Ben Collver wrote to Dave Drum <=-

I was not prepared for that one. ;)

Puns are bad but poetry is verse.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: London Broil
Categories: Steak, Beef, Meats
Yield: 6 Servings

2 lb Flank steak
1 Garlic clove, sliced
1 c Salad oil
1/2 c Vinegar
1 ts Salt
1/4 ts Pepper
2 ts Dry mustard
2 ts Worcestershire
1 ds Cayenne
1 dr Tabasco sauce

Remove excess fat from steak then score on both sides. Place all the
ingredients in a shallow pan. Place steak in pan, then turn over.
Marinate at least 3 hours or over- night, turning several times.
Place steak in broiler 3 inches from heat. Broil each side 4 minutes.
Slice thin across grain diagonally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Ben Collver wrote to Dave Drum <=-

Doesn't that form a crust of some sort - as in

6 hours. Quiche is done when center is set and edges are deep golden brown.

^^^^^^^^^^^^
Implies a crust/pastry.

I had the same thought, but i posted the recipe as written.

Recipes are like chirrun - you can call them what you wish. Bv)=

These are spiced a lot like what my grandmother used to put up every year and bring out for Turkey day and Santy Pants time - as well as "special" occasions. She used halved or quartered (long axis) rather than sliced fruit, though.
Title: Spiced Pickled Pears

Once an old man on the Oregon coast showed me a "Winter Gravenstein"
that produced hard fruits that would keep all winter long. He said
that kind of variety was traditionally used to make pickles in Germany.
I think there are also pears that are well suited to pickling. Very
cool that you got to experience the real deal.

The best of the California heirlooms in Sonnabend's opinion is the
Sierra Beauty, a firm boxy apple with reddish stripes and a complex herbaceous and floral flavor, that originated near Chico in the late
1800s and stores incredibly well. Locally it is also known as a
Winter Gravenstein and was thought to have been extinct until the
1980s, when it was found growing in Mendocino County in an orchard
owned by the Gowan family, farmers who still sell their apples at the
Ferry Plaza Farmers' Market in San Francisco.

From: <https://www.ediblemontereybay.com/online-magazine/fall-2017/ on-the-farm-forgotten-fruit/>

* Exported from MasterCook *

Pickled Pears

Recipe By : Pennsylvania Dutch Cook Book--Fine Old Recipes, 1936 Serving Size : 1 Preparation Time :0:00
Categories : Pickles Desserts

Something else I really like "pickled" and whose season is ending soon
in Illinois ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mimi's Pickled Peaches
Categories: Fruits, Spices, Preserving
Yield: 6 pints

4 lb Medium Clingstone peaches
4 c Granulated sugar
1 c White vinegar
1 c Tap water
6 (3") cinnamon sticks
Handful whole cloves; stems
- on
2 ts Pickling spices

THE NIGHT BEFORE Blanch and peel peaches, but leave them
whole. Place in a large glass bowl and pour the sugar
over them. Gently mix with hands until sugar covers all
the peaches. Cover with a clean cloth and let them set
overnight.

Sterilize 6 pint mason jars, lids and rings, and set
aside.

THE NEXT MORNING Drain the peaches, pouring the liquid
into a heavy large saucepan or dutch oven. Place the
peaches back in the bowl and set aside.

Add the vinegar, water and spices to the syrup in the
pan, and bring to a boil. Boil for 5 minutes.

While syrup is boiling, press one or two cloves into
each peach. After syrup has boiled for 5 minutes, add
the peaches to it and continue boiling for 20 minutes or
until peaches are tender.

WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE
HANDLING VERY HOT FOOD.

Using a slotted spoon, place peaches into sterile jars.
Fit them snugly into the jars, but do not force them or
they will bruise.

Place one cinnamon stick into each jar. Ladle the liquid
into each jar until it is 1/2" from the rim. It is
important to leave this "breathing" space.

With a dry clean cloth, wipe the rim and the jar clean.
Seal with lids and rings.

Process in a hot water bath for 10 minutes to seal.

Remove from water and set aside to cool. These can be
stored in the pantry when still sealed. However, once
you have opened a jar, store in the ice box.

RECIPE FROM: Helen E. Moore (my grandmother) on a hand
written recipe card given to my mother.

Uncle Dirty Dave's Archives

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Re: Pears was: Beat Breakfas
By: Dave Drum to Ben Collver on Wed Sep 10 2025 05:53 am

Something else I really like "pickled" and whose season is ending soon in Illinois ......
Title: Mimi's Pickled Peaches

Thanks! I have not seen this recipe yet.

Here's one for Ukrainian Applekraut:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fermented Apples
Categories: Apples, Pickles
Yield: 1 Batch

5 lb Apples
5 qt Water
2 c Rye flour
4 tb Sugar or honey
2 ts Salt

Fermented apples, a regional specialty of central Ukraine, are used
as a relish or an accompaniment to roasts, poultry, and game. They
are somewhat similar to apples cured in sauerkraut but of a more
delicate flavor. Although they are considered a delicacy by the old
country gourmets, one has to be accustomed to them to enjoy their
piquant taste. Ukrainian Canadian homemakers seldom, if ever, make
them, but the recipe is worth preserving. When trying this recipe,
select undamaged apples of a good quality and tart in flavor.

Select ripe, undamaged apples with a tart flavor. Wash the apples
thoroughly and remove the blossom ends. Place the apples in a crock.
If cherry or currant leaves are available, arrange the apples and
leaves in alternate layers. Bring the water to a boil. Pour half of
the water over the flour and stir briskly until smooth. Add the
remaining water and strain the mixture. Stir in the salt and sugar.
Cool to lukewarm. Pour over the apples. allowing enough liquid to
rise several inches above the apples. Cover with a plate and weight
down with a suitable weight to keep the apples completely submerged.
Keep at room temperature for 1 week and then store them. It will take
5 to 8 weeks for the apples to ferment, depending on the variety
used. During the process of fermentation, a scum will form on the
surface. It should be removed and the plate washed as often as
necessary. Store in a cold place.

Apples may also be cured in a slightly sweetened water For this
method, use 5 qt boiled water to 1 cup of sugar or honey and 2 ts
salt. This method is less troublesome, and the results are equally
good.

Recipe by Savella Stechishin

Recipe FROM:
<https://archive.org/details/traditional-ukrainian-cookery>

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Ben Collver wrote to Dave Drum <=-

Something else I really like "pickled" and whose season is ending
soon in Illinois ......

Title: Mimi's Pickled Peaches

Thanks! I have not seen this recipe yet.

A word of caution if you make/eat it. Watch our for the cloves Biting
down on one not only give a flavour burst - it can be painful.

Here's one for Ukrainian Applekraut:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fermented Apples
Categories: Apples, Pickles
Yield: 1 Batch

5 lb Apples
5 qt Water
2 c Rye flour
4 tb Sugar or honey
2 ts Salt

So, do they rely on air-borne yeast for fermenting? I don't see any
fermenting agent(s) listed. Just wondering.

The guy responsible for this recipe used to post on the cooking echo.
I met him at the first echo picnic I attended. He had a gorgeous wife
but he was a "falso alarm". He was not a medical doctor (thank providence)
but he;ld a PhD in Cultural Anthropology.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ukraina Kutia
Categories: Grains, Fruits, Nuts
Yield: 6 Servings

2 c Wheat kernels
3 qt Water
1 c Poppy seeds
1/2 c Chopped walnuts
1 Apple; peeled, 1/4" cubes
1/3 c Honey
1 c Sugar

Dry wheat in 250oF/121oC degree oven for 1 hour
stirrring occasionaly. Rinse, soak overnight in cold
water.

Disolve honey in 3/4 cup very hot water.

Bring wheat to a boil, simmer for 3-4 hours, until the
wheat kernels burst.

Simmer poppy seeds for 3-5 minutes, drain, grind in
mortar with pestle and set aside.

After ingredients are cool, combine in a bowl, add the
chopped apples.

Serve chilled as this will not keep well at room temp.

Store in refirgerator for up to 2 days if needed.

OPTIONS: You may add raisins (1/3 c), dried peaches,
chopped (1/3 c), or other dried fruit such as dried
chopped-cherries (1/3 c).

Source: Dr. Donald Houston's collection

ORIGIN: Ludmila Blizniuk, Kherson-Ukraine

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

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