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----- Original Message ----- 
From: David 
Sent: Monday, June 28, 2010 12:49 PM
Subject: minest

im looking for a recipe for an Italian soup called minest or possibly manest its a 
pork and escarole soup
thanks Dave 

Hi Dave,

Do you mean "minestra"?

"Minestra" just means "soup". There are three terms that Italians use for soup: "zuppa", "crema", and "minestra". "Crema" is a puree, and "zuppa" is a thick soup. "Minestra" is a thinner soup made with vegetables or vegetables and meat. The usage is often "minestra di ____", or "minestra with ____" (beans, pork, pasta, etc.).

There are some recipes that are just called "minestra". There is a minestra recipe here that contains pork (pancetta) and escarole. It also has beans, as do many "minestra" recipes.:


There is a dish called "manest". However, it's not exactly a soup. See:


It is made with pork ribs, beans, and escarole.


Voyageur Cake

----- Original Message ----- 
From: Joyce 
Sent: Monday, June 28, 2010 8:00 PM
Subject: viyageur Cake recipe

Do you have the recipe for Voyageur Cake that was common to the Quebec, Canada area?

Hi Joyce,

A couple of points of interest here.

First, a little history:
"Voyageur" refers to those French Canadians who were historically fur trappers or fur traders. They traveled the Canadian waterways by canoe and lived a rough outdoorsman's life. They were not confined to Quebec, but trapped all over Canada. The only sort of "cake" that I can find that they had was bannock, which is something like a pancake. See here for voyageur bannock recipes:

Voyageur Recipes 1

Voyageur Recipes 2

On the other hand, there is a yearly festival held in Winnipeg, Manitoba, Canada called "Festival du Voyageur". This festival is a celebration of these early French-Canadians fur trappers and their way of life. Perhaps you are referring to some sort of cake that is served at this festival? I did not find any reference to a specific cake that is served at "Festival du Voyageur".

I cannot find anything called "voyageur cake", either from Quebec or elsewhere. If you insist on the Quebecoise origin, then perhaps you are referring to an old-time Quebec recipe rather than a voyageur recipe. I would need more information before I could pursue this any further. You might have more success by posting on a Quebec-specific forum.



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Domaca Kobasica (Homemade Croatian Kobasica)

* 10 lbs pork butt/shoulder (course ground)
* 1/2 cup of hot Hungarian paprika 
* 1/4 cup sea salt
* 1/4 cup fresh ground black pepper
* 1 head garlic (peeled/crushed)

Mix all ingredients very well, you can run it through a grinder after mixing 
to ensure consistency. Once mixed - put the meat mixture into the stuffer and 
stuff into sausage casings. You can freeze or cook these right away. You may 
also smoke cure these sausages - if you do so follow your standard smoking method.

Canning Strawberries

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Canning  Strawberries

4 qt. strawberries
3 c. sugar
2 tbsp. cornstarch

Bring to a good rolling boil, then pour into hot sterilized jars. Put lids on at once.
Canning  Berries  (Strawberries)

Wash carefully and put in sterilized jars.  Add hot syrup* and fill jars with hot water. 
Seal with lids that have been boiled.  Put in water bath canner. Cover with water and 
bring to a boil.  Leave covered, turning off heat and let stand until quite cool. 
When cool store in cool place, when sealed tight, can be placed on side to prevent 
crowding berries.  *Syrup:  3 parts sugar to 2 parts water.
Canning Strawberries


Potato Masher 
6 quarts fresh strawberries 
3/4 C. Minute Tapioca 
2 quarts water 
Sterilized Canning Jars & Lids 
Canner Pan 

Step 1 Remove stems and wash 6 quarts of fresh strawberries.
Step 2 Mash, chop or halve your strawberries. You may even choose to leave them whole. 
 Choice is yours.
Step 3 Add sugar to taste.
Step 4 Boil 2 quarts of water.
Step 5 Slowly stir 3/4 cup of minute tapioca into the boiling water. Keep boiling until 
 the water again becomes clear.
Step 6 Add pinch of both salt and sugar, to suit your taste.
Step 7 Add tapioca water mixture to strawberries and mix well. You may not have to add 
 all tapioca water mixture. Use your own judgement.
Step 8 Put strawberries into jars, seal and boil 5 minutes in a hot water bath.
Step 9 Turn off heat but leave jars in hot water for 10 more minutes.
Step 10 Remove and store in cool place.
How To Can Strawberries

To each pound of berries allow three-fourths of a pound of sugar, making a syrup of the 
sugar and water, in the proportion of one pound of sugar to one cup of water. Cook the 
syrup fifteen minutes. Fill glass jars with the berries and pour the hot syrup over them. 
Let stand fifteen minutes. When the berries will have shrunk, then fill again with fresh 
berries; place the covers on, set the jars in shallow pans of hot water and bake slowly 
in the oven ten minutes. After they come to the boiling point care must be taken not to 
let them cook so rapidly that the juice overflows. They must cook only at the bubbling 
point. At the end of the ten minutes remove from the oven, put on the rubbers, fill the 
jars to overflowing with some of the syrup or boiled water, seal and set on a shelf on 
a dry towel out of a draft.

P'lenta d'Iragn

----- Original Message ----- 
From: "Mary " 
Sent: Wednesday, June 30, 2010 10:21 PM
Subject: Recipe

> Greetings,
> I'm searching for a recipe for p'lenta d'iragn. It is polenta made with
> potatoes and wheat flour. It is unique to the Abruzzo/Molise area of 
> Italy.
> Grandmother served it on our butcher block table for the entire family.  I
> was in heaven!   Can you please help?  Thank you so much.
> Regards,
> Mary 
> -- 

Hi Mary,

This dish is mentioned in several places on the web as being a specialty of Molise, but I cannot locate a single recipe either in English or Italian.

Suggest you put your request to this website:


The "guide" there is actually in Italy and has loads of resources.

If you do locate a recipe for it, keep me in mind...


Hi, dear Unc,

Saw the request- thought this article might be of interest re: P'lenta d'Iragn
though it did not have a family size recipe  The buckwheat, now, that is interesting.

Fondly, Ellen, from San Antonio

Largest Serving of Polenta

Potato Grits

Meatballs Lower Carniola Style and Patato Polenta

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