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On 5 Aug 2005 at 19:15, Edna wrote:

> These are ages old as I'm 80 yrs. young & my grandmother
> used to make these for us for lunch.
> The mixture was of chopped up cooked left over soup meat
> or cooked beef, mixed with onions, pepper, salt and ?? then
> patties made and dipped in a batter type mixture and then fried
> in a pan (not deep fried)  They were so good along with a cup
> of soup that I still think about them. 
> If you could come up with a receipe, sure would appreciate it.
> Edna

Hello Edna,

See below.



Dough Ingredients
1 egg
1 tsp sugar
1 tsp. sour cream
1 1/2 c. buttermilk
1 tsp. baking powder
1 tsp. baking soda
dash salt
5 1/2 C. flour 

Filling ingredients
2 lbs lean ground beef
1/2 c bread crumbs
warm water to moisten
1 T minced onion
salt and pepper to taste 

Make dough as soft as you can and still be able to handle it. Let it set for 
at least one-half hour. You may save some dough to be used the next day. Mix 
filling ingredients so it sticks together. Cut dough into 3x3 inch squares. 
Add 1 T filling got each square. Moisten or pinch tight to seal. Deep fry in 
lard for two minutes on each side. 

This freezes well. To cook frozen Fleischkuechle, heat for 20 minutes in slow 

1 lb. raw hamburger
a little onion chopped fine
salt & pepper to taste
1/4 cup water
Mix together in bowl

In a separate bowl, mix together;
3 cups flower
1 egg
1 cup milk
1/2 to 1 tsp salt

Mix together and make into small balls, place ball on floured surface and 
roll about 1/8 inch thickness, size of a saucer about 6" in diameter. I 
usually make sure they are floured on both sides so they won't stick when 
you roll them. I usually roll a little on one side and then flip it over 
and finish rolling so they won't stick to the table or rolling pin. 
Put 1 or 2 tablespoons, filling on half of the circle, then fold over and 
seal with a plate or a fork or press the edges with your fingers. 

Now you are dealing with hot oil, so be very careful.

Deep fry in a kettle of oil. (peanut oil is best) I usually put enough oil 
in so it covers them good and make sure the oil is hot before you put them 
in; don't put it on too high, usually 375 to 400 degrees, fry till golden 
brown. Remove from kettle or stir fry pan and drain on paper towel after 
you take them out.

How to serve:
The preferred method is just eat with catsup or with gravy.
Fleisch Kuechle 

3 cups flour 
1 teaspoon salt
1 tablespoon cooking oil 
Equal amounts of water and cream to make dough roll

Hamburger filling:

2 lbs. hamburger
1 small onion, chopped fine (or may use onion salt)
1/2 cup water
Pepper to taste
Salt to taste

Mix dough. Shape into balls the size of an egg; let rest about 25 minutes 
(this is important). Cover with plastic wrap so dough does not dry out. 
Roll dough the size of a small pie plate.

Mix filling ingredients well. Place hamburger filling on one side of rolled 
dough. Smooth out with spoon to nearly edge and flip other half of dough over 
filling. Seal edges by rolling a smooth edged saucer around it. Fry in deep 
fat. Makes 15.

Babette's Feast

On 6 Aug 2005 at 11:46, Bill wrote:

> Dear Phaed,
> I am sure you have heard of the movie, Babette's Feast. I finally got
> around to watching it.  I know when the movie came out, people
> actually had dinners reproducing the menu of the feast. Now I can't
> find out what was actually served much less the recipes. Could you
> help?  Thanks in advance.  William

Hello William,

The menu is below. There are recipes here:

Babette's Feast

For those not familiar with the movie:

"Babette's Feast" is set in a small village in Denmark in the late nineteenth century. Two old maid sisters named Martine and Filippa have devoted their lives to presiding over a small Christian sect that was founded by their father, living a life of piety and work among the poor. Also with them is a maid, Babette, who came to them for refuge fourteen years ago after fleeing the French civil war, in which her husband and son were killed. In France, Babette had operated a fine restaurant, but she has spent the last fourteen years as a domestic servant, preparing the villager's staple meals of split cod and ale-bread.

Martine and Filippa are in the midst of planning a celebration for what would have been their father's 100th birthday, when Babette receives notification that she has won 100 francs in the French Lottery. Babette decides that, in gratitude to the sisters and the village, she wants to spend the money on preparing a fancy French meal for them. The sisters give their permission, and are soon amazed at the foods she buys, things such as turtle, live quail and expensive wines.


Babette’s feast was made up of the finest dishes and wines served at her restaurant 
in Paris:

Potage a’la Tortue
(Turtle Soup)
Blini Demidoff au Caviar
(Buckwheat cakes with caviar)
Caille en Sarcophage avec Sauce Perigourdine
(Quail in Puff Pastry Shell with Foie Gras and Truffle Sauce)
La Salade
(Salad Course)
Les Fromages
(Cheese and Fresh Fruit)
Baba au Rhum avec les Figues
(Rum Cake with Dried Figs)

And after prayer, the dinner begins. The wine is opened and poured, the 
turtle soup ladled into each bowl. Next, tiny pancakes garnished with odd 
looking, fishy smelling little black eggs. Ah, a quick look of surprise 
in the eye of the French Officer. Caviar! 
And Champagne!

And then, as the guests are beginning to sip another glass of vintage wine, 
the aroma of something special wafts through the dining room; “Caille en 
Sarcophage avec Sauce Perigourdine.” It is a masterpiece. One of the finest 
of the finest of classical French dishes served only in Paris’s finest 
restaurants. Tender, gamey quail stuffed with foie gras and encased in a 
puff pastry shell, swimming in a pool of black truffles hand-picked 
in the Perigord region of France. Rare bottles of “Clos de Vougeot” are 
poured into crystal goblets.

Dinner ends with a fabulous rum cake with glaceé and fresh fruits.

Peach Ice Cream

On 6 Aug 2005 at 16:33, Grace wrote:

> Please help me find a good recipe for home made peach ice cream that
> does not use eggs in it,
> Thanks Grace

Hello Grace,

See below.


Buttermilk  Peach  Ice  Cream

 Ingredients :
 1 qt. fresh peaches, peeled & diced
 2 1/2 c. sugar
 Juice of 1 lemon
 1 qt. sweet milk
 2/3 c. buttermilk
 1 pt. whipping cream

 Preparation :
    Combine all ingredients in mixer, gradually adding peaches last.
 Pour in ice cream freezer and follow normal freezer instructions.
Homemade  Peach  Ice  Cream

 Ingredients :
 4 c. chopped fresh peaches
 1 qt. heavy whipping cream
 1 pt. half and half
 2 c. whole milk
 2 1/2 c. sugar
 2 tsp. vanilla extract

 Preparation :
    Stir until sugar is dissolved.  Freeze per freezer instructions.
 Makes about 1 gallon.
Peach  Ice  Cream

 Ingredients :
 2 c. sugar
 1/4 c. flour
 2 c. milk
 6 c. fresh peaches
 1/4 c. lemon juice
 2 c. heavy cream, whipped until stiff

 Preparation :
    Combine sugar and flour in saucepan.  Add milk; cook until
 thickened.  Cool. Peel and pit the peaches then mash them into pulp
 and add lemon juice to them. Combine cooled sauce mixture with
 peaches and fold in whipped cream.  Freeze in a 4 quart ice cream
 maker until stiff.  Best if "cured" by packing in salt and ice for
 1/2 to 2 hours after freezing.

Maid Rites Again

On 6 Aug 2005 at 18:49, Barb wrote:

> Hi
> Back when I was a child, about 40 years ago, I used to eat at a small
> Maid Rite cafe that served ONLY Maid Rites.  I know it was ground
> beef, very dry. and served with pickles, mustard, onion and/or cheese.
>  They were the best, no grease just plain good eating on a bun.  I've
> seen many recipes for this but none of them come close to what was
> served at this place.  I don't know if the meat was steamed, resulting
> in the dryness, or how it was prepared.  They were so darn good, the
> meat very flavorful.  If you can run this down for me I'd be eternally
> grateful.  I was born and raised in the Midwest, (Iowa) which maybe
> could give you a lead on where to find this great recipe.  These
> sandwiches were not generally served with kitchen, which took away
> from the taste of the meat.
> Thank you for any help in locating this recipe.
> Barb

Hello Barb,

Well, there are dozens and dozens of Maid Rite recipes on the web. I cannot possibly check each one and try to decide whether the meat will be dry or not. There are many recipes that claim to be the original Maid Rite sandwiches, and some of them are certainly not dry. Funny how so many folks remember these sandwiches differently. Best I can do for you is to provide a few of these recipes, omitting the ones with ketchup or with some ingredient that would surely not result in dry meat (like a can of chicken broth, a can of Pepsi, or a can of beer!). See below.


Original  Maid  Rites

 Ingredients :
 1 1/2 lb. hamburger
 1 med. onion, minced
 1 tbsp. prepared mustard
 1/2 c. water
 1 tbsp. Worcestershire sauce
 1/4 tsp. salt or to taste

 Preparation :
    Simmer hamburger and onion.  Do not brown.  Add other ingredients
 and simmer. Serve on buns with catsup and mustard, if desired.
Maid Rites   

1 lb. hamburger
1 tsp. salt
1 tsp. pepper
2 tbsp. mustard
2 tsp. sugar

Simmer 90 minutes or longer in a double boiler. Drain some liquid off before 
putting hamburger on buns to serve. We like chopped onions and dill pickle 
slices on our sandwiches. 
Authentic Iowa Maid-Rites

1 beef bouillon cube 
1/2 cup hot water 
1 tablespoon A-1 Sauce 
1 tablespoon Worcestershire sauce 
1 teaspoon pepper 
1 teaspoon seasoning salt 
1 teaspoon Adolph’s meat tenderizer 
1 teaspoon onion salt 
2 pounds ground beef 
2 tablespoons instant potatoes 

White bread buns 

Shredded cheese, onions, pickles and mustard 

• Dissolve bouillon cube in 1/2 cup hot water. Add the A-1 sauce, 
Worcestershire sauce, pepper, salt, meat tenderizer and onion salt. 
• Brown ground beef and drain, reserving 1/4 cup fat. Return beef to 
Dutch oven or large saucepan. Pour in 1/4 cup fat and bouillon mixture; 
stir well. 
• Simmer 5 minutes and add instant potatoes. Beat with an electric 
mixer to desired consistency. More instant potatoes will produce a 
thicker, less crumbly sandwich. Avoid over mixing. 
• Scoop onto bun with a slotted spoon. 
• If desired, top with cheese, onion, pickle and mustard, any or all. 
Do not top with ketchup as these gems are not Sloppy Joes! Enjoy often 
and in mass quantities! 


On 5 Aug 2005 at 15:52, fork wrote:

> Dear Madam, Sir or Inanimate Electronic Entity:
> Has Del Monte discontinued  "Snappy Tom" in 12 oz cans ?
> Fork 

Hello Fork,

Snap-e Tom is still on Del Monte's product lists. See:

Del Monte

There is also contact information on that site if you want to ask them.

These sites advertise Snap-e Tom for sale:


Food Service Direct



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