On 30 May 2006 at 23:37, Hal wrote:
> My Dear Uncle Phaedrus:
> I am in search of the recipe for the special sauce used by Hot
> Shoppe Jr. in the D.C./Baltimore area on their super burger (their
> version of the Big Mac or Gino Giant). It may have been called
> Mighty Mo, but my memory of the name is unclear. The recipe,
> including detailed instructions on how to prepare and assemble the
> burger, was actually published by the Baltimore Sun, sometime in
> the early to mid 1990's. I had a copy of it but lost it in a
> bitter divorce (that is a long story that would spoil the
> appetites of your faithful readers so I will say no more about
> I recall that the burger it had a three piece bun, toasted with
> butter; I think kosher salt or sea salt was involved; I also
> recall the sauce including mayo, ketchup, and
> (perhaps)Worcestershire sauce among other ingredients.
> I will never be able to replace many of the things denied me by a
> bitter ex-spouse, but perhaps you can find and return this missing
> Thanks in advance.
I found this on a message board.
The Famous Sauce:
1/2 cup Hunt's Ketchup
1/4 cup chili sauce
1-1/2 teaspoons A-1 Sauce
1/2 teaspoon Worcestershire sauce
2 drops Tabasco Sauce
1/2 cup finely chopped sweet pickle
1-1/4 cups mayonnaise
Combine ketchup, chili sauce, A-1 Sauce, Worcestershire sauce
and Tabasco Sauce. Add pickle to sauce mixture. Combine the
sauce-pickle mixture with mayonnaise, stirring until well-blended.
Store in a tightly covered container under refrigeration until time
Now, To Fashion A Full-Blown Mighty Mo.....
1 uncut sesame seed hamburger roll (sesame seeds also must be uncut)
1 tablespoon of softened margarine
2 hamburger patties, each two ounces
Salt to taste
White pepper to taste
1 tablespoon shredded lettuce
1 slice American cheese
4 teaspoons Mighty Mo sauce
2 dill pickle chips
Cut hamburger roll crosswise into three equal slices. Spread bottom,
top and one side of center cut of bun with margarine. Grill bun until
lightly browned and heated throughout.
Shape hamburger into thin 4-inch diameter patties. Grill very lightly
on both sides. Do not overcook. Grill second hamburger very lightly
on one side, turn and top with American cheese and grill lightly.
Do not overcook.
Spread two teaspoons of Mighty Mo sauce on bottom of roll. Top dressing
with shredded lettuce, then hamburger. Top hamburger with middle layer
of bun, grilled side up. Spread with remaining Mighty Mo sauce.
Top with cheeseburger. Place pickle chips on cheese. Cover with top of
bun. Do not cut.
More Hot Shoppes Recipes
On 1 Jun 2006 at 16:45, J wrote:
> The recipe for Jaffa Cakes has no proportions for
> ingredients. Also, it does not state whether the
> entire orange (peel, rind, and all) go into the food
> Thank you!
Please give your first name when making a request.
That particular recipe is just as I found it, I have no idea what
the amounts are. Below, however, is another one.
Jaffa Cakes recipe
50 g (2 oz) sugar
65 g (2 1/2 oz) self-raising flour, sieved
approx. 60 ml (4 tbsp) marmalade, sieved
100 g (4 oz) plain chocolate
rind of 1/4 orange, finely grated
10 ml (2 tsp) corn oil
15 ml (1 tbsp) water
1. Whisk the eggs and sugar until thick and creamy; when the whisk
is lifted the mixture leaves a trail.
2. If using a hand whisk put the bowl over a pan of hot water, then
fold in the flour.
3. Spoon the mixture into 18 well-greased, round-bottomed patty tins.
4. Bake for about 10 minutes at 200°C (400°F) Gas 6 until golden brown.
Cool on a wire rack.
5. Spread a little marmalade over each cake.
6. Put the chocolate, orange rind, oil and water into a bowl over a pan
of hot water.
7. Stir well until melted. Cool until the chocolate starts to thicken
and then spoon over the marmalade. Leave to set.
On 31 May 2006 at 20:18, STACEY wrote:
> Hi Phaedrus,
> Many years ago, before my grandfather's death, he told me of a recipe
> he would desperately LOVE to have and I have never been able to get it
> out of my mind. They were a type of sweet roll possibly and were
> called " buns that boys like". This recipe would likely date back to
> probably the 1920's as my grandfather was born in 1915. Although I
> can't find it for him to enjoy any longer, I would love to try it
> myself. I did do a search once and came across at least talk of such
> a recipe. Any help you could provide would be greatly appreciated.
Buns That Boys Like - 1920
To about as much light bread dough as for a loaf of bread, at the
stage where it is light and ready for the pans, add 1/2 cup of lard
or butter, 1/2 cup of sugar, 1 egg, 3/4 pint of warm water. Mix
all to a smooth paste; thicken with flour; let rise; form into small
biscuits; let rise and bake. This brings them just right for the
evening meal; if wanted for midday dinner, use 1 quart of sponge in
place of the dough.
The above recipe is over 100 years old. It originally appeared in
"Mrs. Kirk's Card Index Cooking Recipes - Supplemental Set No. 2," - 1908 -
by Mrs. Alice Gitchell Kirk
Barb has sent a more recent version:
Buns That Boys Like
2 packages dry yeast
1 cup warm water
2 1/2 cups scalded milk, cooled
3/4 cup sugar
1 tablespoon salt
1/2 cup butter, melted
Dissolve yeast in warm water. Mix all ingredients. Grease bowl generously with
bacon drippings. Let rise once. Punch Down and let rise again. Make buns and
place on cookie sheet. Let rise at room temperature overnight. Bake at 350 degrees
for 20 to 25 minutes. (start about 4 p.m. for overnight.) *Enough white flour to
make dough that is easy to handle - 5, 6, or 7 cups, depending on the type of flour.
On 29 May 2006 at 8:37, Pam wrote:
> My friend is making a specific cookie recipe and it calls for Cream of
> Tartar. She is out of stock and cannot get to the store. Is there
> something else she could use? Or could she make the cookies omitting
> the Cream of Tartar?
> Thank you for your help.
If the recipe calls for it, then you need it. For each tsp of cream of tartar in the recipe,
you can substitute 1 tsp white vinegar or lemon juice.
This tip is from "The Food Substitutions Bible" by David Joachim.
Cameroon Banana Bread
1 3/4 cups flour
1 cup sugar
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon baking powder
3 medium ripe bananas mashed
2 tablespoons margarine
Preheat oven to 350°. Grease and flour one loaf pan.
Sift the flour together with baking soda and baking powder and
a little salt into a bowl.
In a larger bowl, cream the margarine and sugar, then add the
beaten eggs a little at a time.
Add flour alternately with mashed bananas; stir well to mix
ingredients but do not overstir.
Put mixture into prepared loaf pan. Bake for approximately one
hour, or until toothpick inserted in middle comes out clean.
Remove from oven and cool in pan for 15 minutes. Turn out on wire
rack to finish cooling.
West African Chicken-Peanut Soup
Makes 12 servings
4 tablespoons Oriental (dark) sesame oil
2 cups diced cooked chicken breast
1 cup chopped onions
1 tablespoon minced garlic
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1/2 to 1 teaspoon crushed red pepper flakes
6 cups canned or homemade chicken broth
1/2 cup tomato paste
1 15-ounce can chopped stewed tomatoes
1/4 cup plus 2 tablespoons chunky peanut butter
In large skillet, over medium heat, heat the sesame oil.
Add chicken, onion and garlic and saute over medium heat
until onion is translucent.
Add curry powder, salt, pepper, red pepper flakes, chicken
broth, tomato paste, stewed tomatoes and peanut butter.
Heat thoroughly, but don't boil. Serve hot.