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Stone Jug Dressing

  ----- Original Message ----- 
  From: cheryl 
  To: phaedrus
  Sent: Sunday, June 15, 2003 3:30 PM
  Subject: Request Recipe "Stone Jug Dressing"

  Stone Jug Dressing

  Used to get it at the Yokota Officers Club....or was it

  It was a red slightly runny slightly oily dressing.

  I have searched for years and cannot find it.


Hi Cheryl, I found absolutely nothing on the web, but in a file of old message board downloads from my computer bulletin board days, I found the below recipe. Hope it's a winner....


  Stone  Jug  Dressing

   Ingredients : 
   1 c. vinegar
   1/2 c. sugar
   1 bottle ketchup
   1 c. vegetable oil

   Preparation : 
      Bring the vinegar and sugar to a boil.  Mix remaining ingredients
   in order: oil, ketchup, paprika, salt, pepper, and garlic.  Season
   to taste.  Blend. Shake well each time it is used.    

Southern Fried Chicken

  ----- Original Message ----- 
  From: Diane 
  To: phaedrus 
  Sent: Sunday, June 15, 2003 3:23 PM

  Looking for a good fried chicken recipe.


Hi Diane,

Well, there are dozens of fried chicken recipes. There are dozens on the Web and dozens on the cookbook CDs we have and dozens in the cookbooks we have.

However, I grew up in the Southeastern U.S., and to me the fried chicken that I grew up eating is the best. Since that's the best fried chicken that I know, I'm sending you recipes that are similar to that. Buttermilk makes it best, but if you can't handle the buttermilk, try the beaten eggs alternative as in recipe #2. It can also be done using plain milk instead of buttermilk, but that's third choice, being rather bland.


   Real  Southern  Fried  Chicken

   Ingredients : 
   Oil for frying
   Salt and pepper to taste
   2 1/2 to 3 lb. chicken parts
   1 c. buttermilk
   1 1/2 c. flour

   Preparation : 
      Heat 1/2 inch of oil in a heavy, deep skillet over moderately
   high heat.  Salt and pepper chicken generously on both sides, dip in
   buttermilk, then coat with flour.  Place one piece of chicken, skin
   side down, in hot oil, and when fat sizzles, add a few more pieces,
   so they almost fill the pan (don't crowd).  Cook over moderately
   high heat until lightly browned; turn and cook other side.  (Meaty
   pieces, such as breasts and thighs, take about 20 minutes if fat is
   hot and skillet is not too crowded.)  When a piece is done, remove
   to paper towels to drain.  Add remaining pieces to skillet until all
   of chicken is cooked.  Serve at once, or cover with foil and keep
   warm in very low oven.  NOTES:  The secret here is the buttermilk;
   don't even try this without it.  Nutrition:  Approximately 1000
   calories per pound.  Menu Suggestions:  Hot rice with chicken gravy,
   whole green beans.
   Crusty  Southern  Fried  Chicken

   Ingredients : 
   1 broiler-fryer, cut into serving  pieces
   2 tsp. accent
   1 1/2 c. flour
   2 eggs or 1 c. buttermilk
   Salt & pepper to taste

   Preparation : 
      Wash and season chicken with accent, salt and pepper.  Roll in
   flour, then dip in beaten eggs or buttermilk.  Then roll in flour
   again.  Fry in deep fat, until brown, about 25 minutes.  Uncover for
   last 10 minutes of cooking.  Drain well on absorbent paper.  TO MAKE
   MILK GRAVY:  Pour off all but about 2 tablespoons fat in which
   chicken was cooked.  Add tablespoon flour, brown well.  Salt and
   pepper to taste.  Add sweet milk, about 2 cups.  Cook until thick,
   or consistency of cooked rice or mashed potatoes. 
   Southern  Fried  Chicken

   Ingredients : 
   1 (2 - 2 1/2 lb.) frozen disjointed chicken
   1 c. all purpose flour
   2 c. buttermilk
   1/2 tsp. salt
   1/2 tsp. pepper
   2 c. Crisco (enough to have fat 1 1/2" to 2" deep)

   Preparation : 
      Combine flour, salt and pepper and put in paper bag.  Coat
   chicken pieces in buttermilk, then shake in bag until well covered
   with seasoned flour.  Melt shortening in heavy skillet until very
   hot.  Add chicken to pan, reduce to medium heat and cook until
   underside is golden brown, approximately 15 to 20 minutes.  Turn and
   cook until other side is brown then reduce heat to low, cover and
   cook 10 minutes longer.  

Bojac Salad Dressing

   ----- Original Message ----- 
  From: Karl 
  To: phaedrus 
  Sent: Monday, June 16, 2003 7:32 AM
  Subject: Mayonnaise & Deviled Ham

  Hi Phaedrus,
  I live in Kingston Ontario, Canada.
  I grew up in Toronto.
  For as long as I can remember we were able to buy these 2 items in any grocery store in Canada
  then, all of a sudden they disappeared completely.  Can you please tell me who makes them now,
  or if they are still available anywhere ?

  Underwood's Deviled Ham

  Bojac Mayonnaise

  Thanks,  Karl

Hello Karl,

Bojac Salad Dressing has gone out of business. However there's a copycat recipe below, so that you can make something similar yourself.

Underwood Deviled Ham is still going strong. I don't know of any reason why your local grocer shouldn't have that.


  Bojac Dressing

  Recipe By     :Toronto Star Test Kitchens
  Serving Size  : 32    Preparation Time :0:00
  Categories    : Salad Dressings                 Vegetarian

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    2               cups  water
    2               cups  granulated sugar -- divided
    1                cup  white vinegar
    1           teaspoon  salt
    5        tablespoons  all-purpose flour
    4          teaspoons  dry mustard
    4                     eggs
    1/4           cup  butter or margarine

  In medium saucepan, combine water, 1 cup sugar and vinegar. Bring to a boil.

  In bowl, blend together 1 cup sugar, salt, flour, mustard and eggs. Slowly add 
  egg mixture to hot sugar mixture. Reduce heat to medium; cook until thickened.

  Remove from heat, add butter or margarine and stir until melted. Cook and store 
  in airtight jar in refrigerator.

  Makes about 4 cups.  (32 - 2 tablespoon servings) 

Dennis sent this:

My Mom made thje best potato salad, cole slaw,
and almost anything that needed salad dressing.  
Bojac was the reason why!  

When they took it off the market, she made her own.  
When microwave ovens became available, she came up 
with this easy method.  It uses no flour, so it's gluten-free.
It keeps for 4-6 weeks in a sealed Mason jar in the fridge.
The Splenda version is just as good.  Use less Splenda
than you would sugar (comes out too sweet, otherwise).
Also works good used half and half with Miracle Whip.
Egg Salad, Ham Salad, Salmon Salad for sandwiches - Yum!
Toronto Ontario

Mom's Bojac Dressing


1/2 cup white sugar or equivalent Splenda
2 tbsp. cornstarch
1 tbsp. dry mustard
1 egg
1/4 cup cider vinegar
1 tsp.salt
1 1/2 cup liquid (half milk and half water approx.)


In microwaveable bowl mix together dry ingredients, 
add egg, water & whisk well, then add vinegar and milk. 
Microwave on high, whisking frequently (once per minute)
until boiling and thickened (4 or 5 minutes total). 

Bottle in a 16 oz. Mason Jar (capped) and it keeps well. 

Makes about 2 cups. (16 - 2 tablespoon servings)

Red Hots Apple Butter

  ----- Original Message ----- 
  From: Darcy
  To: phaedrus 
  Sent: Monday, June 16, 2003 5:10 PM
  Subject: red hots apple butter

  A friend of mine was over the other day and we were remembering an old apple 
  butter recipe that our grandmother's used to make but instead of using cinnamon 
  sticks or cinnamon they used cinnamon red hots.  Saw redhot jelly in your archives 
  but no apple butter.  Any help you could give would be appreciated!  
  Thank you, Darcy

Hi Darcy,

See below.


  Apple  Butter

   Ingredients : 
   9 c. cooked apples
   6 c. sugar
   1/2 c. Red Hots candy
   1/2 c. vinegar

   Preparation : 
     Wash, pare, quarter and core apples.  Add a small amount of water;
   cover and cook slowly until tender.  Drain off any water.  Press
   through sieve or colander.  Add sugar, vinegar and red hots.  Bring
   to a boil, let boil 4 or 5 minutes.  Seal in hot jars.  Makes 6
   Apple  Butter

   Ingredients : 
   9 c. applesauce
   7 c. sugar
   1 tbsp. vinegar
   1 c. red hots cinnamon candies

   Preparation : 
     Cook 20 minutes (after starts to cook).  Stir constantly so it
   won't burn.  Put in sterilized jars and seal with wax or can. 
   Can be frozen.  
   Apple  Butter

   Ingredients : 
   9 c. apple pulp
   7 c. sugar
   1 c. red hots
   1/2 c. vinegar

   Preparation : 
      Combine ingredients and bake in oven at 350 degrees for 30
   minutes, stirring once.  Seal in hot sterilized jars.  

Duck Sauce

  ----- Original Message ----- 
  From: Donna
  To: phaedrus
  Sent: Sunday, June 15, 2003 8:20 PM
  Subject: (no subject)

  I am looking to find a copy-cat of a product called 
  Dai-Day Duck Sauce. It was easy to find back east....but now live in California. 
  Can you help? Thanks Donna Lynn 

Hello Donna,

I could not find a copycat for Dai-Day duck sauce in particular. You can, however, order it online at:


Also, there is a Chinese plum sauce/duck sauce recipe below.


  Title: Chinese Plum Sauce (Duck Sauce)
  Categories: Sauces, Chinese
  Yield: 4 pints

  3 md Bell pepper, red
  2 1/2 lb Apricots; stoned & quartered *
  2 1/2 lb Plum, red; stoned & quartered *
  5 1/2 c Cider vinegar
  2 1/2 c ;Water
  1 1/2 c Sugar, white
  2 c Sugar, light brown
  1/3 c Karo, light
  1/2 c Ginger, fresh; peeled & chopped
  2 tb Salt, kosher
  1/4 c Mustard seeds; toasted
  1 md Onion; quartered
  2 Chile serrano; seeded & diced
  5 Garlic clove; minced
  1 Cinnamon stick

  * weight before preparation

  Roast the peppers to remove skin; quarter lengthwise
  and devein. Set aside.

  Combine the apricots, plums, three cups of vinegar and
  water in a large non-reactive kettle and simmer until
  soft; about 25 minutes. Remove from heat and set aside.

  In another non-reactive kettle, this one very large,
  combine the remaining vinegar, sugars, and Karo and
  bring to a boil, stirring. Add the fruit mixture,
  ginger, salt, mustard seeds, onion, chiles, garlic,
  cinnamon, and the skinned bell peppers. Simmer,
  covered, for five minutes then simmer uncovered for
  one hour, stirring every so often. Remove the cinnamon

  With a food processor, pulse the mixture for a couple
  of seconds (this has to be done in batches; process a
  little longer if you like a less- textured sauce).
  Return to the kettle and boil gently, stirring, until
  the sauce has thickened, about 15 minutes (the sauce
  will thicken some more as it cools).

  Ladle into sterilized jars, either half-pint or pint.
  Process in a boiling water bath for 10 minutes (for
  half-pint jars) or 15 minutes (for pint jars). Allow
  to age in the jar for 2 to 4 weeks before using.


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