Sent: Wednesday, February 08, 2017 4:19 PM
Subject: Wendy's Baked Potatoes with Stroganoff
I realize this is an unusual request and probably too old to find, but, would like to find the recipe if I can.
I used to love the baked potatoes from Wendy's that had the beef stroganoff on top of them. I would eat them
almost every day before going to work in the evening. I have tried to recreate it, but cannot seem to be able to.
If you know or have access to this recipe, please let me know.
Thanks!! you would be making an old lady relive a dream. If you decide to publish it, please let me know when so
I can snatch that recipe.
Sorry to say, I had no success locating a recipe for Wendy’s beef stroganoff baked potato. I could find only a couple of brief mentions of them at all.
There are some recipes here for Wendy’s Baked Potato toppings, including one with hamburger, onion soup and sour cream:
Wendy's Baked Potato Toppings
There is a recipe for beef stroganoff baked potatoes here (Not Wendy’s):
Beef Stroganoff Stuffed Potatoes
I’ll post your request on my site. Maybe a reader can help.
Sent: Wednesday, February 08, 2017 6:59 PM
Subject: Woolworth's hoagies!
Greetings from Ohio! I grew up in central Ohio specifically near Newark Ohio. There was a Woolworths in a shopping strip
called the Newark Plaza in the North End of Newark. When I was an adolescent my mom would take me shopping in that strip
and occasionally outside of Woolworths they would be selling Hoagies on the sidewalk. I have seen all kinds of recipes
online that don't look anything like what I had there. All I remember was some kind of a sub like bun and lettuce and
dressing, cheese and meat that to me was out of this world! I grew up on a 100-acre farm north of town and it was a real
treat to get into town and have a prepared sandwich for lunch! I have many fond memories of Woolworths including this one!
I forgot to mention the time would have been late sixties to early seventies. Also on the hoagie there may have been a
few onions and possibly yellow pepper rings. The dressing seemed to be of the mayonnaise type but my memory could be
Melody from Central Ohio
I have a copy of the Woolworth’s Recipe Book from that era, but some of it is missing and it doesn’t have the hoagie recipe.
I also searched online for the hoagie recipe, but I had no success.
What I did find online were a couple of message board posts in which people described the Woolworth’s Hoagie:
“Every Saturday, in a suburb of Cleveland, the Woolworths made a sandwich of fresh bread, and ham, and salami, and cheese.
Topped with Eyetalliand (Italian – Phaed) dressing and shredded iceburg.”
"Louise Dybach of Allentown provided information on Woolworth's hoagies for Rose Scrizzi of Allentown. She remembers watching
Grace, a former Woolworth's employee, make these hoagies on Saturdays when she went "to town." Louise remembers the following:
Grace would start with a sliced roll, then line the roll with American cheese and next came chopped ham. Another lunch meat was
then added. Louise is not sure what kind but she does know it was not salami. The hoagie was then topped with tomato slices and
shredded lettuce. Onions, if you wanted them, were added next. Oil and a mild vinegar, kept in separate bottles, were then
sprinkled on the hoagie. The last ingredient was a spoonful of hot peppers. This was also an optional ingredient. Hopefully this
information will be helpful to Rose."
Actually, this sounds very much like one version of what we call an “Italian Sandwich” here in Maine. It’s made here using Italian bread.
These descriptions are the best that I can do at present. I will post this on my site for reader input. There is a delay of about
a month. Check back on my main page regularly for a post entitled “Woolworth’s Hoagies”: Uncle Phaedrus
If you are in the mood for experimenting, use the descriptions as a guide. Use hoagie rolls, American cheese (If the cheese doesn’t
taste right, try cheddar or provolone or mozzarella.), ham (the description says “chopped”, but sliced sounds possible, too).
For the “other lunch meat”, I’d try Genoa salami first, as in the first description, then prosciutto, capicola, or even mortadella.
Then tomato slices and lettuce. If you choose, add onions, yellow pepper rings, or a spoonful of hot peppers. for dressing use
oil (olive, probably) and a mild vinegar – probably not cider vinegar.)
Also, for reference, look at these recipes:
Philly Italian Hoagie
Classic Italian Hoagie
Maine Italian Sandwich
Subject: Woolworth Hoagies
Date: Wednesday, October 18, 2017 3:56 PM
While searching for the receipt of the Woolworth hoagie that I grew up with, I came across your site. I then read a post
sent to you from Melody in Newark, Ohio.
I thought that it really is a small world, since I grew up there and Mom would get us hoagies at the same Plaza Shopping
Center Woolworth's as Melody did. I too remember it s taste like it was yesterday. I remember the ham, cheese, tomato,
lettuce, onion and I am sure Italian (oil) dressing but most of all the addition of sprinkled Oregano which I think gave
it an extra boost. I can't remember any other meat other than ham (maybe two kinds chopped and boiled) and I would
have remembered salami if it were there.
I added the email from Melody to refresh your memory and don't have to search for it as to the one I was referencing.
Thank you and keep up the great work.
Subject: St. Patrick's day
Date: Wednesday, March 15, 2017 4:27 PM
Got leftover corned beef from St. Patrick's day?
St. Patrick's Day Tacos
2 to 2-1/2 pounds cooked corned beef
For the Coleslaw:
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into thin julienne
1 cup quality mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt to taste
Black pepper, freshly ground to taste
1-1/2 tablespoons hot pepper sauce or to taste plus more for serving
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeńos
Warm the corned beef in its cooking liquid or wrap it in foil and set on a sheet pan in a 350°F oven for 20 minutes or so.
For the Coleslaw: Mix the cabbage and carrots together in a large bowl. In a separate bowl, whisk together the mayonnaise,
yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste. Pour half of the sauce over the cabbage
and carrots and toss to coat thoroughly; season to taste and reserve the remaining sauce.
When the corned beef is hot, remove from the liquid or foil and use two forks to shred it.
Serve with the warmed tortillas, sliced jalapeńos, the slaw, remaining white sauce and some more hot pepper sauce to taste.
Timm in Oregon