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Sour Cream Rabbit

  ----- Original Message ----- 
  From: Tom
  To: phaedrus
  Sent: Sunday, July 13, 2003 10:55 AM
  Subject: Sour Cream Rabbit

  Several yr. Ago I found a recipe on the back cover of a field&stream or similar tipe mag.
  It was an ad for a marlin 22 cal. Rifle. It had rabbit,tomato paste, onions and sour 
  cream along with other ingr. The rabbit was browned,removed then added later with the 
  other ingr. Sour cream was last in to make a rich gravy                                         
  Thanks Tom 

Hello Tom,

I found some similar recipes, but none with tomato paste. See below.


  Baked  Rabbit  In  Sour  Cream

   Ingredients : 
   1 rabbit, cut in serving pieces
   1 1/2 c. sour cream
   3 tbsp. flour
   3/4 tsp. salt
   3/4 tsp. paprika
   Dash of white pepper
   6-8 tbsp. milk

   Preparation : 
      Wash and dry the rabbit pieces.  Cook in salted water until
   tender. Drain and place in suitable baking dish.  Mix sour cream,
   flour, salt, paprika and white pepper together.  Add enough milk to
   make mixture pourable.  Pour over rabbit.  Bake at 350 degrees for
   45-60 minutes or until tender. 
   Rabbit  In  Sour  Cream

   Ingredients : 
   1/3 c. flour
   1/2 tsp. salt
   1 tsp. Lawry's seasoned salt and pepper
   1 rabbit, cut in pieces
   2 tbsp. butter
   1 pt. sour cream
   1 pt. half and half

   Preparation : 
      Mix flour, salt, and seasoned salt and pepper.  Coat rabbit
   pieces in flour.  Brown in melted butter.  Place in a buttered
   casserole pan. Mix sour cream and half and half in pan drippings and
   bring to a simmer.  Pour over rabbit.  Bake at 275 degrees for 3
   Wild  Rabbit  In  Sour  Cream

    Preparation : 
     Cut rabbit into serving pieces.  Season and brown in butter.  Add
   2 cups sour cream and simmer until tender, about 1 hour.  Add more
   cream if necessary or cook in sour cream gravy.   

Pork, Sauerkraut & Potatoes

  ----- Original Message ----- 
  From: Sasha
  Sent: Sunday, July 13, 2003 10:22 AM
  Subject: Grandparents Old Recipe - Can you help

  Good Morning,

  I checked the search the site feature first and could not find the recipe.  Maybe you can help.  
  My great grandmother made this slow cook recipe that called for pork backbone or neckbone??? 
  and sauerkraut.  The dish was simple and may have only included one more main ingredient like 
  potatoes I think.  Anyway, I just don't know how to prepare it or what to season it with or how 
  long to let it cook.  Sometimes I think my grandmother made the same recipe using pork short ribs.  
  I know it cooked in a big pot for a long time???  

  Any help or insight is greatly appreciated.

  Thanks, Sasha

Hello Sasha,

Well, I didn't find recipes that called for neckbones or backbone, but that's not surprising. The recipe is still made, but over the years, people have moved to better cuts of pork. Nowadays they use ribs or pork chops or even better cuts. There are dozens of recipes. Below is a sample.


  Pork  And  Sauerkraut  (Crockpot)

   Ingredients : 
   3 or 4 pork chops
   3 thinly sliced potatoes
   1 sm. onion, chopped
   Salt and pepper
   1 (16 oz.) can sauerkraut

   Preparation : 
      Layer sliced potatoes and onion in crockpot.  Pour sauerkraut
   over potatoes and onion.  Place pork chops on top of mixture and
   season with salt and pepper. Cook on low 8 to 10 hours.
   Pork  And  Sauerkraut  Bake

   Ingredients : 
   4-5 pork chops or 2-3 lb. pork roast or pork steak
   Cooking oil
   2 lg. onions
   2 apples
   4 med. potatoes
   3-4 c. sauerkraut (2 - 16 oz. cans or 1 - 32 oz. jar), not drained
   1/4 c. brown sugar
   2 tsp. or more caraway seeds
   Salt & pepper to taste

   Preparation : 
      If using a pork roast, cook it by itself at 350 degrees for an
   hour before adding other ingredients.  If using chops or steak,
   brown briefly in a little oil  Peel and slice the onions.  Core and
   slice the apples (peel or wash well if skin left on).  Slice the
   potatoes (leave the skins on if you like, but wash well).  Put half
   of the sauerkraut in a greased 9"x13" pan or 2 quart casserole and
   add a little brown sugar and caraway; top with (in order, and adding
   a little brown sugar and caraway after each layer) the onions,
   apples, potatoes, the rest of the sauerkraut and finally the chops. 
   Sprinkle remaining brown sugar and caraway on top.  Cover with foil
   and bake about 1/2 hour at 350 degrees, then remove cover and bake
   another 30 to 45 minutes, until potatoes are done.  (If using pork
   roast, after baking it 1 hour, add remaining ingredients and bake it
   so that the total cooking time amounts to 30 minutes per pound.)  If
   you like, you can cook all the ingredients in an electric slow
   cooker. Before serving, transfer to a 9"x13" pan and bake for 30
   minutes, uncovered. 
   Sauerkraut  With  Ribs

   Ingredients : 
   1 lb. pork ribs
   1 lg. onion
   1 tbsp. sugar
   1 c. water
   1 lg. container sauerkraut
   2 lg. potatoes
   2 tbsp. oil
   Flour seasoned with salt/pepper

   Preparation : 
     Cut extra fat off ribs.  Dip in seasoned flour and brown in heavy
   pot in oil.  Drain off all but 1 to 2 tablespoons oil.  Rinse
   sauerkraut well in colander.  Quarter onion and separate pieces. 
   Add sauerkraut and onions to meat in pot.  Add water, sugar, and
   pepper and bring to a boil.  Mix gently, cover and simmer over low
   heat about 1 1/2 hours.  Cut potatoes into 2 inches squares and add
   potatoes at this time.  Mix gently and continue cooking until
   potatoes are tender.  
   Sauerkraut  And  Pork

   Ingredients : 
   1 qt. sauerkraut
   5 potatoes, peeled
   5 pork chops or ribs

   Preparation : 
     In large roaster or Dutch oven, place peeled potatoes (may be cut
   in half).  Top with layer of kraut.  Place meat on top.  Add 2 cups
   water.  With lid on, bake at 325 degrees for about 2 1/2-3 hours. 
   Side  Pork  Or  Pork  Ribs  And  Sauerkraut

   Ingredients : 
   Fresh side pork or pork ribs
   Whole Allspice
   Bay leaf

   Preparation : 
      Cook fresh side pork or ribs with 1 bay leaf, 3 whole allspice
   until nearly tender, add potato and sauerkraut and boil until done. 
   One  Pot  Dinner

   Ingredients : 
   4-6 pork chops (or ribs)
   1 (#303) can sauerkraut
   3-4 potatoes
   2-3 carrots
   1 med. onion
   1 1/2 tsp. brown sugar

   Preparation : 
     In a Dutch oven or crock pot, put pork.  Cut potatoes in thick
   slices and carrots.  Layer on top of the pork.  Slice the onion in
   thin slices.  Put on top of carrots.  Sprinkle on a little or a lot
   of pepper (NOT TOO MUCH) over top.  Pour 1/4 can water, then
   sauerkraut, brown sugar.  Bake at 350 degrees in oven for 2 1/2
   hours.  Serve on platter in order, move sauerkraut in center.  Put
   vegetables around the side and pork over kraut.  If you use crock
   pot, cook all day on low while you work.  
   German  Ribs

   Ingredients : 
   2 to 3 lbs. pork ribs
   2 cans sauerkraut
   2 med. potatoes, sliced
   1 med. onions, sliced

   Preparation : 
      Place 1/2 of ribs in slow cooker.  Season with salt, pepper, etc.
   Layer sauerkraut, potatoes and onion.  Place remaining ribs on top.
   Season to taste.  Cook all day, 8 to 10 hours on low. 

Old Betty Crocker Cookbook

----- Original Message ----- 
From: "Geno" 
Sent: Saturday, July 12, 2003 9:49 PM
Subject: Betty Crocker

> Sir Phaedrus
> My wife has a first printing/first edition, spiral Betty Crocker 
> cooking for two cook book.
> I tried to locate it on the internet but my computer abilites are
> limited.would you have any information value and collectability?
> Thanks      
> Gene 

Hello Gene,

I need the publication date of the cookbook. This helps me to locate information in the search engines. I also need the exact title. Betty Crocker has published several "_ for Two" cookbooks.

For example only: In 1958, Betty Crocker issued "Dinner for Two" in a spiral binder with a blue cover.
On E-bay, I found 17 copies of "Dinner for Two" for sale, six of which were from 1958. It was re-issued in 1964, 1973 and more recent years. At least one edition had a red cover.
Of those six 1958 copies, five claim to be 1st editions. Only one mentioned the printing, and it was a 6th printing. The opening bids on these five ranged from $2.00 to $25.00, but no one had bid on any of them. That tells me that this particular book is not very rare. A certified first edition, first printing of this one in excellent condition might be worth $25 to $50 to a collector.

Send me the above information on the one that you have and I'll try to give you a similar idea of it's value.


Kirsch Liqueur

  ----- Original Message ----- 
  From: geo
  Sent: Friday, July 11, 2003 12:46 PM
  Subject: Making Kirsch

  Can you please send me the recipe for making the liqeur Kirsch. Please reply in 
  confidence to my e-mail address
  Many thanks

Hello Geo,

I could not find a recipe for Kirsch on the web. However, these sites advertise books with the recipe in them:

Happy Mountain

Kitchen Cordials Recipe Book
Frangelica, Kirsch, Irish Creme, etc.


My Great Recipes Collection

  ----- Original Message ----- 
  From: Rita 
  Sent: Wednesday, July 09, 2003 3:09 PM
  Subject: My Great Recipes Collection

  Hi....I have the starter set (clear tinted box, 30 header cards, with 5-6 sub-cards in 
  each header category) total about 150 cards.    Do you know where I can buy the rest of 
  the collection?  Thanks.

Hello Rita,

There's a set of 800 cards for sale on E-bay for $9.99. See:


or go to the E-bay front page and type - my great recipes - in the search box

You have to be careful, though that this is the set you want. There were at least two sets, maybe three, and each set had different recipe cards. One was printed in the U.S., one in Holland, and I dunno about the third one.



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