Sent: Thursday, April 16, 2015 12:41 PM
Subject: hot grill sauce
Hi Phaedrus, First let me tell you that your web site is so unreal! I never
been on it till now. I was wondering if you can help me! I lived in
Clifton,NJ for the first 30 years of my life. I starting going to a Texas
weiner stop called "The Hot Grill". I saw on your site "Johnny and Hanges"
which I have been to countless times. Although it is really good -- nothing
beats "The Hot Grill". I was wondering if you could get me closer to that
recipe. Thank you so much.
I had no success finding this recipe. The spice mixture used by "The Hot
Grill" is one of those top secret recipes that's handed down from father to
son. Not much hope of getting the authentic recipe. The man who created the
spice mixture wouldn't even give his own son the recipe until the son had
been in business for himself for five years. Dad sold it to son pre-made.
That said, I found the below recipe on a message board. The person who
posted it said it's from a Texas Hot Weiner place in Clifton, but he
wouldn't say which one. He listed some possibilities and said it was from
one of them, and The Hot Grill was on the list, so maybe this is it. It's
worth a try. The Hot Grill uses Sabrett beef-and-pork wieners, which they
deep-fry. The Hot Grill's sauce is known for it's cinnamon taste, so
increase the amount of cinnamon if it isn't quite strong enough.
Don't forget the chopped onions and mustard.
2 lbs ground beef
2 8 oz cans tomato paste
2 cups water
1 tsp ginger
1 tbsp cumin
1 1/2 tbsp chili powder
3/4 tbsp paprika
3/4 tsp onion powder
1/2 tsp garlic salt
1/2 tsp celery seed
1/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp ground pepper
6 oz Heinz ketchup
2 tbsp spicy brown mustard
1 tsp Worcestershire sauce
1 cup finely chopped onion and another 2 cups that do not go into the recipe.
The process is just as important as the ingredients, so please do not try to rush this.
1) Put all measured dry ingredients above into a small bowl and mix well, set aside.
2) Brown the ground beef while breaking it into the smallest pieces possible, drain most of the grease, leave a little.
3) Add tomato paste and water directly to the pan with the beef, medium heat, combine well.
4) Sprinkle all dry ingredients evenly into beef/tomato paste mixture while keeping a medium to low heat.
5) Add all other remaining ingredients to pan and stir/mix well. Remember, only 1 cup onion goes in.
6) Slow simmer for at least 1 hour, adding water as necessary so as not to dry out or burn.
Sent: Tuesday, April 14, 2015 11:59 PM
Subject: Hanscom's Bakery cheese cakes
Hi, I just want to say how disappointed I am that Mr. or Mrs. Hanscom from
the famous "Hanscom Bakeries" line took the recipes of their wonderful
delicious Cheese cakes with them when they died. I'm from NYC and they were
very famous there as well. I was raised on New York Cheese cakes and there's
was the best. What I don't understand is, they employed hundreds of bakers
in their time, were they sworn to secrecy, those bakers had to know all the
recipes that they had to bake daily, you think? Well I just am so
disappointed I had to write you and let you know. Thank you for your site.
If there was a written Hanscom recipe manual, it would have been for large
quantity industrial recipes, not ones that you could use at home. As you say,
one would think there were some former Hanscomís employees with at least a few
recipes from the bakery, but there have been requests for Hanscomís recipes on
my site and other sites for years, and no one has responded with any recipes.
Hanscom bakeries closed in 1958, which was 57 years ago. A 40 year-old
head baker from that year would be 97 now. Unless they actually saved a copy
of a written Hanscomís recipe book, they might not remember recipes from so
long ago (I know I wouldnít remember them after so long, particularly if I
continued in the bakery business and made cheesecakes by various other
recipes over the years.). Itís possible that each Hanscomís location was
required to turn in their recipe manuals at the time of the bakeryís closing.
Same with other bakeries, such as Ebingerís in Brooklyn, Duganís in New
Jersey, Hough Bakery in Ohio, Helms' and Van de Kamp's in California, and
Cushmanís in Maine and Massachusetts. The bakeries either go bankrupt or are
bought and then shut down by another company. The bakers usually donít take
the recipe manuals home, and they canít remember all those recipes after
so many years. If a bakery is bought out, then the new owner of the name
gets any recipes in the sale, and they just donít release them. Iíve been
very lucky in the case of Woolworthís lunch counters and Morrisonís Cafeterias
in that I have been contacted by people who possessed recipe manuals from those
places, but Iíve had no such luck with any bakeries.
Subject: Re: Hanscom's Bakery cheese cakes
Date: Wednesday, April 15, 2015 6:35 PM
Thank you for your fast reply. You are right about the ages I'm 80 years
old now and I tend to forget the aging in others. (wink) I left New York in
1956 and never went back except to visit my Mom and Dad who of course are
long gone. I have never forgotten the taste of the delicious true New York
Cheese cakes not what they try to pass off now as a NY cheese cake. I do bake
still not like I use to but I got a recipe from a New Jersey Lady years
ago and that's the closest I have gotten to a Hanscom cheese cake. You
mentioned Woolworth's lunch counter menus, they use to serve a coconut flavored
custard in a tall glass with chocolate syrup I forget what they called it
do you have anything like that in your collection? Again thank you very
much for replying so fast.
I must disappoint you as regards the coconut custard. The copy of the Woolworthís recipe book
that I have access to is missing most of the dessert recipes, including that one. Iíll post
this in case one of my readers can help.
Regarding the New York style cheesecake, I have recipes for the cheesecake from Juniorís in Brooklyn.
You might give it a try. See: 9-24-04
Subject: Uncle, For You . . .
Date: Monday, April 13, 2015 1:58 PM
Dear Uncle P.:
Please allow me to share with you a recipe for easy ice cream -- no ice
cream maker required -- that yields an enormously successful, creamy product.
Please allow me to also share with you the text of a poster, of my own
creation may I add, that graces the kitchen walls of more than one local
With best regards from Chestertown and the earnest with that your good
works endure forever, and if that may not be *your* wish, that at least
they outlast me.
Easy Ice Cream
2 cups heavy whipping cream
1/2 -1 TBSP vanilla extract
14 oz sweetened condensed milk
1/4 tsp salt
Mix together sweetened condensed milk, vanilla and salt. Whip cream until stiff
and fold into sweetened condensed milk mixture. Spread mixture into container,
cover and freeze 6-8 hours or overnight.
Substitute buttermilk or yogurt for half the cream.
Reduce cream to 1 1/2 cups and add 1/2 cup espresso or strong coffee condensed milk,
vanilla and salt mixture before folding in cream.
Substitute honey for half the sugar* and add 1/2 cup preserves or jam to mixture before freezing.
Add 3-4 oz melted chocolate to mixture before freezing.
Add up to a cup chopped chocolate, cookie pieces or candy to mixture before freezing.
Add up to a cup chopped or sliced blueberries, cherries, strawberries, peaches or other fruit before freezing.
Substitute 1 cup coconut milk for 1 cup cream and optionally add 1/2 cup toasted dried coconut before freezing
* Note that there is no added sugar in this recipe. The sugar is all in the condensed milk. To reduce the
amount of processed sugar, you would have to use 1/2 sweetened condensed milk and 1/2 unsweetened condensed
(evaporated) milk (7 ounces of each).