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2011

TODAY's CASES:

Specific Cuban Beans & Rice

----- Original Message ----- 
From: Sue 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, April 13, 2011 12:39 PM
Subject: Cuban Beans and Rice but way different

Dear Uncle Phaedrus

Many years ago, about 7 or 8, maybe 10, I found a recipe simply called 
Cuban Beans and Rice in the newspaper (Arizona Republic). I think it was 
a recipe from New York Times or Associated Press. The difference in this 
recipe was the flavor and presentation.  The beans were seasoned Cuban Black 
Bean style, served with plain white rice, but they were kept side-by-side 
in the bowl and topped with parmesan cheese. I have searched newspaper 
archives, internet and magazines for this recipe but of course I can only 
find the typical beans and rice mixed together.  The flavor of these beans 
were so special, my husband still asks if I have ever found it again. The 
beans sounded typical: onion, green bell pepper, garlic (I think), tomatoes 
etc. but the combo or measurements were so delicious, far beyond the standard. 
I prepared it weekly almost and my family always moaned with satisfaction. 
I though I had made it so many times, I threw the clipping away. Now, alas, 
I cannot duplicate it without that little scrap of newsprint! Please do your 
best to find this. If you can, you and your world will all enjoy a spectacular, 
healthy, cheap dinner that is indeed, gourmet.
I only found your web-site today and it is very interesting. I will peruse it 
completely with lots of fun, I am sure. Thank you for your help.
Sue 

Hi Sue,

Okay, I took a lot of time and looked at dozens of "Cuban beans and rice" and "Cuban black beans and rice" recipes today. I did not find any recipes that mentioned either the Arizona Republic or the New York Times or the Associated Press or AP. I also did not find even one black beans and rice recipe that had any parmesan cheese. That ingredient seems to be very atypical for the dish.

As for the side-by-side presentation, I have no way to search for such a thing, but I did find one recipe that was served like that. There's even a photo on the website that shows the beans and rice side-by-side. See:

We Gotta Eat

Phaed

Wow! You are amazing and amazingly fast!  The recipe is printed and I will try 
it out this week. Thank you so much for your help. Sue

Sour Cream Pound Cake

----- Original Message ----- 
From: Marcy 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, April 13, 2011 11:39 AM
Subject: sour cream pound cake

Hello there,

I am looking for a pound cake recipe from my youth.  It was featured in a 
women's magazine approx. 40-45 years ago.  It called for a 12 cup tube pan, 
lightly floured; wet and dry ingredients were added alternately.  I clearly 
remember vanilla and sour cream as part of the recipe, and powdered sugar 
was added at the end.  The crust was always crisp, with a center light but firm.
Hope you can help, and much thanks in advance.

Marcy

Hi Marcy,

Well, there are hundreds of sour cream pound cake recipes, nearly all calling for vanilla and all for sour cream. I found numerous sour cream pound cake recipes that called for a 12-cup pan, and I found dozens of sour cream pound cake recipes that called for the cake to be dusted with powdered sugar as a final step. I didn't see, however a recipe that specifically called for both a 12-cup pan and dusting with powdered sugar. Most recipes just say "tube pan" or "bundt pan" without specifying a size, and, of course, any pound cake can be dusted with powdered sugar, so you can take your pick of any that sound good. See below for a sampling.

Phaed

Sour  Cream  Pound  Cake

2 3/4 c. sugar
1 1/2 c. butter or margarine, softened
1 tsp. vanilla
6 eggs
3 c. Pillsbury's Best All-Purpose or Unbleached Flour
1 tsp. grated orange or lemon peel
1/2 tsp. baking powder
1/2 tsp. salt
1 c. dairy sour cream

Heat oven to 350 degrees F.  Generously grease and lightly flour 12 cup 
fluted tube pan.  In large bowl, beat sugar and butter until light and 
fluffy.  Add vanilla and eggs one at a time, beating well after each 
addition.  Lightly spoon flour into measuring cup; level off.  In medium 
bowl, combine flour, orange peel, baking powder and salt.  Add dry ingredients 
alternately with sour cream, beating well after each addition.  Pour batter 
into prepared pan.  Bake at 350 degrees F. for 55 to 65 minutes or until 
toothpick inserted in center comes out clean.  Cool 15 minutes; invert onto 
serving plate.  Cool completely.  16 servings.  Tip:  Cake can be baked in 
two 9x5 inch loaf pans.  Bake at 350 degrees F. for 60 to 70 minutes.  
--------------------------------------
Sour  Cream  Pound  Cake

1 c. (2 sticks) butter
3 c. sugar
6 eggs
2 tsp. vanilla
1/2 tsp. almond extract
3 c. sifted plain flour
1/4 tsp. salt
1/4 tsp. soda
1 c. (8 oz.) dairy sour cream

Heat oven to 325 degrees.  Grease and flour a 10 inch tube pan or 
12- cup bundt pan.  In large mixer bowl, cream butter.  Gradually 
add sugar, beat until light and fluffy.  Add eggs, 1 at a time, and 
flavorings.  Sift together flour, salt and soda.  Add to creamed 
mixture alternately with sour cream.  Pour batter into prepared pan 
and bake for 1 hour 15 minutes or until a wooden pick inserted in 
cake comes out clean.  Cool about 15 minutes in pan. 
-------------------------------
Sour  Cream  Pound  Cake

1 c. butter
3 c. sugar
6 eggs
2 tsp. vanilla
1 tsp. lemon extract
3 c. plain flour
1/4 tsp. salt
1/4 tsp. soda
1 c. sour cream

Heat oven to 325 degrees.  Grease and flour 12-cup Bundt pan or 
tube pan.  In large mixer bowl cream butter, add sugar; beat until 
light and fluffy.  Add eggs, one at a time and beat well.  Sift 
together flour, salt and soda.  Add to creamed mixture alternately 
with sour cream.  Add flavorings.  Pour batter into prepared pan 
and bake for 1 hour and 15 minutes or until a wooden toothpick comes 
out clean when inserted.  Yield: 16 servings.
-------------------------------
Sour  Cream  Pound  Cake

1 c. butter
6 eggs
2 1/2 tsp. vanilla
3 c. flour
2 3/4 c. sugar
1/8 tsp. baking soda
1 c. sour cream
Powdered sugar (optional)

Cream butter and sugar.  Add eggs, one at a time, beating well after 
each addition.  Mix soda and vanilla with sour cream.  Add alternately 
with the flour to the butter mixture.  Mix well.  Pour batter into a 
greased and floured tube pan.  Bake at 325 degrees for 75 minutes or 
until done.  Cool in pan 15 minutes then remove to a rack.  Sprinkle 
with powdered sugar if desired.  16 servings.  
------------------------------
Sour  Cream  Pound  Cake

3 c. flour
2 3/4 c. sugar
6 eggs
1 c. soft margarine
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. orange extract
1/2 tsp. lemon extract
1 tsp. vanilla extract
1 c. sour cream
Powdered sugar

Sift together flour, salt and baking soda; set aside.  In electric mixer 
cream sugar and margarine.  Add eggs, one at a time, beating after each. 
Add flour mixture to bowl, alternating with sour cream, beating after each 
addition.  Then beat in extracts.  Grease and flour tube or bundt pan. 
Bake at 350 degrees for 1 1/2 hours.  Cool 15 minutes; remove from pan. 
Dust with powdered sugar.  
-----------------------------------------------------------------------------
Hi,
What a nice surprise to get such a prompt response, with so many options 
to choose from!
Thank you so much.
The fourth one looks very familiar, but I am sure I will enjoy them all.
Your site is a terrific resource, and I thank you once again.

All the best,
Marcy

Taffy Apple Salad

----- Original Message ----- 
From: Mary 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, April 14, 2011 3:58 AM
Subject: Taffy Apple salad and Ambrosia or Hawaiian salad

Uncle Phaedrus, I would love a nice refreshing recipe for Taffy apple salad, 
and/or one for ambrosia or Hawaiian salad please to appear on your site. 
I'll be checking. from:
Mary 

Hello Mary,

If you wait for my reply to appear on my site, it could take as long as a month. So, I am sending it e-mail in the hope that you will get it. Recipes for ambrosia and Hawaiian salad are already on my site. See:

Ambrosia

Hawaiian Salad

See below for a taffy apple salad recipe.

Phaed

Taffy Apple Salad

4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour

Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and 
1 tablespoon flour.  Cook until mixture comes to a boil and is syrupy. 
Then strain to remove any lumps, then cool.  Mix all ingredients and 
refrigerate 2 hours before serving. 

Los Angeles Schools Recipes

From: "Reuben" 
To: phaedrus@hungrybrowser.com
Subject: Here are many LA Schools recipes from old LA Times archive
Date: Wednesday, March 16, 2011 11:36 PM

Hi,

I did a Google search of the Los Angeles Times online archive
and found the following Los Angeles Schools recipes along
with a couple of other southern California schools.

Regards,

Reuben 
============================================
L.A. Schools School House Chocolate Chip Cookies

From Los Angeles Unified School District Food Service.

1 cup butter, softened
1 cup brown sugar, packed
3/4 cup plus 2 tablespoons granulated sugar
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 (12-ounce) package semisweet chocolate pieces
1 1/2 cups coarsely chopped walnuts

Beat butter, brown sugar and granulated sugar until light and 
creamy. Beat in eggs and vanilla until well blended. Combine 
flour, salt and baking soda.
Add dry ingredients to creamed mixture and beat until well 
blended. Using spoon, stir in chocolate pieces and walnuts.
With ice cream scoop or 1/4 cup measure, scoop out dough and 
drop onto ungreased baking sheet about 3 inches apart. Flatten 
dough into 3-inch rounds.
Bake at 350 degrees 12 to 14 minutes. Makes 27 (4-inch) cookies.

Source: Los Angeles Times newspaper, November 9, 1989
===================================================

L.A. Schools Coffee Crumb Cake

From Los Angeles Unified School District Food Service.

3 3/4 cups flour
1/2 cup plus 2 tablespoons nonfat dry milk
1 1/4 teaspoons salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
3 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 tablespoons vinegar
1 1/2 cups water
1 cup plus 2 tablespoons oil
1 1/4 cups brown sugar, packed
1 cup granulated sugar
2 eggs
Crumb Topping

Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder 
and soda in large bowl. Set aside.
Combine vinegar and water in measuring cup. Set aside.
Blend together oil, brown sugar and granulated sugar in mixer 
bowl on low speed 1 minute. Add eggs and continue to blend on 
low speed 1 minute.
While mixer is on low speed, add dry ingredients alternately 
with water and vinegar to oil-sugar mixture. Scrape down bowl, 
then blend on medium speed 1 minute longer.
Evenly divide batter between 2 greased 9-inch square pans. 
Sprinkle 3/4 cup Crumb Topping evenly over batter in each pan.
Bake at 375 degrees 45 to 55 minutes in conventional oven or at 
325 degrees 35 to 40 minutes in convection oven. Makes 9 
servings per pan.

Crumb Topping
3/4 cup plus 3 tablespoons flour
1/4 cup plus 1 tablespoon brown sugar, packed
1/4 cup granulated sugar
Dash salt
1/4 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground nutmeg
1/4 cup oil

Combine flour, sugars, salt, cinnamon and nutmeg in mixer bowl. 
Blend on low speed 1 minute. Add oil gradually and continue to 
blend until topping is crumbly.

Source: Los Angeles Times newspaper, November 9, 1989
=====================================================

Long Beach School District Pizza

From the Long Beach, CA School District in 1957. 

1 1/2 pounds ground beef
1 tablespoon flour
1/4 teaspoon salt
Pepper
1/8 teaspoon dried oregano
1 tablespoon sugar
3/4 cup tomato puree
3/4 cup diced canned tomatoes
1 (1-pound) package biscuit mix
1/2 pound Cheddar cheese, shredded
1/2 pound mozzarella cheese, shredded

Brown beef and drain off fat. Add flour and stir in salt, pepper 
to taste, oregano and sugar. Add tomato puree and canned 
tomatoes and simmer until flavors are well blended.
Prepare crust according to biscuit mix directions. Roll dough 
into rectangle larger than 18x12-inch pan. Wrap dough around 
rolling pin, hold thumbs firmly over dough on ends to easily 
lift and fit dough onto pan. Trim off edges by rolling rolling 
pin over pan edges. Pierce dough in several places before 
baking.
Prebake at 450 degrees 15 minutes or until lightly baked. Just 
before serving, pour hot meat sauce over baked crust, sprinkle 
with cheeses and bake at 350 degrees until heated through and 
cheese melts. Makes 6 servings.

Source: Los Angeles Times newspaper, November 9, 1989
=====================================================

L.A. Schools Devil's Food Cake with 7-minute Frosting

Introduced in 1939 to the Los Angeles Unified School District  
by Frances Johnson, Food Service Director.

1/2 cup shortening
1 1/2 cups sugar
2 eggs, beaten
1/4 cup cocoa
1/4 cup hot coffee or water
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cup plus 2 tablespoons cake flour
1 cup buttermilk
1 teaspoon vanilla
Seven Minute Frosting
Melted chocolate, optional

Cream shortening and sugar. Add beaten eggs. Combine cocoa and 
coffee and add to creamed mixture. Sift salt, soda and flour 
together and add alternately with buttermilk. Add vanilla.
Turn batter into greased 13x9-inch pan and bake at 350 degrees 
35 minutes. Cool.
Frost with Seven Minute Frosting or other favorite frosting. 
Drizzle with melted chocolate. Makes 12 servings.

Seven-Minute Frosting
1/3 cup water
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/4 teaspoon cream of tartar or 2 teaspoons light corn syrup
1 1/2 teaspoons vanilla

Combine water, egg whites, sugar, salt and cream of tartar in 
top of double boiler. Mix well to moisten sugar throughout.
Place over boiling water and beat constantly with rotary or 
electric mixer until frosting holds soft peaks and leaves mark 
when raised. Process will take about 7 minutes with rotary 
beater or 3 to 4 minutes with electric beater.
Remove from heat and beat 5 to 7 minutes longer or until 
frosting holds swirls when beater is lifted. Beat in vanilla and 
spread at once on cake. Makes enough frosting for 1 (13x9-inch) 
pan, 2 (9-inch) layers or 24 to 30 cupcakes.

Source: Los Angeles Times newspaper, November 9, 1989
=================================================
L.A. Schools Sour Cream Coffeecake

From the Los Angeles Unified School District Food Service in 
1959.

1 1/2 cups cake flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup sour cream
Topping (recipe follows)

All ingredients should be at room temperature. Mix together 
flours, soda and baking powder. Set aside.
Cream butter and sugar until fluffy and light. Add eggs and 
vanilla, mixing well.
Add 1/2 dry ingredients, mixing just until flour is blended. 
Blend in sour cream, then remaining dry ingredients.
Spread 1/2 batter lightly in 10-inch tube pan. Sprinkle with 1/2 
Topping and spread with remaining batter. Sprinkle with 
remaining Topping.
Bake at 350 degrees 40 to 45 minutes. Makes 12 to 16 servings.

Topping
1/4 cup flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter
Mix together flour, sugar, salt and nuts. Add butter in small 
pieces. Rub in by hand until mixture is crumbly. Be careful not 
to over mix.

Source: Los Angeles Times newspaper, November 9, 1989
===================================================

Glendale Schools Peanut Butter Crunch

From the Glendale, CA School District.

2 1/2 cups sugar
1 1/2 cups white corn syrup
3 cups peanut butter
1 1/4 (12-ounce) packages cornflakes
Combine sugar and syrup in saucepan. Bring to fast boil, 
stirring constantly. Do not overcook.
Remove from heat and add warm peanut butter. Stir until well 
mixed.
Pour over cornflakes. Mix well, working quickly. (Ideally, have 
assistance with this stage of operation as quickness is 
essential).
Pour into well-greased 15 1/2x10 1/2-inch pan, pressing lightly. 
Cut into squares. Makes about 30 pieces.

Source: Los Angeles Times newspaper, November 9, 1989
===================================================

L.A. Schools Ranger Cookies (also known as Flying Saucers)

Adapted in 1952 by food service director was Helen Crane, 
Los Angeles Unified School District. 

1 cup butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 cups oats
2 cups cornflakes
1/2 cup coconut
1/2 cup chopped walnuts
Cream butter with sugars until light and fluffy. Beat in eggs. 
Sift flour with baking powder, salt and soda. Blend into creamed 
mixture. Add vanilla, cereals, coconut and nuts. Mix until 
blended.
Drop dough by 2 1/2 tablespoons or by ice cream scoop (No. 24) 
onto ungreased baking sheet. Flatten to 4-inch diameter.
Bake at 350 degrees 10 to 12 minutes. Cookies should be slightly 
soft when removed from oven. Makes about 22 large cookies.
Note: For smaller cookies, use rounded teaspoon dough, do not 
flatten and bake at 375 degrees 8 to 10 minutes. Makes about 6 
dozen.

Source: Los Angeles Times newspaper, November 9, 1989
====================================================

L.A. Schools Banana Logs

From the Los Angeles City Unified School District.
This was a special-occasion dish. The recipe card, dated 
September 1949, says, "Place in refrigerator until time to plate 
salads," which suggests that these were served on lettuce 
leaves.

Active Work and Total Preparation Time: 15 minutes plus 1 hour 
for chilling * Easy

3 bananas
1/4 cup mayonnaise or salad dressing
1/4 cup fruit juice
1/2 cup corn flakes or Grape-Nuts
1/4 cup chopped peanuts
2 teaspoons brown sugar, lightly packed
2 teaspoons granulated sugar
2 teaspoons cinnamon

* Peel bananas and cut crosswise to make "logs" of desired 
length.
* Mix mayonnaise and fruit juice.
* Crush corn flakes, add nuts, sugars and cinnamon and mix well.
* Dip bananas into mayonnaise, then into dry mix. Line on trays 
and chill at least 1 hour.
18 (2-inch) logs. Each log: 59 calories; 56 mg sodium; 1 mg 
cholesterol; 2 grams fat; 10 grams carbohydrates; 1 gram 
protein; 0.22 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999
=====================================================

L.A. Schools Jellied Raw Cranberry Salad

From the Los Angeles City Unified School District.
The recipe card, dated December 1953, suggests serving this with 
sour cream icing on special occasions.

Active Work and Total Preparation Time: 20 minutes plus 2 hours 
for chilling

2 oranges
1 (12-ounce) package cranberries
3 (3-ounce) packages strawberry gelatin
1 1/4 cups sugar
4 cups hot water
Cold water
1 (8-ounce) can crushed pineapple, drained
1/2 cup chopped walnuts, optional

* Squeeze juice from oranges and reserve. Grind orange rinds and 
cranberries together.
* Dissolve gelatin and sugar in hot water. Add cold water to 
orange juice to make 2 cups. Add to gelatin mixture. Chill.
* When gelatin is thick and syrupy, add cranberry-orange 
mixture, pineapple and walnuts. Pour into 13x9-inch baking pan 
and chill until set, about 2 hours.
16 servings. Each serving: 103 calories; 6 mg sodium; 0 
cholesterol; 0 fat; 23 grams carbohydrates; 4 grams protein; 
0.39 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999
====================================================

L.A. Schools Minced Bologna Sandwich Filling

From the Los Angeles City Unified School District.
Recipe revision dated July 1963. This was more or less tuna 
salad made with bologna.

Active Work and Total Preparation Time: 15 minutes

1 (12-ounce) package bologna
1 1/2 cups finely diced celery
3/4 cup pickle relish, well drained
1/2 cup mayonnaise
* Chop or coarsely grind bologna. Add celery, relish and 
mayonnaise. Use as sandwich filling.
2 1/2 cups. Each 1/4 cup: 181 calories; 571 mg sodium; 22 mg 
cholesterol; 14 grams fat; 10 grams carbohydrates; 4 grams 
protein; 0.24 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999
=====================================================

L.A. Schools Baked Cheese and Rice (Green Rice)

From the Los Angeles City Unified School District.
The recipe card, dated August 1951, notes, "This is a flaky 
casserole dish. Should not be taken from oven until moisture has 
been absorbed by rice."

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

3/4 pound rice
Salt
2 eggs
2 cups milk
1/2 pound Cheddar cheese, grated
1 cup chopped parsley
2 tablespoons butter, melted
3/4 teaspoon grated onion juice
1 tablespoon paprika

* Cook rice in plenty of rapidly boiling lightly salted water 
until tender, about 20 minutes. Chill in cold water to stop 
cooking, then drain.
* Beat eggs slightly. Heat milk over medium heat just until 
warm, add 1 teaspoon salt and stir to dissolve. Add to eggs. Add 
cheese, parsley, butter, onion juice and rice and place in 
buttered 13x9-inch baking pan.
* Bake at 350 degrees until set, 30 to 40 minutes. Garnish with 
paprika and serve.
12 servings. Each serving: 232 calories; 368 mg sodium; 63 mg 
cholesterol; 10 grams fat; 26 grams carbohydrates; 9 grams 
protein; 0.26 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999
=====================================================

L.A. Schools Salmon Supreme

From the Los Angeles City Unified School District.
This recipe will epitomize old-time cafeteria food for many 
people--for better or worse. It's like a tuna casserole made 
with canned salmon. Recipe card dated September 1949.

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

1 (14 3/4-ounce) can salmon
Milk
1 egg yolk
1/2 teaspoon salt
1 cup fine bread crumbs
1 cup diced celery
1/2 teaspoon paprika
3 tablespoons butter, melted
1 egg white
1/3 cup mayonnaise

* Drain salmon, reserving liquid. Combine liquid with enough 
milk to make 1 1/2 cups. Beat egg yolk and combine with milk, 
salmon liquid and salt.
* Flake salmon. Fill buttered 8-inch square baking pan with 1/2 
of crumbs, then celery, flaked salmon and remaining crumbs. 
Sprinkle with paprika and melted butter. Evenly distribute 
milk-egg liquid over all and bake at 500 degrees until top is 
golden, about 20 minutes.
* Beat egg white until stiff and fold in mayonnaise. Spread 
lightly and evenly over baked salmon. Return to hot oven (or 
place under broiler) until golden brown, about 5 minutes.
6 servings. Each serving: 307 calories; 862 mg sodium; 96 mg 
cholesterol; 17 grams fat; 19 grams carbohydrates; 20 grams 
protein; 0.25 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999
=====================================================

L.A. Schools Sauerkraut Relish

From the Los Angeles City Unified School District.
Recipe card dated February 1965.

Active Work and Total Preparation Time: 10 minutes plus 24 hours 
chilling time

1 (1-pound) jar sauerkraut
1/2 cup chopped celery
1/4 cup finely chopped onion
1/4 cup chopped green bell pepper
1/2 cup sugar

* Drain sauerkraut and chop fine. Add celery, onion, green 
pepper and sugar. Mix well. Cover and refrigerate 24 hours 
before using.
2 1/2 cups. Each tablespoon: 13 calories; 76 mg sodium; 0 
cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.14 gram 
fiber.

Source: Los Angeles Times newspaper, August 25, 1999
====================================================

L.A. Schools Sour Cream Raisin Pie

From the Los Angeles Unified School District.

A staggeringly luscious pie that could easily have come from the 
'30s or '40s, but the recipe card is dated February 1968.
Active Work Time: 25 minutes * Total Preparation Time: 1 hour 25 
minutes plus 45 minutes for chilling

FILLING
1 1/3 cups raisins
Boiling water
2/3 cups sugar
1/4 teaspoon salt
1/4 cup cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Pinch cloves
1 1/2 cups sour cream
1/2 cup buttermilk
3 egg yolks, beaten
2 teaspoons lemon juice
1 (9-inch) prepared pie shell, baked until light brown

* Barely cover raisins with boiling water; let stand 1 hour. 
Drain well.
* Combine sugar, salt, cornstarch, nutmeg, cinnamon and cloves. 
Add sour cream, buttermilk, egg yolks and lemon juice. Add 
drained raisins.
* Cook over low heat, stirring constantly, until thickened to 
pudding-like consistency, about 5 minutes. Chill until firm, 
about 45 minutes.
* When cool, spread filling into pie shell.

MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
Pinch salt
1/4 teaspoon cream of tartar
1/4 cup sugar

* Beat egg whites, vanilla and salt until light and foamy; add 
cream of tartar and beat to soft peaks; add sugar gradually and 
beat to stiff peaks.
* Spread meringue on top of pie and bake at 425 degrees to brown 
meringue, about 5 minutes.
6 to 8 servings. Each of 8 servings: 394 calories; 279 mg 
sodium; 122 mg cholesterol; 16 grams fat; 59 grams 
carbohydrates; 6 grams protein; 0.36 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999
===================================================

Conejo Valley Schools Country Chocolate Cake

Conejo Valley, CA Unified School District.
The cake with the "Secret Ingredient", green beans.

3 eggs
1 3/4 cups granulated sugar
1 1/4 cups oil
1 1/4 teaspoons vanilla
2 1/2 cups canned julienne cut green beans, drained
3 3/4 cups flour
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 cup plus 2 tablespoons unsweetened cocoa powder
Powdered sugar

Beat eggs until lemon colored. Add granulated sugar, oil and 
vanilla and beat thoroughly. Stir in green beans.
In separate bowl, combine flour, salt, soda, baking powder, 
cinnamon and cocoa powder. Fold into egg mixture and mix well. 
Pour batter into greased 13x9-inch baking pan. Bake at 350 
degrees 30 to 40 minutes until wood pick comes out clean. Allow 
to cool slightly, then sprinkle with powdered sugar. Makes about 
24 servings.

Source: Los Angeles Times newspaper, September 6, 1990
======================================================

L.A. Schools Old-Fashioned Crumb Cake 

From the Los Angeles Unified School District.

2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and 
oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon 
cinnamon and set aside for topping.
Combine remaining 1 teaspoon cinnamon, baking soda, egg and 
buttermilk and blend well. Add to flour mixture. Do not over-
mix.
Spoon batter into greased 13x9-inch baking pan. Sprinkle with 
1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.
8 to 10 servings. Each of 10 servings:
398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 
grams carbohydrates; 4 grams protein; 0.08 gram fiber.

Source: Los Angeles Times newspaper, April 29, 1998
====================================================
L.A. Schools City Schools Sweet Rolls

From the Los Angeles Unified School District Food Service. 

FILLING
1 cup plain cake crumbs
1/2 cup brown sugar, packed
1 teaspoon cinnamon

GLAZE
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla extract

ROLLS
2 (1/4-ounce) envelopes yeast
2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 teaspoons nutmeg
1/4 cup melted butter

FILLING
Combine cake crumbs, brown sugar and cinnamon. Set aside.

GLAZE
Mix powdered sugar and hot water until smooth. Stir in vanilla. 
Set aside.

ROLLS
Dissolve yeast in lukewarm milk.
Mix sugar, salt, shortening and egg on low speed of electric 
mixer 1 minute. Add milk mixture and mix 1 minute. Add cake 
flour, bread flour and nutmeg and mix until flour is well 
incorporated, not more than 5 minutes.
Roll out dough to rectangle shape. Brush with butter. Sprinkle 
with Filling. Roll up jellyroll fashion. Cut into 1 1/2-inch-
thick slices.
Place on greased baking sheet, cut-side down, and pat out fairly 
flat. Let rise until doubled. Bake at 400 degrees until lightly 
browned, about 15 minutes. Cool slightly, then brush with Glaze.
18 rolls. Each roll:
347 calories; 313 mg sodium; 21 mg cholesterol; 10 grams fat; 58 
grams carbohydrates; 7 grams protein; 0.13 gram fiber.

Source: Los Angeles Times newspaper, May 13, 1998
====================================================

L.A. Schools Chocolate Kisses cookies

First served in 1961 by the Los Angeles Unified School District 
Food Service.

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup (1/2 stick) butter, plus extra for preparing pan
1/2 cup peanut butter
2 1/4 cups rolled oats
1 teaspoon vanilla extract

Bring sugar, cocoa and milk to full rolling boil in saucepan 
over medium heat and cook 1 minute, stirring constantly. Remove 
from heat and immediately stir in butter, peanut butter, rolled 
oats and vanilla. Drop by teaspoonful onto lightly buttered 
baking sheet. Chill at least 30 minutes.
7 dozen. Each cookie:
42 calories; 7 mg sodium; 2 mg cholesterol; 2 grams fat; 7 grams 
carbohydrates; 1 grams protein; 0.08 gram fiber.

Source: Los Angeles Times newspaper, Feb 11, 1998
====================================================

L.A. Schools School District Coffee Cake

From the Los Angeles Unified School District Food Service.

4 cups flour
2 cups brown sugar, packed
1 1/2 cups granulated sugar
3/4 teaspoon salt
2 teaspoons ground nutmeg
3/4 cup chopped walnuts, optional
1 1/2 cups oil
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 tablespoon plus 1 teaspoon baking powder
3 large eggs
2 cups buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg, 
walnuts and oil in large bowl. Mix until crumbly. Remove 1 1/2 
cups mixture, stir in cinnamon and set aside.
Combine remaining crumb mixture with baking soda, baking powder, 
eggs and buttermilk. Blend gently. Do not over-mix. Pour into 2 
greased and floured 13x9-inch baking pans. Sprinkle evenly with 
reserved crumb topping. Bake at 350 degrees 25 to 30 minutes or 
until cake tests done. Cool slightly. Cut into squares to serve. 
Makes 24 servings.

Source: Los Angeles Times newspaper, January 10, 1991
==========================================================

L.A. Schools City Schools Chocolate Cookies

From the Los Angeles Unified School District Food Service.

Active Work Time: 40 minutes * Total Preparation Time: 1 hour

2 cups sugar
1/4 cup cocoa powder
1/2 cup milk
1/4 cup (1/2 stick) butter
1/2 cup peanut butter
2 1/4 cups rolled quick-cooking oats
1 teaspoon vanilla extract
* Bring sugar, cocoa and milk to full rolling boil and cook 1 
minute, stirring constantly. Remove from heat and immediately 
stir in butter, peanut butter, oats and vanilla.
* Drop by teaspoonful onto lightly buttered baking sheet. Let 
cool.
6 dozen cookies. Each cookie: 49 calories; 8 mg sodium; 2 mg 
cholesterol; 2 grams fat; 8 grams carbohydrates; 1 gram protein; 
0.09 gram fiber.

Source: Los Angeles Times newspaper, April 28, 1999
============================================================

L.A. Schools City Schools Chocolate Cookies

From the Los Angeles Unified School District Food Service.

Active Work Time: 20 minutes; Total Preparation Time: 1 hour 30 
minutes

3 1/2 pounds boiling potatoes
Salt
1 large onion, chopped
1 tablespoon oil
1 1/4 cups beef broth
1 pound roast beef, fat trimmed, meat finely chopped
* Cook potatoes with 2 tablespoons salt in simmering water over 
medium-low heat until tender, about 20 minutes. Drain. Remove 
skins with sharp knife while potatoes are still warm. Cool, then 
chop.
* Saute onion in oil over medium heat until tender, 5 minutes.
* Add 1 1/2 teaspoons salt to broth if needed (broth already 
will be salted if using concentrate). Bring to boil over high 
heat.
* Combine beef, potatoes and onions in 13x9-inch baking dish. 
Pour hot broth over beef and potato mixture. Cover and bake at 
350 degrees 30 minutes. Uncover and bake at 400 degrees until 
browned on top, 30 minutes.
10 servings. Each serving: 195 calories; 605 mg sodium; 22 mg 
cholesterol; 4 grams fat; 30 grams carbohydrates; 10 grams 
protein; 0.74 gram fiber.

Source: Los Angeles Times newspaper, October 06, 1999
===========================================================
11/11/2013

Hello Phaedrus-


I just found your site a few days ago, and I could not believe it when I found a recipe that 
I have searched for many times over the years.


40 years ago I attended Uni High School in West Los Angeles, and there was a little hut on the 
school grounds that during a 20 minute window per day you could purchase a magnificent crumbly 
square of the Coffee Crumb Cake.  For 3 years every day of school,  I would be the first student 
waiting at that window as I waited for the kitchen staff to deliver the tray of the beloved 
coffee cake to the little hut.  If you arrived a few minutes late, they would be sold out, 
and I was so hooked on the cake   I was never late to that window.


Well, my husband made the Coffee Crumb Cake yesterday, and 40 years later, it brought back that 
same comforting, delightful, emotional high as we munched down on those delicate bits of crumble.

WOW,  what a rush of memories!  Thank you for your wonderful service.

Sincerely,
Joy 
Seattle

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