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Scalded Lettuce

On 19 Jan 2007 at 8:24, Janice wrote:

> I am looking for a ole time southern recipe for "scalded lettuce";
> know it uses bacon drippings, fresh spring onions; torn fresh lettuce;
> scalded milk, sugar and butter; I typed this in on google and your
> site was referred to, but I can't find the recipe in your archives;
> thanks!!!
> Janice

Hi Janice,

Well, being an ole Southerner, I'm familiar with this dish.

Note that this dish usually does not contain any milk, and the common name for it is "wilted lettuce." Out of the almost 200 recipes that I found for the dish, only two recipes were called "scalded lettuce", and only three recipes called for milk. All three recipes that I found that did call for milk were called "wilted lettuce" rather than "scalded lettuce." Below are those three, plus the two that I found that used the name "scalded lettuce".


Wilted  Lettuce  Salad

1/4 lb. bacon, cut in sm. pieces
1 egg, beaten
3 tbsp.v vinegar
1/2 c. milk
2 tbsp. sugar
1/2 tsp. salt
1 sm. onion, diced

Fry bacon slowly until crisp.  Remove from pan.  Combine remaining ingredients
and add to bacon drippings.  Bring to a boil, stirring while cooking.  Pour
over lettuce broken into bite size pieces.
Wilted  Lettuce

1 tbsp. salt
1 tbsp. sugar
1/2 stick margarine
1/3 c. vinegar
1 head lettuce
1 c. milk

 Mix together salt, sugar, margarine, vinegar, and bring to a boil. 
 Slowly stir in 1 cup milk and bring back to a boil.  Pour over head 
 of shredded lettuce and mix well.  If lettuce is not wilted enough,
 pour off milk mixture and bring back to a boil.  Pour back over lettuce.
Wilted  Lettuce

1 head lettuce, torn
4 slices bacon
1 1/2 tbsp. flour
1 tsp. salt
1 egg, beaten
2 tbsp. sugar
1/4 c. vinegar
2 c. milk or water

 Wash and tear lettuce.  Fry bacon until crisp.  Remove bacon from 
 drippings. Mix together the dry ingredients; add egg, vinegar, and
 water.  Stir until well blended.  Cook in bacon drippings until
 thickened.  While hot, pour over lettuce and toss. Serve immediately. 
Scalded  Spring  Lettuce

1 med. sized bowl of chopped spring lettuce
3 med. spring onions, thinly sliced
4 tbsp. bacon or ham drippings
4 tbsp. vinegar
2 tbsp. sugar
1 tsp. salt
1/4 c. water

Boil drippings, vinegar, water, sugar and salt. Pour over lettuce 
and onions and toss lightly. 
Scalded  Lettuce

1 egg
1/4 c. vinegar
1 tbsp. flour
2 c. water
1 tsp. salt
1/4 c. oil
Dash of pepper

 Beat egg.  Add vinegar and flour and beat with fork.  Then add water and 
 salt and pepper. Have oil hot and pour mixture in and cook until slightly 
 Pour over a bowl full of leaf lettuce and spring onions. 

My Grammy being from Missouri ( the Ozarks no less) made a wilted salad and 
it never had egg, water or milk! 

Make your spring green salad (up here sometimes it was only dandelion greens or 
pigweed, or lambs quarters if it was really early) fry up some bacon crisp, if 
you were energetic and it was mushroom season find some mushrooms and fry them 
crisp in the bacon drippings, when done, crush the bacon and add the mushrooms 
and bacon to the salad, toss, and then add a bit of vinegar, lemon juice or even 
sour kraut juice or dill pickle juice if you didn't have vinegar or lemon, to 
the drippings in the pan, stir quickly around and serve it hot out of the pan 
onto the salad on plates, this was usually served with pork chops, and potatoes, 
possibly with new peas if you had them. 

I drool thinking about it and will have to make this up coming Farmer's market season. 


Johnny Marzetti

On 19 Jan 2007 at 11:54, Marcelina wrote:

> Hi, My name is Marcelina. I have looked for a recipe from grade school
> called Jonny (Johny?) Marzetti.   I have searched the internet and the
> many, many cook books I have collected over the years.  No success. It
> has pasta, tomato sauce with a slight sweet taste, and hamburger.  I
> appreciate any help. Thanks!

Hello Marcelina.

See below.


Johnny  Marzetti

1/2 lbs. ground chuck
1 med. onion
1 med. green pepper
2 ribs celery
1 lb. can stewed tomatoes (16 oz.)
15 oz. can tomato sauce
1/2 + 1/3 c. catsup, used separately
Salt & coarse ground pepper to taste
8 oz. pkg. Mueller's Old Fashion Thin Noodles
8 oz. shredded cheddar cheese, 4 oz. cheddar cheese used separately

Brown ground chuck; drain off fat.  Chop onion, pepper and celery into 
generous chunks and add to ground chuck.  Salt and pepper.  Add tomato 
sauce, stewed tomatoes and 1/2 cup catsup.  Mix thoroughly, breaking up 
tomatoes and simmer for 45 minutes, covered. 
Prepare noodles as directed on package for items requiring additional 
Combine beef mixture and add 1/3 cup catsup.  Turn into a 4 quart 
casserole. Spray dish with Pam before adding mixture. Stir in cheese.
Bake for 30 minutes at 350 degrees, take from oven and top with 4 
ounces cheddar cheese. Bake an additional 10 minutes. Serves 8. 
Johnny  Marzetti  Casserole

1 lb. ground beef
1 pkg. sloppy joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. water
1 c. uncooked elbow macaroni
1 (17 oz.) can corn, drained
2 c. cheddar cheese, grated

Brown ground beef and stir with fork to crumble. Drain grease.
Stir in seasoning mix, tomato paste and water. Simmer for 10 
minutes.  Cook macaroni according to package and drain. Add to
meat mixture along with corn and 1 cup cheese.  Pour into casserole
dish and top with remaining cheese.  Bake, uncovered, at 350 degrees
for 30 minutes.  Serves 6 to 8.
Johnny  Marzetti  Casserole

 1 to 1 1/2 lb. hamburger
1 lg. onion
1 sm. pkg. noodles
1 can mushroom soup
1 med. can tomatoes
Cheddar cheese
Salt and pepper to taste

 Break hamburger into bite-size pieces, brown with chopped onion in 
 a small pan. Cook noodles and drain; combine hamburger, soup, noodles,
 and mashed tomatoes. Mix well and place in a casserole dish. Bake 
 covered in a 300 degree oven  until bubbly; remove and cover with cheese.
 Replace top and return to oven. Bake at 300 degrees until cheese melts.

Pear Brandy

On 18 Jan 2007 at 17:54, Carol wrote:

> I would really like a recipe for a pear brandy made from scratch Ie
> mash the pears  I think add water and plus or minus yeast Ferment and
> then distill ?? once or twice
> I don't want to start with the alcohol base I want to make the whole
> thing I have got interested in tis because my partner brews his own
> alcohol and I have access to his distiller he has insisted I use my
> own brew barrel !!
> I saw a program on the telly about pear brandy being made at a fruit
> brandy company but it didn't go into specifics 
> cheers and many thanks 
> carol 

Hi Carol,

Well, the only pear brandy recipes that I can find on the Internet are for taking regular brandy and flavoring it with pears, like these:
Pear Brandy

If you want to make pear brandy from scratch starting with pears, then you are likely going to have to purchase a book.

This site has everything to do with home distilling:
Home Distiller
Home Distilling Books


Dugan's Bakery Apple Pie

On 18 Jan 2007 at 15:23, Anita wrote:

> I think I have their apple pie recipe at home. I'll check next time 
> I'm there.
> Anita
David Dugan's Juiced Apple Pie

6 Staymen winesap apples or Granny Smith
11/4 cups sugar
1 tsp. sugar
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2-crust 9" pie
2 tbs. flour or 11/2 tbs. tapioca
3 tbs. butter
1- Peel, core and slice apples
2- Combine sugar, cinnamon, nutmeg and salt with the apples.  Let stand at 
least 2 hours.  Drain and reserve apple juice and slices.
3- Preheat oven to 450
4- Roll out half the dough and line a 9" pie tin with it.  Arrange the apple 
slices over the bottom of the pastry, packing the slices closely and letting 
them pile up.
5- Roll out remaining dough and cut two holes near the center, each hole about 
the size of a dime.  Wet the rim of the bottom crust and put the top crust on.  
Trim and crimp the crust.  Bake the pie 45 minutes.
6- Meanwhile, put drained syrup in a saucepan and stir in remaining ingredients.
 Bring to a boil.
7- When pie is cooked, hold a funnel over one hole and then the other hole adding 
the syrup gradually.  It must be added gradually or it will overflow.  The pie 
will become firm when it cools.  The pie may be frozen.  If frozen, let thaw 
five hours.
Yield: Six or eight servings

Pastry for a Two Crust Pie
2 cups sifted, unbleached flour
1 tsp. salt
1 cup solid white vegetable shortening
1/4 cup ice water
1- Sift flour and salt into mixing bowl and cut in shortening with two knives.
2- Add the ice water gradually; tossing the mixture with a two-prong fork.  
Handle the dough as little as possible.

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