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Dill Pickles in a Crock

  ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Thursday, September 26, 2002 12:17 PM
  Subject: Dill Pickles

  I am looking for a recipe that makes Dill Pickles that are not 
  put up in hot jars, refrigerated, or canned.  The recipe I am 
  looking for calls for the pickles to be in a crock stored in a 
  dark place.  Kinda like the pickles you purchase from the old 
  barrels.  I have looked everywhere and am unable to locate I 
  had a friend from Maine that use to make them put put them in 
  a glass jar and store them way back in her cabinet where it 
  was dark.
  Many Thanks

Hi Linda,

How about the one below? Seems to fill the bill.


   Dill  Pickles  In  A  Crock

   Ingredients : 
   2 c. Kosher salt
   1 1/2 c. white vinegar
   4 heads garlic
   1-2 dozen cucumbers (cucumbers should be freshly picked)
   (2 pkgs. dill, about 1/2 lb.)

   Preparation : 
      Put a thick layer of fresh dill in bottom of crock.  Add clean,
   fresh picked cucumbers to fill crock more than half.  Add 4 heads of
   garlic, peeled and broken into cloves.  Cut some of the larger
   cloves in half.  Add another layer of fresh dill.  Dissolve 2 cups
   Kosher salt in about 2 quarts hot water.  Pour this over cucumbers. 
   Add about 1 1/2 cups white vinegar and enough cold water to cover
   dill.  Press down with a clean rock on top of a plate.  Cover crock
   and keep in a cook dark place.  Check after 5 days and remove mold
   that forms on top.  Add 1/2 cup more salt to top of plate under
   water.  Check in a few days by feeling and observing color.  

Who Invented Applesauce?

  ----- Original Message ----- 
  From: B. 
  To: phaedrus
  Sent: Friday, September 27, 2002 6:24 PM
  Subject: applesauce

  My son asked me who invented applesauce.  I doubt you can 
  pin it down to a name, but I can't even attribute it to a country!  
  Any ideas?


Hi B.

The first known cultivation of apples was in the 13th century B.C. It was ordered by Pharaoh Ramses II of Egypt. It's very likely that these ancient Egyptians were also among the first to make applesauce.


Western Ranch Dinner

     ----- Original Message ----- 
    From: Shelby 
    To: phaedrus
    Sent: Friday, September 27, 2002 2:39 PM

   About 1967 or 68 my late wife had a recipe from a carnation 
   ad for an oven cooked chicken dish. It consisted of chicken, 
   peaches, biscuits and carnation milk. it was a very nice dish 
   and was well liked by my family. If you could locate this 
   recipe, it would be appreaciated very much. 

Hello Shelby,

It's difficult to locate a recipe by ingredients. A name helps a lot. Could the below recipe be the correct one?


Western  Ranch  Dinner

 Ingredients : 
 Frying chicken cut up, 2 1/2 - 3 lbs.
 Number 2 1/2 can cling halved peaches
 1/2 c. carnation evaporated milk
 1 pkg. biscuits in can
 1 c. flour
 1 tsp. salt
 1/4 tsp. pepper
 1 tsp. paprika
 1/4 tsp. poultry seasoning
 1/2 c. margarine
 1 c. water

 Preparation : 
 Dip cut up chicken in 1/2 cup evaporated milk.  Roll or shake 
 in bag mixture of seasonings.  Set aside remaining flour mixture 
 for gravy.  Melt margarine in 13"x9" pan.  Add chicken, skin 
 side down. Bake, uncovered in hot oven, 425 degrees until tender, 
 basting occasionally, 40 to 50 minutes.  Turn chicken and move 
 to end of pan.  Arrange cling peaches on chicken syrup too.  
 Separate biscuits and put in other end of pan.  Bake 15 minutes 
 until biscuits are brown. 

From: Shelby
To: phaedrus
Subject: Re: 
Date: Friday, September 27, 2002 9:01 PM

BINGO!!!! that's the exact one. Thanks a million and have a good weekend.


Lunchroom Butter Cookies

  ----- Original Message ----- 
  From: JENN
  To: phaedrus
  Sent: Friday, September 27, 2002 10:09 PM
  Subject: Lunchroom butter cookies


  There are some things that stick out about your childhood.  
  For me, one of those is the butter cookies, they used to serve.  
  I would love to have the recipe. They used butter, flour and 
  sugar. I just don't know the amounts. Please help!



Hi Jenn,

No problem. See below.


  Lunchroom Butter Cookies

  2 sticks butter (not margarine)
  1 cup sugar
  2 tsp. vanilla
  3 cups flour

  Preheat oven to 325 degrees.
  Bring butter to room temperature. Mix butter and sugar together. 
  Add vanilla. Add flour a cup at a time, mixing well after each 
  addition. Measure a spoonful of dough and roll into balls and 
  place on cookie sheet. Flatten cookies with a fork dipped in 
  flour. Bake for 10-15 minutes or just til golden brown. 
  School Days Butter Cookies


  1 c. softened butter
  2/3 c. sugar
  2 1/2 c. flour
  1 tsp. vanilla


  Beat butter and sugar until creamy. Add flour and vanilla. 
  Dough should be soft, but not stiff. (Should be able to hold 
  in your hand without it sticking.) If too stiff, add a tablespoon 
  of milk. Make balls about the size of a walnut. Place on cookie 
  sheet and flatten with fingers or bottom of a glass dipped in 
  sugar. Bake at 350 degrees until slightly brown. Makes about 
  2 dozen cookies. 

More School Cafeteria Recipes

Pims Cup

  ----- Original Message ----- 
  From: Pat 
  To: phaed
  Sent: Thursday, September 26, 2002 2:36 PM
  Subject: Pims cup

  I once had a recipe for a "Pims cup"  cocktail.  
  It is made from Pims liquor.  

Hello Pat,

Here's the basic recipe:


In a large mug (for authenticity, a pewter mug with a glass bottom), combine:
-1 or 2 stiff shots of Pim's (depending upon your intentions)
-Canada Dry ginger ale (to the top of the cup)
-a slice of cucumber

Some variations add a bit of champagne;some a bit of Sprite soda.


Pimm's No. 1 Cup 1 cup Pimm's liqueur lemonade 1 slice orange, per person 1 slice lemon, per person 1 slice apple, per person 1 slice cucumber, per person 1 sprig fresh mint strawberry (optional) Directions: 1 Half fill a large jug or tall glass with ice cubes. 2 Take one slice of orange, lemon, apple, cucumber per person and one sprig of mint and add to them to the glass or jug. (Add strawberries if you are using them.). 3 Pour two parts lemonade to one part Pimms over the top of the fruit, cucumber and mint, mix and serve. 4 One part is usually 50 mls - to two parts, 100 mls of lemonade.


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