Sent: Tuesday, May 19, 2015 8:35 AM
Subject: texas hots
Years ago there was a place in Oneonta, NY that served texas hots-the name
of the place was the Orion. Can you find that recipe for the texas hot sauce.
At the beginning of a search like this, I always try first to find any mention of the restaurant/Drive-In itself, if for no other reason than to verify the name of the establishment. People’s memories are often unreliable, mine included. There are a lot of message boards devoted to food and nostalgia, and a Google search on the name and the city usually turns up something. However, In this case I found nothing at all. If I were to pursue this, I would need a few more details: Was “The Orion” the exact, full name of the place or was it something like “The Orion Restaurant” or “Orion Hot Dogs” or “Orion Drive In” or “Orion Texas Hots”? Next, it would be most helpful to know the exact address - at least the name of the street it was on. Was it actually in Oneonta proper, or was it in a little suburb that considered itself part of Oneonta, but had a different postal address? When was the establishment known to be in operation?
Then I would go to an Oneonta City Directory for the year of operation to verify the address and name. The only Oneonta city directories that I could find online were from the 1940s, and there was nothing with that precise name listed at that time. Your library might have directories for the 1950s and later. If not, then this place might be helpful: Greater Oneonta Historical Society - 183 Main Street
Finally, although I do not have Texas Hots recipes from this particular establishment, I do have some from New York. One of them might be very similar. See: 12-22-08
I just checked an old directory(thanks to you) and its called
Oyeron Coffee Shoppe @ 142 Main Street, Oneonta, NY.
I still found very little. No recipes or mentions of their Texas Hots.
I found that the owners of the Oyeron Coffee Shoppe were Nicholas &
Christina N. Georgeson. I'd say their descendants or a former employee
would be the only people likely to have the recipe.
Phattiez Pizza is at that location now. A camera shop was there in 1969
according to "The Oneonta Star" newspaper.
I guess that the link to those other Texas Hots recipes is the best I’m going to be able to do.
The Oyeron Coffee Shoppe must have closed before 1969, too long ago
for there to be any discussion of it or a recipe on the Internet,
and there is nothing about it in many of my print references, either.
I looked for an Oneanta nostalgia message board, but had no luck.
I’ll post this on my site. Maybe one of my readers can and will help.
When I went back and checked, I found that the "Oyeron Coffee Shoppe" actually WAS listed in that online 1942 city directory. I was looking for "Orion" the first time, so overlooked it. There are lots of descendants of Nicholas & Christina N. Georgeson in Oneonta. Nicholas and Nicholas Jr. were involved in a lot of things in that city. It would be a good thing
if one of those descendants had the chili sauce recipe and would send it to me. Sad if it is lost forever.
Sent: Tuesday, May 19, 2015 11:30 AM
Subject: Candied Ham Sold at Kresge's stores
Do you know where I can find the ham that was sold at Kresge’s Department stores in the 1960’s?
I cannot find even a mention of this. More details about it would help, but are probably unavailable. I’ll post this on my site. One can never tell when a
former Kresge’s employee might respond.
They used to sell it by the pound at their Quincy, MA location.
It was the best ham. The only place I ever found it after Kresge’s
closed was at Harrod’s, UK Food Court. It would be great if someone
knew where it is sold in the Boston area.
Thanks for your help.
I cannot find any mention of a candied ham being sold commercially anywhere at all. There are some recipes for candied ham and for sweet-glazed ham, but no mention of any such ham being commercially sold.
I did find a recipe for “baked ham glazed with honey, orange, and ginger” that gave Harrods as the source of the recipe. See below.
Baked Ham Glazed With Honey, Orange And Ginger
NOTES : This is an excellent way to cook ham, as it absorbs the flavour
of the glaze, and remains succulent and tender.
4 lb smoked middle cut gammon
1 onion stuck with 3 cloves
1 bay leaf
6 black peppercorns
1/2 pint dry white wine
5 1/2 ozs dark brown sugar
4 fl oz orange juice
1 tablespoon clear honey
1/2 teaspoon ground ginger
1 tablespoon Dijon mustard
orange slices and curly endive -- to garnish
Soak the ham in sufficient cold water to cover for 3 hours then discard
Place the ham, onion stuck with cloves, bay leaf, peppercorns and 8fl oz
of the white wine in a saucepan. Add sufficient cold water to cover the
pan and boil gently for 1 hour.
Meanwhile, make the glaze. Place the brown sugar, 2 tablespoons of the
orange juice, honey, ginger and mustard in a bowl and mix well.
Drain the ham and discard the vegetable. Reserve the stock for soup if
it is not salty. Remove the skin from the ham, score that fat into a
diamond pattern, and stud with cloves. Place the ham in a baking dish
and pour the remaining wine and orange juice into the pan.
Cover the ham with one-third of the glaze. Bake at 200°C, mark 6 for
45 minutes. Baste the ham with the juices and glaze 3-4 times during
cooking. Discard the pan juices and serve the ham hot or cold.
Garnish with orange slices and curly endive.
"This is a "Harrods" recipe"
The "succotash" that I've eaten all my life is basically a mixture of lima beans and corn with cream like the first recipe below, but Colonial succotash was a hearty stew with meat and potatoes like the second recipe. The colonists were taught to make succotash by the Indians, and it originally was made with wild game.
2 pkgs. frozen lima beans
2 c. whole kernel corn
2 tbsp. butter
1/2 tsp. salt
1/4 c. cream
1/8 tsp. pepper
1 tsp. sugar
1/2 c. water or liquid rained from vegetables
Cook lima beans in boiling salted water until tender. Mix cooked beans with corn
(if frozen corn is used, use straight from the package and if canned is used, drain).
Add butter, salt, pepper, sugar and water. Cook over low heat for 10 to 15 minutes.
Drain, add cream; heat but do not boil. Serves 6.
"Mrs. Barnabas Churchill's Succotash"
1 quart large white beans
6 quarts hulled corn
6 - 8 lb. corned beef
1 lb. salt pork
4 - 6 lb chicken
1 large French white turnip
8 - 10 medium sized potatoes.
Soak beans overnight. In the morning simmer in soft water until beans are
soft enough to mash and water is nearly absorbed. About eight o'clock, put salt
pork and corned beef into very large kettle of cold water. Skim as they begin
to boil. Clean and truss chicken and add to meat about 1 1/4 hours before dinner
time. Allow longer if fowl is used. Be sure to have plenty of water in kettle.
Two hours before dinner time put mashed beans and hulled corn into kettle with
some of the fat from the meat to keep them from sticking. Add enough liquor
[stock] from the meat so that the mixture will absorb it all but not be too dry.
Cut turnip into inch slices, add to meat about eleven o'clock. Add potatoes, one
half hour later. Remove chicken when tender and serve whole.
Serve beef and pork together, the chicken, turnip, and potatoes in separate dishes,
- the beans and corn in the Succotash Bowl.
The meat generally salts the mixture enough [but it may not today]. Save the
liquor from the meat to warm the corn and beans the next day, serving the meat cold.
Like many other dishes, this is better warmed over."