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  ----- Original Message ----- 
  From: Dorothea
  To: phaedrus
  Sent: Tuesday, April 29, 2008 8:18 PM
  Subject: Traditional French Canadian recipe

  Dear Phaedrus,
  I hope you can help me.  Many years ago, in the early 1980s, I traveled to Montreal
  as part of a travel agents/ familiarization tour.  We were taken to a restaurant 
  (name unknown) for a traditional French Canadian dinner of which all I remember is
  that it was delicious.  The dessert's taste has stayed with me but I cannot duplicate
  the recipe and as time goes by, it is becoming a distant memory.
  Perhaps you can help.

  I have found, on the Internet, similar, but not quite the same recipes and am getting
  frustrated in my lack of success.  I have searched for traditional Quebec and French
  Canadian recipes.   I believe it might be called a Grandpere (or perhaps something similar).
  The dessert consisted simply of a very tender, moist dumpling or biscuit sitting in a
  bowl of cream with maple syrup.  The maple syrup and cream were very much a part of the
  dessert and not just a topping.

  Thank you very much for your consideration.  And thank you for your informative website.

Hello Dorothea,

See below.


  Grandpères - Grandfathers

  This is a very old Canadian recipe that was handed down from one generation to the next.
 It is still as good today as it was then. 

  2 cups cake flour
  1 tbsp. baking powder
  1/2 tsp. salt
  3 tbsps. butter
  3/4 cup milk
  2 cups maple syrup
  2 cups water

  Sift together flour, baking powder and salt. Cut in butter with pastry blender. Add milk 
  and mix well. Combine maple syrup with water in a saucepan and bring to a boil. Drop the 
  dough in the hot maple syrup by the tablespoonful. Cover and cook 25 minutes. Serve very 
  hot, pouring over them the syrup in which they were cooked.


  ----- Original Message ----- 
  From: Jo
  To: phaedrus
  Sent: Monday, April 28, 2008 4:59 PM
  Subject: Fatties Recipe

  Hey, It's me again ! I have just had the chance to taste a "Fattie" a link of sausage 
  had a V cut out lengthwise,and inside was bell pepper, onions,jalapeno,pepper jack 
  cheese & seasoning of some kind, then, it was rolled up in breakfast sausage that had 
  been pressed out flat, then smoked on the smoker. Do you happen to have a real recipe 
  for the "fatties" ?
  Thanks, Jo,

Hello Jo,

There is a photo and a recipe here:



Red Pepper Crescents

From: Vernalisa
To: phaedrus
Subject: Red Pepper Crescents  
Date: Wednesday, April 23, 2008 10:39 PM

Hi Phaed
I asked you for this recipe last week I finally got it and I said I would  
send it if found so here it is I am sharing with you. Thank you  Vernalisa 
Red Pepper Crescents 
*Original recipe adapted for  bread machine use. 
Yields: 16 rolls  
3/4 c. warm water 
1 egg 
23/4 c.  flour 
2 T. butter, softened 
1 T. powdered milk 
1/2 (scant) tsp. salt  
1 tsp. ground red pepper 
2 T. + 1/2 tsp. sugar 
1 pkg. dry yeast  
For rolling--- 
2-4 T. flour, only as needed 
41/2 tsp. butter, melted  
1/2 c. Shredded Parmesan Cheese (or Shredded Sharp Cheddar works well too) 
Bread Machine Method: 
Place dough ingredients into bread pan  in the order listed. Process 
according to manufacturer's instructions for dough  cycle. Turn dough out onto lightly 
floured surface; punch down. Cover and let  rest 5 minutes. Knead dough 1-2 
minutes. Divide dough in half. On a lightly  floured surface, roll each portion 
into a 9" circle. Brush each circle with half  the melted butter; cut each 
into 8 wedges with a pizza cutter. Sprinkle each  wedge with 11/2 teaspoons 
cheese, leaving a 1/8" border along the edge of each  wedge. Separate wedges 
slightly. Roll each wedge tightly, beginning at wide end;  seal points. Place rolls 
on sprayed baking sheets, point side down. Curve rolls  into crescent shapes. 
Cover and let rise in a warm place, free from drafts, 30  minutes or until 
rolls are doubled in bulk. Bake at 400°F for 8-10 minutes, or  until rolls are 
golden brown. Serve immediately.

Aunt Nellie's Old Style Sauces

From: Amy
To: phaedrus
Subject: Copycat recipe for Aunt Nellie's Old Style Sauce
Date: Sunday, April 27, 2008 5:14 PM

Dear Phaedrus,

I am writing to you because I have tried to find a
copycat recipe for Aunt Nellie's Old Style Sauce.  It
was made by Seneca Foods which I contact and found out
they no longer make it.  This sauce I grew up with
putting on hamburgers, in potato salad and deviled
eggs to name a few items.  It was kind of the "secret"
ingredient.  I was wondering if you may or another one
of your faithful followers may have a recipe close to
it.  It is a mayonnaise base but has a zip to it like
horseradish.  Can you please help me out.

Thank you,

Hello Amy,

A reader sent me this.



I seem to remember reading somewhere that Aunt Nellie's Old Style Sauce, 
either used to be called or was very similar to Shedd's Sauce. I have this 
recipe clone for Shedd's Sauce but I do not know how accurate it is???

Shedd's Sauce Clone

1/2 cup good quality mayonnaise
2 tablespoons horseradish sauce
2 teaspoons good quality ketchup
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash black pepper
Dash cayenne pepper

Combine all of the ingredients and refrigerate

Maryland Fried Chicken

Maryland-Style Fried Chicken (from the Hot Shoppes Cookbook)


Flour, all-purpose   1 1/2 cups
Salt                 4 teaspoons
Paprika              4 teaspoons
Pepper, black - coarsely ground  1/2 teaspoon
Eggs, large - beaten 2 each
Water, cold          1/2 cup
Flour, all purpose   as needed
Chicken -            2 1/2 to 3 pound broiler-fryer, cut up 
Vegetable oil for frying  as needed

Yield: 4 servings

1. Combine flour and seasonings in a shallow pan. Stir to blend well.
2. Prepare egg wash: combine 2 beaten eggs and 1/2 cup of water until 
   ingredients are thoroughly moistened.
3. Add chicken, 2 or 3 pieces at a time to seasoned flour mixture and 
   turn to coat all sides.
4. Dip floured chicken in egg wash and then in seasoned flour.
5. Heat vegetable oil. Brown meaty pieces of chicken first, then add 
   other pieces. Don't crowd - you may want to use two skillets.
6. Brown chicken on one side, turn and brown on second side.
7. When chicken is lightly browned, reduce heat and cover tightly.
8. Cook chicken until tender, approximately 20 to 40 minutes.
9. Uncover chicken during the last 10 minutes of cooking time to allow 
   chicken to crisp.

If desired, chicken may be deep fried in a preheated 350°F fryer or deep 
electric skillet, until chicken is tender and cooked throughout. This method 
will produce a crispier product.

Note: The fried chicken served in Hot Shoppes ("Pappy Parker's")was a variation on this recipe.

More Hot Shoppes Recipes


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