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The Warehouse Restaurant Green Goddess Dressing

From: Ken 
Sent: Monday, March 07, 2016 5:41 PM
Subject: Thank for your great service!

I would love to know the recipe of the Green Goddess salad dressing served at the Warehouse restaurant 
in Marina Del Rey California in the 1973/74 era.

Thank you,


Hello Ken,

Sorry, I had no success finding any mention of The Warehouse’s green goddess salad dressing from any era.

I’ll post this on my site for reader input.


Yellow Cake with Fondant Icing

-----Original Message----- 
From: Dottsie
Sent: Saturday, March 05, 2016 8:38 PM
Subject: Yellow cake fondant icing

Hello Dottsie,

If you are looking for a particular recipe for a yellow cake with fondant icing, then you have not given me enough details.

If you simply want a recipe for a yellow cake and a recipe for fondant icing to put on it, see these sites for some ideas:

Basic Fondant Cake

How to Make a Fondant Cake

Basic Yellow Cake

Yellow Cake Made from Scratch

Fondant Frosting

Fondant Icing

Rolled Fondant

Best Fondant Recipe


-----Original Message----- 
From: Dottsie
Sent: Saturday, March 12, 2016 4:07 PM
To: Phaedrus
Subject: Re: Yellow cake fondant icing

The recipe that I remember when I was a kid was from a bakery named Ebinger's
The cake was a solid yellow cake almost like a.pound cake with the fondant 
icing. Hope you will be able to help me duplicate. Thanks for your efforts.

Hello Dottsie,

My Ebinger's Bakery page is here: Ebinger's Bakery

As you can see from that page, I have been searching for Ebinger's Bakery recipes for over 15 years. The sum total of what I have been able to find is listed on that page and linked from that page.

There is a recipe link on that page for a recipe that is said to be similar to Ebinger's yellow cake with mocha icing. That's all there is. Ebinger's recipes are lost.


Recently Found Horn & Hardart Recipes

From: "Rochelle" 
Subject: 2 H&H Recipes Not Found On Websites
Date: Sunday, March 06, 2016 7:03 PM

Hi U.P.!
As a break from genealogy research, thought I'd use my sub to look up any possible H&H 
automat recipes not on your site. Here are two, with good documentation these were identical recipes 
served at H&H automats. I'm attaching actual images.
The first is from Thursday,9 March 1944 The Paris News (Paris, TX) "'Here's Pointers on Low Point Meals' 
by Charlotte Adams, AP Food Editor."  As part of the War Food Rationing effort, the US Govt held a 
campaign among leading restaurants for best recipes using low or no points from what they served at 
their restaurants. In their submissions, the restaurants were to reduce the amount of servings down 
to that for the average household. Horn & Hardart won first place for their Honeycomb Tripe, Creole recipe.

The second recipe, for Raisin Bran Muffins, is from Thursday,31 May 1973 Chula Vista Star-News (Chula Vista, CA) 
(pg. C-6) "Star-News'What's Cooking' Caroline McVey, Food Editor." In the article, she says this recipe was 
given her from a baker at H&H. 

Also, attached is the complete article about the 1944 Low Point campaign. I left out the runner-up recipes from 
(#2) Grace E. Smith Company (Vegetable Chop Suey), (#3) Schrafft's (Casserole of Chicken and Broccoli, Mornay), 
and (#4) Greenfield's Restaurant, Detroit (Stuffed Eggs En Casserole). If you need these, I can send them.

Horn & Hardart Creole Honeycomb Tripe 

1 pound		tripe
1/2 teaspoon	salt cups (see note)
3 cups		tomato pulp
2 1/4 teaspoons	tomato paste
2 1/2 cups 	stock
2 tablespoons	cornstarch
1 teaspoon	black pepper
1/2 teaspoon	Tabasco
1/2 tablespoon 	butter or oil
1 cup		diced green pepper
1/4 cup		diced pimiento
1/3 cup		diced onions

Note from Phaed: "1/2 teaspoon salt cups" is the way the newspaper article reads. 
That doesn't make a lot of sense to me. I think what was meant was: Place the tripe 
in enough salt water to cover, using 1/2 teaspoon of salt per cup of water.

Tripe is cooked in salted water about 2 hours, cooled and cut lengthwise. Rub pan 
with garlic. Fry onions and green peppers in butter or oil, add tomatoes and stock 
and cook for 15 minutes. Add cornstarch. dissolved in a little water, seasoning
and pimientos. Bring to a boil, add tripe and simmer 15 to 20 minutes. Serves four.
Horn & Hardart Raisin Bran Muffins

3/4 cup sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup seeded raisins
1 cup All-Bran cereal
1 egg, beaten
1/2 cup milk
2 tablespoons molasses
2 tablespoons melted shortening

Sift flour, baking powder and salt together several times. Spoon two tablespoons
of the flour blend over the raisins and toss lightly to coat all the raisins with
flour. Add bran to (remaining) flour mixture. 

Combine egg, milk, molasses and shortening. Dump in flour mixture and stir briskly
a few stirs, then add raisins and stir just long enough for all dry ingredients to 
be moistened.

Spoon batter into well-greased muffin cups, about two-thirds full, and bake at 
400 degrees for 30 minutes. Makes one dozen muffins.

"This recipe was given to me many years ago by one of the bakers at the world famous 
Horn & Hardart charin, renowned for their delicious raisin bran muffins."

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