Search
Google
Phaedrus
Web

2003

TODAY's CASES:

Gizzards!

----- Original Message ----- 
From: "Martha" 
To: phaedrus
Sent: Saturday, November 15, 2003 5:59 PM
Subject: chicken gizzards

While traveling cross country, I stopped at a quick stop somewhere in Ok. (I
think) and they had fried chicken gizzards that were delicious and tender.
I have searched the web several times looking for a way to cook
gizzards...but have not had any luck.
Receipies for this would be greatfully accepted.
Sincerely,
Martha 

Hello Martha,

Some people parboil gizzards before frying them so that they'll be tender. Below are the only three recipes for fried ones that I could locate.

Phaed

Deep-Fried Chicken Gizzards
Categories: Hot Appetizers, Misc Meat Entrees
Servings: 6

Ingredients:
1 pound chicken gizzards
1 tbsp cornstarch
2 tbsp soy sauce
1/2 tsp salt
 oil for deep-frying
 pepper

Directions:
Remove fat and outer membrane of gizzards. Make a few parallel
slashes in each; then cut in thirds. Combine cornstarch, soy
sauce and salt. Add to gizzard sections and toss gently to coat.
Heat oil. Add gizzards, about half a cup at a time, and deep-fry
until golden. Drain on paper toweling. Serve hot, sprinkled with
pepper.
------------------------------------- 
Fried Chicken Gizzards

Chicken gizzards
Oil for frying
Self-rising flour to coat
Seasonings of choice (salt, pepper, garlic powder, poultry seasoning, sage,
Cajun seasoning, etc.)

Rinse the gizzards well. Season to taste. Coat with flour.

Place in hot cooking oil (be careful). Cover and fry until gizzards are
tender.

Tip: Before seasoning the gizzards, boil them with a little meat tenderizer.
This will cut down on the frying time and make for a moister gizzard.
---------------------
Gizzards and Gravy

Seasoned salt, to taste
Garlic powder, optional
Pepper, to taste
1 cup all-purpose flour
2 pounds chicken gizzards, washed
1/4 cup drippings or vegetable shortening
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, chopped
8 cups water
Cooked rice

Combine salt, garlic powder, pepper and flour. Coat gizzards with flour
mixture, retaining leftover flour for later use.

In a large frying pan, heat drippings over medium heat. Add gizzards and
brown on all sides. Add onion, bell pepper and garlic. When onion becomes
transparent, add an additional 2 tablespoons of the reserved flour, stir,
and add water. Cover and simmer over medium-low heat for 1 1/2 to 2 hours or
until the gizzards are very tender.

Add additional seasonings to taste. Serve over rice. The dish serves 4 to

Garlic-Parmesan French Fries

----- Original Message ----- 
From: "Jeri" 
To: phaedrus
Sent: Saturday, November 15, 2003 1:44 PM
Subject: Recipe for Garlic-Parmesan French Fries served at the Calistoga Inn
(CA)

> http://www.calistogainn.com/page_01_menu_b.htm
>
> All their sandwiches come with these delicious treats, so garlicky you ALL
> have to eat them in order to defend yourselves!  My daughters and I have
> been there about 5 times in the last five years, always rave about the
> fries.  I want the recipe or something similar, it is  terrific.
>
> Jeri 

Hi Jeri,

The below recipe is the closest that I could find.

Phaed

Oven-Baked Garlic & Parmesan French Fries

Comments: Delicious, low-fat fries.
Servings: 4

Ingredients Preparation
4 medium-size potatoes, cut into sticks
1 tablespoon [15 mL] canola oil
1 tablespoon [15 mL] grated Parmesan cheese
1/2 teaspoon [2.5 mL] garlic powder
1/2 teaspoon [2.5 mL] paprika
1/8 teaspoon [0.5 mL] pepper
Salt, to taste
Non-stick spray
 Transfer potato sticks into a plastic bag; pour in oil and shake potatoes until well coated.
Sprinkle with grated Parmesan cheese, garlic powder, paprika, pepper and salt; shake vigourously.
Spread potato sticks onto a baking sheet, already sprayed with non-stick spray.
Bake fries into a preheated 450F [230C] oven for 25 to 30 minutes, until golden.
Serve.

Nuts & Bolts Party Mix

----- Original Message ----- 
From: "Ray" 
To: phaedrus
Sent: Saturday, November 15, 2003 5:25 PM
Subject: The Nuts and the Bolts

> Dear Uncle P.
>
> It's getting on to the Holidays, and in this season, I'd say that
> everyone has eaten some version of "Nuts and Bolts" in their
> life--usually far better than the pallid stuff that "Chex" officially
> sells these days, 'tho I have a recall of some of a neighbor's that were
> much too salty (ca. 1960).  The Web is full of recipes, some of which I
> nabbed, from the simple to the baroque (I'll take baroque..."Liquid
> Smoke?"  Well, maybe not that baroque), and there is mention of the
> "original" recipe, but also that "every mother had her own recipe."  So,
> my query, Uncle, P., is what is the earliest version of this recipe you
> can find?  I'm sure I first had them in the late 50s, but a Web search
> involving "'Nuts and Bolts' earliest [first] recipe Chex" produced
> nothing that came to the top of the Googlepage that seemed relevant.
>
> Ray
>

Hello Ray,

Well, the problem with something like this is that most folks don't put dates on recipes. Heck, half the time they don't even say where they found the recipe.

There are hundreds of "hits" that you'll get on the search engines on the terms "nuts and bolts" recipe; "nuts & bolts" recipe; and "party mix" recipe. Most of them don't mention a date. Dozens of them claim to be the "original" chex party mix recipe. Many of these are obviously bogus. Some give microwave directions, even though we didn't have microwaves when this stuff first became popular. Some, including the one on the Chex website, call for "bagel chips". Sorry, Chex marketing department, there were no bagel chips back then.....

Ray, I certainly don't have time to check every "hit" on every search engine to see which recipe is the oldest that I can find. It would take all night, and I have other things to do. However, by process of elimination and vote of majority, I can tell you that the original "nuts & bolts" or "chex party mix" recipe, which I, too, remember from the 1950's was close, if not identical to, the ones below.

Phaed

THE original Chex Mix recipe from the early 1960's (No date, but from an old
recipe cut out of a magazine from that decade.)

1 stick (1/2 C) butter or margarine
1 1/4 t. seasoned salt
4 1/2 t. Worchershire sauce
2 1/3 C. Corn Chex
2 1/3 C. Rice Chex
2 1/3 C. Wheat Chex
1 C.     small pretzels
1 C. salted mixed nuts

Heat oven to 250.  Melt butter in 15x10x2
pan; remove pan from oven.  Stir in seasoned
salt and worchestire sauce.  Gradually add
cereal, pretzels, and nuts, stirring to coat evenly.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels to soak up excess oil.
 Makes 9 cups.
------------------------------------
Another one from an old magazine ad
for Chex cereal:

Chex Patio Mix

6 tablespoons butter/margarine
1 teaspoon seasoned salt
2 1/2 teaspoons soy sauce
1/4 teaspoon onion powder or garlic powder
2 cups Corn Chex
2 cups Rice Chex
2 cups Wheat Chex
1 cup pretzel sticks and/or salted nuts

Melt butter in electric skillet to 200.
Stir in seasonings.  Blend well.  Add Chex
and pretzels or peanuts.  Mix until pieces
are coated.  Cover skillet, leaving lid
vents open.  Heat at 250 for 15 minutes.
Stir midway.  Cool on absorbent paper.

Note: A large skillet on the range top may
be used.  After pieces are coated with
butter and seasoning, heat and stir for 10
minutes over low heat; then cool.

Orange Marmalade Cake

----- Original Message ----- 
From: "Michael" 
To: phaedrus
Sent: Saturday, November 15, 2003 8:33 PM
Subject: Orange Marmalade cake

Looking for orange marmalade cake receipe which was in Mitford series or
Anglican Digest in 1999 or 1998.  Thanks in advance for any help.
Donna 

Hello Donna,

The below recipe is the one from the Mitford series.

Phaed

Orange Marmalade Cake

   Cake:

   3 cups cake flour
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   1 cup (2 sticks) unsalted butter, softened
   2 cups sugar
   3 large eggs, lightly beaten
   1 tablespoon grated orange zest
   11/2 teaspoons vanilla
   1 cup buttermilk

   Orange Syrup:

   1 cup freshly squeezed orange juice
   1/4 cup sugar

   Filling:

   1 cup orange marmalade

   Frosting:

   3/4 cup well-chilled heavy cream
   3 tablespoons sugar
   3/4 cup well-chilled sour cream

   To prepare cake, preheat oven to 325 degrees. Grease two 9-inch cake pans
   lined with parchment or wax paper. In one bowl, sift together flour,
   baking soda, and salt. In a mixing bowl, beat butter; add 2 cups sugar, 
   a little at a time, beating until the mixture is light and fluffy.

   Beat in eggs, orange zest, and vanilla. Beat in 1/3 of the dry
   ingredients alternately with 1/2 of the buttermilk. Add half of the 
   remaining dry ingredients with the remaining buttermilk. Finally, add 
   the remaining dry ingredients and beat until mixture is smooth.

   Pour the batter into the prepared pans and tap each pan on the counter 
   to expel any air pockets or bubbles. Bake for 45 minutes or until cake 
   tester comes out clean. Cool pans on a rack for 20 minutes.

   Meanwhile, prepare the orange syrup by stirring 1/4 cup sugar into 1 cup
   orange juice until it dissolves. With a toothpick or skewer, poke holes 
   at 1/2-inch intervals in the cake layers and spoon some syrup over each 
   layer, allowing it to be absorbed completely before adding the remaining 
   syrup. Let layers cool completely in pans.

   To prepare the filling, heat the marmalade in a saucepan or microwave
   until just melted. Let cool for a few minutes.

   To prepare the frosting, beat the heavy cream with 3 tablespoons sugar
   until it forms firm peaks. Beat in sour cream, a little at a time, until 
   it is of spreading  consistency.

   To assemble cake, invert one of the layers onto a cake plate. Carefully
   peel off the wax paper; spread 2/3 of the marmalade over the top. Invert 
   the remaining layer onto the top of the first layer. Peel off the wax paper 
   and spoon the remaining marmalade onto the center of the cake, leaving a 
   11/4-inch border around the edge.
   Frost the sides and the border on top of the cake with the frosting
   leaving the marmalade on top of the cake exposed. Or, if you prefer, frost 
   the entire cake, adding the marmalade on top as a garninsh. Chill for at 
   least two hours before serving.

   Yields 10 to 12 servings.

Dr. Price's Baking Powder Cookbook

----- Original Message ----- 
From: "Joel" 
To: phaedrus
Sent: Sunday, November 16, 2003 2:44 PM
Subject: old cookbook

Hi , My name is Joel.
I am looking for a cookbook from the 1920's or before , put out by Dr. Price
or Dr price's baking powder Company. Can you help me with this

Hello Joel,

"Dr. Price's" published several cookbooks in the 1920's and before. There are several for sale on the Internet at various sites. See:

Dr. Price's Phosphate baking powder cook book.

Dr. Price's 2

Dr. Price's 3

As is usually the case, E-Bay is the best place to find things of this sort:

Dr. Price's 4

Dr. Price's 5

Dr. Price's 6

Phaed

""


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