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Ribbon Sandwich
egg salad (1 doz. eggs)
2 lb. ham salad
Kraft pineapple cream cheese,
3 jars
4 (8 oz.) pkg. cream cheese,
softened
chicken salad (6 split
breasts)
2 Hough Bakery Pullmon loaves,
sliced lengthwise (special
order a day in advance;
makes 2 1/2 to 3 sandwich
loaves)
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.
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,
diana
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.
Sites with Angolan Recipes:
Margarita
Angolan Food & Recipes
Recipezaar
Mufete Of Kacusso (Tilapia)
Ingredients:
Tilapia, salt.
Ingredients for sauce:
Onions, pepper, olive oil, lemon, vinegar, salt
Preparation:
Season the fish with salt and oil. Grill in oven or over charcoal
fire.
Sauce: Chop onion finely, add lemon juice, water, salt, pepper and
oil.
-----------------------------
Cocada Amarela
Ingredients
1 cup sugar
3 cups water
2 whole cloves
1/2 a coconut
6 egg yolks
ground cinnamon.
Instructions
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
Ingredients
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
chile.
Instructions
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.
Serve.
Adapted from African News Cookbook
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.
Phaed
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.
Thanks!
Pat
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