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2015


Trader Glick's

From: dean 
Sent: Tuesday, July 26, 2011 2:23 PM
To: phaedrus@hungrybrowser.com 
Subject: Trader Glicks

Unc, back in the 60’s there was a Polynesian restaurant in Jax, Fl on Philips Hwy called “Trader Glicks”..the owners name was Glickstein. 
They had the most wonderful salad with a ginger type dressing. If you could get the recipe I would be fore ever grateful...Thx dean 

Hi Dean,

I had no success locating anything at all about the food at Trader Glick’s. There are a few scattered mentions of the place, but no recipes or even a menu. I’ll post this on the site. Perhaps a reader can help.

Someone calling himself “The Son of Trader Glick” posted on this message board about two years ago. Might be worth it for you to see if he’ll respond to a post: Tiki Room

Irving Glickstein owned “The Lobster House” in Jacksonville, which burned in 1962. Perhaps he also owned “Trader Glick’s”. However, I had no success finding a ginger salad (dressing) recipe from that restaurant, either.

Phaed

Remarks:

Mr. Glickstein must have descendants. Possibly some of them actually worked in the kitchen at the restaurant. Little help? Please?


More Lazarus Recipes

Gwen sent these:

Finally, not pertaining to any particular request, some Lazarus Department Store recipes that are not on your site:

Lazarus Department Store Hot Bacon Dressing Recipe

1/4 cup flour 
1 1/4 cups sugar 
1/4 teaspoon salt 
2 cups water 
1 cup cider vinegar 
1/4 lb bacon, diced 
1 1/2 teaspoons bacon fat
----------------------------------------
Lazarus Bread Pudding with Whiskey

Custard Mix
2 cups sugar
1 teaspoon salt
8 extra large eggs
5 1/2 cups milk
1 teaspoon vanilla

Pudding
1/2 lb French bread, sliced, torn or cubed
1/2 cup pecans, chopped and toasted
1/2 cup butter, melted
1/2 cup raisins, optional

Whiskey Sauce
2 cups confectioner’s sugar
1 cup butter, melted
egg substitute to equal 2 eggs
2 Tablespoons and 1 shot Woodford Reserve or a quality Bourbon Whiskey of your choice.

Directions
To make custard mix, blend sugar, salt and eggs lightly with wire whisk. Add milk and vanilla. Mix.

To make pudding. Take bread and place in buttered 13 x 9 pan. Sprinkle with pecans and raisins. Pour melted butter over bread.

To bake. Place the baking dish in a larger pan and add hot water to the larger pan to a depth of 1 inch. (This creates a double boiler effect) 
Bake at 350° for 50-60 (or until GBD) Test by inserting a knife blade into the center of the pudding.
To make Whiskey Sauce. Whip confectioner’s sugar into melted butter. Fold in egg substitute, then 2 TB of Whiskey. 
Add crushed ice to cocktail glass, add shot of Bourbon to glass and enjoy while bread pudding is baking. Serve warm with a spoonful 
of warm Whiskey Sauce. 
------------------------------------------------
Lazarus Bread Pudding

Serves 10
3/4 pound bread, french or sourdough
1/4 cup pecans, toasted
4 ounces butter, melted

Custard:
2 cups sugar
1 teaspoon salt
8 eggs, large
5 1/2 cups milk
1 teaspoon vanilla

Whiskey sauce:
8 ounces butter, melted
2 cup powdered sugar, sifted
2 large eggs, beaten well
1 ounce whiskey

Break bread into medium pieces. Add pecans and melted butter. Arrange in 9x13-inch pan.
Blend eggs, salt and sugar lightly with whisk. Add vanilla and milk. Blend. Pour over bread and nuts in pan.
Bake at 350 degrees with bread pan set inside a slightly larger pan filled with water for 20 to 25 minutes. Test with knife.
Note: For custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.
Sauce: Melt butter in a saucepan over low heat. Whip in sifted powdered sugar. Slowly fold in eggs. Add whiskey. Serve warm. 
(Editor's note: Raw eggs should not be consumed by the elderly, very young people or pregnant women. The eggs need to reach 
160 degrees to be considered safe for all.)
---------------------------------------------------------------
Lazarus' Cream Of Broccoli Soup

1 lb. fresh broccoli
1/2 lb. (2 sticks) butter
1 cup sifted flour
4 cups chicken broth
4 cups half-and-half
1 tsp. salt
1/4 tsp. white pepper

Wash broccoli, remove stems and cut florets into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside.
Melt butter in a large saucepan over medium heat. Add flour and cook and stir for 2 to 4 minutes. Add chicken broth, 
whisking until smooth and bubbly. 
Reduce heat to low. Add broccoli, half-and-half, salt and pepper. Heat, but do not boil. Makes 8 servings.
------------------------------------
Lazarus' Broccoli-Mushroom Chowder

1 lb. fresh broccoli
8 oz. fresh mushrooms
1/2 lb. (2 sticks) butter
1 cup sifted flour
4 cups chicken broth
4 cups half-and-half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed

Wash broccoli, remove stems and cut florets into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside.
Wash and slice mushrooms.
Melt butter in a large saucepan over medium heat. Add flour and whisk and cook for 2 to 4 minutes. Add chicken broth, 
whisking until smooth and bubbly. 
Reduce heat to low. Add broccoli, mushrooms, half-and-half and spices. Heat but do not boil.Makes 8 servings.
----------------------------------------------------
Lazarus Department Store Broccoli Raisin Salad

Serves 6 to 8
1 cup mayonnaise
1/2 cup granulated sugar
1 tablespoon vinegar
2 bunches fresh broccoli, cut into florets
1/2 pound cooked, crumbled bacon
1 small onion, finely chopped
7 1/2 ounces raisins

To prepare the dressing, blend mayonnaise, sugar and vinegar. Combine broccoli, crumbled bacon, onion and raisins in mixing bowl 
and gently fold in dressing. 
Serve salad slightly chilled. Tastes best when served the same day.
----------------------------------------------
Lazarus Charlie Salad

2 cups Romaine lettuce, torn
1 cup fresh spinach, torn
2 tablespoons provolone, shredded
4 mushrooms, thinly sliced
2 tablespoons croutons
1/4 cup Charlie Dressing (below)

Toss first four ingredients together in a bowl. Add Charlie Dressing and toss again. Sprinkle with croutons. 
Serve immediately. Serves 1.

Lazarus Charlie Dressing

1/4 pound bacon, cut into 1-inch pieces
1 large onion, diced
1/4 teaspoon celery seed
1/4 teaspoon basil
1/4 teaspoon poppy seeds
1/2 pound brown sugar
1 1/2 cups cider vinegar
1 cup vegetable oil
1/4 teaspoon chives

Fry bacon until crisp. Do not drain. Add onion to the bacon and saute until tender. Add the spices. In a small bowl, 
combine the brown sugar and vinegar; add to the onion mixture. Bring mixture to a boil; turn off heat. Add oil and chives. 
Refrigerate remainder. Reheat to use. Makes 2 cups.
------------------------------------------------------
Lazarus Hawaiian Chicken Salad 

2 cups cubed cooked chicken breasts
1 cup pineapple chunks
1 cup dates, chopped
1 cup celery, finely diced
1/2 cup slivered almonds, toasted
1 cup Lazarus Chicken Salad Dressing

Lazarus’ Chicken Salad Dressing
1 part boiled dressing to 3 parts mayonnaise 

Lazarus’ Boiled Dressing 
Yields 1 qt
Flour - 1/2 cup 
Dry Mustard - 2 tsp.
Milk - 2 cups 
Salt - 1 T
Vinegar - 1 cup 
Egg Yolks - 1/4 cup
Sugar - 1/2 cup 
Paprika 1 tsp.

Method: Thoroughly mix dry ingredients, add to milk and cook in double boiler until starch is thoroughly cooked. Add
hot vinegar and continue to cook 10 minutes. Add a little of the mixture to beaten egg yolks, (to keep them from curdling),
return to hot mixture and cook for 10 minutes longer. Chill overnight
-------------------------------------------------
Lazarus’ Mayonnaise 

(Yields 1 Quart, Three Quarts Needed)
Egg Yolks - 1/3 cup 
Salt - 1 tsp.
Paprika - 1 tsp. 
Mustard (dry) - 1 tsp.
White Pepper - pinch 
Lemon Juice - 4 tsp.
Vinegar - 4 tsp. 
Tarragon Vinegar - 1 T.
Worcestershire - 1 tsp 
Tabasco sauce - drop
Sugar - 1 T. 
Oil - 3 cups
Method:
1. Combine dry ingredients with liquid ingredients, except oil and egg yolks
2. Beat egg yolks until light and creamy.
3. Add vinegar mixture and oil alternately to beaten egg yolks very slowly at first until emulsion is started.
4. Beat until a thick creamy consistency.
5. Chill overnight and next day mix the boiled part and mayonnaise part together. Use the recommended
   amount of dressing over the chicken, celery and pecans.

Mix thoroughly and chill until time of serving.

Jagasee

Cape Cod Jagasee

8 cups 	dried Lima beans
3/4 lb	salt pork
2	onions, sliced
1/4 cup	ketchup
1 cup	chopped celery
1	green pepper, minced
3 cups	uncooked rice

Soak beans overnight. In the morning, wash, cover with water, and boil for 1 1/2 hours. Brown the salt pork in a heavy skillet,
turning frequently so the entire piece will brown. Add onions and brown. Pour this mixture into the beans and add the ketchup,
celery, green pepper and washed rice. Let simmer for 7 hours. Serves 25. 

Remarks:

Another dish with a catchy name that caught my eye.


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