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Chinese Five Spice Powder

From: oren 
Sent: Sunday, August 14, 2016 7:52 PM
Subject: Chinese 5 spice powder?

Hello Great One,

No joke on that title. I have been looking foe the chin chin salad dressing for YEARS and found it thankx to u. 

one question dear friend-- what r the spices in the "Chinese 5 spice powder" as i need to make this up myself. dietary restrictions...

with thankx sir

Hello Oren,

Glad to be of help. See below for several recipes for making your own Chinese Five Spice Powder.


Five Spice Powder
In a small bowl combine:
1 tsp. ground cinnamon
1 tsp. crushed aniseed
1/4 tsp. crushed fennel seed
1/4 tsp. fresh ground pepper
1/8 tsp. ground cloves

Store in an airtight container.
Chinese Five Spice Powder
2 tbsp. anise seeds
2 tbsp. fennel seeds
4 1/2 tsp. ground cinnamon
1 1/2 tsp. pepper
3/4 tsp. ground cloves

Place anise and fennel seeds, cinnamon, pepper, and cloves in a blender container Cover and 
blend at high speed for about 1 minute or until all spices are powdered. 
Store in a tightly covered jar in a cool, dry place.
Chinese 5 Spice Powder

Yield: 2 tablespoons

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground

Mix the spices together and store in an airtight jar.
Chinese Five Spice Powder


1 teaspoon ground cinnamon
1 teaspoon crushed anise seed or 1 star anise, ground
1/4 teaspoon crushed fennel seed
1/4 teaspoon freshly ground pepper (or 1/4 teaspoon Szechuan pepper)
1/8 teaspoon ground cloves.


Mix all ingredients together. Store in a covered container. Makes about 3 teaspoons.
Five Spice Powder


20g Sichuan Peppercorn
20g star anise
10g fennel seeds
10g cinnamon or cinnamon powder
8g cloves


Break cinnamon and star anise. And then put the two ingredients in your grinder to ground them to powder.
Mix with other ingredients and continue grind until all the ingredients are well grounded.
Filter large particles out; and keep the filtered ground powder mixture in airtight container until use.

Crispy Sweet Pickles from Dill

From: Lydia 
Sent: Sunday, August 14, 2016 4:51 PM
Subject: Crispy Sweet Dill Pickles

In the '50's and '60's, my father would take a large jar of dill pickle slices and add sugar (how much?) 
and pickling spice. He stirred once, put them in the refrigerator (for how long?) and turned the jar over 
once a week. This technique made THE BEST crispy sweet pickles EVER. Can this recipe be found?

Hello Lydia,

There are literally dozens of recipes for making sweet pickles from dill pickles. All call for vinegar and sugar. Some use sliced dills and some use whole dills that you slice yourself. Some use pickling spice, some use just mustard or celery seed, and some don’t call for any spices at all.

Turning the jar over is just a way to keep the spices evenly distributed; some recipes call for stirring to accomplish this, but many don’t bother with anything at all.

There are several recipes below. These should give you an idea of what you want to use for spices, amount of sugar and vinegar, and how long to let them set in the refrigerator.


Sweet Pickles From Dill Pickles     

2 c. sugar
1/2 c. water
1/2 c. vinegar
1 tsp. celery seed

Freshen dill pickles in cold water for an hour or so. Cut pickles in chunks or slice lengthwise.
Pack in jar and put a teaspoon of celery seed on top. Bring syrup to a boil and cook 2 minutes. 
Pour hot syrup over pickles and seal. This mixture is enough for 1 quart. These are ready to 
eat in a day or so. The used syrup is also good for diluting salad dressing for potato salad.
Easy Sweet Dill Pickles    

Purchase a large jar (4 quart) sliced dill pickles. Drain, saving 2 tablespoons of liquid, wash 
pickles thoroughly with cold water.

2 c. sugar
2 tbsp. vinegar
2 tbsp. liquid saved above
Mix with pickle slices and refrigerate, stirring each day for 2 or 3 days. Keep refrigerated.
Dill Pickles Turned Sweet
2 c. sugar
1/4 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 qt. sliced dill pickles, drained

Mix sugar, vinegar, mustard seed and celery seed. Add mixture to drained dill pickles. 
Let set at room temperature for 3-4 hours. Put pickles back into jar and refrigerate. 
Pickles are ready to eat in 2-3 days.
Sweet-Dill Pickle
1/2 gal. dill pickles (Polish are best)
4 c. sugar
1 c. vinegar
1 tbsp. pickle spice

Drain dill pickles and cover with ice cubes and water. Let stand 24 hours in refrigerator. 
Remove and cut in strips or slices. Bring ingredients to boil. Boil until sugar is dissolved. 
Pour over pickles in jar and seal. Let stand 2 days in refrigerator before using.
Sweet Dill Pickle
1 qt. sliced dill pickles, any brand
2 3/4 c. sugar
1/2 c. tarragon vinegar
Drain dill pickles and cover with ice cubes and water. Let stand 24 hours in refrigerator. 
Remove and cut in strips or slices. Bring ingredients to boil. Boil until sugar is dissolved. 
Pour over pickles in jar and seal. Let stand 2 days in refrigerator before using.
Sweet Dill Pickle
1 qt. sliced dill pickles, any brand
2 3/4 c. sugar
1/2 c. tarragon vinegar
2 tbsp. pickling spices (tie up in a cloth bag)

Drain juice from dill pickles really good. Mix sugar and vinegar with pickle slices in large bowl. 
Add bag of spice. Let stand at room temperature until sugar melts, stirring occasionally, 
about 4 hours. Put back in jar with juice and bag of spice. Place in refrigerator for 4 days to 
make pickles crisp, then eat! Makes 1 quart. 

Tomato Supreme

From: grammy 
Sent: Wednesday, August 17, 2016 1:46 PM
Subject: Tomato Supreme

Fort Worth ISD cafeteria in the 70's had a recipe called tomato supreme. It was crushed canned tomatoes, 
onions, touch of butter, cubed day old yummy cafeteria rolls. I'm not sure it there was more to it. 
I've searched for years to no avail.  Can you help or point me in a direction to find this recipe?
Thank you so much in advance.

Hello Susan,

Sorry, I had no success at all with this. I’ll post this for reader input.

Let’s talk about your request a bit. I’ve found, in the years that I’ve been doing this, that if I don’t find right off a particular recipe like “tomato supreme from Fort Worth Independent School District”, then it’s usually a lost cause.

So, I try to think about the requested recipe differently. Quite often changing the focus of the request opens up a new area in which to search. I searched for any recipes from Fort Worth ISD and came up with nothing. I searched for a recipe called “tomato supreme”, and also came up with nothing. People, and school cafeterias too, will often take a common recipe and give it a different name and use ingredients that they have on hand. For instance, a school cafeteria might use leftover rolls in a dish that normally calls for just bread. So, I dumped the school system and the name “tomatoes supreme” and began searching for recipes with similar ingredients. This was much more productive. I found a number of recipes that were similar, but were called “scalloped tomatoes” or “breaded tomatoes.” These dishes are also similar to a southern dish that my mom fixed when I was a child and called “stewed tomatoes” – served over bread or toast. These recipes come in lots of variations: While many call for canned tomatoes, some use fresh tomatoes, and some use home-canned tomatoes. A lot of these recipes call for some kind of cheese, often cheddar or Parmesan. Some call for green pepper, some for bacon, and some for garlic. As for the bread, many call for it to be toasted. Some call for day-old bread. Some call for bread crumbs. Some call for crackers.

I looked for recipes closest to your description, and found the one below and this one: Old Fashioned Breaded Tomatoes

You might find others that you like if you search for “scalloped tomatoes” or “stewed tomatoes.”


Scalloped tomatoes
3 slices of toast (substitute with yeast rolls)
1 (28-ounce) can tomatoes or 3 1/2 cups fresh tomatoes, cut into chunks (do not peel)
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dry onion
2 tablespoons margarine or butter
Toast bread in oven by baking at 400 degrees for 10 minutes. Cut bread into small cubes. 
Oil 3-quart casserole dish or 9-by-13-inch rectangular baking pan. Combine all ingredients 
except margarine in pan, stirring until well mixed. Dot top of mixture with margarine. 
Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove tin foil for the last few minutes of baking.

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