Sent: Monday, February 01, 2016 3:56 AM
Subject: sour cream dessert
I went to Purdue University in the 1980s and in the cafeteria they served a dessert that was cut into bars.
It had a graham cracker crust and a pie filling top (cherry and blueberry are most remembered). It's the
middle I can't nail down. It was a sour cream/cheese cake type filling. It definitely was not 100% cheesecake
and had a lighter feel in the mouth then cheese cake. It was served cold. I have searched your site and anything
connected with Purdue University. I have not found anything that fits the bill. Maybe you can help?
I did not have any success locating any recipes at all that mentioned Purdue University Cafeteria.
There are quite a lot of cheesecake recipes with a graham cracker crust and a sour cream & cream cheese filling and
topped with cherry or blueberry pie filling. I imagine that what you had in the Purdue cafeteria was one of these
adapted for food service use.
See below for some examples.
2 (8 oz.) pkgs. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/4 c. ReaLemon juice
1 (8 oz.) sour cream
1 deep dish graham cracker crust
Cherry or blueberry pie filling (optional)
Preheat oven to 300 degrees. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add eggs and ReaLemon juice, mix well. Pour into graham cracker crust. Bake 50-55 minutes or until set. Cool. Chill thoroughly.
Spread sour cream on top. Optional: Top with cherry or blueberry pie filling.
1/3 c. powdered sugar
18 graham crackers, crushed (1 1/2 c.)
1 stick butter, scant
3 lg. pkgs. cream cheese
1 pt. sour cream
1 c. sugar
1 generous tsp. vanilla
1 can blueberry (or cherry) pie filling
Combine eggs, sugar, cream cheese and vanilla. Fill pie crust and bake at 350 degrees for 45 minutes. Top with the sour cream.
Return to oven for 5 minutes. Pour canned pie filling over the top and refrigerate overnight.
Sour Cream Cheesecake (Blender Recipe)
Graham cracker crumb crust
1/2 c. sugar
2 tsp. vanilla
1 1/2 c. sour cream
1 lb. soft cream cheese (cut into
2 tbsp. melted butter
Fruit (cherries, pineapple, blueberries or strawberries) thickened slightly
Line a 5 cup pan with a graham cracker crumb crust (uncooked). *NOTE: Blend only 1/2 recipe at a time,
as the whole recipe will not fit in a 1 quart blender. In blender put eggs, sugar, vanilla and sour cream.
Cover and blend on high speed for 30 seconds. After 15 seconds remove cover and, with motor on, add the
pieces of cream cheese and the butter. Pour into prepared pan and bake in a preheated 325 degree oven for
30 to 40 minutes, or until set in center. The filling will be still very soft, but it will firm up as the
cake cools. Chill thoroughly before serving. May be topped with your choice of pie filling.
Sent: Friday, January 29, 2016 7:39 PM
Subject: Cinnamon rolls
I would like to get the recipe for marsh bake shop Birmingham Al. Cinnamon rolls.the shop is now closed.thanks
Sent from my Windows Phone
Sorry, I had no success with this. I’ll post your request for reader input.
Sent: Saturday, January 30, 2016 10:30 AM
Subject: Morrisons Cafeteria Recipe for Beefy Mac
I've been looking for the Morrison's Cafeteria recipe for Beefy Mac and cant find it.
Would appreciate if you could do some searching? Really appreciate the help!
The recipe below is given in the Morrison’s Kitchen Manual. Remember, this is a cafeteria-size recipe.
I am unable to tell you how to cut down the size of the recipe. A #10 can appears to be 13 cups or 104 ounces.
I have no idea how many portions are in 5 #200 steam table pans. I tried to find out the capacity of a #200 steam
table pan, but they do not appear to be sold that way. They are sold by “full size”, “2/3 size”, “half-size” and
then by depth.
Macaroni & Meat Sauce
Macaroni 6 lbs
Ground Beef 15 lbs
Tomatoes 2 #10 cans
Tomato Juice 1 #10 can
Onions (chopped fine) 4 lbs
Peppers (cut fine) 1 lb 8 ozs
Garlic 3 cloves
Worcestershire 3 ozs
Salt & Pepper to taste
Chili Powder to taste
Saute beef, onions, peppers, and garlic.
Add tomatoes and tomato juice and cook until tomatoes are done.
Add Worcestershire sauce.
Combine with cooked macaroni. Add salt & pepper and chili powder
to taste. Place into large steamtable pans.
Macaroni & beef may be topped with grated cheese if desired.
Approximately 8 ozs cheese to each steam table pan.
Yield: 5 #200 steamtable pans.
Subject: Morrison's Macaroni and Beef ----#200 pan size
Date: Thursday, March 10, 2016 2:14 PM
I also got curious about that pan; I hope this link clears it up.
Sent: Friday, March 11, 2016 2:57 AM
Subject: steam table size
A #200 steam table pan is a full pan 12 x 20. The #200 refers to the depth of the pan -- two inches.
A #400 would be four inches and a #600 would be six inches deep. My Morrison's manual has a Glossery
that lists pan volumes, but remember that the volume is to the rim, which was rarely used. A #200 pan
holds maximum capacity of two gallons, but Morrison's used a "usual fill" of 6 pints, or 1 1/2 gallons.
Five pans using the Morrison's rato would be 30 pints.
My 1991 manual has a slightly different version of this recipe and reduces the volume. This recipe was
often tinkered with and given "personal touches"by various cooks, so I'm not sure the recipes are more
than a guide.. A serving of Meat Sauce and Macaroni was 8 ounces.
Morrison's Meat Sauce and Macaroni
Yield: 56 -- 8 oz. portions.
2 1/2 lbs macaroni boiled in 2 1/2 gallons water salted with 2 1/2 ounces salt fpr 10 minutes, drained and set aside.
10 pounds 80/20 ground beef cooked in heavy bottom pot with 2 lbs minced onions, 12 ounces minced bell pepper
and 2 cloves crushed garlic. Make sure ground beef has no lumps. Drain in colander before going to next step.
Add 1 #10 can diced tomatoes and 8 cups tomato juice and cook until tomatoes are done.
Mix into above mixture -- 3 ounces Worcestershire sauce,, 1 tablespoon black pepper and 3 tablespoons chili powder.
Note: One common variation was to add a small amount (about 4 tablespooons) of beef base mixed with enough
hot water to dissolve.
Add macaroni and mix. Let sit for 30 minutes so macaroni can absorb juices.
Portion into 2 - #200 pans and top each pan with 12 ouncs grated cheese. Place in oven until hot and cheese is melted.
Do not brown cheese.Garnish with parsley sprigs.