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Nunas or Popping Beans

From: Bradford
Sent: Monday, May 07, 2012 7:50 PM
Subject: NUNAS

Do you know where I can buy nunas?

Do you mean South American popping beans?


yes I mean the popping beans.

Hello Bradford,

Andean Nunas or "Popping beans" - Phaseolus vulgaris var. nunas - are a type of pole beans native to South America. Nuna beans are unusual because they "pop" like popcorn when heated either in a hot air popper or in a pan with hot oil. They are tasty and highly nutritious and could do much to alleviate hunger and malnutrition in the poorer parts of the world.

However, there are a couple of problems. The first is that native nunas will not adapt to temperate climates such as the United States. However, hybrids of nunas with other beans have been developed, and some of those will grow in a variety of climates. This brings us to the second problem, which is that a company called “Appropriate Engineering and Manufacturing” of Riverside, California applied for and received a U.S. patent on nunas and on all existing hybrids in the year 2000. On top of that, the patent regulations require that any development of new nunas hybrids must be approved by them.

So, what that means is that you can’t buy nunas in the United States until and unless either “Appropriate Engineering and Manufacturing” decides to market nunas or until and unless their patent is successfully revoked by the courts. This same thing has been done with quinoa and ayahuasca and Mexican yellow beans. The patents on the first two were subsequently overturned or abandoned due to the protests of indigenous peoples, and that may yet happen with nunas, as Peruvian growers are quite upset about it.

Why would a U.S. company patent a plant native to South America? “Follow the money” is a good guess – they want the sole right to sell them. They have patent applications for them filed in dozens of other countries, as well. A better question, to me, is: How could the patent office grant a patent to anyone for a plant that is native to another country and grant a broad patent that includes hybrids developed abroad and even gives the patent holder a measure of control over the development of new hybrids??? The very idea seems ridiculous to me. What if a Spanish or English or Portuguese company had been able to obtain such a patent for corn or potatoes or tomatoes centuries ago???? How can you patent a native plant and hybrids that you did not develop yourself? It’s insanity. Only God can make nunas. Only God should be able to patent them.

You can read the story here:

Natural Science

There is a discussion here:

Garden Web

The only place that I found that indicated any ability to obtain nunas was Echonet. See:


If you can’t get them from Echonet, Bradford, the only way that I know that you might be able to get some would be to get them directly from the South American countries where they currently grow them, and in this screwy situation, it might even be illegal to bring them into the U.S.


Particular Pound Cake

From: EVELYN  
Sent: Thursday, May 10, 2012 7:21 AM

Good Morning,

I am searching for a pound cake recipe that was in a book given to me 
when I was 11 years old...
the cookbook was hard covered and green ( the dust jacket was missing) 
and it had a recipe for pound cake that literally took 1 lb of everything 
except for the vanilla and made 3 loaves at one time.. Tasted kinda lemony 
was dense.

My ex husband did not like the idea I loved to cook and bake different 
foods so he threw out my cookbook and I have been searching for the recipe 
ever since.. I have tried many recipes to no avail.  Can you help me?  
By the way we are talking from the late 60's , early 70's ..any information 
would be helpful

Thank you

Have a FUN Day


Hello Evelyn,

Finding that exact recipe is problematic. I cannot locate a cookbook or a recipe from a cookbook by only knowing that the book was a green hardcover. I need the name of the cookbook and/or the author’s name.

“Pound cake” got it’s name because it was originally made with 1 pound of each of the ingredients except for the flavoring, if any. So, there are dozens of pound cake recipes on the web that call for 1 pound of each ingredient.

It boils down to the “3 loaves” being the only clue you are giving that can help me locate your recipe out of all the other pound cake recipes. Even that makes for a difficult search. Below are two recipes that have 3 pans.

If the cake had a lemony taste, then perhaps the recipe also called for some lemon flavoring?

There are some other good pound cake recipes on my site. See these pages:

Pound Cakes 1

Pound Cakes 2


Pound  Cake

1 lb. butter, softened
1 lb. confection sugar (powder)
6 eggs
3 c. cake flour
1 tsp. vanilla

In large bowl cream powder sugar and butter, alternate eggs and flour, blend well.  
Add vanilla. Spoon mixture into a tube cake pan, a square cake pan, or 3 small loaf pans.  
Bake at 325 degrees 1 hour and 20 minutes.  Note:  If you prefer to use 3 small cake pans, 
adjust the baking time.  
Four  Quarters  (Pound  Cake)

To make three 3 x 8 loaf cakes. 
1 lb. butter, softened
2 c. sugar
10 eggs
2 tbsp. vanilla extract 
4 c. cake flour

Cream butter well.  Add sugar gradually and cream the mixture until it is light 
and fluffy.  
Add eggs two at a time beating well after each addition. Add vanilla flavoring.  
Sift flour twice and add it gradually to the batter beating until smooth.  
Pour the mixture into three loaf pans that have been buttered, floured and lined 
with parchment paper.  
Bake in a preheated 300 degree oven for about one hour and 15 minutes or until a 
tester inserted in the middle comes out clean.   
Hi Phaed!
I was looking at the archive just now, and might have found a recipe for Evelyn, 
in case she is still searching.  
It is from my “American Woman’s Cookbook”, hardback green cookbook from the 50’s.
Old Fashioned Poundcake
1 lb butter (2 cups)
1 lb sifted cake flour (4 cups)
10 eggs, separated
1 lb sugar (2 cups)
1 tsp vanilla
Cream butter, work in flour until mixture is mealy.  Beat egg yolks, sugar, and 
vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly.  
Fold in stiffly beaten egg whites.  Beat vigorously 5 minutes.  
Bake in 2 loaf pans, lined with waxed paper, in a moderately slow oven (325F) 
1 1/4 hours.  Makes 2 loaves (8 X 4”).
I hope this helps.

Split Lemon Cake

-----Original Message----- 
From: Bill 
Sent: Monday, May 14, 2012 11:39 AM
Subject: Split Lemon Cake

Dear Unk: I grew-up in Kirkwood, MO in the early 50's. They had a bakery
there (can't recall the name) and one of their features was something called
a "Split Lemon Cake." It was a lemon cake that was divided into three
layers. Each layer was separated by a lemon filling that was very similar to
a lemon curd. The exterior was again a lemon curd-like spread. The exterior
spread was thicker than a curd and bordered on being gummie. I know it
doesn't sound good but it was FABULOUS!! Can you help? Please!!

Hello William,

Kirkwood is a suburb of St. Louis, and St. Louis is sometimes called the "home" of the split lemon cake. After diligent searching, it appears that the most popular split lemon cakes of all time in St. Louis was the one made by Miss Hulling's Bakery/Cafeteria. There are requests on message boards around the internet looking for that recipe, which is apparently not available. I do not have a copy of her cookbook but there was apparently at least one Miss Hullings' cookbook, and the recipe for the split lemon cake may be in that cookbook. There are a couple of copies for sale on Amazon, but they are quite expensive at $69.00. It's called "Miss Hulling's Favorite Recipes" by Florence Hulling Apted . There may be other cookbooks by Florence Hulling. I did not find any for sale on E-Bay. I will post this request on my site. It's possible that one of my readers has the cookbook or the recipe. If you wish to try other recipes for split lemon cake, see these sites:


Nice job and many thanks. Bill 

Particular BBQ Sauce

----- Original Message ----- 
From: Beverly 
Sent: Saturday, May 12, 2012 11:48 PM
Subject: BBQ sauce recipe

I am trying to find a BBQ sauce recipe  that has instant coffee,tom. sauce, 
black pepper,& I don't  know what else. this recipe also had either A-1 or 
another st. sauce. the recipe was on one of the bottles. of course this was 
a long time ago-1966 or 1967. 
thanks for any help you can give.

this would have been in the 1960s. hope you can help. thanks.    


Hello Beverly,

Sorry, I had no success finding a bbq sauce that fits your description. There are lots of bbq sauce recipes with A-1 Steak Sauce, lots with Heinz 57 Steak Sauce, lots with instant coffee, and of course dozens with tomato sauce and black pepper. However, I did not find any with one of those steak sauces and instant coffee. There is one with instant coffee and Worcestershire sauce below. That’s the closest that I found. I’ll post this on the site. perhaps a reader can help.


Hot  &  Heavenly  Barbeque  Sauce

Simmer together 5 minutes: 
1 (8 oz.) can tomato sauce
1/4 c. Worcestershire sauce
1/4 c. butter
2 tsp. sugar
2 tsp. salt
1 tsp. black pepper
1 tsp. instant coffee

Thanks this sounds a whole lot like what I'm looking for. 
I will try it and see.thanks again for your help.

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