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  ----- Original Message ----- 
  From: Lisa 
  To: Phaedrus, Uncle 
  Sent: Wednesday, February 11, 2009 10:34 PM
  Subject: Is this one of those real things?

Dear Uncle,

I'm an avid reader and one of my very favorites is the Larry McMurtry trilogy Lonesome Dove. 
In one of those books, one of the prequels I think, McMurtry mentioned a Mexican Indian outlaw 
called Ahumado.  (I'm not sure about the spelling.)  I know he uses actual characters and 
incidents from history in his books.  But is this character one of them?



Hi Lisa,

I can't find any mention of a Mexican bandit named "Ahumado" ("smoke") anywhere except in "Lonesome Dove" and it's off-shoots such as "Comanche Moon". McMurtry may have based Ahumado on one of the real Mexican bandidos, but if he did, he must have changed the character's name.


Sauerkraut Balls

  ----- Original Message ----- 
  From: Christian 
  Sent: Saturday, February 07, 2009 11:03 PM
  Subject: sour kraut balls

  I am looking for the recipe for sour kraut balls but not just any junk recipe.
  The one I seek is an old one I'd obtained from the Cleveland Plain Dealer years ago.
  This recipe calls for equal portions of corned beef, ham and pork.
  Onion and flour and sour kraut are the ingredients.
  No garlic, sausage, ground beef or kitchen scraps.
  I hope you can find this one and I think you will be happy to have it too.
  Many thanks 

Hello Chris,

I didn't have any luck finding a recipe from "The Cleveland Plain Dealer", but I found the recipes below.


  Sauerkraut  Balls

  1/2 lb. ham
  1/2 lb. fresh pork
  1/2 lb. corned beef
  1 med. onion
  Few sprigs of parsley
  2 c. milk
  1 tsp. dry mustard
  1 tsp. salt
  2 c. flour
  2 lb. sauerkraut

Put ham, pork, corned beef, onion and parsley through food chopper.  Fry until browned. 
Add milk, dry mustard, flour and salt, stirring gently.  Cook together until fluffy or 
smooth. Place in pan until cool.  Add sauerkraut and put entire mixture through food chopper. 
Mix thoroughly.  Roll into balls the size of a walnut.  Roll in flour, dip in beaten egg, 
roll in bread crumbs.  Brown in deep fat. 
  Sauerkraut  Balls
  1/2 lb. ham
  1/2 lb. pork
  1/2 lb. corned beef
  1 med. onion, diced finely
  1/2 tsp. parsley flakes
  2 c. milk
  1 tsp. dry mustard
  1 tsp. salt
  2 c. flour
  2 lb. sauerkraut
  2 eggs, well beaten
  Bread crumbs

Put meat and sauerkraut through food chopper.  Add onion and parsley.  Pan fry.  Add flour, 
milk, dry mustard and salt to meat mixture.  Make meat mixture into little balls 1-1 1/2 
inches in diameter.  Roll in flour, then egg, then in bread crumbs.  Fry in deep fryer 
until heated and well browned.  Some people put a small cube of cheese inside the little 
  Sauerkraut  Balls

  1/2 lb. lean ham
  1/2 lb. lean pork
  1/2 lb. lean corned beef
  1 med. onion
  1 tsp. minced parsley
  3 tbsp. shortening
  3 c. flour
  1 tsp. dry mustard
  1 tsp. salt
  2 c. milk
  2 lb. sauerkraut, cooked and drained
  2 eggs, slightly beaten

Put meats and onions through food grinder - add parsley.  Blend and saute in shortening 
until browned.  Add flour, mustard, salt and milk and blend.  Cook, stirring constantly 
until thick.  Add sauerkraut and put entire mixture through chopper.  Return to skillet 
and cook, stirring constantly until very thick. Cool.  Form into balls - roll in flour, 
dip in egg and roll in bread crumbs. Fry in hot deep fat, 370 degrees, until brown. 
Serve hot - very good!  May be frozen after balls have been made and fried just before 
using.  90 to 100 balls.

Mr. P.I.G in Memphis

From: "DIANA " 
To: "Phaedrus" 
Subject: Memphis recipes
Date: Wednesday, February 11, 2009 9:09 AM

Hey, Phaed-

Here's are couple of recipes that were in today's Memphis Commercial
Appeal. They are from Mr. P.I.G. Pit Bar-B-Q at Yale and
Raleigh-Millington roads until about three years ago. Apparently they
were in business for more than 30 years.

Anyway, wanted to share with you:
Mr. P.I.G. Pit Bar-B-Q Beans

2 cans (42 oz. each) pork and beans (see note)
1 1/2 cups ketchup
1/2 cup barbecue sauce (see note)
1 tbsp. dark chili powder
2 tbsp. dark brown sugar
2 tsp. salt
2 tsp. black pepper
1/4 to 1/2 lb. chopped brown, crispy outside barbecued pork meat

Mix all ingredients except meat and beans. Then add meat. This should be
rather thick. If it's soupy, add more meat. Add beans and cook in
350-degree oven for 30 minutes. It's best to make this a day ahead so
that the flavor of the brown meat will soak into the beans.

Notes: Showboat brand beans and Wicker's original barbecue sauce are
recommended. "Wicker's is pretty close to our sauce," Stevens said. "It
is a vinegar-based and no-sugar-added sauce."
Mr. P.I.G. Pit Bar-B-Q Slaw

1/2 cup wine vinegar
1/2 cup salad dressing
1/2 cup sweet pickle relish
1/2 cup sugar
2 tsp. celery seed
1 tsp. salt
1 tsp. black pepper
2 heads cabbage, shredded or chopped coarsely
2 small carrots, shredded or chopped coarsely

Mix all ingredients except cabbage and carrots until mixed well. Add to
cabbage and carrots. Slaw should be juicy and not dry. Add more salad
dressing if slaw is dry.

Your friend in NeArk,

Skillet Queso

  ----- Original Message ----- 
  From: Douglas 
  Sent: Saturday, February 07, 2009 3:51 PM
  Subject: Chili's

  My son loves the Skillet Queso.  It's a chili and cheese recipe.    


Hi Doug,

See below.


  Chili's Skillet Queso Clone


  1 (2 lb)  Velveeta cheese 
  2 (14 ounce) cans no-bean chili (Wolf brand is good for this) 


  1 Heat together in a crockpot for a few hours or until cheese is melted. 
  2 For the most accurate texture, mix in blender. 
  3 Serve with heated corn chips. 

Chicken Outside the Box #2

People are always looking for new chicken recipes. Okay, I'm doing some looking outside the magazines.

Here's another one.

Chicken with Walnuts 

1 x chicken - (abt 1 1/2 lbs) 
6 cup water 
Salt to taste 
1/4 cup butter 
2 tbl flour 
1 cup shelled walnuts 
2 tbl vinegar 
6 x garlic cloves crushed 
Freshly-ground black pepper to taste 

Simmer chicken in water seasoned with salt to taste until tender, about 1 hour. 
Remove chicken from cooking water, reserving 1 cup stock. Cool chicken slightly, 
then cut into 4 portions. Melt 2 tablespoons butter in large skillet. Add chicken 
pieces and saute until lightly browned. Remove chicken pieces and keep warm.
Add remaining 2 tablespoons butter. Add flour. Cook and stir until lightly browned. 
Add reserved stock, stirring constantly to avoid lumps. Bring to boil. Add walnuts, 
vinegar, garlic and salt and pepper to taste. Simmer over low heat until heated through, 
about 5 minutes. Spoon sauce over chicken pieces.
This recipe yields 4 to 6 servings.
In Albania this is called "Pule Me Arra"


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