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McKenzies' Bakery Chocolate Glazed Donuts

From: Alicia  
Sent: Saturday, December 31, 2016 11:47 AM
Subject: Mckenzie's Chocolate glazed donuts

Would you happen to know the recipe for McKenzie's Chocolate glazed donuts or 
where I can find them? I'm in New Orleans, La. and miss them Sooo much.

Hello Alicia,

No luck with a recipe. “Tastee McKenzies” has all of McKenzies’ old recipes and they are using them. See: Tastee McKenzies' Facebook Page


Morrison's Cafeteria Mayonnaise

From: Linda 
Sent: Saturday, December 24, 2016 3:20 PM
To: Phaedrus 
Subject: Re: Morrisons Thousand Island dressing

I tried to calculate it (Morrison's Thousand Island Dressing) and I
came up with about 120 servings. Then, I resized the recipe and made it. 
Delicious, but not the same. Think it had to do with the pickles. 
Also, wonder if they used the tartar sauce recipe and put chili sauce in it. 
I thought of that last night when I saw the tartar sauce recipe and 
then again today.

Thank you so much.

Hi Linda,

I thought you might want to see the Morrison’s “from scratch” mayonnaise recipe in order to see if it might make a difference, so I’m sending it.

The problem is that this recipe, like others in the Morrison’s recipe manual, calls for a product called "Voltex". This is an institutional food service product, a frozen mixture of liquid eggs and margarine that appears to have been made by Fleischmann's. I cannot find any evidence that it is still being sold. I have no idea exactly how to substitute for it in a recipe.


Morrison's Mayonnaise 


Sugar        7 ozs
Salt        8 ozs
Dry Mustard    5 ozs
Voltex        3 lbs 9 ozs
oil (5 gals)    40 lbs
vinegar        8 ozs
Lemon Juice    2 ozs

Note: Better results are obtained by using oil that has been chilled to 36°

Combine sugar, salt and dry mustard.

Add Voltex.

Start machine. (mixer or blender) Pour oil in a slow, steady stream until all oil has been added.

Before removing mayonnaise from machine, add vinegar and lemon juice and mix thoroughly.
You hit the nail on the head when you said --  *You should be aware that in
the years before they closed, they (Morrison's)  had begun buying some
products from Food Service companies instead of making them from scratch,
and the dressing (and the mayonnaise) may have been among those.*

Mayonnaise was one of the first to be purchased. Making it from scratch was
a problem both in production and food safety. Purchased mayo is shelf
stable until opened and store made, because of the eggs, was a food safety
problem waiting to happen. Also, managers drifted away from store made
salad dressings and purchased them for the same reasons.  To show how
Morrison's evolved my 1991 manual has no mention of a mayo recipe at that
time. They were buying gallon jugs of the stuff The dressing recipe in my
manual has he mayo listed as 1 1/4 gallons and the chili sauce as 1/2

Your reader was probably right when he said he suspected the pickles might
be the reason he couldn't get the dressing right. Even today every brand of
relish is different. Unless you could get the exact generic product
Morrison's used you would never duplicate it exactly.

Hope this helps!


Horn & Hardart Spaghetti

-----Original Message----- 
From: 267625....@...
Sent: Tuesday, December 27, 2016 2:42 PM

I would love to have the H&H spaghetti recipe.  Thank u for your help.

Hello _________?

Sorry, H & H spaghetti is one of those recipes that no one has been able to find or to create a copycat of.

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