On 1 Apr 2005 at 9:21, Brian wrote:
> Hi there
> What have you got on a genuine MUTTON PIE?
> Regards Brian
Hot Water Crust:
2oz. lard or vegetable fat
2 fl oz. milk
2 fl oz. water
pinch of salt
1 egg yolk
12 oz. lean mutton or lamb
6 tablespoons meat stock, gravy or water
salt and pepper
1 Make the filling first. Chop the meat finely and season.
Set aside. Set oven to 375 F. or Mark 5. Sieve the flour
and salt into a bowl. Boil the lard, water and milk together
in a saucepan. Make a well in the flour and pour in the hot
mixture: mix well with a knife and knead until smooth. Roll
out two thirds of the paste on a floured surface, keeping a
third for lids. Cut into 6 circles and press into deep patty
tins. Spoon the meat into each tin, moistening each filling
with a spoonful of stock, gravy or water. Cut the remaining
dough into 6 smaller circles for lids. Brush the edges with
water and seal. Make a split in each pie lid to allow steam
to escape. Brush with egg yolk. Cook for 30 to 40 minutes.
Serve hot or cold.
2 As a variation, add some chopped onion, mushroom and parsley
to the filling.
1 lb lean lamb; * free from fat, bone, gristle, etc.
1 ts worcestershire sauce or
1 ts mushroom ketchup
1 sm minced onion or shallot
1/2 ts ground mace or nutmeg
4 tb stock
salt and pepper to taste
* you can also use cooked or
- raw venison
---------------------Hot Water Crust Pastry---------------------------
1 lb plain flour
1/2 ts salt
1/2 pt water
4 oz beef dripping or lard
To make pie pastry, bring fat and water to boil in saucepan.
Put flour and salt in a basin, make a hole in the middle.
Pour boiling water and fat into hole.
Mix with a spatula until cool enough to handle.
Form quickly into a ball before fat hardens too much.
Turn on to a floured board, knead well, pat into a flat shape.
Divide into halves, put one half aside, keep warm.
Roll other half out to make a large oval.
Stand a small jar (about 3 inches across) in the middle.
Mould pastry up the sides to 3" height to make filling holder.
When it stays up firmly, remove jar and repeat process.
Roll out saved halves, cutting them into rounds to fit filling holders.
Cut lamb into very small pieces or chop into mince.
Mix all filling ingredients together and fill pastry filling holders.
Dampen edges, pinch tops on.
Make a slit in centre of each top to let steam out.
Brush tops with milk or beaten egg.
Bake for 45 minutes on baking sheet in oven at 250oF (120oC).
Makes about 4 pies.
NOTES : Mutton pies are eaten all over Scotland. Made with hot-water or
raised crust, they can be difficult in cold weather, but the same
filling can be used for a pasty or turnover with short-crust or
flaky pastry. The Scots are very fond of pies; this recipe is very
similar to Forfar Bridies, while another style much enjoyed is
Veal and Ham Pie.
Hot water crust
8 oz flour
2 oz lard or vegetable fat
2 fl oz milk
2 fl oz water
1 egg yolk
Filling Ingredients :
12 oz lean mutton or lamb
6 tablespoons meat stock, gravy or water
salt and pepper
Make the filling first. Chop the meat finely and season. Set aside.
Set oven to 375 deg F or Mark 5. Sieve the flour and salt into a bowl.
Boil the lard, water and milk together in a saucepan. Make a well in
the flour and pour in the hot mixture: mix well with a knife and knead
until smooth. Roll out two thirds of the paste on a floured surface,
keeping a third for lids. Cut into 6 circles and press into deep patty
tins. Spoon the meat into each tin, moistening each filling with a
spoonful of stock, gravy or water. Cut the remaining dough into 6
smaller circles for lids. Brush the edges with water and seal. Make a
split in each pie lid to allow steam to escape. Brush with egg yolk.
Cook for 30-40 minutes. Serve hot or cold.
>On 2 Apr 2005 at 15:37, Nancy wrote:
> I am looking for a recipe for Johnny Carino's Shrimp Penne Alfredo.
> Can you help me out with this?
That recipe does not appear to be on the web. Below is another one.
Shrimp Penne Alfredo
1/2 lb. uncooked penne pasta
2 pkg. (1.6 oz.) alfredo sauce
1 1/2 c. milk
1 tsp. grated lemon peel
2 tbsp. butter
1/2 lb. med. mushrooms, sliced
1 med. onion, chopped
2 lg. clove garlic, crushed
12 oz. fresh spinach
1 lb. shrimp, shelled and drained
1/2 lb. shredded Mozzarella
2 tbsp. grated Parmesan
Preheat oven 350 degrees. Cook pasta and drain. Prepare alfredo sauce,
using milk. Stir in lemon peel. Set aside. In large skillet, melt butter.
Add mushrooms, onion, garlic. Saute. Stir in spinach. Cover. Cook until
spinach wilts. Stir in shrimp. Cook 2 minutes.
Combine all ingredients in casserole dish. Bake for 30 minutes. Serves 4.
On 3 Apr 2005 at 16:19, carol wrote:
> My daughter sent me to your website. My husbnd grew up next door to a
> Danish family and the mom made a wonderful cookie that he would love
> to taste again. We had a friend over recently, and they were talking
> about the cookie, and think that it might be called Klina or Klinga
> and I believe that it is a kind of fried cookie...
> If you have any information, that would be great.
> Many thanks,
These are sometimes called "klina", but most often are called "klejner". See below for two recipes.
Danish "Klejner" Fried Twists
These cookies are a staple in Denmark. Simple but very good
4 egg yolks
1/4 cup heavy cream
1/3 cup sugar
1 2/3-1 2/3 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
Beat egg Yolks until light.
Add cream & sugar, beat well.
Add flour, salt& cinnamon.
Roll out small amount of dough to less than 1/8" thickness.
Cut into 1x3" strips, cut the edges diagonally.
Make a lengthwise slit in the middle of the strip and pull one end through.
Fry in 350F deep oil for 2 minutes or until lightly browned, turning once.
Drain on paper towel and sprinkle with confectioner's sugar.
Danish Smalls Klejner
This cookie dough is rolled out thin, cut into diamonds, slashed in the
center, and twisted into a knot and deep fried. Some call them "lover's knots."
Makes about 60 cookies.
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 cup butter
5 to 6 Tablespoons heavy whipping cream
1 teaspoon freshly crushed cardamom seeds
hot oil for frying
In the work bowl of the food processor with the steel blade in
place, or in a mixing bowl, combine the flour, sugar, and baking
powder. Slice the butter and add to the dry ingredients. Process
or blend until the mixture resembles coarse crumbs. Add 5 tablespoons
of cream, egg, and cardamom (leave out cardamom if you wish ) and mix
until a dough forms. Add more cream if necessary to moisten the dough.
Chill 30 minutes.
On a lightly floured board, roll dough out to 1/8-inch thickness and
cut into strips about 1 1/4 inches wide. Cut the strips diagonally
into diamonds about 3 1/2 inches long. Make a lengthwise slash through
the center of each with the point of a knife. Pull one end of the
piece through the slash to form a half-knot.
Heat fat (vegetable oil, lard, or shortening) to 375 F. Drop knots into
the fat and cook until golden on both sides, turning once or twice.
remove from fat and drain on paper toweling. Dust with powdered sugar.
Store in an airtight tin in a cool place
The Great Scandinavian Baking Book
On 3 Apr 2005 at 13:27, Carol wrote:
> Hi there,
> My Mom has been looking for an old recipe that was in the
> Chicago Tribune in the 1960's for Oxtail Ragu, it had wine it.
> If you could find this she would be so happy. Thank You, Carol
Well, I cannot find any that mention the Chicago Tribune, but below are a couple of
2 bacon strips, cut into small strips 1 big onion, chopped 2 c.
diced celery 1 big eggplant, diced 1 c. diced carrot 1 big stalk
leek 1 beef bouillon cube 1 bay leaf 2 tsp. soy sauce 1/2 tsp. black
pepper 1/4 tsp. allspice 1/2 c. red wine Clean and cut oxtail into
serving pieces. Place in a deep skillet and cover with water. Boil
until meat is tender. Drain meat and set liquid aside. Fry bacon
in a saucepan and saute onion and vegetables. Add cooking liquid,
bouillon cube, soy sauce, pepper, and allspice. Boil and simmer
until all vegetables are tender. Take out bay leaf and puree
vegetables in a blender. Put back in skillet and stir in meat and
wine. Cook for 5 minutes.
6 lbs. of oxtails, cut in approximately, two inch sections (there will be some odd pieces)
2 c. onion slices, stacked and cut into quarters
1 lg. carrot, finely chopped
3 cloves minced garlic
2 tbsp. flour
2 c. beef broth
1 c. dry red wine
1 (2 lb. 3 oz.) can Italian plum tomatoes, drained
1/2 c. Madeira or port
1 tsp. cinnamon
1 tsp. thyme
1/2 tsp. coriander
2 tsp. salt
1 bay leaf
6 to 8 carrots
3 tbsp. minced parsley
Two spacious pans are needed for this recipe, both able to
accommodate the oxtail pieces in one layer: a shallow roasting pan
for browning and heavy casserole with a cover, measuring on the
bottom approximately 9 x 12 inches. Preheat oven to 450 degrees.
Let oxtails come to room temperature and blot very well with paper
towels. Put them in one layer in shallow roasting pan and brown in
oven for about 25 minutes, turning once, until fat is good and crisp
and meat is brown. Remove from oven and reduce heat to 325 degrees.
Pour off all fat from roasting pan into a glass measuring cup.
There should be a quarter cup. If not, make up the difference with
olive oil and heat it in the casserole. Add onions, chopped carrot
and garlic and cook slowly until golden. Sprinkle on flour and turn
it with vegetables for a minute or two. Mix together broth, wine,
tomatoes, Madeira or port and all seasonings. Pour into casserole,
then add oxtails side by side in one layer. Liquid should just
cover meat. Cover and cook on lower oven shelf for about two and a
half hours. Liquid should just quietly simmer. If it starts to
boil, reduce heat. Halfway through cooking time, turn oxtails and
add carrots, scraped and sliced in thin pieces on the diagonal.
Ragout is done when oxtails are very tender and glazed a dark brown.
With slotted spoon, remove meat and large carrots to a platter.
Skim as much fat as possible from sauce; there will be a lot of fat,
a real layer of golden liquid. Spoon off as much as you can even if
you have to remove some meat juices in the process. If the sauce is
somewhat soupy, boil it down just briefly, it will thicken as it
cools. Taste for salt and return oxtails and carrots to pan. The
ragout can be served now but it is even better the next day. Let it
cool in the casserole, cover and refrigerate, heating it gently on
top of the stove before serving. Transfer pieces to a serving
platter, spoon on sauce and sprinkle with parsley.
On 2 Apr 2005 at 23:25, Valarie wrote:
> There was a fudge receipe on the back of the Hersheys' Cocoa can
> .....this was in 1976-77?, anyways, it is like your typical cocoa
> fudge receipe.....cocoa, sugar, butter,vanilla........but the Liquid
> ingredient" was only "Water". It was cooked the same way to soft-ball
> stage. The receipe if I recall correctly also included
> walnuts?...pecans?.....It was called "Santa's Old Fashioned Fudge
> Receipe" or something like that, but it Was "Santa's
> __________-Fudge". I have written Hersheys', but they never responded
> and I Have been searching the web in receipe sites but its hard to go
> through all of the thousands out there. If you could help me, I'd love
> you for it. I had it up till 1992 and lost it in a move.
> Thank you and if you find it could you please notify me by email so
> I'll know? Sincerely, Valarie
Is this it?
Butter sides of a heavy 3-quart saucepan. In it combine 2 cups
granulated sugar, 1/3 cup cocoa (regular-type, dry), dash of salt,
2/3 cup water, and 2 tablespoons butter or margarine. Cook over
medium heat, stirring constantly until sugar dissolves and mixture
comes to boiling. Cook to softball stage (234 degrees).
Immediately remove pan from heat; cool to lukewarm (110 degrees)
without stirring. Add teaspoon vanilla. Beat vigorously until
fudge becomes very thick and starts to lose its gloss. Quickly stir
in 1/2 cup broken walnuts; spread in buttered 3 x 8 x 2 inch pan.
Score in 1 inch squares while warm; cut fudge when firm.