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Lamb Henry

  ----- Original Message ----- 
  From: Nina
  To: phaedrus
  Sent: Friday, August 15, 2003 6:03 AM
  Subject: lamb

  Dear Sir,

  I am trying to find a recipe called lamb Henry.  Have searched high and low but I think 
  this one could even  beat you - I do hope not.  Good hunting.

  regards    NIna 

Hello Nina,

I have been stumped more often than I like to admit, but perhaps not this time. See below.


  Lamb Henry

  3 lbs lamb shoulder, bone reserved and meat cubed, fat removed
  6 Tbsp. olive oil
  sea salt and freshly ground pepper
  4 medium onions, halved lengthwise and thinly sliced
  2 oz. piece fresh ginger, finely chopped
  4 cloves garlic, peeled and minced
  1 Tbsp. ground cumin
  2 Tbsp. ground coriander
  1 Tbsp. ground turmeric
  1 tsp. ground cayenne
  1 cup whole milk or low fat yogurt
  1 Granny Smith apple, grated

  In large casserole, heat 3 Tbsp. oil over medium high heat.  Add lamb and
  bones in batches (don't crowd) and brown meat on all sides.  As meat
  browns remove with tongs to separate pan and sprinkle with salt and
  pepper.  Continue until all lamb is browned and seasoned.

  Add onions to fat in pan and saute, scraping up any brown bits.  Continue
  cooking until onions are soft and golden brown, about 15 minutes.  Add
  ginger and garlic and cook for one minute more.  Add spices and cook til
  fragrant, about 15 secs.  Add lamb and any juices that have accumulated, 1
  cup water, yogurt and grated apple.  Stir to blend. Liquid should barely
  cover meat.  Cover, simmer gently turning lamb regularly until very tender
  (1 1/2 to 2 hrs.)  Taste for seasoning.  Remove and discard bone.  Serve
  (or refrigerate overnight, remove fat that has risen, if desired) and
  reheat gently. Serve with rice.

  Four to six servings

  (Note:  Try this with couscous instead of rice)

Ezekiel Bread With Sprouts

  ----- Original Message ----- 
  From: Mark 
  To: phaedrus
  Sent: Friday, August 15, 2003 10:53 AM
  Subject: Ezekiel Bread

  I just read your post and recipe from '97.  Have you had any success since in coming up with 
  a recipe for a sprouted version of Ezekiel bread?  I've found several that use some sprouted 
  grain, but all still use flour as well.  I plan to experiment, but would like to find some 
  information, if not a recipe for working with the sprouts to come up with something similar 
  to the Food for Life product.  It is not as dense and heavy as the recipes I've seen, which 
  come out somewhat like a Westphalia Pumpernickel.  One source mentioned drying the sprouts 
  before grinding them- I do think that might have some possibilities.  

  Also, is there a good recipe out there that makes a good sprouted wheat bread?  It might 
  contain some useful hints.


Hi Sheryl,

See below for two sprouted ezekiel bread recipes and one sprouted essene bread recipe.


  Ezekiel Bread Recipe

  Sprout 2 cups of wheat until the sprouts are only 1/2 inch or shorter. If they grow longer than that, 
  the final loaf will be too "green". It usually takes 24 to 48 hours for the sprouts to reach 1/2 inch 
  in length. 

  Grind the sprouted wheat. We use an old fashioned hand-cranked meat grinder. You will end up with a
  rubbery glob. 

  Form into an oval shaped loaf and bake in a shallow dish at 250 to 275 degrees (F) for about 1.5 to 
  2 hours, until browned. 

  Cool, keep refrigerated, and slice with a wet, serrated knife. The
  finished bread has a pleasantly sweet flavor. Some like to top a slice
  with cheese and make a real meal of it. 

  Note: You can add whatever extra ingredients are appropriate for 
  your household (chopped dates, raisins, salt, honey,
  grated carrots, whatever). You can also substitute rye grain for 
  wheat,if you prefer. Be creative 
  Sprouted Essene Bread

   "Moisten your wheat that the angel of water may enter it"

  -- Essene Gospel of Peace

  The Essenes were an ascetic community that influenced the early Christian church. They were 
  expert bakers of sprouted breads, a technique that produces a sweet, moist, cakelike bread 
  without honey, eggs, or oil. This recipe was in the manuscripts discovered as the Dead Sea Scrolls.

  6 cups hard durum wheat  kernels (available in  health food stores)               
   1/2 cup raisins (optional)
  1/2 cup almonds or walnuts (optional)
  10 cups water

  Use a large sprouter from a health food store or several large jars and porous covering material 
  for the tops, such as cheesecloth or clean metal screening. Use four 1-quart jars, putting 1 1/2 
  cups of wheat kernels and 2 1/2 cups of water in each jar. Cover the top with a piece of cloth or 
  screening large enough to overlap the edge by an inch or two. Fasten the top tightly around the 
  neck of each jar with a rubber band, or string, or if using canning jars, the outer canning and 
  with- out the center disk. Leave kernels in water overnight and drain through the strainer top in 
  the morning.

  After 8 hours, rinse the wheat with water and drain immediately without removing the cloth covering. 
  Continue rinsing and draining the sprouts 2 to 3 times a day for the next 2 to 4 days. The sprouts 
  will vary in length. When the sprouts are about as long as the kernel, they are ready to use. Two 
  cups of kernels will expand to about 4 1/2 cups of sprouts.

  Use a food processor with metal blade or meat grinder to grind the sprouts into a smooth, sticky mass. 
  Grind 2 cups at one time for about 3 minutes. With a food processor the dough will first become very 
  smooth, then ball up and break apart.  Watch carefully. Immediately after it forms a ball, take out 
  of the food processor or grinder and add nuts or raisins as desired.

  Shape into 2 or more round loaves.
  Place on a well oiled baking sheet. Cover and let rest for an hour.
  Bake for 1 1/2 to 2 hours at 300 F. or 3 to 4 hours at 250 F.

  Some cooks feel that the longer, slower baking temperatures preserve the freshness of the sprouted 
  wheat. Up to an additional 30 minutes of baking time may be needed to brown the crust. This bread 
  keeps well and is better if kept a day or two before serving.

  Sprouted Ezekiel Bread

  Ezekiel bread is one of the most specific recipes of the Scriptures.  Bible readers will notice that 
  it is not intended as a delicacy for a joyous occasion. Rather, it was an emergency survival food to 
  be prepared during the dire straits of the Babylonian conquest. This version uses all Ezekiel's 
  ingredients except spelt, an inferior wheat no longer available. The passage suggests that the bread 
  may have been sprouted.
  3/4 cup hard winter wheat kernels
  1/8 cup chickpeas
  1/8 cup lentils
  1/4 cup millet flour
  1/4 cup barley flour

  Sprout and grind wheat kernels, chickpeas, and lentils, following instructions in the Sprouted Essene 
  Bread recipe. Add the millet and barley flour (millet and barley do not easily sprout). Shape the dough 
  into 5 or 6 individual patties. Put on an oiled baking sheet and bake for 2 hours in an oven preheated 
  to 200 F. Brush tops with water to retain moisture.  Turn and bake for another 1 1/2 hours at 250 F.
  Serve warm.

Oven-Baked Spareribs

  ----- Original Message ----- 
  From: Marta 
  To: phaedrus 
  Sent: Thursday, August 14, 2003 12:03 PM
  Subject: Spareribs

  The Betty Crocker cookbook in the late '50s had a recipe for over baked spareribs, any possibility 
  that you can find it?



Hello Joel,

No luck finding a Betty Crocker recipe, but below are some with no origin listed.


  Oven  Baked  Spare  Ribs

   Ingredients : 
   2 lb. pork ribs
   4 tbsp. vinegar
   2 tbsp. soy sauce
   2 tbsp. honey
   2 tbsp. sherry
   2 tbsp. vegetable oil
   1 tsp. lemon juice
   2 in. cube root ginger peeled and finely chopped
   *10 1/2 oz. can condensed tomato soup
   1/2 tsp. five spice powder (Chinese) or 1/2 tsp. ground star anise
   6 cloves garlic finely chopped
   * Do not dilute soup*

   Preparation : 
      Place ribs in large pan (pressure cooker base), cover with water
   and add 2 tablespoons vinegar bring to boil, simmer for 15 minutes
   and drain.  Meanwhile, mix all remaining ingredients in a roasting
   pan, add ribs and coat well with the sauce.  Cook at 350 degrees for
   30 minutes, basting after 15 minutes increase heat to 400 degrees
   for 20 minutes or until rich and succulent.  Once cooked, if covered
   and heat turned low ribs will keep for hours, and improve with time!!
   Oven  Baked  Spare  Ribs

   Ingredients : 
   4 lbs. spare ribs
   1 c. sliced onions
   1 c. chili sauce or ketchup
   1 c. water
   3 tbsp. Worcestershire sauce
   1/2 c. vinegar
   1/2 c. brown sugar
   1 tsp. dry mustard
   Salt and pepper
   1 tsp. chili powder
   1/4 tsp. paprika

   Preparation : 
      Cut ribs into serving pieces.  Bake on rack for 1 hour.  Drain
   fat. Remove rack.  Combine remaining ingredients.  Bring to a boil. 
   Pour sauce over meat.  Bake for 2 hours or until meat is tender at
   350 degrees. 
   Oven  Baked  Barbecue  Spare  Ribs

   Ingredients : 
   1 strip (2 1/2 - 3 lbs.) spare ribs
   1 qt. water (boiling hot)
   2 tbsp. brown sugar
   1 tbsp. vinegar
   1 tsp. lemon juice
   1 or 2 tsp. Kitchen Bouquet
   3/4 of a 14 oz. bottle catsup
   Salt & pepper to taste
   1 onion

   Preparation : 
      Add boiling water to a large roasting pan, add vinegar, brown
   sugar, lemon juice, Kitchen Bouquet and catsup, stir and mix well. 
   Cut spare ribs into strips and add salt and pepper to taste.  Brown
   spare ribs in 2 tablespoons shortening.  When brown, put in a
   roaster with catsup mixture. Peel onion and put in pan and cover. 
   Bake at 350 degrees for 1 hour then turn meat over.  Add more water
   to sauce if necessary.  Return to oven and bake 1 more hour.  To
   thicken sauce combine 3 tablespoons flour and 1/2 cup water and mix.
    Take onion out of pan and add mixture to thicken sauce 1/2 hour
   before end of cooking time.  The sauce will thicken during the last
   half hour of cooking. Sauce can be served over spare ribs and mashed
   potatoes.  Serves 6.
   Better  Oven  Baked  Barbecue  Spareribs

   Ingredients : 
   4 lbs. spareribs
   1 c. sliced onions
   1 c. catsup
   1 c. water
   1 tsp. salt
   1 tbsp. Worcestershire sauce
   1/2 c. vinegar
   1 c. brown sugar
   1 tsp. mustard

   Preparation : 
     Brown spareribs well; pour off excess fat.  Combine remaining
   ingredients; pour over ribs.  Bake covered at 350 degrees for 3
   hours, basting with sauce 5 or 6 times.  Remove cover, bake 15
   minutes longer if needed.  Yield: 6 servings.  

Seed Cookies

  ----- Original Message ----- 
  From: tara 
  To: phaedrus
  Sent: Friday, August 15, 2003 2:16 PM
  Subject: seed cookies

  I am in search of the recipie from a local Russian Bakery. Many other food chains are now 
  producing the same cookie.  I have the list of ingredients but not sure the preportions, 
  can you help??
  poppy seeds, sesame seeds, ground flax seeds, dark rye flour, brown sugar, oil, corn syrup, 
  molasses, baking soda, salt, vanilla, maple flavouring, and rum flavouring.

Hello Tara,

There are lots of sesame seed cookie recipes and lots of poppy seed cookie recipes, but the only "seed cookie" recipe that I can find is the one below.


  Crunchy Seed Cookies

  1/2   cup all-purpose flour 
  1/2   cup whole-wheat flour 
  1/2   cup wheat germ 
  1/4   cup oat bran 
  1   teaspoon cinnamon 
  1/2   teaspoon salt 
  1/3   cup margarine or butter 
  1/2   cup packed brown sugar 
  1    egg 
  1   teaspoon vanilla 
  2   tablespoons sunflower seeds 
  2   tablespoons sesame seeds 
  2   tablespoons poppy seeds 
  1. Mix together all-purpose and whole wheat flours, wheat germ, oat bran, cinnamon and salt. 
  2. In bowl, cream margarine or butter and brown sugar until light; beat in egg and vanilla. 
  3. Stir in dry ingredients; mix well. 
  4. Stir in sunflower, sesame and poppy seeds. 
  5. Between 2 sheets of waxed paper, roll out dough, in batches, to 1/8-inch (3 mm) thickness. 
  6. With cookie cutter, cut into 2-1/2-inch (6 cm) rounds. 
  7. Bake on ungreased baking sheets in 350 F oven for 8 to 10 minutes or until lightly browned. 
  8. Let cool for 5 minutes on baking sheets. 

Zucchini Relish

  ----- Original Message ----- 
  From: Sara
  To: phaedrus
  Sent: Friday, August 15, 2003 8:37 PM
  Subject: zucchinni relish

  Hello I am needing a recipe to make a zucchinni relish. My husband wants me to make him 
  zucchinni relish and I do not know how to make it. If you can get me the recipe I would 
  appreciate it.

Hi Sara,

There are dozens of recipes for zucchini relish. Below are two.


  Zucchini  Relish

   Ingredients : 
   10 c. zucchini (about 5 lb.)
   4 lg. onions
   4 lg. green bell pepper
   4 lg. red bell pepper
   2 1/2 c. cider vinegar
   4 c. sugar
   2 tbsp. cornstarch
   1 tsp. turmeric
   1 tsp. nutmeg
   2 tsp. celery seed
   1/4 tsp. pepper

   Preparation : 
     Grind all above vegetables and sprinkle with 1/2 cup salt.  Let
   set overnight.  In morning, rinse and drain well with cold water. 
   Mix the following ingredients:  Bring to a boil in a large kettle. 
   Add vegetables and simmer 30 minutes.  Ladle in jars.  Cold pack 15
    Zucchini  Relish

   Ingredients : 
   10 c. squash
   4 c. onions
   2 green peppers
   2 1/2 c. vinegar
   4 c. sugar
   1/2 tsp. nutmeg
   1 tbsp. dry mustard
   1 tbsp. turmeric powder
   1 tbsp. cornstarch
   2 tsp. celery seed

   Preparation : 
      Mix with 1/3 cup salt.  Set overnight.  In the morning pour off
   liquid, rinse and drain well.    Heat to boiling:  Add 1 red pepper
   either ground or cut up fine.  Add ground zucchini, onions and green
   pepper.  Simmer 20 minutes.  Pack in jars and seal.  Since the
   turmeric makes it yellow, green food coloring makes it look better.  


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