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2003

TODAY's CASES:

Tamale Pie

  ----- Original Message ----- 
  From: Cathy
  To: phaedrus
  Sent: Sunday, April 13, 2003 5:42 PM
  Subject: tamale pie

  when i lived in texas i used to have a great recipe for tamale pie. 
  i know there was ground beef, tomatoes, corn and tortilla chips 
  involved, but i can't really remember the redipe. can you help please?  
  cathy 

Hello Cathy,

There must be several tamale pie recipes going around. Below is the one that I found. Use the basic recipe and add or subtract ingredients as suits you.

Phaed

  Tamale  Pie

   Ingredients : 
   1 lb. ground beef
   1 med. onion (chopped)
   1 clove garlic (minced)
   1 (#2) can tomatoes (2 1/2 c.) (juice also)
   1 (#2) can corn (drained)
   1/2 or 1 can (#2) kidney beans (drained)
   1/2 or 1 sm. can sliced black olives (drained)
   1 1/2 tbsp. mild chili powder
   1/2 (or more) tsp. salt
   3/4 c. yellow corn meal
   3/4 c. milk beaten with 1 egg (lg.)
   Cheese or crushed tortilla chips or garlic crumbs on top if desired
--Tomato Sauce:--
   2 strips bacon diced and browned(drain well)
   1/2 c. finely chopped onion
   1 sm. can tomato sauce
   1 c. water plus 1 bouillon cube
   1 tsp. chili powder or few drops of hot sauce
   1 tbsp. cornstarch
   1 tbsp. vinegar (plain kind)

   Preparation : 
     Brown the meat and drain any fat off.  Add onion, tomato, corn,
   beans, olives, salt and chili powder.  Then stir in the cornmeal,
   milk an egg mixture.  Bake in a 10 x 13 inch oiled casserole for 45
   minutes with foil cover at 350 degrees.  Uncover and add topping if
   desired and bake 10 minutes more.  serve plain or with tomato sauce
   or cheese and crumbs.  Mix all together and bring to a boil while
   stirring.  Correct seasoning by taste. 

Blackened Tilapia

  ----- Original Message ----- 
  From: Deb
  To: phaedrus
  Sent: Sunday, April 13, 2003 10:14 PM

  Dear Phaedrus, 

  I would like to locate the recipe that Piccadilly cafeteria serves and 
  one of the employees said the name of it was Blackened Talapia. It is a 
  fish dish that I believe was grilled.  It contained zucchini and squash 
  and onions and different color peppers. It would be very good for diets.  

  Deb

Hello Deb,

The actual Piccadilly recipe was not available. However, below is a very good blackened tilapia recipe. The veggies are actually a separate dish. Serve with your own choice of veggies.

Phaed

  Blackened Tilapia 

  "Tilapia, in its wild form, traces its origins to the river Nile in 
  the time of the Pharaohs! It's a wonderful catch with lean, white 
  flesh and a light, delicate flavor. Tilapia is a versatile fish that 
  can be poached, broiled, sauteed, pan-blackened, stir fried, or used 
  in soups."

  Ingredients:
  4-6 Tilapia Fillets
  2 Tbls. paprika
  2 tsp. salt
  2 tsp. lemon pepper
  1 1/2 tsp. garlic powder
  1 1/2 tsp. ground red pepper
  1 1/2 tsp. dried, crushed basil
  1 tsp. onion powder
  1 tsp. dried thyme
  1 cup unsalted butter (melted) 

  Directions:
  Heat iron skillet on high for 5 minutes. Mix dry ingredients in 
  a bowl. Dip fillets in melted butter and coat with dry mix. Place 
  fillets in hot skillet, cooking 2 minutes per side.

Du-Par's Pancakes

  ----- Original Message ----- 
  From: Mike 
  To: phaedrus
  Sent: Sunday, April 13, 2003 1:03 AM
  Subject: Dupar's Restuarant Pancakes Recipe 

  Hi Uncle Phaedrus,

  Before writing this e-mail, I did check your most popular requests page, 
  your archives using Google, and your links page for copycat recipes.  
  I did not find the recipe I want, so maybe you can help...

  I am looking for a Los Angeles restaurant's recipe for pancakes. The 
  restaurant is "Dupar's" which has a website: 
  http://www.dupars.com/since1938.htm.  On its website Dupar's upfront 
  says that it is known for its "legendary world-famous secret recipe for 
  Old Fashioned Buttermilk Hotcakes."

  Dupar's pancakes are incredible, truly great, and do not taste like any 
  other restaurant's pancakes.  Although Dupar's sells its hot cake batter, 
  I have to drive 50+ miles in Los Angeles to get to the nearest Dupar's.  
  I would like to make these pancakes at home.

  Information about the pancakes or their uniqueness:

  A few years ago, a web site or internet chat room devoted to pancakes 
  (that site no longer exists) had a posting by a former Dupar's employee.  
  That employee was also looking for the recipe, but stated that the recipe 
  was printed on the 10 or 20 pound bag (or sack) of Clabber Girl Baking 
  Powder.  (It would seem to me that if the recipe were printed on the 
  commercial size of Clabber Girl Baking Powder, a lot of restaurants 
  would be using the recipe.  But I haven't tasted Dupar's pancakes at 
  other restaurants).

  Because Dupar's began in 1938, perhaps the recipe comes from the 1930's?

  Perhaps it is based on a 1930's recipe from Clabber Girl Baking Powder 
  Company or the Rumford Baking Powder Company
  (http://www.clabbergirl.com/products.htm)?

  Dupar's pancakes are very sweet tasting.  The pancakes are very thick, 
  but at the same time they are very light and airy. Yet, their texture 
  is tough--- not cakey or crumbly--- you have to use some effort with 
  a fork to pull them apart.  But they are not "eggy" tasting--- if that 
  is what gives them that unique, tough texture.

  I have also noticed that Dupar's pancakes have very large, irregularly 
  shaped indentations or pockets --- which, from my experience making 
  pancakes, I do not think arise solely from the small, round bubbles 
  formed by baking soda or baking powder.  The pockets' shape are too 
  irregular and their size are too large.   My best guess is that pieces 
  of butter or shortening formed the odd shaped pockets. 

  Finally, the last piece of information that I have.. The only restaurant 
  whose pancake recipe tastes similar, but not exactly like Dupar's recipe, 
  is "Eggs 'n Things" in Honolulu, Hawaii (http://www.eggsnthings.com).  
  However, although Eggs 'n Things sells its "pancake mix," that mix doesn't 
  taste anything like the pancakes served in the restaurant.

  Well, I hope I have provided you with enough information or clues to begin 
  your detective work in finding the Dupar's pancake recipe.  

  Thank you for your assistance,

  Mike

Hello Mike,

Dupar's or "Du-par's" seems to have been successful over the years in keeping its recipe secret. I could not locate a recipe anywhere that claimed to be a copycat of Dupar's recipe, nor a copy of an "Eggs 'n Things" recipe.

As for other recipes that may be similar, I've never had Dupar's pancakes, so I'm at a disadvantage from the start. There are two pancake recipes on the Clabber Girl site. The first one doesn't sound anywhere close, but the second one -"mile-high pancakes", might be a candidate. It's the first recipe below.

All I can do is send you some buttermilk pancake recipes to try. There are several below. From your description of Dupar's pancakes, you might want to pay special attention to the two recipes below that describe the batter as being "lumpy."

Phaed

  Clabber Girl Mile-High Pancakes

  Ingredients
  3 egg yolks
  1 cup buttermilk
  2 cups all-purpose flour
  3 tablespoons sugar
  2 teaspoons Clabber Girl Baking Powder
  1/4 teaspoon baking soda
  1/2 cup buttermilk
  6 tablespoons margarine or butter, melted
  3 egg whites
  Buttermilk
  Berry or maple syrup
  Fresh raspberries, blueberries, or sliced strawberries (optional) 

  Instructions 
  In a large mixing bowl stir together the egg yolks and the 1 cup buttermilk. 
  In a medium bowl combine the flour, sugar, baking powder, and baking soda; 
  add to the egg yolk mixture. Stir to combine. Stir in the 1/2 cup buttermilk 
  and the melted margarine.

  In a mixer bowl beat egg whites till stiff peaks form (tips stand straight).
  Gently fold beaten egg whites into flour mixture, leaving a few fluffs of 
  egg white. Do not overmix.

  For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly
  greased griddle or heavy skillet. If batter is too thick to spread slightly 
  when dropped onto a hot griddle, stir in 2 or 4 tablespoons additional
  buttermilk. Cook till pancakes are golden brown, turning to cook second 
  sides when pancakes have bubbly surfaces and slightly dry edges.

  Meanwhile, in a small saucepan warm syrup over medium-high heat till heated
  through, stirring occasionally. Serve pancakes with warm syrup and, if 
  desired, fresh berries. Makes 16 to 24 pancakes.

  Make-ahead directions: Cook pancakes as directed above. Cool completely on 
  wire racks. Arrange half of the pancakes in a single layer on a piece of 
  foil (about 20 x 12 inches). Top with another piece of foil and remaining
  pancakes. Place a third piece of foil on top of the pancakes; seal edges 
  of foil together with a double fold, making a packet. Chill pancakes up 
  to 24 hours. To reheat, place foil packet in a 350 oven about 15 minutes 
  or till heated through. Remove from foil; serve as directed above.
  --------------------------------------------------
  Famous Buttermilk Pancakes 

  Ingredients:
  Dry Mix:
  3 cups white flour
  2 teaspoons sugar
  1 teaspoon salt
  1 tablespoon baking powder
  1 tablespoon baking soda

  Wet Mix:
  Beat 2 eggs with 1 quart buttermilk

  Preparation:
  Mix dry ingedients, set aside. Add dry mix to wet mix then add 1/2 stick 
  melted margarine.
  -------------------------------------------------
  Buttermilk Pancakes

  2 cups all-purpose flour
  2 tablespoons sugar
  2 teaspoons baking powder
  1 teaspoon baking soda
  1/2 teaspoon salt
  2 eggs
  2 cups buttermilk
  1/2 cup milk
  1/4 cup unsalted butter, melted
  Choice of berries, sliced bananas, raisins or chopped toasted nuts
  (optional)
  Oil for griddle 

  Combine the flour, sugar, baking powder, baking soda and salt in a 
  large bowl. Lightly beat the eggs with the buttermilk, milk and melted 
  butter.   Just before you are ready to make the pancakes, add the liquid
  ingredients to the dry ingredients all at once, stirring just long enough 
  to blend. The batter should be slightly lumpy.   If you want to add fruit 
  or nuts, stir them in now, or you may sprinkle them on the pancakes while 
  they are on the griddle.   Heat a lightly oiled griddle or heavy skillet 
  over medium-high heat (375 degrees on an electric griddle). Pour 1/4 cup 
  batter per pancake onto the griddle or skillet, spacing the pancakes apart 
  so they do not run together. When bubbles appear on the surface of the 
  pancakes and the undersides are lightly browned, turn and cook for about 
  2 minutes longer, until lightly browned on the bottom.  Serve immediately 
  on warmed plates with the topping of your choice. Serves 4 (yields about 
  24 four-inch pancakes.)   
  ----------------------------------------
  Buttermilk Pancakes

  Ingredients:
  1 cup all-purpose flour
  1 tsp. sugar
  1/2 tsp. salt
  3/4 tsp. double-acting baking powder
  1/2 tsp. baking soda
  1 egg, beaten slightly
  1 cup buttermilk
  1 to 2 Tbsp. butter, melted

  Instructions:
  Sift all dry ingredients. Make a well in center of mixture. Add egg 
  and milk; mix until incorporated. Do not overmix. Add melted butter. 
  Batter should be lumpy.

  Garnish options: blueberries, strawberries, bananas, chopped pecans, 
  powdered sugar and maple syrup.
  ---------------------------------
  Buttermilk  Hot  Cakes

   Ingredients : 
   1 c. flour
   1 1/4 tsp. baking powder
   1 tbsp. sugar
   1 c. buttermilk
   1/2 tsp. soda
   1 egg, beaten
   1 tbsp. oil

   Preparation : 
      Mix flour, baking powder and sugar.  Combine remaining
   ingredients.  Mix until blended.  Pour into flour mixture.  
   Mix just enough to make a smooth batter. Drop by large 
   spoonfuls onto a hot greased griddle.
   ----------------------------------
   Buttermilk  Pancakes

   Ingredients : 
   2 eggs
   2 c. buttermilk
   1 tsp. soda
   2 c. flour
   1 tsp. baking powder
   1/2 tsp. salt
   2 tbsp. shortening

   Preparation : 
     Beat eggs.  Add buttermilk and soda.  Beat again slightly.  Sift
   dry ingredients together, add to above and beat well.  Add
   shortening.  Bake on hot griddle.  
   ----------------------------------
   Gramma's  Buttermilk  Pancakes

   Ingredients : 
   1 c. flour
   1 tbsp. sugar
   1 1/2 tsp. baking powder
   1/2 tsp. soda
   1/2 tsp. salt
   1 egg, beaten
   1 c. buttermilk
   1 tbsp. bacon grease or vegetable oil

   Preparation : 
     Sift dry ingredients.  Combine rest, stirring just until
   moistened.  Batter will be lumpy.  Cook as usual.  Makes 8.  

Cream Wafers

----- Original Message ----- 
From: Kathy
To: phaedrus
Sent: Sunday, April 13, 2003 12:52 AM
Subject: Puzzlers

> Norwegian Creme filled Sandwich Cookie
> 
> Phaedrus - I saw in Puzzlers (first time I've looked there, glad you
> have it) someone has asked for a Norwegian Creme Filled Sandwich Cookie.
> Being I live here in MN where a lot of Scandinavians settled upon
> arriving in America, I have lots of cookbooks with heritage recipes.
> This one comes from a recipe book called "Great State Fair Recipes ", A
> Collection of Minnesota State Fair Sweepstakes-Winning Recipes from 1906
> to 1975.
> 
> Cream Wafers:
> 1 cup butter
> 1/3 cup whipping cream (35% butterfat)
> 2 cups flour
> granulated sugar
> Creamy Butter Filling (below)
> Mix butter, cream and flour thoroughly.  Chill one hour.  Heat oven to
> 375 F.  Roll dough 1/8 inch thick on lightly floured board.  Cut into
> 1-1/2 inch rounds.  Transfer to waxed paper heavily sprinkled with
> sugar, turning to coat both sides.  Place on ungreased baking sheet.
> Prick in four places with fork.  Bake 7 minutes, or until slightly
> puffy.  Put two cooked cookies together with filling.  Makes about 5
> dozen.
> 
> Creamy Butter Filling
> Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg
> yolk, and 1 teaspoon vanilla.  If desired, tint pink or green.
> 
> Phaed - I've made these several times and they are ultra good.  You must
> work fast with the dough or it gets too soft and you need to chill it
> again.  Because of the salmonella problem concerning raw egg yolks, I've
> made the filling without the egg yolk and it seems to be just as good.
> But next time I'll get pasteurized eggs and use a yolk, just because
> it's in the recipe and that's the way I first made them.  I'll look in
> the morning for one that is specifically named "Norwegian Cream Filled
> Sandwich Cookie" and email it to you if I find it.
> 
> Thanks for all you help over the years!
> Kathy

Horn & Hardart Cod Fish Cakes

 ----- Original Message ----- 
  From: David
  To: phaedrus
  Sent: Sunday, April 13, 2003 5:39 PM
  Subject: horn & hardart fish cakes

  Phaedrus, can you find the recipe for Horn & Hardart fish cakes, also 
  known as Horn & Hardart Codfish Cakes?  I have tried every search 
  engine that I have available, without success.  I note that you had 
  attempted earlier to obtain other Horn & Hardart recipes, and have 
  some on your site.  You help in appreciated.

Hello David,

Rarely does a week go by that I don't get a request for a Horn & Hardart recipe, so a full search for any new Horn & Hardart recipes that have been posted on the Internet has become a routine thing for me. However, it's an even rarer event for me to find a new one. All of the H & H recipes that I have ever been able to find are in my archives, and the codfish cakes recipe is not among them.

Time passes, and people's memories, even of delicious foods, fade away. Without knowing how a dish originally tasted, it becomes impossible even for the copycat recipe experts to duplicate it. So, unless someone discovers a long-lost book of Horn and Hardart recipes in an attic somewhere, I fear that we will not likely see any more of them appear.

See here for the ones that I've found:
Horn & Hardart Recipes

Phaed

""


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