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Lamb and Eggs

----- Original Message ----- 
From: Genny 
Sent: Saturday, November 08, 2008 10:46 AM
Subject: Lamb recipe

My sister-in-law, now deceased, used to cook this lamb 
dish for Easter.  She was from Ischia an island in Italy.  The 
lamb was cut in cubes and cooked in some kind of broth and raw eggs were 
added so that the lamb chunks were coated with the eggs that cooked in 
the broths.  That's all I know and would really love to have the 
recipe.  Thank you!  Genny 

Hi Genny,

Not much success with so little information. The only thing I could find is the below recipe.


Agnello Cac' e Ove

3 1/3 pounds (1.5 k) lamb, preferably leg, cubed. 

2 whole eggs and 2 yolks 
Freshly grated pecorino (very mild romano) or Parmigiano -- about 3/4 cup of cheese, or a little more
4 cloves garlic 
A glass of Trebbiano d'Abruzzo or similar crisp dry white wine 
The juice of a half a lemon 
4 tablespoons olive oil 
Salt, and a healthy grinding of pepper 

Brown the meat and the garlic in the oil, stir in the white wine, and simmer for 
an hour or so. 

While the meat is cooking beat the eggs with the cheese, pepper and 
lemon juice. As soon as the lamb is cooked (if there are still any bones 
left remove and discard them), Stir in the egg mixture, heat through 
stirring constantly until it thickens, and serve at once. 

Thank you so much!  That is the recipe!  I'll be cooking for some special people who will 
really appreciate it!  You are really great!  Genny 

Fresh Fruit Dip

  ----- Original Message ----- 
  From: Teresa 
  Sent: Saturday, November 08, 2008 8:18 PM
  Subject: fresh fruit dip


 Do you have any fresh fruit dip recipes---but not with melted chocolate as the dip? 
 I had one with I think orange juice or orange juice concentrate but I lost it. 
 It might have also had sweetened condensed milk in it too, but I can't remember. 
 Thanks for your help!


Hello Teresa, See below. Phaed

  Fruit  Dip

  1 can condensed milk
  1 (6 oz.) can frozen orange juice concentrate
  2 tbsp. orange peel (optional)
  1/2 c. crushed pineapple with juice

   Mix ingredients well.  Chill.
  Fresh  Fruit  Dip

  1 can Eagle Brand milk
  1 (12 oz.) Cool Whip
  1 (6 oz.) frozen orange juice, undiluted

   Whip together and chill.  Good with any fresh fruit.  

  1 sm. pkg. instant vanilla pudding
  1 1/2 c. cold milk
  1 c. sour cream
  1/2 tsp. orange peel
  1/4 c. orange juice

   Beat pudding and milk well.  Blend in rest of ingredients.  Use as a dip for cut up 
pieces of various fresh fruits. 
  Fruit  Dip

  6 oz. can frozen orange juice
  1 sm. instant vanilla pudding
  1 1/4 c. milk
  1 c. sour cream

    Mix pudding and milk with orange juice; then add sour cream.  Chill 2 hours and serve.
  Dip  For  Fruit

  8 oz. cream cheese
  1/2 c. butter
  1 c. powdered sugar
  3 tbsp. orange juice concentrate
  1 tsp. vanilla
  Grated orange rind
  3 tbsp. milk

   Whip all ingredients.

Brunswick Stew

 ----- Original Message ----- 
  From: Pat
  Sent: Monday, November 10, 2008 7:35 PM
  Subject: Recipe for Brunswick Stew

  When I got married in 1962, my Mother gave me a copy of the New American Cookbook.  It had 
  so many recipes that my family loved, one being Brunswick Stew made with a hog head, chicken,
  butterbeans, corn, onion, tomatoes, and I forget the other ingredients.  Do you have this recipe 
  and can you help me find a copy of this cookbook?  Thank you so much for your website.  I just 
  found it and I love it!


Hello Pat, Is that "The New American Cookbook" (1941) by Lily Wallace? See a photo of the cover here:

American Cookbook

There are three used copies for sale here:

I could not locate the Brunswick stew recipe from that book. The closest one that could find is below. Note that it does not have the onions.


  Brunswick  Stew

  1 chicken
  3 cans tomatoes
  3 cans whole grain corn
  3 cans green peas
  3 cans butter beans
  Catsup to taste
  Hot pepper and salt
  1 hog head

Cook hog head and chicken (in separate pots).  Remove bones and tear into pieces.  Place meat back 
into chicken broth and mix all vegetables.  Cook slowly for about 1 hour.  Add a dash of sugar. 
Cook until thick, but stir to keep from burning.

Yes thank you.  I thought the recipe came from that book.  Can you tell me where you found 
this recipe. It is perfect.  Thank you so much

Shredded Wheat Rolls

----- Original Message ----- From: Tish To: Sent: Monday, November 10, 2008 9:08 PM Subject: shredded wheat cereal dinner roll recipe I am trying to find my old shredded wheat cereal bread recipe. It was from a shredded wheat box and did not call for molasses It was a yeast roll that rose then flattened would be shaped in crescent rolls and given time to rise Please help Thanks Tish

Hello Tish,

See below for what I found.


  Shredded  Wheat  Rolls

  1 pkg. dry yeast
  1 c. warm water (105-115 degrees)
  3 tbsp. sugar
  2 tbsp. vegetable oil
  1 egg
  3/4 tsp. salt
  3 - 3 1/2 c. all purpose flour, divided
  3/4 c. shredded whole wheat cereal biscuits, about 2, crumbled
  Vegetable cooking spray

Dissolve yeast in warm water in a large bowl.  Add sugar, oil, egg, salt and 1 1/2 cups flour;
beat at low speed of electric mixer until smooth.  Add cereal; mix well.  Stir in enough of
remaining flour to make a very soft dough.  Place dough in a large bowl coated with cooking
spray, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts,
1 hour or until doubled in bulk.  Coat muffin pans with cooking spray; set aside.  Punch dough
down; turn out onto a floured surface, and knead 4 or 5 times.  Shape into 1" balls; place 3 balls
in each muffin cup.  Cover and let rise in a warm place, free from drafts, 40 minutes or until
doubled in bulk.  Bake at 400 degrees for 12 to 15 minutes or until browned.  Yield: 1 1/2 dozen,
  Shredded - Wheat  Rolls

  3 lg. Shredded Wheat biscuits
  2 1/4 c. boiling water
  1/4 c. sugar
  1/4 c. butter
  1 cake yeast
  1 tsp. salt
  4 c. flour

Combine crumbled Shredded Wheat with the boiling water, sugar and butter.  Cool until only
lukewarm.  Stir in the yeast and stir until it is dissolved.  Blend in the salt and flour,
then cover the dough and let it rise until doubled.  Punch dough down and turn it out onto
a floured board.  Knead the dough, kneading in more flour if necessary to make a firm dough
that can easily be shaped.  Shape the dough into rolls, or into a loaf or 2 small loaves.
Place in greased pans, cover and let rise again until doubled.  Bake rolls in a 400 degree
oven for 20 minutes or until done.  Bake loaves in a 350 degree oven, the large for 45 minutes
and the small ones for about 30 minutes.

McKenzie's Blackout Cake

There have been several searches for this one on the site lately:

Mckenzies Bakery Blackout Cake 

Cake-1/2 cup unsweetened cocoa  
2 tblsp boiling water  
2 oz unsweetened chocolate, chopped  
3/4 cup milk  
1 cup unsalted butter, softened  
2 cups sugar  
4 large eggs, separated  
2 tsp vanilla extract  
2 cups all purpose flour  
1 tsp baking powder  
1 tsp baking soda  
1 tsp salt 

Preheat oven to 375 degrees. Butter and lightly flour two 8 inch round cake pans.
Place cocoa in bowl and whisk in boiling water to form a paste. Combine chocolate and milk
in saucepan over medium heat. Stir till chocolate melts. Whisk a little of the hot chocolate
milk into the cocoa paste. Whisk the cocoa mix into the milk mixture. Return pan to medium
heat for one minute and stir. Set aside till tepid  
In the bowl of a mixer, cream the butter and sugar. Beat in the egg yolks, one at a time, and
the vanilla. Slowly stir in the chocolate mix. Stir together the flour, baking powder, soda and
salt. Using spatula, fold the flour mix into the chocolate till just mixed. In another bowl, whisk
the egg whites till soft peaks form. Using spatula, gently fold the egg whites into the batter.
Divide the batter between the prepared pans. Bake until test clean.- about 45 minutes. Cool in
pans on rack for 15 minutes. Gently remove and cool cakes. 

1 tblsp plus 1 3/4 tsp cocoa  
2 cups boiling water  
3/4 cup + 3 1/2 tsp sugar  
1 oz bittersweet chocolate, chopped  
4 tbslp cornstarch( dissolved in 1 tblsp cold water  
1/4 tsp salt  
1 tsp vanilla extract  
2 tblsp unsalted butter  
Combine cocoa and boiling water in a small saucepan over low heat . Stir in the sugar and chocolate.
Add the dissolved cornstarch paste and salt, bring to a boil, stirring constantly. Boil for one minute.
Remove from heat and whisk in vanilla and butter. Transfer to a bowl, refrigerate till cool. 

Frosting And Assembly 
12 oz semi sweet chocolate bits  
12 tblsp unsalted butter  
1/2 cup hot water  
1 tblsp light corn starch  
1 tbslp vanilla extract  
Melt the chocolate in a double boiler over hot, not simmering , water. Stir till smooth. Remove
from heat and whisk in butter, one tbslp at a time. Return to heat if necessary to melt butter.
Whisk in the hot water all at once and whisk till smooth. Whisk in corn syrup and vanilla. Cover
and refrigerate for up to 15 minutes.  
Use a sharp knife to slice each cake into two layers( 4 total) Put filling between 3 layers. Save
1 for crumbs. Quickly apply frosting. Refrigerate cake for 10 minutes. Apply remaining frosting
and then cover completely with cake crumbs. Store cool- serve within 24 hours. 


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