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2004

TODAY's CASES:

Persimmon Beer

----- Original Message ----- 
From: Eva
To: phaedrus
Sent: Wednesday, December 10, 2003 4:18 PM
Subject: Persimmons Beer

> Hello
> I would like a recipe for making Persimmons Beer , my mother use to make
> years ago if you have would you please send it to me, been searching all
> over
> Eva

Hello Eva,

I could not locate a modern recipe. The only one that I could find was this old one from the 1800's:

"Wash 1 gallon ripe persimmons. Mash well and add 1/2 cup cornmeal. Add 5 gallons water and 2 cups sugar. Let set until fruit rises to top (3 to 4 days). Stain, bottle and seal. (Clear, light colored, fizzy. Fill bottles 2/3 ......... Explosive!)"

Phaed


Lobster Mashed Potatoes

----- Original Message ----- 
From: "Toni"
To: phaedrus
Sent: Thursday, December 11, 2003 8:36 AM
Subject: lobster mashed potatoes

> Do you have a recipe for a lobster mashed potato dish.  I had some out
> east, Philadelphia, PA area outside of Berlin, New Jersey.  They were
> very rich and tasty.
> Thanks for your help
>
> Toni 

Hi Toni,

Surely. See below.

Phaed

Lobster Mashed Potatoes
Braddock's Tavern, Medford, NJ

Servings: 4

2 pounds Idaho potatoes
1/4 pound bacon, diced
2 lobster tails (8 ounces each), finely diced
1/2 cup chopped fresh chives
3/4 cup whole milk
1/2 cup butter
Salt and pepper

Scrub potatoes and place in a large pot. Add enough salted water to cover by
at least 1 inch. Simmer, uncovered, over moderate heat until an inserted
knife comes away easily, about 20 to 30 minutes. Drain and cool to handle.

While potatoes are cooling, cook bacon until crisp in a large saute pan over
medium high heat. Add lobster. Cook for 5 to 6 minutes or until lobster is
cooked through. Stir in chives. Remove from heat and reserve.

Bring milk to a boil. Remove from heat and reserve.

Peel potatoes. Pass potatoes through the finest grid of a food mill into a
mixing bowl. Slowly stir in heated milk and butter. Fold in lobster mixture.
Season with salt and pepper to taste.

Tepertos Pogacsa

----- Original Message ----- 
From: "Julie"
To: "Phaedrus" 
Sent: Thursday, December 11, 2003 5:28 PM
Subject: Re: Pogacsli

> Hi,
>
> Let me ask you another Pogaca Recipe.......]
>
> My Mother-law-and my mother would make another Pogacsa recipe....It was
> flaky, many layered and so good.  It had bacon, or whatever they used in
> " those days"
>
> Do you have any information about that?
>

Hello Julie,

Could the "bacon" have been pork cracklings? See below.

Phaed

Crackling Biscuits (Tepertos pogacsa)

2 med. to lg. cooked potatoes, mashed
1 pkg. yeast, dissolved in 1 1/2 to 2 c. warm milk
3 c. flour
1 tbsp. salt
2 tbsp. sugar
1 lb. ground cracklings
Mix all ingredients except cracklings. Let rise. Roll out on floured board
and spread with cracklings. Fold over 4 ways. Let rise again. Roll out and
fold over 4 ways. Continue this rising and folding of dough 3 more times.
Total rising time 3 to 4 hours. Roll out and cut with biscuit cutter. Place
on cookie sheet. Brush tops with beaten egg. Bake in moderate oven for about
20 to 30 minutes

Woolworth's Chop Suey

Woolworth'S Lunch Counter Chop Suey Chow Mein (Circa 1950) 
Yield: 4 Servings

Ingredients 

      1 tb lard or crisco shortening
  1 1/2 lb pork; cut in 1/2" cubes
           salt
           pepper
           flour
      1 lg spanish onion; diced
      3 c  chopped celery
      3 tb soy sauce; regular strength
      2 tb molasses
           liquid drained from canned 
           -sprouts
           from canned mushrooms; (1 
           -cup total)
      8 oz canned mushrooms
     16 oz canned Oriental Vegetables
      1    Stick y steamed white rice
           Fried chow mein noodles
           soy sauce

Instructions

Pressure Cooker --
Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown
meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and
liquids from canned vegetables. Cover. Set rocker (pot only had one
pressure setting). Heat until you get a steady rocking and cook 10
minutes.
Cool of its own accord.
Stir in vegetables and heat through.
Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop
suey; extra soy sauce. (And they always brought catsup.)
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 355 Calories; 22g Fat (55% calories
from fat); 26g Protein; 14g Carbohydrate; 89mg Cholesterol; 1014mg Sodium

Rainbow Coconut Bars

----- Original Message ----- 
From: "Darlene" 
To: phaedrus
Sent: Thursday, December 11, 2003 3:13 PM
Subject: Recipe

> I have been searching for a recipe for a tri-colored coconut candy.  It
> is my mother's favorite candy and I would love to be able to give her
> the recipe.  I have heard it called flag candy, rainbow candy, and
> rainbow strips.  The candy has a strip of pink, a strip of white, and a
> chocolate colored strip.  It resembles neapolitan ice cream.  Can you
> help me to find this recipe?   I hope you can help me and I appreciate
> it.  Thanks,   Darlene
>
>

Hello Darlene,

I've searched for this several times, but I have never seen a recipe. Same this time. You can buy Rainbow Coconut Bars here:

Hometown Favorites

Phaed

From: marilyn 
Sent: Monday, June 25, 2012 11:53 PM
To: phaedrus@hungrybrowser.com 
Subject: neapolitan cocoanut candy
 
dear uncle phaedrus...found your site while looking for brown bobby recipe  and thank you
I see some are looking for neapolitan coconut candy recipe   I havenít made it yet, but it was 
in the martha stewart living magazine   dec. 2008   it can be found on her website under
Neapolitan Coconut Strips
thanks for the good works    marilyn

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