecans
Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low
speed until moistened then on high for 2 minutes. Grease and flour a 10 inch
bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans.
Bake 1 hour.
Glaze:
2/3 stick butter
1/2 c. blackberry wine
1 1/4 c. powdered sugar
Combine butter, sugar, and wine, bring to boil. Punch holes in cake with
ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes.
Turn out and pour glaze over cake.
------------------------------------------
Wine Cake
1 Duncan Hines golden yellow cake mix
1 sm. pkg. vanilla instant pudding
1 stick butter or oleo, softened
4 eggs
3/4 c. Wesson oil
3/4 c. Gallo white port wine
2 tsp. vanilla and butter and nut flavoring (McCormick's)
1 c. walnuts, chopped
1/4 c. sugar
Mix together cake mix and pudding. Add rest of ingredients. Mix well
and beat 4 minutes. Add chopped nuts. Put into greased and floured
loaf pans (2) or bundt pan. Bake at 300 degrees for 1 hour.
Topping:
1/2 c. powdered sugar
3 tsp. wine
3 tsp. flavoring
Drizzle over cake while warm.
----- Original Message -----
From: Judy
To: phaedrus@hungrybrowser.com
Sent: Monday, August 02, 2010 1:10 PM
Subject: Cabbage Salad from Senior's Restaurant
Hi I was wondering if you could find a recipe from Senior's Restaurant in
Sheepshead Bay Brooklyn New York Nostrand Avenue It has been out of business
for more than a decade or two. They had the best tangy cabbage that they put
on the table when you sat down. Delicious It was red cabbage and it was tangy
and sweet. Thanks
Judy
Hi Judy,
I can only find three or four mentions of Seniors Restaurant in Sheepshead Bay.
Nothing at all about "cabbage salad", but a couple of raves about their coleslaw,
so I guess that's what you mean. Sorry, I wish that I could have found it for you.
If you are up for taking any coleslaw recipe made with red cabbage and experimenting,
let me know.
Phaed
----- Original Message -----
From: Margaret
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 05, 2010 12:10 PM
Subject: (no subject)
Dear Sir,
I would like to have the recipe for New England fig squares from
The Yum Yum Shop , located in and around Lowell Mass. Popular in the
30's thru 1950's Thank you so much any help would be greatly appreciated
Margaret.
I am almost eighty years old and really miss them.
Hi Margaret,
I wish that I could help, but I had no success locating this recipe.
I'll post your request on my site - perhaps a reader can help.
Phaed
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