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 books....help
> please :)
> Warm Regards,
Perhaps this is it?
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
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.
On 11 Nov 2007 at 12:03, jura wrote:
> I am looking for a crown roast of pork with crabapple recipe.
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.
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).
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
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.
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
These would be good starting places:
JewishGen: The Home of Jewish Genealogy
Lithuanian Jewish Surnames
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 Amazon.com) 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
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
Anyhow, the dish I chose from this book is "Golden Rissoles", a sort of
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.
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
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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