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2005

TODAY's CASES:

Flaczi

On 29 May 2005 at 21:55, Christina wrote:

> Dear Uncle Phaedrus,
> I have been trying to get a recipe for a Polish tripe soup called
> "Flaczki" but have been unable to locate it in any of the Polish
> recipe websites I have been on.  I have also checked your Archives for
> 2000 to 2005 but it did not appear to be there.  I would really
> appreciate if you could acquire it for me.  
> 
> Christina 
> 

Hello Christina,

See below.

Phaed

Tripe Soup Polish Style 
(flaczki): 

    If you don't want to cook raw tripe for up to 4 hrs, get 2-1/4 lbs. 
fully cooked tripe at your meat market. If it is uncut, cut the tripe 
into thin strips 2" - 3" long. Scald with boiling water to cover and 
cook 10 min., then drain. Place the tripe into 6-7 c beef stock, add a 
portion of soup greens sliced into matchsticks and cook on med. until 
vegetables are tender. Dissolve 3 T flour in 1 c of the stock and return 
to pot, simmer briefly. Season to taste with salt, pepper, marjoram, 
paprika and several gratings of nutmeg. Many people like their flaczki 
on the spicy side, so provide some Tabasco or cayenne pepper on the side. 
Serve with good rye bread and ice-cold vodka. Note: Tripe can also be 
served as a kind of stew over boiled potatoes or noodles. Simply decrease 
the amount of beef stock and thicken with a little more flour if desired. 
Note: Those short of time should consider heat & eat trip available at 
Polish delis. For instance, 'Flaki Zamojskie' (Zamosc tripe), are imported 
from Poland in jars, require heating and are quite tasty just as they come. 

Brockles Dressing

On 31 May 2005 at 16:11, Jim wrote:

> I am seeking the product or the recipe for Brockles Special Dressing,
> There was a restaurant some decades ago in Ft Worth Texas owned by the
> Brockles Family (at least that is what the signs said).  It was pretty
> much southern cooking but their claim to fame was the special dressing
> that they dispensed in large quantities.  They also bottled this and
> it was on the shelves of HEB grocery stores along with mayonnaise, etc
> in pint jars.  It was a light salmon color and had some veggies in
> small bits and a good flavor (garlic?) that went well with salami and
> other stronger flavored cold cuts.  I have not seen this product since
> 1967 so it may be lost for good.
> 
> Jim
>

Hello Jim,

I found two very different recipes, both claiming to be Brockles. See below.

Phaed

Brockles Special Salad Dressing

Ingredients

1 pint jar of real mayonnaise (not Miracle Whip)
4 tablespoon drained sweet pickle relish
2 teaspoon of paprika
1 to 1.5 ounces crumbled blue cheese
1 to 1.5 tablespoons garlic powder (adjust as desired for taste)

Directions

Spoon mayonnaise into a mixing bowl. (I put the relish in a fine mesh strainer and 
press with paper towel to eliminate excess liquid.) Add ingredients, each with a 
little stirring. Hand mix to an even color and texture. Another 1/2 teaspoon of 
paprika will give it a bolder color if desired. Put back into cleaned mayonnaise jar 
(or container of your choice). Keep refrigerated. It always tastes better after a day 
in the fridge.
------------------------------------------------------------------------
Brockles Salad Dressing

Ingredients

1/2 teaspoon ground sage
1 teaspoon prepared mustard
2 teaspoons ketchup
1 teaspoon A-1 sauce
2 pods garlic (or 1 teaspoon garlic salt)
1/8 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 heaping teaspoon pimento cheese spread
2 heaping teaspoons smoky cheese (try either finely grated Muenster or a crocked smoky Cheddar spread)
1 pint Miracle Whip salad dressing

Instructions
 
Mix together, adding cheese last. 
Combine all with Miracle Whip. Refrigerate. 

Bill Knapp's recipes

"Bill Knapp's, the Battle Creek restaurant chain known for birthday 
celebrations, chocolate cake and longtime loyal customers, closed 
its 29 stores August, 2002. The family restaurant chain, which started 
in 1948, had 25 stores in Michigan and four in Ohio. The company said 
that it once had as many as 69 restaurants in Michigan, Ohio, Illinois, 
Indiana and Florida. Awrey's Bakery in Livonia, Michigan will continue 
to make Bill Knapp's cakes."

These are all of the Bill Knapp's recipes that I have been able to find on the Internet. Sorry if your favorite isn't here, but this is apparently all that's on the web at this point.

Phaed

Bill Knapp's Biscuits

Makes 7 medium-sized biscuits

2 packets Sweet 'N Low or 4 teaspoons sugar
1 1/2 cups Bisquick
1/2 cup cottage cheese
1 egg
1 tablespoon lemon juice

In medium bowl stir sweetener with Bisquick just to combine. Set aside.

Put remaining ingredients in a blender. Blend on high speed about 30 
seconds or until smooth and completely combined. Pour into Bisquick 
mixture and stir with a large spoon until every particle is completely 
moistened and dough comes away from the side of the bowl.

Dust your hands with Bisquick and knead dough until smooth and elastic - 
about 5 minutes. Shape dough into 7 equal patties, each about 1 inch thick. 
Place one in center of greased 8-inch pie plate and arrange remaining 
6 biscuits around it.

Wipe top of each biscuit with dab of soft butter or margarine. Cover with 
inverted glass bowl or Pyrex lid sprayed with nonstick cooking spray. Allow 
biscuits to "proof" (rise) for about 30 minutes.

Bake in preheated 450-degree oven 16-18 minutes or until golden brown and 
doubled in size.
-------------------------
Bill Knapp's Honey-Ginger Chicken

Chicken breasts or thighs

Marinade:
1/2 cup honey
1/2 cup apple juice
2 teaspoons garlic powder
1/2 teaspoon ground ginger
2/3 cup soy sauce
1/2 cup cider vinegar
2/3 cup vegetable oil

Mix together all marinade ingredients in a blender. Pour into plastic 
zip-top bag with chicken; seal and let chicken marinate overnight in 
refrigerator. Let marinade drip off before cooking. Cook on grill, bake 
in oven or cook over medium-high heat in skillet on stove top. (Cooking 
time will vary on type of chicken parts and cooking method used.)
----------------------------
Bill Knapp's Au Gratin Potatoes Recipe (But see below)

6 cups potatoes -- diced, boiled, chilled
2 cups milk
1/2 cup butter
1/2 teaspoon salt
1/4 cup flour
1 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon instant chicken bouillon granules
6 ounces Velveeta cheese


Prepare potatoes. Melt butter in large saucepan. Add flour and blend.

Gradually add the milk and cook until thick. Add remaining ingredients 
and stir until cheese melts. Add potatoes and stir well. Pour into a 
greased casserole dish. Bake, uncovered, at 350 F. for 25-30 minutes. 
until top is browned.

Note: for best results use whole milk and butter. No substitutes. 
Can top with buttered soft bread crumbs.
------------------------------------
From: "Ray" 
To: phaedrus@hungrybrowser.com
Subject: 
Date: Monday, January 24, 2011 9:09 PM

OK, I had to do some searches on the au gratins.  This is a close to the
real recipe as I can remember.  NO VELVEETA!

1 tablespoon chicken fat
1 tablespoon flour
1 cup milk 
1 cup shredded cracker-barrel sharp (important!) cheddar cheese
about 4 med. potatoes, diced
1) make a roux with flour & fat. if I don't have fat, butter is darn close.
2)add milk, bring to boil and thicken for 1 min. Add cheese, stir, & remove
from heat.
3) meanwhile, boil potatoes until tender but still firm and drain.
4)mix with cheese sauce, top with paprika, and bake around 450 until top is
golden.

Ray 
--------------------------------------
Chocolate Cake Like Bill Knapp's 

1 box (18 oz.) devil's food cake mix
1 1/2 c. warm water
2 eggs

Beat all ingredients together with a mixer on medium-high til smooth. 
Pour into a greased and floured (9x12x2 inch) baking pan. Bake 325 for 
35 minutes or til tester in center of cake comes out clean. Let cool on 
wire rack. While the cake is in the oven prepare the topping.

TOPPING:

In the top of a double boiler, over simmering water, combine 1 stick 
butter or margarine, 1 bag (12 oz.) semi-sweet chocolate chips, 1 can 
(14 oz.) Eagle brand sweetened condensed milk and 14 oz. light Karo 
syrup. Cook over the simmering water, stirring only occasionally, til 
smooth (about 20 minutes). Remove from hot water and beat with an 
electric mixer til smooth.
Cut cake into 8 squares and top with a generous spoon of topping while 
it's still warm. Top each square with a scoop of vanilla ice cream just 
before serving. Store topping in refrigerator, tightly capped, for up 
to a few months. Freezes well. Reheat in microwave a serving at a time.
(makes 1 quart of topping)
--------------------------------
Bill Knapp's Apple-Cranberry Salad

1 can apple pie filling
1 can whole cranberry sauce
Sugar, to taste
Chopped walnuts, to taste

Stir all ingredients together, adding sugar and walnuts to taste.
---------------------------------
Bill Knapp's Broccoli Quiche

1 (9-inch) deep-dish Pet Ritz pie crust, thawed but unbaked
1 tablespoon coffee cream or half and half
1/4 cup coffee cream or half and half
4 large eggs
4 ounces shredded cheddar cheese
1 (10-ounce) package frozen chopped broccoli, partially thawed and drained
1/4 teaspoon seasoned salt (or Mrs. Dash)
Black pepper to taste

Preheat oven to 375 degrees.

Prick the unbaked pie shell with a fork in 20 or 30 places. Wipe surface 
lightly but evenly in 1 tablespoon cream and pour out excess. Gently 
blot up any excess cream from surface of the pie shell with a paper towel. 
Place on cookie sheet and bake exactly 5 minutes at 375 degrees.

While pie shell is baking, put remaining cream and eggs into blender, 
blending at high speed 1 minute. Turn motor off and add cheese. Blend 
1/2 minute at high speed. Add half the broccoli and blend 1/2 minute. 
Blend in salt and pepper. Remove blender container from base and use 
a knife to stir in remaining chopped broccoli. Set aside while you 
remove the partially baked pie crust from the oven.

The pie crust will be puffed and raised a few inches from the pan. 
Gently pierce the puffed area with tip of a sharp knife till crust 
settles back in place. Press it gently into place with fingers and 
pour in blended mixture.

Bake the filled pie shell on a cookie sheet at 375 degrees for 45 
minutes or until knife inserted in the center comes out clean and 
top is set and golden brown. Cool the pie on the cookie sheet on 
a wire rack 10 minutes before cutting.
----------------------------------
Bill Knapp's Bean Soup #1

10 Servings 

6 1/4 Cups Great Northern Beans, Dry  
3/4 Pound Smoked Ham Shank  
12 Cups Water  
3 Tablespoons Ham Base, See Note In Step 1  
1 Ea Onion, Chopped  
1 Ea Carrot, Chopped  
2 Ea Celery Stalks, Chopped  
1 Teaspoon Garlic Powder  
To Taste Salt & Pepper  

Preparation

1. Put beans in a large bowl, add water to cover and soak overnight. 
In a large saucepan over medium heat, combine the ham shank and 4 cups 
water and simmer for about 45 minutes. When cool enough to handle, remove 
meat from bone and shred meat. Set bone and shredded meat aside for later.
Note: Reserve the stock, if desired, to replace the ham base. 
2. Drain the beans. In an 8-quart pot over high heat, combine the beans, 
12 cups fresh water and ham base. Note: At this point, if desired, measure 
reserved stock from step 1, add water to total 12 cups liquid, and use this 
mixture to eliminate the ham base. 
3. Add the onion, carrot, celery, garlic powder, ham, ham bone, and salt & 
pepper. 
4. Bring the mixture to a boil, reduce heat to medium, cover, and simmer for 
1 1/2 hours, or until beans are tender. Add additional water as necessary. 
Soup should be thick enough to heavily coat a spoon. 
---------------------------------
White Bean Soup Like Bill Knapp's #2

Serves: 6 / Preparation time: 10 minutes / Total time: 40 minutes

5 cans (14 to 15 ounces each) great northern white beans 
4 cans (14 ounces each) chicken broth 
1 rib (12 inches) celery, sliced thin 
1 envelope (1.35 ounces) Onion Soup Mix 
1/2 teaspoon liquid smoke 

Rinse and drain two of the cans of beans; set those beans aside. 
In a blender, puree the other three cans of beans with their liquid; 
set the puree aside. 
In a large soup pot combine all the beans, the chicken broth, celery 
and onion soup mix. Cook on low heat 20 to 30 minutes. 
Alternatively, you can cook the soup in a slow cooker on low for 2 to 
3 hours. The longer this cooks, the thicker it gets. 
Add the liquid smoke just to flavor the cooked soup. 
-----------------------------------
Teriyaki Chicken Like Bill Knapp's

Serves: 4 / Preparation time: 15 minutes / Total time: 1 1/2 hours

Nonstick cooking spray 

Marinade 

1/2 cup catalina bottled salad dressing, such as Kraft 
2 tablespoons soy sauce 
2 tablespoons oyster sauce 
2 tablespoons ketchup 

Chicken 

6 to 8 pieces chicken, washed, patted dry 

Preheat the oven to 375 degrees. 
Spray an oblong baking dish with nonstick cooking spray. 
In a small bowl, combine all the marinade ingredients. 
Arrange the chicken pieces, skin side up, in the dish. Bake for 15 minutes.
Apply 1 to 2 tablespoons of the marinade to each chicken piece. Continue 
basting the chicken with pan juices every 8 to 12 minutes until the chicken 
pieces are tender and cooked through, up to one hour total baking time. 
Remove the dish from the oven and serve. 

NOTE: If you do not want to use oyster sauce, omit it but increase the 
amount of soy sauce by 1 tablespoon. Double or triple the recipe as needed. 

More Bill Knapp's Recipes


HRM Sugar Cookies

  I hope this is not to late to help to answers Karen's question on:
HRM Cookie Cutters

Recipe that was on the back of the HRM cookie cutter card:

Sugar Cookies

Cream together and beat until light and fluffy:
   1/2 cup shortening
   1/2 cup sugar

Add and beat well:
   2 well-beaten eggs
   1 tbsp. milk

Sift together:
   2 1/2 cups sifted flour
   1/2 tsp. baking powder
   1/4 tsp. salt
   3/4 tsp. nutmeg

Add sifted dry ingredients to first mixture.  Shape into mound, wrap in 
waxed paper and chill thoroughly.  Roll on board lightly "floured" with 
confectioners sugar, until dough is about 1/4 inch thick.  Dip cutter in 
confectioners sugar each time before cutting cookie, then place cookie on 
lightly greased baking sheet.  Bake in moderate oven (375 F) for about 8 
minutes or until delicately browned.

Diane

Spry Gingerbread

 
On 31 May 2005 at 10:08, jack wrote:

> My Mother had a small, paperback Spry cookbook that she acquired in
> the early 1950s.  It contained her all-time favorite gingerbread
> recipe.  Somehow she inadvertently misplaced and/or lost the cookbook
> and has been unsuccessfully searching for the gingerbread recipe for
> several years.  Perhaps you can help (I searched your entire web site
> including all the archives without success).
> 
> Here's the information she recalls from the recipe:
> 
> - Heat to boiling water, Spry, molasses (and she thinks also the
> spices).  Or heat until the Spry was melted.
> 
> - Add flour, baking soda and salt; pour into greased baking pan.  She
> can't remember the size of the baking pan or the baking temperature
> 
> Thanks so very much in advance for your help,
> 
> Jack 

Hello Jack,

The below recipe is directly from one of those small Spry cookbooks. It's the only one that I could find.

Phaed

Spry Gingerbread

 Ingredients :
 1/2 c. Spry 
 1/2 tsp. salt
 1 tsp. cinnamon
 1 tsp. ginger
 1/4 tsp. nutmeg
 1/8 tsp. cloves
 1/2 c. sugar
 1 egg, unbeaten
 1 c. molasses
 2 1/2 c. flour, sifted
 1/2 tsp. baking powder
 1 tsp. soda
 1 c. boiling water

Preparation :
  Combine Spry, salt, and spices. Add sugar gradually and cream until 
light and fluffy. Add egg and beat thoroughly. Add molasses and blend. 
Sift flour with baking powder and soda 3 times. Add to creamed mixture, 
blending well. Add boiling water and beat until smooth. Pour batter into 
10 x 10 x 2-inch greased and floured pan.  Bake at 350 degrees for 50 to 
60 minutes, checking with toothpick at 40 minutes.  Adjust baking time to 
your oven. Top with freshly whipped cream or vanilla ice cream when serving.

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus