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2003

TODAY's CASES:

Salt-Crusted Prime Rib

  ----- Original Message ----- 
  From: Anelle 
  To: phaedrus
  Sent: Tuesday, December 10, 2002 4:07 PM
  Subject: Flour-Crust Prime Rib

  Hello :)

  I have searched for months for this exact recipe, including your 
  great site.
  Oregano, minced onion, garlic powder,etc. and salt-flour crust for 
  prime rib.
  You peel off the thick pastry flour-salt-spices crust before eating 
  it.
  Thx and God Bless!

Hello Anelle,

I searched diligently, but I could not locate the exact recipe that you want. There are herb-crusted and Dijon mustard-crusted and salt-crusted prime rib recipes, but none that have flour. Below is a salt-crusted. Happy holidays!

Phaed

  Salt Crusted Prime Rib 

  5 lb. Prime Rib 
  Worcestershire Sauce 
  Garlic Powder 
  Black Pepper 
  Disposable Aluminum Pan (just large enough to hold the prime rib) 
  Rock Salt or Ice Cream Salt 
  Completely rub the outside of the prime rib with Worcestershire Sauce 
  covering well. Sprinkle with garlic powder and black pepper to taste. 
  Put a layer of rock salt in the pan about 1" deep. Then lay the prime 
  rib in the pan on the salt. Cover the prime rib completely with rock 
  salt, wetting hands and packing so the salt will stick on the prime 
  rib. Make sure it is completely covered. Place in a preheated oven at 
  500 degrees. Cook 12 minutes per pound. 
  Take out and let set for 10 minutes. Then take a hammer and break the 
  salt covering. Be careful not to burn 
  yourself on the salt. It is very hot. It will be rare to medium rare. 
  You can also do this on the grill if you can 
  maintain 500 degrees. You can't mess this one up. 

Homemade Salami & Venison Sausage

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus 
  Sent: Wednesday, December 11, 2002 12:55 PM
  Subject: Salami making reci;pe's

  Hi phaedrus:        
  I am looking for a web site on making Venison sausage and Salami.  
  I need your help desperately.  thank you.      
  Joe

Hello Joe,

There are some recipes below, but check out these websites:

Bowhunting

Hillbilly Housewife

Phaed

   Homemade Salami

  Makes 1 (1-1/2 pound) salami  

  Prep Time: 15 Minutes
  Cook Time: 1 Hour 30 Minutes
  Ready in: 25 Hours 45 Minutes

   Ingredients     
   
  2 pounds ground beef 
  1/4 teaspoon garlic powder 
  1/4 teaspoon onion powder 
  1/2 teaspoon mustard seed 
  2 tablespoons curing salt 
  1 tablespoon coarsely ground black pepper 
  1 teaspoon red pepper flakes (optional) 
  1 teaspoon liquid smoke flavoring 
   

   Directions     
  1 In a large bowl, mix together the ground beef, garlic powder, 
  onion powder, mustard seed, curing salt, black pepper and liquid 
  smoke. Mix in the red pepper flakes if desired. Roll the mixture 
  into a 2 inch diameter log, and wrap tightly in aluminum foil. 
  Refrigerate for 24 hours. 
  2 Preheat the oven to 325 degrees F (165 degrees C). Make a few 
  slits in the bottom of the roll to allow the fat to drain when 
  cooking. Place roll onto a broiler pan, and fill the bottom part 
  of the pan with about 1 inch of water to keep the salami moist. 
  3 Bake for 90 minutes in the preheated oven. Remove from pan and 
  cool completely before unwrapping the salami. Slice and eat as 
  lunchmeat, or serve on a tray with crackers and cheese. 
  
  This salami is absolutely delicious. It takes some time to make, 
  but is definitely worth the effort.

  Homemade Salami

  5 lbs. hamburger
  4 tablespoons curing salt (Mortons Tender Quick)
  2 1/2 teaspoons liquid smoke
  1 teaspoon garlic salt
  2 1/2 teaspoons coarsely ground pepper ( I used regular pepper)
  2 1/2 teaspoon mustard 

  Knead all ingredients together and put in a large bowl. Cover 
  and put in the fridge. Knead 5 times each day for 4 days. On 
  the fourth day, after kneading, shape into 5 or 6 rolls. Place 
  on a rack over a cookie sheet or use a large broiler pan to catch 
  the drippings. Bake 9 hours at 160 degrees. Turn the rolls a few 
  times during the baking process. Store in the fridge or freezer. 
 ------------------------------
  Homemade Salami  
  5 lbs. meat
  9 T. sugar cure
  3 T. garlic powder
  2 1/2 c. water
  3 tsp. onion powder
  6 T. liquid smoke
  3 tsp. mustard seed
  1 1/2 tsp. pepper
       
  Mix meat, sugar cure, garlic powder, water, onion powder, 
  liquid smoke, mustard seed and pepper. Set in refrigerator 24 hours. 
  Bake at 325 for 1 1/2 hours 
  ----------------------------------
  Harry's Venison Plate Sausage

  This recipe will make 20 lbs. of excellent breakfast sausage. 

  10 lbs boneless venison (well trimmed) 
  3-4 T. sage 
  8-10 lbs pork (I use port butt roast) 
  1 T. garlic powder 
  1/2 lb beef suet or lean bacon ends 
  2 T. dry mustard 
  4 T. coarse pepper 
  1 tsp. nutmeg 
  5-6 T. salt 
  1 tsp. cloves 
  3-4 cloves garlic, minced 
  1T. allspice 

  Cut venison and pork in strips that fit your grinder. Combine 
  all the seasonings (except garlic) in a bowl and blend. Sprinkle 
  the seasonings and garlic over the meat. A large, plastic tub 
  works well for this. Toss the meat until it is all well coated 
  with seasonings. Grind once and mix thoroughly. Fry one small 
  patty to check the seasonings. Adjust seasonings, if necessary. 

  Grind the meat a second time. Again mix it well. Add about 1 cup 
  water during the mixing. Cover with plastic and let stand overnight 
  in a cool place before packaging. Package the same as you would 
  hamburger. 

  Note: Reduce the amount of spices if you prefer a milder sausage. 
  ---------------------------------
  Blaine's Venison Sausage 

  6 lb Ground venison
  6 lb Ground pork (lean)
  2 tb Salt
  2 tb Pepper
  1/2 t Cayenne pepper
  1/2 t Sage
  1/2 c Honey
  When the venison, pork and hot water are well mixed, add spices and 
  honey to mixture and mix in well.
  --------------------------
  Venison Sausage
  5 Feet medium hog casings
  5 lb Cubed prefrozen venison
  3 lb Lean prefrozen pork, cubed
  2 lb Pork fat, cubed
  5 tb Salt
  1 ts Thyme
  2 ts Sugar
  1 tb Fine grind black pepper
  2 ts Finely minced garlic
  1 tb Paprika
  1 ts Cayenne
  1 c Brandy
  1/2 ts Ascorbic acid
  1 ts Saltpeter

  Marinade 
  1/2 c Red wine vinegar 
  1/2 c Red wine 
  2 ts Salt 
  1 sm Onion, sliced 
  1/2 c Thinly sliced carrot 
  1 cl Garlic, finely minced 
  1 Bay leaf 
  1/4 c Chopped heart of celery 
  1 tb Whole black peppercorns
  
  Thaw venison. Prepare marinade and pour over cubes of meat. 
  Marinate in the refrigerator for 24 hours. Drain, discard 
  marinade, and grind through the fine disk. Grind pork and fat 
  separately and mix with venison. Add remaining ingredients and 
  mix well. Place in the refrigerator overnight. Prepare casings, 
  stuff and tie off into 4-5" links. Hang to dry for 48 hours. 
  Cold smoke (70-90) for ten hours. Hang again for at least 
  two weeks before sampling

U.S. Air Force Swiss Steak

----- Original Message -----
From: Patricia
To:  phaedrus
Sent: Wednesday, December 11, 2002 6:16 PM
Subject: Old Swiss Steak Recipe....HELP!!!

> My friend was in the Air Force a long time ago and he
> loved the Swiss Steak they used to serve. He keeps going 
> on about the gravy they made with it and the cut of beef 
> they used. He keeps saying he hasn't found a good recipe 
> anywhere that he's tried that even comes close to it...
> Not Martha Stewarts and the FoodTV.com web site doesn't
> have a recipe for Swiss Steak. I guess the world is going 
> to fall apart now. Ha ha.
> Anyway he's a good friend and I would like to try and find 
> it for him and give it to him as a Christmas gift. Thank 
> you for any and all help. I really appreciate the trouble.
>
> Thank you,
> Patricia

Hello Patricia,

All four branches of the military use the same cookbook. I was able to access the military recipe database and obtain their Swiss Steak recipes, which consist of 4 *.pdf files. Do you have Adobe Acrobat or Adobe Acrobat Reader? If you do, I can e-mail you the recipes as-is. If not, then I will have to transcribe them into a text file, which may take some time. The Adobe Acrobat Reader is free and you can download it if you don't already have it. Let me know.

Phaed

___________

  ----- Original Message ----- 
  From: Patricia 
  To: phaedrus 
  Sent: Thursday, December 12, 2002 7:21 PM
  Subject: Re: Old Swiss Steak Recipe....HELP!!!
  
  Oh Yes I do!!!!!! Please send all of them. This is going to be a great 
  gift!!! Thank you!!!! Thank you!!!!! Thank you!!!!!!

  Sincerely,
  Patricia

Honey Whole Wheat Bread

  ----- Original Message ----- 
  From: Darlene 
  To: phaedrus
  Sent: Saturday, December 14, 2002 4:35 PM
  Subject: recipe

  Looking for Honey Whole Wheat Bread.  Recipe was on the Gold Medal 
  or Pilsbury Whole Wheat flour sack in the mid 1980's.  Had brown 
  sugar and honey both in it.  Have searched everywhere, both Gold 
  Medal & Pilsbury web sites too.  No one seems to have it.  
  Thank you very much.
  Darlene

Hello Darlene,

Below is the only recipe that I could locate with both honey and brown sugar. Below it are the only ones I found that specifically call for gold medal flour.

Phaed

  Honey-Whole  Wheat  Bread

   Ingredients : 
   2 pkgs. active dry yeast
   1/2 c. warm water (105-115 degrees)
   1/3 c. honey
   1/4 c. shortening
   1 tbsp. salt
   1 3/4 c. warm water
   3 c. Gold Medal whole wheat flour
   3-4 c. Gold Medal all-purpose or
      unbleached flour
   Margarine or butter, softened

   Preparation : 
      Dissolve yeast in 1/2 cup warm water in large mixing bowl.  Stir
   in honey, shortening, salt, 1 3/4 cups warm water and the whole
   wheat flour.  Beat until smooth.  Mix in enough all-purpose flour to
   make dough easy to handle.  Turn dough onto lightly floured surface;
   knead until smooth and elastic, about 10 minutes.  Place in greased
   bowl; turn greased side up.  Cover; let rise in warm place until
   double, about 1 hour.  (Dough is ready if indentation remains when
   touched.)  Punch down dough; divide into halves.  Flatten each half
   with hands or rolling pin into rectangle, 18"x9".  Fold crosswise
   into thirds overlapping the 2 sides.  Roll up tightly, beginning at
   one of the open ends.  Press with thumbs to seal after each turn. 
   Pinch edge firmly to seal.  Press each end with side of hand to
   seal; fold ends under loaf.  Place loaves, seam sides down, in 2
   greased baking pans, 9"x5"x3" or 8 1/2" x 4 1/2" x 2 1/2".  Brush
   with margarine; sprinkle with whole wheat flour or crushed oats if
   desired.  Let rise until double, about 1 hour.  Heat oven to 375
   degrees.  Bake until loaves are deep golden brown and sound hollow
   when tapped, 40 to 45 minutes.  Remove from pans; cool on wire rack.
    2 loaves.
   ----------------------------------
   Honey - Whole  Wheat  Bread

   Ingredients : 
   3 c. Gold Medal whole wheat flour
   1/3 c. honey
   1/4 c. vegetable oil
   1 tbsp. salt
   2 pkgs. regular or quick-acting active dry yeast
   2 1/4 c. very warm water (120 to 130 degrees)
   3 to 4 c. Gold Medal oat flour blend
   Butter or margarine, softened

   Preparation : 
      Mix whole wheat flour, honey, oil, salt, and yeast in large bowl.
    Add warm water.  Beat on low speed 1 minute, scraping bowl
   frequently.  Beat on medium speed 1 minute, scraping bowl
   frequently.  Stir in enough of the oat flour blend, 1 cup at a time,
   to make dough easy to handle.  Turn dough onto lightly floured
   surface; knead about 10 minutes or until smooth and elastic.  Place
   in bowl sprayed with non-stick cooking spray; spray the top of dough
   with non-stick cooking spray.  Cover and let rise in warm place 40
   to 60 minutes or until double.  (Dough is ready when indentation
   remains when touched.)  Spray 2 loaf pans with nonstick cooking
   spray.  Punch down dough; divide in half.  Flatten each half with
   hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into
   thirds, overlapping the two sides.  Roll dough up tightly toward
   you, beginning at short end.  Press with thumbs to seal after each
   turn. Press each end with side of hand to seal; fold ends under. 
   Place loaves, seam side down, in pans.  Brush lightly with butter or
   margarine; sprinkle with whole wheat flour or crushed rolled oats,
   if desired.  Let rise 35 to 50 minutes or until double.  Move oven
   rack to lowest position.  Heat oven to 375 degrees.  Place loaves on
   lowest oven rack.  Bake 40 to 45 minutes or until loaves are deep
   golden brown and sound hollow when tapped.  Remove from pans; cool
   on wire rack.
   ----------------------------------
   Honey-Whole  Wheat  Bread

   Ingredients : 
   2 pkg. active dry yeast
   1/2 c. warm water (105 to 115 degrees)
   1/3 c. honey
   1/4 c. shortening
   1 tbsp. salt
   1 3/4 c. warm water
   3 c. Gold Medal Whole Wheat Flour
   3 to 4 c. Gold Medal all-purpose flour*
   Margarine or butter, softened

   Preparation : 
      Dissolve yeast in 1/2 cup warm water in large mixing bowl.  Stir
   in honey, shortening, salt, 1 3/4 cups warm water and the whole
   wheat flour.  Beat until smooth.  Mix in enough all-purpose flour to
   make dough easy to handle.  Turn dough onto lightly floured surface;
   knead until smooth and elastic, about 10 minutes.  Place in greased
   bowl; turn greased side up.  Cover; let rise in warm place until
   double, about 1 hour.  (Dough is ready if indentation remains when
   touched.)  Punch down dough; divide into halves.  Flatten each half
   with hands or rolling pin into rectangle, 18 x 9 inches.  Fold
   crosswise into thirds, overlapping the 2 sides.  Roll up tightly,
   beginning at one of the open ends.  Press with thumbs to seal after
   each turn.  Pinch edge firmly to seal.  Press each end with side of
   hand to seal; fold ends under loaf.  Place loaves, seam sides down,
   in 2 greased baking pans, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches.
    Brush with margarine; sprinkle with whole wheat flour or crushed
   oats if desired.  Let rise until double, about 1 hour.  Heat oven to
   375 degrees.  Bake until loaves are deep golden brown and sound
   hollow when tapped, 40 to 45 minutes.  Remove from pans; cool on
   wire rack.  2 loaves.  *If using self-rising flour, decrease salt to
   1 teaspoon.
 

Suet Pie

----- Original Message -----
From: Michelle
To: phaedrus
Sent: Saturday, December 14, 2002 12:29 AM
Subject: looking for a recipe

> i have been looking every wear for a recipe for suet pie but 
> have had no luck.
>

Hello Billy,

I didn't have much luck myself, just the two below.

Phaed

Teviotdale Pie
Originating in the Scottish borders where good meat is taken for 
granted, this dish is a kind of suet pie which makes a small amount 
of meat go a long way.

Ingredients
  Method

Serves 4

Lean minced beef - 450g (1 lb)
Onion - 1 medium, chopped
Beef stock - 300ml (1/2 pint)
Worcestershire sauce - 1 tsp
Self-raising flour - 225g (8 oz)
Cornflour - 25g (1 oz)
Shredded suet - 75g (3 oz)
Milk - 300ml (1/2 pint)

  Pre-heat oven to 180 C / 350 F / Gas 4.  Put the meat in a large
saucepan and cook over a medium heat in its own fat until it starts to
brown. Add the onion and cook for a further 5 minutes until softened. Add
the stock and Worcestershire sauce. Simmer for 15-20 minutes.
Put the flour, cornflour and suet in a bowl, then gradually stir in the milk
to form a thick batter. Put the meat in a 1.1 litre (2 pint) pie dish. Cover
with the batter mixture. Bake for 30-35 minutes until risen and browned.
------------------------------------------
Vegetable Suet Pie

Ingredients
For five to six portions:

pastry
150g (50z) Vegetarian Suet
1/2 teaspoon baking powder
250g (9 oz) wholemeal self-raising flour
150 ml/g (1/4 pint) water
Filling
8 oz (250g) boiling potatoes, cut into 1cm dice
8 oz (250g) carrots, sliced
large onion, roughly sliced
8 oz (250g) mushrooms, sliced
2 tablespoons soy sauce
celery salt
lots of interesting spices
Method
Boil the potatoes, carrots, and onions until just tender
Meanwhile, Mix together the pastry ingredients to make a soft dough. Roll
out rather more than two thirds and used to line the greased basin. Squish
it about, adding or removing dough, to make it more even if required.

Mix the mushrooms and seasonings into the drained root vegetables and
arrange in pie. Roll out the rest of the dough and fit on top of the
filling. Squeeze the two edges together all the way round to make sure it is
well sealed. Make two quite large vent holes in the centre of the lid.

Put the lid of the basin on gently and microwave on high for five minutes,
then turn round and give it 6 more. (If the basin doesn't have a lid, cover
with clingfilm and punch holes in the film)

Leave to stand for 5 minutes before turning out.

Serve warm. If you want to refrigerate it for a couple of days, transfer it
to a piece of paper to stop the pastry getting damp. Microwave individual
portions back up to temperature - it's a lot easier to cut when cold

""


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