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Skirley
----- 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?
Valerie
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.
Phaed
Skirley
Ingredients
1/8 c Dripping or lard*
1 Onion
1 c Oatmeal
-salt and pepper
Instructions
*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
Scotland)
Yield 1 serving
----- 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.
Phaed
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.
----- 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.
Dave
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
Phaed
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.
----- 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
Phaed
Spicy Noodles with Peanut Sauce
Ingredients
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.
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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