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Kentucky Hot Brown

----- Original Message -----
From: "Peggy" 
To: phaedrus
Sent: Monday, April 07, 2003 9:25 AM
Subject: lost recipe

> I am looking for a recipe for turkey left overs served in a 
> famous hotel..I have lost the recipe but I believe it involved 
> turkey slices and bacon over toast with a sauce of some sort.  
> thanks  Peggy

Hello Peggy,

I believe what you mean is a "Kentucky Hot Brown", made famous by the Brown Hotel in Louisville, Kentucky in the early 20th century. Below is a recipe, but it comes in several different variations. Most commonly country ham is added and a cheddar sauce is substituted. The below version is from the Beaumont Inn in Harrodsburg, Kentucky, and is close to the original recipe.

Kentucky Hot Brown

3 ounces turkey breast, roasted and sliced
1 slice white bread, toasted
2 slices tomato
2 slices bacon, cooked and drained
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup Swiss cheese, grated
salt and white pepper to taste

Sauce: Heat butter and add flour. Whisk and slowly cook for 5 minutes. 
Whisk in cream and milk; heat. Whisk in cheese until melted. Season. 
Simmer for 30 minutes. Sauce should be very thick.

Quarter toast and place in oven-safe dish. Top with turkey and tomatoes.
Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with
Subject: Original Brown Hotel's Kentucky Hot Brown recipe
From: Paula Smith 
Date: 4/22/2018 11:19 AM

  This has been printed in the local paper almost every year around Thanksgiving 
lots of turkey recipes needed around that time lol) and is in a book on Kentucky Dining. 
I saw a request for the recipe and noticed that you had provided an alternative so I 
thought I would share the one for the restaurant she was referring to. It is the 
"birthplace" of the Hot Brown. 

4 oz butter
6 T flour
3 to 3-1/2 c milk
6 T grated parmesan cheese
1 egg, beaten
1 oz heavy cream, whipped
salt and pepper
Sliced roasted turkey breast
12 slices toast
Grated Parmesan cheese
12 strips bacon

In skillet, melt butter. Add flour and stir until absorbed. Stir in milk and cheese. 
Add egg. Do NOT allow to boil. Removed from heat and fold in cream with seasonings. 
For each hot brown place 2 slices toast in oven proof dish. Cover with sliced turkey 
and sauce. Sprinkle with additional parmesan and broil until speckled brown and bubbling. 
Remove from broiler. Cross two strips bacon on top and serve at once. 

Recipe yields 6 

Baker's Cocoa Cake

Baker's Cocoa Chocolate Cake

1/2   cup shortening
1 1/4 cup sugar
2 eggs, well beaten
1     cup hot water
1/2   cup Baker's cocoa (or another brand...)
1 1/2 cups flour
1   t baking soda
1   t baking powder
1/2 t salt
1   t vanilla

Cream sugar and shortening. Add eggs to creamed mixture, Mix together 
cocoa and hot water. Sift together flour, soda, baking powder, and salt. 
Add flour mixture alternately with cocoa mixture to creamed ingredients. 
Stir in vanilla. Bake at 350 degrees for about 50 minutes.  

Applesauce Crumb Cake

  ----- Original Message ----- 
  From: Cheri 
  To: phaedrus
  Sent: Tuesday, April 08, 2003 2:47 PM
  Subject: applsauce cake

  Please Help !

  my nana use to make this applesauce "cake" that was incredible, 
  however the recipe has vanished from our family.

  this is my description of it:

  a square pan with a crumb mixture pressed into the bottom and 
  sides of the pan, an applesauce filling, and more crumbs sprinkled 
  on top.

  thank you !

hello Cheri,

Below are all of the applesauce cake recipes I found that used crumbs.


  Applesauce  Cake

   Ingredients : 
   1 stick melted butter
   2 c. graham cracker crumbs
   2 1/2 c. applesauce
   4 eggs
   1 c. evaporated milk
   1/2 c. sugar
   2 tbsp. lemon juice

   Preparation : 
      Mix together; set aside.  Mix together; set aside.  Place 1/2 of
   the crumbs in the bottom of a greased 9 inch square pan.  Pour
   filling over crumbs then sprinkle remaining crumbs over top.  Bake
   at 350 degrees for 1 hour.
   Applesauce  Cake

   Ingredients : 
   1-3/4 c. graham cracker crumbs
   1/4 lb. margarine, melted
   1 lg. can applesauce
   1 can sweetened condensed milk
   1/4 tsp. salt
   1 tsp. vanilla

   Preparation : 
      Mix graham cracker crumbs and margarine together.  Reserve 1/4 of
   crumbs and use rest to line 9-inch pan pressing firmly up to top. 
   Mix applesauce and milk, add salt and vanilla.  Pour in over crumbs
   in pan and top with remaining crumbs. Bake in 350 degrees oven for
   25 minutes.  Let cool.
   Applesauce  Crumb  Cake

   Ingredients : 
   1 1/2 c. flour
   1 c. brown sugar
   1/2 c. margarine
   1 tsp. soda
   1/4 tsp. salt
   1 1/2 c. rolled oats, uncooked
   1 tsp. vanilla
   3 c. applesauce

   Preparation : 
     Blend flour, sugar, margarine, soda, salt.  Add rolled oats and
   vanilla.  Put 1/2 crumb mixture in greased 9 x 12 pan.  Layer
   applesauce on top of crumbs. Sprinkle with cinnamon.  Top with
   remaining crumbs.  Bake 10 minutes at 400 degrees, then 20 minutes
   at 350 degrees.  Serve warm or cold with ice cream or whipped
   Applesauce  Crumb  Cake

   Ingredients : 
   3 c. flour
   2 sticks oleo
   1 c. sugar
   1/2 tsp. baking soda

   Preparation : 
     Mix until crumbly.  Put half mixture in ungreased 9 x 13 inch pan
   (do not press).  Spread 1 quart applesauce over this.  Sprinkle with
   cinnamon, then add remaining crumbs and cinnamon.  Bake at 350
   degrees for 1 hour.   

Black & Decker Shell Baker Dessert Maker

----- Original Message ----- 
From: GAIL
To: phaedrus 
Sent: Monday, April 07, 2003 8:10 PM
Subject: instructions booklet

I am in need of the instruction book for a Black and Decker Shell Maker. 
I guess this goes with yard sale finds...missing instructions. The company 
does not respond. 

Hello Gail,

See here:
Black & Decker Shell Maker


Kurdish Bulgar Pilave

From: Lyman 
To: "phaedrus" 
Subject: Re: Kurdish recipes??
Date: Tuesday, April 08, 2003 1:23 AM

... Kurdish friends, all of whom cook very well, but who say all their 
mothers (from a small Turkish Kurdish village) were opportunistic cooks 
who most often simply prepared what was at hand. Thus they didn't have 
an arsenal of traditional recipes to offer me. However, there seems to 
be a style which although reminiscent of pure Turkish tradition, has 
some definite Kurdish earmarks.

In spite of this , they are good cooks, and I am fortunate enough to 
have supped with them on many occasions. They make wonderful salads, 
as basic as, well,  not even 123, just 1! For example, tonight with 
an almost vegetarian  bulgar dish,  they served greens, ie watercress 
and rapini, with tomatoes and green onions and sweet green peppers,
served on a large central plate for all, eastern style. These greens 
they simply -> aggressively salted and generously doused with fresh 
squeezed lemon juice. And they almost always serve a bowl of plain 
full fat youghurt on the side. The youghurt and salad plate was an 
absolutely stunning foil to the bulgar main dish, which they called 
Bulgur Pilave. I will attempt a narrative recipe here, from watching 
and asking, giving you techniques and ingredients, not amounts:

Bulgar Pilave 
Start by rendering a few small pieces of lamb-tail fat in a deep frypan.
Pan should contain about enough fat to sauté veggies, and a bit to coat 
the bulgar, over all about 1 1/2 TBS of rendered lamb tail fat, to serve 
about 4.

Sauté onions, peppers and garlic. 
Add rather coarse bulgar, and stir till coated, sort of risotto style.
Continue cooking a bit, till veggies have some caramelised edges. 
Add tomatoes and/or tomato paste, and water or stock. 
Season to taste, the bulgar needs more salt than you might think.
Attend to the dish as it cooks until grains are tender, and add water 
as needed. 

There should be enough lamb-fat to flavour, but not overwhelm the dish. It 
should not be overtly greasy. The bulgar grains should be separate and the 
entire dish should be moist and salubrious but not sloppy. The colour should 
be a very light red, more pink than tomato red.

It was really good. Aside from the lamb fat, pretty healthy too.



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