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----- Original Message -----
From: Mary
To: phaedrus
Sent: Thursday, August 15, 2002 11:06 AM
Subject: white hots hot dogs
> Do you have a receipe for White Hots? It is a pork hot dog that
> I had in Rochester, New York.
> Thanks
> Mary
Hello Mary,
"White hots" is a trade name for a frankfurter sold by Zweigle food. They
are different from regular pork, beef, and veal franks in that that don't
contain nitrates, which is what gives frankfurters their normal pink or
reddish color. They are also a bit spicier than the usual wiener.
You can buy them online at:
New York Deli
and
Zweigles
The thing that makes "white hots" unique is the frankfurters themselves.
There's no recipe for "white hots hot dogs." If you mean that you want to buy
casings and beef and pork and veal and make your own frankfurters, then I
must say that I did not find such a recipe. The franks are apparently
imported from Italy. See below for a sauce recipe that I found on a message board.
More info here: Smoking Meat forums, and I found a recipe that I'm posting below.
Phaed
More Hot Dog, Chili Dog & Coney recipes
White Hot Franks
25lb Pork Trim
12.5lb Lean veal
12.5 Lean Beef
30lb Iced Water
6lb Cracker Meal
2lb Salt
1lb Corn Syrup
3oz White Pepper
Grind beef & Veal through 1/8 plate
Grind Pork through Ľ plate
Place ingredients in chopper & chop until fine texture
Stuff & link at 4inch intervals
Steam 165 f 15 minutes or until internal 155f
Cold shower
Recipe from “The complete sausage book” by Jack Sleight
IBSN0-8117-0336-3
---------------------------------------------------------------
Meat Sauce for Rochester White Hots
1/2 lb. ground beef
1 tablespoon minced onions, plus
extra for garnishing dogs
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
dash of crushed thyme leaves
1 1/4 cups water
1. Place the beef, 1 tablespoon of the onions, the paprika, black pepper,
chili powder, cayenne pepper, cinnamon, salt and thyme leaves in a small
saucepan. Pour water over all, and mix well. Place saucepan over low heat,
cover, and cook for 11/2 hours; the mixture should be very slowly simmering
during that time.
2. Remove cover from saucepan. Simmer very slowly for another 11/2 hours.
When the time is up, the meat sauce should be a thin gravy, a little watery,
not dried out.
Makes enough for 8 hot dogs
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Subject: More about White Hots
From: Ralph
Date: 2/25/2024, 9:47 PM
To: phaedrus@hungrybrowser.com
You're truly doing the divine's work!
I think Rochester NY was always the epicenter of the White Hot, but I grew up
near Albany NY in the 60s and we had White Hots here throughout my youth,
made by Tobin's First Prize, a long gone local/regional brand.
(who I believe invented the White Hot).
They started getting harder to find in the early 80s, then First Prize changed
the name to “Whites”; I suppose they must have worried people would think
they were spicy. I assume the original name White Hot was in contrast to
Red Hot, but that term for a hot dog died out around here before my childhood.
By the 90s White Hots were gone, and then so was First Prize.
I don't know about Zweigle's (that’s only available in stores in Buffalo apparently),
but for the Albany area at least, in the early 2000s I became aware of Hofmann’s
"Snappy Grillers" which taste exactly like the White Hots of my youth.
They make them either with skins or skinless.
I believe White Hots are off-white because of the veal, or because of milk or
dairy powder. They are very mild and much better than hot dogs (IMHO of course).
Hope this helps!
----- Original Message -----
From: Donna
To: phaedrus
Sent: Monday, August 19, 2002 6:28 PM
Subject: zuchinni relish
> do you have a receipe for zuchinni relish?
>
>
Hello Donna,
Try the one below.
Phaed
Zucchini Relish
10 cups chopped zucchini
2 cups chopped onion
5 tablespoons canning salt
2 tablespoons cornstarch
3 sweet green peppers -- chopped
3 sweet red peppers -- chopped
1 small hot pepper -- chopped
1 tablespoon nutmeg
1/2 teaspoon black pepper
2 tablespoons celery seed
1 tablespoon turmeric
6 cups sugar -- *see note
2 1/2 cups cider vinegar
Place chopped zucchini and onions in a large pan. Sprinkle salt
over them and let stand overnight. The next day, rinse these ingredients
well. Stir in all the rest of the ingredients and cook for 30 minutes.
Ladle mixture into prepared canning jars and process in canner as
instructions direct. Makes about ten 8-ounce jelly jars.
*You may use 3 cups white sugar and 3 cups brown sugar for a darker relish.
----- Original Message -----
From: Lou Ann
To: phaedrus
Sent: Friday, August 23, 2002 12:32 PM
Subject: cookie bars
My mother used to make cookie bars from a Pillsbury cookbook back
in the mid 70's. I've tried my hardest to find the receipe but I
cannot, I need help. I do know that it was made in cookie pan, a
can of crescent rolls spread in pan, possibly brown sugar, and
chocolate chips, and I think carmel ice cream topping.
I would appreciate your help.
Hello Lou Ann,
The one I found doesn't call for caramel ice cream topping, but it seems right otherwise.
You can always add the topping if you wish.
Phaed
Chocolate Crescent Bars
Ingredients :
1 can Pillsbury crescent rolls
2/3 c. brown sugar
2/3 c. oleo
1 c. chopped nuts
1 (12 oz.) pkg. chocolate chips
Preparation :
Spread crescent rolls on 10 x 15 inch pan. Make sure all seams
are sealed well. Bring sugar and oleo to boil until oleo is
absorbed. Spread on dough. Sprinkle with nuts. Bake 11-14 minutes
at 375 degrees. Spread with chocolate chips while cookies are hot.
----- Original Message -----
From: Sandy
To: phaedrus
Sent: Thursday, August 22, 2002 7:05 AM
Subject: Apple Breakfast Bread
> We are looking for an 'Apple Breakfast Bread' recipe. It has a
> crusty top, not from crumbs, but from something drizzled on top
> about half way through baking.
> Thanks,
>
> Sandy
Hello Sandy,
Below is the recipe that I find everywhere for "apple breakfast bread".
Perhaps it's the cinnamon, sugar, and butter that make the crusty top?
Phaed
Apple Breakfast Bread
2 c Flour
1 ts Salt
2 tb Brown sugar
3/4 c Milk
1 ts Cinnamon
2 tb Melted butter or butter substitute
3 Apples
4 ts Baking powder
4 tb Shortening
2 c Chopped raisins
1 Egg, well beaten
2 tb Brown sugar
Sift flour, measure, and sift with baking powder, salt, and sugar.
Cut in shortening and add raisins. Add sufficient milk to which egg
has been added to make a stiff dough. Mix thoroughly. Pour into
well-oiled shallow pan. Brush dough with melted butter. Pare, quarter,
and core apples and cut in thin slices. Arrange in rows in the dough,
allowing edges to overlap. Brush apples with more melted butter and
sprinkle with cinnamon and brown sugar which have been mixed together.
Bake in moderate oven (400 degrees F) 20 minutes or until apples are
tender. 9 servings.
----- Original Message -----
From: Sheila
To: phaedrus
Sent: Friday, August 23, 2002 3:17 PM
Subject: cafeteria recipes
> I was looking for recipes from when I was in grade school. (late 70s early
> 80s) Examples would be pizza, spaghetti, there was a white sheet cake with
> this fine icing. sooo good.
>
> Any help would be appreciated
> sheila
Hi Sheila,
See here for the school cafeteria recipes that I have:
School Cafeteria Recipes
Phaed
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