I worked at Ernie’s 78-80. I worked upstairs in the patio. From what I remember
their Bimini bread was real simple. They used Richs’ frozen white bread dough.
They let it thaw until you could roll it out into about a 12 inch circle then
sprinkled it with a liberal amount of white sugar. Then they rolled it like a
jelly roll, tucked the ends under and put it in a loaf pan to proof then bake.
They brushed the top with melted margarine. It was best served warm from the oven.
Jim
Jim,
It would be nice to have that conch chowder recipe as well....
Phaed
On 4/3/2023 7:55 PM, Jim wrote:
I have it at work. I’ll send it tomorrow
Jim
------------------------------------------------
On 4/4/2023 7:31 AM, Jim wrote:
image0.jpeg
This should be what you are looking for.
Jim
On Apr 5, 2023, at 5:23 AM, Phaedrus wrote:
Thanks, Jim!
Phaed
Transcribed from Photo:
Conch Chowder
10# Diced Potatoes Par Boil
10# Celery diced saute lightly & set aside
10# Onion diced saute lightly & set aside
4# Bell Pepper diced saute lightly & set aside
5# Conch ground
1# Bacon Bits (cooked weight)
1 #10 can Tomato Puree
2 (2 oz btls) Tabasco
10# chopped clams with juice
24 each Bay Leaves
1 1/4oz White Pepper
1 1/4oz Thyme
1 #10 can crushed tomatoes - approx. 6.5#
16 #5 Clam Juice (Large pineapple juice size can - 46 oz)
1/2 btl Pernod (Licorice flavored liquor) 1/2 liter
2 - #10 cans Tomato Paste 7# per can x 2 = 14# total
No cooking instructions given - Simmer until conch is tender & done to taste?
For other conch chowder recipes, see: 5-18-2015
