On 8 May 2005 at 10:05, Tara wrote:
> My first name is Tara,
> I am trying to search out a piece of history. There is a traditional
> cake that was made for mothers day and presented at the church as a
> gift for the virgin Mary (The second adapatation of Mother's day- the
> original being a celebration of a Greek goddess in acknowledgement of
> mother earth. I am not sure of the particular goddess.) However I do
> know this cake was made in earlier times. Large English houses also
> allowed the servant staff to make this cake and to have a day off (
> almost unheard of) to go home and honour their own mothers on Mothers
> day .
> This cake was the predessor to the rampant western commerical rubbish
> that is presented as the Mother's day thing to do today.( the third
> adaptation of Mothers day in to a selling frenzy)
> So far I have not had luck in finding it. I would be pleased if you
> could help.
> Yours sincerely
Before it became Americanized, Mother's Day in Britain was known as "Mothering
Sunday", celebrated the fourth Sunday in Lent, and it was just as you describe.
The traditional cake baked for that day was a "simnel cake".
These sites have recipes:
On 7 May 2005 at 11:22, Randy wrote:
> I am wondering if you can find the recipe for the chicken marinade
> that Nelson's Port-A-Pit uses to make their chicken. It tastes more
> like a smoke flavoring than BBQ even though they call it BBQ. They
> also call it Nelson's GoldenGlow BBQ. Here is their link
> http://www.nelsonsbbq.com/ or
Welcome to Nelson's Online
Thank you, Randy
Nelson's Port-a-Pit Barbeque Sauce or Marinade
Serves/Makes:1 qt. approx.
1 lb (.5 kg). butter
1 cup (225 ml) water
1 cup (225 ml) vinegar
4 tbsp (60 ml) salt
1 tbsp (15 ml) pepper
4 tbsp (60 ml) Worcestershire Sauce
1 oz (28 grm). Accent
This will store well in the refrigerator.
On 8 May 2005 at 20:38, M wrote:
> there was a resturant in the minnapolis mn called teqeiliberys that
> had a house salad that they made at your table that was out of this
> world,can you get the recipe?
Please give your first name when making a request.
1 cup Hellmann's Mayonnaise (not Miracle Whip!)
1/4 cup sugar
1/4 cup milk
1 pound bacon-cooked until crisp and crumbled
2 pounds bagged Dole Salad Mix
1/2 head of cauliflower, cut in small pieces
11/2 cup shredded Parmesan cheese
Mix dressing ingredients until they are the consistency of heavy cream.
If needed, add extra milk or sugar to taste.
Toss together the Salad ingredients and pour the dressing on. Toss until
On 9 May 2005 at 15:28, Rochelle wrote:
> Dear Uncle Phaedrus,
> You have helped me a number of times with questions and I appreciate
> it so much. I have another question & I couldn't find on your site.
> Do you have a recipe for lemon curd? I understand that it has egg
> yolks, sugar, lemon juice, & lemon zest. It is delicious & I really
> want to learn how to make it. Thank you & God bless you! Rochelle
See below for several recipes.
12 oz. sugar
4 oz. margarine
Wash and dry lemons. Grate off rind finely with no pith.
Squeeze out juice and strain off pulp. Mix sugar, margarine, rind,
and beaten eggs. Stir with wooden spoon over very low heat until
margarine is melted. Stir in lemon juice. Bring gently to boil and
cook gently for 3 minutes, stirring continually until curd is thick
and smooth. Keep in refrigerator or seal and keep. Spread on lemon
Windsor Lemon Curd
1/2 c. butter
1 c. sugar
2 tbsp. lemon peel, grated
1/2 c. lemon juice
In mixing bowl, beat eggs at high speed until thick. Meanwhile,
in medium saucepan, melt butter over medium heat. Add sugar, lemon,
peel and juice and blend well. Stir in eggs. Cook and stir over
medium heat just until mixture comes to a boil and is smooth and
thick. Remove from heat, put in serving bowls and chill several
hours in refrigerator.
3 sticks unsalted butter (not margarine)
6 lg. lemons, room temperature
3 c. sugar
Put the butter and sugar into a large mixing bowl. Fill a large
pan (roaster) with water. Place bowl of butter-sugar mixture on a
trivet or in a colander, set into the pan of water. Don't let the
water touch the bowl containing the butter-sugar mixture. Heat on
medium so the butter and sugar melts (about 1/2 hour). Meanwhile,
lightly grate the rind from the lemons; omit the white pith.
Squeeze juice from lemons. Lemons should be at room temperature.
Add lemon rind and juice to the butter-sugar mixture and stir
everything together. Beat eggs thoroughly in a separate bowl. Tap
the bottom of the bowl with a wooden spoon to test whether the sugar
has dissolved. If you hear a crunching sound, cook longer. When
the sugar id dissolved, pour the eggs through a strainer into the
mixture, stirring all the time. Continue cooking, stirring
occasionally, until the mixture has thickened. If you cover the
bowl, the curd will thicken faster, but be sure to check it by
stirring frequently. The mixture is ready when it coats the back of
a wooden spoon. As the lemon curd cools, it thickens, so that the
final product has the consistency of apple butter. Pack into
sterilized jars, cover and STORE IN REFRIGERATOR when cooled. Lemon
curd has a shelf life of 3 to 4 weeks. Lemon curd comes to use from
the British Isles. Spread it on a toasted English muffin or a
biscuit! Jars of lemon curd make nice Christmas gifts, too.
English Lemon Curd
3 eggs, slightly beaten
1 c. sugar
Juice from 2 lemons
1/4 lb. butter
Pinch of salt
Some grated lemon rind
4 graham crust pie shells (individual size) purchased at market
Add all ingredients together in double boiler, cooking until
thick, stir constantly. Pour into individual graham crust pie
shells. Makes 4.
1 c. sugar
1/2 c. butter
Grated rind and strained juice of 3 lemons
3 eggs, beaten to mix
Place ingredients in a heavy saucepan and cook gently over low
heat until the mixture is thick, but still falls easily from a
spoon. Do not boil or let the mixture separate. Refrigerate in a
tightly covered jar or freeze. Can be served as a topping or sauce,
as a filling for tarts or pies covered with meringue or whipped
cream. Spoon over warm pound cake for a fast, delicious dessert.
3 well beaten eggs
1 1/4 c. sugar
1/2 tsp. grated lemon peel (set aside)
1/3 c. lemon juice
1/4 c. butter or margarine
In saucepan mix eggs, sugar, lemon juice and butter. Cook and
stir over low heat until thick, about 15 minutes. Remove from heat;
stir in peel. Chill. Serve with scones. Or use as filling for
pie, tarts, etc.
Creamy String Bean Soup
1 pound green string beans, cooked
3 to four medium potatoes, diced
2 tablespoons vinegar
1 clove garlic
1 cup sour cream
salt and pepper
2 tablespoons all-purpose flour
1/4 cup water
1 medium onion, chopped and sauteed in butter
1 Cook potatoes in salted water. When half done, add beans, vinegar,
pepper and garlic (spear on toothpick for easy finding). Add onions.
Simmer until potatoes are done. Remove garlic glove.
2 Combine the flour and 1/4 cup water and make a smooth paste. Thicken
soup with the flour paste.
3 Remove from heat. Slowly stir in sour cream. Do not cook any further.
Stir in cooked and diced Mettwurst or other German sausage just before
Makes 6 servings