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Linguica Rolls

----- Original Message ----- 
From: Ron 
To: Uncle Phaedrus 
Sent: Saturday, July 10, 2010 9:17 PM
Subject: Provincetown Linguiça roll recipe?

Hi Phaed,

Ron here again. Thanks for the State Line chip reply. Springfield isn't 
all that far away, and I've been able to get my supply.  Paradise regained! 
And the first crunch was dedicated to you, as promised! 
Thanks again; much appreciated.

My friend Carla keeps raving about a linguiça roll that she has had 
several times in Provincetown, MA.  P-town is noted for its long-time 
resident Portuguese population--fishermen all--and  linguiça is a delicious 
Portuguese sausage.  Which, apparently, has been baked into a luscious 
Cornish pasty/empanada/turnover type of dough and baked.

I've found lots of linguiça BREAD recipes online, but haven't been able to 
come up with anything along the lines of what Carla has described.

Any  ideas?

Thanks again!


Hello Ron, Well, linguiça rolls are basically just pieces of linguiça (Portuguese sausage) baked inside a Portuguese roll. See the photo here:
Silva Bakery Linguica Rolls

They are similar to "pigs in a blanket", which is a cocktail frank baked inside canned crescent roll dough. Indeed, the first (short-cut) recipe for linguiça rolls that I found was like that. See the recipe below. Another similar dish is the Eastern European sausage-filled "kolacky" or "kolache".

The second recipe that I found involved using two pieces of Portuguese sourdough bread (vieira saloio) that have been fried in butter. See:
Linguica Rolls

However, neither a canned crescent roll, nor pieces of fried store-bought Portuguese sourdough bread is quite the same as a Portuguese roll. It's more likely that the type of dough used to make these is something like that used for "paposecas" (Portuguese rolls). See these sites for paposecas recipes:



Try this: Just boil the linguica as below, but use the paposeca dough instead of the crescent roll dough. Bake as directed in the paposecas recipe that you use.


Linguica Rolls 

2 sticks Linguica 
1 c Port Wine 
2 rolls Pillsbury Crescent Rolls 

Cut Linguica links down to 1 1/2 inch segments and boil Linguica in wine and 
water, to cover, until cooked through. Drain and cool.

Take crescent rolls and flatten out individually. Starting at the wide end 
place the Linguica pieces and fold the ends over and roll to the point making 
sure the linguica is incased. Place on a cookie sheet.

Bake in oven per Crescent roll instructions (until golden brown).

Tomato Bread Pudding

----- Original Message ----- 
From: Karen 
Sent: Monday, July 12, 2010 8:50 AM
Subject: Tomato Bread Pudding

Dear Finder of Lost Recipes,

When I was a child my mother used to make a dish she called Tomato Bread Pudding. 
She used the left over biscuits and canned tomatoes to make the dish.  It was 
kinda but not very sweet.  We are of German, Irish, and English descent.  I have 
no idea which branch this might have came down through.  I think she baked it after 
it was mixed but I am not sure.  She stopped making it when I was about 10 years 
old so I don't remember how it was made but I sure can remember the taste and wish 
I could duplicate it but I have not been able to thus far.


Hi Karen,

See below.


Tomato  Bread  Pudding

1 qt. canned tomatoes
1 c. sugar
8 to 10 biscuits, cooked
1 stick margarine (melted)

Mix ingredients and pour into square Pyrex dish. Cook about 30 minutes at 400 degrees. 

Good Morning Buns

The search engine registry shows that someone searched for this:

Good  Morning  Buns

1/3 c. milk
1/4 c. sugar
1/4 tsp. salt
1/3 c. butter
1/4 c. warm water
1 pkg. or 1 cake yeast
2 1/4 c. flour
2 eggs plus 1 yolk
1/2 tsp. vanilla

Mix like bread; cover and let rise in warm place about 1 hour or until doubled. 
Stir down, make into buns, let raise, brush with melted butter.  Cover with foil. 
Bake at 375 degrees about 15 minutes.  

Soda Biscuits

----- Original Message ----- 
From: "Bonita" 
Sent: Sunday, July 11, 2027 11:07 AM
Subject: biscuit recipe

> Hi,
> Your site is great!
> I have searched for this recipe on the Internet with no luck.
> Years ago, we hosted luncheons for our volunteers at a social services 
> group hall. One of the volunteers made biscuits but would not share the recipe.
> They were melt in your mouth delicious, and were more like a yeast roll 
> than a biscuit.  I know she used flour, buttermilk, and baking soda instead of
> baking powder.
> Thank you for any help.
> Bonnie

Hi Bonnie,

There are dozens of possibilities. See below for two.


Buttermilk  Biscuits

2 1/4 c. self-rising flour
1/4 tsp. soda
1 c. buttermilk
1 tsp. sugar
1/3 c. shortening

 Cut shortening into flour, salt, and soda.  Add buttermilk.  Stir well. 
Pour onto well floured surface.  Knead until well covered with flour and 
easy to handle.  Pat out and cut with biscuit cutter.  Place biscuits on 
greased cookie sheet.  Bake at 450 degrees until desired doneness.
Baking  Soda  Biscuits

2 c. sifted flour
1/4 c. shortening
1/2 tsp. soda
1/2 tsp. salt
3/4 c. buttermilk

  Sift together the dry ingredients.  Cut in shortening until like coarse 
meal.  Make well in center of flour mixture.  Add all the buttermilk at one 
stir, stir to make soft dough.  Turn out on lightly floured board.  Knead 
about 30 seconds.  Pat or roll 1/2 inch thick. Cut with 2 inch cutter. 
Ungreased sheet.  Bake 450 for 12 minutes or lightly brown. 

Brown Sugar Pie

----- Original Message ----- 
From: "Avery " 
Sent: Sunday, July 11, 2010 3:19 PM
Subject: Searching for a Brown Sugar Pie recipe

> Hello,
> I have just discovered your site, and I love it!
> I am hoping you can help me find a recipe that my mother used to make
> what we called a Brown Sugar Pie.  It was an old family recipe (from
> the Deep South - U.S., that is) that was lost when our house burned
> after my mother's death 31 years ago.  I have searched the internet
> many times without success.
> The pie contained brown sugar, butter, and 1/2 eggshell of milk.  I am
> unsure of the rest of the ingredients.  I imagine it was some variety
> of a chess pie.  As a girl many years ago (I am 56), I was enthralled
> with the idea of measuring a liquid for a recipe using an eggshell.
> When cooked, the filling made an almost crystalline crust.  It was a
> single crust pie.  The pie was extremely rich, and you could only eat
> a very small slice.
> My mother was ill for 3 years before she died, so she did very little
> baking or cooking.  Her Brown Sugar Pie was a favorite of mine, and I
> have not had one since Mother died.  I have searched and searched for
> that recipe with no luck.  I am hoping you have more luck than I.  I
> would be forever grateful if you can find it for me.
> Thank you in advance for trying to help me in my quest.
> Sincerely,
> Avery 

Hello Avery,

Sorry, I cannot find any brown sugar pie recipe that calls for 1/2 an eggshell of milk. There are dozens of brown sugar pie recipes,and some of them call for only small amounts of milk. One of them may be exactly like your mother's recipe, but the milk measurement may be given in tablespoons. See below for three possibilities.


Brown  Sugar  Pie

Ingredients :
1 lb. dark brown sugar
1/2 stick butter or margarine(softened)
2 tbsp. flour
2 tbsp. milk
3 eggs
1 tsp. vanilla

Preparation :
  Cream butter (or margarine) and sugar.  Add all other ingredients
and beat thoroughly.  Place in unbaked pie shell and bake at 300
degrees until set, about one hour.  Will make one 9 inch deep pie or
two shallow 9 inch pies.
Brown  Sugar  Chess  Pie

1 light brown sugar
1/2 c. white sugar
1 tbsp. flour
1 tsp. vanilla
1 tbsp. milk
1/4 lb. butter, melted
2 eggs, unbeaten
8 inch pie shell, unbaked

Mix sugars and flour, stir in eggs, add milk and vanilla.  Melt butter and 
pour in, mix well.  Bake at 325 degrees in a pie shell for 35-40 minutes.
Brown  Sugar  Pie

1 c. brown sugar
1 egg, slightly beaten
3 tbsp. milk
2 tbsp. butter or margarine (melted)
1 tsp. vanilla
1 pie shell

Preheat oven to 400 degrees.  Mix and pour into pie shell.  Cook at 400 
degrees for 10 minutes, then reduce heat to 350 degrees for 30 to 35 

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