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Beef Short Ribs

----- Original Message -----
From: Catherine
To: phaedrus
Sent: Sunday, February 10, 2002 7:05 PM
Subject: "beef short ribs, mustard, white beans"

> Dear Uncle Phaedrus,
> My 76 year old neighbor is searching for a crockpot recipe for beef
> short ribs.  I volunteered to find this recipe for him, but he gave me
> only three ingredients he rembembered: Beef short ribs, mustard, and
> 'white beans'. (I don't know what kind of white beans, but he is from
> Winston-Salem, NC, so maybe the recipe is from the south, and maybe
> there is a particular kind of bean called 'white beans'.)
> Anyway, if you find a recipe like this, please send it to me!
> thank you,
> Catherine

Hi Catherine,

Being from the South myself, I'd say "white beans" refers to either navy beans or Great Northern beans. These are a rather unusual combination with ribs, but I did find the below recipe. It doesn't specifically call for mustard, but mustard and ketchup are componenets of barbecue sauce, which it does call for. If the barbecue sauce were home-made, then mustard would be listed. This is the only recipe I could find that came close. All of the other beef short ribs recipes were for barbecued ribs with no beans or with red beans.


Barbecued Bean Soup

1 pound Great Northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce

Place all ingredients in slow cooker except barbecue sauce Cover and 
cook on Low 10 to 16 hours. Before serving, remove short ribs and cut 
meat from bones.

Return meat to slow cooker. Stir in barbecue sauce before serving

Source: From Rival Crock-Pot

Sweet & Sour Carrot Pennies

----- Original Message -----
From: yoninamatz 
To: "phaedrus" 
Sent: Monday, February 11, 2002 10:20 AM
Subject: Re: Renewal of oil?

> Let's see if you can help with an old love of Matz:
> His mother (in the Bronx) used to make sweet and sour
> carrot patties!  He LOVED them, and neither his sister
> nor his aunt can reproduce them!  Thanks, yoninamatz

Hi yoninamatz,

Well, I don't find any carrot patties, but how about Sweet & Sour Carrot "Pennies"?


Sweet & Sour Carrot Pennies

 Ingredients :
 2 lb. carrots, sliced
 1 onion, diced
 1 tsp. Worcestershire sauce
 3/4 c. vinegar
 Salt & pepper to taste
 1 green pepper, chopped sm.
 1 can tomato soup
 1/4 c. sugar
 1 tsp. prepared mustard
 1/2 c. salad oil

 Preparation :
   Cook carrots in small amount of salted water until just tender.
 Don't overcook.  Drain and cool.  Combine remaining ingredients to
 make a marinade.  Stir carrots into marinade; let stand for 24
 hours.  Will keep for at least 2 weeks in refrigerator.

Chocolate Gelatin

----- Original Message ----- 
From: JA
To: phaedrus
Sent: Monday, February 11, 2002 5:35 AM
Subject: need chocolate gelatin

> looking for a recipe for chocolate gelatin.


I found this.


Chocolate  Gelatin  Squares

 Ingredients : 
 4 env. unflavored gelatin
 1/2 c. cold water
 2 pkt. equal
 1 pkg. semi-sweet chips

 Preparation : 
    Mix gelatin and water in pan.  Let stand 1 minute.  Stir over low
 heat until gelatin is dissolved, about 5 minutes.  Add chocolate and
 continue cooking, stirring constantly, until chocolate is melted. 
 Take off heat and add equal. Beat until blended.  Pour into 8 or 9
 inch pan.  Cool to room temperature and then refrigerate.  Yield: 72
 (1 inch) squares.  73 calories per 3 squares.  1 fruit and 1 fat per
 3 squares.

Eggnog Pie With Fruit Cocktail

----- Original Message -----
From: JA
To: phaedrus
Sent: Monday, February 11, 2002 5:34 AM
Subject: looking for eggnog pie with fruit cocktail

> Friend remembers an eggnog pie with fruit cocktail in it. Does anyone have
> this recipe?


Could the recipe below be it?


Fruit  Cocktail  Eggnog  Pie

 Ingredients :
 2 c. commercially prepared eggnog
 1 env. Knox Gelatin
 1 c. whipping cream (whipped)
 1/4 c. sugar
 1/4 tsp. salt
 1 1/2 tsp. vanilla
 1/4 tsp. almond extract
 No. 2 1/2 can fruit cocktail (drained)

 Preparation :
    Mix Knox Gelatine, sugar and salt.  Gradually stir in eggnog.
 Warm over direct low heat until gelatin is dissolved.  Chill until
 mixture mounds when dropped from spoon.  Fold in whipped cream,
 flavorings, 1 1/2 cups fruit cocktail. Chill again 5 to 10 minutes
 until mixture mounds.  Heap into baked pie shell. Decorate with
 remaining fruit cocktail.  Chill 2 to 4 hours.

Ham Sauce

----- Original Message -----
From: "Deanna" 
To: phaedrus
Sent: Monday, February 11, 2002 10:34 AM
Subject: Ham Sauce & Doughnuts
> Looking for a recipe for a "Ham Sauce" that is mustard based, and a
> knock-off home recipe for donut shop donuts.  Any ideas?
> Regards,
> Deanna

Hi Deanna,

First, below, is a donut knock-off. Below that are a sampling of ham sauce recipes with mustard. There were over a hundred of these. The ones below are just a sample.


donut shop Doughnuts

  Raised Doughnuts

  2 pkg. Regular or Rapid rises yeast
  1/4 cup Warm water (105 to 115)
  1 1/2 cups lukewarm milk (scalded then cooled)
  1/2 cup sugar
  1 tsp. salt
  2 eggs
  1/3 cup shortening
  5 cups all purpose flour Vegetable oil

  Creamy Glaze or Chocolate Glaze

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed,
   scraping bowl Constantly, 30 seconds. Beat on medium speed scraping
   bowl Occasionally, 2 minutes. Stir in remaining flour until smooth.
3. Cover and let rise in warm place, until double, 50 to 60 minutes.
   (Dough Is ready when indentation remains when touched.)
4. Turn dough onto floured surface; roll around lightly to coat with Flour.
   Gently roll dough 1/2 inch thick with floured rolling pin. Cut with
   floured doughnut cutter. Cover and let rise until double, 30 to 40
5. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into
   hot oil with wide spatula. Turn doughnuts as they rise to the Surface.
   Fry until golden brown, about 1 minute on each side. Remove carefully
   from oil (do not prick surface); drain. 6. Dip the Doughnuts into
   creamy glaze set on rack then when slightly cooled spread chocolate
   glaze on top.

  Creamy Glaze

  1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
  water Heat butter until melted; Remove from heat. Stir in powered sugar
  and Vanilla until smooth. Stir in water, 1 tbsp. at a time, until desired

  Chocolate Glaze

  1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
  water 4 oz milk chocolate chips or semi- sweet chips Heat butter and
  Chocolate over low heat until chocolate is melted; remove from heat. 
  Stir in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at 
  a time, until desired consistency.
Ham  Sauce

 Ingredients :
 1 sm. jar pineapple-apricot preserves
 1 sm. jar apple jelly
 1/2 jar horseradish sauce
 2 tbsp. dry mustard
 Fresh ground pepper to taste

 Preparation :
   Mix ingredients in blender and serve over cooked ham.
Mustard  Sauce  (For  ham)

 Ingredients :
 2 tbsp. Coleman's dry mustard
 1/2 c. vinegar
 1/2 c. sugar
 Pinch of salt
 2 well beaten eggs
 1 tbsp. flour
 1/2 c. half and half
 1 tbsp. butter

 Preparation :
   Mix and add:  Cook on low heat.  When begins to thicken, add
 butter.  Cool and keep refrigerated.  (If too thick, thin with a
 little milk or half and half to desired consistency.)  Holden Full
 O' Pep Nerstrand
 Mustard  Sauce  For  Baked  Ham

 Ingredients :
 3 egg yolks
 1/2 c. sugar
 1 can tomato soup
 1/2 c. prepared mustard
 1/2 c. vinegar
 1/2 c. butter

 Preparation :
   Cook in double boiler, stirring occasionally for 1/2 hour.
 Mustard  Sauce  For  Ham

 Ingredients :
 1/2 c. sugar
 2 tsp. dry mustard
 2 tbsp. flour

 Preparation :
    Blend in top of double boiler.  Stir in: 1 c. can milk   Cook
 over hot water stirring constantly until thick.  Microwave 4 1/2
 minutes on high.


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