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Lobster Agnezzi

----- Original Message ----- 
From: Deborah 
Sent: Sunday, April 19, 2009 12:50 PM
Subject: Lobster Agnezzi

Hello:  Looking for a recipe for Lobster Agnezzi.  I don't know if the spelling is right 
or even if the term is right.  My mother had this dish at Piazza Tomasso Restaurant on 
Decarie Road in Montreal about 25 years ago on a regular basis.  It could also be called 
Pasta Agnezzi.  It apparently was lobster, garlic, cheese in a sauce served over pasta. 
I tried to replicate for her (she didn't tell about the garlic until after she'd tried it) 
but didn't manage to as I'd never tasted it.  I used cooked lobster which tasted just fine.  

It sounds great and I hope you can help.



Hi Debra,

I can find nothing called "lobster agnezzi" or "pasta agnezzi". I cannot even find an Italian word that is similar to "agnezzi", and I checked various spellings. I can, of course, find several mentions of Piazza Tomasso Restaurant on Decarie Road in Montreal, but nothing about their recipes. Searching by ingredients, I cannot find a lobster & pasta recipe that fits the description. "Agnezzi" may have been the name of the chef at Piazza Tomasso who created the dish.



Love's BBQ Coleslaw

----- Original Message ----- 
From: Anthony 
Sent: Sunday, April 19, 2009 4:30 PM
Subject: Recipe Request

As you may already know, there are no more Love's restaurants left in the U.S.

My family and friends ( and I am sure may others) are dying to know the recipe for Love's coleslaw.
Please help us!

Thanks and kind Regards

Hello Anthony,

Wish I could help, but I had no success with the coleslaw recipe. I have Love's BBQ beans recipe on my site, and a link to a site where one can buy the sauce.

Keep checking back, it may turn up.


A reader who was a Love's BBQ Pit Boss says:

From: "Chuck" 
To: "'Phaedrus'" 
Subject: RE: Love's Wood Pit BBQ
Date: Sunday, May 10, 2009 11:11 AM

I don't know the coleslaw recipe.  I've been using the original Pantry slaw
recipe for years but I'm sure you have that.  The Love's slaw wasn't as
sweet as the Pantry, and it had celery seed.  I use celery seed in my Pantry
recipe.  If I ever I find it, I'll let you know.


Another reader sent this:

Dear Uncle Phaedrus,

I found this recipe online at in the "Ask Your Neighbor" column:

M.T of Costa Mesa requested a recipe for the coleslaw at Love's restaurants. Here's 
the recipe from N.M. and J.P via email, contributors who used to work with the chef 
at the Garden Grove location. 

Love's Coleslaw

Yield: 6-8 servings

1 cup mayonnaise
1/2 cup buttermilk or milk
1/3 cup sugar
11/2 teaspoons onion powder
11/2 teaspoons celery seed
1/2 teaspoons black pepper
3 tablespoons apple cider vinegar
1 head cabbage, shredded
1 cup shredded carrots

1. In a medium bowl, combine mayonnaise, buttermilk, sugar, onion powder, celery seed, 
pepper and apple cider vinegar. Chill mixture for at least three hours. 
2. In a large bowl, toss shredded cabbage and carrots. Add chilled dressing and toss. Serve. 

Hello Chuck,

A reader just sent this. Does it sound right?


From: "Chuck" 
To: "'Phaedrus'">
Subject: RE: Love's Wood Pit BBQ
Date: Monday, May 11, 2009 2:49 PM


You're two for two!  This recipe is spot on, but not made with milk.  I
recall using the buttermilk.  Buttermilk adds a distinct tangy and slightly
sour taste of yogurt or sour cream.  I still taste it now after fifteen
minutes.  The celery seeds are the big standout for me, and I'm still
sucking them out of my teeth.  Additionally, the buttermilk offsets the
sugar to a large degree.  I read some old blogs on the Web about peoples
memories of Love's, and the slaw and beans were the thing that most
remembered.  Some agreed that the slaw wasn't sweet, but in actuality is
uses more sugar the Pantry recipe, and that's considered a sweet dressing.

The more I think about working there, the more I recall.

I'm sure we used to smoke the entire sparerib, cut the tips, and flap meat
off afterward so the finished product looked more like a St. Louis or Kansas
Cut.  The ends and flap meat were ground and put into the beans, along with
other types of fat or unused smoked protein.

I recall using a lot of basting products (mop or mopping sauces), and some
were clear with pickling spices.  I know that the baste was sweet, but I'm
not sure what it was.  Could it have been honey, or was corn syrup around in
that period?  Do you have any information on that heading?


Breakfast Pudding

----- Original Message ----- 
From: Roberta 
Sent: Sunday, April 19, 2009 7:49 AM
Subject: Re: recipe search- breakfast pudding 

Darn. Thank you for responding. Since I was only about 6 or 7 years old it is impossible for me 
to know the name of the recipe or ingredients. My guess though would be milk, sugar, eggs, flour 
or maybe cornstarch (???). Thanks again. Roberta  

Hi Roberta,

Below is the closest recipe to your description that I can find, but it does not call for sugar except sprinkled on top. Every other breakfast pudding recipe that I find has barley or oatmeal or rice, etc.


Breakfast  Pudding

6 eggs
1 1/2 c. milk
1 1/2 c. flour
1 cube butter

Place one cube of butter in large iron skillet.  Heat in 425 degree oven.  In blender beat 
six eggs for 1 minutes.  Add milk, blend.  Add flour, blend.  
Pour batter over heated butter and bake at 425 degrees for 25 minutes or until golden brown. 
Serve with warm syrup, powdered sugar or fresh berries. 

Cream Cheese Biscuits

----- Original Message ----- 
From: Dara 
To: phaedrus 
Sent: Thursday, April 23, 2009 7:23 PM
Subject: 72-Layered Cream Cheese Biscuits

I am looking for a recipe for Robinhood Free Meetinghouse 72-Layered Cream Cheese Biscuits. 


Hi Dara,

Sorry, it doesn't appear that anyone has been able to create a copycat recipe for Chef Gagne's biscuits. You can buy them. See:

Gagne Foods


There are a couple of cream cheese biscuit recipes below.

Cream Cheese Biscuits

2 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 tbsp. whipped cream cheese
2 tbsp. unsalted butter
2/3 c.  milk
Nonstick cooking spray

  1. Preheat the oven to 425 degrees.  In a large bowl, combine the flour, baking powder, baking soda, and salt.  
 With a pastry blender or fork, work in the cream cheese and butter until the mixture resembles coarse meal.  
  2. Stir in all but 1 tablespoon of the milk; the dough should be firm but not dry.  Turn the dough out onto a 
 lightly floured surface and knead 2 or 3 times or until smooth.  Roll the dough out about 1/2 inch thick; 
 using a 2 inch biscuit cutter dipped in flour, cut out 12 round biscuits.  
  3. Coat a baking sheet with the cooking spray, arrange the biscuits on it, and brush the tops with the remaining 
 tablespoon of milk.  Bake for 12 minutes or until the biscuits are golden.  Makes 12 biscuits
Cream Cheese Biscuits

1 stick butter 
3 oz. pkg. Philadelphia cream cheese
1 c. self-rising flour

  Preheat oven to 400 degrees.  Cream butter and cream cheese until light and fluffy.  Add flour and mix well with 
fork until smooth. Refrigerate for at least ten minutes - this makes it easier to handle.  Roll dough to 1/2 inch thick, 
cut with biscuit cutter.  Place on ungreased cookie sheet.  Bake at 400 degrees for 8 to 10 minutes (until lightly browned).  
They will only rise slightly. 

Wheatena Banana Bread

----- Original Message ----- 
From: Kathy 
Sent: Tuesday, April 21, 2009 11:38 AM
Subject: Wheatena banana bread

Dear Uncle Phaedrus,

Thanks so much for this service!  
I have looked in vain for a recipe that was on the back of the Wheatena box in the 
late 70s and/or early 80s.  It included Wheatena (of course!) and buttermilk. 
The moistest, most delicious bread and I can't seem to duplicate it.  Nuts were optional.
I phoned the company several years ago and they sent me a pamphlet of recipes...
none were what I wanted.
Please help!


Hello Kathy,

Sorry, I cannot find a recipe fitting that description.



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