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Hot Garlic Dills
----- Original Message -----
From: Pat
To: phaedrus
Sent: Monday, September 09, 2002 11:41 AM
Subject: Pickles
Hi,
Hope you can help me with a new quest, I am searching for a recipe to make
pickles like the Rainbo Brand Hot Garlic Dills that were available many
years ago. They had cauliflower, pearl onions, hot peppers and garlic in
them along with the pickles. Dean Foods now manufacture the Rainbo line but
no longer make these.
I would appreciate any help you could give in this attempt to bring back a
childhood memory.
Thank You.
Pat
p.s. I am still searching for a recipe to duplicate the Milk Shake Candy
Bar, any suggestions?
Hi Pat,
I could not find a recipe exactly like the Rainbo Hot Garlic Dills. However,
see below. If you sort of combine these two recipes, you'll come close. Just
follow the hot garlic dill pickles recipe but instead of all cucumbers, add
the cauliflower and onions. No problem.
Still no ideas on the malted milk candy bar. Sorry
Phaed
Hot Garlic Dill Pickles
Ingredients (per jar) :
1 pod garlic
1 piece stalk of dill
1 piece of dill
1/2-1 tsp. chopped red pepper
2 c. water
1 c. vinegar
1/2 c. salt
Preparation :
Put garlic, stalk of dill and dill in a quart jar. Pack
cucumbers in jar. Add chopped red pepper. Combine water, vinegar
and salt. Let come to a boil, pour over cucumbers and dill in jar;
seal with hot lids. Let stand 6-8 weeks before opening.
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Mixed Sweet Sour Pickles
Ingredients :
4 lbs. med. pickling cucumbers, cut in chunks
18 sm. white onions, peeled
2 sweet green peppers, cut in chunks
2 sweet red peppers, cut in chunks
1 sm. head cauliflower, broken in florets
2 med. carrots, peeled & crinkle cut in sticks
1 clove garlic, minced
1/2 c. pure granulated salt
4 c. sugar
1 tsp. turmeric
1/2 tsp. whole cloves
2 tsp. celery seed
1 1/2 tbsp. mustard seed
1 qt. cider vinegar
Preparation :
Combine first 8 ingredients, mix with ice cubes in large kettle
and let stand 3 hours. Drain. Combine remaining ingredients in
large kettle, bring to boil and boil 3 minutes. Add drained
vegetables and bring to full rolling boil. Pack in 8 hot sterilized
pint jars to within 1/2" of top and seal. Process 5 minutes. NOTE:
Recipe can be halved and stored, covered in refrigerator. Omit
processing. Use within 2 to 3 weeks.
----- Original Message -----
From: dannae
To: phaedrus
Sent: Monday, September 09, 2002 2:37 AM
Subject: Mississippi Mudcake Origins
Would like to know anything you can tell me about the history, not
recipe, of Mississippi Mudcake Thanks from Down Under
Hello Dannae,
Mississippi Mud Cake, which is also sometimes called Mississippi Mud Pie, is of
fairly recent origin, or at least it was confined to a very small area until after
1980. Sometimes a recipe will stay within a family or a small ethnic group for years
before it is "discovered" by society at large. I grew up in Mississippi, but I never
heard of this dessert until I was in my thirties.
Mississippi mud pie/cake got its name because it's supposed to look like the thick
mud along the banks of the Mississippi River.
See the food history website for more information.
Phaed
----- Original Message -----
From: Heather
To: "phaedrus"
Sent: Monday, September 09, 2002 2:11 PM
Subject: Re:Mulligatawny soup recipe.
> Phaedrus -
>
> Many years ago, at least 15 or 20, there was a great Mulligatawny soup
> recipe in either Family Circle or Woman's Day magazine. I can't remember
> what made it so special, but it was the best mulligatawny I'd made.
> It had chicken, lemon juice, I think, curry powder, apples (I think) and
> various vegetables.
>
> Thanks for any help.
> Heather
Hello Heather,
No recipes that mention magazines, but I have a few with the ingredients
that you give. See below.
Phaed
Mulligatawny Soup
Ingredients :
4 c. chicken broth
1 can (16 oz.) tomatoes, cut up
1 med. apple, peeled & chopped
1/4 c. chopped celery
1 tbsp. snipped parsley
1 tsp. sugar
1/8 tsp. ground cloves
Dash of pepper
2 c. chopped cooked chicken
1/4 c. finely chopped onion
1/4 c. chopped carrot
1/4 c. chopped green pepper
2 tsp. lemon juice
1 tsp. curry powder
3/4 tsp. salt
Preparation :
In a large saucepan combine all the ingredients. Bring to a boil,
reduce heat. Cover. Simmer for 20 minutes, stirring occasionally.
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Mulligatawny Soup
Ingredients :
2 1/2 to 3 lb. broiler-fryer chicken, cut up
4 c. water
1 1/2 tsp. salt
1 tsp. curry powder
1 tsp. lemon juice
1/8 tsp. ground cloves
1/8 tsp. ground mace
1 med. onion, chopped
2 tbsp. butter
2 tbsp. flour
1 med. carrot, thinly sliced
1 apple, chopped
1 green pepper, cut into 1/2 inch pieces
2 tomatoes, chopped parsley
Preparation :
Heat chicken, water, salt, curry powder, lemon juice, cloves and
mace to boiling in Dutch oven; reduce heat. Cover and simmer until
thickest pieces of chicken are done, about 45 minutes. Remove
chicken from broth; skim fat from broth if necessary. Add enough
water to broth to measure 4 cups. Remove bones and skin from
chicken; cut chicken into pieces. Cook and stir onion in butter in
Dutch oven until tender. Remove from heat; stir in flour.
Gradually stir in broth. Add chicken, carrot, apple, green pepper
and tomatoes. Heat to boiling; reduce heat. Cover and simmer until
carrot is tender, about 10 minutes. Serve in shallow bowls; garnish
with parsley.
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Mulligatawny Soup
Ingredients :
6 c. chicken broth
3 med. carrots, sliced
2 stalks of celery, sliced
3 c. cooked, diced chicken (from making broth)
1 lg. onion, chopped
4 tbsp. butter or margarine
1 apple, pared, cored, chopped
5 tsp. curry powder
1 tsp. salt
1/4 c. flour
1 tbsp. lemon juice
2 c. cooked rice
1/4 c. parsley, chopped
6 lemon slices (optional)
Preparation :
Cook carrots and celery in 1 cup broth 20 minutes. Add chicken;
heat until just hot. Cover and keep warm. Saute onion until soft
in butter. Stir in apple, curry powder and salt. Saute 5 minutes.
Add flour. Gradually stir in rest of broth. Heat to boiling,
stirring constantly. Reduce heat; cover; cook 15 minutes. Add
vegetables and chicken with broth vegetables were cooked in. Bring
to boil. Stir in lemon juice. Ladle into bowls. Pass rice,
parsley and lemon slices for those who wish it.
----- Original Message -----
From: jeanette
To: phaedrus
Sent: Sunday, September 08, 2002 10:05 PM
Subject: rigatoni for 100 people
Hi,
I hope that you can help me out with this. I need a rigatoni recipe
for 100 people and can only find them in 4 to 8 servings. I would
like to use Italian sausage and mozzarella cheese. Can you upscale
a recipe for me? I would much appreciate your help.
Thank you,
Jeanette
Hi Jeanette,
Scaling a recipe for ten to feed 100 is beyond my ken. These sites have a lot of information and recipes for feeding crowds, including how to up-scale recipes.
Maybe they'll be of some help.
Cooking for Crowds
Cooking for a Crowd
Phaed
----- Original Message -----
From: Sharon
To: phaedrus
Sent: Monday, September 09, 2002 12:51 PM
Subject: Sweet Chili Sauce
I know they use it on Fish Frys in the Northeast (Albany Area).
My mother used to make it. I do not have a receipe for it at all.
Can you help?
Thank you.
Hello Sharon,
Hope you wanted to make a lot of it. I could not find a small recipe for this.
Phaed
Sweet Chili Sauce Relish
Ingredients :
12 lg. ripe tomatoes
3 green bell peppers
2 lg. onions
2 tbsp. sugar
3 c. apple cider vinegar
1 tbsp. cinnamon
1 tbsp. salt
Preparation :
Peel tomatoes and onions. Chop separately very fine, chop bell
pepper. Mix well, add all ingredients, boil 3 to 4 hours slowly.
Stir frequently as it will scorch. When thick as desired, bottle
and seal. Makes 4 to 5 pints. Keeps well. Do not double!
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Sweet Chili Sauce
Ingredients :
24 average size tomatoes
8 lg. onions
4 green bell peppers
2 c. sugar
2 c. vinegar
4 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. cayenne pepper
Preparation :
Scald, peel and mash tomatoes. Scald and peel onions. (Chop
small onions and peppers.) Make a spice bag out of cheese cloth and
add whole spices of cinnamon, allspice, cloves and pepper. You can
simply add ground spices but add 3/4 the amount listed. Add sugar,
vinegar and salt. Cook slowly about 3 hours, stirring often until
thickened. Remove spice bag. Boiling water bath in pint jars 20
minutes. Makes 8 to 10 pints.
-------------------------------
Sweet Chili Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes 1941
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 onion
30 tomato -- ripe
6 peach
6 pear
1 tablespoon salt
2 red pepper
1 tablespoon cinnamon
2 cups celery
2 green bell pepper
1 1/2 cups sugar
1 1/2 cups vinegar
1 tablespoon cloves
1 tablespoon allspice
Chop onions, celery, peppers, and fruit. Combine all ingredients. Cook
slowly, stirring frequently, until thick. More vinegar and sugar may be
added if desired.
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