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Bavarian Candy Fruit Slices

----- Original Message ----- 
From: Evelyn 
Sent: Saturday, December 26, 2009 5:04 PM
Subject: Candy fruit slices

Have searched everywhere to find recipe for those candy jelly  fruit slices in various flavors.
The ones with the candied rind.
They are sometimes called Bavarian Fruit Slices.
Please help!

Hi Evelyn,

Evelyn, those are a commercial product that are made using commercial ingredients and equipment. The commercial recipe is not available, and I cannot locate a recipe or any evidence that a recipe exists for making them at home.

For a description, see here:
The Nut Factory


From: Pat
Subject: Re: Subject: Candy fruit slices recipe request
Date: Saturday, January 16, 2010 10:37 PM

Candy at About.Com

Here is a web site that has jellied candy recipes closer to what Evelyn wanted. 


Beef Brisket

----- Original Message ----- 
From: Sue 
Sent: Sunday, December 27, 2009 7:46 AM
Subject: beef brisket

I am looking for a beef brisket recipe.  I remember that it cooked for hours at a 
low temperature, possibly the day before and then cooked again the day of use. 
The thing that may be helpful was that it was cooked with B & B mushrooms.

Thank you,

Hi Sue,

Sorry, no luck as yet. While I found no recipes that call for "B & B mushrooms" by name, that's not surprising. When people put recipes on the Internet, they often omit brand names. The cooking method is not searchable without exact wording. I need you to provide more ingredients.


----- Original Message ----- 
>From: Sue 
>To: Phaedrus 
>Sent: Sunday, December 27, 2009 2:31 PM
>Subject: Re: beef brisket
>As I recall it was just some broth and the mushrooms.  I'm no help.  Ha!

Hi Sue,

Well, all the recipes that I find call for other ingredients besides canned mushrooms, such as french dressing, Italian Dressing, onion soup, or tomatoes.


From: Sue
To: "Phaedrus" 
Subject: Re: beef brisket
Date: Monday, December 28, 2009 5:10 PM

Found!  I can't believe I am sending a recipe to the guru of lost recipes. 
Here it is in case someone else should request it.

3-4 lb. brisket
1 can onion soup
1 can beef broth
1 can B & B mushrooms

Pour soup over brisket.  Bake uncovered 3-4 hours at 225 degrees. Cover and let 
stand overnight.  Slice thin.  Pour broth and mushrooms over brisket.  Cover.  
Bake 21/2-3 hours at 225 degrees,

Do B & B mushrooms even exist any longer?


Hi Sue,

Well, as I said, I found recipes with onion soup, but since you didn't mention it, I didn't send them....

Sure, B & B mushrooms are still going strong.

Thanks for sending the recipe.


Yacht Club Chocolate Cake

----- Original Message ----- 
From: "ann" 
Sent: Sunday, December 27, 2009 12:31 PM
Subject: German Chocolate Layer Cake

A long time ago I worked at the Fort Lauderdale Yacht Club - It was probably 
around 1975  or 76 - they had a German pastry chef that made a fabulous German
Chocolate Cake  - I was wondering if you can get me the recipe.

Thank you

Hi Ann,

Sorry, I had no success with this request.


Wingstop Lemon Pepper Wings

----- Original Message ----- 
From: "Jonathan" 
Sent: Wednesday, December 30, 2009 6:19 PM
Subject: Wingstop recipe request
> Hello,
> I've been trying to find the recipe or a close version of Wingstop's Lemon
> Pepper Sauce.  I'm close using butter and lemon pepper seasoning salt. 
> But the butter is, too buttery and makes them too oily and I cannot get the
> lemon flavor lemony enough.
> Thanks for any help!!
> Jonathan

Hello Jonathan,

Wingstop's recipe is not available. Try these sites for some that are said to be close:


Chicken Wings

More Chicken Wings


Avgolemano Soup

The search engine registry indicates that someone has searched for this:

Avgolemono  Soup (Greek  Egg  And  Lemon  Soup)

2 (13 1/4 oz.) cans chicken broth
1/4 c. uncooked converted long-grain rice
3 lg. eggs
3 tbsp. fresh lemon juice
4 thin slices lemon for garnish

In a saucepan bring broth to a boil over high heat.  Add rice, reduce heat to 
low and simmer, partially covered, about 15 minutes until grains are just tender. 
In a large bowl beat eggs until well broken up, then beat in lemon juice. Slowly 
pour in about 1/2 cup of the hot broth, while beating eggs constantly. Add the 
remaining broth and cook over low heat 3 to 5 minutes, stirring constantly with 
a wooden spoon, until soup thickens enough to coat the spoon. Do not boil or eggs 
will curdle.  Remove from heat, garnish with lemon slices and serve immediately. 
To reheat, warm soup over simmering water in a double boiler.  Makes 4 cups or 
4 servings.  128 calories per serving.  Serve with bread sticks. 

"I found fresh yellow wax beans, bright cold beets, country fried steak. Just enough to tide me over. Andrews on the other hand heaped his plate: fried chicken, chicken and dumplings, stewed apples, black-eyed peas, buttered grits, chopped greens, a dab of sweet potato casserole on top."
The Witches Grave by Philip DePoy

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