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----- Original Message -----
From: Kim
To: phaedrus
Sent: Sunday, November 10, 2002 3:04 PM
Subject: Recipe Wanted
Hi I would like O'charley's Honey Mustard salad dressing/spread
recipe AND O'charley's caesar salad dressing recipe.
Kim
Hello Kim,
Sorry, I cannot locate O'Charley's Caesar Salad Dressing. A copycat
recipe for the honey mustard is below.
Phaed
O'Charley's Honey Mustard
1/2 C. salad dressing
2 T. Dijon (country) mustard
1 to 1 1/2 T. honey
1/8 red pepper
Mix. Chill and serve. Dip for chicken or spread for sandwiches.
Can mix 1/2 honey mustard with 1/2 ranch dressing and spread on
chef's salad.
----- Original Message -----
From: Sue
To: phaedrus
Sent: Sunday, November 10, 2002 7:11 PM
Subject: looking for receipt
I used to have a wonderful pop corn ball receipt. I remember
it had evaporated milk in it. Sure would love to find it again.
Thanks for you help
Sue
Hello Sue,
Could this be it?
Phaed
Golden Popcorn Balls
Ingredients :
3 gal. popped corn
1 c. dark corn syrup
1 c. evaporated milk
2 1/2 c. brown sugar
1/3 c. white sugar
1/2 c. butter (or margarine)
Preparation :
Combine syrup and sugar and boil, stirring constantly.
Add butter and milk. Boil to soft ball stage, stirring
over medium heat. Add 2 teaspoons vanilla and pour over
popcorn. Stir until coated and shape into balls.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Sunday, November 10, 2002 6:10 PM
Subject: Vanity Cakes?
Dear Phaed:
I just found your site while looking for spiced apple ring recipes.
WOW!!! What a great thing you have done! :o)
Ever since I was a little girl and read the Little House books by
Laura Ingalls Wilder, I have wanted to make vanity cakes. In the
book, *On the Banks of Plum Creek* she describes her Ma making these
little cakes for a party. All the book says is that Ma made the
cakes with beaten eggs and white flour, fried in a kettle of sizzling
fat. Each "cake" was dropped (I assume like a fritter or doughnut?)
into the hot fat until it came up bubbling and turns itself over.
When it is honey brown and puffed up, it is then lifted out of the
hot fat. She describes the cakes as not sweet, but rich and crisp and
hollow inside, each like a great bubble that melted on the tongue.
Once I saw a cook book that described what the author thought these
might be, but gave no real recipe for them. Do you have any idea or
know of a recipe for these?
Thanks so much!!!
~Nancy
Hi Nancy,
I'm told that the recipe below is from the "Little House Cookbook".
Phaed
Title: Vanity Cakes
Categories: Cakes
Yield: 1 servings
2 lb Lard
1 lg Egg
1 pn Salt
1/2 c Flour
Powdered sugar
Use large fryer to produce depth of 3", heat lard to 350. In bowl
beat egg & salt for a full minute. Beat in 1/4 cup flour, a Tbls.
at a time, until batter is too stiff for beating but too soft to
roll out. Cover a dinner plate with flour. With a teaspoon, spoon
batter onto plate in 6 separate portions. with knife turn each
over to flour, then drop into hot fat. Aim for limp but compact
dough mass that will not string out when it leaves the knife.
Cook each cake for at least 3 1/2 minutes, during which time it
may need help in turning. If it darkens too quickly, fat is too hot.
Drain cakes on paper & dust with sugar.
----- Original Message -----
From: Theresa
To: phaedrus
Sent: Sunday, November 10, 2002 10:44 PM
Subject: Pear Butter
Thank you so much for helping me in the past. I have went the
the archives and I did not see a recipe for pear butter. I
understand it is like apple butter but l0 times better. Any
help is greatly appreciated. Theresa
Hi Therea,
Below are several pear butter recipes.
Phaed
Pear Butter
Ingredients :
1 qt. pears
1 c. sugar
1/2 tsp. lemon juice
1 tsp. cinnamon
Preparation :
Don't peel pears, just core and cut into cubes, add remaining
ingredients. Cook until thick. Pour into containers, cover with
lids and freeze.
----------------------------------
Silky Pear Butter
Ingredients :
4 lb. ripe pears
1 c. orange pineapple juice
1/4-1/2 c. sugar to taste
2 tbsp. lemon juice
2 tbsp. orange liqueur (optional)
Preparation :
1. Wash, peel and quarter pears. Remove and discard cores. 2.
Combine peeled pears, orange-pineapple and lemon juices in a shallow
medium-large pan. Bring to a boil over medium heat. Reduce heat to
very low simmer. 3. Cover; simmer until pears are tender, about 30
minutes. 4. Puree cooked pear mixture into a blender or food
processor. 5. Return puree to pot and stir in sugar, start with
1/4 cup sugar, taste before adding more. 6. Stir frequently,
simmer over very, very low heat until pear butter naturally
thickens, about 2 hours or more. Pear butter is done when wooden
spoon can make an open line through mixture. Mixture is firm yet
soft. Be sure to simmer very low or pear butter with carmelize. 7.
Stir in liqueur, if desired. 8. Ladle pear batter into hot pint
jars. Leave 1/2 inch head space. 9. Wipe rim with damp paper
towel. 10. Process in a boiling water bath for 10 minutes. Makes
5 1/2 pints.
----------------------------------
Pear Butter
Wash pears. Do not peel. Slice. Add water just to cover. Cook
until very soft. Press through sieve (strainer). To each cup pulp
add 1/2 cup sugar. To each 3 cups of pulp add 1/2 teaspoon
cinnamon. Cool on low heat until thick, stirring frequently to
prevent scorching. Pour into sterilized jars and seal while still
hot. Good on toast or hot biscuits.
----------------------------------
Pear Butter
Ingredients :
2 qts. pear pulp (about 20 fully ripe pears)
4 c. sugar
1 tsp. grated orange rind
1/3 c. orange juice
1/2 tsp. ground nutmeg
Preparation :
To prepare pulp, quarter and core pears. Cook until soft. Add
only enough water to prevent sticking. Press through a sieve or
food mill. Measure pulp. Add remaining ingredients. Cook until
thick, about 15 minutes. Stir frequently. Seal, and process 10
minutes in boiling bath.
----- Original Message -----
From: Paula
To: phaedrus
Sent: Sunday, November 10, 2002 7:22 AM
Subject: virginia relish
Hi Phaedrus:
I am looking for a dark green, sweet, thick relish called virginia
relish. I bought this at a church bazaar last year and loved it.
I have done all the craft shows this year and of course there is none.
I am hoping you will have some luck with this.
Thanks,
Paula
Hello Paula,
I did find a product with that name for sale at a couple of places. See:
Relish 1
Relish 2
There is a recipe below.
Phaed
Virginia Relish
Yield: 10 pints
3 quarts coarsely chopped green tomatoes
3 tablespoons pickling salt
8 cups finely chopped cabbage
2 cups chopped sweet red peppers
1 large onion, finely chopped
4 1/2 cups cider vinegar
2 1/2 cups honey
2 teaspoons celery seeds
8 cardamom seeds
2 teaspoons allspice berries
2 teaspoons mustard seeds
2 teaspoons ground cinnamon
Place the chopped toamtoes in a large stainless steel bowl and sprinkle
with the salt. Cover loosely with a towel and allow the tomatoes to stand
overnight. In the morning, drain the tomatoes well, and comb9ine them in a
large stainless steel pot with the cabbage, peppers, onions, vinegar, and
honey. Simmer for 30 minutes.
Tie the celery seeds, cardamom seeds, allspice, and mustard seeds in a
muslin bag. put the spice bag in the pot. Add the cinnamon and continue to
simmer for 15 minutes. Ladle the relish into hot, sterlized pint jars,
leaving 1/2 inch headspace. Seal and process for 10 minutes in a boiling-
water bath canner.(15 minutes for over 1,000 ft alt. 20 minutes over 5,000 ft.)
(From "Red and Green Tomato Cookbook" by Janet Balantyne)
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