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Italian Porketta Sandwiches

  ----- Original Message ----- 
  From: kris
  Sent: Monday, June 23, 2003 11:33 AM
  Subject: Italian hot porkette sandwiches

  Hi, here is what I am looking for and its driving me crazy.  Porkette sandwiches.
  There are two small towns right next to each other, that share even the same high school.  
  And these little towns are most famous for their hot italian porkette sandwiches.  I used 
  to go to the church called st. johns in paulsboro on election days to have these.  They would 
  serve these, plus desserts and something to drink.  Also in Gibbstown, new jersey, they have 
  a place called st. michaels mutual hall.  And I hear that they put on parties and fundraisers 
  and also have them.  I have had them from all over, but no one makes them like paulsboro and 
  gibbstown.  I hear that there is a food market called Funaris in Gibbstown thatmakes them.  
  My family has been wanting these for years.  I neeed to know  this..either the RECIPE for 
  making them......or WHERE in either of these two towns that I can go and get them anytime 
  i wish. They also have carnivals in these two towns and have them.  There must be somewhere 
  on the internet for the information I need.   I even wrote to our local newspaper, the Gloucester 
  County Times and asked them to print the recipe in the newspaper but i have not heard a word yet.

  Can you help?

Hi Kris,

See below for two recipes. These are sometimes called "porkette" and sometimes called "porketta."


  "Old Country" Porketta Sandwiches

  1 (5 pound) pork loin 
  2 teaspoons salt 
  2 teaspoons black pepper, coarsely ground 
  2 teaspoons garlic powder 
  1 1/2 teaspoons onion powder 
  1 1/2 teaspoons dry mustard 
  1 1/2 teaspoons paprika 
  1 teaspoon dried sage
  1/2 teaspoon cayenne pepper
  Olive oil

  Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness. 
  Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in 
  plastic wrap and refrigerate for 2 overnights.

  Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom 
  of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day. 
  Baste as often as possible.

  Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks. 
  The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of 
  any fat chunks. Once the sammich is made, top with these juices.

  These taste best when served on nice hard rolls.
  Italian Porketta Sandwiches 

  2-3 pound(s) Pork roast, boneless 
  2 teaspoon(s) Red pepper, crushed 
  2 teaspoon(s) Garlic powder 
  3 teaspoon(s) Salt 
  1 teaspoon Onion powder 
  1/2 teaspoon Black pepper 
  1/2 teaspoon Thyme, dried 
  3 large Bay leaf(s) 
  Olive oil 
  Grind and combine all spices except bay leaves.

  Coat roast with Olive oil.

  Rub spices in and wrap in plastic wrap. 

  Marinate in refrigerator for 1-2 days. 2 days is best.

  Place in roasting pan with NO additional liquid. Add 3 bay leafs on top of roast.

  Cook at low heat until internal meat temp reaches 200. At 225 it will take 2 hours/pound.

  Pull apart and serve on crusty rolls. 

Golden Glow Enchiladas

----- Original Message ----- 
From: "PAM" 
To: phaedrus
Sent: Tuesday, June 24, 2003 9:52 AM
Subject: My Great Recipes

> hI!
> I'm searching for a recipe from My Great Recipes printed in Holland.  The
> recipe I need is in Foreign Favorites and the name is Golden Glow
> Enchiladas.  I hope this is enough info for you to know what I'm
> talking about.  Looking forward to hear from you.  Thanks, Pam 

Hello Pam,

We have a set of the cards, but there are some cards missing. It says "Printed in U.S." on the back, and there is no "Foreign Favorites" category, although there is a "Worldwide Medly" category and a "Southwest Favorites" Category. There is no recipe for "Golden Glow Enchiladas" in the set at all. However, I found the below recipe on the web.


Golden  Glow  Enchiladas

 Ingredients :
 1 tbsp. margarine
 1 tbsp. oil
 1/2 c. chopped onion
 1/2 c. grated carrots
 1 clove garlic, minced
 3 tbsp. flour
 1 tsp. oregano leaves
 1/2 tsp. white pepper
 1 can (14 oz.) mushroom broth
 1 c. chopped tomatoes
 8-10 corn tortillas
 1/2 lb. each grated Monterey Jack & Cheddar cheese
 2 onions, chopped

 Preparation :
    Melt margarine and oil in large skillet.  Saute 1/2 cup onion,
 carrots and garlic until soft.  Stir in flour, oregano and pepper.
 Cook for 1-2 minutes.  Gradually stir in broth, being careful to
 whisk out any lumps of flour.  Add tomatoes.  Heat to boiling.
 Reduce to a simmer.  Cover and cook for 20-30 minutes.  Soften
 tortillas, one at a time, in the sauce.  Place some of the cheese
 and onions in center of each.  Roll up.  Place seam side down on
 lightly buttered baking dish.  Cover with remaining sauce.  Sprinkle
 with a little cheese and onions.  Cover.  Bake at 375 degrees for 20
 minutes or until bubbly.

Champale Malt Liquor

  ----- Original Message ----- 
  From: Jobe 
  To: phaedrus
  Sent: Tuesday, June 24, 2003 7:33 AM
  Subject: CHAMPALE???

  I don't believe they are still brewing Champale, I may be wrong. But if not , where would I get the 
  recipe from, or purchase the patent on this product? I can't find anything about it on the web? 
  There is some lame band that keeps popping up, but that is it. Champale was much better than Zima, 
  or these other so called wine coolers on the market. I believe If Champale would be re-introduced 
  it would be a hit! My name is Jobe, so if you have any information on this I would appreciate it? 
  FYI, Monk fish is as close to lobster as it gets, try some you'll see.

Hello Jobe,

Champale traces its roots to the Metropolis brewery of Trenton, N.J. It was brewed in Norfolk, Va., by Century Products, a sister company of Champale, Inc. In 1987, Champale was sold to G. Heileman of La Crosse, WI, then to Pabst Brewing Co. It's still available with limited distribution. I don't know exactly where in the U.S. it's sold, but I read that it is aimed at the minority market.

Pabst owns the rights to the name and to the formula.

This company owns the distribution rights to Champale:

Thanks for the tip on the monkfish.


Dallas BBQ

  ----- Original Message ----- 
  From: Bernice 
  To: phaedrus
  Sent: Monday, June 23, 2003 3:58 AM
  Subject: "Dallas BBQ"


  One of my favorites restaurants in New York City is Dallas BBQ.  The ribs are fantastic; 
  the BBQ sauce is out of this world and their cornbread melts in your mouth.  Could you 
  please provide Dallas' recipes for their BBQ sauce and cornbread?  

  I've had a marvelous time browsing through your archieves and am totally impressed which your 
  accomplishment of finding receipes.  Thank you so much.


Hi Bernice,

I could not locate the cornbread recipe, but the recipe below purports to be a copycat of the sauce.


  title: dallas bbq sauce
   categories: professional, sauce
     servings: 12
         1 c  onion
         1 c  catsup
       1/2 c  water
       1/4 c  fresh lemon juice
       1/4 c  red wine vinegar
       1/4 c  worcestershire sauce
         2 t  brown sugar
         1 t  prepared mustard
       1/2 t  ground cumin
       1/2 t  kosher salt
       1/4 t  liquid hot pepper sauce
       1/2 t  black pepper
   combine ingredients in a saucepot, over a medium flame 
   bring to a boil, reduce heat, and simmer for 1-2 hours, until reduced by
   about one-third and thickened
   remove from heat, cool 
   cover and chill for 4-6 hours 

Blueberry Dumplings

  ----- Original Message ----- 
  From: Rose 
  To: phaedrus
  Sent: Monday, June 23, 2003 12:44 PM
  Subject: Blueberry Duplings

  Send a receipe for Blueberry Dumplings.

Hello Rose,

See below.


  Blueberry  Dumplings

   Ingredients : 
   3 c. flour
   2 tsp. baking powder
   3/4 c. milk
   1/2 stick butter
   1 tsp. salt
   1 egg
   1 pt. blueberries

   Preparation : 
      Knead all ingredients except blueberries together.  Take 1/2 of
   dough, roll out to about 1/4 inch thick.  Cut into 2 inch squares. 
   Fill with blueberries and seal tightly by forming round balls.  Drop
   into boiling water.  Let cook a short while after they float to the
   top of the water.  Serve with brown butter sugar and cinnamon poured
   over the top. 
   Blueberry  Dumplings

   Ingredients : 
   2 c. blueberries
   1/2 c. sugar
   1 c. water
   1 tbsp. lemon juice
   Dash of cinnamon
   1 c. sifted flour
   2 tsp. baking powder
   1 tbsp. sugar
   1/4 tsp. salt
   2 tbsp. shortening
   1/2 c. milk

   Preparation : 
      Sauce:  Place all ingredients in 10-inch skillet, bring to boil,
   stirring constantly until all sugar is dissolved, reduce heat and
   simmer 3 minutes.  DUMPLINGS:  Sift dry ingredients, cut in
   shortening, stir in milk, mix lightly to blend but do not beat. 
   Drop by spoonfuls into simmering berries.  Cover and cook 10
   minutes.  Do not peek during cooking.  Serve warm with ice cream or
   cream.  Other fruit can be used.
  Blueberry  Dumplings

   Ingredients : 
   1 1/2 c. blueberries, fresh or frozen
   1 tsp. lemon juice
   2/3 c. sugar
   1 tsp. cornstarch
   Pinch of salt
   2 1/4 c. all-purpose flour
   4 tsp. baking powder
   1 tsp. salt
   1/2 c. shortening
   1 egg
   1 c. milk

   Preparation : 
      Mix together in large sauce pot with TIGHT-FITTING LID.  Bring to
   boil and cook about 30 seconds.  Keep hot.  Mix together as for
   biscuits to make a soft sticky dough.  Drop by tablespoonfuls onto
   hot blueberry mixture.  Cover tightly and simmer 20 to 25 minutes. 
   DO NOT LIFT LID until done.  Serve hot, spooning sauce over top.
   Makes 6 to 8 servings.
   Rhode  Island  Blueberry  Slump  &  Dumplings

   Ingredients : 
   1 1/2 c. water
   3/4 c. sugar
   2 tsp. cornstarch
   Juice of 1 lemon
   3 c. blueberries
   1 1/2 c. sifted all-purpose flour
   3 1/2 tsp. baking powder
   1/2 tsp. salt
   2 tsp. sugar
   3/4 c. milk

   Preparation : 
      Combine water, sugar, cornstarch, and lemon juice in a large
   skillet.  Bring to a boil, stirring to keep smooth.  Cover and
   simmer 5 minutes.  Add berries. Cook 2 more minutes.  Meanwhile, mix
   dumpling batter.  Drop teaspoons of dumpling batter into the
   berries.  Cover tightly and simmer without lifting cover, for 12
   minutes. Dumplings should be puffed and dry inside.  To serve, place
   dumplings in individual dishes.  Spoon berries on top.  Whipped
   cream may be used as a topping.  Serves 6.  Sift flour 3 times with
   baking powder, salt and sugar.  Add milk and stir with a fork until
   must blended. 


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