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Fried Turkey

Fried Turkey 

You may not have a big enough fryer to do this to a turkey, but you can do the same thing to 
turkey legs or to a chicken and it is just as good.

Turkey Fryer (special pot & butane burner)
12 lb. Turkey
3 gal. Oil (preferably Peanut Oil)
Seasoning Mixture: 2 T. Salt, 2 T. Red Pepper, 2 T. Garlic powder, 2 T. Onion Powder, 
2 T. melted Margarine, 1 T. Vinegar

Mix the seasoning mixture and put in Injector made for injecting meat. Inject the defrosted turkey 
and refrigerate for 24 hours before frying.

The contraption I have has this neat rack that the turkey fits on and there is a loop that a hook 
is used to lower the turkey & rack into the pot of grease that is 325. A thermometer for frying 
is absolutely necessary to keep the oil at the proper temperature. Oh, by the way, this is all 
done outside, because of the size of pot and the butane burner.

When the turkey is lowered into the oil be EXTREMELY CAREFUL, the grease "spits, spurts, spues, 
and splatters" and burns if it touches you. The temperature will drop, but you can turn the fire 
up until the grease is back to between 325 & 350.

Fry turkey for 3 1/2 minutes per pound until golden brown. Remove turkey from the pot VERY CAREFULLY. 
You must use extreme care when frying turkeys or chickens, the grease is very hot and can cause a 
seriousburn very easily.

To do a chicken, (and it can be done in the house on a regular stove) you will need a deep pot 
(something like a stockpot). Fill it half full of oil and follow the same directions for the 
temperature and cooking times. After you remove it from the oil, put on a draining rack in a 
baking pan and put in a 350 oven, uncovered, for 30 to 40 minutes to dry the skin. 
It will be super crunchy.  

Be very careful. That's a lot of hot oil.

Flourless Fruitcake

----- Original Message ----- 
From: "Wanda " 
To: phaedrus
Sent: Thursday, November 06, 2003 12:19 PM
Subject: flourless fruit cake

I am looking for a recipe for a fruitcake make with eagle brand milk and no
My mother made this every year at Christmas and after she passed away we
could never find her recipe.  This recipe was on a can of eagle brand milk
in the 1940's or 1950's.

Thank you for this imformation.


Hello Wanda,

See below.


Mama's Flourless Fruitcake

4 and 1/2 cups chopped pecans
3 and 1/2 cups chopped walnuts (not black walnuts)
2 lbs. dates, chopped (if using pre chopped ones rinse
  in boiling water first to soften them and to remove the
  gunk they put on them to keep them from sticking)
1 lb. candied (red and green) cherries chopped *
1 lb. candied pineapple, chopped
2 (14 oz.) cans of Eagle Brand milk
8 oz. shredded coconut
*Reserve some of the cherries for decorations

Mix all ingredients in a LARGE bowl - mix with hands. Put in well
greased and floured tub pan. Bake in preheated 225 degree oven about
1 and 1/2 hours. Cake is done when no milk oozes our when pressed
with fingers. Decorate with reserved cherries ( I use halves) LET
COOL! Turn out on foil and wrap snugly. Store in refrigerator or
freezer about one month. This will also make 1 large loaf and 5 small
ones. {I think she meant OR 5 small ones} 


----- Original Message ----- 
From: "Carl" 
To: phaedrus
Sent: Wednesday, November 05, 2003 10:20 AM
Subject: Grog

Uncle Phaedrus...
I'm looking for a recipe for Grog.  I believe it includes wine, berries
& is heated in a pot.  No doubt it contained some other spices &/or
ingredients.  That's about all I know.  Tried it at an acquaintance's
house many years ago & enjoyed sipping it.  Regretfully didn't make the
attempt back then to obtain it.  Perhaps you can help.  Thanks.


Hello Carlo,

"Grog" is a traditional hot rum drink. There are many variations, but the basic recipe is rum, sugar, and hot water, often garnished with a slice of lemon or some cloves. See below for a variety of recipes, icluding some that don't use rum, and a couple that are non-alcoholic.



 Ingredients :
 3 c. water
 10 tbsp. sugar
 1 c. rum

 Preparation :
    Boil water with sugar.  Take off heat and mix with rum.
 Serve.  Another way:  Pour rum into tea glasses and fill up with hot
 water. Add a few drops of lemon juice.
 Grog  (Beverage)

 Ingredients :
 1/2 lb. cubed sugar
 1/2 liter water
 Juice from 1 lemon
 3/4 liter strong tea
 1/4 liter rum

 Preparation :
    Pour boiling water over cubed sugar and lemon juice.  When the
 sugar is dissolved, add hot tea and rum.  Serve hot.  Good on cold
 winter days!

 Ingredients :
 1 tsp. allspice
 1 tsp. cinnamon
 1/2 tsp. cloves
 1/4 tsp. nutmeg
 1/2 tsp. orange peel
 1/2 tsp. lemon peel
 1/4 c. sugar
 1 gallon cider

 Preparation :
    Mix all spices with cider and heat.  Can add a cinnamon stick.  A
 crock pot is great for keeping hot.
 Winter  Grog

 Ingredients :
 6 c. hot coffee
 4 whole cardamom seeds
 1 stick cinnamon
 10 allspice
 3 tbsp. sugar
 Peel of 1 orange

 Preparation :
    Simmer in prepared coffee for 15 minutes or more.  Serve with a
 dab of whipped cream on each serving.
 Holiday  Grog

 Ingredients :
 1 pkg. fresh cranberries
 3 qts. water (12 c.)
 2 c. sugar
 1/3 c. lemon juice
 3/4 c. orange juice
 3 sticks cinnamon

 Preparation :
   Boil water with cranberries and cinnamon for 10 minutes.  Add
 remaining ingredients.  Simmer for a while.  Strain.  Serve hot.

 Ingredients :
 1 lemon slice
 2 whole cloves
 1 tsp. superfine sugar
 1 inch piece cinnamon stick
 3 oz. Jamaica rum
 4 oz. boiling water

 Preparation :
   Stud lemon slice with cloves.  Rinse an 8 ounce hot drink glass or
 mug with hot water.  Place sugar, cinnamon stick and lemon slice in
 warm glass.  Add rum and stir.  Leave spoon in glass and add boiling
 water.  Stir and serve.

French Creams

----- Original Message ----- 
From: "richard" 
To: phaedrus
Sent: Wednesday, November 05, 2003 7:31 PM
Subject: French creams

I saw your comments on French creams, and tried the link to your site to
purchase some, but the link failed.  Where can they be purchased.  I too
had them as a child as did your other writer.

Hello Rich,

You can buy French Creams at The Vermont country Store


Orange Slices Candy

----- Original Message ----- 
From: DrHunt
To: phaedrus
Sent: Thursday, November 06, 2003 4:58 PM
Subject: ''Orange Slices'' candy

>   As a Boy, I used to buy what we called 'Orange slices' at a penny-candy
>  store.
>   It was in pieces about 1/4'' x 1/2'' x 4'', and covered in Corn-starch.
>  It was NOT orange rind, but a sort of smooth ''paste'', semi sticky, and I
>  suspect had a base of gelatine, sugar and orange flavoring.
>   Any clues about where I can find the recipe?

Hello Dr. Hunt,

Sorry, no recipe that I can find, but you can buy orange slices candy here:

California Candy Co.



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