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----- Original Message ----- 
From: "Michelle" 
To: phaedrus
Sent: Friday, July 30, 2004 11:03 AM
Subject: Recipe Request

> Dear Uncle Phaedrus,
> Thanks for all the help you have been to me in the past.  I have another
> recipe request for you.  There is a chain of Greek fast-food type
> restuarants called Daphne's Greek Cafe.  I was there yesterday and had the
> best Greek lemon soup (I think they call it avolegemono?  I am probably
> spelling that wrong) I have ever had.  It is a soup with chicken broth,
> pieces of chicken, rice, carrots, lemon juice, and thickened with beaten
> eggs, I believe, but theirs is much betters than many others I have tried.
> Any luck in finding the recipe?  Thank you very much!
> Sincerely,
> Michelle

Hi Michelle,

Sorry, the Daphne's recipe is just not to be had.

Below are some others.


Avgolemono Soup (Lemon)

2    cups milk
2    tablespoons cornstarch
6    egg yolks, beaten
2    quarts chicken stock
1/2    cup long grain rice
1/4    cup butter
   parsley, Chopped
1    cup fresh lemon juice
1    lemon, rind of, Grated (optional)
   salt and pepper

10 servings

1.  Stir the milk and cornstarch together and beat in the egg yolks.
2.  Set aside.
3.  Bring the stock to boil in a 4 qt. soup pot and add the rice.
4.  Cook, covered, until the rice is puffy and tender, about 25 min.
5.  Remove the soup from heat, add milk and egg mixture, stirring carefully.
6.  Continue to cook for a moment until all thickens.
7.  Remove from the heat again and add the butter, chopped parsley, and
lemon juice.
8.  You may wish to add some grated lemon peel as well.

8    cups chicken stock
2    tablespoons chopped fresh dill
1/2    cup rice (or orzo pasta)
4    large eggs, beaten lightly
1/4    cup freshly squeezed lemon juice
   salt and pepper

8 servings
1.  In a large saucepan, bring the stock, with the dill added, to a boil.
2.  Add rice (or orzo, which is a rice-shaped pasta); reduce heat and
simmer, covered, for about 15 to 20 minutes-- just until the rice is tender
but still firm.
3.  In the bowl with the beaten eggs, slowly stir about 2 cups of the soup
in, beating constantly.
4.  Once combined, slowly pour this mixture back into the soup-pot.
5.  Increase the heat to medium and cook, stirring constantly, for about 5
minutes or until the soup has slightly thickened.
6.  Remove from heat and stir in lemon juice; taste and add salt and pepper.
7.  Serve immediately.
Avgolemono Soup

6 cups best chicken broth
4 eggs
4 tablespoons lemon juice
white pepper

In batter bowl, microwave broth on high for 10- minutes, or until nearly
boiling. In another bowl, whisk eggs well, whisking in the lemon juice and
seasonings. Slowly add a little of the hot broth to the egg mixture,
whisking well, to warm it. Then add the warmed mixture to the soup, whisking
well. Taste for seasonings, adding more salt and pepper as needed. Bits of
cooked chicken and cooked rice make a nice addition to this soup, as well.
Avgolemono Soup (Greek Chicken-Lemon Soup)

 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Chicken Stock
    1       ea           Tb Fresh lemon juice
      1/4   ts           Lemon zest
      1/2   c            Brown rice -- cooked
    4       lg           Egg yolks -- slightly beaten
                         Black pepper -- fresh ground
                         Nutmeg -- ground

   Heat stock in 2 qt. saucepan until steaming.  Stir in
   lemon juice and zest. Add rice (I've used white rice
   also) and heat. Whisk 1/4 cup of stock into egg yolks,
   then quickly whisk mixture back into stock. Heat
   gently, stirring occasionally, until steaming, 2-3
   min. Pour into serving bowls and sprinkle with pepper
   and nutmeg if desired.
Avgolemono Soup

Yield: 10 servings

2 c Milk
6 ea Egg yolks, beaten
1/2 c Long grain rice
1 ea Chopped parsley to taste
1 ea Grated lemon peel (optional)
2 tb Cornstarch
2 qt Basic chicken stock
1/2 ea Stick butter 1/8 lb
1 c Fresh lemon juice
1 tsp. ea Salt and pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered,
until the rice is puffy and tender, about 25 min. Remove the soup form heat,
add milk and egg mixture, stirring carefully. Continue to cook for a moment
until all thickens. Remove from the heat again and add the butter, chopped
parsley, and lemon juice. You may wish to add some grated lemon peel as

Vinegar Rolls

----- Original Message ----- 
From: "Arlene" 
To: phaedrus
Sent: Friday, July 30, 2004 2:39 PM
Subject: Vinegar Rolls

I am looking for a recipe for Vinegar Rolls.  Can you help me.Thank you

Hello Arlene,

See below.


Vinegar  Rolls

 Ingredients : 
 1 c. flour
 1/3 c. oil
 1 tsp. salt
 3 tbsp. milk

 Preparation : 
    Mix well.  Roll on floured board until thin.  Spread butter over
 entire crust. Sprinkle sugar on thick all over.  Roll up like jelly
 roll.  Cut about 2" lengths.  Place in pan flat.  Mix 1/2 cup warm
 water, 1/2 cup sugar and 3 tablespoons vinegar.  Pour over crust and
 bake at 350 degrees until brown. 
 Vinegar  Rolls

 Ingredients : 
 2 c. flour
 1 tsp. salt
 2/3 c. solid white shortening
 1/2 c. very cold water
 6 tbsp. melted butter
 1 c. granulated sugar
 1/2 tsp. cinnamon
Syrup Mixture:
 2 c. sugar
 2 1/2 c. water
 1/4 to 1/2 c. cider vinegar

 Preparation : 
    Preheat oven to 400 degrees.  Lightly grease deep 11 x 7 baking
 dish.  FOR PASTRY:  Combine flour and salt in bowl.  Cut in
 shortening until mixture particles are size of small peas.  Add
 water as needed.  Roll dough into thin oblong on floured surface. 
 FOR FILLING:  Brush dough with melted butter.  Sprinkle with sugar
 and cinnamon mixture jelly roll style.  Roll dough tightly and slice
 into 1/2 inch thick rounds.  Arrange cut side down in prepared pan.
 Vinegar  Rolls

 Ingredients : 
 1/4 c. vinegar
 1 1/4 c. sugar
 1 c. water
 1 tsp. cinnamon
 Dough, size of pie crust
 1/4 c. oleo

 Preparation : 
    Spread 1/4 cup oleo on dough, rolled out.  Sprinkle with cinnamon
 and the 1/4 cup sugar.  Roll and cut in 1/4" rolls.  Put in baking
 dish.  Mix and heat vinegar, sugar and water; pour over rolls.  Bake
 at 350 degrees until brown.
 Old  Fashioned  Vinegar  Rolls

 Ingredients : 
 3/4 c. cider vinegar
 1 1/2 c. water
 1 1/4 c. sugar, divided
 2 c. flour
 1 tbsp. baking powder
 1 tsp. salt
 1/3 c. shortening
 3/4 c. milk
 4 tsp. cinnamon, divided
 4 lbs. butter or margarine, divided

 Preparation : 
    Combine vinegar, water, 1 cup sugar, 2 teaspoons cinnamon.  Stir
 over low heat until sugar dissolves.  Cook on medium 20 minutes. 
 Meanwhile mix flour, baking powder and salt.  Cut in shortening. 
 Stir in milk.  Roll into rectangle 1/4 inch thick.  Combine
 remaining sugar and cinnamon.  Sprinkle over roll and dot with 2
 pounds butter.  Roll and cut like cinnamon rolls.  Place in deep
 baking dish.  Dot with remaining butter.  Pour vinegar mix over. 
 Bake at 375 degrees for 30 to 40 minutes.  Serve with cream. 

Black Walnut Cake

----- Original Message ----- 
From: "Bonnie" 
To: "Phaedrus" 
Sent: Saturday, July 31, 2004 9:40 AM
Subject: Black Walnut Cake

  My Mother is looking for a recipe for an old timmie Black Walnut Cake that
her Grandmother used to make. It's very old because my Mother is 83. She
said it had a base of probable a yellow cake from scratch. She was raised in
the Piney Woods of East Texas. I hope I have given you enough information.

Hello Bonnie,

See below.


125  Year  Old  Black  Walnut  Cake

 Ingredients :
 1/2 lb. butter
 1/2 c. shortening
 3 c. sugar
 5 eggs
 3 c. plain flour
 1 c. milk
 1 tsp. rum flavoring
 1 tsp. vanilla flavoring
 1 tsp. baking powder
 1 c. chopped black walnuts

 Preparation :
    Roll walnuts in 1/2 cup flour and set aside.  Cream butter,
 shortening and sugar.  Add eggs one at a time, beating well after
 each.  Add baking powder to flour and add to mixture, alternately
 with milk, beginning and ending with flour.  Add flavorings, then
 stir in floured walnuts.  Bake in 10 inch tube pan 1 hour and 15
 minutes at 350 degrees.  Cool in pan 10 minutes then remove.

British Flap Jacks

----- Original Message ----- 
From: "Marilyn"
To: phaedrus
Sent: Saturday, July 31, 2004 9:34 PM
Subject: flap jacks w/ 1st name

Dear Phaedrus,

My sisters recently re-visited England, where our family lives.
They totally enjoyed the flap jacks that they found.
The flap jacks were not like our pancakes, but more resembled a granola bar
(sort of)
Do you have a recipe for this??
Thank you sooo much!
Audrey's kids
(Marilyn and her sisters, to be exact!)

Hi Marilyn,

See below.


Flap Jacks

6 oz of butter
6 oz of light brown sugar (English equivalent demerara sugar)
8 oz of oat flakes (English equivalent rolled oats)
Pinch of Salt
You will need a shallow tin approximately 8 inches by 12 inches

This recipe will make approximately 16 flap jacks
Warm and beat the butter. Mix this together the sugar, oats and the salt,
then stir in the butter. Tip the mixture into a greased shallow jelly tin
(in England this is know as a Swiss roll tin) and then press together,
smooth the surface with a knife.
Stand the tin on a baking-tray and bake for approximately 30 minutes at
When the cooking is complete remove the tin from the oven and leave it for a
few minutes. While it is still warm cut it into approximately 16 squares or
fingers, and leave it in the tin until it is cold.
These are easy and inexpensive to make and are ideal for baby showers, or in
fact at anytime.
Flap jacks

6oz Oats
4oz Brown or white sugar
3oz Margarine or butter
2oz Golden Syrup

Melt the margarine and syrup in a saucepan.
Add the sugar and oats and mix well.
Then break the egg into the mixture and stir in.
Grease an 8 inch tin and spread out the mixture over the whole of the
surface of the tin.
Place in an oven at 180 degrees for 15 minutes till golden brown.
Allow to cool and cut into squares.
 Flap Jacks

6 tbsp. butter, softened
2 tbsp. soft brown sugar
1/8 tsp. salt
1/4 tsp. ground ginger
3 tbsp. corn syrup
1 tbsp. honey
1 1/2 c. rolled oats

Preheat oven to 375 degrees. Grease a 8 inch square baking pan. Cream the
butter and the sugar together with a wooden spoon. Add the salt, ginger, 
syrup and honey.
Beat until smooth and creamy. Stir in the rolled oats. Press the mixture 
into the tin, smoothing it down with the back of a knife.
Flap Jacks

3/4 c. rolled oats
1/4 c. dessicated coconut
1 stick butter
1/3 c. soft brown sugar
Pinch of salt
1 tbsp. Karo syrup
Melt butter, sugar, syrup over gentle heat. Add (dry stuff) until well
Spread into greased 8-inch pan. Cook at 350 degrees for 1/2 hour. Cut into
squares when cool using a heated knife.

Cranleigh, Surrey, England

Piccadilly Macaroni & Cheese

----- Original Message ----- 
From: "Linda" 
To: phaedrus
Sent: Saturday, July 31, 2004 10:59 PM
Subject: Piccadilly Cafeteria Macaroni and Cheese Recipe

> One of my favorite memories of childhood was eating at a Piccadilly
> Cafeteria and the only thing I would order was Macaroni and Cheese.  I
> have been trying to locate that recipe and have tried to duplicate 
> it at home but so far have been unsuccessful.
> It would really make my day if you could help me find this recipe.  Thanks
> In advance.
> Linda 
> Texas

Hello Linda,

See below.


Note that a few folks who have tried the first recipe below have said that it isn't close to Piccadilly's. However, the second recipe is from a scan of the actual recipe.

Piccadilly Macaroni and Cheese

2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese

Preheat oven to 400 degrees. Cook macaroni according to package directions
and drain. Heat butter in a small saucepan over medium low heat. Stir in flour
and cook 1 minute. Use a whisk and add milk, stirring constantly, until sauce
thickens. Add salt and pepper. Beat eggs slightly and add small amount of
sauce to eggs and then add remaining egg mixture to sauce. Set aside 1/3 cup
grated cheese for top. Add one third macaroni to a buttered 2 quart casserole,
alternating layers of macaroni and cheese. Pour sauce all over and add
reserved cheese. Bake 25 to 30 minutes and serve.
An unknown contributor recently sent me what appears to be a scanned copy of the actual Piccadilly Cafeteria recipe for 
Macaroni and Cheese. This is a good example of the difficulty involved in taking an actual institutional recipe and using 
it to make the dish in your home kitchen. This recipe makes 125 servings. Sorry, I cannot cut the recipe down for you or 
convert it for home use. I have no idea of the ingredients of their "combination seasoning." #9 contains an unreadable 
temperature due to the paper having a crease when scanned. The degree sign () is the only thing that I can make out clearly, 
although it looks like "165". Your guess is as good as mine.

Piccadilly Cafeteria Baked Macaroni & Cheese


7 gals		hot water
3 1/2 ozs 	salt
5 lbs		elbow macaroni
2 lbs 8 ozs 	nonfat milk powder
2 1/2 gals	water
1/4 tsp		nutmeg
7 ozs		combination seasoning
3/4 tsps	yellow coloring
3 1/2 ozs	sugar
2 lbs		oleo (margarine)
1 1/4 lbs	soft flour
1 1/2 lbs	cheddar cheese (For Sauce)
1 1/2 lbs	cheddar cheese (For Topping)
1/2 oz		paprika

1.	Put hot water on range in 10 gallon pot. Add salt and bring to a boil. Slowly stir in macaroni and cook
	approximately 9 - 10 minutes bouiling or 15 - 16 minutes slowly. (See Note)
2.	Immediately set pot of macaroni and hot water in sink and allow cool tap water to run into pot and
	overflow. Pour off most of water. Pour 2 gallons of ice on top of macaroni. To allow macaroni at bottom
	of pot to cool, turn macaroni over several times with stainless steel paddle. Then pour into colander, 
	rinse and drain well.
3.	Mix milk powder and 2 1/2 gals of water together well.
4.	Put milk, nutmeg, combination seasoning, yellow coloring and sugar on range in 5 gallon pot. Bring to
	boiling point.
5.	Melt oleo, add flour and whip until smooth; then whip into milk slowly to prevent lumps.
6. 	Stir shredded cheddar cheese (1 1/2 pounds) evenly into cream sauce and let simmer 5 minutes on edge of 
	range; then remove.
7. 	Mix together macaroni and cheese sauce. Pan up in half counter pans. Place in walk-in cooler covered.
8. 	As needed, steam macaroni and cheese, covered, to 140.
9.	Sprinkle 4 ozs shredded cheddar cheese over entire half pan. Sprinkle lightly with paprika and place on
	rack in 350 oven until macaroni and cheese is (?) (unreadable)(looks like 165).
10	Serve 5 1/4 ozs of macaroni and cheese with spoon in vegetable dish.

	Equals 125 - 5 1/4 oz orders;15 lbs cooked macaroni (noodles only);		
	3 gallons cheese sauce; 6 half counter pans

1.	If macaroni is cooked in steam kettle, 9 - 10 minutes is all the cooking time required.
2. 	Cooked macaroni should be firm to the bite (al dente).
3. 	Do not accumulate several partially full pans; consolidate with pan from counter as soon as there is space 
	available in the pan and return to counter.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus