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Vanilla Sauce

----- Original Message ----- 
From: Lanie 
Sent: Friday, December 18, 2009 6:43 PM
Subject: Old Fashioned Vanilla Sauce


My mom made a vanilla sauce with flour, milk,  and sugar. I can't find it so 
I don't know the amounts to use. Thanks so much!!


Hello Lanie,

See below.


Vanilla Sauce

4 tbsp. flour or 2 tbsp. cornstarch
1/4 c. sugar
1/8 tsp. salt
2/3 c. evaporated milk
1/2 c. water
1 1/2 tsp. vanilla

Mix first three ingredients together.  Mix milk and water together and stir 
in dry ingredients slowly.  Stir and bring to a boil for two minutes or until 
slightly thickened.  Remove from heat and add vanilla.
Vanilla Sauce

2 1/2 c. sugar
3 c. milk
1 egg yolk
4 tbsp. flour
2 tbsp. butter
1 tsp. vanilla

Combine 2 cups sugar and 2 1/2 cups milk.  Bring to a boil.  Combine the egg yolk 
and remaining milk and add to sugar and milk.  Combine remaining sugar with flour 
and add to mixture.  Cook over low heat until desired thickness is reached.  Remove 
from heat and add butter and vanilla.  Can be served warm or cold over gingerbread 
or plain cake. 

Pickled Bell Peppers

----- Original Message ----- 
From: Carol 
Sent: Friday, December 18, 2009 7:01 PM
Subject: Lum's

This might be a tough one, but am so hoping you can help me. Lum's (when it existed) 
had pickled bell peppers on their condiment bar,they were sort of sweet and so good. 
Thank you in advance for your efforts.  


Hello Carol,

No luck with anything like that connected with Lum's. They were likely a commercial product that Lum's bought.

There are instructions for pickling bell peppers here, and two recipes below:

Pickled Bell Peppers


Pickled Bell Peppers

7 lbs. firm bell peppers
3 1/2 cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
41/2 tsp. canning or pickling salt 

Yield: About 9 pints 

Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut 
away any blemishes. Slice peppers in strips. Boil vinegar, water, and sugar 
for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 
1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint 
jars. Add hot pepper strips and cover with hot vinegar mixture, leaving a 
1/2-inch headspace. Adjust lids and process. 

Recommended Processes
(Pickled Bell Peppers) Boiling Water Bath 
Half-pints or 
pints 10 minutes 
Pickled Sweet Red Bell Peppers   

6-7 lg. red bell peppers
1/4 c. sugar
1 1/2 c. white vinegar
2 tbsp. pickling spice

Wash peppers. Remove tops, white ribs and seeds. Cut into 1 1/2 inch wide strips. 
Place in boiling water for 2 minutes. Pack peppers in hot, sterilized jars. Boil 
sugar, vinegar and spices for 5 minutes. Pour over peppers to fill jars. Seal with 
hot lids. Makes three 8 oz. jars. 

Black Pudding with Pear

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Troy Chocolate Cake

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Troy Chocolate Cake

1 cup granulated sugar
1/2 cup mayonnaise
1 large egg
1 teaspoon vanilla
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups flour
3/4 cups lukewarm water

Combine first 4 ingredients in bowl. Sift dry ingredients together. 
Add them & the water to creamed mixture. Beat till well-blended. 
Bake at 325 degrees for 35 minutes. For cupcakes, bake at 350 degrees 
for 15 minutes.

Sour Cream Chocolate Icing (Chocolate Cake Mix Doctor)
4 tablespoons butter
1/3 cup cocoa powder (unsweetened natural)
1 1/2 cups sifted confectioners sugar
1/3 cup sour cream
1 teaspoon vanilla

Melt the butter and place in a microwave safe bowl. Add the cocoa powder 
and stir until smooth. Add the confectioner’s sugar and sour cream alternately 
to the chocolate mixture and beat until fluffy. Beat in the vanilla.

Pepperoni Beef Sticks

Pepperoni Beef Sticks 

2 lbs beef chuck (70% lean) 
1 T Tender Quick 
1/2 t crushed red pepper 
1 t crushed fennel seed 
1/2 t garlic powder 
1/2 t crushed anise seed* 
1 t black pepper 
1/4 c cold water or red wine

Set up your grinder with a coarse cutter and stuffing horn for 1-1/4 inch natural 
or collagen casings. Tip: meat that is all most frozen will grind better and make 
a sausage with more texture. Mix meat cubes again then grind and stuff.*

Make sure to feed lean and fat meat into the grinder evenly. Place sausages on a 
baking rack and cook slow in a 200 degree oven for 2 hours or until then internal 
temperature of the sausage reaches 160 degrees. Remove from oven and immediately 
wrap each link tightly in foil. This will enhance the flavor. Allow to cool then 
refrigerate for 2 days.

Use cooked sausage within one week or freeze for up to three months.
Pepperoni Sticks   

5 lbs. ground beef
5 tsp. tender quick
5 tsp. mustard seeds
1/2 tsp. crushed red pepper
1/2 tsp. anise seed
5 tsp. coarse pepper
2 tsp. smoked salt
4 tsp. garlic salt
1 tsp. fennel seed
1 tsp. paprika

Mix all ingredients well; refrigerate overnight. Mix each day for 2 more days and 
On fourth day, shape as pepperoni sticks, lay on cookie sheets and bake at 140 degrees 
for 6 hours or more depending on thickness of sticks.

"Precious cargo occupied every square millimeter of my plate: potato salad with bits of apple-smoked bacon, thumbnail-sized whole pickled beets, and a cassoulet of wild duck, black mushrooms, and white beans."
A Minister's Ghost by Phillip DePoy

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus