Custom Search



USS Missouri Buttermilk Pie

  ----- Original Message ----- 
  From: Pam
  To: phaedrus
  Sent: Friday, June 13, 2003 10:34 PM
  Subject: recipe for a pie baked for President Truman

  Could you please find a recipe for a pie called the USS Missouri Buttermilk Pie made 
  on board the ship for President Truman?  I think that is the correct name for the pie.  
  I've been looking for a number of years and would appreciate any help you could give me.
  Thank You,

Hello Pam,

No problem. See below.


        USS Missouri Buttermilk Pie

Master Chief Steward Harry Hightower served this pie to President Harry Truman. 
When President Truman requested the recipe, the chief steward refused. When he 
retired in 1970, Harry Hightower finally decided to share his famous recipe.

        2 C. sugar
        1/2 C. butter, softened
        3 eggs
        3 T. all-purpose flour
        1/4 tsp. salt
        1 C. buttermilk
        1 (9-inch) unbaked pie crust with edges of crust crimped high
        1/2 C. chopped pecans, toasted

In a large mixing bowl, gradually beat the sugar into the softened butter with 
an electric mixer, beating until mixture is well blended. Beat in the eggs, one 
at a time, beating well after each addition.

Combine the all-purpose flour and the salt. Gradually beat these dry ingredients 
into the butter mixture. Beat in the buttermilk until mixture is well blended. 
Pour the egg and buttermilk filling into the piecrust. Sprinkle the toasted pecans 
over the top of the filling in the piecrust. Bake the pie at 300F for 1 hour and 
15 to 20 minutes or until the buttermilk filling is set. Cool. 
Store the pie in the refrigerator. 

NOTE: To toast the chopped pecans, spread them evenly in a shallow baking pan. 
Bake the pecans at 350F for 5 to 10 minutes or until they're browned, stirring
the nuts once or twice during baking.

Chili-Rubbed Pork With Apricot Ginger Glaze

From: "frazier" 
To: phaedrus
Subject: Fw: recipe search
Date: Saturday, June 14, 2003 2:30 PM

Dear Phaedrus
FYI:  This is the recipe.  Try it, you'll like it.

I found the recipe here


Chili-Rubbed Pork With Apricot Ginger Glaze
From The Clever Cleaver Brothers

POSTED: 6:23 a.m. EDT July 1, 2001

 San Diego's Clever Cleaver Brothers visited the WTAE-TV studios and shared the 
 following recipe with Shannon Perrine and Don Schwenneker.
(For more recipes from the brothers, visit 

Chili Rubbed Pork Tenderloin with an Apricot Ginger Glaze
Yields four portions

1/4 cup chili powder
1/4 cup garlic powder
2 tablespoons sugar
1 tablespoon salt
1 tablespoon course black pepper

2 pork tenderloins, trimmed of excess fat

Apricot Glaze:
Yields approx. 2 cups
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon Cholula hot sauce
1 tablespoon chopped cilantro
juice of one lime


Place the five rub ingredients in a plastic bowl and combine. 

Coat pork tenderloins with the rub. Place coated tenderloins in a plastic container and 
cover with an air-tight lid. Place in the refrigerator for a minimum of three hours prior 
to cooking. 

In a saucepan, melt apricot preserves over medium heat. When melted, remove pan from the 
heat and add the rest of the glaze ingredients. Combine. Place half of the glaze in a serving 
bowl and hold for service. 

Rub the grates on the barbecue grill with oil and heat on medium-high setting. Place the 
seasoned pork tenderloins on the hot grill and cook pork tenderloin for 15-20 minutes, 
or until the internal temperature of the pork reaches between 155-165 degrees. 

When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot 
glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on
the other side. Cook this side for 2 more minutes. 

Remove from the grill and let pork set for 10 minutes before slicing. Enjoy with the extra glaze. 

Clever Tip: 

Prepare the dry rub in advance and store it in a cool place in an air-tight plastic container. 
Always have some on hand for a quick, delicious recipe for barbecuing beef, pork, chicken or fish. 

Also, make the apricot glaze when you have extra time and store it in the refrigerator in an 
air-tight plastic container. This way, when it's time to make dinner, there is very little 
time needed for meal preparation.

Reuben Sandwich

  ----- Original Message ----- 
  From: Helen
  To: phaed 
  Sent: Sunday, June 15, 2003 7:12 AM
  Subject: ruebin sandwich

  Hi Phaed:

  Looking for the best deli style Rueben sandwich.



Hi Helen,

See below.


  Reuben  Sandwich

   Ingredients : 
   12 slices pumpernickel
   1/2 c. Thousand Island dressing
   6 slices Swiss cheese
   6 tbsp. sauerkraut, drained
   1/4 to 1/2 lb. cooked or canned corned beef, thinly sliced

   Preparation : 
     Spread 6 slices of bread with Thousand Island dressing.  Top each
   with cheese, 1 tablespoon of drained sauerkraut, sliced corned beef
   and second slice of bread.  Butter top and bottom of sandwiches. 
   Grill on both sides until hot and cheese is melted.  Serves 6.   
  Reuben  Sandwich

   Ingredients : 
   4 slices Swiss Emmenthaler cheese
   4 slices Kosher style corned beef
   2 oz. chilled, well drained sauerkraut
   1 oz. or less Thousand Island dressing
   Soft butter
   Dark rye bread

   Preparation : 
      Mix Thousand Island dressing with drained sauerkraut.  Spread the
   outside of each slice of bread with butter.  Lay bread unbuttered
   side up side by side and place Swiss cheese on each piece, corn beef
   on each piece, sauerkraut on corned beef and then put together for
   grilling on sandwich grill or skillet.  Press together with spatula
   and cook until brown and hot through so cheese oozes.  Eat
   immediately.  Garnish with Kosher dill pickle, rose radish and
   potato chips.
   Reuben  Sandwich

   Ingredients : 
   Butter or margarine
   4 slices rye or pumpernickel bread
   6 oz. corn beef, sliced thin
   1/2 c. sauerkraut, drained
   2 tbsp. Thousand Island dressing
   2 slices Swiss cheese

   Preparation : 
      Preheat oven to 400 degrees.  Lightly butter one side of each
   slice of bread.  Place 2 slices bread, buttered side down, on cookie
   sheet. Layer remaining ingredients evenly over bread.  Cover with
   remaining bread, buttered side up.  Place in oven and cook another 3
   minutes and serve immediately. 

Oldest Pineapple Upside Down Cake Recipe

----- Original Message ----- 
From: "Connie" 
To: phaedrus
Sent: Saturday, June 14, 2003 1:21 PM
Subject: question

> I am looking for the oldest printed
> Pineapple Upside Down Cake recipe.
> Can you help?
> Connie 

Hello Connie,

It's on this site, along with a history of the pineapple upside-down cake:

Pineapple Upside-Down Cake


Broken Coffee Cup

  ----- Original Message ----- 
  From: Joann
  To: phaedrus
  Sent: Saturday, June 14, 2003 6:13 AM
  Subject: Broken coffee cup

  Dear Consulting Detective:

  At Easter, one of my coffee cups broke, and I've been unable to find the pattern at Replacements 
  or any other web site.

  The pattern is: Muirfield China Tropicana (now no longer in production).

  Could you help me find a way to replace the cup?  Or even buy an additional, whole China set in 
  that pattern?

  I'm wondering if there's a web site where I could list myself as interested, rather than finding 
  web sites that list what's available.



Hello Joann,

I checked EBay, but there was no Muirfield China listed.

"Replacements.Com" is a company that specializes in locating replacement items for such things as China sets and silverware sets. You can list your name and which piece you want with them, and they will contact you when they find it. See:


If you've already contacted them, then I have no other suggestions. Sorry.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus