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French Meat Stuffing

----- Original Message ----- 
From: Dianne
To: phaedrus
Sent: Tuesday, November 16, 2004 6:10 AM
Subject: French meat stuffing

> A co-worker of mine is trying to find out how her great-grandmother 
> made her Thanksgiving Day French Meat Stuffing.  All she knows is 
> that she added ground beef and she thinks some kind of pork. But 
> she cooked it on the stove top then covered it and put it outside 
> around 10 pm and took it in early in the morning.  She thinks there 
> is also some other ingredients added to enhance the flavor of the 
> stuffing while sitting outside.  Her great grandmother is from the
> Woonsocket RI area.  Can you find any such recipe involving leaving 
> the mixture outside for the night?
> Thanks in advance for checking
> Dianne

Hello Dianne,

Nothing left outside all night. See below for one that cools inside all night.


 French  Canadian  All  Meat  Stuffing

 Ingredients :
 5 c. water
 2 lb. lean ground beef
 1 lb. pork sausage
 1 lg. onion, chopped fine
 4-5 stalks celery, chopped fine
 2 tbsp. salt, less if sausage is salty
 1 scant tbsp. poultry seasoning
 3 tbsp. Accent
 1 lg. loaf white bread plus 5-6 slices

 Preparation :
    Toast bread in large pan (all sides).  Cut toast in 1/3 inch
 pieces.  In 5-6 quart kettle.  Cook everything except bread.  Cook
 25-30 minutes.  Turn fire as low as possible, and let simmer as you
 add bread cubes.  Cool thoroughly.  Overnight is best.  Store in
 refrigerator for 15 pound turkey.


  ----- Original Message ----- 
  From: John
  To: phaedrus 
  Sent: Monday, November 15, 2004 6:21 PM
  Subject: Italian pastry

  My grandmother made Calzones? The chick pea concoction made 
  with honey and grated orange rinds (probably some cinnamon 
  and nutmeg)-- they were incredible. I think they were called 
  St. Joseph's Day Cakes? Do you have a recipe like this? 
  The chick peas were cooked and mashed. They were put into a 
  pastry shell made like a calzone.


Hello John,

Could this be cavazune? Recipes on this page:



Magic Pan Seafood Crepes

Magic Pan's Recipe  Seafood Crepes Recipe

5 tablespoons butter, divided 
3 tablespoons flour 
1/2 teaspoon salt 
1/8 teaspoon cayenne 
1/8 teaspoon freshly ground nutmeg 
1 1/2 cups half-and-half 
1 tablespoon dry sherry, optional 
8 ounces cooked shrimp, halved lengthwise 
1/2 cup cooked flaked crabmeat or lobster 
2 hard-cooked eggs, chopped 
10 crepes 
1 to 2 tablespoons grated Parmesan cheese 

Melt 3 tablespoons of the butter in saucepan over medium low heat. 
Stir in flour, salt, cayenne, and nutmeg, cooking and stirring 
until bubbly. Add half-and-half and stir until thickened and smooth. 
Stir in sherry, seafood with liquid and eggs until blended. Fill 
each crepe with about 2 tablespoons seafood mixture. Roll up and 
place in a shallow baking dish, close together, seam side down. 
Spoon any remaining seafood mixture on center of crepes. Melt 
remaining 2 tablespoons of butter; drizzle over crepes. Sprinkle 
with cheese. Heat in preheated 350 oven for about 15 minutes, 
or until heated through and bubbly. 
Seafood crepes recipe serves 4.

More Magic Pan recipes

Candied Nuts

  ----- Original Message ----- 
  From: Nick
  To: phaedrus
  Sent: Sunday, November 14, 2004 8:58 PM
  Subject: Recipe Search

  From Nick

  Just visited new york city and loved the coated nuts sold on 
  the street vendor carts labeled "nuts 4 nuts". There were 
  almonds, cashews, pecans, and coconut chunks

  Thanks For Your Help

Hello Nick,

See below.


  Nuts 4 NutsŪ Candied Nuts 

  2 tablespoons water 
  1/4 cup sugar 
  1 1/4 cups nuts (almonds, peanuts, or cashews) 

  Bring 2 tablespoons water and 1/4 cup sugar to a boil in a medium 
  saucepan over medium heat. 

  Add the nuts and stir often until water evaporates. Continue stirring 
  until the sugar begins to harden on the nuts. When the sugar on the 
  nuts begins to turn light brown, pour them onto a plate to cool. 
  Be careful not to cook the nuts too long or the sugar will burn. 

  Makes 1 1/4 cups.

Homemade Peach Brandy

From: "Delta" 
To: "Phaedrus" 
Subject: Peach or Apricot Brandy
Date: Wednesday, November 17, 2004 5:32 PM

Today while trying to clear out some things I found the  original  
recipe for Peach and apricot  brandy.

You may like to post  it. 
For your info:

Peach Brandy:
10 or 12 peaches, wash put in a  gallon Mason Jar 
2 1/2 lbs of  sugar
1 fifth of Vodka.
Put ingredients in Jar and seal, turn over Jar every day for a 
month,then pour off liquid from the fruit and you have Brandy 
liqueur Put in Jar and seal.

The fruit is  a  delicious treat serve it over ice cream


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