On 7 Mar 2005 at 16:44, DIANA wrote:
> Good Monday to you, my new friend:
> I'm hopeful you can help in my latest search. There was a chain
> restaurant located here in my hometown of Jonesboro, Arkansas, during
> the 1970s called Pasquale's Pizza, which served pizza, pasta and subs.
> My favorite was the hoagie, which contained Italian meats, a
> marinara-like sauce, mozzarella and a dill pickle slice on a submarine
> bun. My brother loved the stromboli sandwich, which was beef and gravy
> on the same type bun, but not like the stromboli recipe you have in
> your archives.
> Do you know of any recipes floating around for these sandwiches from
> As an exchange, I'm sending you the recipe for Orange Slice cake, a
> favorite of my family that is a nice alternative to fruitcake during
> the holidays.
> Thanks for your help!
Thanks for the recipe!
We had Pasquale's here in Mississippi, too.
Sorry, there are no Pasquale's recipes online, but below are some other stromboli
List of Ingredients
1 lb. mild Italian sausage(remove casing)
1/2 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
8 oz. tomato sauce
1 large loaf Italian bread
6 oz. tomato paste
1/4 c. water
1/4 c. grated Parmesan cheese
1/4 tsp. oregano
1/4 tsp. garlic salt
1/4 tsp. rosemary
1 pkg. Mozzarella cheese slices
Brown meat. Add onion, green pepper and mushrooms.
Cook five minutes. Stir in tomato sauce, tomato paste, water,
Parmesan cheese, oregano, garlic salt and rosemary. Simmer
ten minutes. Cut bread lengthwise. Scoop out center. Put 1/2
cheese slices in bottom of bread. Fill with mixture. Cover
with remaining cheese. Place remaining half of bread on top.
Wrap in foil and bake 6 to 8 minutes at 400 degrees.
Slice to serve.
Easy To Make Stromboli
Frozen dough bread (in freezer section)
1 lb. boiled or spicy ham (your
1/2 lb. genoa salami
1/2 lb. sliced pepperoni (the deli
will do this)
3 lbs. mozzarella cheese
1 jar of meatless Aunt Millie's sauce
or your own homemade
If using frozen bread, let thaw, then divide in half. Use rolling
pin to flatten in a rectangular shape. Add ham in rows - 1 or 2
pieces with overlap. Then add on top the salami in the same fashion;
then the pepperoni. (If it seems greasy, you may want to boil it first
for a few minutes to reduce the fat.) Then add grated Mozzarella cheese
on top. Finish with a touch of Aunt Millie's tomato sauce. Roll carefully
lengthwise making sure you tuck the ends carefully in to avoid seepage.
Bake at 350 degrees until crusty brown, about 1 hour. I make about 10
at a time, bake for 1/2 hour and freeze. Fresh for about 6 months. Remove
from freezer, bake 1/2 hour and it's great!
1 loaf frozen bread
2 egg yolks
1 tbsp. Parmesan cheese
1 tsp. parsley
1/2 tsp. garlic powder
1 tsp. oregano
1/4 tsp. pepper
2 tbsp. olive oil
1/2 lb. chipped pepperoni
12 oz. shredded Mozzarella cheese
2 beaten egg whites
Thaw bread and spread on greased cookie sheet. Like pizza shell.
Mix next 7 ingredients together and spread on dough. Cover with
layers of pepperoni and cheese. Roll like jelly roll. Place seam
down and brush with egg white. Bake at 350 degrees for 30 to 40
minutes. Slice and serve.
2 (1/4 oz.) pkgs. yeast
2 1/2 c. warm water
6 to 6 1/2 c. flour
1 tbsp. salt
2 tbsp. sugar
1 tsp. Tabasco
1/4 c. olive oil
2/3 c. grated Parmesan cheese
1/4 c. minced fresh basil or 1 tbsp. dried basil
1 egg, slightly beaten
3 oz. pepperoni, thinly sliced
6 oz. Provolone cheese, sliced or shredded
Optional: grated Parmesan for topping
Sprinkle yeast over warm water in small bowl. Allow several
minutes for yeast to soften and dissolve. Combine 6 cups flour
with salt and sugar. Add yeast mixture, Tabasco, and olive oil.
When well combined, knead the dough by hand on a well-floured
surface for 10 minutes or in an electric mixer with dough hooks
for 3 minutes (add additional 1/2 cup flour if needed). Turn the
dough into large, greased bowl. Cover the bowl and leave in a warm
spot (70-80 degrees) until doubled in bulk. Punch down the dough
and work in cheese and basil. Let rest for 10 minutes. Cut the
dough in half. Lightly roll each piece (or use hands), pressing
out air bubbles to approximately 7-11 inch rectangle. Lie cheese
and pepperoni lengthwise in the middle of the rectangle and then
fold sides around the filling. Pinch ends to seal. Lie stromboli
on greased cookie sheet, seam side down. Brush with beaten egg
and sprinkle with Parmesan cheese. Bake at 375 degrees for 20
minutes. Let cool at least 10 minutes before slicing.
>On 7 Mar 2005 at 14:51, Marv wrote:
> Looking for a recipe for Krispies. Local food stores generally have
> them in their bakery department. They are round or oblong and about
> the size of a plate. They are similar to just making a cinnamon crust
> but definitely are not pie crust. They have a chewy glaze on the
> bottom, coated with cinnamon and sugar and would guess they are baked
> at about 400 deg. They, I am sure, are basically flour and water.
> All of my searches come up with Krispy Kreme donuts. It isn't a
> donut. My wife says they may be called cow patties but those searches
> ended up with something completely different.
> Thanks ......... Marv
There are a couple of recipe suggestions below, but I think what you want is on this
They're called Cinnamon Crispies or Kansas Cow Flops!
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. cinnamon
1 (8 oz.) tube Pillsbury crescent rolls
3/4 c. confectioners sugar
1 tbsp. margarine
1 to 2 tbsp. hot water
Bake 12 minutes at 375 degrees on a greased cookie sheet. Mix
together. Separate crescent dough into 4 rectangles. Firmly press
perforations to seal. Spread 2 rectangles with butter-sugar mixture.
Place 2 remaining rectangles over sugar mixture. Lightly press
together. Cut into 16 strips. Twist each strip tightly several
times. Seal ends. Place strips on greased cookie sheet. Bake at
375 degrees for 12 minutes until golden brown. Remove immediately
from cookie sheet to rack and spread glaze while warm.
Bunuelos (Cinnamon Crispies)
3 c. flour
1 tsp. baking powder
1 tsp. salt
Sugar and cinnamon mixture
2/3 c. milk
4 tbsp. butter
2 beaten eggs
Heat milk and butter until melted. Cool mixture, then add beaten
eggs. Sift dry ingredients. Add to creamed mixture. Knead until
smooth. Roll into little balls and roll out like tortillas,
stretching out as thin as possible. Deep fry. Drain on paper
towels and sprinkle with cinnamon sugar mixture.
I used to work at a Gino's in Elizabeth, NJ in 1971 and 1972. If I remember
correctly, the sauce they used on the Gino's Giant was a thicker version of
Thousand Island dressing. We put it on the buns with something that looked
like a caulking gun.
On 9 Mar 2005 at 11:01, Jackie wrote:
> I am looking for the recipe for a dish called HALUSKI. Thank you.
Well, that name seems to be applied to two different dishes - one containing egg
noodles, and the other containing potato dumplings. see below for both kinds.
Haluski (Polish fried noodles and cabbage)
3 TBS of unsalted butter
1 medium sweet yellow onion, sliced thin
1 small head of cabbage sliced
3 cups of egg noodles or dumplings
salt, pepper, garlic powder to taste
In a large deep skillet, melt the butter then add the onions and cabbage.
Sautee on medium heat until very soft and tender. While the onions and
cabbage are cooking, cook the noodles according to package directions.
Cook them slightly under done. I like to cook my noodles in some chicken
broth for added flavor. When the noodles are done and the cabbage mixture
is soft, add the noodles to the cabbage. Season to taste and cook together
for a few more minutes. Serve with some crusty rolls and eat as a main
dish or side. Leftovers are great as well.
Haluski - Potato Dumplings
3 lg. potatoes, grated
2 c. flour
1 tsp. salt
1/4 lb. butter
1 chopped onion
3-4 qts. boiling water
Mix potatoes, egg, flour and salt together. Drop by 1/2 teaspoon into
boiling water and boil for 15 minutes. When cooked, add 1 cup cold
water to set dumplings and drain.
Saute onion in butter and mix into dumplings.
Haluski And Cabbage
1 sm. head cabbage
1 lg. onion
1 stick butter
4 med. potatoes
1 tsp. salt
1 tsp. pepper
2 c. flour
Chop onion and cabbage finely and cook in the butter until tender.
Grate the potatoes while cabbage mixture cooks. Mix potatoes, eggs,
flour, salt and pepper. Drop the potato mixture by teaspoonful into
boiling water (salted). Boil 5 minutes, drain and mix with the cabbage
and onion. Season to taste.
2 eggs beaten
1 cup flour
pinch of salt
1/2 tsp baking powder (makes them fluffy)
enough water to moisten
Mix all together in a bowl with handle to form a thick paste.
Boil pot of water.
Drop 1/2 tsp of dough into boiling water if it stays together puffs and
comes to the top the dough is fine. If it falls apart add a little more
flour to dough, test again.
Drop by tiny spoons full into water.**
Dip spoon into water makes dough slide off easier.
Cook till all come to the top & are tender.
Drain. That's it! I usually make a double batch for family of 4 you can
also drop into boiling soup too, but I like to keep it separate.
For Potatoe Drop Noodles add 2 pureed raw potatoes to same receipe it
makes more noodles.
** I recently took a black plastic tray, the kind meat come in at the
grocery store. Drilled about 50 holes into the bottom with a 1/4 inch
drill, then sanded it to smooth off all the edges. This works great.....
hen your water come to a boil pour all your noodle batter into the tray
all at once. Holding over water use spatula to push the batter thru the
holes in less then a minute all the batter is in the water.
This make very uniform dumplings... and they all cook at the same time.
If they are too big make a smaller one with 1/8 inch holes, or 1/2 inch
holes if you want the dumplings bigger
Haluski Kapusta - Noodles & Cabbage
Melt 1/2 lb butter in pot fry 2 chopped onions
Add 1 small head of cabbage chopped
Fry till browned add salt & pepper & garlic powder
Make a double batch of noodles mix into fryed cabbage cook on low till hot.
Hi uncle phaedrus,
don't know if you will receive this or not but am taking the time to send
you a response.this is not a request or question
this is a thank you note. I thank you for providing esoteric information,
saving me time, posting the recipes, and entertaining me and my friends.
my name is irini.
In surfing this morning I came across your site. Very impressive. i was
intrigued with the lum's dilemma of mustard and ollie sauce.
i like to research. so i got on the phone and called my dad who lives
in Utica NY where a Lum's used to be. he remembered some folks that
worked there. so i tried to contact them by way of land line (phone).
so they gave me comments with the instructions that they remain
anonmynous as part of the joke...
one female (ex-waitress) said:
yeah. i worked at Lum's. the Ollie red sauce we mixed with water and
brushed on the burger. The Ollie blue powder was shaken on the fries.
They never told us what was in the stuff and i never ate it. but the
customers were happy so i didn't care then. now i only eat organic
and what i grow in my garden.
another (ex-dishwasher) guy said:
who cares what was in it?. it was a selling point.
OK! the secret was BEER for christ's sake. we used lots of flat beer.
i can't tell you what exactly was in it. but my wife is a cook/chef
and she said you can try this for you hotdogs:
1 can flat beer
2 can water
1/2 tsp ground anise
2 tsp honey or sugar
cook the dogs in this water until they are done then cook 10 minutes more.
then broil or grill. put the mustard on the bun (we like potato buns) we
take regular yellow mustard and add beer and maoynnaise to it.
this is good or better than Lum's but reminds us of the food there. bye!.
found this on the net. hope i added all the proper references and credits.
you probably by now know this. bare with me. be patient. maybe something
new will be here. and maybe you can edit it for use. if not, i apologize
and thank you for your time.
Posted by CookinMom at recipegoldmine.com May 18, 2001
3 tablespoons lemon juice
1 1/2 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon A-1 Steak Sauce
1 tablespoon corn oil
1/2 cup beef broth
1 teaspoon Heinz 57 Sauce
1/4 teaspoon garlic salt
1 teaspoon vinegar
Mix the above ingredients.
Take 1 1/2 to 2 pounds of ground round and shape meat into round
patties, 3/4-inch thick and 3 1/2-inches round.
Place in a covered container and pour the marinade mixture over
them. Cover tightly and refrigerate 12 hours or overnight. Turn
the patties frequently.
Remove from marinade and sear over high heat to seal in the juices,
then turn down heat and cook to your desired doneness.
here's your mustard. lums was a good place but they couldn't market
successfully. that's why they are non-existent now. lost my job. gone
downhill since then. but here is your mustard. is it lum's? who cares.
i am a horseradish and mayo man myself.
1/2 c any cheep yellow mustard
1/2 c karo corn syrup
1/4 c honey or white sugar
1/4 c Mayonnaise
1/8 tsp garlic powder
such passions over fast food!!!!!!!
connie insists this is the mix for the Ollie's Red sauce (can you prove it?
i don't know):
1/2 C sugar
1/2 C salt
2 TBS paprika
2 TBS ground cayenne
1 TBS ground cumin
1 TBS ground celery seed
1/2 TSP ground coriander seed
2 tsp garlic powder
mix together in a blender or jar.
add water as needed and brush on the burgers before cooking, during cooking
and before serving!!!!
the Ollie's blue spices seems to be mostly finely ground black pepper,
some ground cayenne pepper, a little sugar and salt. but i did not find
anyone this morning who knew the proportions.
another recipe i got from an ex-employee for Ollie's red sauce was this:
1 C chili powder
1 TBS garlic powder
1 tsp onion powder
1/2 tsp cumin
1 1/2 tsp salt
1 tsp groung black pepper
mix up in a jar. when ready to use, make a sauce with one parts water and
beer each. whisk into the spices and use as a coating or brush on meat and
cook. for a good zing add 1/4 c vinegar to your mix or 1/2 c worchester sauce.
sue said that whaT THEY DID TO ENHAnce the beefy taste of the burger was to
add 1 to 2 tsp salt to each pound of burger meat. mix it up good. let sit in
the refrig overnight then make the patties for the day. then put some red
ollie sauce over the meat when ordered. she worked at lums in the 70's.
well, thanks for the challenge. don't know if i added to your reserve of
knowledge or not. you seem to be pretty up on things anyway.
See also: Phaed's Lum's Page
To buy Ollieburger spices, see:
Lum's Ollieburger Spices