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On 19 Aug 2007 at 9:44, Louis  wrote:

> Hi ,
> I had an uncle who owned a butcher shop a long time ago . At Easter
> time he would make a type of sausage using a pig stomach as a casing
> My parents always told me the name of this was the translation of
> "stomach ." I know it contained pork , garlic , salt and other
> things it . After being stuffed in the casing it was tied with slats
> of wood , then smoked for several days . Then the wood etc would be
> removed and you took it home and simmered it for a couple hours .
> I started making Slovienian sausage a few years ago but always wanted
> to make this "Stoach " thing . No one seems to know the recipe . Can
> you help ?Thank you , Lou 

Hello Lou,

The Slovenian word for "stomach" is "želodec."

There is a recipe below.


Gorenjski Želodec

2 kg pork, ground
juice of 6 cloves garlic
3 tablespoons salt
pepper to taste
40 dag millet gruel (You may add some buckwheat gruel).
1 pork stomach or 25 cm long piece of large gut

Place meat into a bowl; add garlic juice, salt and pepper. Mix and place 
it in a refrigerator for several hours.
Then knead it well with hands and add gruel. Cut the gut into 10 inch 
long pieces or use the stomach. Fill them with the filling, but not tightly. 
Saw both ends or tie them with skewers.
Put the sausages under a board and weight it down. Afterwards smoke the 
sausages in the same way as other kinds of meat.
Cook them slowly for about 50 minutes. Serve as cold cuts or hot as sausages 
together with sauerkraut or sour turnip.
On 20 Aug 2007 at 6:14, Louis wrote:

> Absolutely Fabulous I have been searching for this for several years.
> I don't like to show my stupidity , but , what is/how much is a "dag"?
> Thank you,
>  Lou

Hello Lou,

A "dag" is a European metric measure. It's an abbreviation for "decagram",which is equal to 10 grams, or about 1/3 ounce by weight.


Uncle Phaed ,

Back on Sept 30th you sent me the recipe for Zelodec . When my uncle made
it he used a pig stomach ( zelodec in Slovenian ) . Couldn't find an actual
stomach but found in Eli MN . They have them for $3.50 each . Best
part they are artificial . You stuff them , they are flat (don't have to
use boards to keep it flat . They smoke beatiful . Taste fantastic .
Thanks again for your help .

Tea Bread

On 19 Aug 2007 at 18:25, Gillian wrote:

> I used to make this years  ago and lost my recipe when I came to live
> in the  States.
> This is a simple, easy  fruit loaf which is made from real tea (used
> to be tea-leaves many years ago,  which you strained the liquid from)
> now tea bags are easier and less messy. 
> The fruit (sultanas or  raisins) is soaked in the hot tea for a few
> hours or overnight then flour,  sugar, and egg is added and baked.
> Different flavours can be  added like orange marmalade, or ovaltine to
> give a malty taste to it. Nuts can  be added also - excellent with
> walnuts or pecans.
> It is delicious served  sliced - spread with cream cheese or  buttered
> with a slice of cheese  as a snack or just as it is.
> I would be really grateful  if you could find the recipe, I have
> searched in  vain,
> Gillian

Hello Gillian,

See below for the tea bread recipes that I was able to find.


Tea  Bread

1 lb. raisins
1 lb. dark brown sugar
20 oz. tea, unsweetened
4 c. flour
4 tsp. baking soda
2 eggs, beaten
1/2 tsp. nutmeg
1/2 tsp. allspice

 Steep raisins and sugar in tea overnight. Next day stir in beaten eggs, 
 spices and flour. 
Mixture will be very moist.  Bake in 2 greased loaf pans at 350 degrees 
for 1 1/2 hours. Test before removing from oven.  Bread freezes well. 
Tea  Bread

2 c. black raisins
2 c. white raisins
1 c. strong cold tea
1 c. brown sugar
2 c. flour
2 eggs
2 tsp. baking powder

 Put the first 4 ingredients into a mixing bowl and leave overnight. 
 The next day add the last 3 ingredients and mix well together. 
 Bake at 300 degrees in a greased bread tin for 1-1 1/2 hours. 
 Cool and serve.  Cut into slices and buttered.  This loaf improves 
 with keeping if stored in an airtight container.

Pears Amaretto

On 19 Aug 2007 at 19:48, Danita wrote:

> Hi-
> A few years ago, I found a recipe online and printed it out, but we
> have since moved and I have been unable to locate it.  I have spent
> several hours looking for it (both on shelves and in boxes, on
> addition to trying to find it again online).  It has pears, amaretto
> liqueur, pistachioes, and golden raisins.  I think it only has 2 or 3
> other ingredients.  It is a canning recipe, as it listed how many jars
> it would yield in the recipe. I am really hoping you can help.
> Thanks so much-
> Danita

Hello Danita,

Sorry, the only pears amaretto recipe that I can find is the one below, which has neither pistachios nor golden raisins.


Pears Amaretto


12 Pears
1/4 c Lemon juice
2 c Orange juice
2 c Pineapple juice
1 1/2 c Sugar
6 Cinnamon stick broken into -4 pieces
1/2 c Amaretto


Peel and halve pears; scoop out core. Place in a solution of 1/4 cup 
lemon juice in 4 cups water In a large saucepan combine orange and 
pineapple juices sugar and cinnamon stick. 
Bring to a boil and simmer 5 minutes. Drain pears; add to hot liquid; 
simmer 5 minutes. 
Remove from heat add amaretto. Place section of cinnamon stick in each 
jar. Pack hot fruit snugly in jars; fill with boiling syrup to within 
1/2 inch of top rim. Remove air bubbles. 
Re-adjust headspace. Apply lids and screwbands. Process 500 ml jars in 
boiling water canner 20 minutes. Remove jars from canner. Check seals 
when cool. Makes 4 pints. 

Cracklin' Crisp Chicken Salad

Years ago I had a recipe for a chicken salad called cracklin crisp. 
It was not on the menu of the unknown west coast restaurant that 
served it to Danny Kaye and others. (at special request) It was in 
the Chicago Tribune at least 25 years ago. I have searched for at 
least a year on the web. Thank you!   Mike 

Dutch Recipes



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