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Hot Garlic Dills

----- Original Message -----
From: Pat 
To: phaedrus
Sent: Monday, September 09, 2002 11:41 AM
Subject: Pickles

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.

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


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.
 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.

Mississippi Mud Cake

  ----- 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.


Mulligatawny Soup

----- 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.


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.
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.
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.

Rigatoni for 100

   ----- Original Message ----- 
  From: jeanette 
  To: phaedrus
  Sent: Sunday, September 08, 2002 10:05 PM
  Subject: rigatoni for 100 people

  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,

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


Sweet Chili Sauce

  ----- 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.


  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!
   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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