Uncle Phaedrus, Finder of Lost Recipes (2024)

Date sent: Thu, 05 Nov 1998 01:08:57 -0500From: Donia To: phaedrusSubject: pork pie> I am trying to find a recipe for pork pie and pork stuffing. I have had> tried it a couple times and it was always prepared by someone from> French descent. Thank you for your assistance.> 

Hi Donia,

Most people think of pork pie as an English dish. English pubs, in particular, are famous for their pork pies.

There is, however, a French-Canadian version of pork pie called "tourtière", and that is what I think you want:

 Tourtière (one nine-inch pie)1 pound fresh minced (or ground) pork1/4 teaspoon black pepper1 small onion, finely chopped1/8 teaspoon garlic powder(optional)1/2 teaspoon salt 1 cup hot water1/2 teaspoon savory 2 cups soft bread crumbs1/4 teaspoon each: ground cloves, celery pepper1 teaspoon milk(a) In saucepan, combine pork, onion, salt,savory, pepper, cloves, celery pepper, garlicpowder, hot water; bring to boil over moderateheat; then cover saucepan, reduce heat andsimmer about 20 minutes.(b) Add bread crumbs, stir with fork; cookanother ten minutes.(c) Taste and adjust seasoning as desired. Cool.(d) Preheat oven to very hot (500). Line pie panwith pastry. Fill shell with cooled porkmixture. Cover with pastry for top crust; prickto allow steam to escape.(e) Brush top crust with one teaspoon milk. Bakein preheated oven 20 to 25 minutes. Watchcarefully that pie does not scorch: high bakingtemperature is used so that crust will notbecome 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 ina moderate oven.

From: PeggyTo: phaedrusSubject: Bread in a soup can, cake in a soup canDate sent: Fri, 5 Nov 1999 14:27:15 -0600> Dear Uncle Phaedrus,> My mom used to make applesauce cake and fruit breads in soup cans for> small gifts. This was in the fifties I think. She sliced them and gave> them as gifts. Do you have the recipe? Thanks a million, Peggy> 

Hi Peggy,

I couldn't find anything on cooking cakes in soup cans. However, I did find lots of jar cake recipes. Why dontcha try these? They are very similar to what you describe.

Phaed

How To Bake A Cake In A Jar Ever baked cakes in canning jars? It's neat! ANY quick bread- type cake can be baked in canning jars. "I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't have to be. As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO." "The baking times will vary -- the moistness of each cake recipe will determine the time. MOST of the recipes I've tried bake in 35 -40 minutes. Start checking the cakes at 25- 30 minutes and go from there." "YES, the cakes DO slide easily out of the jars IF you use the jars I've listed. They're Ball 12-oz Quilted Crystal Canning Jars (#14400-81400). They can be found at most grocery stores (at least here in California) next to the pectin and other canning supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work fine too but they're not as pretty and you have to make your own labels--the jars I use come with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's over with they're very hard to find. Also, when you can, ask for the jars back, they're NOT cheap. Most folks don't mind returning them though, they usually want refills! " "There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. Quick bread-type cakes work best, I've found that lighter cakes tend to fall when the jars seal."--------------------------------------Title: Applesauce Cake in Jars Categories: Desserts, Fruits, Preserving Yield: 1 Servings 2/3 c Shortening 2 2/3 c Granulated sugar 4 ea Large eggs 2 c Applesauce 2/3 c Water 3 1/3 c All-purpose flour, sifted 1/2 ts Baking powder 2 ts Baking soda 1 1/2 ts Salt 1 ts Ground cinnamon 2 ts Ground cloves 2/3 c Nuts; chopped,optional Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY- DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.-------------------------------------- Title: Applesauce Cake Baked in a Jar Categories: Cakes, Desserts Yield: 1 Servings 2/3 c Shortening 2 2/3 c Sugar 4 Eggs 2 c Applesauce 2/3 c Water 3 1/3 c All-purpose flo sifted 1/2 ts Baking powder 2 ts Baking soda 1 1/2 ts Salt 1 ts Cinnamon 2 ts Ground cloves 2/3 c Nuts, chopped (optional) Preheat oven to 325-degrees. Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400) canning jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you're ready to use them. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). When the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce and water. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.; set aside. Fill well greased jars half full. Place the jars onto a cookie sheet or they'll tip over. Bake for 35 minutes or until a cake tester comes out clean. ---------------------------------------Title: Gingerbread Baked in Jars Categories: Desserts, Cakes, Preserving Yield: 5 Servings 2 1/4 c Flour (all-purpose) 3/4 c Sugar 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 2 ts Ginger (ground) 1 ts Cinnamon (ground) 1/2 ts Cloves (ground) 3/4 c Margarine (softened) 3/4 c Water 1/2 c Molasses Preheat oven to 325-degrees (NO higher). Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly. Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop. Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. -------Title: Pumpkin Spice Cake in Jars Categories: Cakes Yield: 8 Servings 1 c seedless raisins 1 c walnuts 2 c all-purpose flour 2 ts baking soda 1/4 ts baking powder 1/2 ts salt 2 ts ground cloves 2 ts ground cinnamon 1 ts ground ginger 4 eggs 2 c granulated sugar 1 c salad oil 16 oz canned pumpkin Preheat oven to 325-degrees. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400- 81400), lids and rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool. Prepare the batter in the meantime. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the raisins and walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn. Place jars onto a cookie sheet or they'll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Have your lids and rings ready. Take one jar at a time from the oven; place a lid and ring on and screw down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool. You'll know when they've sealed, you'll hear a "plinking sound".----------------------------------Title: Brownie Cakes in a Jar Categories: Cakes Yield: 1 Servings 2 Canning jars;wide mouth 1 c All-purpose flour 1 c Sugar 1/2 ts Baking soda 1/4 ts Ground cinnamon (optional) 1/3 c Butter;or Margarine 1/4 c -Water 3 tb Unsweetened cocoa powder 1/4 c Buttermilk 1 Egg; beaten 1/2 ts Vanilla extract 1/4 c Walnuts; finely chopped Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla;beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees.Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed.

Date sent: Tue, 25 Nov 1997 21:57:42 -0600From: RMTo: phaedrusSubject: keyboard layoutDear Uncle Phaedrus:I am a teacher of keyboarding and computer skills in a small private schoolin Chicago.My students have asked, and I am at a loss to correctly explain, why thekeys on the keyboard are placed as they are? When and why was thisparticular system devised? Basically, what is the logic behind theplacements?We are anxiously awaiting your insight and send our hardiest of thanksin advance.RM, North Park Elementary School

Dear RM,

Of course, the basic alphanumeric part of the keyboard was directly lifted from the QWERTY typewriter keyboard because that's what people were used to.

The reason for the QWERTY configuration of the typewriter came about because of this:

The first typewriters used many different keyboard configurations,including strictly alphabetical rows. The inventor responsible for thefirst commercially produced typewriter, Christopher Latham Sholes,discovered that, if the most frequently used letters were close togetheron the typewriter keyboard, the keys would jam when one tried to typefast. To solve this, he and his brother devised the QWERTY keyboard, onwhich the most frequently used keys are farthest apart. To sell this odd keyboard, Sholes advertised it as the most efficient, which was misleadingbecause it requires a lot of unnecessary finger movement. People got used to it, though, and have strongly resisted any change to another style of keyboard such as the Dvorak.

When computers were invented, their keyboards were basically justmodified typewriter keyboards, so they kept the QWERTY configuration.

As computers began to perform more and more functions, additional keys were added:

The numeric keypad is placed on the far right, because most people are ... right-handed!

Same with the arrow keys and insert-home-page up- page-down, etc keys.Most people are right handed, so they liked it on the right. These are placedbetween the alphabetical keyboard and the numeric keypad because peopleoften use these while using the alphabetic keyboard at the same time,whereas people usually use the numeric keypad all by itself, like anadding machine (which is where the numeric keypad arrangement originated).

As for the function keys, other configurations were tried. Tandy computers used to put them on the left. But IBM AT style keyboards put them on the top, and since IBM came to dominate the industry, they set the style and everyone else copied them.

Unc

From: SalDate sent: Sat, 2 Oct 1999 23:44:36 -0400 (EDT)To: phaedrusSubject: Italian Dish!> Hi,> There is a Italian dish, made with peppers and eggplants fried with> garlic and fresh tomatoes and basil. Do you know what this dish is> called in english?> > Thanks,> Sal

Hi Sal,

This sounds very much like ratatouille, but ratatouille is French rather than Italian, and it usually contains zucchini as well as eggplant. It also sounds a lot like eggplant parmesan, which IS Italian, but you didn't say that your dish contained parmesan cheese. I am going to opine that the dish of which you speak is perhaps a version of the Sicilian dish called caponata. Caponata contains all of the ingredients that you mention, and often contains anchovies, olives, and/or pine nuts as well. Some versions use fresh tomatoes, some use tomato paste. As with any dish, there are many versions, some simple and some more complex. Caponata is usually called the same in both Italian and in English, although one of the below recipes calls itself Mediterranean Eggplant. Caponata may be served as a salad or as a side dish or even as a relish. The closest recipes that I found to what you describe are those below.

Phaed

Caponata Ingredients : 1 lg. eggplant 1 lg. onion 3-5 stalks celery 1 green pepper 2-3 cloves garlic (may sub. equivalent garlic powder at end of cooking time) 1 pt. mushrooms 1 (16 oz.) can tomatoes (or 5 fresh) 1 can black olives Dash of hot sauce, to taste Salt & pepper Preparation : Peel eggplant and cut into small chunks. Soak in water with lots of salt for 1/2 hour, with plate pressing on top. Drain. Dice all vegetables; slice mushrooms. Cook onions, pepper and celery. Saute until tender-crisp. Then add mushrooms, eggplant and tomatoes. Cook until tender on medium heat. Add vinegar and sugar (garlic powder, if used). Cook 10 minutes. Serve warm or cold. Great with salami, Lebanese or pita bread and wine! ---------------------------------- Caponata (Italian Appetizer) Ingredients : 1/2 c. olive oil 2 lbs. young eggplant, peeled and cubed 4 lg. tomatoes, peeled and chopped 3 lg. green peppers, chopped 3 lg. onions, chopped 2 c. pitted green olives, halved 1/2 c. red wine vinegar 1/4 c. water 2 tbsp. sugar 2 tbsp. capers 1 tsp. pine nuts, crushed 1/2 tsp. oregano Salt and pepper to taste Preparation : In a large, heavy, skillet heat olive oil. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and olives. Cook 10 minutes, stirring a little and remove from heat. Combine in bowl, vinegar, water sugar, adding to vegetable mixture. Add capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and refrigerate minimum 12 hours before serving. Add salt and pepper to taste before serving as appetizer. ---------------------------------- Caponata (Egg Plant Appetizer) Ingredients : 2 onions, diced 1 clove garlic, diced 2 stalks celery, finely chopped 1 c. olive oil 1/2 c. wine vinegar 1/4 c. sugar 1 c. tomato paste 4 med. eggplant, diced, stem removed 4 med. tomatoes, remove skin, diced 12 pitted green olives, cut into pieces 1/2 tsp. salt & pepper 1/4 tsp. hot pepper Preparation : Fry onions and garlic in 1 cup oil until semi soft. Add celery. Saute 10 minutes longer. Add eggplant and cook slowly for 15 minutes. Add tomatoes and more oil if needed. Simmer 10 minutes longer. Add olives, vinegar, sugar, salt, pepper, hot pepper and tomato paste. Reheat complete mixture. Simmer for 20 minutes. Will keep in refrigerator for some time. ---------------------- Mediterranean Eggplant Ingredients : 4 c. diced eggplant 2 med. onion, sliced 2 tbsp. oil 1 clove garlic 1/2 tsp. sweet basil 1/8 tsp. thyme 1/2 tsp. oregano 1/2 tsp. salt 1/4 tsp. sugar 3 med. tomatoes Preparation : Saute onions in oil. Add eggplant, garlic, and seasonings. Stir, simmer for 5 minutes. Peel and chop tomatoes. Add to the eggplant. Cover and simmer 10 minutes, stirring occasionally. Servings: 8.

From: ahabTo: phaedrusSubject: Re: Date sent: Wed, 18 Nov 1998 16:18:12 -0600>Phaed,>When I was in Nantucket, Massachusetts last summer, I had a delicious cookie>called a "frogger". Could you find the recipe for me.>ahab

Ahoy ahab,

Joe Froggers are deliciously moist cookies made with exotic spices from the far east that fishermen and sailors would take with them to sea.
Their name comes from their legacy as the invention of Black Joe, the proprietor of Black Joe’s Tavern.

 Joe Froggers 2 1/2 cups sifted flour 1 1/2 tsp. ginger 1 tsp. baking soda 1 tsp. salt 1/2 tsp. ground cloves 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 cup shortening 1 cup sugar 1 cup light molasses Sift together the flour, ginger, baking soda, salt, ground cloves, nutmeg and allspice. Cream shortening and sugar well and beat in molasses. Add flour mixture and stir until thoroughly mixed. Take half the dough, refrigerating the other half. On a lightly floured surface, roll out dough to a 1/4 inch thickness. Cut with lightly floured 3 inch cookie cutter. Place cut dough on a lightly greased baking sheet and bake at 350F for 10 minutes or until done. Cool on baking sheet for 1 to 2 minutes. Use a wide spatula to move cookies to wire rack. Cool. Repeat with remaining dough. Store in air-tight container.