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On 19 Jan 2005 at 9:40, diane wrote:

> do you have the recipe for chaneena (not sure) of correct spelling but
> it was made with fresh duck, potatoes and raisons. very sweet
> delicious entree my grandma served often. thanks 

Hello Diane,

There is a lot of variety in this dish. I found three different recipes. See below.


Czarnina -- Polish Duck Soup
            Fowl trimming and blood
   1 1/2 lb Spare ribs
       1    Stalk celery
       2 bn Parsley (small)
       1 sm Onion
       4    Allspice buds
       4    Whole cloves
            Salt to taste
       3    Whole peppers
      10    Dried prunes
            Dried apples or pears
      15    Cherries or raisins
       2 tb Flour
       1 c  Sweet cream
       1 ts Sugar
     1/2 c  Vinegar
   Put vinegar into glass or crockery bowl (not metal)
   and into this catch the blood when killing the duck or
   goose and stir to avoid coagulation. Fresh pigs blood
   may also be used. Cover the fowl trimmings and spare
   ribs with water, bring to a boil and skim. Put spices,
   celery, onion and parsley into a sack and add to soup.
   Cook slowly until meat is almost done, about 2 hours.
   Remove spice sack add fruit and cook for 1/2 hour more.
   Blend flour with 1/2 cup of the blood mixture, add 3 T
   soup stock, and pour into soup, stirring constantly.
   Add sugar and cream and bring to a boil. Serve with
   egg noodles or potato dumplings.
Czarnina -- Polish Duck Soup

1 live duck 
1/2 cup vinegar 
1 stalk celery, chopped 
a few sprigs parsley 
1 small onion, chopped 
bouquet garni of 4 whole allspice, 4 whole cloves, and 4 whole peppercorns, 
tied into a piece of cloth 
2 cups dried mixed fruit, made up of about 10 dried pitted prunes, 1/2 cup 
dried cherries or raisins, and dried apples and/or pears (some people don't 
add this dried fruit to the soup, but it is traditional) 
2 Tablespoons flour 
1/2 cup sour cream 
1 teaspoon sugar 
salt to taste 
Garnish: raw potato dumplings (Make a stiff dough of 2 cups grated (and drained)
raw potatoes, 1 teaspoon salt, 2 beaten eggs, 11/2 cups flour, and 1/2 cup dry bread

Kill the duck; chop off its head. Catch the blood in a glass or pottery bowl.
Stir in the vinegar to keep it from clotting; set aside in fridge to cool. 
In the meantime, pluck and dress the duck. 

Place the duck carcass, including the neck, heart, liver, and gizzards into a 
large stockpot. Cover with water and bring to a boil. Skim the stock, reduce 
heat to a simmer. Add the celery, parsley, onion, and the small spice bag to 
the stock. Cook slowly until the duck meat is done - about 2 hours. Remove the 
spice bag from the soup and discard. Lift the duck carcass from the soup and 
pull the meat off the bones; put the meat back into the soup. Add the dried 
fruit and cook about another half hour. 

Blend the flour into the sour cream, then slowly mix into the blood-vinegar 
mixture. Slowly (or it will curdle) add about 1 cup of the hot soup stock to 
the blood-vinegar-flour-sour cream mixture, stir well, and add it all to the 
stock pot. Add the sugar, add salt to taste, and if necessary add a bit more
vinegar. It should have a slight sweet/sour 'nip' to it. 

When ready to serve, drop the still potato dumpling dough by small spoonfuls 
into the boiling soup stock or salted water. They are done as soon as they 
float to the top.
Polish Duck Soup (Czarnina)      
1 whole duck
6 bay leaves
Dash of cinnamon
1 onion
Salt to taste
1 piece celery
1/2 box peppercorns (whole)
6 carrots (cut)
1 tbsp. sweet marjoram

Clean and cut up duck. Place all ingredients with duck in pot. Boil 
until meat is tender. Mix 4 heaping tablespoon flour into pint sour 
cream. Mix well. Add ducks blood to mixture and mix together.

Add hot soup in small amounts making the mixture constantly thinner. 
Strain into the rest of the soup stirring constantly. Bring to a boil 
and add 2 tablespoon vinegar and 1 tablespoon sugar.


On 19 Jan 2005 at 20:39, Barbara wrote:
> I love to cook and have many receips. I have been looking for a
> receipe for panoch fudge. Dont think I am spelling that right, but it
> is brown fudge I think with brown sugar. My husbands mother use to
> make it and I would like to make it for him.
> Thank you, I enjoy your web site.
> Think Spring... Barb and Jerry

Hi Barb,

See below.


Penuche  Fudge

 Ingredients :
 2 1/2 c. light brown sugar
 3/4 c. evaporated milk
 Pinch of salt
 1 tbsp. butter
 1/2 tsp. vanilla
 1 tsp. light Karo corn syrup
 1/2 c. chopped walnuts

 Preparation :
   Place all ingredients in heavy saucepan (except vanilla and nuts).
  Boil 19 minutes from the time it starts to boil; do not stir.
 Shake pan occasionally.  Remove from heat and set pan in cold water.
  Add vanilla and nuts and beat until thick and penuche loses its
Penuche  Fudge

 Ingredients :
 1 lb. light brown sugar
 1 c. granulated sugar
 4 tbsp. flour
 1 c. evaporated milk
 1/2 tsp. salt
 2 heaping tbsp. marshmallow fluff
 1 tsp. vanilla
 1/2 c. chopped walnuts

 Preparation :
    Mix first 5 ingredients in saucepan.  When they reach a full
 rolling boil, boil exactly 5 minutes, stirring constantly.  Remove
 from heat; add 1 tablespoon of butter, marshmallow fluff, vanilla
 and nuts.  Beat until creamy.  Turn into buttered 8x13 pan.

 Ingredients :
 2 c. brown sugar
 1 c. white sugar
 3/4 c. milk
 1 tbsp. butter
 1 tsp. vanilla
 1 c. nuts

 Preparation :
    Cook until a soft ball stage.  Remove from fire.  Add vanilla and
 nuts.  Beat until stiff.  Pour in buttered pan.

Shrimp in Coconut Milk

On 19 Jan 2005 at 14:06, Jill wrote:

> looking for a recipe for shrimp cooked in coconut milk...that I had at
> a chinese restaurant

Hello Jill,

See below for three recipes.


Shrimp in Coconut Milk (Ginataang Hipon)

2 cups coconut milk (sold in Oriental food stores)
2 pounds shrimp, shelled and deveined
1 cup water
Salt and freshly ground pepper to taste
1 cup pepper leaves or any green leafy vegetable in season

In a medium pot, bring coconut milk and water to a boil. Add shrimp. 
Season with salt and pepper. Add pepper leaves or other leafy vegetable 
just before turning off heat.

Serve hot.
Shrimp in Coconut Milk

1 pound shrimps finely chopped 
meat from 2 small coconuts, grated 
1 onion, chopped 
1 teaspoon salt 
10 to 15 spinach or lettuce leaves 
2 cups coconut milk 
2 hot green peppers   
1 Combine shrimps, coconut, onion and salt. Spoon mixture into each 
vegetable leaf and wrap mixture. Arrange in pot and pour 1 cup coconut 
milk over wrapped mixture. 
Cover and simmer for about 20 minutes. When almost done, add 1 more cup 
of coconut milk and hot peppers. Continue cooking until sauce is thick. 
Shrimp in Coconut Milk

Yields: 4 to 6 servings 


1 1/2 pounds large shrimp, peeled and deveined, shells reserved 
3 to 4 sprigs fresh thyme 
2 bay leaves 
2 tablespoons black peppercorns 
1/4 cup vegetable oil 
1 large onion, finely chopped 
3 scallions, finely chopped 
1 teaspoon coarse salt 
1/2 teaspoon freshly ground black pepper 
3 cloves garlic, crushed 
3 medium tomatoes, peeled, seeded and chopped 
2 teaspoons Aji 
1 1/2 cups coconut milk 
Juice of 6 limes 
1 1/2 cups peas, fresh or frozen 
Place the shrimp shells in a saucepan, along with the thyme, bay leaves and 
peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer 
until reduced by a third, about 30 minutes. Strain the liquid (you should have 
about 1 cup) and discard the shells. 

Heat the oil in a large skillet over moderate heat. Add the onion, scallions, 
salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic,
tomatoes, aji and reserved shrimp stock and simmer until thickened, about 
5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook 
until the shrimp are pink and just cooked, turning the shrimp once as they 
cook, about 3 minutes. Serve over white rice.

Sauerkraut & Spareribs

On 20 Jan 2005 at 9:00, Malinda wrote:

> My grandmother used to make the best BBQ Spareribs with sourkraut in
> the pressure cooker. They were to die for!! Was this an actual receipe
> or something out of her imagination? If it is an actual receipe could
> you PLEASE help me find it? I would be most greatful
> Thanks! 
> Malinda

Hi Malinda,

I can give your spareribs and sauerkraut recipe for the pressure cooker, but none that I found are what I'd call BBQ.

See here:

Spareribs and Sauerkraut 1
Spareribs and Sauerkraut 2

and below.


Spareribs,  Sauerkraut  And  Potatoes

 Ingredients :
 2 1/2 lbs. spareribs
 1 tbsp. fat
 1 tsp. salt
 Dash pepper
 1 lb. 4 oz. can sauerkraut
 1 tbsp. brown sugar
 4 potatoes
 2/3 c. water

 Preparation :
   Brown ribs in hot fat in cooker.  Add salt and pepper.  Put
 sauerkraut in bottom of cooker and sprinkle with brown sugar.  Place
 ribs and potatoes over kraut.  Add water.  Cover, set control on
 pressure cooker at 10 and cook 20 minutes after control jiggles.
 Reduce pressure normally for 5 minutes, then place cooker under
 faucet.  Serves 4.

Monkey Biscuits


On 20 Jan 2005 at 12:09, Melinda wrote:

> Hi
> I am after a recipe for the above biscuits that my grandmother used to
> make.  They had peanut butter, Weeties Cereal and Condensed Milk -
> were baked and were very fudgy (and moreish!!;-) ).  Any help would be
> gratefully received.
> Regards
> Melinda

Hi Melinda,

The only recipe that I can find is the recipe below. It doesn't sound much like your description.


Chocolate Monkey Biscuits  
4oz Margarine 
4oz caster sugar 
1 egg 
1/2 tsp vanilla essence 
10oz plain flour 
3oz Plain Chocolate 

To decorate 
6oz Plain chocolate 
1 tsp flavourless oil 
4 bars such as Flakes 
A large packet of milk chocolate Buttons 

Makes about 20

Preheat the oven to Gas Mark 5. Cream the Stork margarine and sugar together 
well and then beat in the egg and essence. Add the flour and chocolate, and 
bind the biscuit dough together. Knead on a lightly floured surface until 
smooth. Roll out, not too thinly and cut out the biscuits, re-rolling the 
scraps in between. Place on the lightly floured baking tray and bake for 
12-15 minutes, until lightly browned and cooked through. Leave to cool before
removing from the tray. 

Melt the chocolate with the oil to make chocolate icing. Carefully dip one 
end of each biscuit into the chocolate icing and then fill a piping bag with 
the remainder. Sprinkle on crumbs of flakey chocolate for 'hair'. Stick the 
buttons on with the icing as ears and pipe faces on the biscuits and leave 
to set.  


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