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----- 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.
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.
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.
----- 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.
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.
----- 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
https://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
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