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Hough Bakery - Help!

From: JoAnne
To: phaedrus
Subject: Help
Date: Saturday, August 02, 2003 3:44 PM

I am hoping you can help me with the of the residents I 
take care of in the nursing home worked for Hough Bakery and had in her 
possession a 50th anniversary publication given to the employees by Hough Bakery.  
She gave it to me to take home and read (history, employee pictures and 
stories, etc) and to my dismay, my dog got hold of it and tore it into a hundred 
pieces.  I feel so bad about this and am looking for anyone that worked for Hough 
Bakery here in Cleveland, Oh that might have this publication........I would 
pay for the cost of copying.  Thank you for your time and help with this 

Joanne, I won't display your e-mail address. If I did, the spammers would get it. If anyone can help, they can e-mail me at and I will forward it to you.



  ----- Original Message ----- 
  From: Belinda
  To: phaedrus
  Sent: Wednesday, July 30, 2003 12:57 AM
  Subject: recipie please

  About 25 years ago, a local groc. store here in Spokane WA called "Rosauers" published 
  little 2-3 page recipie books you could collect and new one every month. The rec. I'm 
  looking for was called "Cassoulet" (not sure about the spelling) its French for cassarole 
  I think. I have seen other rec. with the same type name but not the same ingred. All I 
  remember is it had 
  some kind of sausage or kielbasa
  white beans
  the spice was the big deal it was cloves
  I dont remember the rest of it
  Thanks for the help

Hi Belinda,

Cassoulet doesn't always have cloves. The first recipe below has cloves, the other two don't. The main thing is to have chicken, pork, sausage, beans, and veggies.



   Ingredients : 
   2 lb. sm. dried white beans (4 c.)
   1 (14 oz.) can beef broth
   1 lg. onion, studded with whole cloves
   2 med. carrots, quartered
   2 stalks celery, 2" pieces
   2 cloves garlic, minced
   1 tsp. salt
   2 tsp. dried bouquet garnish
   1 c. dry white wine (optional)
   1/4 lb. sliced bacon
   1 purple onion, sliced and separated into rings
   2 1/4 lb. chicken, cut in serving pieces
   1 lb. boneless pork, 1" pieces
   2 bunches green scallions, with tops, sliced
   1 lb. cooked kielbasa, cut into 1" pieces
   1 (16 oz.) can stewed tomatoes

   Preparation : 
     Wash and sort beans.  Soak beans to reduce cooking time by adding
   enough water to cover by 2 inches.  Let stand overnight.  QUICK
   METHOD:  Bring beans to a boil for 2 minutes.  Cover, let stand 1
   hour before using.  Add beef broth, onion with cloves, carrots,
   celery, garlic, salt and bouquet garnish.  Bring to boil.  Skim
   foam, reduce heat and simmer 1 hour.  Meanwhile, fry bacon until
   crisp.  Save dripping.  Crumble bacon, set aside.  With 1 to 2
   tablespoons of drippings in skillet, brown chicken pieces on both
   sides, a few pieces at a time; set aside keeping hot.  Brown the
   pork, adding more drippings as needed.  Saute the green onions
   lightly.  Add chicken, pork, kielbasa, stewed tomatoes and wine to
   the beans and beef broth.  Bring to boil, reduce heat and simmer
   until meats are tender; about 45 minutes.  Mix in the bacon crumbs,
   sauteed green onions and purple onion rings.  Arrange in 2 or more
   large ovenproof casseroles.  Bake uncovered in 350 degree oven for
   30 minutes.  Serves 12 to 14.  Summit, NJ 
   Quick  Cassoulet

   Ingredients : 
   1 lb. smoked Polish sausage
   4 slices slab bacon (1/4" thick), cut crosswise in half
   3 smoked center-loin pork chops, 1/2" thick (about 1 lb.)
   3/4 lb. pork tenderloin, trimmed, cut into 1/2" diagonal slices
   2 tbsp. unsalted sweet butter
   1 lg. onion, chopped
   2 cloves garlic, minced
   3/4 c. chicken broth
   1 1/2 tbsp. tomato paste
   1 bouquet garni (1 sprig parsley, 1
      tsp. dried thyme leaves & 1 bay
      leaf tied in double thickness of
   1/2 tsp. salt
   1/4 tsp. freshly ground pepper
   3 (15 oz.) cans white northern beans, drained
   3 tbsp. snipped fresh parsley

   Preparation : 
     Heat oven to 425 degrees.  Pierce sausage with fork in several
   places; simmer in water to cover 15 minutes; drain.  Remove casing;
   cut sausage into 1/2" diagonal slices.  While sausage cooks, layer
   bacon slices in lightly greased shallow 3 quart baking dish.  Top
   with smoked pork chops.  Bake, uncovered, turning chops once, 20
   minutes.  Drain; reserving 3 tablespoons fat and pan juices.  Saute
   tenderloin slices in butter in large skillet over high heat, turning
   once, 4 minutes.  Remove meat; reserve covered.  Saute onion and
   garlic in same skillet 30 seconds; cook covered over medium-low heat
   3 minutes.  Stir in broth, tomato paste, bouquet garni, salt and
   pepper; simmer covered 5 minutes.  Stir in beans and 2 tablespoons
   of the parsley; cook covered 30 seconds.  Remove bacon and chops
   from baking dish.  Pour bean mixture into baking dish.  Overlap
   bacon chops, sausage and tenderloin slices on top.  Drizzle reserved
   fat and pan juice over meat.  Bake uncovered 20 minutes.  Remove
   bouquet garni.  Garnish with remaining parsley.  
   Chicken  Cassoulet

   Ingredients : 
   1 1/2 c. dry navy beans
   1 whole med. sized chicken breast, cut into bite-sized pieces
   Vegetable cooking spray
   4 oz. turkey Polish kielbasa, sliced
   2 cloves garlic, minced
   1 lg. onion, chopped
   1 lg. celery stalk, sliced
   3 lg. carrots, sliced
   1/4 c. parsley, chopped
   1/4 c. dry white wine
   1 (8 oz.) can tomato sauce
   1 tsp. dried thyme
   1 tsp. salt
   1/4 tsp. pepper
   1 tsp. seasoning salt (optional)
   4 c. water

   Preparation : 
     Rinse and sort beans.  Cover with 6 cups water and boil 3 minutes.
    Remove from heat.  Cover and let stand 1 hour.  Drain and rinse
   spray.  Dutch oven with vegetable cooking spray; add chicken,
   sausage, garlic, onion and celery.  Saute until lightly brown.  Add
   beans, carrots, remaining ingredients and 4 cups water.  Simmer
   about 1 hour, stirring occasionally.  Check seasonings.  I sometimes
   add chicken bouillon.  Makes 10 cups.  Very low calories.  About 3 g
   fat and 35 mg cholesterol.  260 calories.  

Baked Goya Beans

  ----- Original Message ----- 
  From: Sheri
  Sent: Wednesday, July 30, 2003 2:16 PM
  Subject: Recipe For Baked Beans

  I am looking for a recipe that was printed on the back of a goya dried beans bag 
  from many years ago. My mother in law used to make these baked beans and no one 
  can locate this recipe. Thanks.

Hello Sherri,

Both of the below recipes specifically call for Goya. Could one of them be right?


  Baked  Beans

   Ingredients : 
   1 lb. bag of California white (Goya) beans 
   1/2 lb. pc. of salt pork
   1 med. onion, cut in half
   1 tbsp. dry mustard
   1/3 c. brown sugar
   1 tsp. salt

   Preparation : 
     Step 1: Soak beans in cold water overnight, drain and check for  
   pebbles.  Step 2: Put drained beans in bean pot.  Step 3: Add salt
   pork, onion, mustard and brown sugar.  Step 4: Add water to cover
   beans and bake in a slow oven (275   degrees) at least 6 to 8 hours.
    Step 5: Check often to keep water level above beans so they   won't
   Boston  Baked  Beans

   Ingredients : 
   1 (16 oz.) pkg. Goya Calif. sm. white  beans
   2 tsp. dry mustard
   2 tsp. salt
   1/4 tsp. pepper
   3/4-1 lb. fat salt pork, cubed
   1/3 c. molasses
   2/3 c. dark brown sugar
   2 sm. to med. onions, cut in wedges

   Preparation : 
      1.  Wash and pick out any sick looking beans.  2.  Soak overnight
   (12 hours) in plenty of water.  3.  Boil until beans split or skin
   can be blown off.  4.  Mix with all ingredients in bean pot or
   covered casserole making     sure water is to top of container.  5. 
   Bake in slow oven 275 degrees for 6-7 hours.  Leave uncovered for   
    the last hour. 

German Sour Soup

 ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Tuesday, July 15, 2003 6:12 PM
  Subject: Sour soup

  Dear Phaedrus,

  My German mother-in-law was tight with her recipes. We were able to piece together 
  several after she passed but  we never got the ingredients of her Sour Soup.  
  Or zour zuppe as she called it.  There was ham, onions, probably vinegar and maybe 
  buttermilk.  Do you think you can help us out with this.  Her sons would love to 
  have a bowl of that again.



Hi Linda,

Another reader sent this recipe along for me to pass on to you.


  German Sour Soup

  1/2 lb Bacon, diced 
  3/4 c Cabbage, chopped 
  1/2 c Onion, chopped 
  1/2 c Celery, chopped 
  1/2 c Carrots, chopped 
  3/4 c Potato, chopped 
  3/4 c Zucchini, sliced 
  4 c Tomatoes, peeled 
  4 c Beef broth 
  1/4 c Barley 
  1/4 c Rice 
  2 c White sauce 
  1/2 c Vinegar 
  1  Clove garlic, minced 
  1 ts Caraway seed 
  1 ts Salt 
  2 ts Worcestershire sauce 
  1/4 ts Thyme 
  1 c Sour cream or plain yogurt 

  Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, 
  potato and zucchini; reduce heat and simmer about 20 minutes. Add 
  tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in 
  white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, 
  and thyme. Simmer about 15 minutes. Adjust seasonings if 
  necessary. Garnish with sour cream and serve. 

Corn Flour Cookies

----- Original Message ----- 
From: "Judy" 
To: phaedrus
Sent: Monday, July 28, 2003 12:39 PM
Subject: Coriscos

> I am looking for corn flour cookies recipes if you have any, please let
> me know
> Thank You,
> Judy

Hi Judy,

Are they called "coriscos?" I could not find anything in English called "coriscos."

I did find the one recipe below for corn flour cookies.

You know "corn flour" can mean two things. South of the border, it usually refers to a finely ground white cornmeal. However, in Europe and Australia, it means what we call "corn starch."


Corn Flour Powder Cookies
By Executive Chef Daniel Chong-Jiménez
Serving Size : 20
Preparation Time :0:30


2 cups fine white corn flour
4 ounces salted butter -- softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 each egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda


1. In a mixer, cream the butter and sugars together until smooth and fluffy.
Scrape the sides as needed.
2. With the mixer on low, incorporate the egg and vanilla.
3. Next mix in the cinnamon, baking soda and flour. Do not overmix. Scrape
the sides as needed.
4. Use a coffee spoon to measure out the dough in the amount slightly larger
than a large gum ball.
5. Roll the dough into balls and press the center down with your thumb.
6. Place on a cookie pan, spacing them about 1 inch apart.
7. Bake at 375 degrees for about 17 minutes (for convection ovens reduce to
350 degrees and baking time to 12 minutes). Remember to turn the cookie
sheet for the last 4 minutes of baking to compensate for hot spots in your oven.
8. Allow to cool and serve fresh.

NOTES : For best results use Maseca brand white corn tortilla mix.
Nutritional Breakdown for 1, 1-ounce cookie: 127 Calories, 1g protein, 16.7g
carbohydrates, 6.4g fat


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