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Horn & Hardart Coffee

 From: Tony
 Sent: Monday, June 19, 2017 8:31 AM
 To: <>
 Subject: Horn & Hardart Coffee
 I was speaking with a gentleman whom worked at H&H. In conversation about coffee H&H came up & he informed me 
that when the chef made coffee he added an unknown quantity (he  indicated a small amount) of ground chicory. 
He indicated that this was the ingredient that gave H&H the unique flavor.
 Not knowing the size of the commercial coffee urn I can’t imagine how much chicory would be added.

Hello Tony,

That makes some sense, since New Orleans French Market coffee is a mixture of coffee and chicory.

Thanks for writing.


 From: Tony  
 Sent: Monday, June 19, 2017 8:51 AM
 To: Phaedrus <>
 Subject: Re: Horn & Hardart Coffee
 Any idea of the urn size & amount of chicory added?

Hi Tony,

You can buy coffee & chicory blends in most grocery stores. Try these brands: Community Coffee & Chicory and Cafe du Monde Coffee & Chicory.

If you insist on making the blend yourself, this article (How Much Chicory?) says try: one part chicory to three parts coffee or 1 to 10 if you are going to drink it black, 1 to 5 if you’re going to add milk to make café au lait. Adjust the ratio to your taste. I wouldn’t be concerned about urn size. Just make your mixture and use the coffee/chicory mixture as you normally would use straight coffee.

These sites might also interest you:

New Orleans Chicory Coffee

Chicory Coffee


 From: Tony 
 Subject: Re: Coffee & chicory
 Date: Monday, June 19, 2017 4:02 PM

 Thank you for the input. Currently imbibing on Lacas City Blend, originally a Philadelphia business 
 now operating in Pennsauken NJ. Their plant burned down many years ago.

Hazelnut Cake

From: Donna 
Sent: Sunday, June 18, 2017 2:47 PM
Subject: Flourless hazelnut cake

Hi Uncle Phaedrus,

I am looking for the recipe for a cake made of  ground hazelnuts. I was given the recipe by my Spanish 
neighbor when I lived in Mexico City. Unfortunately, in the move back to Canada, the recipe was lost. 
I remember the cake was chocolate, dense, moist, not too sweet, and kept well. It would have been one 
9" round and I believe you brushed the top with melted jam before pouring over a chocolate ganache. 
There may have been some flour in the recipe but, if so, it was minimal and I can't remember if there 
was any leavening agent. I think it had 2 cups of ground hazelnuts??? Sorry to be so vague but it has 
been about 20 years and I only recently discovered your site.

Any help in locating something similar would be greatly appreciated.


Hi Donna,

I appreciate the difficulty of remembering details about a recipe from 20 years ago. However, details are what allow me to locate the correct recipe and to eliminate the incorrect ones. Details like: the exact name of the recipe, the ethnicity (if any) of the recipe (I tried searching for “Spanish Hazelnut Cake” and “Mexican Hazelnut Cake”, but found nothing like your description), and the flavor of the jam called for in the recipe. The other things that you remember weren’t of any help. Most of the hazelnut cakes that I found were layer cakes, and very few called for any jam. Those that did call for jam failed to match your description in other ways.

I’ll post this for reader input, but you might decide to use one of these cakes instead:


Daring Baker Duluth



Hot Shoppes Seasoning Salt

From: "+.....131472@"
Subject: Hot Shoppes Seasoning Salt
Date: Friday, June 16, 2017 10:56 AM

I'm looking for the seasoning salt that Hot Shoppe use to have on the table I use to put it on my 
Mighty Mo sandwich have been looking everywhere for the recipe or the seasoning so I can order it. 
Please help... 

Hello ________?

Let me begin by slightly admonishing you about a couple of things.

First, as is stated in my FAQ and at the bottom of each index page, I ask that those who write to me sign their request with their real first name. Just the first name is sufficient.

More importantly, you should seriously consider changing your e-mail format. HTML graphic-filled e-mail looks nice when you compose it, but sometimes it is rejected by SPAM filters, including mine. What I received instead of your e-mail was a notification from SPAM Assassin with a lot of warnings such as “Sender listed at, no trust” and “Do Not Open This E-mail - Possibly contains Malware”, with a copy of your e-mail attached in *.eml format. Luckily, I have a special editor that will open these in plain text format. If I didn’t, you wouldn’t be receiving this.

If you write to me again, please send your e-mail in plain text format.

I have a copy of the “Hot Shoppes Cookbook – Sixty Years of American Cookery” that was published by Marriott in 1987. There is no recipe in it for seasoning salt. I also searched the web, but could find no mention at all of Hot Shoppes “seasoned salt” or “table seasoning” or “flavored salt.” From experience with other restaurant chains, I expect that this seasoning may have been made at a central commissary or by a third party vendor and then shipped to the local Hot Shoppes pre-mixed. If so, local Hot Shoppes employees would not have known what was in it.

I’ll post this for reader input. Perhaps a former Hot Shoppes employee will see it and respond.

You might have some success by joining this Facebook Group: Facebook Group and posting your request there. The group appears to consist of former Hot Shoppes employees.


Hey Phaed:
As far as I know Hot Shoppes used Lawry's Seasoned salt, even at the tables.
Awhile back, the New York Times printed this recipe for the Mighty Mo burger.      

Timm in Oregon
Hot Shoppes' Mighty Mo Burger 


For the Sauce:

1/4 cup ketchup
1/8 cup Heinz chili sauce
1 teaspoon A-1 sauce
1/4 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1/4 cup pickle relish
1/2 cup mayonnaise

For the burgers:

1 pound ground beef
Lawry's seasoned salt
White pepper, freshly ground to taste
2 tablespoons soft butter or margarine
8 sesame seed hamburger buns
4 slices American cheese
Iceberg lettuce, shredded
8 bread and-butter pickle chips


For the Sauce: Combine all the sauce ingredients until well blended. Refrigerate until needed.

For the Burgers: Preheat a grill or broiler. Divide meat into eight portions of equal size, 
and shape each portion into a thin patty four to six inches in diameter then season to taste 
with Lawry's seasoned salt and white pepper.

Spread margarine on top and bottom of four hamburger buns, and on the bottoms of four additional 
buns; reserve the four tops without margarine for another use. Lightly toast buns, and set aside.

Grill the hamburgers on one side, turn them over, and top four of them with one slice of cheese. 
Grill to medium rare, then remove from heat.

To Assemble: Spread 2 teaspoons of Mighty Mo sauce on bottom of each of four buns. Top sauce with 
some shredded lettuce and a burger without cheese. Top with the additional bun bottom, and spread 
with 2 more teaspoons of sauce. Top with a cheeseburger patty, and put two pickle chips on top of 
cheese. Add top of bun. Serve with French fries.

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