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From: Joe
Sent: Monday, September 24, 2012 5:46 PM
To: phaedrus@hungrybrowser.com
Subject: european recipe
While stationed in Germany we went to a restaurant that served, I believe, was called Leskovacka Muckalica, or muskalica.
Can you find out anything about it? It had beef, rice and was spicy.
Thanks
Joe
Hello Joe,
“Leskovacka Muckalica” is actually a Serbian dish rather than a German one, although it may be popular in Germany as well.
The “Leskovacka “ refers to the Serbian town of Leskovac, and “Muckalica” derives from an old Serbian word meaning “to stir”.
The dish is most often made with pork, but grilled beef or chicken may also be used. Rice is not technically an ingredient in the dish,
but it is traditionally served over rice. In English the dish is usually called “Serbian Pork and Peppers.”
There’s some history on this site: Muckalica
There are recipes in English on these sites:
Recipe Helpers
Recipes.Buanzo.com
Phaed
From: Rick
Sent: Thursday, September 20, 2012 6:04 PM
To: phaedrus@hungrybrowser.com
Subject: chili macaroni
Quick, easy, delicious and unattainable? Campbells doesn't make the type of soup necessary anymore.
Its a recipe from the early 60's. Ever hear of it?
Thanks, Rick
Hello Rick,
You don’t give enough details about the original recipe that you refer to, so I am forced to make assumptions.
There are dozens, if not hundreds, of “chili macaroni” and “chili mac” recipes. However, many don’t use any soup at all,
and others use tomato soup, which is certainly available.
I assume, therefore, that you mean the first recipe below, which calls for Campbell’s chili beef soup.
Campbell’s used to sell a “Fiesta Chili Beef Soup”, which has been discontinued. If this recipe is what you mean,
then you have two options: either make the soup from a copycat recipe, then use it to make the chili macaroni
(This seems like too much trouble for chili mac.) , or just use another chili macaroni recipe that doesn’t call for
that discontinued soup, but adds the chili ingredients separately.
If you want to use the first option, there is a copycat recipe for the chili beef soup below – just make the soup first
and then use it in your chili macaroni recipe. There’s another chili beef soup recipe here:
Chili Beef Soup
The second option is to use the second recipe below. You may have to tweak it a little to make it taste closer to the
original recipe, but it should work. You might want to add a can of tomatoes with green chili peppers.
If you want to experiment, you might also do this: Campbell’s doesn’t make “chili beef soup” any more, but they do make chili.
You might try using a can of Campbell’s chili in place of the chili beef soup.
Phaed
Chili Macaroni Dinner
1 c. tiny wagon wheel, shell or elbow macaroni
1 lb. ground beef, condensed
1 (11 1/4 oz.) can condensed chili beef soup
1 (10 oz.) can tomatoes with green chile peppers
Cook macaroni according to package directions. Drain off fat.
Stir in macaroni soup and undrained tomatoes with chile peppers, cook until heated through.
Makes 4 servings.
-------------------------------------------------
Chili Mac
1 lb. ground beef
1 med. onion, chopped
4 oz. of elbow macaroni
1 can of undrained red beans
1 can of tomato soup
1 c. water
1 tsp. chili powder, or to your taste
In large skillet brown ground beef, and onion, when done, drain, then add elbow macaroni, red beans, tomato soup, water and chili powder.
Simmer covered 12 to 15 minutes or until macaroni is tender. Check every 5 minutes to see if there is enough liquid to avoid sticking.
If not add small amounts of water or catsup.
------------------------------------------------------------------------------------------------
Campbell's Fiesta Chili Beef Soup copycat recipe
- 1/4 cup Ground Beef, browned
- 1 tbsp Beef Fat (from Ground Beef)
- 1-1/2 tsp Tomato Paste
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Corn Starch (mix with 2 tbsp water)
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
(- 1 cup Beef Broth) This is for making soup – if your recipe calls for “condensed soup”, you’ll want to cut this back or omit it or your dish will be too “soupy”
- 1 can Pinto Beans (with liquid)
Add beef fat to electric fry pan over medium heat. When hot, add tomato paste and cook stirring constantly for 2 minutes.
Combine Garlic Powder, Onion Powder, sugar, salt, Paprika and Chili Powder in a small bowl, mix.
Add to fat/tomato paste mixture and cook for 30 sec to bloom the spices.
Mix in rest of ingredients, mashing about half of the pinto beans as you do so, heating on low until evenly melted.
From: Constance
Sent: Thursday, September 20, 2012 2:00 PM
To: phaedrus@hungrybrowser.com
Subject: request
Hello,
I am searching for a recipe from the seventies. It was found in a Home Economics Teachers' Cookbook that was sold in a fund raiser.
The name of the recipe was "Martha Washington's White Fruitcake". I have researched other similar titles of the recipe,
but none seem to be the same recipe.
Thank you
Constance
Hi Constance,
I need more information. If you have found other recipes with the same name, but that were not correct, please tell me what was incorrect about them.
I have to have some way to know the correct recipe when I see it, else I’ll just be sending you the same incorrect ones.
In other words, how will you know the correct recipe when you see it? Was the name of the cookbook “Home Economics Teachers’ Cookbook” – exactly like that?
Phaed
From: Constance
Sent: Thursday, September 20, 2012 4:08 PM
To: phaedrus@hungrybrowser.com
Subject: Re: request
Phaedrus,
Thank you for responding so quickly. From what I can remember, the name of the book was something like "Recipes from home economics teachers".
I know that it was from around 1972. There are Martha Washington fruitcake recipes all over the internet, but this one called predominantly for
candied cherries, pineapple, and pecans. It did not contain any dark fruits. If I remember anything more, I will inform you. Thank you so much.
Constance
Hello Constance,
Below are the only two recipes that I can find with the name “Martha Washington's White Fruitcake”.
The first one seems to fit your description except that it calls for almonds rather than pecans.
I could not locate such a recipe that actually said it was from a cookbook called "Recipes from Home Economics Teachers".
However, there have been several cookbooks with that or similar names. See here: Old Cookbooks
Phaed
Martha Washington's White Fruitcake Recipe
Ingredients:
1 1/2 c. candied cherries, halved
1 c. candied pineapple chunks
3/4 c. diced citron
3/4 c. Christian Brothers Brandy
3/4 c. butter, softened
3/4 c. sugar
4 large eggs, separated
2 c. sifted all purpose flour
3/4 tsp. mace
1/2 tsp. salt
1/2 tsp. baking powder
1 c. toasted slivered almonds
Brandy sugar glaze and candied fruit for decoration
Directions:
Combine cherries, pineapple and citron with 1/2 c. brandy. Cover tightly and let stand overnight.
Cream butter with 1/2 c. sugar until light & fluffy. Add egg yolks, one at a time and beating well after each addition.
Sift flour with mace, salt and baking powder. Blend into creamed mixture, alternately with remaining brandy, mixing well.
Stir in brandied fruit mixture and almonds. Beat egg whites to soft peaks, gradually adding remaining 1/4 c. sugar,
beating to a soft meringue. Fold into cake batter. Pour into greased and paper lined tube pan. Bake in slow oven (300 degrees)
for about 1 hour 50 minutes or until cake tests done. Remove cake and cool in pan on wire rack. When cake is cool,
add Brandy Sugar Glaze and decorate with candied fruits. Wrap and store in cool place.
Brandy Sugar Glaze:
Blend 2 1/2 tsp. Christian Brothers Brandy with 1 c. sifted powdered sugar until smooth. Pour glaze over cooled cake.
------------------------------------------------------------
Martha Washington's White Fruitcake
Ingredients:
1 1/2 Cups golden raisins
1 Cup chopped dried apricots
1/2 Cup brandy
1/2 Pound candied orange peel, chopped
1/2 Pound candied lemon peel, chopped
1/2 Pound citron, chopped
1/2 Pound candied pineapple,chopped
4 1/2 Cups sifted all purpose flour
1/2 tsp ground mace
1/4 tsp ground nutmeg
2 Cups butter, room temperature
2 Cups sugar
8 eggs, separated
1/4 Cup dry sherry
2 tsp. grated lemon rind
Dry sherry (for soaking cheesecloth)
Method:
Combine the raisins, apricots and brandy in a medium size saucepan. Bring to a simmer and remove from heat.
Let stand for 30 minutes. Place raisins and apricots in large mixing bowl with orange peel, lemon peel, citron,pineapple,
and toss well.
Cover and let stand at room temperature overnight. On baking day, preheat oven to slow (325 degrees). Grease a 10 inch tube pan.
Stir together flour, mace and nutmeg. In a separate large mixing bowl, beat together butter and 1 cup of the sugar until light
and fluffy. In another medium size bowl, beat egg yolks until they begin to thicken. Beat yolks into butter-sugar mixture.
Slowly beat in the remaining 1 cup sugar. Then beat in the flour mixture. Stir in sherry, fruit mixture and lemon rind.
Beat egg whites in large bowl until stiff, but not dry, peaks form. Fold whites into batter, just until no streaks remain.
Pour into prepared pan. Place shallow pan of hot water on bottom rack of oven. Bake cake on center rack in preheated slow oven
(325 degrees) for 2 hours or until cake tester inserted in center comes out clean. Remove cake from pan. Cool on wire rack.
Wrap in triple layer of cheesecloth soaked in sherry. Wrap tightly in foil and store in a cool dry place.
Once a week, unwrap cake and brush with more sherry. Then re wrap tightly and store in a cool, dry place.
From: Liz
Sent: Friday, September 21, 2012 2:05 AM
To: phaedrus@hungrybrowser.com
Subject: baking kidney
Hi:
I have often baked steak and kidney pie or made it into stews; however, I was wondering if it can be utilized in being baked
any other way either in a dish or baked as a meat itself and served as the meat course of a meal?
I have also used the crockpot for a pie and sauteed it. Thanks in advance.
Liz
Hello Liz,
Baking doesn’t appear to be a favored way of preparing kidneys, but I did find a couple of recipes. See below and on this site:
Baked Kidney Loaf
If you wish to prepare them in the oven rather than sautéing or braising them, then the traditional way is to broil them. See:
Food.com
Broiled Kidneys 1
Broiled Kidneys 2
Broiled Kidneys 3
Phaed
BAKED LAMB KIDNEY WITH MUSHROOM
SERVING : 6
INGREDIENTS
12 lamb kidneys
1 clove garlic, crushed
1 soupspoon water
1 bunch parsley, chopped
1 and 1/2 coffeespoons salt
3 level soupspoons mustard
1 soupspoon butter
2 slices bread without crust
125 gr mushrooms, finely chopped
1 soupspoon butters
PROCESSING METHOD
- Knead the bread with crushed garlic and chopped parsley. Mix the mustard and water.
- Cut each kidney in half and skewer 4 halves on each of 6 broiling skewers.
- Broil 4 minutes on each side on a barbecue or broiler.
- Remove the kidneys and place in an oven dish. Cover with the mustard, mushrooms and the prepared bread.
- Roast in a hot oven for three minutes and serve.
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