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Chiwapchichi - Cevapcici

----- Original Message ----- 
  From: Adry 
  To: phaedrus
  Sent: Sunday, September 22, 2002 11:40 AM
  Subject: recipe..

  I'm looking for the recipe for Chiwapchichi. This is a Jugoslavian 
  dish and has ground meat mixed with spices. The meat is then BBQed

  Can you help me? Thank you!  Adry

Hello Adry

I searched very thoroughly, but I could not find any recipes for chiwapchichi. Chiwapchichi is apparently very popular in Europe, especially in Germany. I found it listed as a favorite food on many German language homepages. I also checked all of the Yugoslavian recipes websites, but the recipe was not given anywhere. Sorry I could not help.

If you do find a chiwapchichi recipe, please send it to me.


   ----- Original Message ----- 
  From: Adry 
  To: phaedrus
  Sent: Sunday, September 22, 2002 4:12 PM
  Subject: recipe...

  Hi, thank you for your fast reaction! I found this recipe and I'm 
  going to try it. Hope you can use this recipe too! Adry.

    *  Exported from  MasterCook  *

  Cevapcici (Yugoslavian Sausages)

  Recipe By     : The Frugal Gourmet On Our Immigrant Ancestors
  Serving Size  : 0    Preparation Time :0:00
  Categories    : New Text Import

     Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
      1      lb            ground lamb
      1      lb            ground veal
      1      lb            ground pork
      1      large         yellow onion, peeled and grated
      3      cloves        garlic -- peeled and crushed
      3      tbsp          hot Hungarian paprika, or
                           sweet paprika and a little cayenne
      2      tbsp          freshly ground black pepper
                           Salt to taste
                           Pinch of freshly grated nutmeg
                           Olive oil for basting

  Mix all the ingredients, except the oil, thoroughly and roll the 
  mixture into little "cigars" about 1 inch by 3 inches. Rub lightly 
  with olive oil and grill or broil until done. These are great on 
  the barbecue. Serve with yogurt sauce (recipe follows).

  Yogurt Sauce

  1 pint yogurt
  1/2 cucumber, peeled, grated and drained 1 hour
  2 cloves garlic, peeled and crushed
  Juice of 1/2 lemon
  Salt and ground white pepper to taste
  Pinch of cayenne pepper

  Mix all the ingredients together and serve with Cevapcici as a dip.
From: "phaedrus" 
To: Adry
Subject: Re: recipe...
Date: Sunday, September 22, 2002 4:42 PM

Hi Adry,

Aha! "Cevapcici" sounds much more Yugoslavian than "Chiwapchichi". It sounds very tasty.
Thanks, I'll put this on the website.



  ----- Original Message ----- 
  From: Kimberly
  To: phaedrus 
  Sent: Sunday, September 22, 2002 11:58 AM
  Subject: archaic English?

  Phaedrus, we have a term in the SE United States...."Melungeon". 
  Does that ring any kind of "archaic" bell? In ANY language that 
  you're familiar with? Just curious. It is used to denote a certain 
  group of people, originally perhaps less than socially desirable. 


Hello Kimberly,

When "white" settlers began to enter the Appalachian Mountains of Virginia, Kentucky, and Tennessee, they found a tribe of "Indians" there who did not look like Indians. These intelligent, but rather reclusive people had narrow faces, thin lips, reddish-copper skin, and straight hair that ranged from dark brown to red to blonde. They are an ethnically mixed people, and several theories have been proposed to explain their origin:

1) They are descendants of early Welsh explorers.

2) They are descendants of the English "Lost Colony of Roanoke Island")

3) They are the descendants of Spanish soldiers who deserted DeSoto's party.

4) They are of Portugeuese descent. (The Melungeons themselves have said this.)

5) They are descendants of the lost tribes of Israel.

6) They are of Turkish descent.

Recent DNA analysis of Melungeon blood samples from eastern Tennessee and southwestern Virginia support theories that tie them to Spain, Portugal, North Africa, Malta, Cyprus, Greece, Iran, Iraq, Turkey, Syria, and Lebanon. More than 1,000 Melungeon words have been have been linked to Ottoman period Arabic and Turkish words having the same definitions and pronunciations.

It's not even certain where the word "Melungeon" originated. The most common theory is that it has roots in the French word melange, meaning mixture or blend. It has recently been proposed that the word could derive from the Turkish terms melun can or melun jinn. When together, the words are pronounced "melunjun," meaning "damned soul."

These links have lots of Melungeon articles:




Round Rock Donuts

  ----- Original Message ----- 
  From: Caroline 
  To: phaedrus
  Sent: Sunday, September 22, 2002 3:17 PM
  Subject: Lost donut recipe from Round Rock, texas

  My parents used to purchase donuts from a little bakery in 
  Round Rock, Texas. This was from about 1950 to the early 70's 
  I think , when the bakery was supposed to have been sold. I was 
  told as a teenager that the recipe was supposed to have been a 
  family recipe. They were large and golden, with almost a buttery 
  look to them. I have never seen these again. I am trying to find 
  out if a recipe exists that is the same. Donuts are not the same 


Hello Cindy,

Round Rock, Texas is nationally famous for its yellow donuts. The bakery that make these is the "Lone Star Bakery", and it's still in business.

No one has ever been able to duplicate this donut recipe. The recipe is a closely guarded secret. However, the good news is that you can buy these donuts online at:
Round Rock Donuts


Talking Turkey

----- Original Message -----
From: Linda
To: "phaedrus" 
Sent: Saturday, September 21, 2002 10:53 PM
Subject: A turkey question

> Hi, you've been so much help on most any question I"ve had, here's
> another thats just a curiosity question.
> Turkeys have that, is it called a waddle, growing on their face just at
> the base of their upper beak.  This "waddle" or whatever it called is
> sometimes very short other times it is very long.  Was wondering what
> influences whethr it is short or long.  Also, why are their face, neck
> sometimes pale and other times blood red.  These two changes can take
> place in a matter of minutes.  Why?
> Thanks
> Linda

Hi Linda,

Let's see... Turkey anatomy: Turkeys have a soft floppy growth on the front of the head, which dangles downward over the beak, is called the snood or dewbill. The male, or tom turkey also has a pouchlike area at the front of his throat which is called a waddle. The head, neck, snood and waddle are all pale red colored until the male turkey begins to do his "strut" or mating dance at which time the entire area turns brilliantly bright red. His blood pressure increases and blood suffuses the head, making the waddle swell and turn bright red. It's supposed to attract the female turkey. The waddle will also sometimes turn red if a tom turkey is agitated or angry. When he is frightened, though, the blood leaves the area, making his head and wattle pale.

The maximum size of the waddle, like most things, is genetically determined. The age of the turkey can also affect it's size. The waddle only reaches it maximum size in a fully mature tom turkey.


Old-Fashioned Banana Pudding

  ----- Original Message ----- 
  From: Jennifer
  To: phaedrus
  Sent: Monday, September 23, 2002 4:19 AM
  Subject: bananna pudding homemade

  I'v been looking for a homemade recipe for bananna pudding 
  w/o the use of pudding mix!!! i make my pudding homemade 
  w/ custard instead of pudding mix, it's been so long ssince 
  i'v made it i forgot how to make the (custard,homemade puddding) 
  do you guys think you can help me out? I make mine like this:
  make custard, cut banannas and wafers.1st layer :wafers, 2nd layer:
  custard,  3rd layer:banannas repeat all steps i hope you can help. 
  Thank you 

Sincerly and Thanks,


Hi Jennifer,

No problem. Below are three "from scratch" recipes.


  Old  Fashioned  Banana  Pudding

   Ingredients : 
   3/4 c. sugar
   1/3 c. flour
   1/8 tsp. salt
   2 c. milk
   2 eggs, separated
   1 tsp. vanilla
   36 vanilla wafers
   4 ripe bananas

   Preparation : 
      Combine sugar, flour, salt and 1/2 cup milk in top of double
   boiler and blend until dissolved.  Add rest of milk, cook 15
   minutes.  Beat egg yolks and add slowly to mixture; cook 2 minutes. 
   Add vanilla last.  Slice bananas over a layer of vanilla wafers
   lining a casserole dish.  Add a layer of wafers over bananas and
   then another layer of bananas.  Pour pudding over this and beat egg
   whites into a meringue for top.  Bake at 325 degrees until meringue
   is golden.
   Old  Fashioned  Banana  Pudding

   Ingredients : 
   3/4 c. granulated sugar
   1/3 c. all-purpose flour
   Dash salt
   4 eggs separated at room temp.
   2 c. milk
   1 tsp. vanilla extract
   Vanilla wafers
   5 to 6 bananas, med. size, fully ripe

   Preparation : 
      Reserve 1 banana and vanilla wafers for garnish.  Combine 1/2 cup
   sugar, flour and salt in top of double boiler.  Stir in 4 eggs and
   milk.  Blend well.  Cook uncovered over boiling water stirring
   constantly until thickened.  Reduce heat.  Cook, stirring
   occasionally for 5 minutes.  Remove from heat.  Add vanilla.  Spread
   small amount on bottom of 1 1/2 quart casserole.  Cover with layer
   of vanilla wafers, top with layer of sliced bananas.  Pour about 1/3
   custard over bananas.  Continue to layer wafers, bananas and custard
   to make 3 layers of each ending with custard.  Beat egg whites until
   stiff peaks form (not dry).  Gradually add remaining 1/4 cup sugar
   and beat until stiff peaks form.  Spoon on top of pudding spreading
   to cover surface and edges.  Bake at 425 degrees F. for 5 minutes or
   until brown.  Chill.  Garnish with banana slices and wafers upright
   around edge of dish.  
   Old  Southern  Banana  Pudding

   Ingredients : 
   4 eggs
   2 lg. cans evaporated milk
   1 c. sugar
   6 to 8 bananas, or 6 med. or 8 to 10 small
   1 box vanilla wafers

   Preparation : 
      Heat milk (scalding) in medium saucepan.  Using a large,
   uncrackable bowl, put 1/2 box of wafers and slice 1/2 of bananas. 
   Beat eggs until frothy.  Pour some hot milk into eggs.  Pour back
   into pan, stirring constantly until mixture begins to thicken. 
   Remove from heat.  Pour 1/2 mixture over bananas, covering all.  Add
   remaining wafers; slice remaining bananas; pour remaining milk
   mixture over all bananas. Cool; cover with plastic wrap;
   refrigerate.  Serve plain or top with Cool Whip.  


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