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Morey Pearl's Seafood Casserole

From: Terri 
Sent: Saturday, December 15, 2012 3:32 PM
Subject: Morey Pearl's Seafood (shirmp?) casserole


Back in the late 70's, early 80's, there was a diner/restaurant in Quincy, Massachusetts called Morey Pearl's. 
They had served a baked seafood (or shrimp) casserole that was out of this world. Sadly, the restaurant is no 
longer there. But I was wondering if you might be able to find the recipe for their casserole?

Thank you for any help you can provide.


Hi Terri,

Morey Pearl's advertised 157 combinations of pizza. Mr. Pearl started his restaurant in 1928. He passed away in 1977, and the building was demolished in 1986.There’s a photo of it here:
Morey Pearl's

There’s an item from the archives of the Patriot-Ledger here:
Patriot-Ledger Archives
Stephen Pearl, whose flamboyant father started the restaurant in an old gas station on Southern Artery in 1928, said the eatery will close for good in the next three or four weeks.... Morey Pearl, who died at the age of 81 in 1977, operated dance halls that he called “tents” in Boston, Quincy and Weymouth. His theme song, “Sheik of Araby,” is still on the restaurant juke box. ...

There are quite a few reminisces on the web about Morey Pearl’s, but I could not find anything about the seafood casserole. Most people remember the pizza. I did find a fleeting mention of a “clam casserole” from Morey Pearl’s, but it was just that – a fleeting mention.

I believe Morey’s son Stephen might live in Dorchester, MA.

I’ll post this on the site.


-----Original Message----- 
From: Denise
Sent: Saturday, December 23, 2017 2:27 PM
Subject: Morey pearls seafood casserole

Hi Denise,

Sorry, no success. I also searched for this back in 2013 with no success, and I have had no responses in almost five years.

See: 1-18-2013


Bakery Pineapple Cheesecake

 Sent: Wednesday, December 19, 2012 5:13 PM
 Subject: Bakery Cheesecake

  Old recipe from a German Bakery.   Bakery size oblong pan with sides First layer was pastry crust 
Second layer was pineapple jelly type layer third layer was a dryer type cheese cake layer (Not creamy)
Light cinnamon dusting top  It was about 2  inches thick and was sold by the square piece say 6" in 1940 
at 15c a piece. Next to it in the bakery they kept the George washing ton  cake pie made with a cake on a 
pie crust sold the same way by the piece.  I think I would stand on my head if I could at age 86yrs for the recipe


Hi Betty,

Gosh, that’s going to be tough without more information. Don’t you remember the name of the pastry or the name of the bakery?


The Name of the Bakery was "SAMUEL'S BAKERY"  It was in Mount Ephraim NJ on the Black Horse Pike.  
It was next to Heaven to go into and buy a piece of Cheesecake and a piece of Geo. Washington cake Pie.  
I would take it home and we would share it at 4'oclock tea in the afternoon.


Hi Betty,

Just to clarify, this is what I looked for:

A recipe for a pineapple cheesecake from a German bakery named Samuel’s Bakery in Mount Ephraim, New Jersey – with a pastry bottom crust, a pineapple jelly filling, and cinnamon sprinkled on top.

I’m sorry to say that I found no mention at all of Samuel’s Bakery in Mount Ephraim. Nothing at all.

So I looked for any German cheesecake or pineapple cheesecake with a pastry bottom crust, a pineapple jelly filling, and cinnamon sprinkled on top.

I’m sorry to say that I did not find any recipe like that at all. The pineapple jelly is the catch – every recipe that I find has actual canned pineapple chunks or pie filling – no jelly. Most, but not all, have graham cracker crusts or zwieback crumb crusts or no crust at all.

I am, sending you a couple of recipes that you might like that I found while searching. I’m not claiming that they are close to that cheesecake from Samuel’s, but they might be tasty:

Pineapple Cheesecake Squares

German Bakery style Pineapple Cheesecake


Nedick's Hot Dog Relish

From: Stan
Sent: Monday, December 17, 2012 10:54 PM
Subject: Nedicks hot dogs and mustard relish

    In NYC in the early 60's there was a restaurant chain called NEDICKS hot dogs.One on almost every corner.  
They have been gone for many years.  I loved their sweet mustard/relish hot dog sauce.  I have quickly looked 
on the net for NEDICKS and cannot find any info on the dogs or the sauce. Any help you can give me on the recipe 
for the sauce or dogs, or where I can purchase them would be greatly appreciated.

Hello Stan,

From Wikipedia:
Nedick's was an American chain of fast-food restaurants that originated in New York City in either 1913 or the early 1920s per differing sources, and expanded in the 1950s to Newark, New Jersey, Albany, New York, Boston, Massachusetts,Philadelphia, Pennsylvania, Baltimore, Maryland, and Washington, D.C Originally known for making and selling a signature orange drink, it added coffee and donuts to its simple menu, and later hot dogs with a unique mustard relish in a toasted bun. The name was formed from the last names of Robert T. Neely and Orville A. Dickinson, who founded the chain with the original stand in a hotel storefront of the Bartholdi Hotel at 23rd Street and Broadway. The chain was known for its orange and white decor and its slogan, "Good food is never expensive at Nedick's". Another slogan, evidenced by the image at right, was "Always a pleasure". Following intense competition in the 1970s from such national chains as McDonald's and Dunkin' Donuts, and much criticism in 1981 for the quality of its concession at the Central Park Zoo, Nedick's ceased operations.

Also from Wikipedia:
In 2003, the Riese Organization, which operates a number of restaurant chains such as Dunkin' Donuts and Pizza Hut, revived the Nedick's brand, with three restaurants by that name in New York City, at Penn Station; 1286 Broadway between 33rd & 34th Street; and 416 8th Avenue, at West 31st Street. All of these locations have since closed, and Nedick's is no longer featured on Riese Restaurants webpage

Several posts that I saw said that the only thing that the 2003 Nedick’s shared with the original was the name. They say the relish served in them was not the original Nedick’s relish.

Best I can tell, the only unique things about Nedick’s hot dogs were the mustard relish, and the fact that they were served on a toasted, buttered New England style bun. I did not find any mention at all of there being anything special about the frankfurters that they used. One person unsuccessfully tried to find out the brand of franks used.

I had no success at all finding a recipe or a copycat recipe for Nedick’s mustard relish.

There’s a book about Nedick’s for sale in several places around the web, but there is no evidence that it contains a recipe for the relish or that it has any mention of the brand or type of frankfurters used. In fact, there is a disclaimer accompanying the ads for the book that says “Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.” The book's title is “Nedick's” by Ozzy Ronn Parthalan.

I’ll post this on my site. Perhaps a former Nedick’s employee will be able to contribute.


Date Squares

From: Eleanor 
Sent: Wednesday, December 19, 2012 12:15 PM
Subject: date squares recipr

This recipe had dates, pecans and rice kripies. I believe it was in the Sears/Kenmore microwave cookbook in the late seventies. 
It is a micro recipe, dessert, squares that are covered in powdered sugar.
Thank you,

Hello Ellie,

Sorry, I cannot find such a recipe for the microwave with those ingredients. There is one like that for stovetop here:

I’ll post this, but it will be the middle of January before it appears.


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