Sent: Sunday, August 20, 2017 9:26 AM
Subject: Mueller's recipe 1960's
Looking for a Mueller's macaroni and beef casserole recipe from back of elbow macaroni box in the 1960's.
Below is the only thing that I can find with that name that mentions Mueller’s by name. It doesn’t say
“This is from the back of the Mueller’s Macaroni box”, but box recipes posted on the web almost never do.
Mueller’s has a website here: Mueller's Pasta
Macaroni & Beef Casserole
1 1/2 cup Mueller’s macaroni
2 pounds lean beef, minced
1 medium onion, chopped
1 clove garlic, crushed or 1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 can (28-ounce) tomatoes
1 can (10-ounce) Campbell’s tomato soup
1 cup Kraft cheddar cheese, finely cubed
couple sprigs thyme, optional
Preheat oven to 350 degrees F.
Cook macaroni according to package directions. Drain.
While you’re cooking the macaroni, brown the ground beef, onion and garlic, then drain the excess liquid.
Add salt, Worcestershire sauce, Tabasco, tomatoes, tomato soup, and thyme (optional).
Combine with cooked macaroni and pour into 3-quart casserole. Sprinkle cheese over top of casserole.
Cover and bake for 30 minutes.
Uncover and continue baking for an additional 20 to 25 minutes.
Sent: Wednesday, August 23, 2017 5:25 PM
Subject: pork picnic roast
What is the difference in Pork shoulder roast and pork picnic roast.
What is the best way to cook a pork picnic roast?
Hope you are well.
Look at the diagram here: Modern Farmer
More info here: Picnic Shoulder
and here: Pork Butt vs Pork Shoulder
A "pork shoulder" is the top portion of the front leg of a hog. You can
buy it as the "whole pork shoulder", but it is often cut into two pieces
and the top portion is sold as the "pork butt" or "Boston butt." The bottom
portion is sold as the "pork picnic" or "picnic ham."
As for differences between the two, the butt is slightly more tender and
less fatty and is therefore a bit more expensive. The caveat is your
butcher. In some parts of the country, and as labeled by some butchers, the
upper shoulder, or "butt" is sometimes labeled as just "pork shoulder." in
contrast to the "picnic" or lower part of the shoulder. There is not a great
amount of difference between the two, and in most cases, the same recipes
can be used for both. Slow roasting is the key to tender pork butt or
picnic. If choosing "best cut", I'd say the Boston butt, which is usually
slightly more tender and has a little less fat. Speaking economically, I'd
say the picnic, which is usually cheaper and can be just as tasty.
"Best way" is too much of an individual opinion. I couldn't say. Being from
the South, where barbecue is popular, I'd say long slow smoking in a smoker
is the best way, then serve with your favorite bbq sauce on the side. Some
might say crockpot or slow oven roasting is best.
Below are recipes that call for each by name:
"Pork Shoulder" recipes:
Simple Roasted Pork Shoulder
Ultra-Crispy Roasted Pork Shoulder
Garlic Roasted Pork Shoulder
"Pork Butt" or "Boston Butt" recipes:
Pork Butt Roast with Vegetables
Slow Cooker BBQ Boston Butt
Low and Slow Oven Boston Butt BBQ
"Pork Picnic" recipes:
Roasted Pork Picnic Shoulder
Pork Picnic Roast in a Slow Cooker
Pork Picnic Pot Roast
Sent: Monday, August 21, 2017 2:35 PM
I like to get real crambo recipe please
I cannot find any mention of a food or a dish called “crambo”. Please explain what it is,
some ingredients that are in it, and what is the country, culture, or ethnicity that it is
Subject: Re: Crambo
Date: Thursday, August 24, 2017 2:15 PM
Its a cookie with marshmallow cream on top and covered with chocolate
Is it a commercial cookie? What is the brand name? Who makes them?
I'm not getting the details that I need from Miki. Has anyone heard of these cookies?
They sound familiar, but not with the name "crambo." "Crambo" might be a brand name.
Perhaps they meant Krembo...
Timm in Oregon
Hi Uncle Phaedreus,
I think I found a recipe on Google for you for the Crambo Cookies:
From: WJAR NBC News 10 by Frank Terranova Wednesday, September 16th 2015
Maya Shemolewitz, Israel
Shortbread cookie: Yields: app 10-12 cookies
30g powdered sugar
100g butter/margarine, cold, cubed.
150g all-purpose flour
1 egg yolk
Method of Preparation:
1. Set oven temperature to 360F
2. Gather all the ingredients and equipment.
3. Either by hand or in a food processor mixes the sugar, butter and flour together until you receive a crumb like consistency.
4. Add in the egg yolk. Knead until fully incorporated and the dough is no longer in a crumb consistency.
5. Gently roll the dough flat to a 1/8 of an inch thickness. Cover in plastic paper, and place on a flat surface in the fridge for app. 10-15 minutes.
6. In the meantime turn the oven on.
7. Remove the dough from the fridge and using a 2 inch diameter cookie cutter, cut circles out of the dough, and place them on the baking sheet.
8. Bake for about 15 minutes or until golden brown.
9. Remove and allow cooling thoroughly.
10. While the cookies are cooling begin making the meringue.
64g egg whites
Method of Preparation:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. In the bowl of a stationary mixer fitted with a whip, whip the egg whites.
4. In a heavy-bottomed pot, cook the sugar and water to 240F
5. When the whites are medium stiff, pour the syrup into the bowl while continuing to whip.
6. Add all of the syrup and continue whipping until the meringue is cool.
7. Right before you are ready to take the meringue off the mixer you can add different flavoring**
Vanilla- adds 2oz vanilla extract or other liquid flavorings, The seeds of one Vanilla bean, or 1tsp of vanilla paste.
Chocolate- adds 1.5TBsp of cacao powder or 40g of melted chocolate.
Coffee- adds 1.5TBsp of instant coffee powder.
You can use any flavoring you want, don't be afraid to go online or look in cooking books for ideas
7oz Bittersweet Chocolate, melted to no higher than 91F
Method of Preparation:
1. In a heat resistant bowl, microwave the chocolate in intervals of 15 seconds.
2. Every 15 seconds mix the chocolate gently. Let it reach to 92F and then remove. Don't worry of there are still
chocolate pieces in the bowl, just gently mix them using a rubber spatula.
3. The melted chocolate is hot enough that it will melt the rest of the chocolate.
4. Allow for the chocolate to cool just a little to about 85F.
*You can also use milk or white chocolate.
1. Place the cookies in an easy to pipe way.
2. Place the meringue in a piping bag and pipe it on top of the cookies. About 2-3 inches in height.
3. 1st way of coating: place a cooling rack on top of a baking sheet lined with parchment paper.
Place the cookies with the piped meringue on the cooling rack and gently pour the melted chocolate
until it covers the meringue completely.
4. 2nd way of coating: pick each Crambo by the cookie and dip it into the melted chocolate. Place it
back on the cooling rack to allow the chocolate to cool and harden around the meringue.
Hope this helps,
Utica, NY :)
After I read your post on this request, I googled "Crambo Cookies" just for the heck of it.
She described it as "a cookie with marshmallow cream on top and covered with chocolate."
This recipe "from Israel" came up. It's for a shortbread cookie with a meringue topping
(not so different from marshmallow) and chocolate coating. Maybe this is what Miki was looking for.
Thanks as always for the fun posts!