Sent: Saturday, February 21, 2015 1:08 PM
Subject: Rio Bravo restaurant cheese dip
I have been searching for the cheese dip served with homemade hot flour
tortillas from Rio Bravo Restaurant in Atlanta. The restaurant has been
closed for years.
Thanks in advance for your help.
Do you mean Rio Bravo's popular chile con queso dip? If so, it was published
in the Sun Sentinel newspaper. See below and here: Rio Bravo Dips
"The Rio Bravo Grill uses processed American cheese in this recipe, but I
used a high-quality processed sharp cheddar cheese, available from most
Rio Bravo Grill's Chile Con Queso
3/4 pound processed cheddar cheese
1/8 cup milk
1 tablespoon chopped pickled jalapenos*
1 tablespoon chopped cilantro (or regular parsley)
2 tablespoons canned
chopped green chiles
1/4 cup diced onions
1/4 cup diced celery
1 clove garlic, minced
Pinch white pepper
1/3 cup canned diced tomatoes
Tortilla chips, for dipping
Cut the cheese into small chunks (about 2-by-2-inches) and place in a medium
microwavable serving dish. Add remaining ingredients except for tomatoes and
tortilla chips. Microwave cheese mixture on high (100 percent) for 4 to 5
minutes, or until hot and bubbly, stirring twice during cooking. Remove and
stir in tomatoes. Serve with tortilla chips. Makes about 3 cups.
Per (2-tablespoon) serving: 61 calories, 4 grams protein, 5 grams fat, .72
grams carbohydrates, 15 milligrams cholesterol, 110 milligrams sodium.
*Pickled jalapenos are available with ethnic foods in most supermarkets.
Sent: Saturday, February 21, 2015 11:11 PM
Subject: "Tomato Blaze" sweet and hot preserves condiment
If this finds you retired, well, Well Done!
If it finds you still a'hunting, well, bless us!
My aunt Dorothy used to make a sweet and spicy condiment which she canned in small batches and
called "Tomato Blaze".
I've had no luck finding a recipe in all of Googleland.
"If google can't find it, how on earth will Uncle Phaedrus?" (fret, stew)
Thank you for the hundreds of recipes I've squirreled away from your site
(got any good squirrel recipes?) in the vain dream that I will live to try them all.
Live from Goats Roost, WI
I’ll probably be doing this as long until I’m 100 (which is still a long way off.).
Keep current with this link: Hungrybrowser
I could not find anything called “tomato blaze”. That may be a creative name for something that’s
usually called by a different name. There may be dozens of recipes out there for something that’s
the same or very similar to what your aunt made, but just not called “tomato blaze”. There are lots
of recipes for sweet & spicy tomato relishes and chutneys. See below for a sampling.
I have a recipe for fried squirrel on the site, and I have other squirrel recipes in my library.
These links have some squirrel recipes: Wild Game Recipes
12 ripe tomatoes, peeled, cored & diced
3 onions, chopped
3 sweet red peppers, seeded
1 sm. hot pepper, chopped
1 cucumber, seeded, chopped
1 c. raisins
1 clove garlic, minced
3 c. brown sugar
1 tsp. cinnamon
1 tbsp. ginger
2 tsp. salt
Combine, boil then simmer until thick (about 1 1/2 to 2 hours).
Process 10 minutes in boiling water bath canner.
Zippy Tomato Relish
12 ripe tomatoes, chopped lg.
2 lg. onions, chopped lg.
2 bell peppers, chopped lg.
2 c. hot peppers*, chopped lg.
2 c. vinegar
2 c. sugar*
2 tbsp. salt*
Mix all ingredients and simmer about 2 hours. This is very hot.
Wear gloves when slicing peppers and use less if you don't like hot stuff!
*Peppers: 1/2 cup is plenty for those who do not like it too hot; 1 cup for medium heat.
*Sugar: 2 cups is really sweet; 1 cup is sufficient.
*Salt: Or use 1 tablespoon for those on low salt.
1 gal. tomatoes, chopped
4 med. onions
4 to 6 hot peppers
2 c. sugar
2 c. vinegar
1 tbsp. salt
Cook until done or thick.
Go, go, Inspector Phaedrus!
Thanks much. (I think, I and other people, should add the regional information for the recipes,
although of course they could easily have been clipped from a national magazine. In my case,
I encountered tomato blaze in Southern Indiana--WHERE btw, I still visit, and knowing now that
you are in the dark as well, feel it's my bounden duty to inquire among the locals for it.
I'll be in touch. Unless I forget. I too am no spring schicken.
Sent: Sunday, February 22, 2015 1:31 PM
Subject: Looking for lost recipe
I'm trying to find the recipe for Gina's Chicken Breasts (I think this is
the correct name). It was one of the recipes in the Great American Recipes
card collection. In on-line search results I see them also called McCall's
Great American Recipe Cards. I had a subscription to the recipe cards in
the early to mid 90's. The recipe included chicken breasts, artichoke
hearts, ricotta cheese, and almonds. I don't remember if it was part of the
recipe or my own modifications, but I used to put onion, Parmesan cheese,
and chicken broth in it as well. The dish was partially cooked on the stove
(chicken breasts and onion) then put in a casserole dish and baked in the
oven. It was one of my husband's favorites, but I can't find the recipe
card. I have continued to make it from memory, but I'd like to get the
original recipe, as my recollection gets fuzzier every year. I hope you can
find the recipe! I've tried searching for it on line number of times over
the years and have never been able to track it down.
At least three different sets of McCall's Great American Recipe Cards have been
published. We have one set, and there is nothing like your description in it.
Searching the web and our other sources, I did not find any recipe with chicken
breasts, artichoke hearts, ricotta cheese, and almonds, without even considering
the onion, Parmesan cheese, and chicken broth. I found nothing like that under
All I can do is put this request on my site in the hopes that one of my
readers has the other sets of Great American Recipe Cards and will check to
see if this recipe is in them.