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White House Dressing

On 21 Mar 2007 at 20:33, Eric wrote:

> Hi Uncle Phaedrus -
> Can you help me recover some of my childhood?
> When I was a kid growing up in Southern California in the late '0's 
> we often had fresh artichokes, and my Mom used to boil them and serve 
> them with a fantastic white dressing.  It was called White House 
> Dressing, came in a little cylindrical bottle, and I can't find it 
> anywhere. I've looked for this product for more than 20 years, and 
> for a recipe for at least 10.
> Can you possibly help me find a recipe for that fabulous white White 
> House Dressing? As I understand it, this product was once made by 
> Girard's but they don't offer it any longer.
> Now that I grow my own artichokes, I'd truly love to complete the 
> picture with that dressing.
> Thanks in advance if you can help --

Hello Eric,

I'm not familiar with that dressing, and I didn't find any mention of a commercial product. However, I did find recipes for "White House Dressing". See below.


White  House  Dressing

Small Batch:
2 1/2 c. white sugar
2 c. vinegar
2 c. vegetable oil
2 chopped green peppers
1/4 can pimento
2 chopped sm. onion
1/4 c. prepared mustard
1/8 c. salt
Large Batch:
5 c. sugar
1 qt. vinegar
1 qt. vegetable oil
4 green peppers
1/2 can pimento
1/2 c. mustard
1/4 c. salt

  Mix sugar, vinegar and oil until sugar is dissolved.  Chop peppers, pimento 
  and onion together.  Stir ingredients together.  Let stand for 3 hours before
White  House  Dressing

1 c. white sugar
1 c. white vinegar
1 c. vegetable oil

 Stir until sugar melts.
1 green sweet pepper
1 sm. can pimento
1 med. size onion

 Grind these three together.
3 tbsp. prepared mustard
3 tbsp. coarse salt
3 tbsp. Worcestershire sauce

 Mix all ingredients together.  Let stand 3 hours.  Makes 1 quart.  
 Keeps indefinitely if cool.

School Cafeteria Strombolis

Dear Phaedrus,

First of all, I enjoy your website and check in often.....I've used many of 
the recipes you have there -and have enjoyed them all.

When we were moving from Wisconsin to Alabama, our son was in school, and 
he loved the Stromboli that they made in the public  school in Jefferson 
Wisconsin.  I asked the school cooks and they gave me the recipe before we 
left Wisconsin.  It is as follows (cut down to family size but the 
proportions are exact):

2 lbs of bread dough (any good recipe or frozen, thawed and proofed 
according to package directions)

After the dough is proofed, roll it into a rectangle.

In the center of the rectangle, place a layer of sliced ham, a layer of 
mozzarella cheese and sprinkle to taste with Italian seasoning.  Fold over 
1/3 of the dough on the meat and cheese.

Place another layer of ham, cheese and seasoning.  Fold other 1/3 on top of 
that and tuck in. Puncture with a fork. Glaze with egg wash, and bake 20 
minutes at 350 degrees in a greased pan.

Serve sliced stromboli with pizza sauce on top.

More School Cafeteria Recipes

Joe Jost's Special

On 23 Mar 2007 at 12:47, Sandra wrote:

> Hi Uncle Phaedrus,
> Looking for the recipe of the sandwich called "Joe's Special".  It's a
> polish sausage sandwich.  Here's what I know:  Made on rye bread,
> sausages are steamed and then sliced length wise, yellow mustard, and
> sliced white cheese.  I do not know what kind of cheese they use!!!
> I grew up in Long Beach, CA and frequented this bar for many years. 
> Very famous in my home town.  I have since moved to St. Louis and miss
> it terribly.  Can you help me?
> Thank you so much,
> Sandra 

Hello Sandra,

The Joe Jost's website says that it's Swiss cheese. See:
Joe Jost's

I cannot find a real recipe, but I found this description:

'Joe's Special' consists of: 1 slice of rye bread, warmed and folded over. Inside it, a polish sausage sliced down the middle and a pickle within the sausage. Swiss Cheese. Mustard."

This leaves some unanswered questions, like "What kind of rye bread?", "What kind of pickle?", "What kind of mustard?", and "What kind of Polish sausage?", but it's the best I can do for you.


Real Pound Cake

On 22 Mar 2007 at 21:23, Judy wrote:

> Hi! I have been looking for a recipe close to my Grandmother's pound
> cake, it always had a thick crust on top. She told us it took " a
> pound of this and a pound of that, and almost a pound of the other".
> She died in the 80's at 96 years old. The written recipe must have
> been lost long ago, if she ever wrote it down. Thanks for taking the
> time to read this, it is a long shot, but we can't find it anywhere
> else! Judy Powell

Hi Judy,

See below.


Real Pound Cake

1 lb. butter, softened 
1 lb. sugar 
1 lb. eggs (8 large) 
1 lb. all purpose flour 
1/2 tsp. salt 
1 Tbsp. vanilla

1. Preheat the oven to 300F. 
2. Beat the butter with an electric mixer until light and creamy. 
3. Scrape down the sides of the bowl, add the sugar and beat until incorporated. 
4. Scrape down the sides again, add the eggs, salt and vanilla, and beat until
5. Scrape down the sides of the bowl; using your mixer’s lowest speed, add 
 the flour a little at a time, and stop as soon as it’s incorporated. 
6. Pour into a buttered, floured loaf pan and smooth the top. 
7. Bake 2 hours, or until a skewer poked in the center comes out completely dry 
 (the top center will be the last part to bake fully–don’t pull it out early or 
 you’ll have “pudding cake”).
8. Let cool until you can handle the pan, then turn cake out and let cool 
 fully before slicing.

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