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Homemade Honey

  ----- Original Message ----- 
  From: donald 
  To: phaedrus 
  Sent: Friday, May 03, 2002 10:22 PM
  Subject: honey

  looking for a recipe to make a mock honey from white & 
  green grass clover.
  this was my great-great aunts

Hello Donald,

There is a recipe to make mock honey. Apparently the recipe comes from Alaska. It uses red clover blossoms, white clover blossoms, and fireweed blossoms. The recipe's below. Fireweed is native to Alaska, Canada, and the eastern United States. If you can't get fireweed blossoms, you can substitute red rose petals or I suppose you could just use the clover blossoms. Be sure that you don't get any green plant material in the honey, as it will ruin the taste.


  Homemade Honey 
  3 hours 20 minutes (3 hrs prep, 20 min cooking)
  7 eight ounce jars

  Update to:  eight ounce jars US Metric    

    10    cups white sugar  
    1     teaspoon alum  
    3     cups water  
    1     cups fireweed blossoms  (or red rose petals)
    2     cups red clover blossoms  
    2 1/2    cups white clover blossoms  

  1    In a large saucepan, bring water, sugar and alum to a boil and 
       boil for 10 minutes.  
  2    Take off heat.  
  3    Rinse off blossoms in strainer and drain well (be sure not to 
       leave any green parts on blossoms or honey will be grassy tasting).  
  4    Stir in blossoms and steep for 3 hours.  
  5    Remove flowers, strain through cheesecloth if necessary.  
  6    Reheat to a boil, then pour into jars and seal. 

Pink Chicken & Potato Salad

  ----- Original Message ----- 
  From: Cole  
  To: phaedrus
  Sent: Friday, May 03, 2002 4:26 PM
  Subject: Filipino Chicken Salad

  Dear Uncle Phaedrus,

  I had an aunt who used to make a chicken and potato salad that was 
  pink due to having pickled beets in it. It was wonderful. I think 
  it was a Filipino recipe because that side of my family is. However, 
  noone in my family seems to know how to make it. I think it had 
  Miracle Whip in it. Thanks.


Hello Cole,

Well, I couldn't find any Filipino recipes like that. I was only able to find two salad recipes with the combination of chicken, potatoes, and beets. See below. There are quite a few pink potato salad recipes with potatoes and beets, but without the chicken. Phaed

  Russian Potato Salad 

  6 baking potatoes, cooked & cubed 
  2 apples, diced 
  2 carrots, cooked & diced 
  2 beets, cooked & diced 
  1/2 lb. green beans, cooked & diced 
  20-oz.can pineapple slices, drained & diced 
  32 oz. mayonnaise 
  8 oz sour cream 
  2 tbsp. sweet pickle relish 
  1 whole chicken breast, cooked & shredded 
  salt and pepper to taste 

  Mix all ingredients in a large bowl.  Chill before serving. 
  Underground Chicken Salad 


  4 chicken-breast halves, boneless, skinless
  1 cup diced pickled beets
  2 cups diced, cooked potatoes (not bakers)
  1/2 cup sweet or red onion, minced 
  1/4 cup chopped dill pickle
  1/4 cup mayonnaise
  1/4 cup sour cream
  Salt and pepper
  1 bunch watercress (washed and trimmed)
  3 strips bacon, cooked, crumbled
  1/4 cup walnut pieces, toasted 


  In a medium saucepan, place raw chicken and cover with cold water. 
  Bring to a simmer over medium-high heat, cover and simmer for 8 
  minutes, just until the meat is opaque and firm. 
  Remove chicken from pan. Cool. 

  Dice salad-bar beets or canned pickled beets to make 1 cup. Place 
  in a small bowl and set aside. Chop cooked chicken into smallish 
  bite-size chunks. Place in a large bowl. Stir in the cooked potatoes 
  (red-skins are best for this salad; leave on peel), beets, red or 
  sweet onion, dill pickle, mayo and sour cream. Add salt unless 
  potatoes were cooked in heavily salted water and chicken was salted; 
  grind in black pepper or a mixture of pink, white and green dried 

  Line a large platter with watercress. Top with salad, then sprinkle 
  with bacon bits and walnuts, which have been toasted until crisp and 
  fragrant in a small, ungreased skillet over medium heat. Serve at 
  room temperature for best flavor. 

  Tip: Do not make this salad ahead of time unless you hold out the 
  diced beets and toss them in at the last minute. Otherwise, the beets' 
  red pigment will bleed into the dressing. 

  Yield: 4 servings
  Preparation time: 45 minutes (or use rotisserie deli-chicken) 

Homemade Drum Smoker

 ----- Original Message ----- 
  From: Pablo  
  To: phaedrus 
  Sent: Thursday, May 02, 2002 7:57 AM
  Subject: Information

  that was a fast!!!
  Listen the thing is that a short time ago a friend of mine talked 
  to me about a horizontal barrel smoker made by a japanese friend of his.
  He used two 55 gallons barrels, cut the third part of one and added to 
  the other.
  Connected the two barrels using a small pipe, and due to the way it 
  was built it allows to do hot smoking or cold smoking.
  I wanted to find a drawing of something similar and the other 
  modifications that are nesscesary for the smoker to work plus smoking 
  times with each type of meat, fish and poultry.
  Is it possible to find that information?

Hello Pablo,

Well, there is information about building a double-barreled smoker from two 55 gallon drums on this page:
Big Baby Smoker

Be sure to only use drums that contained food. People have been poisoned by smokers made from drums that had contained chemicals.

There's a lot of info about smoking meat and poultry at this site:
Grilling & Smoking

You need to get yourself a good meat thermometer. That's really the only way to tell when smoked meat is done.


Sourdough & Yeast

  ----- Original Message ----- 
  From: Wendy 
  To: phaedrus
  Sent: Thursday, May 02, 2002 1:43 AM
  Subject: Sourdough starter

  Dear Uncle Phaedrus:

  I want to make a sourdough starter that has potato flakes, flour, water, 
  yeast, salt and sugar as the ingredients. My question is this:  Does it 
  make any difference what kind of yeast I use?  
  Will the "rapid-rise" kind work?
  Also, what causes some sourdough bread to be coarse, and sort of 
  "English-muffin" textured?  
   Thank you for your help!


Hi Wendy,

No, quick rising yeast is not suitable for sourdough starters. Use regular active dry baker's yeast.

The things that can cause bread to be too coarse are:

1) The dough was too soft.
2) The dough was too warm during mixing and rising.
3) The rising time was too long.
4) The baking temperature was too low.
5) Too much fat was used in the dough.


Homemade Tomato Sauce

----- Original Message ----- 
From: leonard
To: phaedrus
Sent: Friday, May 03, 2002 9:50 AM
Subject: how to prepare tomato paste/sauce

> plse get me info on how to prepare the above and their
> ingredients.
> regards,
> leonard.

Hello Leaonard,

Is the below what you want? Having a good crop of tomatoes this year?


Zesty  Tomato  Sauce

 Ingredients : 
 54 med. tomatoes (36 c. tomatoes, cut up)

 Preparation : 
    Let stand 15 to 20 minutes in colander to drain.  In a 10-quart
 Dutch oven, combine with tomatoes: 1 1/2 tbsp. salt 1/2 tsp. pepper 
  Bring to a boil, stirring occasionally.  Boil gently, covered, for
 1 hour.  Stir occasionally.  Puree through food mill.  Put back in
 pan.  Add: 3/4 c. parsley 6 cloves garlic, minced 3 tbsp. basil 3
 tbsp. oregano 3 tbsp. thyme 3 bay leaves   Boil gently, uncovered, 1
 1/4 hours or until desired consistency.  Put in hot pint jars. 
 Process 55 minutes or you may freeze.  To freeze, cool, put in
 containers and freeze. 
 Tomato  Paste

 Ingredients : 
 8 qt. peeled, cored, chopped tomatoes, about 4 dozen large
 1 1/2 c. chopped sweet red peppers (about 3)
 2 bay leaves
 1 tbsp. salt
 1 clove garlic (optional)

 Preparation : 
    Combine all ingredients and cook slowly over low heat for 1 hour.
 Press tomato mixture through a fine sieve, add garlic if desired.
 Cook mixture slowly until thick enough to round up on a tablespoon
 (about 2 1/2 hours).  Stir frequently.  Remove clove of garlic. 
 Pour hot mixture into hot Ball jars, leaving 1/4 inch headspace. 
 Adjust Ball dome lids and Ball bands.  Process half pints 45 minutes
 in water bath canner.  Yields about 9 half pints.


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