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Chiwapchichi - Cevapcici
----- Original Message -----
From: Adry
To: phaedrus
Sent: Sunday, September 22, 2002 11:40 AM
Subject: recipe..
I'm looking for the recipe for Chiwapchichi. This is a Jugoslavian
dish and has ground meat mixed with spices. The meat is then BBQed
Can you help me? Thank you! Adry
Hello Adry
I searched very thoroughly, but I could not find any recipes for chiwapchichi.
Chiwapchichi is apparently very popular in Europe, especially in Germany. I found
it listed as a favorite food on many German language homepages. I also checked
all of the Yugoslavian recipes websites, but the recipe was not given anywhere.
Sorry I could not help.
If you do find a chiwapchichi recipe, please send it to me.
Phaed
----- Original Message -----
From: Adry
To: phaedrus
Sent: Sunday, September 22, 2002 4:12 PM
Subject: recipe...
Hi, thank you for your fast reaction! I found this recipe and I'm
going to try it. Hope you can use this recipe too! Adry.
* Exported from MasterCook *
Cevapcici (Yugoslavian Sausages)
Recipe By : The Frugal Gourmet On Our Immigrant Ancestors
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground lamb
1 lb ground veal
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic -- peeled and crushed
3 tbsp hot Hungarian paprika, or
sweet paprika and a little cayenne
2 tbsp freshly ground black pepper
Salt to taste
Pinch of freshly grated nutmeg
Olive oil for basting
Mix all the ingredients, except the oil, thoroughly and roll the
mixture into little "cigars" about 1 inch by 3 inches. Rub lightly
with olive oil and grill or broil until done. These are great on
the barbecue. Serve with yogurt sauce (recipe follows).
Yogurt Sauce
1 pint yogurt
1/2 cucumber, peeled, grated and drained 1 hour
2 cloves garlic, peeled and crushed
Juice of 1/2 lemon
Salt and ground white pepper to taste
Pinch of cayenne pepper
Mix all the ingredients together and serve with Cevapcici as a dip.
From: "phaedrus"
To: Adry
Subject: Re: recipe...
Date: Sunday, September 22, 2002 4:42 PM
Hi Adry,
Aha! "Cevapcici" sounds much more Yugoslavian than "Chiwapchichi". It sounds very tasty.
Thanks, I'll put this on the website.
Phaed
----- Original Message -----
From: Kimberly
To: phaedrus
Sent: Sunday, September 22, 2002 11:58 AM
Subject: archaic English?
Phaedrus, we have a term in the SE United States...."Melungeon".
Does that ring any kind of "archaic" bell? In ANY language that
you're familiar with? Just curious. It is used to denote a certain
group of people, originally perhaps less than socially desirable.
Thanks
Kimberly
Hello Kimberly,
When "white" settlers began to enter the Appalachian Mountains of
Virginia, Kentucky, and Tennessee, they found a tribe of "Indians"
there who did not look like Indians. These intelligent, but rather
reclusive people had narrow faces, thin lips, reddish-copper skin,
and straight hair that ranged from dark brown to red to blonde. They
are an ethnically mixed people, and several theories have been proposed
to explain their origin:
1) They are descendants of early Welsh explorers.
2) They are descendants of the English "Lost Colony of Roanoke Island")
3) They are the descendants of Spanish soldiers who deserted DeSoto's party.
4) They are of Portugeuese descent. (The Melungeons themselves have said this.)
5) They are descendants of the lost tribes of Israel.
6) They are of Turkish descent.
Recent DNA analysis of Melungeon blood samples from eastern Tennessee and southwestern
Virginia support theories that tie them to Spain, Portugal, North Africa, Malta, Cyprus,
Greece, Iran, Iraq, Turkey, Syria, and Lebanon. More than 1,000 Melungeon words have been
have been linked to Ottoman period Arabic and Turkish words having the same definitions
and pronunciations.
It's not even certain where the word "Melungeon" originated. The most common theory is
that it has roots in the French word melange, meaning mixture or blend. It has recently
been proposed that the word could derive from the Turkish terms melun can or melun jinn.
When together, the words are pronounced "melunjun," meaning "damned soul."
These links have lots of Melungeon articles:
Melungeon
Melungeons
Phaed
----- Original Message -----
From: Caroline
To: phaedrus
Sent: Sunday, September 22, 2002 3:17 PM
Subject: Lost donut recipe from Round Rock, texas
My parents used to purchase donuts from a little bakery in
Round Rock, Texas. This was from about 1950 to the early 70's
I think , when the bakery was supposed to have been sold. I was
told as a teenager that the recipe was supposed to have been a
family recipe. They were large and golden, with almost a buttery
look to them. I have never seen these again. I am trying to find
out if a recipe exists that is the same. Donuts are not the same
anymore.
Thanks
Cindy
Hello Cindy,
Round Rock, Texas is nationally famous for its yellow donuts. The bakery that
make these is the "Lone Star Bakery", and it's still in business.
No one has ever been able to duplicate this donut recipe. The recipe is a closely
guarded secret. However, the good news is that you can buy these donuts online at:
Round Rock Donuts
Phaed
----- Original Message -----
From: Linda
To: "phaedrus"
Sent: Saturday, September 21, 2002 10:53 PM
Subject: A turkey question
> Hi, you've been so much help on most any question I"ve had, here's
> another thats just a curiosity question.
>
> Turkeys have that, is it called a waddle, growing on their face just at
> the base of their upper beak. This "waddle" or whatever it called is
> sometimes very short other times it is very long. Was wondering what
> influences whethr it is short or long. Also, why are their face, neck
> sometimes pale and other times blood red. These two changes can take
> place in a matter of minutes. Why?
>
> Thanks
> Linda
Hi Linda,
Let's see... Turkey anatomy: Turkeys have a soft floppy growth on the front
of the head, which dangles downward over the beak, is called the snood or
dewbill. The male, or tom turkey also has a pouchlike area at the front of
his throat which is called a waddle. The head, neck, snood and waddle are
all pale red colored until the male turkey begins to do his "strut" or
mating dance at which time the entire area turns brilliantly bright red. His
blood pressure increases and blood suffuses the head, making the waddle
swell and turn bright red. It's supposed to attract the female turkey. The
waddle will also sometimes turn red if a tom turkey is agitated or angry.
When he is frightened, though, the blood leaves the area, making his head
and wattle pale.
The maximum size of the waddle, like most things, is genetically determined.
The age of the turkey can also affect it's size. The waddle only reaches it
maximum size in a fully mature tom turkey.
Phaed
----- Original Message -----
From: Jennifer
To: phaedrus
Sent: Monday, September 23, 2002 4:19 AM
Subject: bananna pudding homemade
I'v been looking for a homemade recipe for bananna pudding
w/o the use of pudding mix!!! i make my pudding homemade
w/ custard instead of pudding mix, it's been so long ssince
i'v made it i forgot how to make the (custard,homemade puddding)
do you guys think you can help me out? I make mine like this:
make custard, cut banannas and wafers.1st layer :wafers, 2nd layer:
custard, 3rd layer:banannas repeat all steps i hope you can help.
Thank you
Sincerly and Thanks,
Jennifer
Hi Jennifer,
No problem. Below are three "from scratch" recipes.
Phaed
Old Fashioned Banana Pudding
Ingredients :
3/4 c. sugar
1/3 c. flour
1/8 tsp. salt
2 c. milk
2 eggs, separated
1 tsp. vanilla
36 vanilla wafers
4 ripe bananas
Preparation :
Combine sugar, flour, salt and 1/2 cup milk in top of double
boiler and blend until dissolved. Add rest of milk, cook 15
minutes. Beat egg yolks and add slowly to mixture; cook 2 minutes.
Add vanilla last. Slice bananas over a layer of vanilla wafers
lining a casserole dish. Add a layer of wafers over bananas and
then another layer of bananas. Pour pudding over this and beat egg
whites into a meringue for top. Bake at 325 degrees until meringue
is golden.
----------------------------------
Old Fashioned Banana Pudding
Ingredients :
3/4 c. granulated sugar
1/3 c. all-purpose flour
Dash salt
4 eggs separated at room temp.
2 c. milk
1 tsp. vanilla extract
Vanilla wafers
5 to 6 bananas, med. size, fully ripe
Preparation :
Reserve 1 banana and vanilla wafers for garnish. Combine 1/2 cup
sugar, flour and salt in top of double boiler. Stir in 4 eggs and
milk. Blend well. Cook uncovered over boiling water stirring
constantly until thickened. Reduce heat. Cook, stirring
occasionally for 5 minutes. Remove from heat. Add vanilla. Spread
small amount on bottom of 1 1/2 quart casserole. Cover with layer
of vanilla wafers, top with layer of sliced bananas. Pour about 1/3
custard over bananas. Continue to layer wafers, bananas and custard
to make 3 layers of each ending with custard. Beat egg whites until
stiff peaks form (not dry). Gradually add remaining 1/4 cup sugar
and beat until stiff peaks form. Spoon on top of pudding spreading
to cover surface and edges. Bake at 425 degrees F. for 5 minutes or
until brown. Chill. Garnish with banana slices and wafers upright
around edge of dish.
----------------------------------
Old Southern Banana Pudding
Ingredients :
4 eggs
2 lg. cans evaporated milk
1 c. sugar
6 to 8 bananas, or 6 med. or 8 to 10 small
1 box vanilla wafers
Preparation :
Heat milk (scalding) in medium saucepan. Using a large,
uncrackable bowl, put 1/2 box of wafers and slice 1/2 of bananas.
Beat eggs until frothy. Pour some hot milk into eggs. Pour back
into pan, stirring constantly until mixture begins to thicken.
Remove from heat. Pour 1/2 mixture over bananas, covering all. Add
remaining wafers; slice remaining bananas; pour remaining milk
mixture over all bananas. Cool; cover with plastic wrap;
refrigerate. Serve plain or top with Cool Whip.
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