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Fried Dill Pickles

----- Original Message ----- 
From: Memaw
To: phaedrus
Sent: Friday, July 26, 2002 7:08 PM
Subject: fried dill pickles

> How to fry dill pickles like you find served in Mississippi>

Hi Memaw,

These come in several variations. See below.


Fried  Dill  Pickles

 Ingredients : 
 2 lg. egg yolks
 1 c. water
 1 1/2 c. all-purpose flour
 1 (32 oz.) jar dill pickles, well drained
 Oil for frying

 Preparation : 
    Beat yolks and water together.  Gradually beat in flour, keeping
 the batter smooth.  Trim end on pickles.  Slice 1/4 inch thick and
 dry well on paper towels.  Heat oil to 375 degrees and fry.  Do not
 crowd.  Fry until slightly browned.  Drain on paper towels and serve
 at once.
 Fried  Dill  Pickles

 Ingredients : 
 3-4 lg. whole dill pickles
 1/2 c. all-purpose flour
 1/2 c. beer
 1 tbsp. cayenne pepper
 1 tbsp. paprika
 1 tbsp. black pepper
 1 tsp. salt
 2 tsp. garlic salt
 3 dashes hot pepper sauce

 Preparation : 
    Cut dill pickles into 1/4 inch thickness.  Combine flour, beer,
 cayenne, paprika, pepper, salt, garlic salt and hot pepper sauce in
 a medium mixing bowl. Dip pickle slices into batter.  Heat oil 375
 degrees.  Fry pickles until they float to the surface about 4
 Fried  Dill  Pickles

 Ingredients : 
 1 jar sliced hamburger dill pickles
 1 egg
 1/2 c. milk
 1 1/2 c. fish fry

 Preparation : 
    Mix egg and milk then dip pickles in mixture.  Roll in fish fry. 
 Deep fry in oil until golden and crisp.  Drain well on paper towels.
 Fried  Dill  Pickles

 Ingredients : 
 Sliced dill pickles
 Salt and pepper
 1 egg
 8 oz. milk
 1 tbsp. Lee & Perrins
 5 - 6 drops Tabasco sauce
 2 c. flour
 1 tbsp. flour

 Preparation : 
    Mix beaten egg with milk, Lee & Perrins, Tabasco, 1 tablespoon
 flour, salt and pepper to taste in a separate bowl.  Dip pickle in
 egg wash, then into flour, then egg wash and back into flour, then
 into deep fat fryer until golden brown. 
 Fried  Dill  Pickles

 Ingredients : 
 1 sm. can evaporated milk
 1/4 c. sweet milk
 2 eggs
 Little flour
 Dill pickles

 Preparation : 
   Dip pickles in batter and roll in flour, deep fry.  For sauce use
 French horseradish mustard, mayonnaise and garlic salt to taste.  

Crab on an English Muffin

  ----- Original Message ----- 
  From: Pat 
  To: phaedrus
  Sent: Friday, July 26, 2002 4:09 PM
  Subject: Looking for English Muffin tomato and crabmeat recipe

  I am looking for a recipe that uses an English muffin base then  
  a slice of tomato, chopped onions and crabmeat and I think either 
  cream cheese or mayo.  You bake them in the oven like a little pizza.  
  Could you please help me out?  Pat   

Hello Pat,

I found lots of restaurant menus with appetizers similar to what you describe, but I found no recipes. The closest recipe that I found was the one below.


  Open-Faced Crab Sandwich 

  Servings: 6

  16 Oz Cream Cheese; 2 Pks
  1/2 C Ginger Ale
  2 Tb Onion; Grated
  2 Tb Worcestershire Sauce
  13 Oz Crab; 2 Cns
  6 Ea English Muffins
  24 Oz Cheddar; Md. Sliced, *
  12 Ea Tomato Slices

  * Slice the cheese into 12 2-oz slices.

  Soften the cream cheese with the ginger ale. Mix in the onion,
  worcestershire sauce and crab. Split the muffins in half and place 2
  heaping tbls of the crab mixture on each half. Top with a slice of tomato
  and cheddar cheese. Bake at 350 degrees f. For 10 minutes or until heated
  through and cheddar is melted. Serve hot.

A Brick in the Oven

----- Original Message -----
From: Caro
To: Phaedrus
Sent: Friday, July 26, 2002 10:21 AM
Subject: Steaming bricks

> Hi Uncle Phaedrus:
> Before I ask my question I just wanted to tell you how much I love your
> site.
> Have you ever heard of soaking a brick or bricks in water for 24 hours and
> then putting them in the oven along with your bread to generate steam?
> Thank you.
> Caro

Hi Caro,

Glad you like the site.

Yes, I have heard of using a brick like this, particularly with French bread. It makes a better crust. A pan of water on the bottom rack will do the same thing, though, and might be easier to handle. See the below recipe.


French Bread I

"Soak a brick in water overnight, then drain it and put it in the oven with
the bread to create steam. This gives the loaves a firm crust."

Makes 12 small loaves

        1  envelope dry yeast
        3  cups warm water (105 F to 115 F)
        8  cups (about) unbleached all-purpose flour
        1  Tbs salt
        1  egg white beaten with 1 Tbs water (glaze)

Soak brick in water overnight.

Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted
with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining
water, 4 cups flour and salt and beat until smooth. Beat in remaining flour
1/2 cup at a time until slightly sticky dough forms. Mix until smooth and
elastic, about 8 minutes. Turn dough out onto lightly floured surface and
knead until smooth and no longer sticky, adding more flour if necessary,
about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large
bowl and add dough, turning to coat surface. Cover with damp towel. Let rise
at room temperature 8 hours.

Punch dough down and knead on lightly floured surface until smooth, about 2
minutes. Return to greased bowl, turning to coat entire surface. Cover with
damp towel and let rise in warm draft-free area until doubled in volume,
about 2 hours.

Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead
on lightly floured surface until smooth, about 2 minutes. Divide into 12
pieces. Pat each into 4x7-inch rectangle. Roll up jelly roll fashion,
starting at one long side. Pinch seams to seal. Arrange seam side down on
prepared sheets, spacing 3 inches apart. Let rise until almost doubled in
volume, about 45 minutes.

Preheat oven to 475F. Remove brick from water and place in oven. Make 3
diagonal slashes in loaves. Brush with egg glaze.
Bake 10 minutes. Reduce oven to 350F and continue baking until loaves sound
hollow when tapped on bottom, about 35 minutes.
Cool on racks before serving.

Bavarian Cream Filling

  ----- Original Message ----- 
  From: Michelle
  To: phaedrus
  Sent: Saturday, July 27, 2002 6:15 PM
  Subject: Please Help :)

  Mr Phaedrus,

  Could you please tell me if you know a recipe for the bavarian cream 
  or custard filling found in bakery/grocery store donuts?  I would 
  appreciate it so very much.

  Thank you :)


Hi Michelle,

Well, there are two kinds of Bavarian Cream filling. One is more of a dessert item in itself, and has a lot of dairy in it. This one can be used between the layers of a cake, as long as the cake is kept refrigerated. It's not good for use in donuts because it has to be kept refrigerated, and donuts usually aren't. There's a recipe for this kind below.

The other kind of Bavarian cream filling is a commercial product, made with shortening. This is the kind that's used in donuts. I could not locate a recipe for this kind. You can buy it in cake decorating shops, and that's what most people do.


  Vanilla Bavarian Cream Filling 
  Yields Four Cups

  3 teaspoons unflavored gelatin 
  1/4 cup cold water 
  2 cups whole milk 
  1 vanilla bean, slit lengthwise, or 1 1/2 teaspoons vanilla extract 
  1 teaspoon cornstarch 
  6 large egg yolks 
  2/3 cup sugar 
  1/2 cup heavy cream, chilled 
  Note: Use this classic to fill layers of ladyfingers or sliced chocolate 
  sponge cake, or serve it in goblets alone as a dessert topped with a 
  few fresh raspberries. The yield is enough to fill a 3- to 4-layer cake 
  or make 8 1/2-cup "pudding" servings.

  Sprinkle gelatin over cold water in small saucepan and set aside for 
  2 or 3 minutes to soften. Stir over low heat just until gelatin is 
  completely dissolved; don't boil. Rub a drop between your fingers to 
  test for smoothness.

  Combine milk and vanilla bean in a 3-quart saucepan. Transfer about 
  1 tablespoon of the milk into a teacup and stir with cornstarch until 
  dissolved; set it aside. Heat milk until scalding but don't allow to 
  boil. Remove from heat and let cool about 5 minutes. Lift out vanilla 
  bean. Scrape seeds out into milk, then discard bean or add to canister 
  of granulated sugar for flavor. If you are using vanilla extract instead, 
  don't add yet.

  While milk is heating, combine yolks and sugar in large bowl and beat 
  with electric mixer until mixture is light and thick and forms a flat 
  ribbon falling back on itself when beater is lifted. Whip cornstarch 
  mixture into yolks. Remove bowl from mixer if used.

  Pour about a cup of milk into yolk foam while hand whisking it 
  vigorously so the yolks don't cook. Return all warm yolk mixture 
  to milk in saucepan and whisk over moderate heat 7 to 8 minutes 
  or until custard is thick enough to generously coat back of spoon. 
  (You should be able to draw a line through the coating with your 
  fingertip and leave a mark that doesn't close up.)

  Strain custard into a metal bowl. Check gelatin; if it has begun to 
  thicken, stir over low heat a few seconds until liquefied and smooth. 
  Whisk gelatin into strained custard along with vanilla extract, if 
  using instead of vanilla bean.

  To thicken for filling at this point, you can refrigerate it for 
  about 30 minutes, stirring every now and then until it is like a 
  pudding. To speed the process, set the bowl into a bowl of ice 
  water and stir off and on for about 14 minutes. Remove pan from ice 
  bath before custard sets hard. If it sets too hard, stir it over a 
  pan of very warm water just until soft and smooth.

  Using chilled bowl and chilled beater, whip heavy cream until soft 
  peaks form, then fold it into the chilled and thickened custard. 
  Pour custard into a bowl or individual dessert dishes and refrigerate 
  at least 3 hours or overnight, to set, before serving plain or 
  spreading between cake layers. Chill filled cake before serving and 
  refrigerate leftovers.


  ----- Original Message ----- 
  From: Margie
  To: phaedrus
  Sent: Saturday, July 27, 2002 11:04 AM
  Subject: Hipolite??

  I have a handwritten recipe from my great-grandmother that calls 
  for "hipolite".  
  It is a cake recipe and this is spread on top.  What is hipolite??

Hi Margie,

Thanks for a challenging question.

There is no food item called "hipolite" that I could find. Rather, "hipolite" is a name and a brand name. In the early part of the 20th century, there was a Hipolite Egg Company. There has also been a brand of marshmallows named "Hipolite", and the company, which is now defunct, made marshmallow creme, too. So.... I'm going to speculate that Hipolite marshmallow creme is what your grandmother was referring to when she said spread it on the cake.



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