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.
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
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
Sent: Tuesday, April 16, 2013 9:24 AM
Subject: Olive Oil Cake
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?
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
How do you do it!!!
Turkey cutlets recipe from the Sun-N-Sand at Biloxi, MS
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)
Sent: Tuesday, April 16, 2013 12:51 PM
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
Sorry, I had no success with this.