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On 18 Dec 2005 at 12:14, Maureen wrote:

> Good morning, 
> Do you know the origin of the name "Booya"........ that wonderful
> concoction of meat and vegetables (between a hearty soup and stew) so
> popular here in minnesota in the autumn....... thanks, Maureen
> Maureen 

Hi Maureen,

There's no agreement on the origin of "booya".

The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term "booya" is sometimes spelled "booyah". The term seems to have first appeared in print in the 1880s.

Booya is popular in two places: around the Twin Cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin.

In Wisconsin, it's said to have originated with the Belgians who originally settled the area. Some say that because these settlers were from a French-speaking part of Belgium, the word "booya" is a corruption of either the French word "bouillir" or the French-Canadian word "bouillon", both of which mean "broth".

However, some authorities say that the Belgians who settled Northeast Wisconsin didn't speak French, but spoke their own language called "Walloon". Even today, they say, Northeastern Wisconsin is sometimes referred to as "Walloon country." "Bouyu" "or bouyon", possibly meaning "to boil", is the Walloon word from which it is claimed "booya" is derived.

Over in Minnesota, the term is often attributed to French Canadians, trappers in particular, and to be derived from "bouillion". However, once again, not all agree to this. Some say it was originally a Polish dish, some say it came from Finland, and some say Czechoslovakia.

These sites have articles about booya:

What's Cooking America



1 lb. butter
25 lbs. chicken, cut in pieces and browned
5 lbs. beef, cubed and browned
5 lbs. onions browned with meat
5 lbs. celery, diced
5 lbs. carrots, diced
3 pecks potatoes, peeled and diced
5 lbs. shredded cabbage
5 lbs. fresh tomatoes, diced
1 cup salt
4 teaspoons pepper
1 cup chopped parsley

The following may be added if desired:

5 No. 2 cans whole kernel corn or equivalent of fresh cooked corn, 
2 lbs. dried split peas, soaked overnight and cooked until tender, 
2 lbs. dried navy beans, soaked overnight and cooked until tender.

Brown meat, add seasoning and enough hot water to cook until tender.
Debone cooked chicken and cut into cubes. Place all the meat in a 
large pot.  Add vegetables in the order given according to the length 
of time for cooking each, with enough additional boiling water for
cooking the mixture.  Watch the mixture carefully to prevent sticking
and burning.  Add more water as needed.

Makes 25 gallons
Backyard Booya 

5 lbs. meaty soup bones 
2 lbs. oxtails 
5 lbs. stewing chicken 
4 lbs. meaty neck bones (beef) 
2 lbs. carrots, sliced 
6 large onions, cut up 
Large stalk celery, cut up 
6 large potatoes, diced 
1 large cabbage, cut up 
1 can whole kernel corn 
1 can peas, drained 
1 can green lima beans 
1 can cut green beans 
1 can cut yellow beans 
3 cans tomatoes 

Cook the soup bones just until meat is tender. Using a large 
canning kettle add beef broth and fill with water, so it is 3/4 
full. Add the rest of the uncooked meat and chicken. 
Cook until meat falls off bones. Bone all meat and remove chicken 
skin. (Discard skin). 
Cut meat in pieces. Place broth on stove to simmer. Add onions, 
celery, carrots, cabbage and potatoes. Cook for 2 hours. Add all 
canned vegetables. Bring to a slow boil, stirring constantly. 
Add all the meat. Cook slowly for another 2 hours. In a square 
piece of cheesecloth put about 6 cloves of garlic, a good handful 
of marjoram and bay leaves. Tie and put in with the vegetables. 
Salt and pepper to taste. Paprika and other spices may be added, 
if desired. 

This recipe comes from the "Favorite Recipes of Sokol Minnesota,
published by Sokol Minnesota, 383 Michingan St., St. Paul, MN 55102 
From: Mike 
Sent: Friday, December 25, 2015 3:09 PM
To: Phaedrus 
Subject: Boouy recipes

It is a Wisconsin area soup, and I need to make it for a party at work.
Thank you, Michael 

Hello Mike,

I can’t find anything at all with your spelling, but I think you mean “booya” or “booyah”. Recipes on these pages:

Old Time Wisconsin Booyah

Booyah Soup Recipe

Booya >p> Phaed

Hartshorn Cookies

On 18 Dec 2005 at 18:43, Kathy wrote:

> I was hoping that you could help me find a recipe for a fried cookie
> that  my mother-in-law used to make. She was Norwegian, and I think 
> it was a Norwegian cookie, but I am not sure. She called them a name
> that sounded like "Your-ta-tox". 
> She always made them at Christmas time. They had bakers
> ammonia  in them - I remember that part because she had a hard time
> finding it. You  rolled the dough out in a long tube shape, them made
> them into a circle and  fried them. They were not very sweet. Kind of
> like a cross between a cookie and  a pretzel. My husband thinks they
> had some kind of alcohol in them, but I'm not  sure about that.
> Happy Holidays!
> Thank you,
> Kathy

Hello Kathy,

See below. "hartshorn salt" is another name for baking ammonia.


HJORTETAKK (Hartshorn Cookies)

From Arne Brimi, in Viking magazine, Dec. 2001

4 eggs
1/2 lb. sugar
1/3 lb. butter, melted
1 tsp. cardamom
1 c. cognac
1 tsp. hartshorn salt
1 lb. flour

Beat egg and sugar well.  Add remaining ingredients. Set aside some 
flour to roll out cookies. Mix well.  Refrigerate overnight.

Roll dough into long sausages. Cut into 5-inch lengths. Form into 
rings and make three small cuts in the outside edge of each ring. 
Fry in oil until golden brown.

Cream Cake

Hello Phaedrus,

Here is a VERY old recipe from my Great Grandmother that I
think was famous (famous company then anyway) many years ago.
I have not found it listed anywhere else. I have not tested it 


Titusville Cream Cake (from Mrs. W. A. Booth)     * ML H.W.
[Cake portion];
1 cup sugar
2/3 cup sweet milk
1 tablespoon butter
1 egg
1 2/3 cup flour
2 teaspoons baking powder
For the cream;
1 cup sugar
2 eggs
1/2 cup flour
Beat together then fill up with sweet milk making one pint.
Boil until done.   
[try; bake thirty minutes at 350 deg. F in a shallow cake pan. 
With a sharp knife make a cut in each large enough to admit of 
Cream Filling.]

Fleischmann's Stollen

> On 15 Dec 2005 at 19:51, Carolyn wrote:
> > Back in December, 2003, Dorothy was looking for a Stollen recipe 
> > from Freischmann's.  I have that recipe.  It was in a soft cover 
> > book titled "Fleischmann's New Treasury of Yeast Baking (Introducing
> > Rapidmix - the no-dissolve method.)  This was printed in 1967.
> >
> >
> > Hope this helps. I know how she feels.   This is the best recipe for
> > Stollen I have found.
> >
> > Carolyn.
> >

Stollen  (Makes 3 Stollens)

   5 1/2 To 6 1/2 Cupes Unsifted Flour
   1/2   Cup Sugar
   1 1/4 Teaspoon Salt
   2 Packages Fleishmann’s Active Dry Yeast
   3/4 Cup Milk
   1/2 Cup Water
   2/3 Cup Fleischman’s Margarine
   3 Eggs (Room Temperature)
   3/4 Cup Chopped Planters Blanched Almonds
   3/4 Cup Mixed Candied Fruits
   1/2 Cup Golden Seedless Raisins

In a large bowl thoroughly mix 2 cups flour, sugar, salt and 
undissolved Fleischmann’s Active Dry Yeast.

Combine milk, water and Fleischmann’s Margarine in a sauce pan.  
Heat over low heat until liquids are warm.  (Margarine does not 
need to melt.)  Gradually add to dry ingredients and beat 2 minutes 
at medium speed of electric mixer, scraping bowl occasionally.  Add 
eggs and 1/2 cup flour, or enough flour to make a thick batter.  Beat 
at high speed 2 minutes, scraping bowl occasionally.  Stir in enough
additional flour to make a soft dough.  Turn out onto lightly floured
board; knead until smooth and elastic, about 8 to 10 minutes.  Place 
in greased bowl, turning to grease top.  Cover, let rise in warm place,
free from draft, until doubled in bulk, about 11/2 hours.

Combine Planters Blanched Almonds, candied fruits and raisins.

Punch dough down; turn out onto lightly floured board. Knead in nut 
and fruit mixture.  Divide dough into 3 equal pieces. Roll each piece 
of dough into a 12 x 7 inch oval.  Fold in half lengthwise.  Place on
greased banking sheets.  Cover; let rise in warm place, free from draft,
until doubled in bulk, about 45 minutes.  Bake in moderate over (350 F
about 20 to 25 minutes, or until done.  Remove from baking sheets and
cool on wire racks.  Frost with confectioners’ sugar frosting, while
warm.  If desired, decorate with Planters Blanched Almonds and candied

Steen's Cookies

Hi Phaedrus,
I thought you might like to have this recipe for Steen’s Old Fashioned
soft syrup cookies.
I think someone was looking for this the other day. It is from the 
Steens  100% pure cane syrup website. There are 14 other cookie 
recipes there that use their cane syrup.

From Steen's Syrup 

Old Fashioned Soft Syrup Cookies
1/2 cup shortening
2 tsps baking soda
1/2 cup sugar
1 tsp ginger
1 egg, unbeaten
1 tsp cinnamon
1/2 cup Steen's Pure Cane Syrup
1/4 tsp salt
2 1/4 cups sifted all purpose flour
1/2 cup water
Cream shortening and sugar until light and fluffy. Add egg and syrup; 
mix well. Sift together flour, baking soda, ginger, cinnamon and salt.
Add dry ingredients alternately with water. Drop by heaping teaspoonfuls
on ungreased baking sheet. Bake at 375 degrees for 8 - 10 minutes. Store
in tightly covered container. 
Contact Info: (800)725-1654


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