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Ham in Rye

On 27 Oct 2006 at 11:08, Jean wrote:

> Ok so my mom remembers that her mom used to bake a fresh ham at 
> Christmas.  This ham was wrapped in a dough made from rye flour.  She 
> wants me to fix this for her this year.  I can't find anything.  If 
> you can help us out she and I would greatly appreciate it.
> Thanks
> Jean

Hello Jean,

This is the only recipe like that that I can find.


Ham Encrusted In Rye Dough 

1 Whole Bone-in Ham
(Cut the bread dough recipe in half for a bone-in half ham or a boneless ham) 

Rye Bread Dough

2 Cups of Warm Water 
4 Tbsp Molasses 
2 Tbsp Vegetable Oil 
2 Tbsp Salt 
4 Cups of Flour 
3 Cups Rye Flour 
6 Tbsp Brown Sugar 
1 Tbsp Cocoa 
4 Tbsp Yeast 
2 Tbsp Caraway Seeds 

Knead all ingredients together (can be done in bread machine but do not let it rise).
After the dough is thoroughly mixed, seal the ham with the dough by spreading a 
1/2 inch layer of dough around entire ham. 

Place ham in a preheated 325 oven. Cook 10 to 12 minutes for each pound of ham. 

Remove the bread after cooking and allow the ham to cool 20 minutes before slicing. 

Brown Derby Cobb Salad

On 26 Oct 2006 at 17:43, Marilyn wrote:

> Dear Phaedrus, 
>   I have several cobb salad recipes and really don't need the
>   ingredients.  However, are you able to find out according to the
>   Brown Derby and its original recipe just how small the individual
>   items should be chopped and whether the chopped ingredients should
>   be "composed" or tossed before the salad is served?  Thank you for
>   your wonderful service!
>   Aloha, 
>   Marilyn

Hello Marilyn,

See the original recipe below.


Original Cobb Salad
Serves 4 to 6 

1/2   head lettuce (4 cups)
1   bunch watercress  
1   small bunch chicory (2 1/2 cups)
1/2   head romaine (2 1/2 cups)
2  medium tomatoes, peeled 
6   strips crisp bacon 
2   breasts of chicken, boiled 
3   hard cooked eggs 
1   avocado 
1/2   cup crumbled Roquefort cheese 
2  tablespoons chopped chives 
1   cup Brown Derby Old Fashioned French Dressing 
Cut finely lettuce, watercress, chicory and romaine in fine pieces and arrange 
in a large salad bowl.
Dice tomatoes finely, chop bacon finely, dice chicken and arrange the over the 
top of the greens. Cut avocado in small pieces and arrange around the edge of 
the salad. Chop the eggs, chop the chives, and crumble the cheese and sprinkle 
these decoratively over the top. Just before serving mix the salad with Brown 
Derby Old Fashioned French Dressing.
Brown Derby Old Fashioned French Dressing
Makes 1 1/2 cups      
1/4   cup water* 
1/4   cup red wine vinegar 
1/4   teaspoon sugar 
1   teaspoon freshly squeezed lemon juice 
1  teaspoons salt 
1/4   teaspoon freshly ground black pepper 
3/4   teaspoon Worcestershire sauce 
1/4   teaspoon dry English mustard 
1   small clove garlic, finely minced 
1/4  cup full-flavored olive oil 
3/4   cup salad oil 
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad.
*The water can be reduced or omitted, depending upon the amount of oiliness you 
want in the dressing.


>On 25 Oct 2006 at 11:32, Leone wrote:

> Hi there, Phaedrus.

>   I spent a month on Zanzibar island off the coast of Tanzania a few
>   years ago.  Every night, we had dinner in the house of one of the
>   local villagers because we wanted to experience authentic local
>   cooking.  The lady who cooked for us could not spread English, and
>   our Swahili was not that great.  However, the first night she served
>   a sauce as a side dish with barbequed chicken and fresh chapati, and
>   the sauce was so divine we asked to have it every night!  She called
>   the sauce MCHUZI.  I have looked for it online, but have only found
>   Mchuzi (curry) with meat or fish or aubergine/eggplant (which I
>   dislike very much).  Could you please help me?  The sauce the lady
>   made us was almost creamy, and contained no meat.  From what I could
>   tell, it contained coconut milk, tomato (smooth, not
>   chopped/pieces), peppers, and potato.  It didn't taste like it
>   contained curry, but it is possible that it contained a little bit. 
>   It wasn't spicy, so that rules out chile/jalapeno which is
>   found in "swahili sauce".  I have actually considered learning
>   Swahili so I can find this recipe on non-English sites, but alas - I
>   don't have the time.  Anything you may be able to find would be
>   greatly appreciated.
>   Looking forward to hearing from you!
>   Regards, 
>   Lee.

Hello Lee,

Well,it probably had curry powder in it. "Mchuzi" means "curry" in Swahili, although it is used by some to mean just "sauce"

curry - { Swahili: mchuzi , pl michuzi

Every single mchuzi recipe that I can find is curried SOMETHING. I didn't find any mention at all of a mchuzi sauce that was a stand-alone sauce or condiment.

See below for a couple of recipes. All I can find.


Mchuzi wa biringani = Eggplant curry

Serves 4


3 medium sized eggplant vegetables
3 medium sized tomatoes
2 medium sized potatoes
1 bulb of onion
3 table spoons of animal fat (ghee)
1 teaspoon salt or less, for testing


After washing (peel potatoes) and cut eggplant, tomatoes and potatoes into 
small slices. Put in frying pan and add animal fat. Fry and continuously 
keep stirring. When tomatoes and egg plant are well done, add some water and 
stir until thick curry is formed. Check for readiness of potatoes. If cooked, 
then all is ready.


To eaten with any kind of bread or with rice, mseto etc.

(Mchuzi wa Kuku wa Nazi) 

[Very nice and not at all hard.]

1 chicken 
enough water to boil chicken 
salt to taste 
2 Tbsp. ghee or vegetable oil 
2 medium-sized sliced onions 
1 tsp. curry powder 
4 crushed cloves of garlic 
1 tsp. crushed fresh ginger 
a little fresh coriander chopped 
2 medium-sized sliced tomatoes (canned tomatoes would work fine) 
2 Tbsp. tomato puree 
4 pounds of peeled potatoes 
2 chillis chopped 
juice of two lemons (about 4 Tbs, if you are using canned lemon juice) 
3 cups coconut milk from 1 coconut (about 1 can of coconut milk plus water to 
make up 3 cups in total) 

Clean chicken and cut in pieces. Add salt and boil in enough water till cooked. 
Leave aside. 
Heat ghee or vegetable oil in a cooking pot and fry onions. Add curry powder, 
garlic, ginger, coriander. Fry, stirring constantly for a minute or so, then 
add tomatoes and tomato puree. Keep stirring. Cook till tomatoes are soft (not
 necessary if canned tomatoes were used). 
Add the potatoes and chillis and a cup or so of stock left from chicken. Add 
lemon juice and 
coconut milk. Cook till thick. Add in the chicken and heat to warm it up. 

Variation: Double the chicken and leave out the potatoes. You may also leave 
out the coriander if you can't find it or don't like the flavor. 

Serve hot with rice. 

Yaret Blossom Wine

On 24 Oct 2006 at 0:07, Mike wrote:

> I have a recipe for yearet wine and it calls for 2 qt of  yaret
> blossoms . my question is what the heck is a yaret blossom ?  I sounds
> like the same process for making Dandelion wine except it only take s3
> days to be ready . Here is the recipe 
> 2 qt yaret blossoms
> 1gal. Boiling water 
> 3 Lb sugar 
> 2 lemons 
>  Boil sugar and water . Pour on blossoms and let stand for 3 days.
> 1TBLS yeast Hope you can educate me was found in an old cook book .
> Thanks in advance , Mike 

Hello Mike,

Well, I could not find a plant called "yaret" mentioned anywhere, not even in unabridged dictionaries from as far back as 1913.

However, I am going to make a guess and say that "yaret" may be a colloquial name for the "yarrow" plant, or a corruption of the word "yarrow". Yarrow flowers have long been used in both beer and wine making. There's a recipe for yarrow wine here:

Yarrow Wine


Some Finnish Recipes

I have a Finnish cookbook, so if you are looking for something that's not on these sites, I might be able to help.

Nordic Recipe Archive


Global Gourmet



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