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From: Birdie
Date sent: Wed, 2 Feb 2000 11:03:11 EST
Subject: Corned Beef And Cabbage
To: phaedrus
> We are having a st. Patrick day party . How much corned beef and cabbage
> will feed 100 people . Thank you .
>
> Birdie
>
Hi Birdie,
Figure on 1 lb of corned beef per person and 1/4 head of cabbage per person. If you have potatoes with it,
figure on 1 1/2 potatoes per person. If carrots, 2 per person. So, for 100 people, that comes out to 100 lbs
of corned beef, 25 heads of cabbage, 150 potatoes, and 200 carrots. Below are a couple of good recipes. Happy St. Patty's!
Phaed
Corned beef and cabbage
Serves: 4 to 6
* 5 lb. slab of corned beef
* carrots — leave whole and scrape — two per person
* cabbage — cored and cut in wedges
* salt and pepper to taste
1.Soak beef for several hours in water to eliminate some of the salt. You
can place a peeled potato in the water to absorb some of salt. 2.Dress
beef with cloves. Place beef in a large pot, add minced clove of garlic
and a few peppercorns. (Some recommends adding 1 onion studded with whole
cloves rather than inserting cloves into meat. Season water with cilantro,
parsley, and 1 rib celery for flavor.) 3.Bring water to a boil, lower the
heat, cover the pot and let the beef simmer for about 4 hours. About 35-40
minutes before it is done, put in the ring of kielbasa. 4.Boil potatoes in
a separate pot until tender. Drain and return to pot, cover pot with clean
towel to absorb excess moisture. Serve on a platter sprinkled with
parsley. Cook carrots and cabbage, each separately, in water until
tender.Use a ladle of water from corned beef for flavoring. Serve with
potatoes. 5.Serve entire meal with horseradish sauce and spicy mustard.
Side dishes can include a green salad and of course, Irish Soda Bread.
--------------------------------
Corned Beef & Cabbage
Figure on one pound corned beef (there's that shrinkage problem,
you know), 1 1/2 potatoes and 1/4 head of cabbage per person.
2-3 lb corned beef (thin cut)
1 head cabbage, cored and quartered
3 medium red potatoes, scrubbed
1 onion, quartered
2 cloves garlic, peeled and smashed
2 bay leaves
6 whole peppercorns
1 can/bottle beer (any kind except dark)
Fill a very large pot with hot water, leaving a few inches at the top.
Cut open corned beef packaging, being careful to save liquid and pour it
along with the meat into the pot.
Add remaining ingredients except cabbage and potatoes. Bring to
a boil. Reduce heat and simmer partially covered one hour.
After one hour, skim all foam from top of pot and discard. Add
cabbage, partially cover pot and cook another hour.
At this point, check cabbage for doneness by piercing with a fork.
If it is very tender, remove and set aside.
Cover and keep warm. Depending on the size cabbage you use, it
may require additional cooking. If so, add potatoes to pot with
corned beef and cabbage, recover (partially) and continue cooking
for one more hour. Use your judgement as to whether or not you
need to remove the cabbage at any point during this last hour.
After the meat has cooked for at least three hours, check potatoes
for doneness. Remove to a bowl. Place cabbage in another bowl.
Remove meat from cooking liquid and let stand five minutes.
Slice meat on an angle (as thick or thin as you like) starting at
one corner. Serve with potatoes, cabbage, mustard and of course
Irish Soda Bread!
From: Kathleen
To: phaedrus
Sent: Monday, April 10, 2000 19:01
Subject: Custard recipe
> Phaedrus;
> We just came back from a recent trip to Scotland. They smother this
> wonderful custard on all their desserts. I am wondering if you have any
> recipe this type of custard. It is served warm and it is liquid. It
doesn't harden like pudding.
> Thank you, Kathleen
Hi Kathleen,
I found a lot of references to the fact that folks in Scotland put custard
on just about every dessert they serve, but I only found one recipe for
"Scottish custard", the one below. Several of the references that I found
referred to "custard mix", a sort of powder to which you just add milk or
water and then boil. I'll keep looking, but I wanted to send you the one
below. I think that "boiled custard" is what the stuff actually is.
Phaed
Rich Custard
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
21/2 cups milk
4 egg yolks, beaten
2 teaspoons vanilla
Mix sugar, salt and cornstarch in sauce pan. Stir in milk. Cook over medium
heat, stirring constantly until mixture boils. Boil 1 minute. Remove from
heat. Stir a little over half this mixture into beaten egg yolks; blend into
mixture in sauce pan. Bring just to boil, stirring constantly. Cool and add
vanilla.
Dear Uncle Phaedrus
I am looking for the recipe for fried fresh (frozen) herring Scottish
style, it is coated in coarse oatmeal.
Can you help
Thank you in advance
Knud
Hi Knud,
I ran across this recipe on the About.com Scottich Culture site:
https://scottishculture.about.com
And another one below it.
Phaed
Herring In Oatmeal
Allow 2 herrings per person
Coarse oatmeal
Salt and pepper
Dripping or cooking oil
Method:
Depending on how your fishmonger supplies the herring, you may have
to remove the bones yourself - cut along the underside of the herring,
lay it on a table, cut side down and hit across the backbone in a few
places with a rolling pin or your hand. Remove the backbone and as many
of the smaller bones as possible. Scrape the scales from the fish with
a knife, remove heads and tails.
Sprinkle with salt and pepper and either toss them in a plastic bag
with plenty of oatmeal or put the fish on a plate and coat them with
oatmeal - you may have to press the oatmeal into the fish to ensure it
is fully covered. Fry in meat dripping or cooking oil - put them in with
the skin side upwards first. Fry until lightly brown, turn and cook the
other side. It should take 5/7 minutes. Drain the fish on kitchen paper
(paper towels).
Modern books suggest serving with lemon and parsley - old Scots would
not have known such refinements!
------------------------------------------------
Herrings in Oatmeal
Serves 4
8 fresh herrings
8oz (225g) oatmeal
4oz (115g) butter
1 teaspoon salt
freshly ground black pepper
Split and bone herrings, wash well
Mix salt and oatmeal together
Roll herrings in oatmeal, make sure both sides are coated
Heat the butter in a frying pan until hot
Add herring skin side up, fry both sides for 3-5 minutes
Remove from pan and drain on paper towl, serve immediately
with mashed potatoes and garden peas
----- Original Message -----
From: Karen
To: phaedrus
Sent: Wednesday, August 09, 2000 13:48
Subject: Scones
> I remember at least 15 years ago making a scone recipe using Bisquick. It
> was either on the Bisquick box, or in Family Circle or Better Homes &
> Gardens magazine (those were the two magazines my mom bought).
>
> I don't remember much about the recipe except you formed the dough into a
> round shape on the pan and cut it into wedges before baking. Either the
> recipe didn't call for currants/raisins, or I just didn't put them in. I
> think it was simple with few ingredients - Bisquick, some liquids, and I
> believe cinnamon. I know there definitely was an additional recipe for
> honey butter to dip the scones in after they were baked.
>
> That is about all I remember. Can you help? Thanks!!
>
> Karen
Hi Karen,
Here are three Bisquick scone recipes. I didn't find the honey butter,
though.
Phaed
Raisin Scones
Ingredients :
3 c. Bisquick baking mix
1/2 c. raisins
1/3 c. sugar
4 eggs
Sugar
Preparation :
Heat oven to 400 degrees. Mix baking mix, raisins, 1/3 cup sugar
and 3 of the eggs until moistened. Turn dough onto surface well
dusted with baking mix; roll lightly in baking mix to coat. Roll
dough into 9 inch circle, cut into 12 wedges with knife dusted with
baking mix. Place wedges alternating wide and narrow ends, about 2
inches apart on ungreased cookie sheet. Beat remaining egg; brush
over tops of wedges. Sprinkle with sugar. Bake until golden brown
12 to 14 minutes.
----------------------------------
Quick Orange Scones
Ingredients :
3 c. Bisquick
1/2 c. orange marmalade
1/2 c. raisins (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 tbsp. orange juice
1 egg, beaten
Preparation :
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until
moist. Turn dough onto floured board; sprinkle with flour. Roll
into 9 inch circle. Cut into 12 wedges using floured knife. Brush
with beaten egg and sprinkle with sugar. Alternate wedges - wide
and narrow ends on ungreased cookie sheet. Bake at 400 degrees
12-14 minutes.
----------------------------------
Blueberry Scones
Ingredients :
3 c. Bisquick
2 tbsp. sugar
1 c. fresh or frozen blueberries
1/4 c. milk
2 eggs
For Glaze:
1 egg, well beaten
2 tbsp. sugar
Preparation :
Preheat oven to 400 degrees. In medium bowl combine the baking
mix, 2 tablespoons sugar and blueberries. Pour milk in measuring
cup. Add the eggs to the milk and beat with a fork until well
mixed. Stir liquid into baking mix until moistened. (Dough will be
crumbly.) Turn the dough onto a lightly floured work surface and
pat into a 9 inch round, about 1/2 inch thick pan. Brush the dough
with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut
the round into 12 wedges. Place on ungreased cookie sheet and bake
for 10 to 12 minutes until golden. Serve immediately with butter or
jam.
----- Original Message -----
From: Joan
To: phaedrus
Sent: Friday, April 21, 2000 10:38
Subject: donut maker recipies for "cheap donut maker - plunger variety -
Am looking for donut recipies for plunger type donut maker like my mom had -
purchased from the dime store for about .99 - the donut batter drops from
the bottom after plunged into hot oil - this little gadget made great
donuts - circa 1950's - please help if you can....
Hi Joan,
That's called a "drop" donut maker. I found several recipes for use with that type of donut maker, and the best are below.
Phaed
Doughnut Maker Doughnuts
Ingredients :
1 1/2 c. sugar
2 eggs
2 c. sweet milk and 2 tsp. vinegar
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/6 c. oil
4-5 c. flour
Preparation :
Mix ingredients in order. Spoon into doughnut maker and fry in
hot shortening, turning once - drain on paper towels. Cool before
storing. Makes about 3 dozen.
----------------------------------
Doughnut Maker Donuts
Ingredients :
3 eggs, beaten
1/4 tsp. nutmeg
1 c. sugar
1 c. buttermilk
2 tsp. baking powder
1/2 tsp. vanilla
1 tsp. salt
5 tbsp. oil
1 tsp. soda
4 c. flour
Preparation :
Mix together ingredients. Fill donut maker. Drop into hot fat,
turn immediately then again as they appear to crack and bubble out
of the edges.
----------------------------------
Janice's Donuts
Ingredients :
4 eggs
2 c. sugar
2 c. buttermilk
1 c. cream
1/2 tsp. cinnamon
6 1/2 c. flour (unsifted)
1 tsp. nutmeg
1 1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Preparation :
Beat eggs, sugar and spices. Add buttermilk and cream. Lastly
add flour and mix well. Let rest for 5 minutes. Put in doughnut
maker. Fry in hot lard. Turn immediately. Makes 10 dozen.
----------------------------------
Drop Donuts
Ingredients :
2 tbsp. melted butter
1 c. sugar
4 egg yolks
1 c. milk
1 tsp. vanilla
3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
(1/2 tsp. nutmeg may be used if desired)
Preparation :
Combine butter, sugar, egg yolks and 1/4 cup of the milk. Beat
one minute on medium speed with the mixer. Add rest of milk and
vanilla. Sift flour and baking powder and salt together. Add 1/2
to the first mixture. Beat one minute and add the rest of the
flour. Mix well; drop small amounts from the end of a teaspoon into
deep fat that has been heated to 370 degrees. Cook 2 to 3 minutes
on each side. (You may use a drop doughnut maker.) Drain on
absorbent paper (paper towels work very well) and roll in sugar.
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