Sent: Sunday, December 28, 2014 7:59 AM
Subject: Recipe Search - Salmagundi's Restaurant
I have searched over the past few years for a recipe that was, back then,
seemingly simple, but amazingly delicious. Years ago, not too far from the
South Central Bell corporate office in downtown, Jackson, Mississippi, there
was a little restaurant called, 'Salmagundi's. It catered primarily to the
lunch-time business crowd.
They offered a regular menu item, a schnitzel sandwich. The crowning glory
for that sandwich was the bread. It was a thick, white bread, but as light
as air! I am not certain if they made it on site, or obtained it from a
local bakery. I had never had it at any of the other restaurants, so perhaps
they baked it on site.
The schnitzel was moist, tender and delicious. There was a white cheese,
perhaps mozzarella or provolone, and mayonnaise. I recall, perhaps, a
dusting of crushed red peppers.
I have not had that sandwich in over twenty-five years, but would love to
know the recipe for the bread, the schnitzel and what happened to the
restaurant. Did the family open elsewhere? Change the name, etc. I look
forward to any news or recipes you can uncover.
Thank you for your marvelous site!
I didn't have much luck with this. I was living in Jackson at about that
time, but I never heard of this place. I didn't work in the downtown area,
though, so perhaps that's why. I could not find any mention of a Salmagundi
or Salmagundi's Restaurant in Jackson at all. There is a "Magundi's
Restaurant & Catering" on West Street, which is a block away from the post
office in Jackson. However, I could not find a menu from there, nor could I
find any mention of them serving a schnitzel sandwich.
There are schnitzel sandwich recipes on the web, but since I never had the
one you reference, I could not recommend one as being similar.
I'll post this on my site in hopes that a reader can assist.
Sent: Saturday, December 27, 2014 3:39 PM
Subject: Crab Newburg dip
I was looking for the Crab Dip they served at the Kahkwa Club in Erie, PA (also found out it was
served at The Aviation Club in Erie, PA and possibly at the Petra Restaurant in Erie PA) when
having cocktails in the lounge. I was told by the current manager it was called Crab Newburg but
they served it in ramekins along with your cocktails before dinner. It was really creamy and had
a light pink color. My parents used to belong to the club back in the 70’s and 80’s. My Dad had
gotten the recipe years ago but it has been lost.
The Kahkwa Club in Erie is still going strong, but I could not find any mention of their crab dip or Crab Newburg.
The Aviation Club is no more. I found a few mentions of the Aviation Club, but no mention of their crab dip or
Crab Newburg. The Petra Restaurant is open, but it is a Middle-Eastern/Turkish restaurant. There are crab cakes
on their menu, but no mention of a crab dip or Crab Newburg.
There are, of course, many recipes on the web for crab dip and Crab Newburg, but I cannot find any with a connection
to any of these three establishments.
There are a couple of recipes for Crab Newburg here:
Crab Newburg 1
Crab Newburg 2
I’ll post this request on my site.
Subject: Woolworth Rx, Duncan Hines Lamb, And Lettuce Leaves . . .
Date: Thursday, January 01, 2015 3:50 PM
Most of us usually don't have much reason to cook in the quantities the
Woolworth recipes provide for, but what is most interesting about them --
and delightful -- is their utter simplicity.
A home cook for a long time (years numbering seventy-plus) my observation
is that for the home-chef, virtually every meal is an experiment.
Currently mine are more simplistic in their preparation -- mostly now just
for the two of us plus frequent neighbor-guests numbering one or two -- so
the Woolworth approach further reinforces the benefit of keeping it simple.
BTW, speaking of simplicity, if you are interested, a lamb recipe from
Duncan Hines Adventures in Good Cooking is an evergreen:
1 leg of lamb
Salt and small amount of cayenne pepper -- to taste
1 bottle tomato catsup
1 cup vinegar
1 clove garlic
1 cup water
Rub lamb well with salt and cayenne pepper. Pour catsup, vinegar
and garlic over and bake in 350F oven for 1 1/2 to 2
hours. Add water as needed to keep the gravy at the right consistency.
Thicken the gravy with flour before serving if
desired. (Recipe attributed to Mrs. C.H. Welch, Tucson, Arizona)
The simple ketchup, vinegar, garlic combo is effective also with other
meats and vegetables. Curiously enough, though, when using balsamic
vinegar the volume is best reduced by half or so as the balsamic seems to
produce a more acidic result than other vinegars.
My copy of the Duncan Hines book (a copyright 1959, 1960 version; I think
it's still in print) came from a Duncan Hines connected restaurant in
Aberdeen, MD, The Redwood Inn, operated by friends, the Konstant family.
(And incidentally, when Tony Konstant went to Cornell University's School
of Hotel and Restaurant Management in the sixties, on an early trip home
from New York he sophomorically 'advised' his father that meat costs should
comprise one third of the meal price on the Redwood's menu. Not to be
outdone, Tony's immigrant father replied that he knew that, and furthermore
he was often able to improve some on the formula!)
BTW one more time, my late kid brother who knew a lot of restaurateurs and
chefs, received this reheating-with-lettuce-leaf tip from one of them and
shared it with me also back in the sixties. (I happened to run across it
again on the internet in this Hincks Turkey Farm publication:
*Prime Rib/Roast Beef*
1. Preheat oven to 300°
2. Place roast on rack in pan with liquid Cover with foil.
3. Heat for 10 - 12 minutes per pound for medium done.
*1. To heat thick slices, place in broiler pan, cover each slice of prime
rib with a lettuce leaf and broil for a few minutes OR*
*2. In the microwave, cover slice with a lettuce leaf and heat for about 1
minute and serve immediately.*
Dear friend, this is certainly enough rambling-on for you from Chestertown,
MD on this the first day of 2015; you must have much else to do...
With best wishes to you and yours for a healthy, happy new year, and thanks
for your wonderful work -- may I call it a ministry?!
I suppose it has become a sort of ministry over the years. Sometimes I feel that it is food archaeology.
The Woolworth cookbook was a great find. I hope people can take the large quantity recipes and use them
as a guide to make smaller quantities of the Woolworth’s dishes that they remember.
Thanks for the recipes. I had never heard of the lettuce leaf trick.
Have a great 2015.