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More Hough Recipes

Ribbon Sandwich

 egg salad (1 doz. eggs)
 2 lb. ham salad
 Kraft pineapple cream cheese,
 3 jars
 4 (8 oz.) pkg. cream cheese,
 chicken salad (6 split
 2 Hough Bakery Pullmon loaves,
 sliced lengthwise (special
 order a day in advance;
 makes 2 1/2 to 3 sandwich

 Cut crust off all sides of bread. Gently roll slices
 with rolling pan. Lightly butter each slice. Spread
 each : slice with filling in order your prefer.
 Top sandwich with a  plain slice. Frost top and sides
 with cream cheese. Mince parsley; sprinkle on finished
 loaf for dressing. Refrigerate overnight. Slice and serve.
 Makes approximately 16 slices per loaf, depending on size.
 Cuts best with electric knife. Makes 40 to 48 (1-inch) 
 slices per recipe.
 Hough Date Pudding

 1/2 lb. dates, chopped
 2 c. sugar
 1 1/2 c. flour
 1 c. nuts
 1/4 c. milk
 1 1/2 tsp. baking powder
 2 eggs
 pinch of salt
 vanilla to taste
 1/4 lb. butter
 1 1/2 c. brown sugar
 2 c. boiling water

 Mix eggs and sugar. Add dry ingredients, alternate
 with milk, dates and nuts. Pour in pan. Mix 1/4 pound
 butter, 1 1/2 cups brown sugar and 2 cups boiling water.
 Pour over batter. Bake at 325 degrees for 1 hour.

Comeback Sauce

Hi, Phaed:

Saw the post from the 16th on Comeback Sauce.

Attached is the recipe from the Elite Restaurant on Capitol Street, 
and if anyone is familiar with Jackson, Miss., they'll recognize 
the name.

My daughter and I lived in Rankin County from 1990-1997, and I 
worked in the federal building in downtown Jackson. My co-workers 
and I went to the Elite at least three times a week. Always good food.

I believe I got this recipe from the Memphis Commercial Appeal a 
couple of years ago.

Hope you are well and take care.

Your friend in Arkansas,


The Elite’s Comeback Sauce 

2 large garlic cloves  
1 large or 2 medium onions, grated  
1 cup mayonnaise  
1/2 cup chili sauce  
1/2 cup ketchup  
1/2 cup mustard  
1/2 cup salad oil  
1 tbsp. Worcestershire sauce  
1 tsp. black pepper  
Dash of paprika 
2 tbsp. water 

Place garlic and onion in blender and blend until mixed. Add other
ingredients and blend well. Refrigerate. 

Angolan Recipes

Sites with Angolan Recipes:


Angolan Food & Recipes


Mufete Of Kacusso (Tilapia)

Tilapia, salt.

Ingredients for sauce:
Onions, pepper, olive oil, lemon, vinegar, salt

Season the fish with salt and oil. Grill in oven or over charcoal 

Sauce: Chop onion finely, add lemon juice, water, salt, pepper and 
Cocada Amarela

1 cup sugar
3 cups water
2 whole cloves
1/2 a coconut
6 egg yolks
ground cinnamon.

Open the coconut, cut it in easy to handle pieces and grate about 
half of it (about 2 cups worth).

Combine the sugar, water and cloves in a small saucepan and bring 
to a boil, stirring constantly. Once it boils, stop stirring and 
allow to continue boiling until it reaches the temperature of 230 
degrees on a candy thermometer. This may take quite a while.

Reduce the heat to low. With a slotted spoon remove and discard 
the cloves. Add the grated coconut, a little bit at a time, and 
mix well. Continue to cook, stirring frequently, for about 10 
minutes. The coconut should become translucent. Remove from heat.

Beat the egg yolks until they thicken slightly, for about 1 minute. 
Stir in about 1/2 cup of the syrup and mix. Pour this mixture into 
the saucepan with the remaining syrup and stir together thoroughly.

Cook over moderate heat for about 10 minutes, stirring frequently, 
until the pudding thickens enough to pull away from the bottom and 
sides of the pan. Spoon the pudding into individual serving plates. 
Let cool, sprinkle with ground cinnamon and serve.

Adapted from African Cooking
Frango Grelhado Piri Piri

3 1/2 lbs. chicken parts
2 tbsp. fresh lemon juice
1/4 cup peanut oil
1 finely chopped jalapeño chile or 1/4 tsp. finely minced habanero 

Preheat broiler. Wash the chicken parts and pat them dry. Put chicken
pieces in a broiling pan. Mix the lemon juice, peanut oil and chile
together. Brush mixture over the chicken. Place chicken under the 
broiler and cook until done, about 7-10 minutes on each side. 

Adapted from African News Cookbook

Food Trivia

On 16 Jan 2006 at 22:33, Christi wrote:

> Hi Phaed--
> I'm having so much fun reading your archives it's brought up two food
> trivia questions for you.
> 1) Why is hard sauce called that?
> 2) This is probably an ignorant question but I guess I'm used to
> modern conveniences.  How did people leaven bread before there were
> those handy little packets and cubes of yeast? Did they grow mold and
> how?
> Hope you enjoy this research as much as I love reading the results! 
> Thanks. --Christi

Hi Christi,

1) "Hard sauce" is called that because it's supposed to be "hard" when served. In this case, "hard" means that the sauce is supposed to be chilled until it has the consistency of butter before it's served. It's even chilled in molds like butter molds sometimes to give it a unique shape. It's not supposed to be liquid.

2) Yeast were discovered by the ancient Egyptians. Some ancient Egyptian found that if you left dough out in the warm air for a while before baking, it would sometimes grow in size and would then make a softer, fluffier, bigger, tastier loaf when baked. Airborne yeast were everywhere along the hot, humid Nile River in Egypt. When dough was left out in the open air, some of these airborne yeast would get into the dough, multiply, and make it rise. Since the microscope hadn't been invented yet, the Egyptians didn't know exactly what was causing this, but they knew a good thing when they saw it, so they began leaving their dough out all of the time. After a while, someone noticed that if you took a bit of dough from a risen batch of dough and put it into a fresh batch of dough, then that one would rise, too. Thus was born sourdough starter. This is what people used to make bread rise for millenia, along with such things as ashes. Ashes from a fire can be used as a sort of leavening, due to their alkalinity, but they have a negative effect on flavor. In the 1800's baking soda and then baking powder came along and replaced yeast in some uses because they were quicker and more controllable. Also in the 1800's, yeast came to be cultivated and that's where those convenient packets and cakes of yeast came from.


Date Nut Bread in a Can

I noticed some questions on your site about canned date nut bread 
by Crosse & Blackwell  I know they were bought out by Nestle.  Upon
calling Nestle, I found that Smuckers bought it from them.  I made 
a call to Smuckers and asked if there was any way they could bring 
it back on the market and the young lady said she would definitely 
submit my request.  I'm thinking the more people who call them with 
this request, the more likely it "could happen".  Their phone # 
is 1-800-535-5437 and they readily answered the telephone.  
By the way, your site is great.




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