On 17 Jan 2005 at 9:09, Karen wrote:
> I have been looking for a Chicken Perlough recipe, Please help?
I'm not sure if this is what you mean, but it's the only recipe that I can find with a name like that. This recipe dates from the civil war.
Chicken Purlough (pronounced perlow)
Kill and dress one whole chicken.
Place in water to cover, simmer for several hours until tender.(replace water
Remove from fire and cool.
Remove bones, fat and skin from chicken and feed to yard critters.
Use remaining broth to cook rice. Add salt, pepper and other spices to taste.
Add boned chicken when rice is partially done. You might add paprika or small
red peppers to add not only taste but color.
"This is a recipe handed down for many generations as almost everyone was able
to maintain chickens as a farmyard food supplement. They provided eggs AND meat.
Rice was also plentiful in the south as a staple food."
On 17 Jan 2005 at 11:10, Julie wrote:
> Hi Phaedrus,
> I have another request, culinary one. Did you ever have Mezzogerno
> (pasta)? Or do you have a recipe for it? The meat I picked was
> sausage, I thought it would enhance the very garlic flavor. It was
> so good!
> P.S. I hope I spelled it correctly.
Well... I think you mean "Mezzogiorno". "Mezzogiorno" refers to the region of Italy
south of Rome. "Pasta Mezzogiorno" is pasta fixed in the style of this region, or
"pasta southern-style". If you ate a dish with this name in a restaurant, then what
you ate was likely a creation of that particular chef, but based on "southern-style" pasta.
Below is the only recipe that I could find in English. The choice of adding meat would be up to you.
Fresh Pasta Mezzogiorno
Enough cooked spaghetti for two people, still hot.
2 cloves garlic
Handful of chopped flat parsley
four fresh tasty (vine or plum) tomatoes
Crush the garlic and fry gently in oil in a saucepan.
Chop the tomatoes
Throw in the spaghetti, stir
Throw in the chopped tomatoes, and stir in over the heat until they are just beginning
Stir in the parsley.
Serve with a good drizzle of good olive oil on each portion.
On 18 Jan 2005 at 16:03, Ricki wrote:
> Years ago while growing up and living in New England, many
> restaurants featured "Indian Pudding" and it was one of my
> favorites. Now I live in the South and folk have never even heard
> of such a thing!
> I do not have a recipe for such and I would like to treat some to this
> delicacy! Thanks in advance, Ricki
See below for thee recipes.
Baked Indian Pudding
1 qt. sweet milk
1 oz. butter
4 well beaten eggs
1 teacup cornmeal
1/2 lb. raisins
1/4 lb. sugar
Scald the milk and stir in meal while boiling; let stand until
blood warm, stir all well together; bake 1 1/2 hours and serve with
sauce. From Imperial Cookbook, published in 1890.
Baked Indian Pudding
2 qts. milk
2 tsp. cinnamon
Dash of salt
2 lg. tbsp. butter
4 tbsp. corn meal
1 c. sugar
2 tbsp. flour
In starting this, add meal, 1 tablespoon at a time to hot milk
and stir until the consistency of cream. Remove from heat and add
eggs, beaten whole and sugar. Add cinnamon and flour mixed with a
little milk to which a little of hot mixture has been added so it
will not lump. Add remaining ingredients and bake in large dish in
slow oven until rich brown color. Stir every half hour until
pudding begins to brown.
Old Fashioned Indian Pudding
1 pt. milk (scalded)
3/4 c. cornmeal
3/4 c. molasses
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1 apple, coarsely chopped
1 handful of raisins
1 pt. cold milk
Scald 1 pint of milk in double boiler. Put the cornmeal, wet
with a little cold milk, into the scalded milk. Boil for an hour or
more. Cool and add molasses, salt, cinnamon, ginger, apple, raisins
and one pint of cold milk. Bake about 6 hours in a very slow oven
at 250 degrees. Allow to cool. Top each serving with whipped
On 19 Jan 2005 at 18:59, Trina wrote:
> Hi Phaedrus!
> I really enjoy your site! I'm not looking for a recipe, actually,
> rather HOW to make something. I hope you can help. It technically
> falls under restaurant copycat recipes, but keep reading...I think I
> have a loophole! I have not found it on any of your copycat links.
> I had a dish about 8 years ago at a restaurant in the Buckhead
> district of Atlanta. It was some kind of main meat entree served
> over....drumrollllll........Fried Spinach! Actual crunchy strips of
> fried spinach. It was not slimy or mushy and made a kind of "mound"
> on the plate. I have never had anything like it since. I'm hoping
> you can find a recipe/cooking method for this that hopefully I can
> duplicate at home.
> Picture large spinach leaves, stems removed, cut into thin strips and
> perhaps dropped by the handful into hot oil? If I had to guess? Is
> that all? I don't know and before I go buy a gallon of oil and make a
> mess in the kitchen, I thought I'd ask you.
> Thanks for reading, and if you don't/can't respond, I understand.
Deep Fried Spinach
"Sounds a little crazy, but this deep fried crispy spinach is something
the kids will even eat! Light, crispy, and so good."
Original recipe yield: 4 servings.
4 cups peanut oil for frying
1 (10 ounce) package washed fresh spinach
salt and pepper to taste
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large
handful of fresh spinach in fryer basket, and submerge to cook for about
thirty seconds. Drain spinach on paper towels, and repeat with remaining
batches. Add a little salt and pepper to taste.
On 20 Jan 2005 at 0:31, Ruth wrote:
> Hello there, phaedrus!
> I am trying to figure out what exactly Bisquick is. Can you tell me,
> please? Can I use ordinary flour instead for pies?
> Best regards and thanks,
"Bisquick" is a brand of pre-made dough mix. You can make your own. See below. If
a recipe calls for "Bisquick", use this mixture. Plain flour wouldn't work right.
7 c. flour
1 c. non-fat milk crystals
4 tsp. salt
1/4 c. baking powder
1 1/2 c. Crisco shortening
Mix like cornmeal. Store in refrigerator until ready to use. Use
same as you would Bisquick.
(To prepare biscuits, mix 2 cups mix and 1/2 cup milk or water.
Stir until blended. Drop by spoonful on baking sheet. Bake at 400
degrees for 10-12 minutes.)