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 1/4 lb. filleted salt herring
9 med. sized boiling potatoes (about 3 lbs.), unpeeled
6 tbsp. lard
1 1/2 lb. cooked brisket of corned beef, trimmed of fat and cut into 1/8-inch dice
2 1/2 c. finely chopped onions
Freshly ground black pepper
Ground nutmeg

Place herring fillets in a bowl of cold water.  Refrigerate and soak for at least 12 hours, 
changing water once or twice.  Drain and rinse under cold running water.  Pat dry; remove 
any skin or bones.  Chop the herring as fine as possible.  Boil potatoes in lightly salted 
water until done.  Drain and peel them, then force them through a ricer or food mill into 
large bowl.  In heavy 12-inch skillet, melt 6 tablespoons of lard over moderate heat. 
Add herring, corned beef and onions.  Lower heat and cook, stirring frequently, for 
20 minutes, watching carefully for any signs of burning.  Stir in the potatoes, pepper 
and nutmeg and simmer only long enough to heat the mixture through.  If the hash seems 
too dry or sticks to the pan, moisten it with a little water.  Taste for seasoning and 
mound the hash attractively on a large heated platter. Labskaus may be served with a 
poached egg on each portion and accompanied by pickled beets. 


Someone's been searching the site for this recipe:

Swedish  Limpa  (Rye  Bread)

3 c. rye flour
3 c. white flour
1/4 c. sugar
1 tbsp. salt
2 c. milk
1/4 c. margarine
1/3 c. Crisco
1/3 c. molasses
1 tbsp. anise seed
1 tbsp. fennel seed, crushed
2 tsp. grated orange peel
2 pkgs. of dry yeast
1/2 c. water
1 tsp. sugar

Dissolve 2 package dry yeast in 1/2 cup warm water and 1 teaspoon sugar.  Set aside. 
Heat milk to lukewarm and add margarine, Crisco, molasses, anise and fennel seeds along 
with the orange peel until margarine and the Crisco are melted.  Add 1/4 cup sugar to 
the heated milk until dissolved.  Mix rye and white flours together along with the salt. 
Add dissolved yeast and milk mixture.  Combine all ingredients well.   Turn out onto a 
lightly floured surface.  Knead until smooth and elastic.  Add more flour to keep dough 
from sticking, if needed.  Place dough into greased bowl and let rise until double in bulk. 
Cover bowl with a towel or wax paper.  Punch dough down and turn out onto lightly floured 
surface.  Divide dough in half.  Knead each half a few minutes and shape into a loaf pan. 
Let rise in warm place until double in bulk.    Cover each loaf pan with a towel or wax paper. 
(Remember to spray each loaf pan with Pam).  Bake at 375 degrees for 45 minutes or until 
golden brown and loaves sound hollow when tapped.  Remove from loaf pans to wire rack. 
Cool completely.  After the loaves are baked, brush tops with Karo syrup that has been 
diluted with hot water.    Yields 2 loaves.
Limpa  Bread

2 pkgs. dry yeast
1/3 c. warm water
1/2 c. brown sugar
1 tbsp. shortening
1 tsp. caraway seed
1 tbsp. grated orange rind
1/3 c. molasses
1 tbsp. salt
1 tsp. anise seed
1 1/3 c. hot water
1 c. flour
2 c. rye flour
3 c. flour

Soak yeast in 1/3 cup warm water, set aside.  In large bowl, put in next 7 ingredients. 
Heat water and add 1 1/3 cups mix then coat and add:  1 cup flour, then yeast mixture, 
then rye flour and the remaining flour.  Knead; let rise, then bake 25 to 30 minutes in 
375 degree oven. This is an all-day project because rye flour takes longer to rise.

Rice, Cheese, and Garlic Casserole

----- Original Message ----- 
From: Barry 
Sent: Monday, July 27, 2009 3:09 PM
Subject: Rice, cheese, and Garlic casserole

I am looking for a rice casserole dish my mother made in the early 60’s.
The ingredients were Rice, cheese, and Garlic.
I believe she used Velveeta cheese and garlic salt.
Any help you can give me and my family would make us very happy.


Hello Barry,

See below.


Cheese - Rice  Casserole

1 c. uncooked white rice
1 sm. onion, chopped
1/2 c. evaporated milk
1/2 c. Wesson oil
1/4 to 1/2 lb. Velveeta cheese, grated
1/2 c. parsley flakes, dried or fresh
Salt, pepper, garlic salt

Cook rice and rinse.  Put in large bowl.  Add other ingredients and stir well. 
Place in well-greased (Pam spray) casserole dish and bake 30 minutes at 350 degrees 
or until it bubbles.  This dish is best prepared the day before it is to be served. 
The flavor is better, very rich and creamy. 

Sunshine Pickles

----- Original Message ----- 
From: gena  
Sent: Sunday, July 26, 2009 7:46 PM
Subject: Sunshine Pickles

I am looking for a recipe for Sunshine Pickles, in which you set them in the sun 
for 7 days to cure.  My mother gave me the recipe and I have miss placed it. 
I can't get in from my mom because she has been placed in Hospice with terminal 
cancer.  I am heart sick because I know it is lost to me now. I have done a search 
and am unable to find the recipe. It uses qrt. size wide mouth canning jars and 
you pour the pickling mixture, (salt, water, vinegar) over the cucumbers, garlic, 
and dill weed, seal and place in the sun for 7 days. I just don't know the amounts used. 
Thanks for any help you can give me. 


Hi Gena,

See below for several variations.


Sun  Dill  Pickles

3 qts. water
1 qt. vinegar, 5% acidity
3/4 c. pickling salt
1 tsp. cream of tartar (heaping)

Place cucumbers in quart jar with 3 garlic buds and a fresh dill sprig and one hot pepper. 
Pour hot liquid over cucumbers in jar and seal.  Place jar out in direct sun for 7 days. 
Sun  Pickles

Take medium sized cucumbers, wash, slice lengthwise and put in quart size jars, 3 cups water, 
1 1/2 cup white vinegar, 4 tablespoons sugar, 4 tablespoons canning salt, dill and garlic. 
Boil brine, pour hot over cucumbers, dill and garlic.  Put on the jar covers and place in the 
sun or 4 or 5 days.  Ready to eat.
Sunshine  Pickles

Use gallon glass jar
8 heads of dill in bottom of jar
Prick cucumbers with a fork, pack in jar
8 cloves of garlic
8 tbsp. dark vinegar (1/2 c.)
8 tbsp. of pickling salt (1/2 c.)

Fill jar with water and let sit 1/2 hour.  Shake jar and then seal and put in sun for 5 days. 
Must refrigerate when done. 5 sunshine days.
Sunshine  Dill  Pickles

1 qt. water
1 pt. vinegar
1 1/2 c. salt
3/4 tsp. turmeric
Garlic cloves

Heat water, vinegar, salt, and turmeric to boiling.  Put cucumbers, small bunch of dill, 
and 1 clove garlic in jars.  Cover with hot solution.  Seal jars; set in sun for 3 weeks. 
For banana peppers, seed, slice and pack.  Leave out dill and garlic.  Pack in jars, cover 
with solution.  Seal.  Set in sun for 3 weeks.
Sunshine  Pickles  (Canning)

Dash of turmeric
1 qt. water
1 pt. vinegar
1/2 c. salt
Sm. cucumbers
Sprig of dill

Heat turmeric, water, salt and garlic to boiling point.  But do not boil.  Pack cucumbers 
firmly into jars with a few sprigs of dill.  Pour on syrup, seal and set in sun for 3 weeks. 
No processing needed.

Morrison's Squash Croquettes

Squash Croquettes
Morrison’s Cafeteria used to make these delicious squash croquettes.

1-1/2 lbs. yellow squash, sliced
1 medium onion, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon butter
1-1/3 cup bread crumbs
1 egg, beaten
2/3 cup cornmeal
Oil for frying

Cook squash with salt in small amount of water until tender. Drain well. Saute onion 
in butter until tender. Mash squash and add all ingredients, except cornmeal. Chill 
mixture. Form into oblong croquettes and roll in cornmeal. Fry in deep fat until light 
golden brown.


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