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Manning's Chili

----- Original Message ----- 
From: Tom 
Sent: Friday, April 16, 2010 11:20 PM
Subject: mannings chili

When I was just a small boy, I lived in wichita kansas, and not far from the 
company that makes Mannings chili..I have a fond memorys of that Chili, similar 
to what you would find in a tamale. I now live in BC Canada, and sadly they do 
not export their chili up here..I was wondering if you could track down a close 
recipe so that I can attempt to make myself.  It used to be sold in paper tubes 
back then,and sealed with a metal split ring at both ends, but boy was it sooooo 
good.. Thank you so much for your time .


Hello Tom,

Sorry, I had no success at all in locating a copycat recipe, or even a site online that sells their product.

Here's their contact information:

Name: Manning Clampitt Meat & Chile Co
Street: 3441 East Harry Street
Wichita, KS 67218-3708
Phone: (316) 686-7444


Lost Fudge

----- Original Message ----- 
From: pash 
Sent: Friday, April 16, 2010 6:42 PM
Subject: Lost Chocolate Fudge Recipe

In Mission, BC Canada, there was a little old lady named Mrs. Walker who made 
all the neighbourhood kids chocolate fudge for Xmas. 

It was put in a silver bowl, wrapped in saran wrap and a santa clause made out 
of piping and a styrofoam head with pins for eyes. 

She lived on house over on 10th avenue in Mission with her dog Nipper. 

I was 4 the last time I had this fudge and am now 35.  No fudge to this day compares. 
All of my sisters agree.  We all stop when we see a fudge stand, sample the offerings, 
spit it out and declare "It's not Mrs. Walker". 

Is there any way to trace a family member or someone down to find this terrific recipe? 

If you need more info, I can ask my dad. 



Hello Pash,

Well, there is no way to locate a single fudge recipe out of the thousands in existence unless it has a unique name or unique ingredients, so that avenue isn't open. Her special fudge recipe probably isn't going to be on the Internet, anyhow. The Internet was not around in her day. But, even if it has been put there by one of her descendants, there has to be something unique about it to use as a search key to be able to sort the needle from the haystack. It's not likely that it's going to say "this is the fudge made by Mrs. Walker on 10th avenue in Mission, BC". (I actually searched for anything like that....)

As for tracing Mrs Walker and locating a relative of hers, one would have to begin with her full name and street address. But, Pash, if you work in credit and collections in BC, then you would have access to much better tools for tracing an individual than I. The only way that I know that you could pursue this would be similar to "skip tracing." You probably know more about how to do such tracing in Canada than I .

Start with her full name and address and go from there. Try to find an obituary in the Mission newspaper for her (you might have to go to Mission and go to the library) - that would be the quickest way to get relatives' names, since they are usually included in an obit. If you can't get her exact address from your dad, try to obtain a city street directory or phone book from 30 years ago at the Mission library and get it that way. If you're really bold, you might even drive to her old address and try to find a neighbor who was there 30 years ago and ask them for info about her. Also, get her maiden name and check the genealogy sites - you might find a relative that way.


Baked Whitefish Marguerite

----- Original Message ----- 
From: "david" 
Sent: Saturday, April 17, 2010 4:16 PM
Subject: Baked whitefish margurite

> My mother made this recipe for years, but can't find it now. Ingred: 
> filet whitefish/sole, white sauce, garlic, shrimp, mushrooms, sautern 
> wine, sprinkle parmesan cheese on top. Reduce white sauce and wine  until 
> thick, add garlic, shrimp and mushrooms.   layer fish with sauce  in long 
> oval dish.
> This is where I can't remember much more. Bake in over for ? at ? 
> temperature? Then sprinkle parmesan cheese and bake for ? min. more.
> I've tried this several times but it always comes out watery. Thanks  for 
> any help you can give me.
> David 

Hello David,

I had no success with: baked whitefish marguerite, whitefish marguerite, baked sole marguerite.

The first recipe below is the closest baked whitefish recipe that I could find.

The second recipe below is "stuffed sole marguerite."

Best I can do.


Baked  Whitefish

2 lbs. whitefish fillets, skinless
2 sm. onions, sliced
3 tbsp. white wine
Dash of salt
Dash of black pepper
1 clove garlic, minced or pressed
1 1/2 tbsp. lemon juice
1 c. whipping cream
1/2 tsp. dried oregano leaves
1/3 c. grated Cheddar cheese
1/3 c. grated Parmesan cheese
2 tbsp. white bread crumbs
1/2 lb. cooked shrimp

  Saute onion in 3 tablespoons wine in heavy pan over medium heat.  Do not 
brown.  Spread onion over bottom of a shallow baking dish. Arrange fish 
fillets over onion in pan, overlapping thin edges. Sprinkle with salt and 
pepper.  Add garlic.  Pour wine or lemon juice over fish.  Add whipping 
cream and oregano.  Cover with foil.  Bake at 425 degrees for about 10 
minutes.  Uncover.  Add Cheddar cheese, Parmesan cheese, and bread crumbs. 
Distribute shrimp evenly over top. Bake, uncovered, for another 10 minutes 
or until top is golden, cheese is melted, and fish flakes easily.
Stuffed Sole Marguerite Recipe

2 lbs fresh or defrosted frozen sole fillets 1 kg
1 1/4 cups seasoned stuffing mix 300 mL
1/2 cup melted margarine 125 mL
1/2 tsp Worcestershire sauce 2 mL
1/2 cup grated cucumber, drained 125 mL
Hot milk
Seasoned flour
5 or 6 thinly sliced onions
Salt, pepper
1/2 tsp dill seed 2 mL
French dressing or oil
2 cups seasoned medium thick white sauce 500 mL
3 tbs grated Parmesan cheese 45 mL

How to make Stuffed Sole Marguerite:
Dry fillets with absorbent paper.
Combine crumb stuffing, half the melted margarine and Worcestershire sauce 
and cucumber.
Moisten with a little hot milk, then season to taste.
Spread centre of each fillet with a heaping tablespoon of the mixture.
Roll up and secure with toothpicks.
Sprinkle with seasoned flour.
Saute the sliced onions in remaining margarine until transparent, then 
sprinkle with salt, pepper and dill seed.
Spread onions in a greased shallow bake pan and set fish rolls on top.
Brush with French dressing.
Bake at 400F (200C) for 15 minutes.
Remove toothpicks, drizzle fish rolls with the white sauce, sprinkle with 
Return to oven for 5 minutes, then broil until top is lightly browned.

Lafayette Tamales

----- Original Message ----- 
From: Bonnie
Sent: Wednesday, April 21, 2010 11:48 AM
Subject: Hot Tamales

> Hi...Love your service.
> Years ago there was a family that sold hot tamales on Jefferson Street in 
> Lafayette La. They were there at about 4:30pm every day and stayed till 
> the tamales were gone. They sold them from a small trailer with two giant 
> pots (if I remember right, its been many years). Usually by 5:30pm they 
> were done. I heard that when the dad retired, the kids took over then they 
> just all quit. These were the best tamales in the world. They weren't like 
> mexican tamales, they were greasy, juicy, and made with ground meat so 
> fine that there wasn't any gristle. They were so wonderful. I've tried to 
> find the family...I cant remember their name any more...and didnt have any 
> luck. I would love that recipe.
> Bonnie 

Hi Bonnie,

That's a wonderful description, but it's not much help in tracking down a recipe. The process of finding a particular recipe for a common dish like tamales is like finding a needle in a haystack. Without unique names or ingredients, it's sometimes just not possible. There doesn't seem to be a tamale recipe anywhere that mentions Jefferson Street in Lafayette, Louisiana. Without the family's name or something specific like that, there's no avenue of pursuit..

I will, however, post your request on my site, just in case a Lafayette resident happens to read it and is able to help.


James R. provided me with the family name, which was "Folse". A bit of investigation found that Mona Folse LaFleur made these tamales as recently as 2011. She sells them as a call-in and pick-up order on Thursdays at (337) 261-0758. However, she has not given out the recipe as far as I can determine.

Another Folse, Chef John Folse of Lafitte’s Landing Restaurant in Donaldsonville, Louisiana, is also noted for his tamales, and he provides a recipe on his website at:

Chef John Folse Tamales

I have no idea if he is related to Mona Folse LaFleur or if his tamale recipe is similar to hers.

Bristol Cream Cake

----- Original Message ----- 
From: Fred 
To: ; 
Sent: Friday, April 23, 2010 9:08 PM
Subject: Harvey's Bristol Cream Sherry Cake


My aunt used to make a Harvey's Bristol Cream Sherry cake for birthdays. She got 
the recipe from an ad in a magazine. She died several years ago, and my cousin, 
her daughter, has been trying to find the recipe without much luck. The cake had 
maraschino cherries and nuts in it. Can you help find it?


Hello Denise,

The only recipe that I can find does not have cherries. See below.


Harvey's Bristol Cream Cake 

1 package Duncan Hines yellow cake mix (without pudding) 
3/4 cup chopped nuts 
1 package instant vanilla pudding 
4 large eggs 
1 teaspoon butter nut flavoring 
1/2 cup oil 
1 cup Bristol Cream 

Grease & flour 12 cup bundt pan; sprinkle nuts onto bottom of pan. Combine other ingredients, 
beat 4 minutes on high speed. Bake 45-55 minutes at 350 degrees. Cool & invert. 

Sprinkle with powdered sugar or frosting: 

1 lb box powdered sugar 
2/3 stick butter 
1/4 cup milk 
1/4 teaspoon salt 
2 tablespoons Bristol Cream 

Beat until creamy.
This looks great. Thank you so much. We can just add the cherries.
Subject: Bristol Cream Cake
From: Karen
Date: 5/15/2020, 8:02 PM

I found this recipe, and it sounds like the Bristol Cream Cake one of your readers 
requested in 2010. It has the maraschino cherries and nuts that she remembered.

Cream Sherry Cake 

Cream Sherry Cake
April 26, 2020


1 box yellow cake
1 box vanilla instant pudding
4 eggs
1/2 cup oil
1/2 pint sour cream
1/2 cup cream sherry
1/2 cup chopped maraschino cherries
1/2 cup chopped walnuts


Preheat oven to 350 degrees F
Combine all ingredients and pour into floured tube pan.
Bake 1 hour.

I hope this helps. I really enjoy your blog.



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