Use this to search the site!
Just type your request in the
blank and click on "Search"!


Curried Chicken

On 3/1/2018 9:10 PM, Lucinda wrote:
 Hi Phaedrus!

 I am hopeful that you will be able to help me find two recipes:

 1. †The first is a recipe for curry chicken. It was published in a magazine around 
 the late 50s early 60s. The recipe includes ketsup, mustard soy sauce and curry 
 powder, along with some other ingredients. I thought that the recipe may have been 
 from the Heinz company, so I contacted them and the recipe they provided was nothing 
 like what Iím looking for. The recipe didnít even have ketsup in it!

 Iím hopeful that you will be able to track these recipes down for me. I really 
 appreciate the service that you offer, and Iíd like to thank you in advance for 
 your help.

 Best regards,


Hello Lucinda,

I'm not having much success finding a recipe called "chicken curry" or "curried chicken" with precisely the ingredients that you give. Most have additional important ingredients such as honey or Worcestershire.

I have no particular way to search for recipes from magazines, particularly without the name of the magazine.

The closest recipe that I can find to your description is called "Casa Chicken." See the recipe below.


Casa Chicken

2 to 2 1/2 lbs. skinless fryer or breasts
3/4 tsp. onion salt
3 tbsp. shortening
1/4 c. soy sauce
1/2 tsp. curry powder
2 bay leaves
3/4 tsp. pepper
1/2 c. ketchup
2 tbsp. prepared mustard
2 1/4 c. water

Sprinkle chicken evenly with onion salt and pepper. Heat shortening in large heavy skillet 
and brown all sides. Blend ketchup, soy sauce, mustard, curry, water and bay leaves.
Pour over chicken. Cover and simmer over low heat until chicken is tender, about 45 minutes. 
Serve with rice.

Bunker Hills or Gooey Buns

On 3/2/2018 10:50 AM, Lucinda wrote:
Hi Phaedrus!

I have another recipe request. We used to call these Bunker Hills. The recipe includes cooked 
ham that has been ground/shredded, mayo, †pickle relish, and possibly some cheese. The ingredients 
are mixed together placed on a hamburger half bun and broiled in the oven. Iím not sure I have all 
of the ingredients, and itís possible that ground/shredded bologna was used instead of ham.

They were served as part of our school lunch program in Wisconsin. My mom got the recipe somewhere 
(maybe the lunch ladies) and they were a family favorite.

Thanks in advance for your help!


Hi Lucinda,

I cannot find anything like your description that is called "Bunker Hills." That was probably just the name for them at your school.† By searching without that name and using the ingredients for the search, I found something called "Gooey Buns." These are very similar to your description.

As you say, bologna is the meat traditionally used. I found more recipes using hot dog buns than hamburger buns, although either may be used. The cheese is usually Cheddar, but American or Velveeta are also sometimes used. Chopped pickles is what I found rather than pickle relish, as such. Only one of the traditional recipes call for these to be broiled. All of the others said wrap in aluminum foil and bake.

See below for three recipes. This is a simple recipe, so you can adjust the ingredients and cooking method to be closer to what you remember.


Gooey Buns

1 lb. bologna
3/4 lb. sharp cheese
1/4 c. mustard
1/3 c. salad dressing
1 tbsp. minced onion
2 tbsp. chopped sweet pickles

Grind meat and cheese. Add remaining ingredients and mix well. Cut buns and spread with butter and 
then filling. Wrap each in foil and heat for 25 minutes at 325 degrees. Makes 12.
Gooey Buns

1/2 lb. bologna
1/4 c. mustard
1/3 c. mayonnaise
1 tbsp. minced onion
2 tbsp. chopped sweet pickle
3/4 lb. sharp Cheddar cheese
Hamburger or hot dog buns (depending on shape desired)

Grind bologna and cheese. Add remaining ingredients and mix well. Spread butter on insides of buns, 
then fill with filling mix. Wrap in aluminum foil. Bake at 325 degrees for 25 minutes. Yield: 12.
"Gooey" Sandwiches

1 lb. bologna
3/4 lb. cheese (American)
1 tsp. mustard
Pickles, finely chopped (to taste)
Onion, finely chopped (to taste)
Salad dressing or sour cream

Grind 1 pound bologna, 3/4 pound of American cheese. Add 1 teaspoon of mustard, some finely chopped 
pickle and a little pinch chopped onion. Moisten with salad dressing or little sour cream and vinegar. 
Fill hamburger buns with mixture. Wrap each bun in aluminum foil and bake slowly 25 or 30 minutes.
Gooey Buns

1 lb. bologna (or Spam)
3/4 lb. American cheese (like Velveeta)
1/3 cup mayonnaise or salad dressing
1/4 cup prepared yellow mustard
2 tbsp. sweet pickle relish or chopped sweet pickle
1 tbsp. finely minced onion
12 hot dog buns

Preheat oven to 325 degrees F.

Grind or finely chop bologna and cheese. Stir in mayonnaise, mustard, pickle, and onion; mix well.

Cut hot dog buns open, spread with butter, then the filling.

Wrap each bun in foil.

Heat in slow oven at 325 degrees F for 25 minutes.

Makes 12
Surprise Packages

One small can of Spam, cubed
Three boiled eggs, mashed
1/3 cup grated or cubed cheese
3 tablespoons cream or milk
3 tablespoons hotdog relish
2 tablespoons chopped onion
2 tablespoons catsup

Mix all of the above ingredients in a bowl together, split buns in half and spread on top of bun,
place under broiler open faced for two minutes,

Van de Kamp's Fruitcake

Subject: Re: old fashioned Van de Kamps fruitcake recipe
From: Phaedrus 
Date: 3/1/2018 8:51 AM
To: Mandy 

On 2/26/2018 12:05 PM, Mandy wrote:

Sent from Mail for Windows 10

My daughter loves the fruitcake her grandmother used to buy from Van de Kamps in the grocery store,† 
It came in a little loaf.† The fruit and nuts were not in big pieces. I would love to have the recipe 
and try to make it for her.
Thank you


Hello Mandy,

Sorry, I had no success finding this recipe. I will post this for reader input.


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2017, 2018 Phaedrus