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A to Z Recipes
April 1, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Today is April 1st - you know - April Fool's
Day. My kids have been known to play a few pranks on me on April 1st. And they came by it honestly because I've definitely played some on them. But today's issue is no joke and no prank: it is terrific! Our pal
Patricia in Charlevoix, Michigan has outdone herself this time. What a delightful topic with her research resulting in some interesting tidbits and delicious recipes.
As many of you know, April and October are the months when my big publishing bills are due (and I am not
April-fooling). So... you'll see the little blurb about helping defray my expenses again this month at the end of the Publisher's Desk. Yes, friends, I
will pay it myself, without assistance, but I thought you might want to help. After all, you benefit from everything here free. Some folks like a reminder and this is it.
We have a new Monthly Theme topic announced in the Monthly Theme - Recipe Submissions section. You'd be a fool not to join in on this one, folks. Visit the
Monthly Theme - Recipe Submissions section to read all about it and for the handy links for sending in recipes. Thanks!
Here's Patricia...
And God said, let the earth bring forth the green herb, and such as many seed and the fruit tree yielding fruit after its kind, which may have seed in it self upon the earth, and it was so done. (Genesis1: 11).
We all have recipes from grandparents, perhaps food treasures from great grandparents; thanks to my clients I have a couple from the 1700's. Recipes sailed with the Mayflower, across borders, from countries far and wide but what foods are mentioned in the Bible, prepared by cooks many hundreds of years ago? I've eliminated such recipes as roast T-Rex, eye of Newt, Kid stew and locust soup. No need to find a clay pot to cook in or fire up the old wood stove. The following recipes contain foods that are named in the Bible, but are totally modern day - with the exception of the first few of course.
We'll see you here again on Sunday with our Monthly Theme issue, God willing.
Kitchen tools and gadgets at Amazon.com.
PS:
As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in April and October when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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Need a quick meal? A stop at a fast food restaurant solves that; need a bit more - how about Chinese/Thai takeout? But, what did our ancestors do for food? No
Wal-Mart Super stores, no meat or fish shops, no fresh produce markets. Ancient farm fields were filled with products of the time with produce, breads, meats and fish brought daily to local farm markets. Foods during those days included wheat, barley, honey, olives/oil, grapes, figs, dates, pomegranates, cucumbers, beans, lentils, cheese, butter and herbs such as dill, cumin,
coriander, mint, mustard, saffron, and cinnamon. Meats included calf, goat, sheep, oxen, venison and goat, along with partridge, pigeon, quail, dove, and fish.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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One of the world's oldest cookbook sold at auction last year for $16,560. The 15th-century work, was written in Latin by Italian physician Bartholomaeus Platina, and contains recipes for bear on the bone, leftover hog and cannibis bread.
The recipe for bear says "it is not like any other quadrapede" but that the head is "incredibly good to eat."
Earlier references to food are contained in the Bible, including:
Beans (2 Samuel 17:28)
Cucumbers (Numbers 11:5)
Lentils (Genesis 25:34)
Onions (Numbers 11:5)
Wheat (Ezra 6:9)
Unleavened Bread (Genesis 19:3)
Leavened Bread (Genesis 25:34)
Flour (1 Kings 17:12)
Dove (Leviticus 12:8)
Partridge (1 Samuel 26:20)
Pigeon (Genesis 15:9)
Almonds (Genesis 43:11)
Grapes (Leviticus 19:10)
Pomegranates (Numbers 20:5)
Apples (Song of Solomon 2:5)
Calf ( Luke 15:23)
Lamb (2 Samuel 12:4)
Venison (Genesis 27:7 KJV)
Goat (Genesis 27:9)
Eggs (Job 6:6)
Butter (Proverbs 30:33)
Cheese (2 Samuel 17:29)
Milk (Judges 5:25)
Honey (Exodus 33:3)
Olive Oil (Ezra 6:9)
Wine (John 2:1-10)
Vinegar (Ruth 2:14
Cinnamon (Exodus 30:23)
Dill (Matthew 23:23)
Mint (Luke 11:42)
Mustard (Matthew 13:31)
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Going back to the start of civilization, I think we all can visualize the paunchy caveman going out with his spear and "thumper", looking for meat for the dining room rock. But what food was available? Fish for one, along with green plants that were used for soup, even a type of pudding.
Scientists and archeologists have found traces of grain from 17,000 BC, almonds at 10,000 BC, sheep at 9,000, apples at 8,000 and pork at 7,000. 10,000 BC might have found a meal consisting of bread, soup and beer.
8,000 years ago people dined on roast hedgehog, dessert of English Nettle pudding dates back to 6,000 BC and almost as old was smoky stew, made of bacon and smoked fish.
When archaeologists discovered a four-thousand-year old Mesopotamian clay tablet, they were naturally curious to learn what it was all about. So a good deal of scholarly effort was put into the task of deciphering its cryptic markings.
As it turns out, the ancient Mesopotamians were recording a recipe for beer. And not just any recipe, but a formula handed down from the god Enki himself.
This probably came as no surprise to the archaeologists, since the subject of beer pops up regularly in their work. Images of people brewing, storing, and drinking beer are found in ruined cities and forgotten tombs scattered throughout the ancient world.
The Babylonians made sixteen kinds of beer, using everything from white and black barley to wheat and honey. Beer was extolled in the Egyptian Book of the Dead, where the varieties listed include "beer of truth" and "beer of eternity."
Tea is mentioned in Chinese literature approximately 5,000 years ago. However, the origin of tea as a beverage is mentioned in an ancient Chinese dictionary dated about 350 BC.
Around 7000 BC, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley (modern times would be about central India). By 3000 BC, turmeric, cardamom, black pepper and mustard were harvested. During the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.
During the days of Anthony and Cleopatra, Greek nobility would have dined on bean soup, lamb, fish, baklava (sweetened with honey, not sugar) and of course wine
On the Italian Menu - Spaghetti? Sorry, Chinese have been making it since 3000 BC.
Fact, or fiction, Romans seem to be known for their orgies where they stuffed themselves with sweet meats and wine. History shows that native Roman ingredients were on the unusual side. "Passum" is a very sweet wine sauce made by boiling the grape juice to thicken it.. "Poleiminze" is a type of mint; "Saturei" a white flowered plant which grows mainly in Southern Europe and "Liquamen" a salty fish sauce.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Summer Salad Recipes
As the name implies, we're looking for salad recipes, perfect for warmer temperatures when no one feels like firing up the stove or oven. Salads are perfect for summer, and can include leftovers, fresh vegetables, even eggs, seafood, meats, etc. Please join in the
fun and send in your Summer Salad Recipes for this
Monthly Theme topic.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Summer Salad Recipes. We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Summer Salad Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Summer Salad Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Summer Salad Recipes has a deadline of
April 30, 2009, and will be posted on May 3, 2009.
Please use this email link to submit a recipe for theme recipes: Summer Salad Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
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Your Name (first name required)
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Here are our April Birthday Babies:
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2nd Ann in Hamley Bridge, South Australia
2nd Nancy in Kingsport, Tennessee
3rd Doug in Harvard, Nebraska
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5th Twain F. in Milton, Pennsylvania
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19th Richard in Bexley, NSW, Australia
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21st William P. in Canada
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22nd Janice R. in Poplar Bluff, Missouri
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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The roundest knight at King Arthur's round table was Sir Cumference. He acquired his size from too much pi!!!!!!
For pottage and puddings and custards and pies, our pumpkins and parsnips are common supplies,
We have pumpkins at morning and pumpkins at noon, if it were not for pumpkins we should be undoon.
~Pilgrim verse, circa 1630
When is the first food fight mentioned in the Bible?
"I looked and behold a flying roll!" (Zech 5:1 KJV)
Why on Noah's ark couldn't they eat apples?
Because they only came in pears
On the Ark, Noah probably got milk from the cows on-board. What did he get from the ducks?
Quackers
When was the first meat mentioned in the Bible?
When Noah took Ham into the ark.
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
NETTLE PUDDING
1 bunch of sorrel
1 bunch of watercress
1 bunch of dandelion leaves
2 bunches of young nettle leaves
Some chives
1 cup of barley flour
1 teaspoon salt
Chop the herbs and mix in the barley flour and salt. Add enough water to bind and place in the centre of a linen or muslin cloth. Tie the cloth and add to a pot of simmering venison or wild boar (a pork joint will do just as well). Leave in the pot until meat is cooked.
This dish is thought to date back to 6,000BC. It is described in Prehistoric Cooking by Jacqui Wood (Tempus, 2002)
PANCAKES
In ancient times these would have been a seasonal delicacy as eggs would not have been available all year round. Perhaps that's why they have become associated with the season of Lent and Easter, when eggs would have been in abundance as the birds would be laying.
125g whole wheat flour
500ml milk (from any domestic animal)
2 eggs (duck eggs get you closer to ancient times but hen eggs will do)
pinch of salt
butter to cook
:
To make pancakes simply whisk all the ingredients together then leave to stand for at least 90 minutes. At the end of this time heat a pan or a griddle, add a knob of butter and cook small spoonfuls of the mixture. The pancakes work well hot with honey or can be served cold spread with butter and jam.
Alternatives: Finely chop wood sorrel (has a lemony flavour) and mix into some honey and spread over the pancakes. Mix about 100g of toasted, chopped hazelnuts into the pancake mixture. Mix some fruit such as blackcurrants, blackberries, wild strawberries or elderberries into the mix.
BARLEY BREAD WITH BEER
500g barley flour
500g stone-ground wheat flour
1 teaspoon salt
250g butter
Beer to mix
Mix the flours and salt together and rub in the butter. Add enough beer to make a soft dough and shape into small cakes. Cook on a hot stone (or griddle) until firm. This is a very light bread because of the addition of the beer and is good with cheese.
Source: celtnet.org.uk/recipes/ancient/pancakes
BIBLE BREAD
1 tablespoon salt
1 tablespoon honey
5 tablespoon olive oil
1/4 cup rye flour
8 cups wheat flour
1/2 cup millet flour
4 cups barley flour
1 1/2 cup warm water
2 cups soy bean flour
1 cup lentils cooked and mashed
2 packets yeast dissolved in 1/2 cup warm water
Dissolve the yeast in warm water and let it sit for 10 minutes. Mix the other dry ingredients in a separate bowl. Blend lentils, oil and small amount of water then place in large mixing bowl with remaining water. Stir in 2 cups of mixed flour. Add yeast mixture. Stir in remaining salt and flour. Knead on floured surface then place in oiled bowl. Let rise until double in bulk. Knead again then shape and place in greased loaf pans. Let rise. Bake the Bible Bread at 375 degrees approximately 1 hour.
ST PETER'S FISH
In the Pacific regions or in small lakes in the United States, St. Peter's Fish are known by the name Tilapia or, more often than not, Sunfish. This fish tends to absorb the flavor of the water it is raised in, so it is important to buy from a dependable market or grocer. But when prepared well it is a great crowd pleaser: firm, light, and slightly sweet without that oily or fishy aroma. It is best to prepare these fish by baking, broiling, steaming, or
sautéing, making sure to avoid eating the skin, as it can leave a bitter taste.
1 cup fresh parsley
1 clove garlic, chopped
4 tablespoons water
Juice of one lemon
salt and pepper
3 tablespoons flour
6 pieces of St. Peter's fish, filleted
½ cup olive oil
3 tablespoons onion, chopped
In a food processor, combine the parsley and the garlic with 2 tablespoons of water and whir until the mixture is completely smooth. Thin the mixture with an additional 2 tablespoons of water and mix well. Add the lemon juice and salt and pepper to taste. Set aside, covered.
On a flat plate combine about 2 tablespoons flour with about ½ teaspoon each of salt and pepper and mix well. Into this dip the fillets, coating well and shaking off the excess. In a large, heavy skillet, heat the oil and in this fry the fish until well browned on both sides. Transfer the fish to a preheated serving platter and set aside to keep warm.
Discard about half of the oil and in what remains sauté the onions until golden brown. Sprinkle in the remaining flour and over a low flame cook until the sauce is a light brown, stirring constantly. Add the parsley mixture and cook, continuing to stir, for 2–3 minutes longer. Pour the gravy over the fish and serve immediately.
Yield: 6 servings
Source: Recipe adapted from www.holiveoil.com/services.html
SCRIPTURE CAKE
1 cup Psalms 55:21 (butter)
1 cup Jeremiah 6:20 (sugar)
3 Jeremiah 17:11 (eggs)
1 cup Judges 4:19 (milk)
1 tablespoon I Samuel 14:25 (honey)
2 cups Leviticus 6:15 (all-purpose flour)
1 teaspoon Leviticus 2:13 (salt)
1 tablespoon Amos 4:5 (baking powder)
1 teaspoon II Chronicles 9:9 (baking spice blend or teaspoon cinnamon, teaspoon nutmeg and teaspoon allspice)
1 cup I Samuel 30:12 (raisins)
1 cup Numbers 13:23 (chopped dried figs)
1/2 cup Numbers 17:8 (chopped toasted almonds)
Heat the oven to 350 F. Lightly coat a 4 mini loaf pans with baking spray (a blend of oil and flour).
In a large bowl, use an electric mixer to beat the butter until light and creamy. Add the sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl after the first minute. One at a time, add the eggs, beating well after each addition. Mix in the milk and the honey. Set aside. In a large mesh strainer or flour sifter, combine the flour, salt, baking powder and baking spice blend. Sift the ingredients together onto a sheet of parchment paper or into a bowl. Reserve cup of the flour mixture.
With the mixer on low, add half of the remaining flour mixture to the wet ingredients. Mix only until thoroughly blended, scraping the sides of the bowl as needed. Add the remaining flour mixture and mix until blended.
In a medium bowl, combine the raisins, figs and almonds. Add the reserved cup flour and toss to lightly coat the fruit and nuts. Add this mixture to the batter and use a silicone spatula to gently fold it in. Transfer the batter to the prepared cake pans, filling them three-quarters full. Bake for 35 to 40
minutes. Cool on a rack for 15 minutes, then remove the cakes from the pans and cool completely before serving.
Source: Associated Press
ALMOND/RAISIN RICE - 1949
thank you Karen
1 tablespoon margarine
1 cup white rice, uncooked
1 cup water
1 cup chicken broth
2 tablespoons slivered almonds
2 tablespoons golden raisins
1/2 teaspoon salt
1/8 teaspoon pepper
In a medium sized saucepan, melt butter, add rice and stir to coat. Add water and broth, cover, and bring to a boil. Reduce heat and simmer 20 minutes or until all liquid is absorbed. Remove from heat and stir in almonds, raisins, salt and pepper.
DATE PUDDING
1/4 cup shortening
3/4 cup sugar
1 egg, beaten
1/2 cup milk
3 cups stale bread crumbs
1 pound dates, pitted and cut up
4 tablespoons flour
2 teaspoons baking powder
Cream shortening and sugar. Combine egg and milk and add to creamed mixture. Add bread crumbs and dates. Sift in flour and baking powder and mix well. A teaspoon of cinnamon may be added if desired. Pour batter into 2 well greased molds 3 1/2 x 4 1/2" and steam in the oven by placing the molds in a pan or roaster containing 1 1/2 inches of boiling water. Cover the pan but not the molds. Steam at 400 degrees for 1 hour in oven or steam on a top burner for 1 1/2 hours.
GRAPE PARFAIT PIE
Combine 1 envelope (1 tab.) Unflavored gelatin and 1/3 cup sugar. Add 1 1/4 cups boiling grape juice and stir to dissolve the gelatin. Add 2 tablespoons lemon juice. Spoon 1 pint vanilla ice cream into the gelatin mixture and stir till melted. Chill till mixture mounds when spooned (about 45 minutes). Fill one baked 9-in. Pastry shell with gelatin mixture; chill till set. Trim with whipped cream, if desired.
Source: Better Homes & Gardens Cookbook
BEEF BARLEY SOUP
2 cup diced carrots
2 cup diced celery
1 med. onion, chopped
4 quarts chicken broth
1 pound barley, rinsed
Vegetable oil
1 pound beef cubed
Salt and pepper to taste
Sauté carrots, celery and onion in oil in soup until tender. Add remaining ingredients. Cook 2 hours, stirring often.
LENTIL SOUP
thank you Betty
2 cups lentils, sort and drain
1/2 cup minced onion
2 cups diced tomatoes
2 cups sliced zucchini
1 tablespoon salt
2 teaspoons basil
2 quarts water
1 bay leaf
2 cups sliced carrots
2 cups shredded cabbage
1/4 cup soy sauce
1 teaspoon pepper
2 tablespoons parsley flakes
Combine ingredients in order given. Heat to boiling point, reduce heat and simmer at least 2 hours. Remove bay leaves before serving.
ALMOND BREAD
1 cup sugar
1/2 teaspoon vanilla extract
4 eggs
1 teaspoon almond extract
3 cup flour
1 small bag slivered almonds
3/4 cup oil or butter
Mix sugar, eggs and 1 cup flour. Mix well and add oil or butter. Add remaining ingredients. Pour into 2 bread pans. Bake at 350° for 30 minutes. Remove from pans; slice as needed.
GRAPE JUICE TAPIOCA
thank you Geneva
2 ½ cups water
3/4 cup sugar
1 cup grape juice
2/3 cup minute tapioca
juice of 1 lemon
Combine sugar and water and boil together until sugar is dissolved. Add tapioca and cook until clear. Add lemon juice and grape juice and continue to cook for 3 minutes.
Serves 6.
BARLEY GRIDDLE CAKE
1 cup white flour
1½ cups barley flour
1 egg, beaten
1 cup milk
1 tablespoon shortening, melted
4 teaspoons baking powder
Pinch of salt
Mix together white and barley flours, baking powder and salt. Stir in milk, beaten egg and melted shortening. Mix and beat well. Cook on slightly greased hot griddle on both sides until golden brown
OX TAIL SOUP
1 ox tail
4 quarts water
1 stalk celery
1 small slice ham or beef
3 tablespoons of barley
1 large onion
2 carrots
3 cloves
parsley and thyme
salt and pepper
Cut the tail in inch pieces. Chop onion fine. Put 1 tablespoon of lard and onions in frying pan and add ox tail. Let brown, then add chopped carrots and ham cut in inch pieces. Stir and add 1 tablespoon of flour, stir again, then add 4 quarts of boiling water. Add barley and simmer for four hours.
FLATBREAD
thank you Richard
3 cups flour
3 eggs (4 if using all whole wheat flour)
1/3 cups oil
Salt to taste
Mix all ingredients. Add enough water to make it easy to pour. Pour into a well-greased 15x10-inch jelly roll pan. Bake 15 to 20 minutes at 450°. Bread stays moist; great for sandwiches. Batter may be poured into individual pie pans and baked for use as buns for sandwiches. (Be sure to grease pans first).
HUNTER STYLE CHICKEN
thank you Cindy
4 slices beef bacon
2 - 3 pounds chicken pieces
1 medium sliced onion
Salt & pepper
1 pound can tomatoes, cut-up
1/2 cup Heinz 57 sauce
1 tablespoons sugar
Sauté bacon, cut into 1-inch pieces, then add onion. Cook until onion is tender. Remove bacon and onions. Drain drippings all but 2 tablespoons brown chicken pieces in drippings. Sprinkle lightly salt and pepper. Drain excess fat. Combine cooked bacon and onions with tomatoes, Heinz 57 sauce and sugar and add to chicken. Cover and simmer 45 minutes, tasting occasionally. Serve over hot rice.
WINE SOUP (Weinsuppe)
Thank you Mrs. Bill
1 quart water
1/4 cup whole tapioca
1 cup wine
1/4 cup raisins
1/2 teaspoon vanilla
1/3 cup sugar
4 slices lemon
1 1/2 cups roasted bread cubes
small piece of stick cinnamon
Bring water to a boil and add tapioca, cinnamon, lemon, and raisins. Cook until clear and raisins are done. Take from heat and add sugar, wine and vanilla. Just before serving add bread cubes that have been toasted in a tablespoon of butter.
FLAT PANCAKES
3 eggs
1 1/2 cups milk
2 cups flour
1 teaspoon salt
Mix flour and salt. Beat eggs, add milk and flour alternately. This makes a thin batter. Pour about 1/2 cup batter into frying pan in which a small amount of shortening has been added. When brown turn and brown on other side.
POTATO CAKE
thank you Arthur
2 cups sifted sugar
1 cup butter
4 well beaten eggs
2/3 cup sweet milk
2 cups flour
2 teaspoons baking powder
1 cup nuts
1 teaspoon vanilla
1 cup mashed potatoes
Cream butter and sugar, add beaten eggs. Sift dry ingredients together 3 times and alternately add to the egg mixture with milk. Add potatoes, nuts and vanilla. Beat well and bake in a greased and floured loaf pan for 1 hour at 325 deg.
DOVE STEW
5-6 doves
3/4 cup water
1 bottle of beer
salt and pepper to taste
flour to coat and to thicken
shortening
Season doves with salt and pepper. Turn in flour and brown in shortening. Add water and simmer for about 15 minutes. Gradually add beer and simmer at least another hour or until tender. Thicken gravy with flour
BREAD AND CHEESE CASSEROLE
thank you Mrs. Rubin
6 slices bread, buttered
1 cup grated cheese
3 eggs
2 cups scaled milk
1/2 teaspoon salt
dash of pepper
pimiento strips
Trim crusts from day old bread (whole wheat preferred) butter and cut into cubes. In a greased casserole place alternate layers of bread cubes and cheese. Beat eggs, add milk slowly, then seasoning and pour over bread. Bake in slow oven - 325 deg - 45 to 50 minutes.
CREOLE LIVER
4 slices bacon, diced
1 pound beef liver
3 tablespoons flour
1/3 cup diced green pepper
1 can tomatoes (14 1/2 ounce)
1/8 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon chili powder
Sauté bacon in skillet until nearly crisp; remove and set aside. Roll liver in flour, brown in bacon fat. Add bacon and remaining ingredients. Cover and simmer for 45 minutes.
FRIED CORN
2 cups fresh corn cut from cob
2 tablespoons diced onion
3 tablespoons shortening
1/2 teaspoon salt
1/4 teaspoon pepper
Melt shortening in heavy frying pan. Add corn, onion, salt and pepper. Fry for about 10 minutes.
POTATO CROQUETTES
6 large potatoes
1 egg, separated
small amount of parsley
Toasted bread crumbs
butter
Boil potatoes, mash and add egg yolk and a little parsley. Shape into cones. Beat white of egg, roll cone in egg and then toasted bread crumbs. Fry in butter until nicely browned.
BOSTON BROWN BREAD
This colonial staple was made from a mixture of three flours or meals. Traditionally served along side Boston Baked Beans.
Ingredients
1 cup milk
2 teaspoons cider vinegar
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup molasses
1/4 cup vegetable oil
1 cup Sun-Maid Natural Raisins
1/2 cup chopped walnuts
Heat oven to 350 F. Grease an 8-1/2-inch loaf pan. Combine milk and vinegar; set aside. Combine whole wheat flour, all-purpose flour, cornmeal, brown sugar, baking soda and salt; mix well. Add milk mixture, molasses and oil; stir just until dry ingredients are moistened. Fold in raisins and walnuts. Spoon batter into greased pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes.
Remove from pan and cool on wire rack.
Makes 1 loaf.
Special Thanks Sun Maid Raisin.com
BAKED FISH WITH RAISINS AND PINE NUTS
2 pounds fresh boneless cod or haddock fillets
2 tablespoons melted butter
1/2 teaspoon kosher salt
2 cloves garlic, chopped
2 tablespoons olive oil
2 cups (about 15-ounce can) diced canned tomatoes, drained
2 tablespoons pine nuts
1/4 cup Sun-Maid Natural Raisins
Heat oven to 400ºF. Pat fish pieces with paper towels and place in a shallow roasting pan. Brush with butter and sprinkle with salt. Bake for 15 to 20 minutes until fish flakes easily with a fork. Heat garlic and olive oil in a saucepan until garlic is aromatic, about 3 minutes. Add tomatoes, pine nuts and raisins and stir until blended. Serve hot over baked fish.
Makes 6 servings.
OLD-FASHIONED RAISIN BREAD PUDDING
6 slices Sun-Maid Raisin Bread
2 cups milk
2 tablespoons butter or margarine
2 eggs
1/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
nutmeg or cinnamon sugar (optional)
Heat oven to 350 F. Butter a 9-inch square or round baking dish. Cut raisin bread into 3/4-inch cubes. Place in prepared dish. Heat milk and butter just until butter is melted. Whisk together milk mixture, eggs, sugar, vanilla and salt. Pour over bread cubes. Let stand 5 minutes. Sprinkle top with nutmeg or cinnamon sugar. Set baking dish in a shallow baking pan. Add hot water to baking pan until halfway up sides of baking dish. Bake 40 to 45 minutes or until custard is set. Serve warm or cool with warm Golden Lemon Sauce (recipe below).
Makes 6 servings.
Golden Lemon Sauce
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1/4 cup butter
Combine sugar and cornstarch in a small saucepan. Stir in water, lemon peel and juice. Cook over medium heat, stirring constantly until thickened.
Remove from heat. Stir in butter until combined. Serve immediately.
POMEGRANATE RICE & VEGETABLE SALAD
Salad
Juice from 2–3 large POM Wonderful pomegranates** or 3/4 cup POM Wonderful 100% Pomegranate Juice
1 cup arils from 1–2 large POM Wonderful pomegranates
1/2 cup uncooked wild rice
3/4 cup water
1/2 teaspoon almond extract
1 cup uncooked pearl barley
3 cups water or vegetable broth
1 cup cooked chickpeas
1 cup zucchini, chopped
1/2 cup red onion, chopped
2 tablespoons fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup toasted almonds, slivered
Vinaigrette
1/3 cup vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt and black pepper
2/3 cup olive oil
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.**
Mix vinaigrette ingredients and set aside. Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside. Cook pearl barley in 3 cups water or broth; set aside.
In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm.
**For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheese cloth.
Special thanks to POM Wonderful
POM SPICY BAKED PEARS
Juice from 4-6 large POM Wonderful Pomegranates to make 1 cup POM Syrup* or 2 cups POM Wonderful 100% Pomegranate Juice
1 1/2 cups sugar
4 firm Bosc pears
2 tablespoons lemon juice
1 cinnamon stick, 2 inches in length
4 whole cloves
1 peppercorn
1 star anise
Orange zest peeled from 1 large orange
Preheat oven to 350F. Peel three 3-inch x 1/4-inch strips of orange zest. Peel pears, halve lengthwise, and core.
Arrange pears, cut side down, in a ceramic baking dish. In a nonmetal bowl, combine POM Syrup*, lemon juice, cinnamon, cloves, orange zest, star anise and peppercorn.
Pour the mixture over the pears and place in pre-heated oven. Bake for 35-45 minutes, basting every 15 minutes, or until pears are tender.
*To prepare POM Syrup, cut 4-6 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 2 cups, or use 2 cups of POM Wonderful 100% Pomegranate Juice. Combine juice and 1 1/2 cups of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
Special thanks to POM Wonderful
POM MORNING SHAKE
1 cup freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice
3/4 cup vanilla soy milk or regular low-fat milk
2 ice cubes
1 large banana, peeled and broken into chunks
2 tablespoons slivered or sliced almonds
1 teaspoon honey or to taste
In a blender combine the pomegranate juice with soy milk, ice cubes, banana, almonds, and honey to taste. Cover and blend on high speed for 30 seconds. Pour into 2 tall glasses and serve immediately.
STRAWBERRY, WALNUT & GOAT CHEESE SALAD
For vinaigrette:
2 tablespoons grapeseed or canola oil
2 tablespoons pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 teaspoons red wine vinegar
1 teaspoon finely minced shallot
salt to taste
For salad:
6 cups mesclun
1 cup strawberries, hulled and thinly sliced
1/4 cup walnuts, broken into pieces, toasted, and skins removed
3 ounces soft goat cheese, such as Redwood Hill chevre, crumbled
Freshly ground pepper, to taste
Whisk all the vinaigrette ingredients together and set aside. Arrange greens into a mound on four separate plates. Top greens with berries, drizzle with dressing, add walnuts and goat cheese. Season with a twist of freshly ground pepper. Serve immediately.
Serves 4.
Special thanks to Redwood Hill Farm
GOAT CHEESE STUFFED CHICKEN BREAST
4 Large chicken breast halves with wings attached
1 cup Redwood Hill Farm Fresh Chevre
1 Tablespoon olive oil
Kosher salt & freshly ground pepper
1 cup honey tangerine juice or regular tangerine juice
.
Preheat the oven to 350 degrees. On the thick side of each chicken breast, near the wing bone, cut a pocket in the flesh. Fill each pocket with 1/4 cup Chevre. Heat the olive oil in a large, ovenproof sauté pan over high heat. Add the chicken to the sauté pan, skin side down. Lower the heat to medium-high. Cook until the skin is nicely browned, about 5 minutes. Turn the chicken breasts over and place in the oven. Cook for 20 minutes. The internal temperature of the chicken should be at least 140 degrees. Remove the chicken from the pan and let rest on a plate.
To make the glaze: Pour out any fat remaining in the pan, add the tangerine juice and stir over medium heat, scraping up the browned bits from the bottom of the pan. Pour any juice that has accumulated on the plate with the chicken back into the pan. Bring to a boil, then strain. To Serve: Place a chicken breast on each plate. Spoon the tangerine just over the chicken. Serve mashed potatoes on the side.
Special thanks to Redwood Hill Farm
GOAT CHEESE CREME BRULE
4 cups heavy cream
1 vanilla bean, sliced in half (4 inches long)
pinch of kosher salt
8 egg yolks
3/4 cup sugar
3/4 cup Redwood Hill Farm’s Plain Chevre
1/4 cup fresh lemon thyme, chopped
8 tablespoons granulated sugar
1 teaspoon black pepper
mint sprigs for garnish
Preheat oven to 300 degrees. In a sauce pan heat the cream, vanilla bean and salt to scalding. Remove the vanilla bean from the hot cream and scrape the tiny seeds back into the cream. In a bowl, beat the egg yolks and sugar until well mixed and light in color. Stirring constantly, slowly add the hot cream, melting the sugar and making sure not to scramble the eggs. Strain and skim off any bubbles. Gently stir in crumbled goat cheese and lemon thyme until dissolved.
Divide the mixture among 8 ramekins placed in a roasting pan. Fill the pan with boiling water to reach halfway up the side of the ramekins. Cover loosely with foil and bake for 55 to 65 minutes or until the center is just beginning to set and is no longer liquid. Remove the ramekins from the oven and cool. Refrigerate, covered, for at least 5 hours or overnight. At serving time, combine the sugar and pepper in a small bowl. Preheat a broiler and sprinkle 1 tbsp. of the sugar mix evenly over the surface of each custard. Broil as quickly as possible until the sugar is caramelized.
Garnish with mint sprigs and serve immediately.
Special thanks to Redwood Hill Farm
HONEY AND SESAME FRITTERS
Special thanks to William Chuang
1/2 cup flour
1 cup water
2 spoons honey
Oil for frying
1/2 ounce baked sesame seeds
Mix the flour, the water and one spoon of honey and make a dough. Heat 2 spoons oil in a frying pan and pour ¼ of the mixture. When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions. Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.
EGGS IN PINE NUT SAUCE
4 eggs
1/2 pound pine nuts
2 teaspoons ground pepper
1 teaspoon honey
4 tablespoons anchovy paste
Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and anchovy paste. Heat the sauce in a double boiler. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.
CREAM FRUIT AND HONEY
1 cup cream (which could be cream from cow, sheep or goat milk)
1 pound fruit (any fruit that takes your fancy, alternatively in spring you could use sweet flowers such as elder, gorse, violet, heather, primrose, rose or
clover, in later autumn you can use sweet nuts such as hazel and/or beech
sufficient honey to drizzle over the top
sprig of mint to decorate
Preparation
Just about anyone can create a dessert such as the one described above. Simply place the fruit/flowers/nuts (or any mixture thereof) in a bowl, pour the cream over the top then drizzle the honey over the top of this. A simple, very tasty and very seasonal dessert.
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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HEARTY BAKED BEANS
thank you Florence
1 pound navy beans
1/2 cup orange juice
2 tablespoons vinegar
1/2 teaspoon salt
1 cup chopped onions
2 tablespoons molasses
1 teaspoon dry mustard
1/2 cup tomato sauce
Cover beans with water and let stand overnight. Drain and cover with fresh water. Cook in a covered saucepan for 1 1/2 to 2 hours or until tender. Drain liquid off beans. Add remaining ingredients. Pour into a 2 quart baking dish, cover and bake for 2 hours. Add extra sauce or tomato juice if necessary.
Nutritional Information: 2 starches/bread, 8g protein, 27 g carbohydrate, 0 g fat, 174 mg sodium, 525 mg potassium, 0 cholesterol and 142 calories per serving.
APPLE SALAD WITH FIGS AND ALMONDS
2 large red apples, cored and diced
6 dried figs, chopped
2 ribs of celery, diced
1/2 cup fat-free lemon yogurt
2 tablespoons slivered almonds
2 carrots, peeled and grated
In a small bowl, combine the apples, figs and celery. Add yogurt and mix thoroughly. Serve on separate plates topped with almonds and garnished with grated carrots.
Nutritional Analysis
(per serving)
Calories 95 Cholesterol 0 mg
Protein 2 g Sodium 35 mg
Carbohydrate 17 g Fiber 3 g
Total fat 2 g Potassium 323 mg
Saturated fat trace Calcium 73 mg
Monounsaturated fat 1 g
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CRAB MEAT STUFFED CUCUMBERS
3/4 cup Dungeness crab meat , cooked, flaked (or 6 oz can crab meat, drained)
2 tablespoons chopped red bell peppers , finely chopped
2 tablespoons scallions, chopped , finely chopped
3 tablespoons light mayonnaise (or nonfat)
1/4 teaspoon dried dill weed
1 pinch white pepper
2 medium cucumbers
Toss the crab meat, pepper, and scallions to mix in a small bowl. Stir in the mayonnaise, dill, and white pepper. Cover the mixture and refrigerate for at least 1 hour until well chilled. Peel the cucumbers and cut them into 3/4 inch thick slices. Use a melon baller or small spoon to scoop out the seeds, leaving a 1/4 inch thick shell covering the bottom of the slice. Fill each cucumber hollow with a tablespoon of the crab mixture. Serve immediately.
Nutrition Facts
Makes 14 servings
Amount Per Serving
Calories 28.8
Total Carbs 1.3g
Dietary Fiber 0.5g
Sugars 0.6g
Total Fat 1.2g
Saturated Fat 0.2g
Unsaturated Fat 1g
Potassium 65.5mg
Protein 3.4g
Sodium 76.2mg
Source: American Diabetes Assn.
CUCUMBER AND SALMON CREAM
2 medium cucumbers, fresh
1 ounce smoked salmon
1/2 tablespoon fresh lemon juice
8 ounces Neufchatel cream cheese
1/2 teaspoon black pepper
Slice the cucumbers into 24 1/4 inch thick pieces. Place the slices on a paper towel to drain. While the cucumbers dry, make the salmon cream. Combine the smoked salmon, the Neufchatel cheese, the pepper, and the lemon juice in a food processor. Blend until it is smooth. Pipe one teaspoon of the salmon cream on top of each of the cucumber slices and enjoy.
Nutrition Facts
Makes 24 servings
Amount Per Serving
Calories 12.2
Total Carbs 0.9g
Dietary Fiber 0.3g
Sugars 0.5g
Total Fat 0.7g
Saturated Fat 0.4g
Unsaturated Fat 0.3g
Potassium 6.3mg
Protein 0.7g
Sodium 18.6mg
Source: dLife.com
APPLE-GOAT CHEESE BRUSCHETTA
thank you Florence
16 pieces French bread, sliced thin
1 medium apple, chopped (Fuji preferred)
2 ounces goat cheese, crumbled
3/4 teaspoon fresh thyme, minced
1/2 teaspoon ground oregano
1/4 teaspoon black pepper, coarsely ground
Preheat broiler. Arrange bread on baking sheet and place under broiler for 1 to 2 minutes or until lightly golden. Mix together apple, goat cheese, thyme, oregano, and pepper and spread evenly onto bread. Place under broiler for 1 more minute.
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RICE TIMBALES
1/2 cup brown or wild rice
1/3 teaspoon salt
1/2 tablespoon butter
1 1/2 cups water
Place rice top of double boiler with the butter and salt. Pour in water, set over hot water and cover. Cook until the rice has absorbed the liquid and is tender and flaky; allow about thirty-five minutes for wild rice and one hour for brown rice. Pack rice into timbale molds or custard cups rubbed with butter. Let stand in a moderate - 325 deg - oven for two or three minutes and then unmold.
BROILED HALIBUT
1/2 to 3/4 pound thinly sliced halibut
1 teaspoon minced parsley
salt and pepper
juice of half a lemon
1 tablespoon butter
Place fish on an oiled, fine-meshed broiler, dust with salt and pepper and sprinkle with lemon juice and parsley, then dot with butter. Broil from six to eight minutes, keeping the fish three inches from the heat. Do not turn.
SUCCOTASH-IN-BOWLS
1 1/4 cup green corn, cut from cob
1 1/4 cup milk
1 tablespoon butter
1 cup cooked cranberries or lima beans
1/2 teaspoon salt
Heat the milk, salt and butter in top of double boiler. Add corn and cook until tender - about 15 minutes. Add cranberries and serve in bowls. To be really old-fashioned, small pieces of toast should be eaten with it.
PISTACHIO CREAM
1 cup whipped cream
1/2 teaspoon almond
1 teaspoon vanilla
1/2 teaspoon powdered sugar
1 tablespoon crushed pistachio nuts
Mix first four ingredients, then fold in pistachio nuts. Place in sherbet glasses and freeze until ready to serve.
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A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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