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Pickle Soup

  ----- Original Message ----- 
  From: Kim 
  To: phaedrus 
  Sent: Monday, July 21, 2008 11:44 AM
  Subject: Recipe

I hear from a girl that her mother made pickle soup.  Sounds interesting since everyone 
in my household eats pickles.  We even freeze the juice.  Wondering if you hear of it? 
Her mother was from Poland and it over there and here USA when she moved here. 
Thanks Kim 

Hello Kim,

See below for three pickle soup recipes.


  Dill Pickle  Soup

  2 qts. meat stock
  2 c. diced raw potatoes
  1 c. sour cream
  2 c. peeled, coarsely grated dill pickles
  2-3 tbsp. flour

    Add potatoes and grated dill pickle to meat stock in saucepan.  Simmer for 30 minutes 
or until potatoes are soft.  Fork blend flour into sour cream to form a smooth paste and 
slowly add sour cream mixture into simmering liquid.  Continue to heat soup thoroughly but 
do not boil. 
  Pickle  Soup  (Chicken)

  3 to 4 lb whole chicken
  8 oz. noodles
  2 med. onions, peeled
  1 lg. jar polish pickles
  3 to 4 stalks celery
  dash of thyme
  3 carrots, sliced

Place whole chicken in large pot, cover with water.  Add onions, celery, thyme, salt and 
pepper.  Bring to boil, simmer 3 to 4 hours until chicken is done. Remove chicken, onion, 
celery from pot.  Bring stock back to boil, add carrots, cook 10 to 15 minutes.  Add noodles, 
cook 10 minutes.  Pour 1/2 of pickle juice into pot.  Chop pickles in blender until smooth. 
Add chopped pickles, stir. Let simmer approximately 1/2 hour.
  Pickle  Soup

  1 1/2 lb. beef (with bone)
  1/4 stick leek
  1 carrot, cut up
  1 parsley root, cut up
  1 sm. onion, diced
  2 qt. water
  1 lg. dill pickle
  2 potatoes, diced
  Salt & pepper to taste
  Parsley garnish (optional)

Boil beef for 4 minutes and throw water out.  Cook 90 minutes - beef, leek, carrot, parsley 
root, onion and water.  Add pickle (diced) and cook 30 more minutes.  Add potatoes and cook 
until done, about 40 minutes.  Add salt and pepper; garnish with chopped parsley.  

Timm in Oregon, a reader, sent these:

From: Timm
To: "Phaed" 
Subject: Pickle Soup
Date: Monday, August 18, 2008 1:30 AM

Here are a couple more Pickle Soup recipes I thought your readers may like.       Timm in Oregon

Henry Ford Museum's Dill Pickle Soup 
1/2 cup carrots, grated
1/2 cup celery, diced small
3/4 cup onion, diced
1 tablespoon garlic, minced
1/2 cup butter
1/2 cup flour
3 cups chicken broth
3 cups water
2 cups potatoes, cubed
3 cups dill pickles, grated or minced
1-1/2 cup sour cream
1-1/2 cup heavy cream or half & half
Sea salt to taste
Black pepper, freshly ground to taste
Dill to taste
Sauté the carrot, celery, onion and garlic in the butter, add the flour to create a roux; cook 
for approximately 10 minutes. Add the broth and water, bring to a boil. Add the potatoes and 
pickles; cook until the potatoes are tender. Lower the heat, slowly add the cream and then the 
sour cream; season with salt, pepper and the dill. Cook until warmed through. Do not boil! 
Yield: 8 servings.
Germania Society Dill Pickle Soup 
3 tablespoons butter
1/4 cup onion, finely chopped
1/2 good white wine
1/2 cup plus 1 tablespoon all purpose flour
5 cups water
2 teaspoons dried dill weed, crushed
1/2 cup whipping cream or half and half
Sea salt to taste
White pepper, freshly ground to taste
1 large dill pickle, shredded
1-1/2 cups dill pickle juice
In a large soup pot over medium heat, melt the butter. Add the onion and sauté until soft. 
Add the white wine and continue cooking until almost all of the liquid evaporates. Reduce 
the heat to low and stir in the flour; do not brown. 
In a large bowl, combine the water and pickle juice; whisk into the onion mixture. Bring to 
a boil while stirring constantly until the soup slightly thickens; add the dill weed. Stir 
in the whipping cream or milk to desired consistency; season with salt and white pepper. 
Add the shredded dill pickle and heat through. Serves four. 

Bill Knapp's Chicken Marinade

I found this on a message board from a former Bill Knapp's cook. It's the closest thing that I've ever found to a recipe:


Bill Knapp's Marinade for Baked Chicken 


1/2 cup Honey 
1/2 cup Apple Juice 
2 teaspoon Garlic Powder 
1/2 teaspoon Ground Ginger 
2/3 cup Soy Sauce 
1/2 cup Cider Vinegar 
2/3 cup Vegetable Oil 

Mix all ingredients together in a blender.

Add chicken pieces and refrigerate, covered, overnight.

To grill, remove chicken from marinade, letting excess marinade drip back into dish. 
Cook over medium-high heat with a little oil.

To bake, remove chicken from marinade, set chicken in baking dish and bake in a 350-degree 
oven for 15 to 20 minutes, or until done.

Do not reuse marinade.
Bill Knapp's Fried Chicken

"The preparation was simple: fresh chicken.... went into flour, then into eggwash, then flour 
again, and then into the fryer. This was a open fryer with baskets, not a deep fryer. It was 
coated and cooked per order with few exceptions, and those exceptions were saturday nights 
(when chix dinner included free soup and dessert) when you couldn't cook it fast enough to keep 
up with the demand. So regardless, it was always fresh coated and fresh cooked.

The cooked pieces were momentarily allowed to drip drain then went immediately to plate to be 
garnished and set on the outgoing shelf for the wait staff."
HI, I got this from a former Manager of a Bill Knapps restaurant for their fried chicken recipe. 

At the time he worked there in the late ‘90’s, the chicken was precooked, I believe he 
said boiled, and then packed in gelatin with chicken stock, and allowed to set overnight.

Shipped to the store the next day, it was rinsed, coated with egg was (milk and beaten eggs), 
then flour & white pepper (he stressed the use of white pepper), and fried.  I don’t know 
what kind of oil or what temperature.  If I ever find out I'll let you know.  The reason 
it was always so tender was because of the pressure cooking first, and the white pepper 
in the flour gave it the unique flavor.

Hope this helps.


More Bill Knapp's Recipes


----- Original Message ----- 
From: "Scott" 
To: phaedrus
Sent: Friday, July 18, 2008 12:18 PM
Subject: Chokeberry Recipes

> I'd seen chokecherry recipes all over the place, but these are not the 
> same thing.
> I wonder what kind of recipes you could dig up for chokeberries (Aronia 
> melanocarpa).
> Thanks!
> Scott--

Hello Scott,

Not very many. See below and here:

Chokeberry Muffins


Chokeberry Syrup recipe

7 cups chokeberry juice
1/2 cup lemon juice
1 package pectin
6 cups granulated sugar

Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure 
juice into a 6- to 8-quart kettle. Add pectin and stir. Bring to boil, add 
sugar, stir, and bring to a rolling boil. Boil exactly 2 minutes. Skim and 
pour into jars.
From: "Scott " 
To: "'Phaedrus'" 
Subject: RE: Chokeberry Recipes
Date: Friday, July 18, 2008 6:02 PM

Hey, thanks for the quick response. Appreciate it greatly. 

I'd tried something on a hunch and did some digging on recipes by the
scientific name of the plant and found these, you might want to cite or link
to as well.

Smoothies and drinks;

Apparently Aronia recipes sound more appetizing than chokeberry.. ;) 


Salt Grass Recipes

  ----- Original Message ----- 
  From: Margaret 
  To: Phaedrus 
  Sent: Sunday, July 20, 2008 9:04 AM
  Subject: Salt Grass Steakhouse recipes

  Hi Phaed,
Do you by any chance have the method Salt Grass uses for fried shrimp?
For some reason, theirs is better than most.  I've looked for Salt Grass recipes or clones, 
but apparently the chain isn't well known and I can't find any.  The one you published for 
their tortilla soup is the first I've seen.

Hi Margaret,

Sorry, no luck with their fried shrimp, but below are their beer bread and honey butter and garlic mashed potatoes.


  Salt Grass Steakhouse Shiner Bock Beer Bread

  1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
  2 1/2 C. Whole Wheat Flour
  2 tsp. Dry Active Yeast
  1/4 C. Warm Water ( not hot )
  1/2 tsp. Salt
  1/4 C. Honey
  1/4 C. Vegetable Oil
  1 1/2 C. All Purpose Flour

  Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat 
flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all 
ingredients together. Place dough on a floured service and kneed for at least 10 - 15 minutes. 
The dough may need a little more flour added to it if while kneading its sticking to your 
hands. The finished dough will feel smooth and spongy and will not stick to your hands.
  Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do 
not place dough in a draft or a over heated area. The dough should be let to rise at room 
temperature. When dough has doubled, punch in the middle and let rest for 5 minutes. Divide 
into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. 
Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. 
Cover loosely with plastic wrap until the loaves have double in size.
Place in a preheated oven at 350 degrees for about 30 minutes. 
  Saltgrass Steakhouse Honey Butter
  Serving size: 8

  1/2 cup (1 stick) butter, softened
  2 tablespoons sweetened condensed milk 
  1/4 cup plus 1 tablespoon honey

  In small food processor or blender whip butter, milk and honey until the mixture lightens 
in color and turns a light cream color. Shape with a melon baller. Cover and refrigerate until 
serving time. You may also omit the honey and serve with your favorite bread or rolls.
  Saltgrass Steakhouse Garlic Mashed Potatoes Recipe

  5 medium russet potatoes
  2 tablespoons butter, softened
  3/4 cup milk
  1/2 teaspoon salt
  3 tablespoons butter
  1/2 teaspoon pepper
  1 whole head garlic
  1 1/2 teaspoon crushed garlic
  1 1/2 teaspoon olive oil


  Wash and scrub potatoes but leave peelings on. Rub potatoes with softened butter and place 
in a 375 degree oven until potatoes are soft when poked with a fork, about 1 to 1-1/4 hours. 

  To prepare the garlic cut the top of the head of garlic off so you can see garlic cloves 
without any peelings covering them. Spoon the oil on top of the garlic and wrap in foil. Place 
in oven while baking the potatoes. Garlic will take 30-45 minutes. Garlic should be soft and 
golden in color when finished baking. 

  When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending 
on the size of the cloves it should take about 4-5 cloves. You may use more than 1-1/2 tsp. if you 
desire a stronger garlic flavor. 

  When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper 
and roasted garlic that has been mashed and measured. Add 1/2 cup milk. Beat with electric mixer 
until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small 
lumps and peelings will give these potatoes a hearty flavor. If potatoes seem to be too dry add a 
little more milk.

More Southern Recipes


2 quarts dry white or yellow field corn 
8 quarts water 
2 ounces lye 

Shell two quarts of dry white or yellow field corn. Make a solution of 8 quarts water and 
2 ounces of lye in an enameled pan or iron kettle. Add the dry corn to this brine and boil 
hard for 30 minutes, or until the hulls come loose. Let stand for about 20 minutes, then 
rinse corn thoroughly with several hot water rinses, followed by cold water rinses to cool 
the corn sufficiently for handling and to remove all of the lye. 

Work hominy, using your hands, to remove the dark kernel tips. The corn and tips are more 
easily separated if placed in a coarse sieve and floated off by water. 

Next, add about 1-inch of water, to cover hominy, and boil for 5 minutes. Change water. 
Repeat four times. Then, cook the corn kernels about 30-45 minutes, or until soft. Drain. 
Makes about six quarts. 

To hot pack hominy: 

Fill jars with hot hominy to within 1/2-inch of jar top. Add salt (1/2 teaspoon to pint 
jars;1 teaspoon to quart jars). Fill with boiling water, leaving 1/2-inch of headspace. 
Adjust lids. Process in pressure canner at 10 pounds pressure (60 minutes for pint jars; 
70 minutes for quart jars). Remove jars from canner and complete seals, unless lids are
Fried Green Tomatoes

3 to 4 green tomatoes 
1 cup plain flour
1 to 2 slightly beaten eggs
Vegetable oil

Wash and cut green tomatoes into very thin slices. Dredge with flour, dip in egg, and 
dredge with flour again. Drop into hot oil and fry until lightly browned. Remove from oil;
salt immediately. Note: Great when dipped into ranch dressing.
Fried  Green  Tomatoes

 4 med. sized tomatoes, cut into 1/4 inch slices
1/2 c. cornmeal
Salt to taste
Pepper to taste
Vegetable oil

 Mix cornmeal, salt and pepper.  Coat tomato slices well.  Fry in hot oil in a skillet until 
 browned, turning once.  Drain well on paper towels.  Serve hot.  
Fried  Green  Tomatoes

1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil

 Combine egg and milk; set aside.  Combine cornmeal, flour, salt and pepper.  Dip tomatoes in 
 egg mixture; dredge in cornmeal mixture.  Fry in oil until golden brown. 


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