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Jo Jo Potatoes

----- Original Message ----- 
From: Dalene 
Sent: Thursday, June 09, 2011 11:32 PM
Subject: Looking for Jo-Jo Potatoes


I'm looking for a recipe called Jo-Jo potatoes. They are potato wedges that are
battered seasoned and I believe deep fried. I have seen them in some convenience 
stores but haven't found the original ones I used to get in Florida. I have seen 
some recipes on the web but they don't seem quite right. They definitely are battered 
wedges not just seasoned. 



Hi Dalene,

They were originally called simply "potato wedges", and the original Jojos were dredged in parmesan cheese and seasoning and deep-fried.

Nowadays they may be battered, dredged, or shaken in a bag with flour and seasoning and may be deep-fried or baked or broasted in a pressure fryer. Many convenience stores broast them. Most home recipes are for baked ones.

No one seems to know who first called them "jo jo potatoes" or why they were given that name. There are dozens of recipes for them on the web under both "jo-jo potatoes" and "potato wedges" and just "jo jos".

There is a recipe for deep-fried jojos here:


and a spicier version called "Cajun Fries" here:

Cajun Fries

Baked Jo Jos:

A Pinch of This

Baked Jo Jos

Below are a couple of recipes for batter-fried potato wedges.

If you want me to try to find a duplicate for what you got in Florida, you will need to give me more information such as the name of a restaurant or shop that sold them or a list of ingredients, etc.


Baked Jo  Jo  Potatoes

1/3 c flour
1/3 c. Parmesan cheese
1 tsp. salt
1/2 tsp. paprika
1/3 c. butter or margarine
6-8 potatoes, washed well and quartered lengthwise

Shake first four ingredients in a plastic bag.  Add potatoes and shake to coat. 
Melt butter in a 9 x 13 inch Pyrex pan. 

Place potatoes in pan and bake at 375 degrees for about an hour.  Turn potatoes 
2-3 times while baking. 

Season with additional salt and pepper as desired.  Serves 8-10. 
Batter Fried Potatoes

About 2 lg. potatoes, peel & slice wafer thin

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
Enough water to make a heavy sticky batter

Dip each slice of potato in batter and fry in hot vegetable fat until golden brown 
on both sides. Large potatoes are best to use. Serves 4 to 5. 

3/4 c. cornstarch
1/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. water
1 egg, beaten
1/4 tsp. pepper

In bowl stir together corn starch, flour, salt, baking powder and pepper. 
Add water and egg, stir until smooth. Dip vegetables and deep fry. 

Unpeeled potatoes
1/2 c. oil
2 tbsp. grated Parmesan cheese
1 tsp. salt
1/2 tsp. each garlic powder and paprika
1/4 tsp. pepper

Slice potatoes into 1/2 inch thick wedges.  Combine ingredients and brush 
over potato wedges.  Arrange potatoes peel side down.  Bake at 375 degrees 
for 45 minutes.  Brush potatoes occasionally with oil mixture.

Au Gratin Stuffed Sausages

----- Original Message ----- 
From: Rous 
Sent: Tuesday, June 07, 2011 6:14 PM
Subject: Au gratin stuffed sausages

When traveling through Sleeping Bear Dunes State Park in Michigan a couple 
of years ago, we came across a grocery store that made several kinds of 
stuffed sausages: blueberry, sun-dried tomatoes and portabella mushrooms, 
and an especially tasty sausage stuffed with au gratin potatoes.  I do not 
remember the name of the grocery, but would like to find a recipe for the 
sausages.  The meat was basically a raw mettwurst type of sausage.  I have 
tried several searches but only come up with casseroles.  


Hello Rous,

Sorry, I had no success with this. I'll post in on my site - perhaps one of my readers can help.


Duff's Cafeteria Baked Eggplant

----- Original Message ----- 
From: "Lewis" 
Sent: Sunday, June 12, 2011 10:49 AM
Subject: Duffs Cafeteria Baked Eggplant

> Hello;
> About 40 years ago when I was visiting in Tampa, Florida, I had a dish at 
> the local Duffs Cafeteria, called Baked eggplant. The dish as far as I can 
> recall had the same texture as a cornbread stuffing. It also had cheddar 
> cheese melted on top.
> As for the ingredients in the recipe that I can recall, they were, 
> eggplant, bread crumbs, chopped onion, salt & pepper, the other seasonings 
> I'm not sure of. I don't recall if they used sage or not. I can say for 
> sure there were no tomatoes, or tomato sauce in the recipe. Every thing 
> looked as though it had been mixed together and placed into a steam table 
> pan, and baked. At the end I guess it would have been topped with the 
> cheese and allowed to melt.
> I have been to other Duffs over the years, but have never found the same 
> dish in any of those. I have tried many times to make this dish, but never 
> got it right.
> Thank you for any help you may be able to provide.
> Lewis

Hello Lewis,

I had no success at all locating a recipe or copycat for Duff's Cafeteria baked eggplant. Below are some similar eggplant dishes that might help you recreate it.



1 lg. eggplant
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. green peppers
2 beaten eggs
1 can cream of mushroom soup
2 c. bread dressing or dressing mix (Stove Top)
Cheddar cheese

Parboil eggplant, seasoning to taste; drain; mash.  Saute celery, onion and 
green pepper in a little butter and add to eggplant.  Beat eggs; and add the 
soup.  Mix in bread crumbs or dressing mix and reserve some for the top. 
Grate Cheddar cheese over all.  Bake 1 hour at 350 degrees.  This recipe is 
from a popular cafeteria chain in the South.  Serves 8 to 10.
Baked Eggplant

1 lb. eggplant, peeled
1/2 lb. dry bread, cubed
1/2 c. canned evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. onion, finely chopped
1/4 c. green pepper, chopped
1/2 c. celery, chopped
2 eggs, slightly beaten
1 tbsp. pimento, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. cheddar cheese, grated (4 oz.)

Cut peeled eggplant into 1 inch cubes and soak in salt water in 
refrigerator overnight, minimum of 6 hours.  Drain eggplant and place in 
pan.  Cover with water and simmer until tender.  Soak bread cubes in milk, 
sauté onions, green peppers, and celery in melted butter for about 15 
minutes or until tender.  Combine cooked eggplant, bread cubes, and sautéed 
vegetables; add eggs, pimento and seasonings; blend thoroughly.  Place in 
greased baking dish.  Bake at 350 degrees for 45 minutes.  Top with grated 
cheese and return to oven until cheese melts.
Baked Eggplant

2 eggplants, peeled, boiled, sliced
4 crackers, crumbled
1 egg, beaten
1/4 c. onion, chopped
Grated cheddar cheese

Peel, cut and boil eggplant in salt water until tender.  Fold in other 
remaining ingredients.  Cover with grated cheese.  Cook 20 minutes at 350 
Baked Eggplant

1 lg. eggplant
1 lg. green pepper, chopped
1 stalk celery, chopped
1 lg. onion, chopped
1/2 c. oleo
2 c. poultry bread stuffing
1 c. grated cheddar cheese
Salt & pepper to taste

Cook cut up eggplant in salted water until tender.  Drain thoroughly and 
mash.  Saute green pepper, onion and celery in oleo until transparent.  Add 
mashed eggplant, poultry mix, salt and pepper.  Put in buttered casserole 
dish and sprinkle with cheese.  Bake at 350 degrees for 30 minutes.
Baked Eggplant

1 lb. eggplant
1/2 lb. dry bread crumbs
1 sm. can evaporated milk
1/4 c. milk
1/4 c. finely chopped green pepper
1/4 tsp. finely chopped onion
1/4 c. finely chopped celery
1/2 stick margarine
2 slightly beaten eggs
Salt to taste
Dash of pepper
Dash of sage
Dash of MSG
1 tsp. chopped pimento
2 oz. grated cheese

Peel eggplant.  Soak it in salted water in refrigerator overnight.  Soak 
bread crumbs in both milks.  Saute green onions and celery in margarine 
until tender.  Boil the soaked eggplant until nearly tender, drain well. 
Mix bread crumbs, eggplant, sand sautéed vegetables.  Add eggs, salt, 
pepper, sage, MSG and pimento.  Blend well.  Place in a greased casserole. 
Top with cheese and bake in 350 degree oven until golden brown.  The secret 
is to soak the eggplant.
Baked Eggplant

1 sm. eggplant, peeled and diced
1/2 c. dry white bread, diced
1 sm. can evaporated milk
1/4 c. onion, finely chopped
1/4 c. green bell pepper, finely chopped
1/4 c. celery, finely chopped
3 tbsp. melted butter
1 tbsp. chopped pimento
1 egg, slightly beaten
1/2 tsp. salt
Dash black pepper
2 oz. Cheddar cheese, grated

Cover eggplant with water and cook until done, drain, mash.  Soak bread in 
milk.  Saute onion, bell pepper and celery in melted butter until tender. 
Mix all ingredients, reserving half of cheese.  Pour in baking dish and 
sprinkle remaining cheese on top.  Bake in preheated oven at 375 degrees for 
30 minutes. 

Baker Boy Confection Rolls

----- Original Message ----- 
From: Michael 
Sent: Thursday, June 16, 2011 5:13 PM
Subject: Baker Boy Confection rolls

As a boy I enjoyed products from a bakery called Baker Boy they made 
Confection Rolls and Brownies. I would love to have there Confection 
roll recepie PS thank you for the helms Cream Puff recepie 

Hello Michael,

Sorry, I had no success locating the recipe from this Los Angeles establishment. There's a copy of their ad from Good Housekeeping Magazine here:

Baker Boy ad


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