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Steamed Crabs

  ----- Original Message ----- 
  From: Andy 
  To: phaed 
  Sent: Monday, August 05, 2002 7:39 PM
  Subject: "muddy,Baltimore-style" seasoning for hardshell crabs

  As a young boy in W. Pa., I remember relatives from Balt. bringing 
  up steamed crabs w/a black pepper and beer seasoning. All I can find 
  nowadays are the old bay and rocksalt. I really miss the Muddy" style 
  (as I have seen it called in one restaurant ad in the Philly area. 
  Can you please find any recipes of this style???? I would be forever 
  indebted!!! I might even share some!!! thanx, andy 

Hello Andy,

Old Bay has just about taken over completely as the steamed crab seasoning of choice, even in Maryland. There's another kind called "J.O.", but it's made by Old Bay, too. I only found one recipe for homemade seasoning, one by Emeril LaGasse. It's below.
He does use beer and black pepper.


  Steamed Blue Crabs with Homemade Bay Seasoning  
  Recipe courtesy Emeril Lagasse, 2001

  Emeril's Homemade Bay Seasoning:
  2 tablespoons chili powder
  2 tablespoons paprika
  2 teaspoons cayenne pepper
  2 finely ground bay leaves
  2 teaspoons dried oregano
  2 teaspoons salt
  2 teaspoons sugar
  1 teaspoon dry mustard
  1 teaspoon dried thyme
  1 teaspoon freshly ground black pepper
  1/2 teaspoon freshly ground white pepper
  1 teaspoon ground coriander seed
  For the bay seasoning: In a large bowl, combine chili powder, paprika, 
  cayenne pepper, bay leaves, oregano, salt, sugar, dry mustard, thyme, 
  black pepper, white pepper, and coriander seed and set aside.

  Steamed Crabs:
  1 (12-ounce) beer
  1 cup white vinegar
  24 live blue crabs, rinsed well in several changes of fresh cold water
  2 lemons, quartered 
  1 cup (2 sticks) unsalted butter
  3 tablespoons fresh lemon juice
  1/4 teaspoon salt
  1/2 teaspoon hot pepper sauce
  Hot crusty French bread
  Hot boiled corn on the cob, recipe follows

  For the Crabs: Inside a large pot, place an expandable steamer basket 
  on the bottom. Add the beer, vinegar, and enough water to come up to 
  the bottom of the basket. Cover the pot and bring to a boil. Carefully 
  transfer the crabs with tongs to the basket, spritz with fresh lemon 
  juice, and toss in the lemons. Sprinkle bay seasoning, to taste, over 
  each layer of crabs (about 1/4 to 1/2 cup). 

  Cover the pot tightly and steam until the crabs are cooked through, 
  about 10 to 15 minutes. (To check doneness, remove a crab leg, break 
  open, and taste.) 

  Melt the butter in a small saucepan. Add lemon juice, salt, and pepper 
  sauce. Remove from the heat, adjust seasoning to taste, and serve as a 
  dipping sauce for the crabs, bread, and corn.

  Hot Boiled Corn on the Cob:
  6 ears fresh corn, shucked
  Bay seasoning, optional

  In a pot of boiling water, add salt and corn and cook until tender, 
  about 5 minutes. Remove from the heat and carefully remove the corn 
  with tongs to a serving platter. If desired, sprinkle with additional 
  bay seasoning.

Cherry Butter & Raspberry Butter

----- Original Message -----
From: Pat
To: phaedrus
Sent: Thursday, August 08, 2002 7:49 PM
Subject: butter receipes

> I am looking for a red raspberry butter and cherry butter recipe. 
> Do you have any?
> Pat 

Hi Pat,

Sure, no problem.


Cherry Butter
  Categories: Herb/spices
       Yield: 6 servings

       2 qt Pitted cherries
       1 c  Water
       1 c  Crushed pineapple
       2 tb Lemon juice
       4 c  Sugar

   Combine all ingredients.  Cook slowly, stirring frequently, until
   Cherry Butter

Yields: 2 1/2 cups


2 cups dried cherries (6 oz)*
2 fuji apples, cored, peeled and finely diced
4 cups brewed Orange Pekoe Tea
1/3 cup packed brown sugar
1 tb Almond liqueur
Combine cherries, apples and tea in a heavy saucepan. Bring to a boil, then
reduce heat to low and simmer gently, uncovered, for 20 to 25 minutes or
until the cherries are plump and the apples are very soft. With a slotted
spoon, transfer the fruit to a food processor or blender and process until
smooth. (Do not discard cooking liquid in saucepan.) Return the puree to the
saucepan and stir in brown sugar and almond liqueur. Bring to a boil, reduce
heat to low and simmer, stirring often, for about 1 hour and 20 minutes, or
until thick and pasty. Let cool. (The butter can be stored, covered, in the
refrigerator for up to 2 weeks or in the freezer for up to 6 months.)
Raspberry Butter

1 cup butter
2 cups confectioners sugar
One 12-ounce package frozen raspberries
Bring butter to room temperature and beat with confectioners sugar until
smooth. Thaw raspberries and beat with butter/sugar until well mixed.
Refrigerate until ready to use. This is wonderful served with scones,
muffins, toast, and pancakes.
Raspberry Butter

 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Misc                             Spices

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Margarine or butter, softened
      1/2   c            Raspberries, crushed
    1       tb           Sugar or 1/4 c  Raspberry jam

   Beat all ingredients. 8 Servings;

Cabbage Cake

  ----- Original Message ----- 
  From: Mary 
  To: phaed
  Sent: Wednesday, August 07, 2002 1:35 PM
  Subject: Cabbage Cakes

  I have been looking for a recipe that an elderly neighbor used to make 
  when I was young and he called it "Cabbage Cakes."  They looked somewhat 
  like pita bread, almost flat but a little raised in areas. He put finely 
  shredded cabbage in the recipe and they were (I believe) dusted on the 
  outside.  Please help me find this fond childhood memory!

Hello Mary,

Below are all the recipes that I could find that seemed similar to what you describe. I hope one of them is the right one.


  Kapustniky (Cabbage Cakes) 

  1-1/2 lb. flour 
  4 egg yolks 
  1 pkg. yeast 
  2 Tblsp. sugar 
  1-1/2 c. milk 
  6 Tblsp. cream 

  about 1-1/2 lb. cabbage 
  pepper and salt 
  1/4 lb. oleo or butter 
  1 Tblsp. cream 
  2 tsp. sugar 

  Cut the cabbage fine. Steam cabbage in a little water just for a 
  few minutes. Drain. Add sugar, salt and pepper to cabbage. 

  Slightly brown cabbage in about 1/4 pound butter or oleo. Set 
  cabbage aside to cool. 

  Mix yeast and sugar in warm scalded milk. Let yeast soften and bubble. 

  In a bowl, put flour, egg yolks, oleo, sugar, salt and yeast mixture 
  and cream. Mix well together until smooth. Set aside to rise. 

  Flour your bread board; take the dough and roll it out about 1/4-inch 
  thick. Cut out circles with a biscuit cutter or glass. 

  On bottom dough, put some filling; cover with top dough. Put on greased 
  sheet pan. Let rise again. 

  Just before you put in the oven, you brush tops with melted oleo. Bake 
  in moderate oven until nicely brown. 
  Cabbage Cakes 

  2 beaten eggs 
  1/2 cup flour 
  1-1/4 tsp salt, divided 
  1/2 cup milk 
  1/2 cup club soda 
  about 3 Tbsp oil 
  3 cups finely shredded cabbage 
  1 tsp sugar 
  1/4 tsp pepper 

  Mix eggs, flour and 1/4 tsp salt 
  Stir till smooth 
  Blend in milk and club soda; set aside 
  Heat 1-1/2 Tbsp oil in skillet and add cabbage 
  Sprinkle with remaining 1 tsp salt, sugar, and pepper 
  Cook over medium heat, stirring constantly till tender 
  Cool slightly and stir into batter 
  Lightly oil a 6" skillet with 1-1/2 Tbsp oil 
  Pour 1/4 cup batter in center of skillet 
  Cook over medium heat about 2 minutes or till lightly browned, 
   turning over once 
  Drain on paper towels 
  Repeat with remaining batter 
  Serve immediately or keep warm in 175 oven 
  Garnish with parsley, if desired 
  Slovakian  Cabbage  Bread

   Ingredients : 
   1/4 c. margarine
   4 c. chopped cabbage
   2 c. sliced onion
   1/2 tsp. salt
   1/8 to 1/4 tsp. pepper
   2 (10 oz.) Hungry Jack refrigerated flaky biscuits

   Preparation : 
      Heat oven to 375 degrees.  In large skillet, melt margarine.  Add
   cabbage, onion, salt, and pepper.  Cover and cook over medium heat
   10-15 minutes until tender crisp, stirring occasionally.  Separate
   dough into 20 biscuits.  Place in ungreased 12 inch pizza pan. 
   Press over bottom and 1/2 inch up sides to form crust.  Spoon
   cabbage over crust.  Bake at 375 degrees for 18-25 minutes or until
   Cabbage  Bread

   Ingredients : 
   Sweet dough recipe
   1 med. head cabbage, diced
   1 med. onion, minced
   2 tbsp. oil
   1/2 lb. super lean hamburger
   Salt & pepper to taste

   Preparation : 
      Lightly brown cabbage in oil in fry pan.  Salt and pepper to
   taste.  In another pan lightly brown hamburger, drain.  Mix cabbage
   and onion mixture with hamburger.  Roll out dough recipe to 3/16
   inch and cut in 5 to 6 inch squares. Place mixture in center and
   bring up opposite corners to middle and seal.  Oil baking pan and
   place sealed side down, brush with oil.  Let rise 1/2 hour.  Bake at
   350 degrees until nice and brown.

Chokecherry Syrup

----- Original Message ----- 
From: Helen
To: phaedrus
Sent: Thursday, August 08, 2002 2:46 PM
Subject: Choke Cherry Syrup

> Can you possibly help me find a receipe for choke cherry syrup.
> Thanks for your help
> helen

Hi Helen,

No Problem. Below are several.


Choke  Cherry  Syrup

 Ingredients : 
 12 lbs. ground choke cherries
 3 oz. tartric acid (can get at drug store)
 8 c. boiling water

 Preparation : 
   Stir well.  Let stand 48 hours.  Strain.  To each cup of juice add
 1 1/2 cups sugar.  Do not boil.  Let stand overnight.  Stir once in
 a while.  Put into jars.  Heat in cold water bath so jars seal.  We
 use old pop bottles and cap them.  
  Chokecherry  Syrup

 Ingredients : 
 7 c. chokecherry juice
 6 c. sugar

 Preparation : 
    Wash cherries and drain well.  Place in 8-10 quart kettle and add
 enough water to completely cover the cherries.  Boil until tender,
 about 15 to 30 minutes. Strain through a cloth jelly bag or fruit
 press.  Combine sugar and measured juice and bring to a boil.  Boil
 rapidly for 20 to 25 minutes.  Pour into hot sterile jars and seal. 
 BONUS:  You can add liquid pectin to make jelly.  Follow
 instructions in pectin package.

Peanut Butter Ice Cream

  ----- Original Message ----- 
  From: Beverly 
  To: phaedrus
  Sent: Tuesday, August 06, 2002 8:41 PM
  Subject: Peanut Butter Ice Cream

  I use to purchase peanut butter ice cream from the Turkey Hill 
  Dairies in Lancaster, Pa. but would love to find a recipe I could 
  make in my own ice cream (electric) maker. do you have one?

Hi Beverly,

I found several, of varying richness. See below.


  Peanut  Butter  Ice  Cream

   Ingredients : 
   2 c. sugar
   1 can evaporated milk
   1 sm. jar peanut butter

   Preparation : 
     This will make 1 gallon ice cream.  Mix evaporated milk, sugar and
   peanut butter in blender.  Add milk to fill line.  Freeze.  
   Peanut  Butter  Ice  Cream

   Ingredients : 
   6 eggs, beaten
   2 1/2 c. sugar
   1 lg. size instant vanilla pudding
   2 tbsp. & 1 dab creamy peanut butter
   1 lg. can Carnation milk (evaporated)
   1 can Eagle Brand milk

   Preparation : 
      Combine all the above ingredients; beat well with electric mixer.
   Fill freezer container with mixture and finish filling to line on
   can with whole milk.
   Peanut  Butter  Ice  Cream

   Ingredients : 
   2 c. sugar
   1 1/2 c. crunchy peanut butter
   1/2 pt. whipping cream
   2 3/4 c. evaporated milk
   1 qt. milk
   6 eggs
   2 tbsp. vanilla
   Ice & salt for freezing

   Preparation : 
      Combine sugar and eggs; beat until mixture turns white.  Combine
   milk, cream and peanut butter in heavy saucepan, cook over medium
   heat for 10 minutes stirring frequently.  Add milk mixture and
   vanilla to sugar and egg mixture and beat until well blended. 
   Freeze in ice cream freezer until firm.  Makes 1 gallon. 
   Peanut  Butter  Ice  Cream

   Ingredients : 
   4 eggs
   2 c. sugar
   1/2 tsp. salt
   3 tbsp. vanilla
   10 oz. peanut butter
   About 3 pts. of milk

   Preparation : 
      Put in blender, eggs, sugar, salt, vanilla and 2 cups milk.  Mix
   well.   Add peanut butter.  Mix well.  Pour into 2 quart freezer
   bucket.  Add milk to fill line on bucket.  Add ice and rock to
   outside bucket and turn until firm about 20 minutes.  Makes 2 quarts.
   Peanut  Butter  Ice  Cream

   Ingredients : 
   5 to 6 eggs
   2 to 2 1/2 c. sugar
   1 can chilled Carnation evaporated milk
   2 c. Peter Pan peanut butter (creamy or crunchy)
   1 1/2 tsp. vanilla

   Preparation : 
      Beat eggs with sugar in blender until liquefied.  Add evaporated
   milk and blend. Add peanut butter and vanilla.  Pour into freezer
   and fill with milk to fill line on freezer.  Freeze.  Makes 4 to 6
   quarts ice cream.  (It may be necessary to mix half of each
   ingredient in the blender and then combine in the freezer.)


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