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----- Original Message ----- 
From: Jerry
To: phaedrus
Sent: Monday, July 21, 2003 6:10 PM
Subject: Kubbe

> I just purchased a meat grinder.  It came with a Kubbe attachement.  What
is it for and if you have any recipes would you please forward.
> Sincerely,
> Jerry 

Hello Jerry,

Kubbe is a Middle Eastern dish made with finely ground meat that is stuffed into a meat & dough or potato shell and then fried. Below are some recipes, but the Panasonic meat grinder site has pictures and another recipe:



Potato Kubbe

Ingredients & equipement
(For the Potato Shell)
*1/4 cup white rice, any type except convertedor instant
*3 Potatoes, peeled and cut into chunks
*1 or 2 big slices of day-old bread
*black pepper

( For the Meat Filling )
* 1 onion, finely chopped
* 2 tbs olive oil
* 1/2 pound ground beef
* Salt
* Black Pepper
* equal pinches of cinnamon, cumin, and curry powder
*1/4 cup minced parsely
*Oil for sautéing

1. Boil the rice in 4 cups of water until tender. Drain and allow to cool
2. Steam or boil the potatoes in salted water until tender (roughly 15
minutes). Drain and use a potato masher or mixer to mash.
3. Tear the bread into pieces and whirl them in the food processor-- you
should have about a cup of bread crumbs as a result.
4. Measure 1 cup cooked rice, and add to the food processor, processing
again with the crumbs
5. Add th potatoes to the rice-bread combo and knead the mixture until a
smooth dought is formed. Add salt and pepper to taste.
6. For the stuffing, gently sauté the onion until soft, add meat and spices,
and fry for a while, making sure to break up the lumps of meat. when
browned, drain any extra oil and stir in the minced parsely.
7. To shape the potato cake, form a ball the size of a lime and insert your
finger to hollow out the inside. Fill with about a tsp of the meat stuffing
and close the potato mixture around the filling. Flatten slightly between
yor palms. At this point I like to place the uncooked kubbe in the
refigerator for an hour or so to firm it up. You can also freeze it as is to
be thawed and fried later on.
8. Lightly sauté the kubbe in oil until pale golden brown and crisp. Serve
hot or at room temp.
Matzoh Kubbe

3 eggs
1/2 cup warm water
1 1/4 cups matzoh meal (the coarse kind)
1 tablespoon potato starch
1 tablespoon margarine


1 onion
1/2 kilo chopped meat
Mix all ingredients. Season to taste. Freeze for one hour until slightly

Filling: Saute one onion with 1/2 kilo chopped meat. Season to taste.

Make flat circles of dough about 6 centimeters in diameter. Fill with meat
mixture and fold. Pinch ends (so it is shaped like an American football).
Deep fry until brown.
Kubbe In Hamud (Broth)
Source: "A Book of Middle Eastern Food" by Claudia Roden


3 oz. minced lamb or beef
1 oz. fat from the meat, finely chopped
2 tbsp chopped parsley
Pinch ground allspice
salt & pepper

6 oz. minced lamb or beef
1/2 lb. ground rice
salt & pepper
Hamud Broth:

Carcass of 1 chicken
3-4 celery stalks
2-3 cloves garlic
salt & pepper
juice of 1-2 lemons
Cook the soup, cleaning the scum from the surface. Cook about 1 hour, then

Kubbe: Mix the filling ingredients together (raw).

Shell: Pound the ingredients together and add a little water to knead into a
smooth paste. Oil your hands and roll the shell mixture into walnut sized
balls. Hollow each ball with your finger and fill with a tsp of filling.
Close the opening by pinching together firmly. Cook: Drop the balls into
boiling Hamud broth and simmer gently for about 1 hour.

Copycat Mars Bars

  ----- Original Message ----- 
  From: gail 
  To: phaedrus
  Sent: Monday, July 21, 2003 7:35 AM
  Subject: Mars Bars


  i am a university student from melbourne,australia. i have a 4th year project...part of 
  this project is ro make the product which i was given, this being Mars Bars!!! i need help 
  as i dont know where to start....i came acroos your website and thought u may be of some help... 
  it would be great if you could point me in the right direction or even send me a recipe which
  is close enough.



Hi Gail,

See the recipe below. I don't know how good it is, but it's a place to start.


  Mars Almond Bar Copycat

  2 cup Granulated sugar
  1/4 cup Light corn syrup
  1/2 cup + 2 Tbsp water
  pinch Salt
  2 Egg whites
  35 Kraft caramels
  2/3 cup Whole roasted almonds
  24 oz Milk chocolate chips

  In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2
  cup of the water, and the salt. Heat to boiling, then cook using a candy
  thermometer to monitor the temperature.  Beat the egg whites until they
  are stiff and form peaks. Don't use a plastic bowl for this.  When the
  sugar mixture reaches 270~F, or the soft crack stage. Remove from the heat
  and pour the mixture in thin streams into the egg whites, blending
  completely with an electric mixer set on low.  Continue to mix about 20
  minutes or until the nougat begins to harden and thickens to the
  consistency of dough. Mix in the almonds.  Press the nougat into a greased
  9 x 9 inch pan and chill until firm about 30 minutes.  Melt the caramels
  with the remaining 2 Tbsp. water in a small saucepan over medium heat. 
  Pour the caramel over the nougat and return the pan to the refrigerator. 
  When the caramel and nougat are firm (about 30 min), slice down the middle
  of the pan with a sharp knife and then slice across into 7 segments to
  make a total of 14 bars.  Melt the milk chocolate chips in a microwave for
  2 minutes on half power, stirring halfway through the cooking time. Melt
  completely, but be careful not to overheat.  Resting the bar on a fork
  (and use fingers if needed) dip each bar into the chocolate to coat
  completely and tap the fork against the side of the bowl to knock off the
  excess chocolate. Place on waxed paper and let cool at room temperature
  until the chocolate is firm; 1-2 hours. 

Refrigerator Pickles

  ----- Original Message ----- 
  From: Eleanor
  To: phaedrus
  Sent: Saturday, July 19, 2003 8:22 AM
  Subject: need help!

  Have you ever heard of a recipe for Refrigerator Pickles?  I remember my grandma 
  talking about them and now I'd like to make some.  (my cukes are coming in bushels!!!!)

  I appreciate you help greatly.


Hello Eleanor,

Gosh, I found over 500 recipes for "refrigerator pickles." Below is a sampling.


  Refrigerator  Pickles

   Ingredients : 
   6 c. sliced cucumbers
   1 c. slice onion
   1 c. green pepper (optional)
   1 c. vinegar
   2 c sugar
   1 tbsp. salt
   1 tsp. celery seed

   Preparation : 
     Combine all ingredients; mix well.  Place in jar, refrigerate. 
   The pickles will be ready in 24 hours and will keep up to 1 year.  
   Refrigerator  Pickles

   Ingredients : 
   1 gal. cucumbers, sliced, do not peel
   3 onions, sliced
   3 c. sugar
   3 c. vinegar
   1 tsp. mustard seed
   1 tsp. dried mustard
   1 tsp. turmeric
   1 tsp. celery seed
   1/4 c. salt

   Preparation : 
     Heat syrup ingredients.  Bring to a boil.  Pour over cucumbers and
   onions in gallon jug.  The longer you refrigerate the better they
   are.  Keep in the refrigerator.  
   Refrigerator  Pickles

   Ingredients : 
   3 1/2 c. sugar
   1/4 c. salt
   2 c. white vinegar3 lbs. cucumbers
   1 lb. onions

   Preparation : 
       When sugar is dissolved - pour liquid over mixture.  During the
   day give 2 or 3 stirs - they draw water at first.  Keep covered in
   Refrigerator  Pickles

   Ingredients : 
   12 cukes, sliced
   4 onions
   4 tbsp. salt2 1/2 c. sugar
   2 c. vinegar
   1 tbsp. pickling spices (can be put
      in cheesecloth)

   Preparation : 
  Keep refrigerated.  Makes 1 gallon which is ready in a couple of days.   

Whatever Happened to Junket?

----- Original Message ----- 
From: CCh
To: phaedrus
Sent: Sunday, July 20, 2003 8:48 PM
Subject: Junket Ice cream

> What Supper Market cares Junket? I am in Georgia. Winn Dixie which is now
> Save Rite no longer carry it.

Hello __?

Junket is owned by Redco. You can call Redco at:
Redco Direct Marketing
Maybe they can tell you a supermarket chain that still carries Junket.
You can buy Junket online at:

The Amish Country Store

Famous Foods


Apple Pie with Red Hots

----- Original Message ----- 
From: autumn
To: phaedrus
Sent: Tuesday, July 22, 2003 8:11 PM
Subject: Need help finding a recipe...

> My mother has a picture of an apple pie that she found
> in a magazine.  She's had it forever and thinks the
> magazine was from the 60's or 70's.  She does not have
> the recipe for it, but she remembers it having Gold
> Medal flour in it, canned apples, and Red Hots(candy).
> I think it's a holiday pie because she said you make
> holly leaves out of crust to put on top and the
> berries are Red Hots.  I have looked everywhere.....If
> you can find this recipe, I will tell everyone I see
> about your amazing site and how you really helped me
> out.  Hope you can find something soon.

Hello Autumn,

There are apple pie recipes with red hots, but I cannot locate one with the decoration that you describe, nor with canned apples.


Apple  Pie

 Ingredients :
 6 to 8 apples, peeled and sliced
 1 c. sugar
 1/2 stick margarine
 1/2 to 1/4 c. red hots

 Preparation :
   1.  Mix all ingredients.  2.  Pour in unbaked pie shell and cover
 with pastry strips on top.  3.  Bake at 375 degrees until done.
 Apple  Pie  "Best - In - The - Country"

 Ingredients :
 Pastry for a double-crust pie
 3/4 c. sugar
 2 tbsp. flour
 1 tbsp. cornstarch
 1/8 c. Red Hots cinnamon candies
 1/8 tsp. nutmeg
 1/8 tsp. salt
 7 c. sliced peeled apples (Jonathon & Grimes Golden)
 1 tbsp. margarine
 1 tbsp. half-strength vanilla

 Preparation :
   Prepare your 2 pie crusts.  Combine the sugar, flour, cornstarch,
 Red Hots, nutmeg, and salt; mix thoroughly.  In a large bowl, mix
 your sliced apples with the above dry ingredients.  Heap into a
 pastry-lined pie pan.  Dot with butter, and sprinkle with the
 diluted half-strength vanilla.  Add top crust, flute edges, cut
 steam vents.  Bake at 425 degrees for 50 minutes.  You may need to
 protect the fluted edges from burning with a ring of aluminum foil.
 Use any type apples, but a mix of Jonathon & Grimes Golden gets the
 blue ribbon.  Red Hots give the pie a red blush; and vanilla seems
 like you have ice cream with every bite!


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