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Yorkshire Chicken

On 11 Nov 2007 at 21:14, Lani wrote:

> Back in the 60's I had a recipe book which had a  recipe in which
> chicken parts were browned and then  Yorkshire  pudding ingredients
> were mixed and then poured over the chicken in a  casserole dish, then
> the whole thing baked. I had a house fire and lost my
> please :)
> Warm Regards, 
> Lani

Hello Lani,

Perhaps this is it?


Yorkshire Chicken 

1/4 cup vegetable oil 
1/3 cup all purpose flour 
2 tsp. salt 
1/4 tsp. pepper 
1 1/2 tsp. leaf sage, crumbled 
1 broiler-fryer (about 3 1/2 lb.), cut up 

Yorkshire Pudding Ingredients: 
1 cup sifted flour 
1 tsp. baking powder 
1 tsp. salt 
1 1/2 cups milk 
3 eggs 
4 tsp. dried parsley flakes 

Preheat oven to 400 degrees F.

Pour oil in 2 1/2 quart round casserole or 13 x 9 x 2-inch baking dish. 
Combine flour, salt, pepper and sage on wax paper. Coat chicken with 
flour mixture. Rub chicken skin-side down in oil; turn. Don't add additional 
oil. Bake in 400 degrees oven for 40 minutes. 

While chicken bakes, prepare Yorkshire Pudding. Pour Yorkshire Pudding over 
chicken. Don't remove excess fat from dish. Place on cookie sheet to catch 
any overflow. Return to oven for 20 to 25 minutes or until puffed and brown. 

Yorkshire Pudding: Sift flour, baking powder and salt into medium size bowl.
Gradually beat in milk, eggs and parsley. 

Makes 6 servings. 

Crown Roast of Pork

On 11 Nov 2007 at 12:03, jura wrote:

> I am looking for a crown roast of pork with crabapple recipe.  
>   Jura

Hello Jura,

I cannot find any crown roast of pork recipe where the crabapples are in the stuffing. However many recipes use crabapples as a garnish for a crown roast of pork.

See below.


Stuffed Crown Roast of Pork 

You Will Need
1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1 1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Spiced crab apples (optional)

What to Do
1. Tie roast and place on a rack in a large roasting pan. Cover the bone 
ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, 
cook the pork and sausage until no longer pink; drain and set aside. In 
the same skillet, sauté onion in butter until tender. Add apple and celery; 
cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs,
parsley, salt, pepper, and sage; mix well.
2. Remove roast from the oven. Carefully press a double layer of heavy-duty 
foil into the center of roast to form a base for stuffing. Spoon the stuffing 
lightly into crown. Return to oven and bake until a meat thermometer reads
160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with 
spiced crab apples if desired. Cut between the ribs to serve.
Crown Roast Of Pork   

2 strips of pork loin, containing about 20 ribs, 6 to 8 pounds (for easy carving,
have backbone removed).

Mushroom Stuffing:

2/3 c. butter
1/2 c. finely minced onion
8 c. (2 qts.) coarse or fine bread crumbs or cubes
1 c. chopped celery
2 tsp. salt
1/2 tsp. pepper
2 tsp. dried sage, thyme or marjoram
Poultry seasoning (to taste)
1 can (6 to 8 oz.) sliced mushrooms or 1 lb. fresh mushrooms, sliced
Spiced crabapples

Season roast with salt and pepper. Place in roasting pan, bone ends up, wrap 
bone ends in foil to prevent excessive browning. Roast uncovered in slow oven 
(325 degrees), 20 to 25 minutes per pound of meat, 2 1/2 to 3 1/2 hours. An 
hour before meat is done, fill center with 2 quarts mushroom stuffing. To 
serve - replace foil wraps on bone ends with crabapples or paper frills. 
Surround with Brussels sprouts and tiny whole glazed onions. Slice between 
ribs. About 12 servings. Melt butter in large heavy skillet. Add onion, cook 
until yellow. Stir in some of bread crumbs, heat stirring to prevent excessive
browning. Turn into deep bowl. Mix in remaining bread crumbs and other 
ingredients. For dry stuffing, add little or no liquid. For moist, mix in 
lightly, just enough hot water or broth to moisten dry crumbs. Cool, place 
in middle of crown roast. Bake 2 quarts garnish with sliced canned water 
Crown Roast of Pork
1 crown roast (8-12 ribs)
2 1/2 pounds bulk sausage
1/2 Cup dry bread crumbs
1/4 cup chopped onion
1/2 cup celery
2 cups tart apples pared and cut up
1/2 cup raisins
2 TBS lemon juice
8-12 spiced crabapples
Remove meat from refrigerator 1 hour before roasting.  Preheat over to 450.
Protect end of bones with a covering of aluminum foil.  Put roast in center 
of oven and reduce heat to 325. Allow to roast 25-30 minutes per pound.
While meat is roasting, prepare stuffing.  Thoroughly cook bulk sausage 
in a skillet.  Drain and mix the sausage with the bread crumbs, onions, 
celery, apples, raisins and lemon juice  ( if mixture is a little dry, use 
a bit more lemon juice).  Season with paprika to taste. One hour before roast 
is done, remove it from oven, fill the center with the stuffing, and return 
it to the oven. When done roasting, take from oven and remove foil from ends 
of ribs.  Put a spiced crabapple on the end of each rib.
When serving, cut vertically with carving knife between ribs.  Give each 
person one or two ribs and a portion of stuffing.
Serves 4-6

Jewish Genealogy

On 12 Nov 2007 at 3:33, Lisa wrote:

> Dear Uncle,
> I am Jewish, third generation.  Both my sets of grandparents were
> immigrants and apparently from what I've been told, they all entered
> through Galveston Texas rather than Ellis Island. My paternal
> grandparents were either Polish or Lithuanian.  They were first
> cousins through their mother's lines.  They had ten children in
> American.  However, I wonder if I might have relatives who were
> involved in the Holocaust. I've seen a lot of information on how to do
> a family tree on a family that's been in America for a while, but is
> there any way to do one involving Eastern Europe, particularly in a
> country that changed often?  Is there a Holocaust archive on the
> Internet? Where do I start?  My family only seems to have sketchy
> information.
> Thanks,
> Lisa

Hi Lisa,

These would be good starting places:

JewishGen: The Home of Jewish Genealogy

Lithuanian Jewish Surnames

Polish Jews

Jewish Genealogy

Tracing the Tribe

Jewish Genealogy Links

Researching Victims & Survivors of the Holocaust

Family Tree of the Jewish People

Registry of Holocaust Survivors

Jewish Genealogy Forum



There is an excellent cookbook called "Appetite for Murder - A Mystery Lover's Cookbook" by Kathy Borich. (Available at Ms. Borich's book not only has recipes for Sherlock Holmes and Lord Peter Wimsey, but also for such detectives as Miss Marple, Hercule Poirot, Albert Campion, Rumpole of the Bailey, Chief Inspector Morse, Chief Inspector Reginald Wexford, Poe's Inspector Dupin, Ellery Queen, Isaac Asimov's Henry and the Black Widowers, Melrose Plant, and Sgt. Jim Chee of the Navajo Tribal Police.

It was difficult to pass over the recipe for Dupin's "Pot au Feu", or "French Boiled Dinner", but from this book, I chose a dish supposedly served at Mycroft Holmes' club, "The Diogenes Club." Mycroft, of course, was Sherlock Holmes' brother.
You may recall from "The Greek Interpreter" that no talking was allowed at the Diogenes Club except in the "Strangers' Room". Sherlock says that Mycroft would be a better detective than even he, but Mycroft will not leave his rooms to investigate. He lives at the club and only leaves for his auditor's job with the government, then it's back to the club. He is quite obese, not only from such lack of exercise, but also from a love of food. I get almost exactly the same mental picture for Mycroft Holmes as I do for Nero Wolfe - both brilliant, reclusive, fat, and with a taste for gourmet food.

Anyhow, the dish I chose from this book is "Golden Rissoles", a sort of meat-filled fritter.

Golden Rissoles with Cumberland Sauce

1 recipe fritter batter (see below)
1 pound pork, beef, or veal shoulder, ground
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon powdered allspice
1/8 teaspoon nutmeg
1/4 teaspoon powdered ginger
1/2 teaspoon dried sage
4 eggs, separated
corn or peanut oil for frying

Prepare fritter batter. Mix pork thoroughly with salt, pepper, allspice, 
nutmeg, ginger, sage, and thyme. Beat egg whites untill stiff and mix 
gently into the meat. Beat yolks lightly and reserve. Heat oil to 360°. 
Shape meatballs about the size of limes and drop a few at a time into the 
oil. Deep fry for 8 to 10 minutes or until balls float on surface and are 
firm. Drain on paper toweling until they are as dry as possible. Coat with 
batter and refry at 375° for 3 to 5 minutes or until they are light golden  
but not brown. Drain well and thread onto skewers. If skewers are large, 
several balls can go on each but leave 1 1/2 inches between them. Dab well 
on all sides with thick coating of egg yolk. Broil in preheated broiler, 
turning frequently so that all sides become golden. Dab on more egg yolk 
if necessary. Remove from skewers and serve plain or with Cumberland Sauce.

Fritter Batter for Golden Rissoles

1/2 cup white wine
2 teaspoons sugar
few drops almond extract
2/3 cup flour, sifted
1 whole egg
1/8 teaspoon salt
1 egg white

Beat the wine, sugar, almond extract, and flour until smooth. Let stand for 
30 minutes. Add salt to egg white and beat until stiff. Fold into batter.

Cumberland Sauce

rind and juice of 1 orange
rind and juice of 1/2 lemon
4 shallots, minced
1/3 cup currant jelly, melted
1 cup port wine
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon powdered ginger
cayenne pepper

Cut rinds into julienne strips and simmer in water for 15 minutes. Drain 
well. Simmer the shallots in water separately until tender. Drain and press 
out any moisture. Add orange and lemon rind and shallots to currant jelly. 
Add wine and strained orange and lemon juice. Dilute mustard with a little 
sauce and stir in. Season with ginger and cayenne pepper to taste. Serve cold.

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