----- Original Message -----
Sent: Sunday, February 08, 2004 11:57 AM
Subject: Cajun Cracklins (Fried Pork Rinds)
> Please tell us a good recipe for cracklins like they sell as fast food
> down in Louisiana.
> The commercial bagged pigskins, pork rinds, chicharrones being sold in the
> north are the next thing to saw dust.
> Jim and Fredrica
Hello J & F,
The first recipe below is a crackling, or graton, recipe that comes
straight from Louisiana. The second recipe is how to take those cracklins
and make cracklin bread. The other two recipes are Mexican and Spanish
crackling recipes. Enjoy!
Submitted by Maw Maw
A great tasting snack especially with boudoin or cush cush..
pork skin with fat
Cut pork fat and skins into 2-inch squares keeping the pork meat on the
square. You will see skin, fat, and meat. You can also cut smaller sections
into the fat if thick, but not all the
way through the skin.
Place the pork squares in a hot iron pot. Do not overcrowd the pieces. Add
about 4 inches of oil making sure all pieces are covered with the oil.
Cook over high heat until cracklins (pork squares) are browned and floating
to top. Stir constantly to keep the pork cracklins from sticking and
Remove from grease with strainer and pour out onto absorbent
paper towels. Salt and pepper the cracklins while hot. Store in a tight
closed covered container.
Cajun Crackling Bread
(Yield: 2 loaves)
2 envelopes active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1 teaspoon salt
1 cup milk, scalded and cooled to lukewarm (105°F)
5 to 5-1/2 cups bread flour
1/2 cup butter or margarine, softened
2 cups cracklings
1 egg beaten with
1 tablespoon milk
Grease a large bowl; set aside.
In a large mixing bowl, dissolve yeast in water with sugar; let stand until
foamy, about 5 minutes. Add salt, milk, eggs, and 3 cups flour to dissolved
yeast; beat until smooth. Add butter, beating until well blended. Stir in
enough remaining flour to make a soft dough. Turn out onto well floured
board; knead briefly. Press out into a flat disc. Sprinkle 1 cup crackling
over dough; fold dough over. Knead in cracklings. Press out again; add
remaining cracklings. Fold dough over and knead 8 to 10 minutes until
smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let
rise in a warm, draft-free place until doubled, about 1 hour.
Spray 2 8x4-inch loaf pans with non-stick vegetable spray.
Punch dough down; knead briefly. Divide dough in half; shape into loaves.
Place in prepared loaf pans; grease tops lightly. Cover; let rise until
doubled, about 1 hour.
Preheat oven to 375°F.
Brush tops of loaves with egg mixture. Bake 35 to 40 minutes or until
loaves are golden brown and sound hollow when lightly tapped. Remove from
pans; cool completely on a wire rack.
115g/4 oz pork rind
Vegetable oil, for frying
1.- With a sharp knife, cut the pork rind into strips about 1 cm/ 1/2 in wide
and 2.5 cm / 1 in long.
2.- Tip out vegetable oil to a depth of 2.5cm/1 in into a deep heavy-based
frying pan. Heat the oil until a cube of bread browns in 1 minute. Cook the
strips of rind in the oil for 1-2 minutes, until puffed up and golden. Bleed
dry on kitchen paper and sprinkle with paprika and salt to taste. Serve hot
or cold. It can be stored in an airtight container up to 2 weeks.
List of Ingredients
2 lbs. pork rind, cut into 1-inch squares
3 cups water
1 tbsp. salt
1 cup vegetable or corn oil
Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 degrees for 3
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.
----- Original Message -----
Sent: Monday, February 09, 2004 12:09 PM
> I am currently serving in Iraq and have enjoyed a local dish called Kuba.
It is served in two different ways. One is like a thin flat bread filled
with ground seasoned meat. The other is similar composition, but served in
a more of a patty form with some type of tomato sauce over top. I will
return to the states soon, and would be very excited to have this recipe to
share with my family. We have been unable to find any cookbooks written in
english. Thanks. SFC Dee
I looked everywhere, but I could only find one kubba recipe. See below.
Kubba (minced rice & meat patties)
300g lamb minced
1 onion, finely diced
2 tbspns parsely, finely chopped
1 tbspn sultanas
2 tspns peas
1 tspn cumin
1 tspn turmeric
1 tspn ground Basra (black) limes
2 cups rice
2 saffron strands
handful fine breadcrumbs
oil for frying
First make a mince stuffing by frying lamb mince with onion. When the meat
is cooked, add parsley, sultanas and peas, and spice with cumin and turmeric
and a little ground lime powder. Once the cooking liquids have disappeared,
season to taste. The mixture must be quite dry and fragrant.
Cook long-grain rice (preferably basmati) with saffron or turmeric until
well done. Mash with a handful or two of breadcrumbs to achieve a soft
paste. With a palmful of rice mixture, form a flat disc, place a teaspoon or
two of meat mixture in the centre and fold the rice paste over it (Amera
makes small saucer shapes and oval, mini-torpedo shapes). Deep fry in
vegetable or olive oil until golden.
----- Original Message -----
Sent: Monday, February 09, 2004 10:19 AM
Subject: meringue shells
I am looking for a recipe for meringue shells. I would also like a recipe
for Lemon custard to use as filling for the meringue shells. Thank you for
Lemon Filled Meringue Shells
2 egg whites
1/2 tsp. pure vanilla extract
1/3 c. sugar
1 pkg. (4 serving size) lemon cooked pudding mix
2 egg yolks
2 1/4 c. water
1/4 c. sugar
1/2 c. sour cream
Beat egg whites and vanilla until foamy. Slowly add sugar.
Continue beating until stiff peaks form. Cover baking sheet until
stiff peaks form. Cover baking sheet with brown paper. With spoon,
shape 6 meringue shells. Bake in preheated 300 degree oven 35
minutes. Turn off oven. Let shells dry in oven with door closed 1
hour. In medium saucepan combine all filling ingredients except
sour cream. Cook, stirring constantly, over medium heat until
mixture thickens. Cool. Fold in sour cream. Chill. Spoon into
meringue. Garnish with sliced lemon and lime, if desired. Makes 6
Lemon In Individual Meringue Shells
3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
3 egg yolks, slightly beaten
1 tbsp. butter
1 tsp. grated lemon peel
1 c. lemon juice
1 c. whipped cream
Heat oven to 275 degrees. Beat 3 egg whites and cream of tartar
until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time;
continue beating until stiff and glossy. Drop meringue by
tablespoonful onto cookie sheets. Shape into bowls, using spoon.
Bake 1 hour. Turn off oven; leave meringues in oven with door
closed 1 1/2 hours. Remove from oven. Store in an airtight
container until ready to use. Mix 3/4 cup sugar, cornstarch and
salt in meringue saucepan. Gradually stir in water. Cook over
medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Stir at least half the hot mixture
gradually into egg yolks. Blend into hot mixture in pan. Boil and
stir 1 minute. Remove from heat; stir in butter, lemon peel and
lemon juice. Cool to room temperature. Just before serving spoon
into meringue shells. Top with whipped cream.
4 egg whites
1/8 tsp. cream of tartar
1 tsp. vanilla
1 c. sugar
Beat egg white (eggs should be at room temperature), cream of
tartar and vanilla in large mixing bowl until foamy. Gradually add
sugar, 1 tablespoon at a time, beating until stiff peaks form and
sugar dissolves. Spoon in pastry bag with star tip. Using
parchment paper or brown paper. Form shells by making circle with
pastry bag until meringue has formed the size shell you need. You
can spoon out on paper and form cup with tip of spoon. Bake at 225
degrees for 1 hour. Turn oven off and let meringue cool 1 hour in
oven. Remove shells from pan and fill just before serving. I use
lemon filling. Be sure and not fill until just before serving. May
keep empty shells in air tight container.
----- Original Message -----
Sent: Monday, February 09, 2004 7:35 PM
Subject: Recipe Using Presto Flour
> I lost a recipe that my grandmother use to make using Presto Flour - it
> was called Banana cake. I know one of the ingredients is sour cream.
3 3/4 c. sifted Presto cake flour
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. dairy sour cream
2 c. mashed ripe bananas
1 c. (2 sticks) unsalted butter, softened
1 1/2 c. sugar
Preheat oven to moderate (350 degrees). Generously grease 15 x
10 x 1 inch jelly roll pan. Sift together flour, baking powder,
baking soda, and salt onto piece of wax paper. Stir sour cream into
mashed bananas in small bowl. Beat together butter, sugar, and eggs
in large bowl with electric mixer at high speed, 3 minutes, or until
light and fluffy. Stir flour mixture alternately with banana
mixture into the butter mixture, beating by hand after each
addition, until the batter is smooth. Pour batter into prepared
pan. Smooth top with a spatula. Bake in preheated moderate oven
(350 degrees) for 25 to 30 minutes or until enter springs back when
lightly pressed with fingertip. Cool completely on wire rack. Top
with your choice of frosting or topping. Cut into 24 pieces. (4
cuts lengthwise, 6 crosswise.)
----- Original Message -----
Sent: Sunday, February 08, 2004 7:25 PM
Subject: Raisin Cakes or, as they are Biblically referred to: Cakes of Raisins
> Dear Uncle Phaedrus,
> I had just been browsing, ceaselessly, through the Altavista search engine
> for an authentic, preferably ancient Israelite, or, even a general Middle
> Eastern recipe for Raisin Cakes.
> I frequently read of them in the Bible, and wondered if this cooking
> tradition had been passed on since, as indeed so many other ancient
> eastern recipes have. I did come across one recipe for raisin cakes
> but it was a puff pastry type thing called Umm Aloo, which I doubted
> fitted the description in the Bible of those cakes which seemed to be
> made in preparation for long journeys - so maybe they were a kind of
> cracker or bread bun or biscuit (scone) type cake or something. I'm sure
> that they also referred to them as date cakes, at one stage.
> (perhaps a mere fruit variation).
> I bet if I had a middle eastern name for them I'd be able to find
> something rather authentic, but alas I do not!
> (Sigh) perhaps they are now extinct or something. I even bet many
> Nomadic Saudis have some sort of cakes that they carry with them (like an ethnic
> sort of health bar or something), which may somewhat fit the description.
> I bet that they are merely raisins pounded up in the form of a type of
> sugarplum. But even if they were, I would still love to also get a recipe
> for one which consisted of a type of dough with raisins (or dates) mixed
> Thanks for listening, and I would be much thankful for your support.
> Well, I would be very interested, for sure,
> Many regards,
> P.S. (Here is a reference to them, in the Bible 'Sustain me with cakes of
> raisins, Refresh me with apples, For I am lovesick '- (Song of Solomon
When I want to know about something like this that's mentioned in the Bible,
I usually go to my copy of "Smith's Bible Dictionary", which has the words or
phrases, like "raisin cakes" in English. Then it gives a definition and then
gives the word in the original language (Hebrew or Greek or Aramaic) and
gives possible origins of the word.
Well, I couldn't find my copy of Smith's. It's around somewhere, but I dunno
where. I did find some information on the Internet. The word that is
translated as "raisin cakes" in some translations of the "Song of Solomon"
is the Hebrew word "ashisha". This word basically means "pressed." In the
King James version of the Bible, it is more often translated as a "flagon of
wine", but in newer translations it is rendered as "cakes of raisins", which
is now thought to be a more accurate translation.
Many of the cultures who lived in the area of Palestine worshipped female
deities. Notable among these were the Moabites and the Canaanites. Cakes of
raisins were a sacred sacrificial food to these female deities, and raisins
had a reputation among Middle-Eastern cultures of being an aphrodisiac. This
may account for their mention in the rather erotic "Song of Solomon".
The type of raisin cake meant by "ashisha" is not, in all probability, a
cake, bun or biscuit with flour of any kind. "Cake", as meant here, probably
means that the raisins have been pressed together into a cake like the yeast
in a cake of yeast has been pressed together, and then dried so that the
outside is not so sticky.