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Uncle Phaedrus: Consulting Detective and Finder of Lost Recipes

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Today's Case:

Bohemian Stuffing

----- Original Message ----- 
Sent: Thursday, January 07, 2010 9:14 PM
Subject: Bohemian stuffing

I wondered whether you have ever heard of Bohemian stuffing to use for stuffing 
in a turkey.  My mother said it was dry as a bone and didn't like it but of course 
my father grew up with it and loved it.  Do you know of any recipes for it? 
Thanks in advance, Bill

Hi Bill,

Going on the idea that it is a cracker stuffing, I found this recipe.


(Nádivkou) Bohemian Cracker Stuffing 

1 box saltine crackers
1 green pepper
1 small onion
1/2 bunch celery
1 stick unsalted butter
milk, about two cups
2-3 eggs
chicken stock, if needed
black pepper

Grind up entire box of crackers. A food processor works well. Chop the green pepper, 
onion, and celery finely. I use the food processor on the vegetables as well. Mix 
crackers and vegetables in a large bowl. Add the eggs

In a small sauce pan, slowly melt the stick of butter. Add milk and warm. Slowly add 
the milk and butter to the crackers and vegetables. Mix well! When everything is moist 
add marjoram and black pepper to taste.

The mixture needs to be almost soupy before cooking. If it is too dry after adding the 
milk and butter, slowly add chicken stock.

This recipe works really well cooked inside the turkey, but it can be cooked separately. 
Make sure if it is cooked in a casserole dish the mixture is extra moist. We normally 
add the casserole dish to the oven about forty five minutes before the turkey is done. 
The stuffing should be firm, but not too dry, when done. 

Frozen Strawberry Lemonade

----- Original Message ----- 
From: Jackie 
Sent: Friday, January 15, 2010 3:15 PM
Subject: Minute Maid Frozen Strawberry Lemonade

I have tried to find a recipe similar to the Minute Maid Frozen Strawberry Lemonade 
available at Disneyland and Disney World.  It is sold from carts at the various theme 
parks.  It comes in prepackaged in a paper cup with a plastic lid on it.  I have found 
other recipes for Strawberry Lemonade, some frozen, some not, but when you freeze 
them they end up like ice cubes.  I am not sure what the trick is to getting the 
strawberry lemonade to stay soft enough to eat with a spoon when it is frozen.
Thanks for your help.

Hi Jackie,

Well, I'm not familiar with the Minute Maid product that's sold at the theme parks. It sounds like an Icee or a Slushie or Slush Puppie to me. Think "frozen Daiquiri" or "Frozen Margarita."

There's a recipe for that kind of frozen strawberry lemonade here:

Frozen Strawberry Lemonade



----- Original Message ----- 
From: Jackie 
To: Phaedrus 
Sent: Friday, January 15, 2010 9:09 PM
Subject: Re: Minute Maid Frozen Strawberry Lemonade

Thanks, I had not seen this one.  It still is not quite the same, but will make 
a reasonable substitute as long as I make a fresh batch each time.  
The product sold at the theme parks is not a slush, it is more like a sherbet, 
or sorbet. I may try to do something with my ice cream maker and see what 
I can come up with. 
If I come closer to what they sell I will let you know how.
Thanks again

Hi Jackie,

There is a sherbet recipe here:

Strawberry Lemonade Sherbet


From: "Jackie" 
To: "Phaedrus" 
Subject: Re: Minute Maid Frozen Strawberry Lemonade
Date: Saturday, January 16, 2010 10:02 AM

Ok, I am off to buy some strawberries, as long as they are not $7/lb like they were 
a couple of weeks ago.  This looks like it might just come very close to the texture 
of the Minute Maid product.  I will let you know as soon as I have tried this.
Thanks for all your help.

A reader sent this:

I can't find contact info for that lady, but you gotta use an ice cream maker! 
Make a VERY strongly concentrated strawberry lemonade, chill it, and use an 
ice cream maker. Makes it just wonderful!

Blue Boar Stuffed Peppers

----- Original Message ----- 
From: Sherri 
Sent: Tuesday, January 12, 2010 6:08 PM
Subject: Recipe for stuffed peppers

I hope you can help me find a recipe I have wanted for years - stuffed peppers like 
they made at the Blue Boar Cafeteria in Lexington, Kentucky.  I tried many times to 
get the recipe from them, but never could.  I know they used green bell peppers to 
stuff, with beef, rice, and tomatoes in the mix.  They also had extra sauce that they 
put over the top.  It was mainly tomatoes, but I don't know what else.
Thanks in advance.  I really hope you can help.

Hi Sherri,

Here you go. This calls for leftover roast beef, but you could substitute browned ground beef.


Blue Boar's beef-stuffed peppers

1 pound cooked beef
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 tablespoon shortening
1/2 cup uncooked rice
1/3 cup ketchup
1 teaspoon salt
3 large green or red peppers

Creole sauce (recipe follows)

Trim all fat and gristle from cooked beef. In a skillet, saute finely chopped onions 
and celery in shortening until translucent but not brown. Grind the trimmed beef 
and sauteed onions and celery together.

Steam rice according to package directions. Drain, but do not wash.

Combine meat mixture with cooked rice, ketchup and salt. Mix well.

Cut peppers in half, remove stem and seeds and steam until partially done, 
about 10 minutes. 
Fill each pepper with meat mixture. Place filled peppers on a baking sheet. 
Bake in a preheated 350-degree oven 15 to 20 minutes. Serve with Creole sauce.

Makes 6 servings.
Blue Boar Creole sauce 

1 tablespoon shortening
1 medium onion, diced
1/2 green pepper, diced
1/2 cup celery, diced
1/4 teaspoon garlic powder
11/3 cups beef or chicken stock
1 cup diced tomatoes
1/2 cup tomato puree
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon vinegar
1 tablespoon cornstarch
1/4 cup water

Melt shortening in a heavy 2-quart saucepan. Add onion, green pepper, celery and 
garlic powder. Saute until onions are translucent but not brown. Add stock, tomatoes, 
puree, sugar, salt, pepper and vinegar. Simmer gently for 30 minutes.

Dissolve cornstarch in water. Add to sauce, and cook until slightly thickened. 
Serve while hot. Makes approximately 2 cups.

More Blue Boar Recipes

Morrison's Apple Dumplings

----- Original Message ----- 
From: "Joanie-O" 
Sent: Thursday, December 31, 2009 11:39 AM
Subject: Morrison's Apple Dumplings

> Hi Uncle Phaedrus,
> I just came upon your site, and am so delighted to see what you are
> doing. You are doing such a good service. I am very thankful to you.
> I always loved Morrison's cafeteria, and had many good meals there while
> I was in Florida. I felt that I really lost something when they closed.
> One of my favorites there were the Apple dumplings in what was probably
> a cinnamon (or perhaps vanilla sauce). They didn't always make it, but
> when they did, I always bought it.
> If you are in contact with a former employee, who can "open the book",
> or can by chance remember, I would love so much to be able to make it at
> home and have that wonderful taste once again.
> Thanks again for all of the recipes that you have already put out from
> Morrisons, and thanks in advance for this one should you be able to get it.
> A very happy and healthy New Year to you!
> Thank you,
> Joanie-O 

Hi Joanie-O,

Here it is. This is from the Morrison's Institutional Food Service recipe book.


Serving Size : 6

Qty       Measurement      Preparation           Ingredient
---       -----------      -----------           ----------
6         ea               peeled & cored        apples
1/2       C                                      sugar
1/2       tsp                                    cinnamon
1/4       tsp                                    nutmeg
1.5       C                                      sugar
1/2       tsp                                    cinnamon
1/4       tsp                                    nutmeg
2         oz                                     butter
2         C                                      water

make pie dough & chill

mix dumpling mixture together in SS bowl
roll apples in mix & down inside

make syrup
mix together all ingredients except butter and bring to boil
simmer 5 min; stir in butter

roll out dough and cut 6" squares
place apple in center
moisten edges of dough & fold each corner to the top
pinch edges to seal
place in 200 pan
pour syrup over each apple
bake 375F 40 - 45 min test for doneness with skewer(not mushy)
place in soup bowl serve with syrup from pan with cream or ice cream

add raisins and or cranberries to apples 

Another recipe, from a different source:

Morrison’s Apple Dumplings

Yield 15 Dumplings

2 1/4 lbs Sugar Mix  (This was a combination of brown sugar and granulated 
                                   sugar, but no formula is listed) 
Place sugar mix in bottom of steam table pan.
2 3/4 lbs Pastry Dough (Roll in long pieces and cut in squares to fit around apple)
15 apples, peeled and cored (take the pastry dough and place 3/4 around apple. 
Place in pan with sugar mix and brush pie wash over top of dough. Roll additional 
pastry in long piece and cut in 3/4 inch strips and use two to crisscross over top 
of each apple in pan for decoration)
6 oz butter (they used margarine) divide into pieces and add 2 quarts water to pan. 

Place pan in oven and bake at 400 degrees for one hour or until golden brown. 
If browning too fast, cover.When in serving bowl add syrup from pan equally to 
each dumpling.  

Mexican Coffee

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Mexican Coffee recipe

1 oz Kahlua® coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar

Pour coffee and kahlua into an irish coffee cup, and sweeten to taste. 
Gently float the cream on top, and sprinkle with grated chocolate.
Mexican Coffee


1 ounce Kahlua 
1/2 ounce tequila 
Whipped cream 
Nutmeg for garnish 
Fresh but fairly strong hot coffee 


Pour Kahlua and tequilla into glass coffee mug 
Stir gently 
Garnish with whipped cream and sprinkle a little nutmeg on top if you'd like 
Mexican Coffee

6 cups filtered water
3/4 cup brown sugar
3 cinnamon sticks
6 whole cloves
6 tablespoons freshly ground coffee
6 slices of orange peel
Ground nutmeg
1 tablespoon orange zest

Combine all the ingredients listed above in a large saucepan and bring 
mixture to a boil. Stir from time to time as you let mixture simmer for 
three to five minutes. Strain Mexican coffee through a sieve and into a 
carafe. Pour individual cups of coffee and top with a dollop of whipped 
cream and a sprinkling of nutmeg and orange zest