Sent: Monday, January 21, 2013 10:18 AM
Subject: Salad Supreme Dressing Recipe
I am searching for a recipe my mother in law used for every family get together;
she said that it was from a magazine but couldn’t remember which one. She has since
passed away and the recipe with her. It is for a salad dressing, I will list the
ingredients that I know are in it, but I don’t know the measurements:
Water or vinegar, not sure which
It has to be refrigerated and shook well before each use; it’s an oil based dressing,
not as tart as a vinegrette tho. I appreciate any help you can provide, I have searched
and googled with no luck so far.
I can’t find a salad dressing recipe with exactly those ingredients. The closest that I can find
is the below recipe, which has sour cream, mayo, and garlic in addition to your ingredients,
and does not have the sugar. I looked for other blue cheese salad dressing recipes with Salad Supreme
as an ingredient, but did not find one that was closer to your description than this one.
1 c. sour cream
1 c. oil
1 c. mayonnaise
1/8 c. vinegar (white)
3 tbsp. Salad Supreme
1 pkg. blue cheese (crushed)
2 cloves garlic (minced)
Mix all together. Keep in refrigerator.
Thanks for looking; it’s one of those ‘family secret’ recipes that no one bothered to write down. L
Sent: Monday, January 21, 2013 10:43 PM
Subject: Recipe request
I am looking for a recipe for a pizza like dish that had a thick biscuit
like crust that is served cold that they served when I went to school at
Robinson High School in Tampa Florida. They also brought it in as a special
reward for high scores when I worked at the phone company.
I am also looking for recipe for the Chicken and Yellow Rice.
Sorry, I cannot find any recipes at all from Robinson High School in Tampa,Florida.
Sent: Monday, January 21, 2013 11:08 PM
Subject: Two recipe quest
I'm searching for two recipes: one for a shrimp dish from Gourmet mag.,
sometime in the 1970s. I recall it was made with beer, perhaps red bell
peppers and/or scallions. The sauce was then reduced to almost a thick
Many thanks for any help you can offer.
Sorry, No success with this. I'll post it on the site.
Subject: Shrimp in Beer Jan 21, 2013
Date: 3/10/2021, 1:47 PM
Regarding the below request (above:2-22-2013)
This may be the recipe.
It has the beer, peppers and scallions and the sauce is reduced.
I purchased a set of 5 year indexes for Gourmet magazine that spans from 1956-1984 so
Im finding some old requests.
Shrimp in Beer Creole (Gourmet February, 1976)
In a small skillet sauté 1/2 cup sliced blanched almonds
in 1 tablespoon each of butter and oil, tossing them until
they are golden. Drain the almonds on paper towels; sprinkle
them with salt and reserve them.
In a saucepan cook 2 pounds shrimp, shelled and deveined
in 1/2 stick (1/4 cup) butter over moderate heat, tossing
until they just turn pink. Transfer the shrimp and pan juices
to a bowl and reserve them covered with a buttered round of
wax paper. Add 2 tb. butter to the pan and in it sauté 1/4 cup
minced scallion and 1 green pepper cut into strips, until they
are softened. Add 1/2 pound small mushrooms, 1 tablespoon sweet
Hungarian paprika and salt and pepper to taste and cook the
mixture, tossing, until the mushrooms are tender. Stir in 1
teaspoon tomato paste, 1 cup light beer and the reserved pan
juices and reduce the liquid over high heat to 1/2 cup. Reduce
the heat to low, add 1 cup créme fraiche or 3/4 cup heavy cream
combined with 1/4 cup sour cream and simmer the mixture until it
is hot. Arrange the shrimp mixture on a heated platter with rice
pilaf mold and garnish it with almonds.
Rice Pilaf Mold (Gourmet February, 1976)
In an ovenproof 7-inch saucepan, sauté 1/4 cup minced onion in
2 tablespoons each of butter and oil until it is soft but not
colored. Add 2 cups Carolina rice, well rinsed, stirring it until
it is coated with butter. Pour in enough chicken stock or chicken
broth to cover the rice by 1/2 inch, bring it to a boil, and bake
the rice, covered, in a preheated moderate oven (350° F.) for 25
minutes. Fluff the rice with a fork and add 1/2 stick (1/4 cup)
butter, softened and cut into slices, and 2 tablespoons freshly
grated Parmesan cheese. Pack the rice firmly into a buttered 3-cup
smooth-sided mold, invert the mold onto the platter, rapping the
mold to release the rice, and remove the mold.
Sent: Monday, January 21, 2013 12:33 PM
Subject: Yellow Cake
Im looking for a made from scratch yellow cake from the early 60s.
Jean, my dear, you have to tell me more than that. There was more than one yellow cake recipe in the 1960s,
and when people put recipes on the Internet, they don’t say “This recipe is from the 1960s”.
You have to give me some way to know the recipe when I see it.
Sent: Monday, January 21, 2013 5:35 PM
Subject: Re: Yellow Cake
The only thing I can remember is that it was from farm extension group or AG group. They used to go around to
homes and give out recipes. Or it could have been from home-ec in school.
I’m sorry, Jean, that’s no help. I have to have a way to identify the recipe that is part of the recipe like
a unique name for the recipe or unique ingredients or a unique method of mixing or cooking the cake.
There are hundreds of yellow cake recipes. I’m sending you two from our files. See below.
2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 tsp. vanilla
1 c. milk
Mix and beat. Pour into well greased and floured pans.
Bake at 350 degrees for 50 minutes or until tests done.
Old Fashioned Yellow Cake
1 3/4 c. sugar
1/2 c. shortening
1 tbsp. vanilla
1 c. milk
2 c. self-rising flour
Cream sugar, eggs and shortening together until light. Add vanilla.
Add milk and flour alternately. Beat 2 minutes with electric mixer.
Pour into greased, floured 13 x 9 inch pan and bake at 350 degrees until done,
test by inserting toothpick in center.