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Boiled Beef Tongue

  ----- Original Message ----- 
  From: BETTY 
  To: phaedrus
  Sent: Thursday, December 19, 2002 3:36 AM
  Subject: Boiled Beef Tongue

  Anyone have a recipe for this one?  Thanks

Hi Betty,

See below.


  Boiled Beef Tongue      

  1 fresh beef tongue
  1 sm. red hot pepper
  1/4 c. salt
  Water to cover
  1 c. water
  1/2 c. vinegar
  4 tbsp. sugar

  Wash fresh tongue and place in 6 quart pot, cover completely 
  with water. Add salt and pepper. Add more water as it evaporates, 
  keeping the tongue covered until done. It will be done when it 
  can be easily pierced with a fork. If you want to use it right 
  away, take off the skin and set tongue aside to cool. Do not take 
  the skin off until ready for use.

  After peeling the skin, place tongue in a saucepan with the one 
  cup of water, vinegar and sugar. Cook until liquid has evaporated. 
  NOTE: If salted tongues are used, omit salt when boiling.
   Boiled Beef Tongue (basic recipe)


  1 beef tongue
  6 peppercorns
  4 whole cloves
  1 tablespoon vinegar


  A 4-pound tongue serves 12. Fresh, corned, or smoked tongues may
  be used. Corned or smoked tongues are improved by soaking in cold
  water for several hours before cooking.

  Scrub tongue under running water. Place in a deep kettle. Add
  seasonings and boiling water to cover.

  Boil 10 minutes, then simmer 3 to 5 hours, or  until a
  fork will penetrate readily to the center.

  Let the tongue remain in the water until it is cool enough to
  handle.  Reserve two cups of the cooking liquid.

  Peel the tongue. Cut out membraneous portions of roots. Press
  into shape for serving. Serve hot with raisin sauce, or
  horseradish, or slice and serve cold.

  Sweet And Sour Tongue


  1 cooked tongue 
  1 stick cinnamion
  1 large onion, chopped 
  4 cloves
  1 tablespoon cooking fat 
  1/4 cup raisins
  1 tablespoon flour 
  1/4 cup brown sugar
  2 cups hot tongue liquid 
  1 tablespoon molasses
  1/2 teaspoon salt
  juice of one lemon
  1 tablespoon almonds, finely chopped.

  Peel and slice cooked tongue.   Brown onion slightly in hot fat. 
  Remove onion  and set aside.

  Stir flour into hot fat and cook 3 minutes. Gradually add
  hot tongue liquid and salt and simmer gently until smooth and
  thickened, about 5 minutes.

  Add browned onions, almonds, cinnamon, cloves and raisins. 
  Mix well.

  Blend together the brown sugar, molasses, and lemon juice and
  stir into the mixture. Simmer about 10 minutes, stirring
  constantly. If desired, add more salt, sugar, and lemon juice 
  to taste.

  Add sliced tongue and simmer till heated through.

  Serve hot, with sauce.

Steak & Kidney Pie

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus 
  Sent: Monday, December 16, 2002 6:46 AM
  Subject: Steak and kidney pie.

  Hi phaedrus.  We are looking for recipe's for Steak and Kidney 
  Pie.  Do you have some good ones.  Believe to be an old English 
  Thanks Joe. 

Hi Joe,

I do have one good one. see below


  Beef Steak and Kidney Pie Recipe

  2 beef kidneys, sliced
  1 pound round of beef, cubed
  3 tablespoons Mazola
  2 medium sized onions, sliced
  1 medium sized carrot, shredded
  5 cups boiling water
  1 teaspoon salt
  1/8 teaspoon pepper
  1/2 tablespoon Karo, Blue Label
  3 tablespoons Argo or Kingsford's Cornstarch
  Crust for meat pie

  Soak the kidneys fifteen minutes in cold salted water, then slice. 
  Pour the Mazola in a frying pan, brown the beef, onions and carrot 
  in it, add the water and seasonings and simmer an hour. Add the 
  kidneys, thicken with the cornstarch dissolved in an equal amount 
  of cold water, transfer to a good-sized baking dish, cover with the 
  crust for Meat Pie and bake from thirty-five to forty minutes in a 
  moderately hot oven, 350 to 375 degrees F. 

Turkish Delight

  ----- Original Message ----- 
  From: Mollie 
  To: phaedrus
  Sent: Tuesday, December 17, 2002 9:12 AM
  Subject: Turkish Delight

  Turkish Delight( the real thing)
  Has Sugar, Corn Starch, Natural Flavoring,& Coloring
  Rose Flavor
  Nuts  Pistachio Or Almond Or Hazelnut Or Walnuts.
    What I need is the amount of each and how long or 
	temperature to cook to?
  Thanks for anyway you can help.

Hello Mollie

Below are three recipes:


  Pistachio Turkish Delight
   Recipe By     : 
   Serving Size  : 20   Preparation Time :0:00
   Categories    : 
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2       c            Sugar
      3       c            Water
        1/4   ts           Tartaric acid
        3/4   c            Cornflour
      1 3/4   c            Icing sugar mixture
      1       t            Rosewater
      2                    Drops pink food colouring
        1/2   c            Shelled pistachios
        1/2   c            Cornflour, extra
        1/2   c            Icing sugar, extra
     Combine sugar and 1/2 cup water in saucepan, stir over
     low heat until sugar is dissolved. Bring to the boil,
     reduce heat until syrup reaches 115 degrees C when
     tested with a sweets thermometer or until syrup forms
     a soft ball when tested in a cup of cold water. Add
     tartaric acid, remove from heat.
     Combine cornflour and sifted icing sugar in a bowl,
     add 1/2 cup water, stir until smooth. Bring remaining
     water to the boil in small saucepan, whisk into the
     cornflour mixture. Return mixture to saucepan, stir
     over medium heat until mixture boils and thickens. Add
     syrup gradually, stirring constantly over heat.
     Continue to boil gently for 30 minutes, without
     stirring. Add rosewater, food colouring and
     pistachios. Pour mixture into greased 20 cm square
     pan. Stand for several hours until set. Cut into
     squares using a wet knife. Toss squares in combined
     sifted cornflour and icing sugar. Store in airtight
     Makes about 20.
  Turkish Delight
    Categories: Candies, Turkish
         Yield: 1 servings
         2 c  Sugar
         2 tb Cornstarch
         1 c  Water
       1/2 ts Cream of tartar
         1 tb Flavoring *
              Food coloring **
       1/2 c  Toasted nuts, chopped ***
              Confectioners' sugar
     * Flavorings: rose, mastic, strawberry, orange or
     lemon. ** Food coloring: red, yellow, green or orange
     (depending on flavoring used) *** Nuts: almonds or
     Dissolve sugar and cornstarch in water.  Add cream of
     tartar.  Boil to 220 degrees F.  Cover pot the last 5
     minutes.  Add flavor and food color.  Add nuts.
     Pour into oiled shallow pan.  When cool, cut into
     squares and roll each piece in sifted powdered sugar.
     Store in plastic bag.
  Turkish Delight 

  2 tbsp water 
  3/4 cups liquid pectin 
  1/2 tsp bicarbonate of soda 
  1 cup golden syrup 
  3/4 cups sugar 
  1/4 cup jam (= jelly in some parts of the world) 
  1 tbsp lemon juice 
  1 tsp lemon rind 
  1/2 chopped nuts 
  icing sugar 


  Have everything ready before you turn on the heat! 

  Put water and pectin into a very heavy 2-quart saucepan. 
  Stir in baking soda. The soda will cause foaming. 
  Do not be alarmed. 

  Put golden syrup and sugar into another pan. Put both pans 
  on high heat. Stir alternately 3 to 5 minutes or until foaming 
  has ceased in the pectin pot and boiling is active in the other. 
  Then, still stirring the syrup mixture, gradually and steadily 
  pour the pectin mixture into it. Continue stirring and boiling, 
  and add jam/jelly during the next minute. Remove the mixture 
  from heat and stir in lemon juice, lemon rind and nuts. 

  Pour into 8 x 8 inch tin. Let stand at room temp about 3 hours. 
  When mixture is very firm, sprinkle with confectioner's sugar. 

  Cut into shapes or squares by pressing down with a buttered or 
  sugared knife. Release the candies onto a sugared tray so all 
  sides become coated. If you plan packing these candies, let them 
  stand sugared 12 hours or more on a rack. Redust on all sides and 
  pack, then store tightly covered. Should you want to dip them in 
  chocolate, remove excess sugar first. 

Pecan Tassies

  ----- Original Message ----- 
  From: LJR 
  To: phaedrus
  Sent: Wednesday, December 18, 2002 9:39 PM
  Subject: (no subject)

  I have lost my recipe for Peacan Tassies, do you have one 
  I could use? 

Hello LJR,

No problem. See below.


  Pecan  Tassies

   Ingredients : 
   1/2 c. butter, softened
   1 (3 oz.) pkg. cream cheese, softened
   1 c. all-purpose flour
   1 egg, beaten
   3/4 c. brown sugar
   1 tbsp. butter, softened
   1 tsp. vanilla
   1/4 tsp. salt
   1/2 c. coarsely chopped pecans

   Preparation : 
Blend butter and cheese.  Stir in flour.  Cover; chill 1 hour.  
On lightly floured surface, roll dough 1/8 inch thick.  Cut in 
3 inch rounds with a scalloped cookie cutter.  Pat into 1 3/4 
inch ungreased muffin pans.   In a small bowl, stir together 
egg, brown sugar, butter, vanilla and salt just until smooth.  
Spoon about 1 teaspoon of the chopped pecans into each pastry-
lined muffin cup. Fill each with egg mixture.  Bake in 325 
degree oven for about 25 minutes or until filling is set.  
Cool; remove from pans.  Cover; chill to store.  Makes 24.  
   Miniature  Pecan  Tassies

   Ingredients : 
   1 (3 oz.) pkg. cream cheese
   1 c. sifted plain flour
   1 stick butter
   1 egg, beaten
   3/4 c. brown sugar, firmly packed
   1 tbsp. soft butter
   1 tbsp. vanilla
   2/3 c. chopped pecans

   Preparation : 
     Have all ingredients at room temperature.  Mix together 
 and chill at least 2 hours.  Pinch off dough and shape 
 into 2 dozen 1 inch balls.  Press into small tins, set 
 aside.  Mix all ingredients together.  Fill each tassie 
 3/4 full.  Bake at 325 degrees for 25 minutes.  Cool on 
 cake rack.  Remove while warm by running knife along edge.  
   Pecan  Tassies

   Ingredients : 
   1 c. plain flour
   1 stick butter, softened
   3 oz. cream cheese
   3/4 c. brown sugar
   1 tsp. vanilla
   1 tbsp. melted butter
   1 egg
   2/3 c. chopped nuts

   Preparation : 
     Mix well and form into 24 small balls.  Press into 
 tiny muffin pans, making a thick base at bottom and 
 a slight rim around top edge.  Mix all together.  
 Spoon into shells about 3/4 full.  Bake at 350 degrees 
 for about 25 minutes.   

Oven Apple Butter

  ----- Original Message ----- 
  From: Teresa 
  To: phaedrus
  Sent: Sunday, December 15, 2002 9:34 PM
  Subject: apple butter made in the oven

  Do you have a recipie for apple butter that is made in an 
  oven as opposed to the stove top where you have to keep 
  stirring it and checking on it?  Thanks.

Hello Teresa,

I was only able to find one recipe that had no stovetop cooking at all - the first one below. Most of the oven apple butter recipes are like the second one below, in which you first cook the apples on top of the stove, then finish the process in the oven.


  Title: Apple Butter/oven
    Categories: Canning
         Yield: 12 Servings
         3    Unsweetened applesauce
         2    Granulated sugar
         1    Brown sugar
       3/4    Apple cider
       1/2    Nutmeg
       1/4    Allspice
       3/4    Ground cloves
         3    Cinnamon
        The thicker skinned, late Summer and Fall apples 
	produce a grainier texture that's best for applesauce.
        Stir applesauce, sugars, and cider together and cook 
	in a slow oven(325 deg F.) for 3 hours, stirring 
        Add spices. Return to oven and cook 1 hour more.
	Apple butter requires long, slow cooking. 
	(Can also be made in a crockpot.)
   Baked Apple Butter

  10 pounds apples, peeled, cored and chopped
  6 cups water
  3 pounds granulated sugar or dried cane juice
  1 3/4 teaspoons ground cinnamon
  1 1/4 teaspoons ground allspice
  1/3 teaspoon ground cloves
  1 pinch salt

  Place apples in a large nonreactive pot; cover with water.

  Bring to a simmer; cook until apples are soft. Puree apples 
  with a food mill or immersion blender. Preheat oven to 300 
  degrees. Stir sugar, cinnamon, allspice, cloves and salt into 
  pureed apples. Transfer to a nonreactive roasting pan.

  Cook in oven for about 5 hours. Be patient and stir often. 
  Cook until a spoonful of apple butter stands dry on a cool 
  plate, with no liquid weeping from the mound of apple butter.

  Transfer to sterile pint jars; seal with lids and rings and 
  process for 10 minutes in a hot-water bath. Refrigerate jars 
  after opening.

 Yield: About 3 quarts.


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