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Mustard Pickles

   ----- Original Message ----- 
  From: Sandra 
  To: phaedrus
  Sent: Monday, August 19, 2002 4:32 PM
  Subject: canning mustard pickles

  i would like a recipe for mustard pickles.  thank-you.

Hello Sandra,

Below are two.


  Mustard Pickles
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
     36      tiny          cucumbers
      1      head          cauliflower florets
      2      cups          shelled lima beans
      2      cups          green beans, -- cut into 1 inch piec
      2      cups          carrots, -- sliced
      2      cups          celery, -- sliced
      2      cups          pickling onions, -- peeled
      3                    sweet green peppers -- seeded and sliced
      3                    sweet red peppers, -- seeded and sliced
        1/4  cup           pickling salt
      1      gallon        water
        3/4  cup           prepared mustard
      1 1/2  tablespoons   turmeric
        1/2  cup           flour
      8      cups          brown cider vinegar
      4 1/2  cups          sugar
      2      teaspoons     celery seed, -- optional
   Mix vegetables, sprinkle with salt and add water (may have to add more
   than a gallon to cover).  Let stand for 12 hours or overnight.  In the
   morning drain vegetables, rinse them in clear cold water and drain again.
    In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into
   a smooth paste.  Stir in sugar, celery seed and remaining vinegar.  Bring
   to a boil, stirring until sauce thickened.  Add vegetables; return
   mixture to a boil.  Turn down heat; simmer for 10 minutes.  Pack boiling
   hot mixture into hot jars and seal immediately.  
   Note: Jars should be sterilized either by boiling or washing in a
   dishwasher.  Makes about 15 pints, each pint has 386 calories. 
  Favorite Mustard Pickles
   Recipe By     : 
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Vegetables
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
     12       ea           Med. Sized Cucumbers
      6       ea           Med. Sized Onions
      6       ea           Red Peppers, Seeded
      2       qt           Gherkins (Small Cucumbers)
      2       qt           Pearl Onions, Peeled *
      2       ea           Large Heads Cauliflower **
      1 1/2   c            Pickling Salt
      8       c            Sugar
      8       c            Cider Vinegar
      1 1/2   c            Unbleached Flour
        1/2   c            Dry Mustard
      3       tb           Tumeric
      2       tb           Celery Salt
     *    Pearl onions are the small white or silver
     skinned onions used in stews.
     **   Break cauliflowers into bite-sized flowerets.
     Finely chop or grind, through the
     medium blade of a food chopper, the cucumbers, onions,
     and red pepper, and put each ground vegetable into a
     separate bowl.  Rinse the food chopper between each
     vegetable.  Also put into separate bowls, the
     gherkins, white onions, and the cauliflower flowerets.
     Sprinkle each vegetable with the salt, using about 1/4
     c to each bowl.  Cover the gherkins, pickling onions,
     and cauliflower with cold water and let all the
     vegetables stand overnight.  In the morning, drain the
     chopped vegetables in a colander; drain the whole
     vegetables and dry them with a towel.  Mix the
     vegetables in a preserving kettle, stir in the sugar
     and 6 cups of the vinegar, and bring the mixture to a
     boil.  Combine the flour, mustard, tumeric and celery
     salt and mix them to a smooth paste with the remaining
     vinegar.  Stir the paste gradually into the vegetables
     and continue to stir until the sauce is slightly
     thickened.  Turn the pickles into jars and seal at
     once. Makes 6 quarts.

Fryers vs Roasters

----- Original Message -----
From: "Fran" 
To: phaedrus
Sent: Saturday, August 17, 2002 4:18 PM
Subject: (no subject)

> what is the difference between fryer and roasting chickens??

Hello Fran,

Age, weight, fat content, and tenderness(in that order). Fryers are younger, usually smaller, and usually contain less fat, making them slightly less flavorful. Roasters are older, usually larger, and more flavorful, but are often a little less tender. An old fryer can be a roaster, and a young roaster can be a fryer. The reason for this is that quick cooking, like frying or broiling, doesn't do much to tenderize a chicken, but roasting is slower and therfore will tenderize the older chicken.

Fryers usually are 2 1/2 months old and weigh up to 3 1/2 pounds. Roasters can be as old as 8 months and range from 2 1/2 to 5 lbs.


Salt and Pepper

  ----- Original Message ----- 
  From: Bart 
  To: phaedrus 
  Sent: Thursday, September 16, 1999 12:58 PM
  Subject: Coarse pepper vs. regular pepper for cooking

   I like to use Kosher Salt and Coarse Pepper for cooking.. 
   They seem to stick better and have more taste...  Any comment 
   will be appreciated... Many Thanks.


Hi Bart,

I agree. Kosher salt has a better flavor, even if there's no explanation of exactly why. Fresh ground pepper, coarse or not, has a much better flavor than pre-ground pepper. Pre-ground pepper loses its flavor very quickly.


Cornstarch Pudding

----- Original Message -----
From: Tt
To: phaedrus
Sent: Thursday, August 15, 2002 9:48 AM
Subject: (no subject)

> My mom used to make cornstarch pudding.  Never got the recipe.  
> Can you find it?

Hi TT,

I found several. Below are two.


Old  Fashioned  Cornstarch  Pudding

 Ingredients :
 3/4 c. sugar
 3 tbsp. cornstarch
 Salt to taste
 Juice & rind of 1 lemon
 Sm. amount water
 1 pt. boiling water
 2 egg whites, well beaten

 Preparation :
    Mix sugar, cornstarch, salt, juice and rind of lemon and small
 amount of water. Add boiling water and stir constantly until it
 thickens.  Fold in well beaten egg whites.  Serve with the following
 sauce.  Mix together thoroughly 1/2 cup sugar, 1 1/2 cups milk, 1
 teaspoon vanilla and the well beaten yolks of 2 eggs. Put in double
 boiler and stir constantly until a soft custard forms.  Pour over
 pudding when served.
 Updated  Cornstarch  Pudding

 Ingredients :
 2 1/4 c. milk
 3 tbsp. cornstarch
 1/3 c. brown sugar, packed
 1/4 tsp. salt (optional)
 1 c. (8 oz.) lemon flavored yogurt
 1 c. pitted Sun Giant dates, snipped or diced
 2 tsp. vanilla

 Preparation :
    In a medium saucepan, slowly heat 2 cups of milk until bubbles
 form around edges of pan.  In a small bowl mix cornstarch with sugar
 and salt.  Stir in remaining 1/4 cup of milk until mixture is
 smooth.  Slowly add to hot milk.  Bring to a boil, stirring
 constantly.  Boil 1 minute.  Remove from heat.  Add vanilla.  Cover
 tightly.  Chill for about 1 hour in the refrigerator before folding
 in the yogurt and dates.  Makes about 6 servings.

Creole Ice Cream

 ----- Original Message ----- 
  From: Barbara
  To: phaedrus 
  Sent: Saturday, August 17, 2002 9:14 PM
  Subject: Creole ice cream?????

  Creole = This confection was served in an ice cream parlor in 
  Jersey City, NJ in the 1930 - 40"s.  According to my father, 
  it was layers of hard and soft ice cream, chocolate or fudge sauce, 
  possibly whipped cream.  Sounds like a rather special sundae, and 
  had nothing to do with spicy Cajun Creole cooking.  Supposedly it 
  would melt in your mouth it was so good.   
  Thanks for looking!   

Hello Barbara,

I could not find a recipe for creole ice cream. I did find several mentions of this French dish, including this description:

"Creole ice cream (a blend of vanilla and chocolate ice creams laced with Grand Marnier)."

Grand Marnier is, of course, a French liqueur flavored with orange peel.


Note: There are other things called "Creole Ice Cream" - some are basically just a vanilla ice cream, some have maple syrup, some have cream cheese, etc, but I found no others with chocolate ice cream like Barbara describes.


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