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Morrison's Cafeteria Spanish Rice

From: Jessica 
Sent: Friday, December 08, 2017 10:18 PM
Subject: Morrison's Cafeteria Spanish Rice recipe?

Do you happen to have Morrison's Cafeteria Spanish Rice recipe?  
I am told it is different than the Yellow Rice.  (Although I could be wrong!)

Thank you,

Hi Jessica,

Below is the Spanish rice recipe as found in the “Morrison’s Kitchen Manual.” This is a cafeteria recipe, so it makes a large quantity of Spanish rice. You will have to figure out for yourself how to cut it down for home use.


Morrison's Cafeteria Spanish Rice

Ingredients                            Amount        

Rice (raw)                                6 lbs
Bacon drippings                       2 lbs
Diced bacon (if any handy)      1/2 lbs
Diced onions                            2 lbs
Bell Peppers (diced)                2 lbs
Tomatoes (#10 can)                2 cans
Chili Powder (not necessary)   1/2 oz.
Salt                                            4 ozs.
Sugar                                         3 ozs.
Pepper                                       1 tsp.
Beef stock                                  2 - 1/2 gals.

Wash the rice thoroughly and drain well.
Brown the rice in the bacon drippings until
golden brown

Fry together the diced bacon, onions and
Bell peppers.
Add the tomatoes, chili powder, salt, sugar
and pepper.
Cook about 10 minutes.

Pour the tomato mixture over the rice. Add 
part of the beef stock and cook about 20 minutes 
more until rice is tender, adding more stock as 
mixture thickens. Allow to simmer on back of stove.

El Perico Mexican Sweet Bread

-----Original Message----- 
From: Kaye
Sent: Thursday, December 14, 2017 11:22 PM
To: Phaedrus
Subject: El Perico, Mexican Sweet Bread

Dear Phaedrus,
I found a picture of this treat on Pinterest last year and have been looking 
for the recipe since. All I've found so far are references back to Pinterest 
or to a website that no longer exists.
The picture is of a powdered sugar covered ball with a V-shaped wedge cut in 
the top.
Through this wedge you can see that the ball has been filled with a vanilla 
pudding like filling.
The picture has shown up numerous times on Pinterest under various heading 
mostly having to do with Mexican sweet breads, cakes and cookies.
I'd really appreciate your help in locating this recipe.

Hello Kaye,

Sorry, no success. I cannot find any other Mexican sweet bread that resembles that Pinterest photo at: Pinterest

"Pan dolce" is the generic term for Mexican sweet breads, and many of them are given clever names. "El Perico" means "The Parrot".

Most Mexican sweet breads use the same pan dolce recipe for the dough. If that is true for El Perico, then the filling would be the difficult part. It seems quite yellow and might be lemon rather than vanilla.

The photo appears to be a bakery photo, and there may be only the one bakery that makes this type of pan dolce.

As you say, that Pinterest link is dead. "El Sol Network" appears to be defunct. It was a website that posted articles in both English and Spanish for the benefit of those who spoke one of those languages and were trying to learn the other language.

I looked at dozens of photos of different kinds of pan dolce and lots of Mexican bakery sites, but I could not find any similar pan dolce.

I'll post this for reader input.


Morrison's Spoon Bread

From: kathy 
Sent: Tuesday, December 12, 2017 3:28 AM
Subject: Morrison's Cafeteria Recipes

Dear Sir,

I found your Uncle Phaedrus website when I was looking for a recipe for Morrison's Cafeteria Spoonbread.  
I grew up with Morrison's and was deeply saddened when they sold out to Piccadilly and eventually closed 
(at least they closed the restaurants in my home town).

I was wondering, Sir, if you happened to know of the recipe for their spoonbread or knew someone who may know.  
It is a childhood memory I really wish to recreate, if possible.

Any help you would be able to give will be greatly appreciated.

Richmond, Virginia

Hello Kathy,

Well, I haven’t heard a response from you to my question about whether the spoon bread you remember had corn in it. That’s disappointing. However, that did not prevent me from investigating the issue.

The first thing that I did was to check my copy of the Morrison’s Kitchen from the 1960s. The below recipe for “cornpatch spoon bread” was in it. However, to be duly diligent, I checked the Internet as well. I did not find any recipe at all on the Internet for Morrison’s Spoon Bread. What I did find was another request for the same recipe on a message board. This request was also from Virginia, although the requestor’s name was not your name. This request said that the spoon bread did not contain any vegetables, by which I speculate they must mean corn.

My next step was to contact a friend, a former Morrison’s manager, who has a more recent copy of the Morrison’s Kitchen Manual and ask him to check it for a spoon bread recipe. I just heard from him, and he says there is no spoon bread recipe at all in the manual he has.

That leaves us with three possibilities:

1) The spoon bread served by your Morrison’s did contain cream style corn after all.
(I’d try the below recipe before going any further.)
2) Some Morrison’s locations, including those in Virginia, might have used this same recipe, but left out the corn.
(You can try this yourself. Use the below recipe and omit the corn. You might need to adjust the liquid ingredients to keep the bread from being too dry. Cream style corn contains a lot of liquid.)
3) Your local Morrison’s in Virginia used a spoon bread recipe of their own creation to make a spoon bread for local tastes.
(If this last is the answer, then the only way you are going to get the recipe is by locating former employees of your local Virginia Morrisons.)

I will, of course, post this for reader input.


Morrison's "Cornpatch" Spoon Bread


Boiling Water                        8 ozs
White or yellow cornmeal            4-1/2 ozs
(Your Choice)
Eggs, beaten                        3 ozs
Milk                                8 ozs
White or Golden cream style corn    1 #2 size can
(Your Choice)
Baking powder                        3 teaspoons
Baking soda                            1/2 teaspoon
Salt                                1 teaspoon
Butter                                2 tablespoons


Stir 8 ozs boiling water into 4 1/2 ozs of white or yellow cornmeal,
mixing thoroughly.

Add 3 ozs beaten eggs, 8 ozs milk, one #2 can of white or golden cream
style corn, 3 tsps baking powder, 1 tsp salt, 1/2 tsp soda and 2 tbsps
melted butter.

Stir quickly until just mixed.

Pour into a pre-heated, very hot, generously buttered skillet or casserole.

Bake at 375° about 40 minutes or until nicely brown.

Serves 5 to 6.

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