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Hay Time Switchel

  ----- Original Message ----- 
  From: Carol
  To: phaedrus
  Sent: Thursday, September 19, 2002 12:55 AM
  Subject: Hay Time Switchel

  Dear Phaed:

  I am looking for a recipe or information on a drink called switchel, 
  made from honey, vingear, and ginger.  I would love to have any 
  information you may have on this brew.


Hi Carol,

Switchel originated in the West Indies, and became popular as a summer drink in the American Colonies in the late 1600's. By the 1800's, it had become a tradition to serve it to thirsty farmers at hay harvest time, thus it acquired the alternate name of "haymaker's punch." Recipes below.


  Hay  Time  Switchel

   Ingredients : 
   1 c. light brown sugar
   1 c. apple vinegar
   1/2 c. light molasses
   1 tbsp. ginger
   2 qts. cold water

   Preparation : 
     Combine and stir well.  This can be refrigerated, but old timers
   made it with cool spring water, and drank it while making hay for a
   good energy restorer in the hot weather.  

   Ingredients : 
   1 c. sugar
   1 c. vinegar
   1 tbsp. ginger
   1 qt. cold water

   Preparation : 
      Stir all ingredients together.  Serves 6.  Refreshing summertime
   Haymakers  Switchel

   Ingredients : 
   1 gal. water
   2 c. sugar
   1 c. molasses
   1 c. vinegar
   1 tsp. ginger

   Preparation : 
      This was the standard "switchel" carried to the fields to quench
   the thirst of crews of haymakers.  Maple syrup or boiled cider was
   sometimes substituted for molasses.
   Switchel-Old  Fashioned  Summer  Drink

   Ingredients : 
   1/2 c. honey (more or less to taste)
   1/2 c. apple cider vinegar (more or less to taste)
   1/2 gallon water

   Preparation : 
      Mix ingredients together, chill and serve cold.

   Ingredients : 
   1/2 c. sugar
   Scant 1/4 tsp. ginger
   1/4 c. vinegar

   Preparation : 
     Place all ingredients into 2 quart pitcher.  Add water and ice to
   fill.  This was a favorite drink of a by-gone era, particularly
   enjoyed by farmers working in dusty fields.  

   Ingredients : 
   4 1/2 c. cold water
   1 c. vinegar
   1 1/4 c. brown sugar
   1/2 c. molasses
   1 tsp. powdered ginger
   2 tsp. syrup*

   Preparation : 
      *May substitute honey or maple syrup.  Mix all ingredients in
   large bowl or pitcher.  Refrigerate and serve.  Serves 6- 8. 
   Refreshing summer beverage of men haying in the fields.

   Ingredients : 
   1 gal. cider
   1 c. vinegar
   1 1/2 c. molasses or some molasses, stretched with honey, or brown sugar
   1 tbsp. ground ginger
   1 c. raw oatmeal

   Preparation : 
     Mix it all up together and chill.  The oatmeal settles to the
   bottom and you can eat it after the Switchel has been finished as a

Bacon Crackers

----- Original Message -----
From: Regina
To: Phaedrus
Sent: Friday, September 20, 2002 10:15 AM
Subject: The Ever Elusive Cracker Recipe

> Great site by the way.  I am looking for a recipe for
> a cracker I had at a party 20 years ago.  I will
> describe it as a Ritz type cracker wrapped in a thin
> slice of bacon and baked (?).  Very crispy and delish
> all by itself.  I have tried to make them simply like
> I described and they turn out soggy.  Ring any bells?
> Thanks for any help!

Hello Regina,

Could the below recipe be the one you want?


Bacon Crackers

Makes 30 servings

1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar

1 Preheat oven to 250 degrees F (120 degrees C).
2 Arrange the crackers in a single layer on a large baking sheet. Top each
cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar
over all.
3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Diabetic Cake

----- Original Message -----
From: Ruth
To: phaedrus
Sent: Friday, September 20, 2002 1:36 PM
Subject: diabetic cake and frosting

> Phaed,
> I used to have a recipe for a chocolate and a white cake for diabetics
> along with white frosting, but I can not find it anyway.  Can you help
> me??
> You are aweseome!
> Thanks,
> Ruth

Hi Ruth,

Check the recipes below.


Diabetic Devil's Food Cake
  Categories: Diabetic, Desserts, Cakes
       Yield: 1 servings

     1/2 c  Cocoa                             
     1/3 c  Sugar (or substitute)
     1/2 c  Boiling water                     
     3/4 c  Liquid egg substitute(room temperature)      
     2 c  Cake flour                               
     1/2 ts Baking soda                         
     1 ts Vanilla
     1 1/2 ts Baking powder                     
     1/2 c  Margarine, room temperature
     1/8 ts Salt                                     

   Stir together cocoa and boiling water until smooth.  Set aside to
   cool to room temp. Place flour, baking soda, baking powder, salt and
   sugar in mixer bowl and mix at low speed about 1 minute to blend. Add
   egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
   Add margarine to dry ingredients along with cocoa mixture and mix
   well at medium speed about 1 minute.  Pour into 9" square or 9x13
   cake pan that has been greased with margarine.  Bake at 350 F for
   about 30 minutes, or until a cake tester comes out clean and cake
   pulls away from the sides of the pan. Cool in the pan and cut 6x3 to
   yield 18 pieces.
Diabetic Yellow Cake and Fluffy Frosting
  Categories: Cakes, Diabetic
       Yield: 1 servings

 ------------------------Yellow Cake-----------------------------
       2 c  Cake flour                        
       1/3 c  Vegetable oil
       1/2 ts Baking soda    
       1/4 c Sugar substitute(equal to )/
       1 1/2 ts Baking powder                       
       2 ts Vanilla
       1/3 c  Sugar ( or substitute)            
       1/2 c  Egg substitute(room temp)
       3 tb Dry buttermilk                    
       1/4 c  Margarine(room temp
       3/4 c  Water, room temp

----------------------Fluffy Frosting---------------------------
       1/2 c  Sugar                               
       2    Large egg whites
       2 tb Water                             
       1/4 ts Cream of tartar
       2 pk Sweet'n'low                       
       1/2 ts Vanilla

    Yellow Cake:Place dry ingredients in mixer bowl and mix at low speed
   to blend well. Combine 3/4 cup water, oil, sweetener,vanilla and egg
   substitute and mix with fork to blend. Add margarine to flour mixture
   along with liquid mixture and mix with a spoon only until well
   blended.Spread evenly in a 9" square pan whick has been greased with
   margarine. Bake 30-35 minutes at 375 F or until cake tester comes out
   clean and the cake pulls away from the sides of the pan. Cool to room
   temperature and cut 4x4 to yield 16 equal servings. 
    Fluffy Frosting:
   Combine sugar, water, sweet'n'low egg whites and cream of tartar in
   top of a doubl boiler and beat at high spped for 1 minute. Set over
   simmering water in the bottom of the double boiler. Continue to beat
   at high speed for 4-5 minutes or until soft peaks form. Remove from
   heat. Add vanilla to frosting and continue to beat at high speed 1-2
   minutes or until thick enough to spread on a cooled cake. This is
   enough frosting for a 2-layer or 9" square cake.
Chocolate Cake For The Diabetic

1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs

Sift dry ingredients together in bowl. Beat eggs and add to rest 
of ingredients. Stir with fork (don't beat). Pour into loaf pan 
and bake at 350 degrees for 35 to 40 minutes (test with toothpick).
 White Cake (Diabetic)
Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cake flour
   1 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
     1/4  cup           solid shortening
     1/2  cup           sorbitol
   2      teaspoons     clear vanilla flavoring
   1      teaspoon      water
     1/2  cup           2% low-fat milk
   2                    egg whites -- stifly beaten
Combine cake flour, baking powder, and salt in a sifter, and then sift
into a medium sized bowl.  Set aside.  Beat shortening, sorbital,
vanilla, and water together until creamy.  Add flour mixture and milk
alternately, beating well after each addition.  Fold in stiffly beaten
egg whites.  Grease an 8 inch cake pan.  Line pan with waxed paper and
grease it again; then flour pan lightly.  Spread batter into greased,
lined, and floured cake pan.  Bake at 350F for 30-35 minutes or until
toothpick inserted in center comes out clean.  Allow to cool.  Turn over
onto board or plate, and remove waxed paper.
Yield: 10 servings.
Exchange, 1 serving= 1 starch, 1 fat
Calories, 1 serving= 105
Carbohydrates, 1 serving= 12

Stuffed Bell Peppers

  ----- Original Message ----- 
  From: Ricco 
  To: phaedrus
  Sent: Friday, September 20, 2002 6:55 PM
  Subject: stuffed bell pepper recipe

  please send

Hello Ricco,

Below are several.


  Stuffed  Bell  Peppers  Hungarian  Style

   Ingredients : 
   1/2 c. uncooked rice
   1 1/2 lbs. ground pork
   1 1/2 lbs. ground beef
   2 tsp. paprika
   Salt & pepper to taste
   3 tbsp. flour
   3 tbsp. margarine
   6 to 8 bell peppers
   2 (46 oz.) cans tomato juice
   1 tsp. sugar

   Preparation : 
      Parboil rice and mix with pork, beef, and spices.  Choose well
   formed peppers. Cut off tops of peppers, wash and seed.  Stuff
   peppers tightly with meat mixture.  Set stuffed peppers aside.  In
   large heavy pot, make a light roux by melting margarine, and
   stirring in flour; stir and cook flour until lightly browned.  Stir
   in tomato juice.  Stir in sugar.  Add peppers to pot; peppers should
   be submerged or at least doused with tomato juice.  (Any leftover
   meat can be rolled into a meatball and put in the juice.)  Bring to
   a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be
   sure peppers don't burn on the bottom.  Serve peppers with a dollop
   of sour cream and crusty French bread.  Peppers are better made a
   day ahead and refrigerated overnight; they also freeze well if
   covered with sauce.
   Stuffed  Bell  Peppers

   Ingredients : 
   6 bell peppers
   1 to 2 lbs. hamburger meat
   1 sm. onion, chopped
   1 pkg. of meat loaf seasoning
   1 egg

   Preparation : 
     Cut tops out of peppers and pull out all of the middle.  Mix
   hamburger meat, onion, meat loaf seasoning, and egg together in a
   bowl.  Place peppers on cookie sheet and add stuffing to top.  You
   can add ketchup on top or leave plain.  Bake at 350 degrees for
   about an hour or until done.  
   Stuffed  Bell  Peppers

   Ingredients : 
   1 lb. ground chuck
   1 c. chopped onion
   1 clove garlic, crushed
   2 tsp. chili powder
   1 tsp. salt
   1/2 tsp. pepper
   8 oz. tomato soup
   8 oz. tonato sauce
   8 lg. bell peppers, cut in halves and seeded
   1 1/2 c. cooked rice
   1 tsp. sugar

   Preparation : 
     Cook meat, onion and garlic until done.  Drain.  Add seasonings,
   tomato soup and tomato sauce.  Simmer covered for 10 minutes.  Stir
   in rice.  Cool.  Cook peppers in boiling, salted water and 1 tsp.
   sugar until they are tender.  Drain, stuff and bake just until
   bubbly in 350 degree oven.  These are great to freeze.  Just drain,
   stuff and freeze; then bake when needed.  Can add drained corn to
   mixture and top with grated cheese before baking.  
   Stuffed  Green  Bell  Peppers

   Ingredients : 
   6 green bell peppers
   1 lb. ground beef
   1/2 tsp. salt
   1 (1 lb.) can tomatoes
   1/2 c. uncooked Minute rice
   Salted water
   1/3 c. onion
   Dash of pepper
   1/2 c. water
   1 tsp. Worcestershire sauce

   Preparation : 
     Cut tops off peppers; de-seed and remove membrane.  Boil for 15
   minutes in salted water.  In skillet, brown ground beef and onion. 
   Add salt, pepper, tomatoes, water, rice, Worcestershire sauce. 
   Cover and simmer until rice is tender (about 15 minutes).  Spoon
   into peppers.  Bake 25 minutes at 350 degrees.   

Hitchhiking Hummingbirds

----- Original Message -----
From: "Lee" 
To: phaedrus
Sent: Friday, September 20, 2002 4:07 PM
Subject: Humming birds migration:

> Do humming birds hitch a ride on geese during their migration?

Hello Lee,

No, that's pure folklore. That story dates to a couple of centuries ago, before anyone had really studied the migrations of the hummingbird. It supposedly started because a hunter shot a goose, and when he picked up his kill, a hummingbird was beneath it. He jumped to the conclusion that the hummingbird had been hitching a ride with the goose. There's not a single bit of evidence to back up that story. Hummingbirds are strong flyers, and they fly all the way across the Gulf of Mexico on their own, without having to hitch a ride from anyone at all.



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