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----- Original Message -----
From:  Michelle
To: phaedrus
Sent: Monday, October 21, 2002 12:57 PM
Subject: A Challenge...

> Good Afternoon Phaedrus,
> I am having the dickens of a time finding anything regarding 
> the history of the chickpea in the Middle East, specifically 
> in the middle ages.
> Is there anything you may know? Any guidance or direction is 
> appreciated.
> Michelle

Hello Michelle,

This isn't much, but it's all that I could find.

From the "History of Food" by Maguellone Toussaint-Samat, translated from French by Anthea Bell
(Barnes & Noble Exclusive edition, 1998), page 42:

"Chick-peas, dear to the heart of Charlemagne, came from Western Asia. They soon became very popular from the Mediterranean to India, as the culinary traditions of those regions still show. The Phoenicians are said to have introduced them into Spain, where 'garbanza' has been the poor man's staple dish ever since, but excavations of sites in Languedoc show that wild chick-peas were gathered in the seventh millenium, and were then followed by improved, cultivated chick-peas.
The word 'chick' has nothing to do with chickens, but derives from the plant's Latin name, 'cicer', whence modern Italian 'cece', and French 'chiche'. Roman vendors used to sell roast chick-peas at theatrical performances, just as peanuts or popcorn are sold today, and there are still fairground stalls in the South of France which sell enormous fritters known as 'chichi frigi', supposed to be made entirely of meal from chickpeas, like the 'panisses' of Provence."


Fresh Pumpkin Pie

  ----- Original Message ----- 
  From: belinda 
  To: phaedrus
  Sent: Monday, October 21, 2002 10:54 AM

  How do make pumpkin pie from scratch starting with a pumpkin? 
  How do you cook the pumpkin?

Hello Belinda,

Below are two ways to do it.


  Fresh  Pumpkin  Pie

   Ingredients : 
   3/4 c. sugar
   1 tsp. cinnamon
   1 tsp. ground ginger
   1/2 tsp. salt
   1 1/2 c. fresh pumpkin
   2 lg. eggs, beaten
   1 1/2 c. hot milk
   Your favorite pie crust

   Preparation : 
      Wash pumpkin.  Cut pumpkin into small pieces for easy handling.
   Remove all seeds, pulp and skin.  Place in large saucepan and cook
   with enough water to cover pumpkin. Cook until pumpkin is very soft.
    Check occasionally to see that the water does not dry out.  You can
   always add more water.  Stir frequently.  Cover to help it cook
   faster.  Pour into colander to drain excess water.  Let stand 1 1/2
   hours. When dry, mash well and place in containers.  I pack 1 1/2
   cups for pie recipe in containers and freeze.  Will keep about 9
   months frozen with no taste change.  In large bowl, blend sugar,
   spices and salt.  Combine with fresh pumpkin.  Add beaten eggs. 
   Mix well.  Add hot milk.  Pour into your favorite pie crust.  
   Bake in preheated hot oven at 425 degrees for 15 minutes.  
   Reduce heat to 350 degrees to bake filling about 25 minutes.  
   Filling is set when  knife placed in center of pie comes out clean.  
   Makes a very large  pumpkin pie.  Enjoy! 
   Fresh  Pumpkin  Pie

   Ingredients : 
   Pie dough (Pillsbury)
   2 c. freshly prepared pumpkin
   1 1/2 c. evaporated milk, undiluted
   1/4 c. brown sugar
   1/2 c. white sugar
   1/2 tsp. salt
   1 tsp. cinnamon
   1/2 tsp. ginger
   1/4 tsp. nutmeg or allspice
   1/8 tsp. cloves
   2 eggs, beaten slightly

   Preparation : 
      Use small to medium size pumpkins.  Clean and slice meat from the
   rind.  Cut pumpkin into squares and bake in a covered 4.5 liter (or
   larger) dish.  Bake at 400 degrees for 30 minutes or until pumpkin
   is very tender.  Remove and put immediately into a blender and make
   puree.  For Pie:  Preheat oven to 425 degrees.  Mix well 2 cups
   fresh pumpkin with remaining ingredients.  Pour into pie shell. 
   Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees. 
   Bake another 45 minutes or until an inserted knife comes out clean.  

Mincemeat Drop Cookies

> From:           Twila
> To:             phedrus
> Subject:        Non-Such Mincemeat
> Date sent:      Tue, 22 Oct 2002 13:37:51 -0400
> Years ago on the jar was a recipe for drop cookies,my copy got
> misplaced,can you  help?
> T.Y.  
> Twila

Hello Twila,

The recipe below is from the None Such website.


Prize Cookies

Prep Time: 15 minutes
Servings: Makes about 6 1/2 dozen

 1 cup shortening
 1 1/2 cups sugar
 3 eggs
 3 cups unsifted flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 (9-ounce) package None Such® Condensed Mincemeat, crumbled

  Preheat oven to 375°. In large mixer bowl, beat shortening 
  and sugar until fluffy. Add eggs; beat well. Stir together 
  dry ingredients; gradually add to shortening mixture. Mix well. 
  Stir in None Such. Drop by rounded teaspoonfuls, 2 inches apart, 
  onto greased baking sheets. Bake 8 to 10 minutes or until lightly 
  browned. Cool. Frost if desired.

Tip: For a more cake-like cookie, substitute 1 1/3 cups (one-half 
27-ounce jar) None Such® Ready-to-Use Mincemeat (Regular or Brandy 
& Rum) for condensed mincemeat. 

Chicken Creole

 ----- Original Message ----- 
  From: Sheila
  To: phaedrus 
  Sent: Monday, October 21, 2002 10:28 PM
  Subject: Recipe 

  My grandmother years ago.. made a chicken that was in a lemon 
  garlic sauce that had red and green peppers in it and im sure 
  it had some white wine in it ..but i CANNOT find any recipe 
  that comes close to this..
  Could you please help me..

  Thank  You,

Hello Sheila,

The only thing that I can find that has those ingredients is "chicken creole". See below.


  Chicken  Creole

   Ingredients : 
   4 whole chicken breasts, skinless & boneless
   2 tbsp. oil
   1 c. onion, sliced thin
   2 c. mushrooms, sliced thin
   2 tbsp. garlic, minced
   1 c. celery, chopped
   1 tbsp. oregano
   1 tbsp. basil
   2 c. green peppers, sliced
   2 c. tomatoes, peeled & diced
   1/2 c. dry white wine
   2 tbsp. lemon juice 
   1/2 tsp. crushed hot red peppers
   1 tbsp. margarine
   Freshly ground black pepper
   2 tbsp. fresh parsley, finely chopped

   Preparation : 
     Split chicken breast in half lengthwise; cut into 1/2" cubes and
   set aside.  Heat oil in a large skillet, saute onion until
   transparent.  Add mushrooms and cook over medium heat until liquid
   evaporates; then add garlic, celery and spices and cook for 1
   minute.  Add peppers and cook for 2 minutes.  Stir in tomatoes and
   cook for about 5 minutes.  Add wine, tomato juice, hot pepper and
   mix; set aside.   In another skillet, heat half the margarine.  Add
   half the chicken and sprinkle with black pepper.  Cook over high
   heat, stirring frequently, until pieces are evenly and lightly
   browned.  Do not over cook.  Transfer chicken to separate dish. 
   Repeat procedure for remaining chicken and then return the first
   batch to the skillet.  Pour creole sauce over all and stir gently to
   blend.  Simmer together for about 1 minute.  Sprinkle with parsley
   and serve.  Yield: 8 servings.  Approximately 230 calories per

Cottage Cheese Dumplings

  ----- Original Message ----- 
  From: Paige
  To: phaedrus 
  Sent: Tuesday, October 22, 2002 1:00 PM
  Subject: cottage cheese dumplings

  My friend's mother used to make cottage cheese dumplings 
  as an afternoon snack for us. She was of Czech origin.  
  Thanks, Paige

Hello Paige,

I can find Lithuanian cottage cheese dumplings and German cottage cheese dumplings, but no Czechoslovakian ones.


  Lithuanian Cottage Cheese Dumplings

  Makes 4 servings  

  2 cups all-purpose flour 
  salt and pepper to taste 
  1 egg 
  1 cup milk 
  1 (8 ounce) container cottage cheese 
  1 (12 fluid ounce) can evaporated milk 
  2 tablespoons butter 
  1 In large bowl mix flour, pinch of salt and egg. Add milk 
  a little at a time until dough is elastic. Roll out dough 
  on floured surface and cut into three-inch circles. Place 
  a teaspoon of cottage cheese on one circle, fold over and 
  seal the edges by pressing together firmly. Repeat with 
  remaining circles. 
  2 Melt butter in large skillet over low heat. Fry dumplings 
  in skillet until browned. Add evaporated milk, salt and pepper 
  to taste, and simmer for one hour. 
  Maul  Dausha  (Cottage  Cheese  Dumplings)

   Ingredients : 
   1 egg, beaten
   1 qt. cottage cheese
   1 slice bread, cubed or cracker crumbs
   Salt to taste
   3 c. flour
   3 eggs
   3/4 c. water
   Salt to taste
   1 c. cream

   Preparation : 
      Mix filling ingredients together; set aside.  Mix flour, eggs and
   water.  Roll out on floured board 1/8 inch thick; cut into 4 inch
   squares.  Put a heaping tablespoon of filling in each square.  Seal
   by raising 2 opposite corners to center and pinch together along
   edges. Raise 2 remaining corners and pinch edges to seal.  Drop in
   boiling salted water.  Boil about 10 minutes.  Remove dumplings with
   ladle, place in large bowl.  Heat 1 cup cream, pour over dumplings. 
   Top with cubed bread that has been browned in butter. In place of
   cheese filling, may use fruit fillings, such as apples,
   strawberries, peaches, etc., sweetened. 
   Cottage  Cheese  Dumplings

   Ingredients : 
   12 oz. carton cottage cheese
   2 slices bread
   Salt and pepper
   1 egg
   1 c. flour

   Preparation : 
   Mix together 1 egg, 1 cup flour, and 2 tablespoons milk
   to make noodle dough.  Sometimes you have to add a little more milk
   so they hold together.  Cut into noodle squares.  
  Cottage Cheese Dumplings:  
   Mix together cottage cheese, 1 slice of bread, toasted
   and cubed, some chopped onion slices, salt, and pepper to taste. 
   Put about a spoonful of this mixture on a noodle square and pinch
   together.  Have some water boiling enough so the noodles will rise
   after you drop them in.  Let cook away.  Then drain some of the
   water off and put in some milk.  Cube 1 bread slice and brown it in
   hot shortening in a skillet.  Use on top of soup. 

A reader sent this:

From: "dq" 
Subject: cottage cheese dumplings
Date: Saturday, April 04, 2009 9:58 AM

In response to Paige's request for Czech cottage cheese dumplings: they're
called "Tvarohove Sisky".

Tvarohove Sisky

1/2 c. Butter
2 c. all-purpose flour
2 c. dry curd cottage cheese
2 Tbsp sugar
2 eggs
1 ds (dash) salt
1/2 c. Cracker meal
Combine all ingredients.  Divide dough into 18 portions.  On a floured board, roll portions 
into cigar shapes, about 4" long.  Drop half at a time into boiling water.  Cook 15 minutes, 
remove with a slotted untensil to drain.  Serve sprinkled with sugar, cinnamon, and melted 
butter. Makes 18 dumplings.

*If you can't find "dry curd" cottage cheese, use 4%fat cottage cheese that
has drained overnight in a screen style strainer or cheesecloth to separate
the cheese from the whey.  Discard the whey.

**Crush saltines to the consistency of cornmeal: a blender works well for
this.  I added a Tbsp. of flour to my meal...I thought it mixed better on 
my second try.

Note: Sisky is pronounced "sheeshky."  Source: 1989 Texas Folklife Fest from
Cindy Tarsi from Geminis MASSIVE MealMaster collection at


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