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From: Vivian
Sent: Saturday, July 18, 2015 3:11 PM
To: phaedrus@hungrybrowser.com
Subject: Nut Tree Steakettes
Hi Phaedrus,
When I first moved to California in 1967, I modeled clothing, once a week,
at The Nut Tree, for a Vacaville dress shop.
After modeling, the models and the shop owner were treated to lunch there,
and my favorite meal consisted of Steakettes, fried rice, and some sort of
steamed vegetable, and their amazing small loaves of bread. The Nut Tree
owners, Bunny Powers and his wife Helen, would sometimes stop by to see if
we were enjoying the meal; it was always excellent !
I cannot find the recipe for the Steakettes, nor the fried rice,
(which I will ask you about under separate cover).
I even visited the Vacaville Historical Museum to search, with no luck.
I would be most appreciative if you could find how to replicate this,
(these) savory gem(s) !
Best,
Vivian
Hi Vivian,
Sorry, I cannot find even a mention of these Nut Tree recipes after doing a thorough search. There is a Nut Tree cookbook
with some of their recipes in it called "Nut Tree Remembered: The Cookbook," which is sold by the Vacaville Museum,
but if you went there, you must have already checked it for those recipes.
I have no further suggestions, but I will post your request in hope that a reader can assist.
Phaed
From: Vivian
Sent: Sunday, July 19, 2015 1:26 PM
To: Phaedrus
Subject: Re: Nut Tree Steakettes
Hi Phaedrus,
Thank you for your prompt reply.
When I visited the Vacaville Museum, they suggested a search of the Sacramento Bee's
recipe morgue, but I cannot find an "in". Would you have access to someone there who
could help?
Vivian
Hi Vivian,
I’m afraid there is no online “in” to the older Sacramento Bee archives unless it's through the Sacramento Public Library website.
If you have a library card from there you can access them online. How far are you from Sacramento? A road trip might be in order.
The only other place they might be found online would be one of the pay subscription newspaper archive services.
Phaed
From: Vivian
To: "Phaedrus"
Subject: Re: Nut Tree Steakettes
Date: Monday, July 20, 2015 1:19 PM
Hi Phaedrus,
I'm not far from Sacramento, so I'll plan a stop at the Bee's archives, next time I go, and see what I may find.
I will let you know if I am successful...or not )
Again, many thanks for your efforts.
Vivian
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From: "Rick"
To: phaedrus@hungrybrowser.com
Subject: Nut tree steakettes...
Date: Wednesday, September 07, 2016 8:00 PM
Hi Uncle Phaedrus,
I saw the post looking for a Nut Tree steakette recipe. Well, I don't
have that, but I've tried to duplicate it. I remember them being four
of five medallions of beef. I use a filet and slice it into 1/2" thick
"steaks", or maybe 3/4". I then marinate them in 25/75 lemon juice and
soy sauce for a few hours to overnight before cooking. Fry on high heat
till done. Can't tell how close it is to the real thing, but it matches
my memories. . .
Rick
From: Virginia
Sent: Monday, July 20, 2015 2:10 PM
To: phaedrus@hungrybrowser.com
Subject: kmart's torte
In Canada at our local kmart in the 70’s and 80’s they had a chocolate torte.
It was in a loaf shape and had many layers of pastry and cake and icing.
Would like to recreate it for my family.
Thanks Virgina
Hi Virginia,
Sorry, I can’t find even a mention of this. I’ll post this on the site for reader input.
Phaed
From: tamara
Sent: Wednesday, July 15, 2015 2:26 PM
To: phaedrus@hungrybrowser.com
Subject: stuffed peppers
Hi Phaed,
I have been trying to find the stuffed pepper recipe from the Marlboro cookbook
"towns, trails, and special times". I don't need the whole cookbook just the one
recipe. I would greatly appreciate it if you could help.
Thanks,
Tamara
Hello Tamara,
We have those cookbooks. See below for the recipe.
Phaed
Stuffed Peppers Recipe from "Towns, Trails & Special Times"
1/2 cup butter or margarine
1/2 lb mushrooms, chopped
1 cup minced parsley
1 cup sliced green onions
1 cup cooked rice
2/3 cup chopped toasted pecans or almonds
1 tsp ginger
1/4 cup chicken broth
Salt
8 medium sweet peppers
In a fry pan, melt butter; add mushrooms, parsley and green onions. Cook until tender.
Add rice, pecans and ginger; stirring to mix. Add chicken broth; cook and stir until
liquid is absorbed. Makes 3 1/2 cups stuffing.
Wash and clean peppers. Cut off top and carefully scoop out interior. Blanch peppers
in boiling salted water for 3 to 5 minutes. Remove from cooking water and cool under
running water. Turn upside down to drain.
Spoon rice stuffing into peppers and replace tops. Arrange them in a baking dish.
Cover with aluminum foil. Bake in 350° oven for 35 to 45 minutes.
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