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On 4 Oct 2006 at 18:35, louisa wrote:
> While in the Netherlands I visited many local outdoor farmer's
> markets. In most all of them I was able to have a paper cone of
> wonderful french fries (with Zuur vlees sauce(sour meat)) and deep
> fried meat (beef) croquettes that were delicious. I have tried to
> make the croquettes, but do not know what the spices are that are in
> them, so mine are not as good. I haven't been able to find a recipe,
> hoping you can help. Thanks so much in advance. Louisa
Hello Louisa,
See below.
Phaed
Beef Croquettes
Rundvlees Kroketten
450g (1lb) Cooked or Leftover Beef
225g (8oz) Onions
110g (4oz) Butter
1 Egg
3 tbsp Flour
Beef Stock
Dried Breadcrumbs
Salt and Pepper
Peel and chop the onion.
Finely chop or mince the cooked beef.
Melt butter in a large frying pan and saute onions until transparent.
Add the flour stirring thoroughly.
Add enough stock to produce a smooth, thick mixture.
Stir in the beef and season to taste.
Allow to cool and refrigerate for 1-2 hours.
Beat the egg.
Form the mixture into small balls.
Dip each in beaten egg and roll in breadcrumbs, repeat.
Deep fry until golden brown.
On 5 Oct 2006 at 14:00, Linda wrote:
> I have been looking for an old fashion taffy recipe called Ice Cream
> Candy.
>
> Thanks
> Linda
>
Hello Linda,
See below.
Phaed
Ice Cream Candy
3 cups sugar
1/2 cup boiling water
1/4 teaspoon cream of tartar
1/2 tablespoon vinegar
Instructions
Boil ingredients together without stirring, until, when tried in cold water,
mixture will become brittle.
Turn on a well buttered platter to cool.
As edges cool, fold towards centre.
As soon as it can be handled, pull until white and glossy.
While pulling, flavor as desired, using vanilla, orange extract, coffee extract,
oil of sassafras, or melted chocolate.
Cut in sticks or small pieces.
Uncle Phaedrus,
Actually, I noticed your recipe collection to contain instructions for
Gaspachee, and thought I would weigh in on this subject. This is a local
favorite of the Pensacola, Florida area.
Gaspachee
6 hardtack
4 med tomatoes sliced
3 white onions chopped
4 med cucumbers, peeled sliced
2 lg green bell peppers chopped
1 quart mayo (homemade or Hellman's)
salt
paprika
Soak hardtack about 2 hrs, until soft. Drain in colander, and press excess
water out .Use a deep dish, and place the hardtack on bottom. Drench with mayo;
salt. Next layer: tomato , thin layer of mayo, salt. Next, onion, bell pepper,
and then cucumber. Drench with mayo again, and salt. Repeat layers. Top with
hardtack and mayo. Dress up with paprika, bell pepper, refrigerate all day
(better overnight.)
Hope this helps,
Marie
See also: Gaspache
On 5 Oct 2006 at 22:11, Kathryn wrote:
> I have a recipe for pickles that calls for slaked lime. I am not
> familiar with this, could you give me any advice as to where to
> purchase it or any info that might be helpful in locating? Thanks,
> Kathryn
>
Hi Kathryn,
Slaked lime is calcium hydroxide. It's supposed to make pickles crisper. Use
only food-grade lime available in many groceries and pharmacies. It sometimes
is called pickling lime or hydrated lime. Don't get it confused with "quick lime",
which is toxic.
You should be able to get pickling lime at grocers, drugstores, hardware stores,
or farm & home type stores. Ask for "pickling lime".
You can buy it online here:
Canning Pantry
Phaed
Tasty Cooking
World Health
Recipezaar
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