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Cold Lasagna Dish

----- Original Message ----- 
From: brad 
Sent: Saturday, May 23, 2009 5:35 PM
Subject: request for cold lasagna


I made this fabulous breakfast lasagna for a brunch several years ago and have lost the recipe.

It featured regular lasagna noodles, but there were cranberries and farmer's cheese in the filling. 
You baked it like a regular lasagna, but then refrigerated it and ate it for breakfast, cold.

I've looked up "breakfast lasagna" and i get this odd recipe with hash browns in it, lol.

Any help would be appreciated.

- brad 
arlington, va

Hello Brad,

Sorry, I tried several different way of searching for this, but had no success.



Bill sent the below recipe. It doesn't say "serve cold", but it looks really similar to what Brad described.

Hello. Is this what Brad is looking for????? . Feel free to pass on!!


Thanksgiving Kugel
(Cranberry Noodle Kugel)

16 oz wide egg noodles
6 eggs
7 to 8 oz farmers' cheese
2 cups sour cream
1/2 cup milk
1 1/2 tsp pumpkin pie spice mix
1/2 tsp salt
1/2 cup brown sugar or raw sugar
1/2 cup dried cranberries
Butter or margarine for greasing the pan
Optional: Additional pumpkin pie spice and brown sugar for top

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. 
Cook noodles until tender but not overly soft, remove from heat and drain 
immediately, rinsing with cold water. Set aside. Grease lasagna pan.

In a blender, combine spices, salt, sugar, milk, eggs, sour cream and farmers' 
cheese. Pulse until smooth. In a large bowl, pour liquid over the noodles. 
Add cranberries. Stir until well-combined. Pour entire mixture (including all 
"extra" liquid) into the greased pan. Dust the top with additional sugar and 
pumpkin pie spice.

Bake for 35-45 minutes or until the top is golden-brown and the egg mixture has 
become slightly firm (will still be somewhat soft - do not overcook!) Allow to 
cool for 15 minutes before slicing and serving warm.

Sun-Dried tomato Cafe

----- Original Message ----- 
From: margaret 
Sent: Wednesday, May 20, 2009 9:37 AM
Subject: espresso chocolate cookies

Hi, many years ago, I went to the Sundried Tomoto Cafe in Whittier, Ca.  They served 
a cookie called the Espresso chocolate cookie, the cafe is no longer there, but there 
is one in Orange, Ca.  Would you please see if you can obtain that recipe?

Hello Margaret,

There are no recipes extant from the Sun Dried Tomato Cafe (either one) as far as I can tell. There is another espresso chocolate cookie recipe below.


This recipe is now available. See the first recipe below from The Sundried Tomato Cafe.

Chocolate Espresso Cookies
(The Sundried Tomato Cafe)

3 oz. unsweetened chocolate, chopped
2 cups (12 oz.) semisweet chocolate chips
1 stick (1/2 c.) unsalted butter cut in pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2  1/4 teaspoons instant espresso or finely ground dark roast coffee
3/4 cup flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
In double boiler, melt unsweetened chocolate, 1 cup of chocolate chips and butter. Stir till smooth.
In bowl with electric mixer beat eggs, sugar and coffee on high speed till thick and pale and mixture 
forms ribbon when beaters are lifted, about 3 minutes.
Beat in chocolate mixture. Sift in dry ingredients till combined. 
Stir in remaining chocolate chips and walnuts.
Drop batter by tablespoon about 2 apart on baking sheets.
Bake at 350 for 8-10 minutes till puffed and cracked on top.
Espresso Chocolate Cookies Recipe

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 12 ounce package semisweet chocolate pieces
3 ounces unsweetened chocolate
1/2 cup unsalted butter
1 cup plus 2 tablespoons sugar
3 eggs
2 tablespoons instant espresso powder

Heat oven to 350F. 
Mix flour, baking powder and salt in small bowl. Melt half of semisweet chocolate, the 
unsweetened chocolate and butter in top of double boiler; stir until smooth. 

Beat sugar, eggs and espresso on high speed in bowl until ribbonny, 3 minutes. Fold in 
melted chocolate. Stir in flour mixture. Fold in remaining chocolate pieces. 

Drop batter, 1 tablespoon per cookie, 2 inches apart, on greased baking sheets. 

Bake in 350 F. oven 12 minutes, until puffed and crackly. Cool slightly on sheets. 
Transfer to racks to cool. 

Makes: 4 dozen. 

Source: Family Circle Holiday Cakes & Cookies 1999

A reader, Marcie, says this:

This recipe is currently on the wall of the Sundried Tomato Cafe in Laguna Beach, Ca.

You can obtain it from them.

Trader Vic's Short Ribs

----- Original Message ----- 
From: Allen 
Sent: Saturday, August 16, 2008 5:03 PM
Subject: trader vics short ribs

I am looking for a recipe for Trader Vic's short ribs-had it a while ago, but misplaced it 
and the friend who gave it to me is not longer with us.

Hello Allen,

Sorry, The Trader Vic's recipe does not seem to be available. Try the one below.

You might also try posting a request on this forum: Tiki Room

Also, there is a Trader Vic's cookbook available on "Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends" (Hardcover) by Stephen Siegelman (Author), Trader Vic (Author), Maren Caruso (Photographer)


Barbecued Baby Back Ribs

5 lbs back ribs (2 racks) 
1/4 cup honey 
7-8 ounces hoisin sauce 
2 tablespoons reduced soy sauce 
1 tablespoon ketchup 
1 tablespoon minced peeled ginger 
1 tablespoon minced garlic 
1 1/2 teaspoons black bean sauce 
1/4 teaspoon hot pepper sauce 
1/4 teaspoon liquid smoke 
1/2 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper 
1/4 teaspoon onion powder 
1/4 teaspoon garlic powder 

1 Boil ribs for 3 minutes. 
2 Trim any excess fat from racks of ribs. Cut ribs in half, to form 4 pieces total. 
Place two in one gallon size zip top plastic bag, and the other two in a second zip 
top bag. In a large measuring cup or bowl, combine honey and hoisin sauce. Whisk in 
the soy sauce. Add ketchup, ginger, garlic, black bean sauce, hot pepper sauce, liquid 
smoke, black pepper, cayenne, onion powder and garlic powder to measuring cup. Whisk 
to blend, then divide evenly between bags of ribs, about 3/4 cup marinade in each. 
3 Seal bags and refrigerate, turning occasionally. Marinate overnight (or for at least 8 hours). 
4 Heat gas grill to medium heat, or prepare charcoal grill with briquettes piled to one side. 
When ready to cook, turn off half the burners (on gas grill). Remove ribs from marinade, 
pouring remaining marinade into a small saucepan. Place ribs over turned-off burners or 
on side without coals. Bring sauce to a boil; boil 3 minutes. 
5 Cook for 1-1 1/2 hours, turning and basting with sauce. When done, slice ribs apart and enjoy. 
6 Note: The ribs can be cooked in the oven before traveling. Place ribs on a rack over a foil-lined 
pan. Bake at 375 for 1 hour, turning and basting several times. Heat on grill before slicing and serving. 

Timm in Oregon sent this:

In 1932, Victor Bergeron started is first little pub called Hinky Dink's in Oakland, California. 
He soon became famous for his tropical cocktail concoctions and delicious Americanized adaptations 
of Polynesian food. By 1936, Hinky Dink's had grown and become known as Trader Vic's. I've eaten 
at his restaurans for over 50 years.

Recipes for Trader Vic's Ribs have changed over the many years of business. Their current version of 
the sauce is offered for sale on line at:

Here are a couple of recipe clones for other versions of the ribs:
 Timm in Oregon

Trader Vic's Barbecued Ribs


For the Plum Sauce

3 tablespoons soy sauce 
1/2 cup plum sauce 
2 tablespoons tomato paste 
2 tablespoons Hoisin sauce 
2 tablespoons dry sherry 
2 tablespoons ginger, peeled and finely minced 
2 tablespoons garlic, peeled and minced 
1/8 teaspoon sea salt 

For the Ribs:

3 pounds pork back ribs 
3 tablespoons sugar 


For the Plum Sauce: In a bowl, whisk together all of the sauce ingredients; set aside. 

For the Ribs: Preheat the oven to 350F degrees. Rub the sugar on all sides of ribs. Place on 
greased or sprayed rack, in a foil lined roasting pan, meat side up. 

Tightly cover and bake the ribs for 1-1/4 hours and then drain the juices from the pan; remove 
the rack and return the ribs to the pan. Spread the plum sauce over the ribs, turning to coat. 
Leave the pan uncovered and bake the ribs for 40 minutes or until the ribs are tender and glazed, 
turning and basting at least twice. 
Trader Vic's Barbecued Baby Back Ribs


For the Ribs:

2 racks (about 4 pounds total) pork baby back ribs
3/4 cup granulated sugar
2 tablespoons salt

For the Glaze:

1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Thai style sweet chili sauce
2 cloves garlic, minced
2 tablespoons minced fresh ginger 
2 tablespoons granulated sugar
1 teaspoon toasted sesame oil
1/2 teaspoon black pepper, freshly ground

For Serving:

1/4 cup sesame seeds, toasted


For the Ribs: In a sealable plastic bag, combine the sugar and salt, shaking to mix. 
Cut the racks into halves or thirds to fit inside the bag. Add ribs to bag and toss 
to distribute sugar mixture evenly. Seal the bag and refrigerate at least 2 hours and 
up to 4 hours.

For the Glaze: Combine the hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, 
sesame oil and pepper in a bowl, whisking until smooth. Cover and refrigerate until ready 
to use.

Preheat the oven to 300F degrees. Remove the ribs from sugar mixture and pat with paper 
towels. Arrange on an aluminum foil lined rimmed baking sheet and brush both sides with 
about 3/4 cup barbecue glaze. Cover loosely with plastic wrap and let stand at room 
temperature 20 minutes.

Remove the plastic and bake, basting with the pan juices every 30 minutes, until tender, 
about 1-1/2 to 2 hours. If pan gets too dry and juices begin to burn, add up to 1 cup water, 
scraping and stirring to dissolve caramelized juices. Remove from the oven and let sit, 
covered with aluminum foil, until ready to grill.

Preheat a charcoal or gas grill to medium hot. Grill the ribs, turning and brushing with 
barbecue glaze, about 25 minutes or until dark golden brown. Check often, as the sugar in 
the sauce can burn quickly. Transfer ribs to a cutting board and let rest 10 minutes.

To Serve: Sprinkle the ribs with sesame seeds; cut the racks into individual ribs and 
arrange on a platter. Serve hot, warm or at room temperature.

Stripling's Strawberry Pie?

----- Original Message ----- 
From: cindy 
Sent: Saturday, May 23, 2009 8:33 PM
Subject: Strawberry pie recipe


My  mom has lost one of her favorite recipes. It is from Stripling's department store in 
Fort Worth, Texas (now it is Stripling & Cox and I think there is only one left) and it is 
for their strawberry pie. We appreciate your help...


Hi Cindy,

Sorry, I cannot find even a mention of this recipe.


The Chicken Pie Shop?

----- Original Message ----- 
From: Patti 
Sent: Wednesday, May 20, 2009 10:10 PM
Subject: Chicken Pie

Hi Phaedrus,

This is a recipe I have never able to obtain or duplicate.  It is the chicken pie served 
by the Chicken Pie Shop in San Diego, CA.  They have been in business since I was a little 
kid.  They are now located on El Cajon Blvd. if that helps.

The chicken pie is a combination of chicken and turkey.  The gravy in the pie is a thick, 
creamy gravy and there are no vegetables at all, just chicken, turkey and gravy.  It is 
the best chicken pie I have ever had.

If you can help, I will be so grateful.



Hi Patti,

Sorry, it seems that The Chicken Pie Shop does not give out their recipes and no one has been able to create a copycat.



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