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Hot Bologna

On 22 Feb 2005 at 0:50, Mrs. Bartholomew wrote:

> Hello.  I am from Pa and here in the coal reagion they sell Hot Balony
> which is usually in a gallon jar with some type of spices mixed in the
> jar with some type of balony meat.   Do u have a recipe so i can make
> it at home.  It is so very good.  Thanks Mrs B

Hello Mrs. B,

The below recipe is straight from the coal region.


Hot Bologna   (spicy) 

1 ring bologna 
1 tbsp. crushed red pepper 
1/4 tsp. cayenne pepper 
1/4 tsp. salt 
1 1/2 cups white vinegar 
3/4 cup water 

Cut ring of bologna in pieces, about 2 inches long. Place in a glass jar. 
Add crushed red pepper, cayenne pepper, and salt. Mix white vinegar and 
water. Pour over bologna. 
Shake well, place lid on jar and refrigerate. Should be ready in a day or two. 

O'Charley's Rolls

On 22 Feb 2005 at 14:30, judi wrote:
> > i have a few request could you find the recipe for rolls from a
> > resturant called o'charleys 
> > thank you 
> > judi

Hi Judi,

See below for the O'Charley's rolls.


O'Charley's Rolls

Yield: 1 1/2 dozen

1/2 cup vegetable oil
1/2 cup boiling water
1 teaspoon salt
1/3 cup sugar

Mix and pour into oil mixture:
1/2 cup warm water
1 package dry yeast

1 large beaten egg - mix well

3 cups flour - form into a ball

Lightly flour this ball and put into a bowl. Let rise for 2 hours. 
Shake the bowl so the ball drops down in size somewhat. Then pinch 
off 3 pieces for each roll. (I was lazy and just pinched off 1 large 
piece per roll) Then roll into little balls. 
Place the 3 balls in a well-greased muffin pan. Let rise for 2 hours. 
Bake at 400 degrees for 10-15 minutes. 

Honey Cake

On 22 Feb 2005 at 18:15, Ashley wrote:

> I am looking for a recipe for a czech honey cake that i had in prague.
> it is fabulous. it is called medovnik. it has honey, obviously, maybe
> coffee...and a very fine crumb- like coating. it is layered and has a
> thin layer of some type of cream filling in the middle. if you find
> this, my tastebuds will be dancing with glee.
> thanks for your help
> ashley

Hi Ashley,

Well, I didn't have much luck with a recipe for "medovnik". However, I read that the recipe is not a Czech original, but is actually a Czech version of "Russian Honey Cake".

I was able to find a recipe for Russian Honey Cake. See below.


Russian Honey Cake

1 cup sugar 
2 eggs, beaten 
1/4 cup butter 
2 tablespoons honey 
2 teaspoons baking powder 
3 cups all-purpose flour 
Cream Filling 

Preheat oven to 375 degrees. Lightly flour a cookie sheet. Precut 
5 sheets of wax paper or parchment paper into 8-inch circles 
(dimensions don't matter, thickness does). If using wax paper, 
lightly grease. 

In a small bowl, combine sugar and eggs; set aside. In a large saucepan 
over low heat, melt butter. Add honey, egg-sugar mixture, and baking 
powder; stir constantly until well blended and foamy. Remove from heat. 
Stir in flour until dough is not sticky (if sticky add additional flour). 

Separate dough into (5) five equal pieces and place onto the wax paper 
or parchment paper circles; cover each with plastic wrap to keep warm. 
Using a floured rolling pin, roll one section into a round 1/4-inch 
thick. Place on prepared cookie sheet (if using wax paper, remove) 
and bake 3 to 5 minute or until just barely golden but not brown 
(watch it carefully). Remove from and oven. Remove from baking sheet 
and cool on a wire rack. Repeat with the remaining (4) four sections 
of the dough, reflouring cookie sheet if necessary. 

Prepare Cream Filling. On a large serving dish, alternate 5 layers 
of cake circles and Cream Filling, applying the cream filling liberally 
between layers. With the fifth layer, crumble the cake into small pieces 
and sprinkle over the top of the cake. Let the cake sit 6 to 8 hours 
before serving. 

Yields one cake. 

Cream Filling
1 (14-ounce) can sweetened condensed milk 
3 eggs, beaten 
2 tablespoons honey 
1/4 cup butter 
In a large saucepan over medium heat, combine sweetened condensed milk, 
eggs, honey, and butter. Stirring constantly, bring to a boil; boil 
until it thickens. Remove from heat and cool. 

Lunch Milk Crackers

On 22 Feb 2005 at 16:01, Ralph wrote:

> 70 or so years ago I had a Lunch Cracker every day at breakfast and 
> also at 10 AM milk break at school  They were made by the National
> Biscuit  Company.  I have tried everywhere to get them and have
> written to the  company had in NJ 
>  Nothing.  Know they still make them because a  friend sent me a box
>  from a Stop ND Shop Market in Connecticut.
> I would like to purchase a case of them...can you please help me..We
> called  them Milk Crackers...but the blue / white/ and NBC logo in red
>  box(I  think) called them Lunch Crackers
> sincerely 
> Ralph. 

Hello Ralph,

See here:
Most Popular Requests - Lunch Milk Crackers


Deli-Style Corned Beef

Deli Style Corned Beef

4-6 lbs beef brisket
5 Tbs. Tender Quick®
2 Tbs. brown sugar
1 Tbs. ground black pepper
1 tsp ground paprika
1 tsp ground bay leaves
1 tsp ground allspice
1/2 tsp garlic powder 

Preparation: Trim surface of fat from brisket. In a small bowl, 
mix Morton® Tender Quick® and remaining ingredients and spices. 
Rub mixture into all sides of brisket. Place brisket in plastic 
bag and tie end securely. Refrigerate and allow to cure 5 days 
per inch of meat thickness.
Cooking: Place brisket in Dutch oven. Add water to cover. 
Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.
Meat cuts differ in thickness and amount of bone and fat which 
affect cure penetration rate. You may have to lengthen curing 
time if using a thicker cut than specified in a recipe.
Feel free to experiment with spices when curing to suit your 
family's taste. However, do not exceed the curing levels indicated 
in the recipes.
To eliminate guesswork, label and date meats before curing. We 
recommend labeling day and time the meat is to be removed from 
the cure.
If meat is too salty, soak or boil in water to remove excess salt. 
Next time, remember to rinse cured meat under running tap water to 
remove excess salt or reduce curing time slightly.
Cure meat in the refrigerator (36° - 40°F). At colder temperatures, 
meat will not cure properly. Warmer temperatures encourage growth 
of spoilage microorganisms.
After curing, meat and poultry are still raw and must be cooked 
before being eaten. For your convenience, most recipes include 
suggested cooking instructions. Should you decide to give a 
home-cured delicacy as a gift, let the recipient know if you have 
cooked it.
Cured meat turns a pink or reddish color when cooked. If meat is 
fully cured, it will be pink throughout the cut. For poultry, use 
a meat thermometer to determine doneness, as meat will appear light 
pink when fully cooked.

See also: Homemade Corned Beef


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