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----- Original Message -----
From: Sandra
To: phaedrus
Sent: Monday, August 19, 2002 4:32 PM
Subject: canning mustard pickles
i would like a recipe for mustard pickles. thank-you.
Hello Sandra,
Below are two.
Phaed
Mustard Pickles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 tiny cucumbers
1 head cauliflower florets
2 cups shelled lima beans
2 cups green beans, -- cut into 1 inch piec
2 cups carrots, -- sliced
2 cups celery, -- sliced
2 cups pickling onions, -- peeled
3 sweet green peppers -- seeded and sliced
3 sweet red peppers, -- seeded and sliced
1/4 cup pickling salt
1 gallon water
3/4 cup prepared mustard
1 1/2 tablespoons turmeric
1/2 cup flour
8 cups brown cider vinegar
4 1/2 cups sugar
2 teaspoons celery seed, -- optional
Mix vegetables, sprinkle with salt and add water (may have to add more
than a gallon to cover). Let stand for 12 hours or overnight. In the
morning drain vegetables, rinse them in clear cold water and drain again.
In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into
a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring
to a boil, stirring until sauce thickened. Add vegetables; return
mixture to a boil. Turn down heat; simmer for 10 minutes. Pack boiling
hot mixture into hot jars and seal immediately.
Note: Jars should be sterilized either by boiling or washing in a
dishwasher. Makes about 15 pints, each pint has 386 calories.
-----------------------------------------------------------------
Favorite Mustard Pickles
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Dry Mustard
3 tb Tumeric
2 tb Celery Salt
* Pearl onions are the small white or silver
skinned onions used in stews.
** Break cauliflowers into bite-sized flowerets.
~------------------------------------------------------
Finely chop or grind, through the
medium blade of a food chopper, the cucumbers, onions,
and red pepper, and put each ground vegetable into a
separate bowl. Rinse the food chopper between each
vegetable. Also put into separate bowls, the
gherkins, white onions, and the cauliflower flowerets.
Sprinkle each vegetable with the salt, using about 1/4
c to each bowl. Cover the gherkins, pickling onions,
and cauliflower with cold water and let all the
vegetables stand overnight. In the morning, drain the
chopped vegetables in a colander; drain the whole
vegetables and dry them with a towel. Mix the
vegetables in a preserving kettle, stir in the sugar
and 6 cups of the vinegar, and bring the mixture to a
boil. Combine the flour, mustard, tumeric and celery
salt and mix them to a smooth paste with the remaining
vinegar. Stir the paste gradually into the vegetables
and continue to stir until the sauce is slightly
thickened. Turn the pickles into jars and seal at
once. Makes 6 quarts.
----- Original Message -----
From: "Fran"
To: phaedrus
Sent: Saturday, August 17, 2002 4:18 PM
Subject: (no subject)
> what is the difference between fryer and roasting chickens??
>
>
Hello Fran,
Age, weight, fat content, and tenderness(in that order). Fryers are
younger, usually smaller, and usually contain less fat, making them slightly
less flavorful. Roasters are older, usually larger, and more flavorful, but
are often a little less tender. An old fryer can be a roaster, and a young
roaster can be a fryer. The reason for this is that quick cooking, like
frying or broiling, doesn't do much to tenderize a chicken, but roasting is
slower and therfore will tenderize the older chicken.
Fryers usually are 2 1/2 months old and weigh up to 3 1/2 pounds. Roasters
can be as old as 8 months and range from 2 1/2 to 5 lbs.
Phaed
----- Original Message -----
From: Bart
To: phaedrus
Sent: Thursday, September 16, 1999 12:58 PM
Subject: Coarse pepper vs. regular pepper for cooking
I like to use Kosher Salt and Coarse Pepper for cooking..
They seem to stick better and have more taste... Any comment
will be appreciated... Many Thanks.
Bart
Hi Bart,
I agree. Kosher salt has a better flavor, even if there's no explanation of exactly why.
Fresh ground pepper, coarse or not, has a much better flavor than pre-ground pepper.
Pre-ground pepper loses its flavor very quickly.
Phaed
----- Original Message -----
From: Tt
To: phaedrus
Sent: Thursday, August 15, 2002 9:48 AM
Subject: (no subject)
> My mom used to make cornstarch pudding. Never got the recipe.
> Can you find it?
Hi TT,
I found several. Below are two.
Phaed
Old Fashioned Cornstarch Pudding
Ingredients :
3/4 c. sugar
3 tbsp. cornstarch
Salt to taste
Juice & rind of 1 lemon
Sm. amount water
1 pt. boiling water
2 egg whites, well beaten
Preparation :
Mix sugar, cornstarch, salt, juice and rind of lemon and small
amount of water. Add boiling water and stir constantly until it
thickens. Fold in well beaten egg whites. Serve with the following
sauce. Mix together thoroughly 1/2 cup sugar, 1 1/2 cups milk, 1
teaspoon vanilla and the well beaten yolks of 2 eggs. Put in double
boiler and stir constantly until a soft custard forms. Pour over
pudding when served.
----------------------------------
Updated Cornstarch Pudding
Ingredients :
2 1/4 c. milk
3 tbsp. cornstarch
1/3 c. brown sugar, packed
1/4 tsp. salt (optional)
1 c. (8 oz.) lemon flavored yogurt
1 c. pitted Sun Giant dates, snipped or diced
2 tsp. vanilla
Preparation :
In a medium saucepan, slowly heat 2 cups of milk until bubbles
form around edges of pan. In a small bowl mix cornstarch with sugar
and salt. Stir in remaining 1/4 cup of milk until mixture is
smooth. Slowly add to hot milk. Bring to a boil, stirring
constantly. Boil 1 minute. Remove from heat. Add vanilla. Cover
tightly. Chill for about 1 hour in the refrigerator before folding
in the yogurt and dates. Makes about 6 servings.
----- Original Message -----
From: Barbara
To: phaedrus
Sent: Saturday, August 17, 2002 9:14 PM
Subject: Creole ice cream?????
Creole = This confection was served in an ice cream parlor in
Jersey City, NJ in the 1930 - 40"s. According to my father,
it was layers of hard and soft ice cream, chocolate or fudge sauce,
possibly whipped cream. Sounds like a rather special sundae, and
had nothing to do with spicy Cajun Creole cooking. Supposedly it
would melt in your mouth it was so good.
Thanks for looking!
Barbara
Hello Barbara,
I could not find a recipe for creole ice cream. I did find several mentions of this French dish,
including this description:
"Creole ice cream (a blend of vanilla and chocolate ice creams laced with Grand Marnier)."
Grand Marnier is, of course, a French liqueur flavored with orange peel.
Phaed
Note: There are other things called "Creole Ice Cream" - some are basically just a vanilla ice cream, some have maple syrup, some have cream cheese, etc, but I found no others with chocolate ice cream like Barbara describes.
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