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Corn Bread Melts

On 3 Dec 2007 at 16:49, Val wrote:

> hi...I stumbled on to your very interesting site while trying to find
> 2 recipes (I'll put the 2nd request in another email as you have
> asked)
> I checked the archives and couldn't find either one but did find some
> great looking things to try (Mexican orange candy). growing up in
> Michigan it was nice to read about the Frankenmuth chicken place.
> ok my request is for a polenta like pancake that had melted
> mozzarella cheese in the center. I had it in New York at the feast of
> San Genarro festival and it was something you could hold and walk
> around with. I wrote to a lady in Italy to try to find the recipe and
> she called it "peasant street food" but was really no help. I have
> tried making it on my own but it just ain't right.  Help please!
> thanks,
> Val

Hello Val,

See below.


Cornbread and mozzarella melts

2 tablespoons unsalted butter
1/2 cup chopped yellow onion
Optional: 1/8 cup seeded and chopped jalape˝o pepper (about 3 peppers)
1/3 cup buttermilk
1 large egg
1 tablespoon sour cream
1/4 teaspoon fresh-ground pepper
One 8 1/2-ounce box corn-bread mix
Optional: 2 tablespoons pureed mango chutney
5 ounces fresh mozzarella, thinly sliced

1. Make the corn bread: Preheat oven to 400░ F. Line a 9- by 12-inch pan 
with parchment paper, butter the paper, and set aside. Melt the butter in 
a large skillet over medium heat, add the onions (Optional: and pepper), 
and cook until softened -- about 5 minutes. Place the buttermilk, egg, sour 
cream, and pepper in a large bowl and whisk to combine. Add the corn-bread 
mix and stir until combined. Stir in the onion mixture. Pour the batter into 
prepared pan and spread evenly. Bake for 12 minutes and transfer to a wire 
rack to cool.

2. Assemble the sandwich: Lift the parchment to release the corn bread from 
the pan and slice the bread in half. Optional: Spread 1/2 teaspoon of chutney 
on one half. Evenly spread the cheese on that half and top it with a remaining
corn-bread half. Heat a large skillet over medium-low heat and lightly brush 
the sandwich with olive oil. Place the sandwich in the skillet and grill until 
the cheese melts and the bread is golden -- about 2 minutes on each side. 
Serve immediately.

German Fried Potato Balls

On 30 Nov 2007 at 8:14, Rob wrote:

> My mother tells of something her grandmother used to make. 
> Unfortunately, she doesn't remember it THAT well, doesn't cook it,
> herself, AND is not very good with non-English words (e.g. she
> pronounces "spaetzle" as "spetch-lees").  Thus, this will be based
> upon her memory, as well as her pronunciation.
> First, a phonetic way of spelling the way she says the name of this
> one is "ef-en-SEM-en-ee," but I haven't been able to find anything
> even remotely close to that on the web, and I've tried it several
> different ways.
> The recipe, itself, is rather simple, but I don't know how accurately
> she remembers it, nor whether she saw the whole process.  All she said
> is that her grandmother would mash up leftover potatoes, adding flour
> a little at a time until the mixture could be formed into small balls
> which were then fried in butter.
> That's it.  It sounds TOO simple.  It almost sounds like
> Kartoffelkl├Â├če, but there is no bread involved.  It also sounds a
> bit like Gnocchi, but there are no eggs.  In either case, these are
> fried in butter, not boiled in water.
> Any ideas as to the correct name and complete recipe for this
> mysterious memory? 
> Rob 

Hello Rob,

Sorry, everything that I find is boiled, not fried. No idea about the name. It doesn't really sound German.



A reader sent this:

> German Fried Potato Balls    from Timm in Oregon
> I think what Rob is looking for is "Kartoffelnudeln" or
> "Kartoffelkroketten" a type of Greman Potato Croquette  There are
> many-many  variations:
> Here are two examples:
> Kartoffelnudeln oder Kroketten
> Ingredients:
> 3 pounds potatoes
> 2 sticks butter, softened
> Salt to taste
> 1 cup boiling milk
> Instructions:
> Cook the potatoes, peel, and smash while hot.  Mix in the butter,
> salt, and the boiling milk. Form two rolls with 3/4 inch diameter
> (about thumb thickness). Cut thumb long pieces and roll.  Deep fry or
> fry in a pan with a lot of oil. Put on papertowel to remove excess
> fat.
> The October 1987 of Bon Appetit offered a fancy restaurant version:
> Kartoffelnudeln
> Ingredients:
> 3-1/2 pounds boiling potatoes, peeled and quartered
> 1/2 cup (1 stick) margarine [we use butter]
> 2-1/2 cups chopped onions
> 1 tablespoon snipped fresh chives
> Salt and freshly ground pepper
> 5 large eggs
> 7 tablespoons water
> 2 teaspoons salt
> 3-3/4 cups (about) all-purpose flour
> 1 tablespoon vegetable oil
> chopped fresh parsley
> 1 cup whipping cream
> Instructions:
> Cook potatoes in boiling salted water until fork tender. Drain; return
> potatoes to saucepan. Set over low heat and shake to dry potatoes.
> Work through ricer into medium bowl. Melt margarine [or butter] in
> heavy large skillet over medium heat. Add onions and cook until very
> brown and crisp, stirring frequently, about 20 minutes. Stir in 4 cups
> potatoes and chives. Season with salt and pepper. Cool filling.
> Beat eggs, water and salt to blend. Stir in enough flour to make a
> firm dough. knead noodle dough until smooth. Cover, let stand 30
> minutes. Divide dough in half. Knead 1 piece lightly. Roll out on
> lightly floured surface to 15-by-20-inch rectangle. Using fluted
> pastry cutter, cut out 5-inch squares. Repeat with remaining dough.
> Mound filling in center of each square, using about 2 tablespoons for
> each. Moisten dough edges with water. Bring four corners into center;
> pinch seams to seal. Crease seams to seal dumplings completely.
> Add oil to a large pot of water. Bring to boil. Add 6 to 8 dumplings,
> reduce heat and simmer until dough is cooked, about 20 minutes. Re-
> move using slotted spoon and drain on kitchen towels. Repeat cooking
> and draining with remaining dumplings.
> Preheat oven to 350 degrees F. Arrange dumplings in single layers in
> two baking dishes. (Can be prepared 3 days ahead, covered and
> refrigerated. Bring to room temperature.) Sprinkle with parsley. Pour
> 1/2 cup cream in side of each pan. Bake until bubbly, about 15
> minutes. Serve immediately. Makes about 24.

Tinker AFB Donuts

On 30 Nov 2007 at 13:23, walter wrote:

> dear phaedrus
> i worked as a baker in the student union for the university of
> oklahoma in 1957. they had a doughnut recipe for  yeast raised
> doughnuts from tinker afb.  i no longer have the recipe.  could you
> help find it.  i can reduce it to smaller family sized oportions if
> need be.    thank you so much.  walt  

Hello Walt,

Sorry, I could not locate this recipe.


Green Beans and Potatoes

The cookbook is "The African-American Heritage Cookbook - From Alabama's Renowned Tuskeegee Institute" by Carolyn Quick Tillery.

Lots of great Southern recipes here. I decided to go with this one because I have done few vegetable recipes, but neckbones and rice was a close second.


Green Beans with New Potatoes

1 small onion, chopped
2 tablespoons bacon drippings
1 quart water
1 teaspoon brown sugar
2 ham hocks or 1 ham bone
3 to 4 pounds green beans, ends and strings removed
1 teaspoon seasoned salt
1/2 teaspoon pepper
10 to 12 unpeeled small new potatoes, washed and scrubbed

In a medium saucepan, over medium heat, saute onion in bacon drippings. 
Add water, brown sugar, and ham hocks. Bring to a boil over high heat. 
Reduce heat to low and simmer for 1 hour. Add green beans, cover pot, 
and simmer obver low heat, approximately 30 to 40 minutes. Cook a shorter 
period of time for firmer beans. During last 20 minutes of cooking, add 
seasoned salt, pepper, and potatoes. Cook until potatoes are tender.
6 to 8 servings

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