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Louis Armstrong's Red Beans & Rice

-----Original Message----- 
From: Gail 
Sent: Friday, April 12, 2013 8:14 PM
Subject: Louie Armstrong's red beans and rice

A long time ago the National Observer had a recipe from Louie Armstrong for 
Red Beans and Rice.  The National Observer was put out by the Wall Street 
Journal once a week. it was a wonderful recipe.  Somehow it got away from 
us.  It is a treasure because it was written by Louie in his vernacular. 
"Let the ham hock bob around in the…"  It would be beyond amazing if you 
could unearth this recipe.  Thanks for your effort.  

Hi Gail,

I had no success finding a recipe from the National Observer. There do not appear to be any archives of their material available. I did find an actual scan or photo of Louis Armstrong's Red Beans and Rice recipe, but it does not have the vernacular that you describe. See:
Red Beans and Ricely Yours

His recipe is also on these sites:

Food and Wine

Recipe Goldmine

Riverwalk Jazz

I don't know what was in the National Observer. Perhaps it was from another version of the recipe that Louis Armstrong had written down and given to someone.


Thank you so much for finding this for us.  We will be eating this in a couple of days!  Gail

Olive Oil Cake

From: Adele
Sent: Tuesday, April 16, 2013 9:24 AM
Subject: Olive Oil Cake

Good Morning
In the December, 2009 issue of Women's Day, there was a cake recipe 
that used olive oil and dry cranberries.
I've lost the recipe.  Can you help?


Hello Adele,

There’s a recipe on the Woman’s Day website for an orange olive oil cake with dried cranberries. Is that it?

See: Woman's Day


That's it!!
How do you do it!!! 

Sun-N-Sand Turkey Cutlets

Turkey cutlets recipe from the Sun-N-Sand at Biloxi, MS

Turkey Cutlets

Turkey: Salt and pepper 12 raw 2-ounce filets of turkey breast. Beat 1 egg 
well and add to it 1 ounce of sherry and 1/2 cup of cream. Dip cutlet into 
mixture and then dredge in flour. Saute in 1 cup butter until golden brown. 
Place turkey over wild rice and cover with olive sauce. (Recipes below) 
Makes 6 portions.

Wild Rice: Cook 1 cup wild rice like ordinary rice. Melt 1 tablespoon of butter 
in a pan and in it saute 3 slices bacon, minced, 1 tablespoon chives and 
1 small onion, minced. Add this to cooked rice. Mix two eggs into rice and
blend well. Season with salt and pepper, to taste. Pour into greased bread pan 
and bake in 400° oven 15-18 minutes.

Olive Sauce: Melt 2 tablespoons butter in a saucepan. Blend in 3 tablespoons 
flour. Do not brown. Add 4 tablespoons
of sliced stuffed olives and simmer for 5 minutes. Then add 1/2 cup of chicken 
stock and cook 15- 18 minutes. Stir in 4 more tablespoons sliced olives and 
season to taste with salt and pepper. Remove from fire; add 3 ounces sherry.
(From: "Ford Times Favorite Recipes, Vol. IV" 1963)

JL Hudson's Egg Salad

From: Donna 
Sent: Tuesday, April 16, 2013 12:51 PM
Subject: recipe

Is there any way you could find the recipe for Egg Salad for the egg salad 
sandwiches that were made at the cafeteria in the Jl Hudson store in Detroit 
in the 1960’s .  Thank you    Donna 

Hi Donna,

Sorry, I had no success with this.


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