Sent: Monday, January 26, 2015 7:02 AM
Oh my, thank you so much. A friend told me about finding your website and
falling in love with all the recipes. Do you have any of the Steak and
Ale recipes? Or Baby Does recipes? Again thank you
Thank you for the kind comments. The Steak & Ale recipes that I have are
on these pages:
Kensington Club Steak
Dressing & Marinade
If there are other Steak & Ale recipes that you want, request them
specifically and I will conduct a search.
I don't have any Baby Does recipes, but if you request them, I'll search.
Sent: Monday, January 26, 2015 1:27 PM
Subject: Re: Recipes
Thank you for your quick response. The beer-cheese soup at Baby Does was
awesome. Would love the recipe as I have tried to find it but I'm not that
No problem. The recipe below is from a chef at Baby Does.
Baby Doe's Beer Cheese Soup
8 c Milk
2 tsp Tabasco sauce
4 tsp Worcestershire sauce
4 tbsp Chicken base
16 oz Cheez Whiz
6 tbsp Cornstarch
1/3 c Water
1 c Beer
1/8 tsp MSG
Combine milk, Tabasco, Worcestershire, chicken base, &
MSG. Bring to a boil, stirring regularly.
Add Cheez Whiz, after warming in hot water or in
microwave. Mix in well.
Dissolve cornstarch completely in the water. Add to
soup, which should thicken immediately. Reduce heat a
bit and stir in beer.
To serve, ladle into bowls and dust with cayenne
Sent: Tuesday, January 27, 2015 12:08 PM
Subject: Recipe Request
I am writing to request a recipe from Ramon's, as shown below.
There are a group of us on Face Book that talk about the history of Brevard County, FL
and many times Ramon's comes up.
We are looking for a recipe for their onion pumpernickel rolls.
I have hunted on-line but have been unable to find one.
I did find their Caesar Salad dressing recipe...
I qt. mayonnaise (Do Not use lite mayo)
6 eggs, beaten
1/2 tsp. curry powder
1/2 tsp. garlic powder
2 tsp. anchovy paste
1 pkg. onion soup mix
1 1/2 cups Parmesan Cheese
Mix until creamy. Refrigerate and serve over Romaine Lettuce with Croutons. Makes a lot so share with friends!
...and the cheese dip recipe (kind of- not all of the amounts are listed) that was served with the rolls...
Bernice Porter, makes the cheese dip once or twice a year.
I am afraid she is so used to making it she does not have exact measurements but this is what she gave me.
I would experiment with amounts of ingredients until you get it to suit your taste.
Keep refrigerated but set out before using so that it gets soft and easy to spread.
8 oz cream cheese ( I guess you could use any type: regular, whipped, or low fat)
garlic powder(just a little
wet garlic (small jar minced garlic)
2 tablespoons mayonnaise
few dashes of Worcestershire sauce
If you are able to help, that would be great!
I have at least a dozen cookbooks with recipes from Florida restaurants, but not one of them mentions Ramonís.
I had as little success find a recipe for the rolls on the Internet as you had, but I did find this statement
from a purported former employee of Ramonís:
I know Publix has the onion rolls that we used to serve.
Worth checking out. I found it here: Facebook
Your best bet is probably to try to connect with former employees via the Ramonís Restaurant Reunion Facebook page here:
Ramonís Restaurant Reunions
Iíll post this on my site.
Thank you for your help! I "Liked the FB page and got a reply..."Eli's Bakery"...also the comment about Publix.
Guess I will try there if you have nothing on Eli's Bakery. (going to guess Cocoa Beach or Cocoa, Fl.)
Thanks for all your help Phaedrus!
I could not find anything except one small mention from 1963 that a cake in a photo came from Eliís Bakery in Cocoa Beach.
Nothing else. It must have been closed for quite some time.
I have this recipe for Onion Pumpernickel Rolls from my recipe files. Perhaps it is close to Ramon's
Timm in Oregon
Onion Pumpernickel Rolls
For the Sponge:
1 cup warm water
1 tablespoon active yeast
2 tablespoons caraway seeds
2 teaspoons malt flour or syrup or brown sugar
1 cup coarse or dark rye flour
1/4 cup white bread flour
For the Dough:
1/2 cup warm water
2 to 4 teaspoons baker's caramel (see note below)
2 teaspoons plain salt
1/2 cup onions, finely minced
1/4 cup brown sugar, packed
2-1/2 to 3 cups bread flour
1 large egg white, beaten
Caraway seeds for sprinkling, optional
For the Sponge: An hour before making the dough mix together the water, yeast, caraway seeds, malt flour or syrup,
rye and white bread flours. Stir to make a thick mixture and let stand 1 hour.
For the Dough: Stir down the spongy mixture and add the remaining water, salt, sugar, minced onions and most of
white bread flour. Stir until dough can be kneaded by hand or dough hook, adding additional flour as required to
make a soft, springy dough, about 6 to 8 minutes.
Place the dough in a well greased bowl, cover with plastic wrap and let rise until doubled, about 45 to 60 minutes.
Divide the dough into 12 or 16 portions, depending on size of rolls required. Form each into a ball and place on a
parchment paper lined baking sheet, spaced 3 inches apart. Brush each roll with egg white and sprinkle on some caraway
seeds. Let rise until double in size, about 30 to 45 minutes.
Bake the rolls in a preheated 400F degree oven for 15 to 18 minutes, until the rolls are slightly firm when pressed with fingertips.
Note: Baker's caramel can be found at baking supply stores and some supermarkets or you can use Kitchen Bouquet. It is needed for color.
Sent: Thursday, January 29, 2015 8:25 AM
Subject: Lazarus chicken gravy
I have the dressing recipe, need the gravy...
Sorry, no success with this. It doesn't appear to be available on the Internet.
There are two Lazarus recipe books extant, but they are out of print and very
difficult to find. When one does find a copy of them, they are quite expensive.
The celery dressing recipe is below.
The Columbus Dispatch
The Columbus Dispatch
Lazarus' Steamed Celery Dressing
Makes 6 servings
The dressing does not pack together so it is not suitable for stuffing. Use it in place of potatoes.
1 pound fresh bread
2 small onions, chopped
1/3 cup finely chopped celery
1/3 teaspoon sage
1 teaspoon salt
2 tablespoons chicken fat (see Note)
1/2 cup milk
Grind or tear the bread coarsely. Combine bread with onions and celery, sage and salt.
Melt the fat and add it to the bread mixture.
Beat the egg, add milk, and combine with the bread mixture.
Pile mixture lightly in a pan. Steam in a pressure cooker 10 minutes or cover and steam it in a 350 oven 30 minutes.
thanks for the prompt reply...I am inclined to think the gravy was from GFS or one of those,
since they did not make enough chicken to serve gravy for all the dressing...