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Lamb Navarin

  ----- Original Message ----- 
  From: Asarnie
  To: phaedrus
  Sent: Sunday, January 19, 2003 9:32 AM
  Subject: Find the name.

  Dear Phaedrus
  could you please find me the name of a recipe for a casserole made with, 
  Lamb or Mutton and vegetables please 
  I think it has seven letters which starts with  n -----n and ends with n

  Good luck and thankyou

Hello Asarnie,

I found this today. The dish is NAVARIN of Lamb. See recipe below.


  Navarin of Lamb (Navarin D' Agneau) 
  Reader's Digest Mediterranean Cookbook/Tess Mallos  

  2 tablespoons oil 
  900 g/ 2 lb boneless leg of lamb, cubed 
  1 medium onion, chopped 
  2 cloves garlic, finely chopped 
  2 tablespoons plain flour 
  225 ml/8 fl oz chicken stock 
  2 tablespoons tomato puree 
  125 ml/4 fl oz dry white wine 
  1 teaspoon sugar 
  1-1/2 teaspoons salt 
  freshly ground black pepper
  bouquet garni (2 sprigs each thyme and parsley and 1 bay leaf, tied together) 
  6-8 small whole onions 
  3 small turnips, peeled and quartered 
  12 baby carrots, scraped 
  115 g/4 oz peas 
  1 tablespoon finely chopped parsley 
  crusty bread, to serve 
  1 Preheat the oven to 160 C/325 F/gas mark 2. Heat the oil in a heavy 
  frying pan over a medium-high heat and brown the lamb in batches. Transfer 
  the lamb to a casserole as it browns. Add the chopped onion and garlic to 
  the pan and cook gently over low heat for about 10 minutes until the onion 
  is soft. Stir in the flour and cook until lightly coloured. Add the stock 
  and wine, stirring until the sauce thickens and bubbles. Stir in the tomato 
  puree, sugar, salt and pepper. Pour over the lamb and add the bouquet garni. 
  Cover and bake for 30 minutes. 
  2 Peel the whole onions and cut a cross in the root ends. Add onions, turnips 
  and carrots to casserole dish, cover and bake for about 1 hour until the
  vegetables are tender, adding the peas after 30 minutes. Discard the bouquet
  garni, sprinkle with parsley and serve straight from the casserole with crusty

More on Naughty Child Pie

From: "Mack"
To: phaedrus
Subject: More on Naughty Child Pie
Date: Wednesday, January 22, 2003 1:27 PM

OK, Phaed, here is what I found out:
I did a search on Elmore Leonard and found his website, which has its 
own search engine, found the following reference to the subject pie. 
It was apparently a chat room type discussion with someone close to 
Leonard and someone writing in.  This may explain it: (They are talking 
about the upcoming movie they are making from the book, Tishomingo 
Blues, and who will be in the cast.)

"....I think the cast sounds great.  Who will play Loretta? I want the
recipe for Naughty Child Pie.  Have looked on the net for it with no 
luck. Can you help me?  Is it a real pie or is it referring to some 
sort of symbolic child porn?"
"Elmore and I attended the Jackson Muster in Summer 2000, the largest 
civil war reenactment in the Midwest.  In the program, Elmore saw, 
under the pie contest entries, a reference to "Naughty Child Pie"  
a green tomato pie as outlined in the book.  The pie came in second 
in the contest.  He used the name.  He did not know about the origins 
or meaning of that name.  He just liked its sound.  That's the way he 
is.  If the contest winner had some secret meaning, we don't know."  
Check out the Jackson Muster link at:  
Jackson Muster

Hope this helps.

Polish Wedding Cake

  ----- Original Message ----- 
  From: Joan 
  To: phaedrus
  Sent: Wednesday, January 22, 2003 2:24 PM
  Subject: Polish wedding cake.

  Do you have any knowledge of a Polish Wedding Cake?
  The only information I have been given is that it is a very light 
  sponge-type cake covered with fresh cream.  I need one large cake 
  to cut into 80 portions. Dreadfully inadequate information I'm 
  afraid but I live in hope. Thank you for being there. Joan 

Hello Joan,


Polish Wedding customs

According to traditional Polish wedding customs, what is served is a kind of sweet bread called "kolacz" denoting a kind of sweet loaf in which the dough had been twisted into an ornamental shape. Loaves of this kind of bread were eaten especially at weddings. See the recipe below.


  Wedding Cake - Kolacz Weselny 

  4 servings 

  2 (1/4 oz) pkg., active dry yeast ( 2 tbsp) 
  1 c Sugar 
  1/4 c Warm water 
  1 c Unsalted butter or margarine, room temperature 
  2 Eggs 
  1 pt Warm milk (2 cups) 
  6 1/2 c All purpose flour 
  1 pn of Salt 
  4 c Milk 
  2 lb Dry cottage cheese or farmer's old-fashioned white cheese(4cups) 
  4 Egg yolks 
  2 c Granulated sugar 
  1 tb Vanilla Sugar (or vanilla plus sugar) 

  This very old recipe is famous for the artistic, decorative sculpture 
  arranged on top. The picture in the cookbook has the upper outer edge 
  circled with a braid of dough and cutouts of ducks arranged flat on the 

  Prepare Cheese Filling; set aside. In a small bowl, dissolve yeast and 
  1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to 10 minutes until foamy. 
  Place 1 cup sugar, butter or margarine and eggs in large bowl. Beat until 
  pale and fluffy. Add yeast mixture, 1 pint milk, 2 cups flour and salt. 
  Beat until well blended. Stir in enough remaining flour to make a soft 
  dough. Turn out dough on a lightly floured surface. Clean and grease bowl. 
  Knead dough until smooth and elastic. Place dough in greased bowl, turning 
  to coat all sides. 

  Cover with a clean damp cloth and let rise in a warm place, free from 
  drafts, until doubled in bulk. Preheat oven to 350 F. Grease side and 
  bottom of a 10 inch spring form pan. Divide dough into thirds. Using 
  your hands, gently press 1/3 of dough evenly over bottom and side of 
  pan. Evenly spread Cheese Filling over dough lined pan. On a lightly
  floured surface, roll out another 1/3 of dough to a 10 inch circle. 
  Place over Cheese Filling. Gently pat with your hands. Using a pastry 
  brush, lightly brush milk over top of dough. Cut remaining 1/3 dough 
  in 4 even pieces. Shape 3 pieces into long ropes. Braid ropes; apply 
  to outer edge of cake. Using remaining dough, cut desired figures with 
  various cutters of form shapes with your hands. Arrange figures on top 
  of dough as desired. Lightly brush with milk. Bake 50 to 60 minutes or 
  until golden brown. Cool cake in pan 5 minutes on a rack. Remove pan 
  side; cool completely on rack. Makes 1 (10 inch) cake. 

  Cheese Filling: With a grinder or food processor, process cheese. Do not 
  puree or over process. Place egg yolks, sugar and Vanilla Sugar in a large 
  bowl. Beat until pale and creamy, at least 10 minutes. Add ground cheese, 
  a little at a time, while beating. Beat until smooth. 


----- Original Message -----
From: "Michelle" 
To: phaedrus
Sent: Wednesday, January 22, 2003 5:17 PM
Subject: yugoslavian small cakes and cookies

> Hello,
> Please let me know if I would be able to get a hold of the following
> recipes: Tulumbe ( was told is similar to sponge cake filled and very
> sweet); Pufke (egg white puffs); Vasiona(light brown cookie with jelly in
> between);Praska cookies (peach cookies).
> Please send me the info.
> Thanks so much.
> Michelle

Hello Michelle,

I was not able to find recipes for pufke, for vasional, or for praska. I was only able to find one recipe for tulumbe, and it is in Yugoslavian. See below. Hope you can translate it.


Update 2013: Praska (peach cookies) recipes here: 01/27/04 and 03/20/03

There is a tulumbe recipe here in English: European Food at


Potreban materijal:
400 gr brasna
1,5 kg secera
1 l ulja
5 jaja
1 kafena soljica ulja
1 limun
prasak za pecivo
vanilin secer
spric za tulumbe

Prosejati 400 gr brasna i pomesati sa praskom za pecivo.
Staviti 0,5 l vode i soljicu ulja da provri, pa preliti time pripremljeno
brasno. Promesati varjacom, pa ostaviti da se prohladi.
Dodati 5 jaja i umesiti glatko testo.
Staviti ulje da se zagreje, napuniti spric i prziti tulumbe.
Kada sve tulumbe budu isprzene, treba ih preliti saftom koji se pravi na
sledeci nacin:
1,5 kg secera i 1,5 l vode se prokuva, zatim se doda 1 limun isecen na
kolutove i vanilin secer.

Colored Popcorn

  ----- Original Message ----- 
  From: Michelle
  To: phaedrus
  Sent: Wednesday, January 22, 2003 4:14 PM
  Subject: (no subject)

  Candy popcorn in different colors is very popular in Puerto Rico. 
  I would like to find a receipe to make this colorful treat. 
  Could you help please.

Hello Michelle,

I had no luck at all finding a Puerto Rican colored candy popcorn recipe or any colored candy popcorn recipe. I did find colored popcorn recipes and colored popcorn ball recipes. See below. Also, this site:


has some tasty popcorn recipes.


 Colored Popcorn

  Servings: 4

  Food paste (any color desired - from a craft or cake decorating supply store)
  Butter, melted

  Add food coloring to a pan of melting butter.

  When the colored butter is melted, pour it over the popcorn as usual
  Colored Popcorn Balls

  12 cups popped popcorn
  1.5 oz flavored gelatin (any color Jello powder)
  1/2 cup granulated sugar
  1/2 cup light corn syrup

  Put gelatin, sugar and syrup into a pot.  Heat & stir to dissolve.  
  Bring to a rolling boil.  Pour over popcorn in a large bowl (you can 
  lightly salt popcorn first if you like).  Stir until all popcorn is 
  coated.  Form into balls with lightly buttered hands  (I spray with Pam!).  
  Makes about a dozen popcorn balls.

  Use whatever color suits the occasion.  For Halloween use orange Jello.  
  You can put `faces' on your popcorn balls with candy.  For Christmas make 
  a bowl full of red & green balls.  For Easter use pastel colors.


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