Custom Search



Cranberry Meatballs

----- Original Message ----- 
  From: Elaine 
  To: phaedrus 
  Sent: Friday, August 17, 2001 7:58 PM
  Subject: Grandma's meatballs

  I used to have meatball recipe that I got from my Grandma that was 
  soooo good. Grandma is gone now and I can't find the recipe. I do 
  know that it contained aprox. 1 lb. of hamburger and 1/2-1 lb. of 
  sausage. The sauce was really different, it contained chili sauce 
  and cranberry sauce. I am not sure of the other ingredients or amounts.
  Do you have this recipe or something similar? I would really love to 
  make these meatballs for my kids. Thanks, Elaine 

Hello Elaine,

I have a definite maybe. Try the recipe below.


  Cranberry  Meatballs

   Ingredients : 
   1 1/2 lbs. ground beef
   1/2 lb. bulk pork sausage
   2 eggs, well beaten
   2 slices bread, crumbled
   1/4 tsp. pepper
   1/2 tsp. garlic powder
   1 med. onion, chopped
   1/3 c. ketchup
   1/4 c. dried parsley flakes
   1 tsp. salt
   1 can Ocean Spray cranberry sauce
   3/4 c. chili sauce
   3 tbsp. brown sugar, firmly packed
   1 tbsp. lemon juice

   Preparation : 
      Combine all meat ingredients and mix well.  Form into balls
   (walnut size). Arrange in a 9 x 13-inch pan.  Combine ingredients
   and cook over medium heat, stirring until well blended. Pour hot
   sauce over meatballs.  Bake, uncovered, in 350 degree oven for 1 to
   1 1/2 hours.  Makes 10 to 12 cocktail-size meatballs.

The Riddle of the Rhubarb Pie

----- Original Message ----- 
  From: Dean 
  To: phaedrus 
  Sent: Sunday, August 12, 2001 3:40 PM
  Subject: rhubarb

  I am looking for rhubarb meringue pie which uses tapioca and orange zest.


Hello Dean,

Well, I can't find the exact rhubarb meringue pie recipe that you are looking for. I did, however, find three rhubarb pie recipes that use grated orange rind and tapioca. I'll offer them plus a rhubarb meringue pie recipe. You can try making the pie using one of the top three recipes, and then cooking it and making a meringue for it by using the bottom recipe. If you put a meringue on it, don't use the top pie shell. Perhaps by combining recipes in this way, you can make a pie similar to the recipe you want. I would use the cooking instructions for the meringue pie recipe.


  Rhubarb  Crunch  Pie

   Ingredients : 
   5 c. diced rhubarb
   1 c. sugar
   1/4 tsp. salt
   2 tbsp. tapioca
   2 tsp. grated orange rind
   1/2 c. flour
   1/2 c. sugar
   4 tbsp. butter

   Preparation : 
       Mix all ingredients for topping.  Mix sugar, salt, tapioca and
   orange rind together.  Mix with rhubarb and let stand 5 minutes. 
   Put into a unbaked pie shell and cover with topping.  Bake at 400
   degrees for 40 to 50 minutes. 
  Rhubarb  Custard  Pie

   Ingredients : 
   2 pie crusts
   4 c. rhubarb, cut in 1/2" - 3/4" pieces
   1 1/4 - 1 1/2 c. sugar
   4 tbsp. flour or 2 tbsp. quick cooking tapioca
   1/4 tsp. salt
   1/2 - 1 tsp. grated orange rind
   1-2 tbsp. butter
   2-3 eggs

   Preparation : 
     Add eggs to the flour, sugar, salt and grated orange rind.  Put
   rhubarb in pie crust and dot with butter.  Pour egg mixture over
   rhubarb.  Add top crust and cut slits in it.  Bake at 450 degrees
   for 15 minutes then reduce to 350 degrees for 25 to 30 minutes.  
   Best  Ever  Rhubarb  Pie

   Ingredients : 
   4 c. rhubarb
   2 egg yolks
   1 1/3 c. sugar
   3 tbsp. tapioca
   1 tbsp. orange rind
   Double crust
   9" pie plate

   Preparation : 
     Cut rhubarb into large bowl.  Beat egg yolks with fork and pour
   over rhubarb.  Add sugar, tapioca and orange rind.  Combine by
   turning over and over.  Pour into unbaked pie shell.  Cover with top
   shell and bake at 375 degrees for 40-45 minutes or until done.  

  Paul Martin's Rhubarb Meringue Pie

  Categories: pies, pie, meringue, rhubarb, martins, paul

  Yield: 6 Servings

        1 c  Flour - sifted
      1/3 c  Shortening
        5 tb Cold water
             Salt - pinch

    2 1/2 c  Rhubarb - cut into 1-inch pieces
        3 tb Flour
        1 c  Sugar
        2    Egg yolks
      1/3 c  Orange juice
             Orange rind - from one
        1 tb Butter

        2    Egg whites
        4 tb Sugar
      1/2 ts Vanilla

  To make pastry, sift flour and salt and cut in shortening until
  mixture resembles coarse crumbs. Add water and work with a fork until
  mixture holds together. Wrap in plastic wrap and refrigerate for 10
  minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a
  fork and bake at 400F for 10 minutes. For filling, sift sugar and
  flour together and add rhubarb. Cook slowly until mixture thickens,
  stirring constantly. Stir in egg yolk and cook 1 minute longer.
  Remove from heat and add orange juice, rind and butter. Cool and pour
  into baked pastry shell. Meringue: beat egg whites until frothy. Add
  sugar by the tablespoon, beating until stiff. Add vanilla. Spread
  meringue over the pie and return to 350F oven for 10-12 minutes, or
  until lightly browned.

Crisp Dill Pickles

----- Original Message -----
From: Chris
To: phaedrus
Sent: Friday, August 17, 2001 11:04 PM
Subject: Help!

> Hello!
> Also, I have been hunting high and low for a good dill pickle recipe.
> My family loves Gedney's Kosher Baby dills, and I have lots of cukes in
> the garden.  I always seem to get mushy pickles.....  Help!  Help!!
> Thank you!
> Chris

Hello Chris,

I do have some dill pickle recipes, though. Have a look at the ones below.


Greg Higgins' Damn Good Dills
Make 4 quarts

These fresh-pack pickles are crisp, garlicky, spicy, tart and - of course, -
dilly. Bet you can't eat just one.

8 cups white distilled vinegar
8 cups water
1 cup granulated sugar
1 cup kosher salt
1 teaspoon ground turmeric
1/2 cup pickling spices
24 whole, small dried red chile peppers
32 cloves garlic
8 fresh dill heads
5 pounds well-washed small o medium pickling cucumbers (about 16 cups)

In a large nonaluminum stockpot, bring the vinegar, water, sugar, salt,
turmeric and pickling spices to a simmer over medium heat. Let cook while
preparing jars and cucumbers.

Wash 4 quart jars in hot water. To sterilize jars, place them right-side up
on the rack in a boiling-water canner. Fill the jars and canner with hot
(not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at
altitudes of less than 1,000 feet. At higher elevations, boil 1 additional
minute for each additional 1,000 feet elevation. Keep in hot water until
needed, drain. Prepare lids as manufacturer directs.

Drain jars. To each hot jar, add 6 chilies, 8 garlic cloves and 2 dill
heads. Fill loosely to the shoulder of each jar with the cucumbers. Pour the
hot pickle brine into each jar, filling to the top of the shoulder. With a
clean damp cloth, wipe the jar rims, screw the lids on snugly, and invert
the jars for 3 hours. Store pickles in the refrigerator for up to 2 months.
Use any leftover pickling liquid to pickle other kinds of vegetables.

The pickles are ready to use after 3 to 4 days of aging, but they will
continue to improve further for several weeks.
Kathy's Favorite Dill Pickles
Recipe From: Kathy and Grandma Alice Hough

Brine (for about 6 quarts):
2 2/3 quarts of water (just measure in a quart canning jar)
1 1/3 quarts cider vinegar (Please use's better!)
3/4 cup canning salt (no iodine)
1 tsp. each alum and sugar  In each clean quart jar, place the following:
2 med. to small or 1 large head fresh dill (at top and bottom)
1 clove garlic, peeled (bottom)
1/2 tsp. mustard seed (bottom)
Fresh washed cucumbers to fill (pack as tight as you can)
Cover the contents of each jar with simmering hot brine (brought down from a
boil) and seal (follow general canning instructions...Ball and Kerr have
booklets for this). Process in boiling water (or steam canner) bath for
about 10 minutes to ensure seals. Remove immediately after finished so as
not to overcook contents. Place jars in a draft-free place to cool (on a
towel). If you are new at pickle-making, be sure you allow them time to cure
before opening a jar. They will change after canning and go through a
"shriveled" stage and eventually the cucumbers will plump up and take on a
translucence. I usually wait two or three months before opening a jar for
testing. They should be translucent all the way to the center.
Great Dill Pickle Recipe

Enough washed, cold, pickling cucumbers to fill 7 litres (quart) canning
jars. If you are doing a lot - say a 1/2 bushel or so, wash them
in the washing machine with cold water but don't use soap. It works

1.75 l. (~7 1/2 cups) water.
1.25 l. (~5 cups) vinegar.
175 ml. (~1/2 to 3/4 cup) pickling salt
14 cloves of garlic peeled.
1 large onion sliced 4 mm thick (~1/8").
7 heads fresh dill.

1) Wash cucumbers, sliceonions, peal garlic and sterilze 7 large jars
   and lids per batch.
2) Put two cloves of garlic, one slice of onion and one head of dill
   weed in each jar.
3) Stuff each jar with cucumbers.
4) Make brine by combining water, salt and vinegar and bring to boil.
5) Cover cucumbers with boiling brine to about 1.25 cm (1/2 inch) from


1) Put caps on jars. Leave them loose enough to allow excess
pressure to escape but tight enough to get a good seal when cooling.
2) Process in an open canner, on top of stove, in a boiling water bath
for 10 minutes. Remove jars and allow to cool.
3) Tighten lids once they have popped down.

Pickles should be ready to eat in about fourweeks.

For really great crisp pickles use only VERY freshly picked cool
cucumbers. Even allowing them to sit overnight in a cold room can
cause a lot of moisture loss and a loss in quality.

7 Layer Salad

----- Original Message -----
From: Sandra 
To: phaedrus
Sent: Saturday, August 18, 2001 12:45 PM
Subject: Looking for a recipe 7 Layer Salad made with a food processor from
the Sunset Cookbook about the late 1970's or early 1980's

> I have lost my Sunset Food Processor cookbook and am looking for the Seven
> Layer Salad recipe that was in the cookbook from about the late 70's or
> early 80's.
> Thanks for your help.
> Sandra

Hi Sandra,

Well, I had no luck at all looking for anything associated with the Sunset Food Processor. However, I did find a seven layer salad recipe that calls for using a food processor, and also an eight layer salad recipe. They are below. Hope they suffice.


Seven  Layer  Salad

 Ingredients :
 3/4 oz. Parmesan cheese
 1 1/2 c. shredded cheddar cheese
 1 head lettuce
 1 onion
 3 celery stalks
 1 med. green bell pepper
 1 c. mayonnaise
 1 c. dairy sour cream
 3 tbsp. sugar
 1 (10 oz.) pkg. frozen peas, thawed
 6 slices bacon, fried crisp

 Preparation :
   Cut cheese into 1 inch cubes.  In food processor with metal knife
 blade, process cheese until chopped into 1/16 inch pieces.  Remove
 from work bowl and set aside.  Cut lettuce into wedges to fit the
 feed tube.  Trim onion to fit the feed tube.  Using slicing disk,
 slice lettuce wedges.  Set aside.  Slice onion, celery and green
 pepper separately.  Fit the steel knife blade back in bowl.  Combine
 mayonnaise, sour cream, sugar and shredded Parmesan cheese in the
 work bowl.  Process until mixed well, 2 or 3 seconds.  To assemble
 salad, place sliced lettuce in the bottom of a deep salad bowl.
 Make a single layer of each vegetable, ending with uncooked peas.
 Spread mayonnaise mixture completely over top of salad, sealing to
 the edges of the bowl.  Cover with plastic wrap and refrigerate
 overnight.  Before serving, remove plastic wrap and crumble bacon
 over top of salad.  Makes 8 servings.
 Eight  Layer  Salad

 Ingredients :
 1/2 head lettuce (slicer blade)
 5 carrots (chopped)
 1 green pepper (chopped)
 1 red onion (sliced)
 1 1/2 c. mayonnaise
 1 c. Cheddar cheese (diced or shredded)
 1 lb. cooked bacon (chopped)
 1 pkg. frozen peas (10 oz.), Do Not Cook

 Preparation :
   Use food processor  Layer in this order in straight glass bowl.
 Make 24 hours ahead, cover and refrigerate.  Do not toss salad.
 Serve from top to bottom.

Who was Miss Liberty?

  ----- Original Message ----- 
  From: Camille
  To: phaedrus 
  Sent: Friday, August 17, 2001 12:28 PM
  Subject: (no subject)

  Last spring I attended a book club and the book discussed was about the woman
  who modeled for the silver dollar coins and perhaps the statue of liberty. I 
  can not recall her name. Can you help? There was a book written about her 
  life  perhaps with the last 3-5 years. 

  As always thank you.

Hi Camille,

This is what I found:

"To comply with the Bland-Allison Act, the U.S. Mint engaged a young designer, George T. Morgan, to design and engrave a new silver dollar. George Morgan, in turn, asked Anna W. Williams, a school teacher, to sit as a model for the "Liberty Head" on the obverse side of the Morgan Dollar. Anna became known as "Miss Liberty" and gained fame as a result of her image being engraved on the nation's silver dollars."

I could not locate the book.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus