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----- Original Message -----
From: Murray
To: phaedrus@hungrybrowser.com
Sent: Monday, August 02, 2010 8:40 PM
Subject: chokecherry soup
Hello, looking for chokecherry soup recipe.
Thanks
Hello Murray,
Here's a recipe from Euell Gibbons:
Take four cups of choke cherries and boil them in two cups of water until
the fruit is tender. Rub them through a sieve to remove pits and skin, then
return pulp and juice to the heat. Add a cup of sugar. Stir two tablespoons
of corn starch into a little cold water to make a smooth paste. Add this to
the soup and cook a few minutes until it is smooth and clear. Can be served
hot or cold and it is best when topped with a spoonful of sour cream.
Euell Gibbons - Popular Mechanics July, 1965
"Chokecherry soup" appears to be an old Native American dish called "wojape"
or "wojapi". It may be termed a soup or a pudding depending on the consistency.
It's not made only with chokecherries - it may be made with wild blueberries or
raspberries or any wild berry or fruit. It is typically served with fry bread
and the bread is dipped in the wojape and eaten. Except for the sour cream,
Mr. Gibbons' recipe is not too dissimilar to that of the Plains Indians below:
Phaed
Wojape
Fruits--Wild Choke Cherry, plum, sand cherry, currant, buffalo berry, or grape.
-- All wild, all found on the Great Plains.
Recipe: Ingred-- Fruit, Wild Corn Flour, Honey
Mash fruit, boil pulp for about one hour at low heat, strain through a cheese cloth
type cloth,
Boil again for an hour, add a white sauce of water and flour to boiling fruit and water.
Thicken and add honey to taste.
-------------------------------------------------------
Wojape (Wo zha pee)
5 lb. bag of frozen berrys (blueberry, raspberry, chokecherry or a mix)
8 cups of water
2 cups of sugar
cornstarch
To a 5 quart pot (enamel or stainless steel) add all the berries and smash them
with a potato masher. (If you are fortunate enough to have a food processor
this would work fine also. However, stop just short of puree, you want fine
pieces throughout.)
To the smashed berries add the water and sugar. Boil (lightly) this mixture
(Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired
thickness with cornstarch that has been dissolved in cold water.
Serve warm and eat with Indian Fry Bread. Dip the bread into the Wojape and eat
in this manner.
----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Wednesday, August 04, 2010 10:25 AM
Subject: Chocolate Bread Pudding with cocoa powder
Hi! I'm Barbara ~
My Aunt Celia made the most delicious chocolate bread pudding
from her stale bread ~ and she used cocoa powder NOT chocolate
bars or chips or anything ~ just cocoa powder ~ she was poor &
could not afford "real chocolate." So, she was on "the dole" and
they allowed her cocoa powder. I've searched the web....nada.
What can you find? thanks!
Hello Barbara,
See below for three recipes.
Phaed
Chocolate Bread Pudding
1 c. bread cubes
2 tbsp. melted butter
1 egg, slightly beaten
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
2 c. milk, scalded
3 heaping tbsp. cocoa
Combine sugar, cocoa, salt, flavoring, butter and egg. Add milk slowly,
stirring constantly. Add bread cubes. Mix thoroughly. Pour into well
buttered baking dish. Set in a pan of water (warm). Bake at 350 degrees
for 1 hour or until a knife inserted comes out clean. Serve with hard sauce.
------------------------------------
Chocolate Bread Pudding
3 c. milk, scalded
1 c. sugar
3 tbsp. cocoa
1/2 tsp. salt
3 eggs, separated & beaten
1 tsp. vanilla
1/2 c. stale bread crumbs
Scald milk. Place bread crumbs in greased baking dish. Pour 1/2 of the milk
over crumbs. Cover dish and let stand a few minutes. Beat egg yolks slightly.
Add sugar mixed with cocoa and salt. Add remainder of hot milk. Stir until
sugar is dissolved. Add vanilla. Pour over bread crumb mixture. Bake in
uncovered dish at 350 degrees 50 to 60 minutes. Do not over bake, leave center
part glossy and not as set as the outside, otherwise it will be dry. Beat egg
whites. Add 6 tablespoons sugar and vanilla. Spread on pudding and brown the
meringue. Serves 6.
-------------------------------------
Chocolate Bread Pudding
4 slices bread
1/2 c. sugar
1 tbsp. cocoa
Dash of salt
1 pt. hot milk
1 egg
1/2 tsp. vanilla
Break bread into pieces in 8 inch baking dish. Add dry ingredients.
Pour hot milk over mixture and let it soak in. Then add beaten egg and vanilla.
Bake 45 minutes in 350 degree oven. Serve with cream, whipped cream or vanilla ice cream.
----- Original Message -----
From: Shawn
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 05, 2010 10:46 AM
Subject: Wanted: Pigs In A Blanket
> Hi, my name is Shawn. I'm from New Jersey. I'm looking for a recipe my
> Grandfather once had. I believe it was cut out of a newspaper.
>
> The recipe is called Pigs In A Blanket. The idea behind it is when you eat
> breakfast and some maple syrup runs off your pancake onto the sausage or
> bacon.
>
> So, this breakfast was cooked in a cast iron deep pan.. the type that can
> go in the oven. It was a combination of pancakes (Bisquick?) and cooked
> right into it was sausage and bacon. Of course, you can put whatever you
> want in it.
>
> Somehow you combined all the ingredients in the pan, baked it and
> everything just worked out in the end.
>
> You topped it with your favorite syrup.
>
Hello Shawn,
I can't find a recipe exactly like your description, but see these sites:
Recipe Tips.com
Taste of Home
E How
Phaed
----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Monday, August 09, 2010 3:04 PM
Subject: Potato soup
Dear Uncle Phaed,
Several years ago we visited a relative in Delaware OH. During this trip we
went to Cleveland for a side trip. We ate at this tiny little restaurant;
it was either Hungarian or Yugoslavian. I ordered potato soup thinking it
was the white cream kind I was used to. To my surprise it was a clear ham
based soup with little pieces of potato and little pieces of ham, celery,
onion and maybe carrot (and if there was anything more in it I don't remember).
the vegetables other than the potatoes were in big chunks. It was the best
clear soup I ever had. I don't remember the name of the restaurant and the
relative who took us doesn't remember either. I've checked many ethnic recipe
sites to no avail. I've even looked on Google earth hoping to find a picture
of the restaurant. I hope you can help me.
Thanks,
Mary
Hi Mary,
Most all of the potato soup recipes that I am finding are creamy - they contain
milk or cream - not clear. Of the clear ones, some have ham, but they also have
beans or peas or cabbage or lentils or dumplings. I cannot find any Hungarian or
Yugoslavian recipes that fit your description. I'll post this on the website.
Perhaps one of my readers will recognize it.
I did find the below recipe, which might be similar. The recipe makes no claim
of being Hungarian or Yugoslavian or even of being ethnic at all.
Phaed
Potato Soup
6 med. potatoes, cut thin
ham bone
1/2 c. ham (sm. pieces)
1 1/2 qt. water
1 stick celery
1 sm. onion
Salt
Pepper
Boil bone for 1 hour. Add pieces of ham. Wash, pare and cut potatoes in small
pieces, chop celery and onion. Add to bone and cook for another hour. Salt and
pepper to taste. Parsley or paprika may be added.
-------------------------------------------------------
Hello,
Thank you so much! I will try this as the recipe suggests immediately...sounds identical
except for the extra vegetables added perhaps by the chef at this restaurant. I can't wait!
Thank you so much!
Sincerely,
Mary
The Search Engine Registry shows that someone has been searching for this:
Cold Shrimp Soup
1 (46 oz.) can tomato juice
1 1/2-2 c. chopped celery
1 (4 oz.) can pimento
3 (9 oz.) cans broken shrimp
1 tsp. horseradish
1 tbsp. sugar
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
Salt to taste
Make at least 24 hours in advance. Mix and refrigerate.
---------------------------------------
Rice & Shrimp Soup
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. water
1/8 tsp. garlic powder
1/4 tsp. dried rosemary
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 c. water
1 (6 1/4 oz.) pkg. quick cooking long grain & wild rice
1 (16 oz.) pkg. frozen shrimp, cleaned
Several dashes hot bottled pepper sauce
In large saucepan combine onion, pepper and 1/4 cup water. Bring to boil,
reduce heat. Cover and simmer 3 to 5 minutes. Add undrained tomatoes,
garlic, rosemary, paprika and pepper. Stir in 1/4 cup water and both packets
from rice mix. Bring to boil. Add frozen shrimp. Return to boil, reduce heat.
Cover and simmer 4 to 5 minutes until rice is tender and shrimp turn pink.
Ladle into soup bowls. Pass hot pepper sauce. Makes 6 servings.
------------------------------------------
Shrimp Soup
1 (8 oz.) pkg. cream cheese
2 cans evaporated milk
1 can cream of potato soup
1 can creamed corn
3 to 4 cut up green onions
2 c. shrimp
To taste, salt, pepper, red pepper, garlic
Slowly melt cream cheese then add remaining ingredients. Heat until completely
hot over low heat to medium heat. Serve.
--------------------------------------
Basque Shrimp Soup
1 lg. onion, chopped
1/2 c. chopped celery with leaves
1 clove garlic, crushed
2 (16 oz.) cans tomatoes
1/2 c. white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
12 oz. pkg. frozen raw shrimp
In large saucepan saute onion, celery, and garlic in butter until tender.
Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer
for 30 minutes. Add shrimp and simmer 7 to 10 minutes. Remove from heat.
Let stand 1 minute. Serve at once.
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