On 25 Oct 2005 at 16:06, Carol wrote:
> Stumbled upon your site and found it to be fun!
> I'm looking for a recipe for my German-Irish father, 83 years old,
> who speaks of Salt Horns.
> I've never had one, but assume it to be some type of bread/roll.
> Internet search has failed
> To locate---I'm hoping you can help. Thank you,
2 cups Flour
3 tsps Baking Powder
1 tsp Salt
1/3 cup Butter
1/2 cup Milk
Preheat oven to 425° F.
Mix flour, salt and baking powder.
Soften butter and cut into mixture.
Knead dough until it is completely blended.
Roll out the dough into a round (section it in half if need be).
Cut into wedges.
Roll each wedge into a horn shape and place on greased baking sheet.
Beat egg in a small bowl and lightly brush each horn.
Bake for 15 minutes or until golden.
Subject: Salt horns
Date: 12/24/2018, 1:38 PM
I found your recipe for salt horns and have an addition to it. When I
was growing up in Cicero, and getting these at the Czech bakery. You
need to finish them with carawayseed and dust with pretzel salt.
That is what makes them salty horns.
On 24 Oct 2005 at 13:13, cheryl wrote:
> As a child I remember my mother making a recipe called "Tavern" The
> recipe came from a church cookbook which has been lost over the years.
> I remember it being something like a sloppy joe or chili recipe with
> ground meat browned in a frying pan that would be served over a
> hamburger bun.
> If you have ever heard of this please let me know where I can find the
> Thank you
2 lb. hamburger
1/2 pt. water (1 c.)
1 tsp. chili powder
1 tbsp. horseradish mustard
3/4 c. catsup
1 onion, cut fine
Cook chili powder, salt, pepper, catsup, and onion in water for 7
minutes. Add hamburger and mustard; cook for 1/2 hour. Do not
brown hamburger. Break it up in pieces raw into water mixture.
1 lb. ground beef
1 can tomato soup
1 tbsp. prepared mustard
1 tbsp. vinegar
1 tbsp. sugar
1 tbsp. catsup
1/2 onion, diced
Salt and pepper to taste
Saute ground beef and onion. Add balance of ingredients and
simmer about 20-25 minutes, stirring often. Serve on hamburger
buns. May put cheese on top.
I have found it. It is called in French "Le Potiron de Cendrillon",
which means "Cinderella's Pumpkin". Here is my translation of this
Le Potiron De Cendrillon
1 medium pumpkin
500 gr. Ground veal (or chicken)
500 gr. Ground pork (or beef)
4 of each - shallots, celery and carrots
1 garlic clove
1 cup of chicken broth (or tomato juice with water)
Salt, pepper, thyme, sage, parsley, cinnamon
- cook all of the above.
Wash pumpkin, cut lid, scrape seeds and salt inside. Put cooked
mixture into pumpkin shell, add 1 bay leaf, and replace lid.
Bake at 325 degrees for 1 to 2 hours (depending on size).
Pumpkin is ready when sides are soft. Don't forget to scoop
sides of pumpkin with each serving.
Let me know that you think...Bon appétit!
On 30 Oct 2005 at 13:42, Birgit wrote:
> i found your address in the internet when i was searching the net for
> a recipe how to make candied chestnuts. i was not successful, can you
> help? thank you very much birgit
Marrons Glacés (Candied Chestnuts) Recipe
2 lbs chestnuts, shells removed
2 lbs granulated sugar
2 1/2 cups water
1 vanilla bean
In a large saucepan, cover chestnuts with water. Bring to a boil.
Boil 8 minutes. Discard liquid. Drain. Using a kitchen towel,
rub off brown inner skins. In a large saucepan, cook sugar, water
and vanilla bean over low heat. Stir until sugar dissolves. Simmer
5 minutes. Add chestnuts. Increase heat. Boil 10 minutes. Remove
vanilla bean. Pour syrup and nuts into a large bowl. Let stand
12 hours. Return to pan. Boil 1 minute. Return to bowl. Let stand
24 hours. Repeat process 3 times until syrup has been absorbed.
Preheat oven to 150* F. Cover a wire rack with parchment paper.
Place chestnuts on wire rack. Bake in preheated oven with oven
door open 2 hours or until firm. Remove from oven. Cool.
Store in a container lined with waxed paper. Will keep up to 2 weeks.
Makes 2 pounds.
2 lb Chestnuts (choose the large type)
3 cup Sugar
2 1/2 cup Water
3/4 cup Glucose(corn syrup) (to prevent sugar from crystallizing)
2 tsp Vanilla
4 days before you want to use them:
Slit 1/2 lb. chestnuts down one side and drop them into boiling
water for 10 minutes. Lift them out with a slotted spoon or wire
spatula and, trying to keep the chestnuts whole, peel off both
the outer shell and inner skin,as quickly as you can, while they
are still hot. Once they are cold, the skin begins to adhere to
the nut, so keep the unpeeled chestnuts in hot water.
Repeat the process with the rest of the chestnuts, boiling 1/2 lb
at a time. The broken pieces will taste just as wonderful as the
whole ones, so it is worthwhile preserving them.
When all the chestnuts have been shelled, fill a saucepan half
full of water with 1/4 cup of sugar and bring it a boil. Put the
chestnuts in carefully, bring to a boil again, then turn the heat
down so that the water just barely simmers. Cook the chestnuts
until nearly tender. This takes 10 to 20 minutes, depending on
the freshness of the chestnuts, so check occasionally; if overcooked,
they tend to break up in the boiling water. Drain and place in
an earthenware dish or a saucepan.
Make a syrup with 1 1/2 cups of the sugar, all the corn syrup and
the water; stir, and bring to a boil; cook for 10 minutes. Pour
this syrup over the chestnuts, cover with a teacloth and leave
overnight or all day.
Drain off the syrup into a saucepan and add 1/4 cup sugar; stir,
and bring to the boil. Cook for 5 minutes. Pour onto the chestnuts
and leave overnight or all day, again. Repeat this last procedure
4 more times, every morning and evening, adding 1 tsp. of vanilla
the last two times.
Leave the chestnuts in the syrup another half day, turning
occasionally, then drain off the syrup, reserving it. Spread
the chestnuts out on a dish or rack to dry off. Pick out the
small broken pieces, add to the reserved syrup and use as a
garnish for desserts such as Nesselrode Pudding or vanilla
Pack the chestnuts individually in cellophane or saran wrap;
put into little crinkle-edge paper sweet cases, and keep in
an airtight container.
If kept more than a week or so, the sugar in the chestnuts may
start to crystallize; in this case, it is better to preserve them
in their syrup, draining them before use.
On 29 Oct 2005 at 9:11, Janet wrote:
> Dear Phaedrus,
> I am looking for a recipe for a salad dressing made at Houston's
> Restaurants in several states. It is called Buttermilk Garlic. Any
> help you can give me would be appreciated. Thank you!
Below is a copycat.
Houston`s Buttermilk Garlic Dressing Copycat Recipe
2/3 cup Sour Cream
1 cup Mayonnaise
1/4 teaspoon Crushed Garlic
1/2 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Freshly Ground Pepper
1 teaspoon Mustard Powder
2 tablespoons Sugar
1/2 cup Buttermilk
Blend all in blender until smooth. Let sit in refrigerator
so flavors can blend. Use as salad dressing or veggie dip.