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Griess Nudel

From: ingrid 
Sent: Thursday, November 03, 2011 5:27 PM
Subject: Does Anyone Know?

I am looking for a recipe that my grandmother made, she was born and raised in Yugoslavia from German parentage.  
She called it Gris Noodla.  It is made with bacon, croutons, and cream of wheat and of course home made noodles.  
Is this something she made up or is there someone who knows what it is?  Thank you soooo much.

Hello Ingrid,

I cannot find any dish, either German or Yugoslavian, called “gris noodla” or grisnoodla”, nor can I find a recipe that exactly fits your description. However, what you heard as “gris noodla” may have been the German “griess nudel” or “griessnudel” or “griess knodel” or “griessknodel”. “Griess” means “semolina”, which is also sometimes called “cream of wheat”. This is not “cream of wheat” cereal. Semolina (Griess) is the rougher ground wheat, minus bran, that is left after the finer flour has been sifted to be used for pasta. “Nudel” means “noodle” and “knodel” or “knoedel” means “dumpling”.
So, “griess nudel” or “griessnudel means noodles made with semolina, and “griess knodel” or “griessknodel” means dumplings made with semolina. Since the name only refers to the noodles or dumplings, and not to the other ingredients in a particular dish, then there are lots of recipes with these names, all different according to the additional ingredients involved. It’s easy to see that there is probably a real recipe for griess nudel or griess knodel with the ingredients that you give, even if I could not find one on the Internet.

In fact, if your dish might have had dumplings rather than noodles, then I found a recipe that may be very close. It’s called “Schinkenspeck - Grieß Knödel”, or “Semolina Dumplings with Bacon”. “Grieß Knödel” is, as I said, “semolina dumplings” in German, and “speck” is bacon. “Schinkenspeck” is literally “ham bacon”, but in this case it seems to mean crumbled or ground up bacon. This recipe also contains bread crumbs or crumbled rolls, which might be the croutons that you recall.

The recipe or “rezepte” is in German. Your browser can translate it for you, if needed. It’s here:
Schinkenspeck - Grieß Knödel


Hungarian or Romanian Sausage

From: Nancy 
Sent: Thursday, November 03, 2011 8:40 AM
Subject: Hungarian or Romanian sausage

Hi,  It was our family tradition to eat a specific sausage on Christmas Eve along with stuffed cabbage.  
My grandparents bought the sausage at a Hungarian meat market in Delray with is part of Detroit, Mi.  
We pronounce it ku-nots or ka-nots.  I search for it every year at this time.  Have you ever heard of it ?  
Thank you, Nancy       

Hello Nancy,

I spent some time on this. I visited Hungarian food sites, sausage making sites, Romanian food sites, meat market sites, and anything else that I could think of.
Here’s what I found:

1) I did not find any Hungarian sausage with a name like “ku-nots” or “ka-nots” or anything similar.
There are dozens of kinds of Hungarian sausage, and their names can be specific to regions in Hungary and even to particular families.

2) There are several sites that list foods served at Hungarian Christmas or Easter.
The sausage specified as served at Christmas on the ones that I found is simply “kolbász” (kilbasa) or “hurka” (rice sausage).

3) The Hungarian Meat Market you recall in Delray was probably either “Szabo’s” or “Tony’s”. Both are closed now.
There is a site about Old Delray here:
Old Delray

4) I did find a Romanian sausage called “carnati de bucaresti” (sausage of Bucharest). “Carnati” sounds a bit like “ka-not”, so that might be it.
There is a recipe in Romanian here:
carnati de bucaresti
You can use your browser translate feature to translate the recipe into English. If you are unable to do that, get back to me.

5) If that’s not it, then I can do no more without the exact spelling of the name or more specific information about the ingredients of the sausage.

6) You can try posting your request on Hungarian or Romanian or Eastern European message boards. Here is an Eastern European one:
East European Food at

7) You can try telephoning some of the Hungarian and Romanian meat markets on the Internet and asking them:

Hungarian Meat Market
Takacs Grocery and Meats

Romanian Kosher Sausage Company

I hope that some of this is helpful. I can’t do any better without more information about the sausage.


Delores' Chili

-----Original Message----- 
From: Suzanne 
Sent: Thursday, November 03, 2011 1:31 PM
Subject: Delores' Chile

Growing up in Los Angeles in the 1950's we often ate at a now long gone 
drive in called Dolores.  It had the most wonderful hamburgers, french 
fries, caesar salad, home-made desserts and THE very best chili I've ever 
had.  I would love to have the recipe if it's out there somewhere.  The 
restaurant was torn down in the 1970's I believe, to make way for a high 
rise office building.  There is a current offshoot of this restaurant on 
Santa Monica Blvd, in West L.A. but I've checked out the menu on line and 
it's nothing  like the original.

The Delores chili was made with generous amounts of really good quality 
shredded beef, beans and a deep, dark reddish brown sauce - (more brown than 
red) that was absolutely delicious.   I know it had plenty of cumin in it. 
They always served it with shredded cheddar cheese, finely diced white 
onions, and soda cracker on the side.


Hi Suzanne,

Sorry, no luck with their chili recipe. There is a copycat for the "Z Sauce" - that they used on their burgers - here:

Z Sauce

There is a recipe for their black bottom pie here:

Dolores' Black Bottom Pie


Particular White Fudge

Sent: Monday, October 31, 2011 2:34 PM
Subject: A white fudge
I have explored your fudge recipes, but do not find what I’m looking for.
Here’s what I know:     
1 can sweetened condensed milk (no evap.)
Pretty sure recipe was in Better Homes and Gardens magazine – found way back in the 1960s/70s
No chocolate ingredients 
No marshmallow cream

Can you help me?


Hello Vicky,

The success of a search for something like this depends directly on the amount of information you can give me. There is a white fudge recipe on the Better Homes and Gardens website that has no marshmallow cream, no chocolate, and that calls for sweetened condensed milk. See:

There are many other white fudge recipes that fit the three conditions that you give, but don’t mention “Better Homes and Gardens”. They have a variety of ingredients. See below for four.

When people put recipes on the web, they often omit the source. The recipe, as found, may not say that it came from the magazine.

If none of these is the correct recipe, then you must tell me why they are not correct. I must have enough information to be able to eliminate the incorrect ones.



1 1/2 lbs. white chocolate pieces
1 (14 oz.) can sweetened condensed milk
Pinch of salt
1 tsp. vanilla
1 c. toasted chopped pecans

 In saucepan combine white chocolate, milk and salt.  Cook over low heat until chocolate melts and all ingredients are well blended.  
 Add vanilla and pecans and stir to mix.  Pour into buttered 9" square pan; chill until firm.  Cut into squares and store in tightly covered container. 

3 (6 oz.) pkgs. white chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/2 tsp. vanilla extract
1/2 c. chopped nuts

In heavy saucepan over low heat, melt chips with Eagle Brand.  Remove from heat, stir in remaining ingredients.  
Spread evenly into a wax paper-lined 8-inch square pan.  Chill 2-3 hours or until firm.  
Turn onto cutting board; peel off paper and cut into squares.  Store loosely covered at room temperature.  
Makes about 2 pounds. 

1 1/2 lbs. white chocolate
1 (14 oz.) sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla
1 c. chopped mixed candied fruit

In heavy saucepan, melt white chocolate with milk; remove from heat. Stir in salt, vanilla and candied fruit.  
Remove from heat.  Spread evenly into wax paper lined 8 inch square pan.  Chill 2-3 hours or until firm. 
Turn onto cutting board; peel off paper and cut into squares.  Store loosely covered at room temperature. 

1 1/2 lb. white confectioners' coating
1 (14 oz.) can sweetened condensed
1/8 tsp. salt
3/4-1 c. chopped nuts
1 1/2 tsp. vanilla extract

In heavy saucepan, over low heat, melt confectioners' coating with sweetened condensed milk and salt.  Remove from heat; stir in nuts and vanilla.  
Spread evenly into wax paper-lined 8 or 9 inch square pan.  Chill 2 hours or until firm.  Turn fudge onto cutting board; peel off paper and cut into squares. 
Store tightly covered at room temperature.  Makes about 2 1/4 pounds.

Thank you very much for your quick reply. All 5 recipes sound wonderful and fool-proof, but the one I am looking for I believe had sugar in it and cooked the old-fashioned way.    
It’s possible it had white Karo syrup in it, too. I wish I could recall more. I’ve searched high and low on the internet, that’s how good I remember this fudge was.

Dear Uncle Phaedrus, This is Hayden in Cincinnati. This note is for "Vicky" from 11/31//11, "Particular White Fudge".

These are two family recipes we have made off and on for generations. They are both delicious. Hope "Vicky" can use them, even if they are not her exact request. 
Also, your fudge recipes for "white" or "white sour cream" fudge are both absolutely my favorites.  Best wishes, Hayden 


3 c sugar
¼ tsp cream of tartar
¼ tsp salt
1 c light cream
1 tbl margarine
1 ½ tsp vanilla
½ c chopped nuts
¼ c chopped dates
¼ c cut candied cherries

Combine 1st 4 ingredients in pan…Bring to boil over low heat stirring constantly…Just as mixture begins to boil, wipe down sides on pan carefully…
Boil without stirring until soft ball stage…Remove from heat & drop in margarine-DO NOT STIR…Cool without stirring until lukewarm…
Add vanilla & beat until mixture begins to lose it’s gloss…Add nuts & fruits…Pourt quickly into greased pan.


1 pkg candied pineapple (3 slices)
1 lb. English walnuts (2 cups)
1 lb. candied cherries (2 cups)
3 lbs sugar (6 cups)
2 c glucose (light Karo syrup ok.)
1 pint cream (2 cups)
1 tbl vanilla

Combine sugar, syrup & cream…Boil in enamel pan stirring constantly  with a wooden spoon to soft ball stage…
Remove from heat & beat until cool & creamy…Add the vanilla, fruit & nuts…Continue beating until thick…Pour into greased pan.


2 ¼ c sugar
½ c sour cream
¼ c milk
2 tbl butter
1 tbl syrup
¼ tsp salt
2 tsp vanilla
1 c nuts
1/3 c candied cherries

Bring 1st 6 ingredients to a boil over med heat stirring contantly…
Boil without stirring 8-9 mins to soft ball stage…Remove from heat & let stand 1 hr…
Add vanilla & beat until mixture begins to lose it’s gloss…Stir in nuts & fruits...Pour into greased pan.

"I did honour to the repast. It was composed of several kinds of fish, and slices of sea-cucumber, and different sorts of seaweed."
20,000 Leagues Under the Sea by Jules Verne

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