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Tartex Pate

----- Original Message ----- 
From: mohini 
Sent: Wednesday, February 17, 2010 4:08 PM
Subject: Different?

Dear Sir,

Please allow me to applaude you profusely for your wonderful web-site which is 
highly informative and well appreciated!!

I am curious if you have ever stumbled or know much about Tartex pate, commonly 
enjoyed in Europe. It is a "commercial" vegan pate, which is creamy, comes in 
several flavours is lovely on toasts, used on canapes,and/or h'douvres etc. I see 
the ingrediant listing is yeast, oil, tomato, herbs, spice, flavours,soya... There 
is not much there is seems! It is very light in texture; it has a kind of suspended 
lightness in there and I am wondering how that may be achieved besides whipping, 
especially where there are no eggs  or eggwhites included. If you have any suggestion 
how to duplicate or aquire this recipe that would be fantastic!!

Eagerly awaiting your reply,

Hello Mohini,

I had no success. It does not appear that anyone has been able to reverse-engineer tartex pate and create a copycat recipe. Sorry.

You can buy them here: Vegan Essentials

There are some suggestions for homemade tartex-like spread here: Forum The PPK


Saskatchewan Sauce

----- Original Message ----- 
From: Pat 
Sent: Monday, February 22, 2010 4:07 PM

Hello Phaedrus. I sure hope you can help me...but I'm afraid this might be a tough one. 
I didn't know such a person like you existed, or I would have contacted you years ago! 
I have been looking for a recipe called  Saskachewan Sauce,  that I tasted in a restaurant 
(which was part of the Red Oak Inn in Peterborough, Ontario, Canada, but I don't recall 
the actual name of the eating place.)  Problem is that I partook of this sauce, that 
has been on my mind ever since, thirty years ago!  This was not a sweet sauce, but a 
savoury one, that is served over meat dishes, etc.  I'm sorry that I can't remember what 
ingredients might have been in it, or even what the predominent flavor was.....I only know 
how very much I liked it.  And, the name also made me keep looking through every sauce 
cookbook, & sauce section, because I was born in Saskatchewan. Hope you'll be able to help...
and I can prepare it, bringing back that flavor memory to my tongue!
Thanks so much!
Hoping,  Pat,  from Ontario 

Hello Pat,

I wish that I could help, but I cannot find any recipe for Saskatchewan sauce. I found a few mentions of the Red Oak Inn in Peterborough, but no mention of the restaurant there. I'm not even sure the Red Oak Inn is there any longer - some of the items I found seemed to indicate that it has been converted into a retirement community.

I found a few stray mentions of "Saskatchewan sauce", but none of them was a recipe, nor did any of them even describe it.



Vincent Price Chicken Cacciatore

----- Original Message ----- 
>From: Wendy 
>Sent: Monday, February 22, 2010 12:56 AM
>Subject: Recipe
>Hi, I found this recipe years ago and lost it. It was in Vincent Price's cookbook
(maybe he wrote it with his wife). It's for Chicken cacciatore. I remember how good 
it was and would love to find it again. I searched a little but nothing came up except 
for Vincent Price's butter-cream frosting. Thank you.Wendy 

Hi Wendy,  

I have a copy of "A Treasury of Great Recipes" by Mary and Vincent Price, and there is no recipe in it for chicken cacciatore. However, there is some sort of recipe for chicken tetrazzini in the cookbook. I cannot find a chicken cacciatore recipe on the Internet that is associated with Vincent Price.  


Hi,Thanks for trying. I guess I need to either find a copy of the book that it is in 
or someone who has the book and can give me the recipe. I do not know which of his 
books has the recipe in them or where to find them. Some of his cookbooks came up in 
the search and they were very pricey.It was definitely in his ,or their cookbook and 
was for chicken cacciatore.Do you know if there is there a web site, or can you do it 
on yours, that I can ask others if they have that book or recipe. In my search I think 
I can up with someone commenting about that recipe but didn't give it and there wasn't 
a way to contact them(I think) Thanks again. Wendy

I only know of four cookbooks by the Prices:

"A Treasury of Great Recipes" by Mary and Vincent Price

Mary & Vincent Price's "Come Into The Kitchen" Cookbook

Vincent Price's "National Treasury of Cookery" -5 volumes Early, Young Republic, Ante Bellum, Westward, Victorian

"Cooking Price-Wise" Companion to the British TV Show hosted by Price

These are all out of print and used copies are usually quite pricey when you do find them. E-Bay is a good place to check, as is As I said, I have a copy of "A Treasury of Great Recipes", and there is no "chicken cacciatore" recipe in it.



----- Original Message ----- 
From: "Merri " 
Sent: Tuesday, February 23, 2010 1:38 PM
Subject: Muscovites

My name is Merri and I am looking for the recipe from Jordan 
Marsh, Boston for Muscovites.  They were almost, as I remember them as a 
child growing up in Boston, a devils food cake with chocolate filling and a 
blob of intense chocolate on top covered all over by more chocolate. I 
adored them and now that I bake all the time , I would love to try and 
recreate them. thank you for all of your help and by the way, your Jordan 
Marsh blueberry recipe is devine and as I remembered them. I made some for 
my husband and he wouldn't even share them with anyone. That's how good they 
were. Thank you again for your help.

Hello Merri,

Sorry, I cannot find even a mention of Jordan Marsh muscovites.


7up Cake

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7UP  Cake

1 box lemon supreme cake mix
1 box lemon instant pudding mix
4 eggs
3/4 c. Wesson oil
1 7up (10 oz. bottle)

 Bake 3 layers.  Bake at 300 degrees until done. 

--7UP Cake Icing--

1 lg. can pineapple
1 1/2 c. sugar
2 eggs
2 tbsp. flour

 Cook until real thick.  Add one can coconut.  Put on cake.  
7UP  Cake

3 c. flour
3 sticks butter
3 c. sugar
6 eggs
3/4 c. 7UP
2 tbsp. lemon flavoring

Blend eggs and sugar together and butter.  Then alternated 7UP and flour until gone. 
Then add flavoring.  Cook 1 hour 15 minutes at 325 degrees.  Use bundt pan.
7UP  Pound  Cake

2 sticks margarine
1/2 c. vegetable shortening
3 c. sugar
5 eggs
1 tsp. lemon extract
3 c. all purpose flour
7 oz. 7up

Cream margarine and shortening with sugar. Add eggs 1 at a time, beating well after 
each additions. Add lemon extract. Add 7up and flour alternately, beating well after 
each addition. bake in a greased and floured tube pan at 300 degrees for 1 1/2 hours, 
or until cake tests done. 

"I used to stand in line for catfish sent down from the Sacramento River, and ... then [she] would dip them lightly in white cornmeal which was quite heavily seasoned with cayenne pepper, before she fried them in good bacon grease."
How to Cook a Wolf by M.F.K. Fisher

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