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2013

Fort Walton Schools Sloppy Joes

From: kathie 
Sent: Sunday, March 31, 2013 7:40 PM
To: Phaedrus@hungrybrowser.com 
Subject: Sloppy Joe recipe from Ft. Walton Beach, Fl

My name is Kathie and I live in TN. My husband is looking for a recipe for Sloppy Joes from the 
Ft. Walton Fl. grade shool system dating back to the 1960's.
Thank you very much for any help that you can give us.

Kathie 

Hi Kathie,

Sorry, I had no success at all with this. If you can find a Fort Walton Beach message board or forum on which residents and former residents post messages, you might have some success by posting your request there.

Phaed


Sausage Soup

From: Barbara 
Sent: Friday, April 05, 2013 8:28 PM
To: phaedrus@hungrybrowser.com 
Subject: Sausage soup recipe

I used to make a sausage soup with sweet Italian sausage, Ragu sauce, Brussels sprouts, I think elbow macaroni, 
maybe chicken broth and I don't remember what else. Do you have any idea what recipe this is?

Barbara 

Hello Barbara,

Sorry, I had no success with this. Iíll post it on the site.

Phaed


Dobbs House Luau Black Bottom Pie

Dobbs House Luau Black Bottom Pie

1-1/4 cups milk
2 eggs, well beaten
1/2 cup sugar
3 2/3 tablespoons cornstarch
1 ounce Bakerís bitter chocolate, melted
1 teaspoon vanilla
1 tablespoon light rum
3/4 cup whipping cream
1/2 ounce bitter chocolate, tiny chips
9-inch gingersnap crust

  Scald milk in double boiler, then slowly add beaten eggs and blend well. Mix sugar and cornstarch and stir into egg mixture. 
Cook 15-20 minutes in double boiler, stirring occasionally. When cooked custard generously coats spoon it is done. Take 1/3 of 
hot custard and mix slowly with melted chocolate until cool. Add vanilla to chocolate custard. Stir balance of custard slowly 
until cool to avoid lumping. When cool add rum and blend. Whip cream until it peaks. Add chocolate filling to cooled gingersnap 
crust, completely cover crust. Add rum custard and level across pie. Top with whipped cream and sprinkle with chips of chocolate.

Gingersnap Crust:
Roll 14 crisp gingersnaps out fine and then add 5 tablespoons melted butter. Pat evenly into 9-inch pie tin and bake 10 minutes 
at 300į. Cool.
(From "The Ford Times Cookbook" compiled by Nancy Kennedy)

La Font Inn Macaroon Pie

The La Font Inn in Pascagoula, Mississippi is gone now, but it once was the best hotel in Pascagoula. Other Pascagoula memories are: Evangeline Restaurant, Cotita's Restaurant, Longfellow House, Frost-Top on Market Street, and the Castaway Lounge on Ingalls Avenue, which had great po-boys.

La Font Inn Macaroon Pie

3 egg whites
1 cup sugar
9 soda crackers, crushed fine
1 cup pecans, chopped
2 teaspoons almond extract
1 tablespoon butter
1 cup whipping cream, whipped

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff.
Fold in cracker crumbs, pecans and almond extract. Melt butter in 9-inch pie pan. 
Pour in mixture. Bake in 300į oven for 20 minutes. Chill. Top with whipped cream
just before serving.
(From "The Ford Times Cookbook" compiled by Nancy Kennedy)

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