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New York Rye Bread

> ----- Original Message ----- 
> From: "Robert" 
> To:
> Sent: Thursday, March 18, 2010 5:14 PM
> Subject: (no subject)
> Can you please advise as to how to make New york Jewish rye bread? thank 
> you...Robert

Hello Robert,

The flavor key appears to be in caraway.

There are excellent articles about New York Jewish rye bread on these sites:

What is New York Rye Bread?

Real Rye - NY Sun

There are recipes on these sites:

Rye Bread Recipe

New York Sour Jewish Rye Bread

Bread Machine Rye Bread


BBQ Chow Mein

From: Jim
Date: Friday, March 19, 2010 2:37 AM

Hi, this in Jim in Oklahoma,saw that someone was wanting to make BBQ Pork Chow Mein. 
This is my recipe for it.

Pork Chow Mein or Char Sui Chow Mein
Serves 4 - 6
1 1/2 lbs lean Pork, or Chinese Barbecued Pork* (Char Siu), cut meat into thin strips
1/4 cup Cornstarch, divided 
2 tsp. Sugar 
1 1/2 Tbs. Oyster Sauce *
1 tsp. Sesame Oil *
5 Tbs. Soy Sauce (divided) OR More if wanted 
3 Tbs. minced Garlic 
1 Tbs. minced Ginger
4 Tbs. vegetable oil, divided 
1 1/4 cups Water or Stock, divided 
2 stalks Celery, diced 
1 large Onion, chopped 
1 Tbs. Molasses (DO NOT OMIT) 
1  8oz. can Sliced Water Chestnuts, drained 
1 lb Bean Sprouts (or more if wanted) 
1  4oz. can Mushrooms, drained 
Salt and Pepper to taste 
2-3 Green Onions, chopped for garnish 
Blanched Slivered Almonds, lightly toasted for garnish 
Hot cooked or fried Rice for serving
Chow Mein Noodles for serving

1. Combine 2 tablespoons of the cornstarch with the sugar, then mix 
in the oyster sauce, sesame oil, 2 tablespoons of the soy sauce and 
2 tablespoons of the oil; and mix to blend. Pour this over the pork 
strips and toss well to coat. Marinade the pork in the mixture for 
45-60 minutes. (I use a zip-lok bag to marinate in)
2. In a wok or large skillet, heat the remaining oil, and when almost 
smoking add the marinated meat, and brown 
lightly on all sides. Add the garlic and the ginger, and saute for 2 minutes. 
3. Add the remaining soy sauce, the marinade, and 1 cup of water or stock, 
and simmer, covered over low heat for 45 minutes. 
4. Add the celery and the onions, and simmer for 15 more minute. 
5. In a small bowl, blend in remaining cornstarch with 1/4 cup water or 
stock, and stir until smooth. Stir the cornstarch mixture into the meat 
mixture and mix well. 
6. Add the molasses, water chestnuts, bean sprouts, and the mushrooms, 
and heat thoroughly. Taste, and season with salt and pepper to taste. 
7. Serve over chow mein noodle or rice, garnished with the chopped green 
onions and toasted almonds. 
You can add other vegetables to this if you want, like chopped Bok Choy, Baby Corn, 
Red Bell Pepper, etc. when adding the celery and onions. 

* Available at Oriental Markets and some well stocked Supermarkets

Berger Cookies

----- Original Message ----- 
From: Karen 
Sent: Friday, March 19, 2010 12:29 PM
Subject: Cookie Recipe

Can I request a recipe for Berger Cookies. Thank you, Karen

Hello Karen,

See below.


Berger Cookies
The Washington Post, October 29, 2009 

The original Berger Cookies are the pride of Baltimore. They are B-I-G and 
need to be stored flat, in a single layer. 

Make Ahead: Frosted cookies can be stored in a single layer in an airtight 
tin for 2 days. Wrap the frosted cookies individually in plastic wrap for up 
to 1 week (if you don't mind their tops getting a bit mashed).

Makes 16 to 24 cookies

For the cookies 
a.. 8 ounces (2 sticks) unsalted butter, at room temperature 
b.. 1 1/2 teaspoons salt 
c.. 2 teaspoons vanilla extract 
d.. 1 tablespoon baking powder 
e.. 1 1/2 cups sugar 
f.. 3 large eggs 
g.. 4 1/2 cups flour 
h.. 1 cup whole or 2-percent milk
For the frosting 
a.. 3 1/2 cups (21 ounces) semisweet chocolate chips 
b.. 4 ounces unsweetened chocolate, coarsely chopped 
c.. 2 tablespoons light corn syrup 
d.. 4 tablespoons (1/2 stick) chilled unsalted butter 
e.. 1 1/2 cups heavy cream

For the cookies: Preheat the oven to 400 degrees. Line 2 baking sheets 
with parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. 
Beat on medium-high speed for about 3 minutes, until fluffy. Stop and scrape 
the bowl down once, or as needed.

Add the salt, vanilla extract and baking powder; beat on medium speed to 
incorporate, then add the sugar and beat to incorporate. Add the eggs, 
one at a time, beating well after each addition.

Reduce the speed to low (or do the following step by hand); add the flour 
to the bowl alternately with the milk, beginning and ending with the flour.

Use an ice cream scoop to drop 6 mounds of dough on each baking sheet, spacing 
the mounds at least 2 inches apart. If you use a standard ice cream scoop, the 
yield will be 16 cookies. For a yield of 24 cookies, use a slightly smaller scoop, 
usually sold for the purpose of scooping muffins and dough. 

Bake one sheet at a time for 11 minutes, or until the cookies are puffed and 
there is just barely a golden edge showing from the bottom, but not colored 
on top. (These cookies are meant to be soft and caky, so don't overbake them.) 
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool 
completely. Repeat to use all the dough. 

To make the frosting: Combine the chocolate chips, unsweetened chocolate, corn 
syrup, butter and cream into a large microwave-safe bowl. Heat the mixture on 
HIGH for 1 1/2 minutes, then stir to combine. Return the bowl to the microwave; 
microwave on HIGH for 1 1/2 minutes, or until the mixture can be whisked together 
so it is smooth. Do not overheat the mixture or it may scorch. Let cool to room 
temperature; this may take a few hours.

When the chocolate mixture has cooled, transfer it to the bowl of a stand mixer 
or use a hand-held electric mixer to beat it on low speed for 1 minute, or until 
the color lightens and thickens a little to form a frosting. (If you prefer a 
thinner coat, skip this step of whipping air into the frosting.)

Spread the top of each cookie with a generous 3 tablespoons of the frosting 
(about 1 1/2 ounces), leaving a margin around the edges. If you are making these 
in cool weather, the frosting will be firm enough to set almost immediately. In 
warmer weather, you may need to allow the cookies to set for about 20 minutes before 

Store in a single layer in an airtight tin for 2 days, or wrap them in plastic wrap 
for up to 1 week.

Hamilton Beach Donut Recipe

From: Sarah
Subject: Hamilton Beach Donut Maker book w/ recipes
Date: Friday, March 19, 2010 2:00 PM

I just found my book for the maker that we continue to pass between my  
mother, sister and myself. (after 25 years or more!)
Our favorite recipe is the old Fashioned Donuts. You don't have it listed  
with your other recipes and I thought that you'd like to add it.
(We frantically looked for the recipe on line around Christmas time and  
couldn't find it.)

Old Fashioned Donuts

4 1/2 c flour
1 3/4 c sugar
7 tsp baking powder
2 tsp salt
1 tsp nutmeg
3 eggs
2 tsp vanilla
2 c milk
1 c oil

Sift flour, sugar baking powder, salt and nutmeg. At medium speed, beat  
eggs and vanilla. Add milk, oil and dry ingredients alternately to  
egg-sugar mixture. Beat well after each addition. Add batter to each donut  
mold in pre-heated oiled donut maker. Bake until browned.
yield: 20-22


Bread Soup

----- Original Message ----- 
From: mary 
Sent: Tuesday, March 23, 2010 1:57 AM
Subject: bread soup

dear uncle phaedrus:

my name is mary. I'm from kenosha,wi...the home of the *famous franks diner*, 
as featured on diners, drive-ins & dives.  well, i told the gals i had a recipe 
for bread soup and now can't find it.  it uses day or two old bread, veggie 
stock, onion & tomatos, and that's all i remember.  nana usually made it during 
lent on friday from home made bread, which is all they serve at franks.  hope 
you can help me out here.  i sure am craving & my big mouth, that is.

Hello Mary,  

Sorry, no luck with any recipes from Famous Frank's Diner, but I have a recipe for Italian bread soup here:

Bread Soup  


From: "mary " 
To: "Phaedrus" 
Subject: Re: bread soup
Date: Tuesday, March 23, 2010 8:50 AM

hi uncle phaedrus:

wow that was fast!  after i emailed you, i found my family recipe.  murphys law.  
we call it "zuppa di pani formagio".  here it is:
   heat oven to 250*
     enough stale bread for 6-8 people...sliced & toasted in oven 
     1 lb. thinly sliced fontina cheese
     1 small onion chopped 
     1 clove garlic diced
     1 stalk celery chopped
     2 tomatoes diced 
     10 cups vegetable stock
     4 T. parmesan or romano cheese...grated
     "dago"  red wine 
in dutch oven alternate layers of bread and cheeses.  bring veggie stock, onion, 
garlic & celery to a boil.  lower heat & simmer about 5min.  add tomatos & stir.  
pour over bread and cheeses. put into oven and bake 10-15 minutes...enough time to 
melt together well.  ladle into bowls and if desired splash some wine over zuppa 
and again garnish with grated cheese.
as said, this was a lenten staple so no meat was used.  bread was usually made one 
day a week so the stale bread was used and not wasted.  my non italian, catholic 
friends would beg for for it once they had a taste!    i didn't care for the first 
two recipes, but the last one sounds good.  i didn't need a franks diner recipe, but 
wanted to share family one.  now i have two.  if they like my family recipe, hopefully, 
it will go on menu as mine.  how cool is that?   
thanks uncle phaed!!


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