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  ----- Original Message ----- 
  From: valerie
  To: phaedrus
  Sent: Saturday, September 28, 2002 8:53 AM
  Subject: Skirly

  Hi there! 

  As a child in Scotland after the war (WWII)  I remember being 
  served Skirly which I think is some sort oatmeal fried up with 
  onions and spices. Actually it didn't taste too bad - or that's 
  what I recall. I am not considering serving it to friends or 
  family but wondered if you'd ever heard of it - and if so, what 
  is it?


Hi Valerie,

Skirley is, as you say, oatmeal fried up in lard or pan drippings with onion and salt & pepper. People used it traditionally as a substitute for meat when times were hard.



  1/8 c  Dripping or lard* 
  1   Onion 
  1 c  Oatmeal 
        -salt and pepper
    *I would use butter rather than the traditional lard or drippings.
  Heat dripping till smoking hot and fry onion till it becomes pale
  brown colour. Add oatmeal and salt and pepper and mix well together.
  Continue cooking slowly with lid on for about 15 minutes. Serve hot
  with mashed potatoes. This dish is called "Skirl in a pan" in _Out of
  Old Nova Kitchens_ Source: "Glayva Clans Cookbook" (purchased in
  Yield 1 serving 

Shortening Bread

  ----- Original Message ----- 
  From: Anthony 
  To: phaedrus
  Sent: Friday, September 27, 2002 11:51 PM
  Subject: Shortening bread receipes

  can't find em' anywhere. 

Hello Anthony,

I found the one below.


  Shortnin'  Bread

   Ingredients : 
   2 c. all purpose flour, sifted
   1/2 c. light brown sugar
   1/4 lb butter
   Preparation : 
      Combine flour and sugar in mixing bowl and blend until crumbly.
  Work in the butter until the dough is smooth. Place dough on a 
  bread board and pat into a circle of half-inch thickness.  
  Cut into bars and bake in 350 degree oven for 30 minutes. 

Sweet Bologna

 ----- Original Message ----- 
  From: Dave
  To: phaedrus
  Sent: Saturday, September 28, 2002 12:54 PM
  Subject: Sweet Bologna

  Dear Uncle Phaedrus, 
I am looking for a recipe to make sweet bologna. I was born 
and raised in Lancaster County, Pennsylvania and now live in 
Billings, Montana.  I love Montana, but I long for some good 
bologna. I think the recipe is usually German as that is the 
heritage of the only family I know that used to make it. I 
would suppose the recipe contains brown sugar, salt, black 
pepper, and of course ground beef. I think it was usually 
smoked, though some recipes were just hung to cure I think. 
Any help would sure be appreciated. 

Hello Dave,

Well the recipe below is the closest I could find. I can't vouch for it. However, you can buy Pennsylvania Dutch Sweet Bologna online at the two links below.

Kutztown Bologna

Seltzer Bologna


  Homemade  Bologna

   Ingredients : 
   15 lb. hamburger (venison or beef)
   7 oz. Tender Quick
   10 oz. brown sugar
   1 1/2 oz. black pepper
   1 tsp. garlic powder
   1/2 oz. dry mustard
   1/4 oz. ground mace

   Preparation : 
      Mix all ingredients well.  Roll into logs 2 1/2 to 3 inches
   across and 10 inches long; place in cotton bags.  (Or heavy duty
   aluminum foil and wrap foil around log; fold flap several times to
   seal and fold up ends.)  Place in large pan and place in
   refrigerator for 24 hours.  Bake at 250 degrees for 4 hours.  When
   done and cool, remove wraps and place in Ziplock bags.  May be
   frozen or kept refrigerated.  

Peanut Sauce

 ----- Original Message ----- 
  From: mazie
  To: phaedrus
  Sent: Saturday, September 28, 2002 6:39 PM

  phaedrus   The American Cafe in the Wash. DC area served 
  a dish called sesame noodles that was heavenly. The cafe 
  has been taken over by a new owner and they no longer serve 
  them. They did not make the peanut sauce that was served on 
  the noodles, and i don't know who they got it from. This was 
  about 4 or 5 years ago. Any help?   "Mazie"

Hi Mazie,

Sorry, I could not locate any recipes connected with the American Cafe. There are lots of sesame noodle recipes around with peanut sauce, though. Below is one.

You can buy an excellent peanut sauce here:

Nature's Taste


  Spicy Noodles with Peanut Sauce
    a.. 1 pound flat Chinese egg noodles or linguine, cooked until 
	  just tender, then rinsed in cold water, drained, and tossed 
	  with 1 tsp. sesame oil 
    b.. 2 English cucumbers, peeled, seeded, and grated 
    c.. 1 red bell pepper, cored, seeded, and thinly sliced 
    d.. 1 1/2 cup bean srouts, rinsed and drained 
    e.. 3 T. minced scallion greens 
    f.. 2 T. sesame seeds 
    g.. Spicy Peanut Dressing 
      a.. 2 cloves garlic, peeled and sliced 
      b.. one 1/2-inch-thick sliced fresh ginger, peeled 
      c.. 8-10 T. peanut butter (Natural or crunchy) 
      d.. 4 T. sesame oil 
      e.. 1/4 cup Chinese rice wine or sake 
      f.. 1 1/2 T. Worcestershire sauce 
      g.. 1 1/2 T. sugar 
      h.. 6 T. water 
      i.. 1/2 tsp. ground red pepper (optional, or more to taste)
  In a food processor, fitted with the metal blade, chop the garlic 
  and ginger. Add the remaining dressing ingredients in the order 
  listed, and process to blend. The dressing should be the consistency 
  of heavy cream. Thin, if needed, with water or thicken, if needed, 
  with more peanut butter. Refrigerate, if not using immediately, for 
  up to a week. 
  Arrange the noodles on a large deep platter or in a pasta bowl. 
  Scatter the cucumbers, red pepper, and bean sprouts over the noodles. 
  Sprinkle with the scallion greens and sesame seeds. Serve lightly 
  dressed with peanut dressing with additional dressing on the side. 

Hough Bakery

Occasionally, even I can't find a recipe. But you readers out there might have some of the recipes that I can't find. So... I'm going to start posting my failures as well as my successes. That way, if one of my readers has the recipe that I can't find, perhaps they will send it to me and I can forward it on to the person who requested the recipe, as well as posting the recipe on the site. No reason to leave a case unsolved if one can ask for help, is there?

The second "Cold Case" is Hough Bakery recipes.

Hough Bakery was founded in May, 1903 by Lionel Pile of Cleveland Heights, Ohio. The first Hough home bakery was on Hough Avenue and by 1930 was operated by Pile, his son Robby, and four employees. In 1952, the name was changed to Hough Bakeries, and by 1973 Hough had annual sales of $12 million with 1,000 employees. It was an institution in Cleveland and its environs. However, by 1992 the company had fallen on hard times, probably due to having failed to modernize its operations, and was liquidated in bankruptcy court. Kraft/General Foods now owns the company name and its recipes.

Very few of Hough Bakery's recipes have made it online. Probably too much time has passed for anyone to try to create copycat recipes from memory. So, only former Hough Bakery employees could possibly help with these recipes. If there are any of you out there, HELP!

For the Hough Bakery recipes that I have & have not been able to locate, see:
Hough Bakery Recipes


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