Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search

2011

TODAY's CASES:

Pork Medallions & Blueberry Catsup

----- Original Message ----- 
From: "Laura " 
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 29, 2011 9:23 AM
Subject: Pork recipe request

A few months back there was a recipe in the Gloucester County Times for
pork medallions  with a blueberry "catsup".  I was wondering if you have
a copy of this recipe?  The medallions were floured and cooked in olive
oil on the stove top, the blueberry catsup was prepared ahead of time
and served with the pork.

Thank you,

Laura 

Hi Laura,

I cannot find such a recipe from the Gloucester County Times, but there is one from another newspaper here:

Billings Gazette

Phaed

Phaed,

I am so impressed, it is the exact recipe.  Thank you very much.  I am
cooking it tonight!

Laura

PS - I assume it came from MO?  That is a long way off from Gloucester
Co. New Jersey where I live!

Sometimes newspaper recipes come from a content service. The same recipe will be available to multiple newspapers who subscribe to the same service and so the recipe may appear in multiple newspapers.


Mustard Pickles

----- Original Message ----- 
From: "Dan" 
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 03, 2011 5:27 PM
Subject: Pickles

> My grandmother made mustard pickles and no one knows how.  Do you?
> 
> dan 
> 

Hello Dan,

There are two recipes on my site for mustard pickles. See:
Mustard Pickles

Phaed

Not the one. These were just cucumbers in a jar of mixed who knows what. You 
had to turn them upside down every day for two weeks before they were "done."

dan

Hello Dan,

The recipes below are probably closer.

I cannot find any at all in our files that say anything about turning them upside down every day for two weeks. That would likely be to keep the spices from settling to the bottom and staying there.

These are the best I can do for you without some sort of unique recipe name or ingredient on which to search.

Phaed

cold  pack  mustard  pickles

1 qt. cucumbers, packed in jar
2 tbsp. salt
2 tbsp. mustard (dry or prepared)
4 tbsp. sugar

fill jar with pure vinegar and seal.  shake well after sealing.
-----------------------------------------------------------
old-time mustard pickles

3 lbs. sm. cucumberss
1/2 c. prepared mustard
4 c. white vinegar
1/2 c. salt
3 1/3 c. sugar

if small cucumberss aren't available, cut in 1 1/2 inch pieces.  combine 
remaining ingredients.  heat to boil.  add pickles and reheat to a boil. 
pour into hot sterilized jars, filling to 1/4 inch from top. vinegar 
solution should cover pickles.  seal each jar immediately. makes 7 pints.
-----------------------------------------------------------
mustard pickles

2 tbsp. salt 2 tbsp. dry mustard   Wash cucumbers and place in jars.  Fill 
with full strength vinegar.  Put lids on jars and let stand for 6 weeks. 
After opening, keep in refrigerator.
-------------------------------------------------------------
mustard pickles

Small cucumbers
1 gal. vinegar
1 c. sugar
1 c. dry mustard
1 c. salt

Select small cucumbers, wash and pack in open crock or glass jar and pour 
this cold solution on them.  Cover them and set in refrigerator. They need 
to set for 3 or 4 days before eating them.  These pickles keep in the 
refrigerator for a year. 

Potato Caramel Cake

The Search Engine Registry shows that someone has been searching for this.

potato caramel cake

Wiki Recipe Club

Home and Away

Astray

The Magnolia Cookbook


Creamed Spinach Like Boston Market

The Search Engine Registry shows that someone has been searching for this.

Boston Market creamed spinach

The Examiner

Copkat

CD Kitchen

YouTube


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to phaedrus@hungrybrowser.com

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 Phaedrus