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2002

TODAY's CASES:

Flumadiddle

 
 ----- Original Message ----- 
  From: Sadie
  To: phaedrus
  Sent: Saturday, June 29, 2002 9:28 PM
  Subject: About an english dish 

  Someone asked if i knew about an English casserole named Flumdiddle 
  or Flummididddle, wondered if you had heard of it, the closet thing 
  to that name is a Jewish newspaper or web page.
  thankyou, Sadie 

Hello Sadie,

Flumdiddle, flumadiddle, flummadiddle, and all the variations are basically English nonsense words that may refer to a variety of things, depending on the speaker. The recipe below is one that I found on an Englishwoman's website, but she admits that she sort of made it up herself and just calls it "flummadiddle" because she doesn't know what else to call it. That's basically how the word "flummadiddle" is used. If something doesn't have a name, particularly if it's a food that's a mixture of several ingredients, then you just call it flummadiddle. It's a word that's used sort of like "potpourri."

The below recipe is the only one with that name that I could find. However, I did find a couple of references to a New England dessert with raisins and cinnamon called flumdiddle. No recipes, though.

There is also an English dessert called "flummery".

Phaed

  Flummadiddle

 This recipe is really just a corned beef hash made from what we 
could find in the cupboard at the time, it's become a firm family 
favourite. Kids seem to like it despite the garlic content, you can 
get away with up to three cloves! Do not substitute or omit the 
oatmeal, as this will alter the taste completely.

    Ingredients
    For the topping:-
    4/5 potatoes, almost boiled and sliced
    bread crumbs
    grated cheese (your favourite)
    3/4 knobs of butter
    The filling:-
    1 tin (340g) corned beef
    1 tin (400g) chopped tomatoes
    1 medium to large onion, chopped
    2/3 cloves garlic, crushed
    2 big(ish) carrots, coarsely grated
    tomato puree, as liked
    stock cube
    splash Worcester sauce
    salt & black pepper to taste
    heaped teaspoon dried parsley, or other preferred herbs
    2 handfuls medium oatmeal

  Start by frying the onions and garlic in a little olive oil for a 
few minutes; add the grated carrot and continue stir frying another 
minute or so. Add the chopped corned beef and fry until the chunks 
are breaking down. Add all the other filling ingredients, adding the 
oatmeal last to thicken the mixture. Stir well and simmer long enough 
to slice the potatoes. Turn into an oven proof dish and arrange the 
potato slices on top; sprinkle with bread crumbs and grated cheese; 
add knobs of butter and cook in a preheated oven (200°C/400°F/gas 6) 
for around 40 minutes or until top is nice and crispy. Nice with garlic 
bread or a side salad.

Naughty Child Pie

----- Original Message -----
From: "llizard" 
To: phaedrus
Sent: Monday, July 01, 2002 11:13 AM
Subject: why is it called "naughty child" pie?

> re: Why is it called "naughty child" pie?
>
> In the novel "Tishomingo Blues" by Elmore Leonard, the main character
> meets up with a woman who is in the process of making 'Naughty Child
> Pie' which is made with green tomatoes. She doesn't know why it's called
> 'Naughty Child Pie' but her husband's "ex-wife use to win all the big
> pie-making contests with Naughty Child."
>
> There is no recipe in the book. I've already done a fairly exhaustive
> internet search with no luck at finding out why - if there IS such a pie
> - it's called "naughty child pie". Any ideas?
>
> I did find a number of green tomato pie recipes. The following, judging
> from the description, might be likely to win "all the big pie-making
> contests":
> http://www.recipeusa.org/Pies/Green%20Tomato%20Pie%2013090.htm
>
> Many thanks for a great site!
>
> -llizard

Hi llizard,

Hmmmm...... I live in Mississippi, and, as I write, I am not more that 150 miles from Tunica, MS, which is where the Elmore Leonard book is set. My paternal grandparents lived in that area at one time, between 1930 and 1955. My mother's side of the family came from Tishomingo County, MS.

.... I've never heard of Naughty Child Pie. I even asked my Mother - she's never heard of it, either.

That name must have been either made up by Leonard, or it must have been a very localized name for the pie, perhaps just used by Leonard's own family.

I'll put this on the site, and perhaps someone will know more....

Phaed

See here for an explanation of where Elmore Leonard got the name "Naughty Child Pie":020903


Hot Bacon Salad Dressing

----- Original Message ----- 
From: Bb
To: phaedrus
Sent: Sunday, January 03, 1999 11:16 AM
Subject: Hot bacon salad dressing

> Would you have the recipe?  Grandma used to make it for fresh grade
> greens.  I now have a garden and would like to use.  Can't find anywhere.
> 
> Thanks
> 
> Bb

Hello Bb,

No problem. See below.

Phaed

Hot  Bacon  Salad  Dressing

 Ingredients : 
 1 c. cider vinegar
 1 1/4 c. sugar
 2 c. water
 1 1/2 tbsp. bacon fat
 1/4 c. flour
 1/4 tsp. salt
 1/4 lb. diced bacon

 Preparation : 
    Combine flour, sugar, and salt.  Mix well with about 1/2 cup of
 the water.  Heat vinegar and remaining water.  Add flour mixture. 
 Fry bacon; drain, reserving some of the fat.  Add bacon and bacon
 fat to mixture.  Cook to desired consistency.  Wonderful on spinach
 salad. 
 ----------------------------------
 Hot  Bacon  Salad  Dressing

 Ingredients : 
 4 slices bacon
 1/2 c. sugar
 1 tbsp. flour
 1/2 c. vinegar
 1/4 c. water

 Preparation : 
    Cut bacon into small pieces, fry until crisp.  Mix sugar, flour
 and vinegar; stir until sugar is dissolved.  Add to bacon, stir over
 low heat until thickened.  Serve over salad greens while warm.  If
 stored in refrigerator, add a little water and reheat before using.
 ----------------------------------
 Hot  Salad  Dressing  With  Bacon

 Ingredients : 
 1/2 c. sugar
 2 tbsp. flour
 2 eggs
 1/2 c. vinegar
 1 c. water
 2 or 3 slices of bacon, cubed & fried

 Preparation : 
    Mix sugar and flour in a bowl.  Add eggs and mix well.  Add
 vinegar and water and mix.  Fry bacon cubes until brown.  Pour off
 some of the fat, if desired.  Pour liquid mixture into bacon pan,
 being careful it does not spatter.  Cook until thickened.  Serve hot
 over dandelion greens, lettuce or fresh spinach.  

Frangelico

  ----- Original Message ----- 
  From: Renee 
  To: phaedrus 
  Sent: Thursday, July 04, 2002 6:04 PM
  Subject: Frangellica

  I'm looking for a beverage recipe.  It has a smooth creamy taste and 
  probably has ice cream in it.  It is called (I think) a frangellica.  
  Any ideas?

  Regards
  Renee 

Hello Renee,

Frangellica may one of the drink's ingredients, but it's not likely that it is the name of the drink. Frangellica (sometimes called "frangelico") is an Italian hazlenut flavored liqueur. Below are three recipes using this liqueur. It's also sometimes served just poured over a scoop of vanilla ice cream.

Phaed

  Dirt

  Frangellica (creme) 
  Kaluha 
  Oreos 
  -Mix both together and add Oreo crumbs to add thickness. Then add Oreo 
  crumbs on top to make the look of "dirt." YUMMY! 

  Girl Scout Cookie: 

  1/3 OZ Frangellica 
  1/3 OZ Creme De Menthe 
  1/3 OZ Bailey's. 
  Shake Well And Serve In A Chilled Shot Glass.

  Nuts And Berries 

  1 oz Frangellica 
  1 oz Chambord 
  fill Cream 
  ice / rocks 
 

Hello again Renee. I kept researching, and I found that the correct spelling is "frangelico". This hazlenut liqueur is an ingredient in many creamy drinks. Below are a couple more recipes.

Phaed

"The world's premier hazelnut liqueur, Frangelico is crafted in Italy and prized in over 80 countries. Its legend reaches back over three centuries to a lone monk in a forest. Surrounded by wild hazelnuts, berries and little else, he created the recipe for the liqueur that bears his name, Frangelico. The deliciously smooth flavor of Frangelico offers infinite possibilities"

  Frangelico Alexander

  Equal parts of Frangelico and Brandy, large scoop of Vanilla Ice Cream, 
  2/3 Ice Cubes. Mix in blender, serve in tall glass with ice.

  Nutty Irishman

  Equal parts Frangelico and Irish Cream.

Nutty Irishman & Dauphin Potatoes

  ----- Original Message ----- 
  From: S&R 
  To: phaedrus 
  Sent: Thursday, July 04, 2002 3:24 PM
  Subject: nutty irishman -mixed drink...and dolphine potatoes


  Looking for a recipe for ...nutty irishman mixed drink....and a recipe 
  for Dolphine potatoes  thank you

Hi S & R,

A "nutty irishman" is just equal parts of irish creme and frangelico (a hazlenut flavored liqueur).

I could not find anything called "dolphine" or "dolphin" potatoes. I think you mean the French dish called "dauphin" potatoes. See below.

Phaed

  Dauphin Potoatoes

  You must use natural Gruyere cheese, not the processed kind (which will 
  turn to an oily mess when cooked), or substitute Swiss or Emmenthal. 
  Crème fraîche is available in many dairy sections and specialty stores. 
  You can make your own by adding 1/2 cup (75 mL) buttermilk to one quart 
  of whipping cream, then sealing the mixture in a container and letting 
  it sit at warm room temperature for 12 to 24 hours until thick. You could 
  also substitute sour cream. 

  * 3 large eggs 
  * 2 1/2 cups (625 mL) crème fraîche 
  * Generous pinch of cayenne pepper 
  * Salt and freshly ground black pepper to taste 
  * 1/2 pound (250 g) natural Gruyere cheese, grated 
  * 2 1/4 pounds (1 kg) potatoes, such as Yukon gold or russet 

  In a bowl, whisk the eggs. Add the crème fraîche, cayenne, salt and pepper 
  and stir to combine well. Add half the grated Gruyere and stir well. 

  Scrub the potatoes well and dry them. Leaving the skin on adds interesting 
  depth to the dish, but you can peel the potatoes if you wish. Slice them 
  as thinly as possible, no more than 1/8-inch thick. 

  Generously butter an ovenproof terrine dish. Spoon a little of the crème 
  fraîche mixture around the bottom, then top with a layer of overlapping 
  potato slices. Sprinkle some of the remaining grated gruyere over this 
  layer, then spoon on some more of the crème fraîche. Repeat these steps 
  to build the terrine in several layers until all ingredients are used up, 
  finishing with a layer of the Gruyere on top. 

  Cover the dish tightly with tin foil and place it in a bain marie 
  (a slightly larger dish half filled with hot water. Bake in a preheated 
  350 F (180 C) oven for 60 minutes. 

  Remove the foil cover and continue baking for another 30 minutes to brown 
  the top. When done, turn off the oven and let the dauphin potatoes rest 
  inside it for 20 more minutes. Serve hot. 

""


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