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Hot Tomato Kraut
----- Original Message -----
From: Mary
To: phaedrus
Sent: Saturday, September 14, 2002 7:18 PM
Subject: Hot Kraut
I am looking for a recipe for hot kraut. Some of the ingredients
are as follows:
Green Tomatoes
Cabbage
Hot peppers
It was out of an old canning book from the forties or fifties.
Hope this is enough info
Thanks!
M :)
Hi Mary,
Sure. I have three recipes for this. see below.
Phaed
Mom's Hot Kraut Relish
Ingredients :
2 lg. heads cabbage, grated as for slaw
6 med. green tomatoes, chopped fine(leave seeds)
2-4 med. hot peppers chopped fine (the more the hotter)
Preparation :
Mix all vegetables together. Pack in pint jars (about 9 or 10).
To each jar add 2 teaspoons canning salt and 1/2 teaspoon sugar.
Fill with boiling water. Cover with seals and tighten lids. It
will take 2-3 weeks to "cure". The mixture will bubble and juice
will seep out of jars. When bubbling has stopped, rinse jars in
cold water - dry - it is ready to eat.
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Hot Green Tomato Kraut
Ingredients :
2 lg. heads cabbage
6 med.-lg. green tomatoes
2-4 hot peppers (like jalapeno)
Preparation :
Grate cabbage or chop like for slaw. Chop green tomatoes
coarsely; chop peppers very fine. Mix all together. Pack in jars.
To each quart jar add one (1) teaspoon canning salt. If using
pints, add 1/2 teaspoon canning salt. Pour boiling water over the
kraut mixture. Seal lids. The kraut will take about 2-3 weeks to
cure. You will notice bubbling in the jars.....when the bubbling
stops, the kraut is cured. Wash off jars with cold water and
re-tighten the seals.
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HOT TOMATO KRAUT
1. 2 gallons chopped green tomatoes.
2. 1 gallon chopped cabbage.
3. 6 hot green peppers.
4. 1 cup coarse salt.
5. Mix everything together.
6. Place in 3 gallon crock.
7. Let stand, covered with cloth, for 9 days.
8. May be left in crock or put in jars.
----- Original Message -----
From: Camille
To: Phaedrus
Sent: Friday, September 13, 2002 9:31 PM
Subject: (no subject)
I recently ate at Giorgios Resturant located on A1A in Miami
The food was fabulous. It was predominately greek cuisine.
Instead of serving bread and butter we were served bread and
something they called greek hummus. I would like to replicate
the recipe however they would not tell me the ingredients.
I recognized some of the ingredients to be chick peas, garlic,
fresh red pepper chopped finely, olive oil and perhaps other herbs.
If you could help me with this recipe I would be eternally grateful.
Thanks.
Camille
Hi Camille,
I couldn't find the Giorgio's recipe, but I did find several good hummus recipes. See below.
Phaed
Eatzi's Hummus
Ingredients:
1) Garbonzo Beans (chickpeas) 3 cans (15 oz. each)
2) Paprika 1/4 tsp.
3) Lemon Juice 1/4 cup
4) Whole Peeled Garlic 1/8 cup
5) Tahini Sesame Paste 1/4 cup
6) Extra Virgin Olive Oil 1 1/2 cups
7) Kosher Salt 1 tbs.
8) White Pepper 1/2 tsp.
Preparation:
1) Chop garlic and set aside.
2) Drain garbonzo beans and rinse with cold water
3) Place all ingredients together in a food processor,
blend for about 3 minutes, or until desired
smoothness.
3) Be sure to scrape down the sides of the food
processor to puree all the garbonzo beans.
Pita Bread:
Brush pita with olive oil, and toast in the oven until
crisp. If desired...red pepper can be sprinkled on top
or sesame seeds, parmesian cheese, roasted cumin, etc.
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Hummus
Ingredients
2-3 medium cloves of garlic
Bunch of fresh parsley
2 large scallions, cut into 1-inch pieces
2 (15-1/2 oz.)chickpea or garbanzo beans canned, rinsed and drained
6 tbsp Tahini
6 tbsp fresh lemon juice
1 tsp salt
Directions
Put garlic, parsley, and scallions in a food processor, and mince.
Add the chick peas, tahini, lemon juice, and salt, and puree to
a thick paste.
Store in a tight covered storage container and refrigerate.
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Fresh Hummus
Makes approx. 2 cups
2 cups shelled chickpeas
4 Tablespoons fresh lemon juice
1/2 teaspoon plain salt or Iodized salt
2 Tablespoons olive oil (Your favorite brand)
2 medium cloves of organic garlic from your organic garden
1/2 teaspoon dry oregano (1 teaspoon Fresh)
1/2 teaspoon ground cumin
2 Tablespoons tahini (Check special food section in your market)
Put chickpeas in a medium saucepan and cover with water. Add 1
tablespoon of the lemon juice and 1/2 teaspoon salt. Bring to a
boil and cook until tender (about 20 minutes). Drain and place
in food processor. Add other ingredients and pulse food processor
until everything is chopped, then blend until smooth. If the mixture
is too thick, add a little more olive oil until the desired consistency
is reached.
Serve as an appetizer with pita bread squares, or in sandwiches.
----- Original Message -----
From: Nellie
To: phaed
Sent: Saturday, September 14, 2002 5:01 PM
Subject: No fail fudge
Hi!
I recently lost my recipe for peanut butter fudge, that only had
3 ingredients:
Peanut Butter
Granulated Sugar
Milk
This recipe used NO butter at all, and no vanilla; and was so easy
to make and sooooo very delicious. I learned a valuable lesson here...
always put web page in notebook of anything you might need to look up
later. I found this online, but have no idea where; and altho I have
searched any peanut butter fudge recipe, I have not been able to find
this special one.
Everyone loves this fudge, and I love making it, because if is so easy
and "Never Fail"! I do hope you can help me!
Sincerely, Nellie
Hi Nellie,
I have three like that. See below.
Phaed
Peanut Butter Fudge
Ingredients :
2 c. sugar
1/2 c. milk
2 tbsp. peanut butter
Preparation :
Bring to a boil and boil for 5 minutes. Beat until stiff and
place in small buttered pan.
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Patti's Peanut Butter Fudge
Ingredients :
3 c. sugar
1/2 c. peanut butter
1 c. milk
Preparation :
Cook on medium heat until it forms into soft ball. Remove from
heat. Best thing is to put in mixing bowl. Mix with hand mixer
until it gets a little stiff. Put on greased (I use butter), 6x9
inch casserole dish. Let set until cool.
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Grandma's Peanut Butter Fudge
Ingredients :
3 c. sugar
1 1/2 c. milk
About 3/4 c. peanut butter
Preparation :
Combine sugar and milk in a large pan. Stir and bring to a boil
until it forms into a soft ball (use a candy thermometer). Takes
about 15 minutes. Stir in the peanut butter (over a sink of cold
water) until firm. Spoon into a greased 8"x8" pan. Refrigerate.
----- Original Message -----
From: Robert
To: phaedrus
Sent: Saturday, September 14, 2002 3:15 PM
Subject: Noodles Romanoff
Dear Uncle Phaedrus:
In the early 1970's when I was a young girl, one of my favorite
dinnertime side dishes was Noodles Romanoff. My mom prepared it
from a box mix (possibly a Betty Crocker product, but I'm not sure
of the brand). I don't know exactly when the product was discontinued,
but I've never been able to find a similar box mix for at least the
last 20 years or so!
I thought I got lucky again, several years ago (not quite as far back
as my childhood) when I accidentally ran across a frozen dinner version
of Noodles Romanoff. I remember it was in a red box and I think it was
made by Stouffer's. This was also a very delicious side dish and very
closely reminded me of my all time favorite cheesy noodle dish.
Have any insight? I appreciate your efforts, and truly enjoy your site.
Hi ? (C'mon, the e-mail says "Robert", but you say "when I was a young girl...."),
How about the below recipe? The person who tried it says it tastes like the Betty Crocker boxed mix.
Phaed
Noodles Romanoff
1 cup cottage cheese
1 cup sour cream
2 cups noodles, boiled, drained, hot
onions, minced garlic
Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon salt
1 Mix ingredients together gently. Season with minced onion, garlic,
a little Worcestershire sauce, a dash of Tabasco sauce. 1/2 tsp. salt.
2 Place in greased 2 qt. casserole (8"). Sprinkle with grated cheese.
Bake at 350 F 40 minutes.
3 Serve hot.
Reviews & Comments :
"This was very good and reminded me of one of my favorite, now
discontinued, comfort foods: Betty Crocker's Noodles Romanoff.
For our tastes, I found that 1 tsp of Worcestershire sauce was
enough, as I didn't want it to overwhelm the dish. I also made
this stove-top (like the original!), returning the drained noodles
to the pan and adding the remaining ingredients, rather than baking
it and it was delicious."
----- Original Message -----
From: Kris
To: phaedrus
Sent: Friday, September 13, 2002 10:37 PM
Subject: looking for a recipe
Hello,
I am looking for a recipe that my grandmother used
to make during the Christmas holiday's.
I think it may be a German recipe. It is a cookie
small hard brown balls. Grandma called them rock
cookies.
Thanks
Kris
Hi Kris,
I believe that one of the recipes below is what you seek.
Phaed
German Rock Cookies
Ingredients :
1 c. butter
1 1/2 c. sugar
3 eggs
4 c. flour, divided
1 tsp. baking soda
1 tsp. cinnamon
2 c. raisins, chopped
2 c. chopped nuts
Preparation :
Cream together the butter and sugar. Add the eggs, 3 cups of
flour, baking soda, and cinnamon. Mix thoroughly and add the last
cup of flour. Stir in the raisins and nuts. Drop by teaspoonfuls
onto ungreased cookie sheets. Bake at 350 degrees for 8 to 10
minutes or until lightly brown.
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German Rock Cookies
Ingredients :
1 1/2 c. brown sugar
3 eggs
1 c. oleo
1 lb. seedless raisins
Candied cherries
1 lb. cut dates
1 lb. walnuts
3 c. flour
1 tsp. baking soda
Preparation :
Hand cream together eggs, sugar and oleo. Dissolve baking soda
with warm water, add flour, fruit and nuts. Drop by teaspoon and
bake at 350 degrees until brown.
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"Rock" Cookies
Ingredients :
1 c. butter (margarine)
1 c. sugar
2 eggs
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. soda
3 c. flour
2 c. raisins
1 c. chopped nuts
Preparation :
Preheat oven to 400 degrees. Cream in butter, gradually beat in
sugar, add 1 egg at a time. Mix cinnamon, cloves, nutmeg, salt,
soda and flour thoroughly. Stir in raisins and walnuts. Mixture
will be thick. With rounded tablespoons, shape into rough mounds.
Bake 15 minutes or until just beginning to brown. Remove to racks.
Store in tightly covered tin.
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