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From: Karen
Sent: Wednesday, December 28, 2011 4:17 PM
To: phaedrus@hungrybrowser.com
Subject: Lost Recipe
Some years ago (early nineties more/less) there was a recipe in Bon Appetit for a seafood and rice dish for 2 that had lobster in it.
The flavor was Thai but I do not believe that the word Thai or curry appeared in the title. I made it for several years on our wedding
anniversary but haven’t been able to find it among the (less than well organized) recipe collection that I keep. As I recall it was
published in February issue in a feature article about romantic menus and recipes for 2. On and off for several years now I have searched
on epicurious and elsewhere online. Tried again today. I thought that I had hit the mark when I found the Project Foodie site and could
search by issue. But no luck. I also remember that the menu included a caramel sauce for ice cream that I also made. Our anniversary is
coming up on February 16 and I would so like to make this seafood dish again Your help would be ever so much appreciated.
Best wishes for a happy New Year!!
Karen
Hi Karen,
Sorry, I had no success. Too bad that you can’t remember the actual name of the dish – it might be on the Internet, but whoever posted it
might not have posted that it was from Bon Appetit – that happens a lot. The Project Foodie site and Epicurious have few recipes from before 1995.
I had no success there with 1990s recipes containing lobster and rice, whether for two or not. “Romantic Menus” and “Valentines Day menus” and
“Menus for Two” are features that Bon Appetit has been doing fairly regularly for years. I found a February, 1994 issue of Bon Appetit with
Valentine’s Day menus in it for sale here:
Search Old Magazines
Another one, the February 1990 issue, is for sale here:
Back Issues
Those sites are good places to look for back issues of magazines. If you can determine for sure which issue it was in, then you can probably find a copy for sale.
E-Bay is another good place to look. If you can find all of the February issues from the 1990s on these sites, maybe you'll recognize the cover of the issue that had your recipe.
I’ll post the request on my site so that readers can contribute, but that’s the only other suggestion that I have.
Phaed
From: Jim
Sent: Friday, December 30, 2011 3:10 AM
To: phaedrus@hungrybrowser.com
Subject: Zuider Zee Hush Puppies
Uncle Phaedrus,
I am looking for Bill Martin's/Zuider Zee Restaurant's hush puppy recipe. All the recipes I found on your site were the round ball type.
The Zuider Zee hush puppies were three to four inches long and about a 1/2 inch in diameter.
I have searched the internet but did not find anything about his hush puppies. Did find Bill Martin's gumbo recipe, and information about a law suit, but no hush puppies.
Thanks,
Jim
Hello Jim,
Sorry, no luck. Dozens of people have requested that recipe on various websites, with no success. No one seems to have the recipe.
Bill Martin’s grandson, Martin Richardson is, or was, affiliated with this website:
Domestic Ease
His e-mail is there. If you write to him, you might have some success. If so, please share it.
Phaed
From: gigi
Sent: Friday, December 23, 2011 9:56 AM
To: phaedrus@hungrybrowser.com
Subject: Jordan Marsh banana bread
Jordan Marsh used to serve a slice of banana nut bread with their entrees.
I have been looking for that recipe for years,all i find is for blueberry muffins.
Can you please help me find the recipe for banana nut bread?
Thank you
Hello Gigi,
I looked for this recently with no success. Sorry.
Phaed
From: gayle
Sent: Thursday, December 22, 2011 11:40 AM
To: phaedrus@hungrybrowser.com
Subject: recipe
I am looking for a recipe for candy that is a very simple recipe. The main ingredients are Eagle Brand milk, pecans, and powdered sugar.
It is a no-bake recipe and I believe it was refrigerated. Similar to divinity, but no cooking. There is no chocolate nor coconut in this recipe.
Sorry to be so vague, but it has been since the early 70's since we made this recipe. Thanks so much for your help. :)
Gayle is my first name and I really appreciate your help. Thank you.
Hi Gayle,
I did a diligent search, but I cannot find an uncooked candy recipe that fits your description. Most recipes like that have coconut and/or chocolate.(like Martha Washington balls)
Mexican candy (“penuche”) has brown sugar and is cooked. There are some "pecan candy" recipes, but they call for granulated sugar and are cooked.
Is your recipe a “roll” or dropped, or cut into squares like fudge? There’s a recipe for snow balls below that has the right ingredients, but it is cooked.
Phaed
SNOW BALLS
3 c. nuts, finely chopped
1 (14 oz.) can sweetened condensed milk (Eagle Brand)
Powdered sugar, sifted as needed (about 1 c.)
In large saucepan, combine nuts and milk. Cook and stir over low heat until mixture forms a ball and pulls away from sides of pan, about 5 minutes.
Cool to room temperature, about 30 minutes. Form into 1" balls and roll in powdered sugar. Makes 4 dozen.
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Hello, this is Hayden in Cincinnati.
Remember seeing this recipe before. Have never tried it, but sounds similar to "Gayle's" request from 1/13/12.
The coconut, pecans, or "anything you want" are all optional. Maybe the "dip" is similar to dipping "buckeyes"
in a chocolate and paraffin combination.(This Ohio buckeye has dipped and eaten more than my share of buckeye candy.)
Hope "Gayle" can use this. Hayden
NO COOK FONDANT CANDY
2 sticks butter, melted
2 boxes powdered sugar
1 can Eagle Brand milk
1 tsp. vanilla
Sift sugar, melt butter. Add all ingredients and mix, then beat until fluffy. Add nuts, coconut, flavorings, etc. (Anything you want.)
Shape small amounts into dipping size, leave in refrigerator 2 to 3 days, then dip.
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Uncle Phaedrus,
I was reading the request for "uncooked candy" posted by Gayle and appearing in your 1/13/12 update. In searching Google Books for magazines,
I found several references in Life magazine from the late 1940s and early 1950s for this recipe. I wonder if this one is similar, since it
includes only the milk and powdered sugar plus flavoring.
Cynthia
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Recipe for 5-Minute Fondant (8 varieties)
2/3 cup Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
4 cups sifted confectioners' sugar
Blend Eagle Brand Sweetened Condensed Milk and vanilla. Gradually add confectioners' sugar, mixing until smooth and creamy.
Result: 1 1/2 pounds of real homemade candy.
Enjoy it plain, or in any of the following varieties: Use fondant between nut meats or as a stuffing for dates.
Or form into small balls and roll in chopped nut meats, shredded coconut, grated chocolate, or candied fruit.
Or color fondant with vegetable coloring and flavor as desired with oil of peppermint,
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