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Italian Sesame Cookies

On 7 Jul 2005 at 10:14, Virginia wrote:

> Hi Phaedrus,
>     Hope you can help me. I'm looking for a good recipe for italian
>     sesame cookies . If you do i'd love to have it. You've always help
>     me in the pass & i'm hoping you can do it again. Thank you ..
>      Virginia.    

Hello Virginia,

See below.


Italian Sesame Seed Cookies

Delicious with coffee. 


1 stick (4 ounces) unsalted butter, at room temperature 
3/4 cup granulated sugar 
2 cups all-purpose flour 
3 teaspoons baking powder 
1/2 cup water 
1/2 cup sesame seeds 

Set racks in middle and upper part of oven. Preheat oven to 350°F.
Cream butter and sugar together. Mix flour and baking powder together. 
Add to butter mixture, mixing well.
Stir in 1/2 cup water and mix to form dough.
Roll on floured board to about one inch thick. Cut in pieces about 
2 inches by 1 inch. 
Roll each piece in sesame seed
Arrange pieces on a greased baking sheet. Bake until golden brown, 
about 30 minutes. 
Cool on wire rack. 
Store at room temperature in airtight tin or plastic container.
Yield: About 3 dozen cookies.

Dried Peach Fried Pie

On 8 Jul 2005 at 17:34, Mary wrote:

> Do  you have the receipe for southern fried pies made with home
> dried peaches.  Those were the authenic southern fried pies, not
> fresh peaches.  Where would I obtain home dried peaches that
> were dried from indian peaches?
> Mary

Hello Mary,

Sorry, I've no idea where you might get dried Indian peaches. Below is a fried dried peach pies recipe.


Fried  Dried  Peach  Pies

 Ingredients :
 2 lbs. dried peaches
 3 c. boiling water
 1 c. sugar
 2 c. flour
 Dash of nutmeg or mace (opt.)
 1/2 tsp. salt
 4-5 tbsp. cold water
 1/2 c. shortening
 1 tsp. sugar
 1 tsp. vinegar
 Fat for deep frying

 Preparation :
    Cook peaches in boiling water until done.  Add sugar and chill.
 Sift flour. Cut shortening into dry ingredients until small lumps
 are formed.  Add vinegar and cold water until pastry is blended, not
 sticky.  Chill about 1 hour.  Roll thin.  Cut into about 2 1/2" to
 3" squares.  Press edges together to form a triangle.  (Large
 circles may also be cut and folded over.)  Let pies stand a few
 minutes before frying.  Heat fat to high temperature.  Fry pies
 until golden brown.  Remove from fat and drain.  Sprinkle with sugar
 and serve.  Makes 10 small pies.  With saucer makes about 4 or 5

Scratch Pork and Beans

On 9 Jul 2005 at 17:22, Rose wrote:

> Although I've had quite an interesting and enlightened time going thru
> all the recipes, year by year,  I still didn't find what I'm looking
> for.
> I need a recipe for pork-n-beans to cook from scratch.  I've found a
> lot of them using the canned stuff, but I want to cook it from scratch
> to control the cooking length of time and salt, etc. content.
> Thank you much for any such recipes---
> Rose

Hello Rose,

See below.


Southern  Baked  Pork  And  Beans

 Ingredients :
 1 lb. dried pea or marrow beans
 6 c. water
 1/4-1/2 tsp. crushed dried hot peppers or dash of cayenne pepper
 Onion, sliced
 1 clove garlic, minced or pressed
 1 bay leaf, crumbled
 1 lb. lean salt pork, in 1 piece
 2 tsp. Worcestershire sauce
 1/4 c. catsup
 1/4 c. molasses
 1 tsp. dry mustard
 1 tsp. salt
 1/8 tsp. black pepper
 1/4 c. minced onion
 1/4 c. brown sugar

 Preparation :
   There are endless styles of baked beans and almost everyone has a
 favorite.  For people who greatly enjoy the salt pork, this recipe
 provides more than most.  It is boiled along with the beans before
 being baked.  These are very attractive looking baked beans and more
 highly seasoned than most.  For 8 servings you will need:  1.  Pick
 over and wash beans.  Put in large kettle and add water.  Bring to
 boiling.  Boil hard for 2 minutes.  Let stand covered 1 hour on
 stove.  2.  Add hot pepper, onion, garlic, bay leaf and pork.  3.
 Bring to boiling again.  Reduce heat and simmer 1 hour or until
 tender but not mushy.  Drain, reserving liquid.  Skim off fat.  4.
 To 1 cup liquid, add Worcestershire sauce, catsup, molasses,
 mustard, salt, black pepper and minced onion, mixing well.  5.  Put
 beans in 2 quart shallow baking dish.  Pour in the 1 cup liquid and
 seasoning mixture.  6.  Remove any rind on pork.  Cut in to 8 or
 more slices.  Arrange on top of beans.  Sprinkle with brown sugar.
 7.  Bake uncovered at 400 degrees about 1 1/4 hours, adding more
 liquid if necessary, until pork and beans are glazed and nicely
 browned.  Tips:  These beans taste better when reheated and can be
 eaten at room temperature.  Cold beans make a hearty sandwich
 enjoyed by many.  To get a head start, boil beans ahead, cool and
 chill.  Finish off and bake for mealtime or get beans totally
 oven-ready.  Chill.  Allow 15 extra minutes baking time.  Good
 served with:  Cabbage slaw, sliced tomatoes and hot corn bread.  For
 4 servings:  Half of the ingredients and bake in a 1 1/2 quart
Baked  Pork  And  Beans

 Ingredients :
 2 c. dried beans
 1 lb. salt pork, diced
 3 tbsp. brown sugar
 1 tsp. salt
 1/2 tsp. mustard
 1 med. onion, diced
 2 tbsp. catsup
 3 tbsp. light molasses

 Preparation :
    Water to cover, soak beans overnight.  Drain.  Heat cooker and
 sear diced salt pork.  Add beans, sugar, molasses, mustard, salt,
 onion, catsup and water (enough to cover beans).  Cook in pressure
 cooker for 40 minutes.
American  Pork  And  Beans

    Here is a recipe for canned pork and beans that is very good! 3
 c. tomato pulp, strained or 1 c. tomato sauce and 2 c. water 6 tbsp.
 sugar or molasses 2 tbsp. vinegar 1 tbsp. salt 1 tbsp. minced onion
 Dash of cayenne pepper, paprika, cloves, and cinnamon   Cook
 everything, except the beans, until well blended and medium thick.
 Pick over the beans; wash and soak overnight or about 6 hours.
 Drain.  Cook in pressure cooker with enough water to well cover them
 for 20 minutes.  If not soaked, add more water and cook for 40
 minutes; drain.  Save the liquid for soup if you wish.  Place small
 pieces of salt pork in the bottom of a greased deep baking dish with
 lid.  Add the beans and additional pork; cut in small pieces. Cover
 with the tomato sauce made from the recipe above and bake in a slow
 oven for 1 1/2 hours with the lid on.  Watch them and don't let them
 bake dry.  Add extra sauce or a little of the saved bean juice.
 These can be used at once or may be frozen or canned.  If you are
 canning them, cover the beans in the jars with the sauce (heating
 additional amount if necessary) and process in pressure cooker 60
 minutes at 10 pounds pressure.  Or can them in water bath for three
Pork  And  Beans

 Ingredients :
 Crock pot
 1 pkg. pinto beans (1 lb. bag dry beans)
 1 or 2 smoked ham hocks (or bacon if preferred)
 Chili powder
 Garlic salt
 1 sm. can tomato sauce

 Preparation :
   Soak, rinse and drain pinto beans.  Place pinto beans in crock pot
 and fill pot 3/4 full with water.  Cook on low temperature for 5 to
 6 hours, stirring and adding water as needed.  Boil hamhock for 1 to
 2 hours, then add to crockpot after beans have cooked for that same
 amount of time.  During last 1 1/2 hour of cooking time, add 1 can
 tomato sauce, chili powder, and garlic salt.  Stir well.  Serve with
 cornbread!  May add additional seasonings, onions, etc. for added
Pork  And  Beans

 Ingredients :
 3 qt. dry pinto beans
 1/3 c. catsup
 1 tsp. salt
 2 tbsp. brown sugar
 Bacon, cut into sm. pieces (optional)
 Onion, dried or fresh, chopped (optional)

 Preparation :
   Soak beans overnight.  Drain water.  Cover beans with fresh water
 and bring to boil.  Simmer while preparing jars and sauce.  To each
 quart jar, add the catsup, salt, sugar, bacon, and onion.  Fill jars
 2/3 full of beans.  Stir or shake beans and sauce ingredients
 together in each jar.  Fill each jar with remaining hot liquid beans
 were cooked in, leaving 1-inch headspace.  Wipe rims well and adjust
 lids and rings.  Process at 10 pound pressure for 60 minutes at sea
 level.  Change pressure as needed for higher altitudes

Date Biscuits

On 10 Jul 2005 at 13:58, Jen wrote:

> Hi
> I was hoping you maybe able to help me with this recipe.  Mum used to
> make it, but unfortunately she has moved into a Nursing home and now
> suffers from dementia so it is not possible to question her about it. 
> All her cook books have been thrown away!  A tragedy I know. 
> I have asked others in the family, they remember the biscuits but,
> unfortunately no one actually has a recipe.
> What I do remember about them was that it was a biscuit dough, 
> realtively simple that surrounded a whole date.  The date had not been
> boiled in water or sugar before being wrapped in the dough.  It was a
> pitted date taken from a packet.  What I can't remember is what went
> into the dough.
> Hope you can help
> I have searched the internet but have had no luck as yet.
> There is obviously no rush for this as it has been lost for a number
> of years now.
> Thanks
> Jen

Hello Jen,

The only thing that I can find that seems near what you describe is the recipe below.


Southern Cheesy Date Biscuits 

1 (8  ounce) package whole pitted dates  
1 1/2  cups all-purpose flour  
1/2  teaspoon cayenne  
1/2  teaspoon salt  
1/2  cup extra-sharp cheddar cheese, grated  
1/2  cup unsalted butter, room temperature  
1/2  cup milk  

30-35 biscuits 

Preheat oven to 375^F. 
Sift together the flour, cayenne and salt. 
Set aside. 
In the medium bowl of a mixer, beat butter and cheese until well blended. 
Mix in the flour mixture. 
Add milk making a stiff dough. 
Completely enclose each of 35 dates with 1 tablespoon dough. 
Place each dough covered date on an ungreased baking sheet. 
Bake 15 minutes, or until golden brown. 
These can be formed in advance and baked as needed. 
Serve warm. 

Emu Eggs

On 9 Jul 2005 at 20:49, Helen wrote:

> I am looking for recipes using emu eggs. I would really appreciate
> your help.
> Regards
> Helen

Hello Helen,

Omelettes and scrambled egg can be prepared in the usual way. The yolk of the emu egg is very pale so the result will be paler in colour than when using a chickens eggs.


Emu Egg & Sausage Brunch

1 pound emu breakfast sausage
1 green pepper, finely chopped
1 medium onion finely chopped
2 medium emu eggs
1/3 cup milk
1 1/2 cups shredded cheddar cheese
salt & pepper to taste
paprika (optional)

Crumble emu sausage and cook in a large skillet over medium high heat. 
When sausage starts to brown, stir in green pepper and onion. Cook until 
sausage is browned and onion is soft. Drain well and spoon into a 8" (20 cm) 
square baking pan. 

Beat eggs with milk, salt and pepper. Cook in a large skillet, stirring 
constantly. When eggs are set but still very moist (the consistency of 
soft oatmeal), remove from heat and stir in cheese, reserving 1/2 cup 
for the top. Immediately pour over sausage; sprinkle 
with reserved cheese and paprika.

Bake in 325' F oven for 10 to 12 minutes or until eggs are set. Cut into 
squares.  Individual servings may be re-heated in the microwave on MEDIUM 
for 1 minute.

Makes 8 servings.
Emu Eggs Italian

1 cup purple Italian onion, sliced 1/8 inch thick
1/2 cup soft butter
2 cups milk
1 small emu egg, boiled and chopped (equaling 2 cups) 
2 tablespoons parsley, finely chopped
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup raw emu egg, beaten until lemon yellow
3 medium sized tomatoes, washed and sliced 1/2 inch thick (8 slices needed)
1/2 cup all-purpose flour
2 tablespoons oil
4 slices potato bread or other bread, toasted and buttered. 

Melt the butter in the top of a double boiler.  Add the sliced onions and 
sauté over low heat until limp and transparent.  Add milk and continue to 
cook over low heat until just below scalding point.  Remove from heat and 
add chopped eggs, parsley, grated cheese, lemon juice, salt and pepper.  
Mix well.

Add 1/2 cup of the hot milk mixture to the raw beaten eggs and mix well.  
Add the beaten egg mixture to the chopped eggs mixture.  Place pot back 
over the slowly boiling water and cook, stirring constantly, until mixture 
has thickened.  Turn off the heat, cover and set aside while you prepare 
the tomatoes.

Dip the tomato slices in the flour and sauté in the oil until they are a 
golden brown.  Do not overcook.  Place two browned, hot tomato slices on 
a slice of toast, then top with the egg mixture.  Serve at once.  Serves 4.
Emu Custard Dessert

1 large emu egg (or 12 chicken eggs) 
1 1/2 cups sugar 
5 cups milk 
1 teaspoon vanilla 
Preheat oven to 350.  Blend all ingredients.  Pour into 8" x 13" glass baking dish. 
Bake  in preheated oven for 60 minutes or until knife inserted into center comes 
out clean.  Remove and cool.  Refrigerate.  Cut into 3" squares and serve.


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