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2013

Sanguinaccio

-----Original Message----- 
From: Marietta 
Sent: Thursday, December 13, 2012 9:16 AM
To: phaedrus@hungrybrowser.com
Subject: Old Italian cookie recipe

Hello Uncle Phaedrus,

I am not certain of anything about this recipe except that my
grandmother (who I'm not even sure was from Naples anymore) made them
at Christmas for my older brother.

I would not eat them because they looked like little maroon raviolis
filled with a fig and chocolate type filing.  I do know that she also
made little rosettes and dipped them in a red wine sauce that she
prepared for the cookies, too.  I saw a recipe for this type of cookie
on your site, but they were made with white wine and I am sure that my
grandmother made a red wine sauce for her cookies.

I am thinking they must have been fried, because she made them around
the same time as she made struffoli, but I am not certain if they were 
baked or fried and then sort of rolled in the red wine sauce that my 
grandmother prepared and left in the back of the refrigerator.

Many of my older relatives say that she used "pig's blood" for the
filling, but I really am not certain of this and that may be the
reason I didn't eat them.

I don't know if you can help me but I thought I would ask just the same.

Wishing you a joyful holiday season,

Marietta 
Babylon, NY

Hi Marietta,

Every time I think that I have a good listing of Italian cookies, someone sends me a variation that's different. I don't have a recipe that exactly fits your description. I have cookies filled with chocolate and figs, but they aren't rolled like you describe, and they don't have red wine. I have cookies with red wine, but they don't have chocolate and figs. You must remember that families in Italy each make the same dish or cookie slightly differently. You may never find a recipe exactly like your grandmother's.

In Italy, they actually used to make a dipping sauce or pudding called "sanguinaccio" with chocolate or cocoa and pig's blood and cinnamon and sometimes mosto cotto (red wine syrup aka vino cotto). There are dozens of recipes for this sauce, some with mosto cotto(vino cotto), some with white wine, and some with no wine, some with milk. I didn't find any at all with figs. There are recipes now for sanguinaccio that omit the blood. This recipe is with blood:
Sanguinaccio

I suppose someone may have used this to fill cookies, but it was usually used as a dipping sauce for fried cookies called "chiacchiere".

This site seems to say that "sanguinaccio" was sometimes used as a filling for "cavionetti" cookies:
Cavicionetti All’Abruzzese

See also: Ricetta Chiacchiere di Carnevale & Ricetta del Sanguinaccio (without the blood)

Phaed


Thank you thank you thank you for your response.

I could not for the life of me remember "sanguinaccio" and that rang  
the bell for me.  i will look at the recipes you suggest and I think I  
can try to combine the cookie recipes.  My brother will be so happy.    
It's been so long since he's had them, maybe he won't remember the  
taste of my grandmother's cookies and will enjoy mine.

Thank you again

Marietta

Apricot Stuffed chicken Breasts

-----Original Message----- 
From: Allison 
Sent: Thursday, December 13, 2012 11:44 AM
To: phaedrus@hungrybrowser.com
Subject: Apricot Stuffed Chicken

I am looking for a recipe called "Apricot Stuffed Chicken".  It was on the
back of bag of whole boneless chicken breasts that Sam's Wholesale Club
used to sale.  You flattened the chicken breasts.  The chicken was stuffed
with slivered almonds, chopped apricots, onions and parsley.  A sauce was
made with sour cream and Dijon mustard.  I can't remember if the sauce had
apricot preserves.  I have found recipes that had the "stuffing" right, but
not the right sauce.  I have tried researching the internet.  I also tried
to emailing Tyson (lost recipes) and never got a reply.

Thanks,

Allison 

Hello Allison,

When someone places a recipe like this on the web, they almost always omit any brand names such as "Sam's Club" or "Tyson's."

Perhaps the below recipe is the correct one.

Phaed

Apricot Stuffed Chicken Breasts

    6         boneless chicken breasts
    2/3 c.    dried apricots, chopped
    3 T.      onion, finely chopped
    2 T.      slivered almonds
    1 T.      parsley
    1/4 t.    salt
    1 c.      sour cream
    2/3 c.    apricot preserves
    1/4 c.    Dijon mustard

Combine apricots, onion, almonds, parsley, and salt. Stuff flattened chicken 
breasts. Bake at 375 for 30 - 40 minutes. Brown 2-3 minutes under broiler 
until golden. Combine sour cream, preserves, and mustard in saucepan over 
low heat (DO NOT BOIL). Pour over chicken and serve. 

Dense Chocolate Cookies

From: "Ronald " 
To: phaedrus@hungrybrowser.com
Date: Sunday, December 09, 2012 10:22 PM

Quite some time ago someone asked for a dense chocolate cookie recipe:
 
My Moms Version:
 
1 teaspoon vanilla
2 cup sugar
1 cup shortening
2 eggs
blend together well
3 rounded tablespoons cocoa
add to sugar mixture
beat well
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cup flour
add alternately with
2 cups buttermilk
add 1 to 1 1/2 bag chocolate chips
bake 12 to 16 min in 400 degree oven
 
Mom used to use real buttermilk  leftover from churning butter
was much better than with cultured buttermilk from store
 
 
My sister's changes to the original:
 
2 cups milk, with 1 tablespoon vinegar
let set 30 minutes
 
use butter instead of shortening
 
if cookies spread out, add flour by tablespoon until cookies raise
too much flour is not good
be careful
add sprinkle of coco if not chocolate enough for your taste
 
can ice if desired
 
add nuts 
 
Play with the recipe to make it your own. 

Kresge's Pork Pies

From: Carol 
Sent: Tuesday, December 11, 2012 10:19 AM
To: phaedrus@hungrybrowser.com 
Subject: Kresge's pork pies

Hi I would like to find a recipe for the pork pies I use to buy from Kresge's 
in Ontario in the late 1960's. I have never tasted any as good since then.
I hope someone knows the recipe. 
Thanks 
Carol

Hello Carol,

I’ll post your request. I could not find any mention of these on the Internet.

Phaed


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