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----- Original Message -----
From: Susan
To: phaedrus@hungrybrowser.com
Sent: Monday, July 26, 2010 10:25 AM
Subject: ripe cucumber pickles
I have lost my recipe for lime pickles made from ripe cucumbers.
Also, the Atkins pickle company at one point had a pickle they made
called candied dill sticks. i wonder if there is any way you could
find a recipe for both these pickles.
Thanks,
Susan
Hi Susan,
Glad you found the candied dill sticks. See below for cucumber lime pickles.
Phaed
Lime Cucumber Pickles
2 c. pickling lime
2 gallons water
4 tbsp. salt
2 tbsp. mixed spices (tied in cloth)
8 lbs. cut cucumbers, sliced
9 c. sugar
2 qt. white vinegar
1. Dissolve lime until it looks like buttermilk in large crock with water.
Add cucumbers and soak 24 hours. Remove, drain, wash until clean of lime (4 times).
2. Mix vinegar, sugar and salt in crock. Add cucumber slices, spices and soak overnight.
Be sure to stir well before setting aside.
3. Next morning, pour into large pan and bring to a boil.
Boil for 15 minutes, can and seal.
-----------------------------------------------
Cucumber Lime Pickles
7 lbs. cucumbers, slice crosswise
2 c. pickling lime
2 gallons water
8 c. distilled white vinegar (4 to 6%)
8 c. sugar
1 tbsp. salt
2 tsp. mixed pickling spices
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for overnight.
Wash 3 times in cool water. Combine remaining ingredients and bring to a low boil.
Stir until sugar is dissolved. Add cucumbers and boil for 35 minutes. Fill sterilized
jars, leaving 1/2 inch head space. Cap each jar when filled. Process 5 minutes in
boiling water bath. Boiling water should cover jars by 1 inch. Start processing time
count when filled jars are placed in boiling water. Store in cool, dry, and dark place.
----- Original Message -----
From: Beth
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 28, 2010 8:21 AM
Do you know the dressing the Chart House uses on their spinach salad?
Hi Beth,
I found two copykat recipes for their spinach salad. See below.
Phaed
Chart House Spinach Salad
1/2 cup red wine vinegar
1 1/2 t. salt
1 T. sugar
1/2 t. dry mustard
1 t. sweet pickle relish
1/2 t. chopped capers
1 1/2 cups vegetable oil
1 1/2 t. olive oil
2 hard cooked eggs
3 bunches spinach
1/4 lb. bacon, minced
1/2 small onion, minced
1/4 lb. mushrooms, sliced
blend together vinegar, salt, sugar, mustard, pickle relish and capers.
Stir in vegetable and olive oils. Set aside. Shred eggs on medium size grater.
Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels
and pat dry. Place leaves in large bowl. Saute bacon until crisp. Remove bacon
and sprinkle over spinach. Add onion and mushrooms to drippings in skillet.
Saute until tender. Stir in 1 cup of reserved dressing. Bring to boil. Pour over
spinach and toss. Garnish with reserved shredded eggs. Serve with additional
dressing. makes 4 to 6 servings.
Source: Los Angeles Times SOS column
-----------------------------------------
Chart House's Spinach Salad
Ingredients :
1/2 cup red wine vinegar
1 1/2 tsp salt
1 tbl sugar
1/2 tsp dry mustard
1 tsp sweet pickle relish
1/2 tsp chopped capers
1 1/2 cups vegetable oil
1 1/2 tsp olive Oil
3 x hard cooked eggs
3 bn spinach
1/4 lb bacon minced
1/2 sm onion minced
1/2 lb mushrooms sliced
How to cook :
Blend vinegar, salt, sugar, mustard, pickle relish and capers.
Stir in vegetable and olive oils.
Set dressing aside. Shred eggs on a medium-sized grater.
Cover and set aside.
Clean spinach, removing tough stems.
Drain on paper towels and pat dry.
Place leaves in a large bowl.
Saute bacon until crisp.
Remove bacon and sprinkle over spinach.
Add onion and mushrooms to drippings in skillet.
Saute until tender. Stir in 1 cup dressing and bring to a boil.
Pour over spinach and toss.
Garnish with reserved shredded eggs.
Serve with additional dressing.
This recipe yields 6 to 8 servings.
From: "Virginia"
To: phaedrus@hungrybrowser.com
Subject: Re: edelweiss chicken 1/26/09
Date: Sunday, July 25, 2010 9:43 PM
Pollo al Ajillo 'Edelweiss' (Garlic Chicken)
"This is a quick-cooking version of garlic chicken, but nevertheless a most
treasured recipe. It comes from the cook at the Edelweiss Restaurant near
the Ordesa National Park, an area of spectacular scenery in the Spanish
Pyrenees. So taken was my daughter with this chicken that she ordered it on
three successive nights. I asked the waiter to ask the cook how he prepared
it, and the waiter returned with a scrap of paper on which was nearly
printed, each "i" carefully dotted, the following:"
Garlic Chicken
Cut up a chicken. Sprinkle it with salt. Place it in a skillet with hot
oil. When the chicken is golden, add some crushed garlic cloves. Cook
until they are golden, and then enjoy it.
The Cook
Translated into specifics, the recipe is as follows:
serves 4
a 2 1/2-3 lb. chicken
coarse salt
6 T. olive oil
10 cloves garlic unpeeled and lightly crushed
1. Divide the chicken into small serving pieces -- the whole breast into 4
parts, each thigh into 2 parts, the bony tip of the leg chopped off, the
wing tip discarded, and the rest of the wing separated into 2 parts.
2. Dry the pieces well.
3. Sprinkle them with salt.
4. Heat the oil in a skillet.
5. Fry the chicken until it is golden on all sides and cooked through.
6. Add the garlic cloves and continue cooking until the cloves have
browned.
7. Serve, spooning some of the sauce over the chicken and decorating with
the garlic.
This dish is typically prepared in individual earthenware dishes and served
in the cooking dish.
from *The Foods and Wines of Spain* by Penelope Casas
From: "margaret"
To: phaedrus@hungrybrowser.com
Subject: hot water fudge cake
Date: Tuesday, July 27, 2010 9:25 AM
Hi Phaed,
This is one of those recipes where you pour hot water over the batter at the end.
I remember it not being a pudding cake--it was a regular loaf cake. It's too hot
here in July to be turning on the oven, so I haven't checked it out to see how it
tastes now that I'm an adult. I used to make it in the 1950's when I was a kid
and I found it written in an old cookbook yesterday.
Fudge Loaf Cake
1 egg
1/2 cup cocoa
1/2 cup melted butter
1 and 1/2 cups flour
1 cup sugar
1 tsp soda
1/2 tsp salt
1/2 cup sour milk (made with regular milk and 1/2 tsp vinegar--let set 5 min)
Beat everything together and pour in greased loaf pan. Pour 1/2 cup boiling
water over the top. Bake at 350 (the recipe doesn't say how long)
Margaret
----- Original Message -----
From: Evelyn
To: Phaedrus
Sent: Tuesday, July 27, 2010 2:56 PM
Subject: Another song
You are so helpful. . I am looking for one more song for my "Hobo" program next week.
I believe it starts out 'Sitting by the water tank, waiting for the train'. I believe
it is named "The Dying Hobo".
I so appreciate all you have done for me in the past. If you can find this, it would
be great.
Evelyn
Hello Evelyn,
See below.
Phaed
The Dying Hobo
Beside the western water tank
One cold November day
Inside an empty box car
a dying hobo lay
His partner sat beside him
with his low and drooping head
Listening to the last words
the dying hobo said
"I'm going to a better land
where everything is bright
where handouts grow on bushes
and you can sleep out every night".
"Where you don't even have to work at all
Or even change your socks
And little streams of whisky
come trickling down the rocks."
"Tell my sweetheart back in Denver
that her face no more I'll view.
I'm going to jump the fast freight
And that I'm going through."
"Hark! I hear her whistling.
I must catch her on the fly.
Farewell partner,
It ain't so hard to die".
His head fell back
He had sung his last refrain
His partner swiped his hat and shoes
and jumped the East bound train
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