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Homemade Bologna

  ----- Original Message ----- 
  From: z27780612
  To: phaedrus
  Sent: Saturday, January 11, 2003 12:11 PM
  Subject: bologna

  I need a recipe to make bologna and am having a very difficult time 
  finding one. can you please help me?

Hello Z,

See below.


  Homemade  Sweet Bologna

  Ingredients : 
  15 lb. hamburger (venison or beef)
  7 oz. Tender Quick
  10 oz. brown sugar
  1 1/2 oz. black pepper
  1 tsp. garlic powder
  1/2 oz. dry mustard
  1/4 oz. ground mace

   Preparation : 
Mix all ingredients well.  Roll into logs 2 1/2 to 
3 inches across and 10 inches long; place in cotton bags.  
(Or heavy duty aluminum foil and wrap foil around log; 
fold flap several times to seal and fold up ends.)  
Place in large pan and place in refrigerator for 24 hours.  
Bake at 250 degrees for 4 hours. When done and cool, remove 
wraps and place in Ziplock bags. May be frozen or kept refrigerated
     Beef Bologna      

  5 lb. hamburger
  5 tbsp. Morton tender quick- salt
  1 tsp. onion powder
  1 tsp. garlic powder
  1/4 tsp. hickory smoke salt
  4 tsp. liquid smoke flavoring
  2 1/2 c. water (I use 2)

  Mix and shape into 7 long rolls. Wrap in clear wrap and refrigerate 
  for 24 hours. Remove clear wrap. Lay on a rack and bake at 300 
  degrees for 45 minutes. This is good served cold with crackers. 
  I cook for 1 hour and 30 minutes on each side.

  2 lb. hamburger
  1 c. water
  2 tbsp. Mortens tender quick
  1/2 tsp. liquid smoke
  Pinch of salt
  1/8 tsp. garlic powder
  1/4 tsp. onion powder

  Mix all ingredients and shape in rolls, 3 inches thick and 
  6 inches long. Wrap in handy wrap and refrigerate for 24 hours. 
  Next day bake 1 hour on broiler pan at 300 degrees. 
  Refrigerate or freeze when done.
   Homemade Bologna Sausage      

  5 lbs. hamburger (may use- venison)
  2 1/2 tsp. smoked salt or- liquid smoke
  2 1/2 tsp. coarse ground- pepper
  5 tsp. Tender Quick salt
  2 tsp. garlic salt
  2 1/2 tsp. mustard seed

  Mix all ingredients well. Refrigerate 24 hours in covered container. 
  Then mix again and let stand in refrigerator another 24 hours in 
  covered container. Remove and mix again. Form into 5 loaves. Place 
  on broiler pan and bake at 150 degrees for 8 hours. (May also put in 
  loaf pans and bake.) Let cool. Wrap in waxed paper or foil. Refrigerate 
  for 2 days before eating. This should keep for 4 weeks in refrigerator 
  or it can be frozen.

Reuben Eggrolls

  ----- Original Message ----- 
  From: Deborah 
  To: phaedrus
  Sent: Saturday, January 11, 2003 12:12 PM
  Subject: reuben eggroll recipe

  Recently, my husband and I visited Franmouth, Michigan.  
  While staying at the Bavarian Inn Lodge, we ate in the 
  restaurant in the hotel.  He ordered reuben eggrolls as 
  an appetizer and fell in love with them. I have searched 
  everywhere and can't find a recipe to make them.  
  Please help me if you can.


Hi Deborah,

I could not find a recipe for reuben eggrolls. I would expect to see one soon, as they are becoming very popular. However, I did find the below recipe for "Reuben Bites", which should be very similar to a small Reuben eggroll.


  Reuben Bites 

  Yield 15

  1 10"xl5" sheet of puff pastry
  4oz corned beef (coarsely chopped)
  4oz sauerkraut (drained)
  4oz Swiss cheese (grated)
  thousand island dressing

  Pre-heat oven to 400. Mix corned beef, sauerkraut, and swiss cheese 
  together in a small bowl. Cut puff pastry sheet into 3" squares. 
  Place a dollop of mixture into the centers of the 3"x 3" squares. 
  Draw the four comers together and seal by pressing together. Place 
  pastries on a non-stick baking sheet and bake until golden brown 
  (approx. 10-15min). Serve with Thousand Island dressing as a dipping 

- Chef Larry Clark 

Zip Sauce

----- Original Message -----
From: "dave" 
To: phaedrus
Sent: Friday, January 10, 2003 1:46 PM
Subject: zip sauce

> Dear Uncle P
> High end Italian restaurants in the Detroit area serve "zip sauce" with
> a filet of beef. I don't know how to descibe the sauce other than it is
> oily, buttery and beefy all at the same time. I understand clarified
> butter is a large part of the sauce. I believe a product called Flavor
> Glo is also used in the sauce, possibly as a flavor enhancer. I have
> tried a copycat recipe on the website, but it isn't
> the real thing. The sauce seems to be a closely guarded secret.
> Can you find out how they make the real thing Uncle P ?
> Dave
> Sauceless in Detroit

Hello Dave,

I didn't have much luck. The one on beef.allrecipes is everywhere, and it claims to be like what Detoit restaurants serve. I'll take your word that it's not right. I did find another one, but it's very similar to that one. it's below. The only thing I could flind on "Flavor Glow" (Nothing at all on "Flavor Glo"), was that there's a gravy mix with that name.There is a source for it here:">Most Popular



Zip Sauce Like Andiamo's

1 t. crushed dried rosemary
1/4 t. dry thyme leaf, rubbed between fingers til fine
1/4 t. garlic powder
1 t. dry minced parsley
1/4 lb. butter, melted
1 t. salt
1 T. Dijon mustard
1/2 t. coarse black pepper
1 1/2 T. Worcestershire sauce
1/4 t. ground cumin
1/8 t. cayenne pepper
1/8 t. white pepper

Combine the first 4 ingredients and stir into the butter that 
has been melted in a saucepan without letting it change color 
or getting brown. Then add everything else and warm gently a 
minute or so. Refrigerate tightly capped to use within a few 
To use: stir about 1/4 c. of this prepared sauce into about 1/4 c. 
of the steak drippings.
(Makes about 2/3 cup)

Chocolate Babka

----- Original Message -----
From: Susan
To: phaedrus
Sent: Friday, January 10, 2003 11:20 AM
Subject: second avenue deli--chocolate babka recipe

> Dear Phaedrus,
> I recently bought the "Second Avenue Deli Cookbook" hoping to get their
> amazing recipe for chocolate babka.  I guess I should have browsed the
> book store first (I ordered it from the internet), because unfortunately
> that recipe isn't in the book.  Since then, I've even called the
> restaurant hoping they might give me the recipe (but had no luck).  
> Can you find it?
> Thanks, Susan

Hi Susan,

I couldn't locate a recipe for babka from the Second Avenue Deli, but there are several chocolate babka recipes online. The below one seems particularly good.


Chocolate Babka

1 cup milk
5 tablespoons butter
1/4 cup lukewarm water (105 to 115 degrees)
1 package dry yeast
6 tablespoons sugar, divided
1 teaspoon salt
5 to 6 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts, divided

Put milk in a small pan and heat to just before boiling. 
(Milk will have bubbles around the edge and will just be 
starting to froth.) Remove from heat. Add butter and stir 
until melted. Cool. (Can refrigerate for 10 minutes.)
Put lukewarm water in a large bowl and sprinkle with yeast. 
Stir in 1 tablespoon sugar and let stand. When milk has 
cooled to wrist temperature, add to yeast with the remaining 
sugar and salt. Add 5 cups flour, 1 cup at a time, beating 
with a wooden spoon and switching to your hands when dough
gets too stiff to stir. Turn dough out on a floured surface. 
Knead for 5 to 10 minutes, working in some of the remaining 
flour if needed. Put in a greased bowl, turning to coat top. 
Cover and let rise for 2 hours or until doubled.
Grease a tube or Bundt pan. Put chocolate chips in a food 
processor or blender and grind to coarse meal. Combine with 
unsweetened cocoa. Put 1/3 cup of the mixture in the pan, 
tapping to distribute. Sprinkle pan with 1/4 cup chopped nuts. 
Combine remaining nuts with remaining chocolate mixture and 
set aside. Punch down dough. Turn out on floured surface 
again and knead 5 to 10 minutes. Using your hands, press and 
pull dough out into an oval, about 9 by 16 inches. Sprinkle 
remaining chocolate filling over the dough, leaving a 1/2 inch 
rim. Roll up, pinching edges to seal. Lift carefully and ease 
into prepared pan, wrapping it around the post in the middle. 
Pat down to fit firmly into pan and seal ends together, brushing 
with a little water if necessary. Cover and let rise 45 minutes. 
Or seal in a plastic bag and refrigerate overnight. (It will 
rise in the refrigerator.) Preheat oven to 375 degrees. Bake 
45 to 50 minutes, until babka sounds hollow when tapped. Invert 
on a cake plate and let cool 30 minutes before serving.
Makes 8 to 10 servings.

Chocolate Indians

  ----- Original Message ----- 
  From: Tiger 
  To: phaedrus
  Sent: Saturday, January 11, 2003 1:35 AM
  Subject: cookies

when I was  kid we use to make a cookie called cocoa Indians. 
It was a cookie batter that was spread out in a pan and cooked 
then cut into squares. Our house burned down when i was 14 and 
the recipe was lost, and I have not been able to find it again, 
If you can help me, it would greatly be appreciated.


Hi Mark,

Could it be Chocolate Indians? See below.


Chocolate  Indians

Ingredients : 
1/2 c. Crisco
1 c. sugar
2 eggs
1 tsp. salt
1/2 c. flour
1 c. walnuts, cut in pieces
2 sqs. unsweetened chocolate
1 tsp. vanilla

Preparation : 
Cream Crisco and sugar together. Add beaten eggs, salt and flour.
Add nuts meats, chocolate and vanilla, mix well.  Spread evenly in
a greased shallow pan having mixture 1/4 inch deep.  Bake in a
moderate oven at 350 degrees for 20-25 minutes.  While hot cut out
Chocolate  Indians

Ingredients : 
1/2 c. shortening (Crisco)
1 c. sugar
2 eggs
1 tsp. salt
1/2 c. flour
2 sqs. unsweetened chocolate
1 tsp. vanilla
Chopped nuts

Preparation : 
Cream shortening and sugar together.  Add beaten eggs, salt, and
flour.  Add melted chocolate and vanilla; mix well.  Divide in half
and spread evenly in 2 jelly roll pans.  Sprinkle with chopped nuts.
Bake at 350 degrees about 10 minutes.  Cut in squares and remove
immediately from pan.  Store in air-tight tin.  Can be frozen.
Chocolate  Indians

Ingredients : 
1 c. sugar
1/2 c. butter
1/2 c. cocoa
2 eggs
1/2 c. flour
1/2 c. peanuts, chopped
1/2 tsp. cinnamon
Salt (few grains)
1/2 tsp. vanilla

Preparation : 
Beat eggs with sugar.  Add melted butter, cocoa sifted with
flour, and a few grains of salt.  Add cinnamon, chopped nuts and
vanilla.  Bake 20 minutes in shallow pan in moderate oven.  Cut into


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