On 10 Jun 2006 at 22:55, Sheri wrote:
> Hello, my name is Sheri and I am the youngest of seven children. My
> parents were married in 1930 and went through the great depression
> together. One of the dishes that she used to make for us kids
> growing up, was a dish she learned to make from my grandmother who
> was of Dutch descent and she ran a boarding house during the
> depression. In order to stretch the food the women would combine
> things like fried potatoes and bread (poor mans potatoes) or gravy
> made with water (poor mans gravy) and so on. One of these dishes my
> grandmother made and passed on to my mother was called "Dutch
> Lettuce." Everyone of us loved it but only my oldest sister learned
> how to make it and now both my mother and my dear sister have pasted
> away and the rest of us never learned how to make it. Now, I will
> try to describe the dish to you:
> hot mashed potatoes
> hard boiled eggs (cut up in it)
> onions sliced (cooked but i am not sure with what
> prior to adding - they seemed to be steamed)
> then in a frying pan she would fry up a
> pound of bacon cut up into little pieces
> until it was cripsy.
> then she would clean several leaves of leaf lettuce
> and place the leave lettuce in a dutch
> oven and pour the hot bacon pieces and all
> of the hot bacon grease onto the leaf lettuce.
> then she would combine the mashed
> potatoes, hard boiled eggs, onion sliced
> and cooked, wilted leaf lettuce with
> crispy bacon pieces and hot bacon grease.
> this is where i get lost..........some
> how....some way
> and at some point....red wine vinegar is added.
> but i don't know when or how much. i know
> this doesn't sound very good, but believe me
> it is wonderful!
> whenever i try to describe it to my family or
> friends they think i am just making this up, but
> i am not, we really did grow up eating a dish
> called"dutch lettuce."
Most recipes for this call for cider vinegar, but you could use red wine vinegar if you prefer.
Hot Dutch Potato Salad (Dutch Lettuce)
1 lb. leaf lettuce, shredded
1 sm. onion, chopped
Salt and pepper to taste
6 slices bacon
1/4 c. vinegar
2 tbsp. sugar
1/2 c. water
2 tbsp. flour
1 tbsp. mustard
4 med. potatoes, cooked, mashed
2 eggs, hard cooked, sliced
In large bowl, combine lettuce, onion, salt and pepper. Dice
bacon and fry. Reserve 3 tablespoons bacon drippings. Blend
vinegar, sugar, water, flour, mustard and egg together; add to bacon
drippings and cook until thickened. Add hot mashed potatoes to
lettuce and pour over hot dressing. Add hard cooked eggs and toss.
Diced ham or chicken may be added.
8 med. potatoes, peeled and boiled
1 lb. bacon, fried until crisp, save drippings
3-4 eggs, hard boiled
2 c. lettuce, torn or chopped
1/4 c. cider vinegar, or to taste
Mash potatoes with butter, salt, and pepper and milk to taste.
Crumble bacon over potatoes. Add egg, chopped and lettuce. Pour
fat off bacon drippings. Mix vinegar and 2 tablespoons water with
brown bacon residue in pan to make a dressing. Heat dressing and
pour over potato, bacon, egg, lettuce mixture. Gently stir together.
1 lb. lean salt pork, cut in 1/2 inch cubes
8 lg. potatoes, peeled, boiled
1 head lettuce, or fresh leaf lettuce
6 hard boiled eggs
2 tbsp. cider vinegar
1 c. water
Boil potatoes; drain and mash coarse. Cut pork into 1/2 inch
pieces, fry until crisp. Take out and put on cut up lettuce, add
cut up eggs and potatoes. In the pork drippings, drain off half the
lard; add water and vinegar to pan and bring to a boil. Pour over
the lettuce, pork, eggs and potatoes. Mix together. More vinegar
can be added if desired.
Hi there, Phaedrus. A few months ago, I wrote to you asking
if you could help me find the recipe for the cornbread that
used to be served at Banderas Restaurant in Los Altos that
my friends always raved about. The restaurant closed a couple
of years ago and the recipe seemed to be lost forever. Just a
few days ago, I took another look around the internet in hopes
of finding it and I ran across the following. I made it the
same day and it really is quite delicious. I don't know if
it's authentic since I never tasted the original. Anyway, here
it is for you to post (or not). Really enjoy your website!
Cornbread like Bandera's (AKA Los Altos Grill)
1 cup butter, melted*
1 cup granulated sugar*
1 (15 oz) can creamed-style corn
1/2 (4 oz) can chopped green chili peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
Preheat oven to 300 degrees. Lightly grease a 9x13-inch baking
dish or, better yet, a 12-inch cast iron skillet.
In a large bowl, beat together butter and sugar. Beat in eggs
one at a time. Blend in creamed corn, chiles, Monterey Jack and
In a separate bowl, stir together flour, cornmeal, baking powder,
and salt. Add flour mixture to corn mixture; stir just until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into
center of the pan comes out clean. If using the skillet - watch
carefully as edges may brown too much and time should be under an hour.
If desired, serve with butter and honey.
*Some think these quantities make it too rich (and unhealthy).
Use 1/2 cup butter and less sugar to taste.
On 10 Jun 2006 at 16:35, Gwen wrote:
> I have just come back from Turkey where I ate a local bread called
> "Bazlama". I believe the town was Dalyan - south on the Lycian coast.
> It was a flatish small bread - but not unleaven. I believe the word
> translates as 'local bread'. Recipe if you can find it would be great!
> Thanks Gwen New Zealand
I could not find a bazlama recipe in English. There is one in German here:
I did find recipes for Turkish flat bread, called "pide". See below and here:
This is a soft, thin Turkish flat bread, known here as Lavas.
Pide is usually cooked in a clay, wood-burning oven and should
be eaten hot from the oven. A pizza oven would be the best alternate.
1.5 litre water
Mix all the ingredients together and allow to sit covered in a warm
place for an hour to allow the dough to rise. When ready knock back
and form into 50g balls. Roll out on a floured work surface until
very thin, approx 2 mm. Put on a wooden spatula and place in the oven,
cook on both sides for approx 3 minutes. Remove and serve. Cover with
a soft cloth if you will not use right away as it will dry out quickly.
In a hot skillet cook some small pieces of diced lamb in olive oil with
some dry thyme, salt and black pepper. When ready add a little butter
and red chili flakes to finish. Open out the lavas bread and put the
lamb pieces down one side, add thinly sliced onion, flat leaf parsley,
chopped tomatoes and a drizzle of yogurt and lemon. Roll up to form a
wrap and serve sandwich style wrapped in paper.
On 10 Jun 2006 at 18:23, Lois wrote:
> I’m looking for bbq recipes and baked bean recipes from a restaurant
> called 17th st. bar & grill in Murphysboro, Il. Thank you lois
There is a recipe for the beans on this site:
To get more, you should buy 17th st. Bar & Grill owner Mike Mills' book:
"Peace, Love, & Barbecue : Recipes, Secrets, Tall Tales, and Outright Lies
from the Legends of Barbecue" (Paperback)
by Mike Mills, Amy Mills Tunnicliffe
2 small onions, chopped
2 tablespoons oil
2 tomatoes, peeled and sliced
1 green bell pepper, chopped
2 pounds fresh spinach, chopped, or 2 10-ounce pkgs. frozen spinach
1 teaspoon salt
2 chili peppers, sliced, or 1/2 teaspoon cayenne
4 tablespoons peanut butter
In a heavy skillet or stew pot, sauté onions in moderately hot oil until
golden. Stir in tomatoes and green pepper.
After a minute or so, add spinach, salt and hot pepper. Cover, reduce
heat and simmer for five minutes.
Thin peanut butter with several tablespoons of warm water to make a
smooth paste. Add to the pot. Continue cooking for another 10-15 minutes,
stirring frequently and being careful not to let the mixture scorch. Add
small amounts of water as necessary so the stew does not stick to the pan.
Serve with rice or stiff porridge
Stiff porridge (Fufu) Serves 4-6
This recipe is an adaptation of an African staple food, served at every
meal to help stretch the meats and vegetables.
In the Central African Republic, this dish would usually be prepared
with cassava. Every morning, women would boil the cassava and then
pound it with a large wooden mortar and pestle. You can make this with
water instead of milk, or you can try substituting equal parts tapioca
flour for the corn meal.
11/4 cups white cornmeal
1 cup milk
Heat a cup of water to boiling in a medium-sized saucepan. Meanwhile,
in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring
briskly to make a smooth paste.
Add this mixture to the boiling water, stirring constantly. Cook for
4 or 5 minutes while adding the remaining cornmeal. When mixture begins
to pull away from the sides of the pot and stick together, remove from
Dump fufu into a lightly greased bowl. With damp hands, shape it into
a smooth ball, turning in the bowl to help smooth it. Serve immediately.
To eat in the traditional manner, tear off a piece of fufu and make an
indentation in it with your thumb. Use this hollow to scoop up stew or
sauce from a communal bowl. In many countries, influenced by Muslim
custom, one should use only the right hand to handle the food
Kanda ti Nyama
1 or 2 eggs
2 tbsp peanut of palm oil
and then form into balls. It may be necessary to tie them with strong
blades of grass (kamba) so they don't fall apart during cooking.
Slice okra (gumbo -- véké) into rondelles. Brown chopped onions in oil.
Add the meatballs and okra to this sauce and cook until meatballs are
thoroughly cooked and okra is tender. Salt and pepper to taste. S
erve with manioc boule.