On 18 Dec 2005 at 12:14, Maureen wrote:
> Good morning,
> Do you know the origin of the name "Booya"........ that wonderful
> concoction of meat and vegetables (between a hearty soup and stew) so
> popular here in minnesota in the autumn....... thanks, Maureen
There's no agreement on the origin of "booya".
The dish is said to have originally consisted of mostly turtle meat
and cabbage, although such things as chicken and oxtails and rutabagas
and potatoes have always had a prominent role. The term "booya" is
sometimes spelled "booyah". The term seems to have first appeared
in print in the 1880s.
Booya is popular in two places: around the Twin Cities of Minneapolis
and St. Paul in Minnesota, and in Northeast Wisconsin.
In Wisconsin, it's said to have originated with the Belgians who
originally settled the area. Some say that because these settlers
were from a French-speaking part of Belgium, the word "booya" is
a corruption of either the French word "bouillir" or the
French-Canadian word "bouillon", both of which mean "broth".
However, some authorities say that the Belgians who settled Northeast
Wisconsin didn't speak French, but spoke their own language called
"Walloon". Even today, they say, Northeastern Wisconsin is sometimes
referred to as "Walloon country." "Bouyu" "or bouyon", possibly
meaning "to boil", is the Walloon word from which it is claimed
"booya" is derived.
Over in Minnesota, the term is often attributed to French Canadians,
trappers in particular, and to be derived from "bouillion". However,
once again, not all agree to this. Some say it was originally a Polish
dish, some say it came from Finland, and some say Czechoslovakia.
These sites have articles about booya:
What's Cooking America
1 lb. butter
25 lbs. chicken, cut in pieces and browned
5 lbs. beef, cubed and browned
5 lbs. onions browned with meat
5 lbs. celery, diced
5 lbs. carrots, diced
3 pecks potatoes, peeled and diced
5 lbs. shredded cabbage
5 lbs. fresh tomatoes, diced
1 cup salt
4 teaspoons pepper
1 cup chopped parsley
The following may be added if desired:
5 No. 2 cans whole kernel corn or equivalent of fresh cooked corn,
2 lbs. dried split peas, soaked overnight and cooked until tender,
2 lbs. dried navy beans, soaked overnight and cooked until tender.
Brown meat, add seasoning and enough hot water to cook until tender.
Debone cooked chicken and cut into cubes. Place all the meat in a
large pot. Add vegetables in the order given according to the length
of time for cooking each, with enough additional boiling water for
cooking the mixture. Watch the mixture carefully to prevent sticking
and burning. Add more water as needed.
Makes 25 gallons
5 lbs. meaty soup bones
2 lbs. oxtails
5 lbs. stewing chicken
4 lbs. meaty neck bones (beef)
2 lbs. carrots, sliced
6 large onions, cut up
Large stalk celery, cut up
6 large potatoes, diced
1 large cabbage, cut up
1 can whole kernel corn
1 can peas, drained
1 can green lima beans
1 can cut green beans
1 can cut yellow beans
3 cans tomatoes
Cook the soup bones just until meat is tender. Using a large
canning kettle add beef broth and fill with water, so it is 3/4
full. Add the rest of the uncooked meat and chicken.
Cook until meat falls off bones. Bone all meat and remove chicken
skin. (Discard skin).
Cut meat in pieces. Place broth on stove to simmer. Add onions,
celery, carrots, cabbage and potatoes. Cook for 2 hours. Add all
canned vegetables. Bring to a slow boil, stirring constantly.
Add all the meat. Cook slowly for another 2 hours. In a square
piece of cheesecloth put about 6 cloves of garlic, a good handful
of marjoram and bay leaves. Tie and put in with the vegetables.
Salt and pepper to taste. Paprika and other spices may be added,
This recipe comes from the "Favorite Recipes of Sokol Minnesota,
published by Sokol Minnesota, 383 Michingan St., St. Paul, MN 55102
Sent: Friday, December 25, 2015 3:09 PM
Subject: Boouy recipes
It is a Wisconsin area soup, and I need to make it for a party at work.
Thank you, Michael
I can’t find anything at all with your spelling, but I think you mean “booya” or “booyah”. Recipes on these pages:
Old Time Wisconsin Booyah
Booyah Soup Recipe
On 18 Dec 2005 at 18:43, Kathy wrote:
> I was hoping that you could help me find a recipe for a fried cookie
> that my mother-in-law used to make. She was Norwegian, and I think
> it was a Norwegian cookie, but I am not sure. She called them a name
> that sounded like "Your-ta-tox".
> She always made them at Christmas time. They had bakers
> ammonia in them - I remember that part because she had a hard time
> finding it. You rolled the dough out in a long tube shape, them made
> them into a circle and fried them. They were not very sweet. Kind of
> like a cross between a cookie and a pretzel. My husband thinks they
> had some kind of alcohol in them, but I'm not sure about that.
> Happy Holidays!
> Thank you,
See below. "hartshorn salt" is another name for baking ammonia.
HJORTETAKK (Hartshorn Cookies)
From Arne Brimi, in Viking magazine, Dec. 2001
1/2 lb. sugar
1/3 lb. butter, melted
1 tsp. cardamom
1 c. cognac
1 tsp. hartshorn salt
1 lb. flour
Beat egg and sugar well. Add remaining ingredients. Set aside some
flour to roll out cookies. Mix well. Refrigerate overnight.
Roll dough into long sausages. Cut into 5-inch lengths. Form into
rings and make three small cuts in the outside edge of each ring.
Fry in oil until golden brown.
Here is a VERY old recipe from my Great Grandmother that I
think was famous (famous company then anyway) many years ago.
I have not found it listed anywhere else. I have not tested it
Titusville Cream Cake (from Mrs. W. A. Booth) * ML H.W.
1 cup sugar
2/3 cup sweet milk
1 tablespoon butter
1 2/3 cup flour
2 teaspoons baking powder
For the cream;
1 cup sugar
1/2 cup flour
Beat together then fill up with sweet milk making one pint.
Boil until done.
[try; bake thirty minutes at 350 deg. F in a shallow cake pan.
With a sharp knife make a cut in each large enough to admit of
> On 15 Dec 2005 at 19:51, Carolyn wrote:
> > Back in December, 2003, Dorothy was looking for a Stollen recipe
> > from Freischmann's. I have that recipe. It was in a soft cover
> > book titled "Fleischmann's New Treasury of Yeast Baking (Introducing
> > Rapidmix - the no-dissolve method.) This was printed in 1967.
> > Hope this helps. I know how she feels. This is the best recipe for
> > Stollen I have found.
> > Carolyn.
Stollen (Makes 3 Stollens)
5 1/2 To 6 1/2 Cupes Unsifted Flour
1/2 Cup Sugar
1 1/4 Teaspoon Salt
2 Packages Fleishmann’s Active Dry Yeast
3/4 Cup Milk
1/2 Cup Water
2/3 Cup Fleischman’s Margarine
3 Eggs (Room Temperature)
3/4 Cup Chopped Planters Blanched Almonds
3/4 Cup Mixed Candied Fruits
1/2 Cup Golden Seedless Raisins
In a large bowl thoroughly mix 2 cups flour, sugar, salt and
undissolved Fleischmann’s Active Dry Yeast.
Combine milk, water and Fleischmann’s Margarine in a sauce pan.
Heat over low heat until liquids are warm. (Margarine does not
need to melt.) Gradually add to dry ingredients and beat 2 minutes
at medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat
at high speed 2 minutes, scraping bowl occasionally. Stir in enough
additional flour to make a soft dough. Turn out onto lightly floured
board; knead until smooth and elastic, about 8 to 10 minutes. Place
in greased bowl, turning to grease top. Cover, let rise in warm place,
free from draft, until doubled in bulk, about 11/2 hours.
Combine Planters Blanched Almonds, candied fruits and raisins.
Punch dough down; turn out onto lightly floured board. Knead in nut
and fruit mixture. Divide dough into 3 equal pieces. Roll each piece
of dough into a 12 x 7 inch oval. Fold in half lengthwise. Place on
greased banking sheets. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 45 minutes. Bake in moderate over (350 F
about 20 to 25 minutes, or until done. Remove from baking sheets and
cool on wire racks. Frost with confectioners’ sugar frosting, while
warm. If desired, decorate with Planters Blanched Almonds and candied
I thought you might like to have this recipe for Steen’s Old Fashioned
soft syrup cookies.
I think someone was looking for this the other day. It is from the
Steens 100% pure cane syrup website. There are 14 other cookie
recipes there that use their cane syrup.
From Steen's Syrup
Old Fashioned Soft Syrup Cookies
1/2 cup shortening
2 tsps baking soda
1/2 cup sugar
1 tsp ginger
1 egg, unbeaten
1 tsp cinnamon
1/2 cup Steen's Pure Cane Syrup
1/4 tsp salt
2 1/4 cups sifted all purpose flour
1/2 cup water
Cream shortening and sugar until light and fluffy. Add egg and syrup;
mix well. Sift together flour, baking soda, ginger, cinnamon and salt.
Add dry ingredients alternately with water. Drop by heaping teaspoonfuls
on ungreased baking sheet. Bake at 375 degrees for 8 - 10 minutes. Store
in tightly covered container.
Contact Info: (800)725-1654 firstname.lastname@example.org