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2009

TODAY's CASES:

Powerhouse Special

----- Original Message ----- 
From: matt 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, April 16, 2009 7:14 AM
Subject: Recipe Inquiry

When I was an undergraduate student in Baltimore in the early 1970's, there was a health 
food store in Towson called the Powerhouse that made a sandwich named the Powerhouse Special. 

The sandwich consisted of whole grain bread, mayonnaise, lettuce, tomato, colby cheese 
(sprouts I believe) and a sprinkling of herbs. 

The herb mixture was incredibly fragrant and anytime someone was eating one of these 
sandwiches near you, you could smell these herbs.  I was never able to find out what 
mixture of herbs this was - can you help me? 

Thanks, 

Matt 

Hi Matt,

Sorry, I had no success locating a recipe for this.

See here for some "tastes like" suggestions: Chowhound

Phaed

Timm Sends this recipe. I don't think it's what Matt was looking for, since his description is of a vegetarian sandwich, but here it is anyhow. Sun of Italy Italian seasoning is available at:

Sun of Italy

I was going through some old recipe files and found this recipe.  Maybe it's the one Matt 
is looking for. 

Timm in Oregon

The Powerhouse Special

Ingredients:

30 ounce can whole tomatoes, drained and crushed 
1 onion, sliced
3 dashes parsley per sandwich 
3 dashes pepper per sandwich 
3 dashes salt per sandwich 
6 slices whole grain wheat bread 
3 big dashes Sun of Italy Italian Seasoning 
3 slices ham 
3 slices salami 
3 slices Swiss cheese 

Instructions:

Have all of the ingredients ready to go. Put the tomatoes on 3 slices of bread. 
Put on the 3 dashes of salt on each sandwich and then 3 dashes of pepper on each 
sandwich and finally 3 dashes of parsley on each sandwich. Put on the 3 big dashes 
Sun of Italy Italian Seasoning and add the onion, then the meat and cheese and other 
bread slices.  Make really good sandwiches!

Pea and Cheese Salad

----- Original Message ----- 
From: Mari 
To: phaedrus@hungrybrowser.com 
Sent: Friday, April 17, 2009 6:20 PM
Subject: PEA AND CHEESE SALAD

I would really appreciate your help in finding this recipe.  Toddy's Grocery Store in 
Greeley, CO had in their deli department a Pea and Cheese Salad that was so good. 
They have closed their business now, but I would love the recipe if you can get it. 
I have some friends that would appreciate it also.  I know the family is still around 
the area, but I wouldn't know how to get the recipe.  Thanks!

Mari 

Hello Mari,

Sorry, this recipe does not appear to be on the Internet, and I have no other way to get recipes of this sort. Sorry.

Phaed

Hello,

I came across your site when I was looking for a food item manufactured 
in the 70s. I'm thankful that I did, because I stumbled upon several 
great looking recipes. (Thanks!)

I also noticed an inquiry dated 17 April 2009 from "Mari": She was 
looking for "Pea and Cheese Salad". I have a recipe with both 
ingredients, though she didn't go into much detail...so I'm unsure if my 
recipe will fit her requirements. But, I'll share it in the event 
someone else may be wanting it. (Details: My cousin, Sylvia Dunaway, 
shared the recipe with me. She and her husband, Porter, ran a restaurant 
in Huntsville AL many years ago. They used to serve the recipe/dish on a 
daily basis. However, she had no special name for it...nor did she have 
exact measurements: She had to basically guess...since they made it by 
the tub! Sylvia permitted me to give the recipe a name, since I wished 
to submit it for publication in a recipe book. I call it "Cold Green Pea 
Salad".)

Cold Green Pea Salad

1 pkg (16 oz size) frozen green peas, blanched
1 3/4 cup mild Cheddar cheese, diced
3 hard boiled eggs, diced
1/2 cup celery, diced
1/8 cup green pepper, diced
1 Tblsp pimiento, diced
1 1/2 Tblsp shredded (or finely chopped) onion
salt, to taste
pepper, to taste
Hellmann's mayonnaise (minimal)

Gently combine all ingredients. Chill and serve. Makes 4-6 servings. 
(Note: If making a day ahead, do not add cheese till an hour or so 
before serving or it will become gooey/slimy.)

I hope some people will find this to their liking. It has always been 
one of my favorite dishes.

Angela 

Orange Twist Pastry Cookies

----- Original Message ----- 
From: "Lucinda "
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 16, 2009 10:19 PM
Subject: recipe request -- orange twist pastry cookies

> Many years ago a friend gave me a recipe for a pastry cookie that I have 
> since lost.  It followed the usual phyllo-type pastry directions; roll 
> out the dough very thin, fold into layers, brush with butter and roll 
> again.  I think this was done twice to give 9 layers.  It was then cut 
> into strips, the strips twisted and sprinkled with sugar, and then baked.
> 
> The only unusual ingredient was a whole orange, pureed in a blender or 
> food processor.  Otherwise it was the usual run of sweet baked good 
> ingredients, flour, butter, sugar.  No yeast or other leavening, IIRC. 
> Definitely not puff pastry or phyllo dough.
> 
> Thanks much!
> 
> Lucinda

Hello Lucinda,

Sorry, I cannot find a recipe that fits that description.

Phaed


Pineapple Torte

----- Original Message ----- 
From: Susan 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, April 16, 2009 3:41 PM
Subject: Looking for Pineapple Torte

For years and years my mother would always make a non-bake pineapple torte for my birthday. 
But she has been gone for over 20 years and with her the recipe. The recipe has to be from 
the 1960's at least.   Here are the ingredients that I know of:  

The crust was graham crackers and butter

Crushed pineapple

Marshmallows - 

Lemon pudding or lemon Jello - not sure which

Possibly whipped creamed - not sure

I would love to taste this desert one more time.

Regards

Susan 

Hi Susan,

Sorry, nothing that fits that description turned up.

Phaed

Timm in Oregon sent this:

I think there has been a Pineapple Torte at every pot-luck or church social I have ever attended. 
Here is the recipe. Timm in Oregon 

Pineapple Torte    

Ingredients: 

For the Graham Cracker Crust: 

2 cups crushed graham cracker crumbs, about twelve 2-1/2 x 5 inch crackers 
1/4 cup sugar 
3/4 stick butter 

For the Pineapple Filling: 

16 to 19 ounce can crushed pineapple 
3 ounce package Jell-O such as lemon, orange or lime 
1/2 cup sugar 
2 tablespoons lemon juice 
10 ounce can evaporated milk 
Whipped cream, optional 
Chopped nuts, optional 

Instructions: 

For the Graham Cracker Crust: Melt the butter and blend in the crumbs and sugar. Press into 
9 x 13 inch pan and bake at 350F degrees about 10 to 12 minutes. Cool before adding pineapple 
filling. 

For the Pineapple Filling: Bring pineapple to boil; remove from heat and add Jell-O. Stir until 
dissolved; let Jell-O and pineapple mixture cool. Add the lemon juice to evaporated milk. Beat 
with electric mixer until stiff. Add the cooled Jell-O mixture and blend. Pour into the 9 x 13 
inch graham cracker crust. Decorate with whipped cream and chopped nuts, if desired. 

Bonnie sent this:

Phaed,

Hello again my friend. I read the post from Susan on Thursday, April 16, 2009 3:41 PM (Looking 
for Pineapple Torte) I have some recipes below for no-bake Pineapple desserts, I think the last 
one may be what she is looking for. Best regards.
Your friend, 
Bonnie 
_____________________________
Éclair Cake

3 cups milk
2 pkgs. (4 serving size each) French vanilla instant pudding
1 (8 oz.) container Cool Whip, thawed
1 box graham crackers
1 (16 oz) can crushed pineapple, drained
1 can Pillsbury milk chocolate frosting

Mix 3 cups of milk with instant pudding until smooth. 
Add Cool Whip and mix together until smooth. 

Layer as follows in 13x9 inch pan: 
1. Double layer of graham crackers in bottom of pan. 
2. Layer of pudding mixture. 
3. Half of crushed pineapple. 
4. Another layer of graham crackers. 
5. Thin layer of frosting. 
6. Remaining pudding mixture. 
7. Remaining pineapple. 
8. Another layer of graham crackers. 
9. Remaining frosting on top. 

Refrigerate 3 to 4 hours.
________________________________
 
Marshmallow Pudding
(with pineapple)

1 cup milk
36 marshmallows
1 (8 oz) can crushed pineapple, drained
1 (8 oz) carton Cool Whip
15 graham crackers, finely crushed

Heat milk. Add the marshmallows and stir until melted. Cool. Add pineapple 
and Cool Whip. Mix well. Put half of graham cracker crumbs in bottom of 
9x9-inch pan. Then put marshmallow mixture and rest of crumbs on top. 
Chill in refrigerator before serving.
__________________________________
Pineapple Dessert
Ingredients


1 (3 ounce) box orange Jell-O
2 eggs
1 (8 ounce) can crushed pineapple
1 cup sugar
1/4 cup butter 
1/2 cup chopped walnuts
1 teaspoon vanilla
graham cracker
Directions


Mix eggs, sugar, drained pineapple, and butter. Cook over medium-low heat until thick, stirring 
occasionally. Cool mixture. Add walnuts and vanilla. Line a 8x8 square pan bottom with graham 
crackers. Covering bottom completely. Some breaking of the crackers may be required. Spread 
pineapple mixture over the crackers. Top with another layer of crackers, again covering filling 
completely. 
Prepare jello per instructions. When jello is nearly congealed, whip it until fluffy and pour 
over crackers. Refrigerate 4-5 hours before serving. 
____________________________________
Cool Pineapple Dessert
Ingredients
Crust


1 1/4 cups graham cracker crumbs 
1/4 cup sugar
1/3 cup margarine, melted 
Top


3 1/2 cups miniature marshmallows
1 (19 ounce) can crushed pineapple, drained (reserve 1/2 cup liquid) 
1 envelope dream whip dessert topping, prepared 
Directions


Crust: 
Combine crumbs, sugar, and margarine. Mix well. Reserve 2 tbsp. for top. 
Press onto bottom of a 9" square cake pan. Bake at 375F. for 8 minutes. Cool.
Top: 
Melt marshmallows with reserved pineapple liquid over low heat, stirring until smooth. Remove 
from heat. Refrigerate until slightly thickened. Stir well until blended. Fold in pineapple 
and dessert topping. Pour over baked crust. Sprinkle with reserved crumbs. Put in the fridge 
until firm, at least 4 hours. 

Pasta Sauce

----- Original Message ----- 
From: John 
To: phaedrus
Sent: Wednesday, April 15, 2009 2:02 PM
Subject: RE: Old Italian Recipe.

Esteemed Phaedrus,
Many years  back, about 40 or so, an Italian lady gave me a recipe for pasta sauce that 
was really extremely good.  The recipe consisted of raw garlic anchovies, olive oil, and 
Italian bread crumbs, and I remember she heated it up and then she placed in on top of 
the pasta.  I wonder if you have heard of it or know the amounts of ingredients to make 
this recipe, This sauce was really tasty. I wonder if you could help me find the proper 
recipe.
If you cannot, I appreciate your efforts all the same.
Thank you Once More
john 

Hello John,

I'm not familiar with a sauce like that, and I could not find one with those ingredients. Sorry, there are just too many pasta sauce recipes for me to search them one by one.

Phaed

Update 2013 - Recipes here: Sicilian Pasta with Breadcrumbs and Anchovies

Spaghetti aglio e olio

Spaghetti alla Carrettiera


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