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Bang Belly

From: "Elaine" 
Subject: Bang Belly Recipe
Date: Friday, February 20, 2009 3:20 PM

Hi Phaedrus,

I went searching for a recipe for Bang Belly without having to bother my mother for hers. 
There were all kinds of variations of the recipe she made quite often when we were kids and 
hers involved using stale bread as one of the main ingredients. In the end, I had to give her 
a call and here it is. She does not use raisins in hers, but I wanted to cut down on the fat 
pork and because my husband's mother uses both raisins and pork, so did I.  Am enjoying a piece 
with a cup of tea now.

Pork Bang Belly

Stale Bread (approximately 2 loaves)

Soak stale bread until soft in cold water. Drain/squeeze as much water out of the bread as possible 
and add to large bowl (you will need approximately 6 cups packed). Finished product should resemble 
coarse meal with no big pieces.

Add to bread product:

2 cups diced salt pork
2 cups raisins (optional/or use 3 cups pork) 
1 cup fancy molasses
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves 

Stir till well blended and color is consistent.  Bake at 350 degrees until toothpick comes out 
clean when inserted. This makes a large pan or two smaller pans. Baking time depends on how much 
water is left in your bread product.

Terrence sent this recipe:

Mom's Newfoundland Bangbelly
Edith (Scott) Harvey

1  loaf bread (Home Made Bread is Best)
1/2 to 1 cup of Molasses
1/2 to 1/4 tsp. Cinnamon
1/2 to 1/4 tsp. All Spice
1/2 to 1/4 tsp. Mix Spice
1/2 to 1 lb. Salt Pork
1/2 to 1 cup Raisins
1/2 cup flour

Soak 1(one) loaf of bread in cold water, until saturated, the squeeze 
out excess water and place bread in dry mixing bowl. Bread should be 
saturated with water, do not squeeze it dry.
Cut Salt Pork into small cubes, then place all the ingredients in with 
the bread. Add flour until you have a dough like consistency, not too 
dry. Mix all the ingredients well, and place into a greased baking pan. 
Bake at 350 to 375 for 1 hour. Cool and cut into squares. This is best 
served hot or warm, keep leftovers refrigerated for great snacks.
Sorry that I could not be more persist with the ingredient amounts, but 
mom all ways said to add ingredients to your  taste. If you do not like 
spicy foods go with 1/4 tsp of the spices, rather than 1/2 tsp. Do not 
like Salt pork? Cut pork into smaller cubes and use less pork. Same goes 
for the molasses and raisins.
It is best to keep track of what you use, and try different amounts 
until you get the Bangbelly you like the best. Good Luck!

Noodles Romanoff

  ----- Original Message ----- 
  From: EM 
  To: Phaedrus 
  Sent: Tuesday, February 17, 2009 11:56 AM
  Subject: Noodles Romanoff

  Hi Phaed.....back 100 years ago, when I was a young bride, there was a product on the market 
(package) called Noodles Romanoff.  I haven't seen it for years, but back then I used it a lot, 
and my husband loved it.  Last night he asked me why we didn't have it anymore.  I said it wasn't 
available.  Do you think you could find me a recipe so I can do from scratch?  I am a more experienced 
cook now and don't need box mixes, although I do use some of the rice packages.


Hi Em,

I don't know which might taste the most like the packaged product, but below are three recipes.


  Noodles  Romanoff

  1 c. cottage cheese
  1 c. sour cream
  3 c. drained hot noodles (5-6 oz. uncooked)
  1/4 onion, minced
  1 clove garlic, minced
  1 tsp. Worcestershire sauce
  Dash Tabasco sauce
  1/2 tsp. salt

 Gently mix all ingredients.  Place in greased 2 quart dish.  Sprinkle with grated Parmesan cheese. 
 Bake at 350 degrees for 40 minutes.  Feeds:  3-4. 
  Noodles  Romanoff

  8 oz. noodles, uncooked
  2 c. sour cream
  1/4 c. grated Parmesan cheese
  1 tbsp. snipped chives
  1 tsp. salt
  1/8 tsp. pepper
  1 clove garlic, crushed
  2 tbsp. butter
  1/4 c. grated Parmesan cheese

 Cook noodles.  Mix sour cream, 1/4 cup cheese, chives, salt, pepper, and garlic.  Stir butter 
 into noodles.  Stir in sour cream mixture.  Arrange on warm platter; sprinkle with 1/4 cup cheese. 
 8 servings.  
  Noodles  Romanoff

  2 c. med. noodles
  1 3/4 c. chicken broth (can be made with bouillon)
  1/2 tsp. salt
  1/2 tsp. parsley
  1 tbsp. dried onion
  2 tbsp. Parmesan cheese
  2 tbsp. sour cream
  1 tbsp. margarine

Bring broth to boil.  Add noodles, salt, parsley and dried onion.  Cook covered until all the 
broth is absorbed.  Do not let it cook completely dry.  Add cheese, sour cream and butter. 
Mix well.  Serves 4. 


  ----- Original Message ----- 
  From: Theresa 
  Sent: Monday, February 16, 2009 11:12 AM
  Subject: Truffles

I am looking for an old truffles recipe It was on the back of sweetened condensed milk(Eagle Brand) 
and it was sweetened milk and chocolate chips but I am not sure of how much. I would appreciate any 
help if you can find it.

  Thank You

Hello Theresa,

See below.


  Chocolate  Truffles

  3 (6 oz.) pkg. semi sweet chocolate chips
  1 (14 oz.) can Eagle brand sweetened condensed milk
  1 tbsp. vanilla extract

Finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa 
or colored sugar.  In heavy saucepan, over low heat, melt chips with sweetened condensed milk. 
Remove from heat, stir in vanilla.  Chill 2 hours or until firm.  Shape into 1 inch balls, roll 
in any of the above coatings.  Chill 1 hour or until firm.  Store covered at room temperature. 
In the microwave:  In 1 quart glass measurer, combine chips and sweetened condensed milk. 
Microwave on full power 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as above. 

Minnesota Chow Mein

  ----- Original Message ----- 
  From: Peggy 
  Sent: Thursday, February 19, 2009 3:07 PM
  Subject: Minnesota Chow Mien

  Hey! Hay! Uncle Phaedrus!

Me again!  Thanks for your speedy response to my last request.  I have been on the telephone, 
email and internet trying to find a recipe for has been called "Minnesota Chow Mien" which 
was very popular in the 1950's.  It was served lunch programs throughout 
the twin cities of Minnesota.  All the Chinese take-out places and places like 3M Cafeteria. 
I can't believe I can't find this recipe....celery and ground pork in a very thick sauce served 
over chow mien noodles and rice.  I can't believe all the people on the internet looking for 
the same luck.  
There are two resturants that still serve this recipe....Peking Cafe in South St.Paul, MN and 
a resturant run by Tom Moy in Cottage Grove, MN; but they are not willing to part with recipes. 
All their food is great....and if I still lived there I wouldn't be so desperate.  SOMEBODY must 
have this recipe and I think that you are our last hope.......
  Sunshine & Angel Blessings,

Hello Peggy,

I can find pork chow mein recipes, such as the ones below, but I found none called "Minnesota Chow Mein" and none with gound pork.


  Chow  Mein  

  1 lb. lean pork
  2 tbsp. oil or melted fat
  1/2 tsp. salt
  1 1/4 c. water
  1 med. green pepper, cut in strips
  2 c. pascal celery, sliced thin diagonally
  1 c. sliced onion
  1 (8 oz.) can bean sprouts
  1 (4 oz.) can mushrooms
  2 tbsp. dark molasses
  2 tbsp. soy sauce
  2 tbsp. cornstarch
  3 to 4 c. cooked rice
  Chow mein noodles

Cut pork into cubes.  Saute in heavy pan in salad oil about 10 to 15 minutes.  Add salt 
and water, cover.  
Bring to a boil.  Reduce heat and simmer 10 minutes.   Slice pepper, celery and onion. 
Drain bean sprouts but not mushrooms.  Add all of the ingredients to pork plus molasses 
and soy sauce.  Cover.  Cook about 2 hours slowly.  Add cornstarch mixed with little cold 
water.  Cook 2 minutes, stirring gently.  Serve with noodles and rice. 
  Chow  Mein

  2 c. pork, diced
  1 c. celery, diced
  1 c. bok choy, diced
  1 onion, diced
  1 c. fresh mushrooms, diced
  2 tbsp. flour
  2 tbsp. soy sauce
  1 c. water
  1 pkg. chow mein noodles

    Boil the noodles and then fry them, put chow mein on top of noodles.
  Chow  Mein

   1 lb. of pork cut into small chunks
  1/2 onion, sliced thin into rings
  1/2 c. chopped celery
  3 c. water
  1 can fancy mixed Chinese vegetables
  1/4 c. soy sauce
  3 tbsp. corn starch
  1 c. dried rice
  1 can dried Chinese noodles

Cook rice according to directions.  In a frying pan brown the meat.  Add onions and celery 
and 3 cups of water.  Cover and cook 20 minutes.  In a bowl mix soy sauce and cornstarch. 
Pour soy sauce mixture into hot broth slowly stirring until it becomes thick. Add fancy 
vegetables.  Serve over rice and Chinese noodles.

The unknown reader sent the below recipe. It has the Minnesota connection, but it's a chicken chow mein recipe. Where's the ground pork?

Found this recipe, which might be close to what your reader was looking for:
Minnesota Mooshy

Chicken Outside the Box #5

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

Here's another one.

Chicken empanadas (Argentina Style)


2 cups cooked chicken meat. This should be cut into small pieces. 
1/2cup fine lard 
1 large chopped onion 
1 scallion diced finely. 
2 tablespoons flour, leveled 
1/2 cup chicken broth, to near boil (Vegetable broth can be substituted) 
1 to 2 table spoons paprika 
t teaspoon ground cumin 
1/2 to 3 teaspoon crushed red pepper (depending on heat) 
Diced parsley to taste, salt. 
1. Heat lard in medium or large sized frying pan, 
2. Add onion then cook till they brown 
3. Add scallions, these should be diced small.
4. Add flour, cook till brown, then add broth (Chicken or vegetable). 
5. Add all spices (Paprika, cumin, crushed red pepper, chopped parsley) and cook for one minute. 
Be sure and mix ingredients. 
6. Add chicken meat, season to taste. If mixture turns out too think correct it by adding a 
little more broth or water. Let cool before filling empanadas. 
Empanada Dough


Mix the flour and lard togther. 
Mix the egg thoroughly with a fork (or a mixer). 
Stir the egg in to the flour and lard mixture. Mix it in to a dough. 
Begin to add the water slowly, one spoonful at a time. Continue until you have a soft dough. 
Knead the dough until it is soft and elasticy. 
Let the dough sit for 25-35min.
Finishing the Empanada:

1/2 cup of lard

Prepared empanada filling 
Prepared empanada dough 


Heat the lard in a large iron pan or skillet. 
Roll the empanada dough out flat. This can be done on any non-wood surface. 
Cut the dough into circles, a small soup bowl can help with the cutting. 
Add 1 abundant tablespoon of filling to each circle of dough. 
You are going to close the dough around the filling. Wet the edges with water and then press 
with your fingers to seal the empanada. 
Place the sealed empanadas in the hot iron pan and fry until lightly browned. 


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