Custom Search



Different Kind of Slaw

----- Original Message ----- 
From: Barbara 
Sent: Monday, April 26, 2010 12:38 PM
Subject: a different kind of slaw

Hi--appreciate your willingness to look for this one.  This was a slaw we 
were served at a barbecue restaurant in Vacaville, CA about 2000-2001. 
( We did not particularly note the name of the restaurant at the time but 
can no longer find it.  It MAY have been bought out by the Oak Tree restaurant 
there, but cannot promise. When we ate there, we were told it was part of a chain) 
This was, bar none, the absolute best slaw my husband and I have ever had. 
This is what we are sure of:

It was mixed at the table.  A big bowl of shredded cabbage with a little 
shredded carrot was put on the table along with a small bowl of dressing. 
We were instructed to add the dressing and mix it up.  We did and it was 
delicious.  When the waitress came back, we asked for the recipe, but was 
told that the recipe was not given out. She said the main ingredients of 
the dressing were applesauce, honey and horseradish and I am sure she was 
right.  We took the extra slaw back with us and it was even better the next day.

I have spent five years looking for that restaurant or the recipe and have 
not found any recipe using these three ingredients.  I have tried a version 
of my own which was not too far off but just not the same.   I had added 
buttermilk, a little mayo and some grated onion to the honey, applesauce and 
horseradish to make the dressing, though I have no idea whether these were 
in the original or not.

Would absolutely love to have this recipe. Your efforts much appreciated. 
I have searched on internet fairly extensively with no luck.


Hi Barbara,

I had no luck with an exact match or any recipe with a Vacaville connection, but try the below recipe.


Cabbage  Slaw

2 c. red cabbage, finely shredded
1 c. green cabbage, finely shredded
1 sm. onion, finely chopped
2 c. tart apples, finely chopped
1/2 to 1 tbsp. horseradish


1/3 c. honey
1/3 c. white wine vinegar
3/4 c. salad oil
Dash of salt
Dash of ground black pepper

Put cabbage, onion and apple in bowl; toss lightly. Add horseradish. 
For Dressing: Combine honey, vinegar, oil and spices. Shake until honey 
is dissolved. Pour dressing over cabbage mixture, tossing to blend well. 
Cover and refrigerate for 1 hour before serving for flavors to blend. 
Toss gently before serving.  

Angelo's Pizza Dough

----- Original Message ----- 
From: Diana 
Sent: Monday, April 26, 2010 11:52 AM
Subject: angelo's spaghetti house

your site is fantastic!!! it was very enjoyable to go through the 
archives, puzzlers and links. thanks so much for all your time and 
efforts for people like me who need the info.
I grew up in toledo ohio and the best pizza place by far was angelo's. 
it was on stickney ave. from 1949-1992. I know the recipe was in our 
local paper...but after searching the micro-films....for some reason 
it's not there now.copyrites maybe? I've searched everywhere i can think 
....from archives to cookbooks.
Anyways angelo's pizza wasn't ordinary pizza crust. Honestly.. it was more 
like a tender...crisp pastry dough  went perfect with milk....It wasn't 
cracker crust...It wasn't typical round crust either...but this crust was 
rectagular...and sometimes puffy....but it wasn't ever chewy either..we 
always got it plain  and it became a staple for us kids on a Friday in lent.
...What childhood memories..Is there any chance Uncle have 
a similar recipe???? I know how you feel about restaurant recipe's....but 
this one was so special.....Thanks for your time!!! 


Hi Diana,

Sorry, I cannot find even a clue about this one.


ZCMI Chocolate Eclairs

----- Original Message ----- 
From: Holly 
Sent: Monday, April 26, 2010 1:56 PM
Subject: ZCMI chocolate Eclairs

I have been searching for some time for the ZCMI chocolate éclair recipe. 
This bakery used to operate downstairs at the ZCMI department store in Salt 
Lake City.  I know the éclairs were very popular by all.  If you did not 
arrived by mid afternoon, they were always sold out!  When it was bought 
out by Meir & Frank the bakery disappeared and these recipes appear to be 
lost.  I am always trying out éclairs from every bakery, but have never 
found anything that compares to their recipe.  I would sure appreciate it 
if you could locate this lost recipe!  Thank you,  Holly 

Hi Holly,

Sorry, I had no success with this search.


Black Forest Truffle Cake

----- Original Message ----- 
From: Debbie 
Sent: Thursday, April 29, 2010 1:22 PM
Subject: from Debbie Kuhlman

Hi - your website is amazing! I'll be returning often!

My request is for information about a cake mix that I used to buy and 
make for my children. I don't unfortunately know the brand name.
Black Forest Truffle cake mix
You could even buy a pan to make it in - like a Mary Ann cake pan only 
more like a scalloped pie pan inverted with a well in the middle for fillings.
The base was a chocolate cake. You bake it then turn it over after it's done 
and fill in the top.
The filling was a chocolate truffle mix you just added water to and poured in.
Cherry filling was provided to put on top.
No whipped cream that I remember.
I found this abundantly on the grocery store shelves about 20 years ago. 
I would appreciate your help.

Hello Debbie,

Sorry, I cannot find even a mention of such a cake mix, nor can I find a recipe for black forest truffle cake. You can buy such a cake from Norm Thompson. See:

Norm Thompson


A reader sent this:

Hi again, Uncle Phaedrus! 
I was reading the 5/21/10 updates from and saw the question 
from Debbie regarding the Black Forest truffle cake.  No wonder she couldn't 
find anything; the actual name is pretty elusive.

I know exactly to what she is referring.  Back in the 1980s, Duncan Hines made 
a Tiara Dessert mix and the Black Forest cake was one of the mixes.  And, you 
could either buy the Tiara Dessert pan separately or as part of a set.  I still 
have my pan and they are readily available on eBay.

The pan is also referred to as a Maryann cake pan:

If you Google "tiara dessert" or "tiara pan", you will find quite a few memories 
of the pan and contemporary recipes.  Here's one suggestion for a Black Forest cake:,176,145180-234200,00.html

You can also cut a cake recipe in half and use it for the cake.  Then, fill the 
indentation with pastry cream, lemon curd, berries...really a fun cake.


Lundabust Soup

From: "Lauretta"
Subject: 'Lundabust Soup'
Date: Friday, April 30, 2010 11:48 AM

Hi, Hope you can help.

My husband remembers his family making this soup on New Years Day.
His mother, who was German, made it and so did his Northern Italian aunts.
It had celery and veal in it, and at some point when the broth was clear an
egg or eggs were beaten into the soup.
My husband doesn't remember the correct spelling of the soup.

Thank you very much and Best regards,

Hello Lauretta,

Sorry, there is nothing like this on any of the German recipe sites that I checked, and nothing in any of our German cookbooks. Your best bet is to post your request on German cooking websites.


Hi Phaed,

Thank you so much for getting back to me so soon, I appreciate it.

One more question though if you don't mind. How do I find German cookbook sites, please? 
Sorry, but I have a learning disability and have trouble understanding things. If you 
would be kind enough to answer in a very, very simple manner, it would help me a lot.

If you can't answer my email I understand.  You must be so busy!

With best regards,


Hello Laurette,

Start with the sites that I have listed here: German Recipes

You might also try this site, which specializes in German food: German Food at

Then, if you don't find what you are looking for, go to Google. Type [german recipes] in the search box and click on SEARCH.


Lundabust Soup

Finding a relative's homemade soup recipe is nearly impossible but perhaps I can point 
her in the right direction.  In Germany there is an egg drop soup called Einlauf Suppe. 
There are many examples of this recipe on the internet, mostly in German.

In Italy there is a soup called Stracciatella or Roman Egg Drop Soup. There are many 
versions, both with meat, usually meat balls and meatless that are available on the 
internet. Perhaps she can find one to her liking or adapt one of the available recipes.

Timm in Oregon


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus