Custom Search



Far I Kal (Norwegian Lamb and Cabbage Stew)

----- Original Message ----- 
  From: Jan 
  To: phaedrus 
  Sent: Sunday, September 09, 2001 7:11 PM
  Subject: Couple of recipes I am looking for 

  When I was a little girl, my mother made a recipe with lamb and cabbage 
  cooked in a big pot like a stew.  I remember she put whole pepper corns 
  in a cheesecloth and cooked it all day on the stove.  I never have been 
  able to find a recipe.  

  Any help would be appreciated.

  Thank you

Hi Jan,

Perhaps I may be able to help. Was your mother of Norwegian descent? This sounds like Norwegian Lamb and Cabbage Stew, known as "Far I Kal". See the recipe below. It even calls for peppercorns wrapped in cheesecloth.


   Far I Kal

   Ingredients : 
   2-3 lbs. lamb (stew meat, chops, any cut of lamb)
   Lg. head green cabbage
   All-purpose flour
   Whole black peppercorns

   Preparation : 
      In a large pot (Dutch oven or larger) layer lambmeat and cabbage.
    On each layer of meat sprinkle salt and 1-2 teaspoons of flour. 
   Add 1-2 cups of water; wrap a handful of peppercorns in cheesecloth
   or gauze. Put in between one of the lower layers.  Simmer on low
   heat for 6-8 hours.  The meat is then so tender, it falls off the
   bone.  Serve with boiled or steamed potatoes.

Lush Torte

----- Original Message ----- 
  From: Jan 
  To: phaedrus 
  Sent: Sunday, September 09, 2001 7:11 PM
  Subject: Couple of recipes I am looking for 

  ...Another is a torte made by a resort named Wagon Wheel in the midwest 
  years ago it was called lusch torte.  It was very rich and made with 
  butter and powdered sugar and frozen.  
  Can help would be appreciated.

  Thank you

Hi Jan,

By the ingredients, the "lusch torte" could be any one of dozens of torte recipes. However, I did find one called a "lush torte". Perhaps that's it. The recipe is below. The directions seem a little confusing to me, but perhaps they will be clearer to you.


  Lush  Torte

   Crust Ingredients : 
   2 tbsp. powdered sugar
   1 1/4 c. crushed vanilla wafers
   2 tbsp. chopped pecans
   1/3 c. melted butter

  Crust  Preparation : 
      Mix well and put in 9 or 10 inch spring bottom pan.  Bake at 300
   degrees for 10 to 15 minutes.  Cool.  

   Cream 2/3 cup butter and 1 cup powdered sugar.  
   Add 6 egg YOLKS, one at a time and beat well.  Add
   1 teaspoon vanilla.  Beat 6 egg WHITES until frothy.  Add 1 cup
   powdered sugar to make meringue. Fold into butter mix.  Add 1 cup
   broken pecans.  Put this mixture over cooled crust.  Sprinkle with
   1/4 cup crushed vanilla wafers.  Freeze 12 hours.  Serve with
   whipped cream and cherry if desired.  Serves 12 to 16.

Jalapeno Pepper Jelly

----- Original Message ----- 
  From: Wilma 
  To: phaedrus 
  Sent: Friday, September 14, 2001 4:47 PM
  Subject: Jalapeno Jellies

   I would love to have a recipe for Jalapeno Jelly using the powdered 
   Sure Jel.  Thanks!
Hi Wilma,

Below are several using Sure-Jell. I found more, but most used liquid pectin instead of Sure-Jell.


  Ceci's Jalapeno Jelly 

  NOTE: You can use all red peppers instead of jalapeno to make a red jelly, 
  or aji yellow peppers to make a very sweet hot pepper jelly (use yellow 
  food color).  Strain out seeds and pulp, if desired.

  1 blender full (about 6 cups)jalapeno peppers, sliced in half,and seeded 
  1  1/4 cups cider vinegar 
  5 cups sugar 
  1 package Sure-Jell Pectin (powder) 

  Process jalapeno peppers in the blender.  They should be chopped into 
  small bits,  but not excessively fine, you don't want to blend them
  In a large saucepot, combine peppers, vinegar, and pectin.  Heat until
  boiling, then add sugar all at once.  Boil one minute.  Then fill pint 
  jars, seal, and process for 6 minutes.  The jelly, once processed, must 
  cool completely to set. 
  Joyce's Pepper Jelly 

  3-5    Bell Peppers
  2-3    Jalapeno peppers
  6 cups sugar
  1 cup  white distilled vinegar
  1 pkg. Sure Jell
  dash   Green Food Coloring
Place Green Peppers, Jalapeno Peppers and Vinegar in blender, blend 
well. Place the mixture in a large pot with the Sure Jell and bring 
to a boil. Add Sugar and boil for 2 minutes. Add food coloring and mix 
well. Skim foam and place in sterile jars. Seal with paraffin.  
  Apricot-Red Pepper Jelly

  1 package (6 oz.) chopped dried apricots 
  3/4 cup chopped red bell pepper 
  1/4 cup chopped fresh red chiles or red jalapenos 
  2 1/2 cups cider vinegar 
  1 1/2 cups water 
  1 box (1 3/4 to 2 oz.) dry pectin (Sure-Jell) 
  6 cups sugar
  Process apricots, bell pepper, and chile peppers with 1 3/4 cups of 
  vinegar in a blender or food processor until finely ground. Pour 
  mixture into a large saucepan along with the water and remaining 
  (3/4 cup) vinegar. Stir in pectin, bring to full boil while stirring. 
  Add sugar, and return to boil still stirring. Boil for 1 minute. Remove 
  from heat and skim off foam. Ladle hot jelly into hot sterilized jars, 
  leaving 1/2 inch head space. Wipe jar rims and threads clean, top with 
  hot lids and screw bands on firmly. Process in boiling water bath for 
  5 minutes. Makes about 6 half pints.
       Hot Pepper Jelly

       2 C. hot peppers (jalapenos)
       2 C. green peppers
       2 C. water
       1 1/2 C. vinegar
       1 pkg. Sure-Jell (no size given)
       4 C. sugar
       Green food coloring

  Clean and dice peppers.  Bring to a full boil and boil for 15 
minutes.Strain and cool.  Mix vinegar and 1 1/2 C. pepper liquid 
(add water to make 1 1/2 cups if needed). Add a drop of two of green 
food coloring.  Mix in Jure-Jell and boil for 1 minutes.  Add sugar 
and boil for 1 more minute.  Remove from heat, skim foam.  Place in
sterilized jars and seal top with paraffin.
  Hot Pepper Jelly 

  1 1/2 C each chopped red & green bell peppers
  1 C chopped jalapeno peppers
  1/2 C cider vinegar
  1/2 C water
  3 C sugar
  1 pkg lo-sugar Sure-Jell

  Mix 1/4 C sugar (from the pre-measured 3 C) with pectin in small
  bowl. Add to rest of stuff. Add 1/2 tsp margarine or butter (to
  prevent foaming). Bring mixture to FULL ROLLING BOIL, stirring
  constantly. Quickly stir in remaining sugar, return to full rolling
  boil and boil exactly 1 minute, stirring constantly. Remove from
  heat. Skim off any foam. Fill jars and seal (Aaargh! They give
  you the "inversion method" for sealing! I would BWB for 5 or 10

Olive Garden Caesar Salad

----- Original Message ----- 
  From: Cindy and James
  To: phaedrus 
  Sent: Monday, September 10, 2001 10:31 PM
  Subject: ceasar salad dressing

  Olive Garden has a great salad dressing.  I haven't been able to find 
  any recipes that come out just like theirs.  Their dressing is slightly
  green...what is the green in their dressing? And is there a recipe that 
  I can make at home that will taste the same?

  Cindy and James

Hi Cindy,

I can locate recipes for Olive Garden's House Dressing and for their Italian dressing, but I cannot locate anything for Olive Garden Caesar salad dressing. I'm sending the two I found, plus an authentic Caesar Salad recipe.


  Olive Garden House Dressing 
  Course : Dressings 
  Serves: 1  

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    8             ounces  paul newman's vinegar and oil dressing
    1         centiliter  garlic -- peel, halve
       1/2      teaspoon  dried basil
       1/2      teaspoon  dried oregano
    3           packages  sweet and low -- or  1 tablespoon  sugar
  Put ingredients into the bottle of dressing and shake well. 
  Refrigerate 24 hours before using.
    Olive Garden Salad Dressing
    Categories: Copycat, Salads, Dressings
         Yield: 1 servings
     1 1/2 c  Bottled italian dressing
         2 tb Parmesan; grated
         2 tb Sugar or equivalent 
         1 lg Raw egg; or egg beaters or 2 tb Mayonnaise
Blend in blender on high speed 1/2 minute or until smooth. Pour 
this mixture into the top of a double boiler and add 1/4 c oil. 
Stir gently with a whisk over gently boiling water until it begins 
to thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes. 
Add onion rings, radish, etc. Source: Gloria Pitzer
    Caesar Salad Recipe 
  Ingredients for 4 large servings:

  2 large or 3 medium cloves of garlic
  1 entire 2-ounce tin of flat anchovy fillets
  2 coddled eggs
  1 cup croutons (see below)
  1/2 cup olive oil
  1 large or 2 medium bunches of romaine lettuce
  1 small lemon cut into quarters
  1/2 cup freshly grated Parmesan cheese
  1 teaspoon Worcestershire sauce
  1 teaspoon dry mustard
  1/4 teaspoon black pepper

  These quantities are approximate. Experiment to suit your own
  taste. For example, fewer anchovy fillets will make the dressing
  less tart. You can vary the relative proportion of olive oil as
  much as a factor of two to adjust the total bulk of dressing for
  different amounts of lettuce with little effect on the flavor.


  1. Wash and dry the lettuce. Tear into bite-sized pieces and 
  chill until ready to toss. 

  2. Press the garlic cloves into the bowl. With a large wooden 
  spoon squeeze the pieces against the side of the bowl mashing 
  them into small bits. 

  3. Cut up the anchovy fillets and then add to the bowl. Mash 
  them with the spoon to make a paste. Add the Worcestershire 
  sauce, pepper, and mustard and mix into the paste. 

  4. Break the shell of the coddled eggs over the bowl by striking 
  with a butter knife. Pour into the bowl whatever flows out of 
  the shell halves. Discard the shells and the small portion of 
  egg white that still clings to the shell. Thoroughly mix the 
  ingredients by swirling the bottom of the wooden spoon around 
  the inside of the bowl. 

  5. Squeeze the juice of a lemon quarter into the bowl, add the 
  olive oil, and mix again as above. 

  6. Immediately before you are ready to eat the salad, toss the 
  lettuce in the bowl until the leaves are well coated with 

  7. Squeeze the remaining lemon and sprinkle the Parmesan cheese 
  over the leaves. Add croutons and toss again until all the 
  croutons have begun to absorb some of the dressing. 

  8. Serve immediately on large dinner plates, usually before 
  serving the entree. 

  Caesar salad notes:

  Philosophy: The most important feature of a Caesar salad is the
  delicate taste of the dressing that you prepare in the bowl. It
  does not keep well and thus the salad should be eaten immediately
  after it is made. The lettuce and croutons serve as the vehicle
  for the dressing's flavor. Adding additional ingredients such as
  tomatoes, onions, or mushrooms, which have distinctive flavors of
  their own, masks the taste of the dressing and is considered
  highly irregular.

  Salad bowl: The best bowl is solid teak with a hemispherical
  shape about 12 inches in diameter. To care for the bowl coat it
  lightly with olive oil. Clean the bowl as soon as possible after
  serving the salad. The maker of my bowl advised not to use water
  in it. However, I have found that a quick rinse with warm water
  followed by thorough towel drying and light oiling keeps the bowl
  in good shape. (My bowl is over 22 years old.)

  Coddled eggs: To prevent egg shells from cracking when first
  immersed in boiling water, let the eggs sit out at room
  temperature for half an hour. Or, warm the shells by running
  cool, then gradually warmer tap water over them. Bring to a boil
  enough water to cover the eggs. Place the eggs in the boiling
  water for 1 minute and then immediately remove to cool water for
  a few minutes. At high elevations leave them in longer (total of
  about 2 minutes at 7500 feet).

  Croutons: For very fresh, absorbent croutons make your own from
  ordinary white sliced bread. I use one slice per person. First,
  put the bread slices in the freezer (wrapped in plastic) until
  the slices are firm. With a sharp knife, cut off the crusts and
  feed the pieces to the birds. Cut the rest of the bread into
  roughly 1/2-inch cubes. Place the cubes in a single layer on a
  cookie sheet and bake at about 250 degrees to dry them out. Stir
  the cubes around once or twice. Remove them from the oven when
  they are a very light tan color (usually 30 to 45 minutes).
  Croutons will stay fresh for several days in a closed
  refrigerated container.

  Substitutions: The most spectacular salad contains all fresh
  ingredients. However, if you need to simplify the procedure, here
  are some recommendations for substitutions. Use a few tablespoons
  of lemon juice in place of a freshly squeezed lemon. In place of
  the garlic cloves you could sprinkle garlic powder (but not
  garlic salt!) into the bowl. You can try commercially prepared
  grated Parmesan cheese, but freshly grated Parmesan is sweeter
  and has a better texture. (Commercial grated cheese often
  contains cellulose to prevent caking. If it does, it will taste
  just like a cardboard box.) Ordinary head lettuce instead of
  romaine might do in an emergency, but it's not for guests.
  Anchovy paste in place of flat fillets is not a very good
  substitute. Never use anything but pure olive oil.

  Technique: Part of the enjoyment of a Caesar salad is watching
  the chef create it at the table. Prepare all of the ingredients
  ahead of time and arrange them in saucers and bowls on a small
  table next to the dining table. Be sure to include a stack of
  dinner plates and a small bowl for discarding the egg shells. Do
  everything with a flourish and occasionally tip the bowl allowing
  your guests to watch (and sniff) your progress.

Chocolate Stains

----- Original Message ----- 
  From: Helen 
  To: phaed 
  Sent: Tuesday, September 11, 2001 6:34 AM
  Subject: chocolate stains

  Hi Phaed:

  Need "recipe" to remove chocolate icing stain, made with Crisco.  
  Can you help?
  Thank you.


Hi Helen,

You don't say what exactly is stained....

If it's clothing, try adding a few drops of ammonia to sudsy water & washing. If there's still a stain, get some dry-cleaning solution and soak the stained spot in it for a few minutes, then rinse.

You might also try soaking it in one of those grease-cutting detergents like "Dawn" for an hour or so, then washing normally.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus