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Bill Martin's Clam Chowder

----- Original Message ----- 
From: James 
To: 'Phaedrus' 
Sent: Sunday, August 09, 2009 12:36 PM
Subject: RE: clam chowder

Can I request another recipe that I have always wanted?
Bill Martin, who started Zuider Zee, opened another restaurant in Fort Worth 
after he sold Zuider Zee called Bill Martin's Second Edition. It had the same 
food basically. His clam chowder recipe was the best in the world. Any chance 
of finding Bill Martin's clam chowder recipe. It may have been what he used at 
Zuider Zee. I know he had it at Second Edition. After he sold Second Edition his 
son in law opened a restaurant that Bill ran called Michaels just south of Fort 
Worth- maybe in Burleson TX. They had it as well. Any of Bill's recipes are just 
wonderful if you come across any of them= I saw the rolls you have from Zuider Zee 
and can't wait to try them.
Thanks so much,

Hello James,

Well, I spent some time on this, but I had no success. Bill Martin's Clam Chowder base recipe was on the Internet at one time, on the Fort Worth Star Telegram website, but it has since been removed:

"Bill Martin's First Edition chowder base. Yields about 3 quarts. 2 tablespoons (1/4 stick) butter or margarine. 1 1/2 cups finely chopped onion ..."

Bill Martin's Seafood Gumbo recipe was also on the web at one time, on the Recipelink website. However, that page doesn't want to load for some reason. Maybe it's a conspiracy.... Sorry that I wasn't able to help.


I have a few Zuider Zee's recipes.
Timm in Oregon

Bill Martin's Seafood Gumbo 

Source: Texas Monthly

Bill Martin was the founder/owner of Zuider Zee in FW.


12 cleaned fresh crabs, broken into 4 parts each with claws cracked (for lack of fresh crab,
 1.5 lbs chicken or fish may be substituted) 
2 lbs cleaned and peeled raw shrimp (if only shrimp are used, use 5 lbs) 
1 pint raw oysters, drained (optional) 
16 ounce can whole canned tomatoes 
1 cup thinly sliced okra (optional) 
5 slices real pork bacon 
1 large onion, chopped 
6 peppercorns 
1/4 teaspoon Zatarain's crab boil 
1/2 teaspoon thyme 
1-1/2 cups flour 
3 cloves fresh garlic 


In a large pot, put 2 cups water, salt to taste, add the crab boil, thyme and peppercorns.
Bring to a roiling boil; add crabs and boil for approximately 20 minutes. Add tomatoes and okra, 
and simmer slowly. 
While this simmers, make the roux. Slice the bacon strips into small pieces and fry. Remove. 
Sauté the chopped onion and garlic in the bacon grease. Remove. 
To bacon drippings, add enough flour to make thin gravy. Use very low flame, stir continuously 
and taking care to make it dark brown without burning it. Add bacon and onion and garlic bits 
back to mixture and heat. Add roux to simmering seafood pot. Stir very well. Add shrimp and simmer
approximately 30 minutes. Add oysters and simmer only until edges of oysters curl. It is done, 
serve over a bed of rice.
Zuider Zee's Shrimp Gumbo


3/4 cup chopped celery 
3/4 cup chopped green pepper 
1/2 cup chopped green onion 
1 tablespoon snipped parsley 
3 tablespoons butter or margarine 
10-1/2 ounce can condensed cream of mushroom soup 
15-1/2 ounce can okra, undrained
16 ounce can tomatoes cut up 
2 cups cooked rice
12 ounces fresh or frozen shelled shrimp, cooked or Two 4-1/2 ounce cans shrimp, drained and cut up 
1/2 cup water 
1/2 teaspoon salt
Dash pepper 
Dash cayenne pepper 
1 teaspoon file powder


In large saucepan cook celery, green pepper, green onion, and parsley in butter till tender.
Blend in soup, okra and liquid, tomatoes, rice, shrimp, water, salt, pepper, and cayenne pepper. 
Heat to boiling; remove from heat and stir in file (never cook file).Serve piping hot. 
Zuider Zee Pancakes


7 ounce jar Kraft Marshmallow Crème 
1/2 cup dairy sour cream
1/2 cup milk
2 large eggs
1/2 cup flour
1/4 teaspoon salt
1 tablespoon butter
4 cups sliced strawberries or two 17 ounce cans peach slices, drained
Frozen strawberries can be used, thawed and drained.

Combine marshmallow crème with sour cream, mixing until well blended ; set aside
Combine milk, eggs, flour and salt; beat until smooth and well blended.
Heat a 9 inch oven proof skillet in 450F degree oven until very hot.
Add butter to coat skillet; pour batter in immediately.
Bake on lowest rack at 450F degrees, 10 minutes.
Reduce heat to 350F degrees; continue baking 10 more minutes or until golden brown.
Fill with fruit; top with marshmallow crème mixture.
Serve immediately.

Leslie's Chicken Shack

---- Original Message ----- 
From: James 
Sent: Saturday, August 08, 2009 11:01 PM
Subject: Recipe request

I think I have the most difficult recipe ever to find. I have spent the past year 
researching online and calling the library in Waco, TX., Baylor University, etc, and 
no one can find the real recipe.
The recipe is for Leslie's Chicken Shack fried chicken. They had a restaurant in Waco, 
Fort Worth, Dallas, Austin, and some other cities in Texas. His cousin was the guy that 
owned Youngblood's restaurants in Texas and they used the same recipe. So Leslie's or 
Youngblood's fried chicken.
If you can find this, you are the ultimate detective and I know many that will pay homage. 

Hello James,

Well, there are lots of raves on message boards about both Leslie's and Youngblood's fried chicken. Several blurbs about Brothers' Fried Chicken, which is based in Dallas, said that Brothers uses the old Leslie's chicken recipe. However, recipes for fried chicken from any of these places are as scarce as elephant eggs.

I did find the rather vague recipe below on a message board, which the poster said came from a friend who used to work at Leslie's. Buttermilk and salt appear to be the key ingredients. If you try it, let me know how it turns out.


Leslie's Chicken Shack Chicken

Soak the chicken in buttermilk overnight 
Next day, dredge the chicken in flour
Then back into salted buttermilk  (no quantity of salt given)
Then dredged again in flour

The flour was actually a mix of flour, pepper and more salt.

Thanks for getting back with me. I did try this. I found this several months ago. It is 
not even close. I think he is right about the buttermilk but it was not salty chicken. 
It also had a batter instead of just a flour coating. One post I found almost a year ago 
said they thought it was like a pancake batter on the outside. 

This one is a real mystery. Everyone that ever had Leslie's or Youngblood's agrees it 
was better than any other chicken. I even got the name of the family of the original 
owners but am reluctant to call and ask for a recipe. 
Any other ideas?

Hello James,

Sorry, no more ideas. Any time there has been as much discussion on message boards as there has about Leslie's/Youngblood's chicken, with no results, it's a good sign that either it's not available, whoever has it will not give it up, or whoever has it does not frequent the Internet.

If you're ever in Dallas, you might try Brothers' Fried Chicken to see if it's the same. If so, then follow that lead. Since they're currently operating, it might be easier to get their recipe, which is said to be based on the Leslie's Chicken Shack recipe.

Sorry, I don't make calls for recipes, but if you want the recipe badly, you should try it.


From: "Claude" 
Subject: Youngblood or Leslie's fried chicken
Date: Sunday, July 25, 2010 4:10 PM

Just read your try at Youngblood's chicken recipe. Even at the age of 61 the taste, 
aroma are very clear in my head. I visited Leslie's in Waco just before it closed. 
One thing was very strikingly familar: the distinct taste the frying oil provided. 
So, I asked! The waitress told me the chicken was fried in pure cottonseed oil. 
I went on a couple of year's journey find cottonseed oil for cooking...found a 
brand at Cabella's, tried it, but never was too successful frying with 
just seemed rather tasteless. Maybe the cottonseed cooking oil in the 50's and 
60's had a more pronounced flavor (?). (Sometimes I taste a chip today and it 
has that distinct flavor, and I check the bag, and there it is on the possible 
ingredients list.)Can anyone who worked at Leslie's corroborate this? It might 
be the missing ingredient.
I happened to find the notes about Youngblood’s Fried Chicken. I don’t think 
that Leslie’s Chicken Shack used the same recipe, at least it didn’t taste like 
Youngblood’s when I visited them in Waco a few years ago, about a month before 
they closed. Good, but not the same.

Regarding the recipe Youngblood’s used, I’ve never tasted anything like it – and 
one Saturday I called in to David Wade’s “The Gourmet” radio show and asked him 
if he knew what gave the chicken it’s remarkable taste. He said that he, too, had 
wondered about this, and had actually visited Youngblood’s in Oak Cliff and spoke 
to the owner. Amazingly, there was no “secret ingredient” – the chicken was simply
marinated in buttermilk overnight, and dredged in flour with salt, pepper and a 
little paprika. He said that what gave the chicken its distinctive flavor was the 
way it was cooked. There were three vats of oil, at three different temperatures, 
and the chicken was cooked for a time in one, then transferred to the next and 
then to the final vat. Apparently this method sealed in the juices (can anyone 
forget how juicy that chicken was, while being virtually grease-free!) I would 
give $100 right this minute for a 2-piece leg/thigh with a slice of white bread 
and dill pickle slice. 

I’ve been told that Babe’s Chicken uses the Youngblood’s recipe, but I’m afraid 
this is a myth. Babe’s is tasty, but not at all in the Youngblood’s league. Maybe 
Brothers Chicken was the reincarnation of Youngblood’s, but I never tried it and, 
alas, now they’re closed as well. 

Steve / Waxahachie 

From: Chris
Sent: Friday, January 04, 2013 3:37 PM
Subject: Leslie's Fried Chicken
Hi Uncle Phaedrus,

I grew up in Waco, and my dad went to Leslie's at least once a week. The aroma was unforgettable! 
And I've been searching for the recipe too. Did you or any of your readers ever find the recipe? 


Hi Chris,

I haven’t had anything further from readers than what is appended to the request here:

However, in a search today I found this on a Texas message board:

Oak Cliff Yesterday

Ok, people, here it is…. This is the recipe for Leslie’s Fried Chicken, my mom and dad worked for both (Leslie’s and Youngblood’s, I presume – Phaed)
and they both used the same recipe
Have a bowl with flour, we have seasoned it a bit with white pepper and a bit of salt, to taste….
Dip your chicken pieces in the flour and then dip in the following mixture and back into the flour:
1 Cup powdered whey (Baking type- sweet powdered whey)This is not readily available in grocery stores, we found in online at
3/4 cup powdered non/fat dry milk
1/4 cup salt (was a little salty- I might reduce this slightly next time)Try using just half of this or less, depending on how much you put in the flour.
2/3 cup water (I had to guess on the amount of water)
This mixture needs to be thin, the combination gives it the batter texture.
Dust chicken in flour, then into wet mix, then back into flour, shake off excess, cook in oil at 350 degrees for 12 minutes.
Evidently the whey is what give it the flavor. We have also used buttermilk powder in place of the dry milk and whey and it comes pretty close! 
This works best in a deep fryer, rather than pan frying.

There were no follow-up posts there from anyone who’s tried it. If you try it, let me know what you think.


Stuffed Trout with Apples

----- Original Message ----- 
From: judy 
Sent: Monday, August 10, 2009 5:05 PM
Subject: Stuffed Trout

I am looking for a stuffed trout recipe that was published and appeared on the cover of 
Sunset Magazine approximately 7 years ago.  I remember that the stuffing called for apples, 
celery, bacon, brown sugar and not sure what else.

Hope you can find.

Thank you,

Hello Judy,

Sorry, I was not able to find this recipe.


Spaghetti Frittata

----- Original Message ----- 
From: Ronn 
Sent: Monday, August 10, 2009 5:11 PM
Subject: Italian Spaghetti Fritatti

Hey Uncle,

I remember as a kid my mama used to make a sort of omelette that had cooked spaghetti, 
lots of eggs, cheese and butter. She would fry this in a cast iron pan. When it was 
half-way done she would flip it and fry the other side. It would come out like a cake 
and she'd cut it into wedges. She'd sprinkle grated romano cheese over it. A lot of 
Italians don't know what I'm talking about, but it was really delicious. I'd really 
appreciate it if you could get this recipe for me.
Thanks and the best to you.

Hello Ronn,

There are lots of recipes for spaghetti frittata.

I could not find one that fit you description exactly. See below for a sampling of what I found.


Spaghetti  Fritatta

1 sm. box spaghetti, cooked, drained
1/8 c. olive oil
1 clove garlic, chopped
1/2 c. Parmesan cheese
2 eggs, slightly beaten
1 tbsp. oregano
Salt and pepper to taste

Mix all ingredients above very well.  In large fry pan spray with olive oil Pam or 
grease lightly with olive oil.  Heat for about 30 seconds until hot.  Add spaghetti 
mixture to fry pan, cook over medium heat about 3 minutes or until slightly brown on 
bottom (you can tell by lightly lifting with spatula from the sides).  Remove from heat 
and finish under broiler.  When top is brown, remove and flip over on large plate. 
Garnish with fresh basil.  
Spaghetti Frittata

8 ounces spaghetti, cooked, rinsed, cooled 
2 cups tomato-based pasta sauce, divided 
5 large eggs 
1/2 cup chopped fresh Italian parsley, divided 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/8 teaspoon cayenne pepper 

5 tablespoons olive oil 
1 cup grated Parmesan cheese 

Preparation Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. 
Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; 
whisk to blend. 

Heat oil in large broiler proof nonstick skillet over medium-high heat. Add pasta and 
toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce 
heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting 
sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet 
from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes. 

Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible 
spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with 
remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately. 
Leftover Spaghetti Frittata

2 tbsp olive oil
2-4 cups spaghetti
3-4 eggs
2 handfuls freshly grated pecorino romano cheese 

Cooking Instructions
Pre-heat broiler. Drizzle enough olive oil in an oven-proof frying pan to coat the bottom. 
Heat pan over medium heat. Add spaghetti and spread out the strands to cover the entire pan. 
Let spaghetti heat-through stirring occasionally (about a minute or two).

Meanwhile beat eggs then add half and half, cheese, salt, and pepper. Add egg mixture to the 
pan. Let eggs cook, gently lifting up edges of the frittata to allow egg to run underneath and 
cook. When eggs are mostly set, pop the entire pan under the broiler until top is fully cooked 
and lightly browned (about one minute). Carefully remove the frittata to a platter and slice 
into wedges. Serve hot or at room temperature.

Cantaloupe Jelly

----- Original Message ----- 
From: John 
Sent: Tuesday, August 11, 2009 7:45 PM
Subject: Cantaloupe jelly recipe

Saw your recipe, but it is jam/preserves, not jelly.  Jelly has not fruit chunks, pulp, etc. 
If you have a real jelly recipe, I'd love to see it.


Hello John,

I agree, but that is the only cantaloupe "jelly" recipe that I can find. Below is a watermelon jelly recipe. If you're game, try using it for cantaloupe, using as many cantaloupes as are needed to get 6 cups of juice.

I think that when you try to get 6 cups of cantaloupe juice, you'll see why there aren't any true jelly recipes for cantaloupe. The reason jelly is clear is because it's made from juice, and it's more difficult to extract juice from a cantaloupe than from other fruits and berries. So, to make a product that has any cantaloupe flavor, most recipes keep some pulp in it.

If you figure out a way to get enough juice to make jelly, let me know. I'd be interested.


Watermelon Jelly

6 c. watermelon juice
11 c. sugar
2 boxes Sure-Jell

To prepare juice, cut 2 to 3 small watermelons into chunks (do not use rind).  Mash well 
in heavy pan.  Bring juice to full boil.  Strain.  Measure 6 cups of the 2 boxes Sure-Jell. 
Bring to a rolling boil and add 6 cups sugar.  Cook until it comes to a full rolling boil 
that you can't stir down and boil 1 minute, stirring constantly.  Remove from heat and skim 
foam.  Pour while hot into sterilized jars and seal.


2 1/4 cup  Cantaloupe Juice
3 1/2 cup  Sugar
1 box pectin

Prepare 1 jelly bag.  Halve 2 to 3 medium/large cantaloupes.  scoop seeds into jelly bag. 
Pour any juice in mellon into bag.  Scoop mellon from rind and place in food processor. 
Puree. {You can also use a potato masher to crush the fruit, but it takes a lot of work}. 
Pour puree/crushed fruit into jelly bag and allow to drain fro 4 to 6 hours.

NOTE:  Depending on how ripe/large your melons are, you may get more than 2 1/4 cups of 
juice. You can save it for a future batch[freeze or refrigerate] or mix 1 part juice to 
2 parts sugar to make a syrup.  Great for tea or coffee.

Prepare hot water bath canner.  place 4 to 6 clean 1/2 pint jars into bath and allow to heat. 
remove from water and allow to dry.

Place juice and pectin into 5-8 qt pot.  Stir until pectin is dissolved.  Heat over high 
heat until rolling boil is reached.

Add sugar.  Return to rolling boil and cook for 1 minute. {you can add approx 1/2 tbsp butter 
to reduce foaming, but not needed}

Skim foam and ladle into hot, dry jars.  Allow to sit, undisturbed, for AT LEAST 48 hrs.

As with any jelly, it is imperative to have clean equipment and to obey sanitary guidelines. 
If any of the jars fail to seal properly, refrigerate immediately.

I have had mixed results with this recipe so far.  Though exact measurements were used, 
1 batch failed to gel, 5 batches were fine, and 1 gelled very hard.  A friend has had 
similar results with Honeydew melons.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus