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On 19 Mar 2005 at 18:30, Rosanna wrote:

> Hi and thank you for a wonderful site for recipes and such!
> I'm looking for a specific cheese called:  Casco Cavalo.  I'm not too
> sure of the actual spelling or the region where it comes from.  My
> aunt's mother-in-law used to make Italian Sausage Rolls and used this
> cheese in it.  I'm including the recipe just in case your readers
> might like it.   I hope you can solve this puzzle.
> Thanks!   Rosanna
> Italian Sausage Rolls
> 3/4 lb Casco Cavalo
> .20 worth of yeast
> 4 lbs self rising flour
> 1 1/2 cups of Crisco
> 1 lb of smoked bacon
> 5 lbs of Italian Sausage
> 1 egg beaten for Glaze
> Mix Crisco and Flour, then add yeast with cold water, add luke warm
> water. Work dough and flour until pasty. Then cut dough in small
> pieces, and dice the cheese and bacon. Roll the dough to a thin layer,
> then add the cheese, bacon, and sausage. Roll it, then put it in a pan
> coated with oil, let it set for 1 hour or 1 1/2  hours for the dough
> to rise. After the dough has risen, preheat the oven at 300 degrees.
> Let it cook for 1/2 hour before glazing.

Hi Rosanna,

I think that somewhere along the line before the recipe got to you, the correct spelling of the cheese got lost - someone wrote it down as they heard it instead of writing down the correct spelling.

I believe that the cheese you mean is "caciocavallo". This is a cheese of Southern Italy that is similar to provolone. The name "caciocavallo" means "cheese on horseback", which has led some writers to believe that it was originally made from mare's milk. Today it's made from cow's milk.

You can buy it in Cheese shops, Italian grocery stores & delis, and online here:

caciocavallo 1

Caciocavallo 2

Caciocavallo 3

Thanks for the recipe.


Lea & Perrins Steak Sauce

Fischer & Wieser Steak and Grilling sauce is said to be similar to Lea and Perrins discontinued steak sauce.

Fischer & Weiser Steak and Grilling Sauce

Louisiana Shrimp Salad

On 23 Mar 2005 at 13:33, Gene wrote:

> I had an aunt who lived in South La. many years ago. When she  moved
> back to Texas she brought with her a recipe for "shrimp Salad" that
> was  out of this world. After her death we realized that no one had
> the recipe, and  so have never been able to find anything that comes
> near it. It was of a  consistency of a good tuna salad; but, what held
> all the ingredients together I  have no Idea. I would love to have
> this recipe and if you can help find it I  would really appreciate it.
> Thanks, Gene 

Hello Gene,

See below for the four recipes that I found with that name. There is a lot of variety in this dish.


Louisiana Shrimp Salad

2 cup water
1/2 teaspoon liquid crab boil
1/4 teaspoon salt
1 pound peeled shrimp
2 T shrimp stock
3 T lemon juice
1/2 cup mayonnaise
1/4 minced celery
1/4 minced red bell pepper
2 boiled eggs shelled and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 T chopped green onion
1 T minced parsley
Assorted Greens
Tomato slices
Assorted Veggies


Combine water, liquid crab boil & salt in small saucepot, bring to boil, 
add shrimp and cook for about 10 minutes, or until done. Drain shrimp 
reserving shrimp stock. Chill shrimp.

In a medium size bowl, combine reserved shrimp stock, lemon juice, 
mayonnaise, celery, red bell pepper, boiled eggs, salt, black pepper, 
green onion and parsley.

Fold in chilled shrimp, green onion and parsley. Allow to chill under 
refrigeration for 30 minutes.
Place scoop of shrimp salad over a bed of assorted greens and garnish 
with a slice of tomato and veggies.

Yield: 4 Servings
Louisiana Shrimp Salad      

1 c. cold rice
1 lb. cooked and cleaned shrimp
1/4 tsp. salt
1/2 c. slivered green pepper
8 or 9 sm. green onions, thinly sliced
1/2 c. celery, finely sliced
1/2 c. raw cauliflower, slivered
1/4 c. dill pickles, slivered
1 tbsp. fresh lemon juice
4 tbsp. French dressing
1/2 c. mayonnaise
Combine the rice, shrimp, salt, green pepper, green onions, celery, 
cauliflower, and dill pickles in a large bowl. Combine the lemon juice, 
French dressing and mayonnaise in a small bowl and blend until smooth. 
Pour dressing over the rice combination, fold well and chill. Serve on 
a lettuce-lined platter.
Louisiana Shrimp Salad   
(4 servings - 296 calories per serving)

8 oz fresh asparagus (cut into 1.5 inch pieces) 
3 cups brown rice (cooked, chilled) 
1/2 pound shrimp (peeled, deveined, cooked, chilled) 
3 tbsp oil-packed dried tomatoes (chopped) 
2 tbsp sweet-hot mustard 
1/4 cup sliced almonds (toasted or raw) 
  In small pot, bring 1 cup of water to a boil. 
Add asparagus and cover. 
Cook for 3-6 minutes or until crisp-tender. 
Rinse under cold water. 
In large bowl, combine asparagus, rice, shrimp, and tomatoes. 
Add mustard. 
Toss lightly to coat. 
Spoon into serving dishes or onto plates. 
Sprinkle each serving with almonds. 
Serve while cold. 
Louisiana Shrimp Salad  
Ingredients :

1 lb Shrimp, cooked, chopped 
2 x Celery stalks, chopped 
1 x Egg, boiled, finely chopped 
1 tsp Pickle relish 
2 tbl Mayonnaise 
    Salt & pepper to taste 

 Method : 
Mix ingredients together thoroughly and add seasoning to taste. 
Serve on lettuce or stuffed Avocado.

Hard Fudge

On 23 Mar 2005 at 13:00, Rich wrote:

>  Help
>   I am hoping to find an Hard Fudge recipe I have tried many still
>   can't find a hard fudge one The last one I had was from my mother
> God rest her soul she had an old jiffy frosting mix one it was great I
> have since talk to the Jiffy people I was informed that they have
> changed the ingredients so that will not work I am hoping you have
> some where a recipe for Hard Fudge Thanks!!!!!
> Desperate in Pa.
> Rich 

Hello Rich,

See below for three recipes.


Hard Fudge

Combine 1-cup butter
1 can evaporated milk
5 cups of sugar.  

Bring to a rolling boil.  Boil for exactly 8 minutes.  Remove from heat.  
Add in 2 cups miniature marshmallows and 12 oz semi-sweet chocolate chips. 

Then dump into a jellyroll pan.  

It usually is hardening as I'm pouring it and it is a harder fudge 
rather than the soft stuff that we all dislike.
The Best Fudge On The Planet 

3 C. sugar 
3 Tablespoons cocoa 
3/4 C. milk 

Cook it on medium heat until it reaches the soft ball stage (250°F on a 
Remove from heat. 

1/4 to 1/2 stick butter 
1 teaspoon Vanilla 
pinch of salt 
Big spoonful of peanut butter 

Beat it until it looses its gloss. 
Pour it into a buttered dish or pan as soon as it starts to set  
Let it cool. 
You can cut it or slam it on the counter to break it. 
Old-Fashioned Hard Fudge

In 3 qt heavy saucepan, combine:

1 C condensed milk (NOT sweetened!)
2-3 TBSP butter
2 Oz unsweetened baking chocolate, broken into small chunks (Hershey's
works much better than Bakers for no good reason I know of, at least
in this recipe. Callibaut also works very well)
2 C white granulated sugar
.25 tsp salt
2-3 TBSP corn syrup (I use light right now, either works)

Combine.  Heat slowly until  chocolate is melted, stirring
fanatically.  Heat a bit faster, wiping sides down to keep chocolate
from scorching and sugar from crystallizing on sides.  Heat slowly until
near soft-ball.  Stir fanatically or beat until chocolate is well
emulsified.  Wipe down sides again. DO NOT STIR ANY MORE UNTIL IT'S OFF
THE HEAT.  Continue cooking until between softball and medium-ball.  I
don't know what temperature, I use the old-fashioned cold-water test
and it works every time.  If you stop at a classical softball, the
results won't quite crystallize, and you'll have something very much
like chocolate toffee.  If you go to medium, you will have HARD fudge.
Sorry, but that's how it works.

When cooked, remove from heat and put into pan of cold water (to stop
the cooking).  Let cool until it's possible to touch the syrup (BE
CAREFUL!) without disturbing it.

Add .5 to 1 cup of walnuts, black walnuts, or pecans, depending on what
you have/like. You can omit the nuts altogether if you want.

Add 1 tsp vanilla.

Add 1 TBSP dark rum, optionally.

Start beating with a strong spoon.  The mixture will, soon after it's
all combined, start to glaze over, and start to get thicker.  When it
looses its shine, put into a buttered 8x8 pan FAST. (it hardens very
quickly if you're at the right point in cooking)  Cut.  Let cook and

Wild Rice Recipes

From Irini:

Wild Rice Bread

Rice flour recipes are a dime a dozen in cookbooks and on the internet. 
But real wild rice flour recipes are as rare as hen’s teeth.

I hail from the Mohawk River region in New York. My grandfather used 
to go mushroom picking near Rome Air Base. My grandmother made an 
“Indian” soup with the dried mushrooms and wild rice. She also made a 
kind of a cakey busquit muffins using ground up wild rice seeds (similar 
to recipes found in Canada, Minnesota, and Maine).. They were very rich 
and enjoyable with her homemade currant jelly or concord grape jam.

Here is the recipe, you may share it if you like. comments in () are mine.

“make the oven to be 340 degrees to 350 degrees F. 170 degrees C at home. 
(grandma came from Europe)grind up enough wild rice seeds in a mortar and 
pestle until you get 1 dry cup of wild rice flour. measure out 4 dry cups 
of unbleached baking flour. soften up about a pound to a pound and three 
quarters of fresh sweet butter give or take a few tablespoons (this worked 
out to around 16 to 18 oz of butter!) measure 1 dry cup of some sweetener 
(notes included granular white sugar, crystallized maple sugar, molasses 
sugar, cane sugar and light brown sugar that has been dried out) in a big 
wooden bowl mix up everything with the hands until soft but firm mess is 
done. break into thirds. take the iron cake pan and grease it with Crisco. 
(she had 9 inch iron cake baking pans)then press a batch into each pan. 
Bake one hour or until light brown. Move the three pans around the oven 
while baking to make even rising. Cool no more than 10 minutes. turn 
upside down on a cooling rack. knock out. sprinkle sugar on top. 
finish cooling.”

This is not related to wild rice bread but it is a wild rice recipe that 
I remember always being made just after the Sunday after All Saints’ Day.
(supposedly it came from my long lost grand-uncle who disappeared into 
the Canadian wilds) I have seen other recipes like it.

Iroquois Wild Mushroom and Wild Rice Soup

1 to 2 pounds well fatted venison meat cut into cubes. (skip if you 
want a vegetarian soup) at room temp.(pork or beef soaked in milk 
overnight can substitute for the venison)

2 TBS lard, cooking oil, geez, or butter

12 oz dried wild mushrooms (i have made this with chantrelle, morel, 
porcini, shitaki and oyster mushrooms but NOTHING tastes as good as 
when i make it with the wild mushrooms grandpa picked and dried on 
screens in the sun. the name of those mushrooms i will never know 
but we called them a word that would be translated as “real mushrooms”)
note: if you are using dried mushrooms soak them in enough water to 
cover them for at least 30 minutes or until they are fully hydrated 
then put a coffee filter in a collender and pour the mushrooms and their 
water through it. remove the mushrooms and wash any residual sand from 
them. used the filtered mushroom water in the soup base. make up the 
7 C of liquid with broth, stock or water; as you like)

6 to twelve cleaned and chopped wild cucumber roots (i have substituted 
1 diced carrot or a can of drained water chestnuts; the Indian Cucumber 
Root is a perennial that grows in the local woods in rich damp soil. 
the plant has a white rootstock that tastes and smells like cucumbers 
with a pungent twist. it tastes great but they are not as abundant as 
they once were and i do not like destroying habitat to dig them up.) 

6 C broth from boiling the venison to make the stew. (i have substituted 
chicken broth or home made vegetable stock when venison stock was not 
available; you can see this is a flexible recipe)

6 to 10 wild New York Wild Nodding onions, Alium cernuum, sliced up 
(or use a small chopped onion or enough scallions to your taste)

2 to 3 Meadow Garlic, Allium canadense, or Field Garlic, Allium vineale,
[naturalized from Europe] (or just go to the supermarket for some fine 
garlic and use that)

1/3 C uncooked wild "rice" seeds

1 tsp dried wild thyme (thyme grows wild around here. the plants are 
descended from herbs brought over by Europeans and are considered a weed)

1 Ostrich Fern, Matteuccia Struthiopteris, cleaned and chopped up 
(substitute one rib of washed celery sliced. finding the ferns and 
harvesting them are a pain in the butt)

1/4 C sherry (optional: a modern anachronism i slipped in)

heat 1 TBS of  oil in a large pot, sear the meat pieces on all sides 
(skip this if you are going vegetarian) remove meat and set aside.
add the rest of the oil. saute the onion until translucent (4 min). 
toss in the garlic and veggies and cover the pot. cook for 5 minutes. 
remove the pot cover. pour in the stock, rice, thyme, and optional 
sherry. bring to a boil then reduce the heat to simmer and cover the 
pot. cook on a slow simmer for about an hour or until the rice is 
soft. you may like to add more stock or water. this soup base gets 
thickened slightly as the rice cooks. cooking takes about an hour. 
serve with some good bread.

Rice Flour Scones #54904 by triscuitnut	Preheat oven to 425 degrees F.
This is a good recipe for those allergic to regular flour. However, 
it is a recipe that takes a few practice runs to get comfortable with, 
as working with rice flour is very different than regular flour. Also, 
adding fruit or flavoring is very important, as these are very bland
otherwise. 	35 minutes 20 mins prep

2 1/2  cups rice flour  
1  cup tapioca flour  
3  teaspoons cream of tartar  
1 1/2  teaspoons baking soda  
2  teaspoons xanthan gum  
1/2  teaspoon salt  
8  tablespoons sugar  
1/2  cup cold butter, in 1/2 inch pieces  
1 1/3  cups plain yogurt  
2  large eggs, lightly beaten  

Line baking sheet with parchment paper. 
Place flours, baking powder, baking soda, xanthum gum, salt and sugar 
in food processor. Pulse on and off just enough to combine ingredients. 
Add butter and pulse 15-20 times until the mixture resembles coarse meal. 
With a fork or whisk, combine eggs and yogurt in a small bowl. 
Pour over flour mixture in the food processor and process for about 
10 second or until dough forms large curds. 
Turn dough onto counter, form into circle and cut into triangles. 
It will not be as stiff as"normal" doughs, so you have to treat it very gently.
Bake about 12-15 minutes until a light golden brown. 
You can add a variety of things to this basic recipe to make them taste 
pretty decent. Just about any flavorings, fruits, etc. can be added. 
Just be prepared to adjust accordingly for the difference you will find with 
the moisture of the batch. 
Do not handle this dough any more than you have to-- it’s one of those doughs 
that needs to be done “just so”. 
Too much of one thing will give you sand, too much of another will give you 

Wild Rice Muffins 
>From Swany White

1 cup Boiling Water
1_ cup Butter or Margarine (softened)
1 _ cups Sugar
2 Eggs
3 _ cups Buttermilk
4 cups Wild Rice Flour
5 tsp Baking Soda
1_ tsp Salt
1 cup Cooked Wild Rice (optional)
1_ cup Raisins or Chopped Nuts (optional)

In a mixing bowl combine Butter (or Margarine), Sugar, and Eggs, 
mix until creamy. 
Add Buttermilk, and Water, mix well. 
Add Flour, Baking Soda, and Salt, mix well.
Add Rice, Raisins or Nuts. If mixture is too thick add more Buttermilk.
Fill muffin tins 2/3 full. Bake at 400 for 21 minutes.
For better muffins let batter sit overnight.

Wild Rice Crepes:
1 egg   1 tablespoon extra virgin olive oil		3/4 cup milk
1/4 cup cooked wild rice	1/2 cup all purpose flour	1/2 teaspoon salt
2 tablespoons wild rice, buckwheat or more all purpose flour
8 ounce tub spreadable cream cheese	  1/4 English cucumber (approx.)
1 head red leaf lettuce, washed, dried, and torn into pieces	
5 oz thinly sliced smoked trout or salmon
Fresh chives 

Preparation Instructions:

Crepes: In a bowl, beat together egg, oil and milk. Stir in wild rice. 
In another bowl, combine flour, wild rice flour and salt. Beat egg mixture 
into flour mixture until smooth. Set aside for 15 minutes. Check consistency - 
it should be similar to light cream, adjust with milk or flour.
Heat a non-stick 8 inch crepe pan or skillet over medium-high heat. Add a 
little oil and pour in enough batter to just cover bottom of pan, about 
3 tablespoons. Swirl pan to evenly spread batter.
Cook until top loses its wet look and is lightly browned on underside. 
flip over and cook over side briefly. Allow to cool and stack between 
pieces of parchment paper. Continue making crepes, adjusting heat as 
needed. Cover and refrigerate, they can be make up to one day before.

Filling: Rolls can be assembled a few hours before serving. Soften cream 
cheese in microwave to make spreading easy. Cut cucumber into 28 julienne 
pieces, each about 2 inches x 1/4 inch. Place a crepe on a cutting board 
and spread with a thin layer of cream cheese. Cut crepe into 4 quarters.
Place a piece of lettuce so the edge slightly overhangs the outer curved 
edge of crepe. Put a small piece of smoked trout on lettuce, and a cucumber 
stick and a chive sprig in center. Roll into a cone shape pressing some of 
the cream cheese out to seal the seam (use a toothpick if the crepe doesn't 
quite stick together). Continue until all of the wrappers are used. Arrange 
on serving plate, cover and refrigerate before serving. Garnish platter with 
chives. Makes about 24 -28 rolls

Wild Rice Bread 

3 1/2 to 4 cups bread or all purpose flour	
2 cups whole wheat flour 
2 (1/4 ounce) packages quick rise dry yeast 	
2 1/2 teaspoons salt 
1 cup milk 						         
1 cup water 
1/4 cup honey						    
1/4 cup butter or margarine 
2 cups cooked wild rice (Nature's Quick Cook Rice is perfect for this recipe)
softened butter as needed

In large mixer bowl combine 1 cup bread flour, whole wheat flour, yeast, 
and salt. In saucepan heat milk, water, honey, and butter to 120 to 130 
degrees. Butter does not have to melt. Add flour to mixture, blend at 
low speed until moistened. Beat 3 minutes at medium speed. By hand, stir 
in wild rice and enough remaining flour to make a soft dough that pulls 
away from the side of the bowl. Turn dough on to floured surface, knead 
until smooth and elastic, 5 to 8 minutes, adding flour if necessary to 
prevent sticking. Place in greased bowl; turn dough greased side up. 
Cover let rise in warm place until double. 30 to 40 minutes.
Grease 2 - 8 1/2 x 4 1/2 inch loaf pans. Punch dough down, turn on to 
lightly floured surface, and divide into 2 parts. Cover with bowl and 
let rest 15 minutes. Roll each part into 6 x 14 inch rectangle. Starting 
with narrow end, roll up tightly pressing dough into roll with each turn.
Pinch edges and ends to seal. Place in pans. Preheat oven to 375 degrees. 
Cover dough let rise until double. 20 to 25 minutes. Dough will be about 
1 inch above pan at highest point. Bake until golden brown and loaves 
sound hollow when lightly tapped, 35 to 40 minutes. Remove from pans, 
cool on wire racks. Brush top of loaves with melted butter. 
Makes 2 loaves.

Look At This One!!!!!

Minnesota Wild Rice Bread

1 1/2 cups water 
3/4 cup wild rice 
2 1/2 cups warm water (110-115 degrees) 
1/2 cup sugar or honey 
2 Tbsp active dry yeast 
5 cups whole-wheat flour 
2 tsp salt 
2-4 cups unbleached flour 
In a medium saucepan, bring the 1 1/2 cups water to a boil. Add the 
wild rice and return to a boil. Reduce the heat to medium low and 
cook for 45 minutes, or until the water is absorbed. Set aside to cool. 
Pour the warm water into a large bowl. Stir in 1 Tbsp of the sugar or 
honey and sprinkle the yeast on top. Set aside to proof for 5 to 10 
minutes. Stir in 2 1/2 cups of the whole-wheat flour. Beat well for 
3 minutes with an electric mixer (or beat vigorously by hand).
Add the salt, wild rice and remaining sugar or honey. Turn out onto 
a floured counter and knead in the remaining 2 1/2 cups whole-wheat 
flour and enough of the unbleached flour to form a workable dough. 
Knead for 10minutes, or until smooth, elastic and only a little sticky. 
Form into a ball. Lightly coat a large bowl with a little oil. Add the 
dough and turn the ball to coat with the oil. Cover the bowl and set 
aside in a warm place (80-85°), allowing the dough to rise for 1 hour, 
or until doubled in size. Lightly oil two 9x5-inch loaf pans. Punch 
down the dough and divide it in half. Shape the dough into 2 loaves 
and place in the prepared pans. Cover and let rise in a warm place 
for 30-45 minutes, or until doubled in size. Preheat over to 350°. 
Bake for 45 minutes, or until the loaves sound hollow when tapped 
on the bottom. Remove the bread from the pans. Set aside to let cool 
on a wire rack. 

take care and thanks again for the recipes.



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