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----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 08, 2008 2:01 PM
Subject: fudge recipe using chocolate covered cherries
i am looking for a recipe for fudge using chocolate covered cherries.
not sure of anything else. a lady told me about it but could not remember
the rest.
thanks mary
Hello Mary,
Sorry, no luck with this one.
Phaed
----- Original Message -----
From: Gina
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 09, 2008 8:28 PM
Subject: yellow Cake Recipe?
I am looking for a hand-made (scratch) cake recipe that I saw in a story in Guideposts
Magazine. It had all the basics:flour, sugar, eggs .The eggs were separated and whites
(whipped) added in the latter part of the recipe.I believe it was called Birthday Yellow
Cake, Layer Cake, Yellow Cake.
It was sometime within 2006-current issue.Libraries do not carry back issues anymore.
The story had to do with a woman who did not have a cake mix, and found that she had
all the ingredients to make it anyways.Hope that helps.
Hi Gina,
Sorry, I had no success locating this.
Phaed
----- Original Message -----
From: "Bev"
To: phaedrus@hungrybrowser.com
Sent: Friday, October 10, 2008 10:25 AM
Subject: Recipe search
Good morning,
My grandmother used to make a potato soup - using buttermilk -- (it was
either polish or german) -- she also made what she called (phonetic -
Kleezel) - flour and other ingredients made into large raisin sizes and
dropped into the soup at the end.Any ideas???
Best
Bev
Hello Bev,
Sorry, no idea. I cannot find a recipe that fits that description. It's not
the usual German Potato Soup or German Buttermilk Potato Soup and it's not
the usual Polish Potato Soup. I have no way to search for something by
phonetic spelling, I need the correct spelling. I have several German
cookbooks, but it's not in them, and there is nothing in them with a name
like "kleezel".
Look through these recipes. There may be something there you'll like:
German recipes
Phaed
A reader sends this possibility:
I have this recipe for German Buttermilk Potato Soup. Sounds like the Kleezel. Timm in Oregon
From: "Bev"
To: phaedrus@hungrybrowser.com
Sent: Friday, October 10, 2008 10:25 AM
Subject: Recipe search
Good morning,
My grandmother used to make a potato soup - using buttermilk -- (it was
either polish or german) -- she also made what she called (phonetic -
Kleezel) - flour and other ingredients made into large raisin sizes and
dropped into the soup at the end.Any ideas???
Best
Bev
German Buttermilk Potato Soup
Ingredients:
3 slices bacon
3 cups potatoes, peeled and diced
1 small onion, finely chopped
2 stalks celery, finely chopped, leaves okay
1/2 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
Rivels (little homemade egg noodles)
2 cups buttermilk milk
3 tablespoons butter
Instructions:
Chop the bacon fine and fry in a skillet until crisp and brown. Place the cooked bacon
in a large saucepan and add the potatoes, onion, celery, salt and pepper. Cover with water
and cook until vegetables are tender, about 25 minutes. Dribble the rivels into gently boiling
soup while stirring constantly so they stay separate. Add the milk and butter and cook for
10 to 15 minutes more or until rivels are done.
For the Rivels: Pour 1 cup flour on a flat surface such as a cutting board. Make a well in the
center, then pour in a slightly beaten egg to which 1 teaspoon salt has been added. Using your
hands and a knife, work these 3 ingredients together into a noodle type pastry. Knead once or
twice, then chop it into small pea size pieces.
Yet another possibility:
----- Original Message -----
From: Christina
To: phaedrus@hungrybrowser.com
Sent: Friday, January 30, 2009 8:57 PM
Subject: recipe found for "kleezel"
In the 10/17/08 post, someone requested something they called "kleezel." The description sounds
like a recipe that I found in one of my Mennonite cookbooks. Nearly all of my ancestors (who
happened to be Mennonite) from 200 years ago lived Danzig (Gdansk in Polish.) Before World War II,
about 90% of the population of Danzig was German and Danzig was mostly an independent country
from Poland (on paper, Danzig was a country and not just a city, but the Polish government had
some influence on local politics.) Hence, it could be very difficult to differentiate between
Polish and German food for a resident of Danzig. Languages that were spoken in the area of Danzig
included Polish, Low German (Plattdeutsch), and Kashubian, so "Kleezel" could be a word in one
of these languages or be a pidgin form of any. To make matters worse, neither Plattdeutsch or
Kashubian had any definitive spellings until recently (these were/are primarily spoken languages).
Anyway, I found a Mennonite recipe that fits the description.
Kjielkjesupp (pronounced kyeel-kyeh-soup with the k-y sounds smashed together)
2 potatoes, diced
4 cups water (milk or buttermilk could be substituted)
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 medium onion, chopped
1 tablespoon butter
1 sprig fresh parsley, chopped
Kjielkje dough
Peel and cut potatoes into boiling water. Add seasonings and onion and cook until potatoes
are almost soft. Make a Kjielkje dough with egg and water beaten together. Add enough flour
to make a medium-thick dough. (Kjielkje cannot be made in a hurry.) With kitchen shears,
snip off pieces of dough the size of peas and drop into the boiling potatoes and cook for
several minutes. Before serving, add butter and parsley. Recipe from "Mennonite Foods and
Folkways from South Russia, Volume II" by Norma Jost Voth, ISBN 1-56148-012-6
=================================================================================
From: "Eugene"
To: phaedrus@hungrybrowser.com
Subject: Kleezels
Date: Friday, September 07, 2012 7:31 PM
Dear Sir:
I am 79 years old, and for some reason I was exploring the different dishes, my mother made on line, when I was a young man.
While on line, I came upon your site, and the item, Kleezels came up. I know how my mother made them, and will pass the method on to you.
She would boil potatoes until they were would be mashed easily. Then added a blend of chopped garlic, onions salt and pepper.
Then she added enough flower to stick the hole mixture together. After that she would use her hands and make small egg sized shaped rolls.
While the above was going on, she was frying bacon cut 3/8”cross wise in a pan on low to medium heat to avoid burning the meat.
When done she would remove the bacon pieces , and keep them in the warmer, in a suitable sized, pan or bowl.
Now she would take the egg shaped rolls, and fry them in the remaining rendered bacon fat oil until they were browned on the outside.
When done, they were placed on a platter. Now she would take and pour all of the bacon pieces over the top. The Kleezels would then be
kept in the warmer until served.
As to the quantity of each item she used I can’t help you as it was all kept in her head, and she adjusted for the number of people,
she was going to serve.
Oh by the way mother was born in southern Russia:
Yours Eugene
After I got this from Eugene, I started thinking about possible alternate spellings of words that might sound phonetically like "kleezel".
What I found was "kliesel". Although Bev, the original searcher, referred to her grandmother's "kleezel" as a soup, Eugene's description
and other descriptions that I found of "kliesel" seem to show that it doesn't refer to the soup itself, but to the little potato dumplings
or noodles that are put into the soup. The soup itself appears to be a variation of German "Buttermilk Soup".
----- Original Message -----
From: Tony
To: phaedrus@hungrybrowser.com
Sent: Friday, October 10, 2008 11:00 PM
Subject: A snack that I bought from a street vendor in Riyadh, Saudi Arabia
Several years ago I worked some stints in the middle east.
I bought some snacks from a street vendor, who cooked them right there.
The items were made of a thin egg batter, spiced of course, with small
pieces of cooked lamb incorporated in it.He made the pancakes ?? about
10 or 12 inches in diameter. and folded them up when done.
He served them with very small limes.
I know its not much to go on, but if you can help me I would really
appreciate it
Thanx
Tony
Hello Tony,
I don't know what that might be. I have two books of Middle-Eastern street vendors'
recipes, but nothing in them seems right. The only thing I can find that's even
remotely similar is samboosak. See:
Samboosak
Phaed
----- Original Message -----
From: Sandra
To: phaedrus@hungrybrowser.com
Sent: Friday, October 10, 2008 12:13 PM
Subject: Tucker's Restaurant St. Louis
Uncle, hope you can help.I would love to have the lemon pepper salad dressing from
this restaurant.It's wonderful - mayble lemon juice, oil, sugar????But it's kinda
thick.Hope you can help.I'm having St. Louis folk for dinner down here in SE Ark and
would love to surprise them.
Sandy
Hi Sandy,
Sorry, no luck. Tucker's Place lemon pepper salad dressing is their "signature" dish,
and, as a result, is a closely guarded secret recipe. I looked for, but could not locate
a copycat.
You can buy the dressing here: Arcabassos
Phaed
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