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----- Original Message -----
From: "Jeff"
To: phaedrus
Sent: Thursday, September 02, 2004 3:40 PM
Subject: dry rib recipie
I would really like to get a good dry rib recipie!
Thanks
Jeff
Alabama
Hi Jeff,
Try the one below.
Phaed
Memphis Dry Ribs
4 pounds pork loin back ribs or meaty spareribs
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon onion powder
3/4 teaspoon celery salt
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3 cups wood chips (use hickory or oak chips for the best flavor)
1.. Cut ribs into 4 portions. Place ribs in shallow dish.
2.. In small bowl, combine brown sugar, paprika, onion powder, celery
salt, cumin and black pepper; rub evenly over meaty side of ribs. Cover with
plastic wrap and marinate in the refrigerator for 4 to 24 hours.
3.. At least 1 hour before grilling, soak wood chips in enough water to
cover. Drain before using. In charcoal grill with a cover, place preheated
coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to
drip pan. Sprinkle half of the drained wood chips over the coals.
4.. Place ribs, bone side down, on grill rack over drip pan. Cover and
grill for 1 1/2 to 2 hours or until ribs are tender. Add more preheated
coals (use a hibachi or a metal chimney starter to preheat coals) and wood
chips; turn ribs halfway through grilling.
Serves 4.
* Note: For gas grills, preheat and then turn off any burners directly below
where the food will go. The heat circulates inside the grill, so turning the
food is not necessary.
Nutrition Facts
Calories 790 calories
Protein 51 grams
Fat 62 grams
Sodium 490 milligrams
Cholesterol 245 milligrams
Saturated Fat 23 grams
Carbohydrates 6 grams
Fiber 0 grams
----- Original Message -----
From: "Barb"
To: phaedrus
Sent: Monday, September 06, 2004 6:25 PM
Subject: French toast
> Does anyone have the French toast recipe that the Union Pacific Railroad
> used to make?
> This is the French toast they served in their dining car back in the
> 1950's and 1960's.
> It was the best. I have not found any recipe that comes even close.
> Thanks
> Barb
>
Hello Barb,
See below.
Phaed
French Toast, Union Pacific Style
You'll need: shallow bowl, large skillet
Heat oil for frying to hot
Preparation time: 15 minutes
Yield: 1 serving
2 slices white bread
2 eggs
2 Tbsp. light cream
1 Tbsp. clarified butter
1 Tbsp. lard
powdered sugar
Cut two slices of bread 3/4-inch thick and trim
crust. Cut diagonally, making four triangular pieces.
Beat eggs and cream together well. Dip bread triangles
in mixture and fry until golden brown in hot butter
and lard. Serve hot and well drained. Top may be
sprinkled with powdered sugar if desired.
----- Original Message -----
From: "Louise"
To: phaedrus
Sent: Thursday, September 09, 2004 5:51 PM
Subject: recipe needed please
> Sirs:
>
> I need a recipe for good english dumplings for stew
>
> Please help me.
>
> Cheers
>
Hello Louise,
See below.
Phaed
Suffolk Dumplings (English)
Ingredients :
8 oz Flour
Pinch of Salt
1/2 pt Cold Water
Method :
Mix the flour and salt together, then add the water, mixing to form a firm
dough. Roll into 6 to 8 balls with floured hands, then roll in a little
extra flour. Put into a saucepan of fast boiling water, cover and boil hard
for 20 minutes. Drain well and serve immediately with rich, brown gravy as a
starter or part of a main course or with melted butter or golden syrup as a
dessert.
Serves 3 or 4.
If the dumplings are intended as a dessert, a few currants can be added to
the dough before boiling.
Suffolk Dumplings, also known as Hard Dumplings, should be eaten with two
forks being pulled apart to let out the steam.
------------------------
English Beef Stew with Suet Dumplings
Ingredients :
For the stew:
1 1/2 lb lean cubed beef
Tablespoon of cooking oil
1 lrg onion, sliced
3 lrg carrots, in chunks
1 lrg , raw potato cut into large cubes
2 pt beef stock
3 tsp plain flour
Seasoning
Dumplings:
8 oz plain flour
4 oz shredded beef suet
1/2 tsp salt
1 tsp baking powder
Water
Method :
In a large, lidded saucepan or casserole, fry the beef in the oil until well
browned. Don't worry if it sticks a little - the browning is important. Add
the onions and gently fry for five minutes. Add the flour and stir in well.
Add the carrots and potato to warm through, then add the stock, stir well
until the sauce thickens and boils. Cover and simmer gently for 25 minutes
Meanwhile, make the dumplings. Stir the shredded suet through the flour,
salt and baking powder. Begin adding water while stirring until you have a
soft but moldable dough.
After the stew has cooked 25 minutes, stir it through then add the dumplings
as balls about 2 inches diameter, to rest on top of the stew. Cover and
either continue to simmer on the hob for 20 minutes, or place in an oven,
uncovered, at 175C for 20 minutes.
The stew can also include turnip or swede instead of potato, and the
dumplings can include plenty of herbs - great with dried sage, thyme or
parsley.
----------------------------------
Lowestoft Buttons(English)
Ingredients :
4 oz Flour
6 fl oz Milk
Salt and black pepper
2 oz Butter
1 oz Fresh white breadcrumbs
Method :
Sieve the flour into a bowl and make a well in the centre. Gradually pour in
the milk, stirring until a thick batter that will just drop from a spoon
when shaken is formed. Season to taste. Drop teaspoons of the batter into a
saucepan of fast-boiling water. Cover and boil for 5 minutes. Remove the
`buttons' with a slotted spoon, draining well, and pile on a hot serving
dish. In a frying pan melt the butter and stir in the bread crumbs. Fry
until golden, then sprinkle over the `buttons' . Serve at once on their own
or with a little melted butter poured over the buttons.
A popular light supper dish; also known as spoon Dumplings.
---------------------------------------
Suet Dumplings (Traditionally Served with English Salted Meat)
Ingredients :
1 cup Flour
1/2 tsp Baking powder
1/2 tsp Salt
1/2 cup Grated beef suet
Cold water as needed
Method :
Sift flour with baking powder and salt. Mix in thoroughly beef suet
(traditionally done with the hands by rubbing, but a pastry blender can be
used). Add enough cold water to make a stiffish dough that comes away from
the sides of the bowl. Form into 12 balls. Drop onto boiling broth and cook,
covered, for 10 minutes.
This recipe yields enough dumplings for 6 servings.
From: "Joseph"
To: "Phaedrus"
Subject: Re: "real" Horn & Hardart baked beans
Date: Monday, September 06, 2004 4:23 PM
At 02:34 AM 9/6/2004, you wrote:
>Please send it. A lot of folks would appreciate it.
Automat Baked Beans (Horn & Hardart), reverse engineered
A traditional recipe, probably the one distributed by the restaurant chain,
calls for:
1 pound dried navy beans, rinsed
1 large yellow onion, chopped (about 1 cup)
4 slices bacon, diced
2 tablespoons sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
2/3 cup molasses
2 tablespoons cider vinegar
1 1/2 cups tomato juice
Salt to taste
After the beans have been soaked and boiled, the other ingredients are
added, and put in a casserole or Dutch oven, and baked for 4 hours in a
very cool oven (200°). I've tried this and similar recipes, sometimes
including catchup, maple syrup, brown sugar, honey, and the like, and there
is always one problem: the beans don't crust.
Horn & Hardart beans came in a little brown bean pot. We have some that
are nearly identical, thick restaurant ware, 3 oz., oven proof. You can
use French-style fluted ramekins, but they are usually 4-5 oz., which is
too big.
Here is a set of one dozen, in 4 colors, none of them brown (also attached for your convenience).
As to the basic preparation of the beans, this will come as heresy to many,
but after many preparations like the above, I've found any canned white
beans to be equally serviceable – whether pork-and-beans, honey-mustard, or
even "ranch," they all work well. I've also tried adding minced ham or
bacon to the mix, and it only confuses matters...beans are the point of this.
1 T honey
1 t mustard powder
A 15-oz can of beans makes 4 servings. If I'm using plain canned beans, I
add some honey and dry mustard. Put the ramekins in the sink for easy clean-up.
Fill them, pressing the beans down, so that the liquid stays on top.
4 t canned french-fried onions (the best are red onions from Asian markets)
4 t dark brown sugar
1 heaping t mustard powder
Using a strainer, divide the mustard equally; then add to each ramekin a
teaspoon of brown sugar, and one of onion. Gently press down on the top of
each, so that the bean liquid moistens the ingredients, but do not mix into
the beans! Carefully set the ramekins on a baking sheet.
In a 400° oven, set the tray on the top rack. Bake 5-7 minutes. At this
point, the tops will have crusted slightly. Gently push the crust down, so
that liquid just covers it. Do this twice more, then pull the baking sheet
and allow the beans to come to room temperature. There should be a savory
crust over each ramekin. Let set for at least a half hour. Before
serving, remove the ramekins and microwave till hot (this will both allow
the flavors to meld and avoid serving an oven-hot container).
One secret to this preparation is using individual dishes. Larger
casseroles can be made to crust, but the ratio of crust to beans will be
slight. The other secret is dried fried onion. I doubt that this was an
ingredient in the original, but it's not impossible: casseroles like Green
Bean Bake used them, for example.
Joseph
From: Bertha
To: phaedrus
Subject: newfoundland bangbelly
Date: Monday, September 06, 2004 9:03 AM
this recipe was passed down to me by my mother and her mother before that
ingredients you will need are:
3 cups bread crumbs
1/2 cup brown sugar
1/4 tsp salt
1/2 cup molasses
1 tbsp hot water
1 cup raisins
1/4 cup melted butter
1 tsp ginger
1 tsp allspice
1 tsp cinnamon
1 tsp baking soda
1/2 cup flour
soak bread crumbs in water squeeze out the water and mix in other ingredients
with crumbs bake at 350 degrees until brown
newfoundland pork buns
flour,pork scrunches [do not fry],and raisins
mix together add just enough water to make dough good enough to roll in buns,
bake until brown with the skin of the pork on top of the buns,or on the bottom.
in my family there was no such thing as measuring out the ingredients just use
your own guess at how much would be eaten. hope someone enjoys these two recipes
bertha
Terrence sent this recipe:
Mom's Newfoundland Bangbelly
Edith (Scott) Harvey
1 loaf bread (Home Made Bread is Best)
1/2 to 1 cup of Molasses
1/2 to 1/4 tsp. Cinnamon
1/2 to 1/4 tsp. All Spice
1/2 to 1/4 tsp. Mix Spice
1/2 to 1 lb. Salt Pork
1/2 to 1 cup Raisins
1/2 cup flour
Soak 1(one) loaf of bread in cold water, until saturated, the squeeze
out excess water and place bread in dry mixing bowl. Bread should be
saturated with water, do not squeeze it dry.
Cut Salt Pork into small cubes, then place all the ingredients in with
the bread. Add flour until you have a dough like consistency, not too
dry. Mix all the ingredients well, and place into a greased baking pan.
Bake at 350 to 375 for 1 hour. Cool and cut into squares. This is best
served hot or warm, keep leftovers refrigerated for great snacks.
Sorry that I could not be more persist with the ingredient amounts, but
mom all ways said to add ingredients to your taste. If you do not like
spicy foods go with 1/4 tsp of the spices, rather than 1/2 tsp. Do not
like Salt pork? Cut pork into smaller cubes and use less pork. Same goes
for the molasses and raisins.
It is best to keep track of what you use, and try different amounts
until you get the Bangbelly you like the best. Good Luck!
Terrence
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