Sent: Sunday, April 07, 2013 2:08 PM
Subject: hunting down an old los angeles restaurant recipe
I certainly hope you can help me. I remember this French toast as the best i ever had.
if i can remember it correctly it was very close to a monti cristo coating. big thick slices of bread with the coating actually having thin strands pulling off of it.
it looked almost deep fried.
the restaurant was Van de Kamps. it was up and running in the fifties when i lived down there. i don't know when they closed. i did hear the Lawry's food business was
started by the same brothers who started Van de Kamp's. i have yet to write there.
i found your site and just had to write. you found the cookie recipe, i have high hopes on the French toast.
Sorry, I had no success with this. I’ll post it on the site.
I found another recipe from the Evangeline Restaurant in Pascagoula, Mississippi. For their stuffed crabs, see:
2 cups scalded milk
2/3 cup sugar
1 tablespoon flour
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1/2 cup cocoanut
1 baked 8-inch pastry shell
meringue or whipped cream
Scald 1 3/4 cups milk. Sift together sugar, flour, cornstarch and salt. Mix remaining cold milk
into this dry mixture a little at a time. Add to hot milk slowly. Cook over hot water in a double
boiler until mixture thickens, stirring constantly. Beat egg yolks slightly. Add a little of the
hot mixture to egg yolks before adding yolks to hot cream mixture. Return to heat and cook again
for about three minutes. Remove from heat, add butter, vanilla and cocoanut. Cool, then pour into
baked pastry shell. Top with meringue or whipped cream.
(From: "The Ford Treasury of Favorite Recipes, Vol. 3")
Sent: Sunday, April 07, 2013 1:17 PM
Subject: meat loaf recipe
I had this recipe years ago and now cannot seem to find it. It was a meatloaf recipe and some of the ingredients were:
grated or shredded carrot
bread or cracker crumbs
Please help as it was the best meatloaf I had ever made.
The closest recipe to your description that I can find is the one below.
1 lb. ground beef
1/2 c. bread crumbs
1/4 c. Parmesan cheese
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. garlic powder
1 lb. ground turkey
1 carrot, grated
1 green pepper, diced
1 c. celery, diced
1 onion, diced
1/4 c. catsup
Combine all ingredients except catsup. Shape into loaf. Bake in 5x9 inch pan in 350 degree oven uncovered for 1 hour.
Angelo's Restaurant in Gulfport, Mississippi
Broiled Flounder and Flounder Sauce
Make several small cuts across the top of the cleaned fish and insert slices of garlic.
Sprinkle fish with oregano and broil.
Make a sauce by combining lemon juice, a touch of mustard, mayonnaise, olive oil, chopped capers,
parsley, and salt and pepper.
Pour sauce over broiled fish and heat in oven a few minutes before serving.
Angelo did not give ingredient amounts.
From: "The Ford Treasury of Favorite Recipes from Famous Eating Places," 1950.
Coquilles St Jacques
6 tbsp butter
3 tbsp flour
1 tsp salt
1/8 tsp white pepper
2 cups light cream
1/2 pound scallops
1/4 cup finely chopped onion
1/2 cup sliced mushrooms
1/2 pound shrimp, cooked and cleaned
1/4 pound crabmeat
2 tbsp Madeira or sweet sherry
3 tbsp bread crumbs
Melt 4 tbsp butter in a saucepan; blend in the flour, salt, and pepper. Gradually add the cream, stirring
steadily to the boiling point. Cook over low heat 5 minutes.
Melt the remaining butter in a skillet; saute the scallops and onion in it. Remove and saute the mushrooms
for 3 minutes. Combine the sauce, scallops, mushrooms, crabmeat, and wine. Mis lightly and taste for seasoning.
Spoon into 6 scallop shells or ramekins and sprinkle with bread crumbs. Bake in a 400° oven 10 minutes or until
delicately browned. Serve at once.
(From "The Diner's Club Cookbook" 1959, by Myra Waldo