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Pickled Onions

----- Original Message ----- 
From: "mary" 
To:  phaedrus
Sent: Saturday, August 14, 2004 3:51 PM
Subject: canning onions

> HI           my name is Mary and I am
> looking for a recipe for canning onions. I did have
> one some time ago for canning pickled onions however,
> I never used it and have no idea what what into it
> other than the obvious ingredients.  My daughter is
> looking for the recipe but does not have a computer
> and I thought maybe I could help her out as she has an
> abundence of onions that are not growing well and are
> remaining small.  Any help that you could give would
> be appreciated.
> Thank you
> mary

Hello Mary,

See below.


Pickled  Onions

 Ingredients : 
 4 qts. small onions
 1 c. salt
 1/4 c. pickling spices
 2 qts. vinegar
 2 c. sugar

 Preparation : 
   Peel onions.  Add salt and let stand overnight.  In the morning,
 put in colander and rinse thoroughly with cold water to remove all
 salt.  Drain.  Tie spices loosely in a bag; boil 10 minutes with
 vinegar and sugar.  Discard spices.  Pack onions into hot,
 sterilized jars.  pour boiling hot vinegar mixture over.  Seal at
 once.  Makes 8 pints.  
 Pickled  Onions

 Ingredients : 
 3 lb. white pickling onions
 1/2 c. pickling salt
 1 1/2 c. granulated sugar
 1 1/2 tbsp. mustard seed
 4 1/2 c. distilled white vinegar
 4 to 5 sm. hot or sweet red peppers
 4 to 5 bay leaves

 Preparation : 
   Scald onions in boiling water about 2 minutes, then quickly dip
 into cold water.  Peel onions; place in large bowl.  Sprinkle onions
 with salt; cover with cold water; let stand at least 12 hours. 
 Drain onions; rinse and drain again.  Combine sugar, mustard seed
 and vinegar in saucepan; simmer 5 minutes.  Make 2 small slits in
 each red pepper.  Pack onions with 1 pepper and 1 bay leaf in each
 clean, hot jar.  Pour hot liquid over onions to within 1/2 inch of
 top, making sure vinegar solution covers onions.  Cap each jar at
 once.  Process 10 minutes in boiling water bath.  Makes 4-5 pints.  
 Pickled  Onions

 Ingredients : 
 4 qt. tiny onions, peeled
 1 c. salt
 2 c. sugar
 1/4 c. mustard seed
 2 1/2 tbsp. prepared horseradish
 2 qt. white vinegar
 Small hot red peppers
 Bay leaves

 Preparation : 
    Sprinkle onions with salt, add cold water to cover.  Let stand 12
 to 18 hours in a cool place.  Drain; rinse and drain thoroughly. 
 Combine sugar, mustard seed, horseradish and vinegar; simmer 15
 minutes.  Pack onions into jars, leaving 1/2 inch head space, adding
 1 pepper and 1 bay leaf to each jar.  Cook pickling liquid to a
 boil.  Pour, boiling hot, over onions.  Adjust lids.  Process 10
 minutes in boiling water bath.  

Ho Jo Fried Clams

----- Original Message ----- 
From: Richard
To: phaedrus
Sent: Saturday, August 14, 2004 5:31 PM
Subject: Howard Johnson's Tendersweet Clams

>      Dear Uncle Phaed:   
> Thanks for your help in the past.
>   I've had some great clams, fried, in pasta sauces and
> soups/chowders, etc., in several of the fine coastal areas 
> such as Seattle (and the Northwest Coast) and Boston 
> (and the Northeast Coast), but one that I remember that I 
> could get across the country was in Howard Johnson's Restaurants - 
> that was consistantly good.   They were fried, prebreaded and frozen.
>   Though Ho Jo has gone out of business, in the food chain sense, 
> I understand that some grocery markets still have the HoJo name on 
> frozen clams. Do you have a clue as to who might be the manufacturer 
> of the clams, the markets they may still be available in or any other 
> idea as to the original recipe or any other purveyor who still may be
> carrying on this old time favorite of millions?
>  Thanks for any help you may be able to provide.     
> .... Richard    :-)

Hello Richard,

According to this site: HoJoLand, Fairfield Farm Kitchens makes the clams. To wit:

"Howard Johnson's familiar orange-boxed Fried Clams, Macaroni & Cheese and Toastees have just been added to yet another supermarket's frozen food offerings. ACME Markets, a Northeast retailer operating operating 137 stores in the states of Delaware, Maryland, New Jersey and Pennsylvania, has just added the signature HJ frozen food products to its Pennsylvania stores. Acme Markets is the Northeast Region of Albertsons, Inc., which is headquartered in Boise, Idaho. Albertsons, which just recently purchased Shaws/Star Supermarkets, is one of the largest food-drug chains in the United States and currently operates over 2,300 stores in 31 states."

"The Howard Johnson frozen food products are made by Fairfield Farm Kitchens, Inc., which now occupies the original Howard Johnson food manufacturing facility in Brockton, Massachusetts."

Fairfield Farm Kitchens has a website at: Fairfield Farm Kitchens


Update: This purports to be a recipe for Howard Johnson's famous fried clams

Seafood Lasagna

----- Original Message ----- 
From: "Linda" 
To: phaedrus
Sent: Friday, August 13, 2004 8:32 PM
Subject: Recipe Request

Hi - I think I heard "seafood lasagna" mentioned during reporting on the
Scott Peterson trial within the past few days.

Do you have a good recipe for seafood lasagna?

Thank you.

Hello Linda,

See below.


Seafood Lasagna

Yield: 6 to 8 Servings

1 large onion, chopped
4 garlic cloves, Pressed
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces crabmeat,
8 ounces shrimp, peeled, deveined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese
SautÚ the onion in the butter in a skillet until tender;
add the garlic and saute for 2 minutes more. Do not let
the garlic brown, drain the onions and garlic and place
in a bowl.

In the same skillet, saute the shrimp and scallops til
done and set aside.

Add the cream cheese, ricotta cheese, egg, basil, salt
and pepper to the onions in the bowl and mix well.

Add the soup, milk and wine in another bowl and mix
well. Stir in the crabmeat, shrimp, scallops and
Parmesan cheese.

Layer the noodles, cream cheese mixture and seafood
mixture 1/2 at a time in a 9x13-inch baking dish.
Sprinkle with mozzarella cheese. Bake at 325 degrees
for 1 1/4 hours. Let stand for 10 to 15 minutes before

Note: Can assemble the day before serving and store,
covered, in the refrigerator. Bake just before serving.
Seafood Lasagna

8 oz. lasagna noodles, cooked

Saute 1 cup chopped onions in 2 Tbs. butter or
margarine. Combine 8 oz. cream cheese, softened
(can use light cream cheese), 1-1/2 cups cottage
cheese (can use light or non-fat), 1 egg, beaten, 2 tsp.
dried basil, 1/2 tsp. salt, and 1/8 tsp. pepper. Add
sauteed onions to cream cheese mixture.

In another bowl, combine 2 cans cream of mushroom soup (can
use reduced fat), 1/3 cup milk, 1/3 cup dry white wine,
1 (5 oz) can crabmeat and 1 pound shelled, cooked
shrimp. Layer noodles, cheese mixture and then soup
mixture. Repeat layers. Sprinkle with 1/4 cup
Parmesan cheese. Bake for 45 minutes at 350

Remove from oven and sprinkle with 1/2 cup
cheddar cheese. Place back in oven just until cheese
melts. Let cool about 15 minutes. Serves 8 to 10.
Seafood Lasagne
Serves 8

12 pieces Lasagne, uncooked
1 tsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1/4 cup chopped fresh basil or 1 tbsp. dried basil
2 cups skim milk, divided
2 tbsp. all-purpose flour
2 cups 1% cottage cheese, pureed in a food processor
or blender
1 tsp. salt
1/2 tsp. pepper
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Prepare lasagne according to package directions.
While lasagne is cooking, warm the oil in a large,
non-stick saucepan over
high heat. Add the onion, red pepper and garlic and
saute 4 minutes. Stir in the crushed tomatoes and
tomato paste, reduce
heat to low and simmer 15 minutes, stirring often. Stir
in the shrimp, scallops and basil and simmer 1 minute.
In a small bowl, whisk together 1/4 cup skim milk and
the flour. In a large saucepan, heat the remaining milk
until it steams.
Whisk the flour mixture into the saucepan and
continue to cook, whisking constantly, until the milk
simmers and thickens.
Remove from heat and whisk in the cottage cheese,
salt and pepper.

When lasagne is done, drain well. Preheat the oven to
375║ F. Spray a 9 x 13-inch baking dish with non-stick
cooking spray.

To assemble the lasagne, spread 1/2 cup of the
cheese sauce on the bottom of the baking dish. Cover
with 4 pieces of lasagne. Spoon on half of the tomato sauce and then
1/3 of the remaining white sauce. Sprinkle with 1/2 cup
mozzarella. Top with another 4 pieces lasagne. Spoon on the rest of
the tomato sauce, another 1/3 of the white sauce and
sprinkle with 1/2 cup mozzarella. Cover with the last 4 pieces of

Spread the remaining white sauce on top and sprinkle
with Parmesan.

Bake uncovered for 40 to 45 minutes, until brown and
bubbling. Let stand 10 minutes before serving.
Seafood Lasagna

1 8 Oz Imitation Crab Legs (Ref. Or Frozen)
2 14-16 Oz Can Stewed Tomatoes
1/2 cup sliced fresh mushrooms
1/2 tsp dried oregano, crushed
1/2 tsp onion powder
salt to taste
dash pepper
1/2 to 3/4 cup small cooked shrimp (canned or fresh is
3 tblsp oleo or butter
3 tblsp all-purpose flour
1 3/4 cups milk
1 cup Shredded swiss cheese
1/4 cup dry white wine
8 lasagna Noodles, cooked (el dente)
1/4 cup grated romano or parmesan

Thaw crab-flavored fish, if frozen. cut into bite-size
pieces. set aside. for tomato sauce, in a medium
saucepan combine undrained tomatoes, mushroom,
oregano, onion powder, salt and pepper. bring to
boiling reduce heat. simmer uncovered, about 20
minutes or until thickened. stir in shrimp. Set aside.
for cheese sauce, in a medium saucepan melt
margarine or butter. stir in flour. Add milk all at once.
Cook and stir over medium heat until thickened and
bubbly. Cook and stir 1 minute more. stir in Swiss
cheese until melted. stir in crab-flavored fish and wine.
In an 11x7x1 1/2 inch baking dish, layer half the
shrimp sauce, half the noodles and half the cheese
sauce. Repeat layering. Top with romano or Parmesan
cheese. Bake uncovered in a 350 degree oven about
25 minutes or until heated through. Let stand 15
minutes before serving. Serves 6
Seafood Lasagna

2 tbsp. butter
1 lg. onion, chopped
1 1/2 c. cream cheese, cubed and softened
1 1/2 c. cottage cheese
2 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
2 (10 3/4 oz) cans cream of mushroom soup
1/3 cup milk
1 clove garlic, minced
1/2 lb. bay scallops
1/2 lb. flounder fillets, cubed
1/2 lb. medium uncooked shrimp, peeled and deveined
1 pkg. lasagna noodles, cooked and drained
1 cup shredded mozzarella
2 tbsp. grated Parmesean Cheese

Preheat oven to 350║. Melt butter in medium skillet
over medium heat. Add onion, cook and stir until
tender. Stir in cottage cheese, cream cheese, basil,
salt and pepper. Remove from heat. Blend in eggs; set
aside. Combine soup, milk and garlic in large bowl;
mix until well blended. Stir in scallops, flounder and
shrimp. Place 1/3 of the noodles on bottom of greased
13 x 9-inch baking dish. Cover with layers of 1/2 each
of the cheese mixture, remaining noodles and seafood
mixture. Sprinkle with mozzarella and parmesean.
Bake 45 minutes or until hot and bubbly. Let stand 10
minutes. Makes 8 to 10 servings.
Seafood Lasagna Rollups

6 lasagna noodles
1 can (15 oz.) italian style tomato sauce

1 pkg.(8oz.) Louis Kemp crab delights flakes or chunks
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder

Cook noodles according to package directions. Rinse
in cold water; drain well.

Thoroughly combine filling ingredients with fork. Spread
1/3 cup filling on each noodle. Roll tightly; place seam
side down in a 9" square baking pan. Pour tomato
sauce over rollups. Bake covered with foil in 375* oven
for 30 minutes.
Seafood Lasagna
1 cup Clam juice
1/2 cup Broth from cooking seafood
1cup Heavy cream
1/2 cup White wine
1 tsp. Dill
1/2 tsp. Lemon zest
8 tbs. Roux
4 tbs. Swiss cheese shredded
4 tbs Romano cheese grated
4 tbs. White cheddar grated
Salt and pepper to taste

Heat liquids. Add dill and zest. Bring to a simmer. Remove from heat. Whip
in remaining ingredients.

Lasagna Cheese Filling
8 oz. Ricotta
2 oz. grated Romano
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Black pepper
2 Eggs
2 tbs. Parsley chopped

Mix all ingredients. Keep chilled until ready to use.

Seafood Lasagna
12 oz. Lasagna noodles
4 tbs. Olive oil
1/2 c Red onions, sliced thin
1 lb. Scallops
1 lb. Shrimp
1 lb. Salmon
1 lb. Crab
1/2 c Zucchini, diced 3/8 inch
1/2 tsp. Red pepper, flaked
1 tsp. Marjoram
1 tsp. Oregano
1 tsp. Basil
1/2 tsp. Salt
1/4 tsp. Black pepper
1/2 tsp. Fennel seeds
1 1/2 c Lasagna cheese filling
6 oz. Provolone sliced
2 oz. Romano grated
3 c Seafood lasagna sauce

Cook pasta in salted boiling water, undercooking slightly Rinse with cold
water Heat oil. Add garlic and onions. Add seafood and zucchini. Stir and
cook until seafood is done. Drain broth and add as needed to seafood sauce
in process. Add all the herbs to seafood. Place a thin layer of sauce on
bottom of baking dish. Laver with noodles, then cheese filling, seafood,
garlic spinach and more sauce. Add some provolone and grated romano. Repeat
lavers until all ingredients are usedup, ending by sprinkling romano on top.
Bake at 325░ degrees for 45 minutes. Let stand for 10 minutes. cut and serve
with seafood lasagna sauce under. Garnish with rosemary and fried shrimp is

Italian Cuccidata

From: "jimmi"
To: "Phaedrus" 
Subject: Italian Cookies
Date: Sunday, August 15, 2004 5:57 PM


I'm sorry it took me so long to get this to you, I'm not the most computer 
literate person around, so finally got some help.  This is my sister's recipe 
and has been in our family for years.  It's origin is from Palermo, Sicily.  

Christmas Filled Italian Cookies   Cucidata


1/2 lb pulled figs (Dried)
1/4 cup honey
1/2 lb seedless raisins 
Pinch of pepper
1 strip orange or tangerine peel 2 in long
1/4 teas. Cinnamon
1/4 teas. Ground allspice
1/4 lb sweet chocolate 
(1/4 lb chopped candied fruit can also be added, optional)

Put figs, raisins, orange peel, and chocolate through food chopper. Using medium blade.

If ingredients stick in the grinder, add 1 tablesp. Cold water. Add honey, spices, 
and fruit to mixture, and blend well.

Cookie Dough:

8 cups sifted all purpose flour 
1 1/2 cups shortening
1 cup sugar 
3 eggs
3 tablesp. Baking powder
1 cup milk,approximately 
1/4 teasp. Salt 
1 1/2 teasp. Vanilla extract
1 1/2 teasp. Anise flavoring

Sift flour, measure, and resift with sugar, baking powder, and salt. 
Cut in shortening with fingers until mixture resembles cornmeal. 
Make a well in flour, and break eggs into it. Add half of milk, and 
both flavorings. Knead well for 5 minutes, adding the balance of the 
milk gradually as you knead. Add only enough milk to make a medium 
soft dough which is easy to handle. Divide dough into 3 parts. Roll 
each portion of the dough into circular sheets 1/8 in thick, and cut 
into crescent shapes. Cut two matching shapes for each cookie. Place 
1 rounded tablesp. Of filling on one cookie dough, then cover with 
another matching dough shape.  Make a 1/4 in. slit in the top cookie 
dough with a sharp knife; moisten the edges of bottom cookie with 
water, and press the 2 together with the tine of a fork. Make 1/8 
inch slits all around the edges about 1/4 in. apart. Bake on greased 
cookie sheet in moderate oven 375 degrees, 18 to 20 min or until 
brown. Remove from oven and frost while hot. Makes 10 dozen cookies


3 cups of powdered sugar 1 tablesp. Vanilla
3 tablesp. Melted butter or margarine 1/4 cup barely lukewarm milk

Combine all ingredients and blend well. Add a little more milk if 
necessary. Frost cookies, and then sprinkle with colored sprinkles.

Pineapple & Apricot Jam

----- Original Message ----- 
From: Beverly
To: phaedrus
Sent: Saturday, August 14, 2004 9:30 PM
Subject: Pineapple & Apricot Jam receipe

> Looking for a receipe to make Apricot
> & pineapple cooked jam.
> Your prompt assistance will be appreciated.
> The apricots were grown here in Montana and I want to make some
> jam.
> Thank you.
> Beverly

Hello Beverly,

Almost all of the pineapple - apricot jam recipes that I found specified either dried or canned apricots. You didn't say either of those, so the below recipes are the only ones that I found that did not specify either.


Apricot  Jam

 Ingredients :
 1/2 lb. apricots
 1 c. crushed pineapple
 2 c. sugar

 Preparation :
    Grind and cook apricots.  Mix apricots, pineapple, and sugar and
 cook until mixture gels.  Put into jars.
 Apricot  Jam

 Ingredients :
 3 1/2 lb. apricots
 2 1/2 lb. sugar
 20 oz. crushed pineapple
 2 tbsp. lemon juice

 Preparation :
    Bring apricots to a boil.  Add sugar and pineapple.  Cook 40-45
 minutes.  Add lemon juice about 2 minutes before finished cooking.
 Apricot - Pineapple  Jam

 Ingredients :
 3/4 lb. apricots
 1 (16 oz.) can pineapple, crushed,
    packed in its own juice
 2 c. pineapple juice or apple juice
 1/2 c. sugar, its equivalent or 1/4
    c. honey
 1 pkg. low-calorie pectin

 Preparation :
    Apricots:  Wash and pit firm, ripe apricots.  Do not peel.  Grind
 finely in a food grinder.  Measure 1 cup of fruit.  Pineapple:
 Drain pineapple, saving juice.  Measure 1 cup of fruit.  Place
 apricots, pineapple and juice in a 3 or 4 quart saucepan or kettle.
 If short of fruit or juice, add water or other juice to make 4 cups
 total mixture.  If using sugar, add it to the mixture.  If using
 artificial sweetener, add it after cooked mixture has been skimmed.
 Add pectin and stir vigorously to disperse.  Place saucepan or
 kettle on high heat.  Bring to a boil and boil rapidly for 1 minute,
 stirring constantly.  Remove from heat.  Skim foam and pour into
 glasses.  If using artificial sweetener, add it to the mixture, stir
 and immediately pour jam into glasses.  Seal according to package
 directions.  Makes 4 cups.
 A.P.O.  Jam

 Ingredients :
 1 (12 oz.) can pineapple chunks
 2 oranges
 2 1/2 c. finely sliced apricots
 1 box Sure Jell
 7 c. sugar
 1/2 tsp. butter
 1 1/2 tsp. grated orange rind

 Preparation :
   Thinly slice pineapple.  Peel oranges removing white membrane,
 dice finely.  Combine with apricot and pineapple in large preserving
 kettle.  Add sure jell and bring to boil and simmer for one minute.
 Add all sugar and butter.  Place over high heat and boil rapidly for
 one minute.  Remove from heat and stir in grated orange rind.  Stir
 frequently for about five minutes.  Put in jars and seal.
 Apricot  Pineapple  Jam

 Ingredients :
 2 1/2 lbs. apricots
 1 can pineapple tidbits, drained
 1 pkg. pectin
 6 1/2 c. sugar
 1/3 c. lemon juice

 Preparation :
   Pit fruit.  DO NOT PEEL.  Cut in small pieces and grind.  Measure
 3 1/2 cups.  Put in a very large saucepan.  Add lemon juice.  Stir
 in pectin until all dissolved.  Place on high heat, stir constantly
 until boiling.  Add sugar and mix.  Keep stirring and boiling to
 boil that can't be stirred down.  Boil hard EXACTLY four minutes.
 Add 1/4 tablespoon butter now if foaming occurs.  Stir constantly in
 this stage.  Remove from heat.  Pour into clean jars.  Water bathe
 10 minutes.  Makes approximately 6 (1/2 pint) jars.
 Pineapple-Apricot  Jam

 Ingredients :
 2 1/2 lb. (7 c.) apricots, sliced
 3 c. pineapple
 5 c. sugar

 Preparation :
   Wash and slice the apricots.  Mix with the sugar and pineapple
 (fruit and juice).  Cook until of the desired consistency.  Pour
 into sterilized Kerr jars and seal while hot.


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