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Turkey Vienna Loaf

----- Original Message ----- 
From: "Lissa" 
Sent: Sunday, January 31, 2010 5:55 PM
Subject: Request for recipe - Vienna Loaf from Clifton's Cafeteria

> Greetings,
> My name is Lissa from Issaquah, WA.  I've been searching for a recipe
> called Vienna Loaf served at Clifton's Cafeteria in L.A. for years, 
> but haven't been able to find anything similar to it.
> Description:  the vienna loaf is a kind of turkey (and perhaps other 
> meat)-based meatloaf type of thing that's covered in pastry (like pie 
> dough) and then baked and served with gravy.  I believe it's prepared with 
> their leftover turkey meat and crafted much like a croquette, but has a 
> drier texture than your average croquette.  It also has vegetables in it - 
> peas, carrots - and certainly some kind of binder like bread crumbs and 
> perhaps egg.  I believe it's made from cooked meat as I mentioned and not 
> fresh ground meat because of the texture of the loaf itself - if you've 
> had a croquette vs. a meatloaf, you know what I mean.  The meat is more 
> solid and seems almost "flaked" or grated with some smallish chunks of 
> meat as opposed to an even "ground meat" texture you'd find in a meatloaf. 
> The pastry seems most like pie dough to me and is nice and flaky.
> I don't need the exact Clifton's version, but am looking for something 
> very similar.  I've done a search for Vienna Loaf before, but have only 
> come across a type of bread made in Vienna.  I'm sure there must be 
> another name for what I'm looking for, but have no idea what it might be.
> Thank you so much,
> Lissa 

Hello Lissa,

Sorry, I had no success with this. As you said, "Vienna loaf" is a type of bread. I checked for similar recipes with the name "turkey loaf", but I did not find any that had peas and carrots in them.


Vegetable Beef Soup

----- Original Message ----- 
From: Kelly
Sent: Monday, February 01, 2010 12:16 AM
Subject: Vegetable Beef Soup

Hello my name is Kelly, from San Antonio, TX. I am on the hunt for Souper Salads 
Vegetable Beef soup.  It is the best I have ever had and I would love to make it 
for my family. Please inform me if it is found or if it exist somewhere in your archives. 
Kelly R.

Hello Kelly,

No success with Souper Salads' recipe, but try the one below.


Vegetable Beef Soup

1/2 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water 
1 (10 ounce) package frozen mixed vegetables
1/4 cup dry onion soup mix
1 teaspoon white sugar 

1. In a large pot over medium high heat, saute the ground beef for about 5 minutes, 
or until browned. Drain off excess fat. 
2. Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil 
and reduce heat to low. Cover and simmer for 20 minutes. 

Dessert Dressing

----- Original Message ----- 
From: Marilyn 
Sent: Tuesday, January 26, 2010 3:41 PM
Subject: Paul Shanks Scottsdale Restaurant Recipe

This was a main stay in Scottsdale, Az restaurant scene in the 60's-70's. 
They had a dressing that they would put on a jello fruit type desert. 
I believe that it had ice cream in it, but do not know the rest of the 
ingredients. It was really guarded. I know it sounds rather funky, but 
this was the 60's. It would be very good on any type of fruit and would 
dearly love to have it. My real name is Marilyn and thanks

PS The Hotel was called Paul Shanks Safari Hotel, has a little history, 
the actor Bob Crane was killed there.

Hi Marilyn,

Sorry, I had no success with this.


Grandpere dans le Sirop

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Grandpere dans le Sirop 

2 cups packed brown sugar 
2 cups water 
1 tablespoon butter 
1/2 teaspoon vanilla extract   
2 cups all-purpose flour 
1 cup white sugar 
1 tablespoon baking powder 
1 pinch salt 
1/3 cup cold butter 
3/4 cup milk 
1 teaspoon vanilla extract 


In a large saucepan, mix together the brown sugar and water, and bring to a boil. 
Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. 
Cover while preparing the batter. 
In a medium bowl, stir together the flour, white sugar, baking powder and salt. 
Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until 
the mixture has lumps no larger than crumbs. Make a well in the center, and pour 
in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry 
mixture is absorbed. 
Return the sugar mixture to a full boil, and drop large spoonfuls of the batter 
into the syrup. Cover and simmer over medium heat, without removing the lid, for 
15 minutes, or until a toothpick inserted into the largest dumpling comes out clean. 

Salad Nicoise

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Salad  Nicoise

6 handfuls salad greens (lettuce, spinach, etc. )
4 eggs, hard boiled and sliced
1 cucumber, sliced
1 tomato, sliced or quartered
Sliced scallions
1 c. tuna in water
Black olives
1/2 c. lemon juice
1 c. olive oil
1 tsp. pepper
1 tsp. salt
1 tsp. brown sugar
1 tsp. mustard

Arrange greens and vegetables tastefully on platter or in bowl. 
Put eggs, tuna, and olives on top. Mix lemon juice, oil, and 
spices and sugar and sprinkle over salad. 
Salad  Nicoise

2 tbsp. dry white wine
2 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
2 tbsp. minced scallions
1 tbsp. minced parsley
8 med. potatoes, cooked and sliced
1 head lettuce, torn into pieces
3/4 lb. green beans, cooked
3 oz. can tuna, drained
4 hard-boiled eggs, quartered
8 anchovies
1/2 c. black olives

In large bowl, combine wine, vinegar, salt and pepper. Stir in olive oil. 
Remove 1/4 cup dressing and reserve. To bowl, add onion and parsley; stir. 
Add potatoes; toss. Cover and chill 2 hours. Line serving platter with lettuce. 
Arrange potatoes, beans, tuna and egg on lettuce. Crisscross anchovies over 
salad; dot with olives. Pour reserved dressing over all and serve. Serves 4. 
From: Cindy 
Date: Fri, 19 Feb 2010 13:48:16 -0500
Subject: Salad Nicoise

Phaedrus - could you please tell me what the Nicoise means??



Hi Cindy,

"Nicoise" refers to the city of Nice in the Cote D'Azur region of France, which is where this type of salad originated.

The salad, and other dishes called "Nicoise", such as "Tuna Nicoise", is preferably made with Nicoise olives, which are grown in the region.


"The main course of leg of lamb - famous for its delicate,spicy flavor that came from having been raised in the nearby coastal salt pastures - and white beans and fried potatoes... was enhanced by a bottle of Medoc."
Old Bones by Aaron Elkins

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