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Italian Lard Bread

----- Original Message ----- 
From: "Joy" 
To: phaedrus
Sent: Sunday, March 14, 2004 3:22 PM
Subject: italian lard bread

I'm looking for a recipe called italian lard bread.  It contains some meat
(pepperoni,ham ect...) cheese, black pepper.  It is usually is eaten around
easter holidays.

Hello Joy,

There's one recipe here: Neapolitan Lard Bread (Casatiello)

and another below.


Lard/Pepperoni Bread

: 1 package active dry yeast
: 1/4 cup warm water 110degr
: 1 cup warm milk 110degr
: 1 tablespoon sugar
: 1 teaspoon salt
: 2 tablespoons olive oil
: 3 to 3 1/2 cups all purpose flour
: 1 cup thinly sliced pepperoni
: (you can also use chopped sausages in place of the pepperoni)
: 1/2 cup of mozzarella cheese
: Chopped onion,
: Grated parmesan cheese about a pinch (thats what grandma would say)
: 1 egg and a little water mixed together

: DIRECTIONS: In a large bowl, sprinkle yeast over warm water and let stand
: for 5 min. to soften. Stir in milk, sugar, salt and oil. Add 1 cup of the 
: flour and mix to blend. Stir in 1 1/2 cups more flour. Then remaining flour
: in bowl, on to a floured flat, kneed dough until elastic. "my grandma
: would take the dough and roll it and bring both ends together, for about 
: 5 seemed like hours, then cover and let rise in a warm place until
: doubled, about 1 hour! Punch dough down, turn out onto floured surface and
: divide in half..Grease baking sheet. Punch down dough, and flatten dough,
: like a pizza add all above mixture on the top of the bread, roll like a 
: jelly roll, pinch edges,take egg and water mixture and wipe on the top of 
: the bread roll, and bake 375 for 20 to 25 minutes.
: Makes two loaves....Enjoy...

Newfoundland Bangbellies

----- Original Message ----- 
From: "Rose" 
To: phaedrus
Sent: Sunday, March 14, 2004 8:19 AM
Subject: recipe forgot my e-mail

Hi Uncle Phaedrus:
Your doing a great job.
The recipe I'm looking for is:

Newfie Bangbelly

Soaked Bread
Spices(we're not sure what ones)
Maybe eggs
No flour or rice.
Bread soaked in water, put in an oblong pan and covered with rest of
Its an old Newfoundland recipe maybe over 70 yrs old at least. Anyone 70 or
80 would know the original recipe.
Hope you have luck finding this recipe, I have a friend that is 70 and would
like to eat it again.
Thanks for your time

Hello Rose,

Rose, I can't find one made with bread. Even the ones that call themselves "traditional newfie bangbelly" are made with flour. Sorry. See below for what I found.


Pork Bang Belly

  - 2 cups molasses
  - 1 teaspoon baking soda
  - 1 pound salt pork
  - 1 teaspoon allspice
  - 4 cups flour
  -1 teaspoon nutmeg
 Heat molasses on stove.  Cut pork in small cubes and
fry.  Add to molasses while hot.  Dissolve soda in boiling
water.  Add spices to flour.  Mix all together.  Grease pan
and lay rind of pork bottom.  Bake for 1 hour at Medium
Bang Belly

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening
2/3 cup molasses
3/4 cup water
3 slices pork

Mix together baking powder, baking soda, salt and flour. Cream the
shortening and add it to the sugar. Mix these batters together. Next, pour
in molasses and flour alternately with water. Heat until smooth.

Fry out 3 slices of pork. Cut into small cubes and add to mixture. Pour into
greased pan. Bake in moderate oven (350) for 1 hour.

3 cups of cooked rice, 1 cup of flour, 1 cup of molasses, 2 cups of raisins,
1 1/4 cups of salt pork cubed, 1 1/2 tsp. baking soda, 1 tsp baking powder,
a tsp. cinnamon, 1/2 tsp. allspice, 1/4 tsp. cloves, 1/4 tsp. mixed spice.

Grease 9" x 9" pan with margarine.
Rinse 1 1/4 lb. of cubed salt pork in warm water. Partially pan fry the salt
pork. Allow to cool a little.
Pour the fried pork and the fat that rendered from it into the 3 cups of
rice. Add the 1 cup of molasses.
Sift together the flour, baking soda, baking powder, and spices.
Add to the pork/rice/molasses mixture and mix well.
Add the raisins and mix.
Pour into the 9" x 9" greased pans.
Bake for 1 1/4 hours in a 350F degree oven.
When cool cut into squares.

3 cups cooked rice
1 cup flour
1 cup molasses
2 cups raisins
1 1/4 cups salt pork(cubed)
1 1/2 tsps baking soda
1 tsp baking powder
1 tsp cinnamon
1/2tsp all spice
1/4 tsp cloves
1/4 tsp mixed spice

Allow rice to cool and add salt pork and molasses. Sift together flour and
spices. Add raisins,mixing all ingredients together. Pour into 9x9 greased
pans. Bake for 1 1/4 hrs in a 350 degree oven.

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!

Belgian Waffles with Club Soda

----- Original Message ----- 
From: "Maryann"
To: phaedrus
Sent: Sunday, March 14, 2004 11:46 AM
Subject: Belgium waffles

Hi!  I am looking for a recipe for Belgium waffles...came from either a
Hamilton Beach or Sunbeam belgium waffle maker.  The Maker was an "almond"
color which was "painted" on, had a signal light and was a round size,
almost as big as a dinner plate.  This was the maker's recipe and the words
"club soda" was in this recipe.  This maker is at least 15 years old.  Does
anyone have this recipe?  Thank you so very much!!  Maryann

Hello Maryann,

See below.


Belgian  Waffles

 Ingredients :
 2 c. Bisquick
 1 egg
 3 tbsp. oil
 1 1/2 c. club soda

 Preparation :
   Mix well, pour into waffle iron.  Brown to desired crispness.
 Serve with butter and syrup or strawberry or blueberry pie filling
 and whipped cream.
 Light  Belgian  Waffles

 Ingredients :
 2 c. buttermilk baking mix
 1 egg, beaten
 3 tbsp. vegetable oil
 1 1/2 c. club soda (1 sm. bottle)

 Preparation :
    Mix together baking mix, egg, oil and club soda.  Bake on
 preheated Belgian waffle maker until light and crispy.  Batter does
 not keep. Makes 8 small waffles or three to four 9 inch ones.
 Waffles can be frozen.
 ----- Original Message ----- 
From: "Maryann" 
To: "Phaedrus" 
Sent: Sunday, March 14, 2004 3:43 PM
Subject: Re: Belgium waffles

> Hi, and I want to thank you...but...forgot to say so...the recipe was made
> from "scratch"  with no Bisquick or buttermilk baking mix.  Would you have
> that sort of recipe?  Thank you, Maryann

Hello Maryann,

I looked at dozens of waffle recipes and every one that had club soda used bisquick or baking mix except the one below.


Scratch Club Soda Belgian Waffles 

Here is a very light, crispy waffle recipe.

3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, slightly beaten
2 tablespoons butter, melted and cooled
3/4 cup club soda

1.  Sift the dry ingredients together.
2.  Stir the egg and melted butter into the flour mixture.
3.  Stir in the club soda until just blended.


----- Original Message ----- 
From: "Carol" 
To: phaedrus
Sent: Sunday, March 14, 2004 5:15 PM
Subject: Lost Recipe - Chocolate Marmalade Cake

> This was a favorite old family recipe that I remember from the 50's -
> 60's.  The original has been lost, and I would love to find it again.
> This is the recipe as the family remembers it, but it doesn't work well.
>  Perhaps an ingredient is missing; most cakes have shortening, so maybe
> that was left out.  It's also possible that the Baking Powder  should be
> Baking Soda.
> Chocolate Marmalade Cake (we always had it as a sheet cake).
> 2 1/2 cups Flour
> 1 cup sugar
> 1 cup unsweetened powdered Chocolate
> 3 tsp Baking Powder
> 1 tsp Cinnamon
> 1/2 tsp Nutmeg
> 1/2 tsp Cloves
> 1/2 tsp Salt
> 4 eggs
> 1 lb jar Orange Marmalade (we always used King Kelly Marmalade)
> slivered Almonds
> Icing: Blend water and Powdered Sugar, ice when warm and cut on diagonal.
> Thanks for your help,
> Carol

Hello Carol,

Sorry, the only thing I can find that's called a "chocolate marmalade cake" is an Austrian sachertorte. If you can think of another name for your cake, I'll look again. Meanwhile, see the sachertorte recipes below. Most recipes use apricot jam, but you could use your orange marmalade if you wished.

Sachertorte was originally invented by Franz Sacher at the 1814-5 Congress of Vienna.

The recipes below.



225g/8oz good plain chocolate
150g/5oz softened butter
115g/4oz caster sugar
8 eggs, separated
115g/4oz plain flour, sifted

Glaze and Icing
225g/8oz apricot jam
1 tbsp lemon juice
225g/8oz good plain chocolate
200g/7oz caster sugar
1 tbsp golden syrup
250ml/8fl oz double cream
1 tsp vanilla essence

1. Preheat oven to 180 deg C/350deg F/Gas mark 4.
2. Grease a 23cm/9in cake tin and line the base with greaseproof or other
non-stick paper.
3. Break the chocolate into small pieces and melt it either over simmering
water or in the microwave (see techniques).
4. Cream the butter and sugar together until pale and fluffy. Add the egg
yolks, one by one, and beat well with each addition.
5. Beat in the melted chocolate.
6. Fold in the sifted flour.
7. Whisk the egg whites until they form stiff peaks.
8. Fold about a quarter of the egg whites into the cake mixture then fold in
the remainder.
9. Put the mixture in the cake tin and level off. Bake for about 50 to 55
minutes. When done, let them rest in their tins for 5 minutes before turning
onto wire racks to cool.
10. To make the glaze, heat the apricot jam and lemon juice until liquid,
then strain through a sieve.
11. When completely cold, slice the cake through the middle to make two
layers. Glaze the top and sides of each with the apricot and lemon mixture
then sandwich them together.
12.To make the icing, heat the chocolate, broken into small pieces, sugar,
golden syrup, cream and vanilla in a saucepan. Keep on a low heat and stir
continuously until the ingredients form a thick, smooth mixture. Simmer
gently without stirring until it reaches a temperature of 95 deg C or 200
deg F, using a sugar thermometer. Pour the mixture over the cake so that it
completely covers the sides and top. Leave it to set. You can decorate it
with chocolate curls or leaves if you want.

 Ingredients :
 8 oz. semi-sweet chocolate
 1/2 lb. plus 2 tsp. butter
 1 c. sugar
 8 egg yolks
 10 egg whites
 Pinch of salt
 1 c. plus 2 tsp. flour
 1/4 c. apricot jam
 8 oz. semi-sweet chocolate
 4 tbsp. white corn syrup
 4 tbsp. water
 1/4 lb. butter
 1 c. heavy cream, whipped

 Preparation :
    (This is the original from the Sacher Hotel in Vienna, Austria.)
 Preheat oven to 350 degrees.  Line 2 (9 inch) cake pans with wax
 paper, then coat with butter and flour.  Melt the chocolate in
 microwave or double boiler over hot not boiling water.  In a large
 bowl beat the half pound butter with 3/4 cup of the sugar. Add the
 egg yolks and beat until light and creamy.  Mix in chocolate.  In a
 separate bowl beat egg whites with a pinch of salt until they form
 soft peaks.  Add remaining 1/4 cup of sugar, a tablespoon at a time,
 beating until stiff.  Alternately fold the egg whites and flour,
 shaking it through a strainer, into the chocolate mixture, adding a
 quart of each at a time.  Mix well.  Divide batter between cake
 pans.  Bake 25 minutes for a moist fudgy cake.  About 35 minutes
 firmer, drier cake.  Let rest in the pans for 10 minutes, then turn
 out onto a cake rack and let cool completely.  When cool, trim
 layers with serrated bread knife, evening sides and layers.  Spread
 top of one layer with apricot jam and place second layer on top.
 Brush off any loose crumbs.  Place cake with place or tray
 underneath and pour glaze over top.  Rotate cake as you do this. Do
 not try to spread glaze.  Let spread over top and down sides.
 Refrigerate cake for at least 2 hours.  Remove from refrigerator 1/2
 hour before serving.  GLAZE: Chop chocolate coarsely in food
 processor.  Bring rest of ingredients to a boil in a heavy saucepan.
  Remove from heat and add chopped chocolate, mix well and cool 5
 minutes.  Place pan in a bowl of ice water and whisk mixture until
 it reaches consistency of heavy cream.  Pour over cake.  Serve with
 unsweetened whipped cream.

 Ingredients :
 6 oz. semi-sweet chocolate
 6 oz. butter, unsalted
 1/3 c. granulated sugar
 5 lg. eggs, separated, plus 1 extra
    egg white
 3/4 c. sifted all-purpose flour
 3 tbsp. apricot preserves
Chocolate Glaze:
 8 oz. semi-sweet chocolate
 1/4 c. light corn syrup
 3 tbsp. water
 2 tbsp. unsalted butter

 Preparation :
    Adjust rack 1/3 up from bottom of the oven and preheat oven to
 350 degrees.  Butter an 8-inch spring-form pan, or an 8 x 1 3/4 or
 2-inch layer-cake pan; line the bottom with wax paper cut to fit,
 butter the paper, dust with flour, invert over a piece of paper, and
 tap lightly to shake out excess.  Set aside.  Place the chocolate in
 the top of a small double boiler over hot water on moderate heat.
 Cover until partially melted, then uncover and stir until completely
 melted and smooth. Set aside uncovered to cool slightly.  In the
 large bowl of an electric mixer, cream the butter.  Beat in the
 sugar.  Add the egg yolks and beat well, scraping the bowl with a
 rubber spatula.  On low speed beat in the melted chocolate.  Then
 add the flour and beat only until mixed.  Remove from the mixer.  In
 the small bowl of an electric mixer, beat the 6 egg whites until the
 whites hold a definite shape but not until they are stiff or dry.
 Stir 2 large spoonfuls of the whites into the chocolate to lighten
 it a bit.  Then fold in the remaining whites in four or five
 additions; the first three or four additions should be small and not
 too thorough. Incorporate about half the whites in these small
 additions.  The last large addition should be folded until no whites
 show, but no more.  Turn the mixture into the prepared pan and
 rotate the pan briskly first in one directions, then the other, to
 level the top.  Bake for 45 to 50 minutes.  The top will feel rather
 firm and will spring back when lightly pressed with the fingertip; a
 toothpick gently inserted in the middle will come out clean and dry.
  Let the cake stand in the pan for 10 minutes.  Then cover it with a
 rack, invert, remove the pan and the paper lining, cover with
 another rack and invert again, leaving the cake right side up.  Let
 stand for several hours or preferably overnight or freeze it.  When
 you are ready to glaze the cake, prepare a flat cake plate by
 placing 4 strips of wax paper around the outer edges.  Place the
 cake upside down on the plate, checking to be sure that the papers
 touch it all around.  Strain the apricot preserves - they should be
 very smooth.  Place them in a small pan over moderate heat and bring
 them to a boil.  Pour the boiling preserves over the cake and, with
 a long, narrow metal spatula, spread evenly over the top.  Place the
 syrup and water in a medium-size heavy saucepan.  Cut the butter
 into small pieces and add them to the pan.  Place over moderate heat
 and stir occasionally until the mixture comes to a full boil. Remove
 from the heat, immediately add the chocolate and stir until it has
 melted.  With a small wire whisk, beat briskly until completely
 smooth.  Set aside, stirring occasionally, until the glaze reaches
 room temperature and begins to thicken slightly.  Pour the glaze
 carefully onto the very middle of the cake.  It will spread out and
 run to the edges.  You do not want too much of it to run down the
 sides.  With a long, narrow metal spatula spread the top to make a
 smooth layer, being careful that you do not force too much of it
 down the sides.  The sides should be covered with a thin coating.

Lobster Bisque

----- Original Message ----- 
From: "Carol" 
To: phaedrus
Sent: Monday, March 15, 2004 1:17 PM
Subject: Request

> Hello my name is carol and I have been looking for 2 recipes one for Red
> lobster's lobster bisque in the bread bowl and the other for macaroni
> grills spinach, shrimp and artichoke dip. Is there any way you can help
> me?

Hello Carol,

I dunno about the bread bowl, but the lobster bisque recipe is below.


Red Lobster Lobster Bisque

Serves 8

2 live Maine lobsters, 1 1/4 pounds each
3 tablespoons olive oil
1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon fresh thyme leaves, stem removed
8 ounces tomato puree
1/2 cup all-purpose flour
1/2 cup salted butter
1 quart heavy whipping cream
1 quart water
1/4 cup chopped fresh chives
1/8 teaspoon cayenne pepper
1/2 cup cream sherry
1/2 cup fresh chopped parsley
Salt and fresh ground black pepper

Prepare lobster by cutting in half lengthwise through the head and body
first. Remove tail halves, and claw and knuckle sections. These are the
sections with the meat for the bisque. Cut the body into 2-inch pieces.

Heat oil over medium high heat in a 4-quart stock pot and add the chopped
onions, garlic, shallots, carrots, celery and all of the lobster. Cook on
medium to medium high heat, stirring continually for 10 to 12 minutes or
until the lobster shells start to turn red.

Remove just the lobster pieces which contain meat and let cool for 10
minutes. Deglaze the pan with the sherry.

Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree.
Cook stirring for another 5 minutes.

Place the water and heavy cream into pot and bring to a boil. Remove lobster
meat from cooled lobster and reserve for the final presentation. Add the
remaining shells to the creamy stock. Let simmer and reduce by 25%.

In a separate 3- to 4-quart pot, melt butter on medium heat. Stir in flour
with a wire whisk to make a roux. Lower heat and slowly cook the flour and
butter for about 5 minutes. The roux should be blond in color and have a
buttery aroma.

When the creamy stock is reduced, strain into the pot with the roux, and
whip with a wire whisk. Discard the shell and vegetable mixture.

Chop the lobster meat into 1/2-inch pieces and stir into bisque. Salt and
pepper to taste.

Portion bisque into your favorite cup or bowl and garnish with chopped


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