Sent: Sunday, April 07, 2013 10:59 PM
Subject: pineapple icebox cake
Dear Uncle Phaedrus,
I am looking for a recipe that my mother used to make for us. She called it Pineapple Icebox Cake. I guess I should have paid better attention when she made it,
but she’s been gone for many years and no one in the family remembers how to make it. I remember it wasn’t cooked in any way. It had eggs (yes, raw...scary, right?),
pineapple, sugar, butter, vanilla wafers, and whipped cream. I am pretty sure that was all that was in it...no pudding or bought cake. Have you ever seen this recipe?
Thank you for any help.
Pineapple Icebox Cake
1/2 lb. vanilla wafers (2 c.)
1/2 c. butter (1 stick margarine)
1 1/2 c. powdered sugar
2 pasteurized eggs
1 sm. can crushed pineapple, drained
1/2 pt. whipping cream
Roll wafers; put half in bottom of pan. Cream butter and sugar. Add eggs, one at a time, and beat until smooth and creamy.
Pour over crumbs. Whip cream. Add pineapple and pour over first mixture. Cover with remaining crumbs and refrigerate overnight.
Sent: Tuesday, April 09, 2013 1:22 PM
Subject: Merck's Coffee Cake
It's me again
This time I need the recipe for "Merck's Coffee Cake" It contains sour cream and is layered in the pan with a walnut, brown sugar streusel
My mom made this cake in the 50s & 60s. It was delicious
See here: Tastebook
Trilby's in Ocean Springs, Mississippi was once one of the most popular Mississippi Gulf Coast Creole Restaurants.
Trilby's Oyster Bisque
1 quart shucked oysters (4 to 5 dozen) and their liquor (about a pint)
1 pint half-and-half cream
3 tbsp flour
1/2 stick butter
4 tbsp sherry
salt and freshly ground black pepper to taste
Melt the butter, add the flour, and make a light roux. add the cream slowly and stir until very smooth
As the mixture thickens, add a little oyster liquor, and keep adding the liquor until it's medium thick.
Add salt, black pepper, and a dash of Tabasco, but be careful with the salt because the oyster liquor
may be very salty. At the last, add the oysters, which have been put through the medium blade of the
grinder (or you can chop them by hand). As a final touch, add the sherry. Cook for 10 minutes more.
Serve in preheated soup bowls.
(From: "Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook" by Howard Mitcham)
Paradise Point Restaurant was in the little strip called "Mississippi City", sandwiched between Biloxi and Gulfport, Mississippi and since absorbed by the two larger cities.
Chicken in a Casserole
1 chicken, unjointed
1 cup chopped green onions
1 dozen oysters
6 mushrooms, sliced
Pinch of flour
1 1/4 cups chicken broth
1/4 cup diced celery
salt and pepper, to taste
dash of white wine
Saute chicken until golden brown. Add onions, celery and mushrooms. Cook about 3 minutes,
then add flour. While stirring, pour in broth and oysters. Simmer for 20 minutes, add wine
and serve piping hot in a casserole. Makes 3-4 portions.
(From "The Ford Treasury of Favorite Recipes, Volume 3")