On 24 Jan 2005 at 10:14, Al wrote:
> Do you have recipes for making homemade lunch meats pickle loaf and
> others AL
I found the ones below.
1 1/2 lbs ground beef, broken up
1/2 lb ground pork, broken up
1/2 cup water
1 envelope unflavored gelatin
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp tamari sauce
1 tsp salt
1/4 tsp ground black pepper
1/2 cup instant nonfat dry milk
1/4 cup drained sweet pickle relish
Combine beef, pork and water. Cook 10 minutes in pressure cooker
(or in a frying pan until done). Drain, reserving liquid. Place
hot liquid and gelatin in blender and blend until dissolved. Add
garlic powder, onion powder, tamari, salt and pepper. Blend again.
Add the cooked meat, a little at a time and blend to a smooth puree.
Add dry milk and blend thoroughly. Stir in pickle relish. Spoon
into a greased 8x4x2 1/2" aluminum foil loaf pan and chill overnight.
Pull sides and ends of pan away from meat and turn loaf out. Slice.
These came from a book called Make Your Own Convenience Foods.
Source: Make Your Own Convenience Foods
2 lbs ground beef
1 lb ground pork
1 cup finely ground bread crumbs or 1 cup raw wheat germ or bran
2 Tbsp tamari sauce or 2 Tbsp Worcestershire sauce
2-3 dashes Tabasco
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
Combine all ingredients in a bowl and mix well. If necessary add a
small amount of milk or water to make mixture workable. Line a loaf
pan with plastic wrap.
Pack mixture into pan and beat it with the spoon so it's tightly
packed with no air pockets. Invert onto a rack set in a shallow
roasting pan. Bake in preheated 300 degree oven until internal
temperature on a meat thermometer reaches 190 degrees, about 1
hour. Cool completely, then slice.
Use all beef, all pork or even pork sausage. Vary spices to taste.
Insert hard boiled eggs into the center as you fill the loaf pan.
Add 1/2 tsp each oregano and basil and dust with paprika for an
On 25 Jan 2005 at 16:54, Verna wrote:
> Guess who's back? I have someone else looking for a long lost
> recipe here is the email message I was unable to find it
> ( My grandmother died when I was ten, and she used to make Armenian
> Gatah or ? Yatah, its a flaky pastry with sweet filling made of flour
> sugar and butter in center. Our parents took us every Easter to an
> Armenian church where my grandmother and the other ladys made this
> bread and one filled with prunes and apricots. No ones was a good as
> my grandmothers (I tried them all) she never had recipes did everything
> by memory and feel. Our family tried to make it
> once and it didnt turn out. Do you know of anyone who has these
> recipes who are still alive, I am now 62 years old. I would appricate
> it if any grandma's passed theirs to their children. Thank you in
> advance for any help you can give me. this pastry is rolled paper
> thin as big as a table and folded somehow with the filling in the
> center the size of a 10-12 square.)
> Thank you for your time
They are also known as "katah". See below.
Katah With Koritz (Armenian filled sweet roll)
Armenian sweet roll with raisin & nut filling
4 cups flour
1 yeast cake
2 cups milk
3/4 cup sugar
1 cup butter
Pinch of salt
1/2 cup butter
1 cup flour
1/4 cup chopped raisins (optional)
1/4 cup chopped nuts optional)
1/4 cup sugar (optional)
Cinnamon to taste (optional)
Soften yeast in one cup of milk, melt the sugar in the
other cup of milk, then combine the two. Add melted
butter, saving two tablespoons to use in brushing the dough.
Gradually add the flour and salt to the liquid
and when all of it is absorbed, knead well. It should
be a soft dough.
Cover and let it rise.
When dough has doubled in size, divide it into six
portions. Take one portion at a time and roll out to
thickness of 1/4" or less. Brush the entire open
dough with melted butter. Then fold the dough to
a square 5" x 5". Place some koritz in the center
of this square and bring over opposite corners of
the square to cover the koritz. Then roll out the dough
to the size of a small pie. Brush with eggs, and design
on top of dough with a fork or some other gadget.
Let this rise again, then bake in a moderate
oven (350 degrees) until browned.
Koritz: Melt your butter and blend in the cup of flour,
on low flame, and keep stirring until the flour and
butter are well blended and the color of the koritz
is pink. Stir in other desired ingredients.
Gatah - Armenian Hard Sweet Rolls
3/4 cup sugar
2 packets dry yeast
7 cups flour
1/2 teaspoon salt
1/2 cup butter [melted]
1 large canned milk-warm
1/2 cup warm water
1/2 cup sesame seeds
1/2 cup butter [melted to brush on tops of pinwheels].
1) Dissolve yeast in 1/2 cup warm water.
2)In a large bowl, mix together eggs and 3/4 cup sugar.
3) Add warmed milk, yeast and butter.
4) To this mixture add flour and knead the dough. If dough is
sticky, lubricate hands with a little butter or oil. When dough
is smooth, divide evenly into six balls. Let the dough rise
covered for about 30 minutes. Roll out each ball fairly thin
and brush with melted butter. Fold dough from top to center,
then from the bottom to center. Brush with butter again, and
then fold again, top to center and bottom to center. Place
aside and repeat with all six balls. Now taking the first strip,
roll out until it is just under the size of a cookie sheet. Now
spread the filling over the rectangular piece of dough and
evenly spread the filling.
5) Roll up the filling covered dough from the bottom like
a jelly roll. With a sharp knife, cut the roll into 1 1/2 inch
rounds. Press down on rounds and flatten to about 3/4 inch,
then place on a cookie sheet. Cover and let rise for about 90
minutes. Brush the tops with melted butter and sprinkle with
sesame seeds. Bake in a 325 degree oven for 20 - 25
minutes or until just golden brown.
Note: These will store nicely and will freeze well, if the kids
don't devour them the first day.
1 1/2 cup flour
1 1/2 cup finely chopped walnuts
1 1/2 cups finely chopped raisins
1 tablespoon cinnamon/or as needed to taste
1 Tbl. Orange zest
1/2 cup butter [melted]
1 cup granulated sugar
1/4 cup brown sugar
1)In a large skillet, melt the butter and then add the flour.
While stirring continually allow it to brown just slightly.
Take off heat and let cool for about 5 minutes. Add sugars,
walnuts, cinnamon, orange zest and raisins. Mix in well.
Let cool before using.
On 25 Jan 2005 at 19:48, ? wrote:
> could you please find the recipe for alice's spring chicken from the
> outback restaurant
Please give your first name when making a request. See below.
Alice Springs Chicken
4 Chicken Breast 1/2" thick(maybe frozen)
Chicken Breast should be skinless and boneless
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish
Rub chicken breast with Seasonal All and set aside to marinated
for 1 hr. While the breast is marinating fry bacon crisp and drain.
Shred cheese and set aside. Gather all other items together and make
ready for the preparation.
Take chicken from marinate and sauté on medium heat in pan with just
enough oil to prevent sticking. Cook on both sides until a slight
golden color and cooked in the middle but not dry. Remove from pan.
Spread chicken breast with honey mustard, cover with a layer of
mushrooms, three slices of bacon and then sprinkle with shredded
Colby/jack cheese, chicken should be covered with shredded cheese.
Pop in heated oven at 350 degree's or a micro just until the cheese
melts. Sprinkle with parsley and extra honey mustard may be served
on the side.
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps.
The corn syrup may be adjusted depended on how sharp the mustard might
be or to your taste.
Alice Springs Chicken
Honey Mustard Dressing:
1/2c. grey poupon dijon mustard
1/2 c. honey
1 1/2 tsp. veg. oil
1/2 tsp. lemon juice
4 skinless boneless chicken breast
1 TB veg. oil
2 c. sliced mushrooms
2 TB. butter
salt & pepper paprika
8 slices bacon
1 C. shredded Mont. Jack.
1 C. shredded Cheddar
Using an elec. mixer, combine mustard, honey, 1 1/2 tsp. oil and
lemon juice in small bowl. WHip mixture about 30 seconds. Pour
2/3 of marinade over the breasts and marinade until later. After
the chicken has marinated, preheat the oven to 375 deg, and heat
an oven proof frying pan with 1 tsp. oil over med. heat.... Sear
chicken in pan 3-4 min. per side or until golden brown.
As the chicken is cooking, saute the sliced mushrooms in butter
in small frying pan. Brush each seared chicken breast with a little
of the reserved honey mustard marinade, being sure to save a little
as a side. Season chicken with salt, pepper and a dash of paprika.
Stack two pieces of the cooked bacon, crosswise, on each chicken
breast.Spoon the sauteed mushroom on the bacon being sure to coat
each breast evenly. Spread 1/4 c. Mont. Jack cheese onto each breast,
followed by 1/4 c. cheddar. Bake the pan of chicken for 7-10 min.
or until the cheese is melted and starting to bubble.
Sprinkle each chicken breast with 1/2 tsp. parsley before serving.
Place extra marinade in small bowl to serve on the side.
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon Mustard
1/2 cup honey
1-1/2 tsps. vegetable oil
1/2 tsp. lemon juice
4 skinless, boneless chicken breast halves
1 T. vegetable oil
2 cups sliced mushrooms (10-12)
2 T. butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tsps. finely chopped fresh parsley
Use an electric mixer to combine the dijon mustard, honey, oil and
lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken halves and marinate
them, covered, in the refrigerator for about 2 hours. Chill the
remaining marinade for later.
After the chicken has marinated, preheat the oven to 375 and heat
up an oven-proof frying pan (large enough to hold all four breasts)
and 1 tablespoon of oil over medium heat (if you don't have an
oven-proof skillet, transfer the chicken to a baking dish for
baking). Sear the chicken in the pan for 3-4 minutes per side or
until golden brown. Remove the pan from the heat, but keep the
chicken in the pan.
As the chicken is cooking, in a small frying pan, saute the sliced
mushrooms in butter.
Brush each seared chicken breast with a little of the reserved marinade
(not the portion that the chicken soaked in) being sure to save a little
extra that you can serve with the dish later.
Season the chicken with salt and pepper and a dash of paprika. Stack
two pieces of cooked bacon, crosswise, on each chicken breast. Spoon
the sauteed mushrooms onto the bacon, being sure to coat each breast
evenly. Spread 1/4 cup of monterey jack onto each breast followed by
1/4 cup of cheddar cheese.
Bake the pan of prepared chicken breasts for 7-10 minutes or until
the cheese is thoroughly melted and starting to bubble.
Sprinkle each breast with 1/2 teaspoon parsley before serving.
Put extra honey mustard marinade into a small bowl to serve on
Serves 4 as an entree.
On 27 Jan 2005 at 15:16, Barb wrote:
> Hey, Uncle P.
> I've found that sugar and sweet potatoes goes back at least as far as
> Ferdie and Issie, but when did candied sweet potato casserole get the
> marshmallow topping?
> Sure, the logical progression from sugar to egg-whites (merangue) to
> marshmallows.... but. Do we blame the Ladie's Home Journal November
> Inquiring minds, well, inquire.
> Thanks muchly!
Luckily, Jean Anderson researched this for her cookbook "American Century
Cookbook". She says that the sweet potato casserole with marshmallow topping
dates back to the 1920's. The oldest recipe for it that she could find was in
Ida C. Bailey Allen's "Vital Vegetables" (1928). Before the 20's there were
candied sweet potatoes with butter & brown sugar and even pecans (in Georgia),
but no "sweet potato casserole" with marshmallow topping.
On 27 Jan 2005 at 20:23, Sarah wrote:
> My family and I just returned from an amazing Carnival Cruise. We had
> the mostfabulous bread pudding recipe. They called it "Bitter and
> Blanc." It looked as if they had placed dark chocolate in the bottom
> of a dish, melted it by placing the bread puddingon topand then
> topping it with a white chocolate sauce. It was Incredible! I would
> love to be able to make it for my family, as we all asked for seconds!
> Someone told me that Carnival is great about releasing their recipes
> and I know if anyone could find it, it would be you!
Wish I could help, but they apparently haven't released that recipe yet.
The only one that I could find is their "white chocolate bread pudding" below.
White Chocolate Bread Pudding
From Carnival Cruise Lines.
5 large eggs
1/4 lb of butter
1 cup heavy cream
2 cups milk
1 loaf white bread
1-1/4 lb white chocolate
3/4 cup sugar
Preheat the oven to 360°F (182°C). Remove the crust from the bread and soak
it in the heated milk and cream. Beat the mixture by hand or in a mixer until
the pieces of bread are reduced to the size you want. Melt the chocolate and
butter in a double boiler and incorporate that into the bread mixture.
In a separate mixing bowl, beat the eggs and sugar until creamy. Add that to
the bread mixture and stir until uniform. Transfer the batter to a buttered
pan and place that pan in a larger pan of hot water in the oven. Bake for 45
minutes, or until the center is set. [Start checking the pudding after a half
hour in the oven. Because this recipe is cut down so severely from the original,
it may take a good deal less time to set.]
Sweet Sabayon Sauce
From La Varenne Pratique (Canada, UK), by Anne Willan.
4 egg yolks
1/4 cup sugar
1/2 cup liquid (sweet white wine, Madeira, Marsala, sherry, Grand Marnier,
orange or lemon juice [or amaretto])
Whisk ingredients in a large bowl, then set over a pan of hot water on the
stove and whisk until light and thick enough to leave a ribbon trail, at
least 5 minutes. (Note: If sabayon gets too hot it will become grainy.)
Serve the sauce warm or whisk off the heat until it cools. If left to stand,
the sauce will start to separate.
* * * * * * * *
Note: If salmonella is a concern where you live, substitute egg powder,
pasteurized eggs, or other related products in all dishes that contain
uncooked or undercooked eggs.