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2009

TODAY's CASES:

Pone Bread

 ----- Original Message ----- 
 From: dixie 
 To: phaedrus@hungrybrowser.com 
 Sent: Saturday, January 10, 2009 4:06 PM
 Subject: Pone Bread

 My Aunt Rose from Kentucky used to make a buttermilk bread that she baked in 
the oven in a cast iron skillet, it was a tear apart bread. Aunt Rose pasted 
on many years ago and no one knows the recipe, Auntie never wrote it down, it was 
in her head. She called it pone bread. I have been trying to find her recipe for 
a very long time. She did not use corn meal in the recipe, but flower and buttermilk. 
I hope you can help.

 Sincerely,
 Dixie

Hello Dixie,

See below for the only recipe that I can find.

Phaed

 Pone  Bread

 4 c. flour
 3 tsp. baking powder
 1 tsp. salt
 1/2 c. sugar
 2 eggs
 4 tsp. brown sugar
 1 tsp. soda
 1/3 c. oil
 1 c. water
 1 c. buttermilk

Sift together all dry ingredients. Add oil, eggs, water and buttermilk. Mix well. 
Pour into greased pan or skillet. Bake at 400 degrees until done.

Lemon Freezer Sherbet

 ----- Original Message ----- 
 From: Bonnie 
 To: phaedrus@hungrybrowser.com 
 Sent: Sunday, January 11, 2009 1:02 PM
 Subject: Recipe request

 My mother in law made a sorbet type of dessert each holiday out of Evaporated Milk. 
It was always lemon and she would make a syrup then add the milk and freeze in a bowl 
until almost solid and then I would break it up and she would whip it in her mixer. 
She has Alzheimers so I can't get the recipe from her. Would appreciate your help.
 Thank you 
 Bonnie 

Hello Bonnie,

This is the closest recipe that I can find to your description.

Phaed

 Lemon  Milk  Sherbet

2 c. evaporated milk
 2 c. water
 2 c. sugar
 1/2 c. lemon juice

Mix milk and water.  Add sugar and lemon juice.  Stir until sugar dissolves. 
Freeze in 9 x 9 inch pan.  When partially frozen, beat with hand mixer and return to freezer. 
Serves 8. 
------------------------------------------

OMG thank you I believe that is it!! I am going to go pick some lemons off my tree before the big 
freeze this week and make some! My grown children will be SO HAPPY!! You are the greatest . 
THANK YOU!!!!!!

Bonnie 

Filipino Silvanas

People have searched the site for this recipe.

Silvanas 

Cookie:
1/2 cup egg whites 
1 cup asukal 
1/4 cup harina (all purpose) 
1/2 cup kasuy(unsalted cashew nuts), ground/crushed finely and sifted 

Icing:
3/4 cup evaporated milk 
1 cup butter 3/4 cup sugar 
1 cup cake crumbs (optional) 

Preheat oven to 300 deg F. Grease and flour cookie sheet. Beat egg whites until stiff 
but not dry. Add sugar slowly. Fold in flour gradually, alternating with kasuy. Put mixture 
into icing bag and press into cookie sheets. Bake for 15 minutes or until lightly brown. 
Prepare icing while letting cookies cool down. 

Dissolve sugar in milk. Cream butter until color is light. Add sugar-milk solution slowly 
while beating continuously until smooth. 

Spread icing on one cookie and sandwich with another cookie. Optional step - ice the resulting 
sandwich all around and roll in cake crumbs if desired. 
------------------------------------
Silvanas 2

Ingredients 
For butter cream filling: 
1/4 cup butter, softened 
1/4 cup margarine 
1/2 cup powdered or confectionery sugar 
1/2 teaspoon vanilla extract 
75 grams cashew nuts, finely chopped 
For base and crumbs: 
5 pieces Chocolate, each cut into 3 pieces 
1/3 cup Chocolate, crushed 

1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. 
Beat until creamy and well-blended. Set aside about a fourth of the mixture for decorating. 
Mix in chopped cashew nuts. 
2. ASSEMBLE. Spread about 1 teaspoon butter cream on square grahams piece. Top with another 
square piece to make it look like a sandwich. 
3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and 
cover sandwiches in crushed Chocolate. Chill and serve 

Lofthouse Cookies

The search engine reports inquiries for this recipe.

Lofthouse Cookies

 Ingredients
1 cup butter 
2 cups sugar 
3 eggs 
1 teaspoon vanilla extract 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 1/2 cups sour cream 
5-6 cups flour (until desired consistency for rolling) 

Directions
1 Cream together butter and sugar. 
2 Beat in eggs and sour cream. 
3 Mix in dry ingredients. 
4 Cover and refrigerate overnight. 
5 Preheat oven to 425F. 
6 Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. 
7 Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. 
8 Cool on wire rack. 
9 Frost and decorate as desired.

Makes 36 cookies.

Macaroni and Cheese

Another trying times budget recipe. Another combination of two types of food to yield a balanced protein content. Good. Yum!

Old  Fashioned  Baked  Macaroni  And  Cheese

1/2 lb. uncooked macaroni
3 lg. eggs
1/2 tsp. dry mustard
1/2 tsp. salt, optional
1/2 tsp. ground black pepper or 1/4 tsp. cayenne pepper
3 c. milk
2 c. shredded cheddar cheese
2 tbsp. butter or margarine, cut into small pieces

 Cook macaroni according to package directions.  Heat oven to 350 degrees. 
Grease 2 quart baking dish.  In large bowl, combine eggs, dry mustard, salt, 
pepper, beat until frothy.  Blend gradually in milk.  Drain cooked macaroni, 
pour half into baking dish.  Sprinkle evenly with 1 cup of cheese.  Add remaining 
macaroni, pour egg mixture over.  Sprinkle with remaining cheese and pieces of 
butter.  Bake approximately 45 minutes; until cheese is golden brown.
-------------------------------------
Old  Fashioned  Macaroni  And  Cheese

6-7 oz. elbow macaroni (2 c.)
2 tbsp. grated onion
1 tsp. salt
1/4 tsp. pepper
3 c. shredded process sharp cheddar cheese
2 c. thin white sauce
1 tbsp. margarine

 Heat oven to 375 degrees.  Cook macaroni as directed.  Place half on ungreased 
2 quart casserole.  Sprinkle with half onion, salt, pepper and cheese.  Repeat. 
Pour white sauce over casserole.  Dot with butter.  Cover and bake 30 minutes. 
Uncover and bake 15 minutes.

White Sauce:
1 tbsp. butter
1/2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

 For each cup of sauce, mix above ingredients.   Melt butter over medium heat; 
blend in flour, salt, pepper over low heat; stir until mixture becomes bubbly. 
Remove from heat.  Stir in milk.  Return to boiling, stirring constantly.

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