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Rudy's BBQ Creamed Corn

----- Original Message ----- 
From: "Sheila " 
Sent: Saturday, May 30, 2009 10:22 AM
Subject: Creamed corn recipe

> Do you have any recipe that would taste like Rudy's Creamed Corn, a BBQ 
> place in TX? I know it involves corn, par. cheese and cream. It tastes 
> more like a pudding than a vegetable. Thanks in advance for your help.
> Sheila

Hello Sheila,

There are several recipes for Rudy's creamed corn on the web. None has parmesan cheese - all have creamed cheese. See below.


Rudy's Creamed Corn

2 lb frozen corn
1 8oz. cream cheese
1/2 stick butter
1 tbsp. sugar
1/4 cup whipping cream
salt and pepper to taste

Put all of the ingredients listed and put in a crock pot and cook on medium 
till the cream cheese and butter are melted
Rudy's Creamed Corn

16 ounces frozen whole kernel corn
6 ounces fat free cream cheese
1/2 cup heavy whipping cream
8 tablespoons Splenda sugar substitute
1/4 teaspoon black pepper
1/8 cup unsalted butter

Spread corn over bottom of a crockpot or slowcooker.Top with cream cheese, 
cubed into pieces. Mix remaining ingredients together and pour over corn. 
Cover and cook on  high heat for 2-3 hours till creamy. Stir occasionally as 
it cooks.
Rudy's Country Store & Barbeque Creamed Corn

1 pound frozen corn
2 pkgs. (3 oz. each) cream cheese, cut in cubes
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon sugar
1/2 teaspoon. salt
1/8 teaspoon pepper

Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese 

Mix remaining ingredients; pour over corn and cream cheese.

Cover and cook on high heat setting for 2-3 hours until creamy. Stir well 
before serving.

Nita sent this:

To me, the creamed corn at Rudy's tasted like the old, time-honored concoction 
of 1/4 cup (or more) of corn starch mixed with an equal amount of water then added 
to 1 can of whole kernel corn and heated until thickened.

Googling creamed corn recipe yielded this recipe with cheese and cream:

Creamed corn with parmesan

Grated Apple Pie

----- Original Message ----- 
From: Suzan 
Sent: Sunday, May 31, 2009 11:41 PM
Subject: Apple Pie

Dear Uncle Phaedrus:

I'm  looking for an apple pie recipe that calls  for "grating" the apples.  Would you have such?


Hello Suzan,

See below for several.


Grated  Apple  Pie

1 (10 inch) pastry crust
1/4 c. brown sugar
1/4 c. flour
Pinch of salt
4 tbsp. cold butter
6 large apples - Rome Beauty or Granny Smith (2 1/2 lbs.)
1/4 c. granulated sugar or more to taste
1/4 c. brown sugar, packed
1/2 tsp. cinnamon
Pinch each of nutmeg, cloves, allspice, and salt
1 tbsp. cornstarch
1 tsp. vanilla
Grated zest and juice of 1 lemon

Prepare the pastry and chill for 30 minutes.  Make the topping by combining 
1/4 cup brown sugar, flour and salt in a processor bowl.  Cut in butter until 
thoroughly combined and crumbly; set aside.  To make filling, core the apples 
and grate them, using a coarse grater (with skins on).  Remove any large pieces 
of skin.  Stir in granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, cloves, 
allspice, salt, cornstarch, vanilla, zest and juice of lemon.  Spoon the filling 
into the crust.  Sprinkle the topping over the filling.  Bake in a 375 degree oven 
for 40 minutes, or until the filling is bubbling and the topping is dappled with 
brown. Let cool to room temperature before serving, or serve warm with ice cream. 
Apple  Pie  (Fresh)

2 1/2 c. sweet apples, grated
3 c. unsweetened pineapple juice
2 tbsp. cornstarch
1/8 tsp. salt
1/4 c. walnuts, chopped
1/4 c. chopped dates
1 baked pie shell

Grate apples on a medium shredder into pineapple juice.  Keep apples covered 
with juice.  Refrigerate until ready to fill shell, then drain the apples and 
heat 2 cups of the juice.  Add salt to the cornstarch and mix with a small amount 
of cold juice.  Stir into the hot juice and cook until thickened.  Cool.  Fill 
the baked pie shell with the apples and top with the thickened juice.  Sprinkle 
with nuts and dates.
Grated  Apple  Pie

1 stick margarine
1 1/2 c. grated apples
1 1/2 c. sugar
1/4 c. Karo syrup
1 tsp. cinnamon
1 tbsp. flour
2 eggs

Mix flour, sugar and cinnamon together.  Put with margarine and syrup in a pan. 
Heat until mixture dissolves.  Cool to lukewarm.  Grate apples.  Beat eggs and 
mix with apples.  Add to sugar mixture.  put in an unbaked pie shell.  Bake at 
350 degrees for 30 minutes.  Decrease oven to 325 degrees and bake for 30 more 
minutes.  Makes 2 (9") pies.  Can serve while hot with ice cream. 
Easy  Apple  Pie

2 lg. apples (grated)
1 c. sugar
1 tsp. cinnamon
1 egg
1/2 stick margarine (softened)

Beat egg and add sugar, cinnamon and butter.  Grate apples and spread in pie 
crust.  Pour egg mixture over the apples and bake at 450 degrees for 10 minutes. 
Reduce heat - 350 degrees and bake another 35 minutes.  Put a piece of foil over 
the pie when it begins to brown to prevent burning.  Remove after you lower the 
temperature and let brown as desired.

Hot Bacon Dressing

----- Original Message ----- 
From: Michele 
Sent: Wednesday, May 27, 2009 6:37 AM
Subject: Lancaster County hot bacon dressing

I have had this Dressing at Millers smorgasbord in Lancaster, PA. It is a hot bacon 
dressing but it is not made with milk like some of the recipes I am finding are made.

Can you help? 


Hello Michelle,

Well, I had no success locating a recipe or copycat for Miller's Smorgasbord's dressing. However, there are a lot of Pennsylvania Dutch hot bacon dressing recipes without milk. See below for three.

Miller's sells a cookbook in their gift shop that contains some of their recipes. You might find the dressing recipe in that.


Hot Bacon Salad Dressing
Makes About 1-1/2 Cups 


1 egg, well beaten 
1/3 cup sugar 
1/4 cup cider vinegar 
3/4 cup water 
1/2 teaspoon salt 
4 strips bacon, cut into 1 to 2-inch pieces 
1 tablespoon flour 

Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, 
brown the bacon in small saucepan. Stir in the flour and stir until smooth. Add the 
liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. 
(Can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. 
If it gets too thick, add a little water.) Pour hot dressing over coarsely chopped greens 
and mix thoroughly. Serve immediately
Pennsylvania Dutch Salad with Hot Bacon Dressing 

3 slices bacon
1 egg, well beaten
1 1/2 tbsp. flour
1 c. milk
1/4 c. sugar
1/2 tsp. salt
1 qt. salad greens

Chop bacon and fry until crisp; add to greens. Add all other ingredients to egg and pour 
into hot bacon fat. Cook until thickened. Pour at once over salad greens, such as lettuce, 
endive, dandelion, or spinach. Add a little onion, if desired. 
Pennsylvania Dutch Salad Dressing   

Bacon (about 6 slices)
1 egg
2 tbsp. flour (I use Wondra)
6 tbsp. sugar
1/2 c. vinegar
2/3 c. water

Brown bacon and cut into small pieces. Mix flour and sugar with egg in a saucepan gradually. 
Add vinegar and water to egg mixture. When bacon is brown, add this mixture and heat until 
it comes to a boil, stirring the whole time. Cool to room temperature before adding to lettuce 
(or endives). 

Blackberry Gravy

----- Original Message ----- 
From: emma 
Sent: Monday, June 01, 2009 5:13 AM
Subject: request

Hello Phaed:

I would like to find a blackberry gravy,,,,Have you heard of this? Yes it is an old 
recipe,and was just wondering if you had heard of it or maybe could find it for me? 
Thanks Emma 

Hello Emma,

Well, there are several mentions of "blackberry gravy" on the web. There seem to be more than one type. One type is mentioned on Scottish and English sites. There are mentions on American sites of blackberry gravies as an accompaniment for biscuits or pancakes and also as an accompaniment for wild game such as quail. I'm speculating that these two might be somewhat different.

However, I only found one (semblance of a) recipe for any sort of blackberry gravy.
To wit:

"Grandad also made a blackberry gravy that we ate over pancakes. Same concept as his tomato gravy, start with a roux, cut with milk, add fresh blackberries, sugar, and cinnamon."


A reader sent this:

Uncle Phaedrus,
Emma asked for this recipe, but I don't know if this is close.† The date of her request is 6/08/09.
I hope you don't mind if I send these if I have them.
†Blackberry Gravy 
Splash Red Wine† 
1 large can blackberries in water† 
1 teaspoon Sugar† 
Gravy powder or Cornflour, one or two teaspoons† 
Tip Blackberries and water from tin into saucepan and add sugar, splash of red wine and simmer down 
for fifteen minutes. 
Push sauce through sieve, to remove pips and return to pan. 
Add a teaspoon of watered down gravy powder to thicken sauce and give it that savoury edge. 
Note:† If you canít bear to use Gravy powder use cornflour or cornstarch to thicken and leave to 
simmer on very low heat. 

Cheese Haystacks

----- Original Message ----- 
From: "Melanie" 
Sent: Sunday, May 31, 2009 11:40 PM
Subject: cheese haystacks

> 20 years ago, an old boyfriends mother made these and they were delicious.
> When I have searched the Internet , all I find are dessert type recipes
> This was more of a fun lunch dish
> The ingredients I remember are:
> Crispy chow mein noodles
> Velveeta cheese sauce made with flour, possibly a cream based soup-
> sliced green olives
> The cheese sauce is poured over a " haystack " of chow mein noodles and 
> was delicious!
>Thank you,

Hello Melanie,

Sorry, I had no success locating a recipe that fits that description.



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