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Texas Buttermilk Pie

On 7 Jun 2005 at 13:17, Payte wrote:

> Hi I have been looking for the receipe for a buttermilk pie that I had
> in a steakhouse in Ponder, Texas.  It was awesome.  The mother made it
> there. It tasted like a cheesecake  but  only better.
> Payte

Hello Payte,

Well Payte, I can't find any that mention Ponder, Texas, but below are three Texas Buttermilk Pie recipes.


Texas Buttermilk Pie 1-1/2 cups sugar 1/8 teaspoon salt 6 Tablespoons butter or margarine 1/2 cup buttermilk 1/8 tablespoon flour 1/8 teaspoon nutmeg 1 teaspoon vanilla 3 eggs, well beaten Unbaked 8 or 9-inch pie shell Mix all ingredients together except eggs. Beat eggs in a small bowl. Add eggs to mixture. Pour into an unbaked pie shell. Bake in 350 degree oven for 50 minutes. Yield: 8 servings Preparation Time: 20 minutes ---------------------------------------- Texas Buttermilk Pie Ingredients : 1 c. sugar 4 tbsp. flour 1/2 c. melted oleo 3 eggs, beaten 1 c. buttermilk 1 tsp. vanilla 1 unbaked 9 inch pie shell Preparation : Preheat oven to 400 degrees. Mix sugar and flour. Add oleo, eggs, buttermilk, and vanilla. Mix well and pour into pie crust. Bake 15 minutes at 400 degrees then turn temperature down to 325 degrees and continue baking until pie sets, about 25 minutes. Cool. Do not cut while hot. --------------------------- East Texas Buttermilk Pie 1 (9-inch) pie shell, baked 3 rounded tablespoons flour 1 1/2 cups granulated sugar 1/2 teaspoon salt 1/2 cup butter, melted 3 eggs, slightly beaten 1 cup buttermilk 1 teaspoon vanilla extract Nutmeg, to taste Cinnamon, to taste Mix flour, sugar and salt; add to butter. Add eggs, buttermilk and vanilla. Mix and pour into pie shell; sprinkle with nutmeg and cinnamon. Bake at 350 degrees F for 50 minutes. Test with knife. It should come out clean when pie is done.

Pear Honey

On 9 Jun 2005 at 9:18, Roy wrote:

> Hi,  Years ago my mom made pear honey that was fabulous but has since
> lost the recipe.  She swears that the list of ingrediants included
> shreaded coconut.  Help!
> v/r
> Roy

Hi Roy,

Yes, see below.


Pear  Honey

 Ingredients :
 7 lb. pears
 5 lb. sugar
 1 (20 oz.) can crushed pineapple
 1 lemon, sliced
 1 (7 oz.) pkg. coconut, optional

 Preparation :
    Grind pears.  For each cup of pears add 1 cup sugar.  Add
 pineapple, lemon and coconut.  Cook slowly in a large heavy pot
 until thickened. Put in pint jars and seal.  This was my mothers
 recipe.  Great on hot biscuits.
Pear  Honey

 Ingredients :
 6 c. pears, grind fine
 1 c. crushed pineapple, drained
 2 c. coconut
 8 c. sugar

 Preparation :
    Cook slowly until thick, about 2 hours.
Pear  Honey

 Ingredients :
 7 lb. pears (after peeled)
 3 1/2 to 4 lb. sugar
 1/2 c. cold water
 1 big can crushed pineapple
 2 cans Bakers angel flake coconut

 Preparation :
    Cut up pears and cook until tender.  Mash up with potato masher,
 add other ingredients, cook slow in thick cooker until thick.  Jar
 up and seal.

Peach Peelings Pies

On 9 Jun 2005 at 15:12, Donna wrote:

> My husband's grandmother, when he was young would make fried pies out
> of peach skins that she had dried.  When he talks about them his mouth
> just waters, the problem is when she passed on, no one in the family
> had her recipe.  I would like to give it a try if you happen to have
> one.  
> Thank you,
> donna

Hello Donna,

The first recipe below tells how to prepare peach peelings to be used in fried pies. There is a recipe here for peach peeling pie: Cooper Farms


Peach  Peelings  For Fried  Pies

 Ingredients :
 Enough peach peelings to fill a large
    boiler the size of a Dutch oven
 1/2 c. water
 Dash of salt
 2 c. sugar
 2 tbsp. lemon juice
 3 tbsp. vinegar

 Preparation :
    Peel peaches and wash peelings.  Put in large boiler, add water.
 Cook on medium heat, stirring occasionally.  Cook peelings until
 they are tender, add a dash of salt, sugar, lemon juice, vinegar.
 Cook peelings until they are thick enough for pies.  Freeze or seal
 in pint jars.

Pistachio Sauce

On 8 Jun 2005 at 21:46, Patrick wrote:

> My hubby was in Sicily recently and has a wonderful pasta dish with a
> pistachio sauce.  He says it was an Alfredo consistency made with
> ground pistachios.
> Thanks
> Maria 

Hello Maria,

There are recipes online for pennette al pistacchio and penne al pistacchio, but they are in Italian and the computer translations are unintelligible. The only English recipe that I could find is the one below.


Penne With Pepper And Pistachio Sauce

Serves 4
Serve this dish as a starter or part of a main course. 

3 small yellow and red peppers
4 ripe tomatoes, preferably plum
1 red onion
2 peperoncino
2-3tbsp/10-15ml olive oil
bay leaves
salt and pepper
4oz/400g dried pasta, such as penne rigate
4oz/100g pistachio nuts
4tbsp freshly grated vegetarian parmesan cheese 

 1. Cut the peppers in half, discard the core and seeds and cut flesh 
 into bite size chunks.
2. Put the tomatoes in a bowl. Cover with boiling water for about 40 
seconds then plunge into cold water. Peel off the skins and chop the 
flesh. Chop the onion. Crush the peperoncino.
3. Heat the oil in a medium saucepan, add onion and peppers and fry 
until softened. Add the peperoncino, tomatoes, bay leaves, salt and 
pepper. Cover and simmer for 20 minutes.
4. Meanwhile, cook the pasta in plenty of boiling salted water for 
about 10 minutes.
5. Chop the pistachio nuts. When the sauce is cooked, stir in the nuts 
and adjust the seasoning.
6. Drain the pasta, stir in the sauce and serve with vegetarian parmesan 

Fava Beans

On 9 Jun 2005 at 18:38, Jeanette wrote:

> Dear Phaedrus,
> Not having much luck with your site. I keep filling the survey and
> getting no further, So I'm bothering you again. I'm looking for an
> Italian recipe including fresh broad beans or is there a Greek on
> which also includes artichoke hearts? Grateful for any suggestions for
> broad beans if all else fails. Thanks a lot Jeanette 

Hello Jeanette,

See below.


Italian-style Fava Beans

Fava beans (also called Broad Beans) were the only bean in Europe until 
the arrival of other beans from the Americas. They are very popular in 
the Tuscany region and other regions further south in Italy. 

Serves 6


1/4-1/2 lb. Pancetta, in a single 1/2-inch thick slice
3 lbs. Fava Beans, unshelled and fresh 
2 Tbs. Extra Virgin Olive Oil 
2 Tbs. finely chopped Onion
1/3 cup Water 
Black Pepper to taste 
Salt to taste 

Cut the pancetta into strips 1/4-inch wide. 
Shell the beans and discard the pods. Cook the beans in water for 3 minutes. 
Drain, cool and peel the skin from the beans. 
Put the oil and onion in a sauté pan over medium heat. Cook and stir the onion 
until it becomes translucent. 
Add the pancetta. Cook for 2–3 minutes, then add the beans and pepper, stirring 
to coat them well. 
Add 1/3 cup water, adjust heat to cook at a slow simmer and put a lid on the pan. 
If the beans are very young and fresh, they should cook in about 8–10 minutes. 
If they are older, they may take 15 minutes or more. Test them with a fork from 
time to time. If the water evaporates, add 3–4 Tbs. at a time. 
When tender, add salt, stir thoroughly and cook another minute or two. 
There shouldn’t be any water left in the pan. Serve immediately, and enjoy! 
Fava with Artichokes (Fritella or Fritedda)

This Spring dish is prepared with fava beans (green broad beans), 
artichokes and peas. It is essential that all the ingredients be 
absolutely fresh because that's what makes fritella tasty. Nothing 
frozen or canned! The fava beans should be real fava beans (Vicia 
Faba Linnaeus), a food consumed for thousands of years found in 
archaeological sites in the Middle East dating from 6000 BC. We 
suggest wild artichokes (the kind with thorned leaves) and real 
unfiltered, fresh, extra-virgin olive oil such as that sold by 
Titone (near Trapani in western Sicily). Fava beans are a healthy 
food. However, people who suffer from the rare but potentially fatal 
condition called "favism" (hemolytic anemia or G6PD deficiency) should 
not consume fava beans, which may also affect individuals suffering 
from certain forms of thalassemia. This recipe serves 6-10 and may 
also be used as a condiment (sauce) for pasta.

Ingredients: Two pounds fresh fava beans, one pound artichoke hearts 
and tender leaves, one-half pound fresh peas, six tablespoons raw, 
unfiltered extra-virgin olive oil, salt.

Preparation: Chop up hearts and tender (edible) leaves of artichokes. 
Separate the beans and peas from their pods. Boil the artichokes for 
five minutes before adding the fava beans and peas, then boil the 
complete mixture for another fifteen minutes or until 
well-cooked and tender, and perhaps even slightly mushy. Strain the 
ingredients, sprinkle with olive oil and salt to taste.
Greek Fava Beans with Marinated Artichoke Hearts and Olives

A tasty Greek meze (appetizer) dish with succulent kalamata olives, 
tender fava beans and marinated artichoke hearts. 
11/2 cups frozen fava beans (broad beans) 
2 tablespoons extra virgin olive oil 
1 tablespoon lemon juice 
1/2 teaspoon sea salt 
1/2 clove garlic—minced (crushed) 
16 kalamata olives 
2 jarred marinated artichoke hearts—quartered 
2 teaspoons finely chopped flat-leaf parsley 
Freshly ground black pepper 

COOK the fava beans in rapidly boiling water for 4 minutes, then 
rinse under cold water. 
REMOVE the leathery outer skin from the fava beans and discard. 
MIX together the olive oil, lemon juice, garlic and sea salt in 
a small bowl. MIX together the shelled fava 
beans, artichoke hearts and olives in a bowl then place equal 
amounts in the middle of two plates. DRIZZLE with the olive oil and 
lemon juice dressing, and top with the chopped flat-leaf parsley and 
a little freshly cracked black pepper


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