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----- Original Message -----
From: Mel
To: phaedrus
Sent: Friday, May 30, 2003 12:26 PM
Subject: Homemade German Bratwurst
Looking for a recipe for homemade German bratwurst.
Thanks,
Mel
Hello Mel,
This site sells bratwurst seasoning mix. (you get a recipe with the mix):
Bratwurst Spice Mix
Below are two recipes for homemade bratwurst.
Phaed
Homemade Bratwurst
If you've got a sausage maker, enjoy this recipe
10 lbs fine ground pork
2 tbsp red pepper
1 tbsp black pepper
1 tbsp garlic, ground fresh
1 tbsp salt
1 tsp hot pepper (optional)
1/2 c water
Knead all ingredients together until smooth.
Use a meat press to fill cassing with meat.
Suspend until dry (about an hour) and then refrigerate.
------------------------------------------------------------
Homemade Bratwurst
Yield: 8 Servings
Ingredients
3 ft. 1 1/2 hog casings
1 1/2 lb lean pork butt, cubed
1 lb veal, cubed
1/2 lb pork fat, cubed
1/4 ts allspice
1/2 ts crushed caraway seed
1/2 ts dried marjoram
1 ts white pepper
1 ts salt
Instructions
Soak and prepare the hog casings. Grind the pork, veal, and fat
separately through the fine blade of the meat grinder. Mix together
the meats and grind again. Add remaining ingreedients and mix
thoroughly. Stuff the mixture into the casings and twist off into 4
to 5 inch lengths. Note: these are fresh and should be kept in the
refrigerator no longer than two days. The sausages can be grilled or
pan fried.
----- Original Message -----
From: "Dottie"
To: phaedrus
Sent: Thursday, May 29, 2003 8:21 PM
Subject: orange cake made with Tang
> I don'tknow what ingredients except the cake was orange and made with
> Tang. Please help and thank you very much.
>
> God bless
> Dottie
>
Hi Dottie,
Could this be it?
Phaed
Orange Tang Cake
Ingredients:
2.5 cups self-rising or cake flour
1 cup Tang powder
1.25 cup orange juice
2 cups sugar
2 eggs
.5 tsp. each orange and vanilla extract
.5 cup oil or softened butter or margarine
1/4 cup sour cream
Directions:
Preheat oven to 350. In a large bowl, mix flour and sugar manually. Add
powder and orange juice to the mixture. Using an electric blender, mix at
low speed; fold in sour cream and oil. Slowly increase speed and add both
extracts; slowly add eggs. Increase speed to medium and mix until smooth.
Oil and slightly flour two 8" or 9" baking pans; pour in batter. Bake for at
least 45 minutes. When cake is done, cool at room temperature for 20
minutes. Frost with Chocolate, Orange, or Vanilla frosting.
Blue Velvet Cake
Ingredients:
4 cups self-rising or cake flour
3 cups sugar
1.5 tsp vanilla extract
2 cups water
4 eggs
3/4 cup sour cream
1/2 cup oil, or softened butter or margarine
8 Tbsp. blue food coloring
4 cups chopped walnuts
1 cup each chopped pecans and almonds
2 pkgs. instant vanilla pudding
Directions:
Preheat oven to 350. Combine first seven ingredients. Slowly add food
coloring. Mix at high speed. For filling (pudding), follow instructions
as written on the box. Oil and slightly flour two 8" or 9" baking pans.
Halfway fill each pan with batter, then add filling, and fill pan with
batter. Bake for at least 45-60 minutes. Insert toothpick in center of
cake. If tootpick comes out clean, then it is done. Cool, then frost.
Cover each layer with chopped walnuts, pecans and almonds. Then cover
frosted cake with remainder of chopped nuts. Serves 12.
----- Original Message -----
From: "PJ"
To: phaedrus
Sent: Friday, May 30, 2003 8:13 PM
Subject: Orange Crulers
> Morning, I'm Pj....nice to meet you. I am looking for a recipe
> from canada. Which is where my husband is from. Evidently it's
> like a donut, but called by another name. Cruller or cruler.....
> unknown spelling..sorry.
> Our anniversery is comming up and I would like to make him some.
> I've looked online everywhere thinking I could buy some. Can't find
> anywhere that sells them. Maybe you have different resources and can
> find a recipe for some. Thanks in advance for your help.
> Pj
>
Hi PJ,
Below are what I found.
Phaed
Orange-Glazed Crullers
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115 degrees)
3/4 cup warm milk (110 to 115 degrees)
1/2 cup butter or margarine, softened
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4 cups flour
Oil for deep-fat frying
Glaze:
2 cups powdered sugar
3 Tbsp orange juice
1 tsp grated orange peel
In a mixing bowl, dissolve yeast in water.
Add milk, butter, sugar, salt and eggs; mix well.
Beat in 2 cups of flour until smooth.
Add remaining flour.
Place in a greased bowl, turning once to grease top.
Cover and refrigerate overnight.
Punch dough down; divide in half.
Return one portion to the refrigerator.
On a floured surface, roll out second portion into an 18x9" rectangle; cut
widthwise into 3/4" stirps.
Fold each strip in half lengthwise and twist several times.
Pinch the ends to seal.
Place on greased baking sheets
Repeat with reamaining dough.
Cover and let rise until almost doubled, about 35-45 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
Fry crullers, a few at a time, until golden, about 1 minute on each side,
turning with a slotted spoon.
Drain on paper towels.
Combine glaze ingredients; brush over warm crullers
*3 dozen
----------------------------------------------
Crullers
Flour - 4 scant cups
baking powder - 1 TBSP
grated rind of 1 orange and 1 lemon
juice of 1 orange and 1 lemon
6 egg yolks
whiskey - 4 heaping TBSP
Crisco
powdered sugar
Put the flour and baking powder in a large mixing bowl and make a well in
the middle.
Add egg yolks, fruit juices and rinds, and whiskey. Mix all this up.
Knead the dough by lifting with fingers and punching down, till dough leaves
the hands clean and comes off bowl.
Melt Crisco in frying pan to depth of 1/2".
Working with small amounts of dough, roll out dough really thin on cutting
board or counter sprinkled with flour. Try to use as little flour as
possible.
With a pastry wheel, cut into strips about 1 1/2 inches wide.
Cut each strip into pieces about 3 - 4 inches long.
Cut a small slit in the center of each piece and twist like a Mobius strip,
pulling the dough thinner as you twist.
Fry till golden brown, drain on paper towels.
When cool, sift powdered sugar on top.
-------------------------------------------
French Crullers
Makes 18 crullers
Ingredients
4 tablespoons white sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons shortening
1 cup hot water
1 cup all-purpose flour
3 eggs
1 1/2 tablespoons shortening
1 1/2 cups confectioners' sugar
3 tablespoons cream
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
1 Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with
1 cup hot water. Bring to a boil.
2 Add 1 cup of flour. Blend thorougly. Cook until thick, stirring
constantly. Cool slightly. Add one egg at a time, beating each one in
thorougly before adding another.
3 Using a rose tip, press dough through pastry bag, in desired shape, onto a
well-greased square of heavy paper. Turn paper upside down and let crullers
drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well
puffed up and golden brown in color, about 6-7 minutes. Drain on unglazed
paper. Ice with confectioners' frosting.
4 To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming
while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.
----- Original Message -----
From: "Dora"
To: phaedrus
Sent: Friday, May 30, 2003 12:21 PM
Subject: chicken
> Dear Sir: My Italian mother came from Fano, Italy. Approximately 200 miles
> NE of Rome on the Adriatic Sea. She used to make a whole chicken, covered,
> on top of the stove. When finished it was "sticky" & delicious. She called
> it what sounded like Banya Maria (bane marie?). I would give anything to
> have that recipe. thank you for your time.
> dora
>
Hi Dora,
I'd like to find this for you, but there's a problem. You see, there's only
one Italian word that I can find that's close to "banya maria", and that is
pronounced like that. The word is "bagnomaria", and it is pronounced just
like you say. It literally means "Mary's bath," but it refers to a double
boiler or to the process of cooking something in a double boiler. It's
mostly used for desserts. I wasn't able to locate an Italian chicken dish
that called for cooking the chicken in a double boiler.
Phaed
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