Sent: Saturday, June 21, 2014 7:44 PM
Subject: Christo's Greek Salad Dressing
Christo's was a Greek restaurant in Brockton MA between 1964, and
December 30, 2014. They closed at the end of 2014.
The website for the closed restaurant is here:
They claim to have originated the Greek Salad. I want their salad
There is one dressing attempt on the web which is close (but not
correct) here: http://www.afamilyfeast.com/greek-salad-dressing/
Did Christo's develop the original Greek Salad? Can you find the
recipe for the Greek Salad dressing?
They closed in Brockton at the end of 2013. According to this article, they
planned to open a smaller restaurant in Whitman in 2014. Did it open? Have
you been there?
The old Christo's Brockton menu describes the salad like
"Our salad, with its fresh crisp greens, vegetables and tomatoes, is
garnished with feta cheese and Greek olives, and tossed with Chris and
Bessie’s own Greek dressing."
I found a description of how the salad was made here: Chowhound
"The restaurant always uses iceberg lettuce, celery, green peppers, tomatoes
and purple onion. My Greek friend said the 'secret' is they make it in a big
bowl and it is well tossed, very thoroughly so the dressing coats
everything. The cheese can be mixed in the salad or liberally put over the
Christo's Greek Salad Dressing was/is also known as "Bessie's" (Christo's
wife) and "Yasou" (meaning "Good Heath!" Sometimes spelled "yassou".) Greek salad dressing.
I didn't find a statement anywhere that Christo's claimed to have originated
the Greek salad or Greek salad dressing. I doubt that a restaurant that
opened in 1964 could make that claim. "Greek Salad" and "Greek Salad
Dressing" are rather broad terms. I think that there were Greek salads and
Greek style salad dressings before 1964. I think that, if Christo's said
that, they meant that they originated their particular style of Greek salad
and/or Greek salad dressing, or perhaps the first Greek salad dressing sold
commercially in the USA.
This article says that as of December, 2013, you could still buy Christo’s
Greek salad dressing in most supermarkets, at least in the Brockton area:
Both WalMart and Hannaford's Supermarket sell "Yasou Greek Salad Dressing"
and use the Christo's name. The bottle does not appear to have the Christo's
name on the label, at least not on the front. It does say "The Original
Christo's Yasou Greek Salad Dressing
I have no idea if this bottled product sold in supermarkets is made by
Christo's or even made with their blessing. Have you tried it?
The Christo's copycat attempt that you mention is just someone's try at
reproducing the salad and dressing:
Greek Salad with Meat
Greek Salad Dressing
There is a recipe here that claims to be Christo's:
Christo's Special Salad Dressing
There is another recipe here:
Christo's Special Salad
The recipe that impressed me as being the most likely is here for the salad:
Brockton Greek Salad
and here for the dressing:
Best Greek Salad Dressing You'll Ever Eat
Sent: Friday, June 20, 2014 7:45 AM
Subject: old recipe my grandmother made
When I was a kid my grandmother would make creamed cabbage. I remember she put crackers in it thicken, but that is all.
She was from the mountains of Kentucky, can you please find that recipe for me.
There are lots of “creamed cabbage” recipes that call for crackers, but in most of them, the crackers are used as a topping,
not mixed with the cabbage. There are, however, cabbage recipes not called “creamed cabbage”, in which the crackers are
layered with the cabbage. Some recipes also call for cheese. See below for examples.
Baked Creamed Cabbage
1 med. head cabbage
1/2 c. boiling salted water
1 1/2 c. milk
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 c. cracker crumbs
Shred cabbage very fine and cook 9 minutes in boiling salted water. Drain cabbage well and place in buttered 1 1/2-quart
casserole dish. Melt butter in saucepan and stir in flour and salt until smooth. Add milk gradually; continue stirring
until thickened. Pour sauce over cabbage and sprinkle cracker crumbs over top. Bake at 325 degrees for 15 minutes or more.
1 sm. head cabbage, shredded and cooked in salt water 10 min.
12 crackers, crumbled
4 tbsp. margarine, melted
1 tsp. salt
2 tsp. sugar
1/8 tsp. pepper
1 1/2 c. milk
Toss cracker crumbs in melted margarine until margarine is absorbed; layer with cooked cabbage in 1 1/2 quart casserole.
Mix remaining ingredients and pour over cabbage. Bake at 350 degrees for approximately 45 minutes.
1 head cabbage
Salt and pepper to taste
Cayenne to taste
1/4 lb. soda crackers
1/2 c. butter
1/2 pt. whipping cream
Chop cabbage and boil until tender. Season with salt and black and red pepper. Put into buttered casserole.
Brown crumbled crackers in butter - place over cabbage. Pour on cream - bake at 350 degrees for 30 minutes.
1/2 tsp. salt
1/4 tsp. pepper
1 lg. head cabbage
1 pkg. soda crackers
8 oz. pkg. shredded cheese
Milk or cream
Cook cabbage until tender crisp and drain well. Place layers of cabbage in buttered casserole.
Top with layer of crushed soda crackers mixed with the salt and pepper. Add layer of shredded cheese
and dots of butter. Repeat layer. Pour milk or cream over all to cover. Bake at 350 degrees for 1 1/2 hours.
7 c. med. shredded cabbage
16 soda crackers
2 c. milk
2 tsp. salt
1/2 tsp. pepper
1/4 c. margarine
1/2 tsp. celery seed
Fill a 1 1/2 quart casserole with alternating layers of cabbage and cracker crumbs. Make 3 layers.
Heat milk with remaining ingredients and pour over cabbage. Bake at 350 degrees for 40 minutes.
Serves 6 to light. This recipe tastes like oysters.
Sent: Friday, August 15, 2014 3:57 PM
Subject: Subject: old recipe my grandmother made
I came across this recipe in Southern Living where they actually stirred the cracker crumb with the sauce into the cabbage.
Not sure if this is it, but it's another version.
Sent: Saturday, June 21, 2014 6:07 PM
Subject: A pie at morrisons
Yes it was grey in color sliced pie very delicious ? Don't know name?
Thank u. Judy
Well, that's pretty vague. I went through my Morrison's recipe manual, and
the only pie that I could find that might appear to be grey is the below
prune chiffon pie.
Best I can do without a clue as to the flavor of the pie.
Morrison's Prune Chiffon Pie
(Makes 5 pies)
Prunes 2 lbs Put in pot on stove and bring to a boil.
Sugar 1 1/4 lbs.
Water 2 lbs
Salt 1/2 oz
Cornstarch 8 ozs Dissolve starch in water and thicken mix after it starts boiling.
Water 1 lb
Egg whites 1 lb Beat dry stiff.
Sugar 1 1/4 lb
Remove from machine and add cooked mix. Fold in with wire hand whip.
Put in pre-baked shells and chill.
I saw the post about the grey pie. It is probably the Blueberry Cream Pie. There is a recipe for cream pie that
was the base for three pies --- banana, blueberry and cherry. The blueberry version used blueberry pie filling,
which when house made and had red food coloring. (There was also a canned version.) Unless the amount of coloring
was carefully measured in the house version it would turn grey. The food coloring, of course, didn't have anything
to do with the taste, just the appearance. The blueberry pie used this same filling, so this might also be a possibility,
but the cream pie ingredients tended to change the color. So, that's probably it.
You probably have the recipe, if not let me know.
Morrison's Cream Pies
Yield: six pies/48 portions
Six pie crusts. Bake at 350 degrees for 12 minutes until lightly browned. Set aside
6 1/2 cups whole milk -- add 1 lb 8 oz. sugar and 1/3 oz salt. When mixture is warm, but is coming to boil, remove from heat.
Add 8 oz milk and mix 4 oz cornstarch and 4 oz flour slowly, forming a paste so as to have no lumps.
Beat 8 oz whole eggs and mix with starch and milk until smooth. Add back to the other milk which should have come to a boil.
This must be added slowly while beating with a wire whip and continue to cook until thick. Remove from heat.
Add 1/2 oz vanilla extract and 3 oz Oleo (today we would use margarine or butter. Let melt.
4 oz. egg whites are placed in mixer bowl and beaten until dissolved. Add 4 oz sugar slowly and beat until stiff.
Fold cooked cream mixture slowly into beaten egg whites. Spread thin layer of this cream over baked pie crust.
This is the point where you decide which pie you are making.
For banana cream, slice 1 pound of bananas and add a layer in pie shell. Immediately add enough cream over top of bananas to
fill shell 3/4 full. Allow pie to set in this manner until cool.
When pies cools cover the cream with 1 pound bananas sliced 1/4 inch thick. Add whipped topping to cover bananas immediately.
Cut each pie in eight equal pieces.
Variation: Banana Glazed Pie. Substitute glaze for whipped topping to cover pies and dip the top layer of sliced bananas in
lemon juice to prevent discoloration. To prepare glaze boil together 1 1/2 cup water and 2 1/2 cups sugar. Blend together 1/2 cup
and 2 tbsp tapioca flour, 1/2 cup water and a drop of yellow color and add to boiling syrup. Stir constantly and cook until thick
and clear. While glaze is hot lay a thin coating over sliced bananas, covering them completely.
Cherry Cream Pie: substitute glazed cherries for bananas. Use 1/2 cup cherries on bottom and 1/2 cup cherries on top of cream filling per pie.
Blueberry Cream Pie: substitute blueberry filling for bananas. Use 1/2 cup filing on bottom and 1/2 cup filling on top of cream filling per pie.
Yield: 40 pies or 5 cobblers
You may use 1 1/2 lbs Morrison's Blueberry Pie/Cobbler filling or make filling in house using this recipe.
30 lbs frozen blueberries
6 qts. Water
3 lbs white corn syrup (Karo)
3 oz. red food color
1 1/2 lbs Clearjel
12 tbs sugar
Juice of 10 lemons
Wash blueberries in cold water until all ice is gone. Put 5 quarts water in steam kettle with syrup and red color.
Bring to rapid boil. Mix Clearjel with one quart water and add to above. Cook until thick and clear. Add sugar and
cook until thick and clear. Add lemon juice and stir until mixed. Fold drained blueberries into filling.
NOTE: Be sure Clearjel and sugar have been completely cooked. DO NOT put lemon peel into the mix.
Use 1 1/2 lbs filling in raw pie shell. Brush edge of pie shell with water lusing a small brush. Place a second
sheet of pie pastry on top of each pie. Crimp edges of pie making sue edges are sealed. Brush top with egg wash
mixed with small amount of melted oleo. Cut breather holes as an X across center of pie top. .Bake at 400 degrees
until golden brown, about 45 minutes