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---- Original Message -----
From: debbie
To: phaedrus@hungrybrowser.com
Sent: Tuesday, July 28, 2009 4:43 PM
Subject: childhood candy search
hello,
so here i go trying hard not to ramble
my first name is Deborah... i use Debbie
when i was a young girl my father would take me
to what i thought a fancy store in Washington dc
it was called the Hect company
we would get a fudge type candy called valaties(sp?)
it was sugary on the outside and soft creamy inside
i have searched and searched and can find no reference
to this candy any where
i remember my father saying it was handmade
and the recipe was a mistake that turned out to be famous
i also believe he said it was an Italian family
i apologize for the spelling and have tried many other
varieties of spelling while searching
thank you for helping me
regards
Debbie
Hi Debbie,
The candy is "Velatis" caramels. There is an article about it here:
Caramels
The Velatis Company is still in business in Virginia, and they have a website here:
Velatis
Phaed
how silly i feel
that finding a candy from childhood could actually bring tears to my eyes but it did
i am forever indebted to you
thank you, thank you, a thousand times thank you
Debbie
----- Original Message -----
From: Mom
To: phaedrus@hungrybrowser.com
Sent: Monday, July 27, 2009 10:55 PM
Subject: Czech. recipe called Sultz
Hi, My name is Rosalie and I am of Czech descent. My grandmother would make a dish in
the summer called Sultz. It was made with pork (I think pork hocks), veal, onions,
vinegar and I can't remember what else..but you would simmer the meats together, add
the vinegar (which you would have to cook to help it gel) while cooking, then shred
the meats and pour it all in a loaf pan. It would then be refrigerated and it would gel.
You would slice it and put it on bread and it would be like lunchmeat...I found a Swedish
recipe similar which contained carrots but it was not the same.
Thank you very much....you have helped me out before....Rosalie
Hello Rosalie,
"Sulz" or "sultz" or "soltz" or "schultz" is similar to head cheese ( or "souse") and is
made with vinegar. You can find dozens of recipes on the web using those various spellings.
It's not specifically Czech; it's found all over Europe, and the meat used may be pork or
beef or veal or a combination. Below is a Czech Recipe, a German recipe, and a Polish recipe.
Phaed
Schultz--Czech
Ingredients :
Method :
Trim off all the fat when cleaning a hog head and feet. Boil the bones and all lean meat
until meat leaves the bones. Also clean the ears and tongue and boil until tender. Remove
bones and cut meat into pieces, cool the broth until all fat can be removed. Mix enough of
the broth to cover the meat well. To each pint of broth use 1 c. vinegar, 1 T. brown sugar,
1/8 ts. pepper, dash cayenne pepper, dash cloves, 1/4 ts. ground cinnamon, 1/4 ts. allspice
and salt to taste.
Heat meat almost to boiling in liquid, pour in stone crock and cool.
Slice and serve cold.
------------------------------
Polish Sultz
Ingredients:
2 good sized Pork hocks
2 pig's feet
a little bit of veal
a little bit of beef (probably chuck)
1 small onion (minced)
a little celery (optional)
5 clove garlic (finely chopped)
1/4 cup vinegar
salt
pepper
Place the hocks, feet, veal, and beef into the pot. My best guess on the stock is 1
to 1 1/2 quarts of water. Use enough water to cover the bones and meat. Cook until
almost tender. Add the 5 cloves of garlic, the minced onion. Add the celery if desired.
Add a 1/4 cup of vinegar, and salt and pepper to taste. Cook until the meat is very tender.
Strain the broth, and de-bone all the meat. Put everything back together, and place in
the refrigerator. It should set up by the next day. Remove the fat at the top, and it
is ready to eat.
------------------------------------------------
German Pork Hocks or Soltz
-4-5 pork hocks
-1 small onion, finely chopped
-2 bay leaves
-4-5 whole peppercorns
-4-5 whole all spice
-1/2 cup vinegar
Wash pork hocks, put in large kettle and cover with water. Bring to a boil. Skim the
top layer off the kettle and add onion. Continue to boil until onion is soft and meat
comes off the bones. Take everything out of the broth. Save the lean meat and onions,
throw away the solids, and cut the meat into small pieces. Let the broth cool. When the
broth is completely cool, skim off the fat and add the meat along with the rest of the
ingredients. Bring to a boil, then turn down heat and simmer for about 1/2 an hour. Put
in small containers and freeze. Thaw it when you're ready to serve. The soltz made this
way will separate into meat and jelly. You can either serve it this way or mix it all
together.
applets and cotlets
Soak 2 tablespoons gelatin in 1/2 cup applesauce for 10 minutes.
In pan mix:
3/4 c. applesauce
2 c. sugar
Bring to boil and add gelatin-applesauce mix. Boil for 15 minutes. Remove from heat and add:
2 tsp. vanilla
1 c. nuts, chopped
Stir to mix well. Pour into greased pan and let stand 24 to 48 hours to firm. Cut into
1" squares and roll in powdered sugar. For Cotlets omit vanilla and use apricot pulp
instead of applesauce.
---------------------------
Aplets Or Cotlets Candy
2 c. applesauce
2 tsp. vanilla
Powdered sugar
4 env. Knox gelatin
4 c. sugar
2 c. nuts, chopped
Mix 1/2 cup applesauce and 4 envelopes Knox gelatin in small bowl. Let stand.
Mix 1 1/2 cups applesauce and 4 cups sugar. Bring to boil. Add gelatin and
applesauce that have been standing, and boil for 15 minutes, stirring constantly.
Add 2 cups nuts and 2 teaspoons vanilla. Pour into buttered pan. Let stand
overnight. Cut into squares and roll in powdered sugar. For Cotlets, use apricots
in place of applesauce.
-------------------------------------
Aplets Or Cotlets
4 tbsp. or env. Knox gelatin
Enough water to moisten
2 c. unsweetened applesauce or peeled cooked apricots
4 c. sugar
1 c. chopped nuts, optional
1 tsp. vanilla
Moisten gelatin. Boil applesauce, sugar and gelatin together for 20 minutes.
Take from heat, add nuts and vanilla. Pour into buttered baking dish (8x8 inch)
and let set 2-3 days or chill in refrigerator. Cut in squares and roll in powdered
sugar.
Milk Gravy
3 tbsp. flour
1 1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. oil (or drippings from pork, chicken, sausage, bacon, ham, beef, etc.)
Blend in flour; brown, stirring constantly in hot oil. Add milk. Bring to a boil;
reduce heat. Add salt & pepper. Simmer 2 minutes.
From: Dale
To:phaedrus@hungrybrowser.com
Subject: morrison stuffed grn peppers
Date: Sunday, July 26, 2009 12:50 PM
bell peppers 25 ea
cut peppers; cut slices from top of each pepper if small to med size are used; if using large,
split in half (remove all seeds) Boil peppers in salted water 5 min. drain and hold
ground beef 10 lbs
Saute meat until well done
macaroni 1 lb 4 ozs
Boil macaroni in salted water until tender. Remove and drain
tomatoes diced 2 lbs
crackers crushed 1 lb
L&P sauce 2 oz
Place Mac in a mixing bowl with all other ingredients but only half the cheese Mix lightly but well
salt 3 oz
pepper 1/4 oz
grated cheese 1 lb 4 oz
Stuff the peppers with this mixture and top with remaining cheese
Place in baking pan and bake 350F for 30 minutes
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