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Pomegranate Jelly

On 19 Nov 2005 at 13:40, Patti wrote:

> Happy Holidays
> My name is Patti and I am looking for a receipe for Pomagranite Jelly.
> Can you help me?
> Thanks a million
> Patti 

Hi Pattie,

Two below and one here:

Homecooking at About


Pomegranate  Jelly

    Remove seeds from center, cover with water; simmer for 30
 minutes. Then let it set overnight; run it through the colander.
 Measure cup for cup with sugar and cook for an hour or so.  Add the
 pectin until it's the right consistency.  Pour into sterilized jars.
Pomegranate Jelly

List of Ingredients

4 cups pomegranate juice, 8 to 10 pomegranates
7 1/2 cups sugar
1 bottle Certo pectin


Wash fruit, cut into pieces, squeeze or mash juice from fruit. 
(Do not use metal.) Place fruit in jelly bag or cloth to squeeze 
out juice.
Add enough water to measured juice to bring to 4 cups if there 
is not enough. Combine juice and sugar in large saucepan. Bring 
to boil over high heat. Stir constantly.
Pour in pectin. Bring mixture to a hard boil for 1 minute. Continue
stirring constantly. 
Remove from heat.
Skim and spoon into clean jars. Cover with paraffin.
Makes 11 8-ounce jars. 

Final Comments

Note: For variation add 2 to 4 tablespoons lemon juice.

Candied Fruit

On 18 Nov 2005 at 15:23, Lillian wrote:

> I make a lot of fruit cakes. I would like to make my own candied
> fruit. Is there  a recipe that would allow me to do this? I use only
> pineapples and cherries. Any help you can  give me will be greatly
> appreciated. Thanks Lillian

Hello Lillian,

See below. Also see:



Candied  Cherries

 Ingredients :
 1 c. sugar
 1/4 c. white syrup
 1/4 c. cherry juice
 1 c. cherries, pitted, drained

 Preparation :
    Cook sugar, syrup and cherry juice until it forms firm ball in
 cold water.  Add cherries and simmer gently until juice forms firm
 ball in water.  Remove cherries from juice and drain on platter for
 a few minutes; place on wax paper.
Candied  Pineapple

    Place 4 pineapple slices in shallow pan with 1 1/4 cups sugar.
 Simmer slowly until syrup is gone, sprinkle with more sugar.  Let
 dry.  Store in covered jar.
Candied  Fruit  Slices

 Ingredients :
 1 c. butter
 1 c. sifted powdered sugar
 1 egg
 1 tsp. vanilla
 2 1/4 c. sifted all-purpose flour
 1 c. pecan halves

 Preparation :
    Bake at 325 degrees 13-15 minutes.  7 dozen cookies.  Cream 1 cup
 butter.  Gradually add 1 cup sifted powdered sugar; cream well.
 Blend in 1 unbeaten egg and 1 tsp. vanilla.  Add 2 1/4 cups
 all-purpose flour; mix well.  Stir in one cup pecan halves.  Chill
 for one hour.  Divide dough in three rolls about 12 inches long and
 wrap in wax paper.  Chill at least 3 hours or grease until ready to
 bake.  Slice in 1/8 or 1/4 inch slices.  Place on ungreased cookie
 sheets.  Bake at 325 degrees for 13-15 minutes until slightly brown
 on edges.
Home  Candied  Fruit

 Ingredients :
 3 oranges
 2 lemons
 1 can (1 lb. 4 oz.) sliced pineapple
 1 jar (8 oz.) maraschino cherries
 1 c. sugar

 Preparation :
    Peel rinds from oranges and lemons in big chunks.  Simmer in
 water to cover for 15 minutes; drain.  Scrape off white membrane;
 cut rinds in matchlike strips.  Combine fruit strips with pineapple
 slices and syrup and cherries (be sure cherries are well drained) in
 a frying pan.  Sprinkle evenly with sugar.  Cook, stirring often,
 for 30 minutes or until fruit is glazed and transparent looking. Let
 stand in syrup overnight.  Place on a cheesecloth-covered rack;
 cover.  Dry for 24 hours.  Roll fruit in granulated sugar and let
 dry again for 24 hours.  (For pineapple repeat twice more.  After
 third time, let slices stand until they are so dry no moisture can
 be seen coming from them.)  Store in a cool dry place.  Makes about
 4 cups.
Candied  Fruit

 Ingredients :
 2 c. sugar
 1 c. water
 1/3 c. light corn syrup

 Preparation :
    Boil together until 234 degrees.  Drop prepared and drained fruit
 into syrup and simmer until clear.  Do not crowd.  Skim from syrup,
 drain, spread on screen and let dry until no longer sticky.  Pack
 between waxed paper and place in tin box or glass jar.
Candied  Fruit

 Ingredients :
 2 (1 lb. 14 oz.) can sliced pineapple
 3 (8 oz.) jar maraschino cherries
 2 c. sugar
 1/2 c. light syrup

 Preparation :
    Drain pineapple.  Reserve syrup.  Combine sugar, light syrup and
 1 1/3 cups pineapple syrup in a heavy 10 inch skillet.  Cook over
 medium heat, stirring constantly, until mixture boils.  Cook until
 temperature reaches 230 degrees.  Add 1/3 of pineapple.  Simmer for
 25 minutes or until pineapples are transparent around the edges.
 Drain on a wire rack.  Repeat same with rest of pineapples. Then add
 drained cherries.  Cook for 25 minutes.  Let dry for 24 hours at
 room temperature.

Shipwreck Stew

On 17 Nov 2005 at 15:39, Pat wrote:

> Dear Phaedrus,
> I had the pleasure of speaking with a lady who is 100 years old, and
> she mentions with great fondness a recipe with onions, celery, finely
> chopped beef and other ingredients she cannot recall which was called
> "Shipwreck Stew".  I am hoping you can find the recipe so I might
> make it for her.
> Thank you,
> Pat 

Hi Pat,

Below are the first three recipes that I found with that name.


Shipwreck  Stew

 Ingredients :
 2 tbsp. Wesson oil
 3 c. diced potatoes
 1 1/2 c. diced celery
 3/4 c. diced onion
 1 can kidney beans, drained
 1 lb. ground beef
 1 can tomatoes
 Salt & pepper to taste

 Preparation :
    Layer ingredients in an electric fry pan in the order given.
 Cook at 250 to 325 degrees for 45 minutes to 1 hour.  Do not stir.
 Serves 4 to 6.
Shipwreck  Stew

 Ingredients :
 6 sm. cloves garlic, sliced
 3 lbs. ground beef
 2 lbs. onions, chopped
 1 1/2 c. chopped celery
 1 c. diced bell pepper
 3 (8 oz.) cans tomato sauce
 4 tbsp. soy sauce
 5 tbsp. sugar
 Salt & pepper to taste
 5 c. cubed potatoes
 5 c. cubed carrots
 2 (15 oz.) cans kidney beans

 Preparation :
    Saute garlic in oil and add beef and cook until not red.  Drain
 grease, add onion and celery, pepper, tomato sauce, soy sauce and
 sugar.  Add carrots and potatoes.  Simmer until carrots and potatoes
 are tender, stirring occasionally. Just before removing from stove
 add kidney beans.  Serve over rice.
Shipwreck  Stew

 Ingredients :
 1 lb. ground beef
 1 c. chopped onion
 3 c. peeled cubed potatoes
 3 med. carrots, peeled and sliced
 1 c. chopped celery
 1/4 c. minced fresh parsley
 1 (9 oz.) pkg. frozen cut green beans, defrosted
 1 (15 oz.) can kidney beans, rinsed and drained
 1 (8 oz.) can tomato sauce
 1/4 c. uncooked long-grain rice
 1 tsp. salt
 1 tsp. Worcestershire sauce
 1/2 tsp. chili powder
 1/4 tsp. ground pepper
 1 c. water

 Preparation :
    In a skillet, brown beef with onion over medium heat.  Drain fat.
  In a 3-quart casserole combine beef mixture with all remaining
 ingredients.  Cover and bake about 1 hour or until rice and potatoes
 are tender.  Yield:  10 servings.  Diabetic Exchanges:  1 serving
 equals 1 1/2 lean meat, 1 1/2 starch, 1 vegetable; also, 204 calories.


On 21 Nov 2005 at 17:14, Nikolaus wrote:

> dear uncle phaedrus,
> recently i had a dip in a lebanese restaurant - none of the staff
> could communicate in engl/french/ital/german how to prepare:
> it was called thoom or thoob ?
> -made from egg whites, garlic, olive oil, lemon and salt - the result
> was a rich slightly salty garlicy white paste
> i would be extremely grateful for the recipe
> yours
> nikolaus 

Hello Nikolaus,

See below.


Toum (Garlic purée)
All the ingredients can be purchased online at Lebanese Products. 

There are 2 ways of preparation.

Way 1:
1/4 cup lemon juice 
1/2 cup olive oil 
7 cloves garlic, peeled and crushed with a dash of salt 
5 cubes potatoes, fried until tender 
1/2 tspn salt

Way 2:
1/4 cup lemon juice 
1/2 cup olive oil 
1 head of garlic, peeled and crushed 
1/2 tspn salt 


Way 1: 
Mash potatoes finely in a bowl. 
Process mashed potato with garlic, oil, lemon juice, and salt 
until smooth and thick. 
Serve in small bowls next to grills.

Way 2:
Process crushed garlic with oil, lemon juice, and salt until 
smooth and thick. 
Pour in bowls and serve next to meat and chicken.
Hi Phaedrus, 

I noticed a while back that someone was looking for the real Lebanese Garlic sauce (TOUM) recipe. 
It can be tricky at first when you try to make it. Here a a web link on the same way my Grandfather 
used to make this great recipe  back home in Lebanon. 
Best Wishes, 


Five Plate Fudge

On 21 Nov 2005 at 18:12, Lisa wrote:

> I am looking for a recipe for Five Plate Fudge.  I used to make it
> years ago, and let someone borrow my recipe.  Unfortunately, they lost
> it.
> Please help.
> Thank you,
> Lisa 

Hello Lisa,

See below.


Five  Plate  Fudge

 Ingredients :
 2 3/4 c. sugar
 3/4 c. milk
 1 stick butter
 2 tbsp. cocoa
 1 tsp. vanilla

 Preparation :
    Combine sugar, cocoa and milk. Bring to a boil.  Drop in butter
 and vanilla. Boil for 5 minutes. Remove from heat and pour into five
 plates. Let cool and beat with fork. Drop off fork with waxed


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