----- Original Message -----
Sent: Sunday, February 28, 2010 5:16 AM
Hi, In South Australia there is a company (Villi) making something like a hotdog,
the hot dog is shorter and fatter, wrapped in a pastry then rolled in cracked
peppers. I have looked everywhere and cannot find anything similar. The Owner is
Hungarian - perhaps this helps? The pastry is similar to Flaky pastry, it does not
fluff up as much as Flaky pastry.
Thanks for any input how this is done.
Well, once you make or purchase the sausage, it appears to be rather simple.
Vili's has a website here:
List of products here:
I believe you are referring to the "Chilli & Cheese Vili Dog", described there as :
"A mouth-watering kransky with cheese and the added bite of chilli, wrapped in Vili's
flaky pastry. Chilli Vili Dogs are topped with a sprinkling of cracked black pepper."
Chilli & Cheese Vili Dog
A "kransky" is a type of sausage orginating in Eastern Europe. However, the cheese
kransky and chilli cheese kransky appear to be Australian innovations.
You can purchase chilli cheese kranskys at several places in Australia, including here:
Barossa Fine Foods
There is a recipe for making kransky and cheese kransky here:
You'll have to figure out the "chilli" ingredient yourself. I could not find a recipe for
"chilli cheese kransky". I believe it refers to some kind of chili pepper, but I could not
find out the type or quantity used.
After that, all you have to do is wrap the kransky in puff pastry, add some cracked black
peppercorns to the top, and bake them until golden brown. They are basically what's called
a "sausage roll." In America we make something similar called "pigs in blankets".
There is a sausage rolls recipe here:
You should be able to purchase puff pastry sheets at your grocer's, but if not, there is
an easy recipe on my site here:
and another one below.
Allan, the easy way to do this would be to purchase the chili cheese kranskys and purchase
the puff pastry sheets and just make the rolls like sausage rolls are made. Sprinkle the
cracked black pepper on top (you might want to press the black pepper into the dough a bit
so that it doesn't fall off easily. Bake until the pastry is golden brown.
Flaky Puff Pastry Dough
makes 3 lbs of dough
4 cups all-purpose flour
2 tsp. sugar
2 tsp. salt
1 1/4 cups milk; very cold
1 lb butter; very cold
In a large bowl, mix 3 1/3 cups of the flour with the sugar and salt.
Add the milk and begin tossing with the flour. Smear the flour and
milk along the sides of the bowl to blend well, then incorporate into
the mixture. If the moisture is absorbed too quickly by the flour,
add another tablespoon or so of cold milk. Mix well but don't over mix.
Sprinkle a little bit of flour over it and then flatten the dough.
Cover with plastic wrap and refrigerate.
Pour the remaining flour onto a clean surface. Remove butter from
refrigerator and place onto flour. Keep the butter covered with the
flour while cutting it and kneading it with a pastry scraper; make
sure there are no cold lumps. Add more flour if necessary to properly
soften the butter without melting it. Form into a square. Scrape down
the work area again and toss on some fresh flour. Place the chilled
dough onto the flour, but don't handle too much. Roll out the dough
corners into thin flaps, which you will use to enclose the softened
butter. Place the softened square of butter onto the dough. Lift each
flap snugly over the butter, making sure to overlap the corners and
seal the bundle.
The dough is now ready for the first of 4 double folds. Start by
pounding the dough gently in one direction. If you begin rolling,
make sure the dough doesn't stick to the work surface. Roll only
in one direction and not past the far end. Rolling past the end
will pinch and smear the layers at the edge. Roll and manipulate
the dough into a rectangle about 20 inches long and 8 inches wide.
Press hard on the handles of the rolling pin to form the rectangle,
then brush off any excess flour from the surface of the dough. Bring
both ends toward the center like a book. Then, fold in half, closing
the book. Wrap the pastry dough in plastic and refrigerate it for at
least 45 minutes. The dough has been turned once, and now has 4 layers.
Place the chilled dough on a lightly floured surface so that the spine
of the dough becomes the long side of your rectangle. Begin again by
pounding gently. Make this rectangle about 12 X 18 inches. Fold and
turn in the same way as before, first forming a rectangle that measures
about 10 X 14 inches, then folding the 2 sides into the center with a
little gap in the middle. Fold in half, making sure the spine of the
dough becomes the length of the rectangle. Rest the dough after turn
number 3 for about 1 hour in the refrigerator.
On the fourth and final turn the dough should be smooth and elastic.
Try to form well defined corners with neat edges. Fold and turn once
more in the same way, then chill for at least 4 to 5 hours before using.
1. Work in a kitchen that is about 70 degrees (at 80 degrees the dough
will begin to melt.)
2. Keep a pastry scraper and a bowl of flour handy at all times.
3. You may have to change the amounts of butter, flour, or milk slightly
in order to get the right texture.
I usually cut my dough into three 1 lb slabs. If I am not using the
dough, I immediately wrap in a large plastic garbage bag and place
in the freezer. Puff pastry is best when used within the next 3 days
of being in the freezer.
----- Original Message -----
Sent: Saturday, February 27, 2010 5:05 PM
Subject: request for recipe
My family loved Popeye's Onion Rings, and we were so disappointed when Popeye's
quit making them and started using other onion products. Any idea how we might
get the original recipe for their onion rings so we can make them ourselves for
Well, restaurant chains don't give out their recipes, so you can forget getting
the original. However, I found this on a message board, presumably from a former
"Popeye's takes onions, presliced from the morning prep, and coats them in plain
flour (dry mix). They are stored in their to-be paper serving containers in the
fridge. Upon being ordered, they are dipped in the chicken batter (wet mix - kept
ice cold) and immediately deep fried. "
Below is a copycat recipe for their chicken, so that tells you how to make the batter.
Popeye's Chicken Clone
6 c oil
2/3 cn flour(sic - I think it should be 2/3 cup)
1 T salt
2 T white pepper
1 t cayenne pepper
2 t paprika
1 frying chicken [Cut Up]
How to Make
1. Heat the oil in a deep fryer to 400.
2. In large, shallow bowl, combine the flour, salt, peppers and paprika.
3. Break the eggs into a separate shallow bowl and beat until blended.
4. Dip each piece of chicken into the eggs, then coat generously with the flour mixture.
5. Drop each piece into the hot oil and fry for 15 to 25 minutes, or until it is a
dark golden brown.
6. Remove the chicken to paper towels to drain.
----- Original Message -----
Sent: Wednesday, March 03, 2010 4:29 AM
Subject: scrambled eggs in a cream puff bowl
I'm looking for the recipe for a cream puff bowl. It was in the Betty Crocker
cookbook I got in 1970. I remember that there was something about the way you
greased the pie plate that caused the batter to form into a bowl while it was
baking. I just can't remember what the trick was.
I cannot find a recipe for scrambled eggs in a cream puff bowl, or a cream puff
bowl recipe that mentions Betty Crocker. However, below is a cream puff bowl recipe.
Cream Puff Bowl
In medium saucepan melt 1/2 cup butter or margarine in 1 cup of boiling water.
Add 1 cup flour and 1/4 teaspoon salt all at once. Stir vigorously until well blended.
Cook and stir mixture over medium heat; let stand 5 minutes. Add 4 eggs, one at a time,
to mixture in pan, beating vigorously until smooth, about 1 minute after each addition.
Batter should look thick and feel slightly sticky. Spread evenly over bottom and up
sides of a greased 9 inch pie plate. Bake in a 400 degree oven for 30 minutes or until
----- Original Message -----
Sent: Friday, February 26, 2010 11:28 PM
Subject: Morrison's Cafeteria Chicken and Yellow Rice
Can you please locate Morrison's Cafeteria Chicken and Yellow Rice Recipe?
The chicken was cooked in quarters and placed on the side of the yellow rice.
I've tried to duplicate their recipe using the packaged yellow rice but it doesn't
taste the same taste or texture as Morrison's. Can you please help me?
Well, there is no recipe for chicken and yellow rice in the Morrison's recipe book.
These were probably two separate recipes that they just served together sometimes,
like "baked chicken quarters" and "yellow rice". The only chicken and rice dish in
the Morrison's recipe book is "chicken pilaf", which uses shredded hen meat, not
The yellow rice recipe is below. Note that this is a large serving cafeteria recipe,
using cafeteria equipment. You'll have to figure out how to cut it down and substitute
pans yourself. I have no idea of the size of those packages of saffron.
Morrison's Yellow Rice
ham hock 1 lb
garlic 6 buttons
onions 2 lbs
oil 1 quart
water 10 quarts
ripe tomatoes 3 lbs
bell peppers 1 lb
rice 10 lbs
bay leaves 6
saffron 2 pkgs
salt & pepper to taste
Dice ham, garlic, and onions. Cook in oil until done.
Add the water and bring to a boil.
Add diced tomatoes and peppers, rice, bay leaves, saffron, salt, and pepper.
Boil for 5 minutes and put in two covered #200 deep steamtable pans.
Bake in 325° oven for 20 minutes. Baking in covered pans will give a larger,
better cooked grain.
More Morrison's Recipes
James sent this:
Subject: yellow rice recipe - morrisons
Date: Wednesday, April 14, 2010 3:12 PM
The yellow rice recipe attributed to morriosn's is not morrison's. the safron would
make it way, way too expensive. Note the Vigo seasoning is a brand and they sell it
in grocery stores in cellophane packs. what it lacks is the stock leading up to the
cooking of the rice.
Here is the recipe from the morrison's master recipe book.
Yield: 65 - 3z servings
1 lb oil, 1/2 lb ham hock
3 cloves garlic, minced (or 1 tsp prepared minced garlic)
1 lb diced onions
Heat oil in large braising pot. add ham hock (cut into pieces) add onions and ham and
saute for 2 minutes and add garlic. do not brown.
Add 1 1/4 gallon chicken stock, 1 1/2 lbs fresh diced tomatoes, 1/2 lb bell peppers,
diced, 2 bay leaves, Vigo (brand) yellow rice flavoring, 1 tbsp salt. Bring to boil
and cook for 5 minutes.
Remove immediately to roasting pan and add 5 lbs rice, cover with aluminum foil
(tight cover) and bake at 325 for 20 minutes or until done.Do not let stock cool.
Garnish with parsley sprig and grated boiled egg lightly over top.
DO NOT USE LEFTOVER RICE NEXT DAY.
* When chicken base is used for stock add 4 1/4 oz base to 1 1/4 gallons water and
From: "margaret "
Subject: lime jello salad redux
Date: Monday, March 01, 2010 1:43 PM
I wrote you once before and said I couldn't find the real Luby's green jello salad-
-the ones on the internet seemed wrong. If anyone is interested, I found what I
think is the real one in the River Road Recipes book put out by the Junior League
of Baton Rouge. The difference, I think is the horseradish and canned milk--who
would have thought?
This was contributed by Mrs. William Adams, Tallulah, La.
1 pkg lime gelatin
1 pkg lemon gelatin
2 cups boiling water
1 #2 can crushed pineapple, drained
1 carton cottage cheese
1 cup mayonnaise
1 can condensed milk (NOT sweetened condensed milk)
1 cup finely chopped nuts
2 heaping tablespoons horseradish
3 tablespoons lemon juice
1/4 teaspoon salt
Dissolve gelatin in hot water and let stand until cool; add pineapple. Blend
cottage cheese with mayonnaise until smooth and add to gelatin mixture. Add
all other ingredients and stir until mixture begins to congeal. Pour into molds
and place in refrigerator overnight. Serves 16
More Luby's Recipes