Louisiana Ring Cake

----- Original Message ----- 
From: "Ruth" 
To: phaedrus
Sent: Saturday, November 22, 2003 4:36 PM

I am looking for the recipe for Lousiana Ring.  It was made by the
Freihofer's Bakery in upstate NY.  Thanks a lot.  Ruth

Hello Ruth,

I could not find a recipe from Freihofer's, but below are two Louisiana Ring Cake Recipes.


Louisiana Ring Cake

 2 3/4 cups  flour
 1 1/2 tsp.  salt
 1 cup       shortening, solid
 1 tsp.      orange extract
 3           eggs, beaten
 2 tsp.      baking powder
 1 3/4 cup   sugar
 3/4 cup     milk
 1/4 tsp.    almond extract

 3/4 cup     butter or oleo
 3 tbsp.     brown sugar
 2 tbsp.     flour
 1/4 tsp.    orange extract
    MAKE TOPPING FIRST.   Mix all ingredients for topping together, blending
 well. Spread in bottom of WELL greased tube pan.
 Now sift together flour, baking powder, and salt; add sugar. Mix well. Cut
in shortening; add milk, extracts, and eggs. Beat thoroughly. Pour batter over
 topping and bake in 370 degree oven for 45 minutes to 1 hour. Remove from
 pan immediately or topping will stick to pan.

Louisiana Ring Cake

2 3/4 c flour                            3/4 c milk
2 t baking powder                        1 t orange extract
1 to 1 1/2 t salt                        1/4 t almond extract
1 3/4 c sugar                            3 eggs, unbeaten
1 c shortening

     Sift together flour, baking powder and salt into a large
mixing bowl.  Add sugar and stir.  Cut in shortening (as for
pastry dough).  Add milk, orange extract, almond extract and
eggs.  Beat thoroughly.  DO NOT pour in pan yet.  Make topping.


     Combine 3/4 cup of the above batter with 2 T flour, 3 T
brown sugar, 3 T confectioner's sugar, and 1/4 t orange extract.
Mix well.  Spread topping on the bottom of a well-greased tube
pan.  Pour batter on top and bake 45 minutes to 1 hour in a
preheated 375 degree oven.  Remove from pan immediately or
topping will stick.


Substitute cake flour for regular flour for a finer textured cake.
Omit confectioner's sugar from topping to make a caramelized
topping.  Reduce oven temperature to 370 degrees for this topping.
Add 1 t grated orange peel to topping ingredients for a very
special touch.
Grease and flour tube pan, then spread topping on bottom and
sides.  Bake in 350 degree oven for 50 to 60 minutes.  Let cool
in pan for 20 minutes.  Then turn out on rack to cool.

Citrus Vinaigrette

----- Original Message ----- 
From: "Michelle" 
Sent: Friday, November 21, 2003 8:15 PM
Subject: Citrus Vinaigrette recipe

> Hello,
> I'm a fan of your site and this is my first request.  In South Pasadena,
> CA, there is a restuarant called Fantasea Grill that serves Asian-inspired
> fresh fish and seafood dishes.  They have the most wonderful citrus vinaigrette
> salad dressing there.  I have asked them if I could buy if from them or if
> they would give me the recipe, but have not been able to get the
> information.  The dressing doesn't taste obviously citrusy and since it is
> an Asian restuarant, I assume it probably has some type of rice vinegar in
> it, but other than that, I have no idea.  I would sure appreciate any leads
> on this, it is so good I would drink it!  Thanks!
> Sincerely,
> Michelle

Hi Michelle,

I could only find the Fantasea Grill mentioned twice on the entire www, and those weren't recipes. Sorry.

There are a lot of citrus vinaigrette recipes online, but every one is quite different from the others. See what I mean below.


Citrus Vinaigrette

Makes 1-1/2 cups.


3/4 cup frozen orange juice concentrate, thawed
1/4 cup vinegar
1/4 cup olive oil
1/4 cup water
1/4 tsp. pepper


In a screw-top jar combine 3/4 cup frozen orange juice concentrate, thawed;
1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 tsp. pepper.
Shake well to mix. Cover and chill for up to 1 week. Before using, let stand
at room temperature about 15 minutes, then shake well. Makes 1-1/2 cups

Garlic-Citrus Vinaigrette:

To 1/3 cup Citrus Vinaigrette, add 1 medium clove garlic, crushed.
Ginger-Citrus Vinaigrette:

To 1/3 cup Citrus Vinaigrette, add 1/2 tsp. grated gingerroot.
Herb-Citrus Vinaigrette:

To 1/3 cup Citrus Vinaigrette, add 1 tsp. snipped fresh thyme or basil or
1/4 tsp. dried thyme or basil crushed.
Title: Citrus Vinaigrette
  Categories: Dressings
       Yield: 6 servings

       1 lg Orange
     1/4 md Grapefruit
     1/2 md Lime
     1/2 md Lemon
     1/2 c  Extra virgin olive oil
       2 tb Champagne or white vinegar
       3 tb Soy sauce
     1/2 t  Hot chili sauce or red pepper sauce
      20    Pink peppercorns
       1 t  Finely chopped fresh ginger
       5 tb Fresh cilantro leaves
       1 t  Salt (opt)

   Peel orange, grapefruit, lime and lemon. Cut each into segments over a
   large stainless steel bowl to catch excess juices. Carefully dice
   segments, cutting not crushing them. Add oil, vinegar, soy sauce and
   chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns,
   ginger, cilantro, diced fruit and salt; stir to combine. Makes about
   1 1/4 cups.
Caramel Citrus Vinaigrette
Yield: 3 cups or 24 oz.

2 cups extra virgin olive oil
1/4 cup caramel sauce
1/4 cup apple juice
1/8 cup orange juice
1/8 cup pineapple juice
1/8 cup honey
1 tablespoon lemon juice
1 tablespoon lime juice
2 tablespoons finely chopped parsley or cilantro (use one or both)
Salt and pepper to taste
Toasted pecans to taste (optional)
Wash and dry fresh herbs then finely chop them.
Add all ingredients in mixing bowl and mix together using a whisk.
Add salt and pepper to your liking.
If you are adding pecans, toast them in the oven or in a skillet using a
small amount of olive oil. Let them cool then add them to your dressing at
the last minute.
Chef's Notes: Use all fresh squeezed juices if possible. This dressing will
compliment most salads. Caramel Citrus Vinaigrette is also great with
grilled chicken, fish, or shellfish

Suet Pudding

----- Original Message ----- 
From: ME
To: phaedrus
Sent: Sunday, November 23, 2003 7:27 AM
Subject: Suet Pudding?

> As a child my mother would make what she called suet pudding.  She didn't
> actually mix the ingredients, she received that from either her mother or
> her great aunt.  This is what is consisted of: finely ground suet, flour, 
> lots of pepper, and I think it was held together with water.  She would put 
> the powdery mixture into a clean piece of sheeting, tie the sheet together 
> tightly and then pound the mixture in the sheet until it was round like a 
> dinner plate and an inch to 1 1/2 inches thick.  She then would carefully 
> put this into boiling water.  My memory then is fuzzy concerning how long 
> she cooked it.  I remember it being cut into small wedges as it was very 
> peppery.  I am hoping you can help me find a recipe for this and the name, 
> as all my searches under suet pudding have left me with recipes with molasses 
> and and other ingredients.
> Thank you,

Hello __?

Please sign your first name to requests.

Suet puddings have always been more popular in the UK and Australia than in the US, and there are two basic types of suet pudding. By far the most popular nowadays is the dessert type, which has molasses and sugar and fruit and cream, etc. The other kind is basically just suet and flour and salt & pepper. This type has often been used as a meat substitute, and this sounds like the kind that you describe. See below for the closest recipe that I could find to what you describe.


Suet Pudding

1/2 pkt suet
3/4 lb plain flour
1 teaspoon baking powder
salt and pepper

Chop suet finely, add salt and pepper. Roll flour into suet mixture
with a little cold water to make a stiff dough. Roll into a ball.
Flour a cloth (tea towel or plain muslin) and place pudding inside
Tie cloth loosely over pudding. Place in a pot with an upside-down
saucer in the bottom and cover with boiling water. Boil for 1-/12 to
2 hours keeping the water boiling the whole time. Slice and serve
with honey or jam (treacle, golden syrup, marmalade) as desired.

Corn Relish

----- Original Message ----- 
From: "Dianne" 
To: phaedrus
Sent: Sunday, November 23, 2003 4:00 PM
Subject: Thank you for the Depression Cake recipes

> I am the lady Nikki was writting about how is missing all her Mother's
favorite recipes and my husband's mother's recipes which I need to know if
you can give them to me as they are lost forever first is corn relish Thank
you Dianne 

Hello Dianne,

See below.


Corn  Relish

 Ingredients :
 12 ears of corn, cut from cob
 1 qt. cucumbers, peeled & diced
 2 qts. tomatoes, peeled & diced
 4 green peppers, peeled
 2 hot peppers, peeled
 4 tbsp. mustard
 1/2 c. salt
 1 c. sugar
 1 pt. vinegar
 1 qt. onions, chopped

 Preparation :
   Both the green and hot peppers can be peeled by soaking in boiling
 water. There will be a thin skin removable.  Mix all the ingredients
 in a large pot.  Cook 1 hour.  Can and seal in jars or put i
 freezer.  Bob's Wife
 Corn  Relish

 Ingredients :
 About 18 ears of corn
 1 c. chopped sweet red pepper
 1 c. chopped onion
 1 tbsp. salt
 3 tbsp. mustard seed
 4 c. vinegar
 4 c. chopped cabbage
 1 c. chopped green pepper
 1 tbsp. celery seed
 1 tbsp. turmeric
 1 c. water
 2 c. sugar

 Preparation :
   Cook corn in boiling water 5 minutes.  Cut from cob.  Measure 8
 cups.  Combine corn with remaining ingredients and simmer 10 to 15
 minutes.  Bring to a boil, pack in hot, sterilized jars.  Seal.
 Process 15 minutes in boiling water bath.  Yield:  About 6 pints.
 Festive  Corn  Relish

 Ingredients :
 1/2 c. sugar
 1/2 tsp. salt
 1/2 tsp. celery seed
 1/4 tsp. mustard seed
 1/2 c. vinegar
 1/4 tsp. red pepper sauce
 1 can (12 oz.) whole corn
 2 tbsp. chopped green pepper
 1 tbsp. instant minced onion
 1 tbsp. chopped pimento

 Preparation :
   Heat sugar, salt, celery seed, mustard seed, vinegar and red
 pepper sauce to boiling; boil 2 minutes.  Remove from heat; stir in
 corn (with liquid) and remaining ingredients.  Cool.  Cover,
 refrigerate several days to blend flavors;makes 2 cups.


----- Original Message ----- 
From: Jeanne 
To: phaedrus
Sent: Sunday, November 23, 2003 9:42 AM
Subject: lost recipe

> I'm hoping you have a recipe for a French dish/spread made with pork and
> called tortiere or something similar in spelling. I'm sure it had spices
> in it.
> Perhaps cinnamon.  My French Memere used to make it every fall for my Dad.
> We all loved it and it made the house smell so good when it was cooking I
> believe on top of the stove.  Thank you so much.
> Jeanne 

Hello Jeanne,

See below.


(one nine-inch pie)

1 pound fresh minced (or ground) pork
1/4 teaspoon black pepper
1 small onion, finely chopped
1/8 teaspoon garlic powder(optional)
1/2 teaspoon salt
1 cup hot water
1/2 teaspoon savory
2 cups soft bread crumbs
1/4 teaspoon each: ground cloves, celery pepper
1 teaspoon milk

(a) In saucepan, combine pork, onion, salt,
savory, pepper, cloves, celery pepper, garlic
powder, hot water; bring to boil over moderate
heat; then cover saucepan, reduce heat and
simmer about 20 minutes.
(b) Add bread crumbs, stir with fork; cook
another ten minutes.
(c) Taste and adjust seasoning as desired. Cool.
(d) Preheat oven to very hot (500). Line pie pan
with pastry. Fill shell with cooled pork
mixture. Cover with pastry for top crust; prick
to allow steam to escape.
(e) Brush top crust with one teaspoon milk. Bake
in preheated oven 20 to 25 minutes. Watch
carefully that pie does not scorch: high baking
temperature is used so that crust will not
become soggy from the moist filling.
(f) Serve hot or cold with pickled beets,
pickles or chili sauce.
(g) If pies are frozen for future use, reheat in
a moderate oven.
Tourtière (Meat Pie)

"Tourtières were originally called tourtes de porc frais. These fresh pork
pies were baked in pie pans called tourtières. It has long been a
traditional dish at the réveillon that follows midnight mass on Christmas

1 9" double crust pie pastry
1 medium potato, cooked and mashed
1 lb. ground pork or pork and beef mixed (500 ml)
1/2 cup potato water (125 ml)
1 medium onion, minced,
1 clove garlic, minced
1/2 tsp. salt (2 ml)
1/2 tsp. thyme (2 ml)
1/2 - 1 tsp. sage (2-4 ml)
1/4 tsp. dry mustard (1 ml)
1/2 tsp. cloves

Combine pork, potato, water, onion, garlic, and seasonings in large
saucepan. Bring to a boiling point then reduce heat and allow to simmer for
25 minutes, or until surplus liquid is reduced. Stir occasionally. Remove
from heat and stir in mashed potato. Chill mixture.

Fill pastry-lined pan with the chilled meat mixture. Place top pastry over
the filling. Bake at 450 degrees F for 10 minutes, then reduce heat to 350
degrees F and bake 20 minutes longer or until crust is golden. Serve hot
with chili sauce.
Pork Pie or Tourtière
1 Pie Serves 4

The most famous French Canadian dish is 'tourtière', a hearty meat pie made
with pork (and often veal), onions, and spices. Originally, 'tourtière' was
made with pigeon. (The French word for pigeon is tourteau, hence the name of
the dish.) As these birds were scarce in Canada, the pie came to be made
with pork.

It is traditionally served on Christmas Eve, but it's so good that Nana
makes it at other times as well. She prefers a biscuit crust.  The preferred
baking dish is a deep porcelain or terra cotta tart pan. You may use a deep,
8"  pie pan.


For the Filling

2 lbs pork, cut in 3/4" cubes
1/2 cup finely chopped onions
1 clove garlic minced
1/2 teaspoon allspice (or 1/4 teaspoon ground cloves and 1/4 teaspoon ground
2 tablespoon Worcestershire sauce
salt and pepper to taste
Milk to glaze the pie crust

For the Biscuit Crust (2 crusts)

- 2 cups flour
- 1/2 tsp salt
- 4 teaspoons baking powder
- 1/2 tsp cream of tartar
- 1/2 cup shortening
- 2/3 cup milk (or water)

Preparation and Cooking

For Filling

Combine the pork, onion, garlic and allspice in a heavy saucepan. Add enough
water to cover the mixture.
Bring the mixture to a boil, reduce the heat, and gently simmer, uncovered,
stirring frequently, for 40 minutes or until the meat is very tender but
still moist. (Add water if necessary.)
To determine the proper moistness, scrape the meat to one side: the bottom
of the pan should be moist, with scarcely any loose liquid left.
Add the Worcestershire sauce, salt and pepper. Let the meat mixture cool.

For Crust

Mix flour, salt, baking powder and cream of tartar together in a large bowl.
Cut in the shortening until the dough is just crumbly.
Add the milk or water.  With a fork, stir the mixture only enough to combine
the ingredients.  Do not over stir.
Divide the dough into two balls.  Chill the dough for 1/2 an hour.
Lay out a pastry cloth on your work surface (or lay down a piece of wax
paper and flour it lightly).
Roll the first ball out with a rolling pin into a circle large enough that
when you put your 8" pie pan upside down on it, you have at least an inch of
dough edging the pan.
Remove the pie pan and line it with the rolled out crust.
Add the filling.
Roll out the remaining dough for the top crust and place it over the filling.
Seal the two crusts together, pinching the edges.
Brush the top crust with milk.
Make several slashes in the top crust to allow the steam to escape (see photo).
Bake the pork pie in a preheated 350°F. oven for 30-40 minutes, until the
crust is nicely browned.
Cut the pie in wedges and serve hot.

The traditional accompaniments are green tomato chutney, piccalilli or
cranberry relish.


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