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TODAY's CASES:

Son of a Gun Stew

----- Original Message ----- 
From: "lisa" 
To: phaedrus
Sent: Sunday, July 18, 2004 1:51 PM
Subject: recipe

> im looking for a recipe called son of a gun stew made on trail drives in
the 1800s i do know the used the best cuts of meat in this
lisa
>

Hello Lisa,

The best cuts? Uhhhhh.... see below.

Phaed

Son-of-a-Gun Stew

Son-Of-A-Gun Stew, originally dubbed with a less polite name, is a favorite
cowboy dish. Everything but the hooves, hair and horns go into it. The
dish's unique taste comes from the margut, the intestinal tube that contains
partially digested milk solids in unweaned calves. The stew received its
name when an inquisitive cowhand, looking into the pot full of "this and
that," asked the cook, "what the hell is in there?" The cook stirred up a
few of the more biological-looking chunks and replied with a straight face,
"It's a son of a ___."

suet
1 calf heart
1 piece calf liver 1/3 the size of the heart
2 calf kidneys
the sweetbreads
the marrow gut or margut*
the brains
6 pods garlic, minced
1 large onion, chopped fine
1 tablespoon ground comino seeds salt
chopped hot green peppers (optional)


* If you don't know where the marrow gut ends and other things begin, find
someone who does and let them show you! Cut the heart, liver, kidneys and
marrow gut into bite-size pieces. Sear this on top of the stove in a roaster
in which you have melted suet. Mash the brains and add them. (This is the
thickening.) Add onions, garlic, comino, salt to taste and, if you like, a
few finely chopped hot green peppers. Put cover on roaster and place in 300
F oven until done. This will take an hour or an hour and a half. Stir once
or twice but not too often.
-----------------------------------------------------------------
Son-Of-A-Gun Stew
Source: Billy the Kid Cook Book
Publisher: Golden West Publishers

Ingredients:

Meat:
3 pounds chuck or other inexpensive beef roast
2 pounds pork roast or boneless pork ribs
2 bay leaves, broken in half
1 teaspoon dried parsley
2 cloves garlic, chopped
1 tablespoon dried, minced onion flakes
1 tablespoon Worcestershire sauce
1 tablespoon instant beef stock or 1 can beef broth
Water

Vegetables:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 green or red bell pepper, seeded and chopped
2 large carrots, chopped into small bite-size pieces
4 medium potatoes, peeled, cooked and cut into eighths
2 tablespoons butter
2 tablespoons all-purpose flour
Juice from the cooked meat.

Cut the meat into chunks small enough to fit in your crockpot. Place the bay
leaves, parsley, garlic, onion flakes and Worcestershire on top of the meat.
Mix the instant beef stock with a cup of hot water and pour over the meat,
or use the beef broth and pour over the meat. Add enough water to cover the
meat, cover and cook on high for 1 hour. reduce the heat to low and cook for
4-5 hours more or until the meat is tender.

Remove the meat from the crockpot. Divide the meat in half and cut one half
of it into bite-size pieces. (Save the other half for another dish such as
burritos.) Strain the juice from the crockpot and let cool. Skim off any
excess fat and reserve the juice.

Heat the oil in a large Dutch oven or heavy pot, stir in the onion, bell
pepper and carrots and cook over medium heat until the onion and bell pepper
are tender. Remove the vegetables to a bowl. Melt the butter in the pot,
stir in the flour and brown for a minute or so. Whisk in the strained juice
from the meat until you have the consistency of light cream. Add water if
you do not have enough juice or want it thinner.

Add the vegetables back to the pot. Then add the potatoes, meat and salt and
pepper to taste.

Cook for 20 to 30 minutes over low heat until everything is warmed through
and the flavors meld. Serve in large shallow bowls with sourdough or dark,
crusty bread.

Serves 4-6
-----------------------
Son-of-a-Gun Stew

This is an authentic cowboy meal from the days of the settlers. Have I made
it? Nope, and don't intend to! Found in the book, A Cowboy Christmas. The
book says, "This traditional cowboy dish is not for the faint of heart." -
Mar 5, 2002

1/4    fresh beef liver (, cut in bite-size pieces)
1/2    fresh beef heart (, cut in bite-size pieces)
   marrow gut, cut in bite-size pieces (from 1 cow)
   cow sweetbread, cut in bite-size pieces (from 1 cow)
   cow brains, cut in bite-size pieces (from 1 cow)
1    cup chopped beef fat
1    large onion, chopped
1    small red pepper (chopped in small pieces)
2    large carrots, chopped
2    stalks celery, chopped
3    cloves garlic (optional)
1    tablespoon black pepper
1    teaspoon salt

6 servings

1.  Put all the ingredients except the brains in a large pot with 1 cup of
water and bring to a boil.
2.  Skim off foam and continue cooking until all meat is tender, two to
three hours.
3.  Add small amounts of water as necessary.
4.  Add the brains very slowly until the gravy is thick.
5.  Stir often and cook as slowly as possible from the beginning.

Shillito's Cheesecake

----- Original Message ----- 
From: "Maureen" 
To: phaedrus
Sent: Saturday, July 17, 2004 12:58 PM
Subject: Shillito's Cheese Cake

I am seeking the cheesecake receipe used by the Shillito's bakery
(Shillito's was a department store in Cincnnati, Ohio which had it's own
bakery and tea room) in the 1950's and 1960's.

Thank you,
Maureen

Hello Maureen,

See below.

Phaed

Lazarus (Shillito's) Cheesecake

Crust:
18 single graham crackers, crushed
1 tablespoon sugar
3 tablespoon melted butter

Filling:
1 cup sugar
3 8-oz. Pkgs. Cream cheese
5 eggs
1 1/2 teaspoons vanilla
1 tablespoon fresh lemon juice

Topping:
1 pint sour cream
1/2 cup sugar
1 1/2 teaspoons vanilla
Mix together the crust ingredients and press into a 10" springform pan.

In mixer or food processor mix together the sugar and cheese. Add the eggs,
one at a time and stir in the vanilla and juice. Pour over crust.

Bake in a preheated 300 F. oen for 1 hour to 1 hour and 10 minutes, until
set and puffed.

Stir together the topping ingredients.

Remove cake from oven and spread over the toping.

Return to oven for 10 to 15 minutes.

Cool and chill.

Indian Fry Bread Tacos

----- Original Message ----- 
From: ?
To: phaedrus
Sent: Sunday, July 18, 2004 2:15 PM
Subject: question

> do u have the recipe for fry bread to make indian tacos?
>

Hello ___?

Please give your name when making a request.

Phaed

Indian Fry-bread Tacos

Fry bread mix:
4 C. white flour
1/2 t. salt
1 T. baking powder
1 3/4 C. lukewarm water

Indian taco toppings:

1 22-oz. can of chili beans (or make your own pot of beans)
4 large ripe tomatoes
1 head of lettuce
2 lbs. hamburger
1 lb. cheddar cheese

Fry bread:
Combine all dry ingredients. Add water and knead until dough is soft but not
sticky. Add more flour if needed. Let dough sit for 4 hours and knead
occasionally. Shape dough into balls the size of a small apple. Roll out
dough to the size of a tortilla. Dough should be about 1/2-inch thick. Poke
a small hole in the middle. Fry dough mixture in hot vegetable oil; oil
should be about an inch deep. Brown on both sides. Drain and serve hot. (A
shortcut for flour mixture is Gold Medal Self-Rising Flour and water; 4 cups
self-rising flour and 2 cups lukewarm water.)

Indian taco toppings:
Cook hamburger and season to your taste. Prepare beans. Dice tomatoes, chop
cheese, shred lettuce. Spread meat and bean mixture on hot bread, top with
lettuce, tomatoes and cheese.

Peach Pickles

----- Original Message ----- 
From: "Laura"
To: phaedrus
Sent: Monday, July 19, 2004 2:07 PM
Subject: Nine Day Peach Pickles

My mother had a recipie from I think her mother in law's NY Irish cook which
was a whole peaches peach pickle (chutney?) recipie. It would have been a
recipie from the turn of the 19th century I think, given that it went with
roast beef or roast chicken, and my mom kept various traditions such as
eating with silver at the dining room table daily, serving roasted meats for
holidays, and other late 19th C. urban civilities alive.

We made it a couple of times, back when bees and screened porches were the
only way to keep your kitchen functioning throughout the process.  My mom
died before we all got the recipie, and I never saw anything but a hand
written copy.  It is peach season, I have a screened porch, so I am On THe
Case!  Can you help?

First, the recipie made about a dozen quart jars of whole pickled peaches.

As I recall it, the recipie started with whole peaches, which you peeled but
left the pits in.  You used, as I recall it, whole cinnamon sticks, whole
cloves, vinegar, lots of sugar (as I recall the flavor it was a white sugar
flavor but I could be wrong).  I think the sugar and vinegar did the curing,
and I don't think my mother would have kept a recipie which required alum or
any other jazz.

You boiled the peaches, sugar, vinegar, spices all up on the first day, and
put all that into a tub.  Then, each day after you drained off the liquid,
boiled it down a bit, and poured it back over the peaches.  On day number
nine, you boiled everything up and did the usual into the hot jar thing.
The result is a thickish syrup, about three peaches per jar, and it is all
dark brown.

Originally, it may have been called a chutney, as it was served with roast
beef or roast chicken.

I recall one year making a double recipie, and we still had yummy jars 15
years later when they sold that house!
************************************
Laura Ivey

Hello Laura,

I dunno about the nine days part, but other than that, see below.

Phaed

Pickled  Peaches

 Ingredients :
 5 qts. peaches, peeled
 6 1/2 c. sugar
 1 qt. cider vinegar
 1 1/4 tsp. mixed pickling spices
 10 cloves
 5 sm. pieces of stick cinnamon

 Preparation :
   Make syrup of sugar and vinegar, add spices and peaches.  Simmer
 for 45 minutes to 1 hour.  Add hot fruit to jars.  Cover with hot
 syrup and seal.  Let peaches season at least 1 week; to develop
 their best flavor wait 6 weeks.
 ----------------------------------
  Old  -  Fashioned  Pickled  Peaches

 Ingredients :
 1 qt. white vinegar
 6 lbs. sugar
 1 tbsp. ground cloves
 4 whole sticks cinnamon
 6 qts. (12 lb.) sm. whole peaches

 Preparation :
    Cook vinegar and sugar together to make syrup.  Tie cloves in
 muslin bag and drop into syrup.  Add cinnamon sticks.  Cook peeled
 peaches, a few at a time, in hot syrup until tender, remove.  Repeat
 until all fruit is cooked.  Bring syrup to a boil; remove from heat.
  Add cooked fruit.  Cover and let stand overnight.  Next day remove
 and discard muslin bag, pack peaches in clean quart jars to within
 1/2 inch of top.  Cover with syrup, put on lids and process in hot
 water-bather at simmering temperature (180 degrees) 20 minutes.
 Makes about 4 quarts. Whole cloves may be used instead of ground.
 ----------------------------------
 Pickled  Peaches

 Ingredients :
 1 qt. vinegar
 4 lbs. sugar
 1 tbsp. whole cloves
 1/2 tbsp. cinnamon
 5 qts. ripe peaches

 Preparation :
   Boil all until fruit is tender.  Remove from heat, place fruit
 into hot sterilized jars.  Return juices to stove; boil until very
 thick.  Pour over fruit in jars and seal hot.  (From a 1928 cookbook.)

Pear Relish

----- Original Message ----- 
From: Bob
To: phaedrus
Sent: Friday, July 16, 2004 2:27 AM
Subject: Pear Relish

> Phaedrus,
> My Grandmother used to make a "Pear Relish", using what is called in
> Northwest Florida, "Sand Pears", along with other ingredients.  She never
> gave the Recipe to anyone.  Any Ideas ? ?
> Bob
>

Hello Bob,

"Sand pears" appears to be another name for hard pears. See below for pear relish recipes using hard pears.

Phaed

Pear  Relish

 Ingredients :
 1 gal. ground pears (hard, Keiffer  variety)
 8 c. ground onions
 8 sweet green peppers, chopped
 2 hot red peppers, chopped
 2 qts. white vinegar
 2 1/2 tsp. salt
 3 tbsp. dry mustard
 6 tsp. allspice
 2 tsp. cloves
 2 tsp. cinnamon
 2 tsp. turmeric
 4 c. sugar

 Preparation :
   Peel pears before grinding.  Mix ingredients and bring to boil.
 Simmer 15 minutes.  Pack into sterilized Kerr jars to within 1/2
 inch of top.  Put on cap, screw band firmly tight.  Process in
 boiling water bath 5 minutes.  Yield:  10 pints.
 ----------------------------------
 Pear  Relish

 Ingredients :
 1 gal. hard pears, diced
 1/2 gal. onions, diced and soak in 1
    c. pickling salt for 1 hour, drain
    and rinse
 14 avg. size green and red bell peppers
 25 Bird eye peppers
 1 qt. cider vinegar
 1 med. bottle prepared mustard
 2 tbsp. mustard seed
 2 tbsp. turmeric

 Preparation :
   Grind pears, onions and peppers and place in large pot with other
 ingredients.  Bring to a boil stirring often about 25 minutes.
 Start filling clean sterilized jars and seal.  Makes 15 pints.
 Wonderful with meats, roasts, steak etc.  A lot like chow-chow.
 ----------------------------------
 Pear  Relish

 Ingredients :
 2 qt. pears, hard, cut in sm. cubes
 6 bell peppers, cut sm.
 1 qt. onions, cut sm.
 1 qt. brown vinegar
 2 c. sugar
 1 c. flour
 1 tsp. turmeric
 1 tsp. celery seed
 1 tsp. dry mustard
 1 tbsp. salt

 Preparation :
    Mix all ingredients and boil for 5 minutes.  Stir.  Seal in jars.
  Excellent served with pork.

""


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