Sent: Thursday, April 04, 2013 2:20 AM
Subject: Looking for Jewel Pancake Mix.
My dad remembers a pancake mix sold by Jewel food stores in Chicago in the 1960's. He says it was by far the best mix he'd ever had.
I haven't been able to find it anywhere. We would appreciate any help you can give.
I found mentions of Jewel Pancake & Waffle Mix on these sites:
However, I could not find whether or not it had been discontinued. It looks as though it may be a store brand sold by Jewel-Osco Grocery Stores. The Jewel-Osco grocery chain is found only in Iowa, Illinois, and Indiana
The Longfellow House and Gardens in Pascagoula, Mississippi was the exclusive place at which to stay and to dine in Pascagoula in past years.
Trout Amandine Longfellow
Fillet a two-pound trout*, remove the skin, and marinate the fillets for a few minutes
in butter, paprika, salt, and freshly ground black pepper. Rub crushed almonds into
the meat on both sides. Place the fillets on a buttered broiler plate, and broil under
a medium fire, turning once. They're done when the meat flakes easily with a fork.
Pour over the trout a sauce made of equal parts butter, Sauterne, and lemon juice.
Sprinkle with toasted almonds
Note: Toasted pecans, chopped, can be substituted for almonds in these amandine recipe,
and the resulting sauce is delicious.
* The trout used here was salt-water speckled trout, not common fresh-water trout.
Substitutions: Haddock, redfish, flounder, or pompano fillets are delicious when cooked amandine.
(From: "Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook" by Howard Mitcham)
Bali Ha'i was at Pontchartrain Beach, New Orleans.
Cantonese Barbecued Spareribs
2 cups sugar
1/2 cup salt
1 teaspoon minced garlic
1 cup Hoisin sauce
3 tablespoons brown bean sauce
If desired, add a little red food coloring. Cut 5 large pork ribs in two
and marinate in above sauce for 3 - 4 hours. Cook ribs on rotisserie or
hang in Chinese oven, basting with marinade as they cook.
Sent: Saturday, April 06, 2013 1:56 AM
Subject: Fishers Tartar Sauce
Years ago there was a restraint in the Town & Country market on 3rd st and Fairfax Blvd LA called Fishers Hamburgers.
Their specialty was real halibut fish and chips and a tartar sauce to die for. Does anyone have the recipe for the tartar sauce?
I had no success with this. Fisher’s may have reopened at some point as “Cleopatra’s Fisher’s Hamburgers” at 6332 W 3rd St # 16,
which is mentioned on several dining advisor sites. However, there are no details about it, and it may have closed again.
I’ll post this on the site. A reader might know something about the tartar sauce.