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Steak & Ale French Dressing

-----Original Message----- 
From: Dan 
Sent: Thursday, March 26, 2015 1:37 AM
Subject: French salad dressing

Sent from my iPad. Steak and ale  Dallas 1969. Located on Shadybrook just off Northwest hwy.
Loved this dressing. 
Possibly made by Brothers produce for all steak and ales.  Your help is greatly appreciated. 

Dan from Texas

Hello Dan,

Sorry, I could not find an S & A French Dressing recipe from that particular Dallas store, nor could I find any mention of an outside vendor for the dressing used by that store. I could not find anything about Brothers Produce salad dressing.

On a message board, I found this statement:

"I worked for S n A for a decade and can tell you, for a fact, the salad dressings were 
manufactured by Pillsbury Corp., the dressings came in large one-gallon waxed paper 
containers (like the old milk cartons we all remember)…. the locations I worked 
for did not make the salad dressings on site."

That message board contains a lot of discussion about S & A. Some of the posters say they are former employees of S & A, and some say they have an S & A cookbook. See: Red Dirt Chronicles

The recipe below, for "French Dressing", also posted on that message board, is purportedly from the S & A in Austin.


"I show this as “french dressing” but it was made in the S & A in Austin"
6.5 cups ketchup
6.5 cups oil (?)
3.25 cups cider vinegar
2 tbs paprika
4 tbs garlic
1.5 tbs dry mustard
1/4 cup Worcestershire sauce
1.5 tbs salt
1.5 cups sugar
1.5 gal mayo
Makes 2.5 gal 


From: "Janice" 
Subject: Scavurati  (or Ragusannie cookies from Ragusa, Sicily)
Date: Thursday, March 26, 2015 9:20 PM

Hi Phaedrus –

Below is a picture of the Scavurati (sometimes called Boiled Cookies or Ragusanne cookies) 
that we made recently.  A Mrs. Mitchell asked about this recipe in a post on your site from  
2001. The recipe she referenced was in fact in the local Daughters of Columbus Italian Cookbook 
from Kansas City, MO.   

I had been looking on line for a reference and information about this cookie for many years, 
but without success.  Because of genealogy I am in contact with a distant cousin who still 
lives in Ragusa and I managed to communicate to her my question…”what do they call this cookie 
in Ragusa?”   That’s when I learned they are called Scavurati or Boiled Cookies – not taralli .   

My husband’s Kansas City, MO, aunts made these cookies for family get togethers and weddings 
for many years and he learned to make them from his aunts.  Their mother, Carmela Baglieri Leggio, 
was born in Ragusa Ibla and brought this recipe with her when she came to the US in 1914.  
We no longer take this very, very stiff dough to the bakery to knead but did invest in a bakery 
“dough roller” in order to work this dough for us.  Also the rolling and the cutting is much 
better served by watching it done more than once by the Aunts…..and therefore the exact process 
has been left out of the recipe. Also, if you search the internet for scavurati there are a 
number of different shapes these cookies are make into.  Our family mostly used the shape shown 
in the picture and did not know about these additional shapes until I was able to search the 
internet for the correct term or name of the cookie.

I hope you are happy to have this recipe and name of this cookie and can possibly help others 
that may have tasted the cookie and searched for it.



Following is a reduced version of this recipe.  

Ragusanne Cookies   (small batch)    Scavurati

3 cups flour                                       
1/2 tsp salt
1/2 cup sugar                                      
3 eggs
1/8 pound lard plus some               
anise seed
1/4 cup boiling water

By hand with pastry cutter cut lard into flour and salt.  Transfer this mixture to large 
Kitchenaid mixing bowl.  Place regular beater onto machine.

In mixing bowl (preferably with a pour spout) mix boiled water with sugar until sugar is 
dissolved.  Beat eggs.  Add beaten eggs & anise seeds to sugar and water mixture.

With beater going (on #2 setting or lower) slowly add the liquid to dry ingredients till mixed.  
Soon you will have to change over to dough hook. ).
You must watch how dough looks and add/sprinkle flour in small amounts till dough pulls away 
from sides of bowl.  It should have the “look” of dough & not batter.  You may have to continue 
to add/sprinkle flour.  Remove dough from bowl and divide the dough into small 12 ounce “loaves”.  
Knead the loaves through a dough roller - each loaf 40 times thru the roller. (if you don’t have 
a dough roller you can use a pasta machine set on the widest setting but the pasta machine takes 
a lot longer.

When kneading (or rolling) is done, place little loaf on floured counter and knead by hand about 
three times.  Knead each piece with the heel of your hand, roll back into small loaves, with the 
seam side down into pan or bowl. Put some lard on each small loaf and let rest. Go have a cup of 
coffee. Let dough rest for about an hour.

Cut each loaf in half along seam line

Roll these pieces out on board into long roll about 3/4 inch in diameter

Cut this long roll/rope into 1 1/2 inch lengths, then cut these lengths cross their bottoms about 
half way thru, pinch and pull the legs apart slightly; repeat this process for each of your small 

Boil in groups in water till they come to top

Drain on t- towel covered racks, cool for a couple of hours

Cut cookie "legs" once again

Dry on towels over night

Egg white the tops

Bake 40 minutes at 350….(these cookies are better if baked in a gas oven)

Lemon Pudding Sauce

From: Kevin 
Sent: Wednesday, March 25, 2015 4:49 PM
Subject: Pudding Mix with flavor pill

Hi Phaedrus!!

I am writing in reference to an article about Pudding Mix with Flavor Pill.  
The URL is  
The original email was dated, January 29, 2014 and is shown in your archives under 3/3/14.

My question is about lemon pudding mix that I remember being made as a sauce. The reference 
time period would be late 1950’s in Iowa, then carried to Colorado when we moved in 1959.  
Not sure if it’s a regional difference, as we had it so infrequently that the pudding mix 
might have always been purchased in Iowa, picked up when we visited.  I think it was Royal 

It was always made in a double boiler, mostly to avoid unintentional scorching. My job, as 
a 7-8 year old, was to stand on a chair and stir the pudding until the solid flavor pellet 
melted.  It looked like a lemon drop.  It was a sauce, rather than setting into a pudding.  
The lemon sauce was served over hot, fresh gingerbread cake. YUMMY!!! But now to duplicate it.  
It was a fairly clear sauce, rather than the opaqueness of a pudding. It also had a bright, 
clear flavor, rather than being muted by eggs or milk.  I’m sure this was an adaptation, but 
no idea where it came from!!  Maybe a ladies magazine of the era??  Maybe the solid pellet 
I remember was in fact, just a lemon drop from the candy dish!!

I’ve contacted JelSert, who acknowledges the flavor pellet and indicate that the flavoring 
added by the pellet, has been included into the mix powder now. They acknowledged the pellet 
in their My-T-Fine brand, but did not mention Royal.  I still think it was Royal, at least 
in the photo in my head!!   

I offer all this as an addition to your research in the original post. If you do find something 
related, I’d love to hear it!!  I think the sources for this are nearly faded away. If living, 
my Mother would be 94.  Those housewives are leaving us or have already left us, wondering about 
these little kitchen secrets!!

Hello Kevin,

Sorry, I had no success in locating this recipe. As you say, it might have come from a magazine, or it might have been on the pudding box. I’ll post this on my site. Perhaps a reader will recognize it.


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