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Liver, Onions, and Bacon

----- Original Message ----- 
From: Betty
To: phaedrus
Sent: Thursday, October 30, 2003 9:58 AM
Subject: liver

> Hi
>  I am looking for a recipe on how to cook liver,onions and bacon.
>     Thank you
>      Betty

Hi Betty,

See below.


Baked  Liver  And  Onions

 Ingredients : 
 1 c. flour
 1/4 tsp. pepper
 1 tsp. salt
 5 slices bacon, cooked & crumbled
 1/2 c. hot water
 1 1/2 lbs. liver (calf)
 6 med. onions, sliced
 Salt& pepper to taste
 Hot oil

 Preparation : 
   Combine flour, salt and pepper;  Dredge liver.  Lightly brown in
 hot oil, drain and place in shallow 2 quart casserole.  Top with
 onion slices and sprinkle with salt and pepper and bacon.  Add
 water, cover and bake at 350 degrees for 30 minutes, uncover and
 bake 10 minutes more.  Pineland, TX 
 Liver  And  Bacon

 Ingredients : 
 6 - 8 pieces calf liver, thinly sliced
 6 slices bacon
 2 - 3 onions, thinly sliced
 1 c. hot water
 Salt and pepper, to taste

 Preparation : 
   Wash liver.  Salt and pepper to taste, then cover with flour.  Fry
 bacon pieces; remove from grease.  Fry liver in bacon grease until
 brown only.  Place in casserole dish and cover with sliced onions. 
 Top with crumbled bacon.  Add the hot water.  Cook, covered, for 30
 minutes at 350 degrees.  Uncover and cook another 10 minutes.  
 Old  Fashioned  Liver  And  Onions

 Ingredients : 
 1 1/2 lbs. sliced calf liver
 Seasoned flour
 6 med. onions, sliced
 4 slices crisp bacon, crumbled

 Preparation : 
    Dredge liver with flour; saute in hot fat until browned.  Place
 in greased baking dish.  Cover with onions.  Season with salt and
 pepper.  Spread bacon over top.  Add 1/2 cup hot water; cover and
 bake in preheated 350 degree oven for 30 minutes, adding more water
 as needed.  Remove cover and bake 10 minutes more or until tender. 

Cajun Pinto Beans

----- Original Message ----- 
From: Bob
To: phaedrus
Sent: Friday, October 31, 2003 3:34 PM
Subject: Recipe

> Dear Friend, You have always been so good to help me.
> Do you have a recipe for "Bojangle's Pinto Beans"
> Sure hope you can once again come to my rescue.
> Thanks for all your great help.
> Bob 

Hi Bob,

No luck with the Bojangles recipe, but I did find a recipe for Cajun pinto beans. See below. Also, see here: Mama Ozzy Table


Cajun Style Pinto Beans

1 lb. dry pinto beans
1 lg. onion, thickly sliced
2 tbsp. brown sugar
2 c. tomatoes
1/4 tsp. ground cumin
Meat for seasoning
6 c. water
2 cloves garlic
1/2 c. chopped green or red sweet pepper
2 tsp. chili powder
2 tsp. salt
1 bay leaf
1/2 tsp. dry mustard
1 can Coke
Put all in a pot and cook until done.
---------------------------------------- Cajun Beans I hope you like this 2 cans of pinto beans 1 tablespoon of Cajun seasoning 1 teaspoon of cayenne pepper (leave out if you like) 2 slices of raw bacon Put beans in a pot. Sdd bacon and let simmer along with Cajun and other seasonings, add a pinch of salt if desired. Simmer over low heat, stirring occasionally - they should have a low bubbling going on. Discard bacon after beans have simmered 25 minutes.

Korean Style Chicken Wings

From: "Mary" 


I grew up in Hawaii, we made a "Local-style" type of Korean Chicken Wings - they may not be 
what the person requesting Jar Doo Wings is looking for, as the peanut butter influence sounds 
more toward a Thai-Style of cooking.

But these are very easy, and very tasty -you can control the hotness by adding more/ less minced 

I also find that most of the shoyu (soy sauce) found on the mainland is quite harsh (too salty/bitter) 
in taste than the local brands manufactured in Hawaii-so I cut those with a little water to give a
 smoother taste.

Enjoy!  These never last long

Korean Chichen Wings

5 Lbs chicken drumettes, thawed, clipped*, and sprinkled with a little salt and left to sit for
 a few hours. 

Dredge the drummettes in flour and fry/deep fry until browned.

Dip immediately into sauce after frying.


1/2 cup shoyu (soy sauce)
5-6 Tablespoons sugar
1 jalapeno pepper/other small red hot pepper, seeded and minced finely
1 teaspoon sesame oil
1 teaspoon sesame seeds (optional)

Cook the shoyu and sugar to dissolve and all the peppers and oil.

Feeds 6 to 8 persons

 (*I clip off  the chicken wing tips and use them to make chicken broth with refrigerated left-over 
 vegetable peels and celery tops, etc. or just a vegetable broth each week) 


----- Original Message ----- 
From: "Jackie" 
To: phaedrus
Sent: Friday, October 31, 2003 1:47 PM
Subject: kolachy's

Miller Supermarket in Denver, Colorado many years ago had a sweet roll
called a kolachy - it was different from any kolachy I've every seen.  I
believe the roll was made with sour cream, not real soft nor sweet, and
pretty light in color.  Then there was a "glob" of fruit and glaze on
top.  They were to die for.
If you know of this recipe I would be so anxious to receive it.  Thank
you for your assistance.


Hello Jackie,

No recipes from Miller's but see below for some fruit kolachy recipes.


Kolachy or Filled Cookies

1 (8 oz.) package cream cheese, softened
1/2 cup butter or margarine
1/2 cup solid shortening
2 cups flour
Confectioners' sugar

Cream the cheese, butter or margarine and shortening.
Add the flour and mix well. Wrap dough in plastic wrap
or waxed paper. You can also put it in a freezer
ziplock bag and chill overnight. When ready to make
the cookies, roll out dough on a board lightly coated
with confectioners' sugar. Cut out circles with the
top of a large glass dipped in confectioners' sugar.
Place about 1/4 teaspoon of filling in the center and
bring two sides of dough together to almost cover the
filling and pinch dough together.

Use purchased jelly preserves (thicker the better), or
pie filling. Solo brand is popular and makes the best

NOTE: For diabetics or anyone on a low sugar diet,
use the all natural fruit preserves and use flour to
lightly coat the board for rolling out the dough.

Bake cookies at 375*F for 15-17 minutes. Before
serving, sprinkle with confectioners' sugar.
Diabetics should eliminate this part. Store cookies
in refrigerator. Serve at room temperature.

Makes about 3 dozen.

1 package (8oz) cream cheese
1/2 pound margarine or butter (2 sticks)
2 cups flour
powdered sugar for topping
Suggested Fillings:
ampricot jam
raspberry jam
almond filling

Mix cream cheese and butter.  Add flour.
Divide dough into four parts and rool each
part into a tine square.  Divide rolled out
dough into 2 x 2-inch squares.

Place 1 teaspoon of the filling in the center
of each square.  Fold middle edges to center.
Seal with a drop of water.

Bake at 375F.  for 8 to 10 minutes.  Remove
from pan and dust with powdered sugar.
Kolache Dough
2 packages dry yeast
1/2 cup lukewarm water
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening, preferably Crisco
1/4 cup plus 1 or 2 tablespoons sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups all-purpose flour
melted butter, for topping
1 recipe creamy peach, prune, or poppy seed filling (see below)

In a small bowl combine the yeast with the lukewarm water. Set the bowl

In a large bowl cream together the butter, shortening, and 1/4 cup sugar
until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt,
combining well. Stir in the dissolved yeast and the flour and mix until the
ingredients are thoroughly blended into a soft dough. Cover the dough with a
towel and set the dough aside to rise to about double in size, approximately
1 to 1 1/2 hours.

While the dough rises, choose and prepare one of the three fillings. The
recipes for the fillings follow these instructions.

Grease a baking sheet. Pinch off pieces of dough about one-and-a-half times
the size of a golf ball, flatten the balls slightly, and transfer them to
the baking sheet. Place the balls at least 1 inch apart and brush them
liberally with the melted butter. Set them aside to double in size again,
about 45 minutes to 1 hour.

With your thumb, gently indent the top of the dough to the depth of about
1/2 inch. Make the holes deeper for the poppy seed or creamy peach filling.
Spoon in a couple of teaspoons of filling, and, with the poppy seed or
creamy peach versions, coax the dough over the filling. Let the kolaches
rest again for 15 to 20 minutes.

Preheat the oven to 425 degrees. Bake the kolaches for 10 to 12 minutes,
until they are golden brown. Remove the pan from the oven, immediately brush
the kolaches with more butter, and sprinkle them with the remaining sugar.
Transfer them to a rack and let them cool.

The kolaches should be tender, somewhat like a light buttery Danish. They're
best eaten the day they're made. Makes 3 dozen kolaches.

Creamy Peach Filling
2 cups small-curd cottage cheese, drained in a sieve or cheesecloth for 30
to 45 minutes
1/2 cup peach butter (you may use cherry butter if you prefer)
1 egg
1 tablespoon sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon nutmeg

Squeeze any accumulated liquid from the cheese. Mix the cheese with the
remaining ingredients.

Prune Filling
1 pound dried prunes
1 teaspoon vanilla
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon lemon zest

Put the prunes in a saucepan and cover them with water. Add the vanilla and
simmer until the prunes have softened, about 15 minutes. Drain and pit the
prunes and chop them in a food processor with the sugar, lemon juice, and
lemon zest. Or chop the prunes by hand and then add the sugar, lemon juice,
and lemon zest.

Poppy seed Filling
3/4 cup sugar
2 teaspoons cornstarch
1 1/2 cups poppy seeds
3/4 cup whole milk
3/4 teaspoon almond extract

Stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
Grind the poppy seeds in a blender with about half the milk. Place the poppy
seed mixture and the remaining milk in a large, heavy saucepan and bring the
mixture to a boil over medium-high heat. Reduce the heat to a simmer and
stir in the reserved sugar-and-cornstarch mixture and the almond extract.
Simmer, stirring often, until very thick, a matter of a few minutes.

Technique Tips
Some kolache recipes call for proofing the yeast in milk, but the fat in
milk can actually hinder the yeast's development. It's best to proof the
yeast in water first and then to add milk later for tenderness.

Puffed Millet

----- Original Message ----- 
From: "Darlene" 
To: phaedrus
Sent: Wednesday, October 29, 2003 11:33 PM
Subject: question

> Hi
> I am wanting to know how to make homemade puffed millet, thanks. please
> email me if you find one
> Renata

Hello Renata,

I have been asked to search for a recipe for making homemade puffed rice, wheat, or other grains several times, but I have never found one, not this time either. The only thimng that I found was a description of how rice is puffed in Southeast Asia. It's not a recipe, just an observer's desription. See:



George writes:


Years ago, I saw a TV show that made puffed rice using leftover rice.
It was a Chinese cooking show (I don't remember which one).  What I
remembered was that they spread the leftover rice in a pan and left it
overnight (in the refrigerator?)  The next day they put it into hot
oil to puff it.  Remembering that much simplified my search.

The Baker Who Cooks

Almost half way down the page, she tells you how to puff rice. Has the comment, "Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies." under soups, about half way down the page.

Pings This website has a complete recipe from dry rice to puffed rice. I like your web site. George


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