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Tuna Bake with Anchovies

----- Original Message ----- 
From: lisa 
Sent: Monday, November 09, 2009 7:39 PM


my name is lisa, i have been trying to find this recipe for years, and just couldn't. 
hopefully you can help.
when i was young, i had a jewish friend that invited me over for dinner, and it was 
some sort of tuna bake, it was sooo good, that i had gotten the recipe from them and 
made it myself, all i remember was that it had anchovies in it, i cannot remember the 
other ingredients. but this was not a casserole, it was more like a bake or quiche, 
well, hope you can help, thanks, lisa 

Hi Lisa,

Sorry, I had no success finding this.



----- Original Message ----- 
From: Lisa 
Sent: Monday, November 09, 2009 2:26 PM
Subject: Oh can you help?

I have looked and searched for a recipe for a savory dish I grew up knowing 
as Krappie (spelling is unsure)  It sounds like the fish "crappie."
My Oma, a immigrant of Austria, made these for our family only once a year. 
She said they were time consuming. Unfortunately the recipe was learned by 
her from her mother and a written recipe was never obtained.  She baked and 
cooked often by feel and memory.  These, I shall call them dumplings, are 
similar to a pierogi, shaped in a half moon dumpling the size of your hand 
(like a stromboli), with a pinched edge like a pie crust.  Its savory filling 
was made of potatoes, bacon and green onion, I believe. The outer crust, was 
similar to pasta dough.  I believe the pockets were boiled, due to there lack 
of browning color, thou I could be mistaken.  We received them in a 9x13 pan. 
We would serve them sliced and pan fried in butter most of the time.  She made 
many items she would call solovian.  I sure hope you can help.  I have such a 
taste for these and it has been many a year.

Thank you in advance for your help,

Hi Lisa,

I cannot find anything quite like that among German or Austrian recipes. I cannot find anything at all called "krappie".

There is a German/Austrian filled pastry called "krapfen", which might be shortened to "krappie". These days, it is usually a dessert, like a jelly-filled donut. However, there is also a savory version, which might be filled with potatoes, onions, meat, etc, that was much more common years ago. Krapfen can be either round or half-moon shaped, and they might be either baked or fried or possibly even boiled. "Krapfen" has come to be a rather broad name for many kinds of filled pastries, no matter what they are filled with or how they are cooked.

I did not find any recipes that fit your description, either on the Internet or in our German or Austrian cookbooks. Sorry.


Double-Crusted Sauerkraut Pie

----- Original Message ----- 
From: "Marsha " 
Sent: Sunday, November 08, 2009 7:58 PM
Subject: Searching for Sauerkraut Pie recipe like mincemeat

>I once made a pie simply named Sauerkraut Pie from a magazine recipe and 
> took it to a church dinner. Stupid me didn't save the recipe. It was 
> possibly from a Woman's Day or Family Circle magazine in the early to 
> mid 90's but neither magazine was of any help in locating it. The only 
> sauerkraut pie recipes I can find are a custard type pie. This was a 
> double crusted pie, mistaken for a mincemeat pie.  Ingredients I 
> remember are sauerkraut, raisins, some kind of spices and the double 
> crust. Even though it was mistaken for mincemeat pie I'm sure there was 
> no meat in it. I can't remember other ingredients. I know the name and 
> ingredients I remember are not unique. The unique thing was that it 
> tasted and looked like a mincemeat pie but sauerkraut was most 
> definitely the main filling ingredient. If you don't feel this is worth 
> a search I will understand, but if you come up with it I will greatly 
> appreciate having it.
> Thanks,
> Marsha 

Hi Marsha,

I did a search, but I had no success.


A reader found this:

Subject: Searching for Sauerkraut Pie recipe like mincemeat

I tried my hand at searching for this pie and came up with:
Silver Floss Sauerkraut Spice Pie

Sound  like it might fit the desired specs.

Silver Floss Sauerkraut Spice Pie 
BY: Lois Cheney (Sponsored by Comstock-Michigan Fruit) 
3 Large eggs. Slightly beaten
1/2 Cup Sugar
3/4 tsp.Ground Cloves
3/4 tsp.Ground Cinnamon
2 tsp.Flour
1 Cup Raisins
1 Cup Chopped Walnuts
1 Cup Silver Floss Sauerkraut, Drained (8 oz. Can) - do not squeeze dry

Cream eggs and sugar. Add spices and flour to egg mixture, and mix well. 
Rinse and chop sauerkraut and add to mixture. Stir the mixture well to 
separate the sauerkraut. Fold in walnuts and raisins, and pour into bottom 
crust of your favorite 8" two crust pie recipe. Top with second crust or 
lattice strips and seal. 

Bake at 400 deg. for 30-35 minutes, or 375 deg. for 40-45 minutes. 

4-Layer Nut Cake

----- Original Message ----- 
From: Ginny 
Sent: Sunday, November 08, 2009 11:13 PM
Subject: Request for "The Nut Cake" Recipe

Dear Uncle Phaedrus,

This request comes from a friend:

A friend of mine's mother used to make a cake called "the nut cake". Her mother 
has been deceased for 25 years and she has tried unsuccessfully to make the cake. 
It was a 4 layer stack cake. It had a 7 minute frosting w/coconut between layers 
and there was nuts and dates in the batter.

I have looked around doing some internet searches to no avail.

If you could locate this old time recipe it would be most appreciated! 
Thanks so much, Ginny

Hi Ginny,

Sorry, I had no success with this.


Water-Bath Fruitcake Recipe

----- Original Message ----- 
From: Shannon 
Sent: Tuesday, November 10, 2009 11:58 AM
Subject: Fruitcake Recipe

I am looking for a Fruitcake recipe my grandmother used to make for the holidays. 
I know this much about it: It calls for lb. of candied cherries, lb. of candied 
pineapples, lb. candied dates, can of eagle brand milk, unknown about the pecans, 
and any other ingredients. I do know it is cooked in a tube pan lined with greased 
paper and there is a water bath included (don't know if it's a pan of water underneath 
the tube pan or just in the oven with the cake). I would really appreciate your help.

Thank you,

Hi Shannon,

Sorry, I don't spend much time on fruitcake recipes unless they have a unique name or really unique ingredients. There are too many of them. Below is the closest I found to your description, but it doesn't have a water bath or Eagle Brand.


Fruit Cake

3 packages (8 ounces each) dates
1 lb. candied pineapple
1 lb. candied cherries
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
8 cups pecans (can use 4 cups pecans and 4 cups walnuts)
Pecan halves and candied cherries (for garnish)
Light corn syrup (for brushing top(s)

Preheat oven to 275 degrees F. Grease two (9 by 5 by 3-inch) loaf pans or 
one tube pan with butter and line with parchment paper, then grease paper.

Put dates, pineapple and cherries in large bowl.

Put flour baking powder and salt in sifter and sift onto fruit. Mix well 
with hands until well coated. Set aside.

Beat eggs until; frothy gradually beat in sugar. Add to fruit mix well with 
large spoon. Add nuts and mix with hands until coated.

Pack into prepared pan(s) pressing with palms of hands. Decorate top with 
cherries and nuts (can use cherry as center and 5 pecan halves around to 
make flower)

Bake in a 275 degree F oven - loaves for 1 1/2 hours or tube pan for 1 1/4 
hours. Remove from oven let stand on rack 5 minutes, then turn out on rack 
and peel off paper.

Turn top side up and brush with light corn syrup. Cool. 

Wrap loosely in foil and store in airtight in cool place several weeks.

TO FREEZE: Freeze before wrapping wrap well and store in freezer. Will last 
over a year.  

"...he cut a slice of beef from the joint on the sideboard, sandwiched it between two rounds of bread, and thrusting this rude meal into his pocket, he started off upon his expedition"
The Adventure of the Beryl Coronet - Sir Arthur Conan Doyle

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus