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Duel in the Sun

On 6 Jan 2008 at 14:02, Christine wrote:

> Hi Phaed,
> "Duel in the Sun" was just on TCM, and the theme music is very
> familiar to  me.  I'm pretty sure that it was the theme music of an
> old western TV  show like Wild Bill Hickock, Range Rider, or something
> like that.  I  haven't been able to find a connection.  Can you? 
> Thanks for all your  help in the past, Christine

Hi Christine,

I don't think so, at least not officially. The entire score of "Duel in the Sun" was composed by Dimitri Tiomkin. I can find no evidence that the same music, including the theme, was ever used as the theme of another movie or a TV show.

However, Tiomkin was very popular and prolific as a composer of scores for movies and TV. He composed the music for "High Noon" and for TV's "Rawhide", among dozens of other movies and TV programs, many of which were westerns. Composers, like writers, sometimes re-use parts of themes in their music, and pieces by the same composer often sound similar.

"Range Rider's" theme was variations of "Home on the Range". I could not find anything about "Wild Bill Hickok's" theme music.


Jamaican Beef Patty

On 6 Jan 2008 at 20:48, anita wrote:

> Hi, 
> I saw you  may have access to lunchroom recipes from NY. I am looking
> for a Jamaican Beef Patty recipe, we were served in school. It was a
> yellowish dough encasing seasoned meat. Quite delicious! Please help
> Anita

Hello Anita,

No luck with the lunchroom recipe. Doesn't appear to be on the Internet. There's another one below.


Jamaican Beef Patty


Below is a delicious recipe for Jamaican Beef Patties:


2 cups Flour 
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening 
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and
margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a
wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out
8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place
the dough in the refrigerator overnight. If you do refrigerate, remove the dough at
least 15 minutes before using.

Meat Filling

2 tablespoon oil 
1 Small white onion, Finely chopped 
1/4 teaspoon Chopped Scotch Bonnet pepper 
1/2 lb. Lean ground beef 
1/2 teaspoon Salt 
1/2 teaspoon Freshly ground black pepper 
1/2 teaspoon Curry powder 
1/2 teaspoon Dried thyme 
1/4 cup Breadcrumbs 
1/4 cup Beef or chicken stock 
1 Egg, beaten 
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper
until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and
mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet
and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids
have been absorbed, the filling is ready. It should be moist but not watery. Remove
the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
Moisten the edges of the dough with water and fold the dough circle over the meat
filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture
of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or
until the pastry are golden brown.

Serves: 10 Patties 

Dog 'n Suds

On 1 Jan 2008 at 14:42, Kaye wrote:

> Dear Uncle,
> This was a fast food, drive-thru or park place that specialized in
> coneydogs and rootbeer. Don't know if it was an area-specific
> franchise or national but their coneydogs were the stuff of hotdog
> lovers' dreams.
> Would love to have the recipe for the coney sauce.  ever heard of it?
> Haven't had one in years... Southern Missouri was locale I grew up in,
> time frame-1960-70's.
> Thanks,
> Kaye 

Hello Kaye,

We had Dog 'N Suds in Mississippi for a while, too. They're still in business, but perhaps they had to downsize. Their home office is in Lafayette, Indiana.

Below is a copycat recipe for their coney sauce.


Dog 'N Suds Coney Sauce Recipe

1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
ketchup, as needed


In a salted skillet, brown ground beef with onion over medium heat, breaking up 
meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, 
except catsup. Mix well, then add enough catsup to keep mixture loose. Simmer,
partially covered, 1 hour, adding catsup as needed. 

More Hot Dog, Chili Dog & Coney recipes


On 7 Jan 2008 at 18:01, Sandi wrote:

> Hi, It's Sandi, you've answered many questions for me already. I have
> another. I was in a Chinese supermarket today and bought a can of 
> Jackfruit. Now I don't have any idea what to do with it. Can I just
> eat it out of the can? I googled it and spent an hour on here, but
> can't find a yes or no answer. Thank you once again!!! Sandi

Hello Sandi,

Well, you can eat it out of the can, but perhaps that is not the best use of it. The jackfruit is a relative of the breadfruit and is very popular in Indian cuisine. It's certainly eaten out-of-hand in Southern India, but if you've never eaten it before, you might not like it by itself. It seems to be an acquired taste. Better to use your canned jackfruit in a curry or other dish. See these sites for recipes:

Jackfruit 1

Jackfruit 2

Jackfruit 3


Ugandan Recipes


Fair Trade Cookbook


African Jewish Food

Recipes Using Ugandan Crops


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