----- Original Message -----
Sent: Monday, December 30, 2002 10:30 AM
Subject: slovenian cabbage rolls (sarma)
I checked but can't find a recipe for Sarma's
(slovenian cabbage rolls).
Can you help me?
There are three sarma recipes below.
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Cabbage heads
6 sl Bacon -- chopped
1 lg Onion -- chopped
1 cn Tomato soup (10 1/2 oz size)
2 ts Salt
1/2 ts Pepper
1 t Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice
Remove bruised leaves from cabbage and cut out center core.
Pour boiling water over cabbages to soften. Meanwhile, saute
bacon and onion until bacon is done.Add half the tomato soup.
Beat eggs and add salt, pepper, paprika, Worcestershire sauce,
ground beef, pork and ham. Add bacon mixture and rice and mix
thoroughly. Separate cabbage leaves and drain. Place heaping
tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends.Place rolls in layers in Dutch
oven or heavy kettle. Chop small unused leaves and place over
top. Pour remaining soup and add enough water to cover rolls.
Cover and simmer 2 to 2-1/2 hours.
Sarma (Stuffed Cabbage)
Makes 6 servings
Prep Time: 15 Minutes
Cook Time: 3 Hours
1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover
1 Place cabbage in the freezer for a few days. The night before
making the rolls, take it out to thaw.
2 In a large bowl, combine the beef, pork, ham, rice, onion, egg,
garlic powder, salt and pepper. Mix well. Form meat mixture into
oblong balls, using 1/2 cup of the mixture at a time. Then, wrap
a cabbage leaf around each ball.
3 Spread the sauerkraut in the bottom of a large pot, then layer
cabbage rolls on top, placing them seam-side down. Pour tomato
juice over rolls, then add enough water to cover. Bring to a boil,
then reduce heat to low and simmer for about 3 hours, adding more
water as necessary.
Sarma Hot Dish
6 to 8 slices bacon
1 1/2 pounds ground beef (or ham)
1 medium onion, chopped
Salt & Pepper, garlic (optional)
1 small head cabbage, coarsely chopped
1 cup uncooked long-grain rice
2 cups sauerkraut and juice
1 quart (32 oz) tomato juice + 1 can tomato soup
Fry bacon and remove from pan and crumble.
Brown beef or ham with the onion, Salt/Pepper/Garlic to taste.
Add rice and bacon to browned meat mixture.
Grease large casserole with butter. Line casserole bottom with
1/2" chopped cabbage. Spoon & Spread meat on top of the cabbage.
Top meat with most of the sauerkraut and juice. Pour mixed tomato
juice and tomato soup over meat mixture. Top with a thin layer of
cabbage and remaining kraut.
Bake Covered at 350 degrees for 2 to 2 1/2 hours. During baking,
check to see if there is enough liquid for rice to absorb as it
cooks. If there is excess liquid, remove cover during last 20 minutes.
----- Original Message -----
Sent: Monday, December 30, 2002 11:15 AM
Subject: Pioneer Fried Chicken
I am maybe a million people have been trying to recreate the
Pioneer Chicken recipe. Pioneer Chicken is all but dead. It
was a Southern Cal Chain that was very suddenly taken over by
Popcorn Chicken - which is nothing like Pioneer Chicken. If
you have eaten it, you know it is the best by far of all the
fast food chickens.
I believe they use a batter - it may contain corn flour?
There is a couple of restaurants still in existence one can be
found at http://www.pioneerchicken200.com
(You will see what the chicken looks like)
Unfortuneately, this restaurant is too far from where I live to
travel there for chicken.
Can you help - I really would love to make it at home for my
I've never had Pioneer chicken. We've never had it in the Southeast as far as I know. I did find one recipe that claims to be a
copycat of Pioneer fried chicken. It's quite novel in that one flavors the cooking oil. See below.
Deep fry (not pressure fry) chicken pieces which
have been coated with a batter made from "Dixie
Fry - Original Recipe" seasoned coating mix and
cold water. I haven't quantified the amounts of
each. Just aim for a thin batter consistency... experiment.
(Dixie Fry is usually near the Shake-N-Bake products
at the store.)
But there's something more: the first step, before
dipping the chicken or frying it, is to FLAVOR THE
OIL you'll use, by adding approximately 1 drop of
Toasted Sesame Oil for each ounce of vegetable
oil in the deep fryer or pot. The one drop to an
ounce measurement is approximate, as the size of a
drop can vary. I've had success simply adding 1/2
teaspoon of toasted sesame oil to one 48 oz. bottle
of vegetable oil. (You'll probably find sesame
seed oil near chow mein or in the Asian foods
section at regular grocery stores. It is OK, but
the TOASTED sesame seed oil is what's really needed
for this recipe. It probably will be harder to find.
You could try a gourmet or fancy grocery... maybe a
catalog will have it.)
Heat the oil to the proper temperature. I use about
350 degrees and cook the chicken longer, but I don't
know what the correct frying times and temperatures
should be, considering food handling safety, etc.,
and I am not advising you on that.
Dip the chicken pieces (which have been rinsed with
water and patted dry) into the thin batter. Remove
them and carefully lower them into the seasoned oil
and cook until done.
The above recipe is not similar to the chicken sold at the Pioneer Fried Chicken
franchises. See here for information about a copycat recipe: Pioneer Fried Chicken
If you have the actual recipe, pleasae send it to me. If you are a former Pioneer
Fried Chicken employee and can describe the process by which the chicken was made,
I'd like to hear from you, also.
----- Original Message -----
Sent: Sunday, December 29, 2002 9:32 AM
My girlfriends mother makes this fabulous dessert called
Bonet that is flavored with triple sec or grand marnai and
has three layers. Can you find me a recipe?
Traditional bonet uses Amaretto di Saronno, an amaretto flavored liqueur, although some recipes simply use rum,
and some use Grand Marnier or Sambuca, and puréed fruits like raspberry or peach among the variations. All I could
find were traditional recipes and one using rum. See below.
A traditional dessert from the Piedmont region of Italy.
3 egg yolks
1/2 cups sugar
1 cup amaretti cookies, crushed
1 tablespoon unsweetened cocoa powder
2 cups milk
1 tablespoon rum
3 egg whites, stiffly beaten
Preheat the oven to 300 degrees F. Beat the egg yolks with the
sugar until smooth. In a food processor, combine the egg yolk
mixture with the amaretti, cocoa, milk and rum. Process for a
couple of minutes until very well mixed. Strain the mixture into
a bowl. Gently fold in the egg whites. Pour into four 2 in
individual molds or a single large 10 in ring-mold.
Set the mold(s) in a roasting pan and add hot water to reach
halfway up the sides of the molds. Bake in the oven for about
30 minutes, or until set. Let cool. Turn out onto a plate and serve.
For the Caramel:
1/2 cup (4 ounces) water
1 1/2 cups (10 1/2 ounces) sugar
For the Custard:
8 (about 1 3/4 ounces) amaretti cookies
2 1/4 cups (18 ounces) heavy cream
3/4 cup (6 ounces) whole milk
4 large egg yolks
2 large eggs
1/2 cup (3 1/2 ounces) sugar
1 1/2 tablespoons unsweetened Dutch-process cocoa powder
4 tablespoons (2 ounces) Amaretto di Saronno
To caramelize the custard cups: Place the water in a medium
saucepan, add the sugar, and set the pan over medium heat.
Stir constantly with a wooden spoon or swirl the pan frequently
until the sugar has dissolved and the liquid is clear. Turn the
heat to high and boil rapidly, swirling the pan occasionally
(do not stir at this point) so the sugar cooks evenly, until it
turns a deep golden brown. Remove the pan from the heat and
immediately divide the caramel among the custard cups. Working
quickly, swirl each cup to distribute the caramel evenly around
the sides, about an inch from the bottom--be careful, the caramel
is very hot (you may want to keep a small bowl of ice water nearby
in case a bit of caramel escapes onto a finger during the swirling
process). Set the cups in the roasting pan.
To crush the ameretti cookies: Place them in a small zip-top bag
and press them with a meat pounder or the bottom edge of a heavy
saucepan. Do not use the food processor--you want crumbs, not powder.
You should have 1/2 cup of cookie crumbs. Set aside until needed.
Preheat the oven to 350 degrees F. Position an oven rack in the
center of the oven.
To make the custard: Place the cream and milk in a small saucepan
over medium-low heat. Bring to just below the boiling point. In a
medium bowl, whisk together the egg yolks, whole eggs, and sugar.
Sift the cocoa powder over the top and whisk until well blended.
Slowly whisk the hot cream into the yolk mixture and blend well.
Pour the mixture through a fine strainer into a pitcher or large
measuring cup with a spout. Stir in the crushed amaretti cookies
and the amaretto liqueur.
Divide the warm custard among the caramelized custard cups. Place
the pan in the oven, then pour enough hot tap water into the pan
to come halfway up the sides of the cups. Cover the pan with foil
and crimp it loosely around the edges (in about 4 places--do not
make it airtight). Bake just until the centers of the custards are
barely set, about 35 to 45 minutes.
Use a pair of tongs (or your hand protected with a kitchen towel)
to immediately remove the cups from the pan and place them on a
rack to cool, about 40 minutes. Refrigerate, covered with plastic
wrap, for at least 6 hours or overnight before serving.
Serving And Storage Notes:
Unmold just before serving. To unmold the custards, run a thin,
sharp, flexible knife around the edges of each cup, pressing the
knife into the cup rather than gouging the custard. Place a serving
plate upside down on top of the cup, then, holding the two together,
flip the plate right side up--the custard should slide out of the cup
and onto the plate. If the custard is a bit hesitant, pick up the plate,
hold the cup in place 0n the plate, and give the two a firm but gentle
shake once or twice. The custards are at their best the first day or
2 after baking--as they sit, the texture becomes more dense and less
The custards may be baked up to 2 days in advance. Store in the
refrigerator, covered with plastic wrap. Unmold just before serving.
Place the custard cups in a large pot and fill with water. Bring to a
gentle boil and cook until the caramel remaining in the cups dissolves.
----- Original Message -----
Sent: Sunday, December 29, 2002 9:57 AM
Subject: kiffel recipe
> Came across your site. I need a good recipe for kiffels.
> Do you know them?
> They are rolled dough filled with nut or lekvar filling.
I have several kiffel recipes for you below.
Yield: 110 servings
5 c Flour
1 lb Butter
6 Egg yolks
1 c Sour cream
1 ts Vanilla; or *note
1 Walnut filling for kiffels
Recipe by: Margaret Groman
Cut in flour and butter until pea size. Add remaining
Dough may seem soft, but it must be chilled overnight
before rolling out.
Divide dough into six balls or individual small balls.
Notes: This makes approximately 110-120 balls. Roll out
in granulated sugar (and some flour). Put nut filling,
or apricot, or prune filling, and roll up. Bake in 325
degree oven until golden brown.
250g cream cheese
2/3 cup butter
250g ground walnuts
2 1/2 cups flour
1 egg white
1/3 cup caster sugar
Combine the cream cheese, butter and flour with your hands.
Roll into a ball, cover and chill overnight. Beat the egg
white until stiff and add the walnuts and sugar. Roll out
the pastry to 3mm thick and cut into 5cm rounds. Place
1 teaspoonful of the nut mixture on each round, then fold
them over and pinch the edges closed. Place on a greased
baking tray, dust with icing sugar, and bake for 20-25
minutes at 190°. Makes 24.
Cream Cheese Kiffels
4 c. flour
1 lb. butter
11 oz. cream cheese
3 egg yolks
2 c. ground nuts
12 tbsp. cooked milk
8 tbsp. sugar
Mix well. Divide into about 4 large round balls. Refrigerate
overnight; however, if there is not enough time to refrigerate
overnight, the dough may be worked immediately after mixing.
Roll dough in powdered sugar into a large round circle to about
1/4 inch in thickness. Cut 5 inch triangles with a pizza cutter
or crimper. Fill with apricot, lekvar, etc. (many fillings can
be store bought at the deli section). Don't be afraid to fill.
Fold top two corners of triangle inward to touch and seal in the
filling. Proceed to roll the top down toward the point of the
triangle in a jelly roll fashion. Bake at 350 degrees starting
at 13 minutes and watching until kiffels are golden on the surface.
(This time will vary on the size of the kiffels. 5 inch kiffels
with filling will turn out somewhat large.) Use unbuttered cookie
tray. Remove when hot. 1 batch makes about 5 1/2 dozen kiffels.
These freeze very well.
6 c. flour
6 egg yolks
1 lb. butter or oleo
1 yeast, dissolved in 1/4 c. lukewarm
1/2 pt. sour cream
2 tbsp. sugar
3 egg whites
1/2 c. sugar
1 lb. ground walnuts
Drop of vanilla
Mix in order given. Let dough stand one hour. Roll
thin and cut into 2 inch squares. Fill with nut or
lekvar filling. Bake for 15 minutes in a 350 degree
oven. Beat egg whites. When stiff, add sugar and
beat again. Fold in nuts and vanilla. Use for kifli
6 c. flour
1 lb. butter or margarine
2 yeast cakes
1 c. sour cream
3 tbsp. sugar
10 egg yolks
Grated rind of lemon
Mix all ingredients together and refrigerate overnight.
Mix and sift 1/2 flour and 1/2 powdered sugar together
to use on board for rolling out the dough. Fill the
kiffels with walnut filling or whatever filling you
prefer. Bake at 350 degrees. When cool sift powdered
sugar on them and enjoy. Use beaten egg whites mixed
with ground walnuts, also add lemon rind grated and
nuts for great flavor. Add sugar to your liking.
----- Original Message -----
Sent: Friday, December 27, 2002 10:14 PM
Subject: recipe request
I am in search of a "No Bake" fruitcake recipe that was on
the Breta Griem cooking show (out of Milwaukee, WI) in the
early 1950's I believe. There was one called "Cathedral no
bake fruitcake" or also called "Stained glass no bake
fruitcake". You didn't bake either & the fruit was left hole
to give it the stained-glass look. There were no marshmallows
& I don't think any cocoanut. One of them had brazil nuts.
This has been a hard recipe to track down. I did so some
searching on your website, but nothing appeared to be the
recipe I am in search of. Thanks,
Kelly, I found recipes with the names "Stained Glass Fruit Cake" and "Cathedral Window Fruit Cake,"
but they are not no-bake fruitcakes, as you can see below. I could not find no-bake recipes with those
names anywhere, not on the Internet and not in any of my files/databases. Sorry.
2013 Update: I actually found this 10 years later. See the first recipe below.
Breta Griem's Cathedral Fruitcake
1 package (7 ounces) pitted dates
1/2 pound raisins
1/2 pound candied red or green pineapple, sliced fine
1/2 pound mixed candied fruit
3 ounces diced citron (prepared type)
1/2 pound whole pecan halves
1 tablespoon orange juice
1 teaspoon lemon juice
Grind dates and raisins together using fine blade Add remaining ingredients
and knead with hands. Press into small bread pan lines with waxed paper.
Bring paper up sides so it can be lapped over top of cake. Place weight on
top of cake and put in refrigerator 48 to 72 hours.
Slice thin for serving. Cake can be placed kept in refrigerator one year.
Cathedral Window Fruit Cake
3 cups brazil nuts
1 cup almonds
1 cup cashew nuts
1 cup red cherries
1 cup green cherries
3 cups glace fruits (pineapple, mangoes, pawpaw etc)
1 cup sultanas
1 cup sticky raisins
1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 small eggs
1 teaspoon vanilla essence
Measure nuts, fruit and dry ingredients into a large bowl,
reserving some for decoration. Cut up large pieces of fruit.
Mix eggs and vanilla until thoroughly combined, add to other
ingredients. Mix thoroughly by hand.
Line a microwave loaf pan or metal ring pan. Spray with
baking spray. Press mixture firmly into pan. Decorate top
with reserved fruit, say cherries and brazil nuts. Bake at
130 C for 2 and 1/2 hours to 3 hours until the cake feels
firm. Cover loosely with paper if it is browning too quickly.
To microwave, add a little gravy browning for colour and
cook on 30 percent power for one hour.
Cut in thin slices. Best stored in the refrigerator.
The ring tin measures roughly 8 X 3 inches (or 20cm by 8cm).
The mixture will fit two microwave loaf containers roughly
8 in X 4in X 3in or 21cm by 11cm by 6 cm. (I apologize to
Americans for using metric!) Cook separately.
Stained Glass Window Fruit Cake
1 cup glace cherries
1/2 cup chopped glace apricots
1/4 cup chopped glace pineapple
1/4 cup chopped glace ginger
1 cup Brazil nuts
1 cup walnuts
2 Tbsp Grand Marnier
1/2 cup flour
1/2 tsp baking powder
60g butter, melted
2 Tbsp brown sugar
1/4 cup apricot jam
1 tsp Grand Marnier, extra
Line base and sides of a 20cm ring tin with baking
paper. Place glace fruits and nuts in a large mixing
bowl. Sprinkle with Grand Marnier over fruit and nuts,
combine. Leave to stand 1 hr., stirring occasionally.
Add sifted flour and baking powder into mixing bowl.
Whisk butter, egg and sugar together, add to fruit and
nut mixture and stir until combined. Spoon into ring
tin, smooth surface with a wet hand. Bake at 160 C for
1 1/2 hrs. or until firm to the touch. Leave cake in
tin 1/2 hr. before turning out onto rack. Warm jam in
a small dish in the microwave until liquid. Strain
through small sieve; stir in extra Grand Marnier.
Brush over top of cake while apricot mixture is still
warm. Serve cake thinly sliced.
Cake maybe stored in fridge in a airtight container
for up to 3 months.
Other fruits, such as glace peaches, or nuts such as
pecans or hazelnuts maybe used.