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Dill Pickles in a Crock
----- Original Message -----
From: Linda
To: phaedrus
Sent: Thursday, September 26, 2002 12:17 PM
Subject: Dill Pickles
Hi
I am looking for a recipe that makes Dill Pickles that are not
put up in hot jars, refrigerated, or canned. The recipe I am
looking for calls for the pickles to be in a crock stored in a
dark place. Kinda like the pickles you purchase from the old
barrels. I have looked everywhere and am unable to locate I
had a friend from Maine that use to make them put put them in
a glass jar and store them way back in her cabinet where it
was dark.
Many Thanks
Linda
Hi Linda,
How about the one below? Seems to fill the bill.
Phaed
Dill Pickles In A Crock
Ingredients :
2 c. Kosher salt
1 1/2 c. white vinegar
4 heads garlic
1-2 dozen cucumbers (cucumbers should be freshly picked)
(2 pkgs. dill, about 1/2 lb.)
Preparation :
Put a thick layer of fresh dill in bottom of crock. Add clean,
fresh picked cucumbers to fill crock more than half. Add 4 heads of
garlic, peeled and broken into cloves. Cut some of the larger
cloves in half. Add another layer of fresh dill. Dissolve 2 cups
Kosher salt in about 2 quarts hot water. Pour this over cucumbers.
Add about 1 1/2 cups white vinegar and enough cold water to cover
dill. Press down with a clean rock on top of a plate. Cover crock
and keep in a cook dark place. Check after 5 days and remove mold
that forms on top. Add 1/2 cup more salt to top of plate under
water. Check in a few days by feeling and observing color.
----- Original Message -----
From: B.
To: phaedrus
Sent: Friday, September 27, 2002 6:24 PM
Subject: applesauce
My son asked me who invented applesauce. I doubt you can
pin it down to a name, but I can't even attribute it to a country!
Any ideas?
Thanks,
B.
Hi B.
The first known cultivation of apples was in the 13th century B.C. It was ordered by
Pharaoh Ramses II of Egypt. It's very likely that these ancient Egyptians were also among
the first to make applesauce.
Phaed
----- Original Message -----
From: Shelby
To: phaedrus
Sent: Friday, September 27, 2002 2:39 PM
About 1967 or 68 my late wife had a recipe from a carnation
ad for an oven cooked chicken dish. It consisted of chicken,
peaches, biscuits and carnation milk. it was a very nice dish
and was well liked by my family. If you could locate this
recipe, it would be appreaciated very much.
Shelby
Hello Shelby,
It's difficult to locate a recipe by ingredients. A name helps a lot. Could the
below recipe be the correct one?
Phaed
Western Ranch Dinner
Ingredients :
Frying chicken cut up, 2 1/2 - 3 lbs.
Number 2 1/2 can cling halved peaches
1/2 c. carnation evaporated milk
1 pkg. biscuits in can
1 c. flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 tsp. poultry seasoning
1/2 c. margarine
1 c. water
Preparation :
Dip cut up chicken in 1/2 cup evaporated milk. Roll or shake
in bag mixture of seasonings. Set aside remaining flour mixture
for gravy. Melt margarine in 13"x9" pan. Add chicken, skin
side down. Bake, uncovered in hot oven, 425 degrees until tender,
basting occasionally, 40 to 50 minutes. Turn chicken and move
to end of pan. Arrange cling peaches on chicken syrup too.
Separate biscuits and put in other end of pan. Bake 15 minutes
until biscuits are brown.
=====================
From: Shelby
To: phaedrus
Subject: Re:
Date: Friday, September 27, 2002 9:01 PM
BINGO!!!! that's the exact one. Thanks a million and have a good weekend.
Shelby
----- Original Message -----
From: JENN
To: phaedrus
Sent: Friday, September 27, 2002 10:09 PM
Subject: Lunchroom butter cookies
Hi,
There are some things that stick out about your childhood.
For me, one of those is the butter cookies, they used to serve.
I would love to have the recipe. They used butter, flour and
sugar. I just don't know the amounts. Please help!
Thanks,
Jenn
Hi Jenn,
No problem. See below.
Phaed
Lunchroom Butter Cookies
2 sticks butter (not margarine)
1 cup sugar
2 tsp. vanilla
3 cups flour
Preheat oven to 325 degrees.
Bring butter to room temperature. Mix butter and sugar together.
Add vanilla. Add flour a cup at a time, mixing well after each
addition. Measure a spoonful of dough and roll into balls and
place on cookie sheet. Flatten cookies with a fork dipped in
flour. Bake for 10-15 minutes or just til golden brown.
--------------------------------
School Days Butter Cookies
Ingredients:
1 c. softened butter
2/3 c. sugar
2 1/2 c. flour
1 tsp. vanilla
Directions:
Beat butter and sugar until creamy. Add flour and vanilla.
Dough should be soft, but not stiff. (Should be able to hold
in your hand without it sticking.) If too stiff, add a tablespoon
of milk. Make balls about the size of a walnut. Place on cookie
sheet and flatten with fingers or bottom of a glass dipped in
sugar. Bake at 350 degrees until slightly brown. Makes about
2 dozen cookies.
More School Cafeteria Recipes
----- Original Message -----
From: Pat
To: phaed
Sent: Thursday, September 26, 2002 2:36 PM
Subject: Pims cup
I once had a recipe for a "Pims cup" cocktail.
It is made from Pims liquor.
Hello Pat,
Here's the basic recipe:
PIMS CUP
In a large mug (for authenticity, a pewter mug with a glass bottom), combine:
-1 or 2 stiff shots of Pim's (depending upon your intentions)
-ice
-Canada Dry ginger ale (to the top of the cup)
-a slice of cucumber
Some variations add a bit of champagne;some a bit of Sprite soda.
Phaed
Pimm's No. 1 Cup
1 cup Pimm's liqueur
lemonade
1 slice orange, per person
1 slice lemon, per person
1 slice apple, per person
1 slice cucumber, per person
1 sprig fresh mint
strawberry (optional)
Directions:
1 Half fill a large jug or tall glass with ice cubes.
2 Take one slice of orange, lemon, apple, cucumber per person and one sprig of mint and add to them to the glass or jug. (Add strawberries if you are using them.).
3 Pour two parts lemonade to one part Pimms over the top of the fruit, cucumber and mint, mix and serve.
4 One part is usually 50 mls - to two parts, 100 mls of lemonade.
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