Edmund Halley Rabbit — A Legendary Recipe

Edmund Halley Rabbit -- A Legendary RecipeEdmund Halley Rabbit — Edmund Halley was born in London in 1656. His father had more money than Daddy Warbucks. Young Eddie always had a pocket full of shillings to wine and dine the lassies, but he also spent much of it on telescopes for star-gazing.

Halley was famous as an astronomer by the time he was 19. Even at that age he could immediately detect a misplaced star.

He became the Astronomer Royal succeeding John Flamsteed, the first Astronomer Royal who, along with Sir Isaac Newton, were his closest friends.

When a comet appeared in 1682, it was spotted by Halley, who after checking its orbit, identified it as the comet that had been sighted in 1607 and 1531. The streaking body is famous today as “Halley’s Comet.”

Later, the same year, 1682, Halley, Flamsteed, and Newton were at the Greenwich Observatory when Halley shouted for attention.

“I say!” exclaimed Halley. “It appears to be a cigar.”

This came long before any kind of aircraft was cluttering the skies. The trio jotted notes as they tracked the fascinating object through their telescopes. It had appeared out of no-where and moved steadily across the sky.

It was too slow for a meteor and much too fast to be a cloud. Besides the object was jet black and definitely solid.

The three compared notes and agreed they had seen the same thing. Newton described it as being shaped like a shuttle, and Flamsteed saw it as a spindle.

None of the famous astronomers could identify the object.

“Extraordinary,” they agreed.

And indeed it was. It is possible they reported the first UFO.

Many times Halley prepared a Welsh peasant’s ragout for his two friends at the observatory. One theory holds that the inexpensive dish was served to Welsh kitchen workers while English nobility dined on rabbit and wine. It was called Welsh Rabbit. Here is a popular version of the recipe which we call Halley’s Rabbit.

Halley’s Rabbit

1/4 Cup margarine or butter

Dash of cayenne

1/2 Tsp. dry mustard

1/2 Tsp. Worcestershire sauce

3/4 Cup milk

3/4 Cup ale or stout

1 Lb. shredded Cheddar cheese

8 slices toast

Shred cheese and set aside. Mix all ingredients in a saucepan and place over very low heat until liquid is hot. Add cheese, stir until melted. Pour over toast. For some modern wrinkles use ginger ale instead of the alcohol drink, and pour the sauce over bagels instead of toast. It’s delicious over French fries and baked potatoes as well.


Edmund Halley Rabbit — A Legendary Recipe

Gourmet Pierogie Sale At HMB

Gourmet Pierogie Being Sold At HMB — Holy Myrrh-Bearers Parish pierogie-makers just couldn’t stop pinching for the entire summer and are now taking orders for a special run of gourmet pierogies.

Varieties offered are:

Buffalo Chicken  –  $7  ½ dozen

Cheese Steak –  $7   ½ dozen

Kielbasa & Sauerkraut  –  $7  ½ dozen

Sauerkraut  –  $6  ½ dozen

Order yours by Sunday, July 8 and pickup between noon and 3 pm. on Friday, July 1 , unless other arrangements have been made.

Please place your order by calling our parish office at 610-544-1215 or send us an email at HMBChurch@verizon.net.  Please leave your name, phone number, and amunt dozen requested.  All pickups are made in the Parish Hall, at 900 Fairview Road, Swarthmore, Pa. 19081

Gourmet Pierogie Being Sold At HMB

Gourmet Pierogie Being Sold At HMB

Hrutka Easter Cheese Makes Great Leftover Meals

Hrutka Easter Cheese
Hrutka ready to cut

Hrutka Easter Cheese — Easter is over which means leftovers which around here means leftover hrutka or Easter cheese.

Hrutka is a traditional Slovak dish and is not a cheese. It is not unfairly compared to a big ball of cold scrambled eggs.

Yes, there is usually a lot of leftover hrutka.

But that’s where the dish truly shines. Microwave it with onions, cheese and leftover ham and you have an instant omelette. Heat it up and put it on an English muffin and an easy hrutka McMuffin.

And yes, if you should be lucky enough to acquire a taste you will enjoy it cold with horseradish and leftover kielbasa.

Hrutka Easter Cheese
Hrutka ready to eat with kielbasa and beet horseradish.

It’s never thrown out.

Here is how we make our hrutka:

Whisk 13 eggs, a quart of whole milk and a two teaspoons of salt in a big enough microwave-safe bowl. Nuke it between 25-30 minutes at 70 power stirring occasionally. Ladle it into a cheesecloth and hang it in the refrigerator overnight.

And there you have hrutka.

Hrutka Easter Cheese

Chicken Francese Made For Interesting Meal

Chicken Francese
Chicken braising in the lemon sauce

We recently tried Joe Losardo’s Chicken Francese recipe featured in the May Taste of Home magazine.

We followed it fairly close. We pounded flat two boneless chicken breasts then salted them. We washed them in two eggs and covered them with a mix of three tablespoons of shredded Parmesan cheese, a teaspoon of pepper, a teaspoon of dried parsley flakes and a cup of bread crumbs.

We fried them — about two minutes per side — in olive oil and removed them. We added a cup of water, a packet of chicken bullion and a half cup of lemon juice to the skillet remembering to scrap up the delicious brown bits to include their flavor. We boiled the sauce for eight minutes to reduce it then returned the chicken letting it braise  for about five minutes flipping it halfway through.

We served it with a Knorr pasta side and a box white.

Frankly, we prefer the tomato sauce and mozzarella way of doing it, but it was a nice tasty change and a bit easier as you only needed one pan and didn’t have to use the oven. It would be a good meal for guests as it is pleasing and not something they are likely used to.

Chicken Francese Made For Interesting Meal

Braised Pork Chops With Mushroom Sauce

Braised Pork Chops With Mushroom Sauce -- This meal is a riff on Judith Hannemann's recipe which can be found at The Midnight Baker Take two pork chops and salt and pepper them. Slice an onion and about five white mushrooms. Open a can of Campbell's Pork Gravy that has been sitting on shelf for three years and add a can of water to it.
Chops braising in the Dutch oven.

Braised Pork Chops With Mushroom Sauce — This meal is a riff on Judith Hannemann’s recipe which can be found at The Midnight Baker

Take two pork chops and salt and pepper them. Slice an onion and about five white mushrooms. Open a can of Campbell’s Pork Gravy that has been sitting on shelf for three years and add a can of water to it.

Heat up the old Dutch oven on your stovetop and put in a tablespoon of butter and a generous splash of olive oil. Sear the chops on both sides and remove them. Put in the onion and mushrooms along with a couple of good shakes of powdered garlic.

Stir until the onions are soft, then add a half cup of white wine to deglaze.

Add the gravy/water mix.

Return the chops, bring to a boil then let simmer while covered for 40 minutes.

The big guy thought the chops were a little tough and could have used more simmering. He was probably right but we will report what happened. The taste was great.

A slow cooker might have been better than the Dutch oven.

It was served with white bread, butter, homemade applesauce and a delicious Cabernet Sauvignon.

Braised Pork Shops With Mushroom Sauce


Trucker Veggies And Pork Chops

Trucker Veggies And Pork ChopsTrucker Veggies And Pork Chops — A long-haul trucker who worked the mine roads far from truck stops and diners told us how he noshed when he stopped for the night.

He’d make a mix of veggies with some meat, spice them according to his preference, wrap them in aluminum foil, and store them in his cooler. When quitting time came, he’d grill them over a camp fire by the side of his truck with a pot of coffee.

He said it was a wonderfully sublime experience eating on the prairie beneath a  star-filled sky.

And, of course, there were no dishes to wash.

Well, here is our riff on his recipe:

Dice carrots and a potato, and add a sliced onion. Smother them with salt, pepper, powdered garlic and dried parsley; bathe them in olive oil, wrap in foil and place on a hot grill for between 10 and 15 minutes.


We had them with pork chops seasoned about the same way sans the parsley.

No coffee though. The wine was a Merlot.

Trucker Veggies And Pork Chops



Meatless French Onion Soup

Meatless French Onion SoupThis meatless French onion soup is an inexpensive, delicious Lenten meal and not hard to make.

  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 onions thinly sliced
  • 3/4 cup red wine
  • 2 Tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 slices of bread
  • 4 slices of Swiss cheese
  • 1 quart of water
  • 1 tsp soy sauce

In a pot — we used a Dutch oven — heat the olive oil and butter over medium heat until the butter is melted. Put the onions in the oven and let them cook for 10 minutes. Splash in some wine — we just used a box red — to deglaze then let them simmer on medium low for a half hour.   Stir in the garlic powder. Let it cook for two minutes then put in the rest of the wine. Turn the heat to hight to boil off half the wine, while you fill up a quart container with water. Add the soy sauce to the water then pour it in the pot. Add the salt and pepper. Bring it back to a boil then lower it to a simmer while it cooks for an hour.

Toast four slices of bread.  We used a Pao Caseiro from the Lusitania Bakery. Put a  slice in a broiler-safe bowl then ladle soup atop it. Pace the cheese atop the soup and broil until the cheese melts. A toaster oven works great.

Meatless French Onion Soup



Slavic Christmas Food Sale At HMB

Slavic Christmas Food Sale At HMB — Holy Myrrh-Bearers Eastern Catholic Church is having a Slavic Christmas Food Sale. Deadline for orders is Dec. 3 and pickup will be at the church, 900 Fairview Road, Swarthmore, Pa. 19081.

For sale are kielbasi, $10 for four links or $12 for a ring; meatless borscht for $8 per quart; ushki (mushroom dumplings), 8 per dozen; kutia, (boiled wheat, poppy seed, raisons and honey), $5 per half pint; mushroom gravy, $5 per pint; pierogies (potaot/cheese) $8 per dozen; and delicious pastry rolls at $15 per loaf with varieties being poppy seed, poppy seed-raison, walnut and apricot.

To order or for information call 610-544-1215 or email HBMChurc@verizon.net.

Slavic Christmas Food Sale At HMB

Slavic Christmas Food Sale At HMB

Halubtsi, Halushki At Holy Myrrh-Bearers

The Slavic delights of halubtsi and halushki are featured in a special sale at Holy Myrrh-Bearers  Eastern Catholic Church in Ridley, along with a Ukrainian platter.

The halubtsi or stuffed cabbage is three for $10. The halushki, which is sautéed cabbage, onions and noodles is $4 a pint and $8 a quart.

The Ukrainian platter consists of stuffed cabbage, three pierogies, halushki, kielbasi, coffee and cake and is $8.

Orders must be made by Nov. 6. Pick up for the halubtsi and halushki is 9 a.m. to 2 p.m., Nov. 11. Pick up for the platter is 9 a.m. to noon, Sunday, Nov. 12.

To place one call 610-544-1215 for email at HMBChurch@verizon.net.

The church is at 900 Fairview Road, Swarthmore, Pa. 19081


Halushki At Holy Myrrh-Bearers

Halubtsi, Halushki At Holy Myrrh-Bearers

Daphne Cudd Curried Chicken

Daphne Cudd Curried ChickenDaphne Cudd Curried Chicken

There was an involuntary shudder and the green eyes suddenly were filled with fear.

Daphne Cudd was a beautiful woman, who had the good sense to be afraid of violent bandits and poisonous snakes. She had recently joined her husband in India.

Victoria was the queen and the sun never set on the British Empire.

Col. Reginald E. Cudd was the commanding officer of the 3732 Royal Fusiliers. He was ruddy faced, wore a handle-bar mustache, and engaged in much throat clearing.

“Harrumph! harrumph!” he said, as he speared a piece of chicken. “Veddy hot, but good, but good.”

Cudd chewed contentedly.

“What do your call this, my dear!” he asked.

Daphne was deep in thoughtful worry. Reggie had been blunt and direct in his warning about the plundering dacoits i.e. robbers and the deadly hooded cobras. The robber bands were active and the rain had brought out the snakes.

She shook her head.

“I’m sorry,” she said. “It’s an Indian dish. I got the recipe from a native.”

Daphne retired to her bedroom early. She read until overcome by tiredness, then fell into a restless sleep. Sometime past midnight a cobra, in an effort to escape the night’s chill, entered the Cudd residence through a hole where a pipe had once been. The snake made its way to Daphne’s bedroom, crawled into the bed and cuddled up next to the sleeping beauty.

During the early morning hours Daphne felt a cold and clammy weight on her chest. It seemed to get heavier and heavier. It finally woke her. She opened her eyes and found herself staring straight into the gleaming eyes of the snake.

Her sudden movement angered the snake. Its eyes cruelly glittered and its tongue movement increased. It appeared ready to strike. Then as Daphne lay still, paralyzed by fear, the snake became calm and appeared to fall asleep.

Daphne knew, however, that one slight movement on her part would probably mean death. The cobra’s bite was fatal, usually within 10 hours.

The snake’s weight became oppressive, even worse, the reptile had an awful case of halitosis, and its head was only inches from Daphne’s chin.

Daphne then saw a shadowy figure flit toward her dresser.

“My lord,” she thought. “Now I have a bandit to contend with also.”

She heard the dacoit open her jewelry box, and remove its contents. The shadow then approached Daphne’s bed. If she uttered a warning, the snake would wake up and strike her. She could only stare wide-eyed as the bandit reached for her.

The snake suddenly heard the movement and saw the bandit’s hand come toward it. The snake hissed and struck the prowler full in the face.

The dacoit slashed with his dagger and cut off the snake’s head. He knew he could not be saved, so he simply sat down to await his fate.

Daphne’s scream brought Reggie into the bedroom.

“Harumph! Jolly rich eh, what? A watchsnake. Too bad the rogue had to kill it,” Reggie said. Then he laughed uproariously.

At that moment, Daphne thought seriously about substituting arsenic for the curry in her Indian chicken recipe.

Of course, she did not. She had a deep love for Reggie, even though he was a blowhard. She continued to prepare his favorite dish. The recipe follows:

Daphne Cudd’s Curried Chicken

3 Lb. chicken parts

2 Tbs. water

1 Tsp. salt

3/4 Cup finely chopped onion

3 Tbs/ vegetable oil

1 Cup sour cream

2 Tsp. curry powder

1 1/2 Tsp. ginger

1/4 Tsp. ground cumin

2 chili peppers

Heat oil in 12-inch skillet or Dutch oven. Cook chicken in the oil over medium heat until brown on all sides, which should take about 15 minutes. Drain fat from skillet. Sprinkle salt, onion, chili peppers and water on chicken. Cover and simmer until thickest pieces of chicken are done, which should take between 30 and 40 minutes.

Remove chicken from skillet and pour liquid from skillet into a bowl. Skim fat from top and return a quarter of the liquid to the skillet. Stir in sour cream and the spices. Stir until hot taking care the sour cream doesn’t curdle. Pour sauce over the chicken.


Daphne Cudd Curried Chicken