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Polynesian Chicken

From: Maribeth
Subject: Polynesian Chicken request
Date: Monday, March 15, 2010 12:48 AM

I was searching for the recipe for Macaroni and Cheese from Hot Shoppes, 
and found it on your site.

While I was checking out other recipes on the site, I saw the request 
for Polynesian Chicken from Phillip (August 27, 2009). In 1984, when I 
lived in Spokane Washington, I was served Polynesian Chicken at the home 
of the Nelson's. She shared the following recipes for the chicken and 
the pilaff she served with it. It may not be the recipe Phillip 
remembers, but it was very good.


*  Exported from  MasterCook  *

Polynesian Chicken

Recipe By     : Doris Nelson
Serving Size  : 6    Preparation Time :1:00

Amount Measure  Ingredient -- Preparation Method
------ ------------  --------------------------------
1      ea         chicken -- cut into pieces
1      cup        sugar
3/4    cup        soy sauce
1      Tbsp.      sesame oil
1/4    cup        sesame seeds
1/2    cup        onion -- grated
1 1/2  tsp.       garlic powder
1/4    cup        water

3 1/2  cups        brown rice
1/2  lb.           margarine
3/4  cup           onion -- chopped
3/4  cup           celery -- chopped
1/4  tsp.          pepper
                   seasoned salt -- to taste
4    cups          chicken broth -- or
4    cups          water
4                  chicken bouillon cubes

Flour chicken. Put on a cookie sheet and bake at 350 degrees F. for 45 - 
60 minutes. Mix sauce ingredients. Dip chicken in sauce. Bake for 20 
minutes, basting frequently.
Serve with Pilaff.
Saute onion and celery in some of the margarine. Brown the dry rice in 
the rest of the margarine, until browned. Put rice, celery and onion in 
a deep baking dish. Bring water to boil and add bouillon cubes or bring 
broth to a boil. Add to rice with seasonings. Cover and bake at 350 
degrees F. for 50 minutes. Uncover and bake 10 minutes more. Fluff with 
a fork before serving.

Bull's Eye Burger

----- Original Message ----- 
From: Jerry 
To: '' 
Sent: Friday, March 12, 2010 12:57 PM
Subject: bagel burger or bulls eye burger

This Is a hamburger patty with a hole in the center.
The patty is cooked and served on a bagel.
The holes line up.

Original version:

An Egg is placed in the center of the patty, and both are fried together, 
this was called a Bulls Eye at home.
Onions are placed in the center and cooked with the burger.  A variation on the  onion burger.
The bagel burger is much more recent, possible '70s
The bulls eye, my mother did while I was kid,  in the '50's
There were other variations, but I am not sure
I liked the egg in the center and the onions, so I remember those. 
Did my mother invent this, or was it in some magazine or book?


Simple, I know, just curious.
Have been searching for this for a while.

I enjoy your site.

Hey Jerry,

Several places, such as I-HOP, serve burgers with a fried egg on top of the patty.

However, a brief search turned up nothing with a fried egg in the middle of a burger patty with a hole in it served on a bagel. The only way to be sure would be to individually check every entry for "bull's eye burger" and every entry for "bagel burger" that show up in the search engines. Even then, it might be out there under another name. I don't have time for such a search, and I know of no short-cut way to search for it. Sorry.
I'll post the request on my site. Perhaps one of my readers will recognize it.


7 Layer Salad

----- Original Message ----- 
From: Glenn
Sent: Friday, March 12, 2010 6:15 PM
Subject: 7 Layer Salad

> March 12, 2010
> Phaedrus
> My name is Glenn. 
> Thanks for my favorite web site.  I'm looking for Morrisons 
> 7 Layer Salad recipe.
> Thanks for any help.
> Glenn

Hello Glenn,

Sorry, there's no "7 layer salad" in the version of the Morrison's Recipe Book that I have.


James, one of the Hungrybrowser Regulars, had this one.

Morrison's 7-Layer Salad

Note: This was a very popular salad and much requested recipe. 
This is from the Morrison's Master Recipe Book.

Yield: 30 - 6 oz. portions

4 lbs Lettuce

Knock core out of lettuce. Wash and drain with core side down. 
Cut lettuce into 1-1/4 inch squares. DO NOT CHOP. Place in large mixing bowl.

2 lbs Mayonnaise
2tbsp Sugar
2 oz. water

Combine and mix well. Reserve 8 oz for topping.

1 lb celery, chopped
3/4 lb onion, diced
1 lb bell pepper, diced
1 3/4 lbs green peas (frozen) 
6 hard boiled eggs, sliced
1 lb crisp bacon, chopped
3/4 lb cheddar cheese, grated

Toss with lettuce and 1 ½ lb mayonnaise mixture.

4 oz crisp bacon, chopped
4 oz cheese, grated
2 hard boiled eggs, sliced
4 oz green peas, frozen
8 oz mayonnaise

Spread remaining mayonnaise mixture on top of salad. Sprinkle bacon, eggs, cheese, 
peas mixture over top. Serve in large bowl on cafeteria line. Garnish with sprinkle 
of mixture. 

Pudding Cookies

----- Original Message ----- 
From: Olga 
Sent: Friday, March 12, 2010 2:55 PM


I'm looking for a choc chip recipe that calls for either vanilla or choc pudding 
in the recipe. It's a   very  soft and delicious cookie. Would appreciate. it.
Thank you,

Hello Olga,

See below.


Chocolate  Chip  Cookies

2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 (4 serving size) pkg. vanilla* instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips

*Can use other flavored instant pudding for variation.  Mix flour with baking soda. 
Combine margarine, sugar, vanilla and pudding; mix in large mixer bowl.  Beat until 
smooth and creamy.  Beat in eggs.  Gradually add flour mixture, then stir in chips. 
Drop by rounded teaspoonful about 2 inches apart onto ungreased baking sheets. 
Bake at 375 degrees for 8-10 minutes.  Makes 7 dozen.  
 Choc-Chip  Pudding  Cookies

2 1/4 c. flour
1 c. butter or margarine
1/4 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
3/4 c. brown sugar
1 (4 oz.) pkg. instant pudding (chocolate or vanilla)
1 (12 oz.) pkg. chocolate chips

Combine butter, sugars, pudding and vanilla.  Beat until smooth.  Beat in eggs. 
Add flour and soda.  Stir in chips.  Batter will be stiff. Bake 8-10 minutes at 375 degrees.

Waldorf Salad

----- Original Message ----- 
From: Glenn 
Sent: Thursday, March 11, 2010 6:28 PM
Subject: Morrisons Waldorf Salad

> March 11, 2010
> Hi Phaedrus
> My name is Glenn. Thanks for my favorite web site - I enjoy browsing
> thru the recipes.  I'm looking for a recipe for Morrisons Waldorf 
> Salad.
> Thanks for any help.
> Glenn

Hello Glenn,

Morrison's actually had two different Waldorf Salad recipes : "regular" and "supreme". See below.


Waldorf Salad

Apples, peeled and julienned  2 lbs.
Morrison's Mayonnaise    1 lb  - For recipe, see here: Mayo
Julienned celery hearts   1 lb
Raisins     5 ozs

Prepare apples, julienned style, place in mixing bowl.
Add Morrison's mayonnaise and mix lightly.
Add celery and raisins. Blend thoroughly.
Serve on bed of lettuce.
Waldorf Salad Supreme

Apples, peeled and julienned  2 lbs.
Morrison's Mayonnaise    1 lb  - For recipe, see here: Mayo
Celery (diced)    1 lb
Sliced pecans or walnut meats  4 ozs

Peel and dice apples in 1/4" squares. Place in mixing bowl.
Add Morrison's mayonnaise  and mix lightly.
Add celery and pecan or walnut meats.
Blend thoroughly.
Serve on a bed of lettuce.

Do not prepare apples too far in advance of serving or they will turn dark.

Under no circumstances should Waldorf Salad be carried over to the next 

More Morrison's Recipes

From: james 
To: phaedrus 
Sent: Saturday, April 17, 2010 6:54 AM
Subject: the real morrison's waldorf salad

This is the recipe for Morrison's Waldorf Salad Supreme.

A note on salads. Morrison's told managers: "Tuna salad, chicken salad, ham salad, 
shrimp salad, cold roast beef, cold roast pork and sliced turkey are excellent for 
cold plates combined with fresh or canned fruits, potato or congealed salads, cottage 
or assorted sliced cheeses, and finger sandwiches, toasted muffings assorted breads, 
rolls and crackers. Use your favorite dressings and imagination." 

And they did. that is the reason some salad recipes were never written. It was 
just a manager or cook whipping up something and putting it on the line. 

Also, Morrison's did not make their own mayo. They bought it. Fresh mayo made in the 
kitchen is a food safety problem and a labor killer. Commercial mayo is acidic and 
actually slows bacterial growth. 


Morrison’s Waldorf Salad Supreme

Recipe from Morrison’s Master Recipe Book

Yield: 50 – 3 0z portions #16 scoop

1/4 quart whipped topping 
3 lbs Mayonnaise
Whip topping stiff and fold into mayuonnaise

6 lbs apples
2 fresh lemons
Cube cored and unpeeled apples into 1/2 inch cubes. Add juice of two lemons to apples and mix. 
(This prevents browning) Add to whipped topping and mayonnaise mixture immediately. 

3 lbs celery, diced into 1/8 inch cuts
Add to mixture.

1/4 lbs raisins
1/4 lb pecans, chopped fine
Top salad with raisings and pecans

Serve in vegetable dish with lettuce leave underline and lettuce buildup. 
Prepare only enough for one meal. 

From: Phaedrus 
To: james 
Sent: Saturday, April 17, 2010 8:49 AM
Subject: Re: the real morrison's waldorf salad
Hi James,

There appears to be some disagreement between the Morrison's recipe manual that you have and the one that was sent to me in *.pdf format by another reader. I have no doubt that both are authentic. There are certain things about the scanned manual that I have that convince me of its authenticity. However, the one that I have gives recipes for some things that you say that Morrison's used canned products for, in this case, commercial mayonnaise.

My thinking is that the recipe manual that I have is probably older than the one that you have. Morrison's, later in the cafeteria's lifetime, probably stopped making some products in-house and began buying them pre-prepared. Your manual is "right" for the later time frame, and the one that I have is "right" for the earlier time frame. I think that, at the earlier time, Morrison's did indeed make their own mayonnaise and pie fillings, etc. and that later they began purchasing these things pre-prepared. I'm sure the Morrison's recipe manual was likely revised several times during the existence of the chain.


From: "james"
To: "Phaedrus"
Subject: Re: the real morrison's waldorf salad
Date: Saturday, April 17, 2010 9:12 AM

i think you are right. The manual that i have was "revised 1991." They were still 
using voltex, which is simply liquid eggs and oleo. Although some recipes listed 
it as margarine. As the chain began struggling, labor became an issue. Thus the 
switch to purchased items, such as pie filings, etc. It is a trend that continues 
today in all food facilities. Potato salad, for example, is increasingly made with 
a cheap-o bland salad from Sysco or whoever and then bacon, chives and other ingredients 
are added to make it a premium product. They are simply eliminating the labor of peeling 
and cooking the potatoes. 



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