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Deli Style Dill Pickles

----- Original Message -----
From: Nancy
To: phaedrus
Sent: Wednesday, December 12, 2001 8:30 PM
Subject: Deli Dills

> Dear Phaedrus---
> ... my husband has a passion for fresh dills (pickles) I can find
> plenty of recipes for dill pickles but not the fresh deli type.
> Thanks, Nanc

> Hi Nancy,

There is a recipe for deli style dill pickles below


Deli-Style Dill Pickles

Delicatessen-style dill pickles are not subjected to
any kind of heat treatment. They are prized for their
crispness but must be stored in the refrigerator. The
following recipe for deli-style dills contains no vinegar;
some lactic acid is produced during the brief fermentation

Half Dills

1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices

Wash cucumbers. Remove blossom ends carefully to
remove soil. Place cucumbers in large crocks. Distribute
the dill heads evenly. Make a brine of the remaining items
and add to the cucumbers. Cover with a heavy plate and
weight down with a glass jar filled with water.

Store at moderate room temperature (70 to 75 degrees
Fahrenheit). If scum forms, remove it daily. Pickles may
be eaten after third day but well done pickles need a 1-week
fermentation. After 1 week, pack the pickles into clean
jars and refrigerate to halt fermentation. These pickles
must be kept in the refrigerator.

Milk Soup

----- Original Message -----
From: Patty
To: phaedrus
Sent: Wednesday, December 12, 2001 10:30 PM
Subject: Help!

> My grandmother used to make a kind of Milk Soup. It was white and 
> I think there were slivers of carrot and and pasta stars (?).
> Can you help??  Thanks!
> Patty

Hi Patty,

Below are all of the milk soup recipes that I found. Was your grandmother Lithuanian? These milk soups are popular there.
None of these recipes is exactly right, but if you use the bottom recipe and use the pasta stars instead of rice, then it should be close.


Tejleves (Milk Soup)

 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Milk, whole
    2       c            Water
    1       tb           Sugar, granulated
      1/2   ts           Salt
                         Soup Noodles (recipe)

     Bring milk, water, sugar and salt to a boil. Put the prepared
   noodles into the soup and boil for 3-4 minutes.
     Variation: use little new potatoes instead of noodles.
  Noodle, Celery And Milk Soup Recipe

1 quart milk
2 cups water
1 cup noodles, broken in pieces
1/2 cup celery, washed, chopped fine
1 onion, peeled, chopped fine
2 tablespoons butter
seasonings to taste

Boil the milk and water together. Add all other ingredients. Let cook 
for 20 minutes. Then serve.
Rice, Carrot And Milk Soup Recipe

1/2 cup rice, washed
4 carrots, peeled, chopped
4 cups milk, scalded
2 cups water, boiling
1 tablespoon butter
seasonings to taste

Put all ingredients in a stew pan. Cook for about 20 minutes. Then serve.

Mint Creams

----- Original Message -----
From: Ckay
To: phaedrus
Sent: Monday, December 10, 2001 12:29 PM
Subject: mint candy recipe

> Hi, I'm searching for a recipe for a very simple candy, but I don't 
> know the name of the candy, so it's hard to find a recipe. The candy 
> is usually found at Christmas time in shapes like bells, wreaths, 
> trees, etc. and my or may not be decorated with the kind of icing 
> that turns hard.  The candy may be white, green or red, but always 
> is peppermint flavored.  It looks sugary outside, but melts on the 
> tongue to an almost creamy consistency.  The ingredients are sugar, 
> dried egg whites, oil of peppermint and food coloring, if desired.  
> Can you help?
> Sincerely,
> CKay

Hi CKay,

Well, your persistence is rewarded. Below are two recipes for "mint creams."


Mint Creams
Makes about 20

Cute and colourful mint creams to adorn your Christmas table


1 tsp. peppermint essence (oil)
1 egg white
8 oz. (225g) icing sugar (powdered sugar)
red and green food colouring

Cooking Instructions:
Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
Add the rest of the icing sugar and the peppermint essence then knead to
form a stiff paste
Divide the paste into three pieces, adding red colouring to one, green
colouring to a second and leaving the third piece plain
Lightly dust a work surface with icing sugar then roll out each piece of
paste to a thickness of about a quarter of an inch (5mm)
Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit
cutter transfer to a sheet of greaseproof paper and leave overnight
Peppermint creams

1 egg white
3 cups of icing sugar
1 teaspoon of peppermint extract

Whisk the egg white until frothy. Stir in the icing sugar and peppermint
Make the dough like mixture into little balls and place on a greaseproof
tray. Press the balls flat. Best left overnight.

*you can add colouring to the mixture to make coloured mint creams

Old Fudge Recipe

----- Original Message ----- 
  From: TJ
  To: phaedrus 
  Sent: Thursday, December 13, 2001 10:52 PM
  Subject: Old Fudge recipe

  I am looking for a fudge recipe that is made with cocoa, cream of tartar, 
  and a small amount of peanut butter, (some of the ingredients I am 
  looking for).  My mother in law made this fudge but my sister-in-law 
  won't give me the recipe.  It also has sugar and milk in this recipe 
  (and probably vanilla).  I know you beat it after it cooks a while.  
  Please help me find this.  I have been on the web and can't seem to find 
  one even close.  Thanks for your help.  Hope you can help me.  


Hi TJ,

Well, the cream of tartar is the hang-up here. Out of over 500 fudge recipes in the database, ony 11 chocolate fudge recipes have cream of tartar, and only 7 peanut butter fudge recipes have cream of tartar. And...... only one recipe had cocoa, peanut butter AND cream of tartar. It fits the rest of your description except for beating, so maybe it's right. See below.


  Peanut  Butter  Fudge

   Ingredients : 
   6 tbsp. cocoa
   5 c. granulated sugar
   1 tall can evaporated milk
   1 pinch cream of tartar
   2 tbsp. white Karo syrup
   1 stick butter
   2 c. peanut butter
   1 tsp. vanilla extract

   Preparation : 
      Boil all ingredients except peanut butter and vanilla, for 6
   minutes stirring constantly.  Let cool for 30 minutes without
   stirring.  Mix in the peanut butter and vanilla.  Pour into a 
   9 x 13   inch buttered pan.  

Soft Peanut Butter Cookies

----- Original Message -----
From: Nancy
To: phaedrus
Sent: Wednesday, December 12, 2001 8:30 PM
Subject: Soft PeanutButter Cookies

> Dear Phaedrus---
> I've been looking for a good soft chewy peanut buter cookie
> recipe----can you help??
> Thanks, Nanc

Hi Nancy,

Ok, there is a recipe for soft and chewy peanut butter cookies below.


Soft  And  Chewy  Peanut  Butter  Cookies

 Ingredients :
 2 c. flour
 1/2 tsp. baking soda
 1/4 tsp. salt
 1 1/4 c. brown sugar, firmly packed
 1 1/4 c. white sugar
 1 c. butter, softened
 3 lg. eggs
 1 c. creamy peanut butter
 2 tsp. vanilla

 Preparation :
   Preheat oven to 300 degrees.  In a medium bowl, combine flour,
 soda and salt.  Mix well and set aside.  In large bowl, blend sugars
 using an electric mixer.  Add butter to form a grainy paste.  Add
 eggs, peanut butter and vanilla.  Beat at medium speed until light
 and fluffy.  Add flour mixture and mix at low speed until just
 mixed.  Drop by rounded tablespoons onto an ungreased cookie sheet.
 With a wet fork (be sure to dip fork in water after each cookie as
 dough is sticky), gently press a criss-cross pattern on top of
 cookie.  Bake 9 to 12 minutes.  Transfer immediately to a cool


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