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Easy Rugelach

From: Barbara
Subject: rugalach recipe made easy
Date: Wednesday, September 30, 2009 12:57 AM

Here is my rugalach recipe made over to be very easy but tastes every bit  
as good as one made from the ground up, ( a no fail dough :
1 package Pillsbury ready to use pie crusts (2 to a 15 oz. box)
1/2 cup walnuts or pecans , finely chopped
1-2 tbps. raspberry jam
1/2 tsp. cinnamon
2-3 tbsp, whipped cream cheese
Line a cookie sheet with non - stick aluminum foil.  Combine nuts,  sugar 
and cinnamon and put aside.  combine some extra sugar about 1/4 cup  with 1/2 
tsp cinnamon and spread this over a piece of wax paper ( i use this  
instead of sprinkling work surface with flour).    Unroll one  crust and place on 
top of dusted area.   spread top of crust with a  very thin layer of whipped 
cream cheese (easy to spread if at room  temperature).  spread a thin layer 
of jam on top of cream cheese and  sprinkle  the cinnamon, sugar, nut 
mixture on top of jam. Cut the  dough into 12 wedges , first quarters and then 
each quarter into thirds.   starting at out edge of circle, roll each wedge 
toward center, place on baking  sheet and bake in a 375 degree preheated oven 
for 20-25 minutes .  cool and  eat.  I hope you like this recipe.  I have 
never had anyone think it  was not from scratch and are shocked when I tell 
them my secret for the  dough.....Barbara

BBQ Slawce

  ----- Original Message ----- 
  From: Carol 
  Sent: Tuesday, October 06, 2009 6:30 PM
  Subject: Re: Hi, I need a BBQ slawce recipe

  Hi, I grew up in Gastonia,NC and the were two family restaurants (brothers I believe) 
that served the best sauce! It was a combination of coleslaw  and tomato based BBq sauce. 
It was very light in color like thousand island but with very fine shredded cabbage and 
carrots. I call it slawce because it is neither but both. I live too far away to get it 
anymore but I heard they sell it locally at NC Harris Teeters.
 They were Black's BBQ and R.J.'s BBQ. They still have curb service. too.

 Any help would be great!! Thank you!!

Hi Carol,

Black's & R.O.'s don't give out their slaw recipe. The below recipes claim to be close.


  R.O.'S Secret Recipe Slaw

  4 cups grated cabbage
  1/2 cup sweet mixed pickles
  3/4 cup catsup
  1/2 teaspoon brown sugar
  2 oz. jar pimentos, drained
  salt & pepper to taste
  1/2 teaspoon red pepper
  1/2 teaspoon chili powder
  3/4 cup mayonnaise
  1 tablespoon mustard

  Mix all ingredients in blender or food processor and chill.
  R O's Bar-B-Q Slaw

  1 medium head cabbage, grated
  3/4 cup catsup
  3/4 cup mayonnaise ( Duke's)
  2 tablespoon chili powder
  1 tablespoon paprika
  1 tablespoon black pepper
  1 teaspoon salt

  Mix all ingredients together. Can store in refrigerator up to 2 weeks.
  Piedmont-Style Coleslaw Bob Garner

  1 med head cabbage 
  1/2 cup apple cider vinegar 
  1/2 cup sugar 
  2/3 cup ketchup 
  2 tsp salt 
  2 tsp black pepper 
  2 tsp Texas Pete hot sauce 

  Recipe By: Bob Garner

  Notes: From the book" North Carolina Barbecue-Flavored By Time" by Bob Garner.
  John F. Blair-ISBN 0-89587-152-1

  Remove outer leaves and core from cabbage. Cut head in half and grate coarsely 
so that cabbage bits are about the size of BB's. In a sm mixing bowl, combine other 
ingredients and mix until well blended. Pour mixture over cabbage, and stir until 
well blended. Chill for one hour before serving.
   Slaw Recipe  (similar to Black's)

  6 Cups Cabbage (will describe the chopping process at end)
  1/4 cup Dill chips
  2 1/2 cups Ketchup (I use Heinz)
  1 1/2 cups Mayo (Dukes or other non-sweet mayo)
  1 Tsp Light brown sugar
  1 Tsp Salt
  2 Tsp Black Pepper
  2 Tsp Mustard Powder
  Just under 1/8 cup by volume pimentos or roasted red peppers
  1 Tsp Texas Pete (normal taste, I use 2 Tbsp to add a little extra kick)
  1 1/2 Tbsp Chili Powder ( not too heavy on cummin)
  1 1/2 Tbsp Paprika (NOT smoked paprika)

  Break down cabbage and dispose of the core. Rough chop and place in a blender 
(about 1/2 full at a time, cover with water and blend until cabbage is pulverized 
((those who have tried the slaw will know the consistency, those who have not... 
you must have faith :) )). After each blender full, pour into a strainer. Remove 
as much water as possible, try not to bruise the cabbage too badly as you remove 
the water. Once your cabbage has reached 6 cups by volume, add the remaining 
ingredients to the blender and pulse until the pickles and red peppers are well 
minced. Add mixture to the cabbage and mix until well blended. Best when allowed 
to sit overnight in fridge and allow the flavors to marry.

Morrison's Broiled Chicken

Broiled Chicken Ala Morrison
(this was the actual name)
Yields 40 portions

10 Chickens (about 2.7/8 lbs)
5 oz chicken seasoning (this was a purchased item. No recipe)

Cut chickens into quarters. Slit under side of wing at the joint and cut wing tip off, 
Season chicken evenly with seasoning (Note: you can substitute black pepper, salt and 
garlic powder)

Morrison Gravy

Yield: 1 1/2 gallons
1 lb margarine
1/2 lb paprika flour (one part paprika to 10 parts flour)
1 1/2 gallons chicken stock (if using chicken base, 5 1/4 oz and omit salt)
1 orange rind grated
4 oz sherry
4 cloves garlic
1 tbs salt
1 tsp pepper

One day in advance season chickens and refrigerate

Make gravy the day of service
Melt margarine in stock part add paprika flour and stir until smooth paste is formed. 
Do not brown. Add chicken stock and whip until smooth. Add other ingredients and simmer 
for 10 minutes. Set aside

2 lbs paprika flour
1/2 lb oil

Place paprika four in pan. Roll chicken through flour and shake off excess. Place 
chicken meat side up in roasting pan. No more than 20 pieces per pan. Sprinkle chicken 
evenly with 1/4 lb oil per pan. Place chicken in preheated 375 degree oven (325 convection) 
and cook 30 - 45 minutes until golden brown. 

Add 1/2 gallon gravy to chicken in roasting pan and baste until chicken is done. Garnish 
with parsley and small orange slices. 

S & W Custard Pie

S&W Custard Pie Recipe

1 1/4 cups sugar
2 tablespoons butter -- at room temperature
1/2 tsp salt
4 large eggs -- beaten
2 cups milk
1 teaspoon pure vanilla extract
1 pie shell -- (10-inch) unbaked

Preheat oven to 425 degrees. In a mixing bowl, combine sugar, butter and
salt and beat with electric mixer until smooth. Add eggs and mix until
well-blended; then add milk and vanilla and beat until smooth. Turn mixture
into pie shell and bake 15 minutes. Reduce heat to 350 degrees and bake
until edges set and middle is still jiggly, about 12-15 minutes longer (a
table knife inserted into pie should come out clean). Let pie cool, then
chill slightly before serving.

Molly Lingenfelter, from ``My Mother's Southern Kitchen''


  ----- Original Message ----- 
  From: Judith 
  Sent: Saturday, October 03, 2009 9:34 PM
  Subject: Finding a user manuel

  I am told you are wonderful at finding user manuals. [I LOVE your recipes!] 
I bought a Saladmaster food processor shredder 5 cones and only need instructions. 
Help, please! 

  Judith in Bama

Hi Judith,

Well, the first thing for you to try is contacting Saladmaster to see if they'll send you a copy of the owner's manual. Here's their contact info:

Saladmaster Warranty and Replacement Service Center
1250 Schmidt Rd
West Bend, Wisconsin 53090


Saladmaster Corporate Office & Customer Service
230 Westway Place, #101
Arlington, Texas 76018

Customer Service Hours:
8:00 a.m. - 5:00 p.m. CST
Monday thru Friday excluding Holidays

If that doesn't work, there are two copies of the owner's manual; for sale on for $5.95 each. See:


If no luck there, then there are two copies for sale on E-Bay, too, but for $14.95 each:




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