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----- Original Message ----- 
From: Cathy 
Sent: Monday, December 15, 2008 12:47 PM
Subject: Frizelle

I am looking for a recipe for "frizelle". They are like a crisp biscuit made with 
lard and coarse black pepper. I used to buy them in the Bronx, NY, but now live in 
Florida and can't seem to find them anywhere. 


Hi Cathy,

See below.




3-1/2 cups of flour 
2 teaspoons of baking powder 
1 teaspoon of salt 
1 teaspoon of black pepper 
1 cup of olive oil 
1 cup of cold water 

Preheat your over to 400 degrees. 
Mix all of the above ingredients in a large bowl. Continue to mix until a soft dough is formed. 
Take a small piece of dough and roll it in the palm of your hand. Cut bite size pieces with 
scissors and place on an ungreased cookie sheet (make sure they do not touch one another). 
Bake at 400 degrees for 30 minutes on middle oven rack. Turn them over midway through so 
they will be golden brown on both sides. Do not overcook. 
Place baked cookies on wax paper for a few minutes to cool down. Place in container and 
refrigerate overnight for best taste! 
Note: Baking time could be less depending on your oven. Check after ten minutes. If bottom of 
frizelles are golden brown, turn at that time and bake for another ten minutes. 
-----Original Message----- 
From: deborah steady
Sent: Wednesday, January 14, 2015 11:19 AM
To: phaedrus@hungrybrowser com
Subject: Ugh! Silly auto correct

Dear Phaed,

I see back in 2008 Cathy wanted a recipe for Frizelle's made with lard.
Lard has made a comeback, and the scent of lard within the freselle recipe 
is the difference between good, rich, true chocolate frosting versus that 
brown shiny stuff with no flavor glazed over gas station packages of quick 
snacks.  I'm forever searching for the real, the old school lard frazzled. 
Please find it for all of the little girls memories now grown, who wish to 
re-live the people they miss and the sweetness a life long ago.
Thank you ahead,
Not frazzled, but freselle.  Also, I didn't mention the recipe you have 
posted uses oil, not lard.  So I would not know if using lard would change 
the ingredients or the measurements.  Let me know if you're willing to hunt 
the lard version down.  It would be most appreciated, and probably bring a 
tear to my eye.
...and with many thanks,

Hi Deb,

Sorry, I had no success locating a recipe for frizelle, friselle, freselle, fresel, etc with lard. All of them call for olive oil or just oil.

Note that there appear to be two types of friselles - some are flavored with black pepper, and some are not. Contrary to the above recipe, these are supposed to be twice-baked. They can be very hard and some require rehydrating before eating.


Apricot Kiffles

  ----- Original Message ----- 
  From: Martha  
  Sent: Sunday, December 14, 2008 12:59 PM
  Subject: ISO

  I am in search of a recipe to make the apricot filling for kiffels.  


Hi Martha,

I was only able to find one recipe. See below.


  Kiffles, Kifles, or Kiffels

  3 cups flour
  8 oz Cream Cheese
  8 oz butter

  Apricot Filling: 
  Chop small bag of dried apricots fine.
  Put in saucepan and add just enough water to cover bottom of pot so apricots do not burn. 
  Cook on Medium low heat for an hour or so until fruit turns into a paste. Stir occasionally 
  so it doesn't stick or burn.

  Soften cream cheese and butter and cream together.
  Add flour.

  Chill dough in refrigerator overnight

  Sprinkle flour on a flat surface and roll out dough until very thin (almost transparent)
  Cut dough in rectangular or triangular shapes.

  Holding shape of dough in hand, spread a small amount of filling on edge of dough. roll 
  up to "cigar" shape.

  Place on baking sheet and bake at 350 degrees fahrenheit until cookie starts to turn brown.

  Let cookie cool and then roll in powdered sugar.

  Nut filling, Poppyseed filling or Prune filling can be used instead! 

Famous Barr Onion Soup

Famous-Barr's French Onion Soup 
Yield: 4 Quarts; 16 Servings


5 lb unpeeled onions
1/2 c  (1 stick) butter
1 1/2 ts freshly ground black pepper
2 tb paprika
1    bay leaf
7    (about 16-ounce) cans beef broth, divided; (recommended)
1 c  dry white wine, optional
3/4 c  all-purpose or instant flour(such; as wondra)
3/4 c  caramel coloring or kitchen bouquet; , optional
2 ts salt, or french baguettes, optional
2 ts swiss or gruyere cheese, optional


Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered,
over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes
the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over
low heat 10 minutes more, stirring frequently. Pour in 6 cans broth and wine.
Increase heat and bring to a boil. Dissolve flour in remaining 1 can
Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust
color to a rich brown with caramel coloring, season with salt. Refrigerate
To serve, heat soup in microwave or on stove top. If desired, pour into
ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of
grated cheese. Heat under the broiler until cheese melts and bubbles, about 5
minutes. Leftover soup can be frozen.

Mulligan Stew

  ----- Original Message ----- 
  From: Debi 
  Sent: Monday, December 08, 2008 4:32 PM
  Subject: Mulligan stew

i think it used left over corn beef and may have had peas in it.  thank you,

Hello Debbie,

See below.


  Mulligan  Stew

6 lbs. onion
4 cans corned beef
3 cans tomato puree (1 lb. 13 oz.)
1 bottle chili sauce
1/2 c. water
French bread

Chop onions and cook with 1/2 cup water until soft and transparent about 1 1/2 hours low heat.
Stir often.  Add the remaining ingredients and slow cook about 1 hour low heat, stirring often.
Serve with French bread.  This recipe comes from the U.S. Navy, 1920's and was cooked on a shovel
in the coal furnace aboard ship.
Mulligan  Stew

1 green pepper (sliced or diced)
1 sm. chopped onion

   In a little oil until tender, but not brown.  1 can of corned beef
  1 sm. can of peas, including juice
  4 lg. potatoes (diced)
  1 (15 oz.) can of tomato sauce
  1 can of water
  Salt and pepper to taste

   Let simmer 1 hour.  This was made down in the boiler room on Roy's ship in the navy during 
World War II.  Note:  A dash or 2 of hot sauce or a hot pepper livens this dish up. 

Morrison's Liver & Onions

From: "james" 
Subject: morrison's recipes
Date: Monday, December 08, 2008 8:40 AM

I have the morrison's recipe book(s). Actually it it is the health care division copy, but the 
recipes are the same. I'll provide more if you're interested. 

All recipes are for 50 servings.

Liver & Onions

Liver (3 oz) 
2 oz salt
1/4 oz pepper 
1 1/4 lbs paprika flour (this was a recipe) 1 part paprika to 10 parts flour
1 lb oil
8 lbs onions, cut in in half lengthwise and cut into thick slices
1 lb. margerine (they called it oleo)
1 oz salt
1/4 oz pepper

Partially thaw liver in bag overnight. Remove from bag and onto sheet an to complete thawing 
process.Sprinkle with salt and pepper. Cover each piece of liver completely with the paprika 
flour. Brush 1/2 sheet pan with 1 oz oil and place floured liver onm pan and sprnkle with 
approximately 2 oz oil per pan beign sure no raw flour is exposed. No more than 8 orders per pan.

Bake in still oven at 425 or convection at 375 for approximately 8 minutes.

Melt margerine in skillet and add onions, salt and peper, cook until just tender. You may grill 
onions insead of using skillet.

Place liver in fresh pan with onions in back third of pan. Liver should not be shingled in display pan. 
Lay flat in pan and garnish each slice with onions. 



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