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2009

TODAY's CASES:

Football Cake

  ----- Original Message ----- 
  From: Vee 
  To: phaedrus@hungrybrowser.com 
  Sent: Sunday, April 12, 2009 7:27 PM
  Subject: "football" cake

  Hi there! 

I had a dessert today that people told me is called a "football" cake. It didn't look anything 
like a football.  It had a bottom layer like a sweet crust. Middle layer was a very light and 
delicious cake.  The top looked like it was delicately browned and crisped. The top layer was 
whipping cream.  Can you please help me find this recipe? 

  Thank you very much. 

  Vee 

Hello Vee,

Sorry, I cannot find a recipe that fits that description. This is NOT a cake that's shaped like a football. Phaed


German Dish

  ----- Original Message ----- 
  From: Gabrielle
  To: phaedrus@hungrybrowser.com 
  Sent: Sunday, April 12, 2009 12:08 PM
  Subject: looking for name of recipe or even the recipe itself

  Hi

I'm looking for recipe made up of ground beef, rice, onions, similar mixture to what you 
would put in stuffed bell peppers.  But this one is baked in dough-its not fried.  A friend made 
it years ago when she married a german fellow.  Im pretty sure its german but I cannot remember 
the name.  Unfortunately the friend died a few years ago.  

Gabrielle

Hi Gabrielle,

Sorry, I can't find anything that fits your description. Try posting your description on some of the German recipe sites. See:

German Recipes

Phaed

Christina suggests that these may be "bierrocks":

I think that the German recipe that was requested on 04/24/09 sounds 
a lot like bierocks/runzas. I know that bierrocks donít have rice, 
but someone could have added rice to the recipe (or a person could 
have believed that there is no way that what they were eating contained 
cabbage, because it tasted way to good to be cabbage.) These filled buns 
are addictive!

Bierrocks 

Dough:

2 c. warm water 
2 pkg. dry yeast 
1/4 c. sugar 
1 1/2 t. salt 
1 egg 
1/4 c. margarine 
6-6 1/2 c. flour 

Meat mixture: 

1 1/2 lb. beef 
1/2 c. onion 

Remaining ingredients:

3 c. cabbage, finely cut 
1 1/2 t. salt 
1/2 t. pepper 
Dash Tabasco sauce 
Minced garlic, Worcestershire sauce, and smoke flavoring, optional 

Chill dough for several hours and prepare as for roll dough (or substitute frozen dough). 
Brown beef and onion in a skillet and add remaining ingredients. Cover skillet and continue 
cooking over low heat, stirring occasionally, until cabbage is tender. Do not add liquid. 
Cool slightly. Roll out dough into thin sheets. Cut in 5-inch squares. Place 2 T. meat 
mixture on each square, pinch edges together, and place pinched side down on greased 
cookie sheet. Let rise 15 minutes. Bake at 350 degrees for 20-30 minutes. This recipe 
is from the More-with-Less Cookbook (Doris Janzen Longacre, Herald Press, c 1976).

Christina 

Cousin Georgia's Tex-a-Doodle Beans

----- Original Message ----- 
From: "robin "
To: phaedrus@hungrybrowser.com
Sent: Monday, April 13, 2009 6:00 PM
Subject: Lost recipe: "Cousin Georgia's Tex-a-Doodle Beans"

>
> Dear Phaedrusetc,  A couple of years ago I got this terrific recipe from a 
> lady having a garage sale, and now I have lost it!  I have searched the 
> internet as well as I know how, but have not been able to find any recipes 
> that are even really close.  Here are the ingredients as I remember them:
>
> 1 gal pork and beans
> 1 can of beer, flat
> some wine (optional)
> worcestershire sauce
> ketchup
> brown sugar
> pickle relish
> honey
>
> Combine all ingredients and bake until liquid has decreased so it is no 
> longer wet or soupy.
>
>
> Every time I have made this, people have loved it.  I have parties coming 
> up, and I need help! I would be very grateful if you were able to help, 
> and so would all the people who suddenly crave baked beans at our summer 
> get togethers.
>
> Sincerely,
>
> Robin 

Hi Robin,

Wish I could help you, but I can't find a baked beans recipe with a name similar to that, nor can I find one with those ingredients.

Phaed

Dear Uncle Phaedrus,

After literally months of searching, I found my lost recipe--it was in a drawer that is 
on a little endtable that I never have used.  I bet Someone Tidied Up that Wasn't Me!

So here it is, just as given to me by a nice lady on Charles Street in Aurora, IL about 5 years ago:

Cousin George's Tex-a-Doodle Beans

1 gal pork and beans
1 1/2 c brown sugar
1/2 c worcestershire sauce
1/2 c sweet pickle relish
1/2 c ketchup
1/4 c beer
1/4 c wine
1/4 c honey
1/4 c dry mustard

Combine all ingredients and bake @ 350 degrees two hours, or until thick

Comment:  I can usually find a can of beer around somewhere (probably the neighbor's) 
but I never have any wine, so I've never actually made this with wine, and no specific 
kind was given in the recipe.  It is just peachy without it.

Also, I have never made this with a gallon of beans, but have made it many times with 
smaller quantities of beans, adjusting the seasoning amounts.
It also helps if you don't use really soupy cans of beans--it ends up being really runny 
and doesn't thicken enough.  

Phaed, thanks so much for trying to find the recipe for me.  I wouldn't have found your 
website if I hadn't lost my recipe, and I just love to see what people are looking for 
and what you have found for them.  Any book deals on the horizon??

Yours truly

Robin

Passover Chocolate Wine Cake

  ----- Original Message ----- 
  From: Arlene 
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, April 13, 2009 5:34 PM
  Subject: Looking for Passover chocolate wine cake recipe

Many years ago, Horowitz-Margaretan (not sure of the spelling) used to put our a Jewish calendar 
each year and included recipes.  One of them was for a chocolate sponge-type cake made with 
sweet concord grape wine, which kept the cake very moist.  Most of their recipes for Passover, 
especially the sponge cakes were very simple and did not call for 9-12 eggs, like most of the 
sponge cake recipes found today.  Can you help me find this recipe?  My mother used to make it 
every year; she's gone now, and I no longer have any of the old calendars.  They would date 
from the 50's-60's.  Thanks.

  Arlene 

Hello Arlene,

I could not find any chocolate cake recipe that mentioned Horowitz-Margareten , nor could I find a Passover chocolate cake recipe that fit your description. Sorry.

Phaed

---------------------------------

Update 09-11-2010: Julie sent the below recipe.

Phaed

Love your site.  While on there, I saw a note from Arlene in 2009 looking for the 
Horowits-Margareten Passover Chocolate Cake.  From my mother's cookbook, here it is:

Passover Chocolate Cake

8 eggs--separated
1 1/2 cups sugar
1/4 cup orange juice
Rind of 1 orange--grated
2 tablespoons Passover Cocoa
1/4 cup Passover wine
3/4 cup Horowitz-Margareten Cake Meal

Grease two 8 inch square pans and line with waxed paper. Sift the cake meal. 
Beat egg yolks; add sugar and beat until thick and lemon colored.  Add grated 
orange rind, cocoa, orange juice and wine, mixing thoroughly.  Gently stir in 
the sifted cake meal.  Beat egg whites until stiff but not dry and fold into 
batter.  Pour into prepared pans and bake in moderate oven (350 degrees) for 
40-50 minutes or until toothpick inserted in the center comes out clean.

Julie

Meat Loaf Steamed in a Can

  ----- Original Message ----- 
  From: Renee 
  To: phaedrus@hungrybrowser.com 
  Sent: Tuesday, April 14, 2009 1:21 PM
  Subject: Re: Steamed meat loaf.

Hi:
My Grandmother used to make a meat loaf which she steamed for hours in a coffee can. 
As far as I can remember, it had ham; beef; eggs spices,(?) and when sliced was a 
rather mealy consistency.   This was years ago as I am 77 now.  If it's any help, we 
come from New England and her cooking reflected that.  It could have had sausage in 
it also.  So frustrating not to have asked questions at the time.
Thank you,
Renee

Hello Renee,

I wish that I could help, but I could not locate a recipe for meat loaf steamed in a coffee can.

Phaed

There is something vaguely like that here: Grilled Meat Roll

There is something called "Coffee Can Meat Loaf with Corn Relish" in this cookbook: Catholic Universe Bulletin - 1963


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