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2013

Texas Caviar

From: Janet
Sent: Sunday, June 30, 2013 8:54 AM
To: phaedrus@hungrybrowser.com 
Subject: best recipe for Texas caviar

Uncle Phaedrus, 

What is your best recipe for Texas caviar?

Janet 

Hello Janet,

There are no recipes on my site currently for Texas caviar. I could search for recipes on the web, but picking a “best” one would take a judgment call that I’m not prepared to make. I’m sending you a recipe from The Beef Baron restaurant in The Flamingo Hilton in Las Vegas.

Phaed

Beef Baron Texas Caviar

1/2 pound     black-eyed peas
1 cup         diced green pepper
1/4 cup       diced pimientos
1 cup         diced onion
1/2 cup       finely chopped green onions
2 tablespoons    chopped garlic  
1/4 cup     finely chopped jalapeno chiles
1 cup        bottled Italian dressing
salt & pepper

Soak peas in cold water to cover overnight. Drain and rinse. Cover with fresh water and bring to a boil. 
Reduce heat, cover and simmer 1 hour or longer until tender. Do not overcook.

Drain, rinse and place drained peas in a large bowl. Add green pepper, pimientos, onion, green onions, 
garlic, chiles and Italian dressing. Season to taste with salt & pepper. Makes about 4 cups.

From “Dear S.O.S.: Thirty Years of Recipe Requests to The Los Angeles Times” by Rose Dosti 

Mystery Lemon Mousse

From: Dina  
Sent: Friday, July 05, 2013 8:46 PM
To: phaedrus@hungrybrowser.com 
Subject: Mystery Lemon Mousse

Hello, 

I'm searching for a recipe for lemon mousse that contains no milk products. The particular recipe I'm looking for was published 
in the Toronto Star sometime between 1990 and 2005. From what I can recall, the ingredients included lemons or lemon juice, 
granulated sugar and eggs. Either corn starch or gelatin was used to thicken the mixture. Preparation included separating the eggs, 
with the yolks being combined with the lemon juice and thickened on the stovetop, while the whites were whipped and folded into the 
final mixture.

I've tried to recreate this recipe, but can never get the texture quite right. Any help you can give would be much appreciated.

Many thanks,
Dina

Hi Dina,

The Toronto Star has a website, and a quick search of it reveals a recipe from 2009 called “Low-fat lemon meringue mousse” that appears to fit your description exactly. See: Lowfat Lemon Meringue Mousse

Phaed

Thanks so much!

The recipe you found must be a reprint. I lost the original when I went off to school, so it didn't occur to me to search among the newer recipes. 
I'm so glad to have this recipe again!

As a token of thanks, if you're ever travelling in SW Ontario and have a hankering for lemon mousse, feel free to drop me a line. 
I'd be happy to make a batch to share. :)

Sincerely,
~Dina

Morrison's Yellow Jello

From: Carol 
Sent: Wednesday, July 03, 2013 10:47 PM
To: phaedrus@hungrybrowser.com 
Subject: Recipe Request

Dear Uncle Phaedrus,

Oh my gosh I am so excited ..............  I just found your website.  I am (and have been) looking for the most delicious jello salad my mom 
(now deceased) and I have ever eaten, and I am THRILLED you might be able to find it for me!!!!!!!!!!!!

We used to eat this jello at the Morrison's Cafeteria in Orlando, FL.  There were 2 or 3 cafeterias in the city back then, but I am POSITIVE the one 
on Colonial Drive had this salad:  It was a big, square slice of what looked to be a creamy white-yellow colored jello.  It had pineapple and shredded 
cheddar cheese in it.  I don't know what they called it, but it was fabulous!!!  It obviously was made with something more than the above ingredients 
because it had a creamy (milky) appearance to it and was very rich tasting.  I think I tried to make it once or twice on my own and didn't even come 
close to it!  It did NOT have nuts or any other fruits or anything in it.

I would be eternally grateful for any assistance in finding this delicious recipe.

Much, much, MUCH obliged!!  Sincerely,

Carol 

Hello Carol,

I have a copy of the Morrison’s Kitchen Manual from the 1950s. Another of my readers who was a Morrison’s Manager at the time they closed has an updated copy of the Manual from the 1990s.

The only recipe in my copy that is close to your description is made with lime jello and has American Cheese rather than cheddar. It seems to me that the lime jello would give it a greenish tint rather than a yellow one. I asked my reader to check his newer manual to see if there is a recipe in it that is closer. However, you should realize that individual Morrisons occasionally changed the recipes a little. Your Orlando Colonial Drive Morrison’s may have used the lime jello recipe that I have but substituted lemon jello and cheddar cheese. If so, there won’t be a recipe anywhere that matches it exactly

Phaed

--------------------------------------

Hi Carol,

See the recipe below that another reader sent from the Morrison’s Manual.

Phaed

Morrison's Pineapple and Cheese Salad

Yield: 70 - 3 oz. servings

Lemon Gelatin - 24 oz.
Unflavored Gelatin - 1 oz. 
Boiling Water  - one gallon
Mix gelatin with water in large mixing bowl and whip briskly to dissolve.  Let stand 20 to 30 minutes. 
Whipped topping - one quart.  Whip and set aside.
In another bowl blend 1 #10 can pineapple,  with 4 lbs mayonnaise and fold into whipped topping until smooth. 
Do Not beat. Fold gently and only until incorporated.
Cheddar cheese - one pound.  Make sure it is cold. 
Ice Water - one gallon. Add to gelatin mixture which as set 20 to 30 minutes. Blend in Mayonnaise mixture. 
Add 1/2 pound cheese. Blend together.  
When mixture starts to congeal, pour into Jello molds. Refrigerate. 
To serve: Place on dessert plate with lettuce underline and a small amount of shredded lettuce. Garnish with 
small star of whipped topping and small piece of pineapple and few pieces of grated American cheese.
Note:  This is the exact Morrison's recipe from the Master Book, however it calls for one pound of grated cheese 
in the recipe ingredients, but the instructions only use 1/2 pound.  No mention of the other half pound.  Also, 
recipe says 2 packages  (12 oz each) Lemon gelatin and 3 packages unflavored gelatin, but describes it as only one ounce. 
Something is not right, but that is the way it is in the manual.
--------------------------------------------------
From: "Carol" 
To: phaedrus@hungrybrowser.com
Subject: Thank you!
Date: Thursday, July 04, 2013 11:46 AM

Good morning Uncle Phaedrus,
 
It's Carol again.  Thank you so much; I wasn't expecting such a prompt reply.  I pulled a recipe off your
site that was a LIME jello, but it DID have cottage cheese and mayonnaise in it, so I think I will experiment today.  
HOWEVER, what I ate at that Colonial Drive Morrison's was NOT lemon or lime tasting.....it was creamy pineapple and yes, 
probably American cheese as you suggested.  It was a big, square chunk; not a whipped (like Cool-Whip) type of "salad."  
 
Mom and I ate there in the '80's and '90's so I'm hoping your friend may have the updated recipe????
(By the way, we ate there growing up as kids too, almost every Sunday and I still dream about a lot of their dishes---
some of which you have published recipes for!!!!)
 
Again I thank you so much for all your troubles; could I send you a modest contribution for your work?
 
Sincerely,
 
Carol 
------------------------------------------------------------------------------
I took the recipe that the lady requested and fixed the Morrison's errors. I even cut the recipe size to 9 servings. 
This works because the Jello calls for two cups water for each 3 ounces of gelatin. The cheese has to be a pound and 
cut to 2 ounces for a 9 servings. The water for the 70 servings is two gallons, but the gelatin requires 2.5 gallons. 
the extra liquid is in the crushed pineapple juice. 

Actually this is one of the good recipes that Morrison's had. 

The Recipe works!

James

Morrison's Pineapple and Cheese Salad

Yield: 70 - 3 oz. servings
Lemon Gelatin - 24 oz.
Unflavored Gelatin - 36 oz. 
Boiling Water  - one gallon
Mix gelatin with water in large mixing bowl and whip briskly to dissolve.  Let stand 20 to 30 minutes. 
Whipped topping - one quart.  Whip and set aside.
In another bowl blend 1 #10 can crushed pineapple with juice,  with 4 lbs mayonnaise and fold into whipped topping until smooth. 
Do Not beat. Fold gently and only until incorporated.
Grated Cheddar cheese - one pound.  Make sure it is cold. 
Ice Water - one gallon. Add to gelatin mixture which as set 20 to 30 minutes. Blend in Mayonnaise mixture. Add 1/2 pound cheese. 
Blend together.  When mixture starts to congeal, pour into Jello molds. Refrigerate. 
To serve: Place on dessert plate with lettuce underline and a small amount of shredded lettuce. Garnish with small star of 
whipped topping and small piece of pineapple and few pieces of grated American cheese.

------------------------------
Morrison's Pineapple and Cheese Salad

Yield: 9- 3 oz. servings
Lemon Gelatin - 3 oz.  
Unflavored Gelatin - 4 oz. 
Boiling Water  - 16 ounces
Mix gelatin with water in mixing bowl and whip briskly to dissolve.  Let stand 20 to 30 minutes. 
Whipped topping - 4 ounces. Whip and set aside.
In another bowl blend 25 ounces canned crushed pineapple with juice, with 8 ounces mayonnaise and fold into whipped topping until smooth. 
Do Not beat. Fold gently and only until incorporated.
2 weight ounces Cheddar cheese .  Make sure it is cold. 
Ice Water - 16 ounces. Add to gelatin mixture which has set 20 to 30 minutes. Blend in Mayonnaise mixture. Add 2 ounces cheese. Blend together.  
When mixture starts to congeal, pour into Jello molds. Refrigerate. 
To serve: Place on dessert plate with lettuce underline and a small amount of shredded lettuce. Garnish with small star of whipped topping and 
small piece of pineapple and few pieces of grated American cheese.

Toronto Star Chef's Showcase

-----Original Message----- 
From: nadia 
Sent: Sunday, July 07, 2013 4:06 AM
To: phaedrus@hungrybrowser.com
Subject: Chef's showcase recipes

Hi one of my family members threw out chef's showcase recipes from the 
starweek TV guide from the toronto star.  Any thoughts as to how I could 
find them? Thanks, nadj

nadia

Hello Nadia,

If you are looking for an online database of the recipes from the Toronto Star's Chef's Showcase, then I must disappoint you. I had no success finding such a database. However, the Toronto Star does have a website at:
The Star Food & Wine
There is a "Recipe Finder" on that page, so if you're looking for a specific recipe from Chef's Showcase, use that "Recipe Finder" to search their website. There are quite a few recipes from Toronto Star's Chef's Showcase on the Internet. To find them, just go to Google and type this in the search box (type the quotation marks, too):
"toronto star" "chef's showcase"

I thought that perhaps the Toronto Star had issued a cookbook of recipes from "Chef's Showcase", but no such luck. There are, however, a couple of cookbooks of recipes from the Toronto Star:

"Toronto Star Cookbook: More than 150 Diverse and Delicious Recipes Celebrating Ontario" by Jennifer Bain

"The Best of Food: Marion Kane's Favorite Recipes from the Toronto Star" by Marion Kane

These are both available on Amazon.com.

I checked E-Bay to see if someone had a collection of Chef's Showcase recipes for sale, but found nothing like that.

Phaed

Thank you for your quick response!! I have found the recent ones online for 2010-2012.  There are some for 2013 and 
early ones from the 1980s and 1990s that I can't find.  I have both of the cookbooks you mention.  
I am a recipe junkie- too many recipes, and life is too short.  
Nadj

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