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Honey Mustard

  ----- Original Message ----- 
  From: Kim 
  To: phaedrus
  Sent: Sunday, November 10, 2002 3:04 PM
  Subject: Recipe Wanted

  Hi I would like O'charley's Honey Mustard salad dressing/spread 
  recipe AND O'charley's caesar salad dressing recipe. 

Hello Kim,

Sorry, I cannot locate O'Charley's Caesar Salad Dressing. A copycat recipe for the honey mustard is below.


  O'Charley's Honey Mustard

  1/2 C. salad dressing
  2 T. Dijon (country) mustard
  1 to 1 1/2 T. honey
  1/8 red pepper 

  Mix. Chill and serve. Dip for chicken or spread for sandwiches. 
  Can mix 1/2 honey mustard with 1/2 ranch dressing and spread on 
  chef's salad. 

Popcorn Balls

  ----- Original Message ----- 
  From: Sue 
  To: phaedrus
  Sent: Sunday, November 10, 2002 7:11 PM
  Subject: looking for receipt

  I used to have a wonderful pop corn ball receipt. I remember 
  it had evaporated milk in it.  Sure would love to find it again.  
  Thanks for you help


Hello Sue,

Could this be it?


Golden  Popcorn  Balls

Ingredients : 
3 gal. popped corn
1 c. dark corn syrup
1 c. evaporated milk
2 1/2 c. brown sugar
1/3 c. white sugar
1/2 c. butter (or margarine)

Preparation : 
Combine syrup and sugar and boil, stirring constantly.  
Add butter and milk. Boil to soft ball stage, stirring 
over medium heat. Add 2 teaspoons vanilla and pour over 
popcorn.  Stir until coated and shape into balls.

Vanity Cakes

  ----- Original Message ----- 
  From: Nancy
  To: phaedrus
  Sent: Sunday, November 10, 2002 6:10 PM
  Subject: Vanity Cakes?

  Dear Phaed:

  I just found your site while looking for spiced apple ring recipes. 
  WOW!!! What a great thing you have done! :o)

  Ever since I was a little girl and read the Little House books by 
  Laura Ingalls Wilder, I have wanted to make vanity cakes. In the 
  book, *On the Banks of Plum Creek* she describes her Ma making these 
  little cakes for a party. All the book says is that Ma made the 
  cakes with beaten eggs and white flour, fried in a kettle of sizzling 
  fat. Each "cake" was dropped (I assume like a fritter or doughnut?) 
  into the hot fat until it came up bubbling and turns itself over. 
  When it is honey brown and puffed up, it is then lifted out of the 
  hot fat. She describes the cakes as not sweet, but rich and crisp and 
  hollow inside, each like a great bubble that melted on the tongue. 
  Once I saw a cook book that described what the author thought these 
  might be, but gave no real recipe for them. Do you have any idea or 
  know of a recipe for these? 

  Thanks so much!!!

Hi Nancy,

I'm told that the recipe below is from the "Little House Cookbook".


Title: Vanity Cakes Categories: Cakes Yield: 1 servings 2 lb Lard 1 lg Egg 1 pn Salt 1/2 c Flour Powdered sugar Use large fryer to produce depth of 3", heat lard to 350. In bowl beat egg & salt for a full minute. Beat in 1/4 cup flour, a Tbls. at a time, until batter is too stiff for beating but too soft to roll out. Cover a dinner plate with flour. With a teaspoon, spoon batter onto plate in 6 separate portions. with knife turn each over to flour, then drop into hot fat. Aim for limp but compact dough mass that will not string out when it leaves the knife. Cook each cake for at least 3 1/2 minutes, during which time it may need help in turning. If it darkens too quickly, fat is too hot. Drain cakes on paper & dust with sugar.

Pear Butter

  ----- Original Message ----- 
  From: Theresa
  To: phaedrus
  Sent: Sunday, November 10, 2002 10:44 PM
  Subject: Pear Butter

  Thank you so much for helping me in the past.  I have went the 
  the archives and I did not see a recipe for pear butter.  I 
  understand it is like apple butter but l0 times better.  Any 
  help is greatly appreciated.  Theresa

Hi Therea,

Below are several pear butter recipes.


  Pear  Butter

   Ingredients : 
   1 qt. pears
   1 c. sugar
   1/2 tsp. lemon juice
   1 tsp. cinnamon

   Preparation : 
     Don't peel pears, just core and cut into cubes, add remaining
   ingredients.  Cook until thick.  Pour into containers, cover with
   lids and freeze.   
   Silky  Pear  Butter

   Ingredients : 
   4 lb. ripe pears
   1 c. orange pineapple juice
   1/4-1/2 c. sugar to taste
   2 tbsp. lemon juice
   2 tbsp. orange liqueur (optional)

   Preparation : 
     1.  Wash, peel and quarter pears.  Remove and discard cores.  2. 
   Combine peeled pears, orange-pineapple and lemon juices in a shallow
   medium-large pan.  Bring to a boil over medium heat.  Reduce heat to
   very low simmer.  3.  Cover; simmer until pears are tender, about 30
   minutes.  4.  Puree cooked pear mixture into a blender or food
   processor.  5.  Return puree to pot and stir in sugar, start with
   1/4 cup sugar, taste before adding more.  6.  Stir frequently,
   simmer over very, very low heat until pear butter naturally
   thickens, about 2 hours or more.  Pear butter is done when wooden
   spoon can make an open line through mixture.  Mixture is firm yet
   soft.  Be sure to simmer very low or pear butter with carmelize.  7.
    Stir in liqueur, if desired.  8.  Ladle pear batter into hot pint
   jars.  Leave 1/2 inch head space.  9.  Wipe rim with damp paper
   towel.  10.  Process in a boiling water bath for 10 minutes.  Makes
   5 1/2 pints.  
   Pear  Butter

   Wash pears.  Do not peel.  Slice.  Add water just to cover.  Cook
   until very soft.  Press through sieve (strainer).  To each cup pulp
   add 1/2 cup sugar.  To each 3 cups of pulp add 1/2 teaspoon
   cinnamon.  Cool on low heat until thick, stirring frequently to
   prevent scorching.  Pour into sterilized jars and seal while still
   hot.  Good on toast or hot biscuits. 
   Pear  Butter

   Ingredients : 
   2 qts. pear pulp (about 20 fully ripe pears)
   4 c. sugar
   1 tsp. grated orange rind
   1/3 c. orange juice
   1/2 tsp. ground nutmeg

   Preparation : 
      To prepare pulp, quarter and core pears.  Cook until soft.  Add
   only enough water to prevent sticking.  Press through a sieve or
   food mill.  Measure pulp. Add remaining ingredients.  Cook until
   thick, about 15 minutes.  Stir frequently.  Seal, and process 10
   minutes in boiling bath. 

Virginia Relish

  ----- Original Message ----- 
  From: Paula 
  To: phaedrus
  Sent: Sunday, November 10, 2002 7:22 AM
  Subject: virginia relish

  Hi Phaedrus:

  I am looking for a dark green, sweet, thick relish called virginia 
  relish.  I bought this at a church bazaar last year and loved it.  
  I have done all the craft shows this year and of course there is none.  
  I am hoping you will have some luck with this.



Hello Paula,

I did find a product with that name for sale at a couple of places. See:
Relish 1

Relish 2

There is a recipe below.


Virginia Relish

Yield: 10 pints

  3   quarts coarsely chopped green tomatoes
  3   tablespoons pickling salt
  8   cups finely chopped cabbage
  2   cups chopped sweet red peppers
  1   large onion, finely chopped
4 1/2 cups cider vinegar
2 1/2 cups honey
  2   teaspoons celery seeds
  8   cardamom seeds
  2   teaspoons allspice berries
  2   teaspoons mustard seeds
  2   teaspoons ground cinnamon

  Place the chopped toamtoes in a large stainless steel bowl and sprinkle
with the salt. Cover loosely with a towel and allow the tomatoes to stand 
overnight. In the morning, drain the tomatoes well, and comb9ine them in a
large stainless steel pot with the cabbage, peppers, onions, vinegar, and
honey. Simmer for 30 minutes.
  Tie the celery seeds, cardamom seeds, allspice, and mustard seeds in a 
muslin bag. put the spice bag in the pot. Add the cinnamon and continue to
simmer for 15 minutes. Ladle the relish into hot, sterlized pint jars, 
leaving 1/2 inch headspace. Seal and process for 10 minutes in a boiling-
water bath canner.(15 minutes for over 1,000 ft alt. 20 minutes over 5,000 ft.)
(From "Red and Green Tomato Cookbook" by Janet Balantyne)


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