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2009

TODAY's CASES:

Peppercorn Roast Duck

  ----- Original Message ----- 
  From: Helen 
  To: phaedrus@hungrybrowser.com 
  Sent: Sunday, December 28, 2008 11:44 AM
  Subject: roast duck

 You helped me several years ago and I hope you can help me now. I am looking for a recipe 
for roast duck I made many years ago. It had a black peppercorn crust. I know it has Chinese 
Oyster sauce, coarse salt and coarse peppercorn in the recipe. There is also dried rosemary. 
There is also a stock you make with celery carrots and onions. You coat the duck with the 
Oyster Sauce mixture and then roll it in the salt and pepper. Then you let it dry in the frig 
for 2 days.

 It came out of a Christmas cook book. I cannot remember the name of the book but there was a 
 chapter in the book called "Christmas at Home with Friends" and a chapter called "A Victorian 
 Christmas"

 Please help.

 Thank you

 Helen

Hello Helen,

Wish I could help, but I have had no success locating this recipe. Sorry.

Phaed


McKenzie's Chocolate Pie

  ----- Original Message ----- 
  From: Rene 
  To: phaedrus@hungrybrowser.com 
  Sent: Sunday, December 28, 2008 7:14 PM
  Subject: McKenzie's Chocolate Whipped Top Pie

My daughter loved the Chocolate Whipped Top pie from McKenzie's.  I would love to make it to surprise her.

Your help is greatly appreciated.

Rene 

Hi Rene,

Wish I could help, but this is one McKenzie's recipe that I was unable to find. Sorry.

Phaed


Roast Pork & Mushroom Noodle Soup

  ----- Original Message ----- 
  From: Martha 
  To: phaedrus@hungrybrowser.com 
  Sent: Sunday, December 28, 2008 9:39 PM
  Subject: Roasted Pork and Mushroom Noodle Soup

Uncle Phaedrus,

My husband and I recentely ate at the Countryside Family Restaurant in Odessa, Missouri where 
they served us a Roasted Pork and mushroom Noodle Soup.  It was "to die for"!  I asked about 
a recipe but was politely advised that they do not give it out.  The noodles were like the 
frozen Reame's egg noodles.

If you could help it would be greatly appreciated.

Thank you!

Martha 

Hello Martha,

Sorry, no luck.

Phaed


Schmidt's Sausage Haus Mustard

  ----- Original Message ----- 
  From: Susan 
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, December 29, 2008 2:28 PM
  Subject: Schmidt's Sausage Haus Mustard

  Good Morning:  

Schmidt's Sausage Haus in the German Village section of Columbus Ohio, serves a creamy mustard 
sauce as a condiment with their fried sauerkraut balls.  It is unlike their other mustards, 
with a smooth, not tart, taste.  Someone told me it may have origins with Marzetti's (a former 
Columbus restaurant known for its salad dressings).  I would love to have the recipe, as it is 
so good on sandwiches, too.

Thanks for all you do, and Happy New Year!

Susan

  Lancaster, Ohio

Hi Susan,

The Schmidt's Sausage Haus menu on the Internet doesn't specify what kind of mustard or mustard sauce they serve with their sauerkraut balls. There are no mustard recipes or copycats for any mustards from Schmidt's Sausage Haus. So, I am unable to proceed. Next time you go there, ask them what kind of mustard it is and then get back to me. Not brand, but type of mustard.

Phaed

If I'm not mistaken, the Schmidt's Sausage Haus uses Jack Daniel's Mustard. The fried sauerkraut 
balls probably used Jack Daniel's Honey Dijon Mustard.
 
Jack Daniel's Mustard comes in 6 varieties:
Jack Daniel's Olde No. 7 Mustard
Jack Daniel's Honey Dijon Mustard
Jack Daniel's Hickory Smoked Mustard
Jack Daniel's Stone Ground
Jack Daniel's Horseredish Mustard
Jack Daniel's Spicy Southwest Mustard
 
Timm in Oregon

Aunt Sammy's Braised Beef

Another trying times tight budget recipe. 

Did you know that "Uncle Sam" had a wife named "Aunt Sammy"? Aunt Sammy was created by 
the US Department of Agriculture's Bureau of Home Economics and the Radio Service. 
She first appeared on the first radio broadcast of "Housekeeper's Chat" on October
4, 1926. On local radio stations across the country, many local women played the part.

Braised beef and vegetables

6 servings, about 3 1/2 ounces of meat and 1 cup vegetable each

Beef chuck, boneless, 1/2-inch thick 	2 pounds
Flour 				1/4 cup
Salt 				1 teaspoon
Pepper 				1/8 teaspoon
Fat or oil 				2 tablespoons
Water 				1/2 cup
Onions 				6 small
Carrots, 				cut into 2- or 3-inch pieces, 6 medium
Celery, 				cut into 1-inch pieces, 3 stalks
Potatoes, 			quartered, 6 small

Preheat oven to S50F. (moderate).
Cut meat into six serving pieces. Mix flour and seasonings ;
coat meat with mixture. Heat fat in large frypan. Brown
meat on both sides, turning once. Place browned meat in large baking
pan. Add water, onions, carrots, and celery. Cover and bake 1 hour.
Add potatoes, cover, and bake 45 minutes longer or until vegetables
are tender. Remove meat and vegetables from liquid before serving. 
Make gravy with liquid,if desired.

""


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