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----- Original Message -----
From: Poppy
To: Phaedrus
Sent: Saturday, September 13, 2003 7:11 AM
Subject: Apple and Walnut Chutney
> Hi Phaedrus
>
> I was wondering if you could find a recipe for Apple and Walnut Chutney?
> My great aunt used to make it and it is delicious.
>
> Thanks
>
> Poppy
Hi Poppy,
See below for five recipes.
Phaed
Apple & Walnut Chutney
900 ml malt vinegar
450 g light soft brown sugar
900 g cooking apples
450 g onions
225 g raisins
25 g English mustard powder
25 g ground ginger
2 tsp yellow mustard seed
2 tsp mild curry powder
20 g salt
1 tsp cayenne pepper
100 g walnut pieces
1. Peel, core and chop the apples and onions.
2. Put the vinegar and sugar into a large pan and bring to the boil. Add
everything but the walnuts.
3. Bring back to the boil. Cook, stirring frequently as it thickens, until
it is pulpy and thick. Stir in the walnuts.
4. Spoon into warm sterilised jars and seal fimly. Keep for up to 1 year.
---------------------------------------
Spicy Apple & Walnut Chutney
Ingredients
900ml/11/2 pint malt vinegar
450g/1lb light soft brown sugar
900g/2lb cooking apples, peeled, cored and roughly chopped
450g/1lb onions, chopped
225g/8oz raisins
25g/1oz English mustard powder
25g/1oz ground ginger
2 tsp yellow mustard seed
2 tsp mild curry powder
20g/3/4 oz salt
1 tsp cayenne pepper
110g/4oz walnut pieces
Method
1. To make the chutney: put the vinegar and sugar into a large pan and bring
to the boil. Add everything but the walnuts.
2. Bring back to the boil. Cook, stirring more regularly as it thickens,
until it is well reduced and thick - remember that it will thicken even more
once cold.
3.To preserve: stir in the walnuts, spoon into warm sterilised jars and seal
with vinegar proof lids. This will keep for up to 1 year.
(Makes approx 5lb/100 tbsp)
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Apricot, Apple & Walnut Chutney summer
Ingredients
450g (1lb) peeled onions chopped
900g (2lb) cooking apples (peeled, cored and chopped)
700g (1 1/2 lb) apricots (dried & chopped)
75g (3oz) walnuts chopped
600ml (1pt) vinegar
1 tsp salt
1 tsp ground ginger
1 tsp cayenne pepper
225g (8oz) castor sugar
Method
1. Place the onions in a large pan with a little water
2. Bring to the boil and simmer
3. Add the apples and continue cooking for 15 - 20 minutes
4. Add the apricots, walnuts, salt, spices and half the vinegar.
5. Cook, stirring occasionally, until the mixture thickens
6. Add the sugar and the rest of the vinegar, stirring until the sugar
dissolves.
7. Continue to cook until the chutney becomes thick
----------------------------------------------------
Apple, Raisins & Nut Chutney
Ingredients :
12 garlic cloves
1 (4") piece ginger root, chopped
2 1/2 c. cider vinegar
4 1/2 c. brown sugar
1 c. chopped onion
2 1/2 lbs. Granny Smith apples, peeled & cut in 1" pieces
1 c. raisins
1 c. walnuts, chopped
1 tbsp. cayenne pepper
1 tbsp. paprika
1 tbsp. dry mustard
1 1/2 tsp. salt
Preparation :
Puree garlic and ginger with 1 cup vinegar in blender, transfer
to 6 quart non- aluminum saucepan. Mix in brown sugar, onion and 1
1/2 cups vinegar. Boil until sugar dissolves. Reduce heat until
thickened. Add remaining ingredients and cook until mixture
resembles thick jam, stirring occasionally, about 1 hour. Spoon into
clean, hot jars, seal tightly and boil in pot of water for 15
minutes. If sealed in regular containers and not boiled in jars,
chutney will keep for 6 months refrigerated. Serve with pork, ham,
turkey.
----------------------------------
Apple Chutney
Ingredients :
8 c. peeled & chopped tart apples
4 1/2 c. sugar
2 c. seedless golden raisins
1 c. coarsely chopped toasted walnuts
1/2 c. vinegar
Peel of 2 oranges, finely chopped
1/3 tsp. cloves
Preparation :
Combine all ingredients in large kettle or Dutch oven. Place
over high heat and bring to rolling boil, stirring constantly.
Reduce heat to simmer and cook slowly until apples are tender and
syrup is very thick and almost caramelized. Ladle into hot
sterilized jars, seal and store in cool, dark, dry place. Keep
refrigerated after opening. A compliment to curries, pork and
poultry, this delicious condiment also makes a welcome gift.
Makes about 7 1/2 pints. May also be frozen.
----- Original Message -----
From: "Bill"
To: phaedrus
Sent: Sunday, September 14, 2003 8:54 AM
Subject: hershey bar torte
> Sentry foods has a receipe I am wondering if anyone has this for a hershey
> bar torte
>
Hello Bill,
See below for four variations.
Phaed
Hershey Bar Torte
Ingredients :
22 graham crackers, squares
1/3 c. sugar
1/3 c. butter
5 Hershey bars with nuts
20 marshmallows
1 c. milk
1 pt. whipping cream, whipped
Preparation :
Combine all ingredients together and pat on the sides and bottom
of a springform pan. Melt Hershey bars, marshmallows and milk over
low heat. (I have used the microwave and it does need to be
stirred.) If using a burner, be careful as this does scorch. Cool
and fold in the whipped cream (Cool Whip if you're really in a
hurry.) Pour into crust and refrigerate.
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Hershey Bar Torte
Ingredients :
1 (10 3/4 oz.) Hershey bar and almonds
1/3 c. milk
18 lg. marshmallows
1 pt. whipping cream, whipped
Preparation :
Melt candy and marshmallows with milk. Cool mixture until firm,
then fold in whipped cream. Pour into pan and sprinkle with crumbs.
Chill overnight. Prepare a crust using: 1/2 lb. vanilla wafers or
18 graham crackers and 1/4 cup margarine. Crush crackers and save
1/4 cup for topping. Melt margarine and mix with remaining cracker
crumbs. Pack into a square cake pan.
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HERSHEY BAR TORTE
Ingredients :
3 almond Hershey bars
25 marshmallows large
1 c. milk
1 pt. whipping cream
23 graham crackers
1/3 c. melted margarine
Preparation :
Over low heat melt bars, marshmallows, and milk. Set aside to
cool. In 9 x 13 pan combine graham crackers crushed and melted
margarine. Whip whipping cream and fold into chocolate mixture and
spread over crumbs. Refrigerate for a few hours or overnight. You
must use real whipping cream in this recipe as others curdle.
----------------------------------
Hershey Bar Torte
Ingredients :
5 Hershey bars with nuts
1 c. milk
30 regular marshmallows
--Graham Cracker Crust:--
2 c. graham
crackers
1/2 c. melted oleo
1/2 c. sugar
Preparation :
Dissolve marshmallows in 1 cup milk in double boiler until melted.
Cool. Whip 1 pint cream (I use Cool Whip) and add to mix. Line
13"x9" pan with graham cracker crust. Chop candy bars and add to
mix, reserving some to sprinkle on top. Spread topping on crust.
Chill. Mix and pack in 9"x13" pan. Bake at 350 degrees for 15
minutes.
----- Original Message -----
From: Phil
To: phaedrus
Sent: Sunday, September 14, 2003 2:48 PM
Subject: Pear Honey
> Phaedrus,
> Back in the 1930s & 40s in Dallas, TX, my mother used to make and
> preserve in jars, what she called "pear honey." It may have been nothing
> more than pears and their juice cooked down to a syrup but it was delicious.
> We had "cooking pears" growing in our back yard. Hard gritty pears not much
> good raw so only used for cooking. The "pear honey" was a light amber color
> like real honey with a very intense pear flavor. We ate it on biscuits with
> our breakfast.
> Any idea how to make it?
>
> Phil
>
Hello Phil,
I found several recipes. See below.
Phaed
Pear Honey
Ingredients :
4 lbs. pears
5 lbs. sugar
1 (No. 2) can crushed pineapple
Preparation :
Peel pears. Chop into small pieces. Add to sugar. Drain
pineapple and add to pear and sugar mixture. Cook for 20 minutes or
until consistency of strained honey. Yield: 4 quarts.
----------------------------------
Pear Honey
Ingredients :
6 c. grated pears
4 c. sugar
1 sm. can crushed pineapple
1 tsp. lemon juice
Preparation :
Cook in stainless steel pot. Bring to a boil. Cook over medium
heat, stirring frequently. Cook until juice is slightly thick. Put
in jelly jars and seal.
----------------------------------
Pear Honey
Ingredients :
8 c. peeled and ground pears
8 c. sugar
1 lg. can crushed pineapple
Preparation :
Put all together and boil until thick and clear. Put in hot
sterilized jars and seal with lids. Waterbath for 30 minutes.
----------------------------------
Pear Honey
Ingredients :
6 lb. (12 c.) sugar
3 pt. water
6 pears
2 apples
Preparation :
Mix water and sugar. Bring to a boil and boil for 10 minutes.
Grate the pears and apples and add to the syrup. Boil 30 minutes.
Put in canning jars and process.
----------------------------------
Pear Honey
Ingredients :
8 c. ripe pears (peeled & chopped)
5 c. sugar
1 lemon, juice & rind
Preparation :
Put all ingredients into large, heavy pot. Bring slowly to a boil
and simmer, until thick, about 45 minutes. Stir frequently to avoid
burning. Pour boiling mixture into jars. Leave 1/2" headroom.
Process in boiling water bath 20 minutes. Makes 1 quart.
----- Original Message -----
From: "Barry"
To: phaedrus
Sent: Sunday, September 14, 2003 2:40 PM
Subject: Coney Island Hot Dogs at Red Lyon'S Inn or Lion's
> I've been trying to find a recipe which was posted in one of the Detroit
> newspapers about five years ago. It was in an article about the Red Lion's
> Inn or Red Lyon's inn in Muskegon and their recipe for coney island hot
> dogs. The recipe I've seen on your site is not it.
>
>
> Barry
Hello Barry,
Found this posted on a message board.
Phaed
Red Lion Coney Sauce (for hot dogs!)
3 pounds ground beef (ground 3 times)
6 tablespoons chili powder
2 tablespoons salt
1 teaspoon pepper
4 medium onions, minced
1 1/2 teaspoons garlic salt or 3 teaspoons garlic powder
7 drops Tabasco sauce
1 46-ounce can tomato juice
Brown beef; add chili powder, salt, pepper, onion, garlic salt, Tabasco and
tomato juice. Cook slowly for 2 hours. Serve on hot dogs with mustard and
chopped onions on the side. Yields: 24 servings.
Per 1/2 cup serving (sauce only): 144 calories; 9.1 grams fat (3.4 grams
saturated fat); 57 percent calories from fat; 35 milligrams cholesterol; 753
milligrams sodium.
(Detroit News, web page: http://detnews.com. On that April
16, 1996 web page, they added that Vernell Lange of Saginaw had sent in this
recipe from the Old Red Lion Restaurant in Bay City that burned down!)
More Hot Dog, Chili Dog & Coney recipes
----- Original Message -----
From: "Shelley"
To: phaedrus
Sent: Sunday, September 14, 2003 2:42 PM
Subject: Re: Grapes
> Dear Uncle Phaedrus,
>
> My husband and I have just purchased a house with a beautiful green or
> white colored grape arbour in the yard. Unfortunately, being totally
> uneducated in growing grapes, we were unaware that we needed to thin
> the leaves on the vines to allow the grapes to fully ripen. At this
> late date, is there anything we can do to try to salvage any of the
> fruit or should we just write this year off?
> Also any suggestions for next year regarding any work we need to do in the
> spring, etc., would be most appreciated.
>
> Shelley
> Green graper
>
Hello Shelly,
Here's what I found about thinning the leaves:
"Leaf Removal. The pulling of leaves in the fruit zone of VSP-trained vines
can be done to increase fruit exposure to sunlight and improve air
circulation around the clusters. It also facilitates good spray coverage on
the fruit for disease control. Leaf pulling is usually done shortly after
fruit-set because it is important for fruit to be exposed to sunlight early
in their development so they can acclimate to high sunlight conditions. Late
leaf pulling can lead to sunburning of fruit which can negatively affect
fruit quality. Leaf-pulling is often done only on the east or north side
(depending on row orientation) of vines to avoid direct sunlight exposure
(west or south) of the fruit during the hottest part of the day. "
Now that doesn't say the leaves MUST be pulled. If your grapes are sweet,
don't let them rot - pick them and make jelly or jam or preserves or freeze
the juice or make wine or any of the dozens of other things that people do
with grapes. There are recipes for all these things in the archives on my site.
There is a wealth of grape-growing information on these two sites:
Grapeseek
and
Grapewebs
Phaed
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