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Homemade Bratwurst

  ----- 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.



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.


  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


      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


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.  

Orange Tang Cake

----- 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?


Orange Tang Cake

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
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

Blue Velvet Cake 

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 

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. 

Orange Crullers

----- 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.


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.



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