Custom Search

2002

TODAY's CASES:

Barberton, Ohio Chicken, Slaw, and Rice

 
  ----- Original Message ----- 
  From: SS
  To: phaedrus
  Sent: Wednesday, June 12, 2002 10:56 PM
  Subject: Barberton Chicken recipes

  Hoping to find a recipe or two...for chicken recipes and the cole slaw 
  and hot sauce that the restaurants in Barberton,Ohio are known for....
  Barberton,Ohio is known as the chicken capitol.....because of the fried 
  chicken dinners with sides of a hot rice that is similar to spanish rice 
  and a sweet and sour cole slaw....if anyone can help with a recipe or few
  ...would love it.....since we live 500 miles away from Ohio  
  now.....thanks....S.S...Tennessee

Hello SS,

Here you are. Straight from Barberton.

Phaed

  Barberton Chicken Recipe

  2 frying chickens cut up
  Flour
  Salt, pepper
  2 eggs, beaten
  Unseasoned, dry bread crumbs
  Lard (about 4 lbs.) 

  Directions 

  Cut Chicken breasts in half lengthwise:separate thighs from legs. 
  The chicken pieces should be all about the same size, for even cooking.

  Combine flour, salt and pepper. Roll chicken pieces in flour and shake 
  off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs 
  into chicken; gently shake off excess.

  Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees. 
  Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken 
  warm while frying remaining batches.
  ----------------------------------------------------------
  Barberton Hot Sauce Recipe

  2 onions, chopped
  1 fresh hot pepper, sliced
  2 tbsp. butter
  paprika (to taste...?)
  2 one-pound cans stewed tomatoes
  1/2 cup uncooked, long-grain rice
  salt & pepper

  Directions 

  Brown onions and pepper in butter. Add paprika to taste. Process 
  tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper 
  to onion mixture. Cover and cook until rice is tender, about 45 
  minutes, adding additional water if necessary. Remove pepper slices 
  before serving.
  --------------------------------------------------------
  Barberton Cole Slaw Recipe

  1 small head cabbage, about 1 1/4 lbs.
  3/4 cup vinegar
  1/2 cup oil
  1/3 cup plus 1 tbsp. sugar
  salt to taste

  Directions 

  Shred cabbage. You should have about eight cups. Combine vinegar, oil 
  and sugar and whisk until sugar has dissolved. Pour dressing over cabbage 
  and season with salt. Toss well. Cover and refrigerate for at least two 
  hours, stirring occasionally.
  -----------------------------------
  This is the Barberton Fried Chicken recipe that appeared in the 
  Akron Beacon Journal.
  
  Ingredients:
   2 frying chickens cut up  
   Flour  
   Salt, pepper  
   2 eggs, beaten  
   Unseasoned, dry bread crumbs  
   Lard (about 4 lbs.) 

  Directions

  Cut Chicken breasts in half lengthwise: separate thighs from legs. 
  The chicken pieces should be all about the same size, for even cooking.

  Combine flour, salt and pepper. Roll chicken pieces in flour and shake 
  off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs 
  into chicken; gently shake off excess.

  Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees. 
  Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken 
  warm while frying remaining batches.
  --------------------------
  Hot Sauce

  Ingredients
   2 onions, chopped  
   1 fresh hot pepper, sliced  
   2 tbsp. butter  
   paprika (to taste...?)  
   2 one-pound cans stewed tomatoes  
   1/2 cup uncooked, long-grain rice-salt & pepper 

  Directions
   Brown onions and pepper in butter.  
   Add paprika to taste.  
   Process tomatoes briefly in a blender.  
   Add tomatoes, rice, salt and pepper to onion mixture.  
   Cover and cook until rice is tender, about 45 minutes, adding 
     additional water if necessary.  
   Remove pepper slices before serving. 
  ------------------------
  Chicken House Coleslaw

  Ingredients
   1 small head cabbage, about 1 1/4 lbs.  
   3/4 cup vinegar  
   1/2 cup oil  
   1/3 cup plus 1 tbsp. sugar  
   salt to taste 


  Directions
   Shred cabbage. You should have about eight cups.  
   Combine vinegar, oil and sugar and whisk until sugar has dissolved.  
   Pour dressing over cabbage and season with salt. Toss well.  
   Cover and refrigerate for at least two hours, stirring occasionally. 
  -----------------------------------------------------
  Cole Slaw

  2 c. finely shredded cabbage 1/3 c. sliced green pepper (opt.)
  1/4 c. chopped parsley (opt.)
  3 T. vinegar
  2 T. salad oil
  1 t. salt
  2 T. sugar

  In bowl combine cabbage, green pepper and parsley. Stir together vinegar, 
  sugar, salad oil and salt until sugar is dissolved. Pour over slaw and 
  toss to coat.. Cover and chill.
  ---------------------------------
  "Chicken House Hot Rice"

  2 onions, chopped
  1 hot fresh pepper, sliced
  2 T. butter (oleo)
  Paprika to taste
  2-1# cans whole tomatoes
  1/2 c. long grained uncooked rice

  Brown onions and sliced pepper in oleo. Add paprika to taste. Process 
  briefly in a blender. (ah heck put them in a big bowl and squeeze them.)

  Add tomato, rice, salt & pepper to skillet. Cover and cook 45 minutes.. 
  Adding water if necessary. Remove pepper slices before serving..

John T. Edge, in his book Fried Chicken - an american story reveals that he journeyed to Baberton for the book, finding that Baberton fried chicken has Serbian-American roots. He gives this recipe for the Baberton bird:

Serbian-American Fried Chicken

1 chicken, cut into 8 pieces if less than 3 pounds, 10 pieces if more than 3 pounds
1 cup all-purpose flour
5 teaspoons salt
5 teaspoons pepper
1 cup unseasoned, untoasted bread crumbs
2 eggs, beaten
Lard or shortening into which you mix about 3 tablespoons bacon grease

Combine flour, 2 teaspoons salt, and 2 teaspoons pepper in a large bowl. Combine bread crumbs and 2 teaspoons salt, and 2 teaspoons pepper
in another large bowl. Roll chicken pieces in flour mixture and shake off excess. Dip pieces, one by one, in beaten eggs. Roll in bread crumbs,
taking care to press bread crumbs into chicken. Gently shake off excess.

Melt lard or shortening to a depth of at least 3 inches in aheavy, deep kettle. Heat to 300. Fry chicken pieces for 15 minutes, or until an 
internal thermometer  registers 170 for dark meat, 160 for white meat. Drain on a wire rack, and sprinkle lightly with remaining salt & pepper. 
Serves 4.


Hungarian Spice Cookies - Mushkazone

Someone asked for this several weeks ago. I can't find your e-mail, so I hope you still visit the site. Thanks to Laura for locating this recipe at this website:
Homepage.Interaccess.com

Hungarian Spice Cookie
(Mushkazone) 

One of the traditional Hungarian cookies is a flourless spice 
cookie called "Mushkazone". The cookie dough is firmly pushed 
into a floured mold and then carefully knocked out on a baking 
sheet. The cookies are baked in a low oven until it was firm. 
This cookie is very flavorful. The two spices, nutmeg and clove 
are not overpowering. The cookies should be stored in a cookie tin.

If you donn't have a mold to make these cookies, you can press the dough 
into a pan that has been buttered and floured on the bottom.

1 lb. of walnuts, ground well 
1 lb. or 6 cups of bread crumbs, (make from dry French or Italian bread) 
9 egg yolks 
1/4 lb. of butter (1 stick). Melted 
1 tsp. of ground clove 
1 tsp. ground nutmeg 
1 lb. of sugar (2 1/2 cups) 
Into mixing bowl place: Ground walnuts, bread crumbs, ground clove, ground 
nutmeg and sugar.
Beat egg yolks with melted butter.
Mix beaten egg and butter mixture into mixing bowl ingredients with a wire 
pastry cutter or use Cuisinart to blend.
Firmly press the cookie mix flat into a pan that has been buttered and 
floured on the bottom. It will seem crumbly at first. (This recipe will 
make four 8 inch square pans or two 9 x 12 inch pans full).
Make the cookie mix about 1 inch thick.
With a knife or straight edged pastry board scraper, carefully cut the 
dough into 1 inch by 2 inch bars.
Bake in a low oven about 325 degrees until firm, about 20 - 25 minutes. 
It should darken in color a little. 
Watch carefully. Do Not Burn!
Let bars cool in pan. After they are cooled, recut with knife and keep 
in cookie tin.
Makes four or five 8 inch by 8 inch square pan fulls. 
This recipe can be cut in half. 


Butterscotch Sauce

----- Original Message -----
From: Jen
To: phaedrus
Sent: Saturday, June 15, 2002 6:44 PM
Subject: Butterscotch sauce for ice cream

> Phaedrus,
>
> I am looking for a butterscotch sauce that I can put on ice cream and
> tastes like the Smuckers butterscotch sauce that I am now allergic to.
> Any recipes I find in cookbooks tasse like carmel sauce instead.  If
> possible I would prefer that the recipe not include corn syrup.
> thanks!
>
> Jenny

Hello Jenny,

Predictably, 90% of all butterscotch sauce recipes contain corn syrup. However, I did find a few that didn't. Try the ones below. Never having knowingly tasted Smucker's butterscotch sauce (or any of these, either), I couldn't say whether any of these taste similar.

Phaed

Butterscotch Sauce

8 oz Sugar
1/2 c Cream
1 1/16 oz Butter
2 tb Maplesyrup

Mix sugar, cream,butter and syrup and on medium heat bring to a boil,
stirring often. Cool and serve with pudding or ice cream.
---------------------------------------
Butterscotch Sauce

1 can sweetened condensed milk
1 cup butterscotch chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon cinnamon

Over low heat, combine milk, chips, and salt. Once chips melt, remove from
heat and add vinegar and cinnamon. Serve warm. Refrigerate leftovers.
---------------------------------------
Butterscotch Sauce

You need:
2/3 Cup Brown Sugar
2/3 Cup Cream
1/2 tsp Vanilla

Method:
Place all ingredients in a saucepan and cook for 5 minutes then pour over
pudding or ice cream.
---------------------------------
Butterscotch  Ice  Cream  Sauce

 Ingredients :
 1 qt. water
 1 1/2 c. milk
 1 1/4 c. butter
 2 tbsp. vanilla extract

 Preparation :
    Dissolve sugar in water; bring to a boil with stirring to 235
 degrees.  Remove from heat; cool to lukewarm.  Add milk slowly; add
 vanilla and butter. Beat until smooth, cool, and thick.


Harrigan's Prime Rib Soup Clone

Here's another recipe that I've had requests for, but can't locate the e-mails now.

Harrigan's Prime Rib Soup 

Recipe:  

Cook prime rib roast to desired doneness. Pour any dripping into 
saucepan. Add four cups water and eight teaspoons Bovril. Heat. 
Add two cups sour cream and about two cups chopped prime rib roast. 
Heat slowly. Don't boil.


Cake Flour

 ----- Original Message ----- 
  From: Phil 
  To: phaedrus 
  Sent: Thursday, June 13, 2002 6:35 PM
  Subject: Swansdown Cake Flour

  In an exhaustive search of the net for recipes for cheung fun and 
  related dim sum treats, I found several references to Swansdown Cake 
  Flour for making the rice noodle wrappers, one of which is at
  http://www.astray.com/recipes/?show=Chinese%20dim%20sum%20dough.  
  Trouble is, we can't buy Swansdown Cake Flour here in Oz!  What are 
  the ingredients of this cake flour, and can I buy a substitute in 
  Australia?  Does it use rice flour, and if not, what do the Chinese 
  use in the original noodle mix?  This has been torturing me for some 
  time now, and I'd love to have an answer.  Cheers.

  Thanks,

  Phil 

Hello Phil,

Well, Swans Down is just a well-known and popular brand of cake flour in the U.S.. Can you get any brand of cake or pastry flour? Any brand will do just as well. Cake or pastry flour is fine textured flour made from "soft" wheat with a high starch content.

In recipes, you can substitute 1 cup less two tablespoons of sifted all-purpose flour for 1 cup of sifted cake flour.

Phaed

""


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