On 6 Aug 2006 at 11:29, Liz wrote:
> do you have a recipe to make the equivalent of Bojac? I used it in my
> potato salad and it made the best.
2 cup water
2 cup granulated sugar divided
1 cup white vinegar
1 tsp salt
5 tbl all-purpose flour
4 tsp dry mustard
4 x eggs
1/4 cup butter or margarine
In medium saucepan, combine water, 1 cup sugar and vinegar. Bring to a boil.
In bowl, blend together 1 cup sugar, salt, flour, mustard and eggs. Slowly
add egg mixture to hot sugar mixture. Reduce heat to medium; cook until thickened.
Remove from heat, add butter or margarine and stir until melted. Cook and store
in airtight jar in refrigerator.
Makes about 4 cups. (32 - 2 tablespoon servings)
Notes: Bojac Dressing is good on Cabbage Salad
Dennis sent this:
My Mom made the best potato salad, cole slaw,
and almost anything that needed salad dressing.
Bojac was the reason why!
When they took it off the market, she made her own.
When microwave ovens became available, she came up
with this easy method. It uses no flour, so it's gluten-free.
It keeps for 4-6 weeks in a sealed Mason jar in the fridge.
The Splenda version is just as good. Use less Splenda
than you would sugar (comes out too sweet, otherwise).
Also works good used half and half with Miracle Whip.
Egg Salad, Ham Salad, Salmon Salad for sandwiches - Yum!
Mom's Bojac Dressing
1/2 cup white sugar or equivalent Splenda
2 tbsp. cornstarch
1 tbsp. dry mustard
1/4 cup cider vinegar
1 1/2 cup liquid (half milk and half water approx.)
In microwaveable bowl mix together dry ingredients,
add egg, water & whisk well, then add vinegar and milk.
Microwave on high, whisking frequently (once per minute)
until boiling and thickened (4 or 5 minutes total).
Bottle in a 16 oz. Mason Jar (capped) and it keeps well.
Makes about 2 cups. (16 - 2 tablespoon servings)
>On 7 Aug 2006 at 21:04, Kysoti wrote:
> Hi Uncle:
> I wonder if you have a recipe for blueberry duff. If I remember it
> right it was sort of a sweet dough that was rolled out maybe 1/2-3/4
> in thick and blueberries and sugar were put in the middle and sealed
> up and put in a cloth bag and boiled.
Blueberry duff used to be cooked in a pudding bag, as in the first recipe
below, but the method has changed, as in the other two.
1/4 cup butter
1/2 cup sugar
1 pinch salt
1 cup flour
1 teaspoon baking powder
1 cup berries, fresh or frozen
water, enough to moisten
Once you have mix ingredients and placed in pudding bag, boil in pot of water
for an hour.
2qt. fresh or frozen -blueberries
1 c flour
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. vegetable shortening
1/2 c milk
Mix together flour, salt, baking powder and Crisco. Add
milk to mixture. Stir. Place blueberries in large frypan
(electric or stove top). Heat to steaming. Add approximately
1/4 cup water to fresh berries so they do not burn. Drop dough
mixture by spoonfuls on top of steaming berries. Cover. Do
not take cover off for 20 minutes. Have heat set low or so it
will just steam.
Topping: Confectioners sugar, milk and butter. Mix
sauce smooth, but not stiff. Serve warm and top each portion
3/4 c. butter or margarine
2 1/2 c. sifted flour
1 c. sugar
2 eggs (separated)
1 can Lucky Leaf Blueberry Pie Filling
1 c. milk
1/2 tsp. salt
2 1/4 tsp. baking powder
1 tsp. vanilla
Mix flour, sugar and butter. Save 1 cup of this for topping. Mix
egg yolks with milk and add to flour mixture. Add salt, vanilla and
baking powder; mix until smooth. Fold in stiffly beaten egg white.
Pour into greased baking dish. Put pie filling over batter. Then
top with reserved crumb mixture. Bake at 350 degrees for 35
minutes. Use a 7x11 pan.
Awhile back I did a search for a recipe for Mother's Angel Chocolate
Chip Cookies (which are no longer manufactured).
I found a recipe you located for someone named Abby back in 11/01.
I tried the recipe and it is not only nothing like the Mother's version,
it was so yucky I don't know why anyone would make these more than once.
They were cakelike, fluffy, and flavorless. The Mother's cookies were
crispy and melt in the mouth. However, I was able to tweak the recipe
and come up with a result that was remarkably like the Mother's Cookie.
In case anyone's interested:
3/4 c. shortening
1 cup sugar
1 tsp vanilla
2 1/4 c. flour
1 tsp ea:
cream of tartar ( I might even increase this to 1 1/2 next time)
next time I will also add 1/4 tsp salt
1c. or to taste semi sweet choc chips (I would use mini-chips if available)
On 6 Aug 2006 at 6:06, Jennie wrote:
> Hi! I love the seasonal vegetables that Applebee's serves with many
> of their dinners. The menu only lists them as 'seasonal vegetables'
> (the mix usually includes squash, carrots, and brocolli), but gives no
> more info. It seems to me that there is a very light sauce that they
> use on them. I hate to be vague but it is brown and thin (more watery
> than gravy thickness). I would love to know what they use to make
> these veggies have that extra punch of flavor! Any ideas?? Thank you
> so much in advance! Jennie
Is this it? See below.
Applebee's Vegetable Medley
1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, 1-6 "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley
Thoroughly clean and sanitize sink.
Rinse and wash all vegetables under cold water.
Clean and sanitize cutting board and knife.
Cut the ends off of the zucchini and squash, then down the center lengthwise.
Using chef knife, cut into 1/4 inch bias half moons.
Slice red pepper in half and remove the stem. Core and remove seeds from the
red peppers. Cut each half in half, then slice lengthwise.
Slice both ends of red onion off. Remove the peel and core of the onion.
Slice lengthwise for a 1/4 inch julienne cut.
Peel carrots. Trim top end of carrot and narrow bottom end to result in a
4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise,
then cut the halves into quarters, result should be approximately 1/4 inch x
1/4 inch sticks.
Heat butter or margarine in a sauté pan over medium heat (do not scorch). Add
salt, sugar and garlic. Add vegetables (start with carrots and work back up the
list - denser vegetables take longer to heat) and cook until hot, yet crisp.
When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce
and parsley. Mix thoroughly and serve.
For Czech Recipes, see these sites:
Food Down Under