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Korean Pickled Garlic

----- Original Message ----- 
From: Christine
To: phaedrus
Sent: Friday, September 26, 2003 2:52 PM
Subject: pickled Korean garlic!

> Hi Phaedrus,
> Just had my first taste of a spicy, pickled, Korean garlic condiment.  The
> cloves are whole, slightly crunchy, and mildly spicy.  They're delicious!
> Can you help me find a recipe for them?  Thanks, Christine

Hello Christine,

Sure. See below.


Pickled Garlic - Manul Changatchi

Cooking method:

1. Prepare the garlic by taking off any dry skin from the outside of the
garlic bulb.
2. Put the garlic bulb in a jar, add vinegar and enough water to cover the
garlic. Close the jar and allow to stand for one week. Drain.
3. Boil some soy sauce with the sugar for ten minutes and then allow it to
cool. Pour the sauce over the garlic, and seal the jar.
4. The garlic is ready to eat after three weeks, but it will keep
5. To serve, slice across into discs 1/8" thick.

Garlic suitable for preserving in this way can be bought in April or May in
Korea. It needs to be so young that the inner membranes surrounding the
individual cloves are really tender, so that you can eat a bulb whole.

Pie Mash Liquor

----- Original Message ----- 
From: "Julie" 
To: phaedrus
Sent: Friday, September 26, 2003 8:54 AM

I want to know how to make Liquor grave to go with pie mash & eels?

Hi Julie,

See below.

For those who don't know what Pie, Mash, and Liquor are, it's a specialty in London's East End. "Pie" is a meat pie, "Mash" is mashed potatoes, and "Liquor" is a parsley gravy. Jellied eels are also often served with this.


Minced Beef Pie 

Make individual pies and serve them with a dollop of mashed potato and some parsley liquor 
to recreate the famous East End speciality of Pie, Mash and Liquor.

Serves 4

Lean minced beef - 600g (1 lb 5 oz)
Vegetable oil - 2 tbsp 
Onion - 1 medium, peeled and chopped 
Garlic - 2 cloves, crushed
Plain flour - 2 tbsp
Tomato purée - 2 tbsp
English mustard - 1 tsp
Mushrooms - 75g (3 oz), finely chopped 
Brown ale or bitter - 1 x 300 ml (11 fl oz) can 
Puff pastry - 400g (14 oz), or shortcrust or suet crust pastry
Milk or beaten egg to glaze


Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of 
a spoon as it browns.

Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato purée and cook 
a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil. 
Cover then simmer for 20 minutes. Cool.

Turn the mixture into a 1 litre (13/4 pint) pie dish or 4 individual pie dishes.

Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry 
to fit and press firmly onto the dish. Brush with milk to glaze.

Bake at 220 °C / 425 °F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or 
until the pie is golden. 
Mashed Potatoes 

Mashed potatoes are always a popular main course accompaniment.

Serves 4

Potatoes - 450g (1 lb), cooked
Butter - 25g (1 oz)
Cream - 1 tbsp


Mash the potatoes well and sieve if preferred. Add the butter and cream and mix well to 
incorporate. Season according to taste. 
Parsley Liquor

This is a recipe for the famous green gravy that is served with the East End
speciality of 'Pie, Mash and Liquor'.

Serves 4

Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Water - 300 ml (10 fl oz), or chicken stock
Fresh parsley - 4 tbsp, chopped
Salt and freshly ground pepper
Malt vinegar - 1 tsp, optional


Melt the butter in a saucepan. Add the flour and cook for 1 minute.

Gradually add the water or stock. Bring to the boil, stirring continuously.
Add the parsley and seasoning and vinegar if using.

Serve with a minced beef pie and mashed potatoes.

Cream Cheese Rozky

----- Original Message ----- 
From: Sylvia
To: phaedrus
Sent: Saturday, September 27, 2003 12:20 PM
Subject: Cookie recipe

> Dear Phaedrus,
> I'm looking for a cookie recipe called "Cream Cheese Rozky"  there is
> cream cheese, butter, flour, I have lost the  recipe, also it has a
> raisin nut filling. The dough is rolled and cut in various shapes and a
> raisin nut filling.  Please help me.
> Thank you ,Sylvia

Hi Sylvia,

No problem. See below.


Slovak Cream Cheese Rozky

. 4- 3 oz pkg cream cheese
. 1 lb butter
. 4 c flour

. 1 lb ground nuts
. 1 c sugar
. 2 egg whites beaten
. 1 tsp vanilla

Combine cream cheese, butter and flour into a smooth dough. Place in
refrigerator overnight. Divide dough and roll on powdered sugar board. Cut
dough into squares. Combine nuts, sugar, egg whites, and vanilla for
filling. Place small amount filling on each square. Bring opposite corners
of square together bringing one corner down and roll to prevent from opening
while baking. Bake 350° for 20 minutes.

Fried Scallops

----- Original Message ----- 
From: Laverne
To: phaedrus
Sent: Saturday, September 27, 2003 9:50 AM
Subject: Can't find this simple one

> Please find pan fried scallops.  I don't want anything else with them,
> just simple instructions on temperature, coating (if necessary) and 
> cooking time.
> Thank you,
> LaVerne 

Hello Laverne,

See below for several recipes.


Scallops  Fried  In  Butter

 Ingredients :
 1 lb. bay scallops
 1/4 c. milk
 1/4 c. flour
 6 tbsp. vegetable oil
 1/4 c. butter or margarine
 3 tbsp. lemon juice
 4 tbsp. chopped parsley

 Preparation :
   Wash scallops.  Place in bowl and add the milk.  Put flour in a
 dish and add salt and pepper to taste.  Drain scallops and coat with
 the flour.  Place in a sieve and shake to remove any excess flour.
 Spread on waxed paper.  Place 1 tablespoon butter and 3 tablespoons
 oil in a heavy skillet.  When quite hot, add 1/2 the scallops.
 Shake and toss in skillet so they cook quickly and brown evenly.
 Use a slotted spoon to remove scallops and place on a heated platter
 to keep warm.    Add remaining oil and 1 tablespoon butter and fry
 remaining scallops.  Transfer to platter with the other scallops.
 Wipe out skillet with a paper towel and heat remaining butter until
 lightly browned.  Sprinkle over scallops along with the lemon juice
 and parsley.  Garnish with lemon wedges.  Serves 4.
 Fried  Scallops

 Ingredients :
 1 1/2 lb. scallops, thawed
 3/4 c. flour, wheat, general purpose, sifted
 1 1/2 tsp. salt
 1/2 tsp. pepper, black
 1/3 tsp. paprika, ground
 4 3/4 tsp. whole milk
 1 egg, beaten
 1 c. bread crumbs, dry

 Preparation :
    Wash scallops thoroughly; cut large ones in half.  Drain well.
 Dredge scallops in mixture of flour, salt, pepper, and paprika;
 shake off excess.  Mix milk and eggs.  Dip floured scallops in milk
 and egg mixture.  Drain.  Dredge scallops in crumbs until well
 coated.  Fry 3 minutes or until golden brown.  Drain well in basket
 or on absorbent paper.  Serves 6.
 Pan-Fried  Scallops

 Ingredients :
 1 1/2 lb. rinsed sea scallops
 1/2 c. bread crumbs
 1/4 tsp. salt
 1/8 tsp. pepper
 1/8 tsp. paprika
 1/2 c. butter
 2 c. cooked rice
 1/4 c. white wine

 Preparation :
    Mix bread crumbs, salt, pepper, and paprika.  Roll scallops
 thoroughly in bread crumb mixture.  In a large skillet, heat butter
 until frothy.  Add scallops and saute until lightly browned.  Gently
 remove scallops from skillet and arrange on bed of rice.  Add wine
 to butter in skillet; boil gently while stirring for 1 minute.  Pour
 over scallops.
Fried  Scallops,  Portuguese  Style

 Ingredients :
 1 lb. fresh bay scallops
 8 tbsp. butter
 1 c. flour
 1 tsp. garlic, finely chopped
 3 tbsp. parsley, finely chopped
 1/4 tsp. salt
 Fresh ground black pepper
 1/2 fresh lemon

 Preparation :
    Wash the scallops quickly in cold water.  Spread on one layer on
 pan, cover with linen or paper towel.  Cover with other towel and
 refrigerate for several hours to drain.  Melt butter over low heat.
 Place flour in large bowl and drop scallops into it.  Toss scallops
 about gently until they are coated on all sides with the flour.
 Turn into sieve to remove excess flour.  Add the scallops to the
 butter and sliding the pan back and forth, fry them for 3 to 4
 minutes until they are firm but not brown.  Do not over cook the
 scallops.  Add the garlic and parsley to the skillet and cook for 30
 seconds longer.  Squeeze the lemon juice and add the salt and pepper
 to taste before serving.


----- Original Message ----- 
From: "Dorothy" 
To: phaedrus
Sent: Friday, September 26, 2003 10:34 PM
Subject: mini muffins

I am searching for muffin recipes that I can use at an afternoon tea.
Really would like at least 6 different ones.

Hello Dorothy, Actually, this is not my sort of question. It's too general. I look for specific recipes or information about specific foods.

Try this site:



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