Re: Krivel crackers and HM hot dogs..for marilyn

[Guest guest]

Marilyn,

Just the person I wanted to hear from. I made your yummy hot dog

recipe. got the jerky shooter and the whole works because my son has

been asking non stop for hot dogs. Well the mixture turned out great

however when I went to boil them the casings burst open??? Did I

stuff them too full maybe?? Any tips on stuffing the casings and/or

cooking to prevent this?? At any rate, my son still liked them.

Thanks in advance,

> >> Marilyn mentioned Krivel crackers in her post about eating out.

I

> looked online for them and found and SCD site that mentioned the

Krivel

> family and had recipes for Lemon pepper and salt/vinegar

crackers.......are

> these the ones Marilyn is talking about? <<

>

> Chrystee,

>

> If you're talking about www.uclbs.org, and their recipes, yes,

those are

> the ones! <g> I love the herb-parmesan ones. My niece thinks the

cheddar

> dill are great. I haven't tried the salt and vinegar ones yet, but

I've

> heard from others who have that they are marvelous when you're

wanting a

> salty crunch.

>

> >> And does anyone have any tips for making hot dogs? <<

>

> Tips. What kind of tips? <g> You moosh the meat and spices

together. The

> recipe SHOULD be in the archives. Then roll it into sausages, or

stuff it

> into casings. You cook.

>

> <whicked grin> I remember proudly sampling my homemade hotdogs, and

telling

> Harry, my husband, that now he could have his beloved hot dogs

again,

> something he'd given up for some months when I went SCD. He looked

at me,

> and said, " If you think I'm eating expensive store bought junk

while you're

> eating good, homemade SCD hot dogs, guess again! "

>

> And speaking of mooshing meat, ya'll shoulda seen my sausage

volcanoes last

> night!

>

> I'm travelling over breakfast, and wanted something easy to eat on

the

> plane. So I made up a batch of BREAKFST SAUSAGE, and mashed some

into

> muffin cups, then put a big chunk of cheddar in the middle, and

mashed the

> rest of the meat over the top. Well, apparently, the cheese heated

faster

> than the sausage cooked, and I had these brown volvano mounds in my

muffin

> tray spewing orange cheese lava... it tasted great, but boy, did it

look

> wierd! <g> For those of you who wonder why my cookbook is taking so

long,

> this is why -- gotta test everything. I think next time, I'll just

do a

> layer of sausage and a layer of cheese...

>

>

> -- Marilyn (New Orleans, Louisiana, USA)

[Guest guest]

,

Marilyn is taking a trip to Canada.

Mimi

> > >> Marilyn mentioned Krivel crackers in her post about eating out.

> I

> > looked online for them and found and SCD site that mentioned the

> Krivel

> > family and had recipes for Lemon pepper and salt/vinegar

> crackers.......are

> > these the ones Marilyn is talking about? <<

> >

> > Chrystee,

> >

> > If you're talking about www.uclbs.org, and their recipes, yes,

> those are

> > the ones! <g> I love the herb-parmesan ones. My niece thinks the

> cheddar

> > dill are great. I haven't tried the salt and vinegar ones yet, but

> I've

> > heard from others who have that they are marvelous when you're

> wanting a

> > salty crunch.

> >

> > >> And does anyone have any tips for making hot dogs? <<

> >

> > Tips. What kind of tips? <g> You moosh the meat and spices

> together. The

> > recipe SHOULD be in the archives. Then roll it into sausages, or

> stuff it

> > into casings. You cook.

> >

> > <whicked grin> I remember proudly sampling my homemade hotdogs, and

> telling

> > Harry, my husband, that now he could have his beloved hot dogs

> again,

> > something he'd given up for some months when I went SCD. He looked

> at me,

> > and said, " If you think I'm eating expensive store bought junk

> while you're

> > eating good, homemade SCD hot dogs, guess again! "

> >

> > And speaking of mooshing meat, ya'll shoulda seen my sausage

> volcanoes last

> > night!

> >

> > I'm travelling over breakfast, and wanted something easy to eat on

> the

> > plane. So I made up a batch of BREAKFST SAUSAGE, and mashed some

> into

> > muffin cups, then put a big chunk of cheddar in the middle, and

> mashed the

> > rest of the meat over the top. Well, apparently, the cheese heated

> faster

> > than the sausage cooked, and I had these brown volvano mounds in my

> muffin

> > tray spewing orange cheese lava... it tasted great, but boy, did it

> look

> > wierd! <g> For those of you who wonder why my cookbook is taking so

> long,

> > this is why -- gotta test everything. I think next time, I'll just

> do a

> > layer of sausage and a layer of cheese...

> >

> >

> > -- Marilyn (New Orleans, Louisiana, USA)

[Guest guest]

okay, thanks mimi. Maybe I can catch her another time. Has anyone

else made the hot dogs with success? I am going to try them again I

just don't want to waste ing.

Thanks,

> > > >> Marilyn mentioned Krivel crackers in her post about eating

out.

> > I

> > > looked online for them and found and SCD site that mentioned

the

> > Krivel

> > > family and had recipes for Lemon pepper and salt/vinegar

> > crackers.......are

> > > these the ones Marilyn is talking about? <<

> > >

> > > Chrystee,

> > >

> > > If you're talking about www.uclbs.org, and their recipes, yes,

> > those are

> > > the ones! <g> I love the herb-parmesan ones. My niece thinks

the

> > cheddar

> > > dill are great. I haven't tried the salt and vinegar ones yet,

but

> > I've

> > > heard from others who have that they are marvelous when you're

> > wanting a

> > > salty crunch.

> > >

> > > >> And does anyone have any tips for making hot dogs? <<

> > >

> > > Tips. What kind of tips? <g> You moosh the meat and spices

> > together. The

> > > recipe SHOULD be in the archives. Then roll it into sausages,

or

> > stuff it

> > > into casings. You cook.

> > >

> > > <whicked grin> I remember proudly sampling my homemade hotdogs,

and

> > telling

> > > Harry, my husband, that now he could have his beloved hot dogs

> > again,

> > > something he'd given up for some months when I went SCD. He

looked

> > at me,

> > > and said, " If you think I'm eating expensive store bought junk

> > while you're

> > > eating good, homemade SCD hot dogs, guess again! "

> > >

> > > And speaking of mooshing meat, ya'll shoulda seen my sausage

> > volcanoes last

> > > night!

> > >

> > > I'm travelling over breakfast, and wanted something easy to eat

on

> > the

> > > plane. So I made up a batch of BREAKFST SAUSAGE, and mashed

some

> > into

> > > muffin cups, then put a big chunk of cheddar in the middle, and

> > mashed the

> > > rest of the meat over the top. Well, apparently, the cheese

heated

> > faster

> > > than the sausage cooked, and I had these brown volvano mounds

in my

> > muffin

> > > tray spewing orange cheese lava... it tasted great, but boy,

did it

> > look

> > > wierd! <g> For those of you who wonder why my cookbook is

taking so

> > long,

> > > this is why -- gotta test everything. I think next time, I'll

just

> > do a

> > > layer of sausage and a layer of cheese...

> > >

> > >

> > > -- Marilyn (New Orleans, Louisiana, USA)

[Guest guest]

,

>> Well the mixture turned out great however when I went to boil them the

casings burst open??? Did I stuff them too full maybe?? Any tips on

stuffing the casings and/or

cooking to prevent this?? <<

<blink> All I can say is... gosh, that's never happened to me with the

homemade ones. Now, I have had it happen with commercial ones when I boiled

them too hard. With the homemade ones, I had the water just barely

simmering -- and in fact, it stopped simmering when I put them in -- and

then I heated them JUST long enough to bring it back to a simmer, keeping

the heat low enough to cook, but not seriously boil them.

>> At any rate, my son still liked them. <<

Well, that's good news! <g>

-- Marilyn (New Orleans, Louisiana, USA)

PS: I'll be setting the list to " Read from the Web " first thing tomorrow,

and will be leaving for Canada VERY early on Tuesday. So if anyone REALLY

needs my particular input, I may or may not be available between Friday

morning, Febraury 20, and Friday, March 12.