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Zucchini Chips

----- Original Message ----- 
From: "Robin" 
To: phaedrus
Sent: Sunday, August 10, 2003 4:25 PM

> Ronnie
> Your word is a lamp to my feet and a light for my path.  Ps 119:105
> I noticed that you have Harrigan's Prime Rib Soup.........Our Harrigan's
> have all closed down here in the Fort Worth area.  We will really miss the
> Zucchini Chips they served.  Can you locate the recipe for these extra
> thin cut crispy appetizers for me?  I would be so appreciative and so would 
> my son in Arizona!!!
> Thank you for the hard work and research that you do.....
> Robin 

Hi Robin,

I could not locate a recipe for Harrigan's zucchini chips.

There are lots of zucchini chips recipes on the web, but since I've never had Harrigan's zucchini chips, I don't know which one might be close. There's one below.


Baked Zucchini Chips


Fresh zucchini, unpeeled and sliced very thin, about 1/16th of an inch thick
Non-stick cooking spray
Garlic powder
Parmesan cheese

Spray a cookie sheet with non-stick spray.  Spread the thin zucchini slices
in a single layer on the sheet.
Spray the slices with more non-stick spray.  Sprinkle with garlic powder and
Parmesan cheese.
Bake at 350F for 8 to 10 minutes or until the zucchini is golden brown and
crispy on the edges.


   ----- Original Message ----- 
  From: HS 
  To: phaedrus
  Sent: Sunday, August 10, 2003 5:04 PM

  Hi:  I had the recipe years ago and cannot find it.  What I am looking for are 
  Syrian butter cookies called mamouls.  I also used rosewater in the recipe. Please help. 

Hello HS,

Four recipes below.


Date or Nut-Filled Pastries
Popular in Syria and Saudi Arabia, these stuffed pastries are often served at 'Id celebrations. 
This recipe makes about 30, and is easily doubled.   
Total time 3-1/2+ hours 
Cooking time 1-1/2 hours 
Cooling 2+ hours 
2 cups all-purpose flour
1 tbsp. sugar
1/2 lb. (2 sticks) unsalted butter
1 tbsp. rose or orange flower water
1/4 cup milk
 Date filling
1 lb. pitted and chopped dates
1/2-1 cup water

Nut filling
2 cups finely chopped walnuts, almonds or pistachios
1cup sugar
1 tbsp. rosewater or cinnamon
Preheat the oven to 350F.

In a large mixing bowl, combine the flour, sugar and butter, working them together with your fingers. 
Add the flower water and the milk, then mix and knead the dough until it is soft and pliable. Let the 
dough rest for a half-hour.

To make date filling, put the dates and water in a saucepan; if the dates are very dry, more water will 
be needed. Heat until it bubbles, then lower the heat and simmer until the dates disintegrate and form 
a solid mass. Remove from the heat and allow to cool.

For nut filling, combine the chopped nuts and sugar. Use rosewater with almonds or pistachios, and 
cinnamon with walnuts.

Roll a walnut-sized lump of dough into a ball. Flatten the ball in the palm of your hand. Fill the 
center of the patty with about 2 teaspoons of filling. Bring up the edges of the patty, poke down 
the filling, and pinch and smooth over the top to form a seamless ball again. Another traditional 
shape is the crescent, formed by folding the patty in half and pinching the edges to close it.

Put the mamoul, smoothest side up, onto a large baking sheet. Flatten lightly, and make a pleasing 
pattern with a nut pick or fork. Bake for about 20 minutes; remove the mamoul from the oven before 
they begin to turn brown. Cool completely on a wire rack, then roll in confectioner's sugar. Store 
in an airtight container.
"ma'mool", or "nut-filled cakes". 

1 1/2 cups clarified butter 
1/2 cup sugar 
1/2 cup evaporated milk 
3 cups flour 
1 teaspoon orange flower water 

Blend together the butter and sugar. Add the milk and flour and 
knead well. (She uses a food processor and gets a perfect blend.) 
Form dough into small round balls, 2 inches in circumference. Make 
an indentation and fill with 1 teaspoon nut mixture. (See below.) 
Close the top, sealing dough together. Place in ma'mool mold to 
form pattern on bottom. With fingers, flatten top of dough. Tap 
mold to release ma'mool. Place on ungreased baking tray. 

Preheat oven to 325 F. Place tray on middle shelf of oven and bake 
for 15 minutes. Then move tray to upper shelf of oven and bake 
another 5 minutes. When cool, sprinkle with powdered sugar. Yield: 
28 cakes. 

Filling: Combine the following ingredients: 

2 cups ground English walnuts 
1/4 cup sugar 
2 tablespoons clarified butter 
1 teaspoon orange blossom water 
Mamoul -Akaby Yaylaian 
(Nut filled cookie) 
1 lb. sweet butter, melted 
1 sm. box farina 
1/2 cup water or milk 
3 tbsp. sugar 
1/2 tsp. vanilla 
2 cups flour 
1 cup nuts, finely chopped 
1/4 cup sugar 
1 tbsp. butter 
1/2 tsp. cinnamon 

Mix melted butter with farina and let set overnight. In the morning, mix 
water or milk together with sugar and vanilla. Combine all ingredients with 
flour, kneading thoroughly. Shape pieces of dough into oval shaped serving 
spoon, leveling dough evenly across top of spoon. Make a slight indentation 
in center of dough. Place 1 teaspoon of filling into indentation. Gently 
press dough around filling. Arrange on ungreased baking sheet, pinch with 
fingers along seam on top of each mamoul. Bake in preheated 400F oven for 
15-20 minutes. Remove from pan immediately. Cool to lukewarm and cover 
generously with confectionery sugar, handling gently. 
Makes 4 dozen 
Ma'Amoul (Nut Filled Cookies) 
Yield: 35 Servings 


2 1/2 c unbleached all-purpose flour 
1/2 c semolina 
2 1/2 sticks pareve margarine or 2 
- sticks; butter 
2 ts vegetable oil 
1/4 c water; (up to 1/2 cup) 


1 1/2 c roughly ground walnuts 
1 ts cinnamon 
1/2 c sugar 

1. Combine the flour, semolina, margarine and vegetable oil. Add the water 
gradually. Blend well. (A food processor is splendid for this.) Cover and 
set aside for 10-15 minutes in the refrigerator. 
2. Combine the walnuts with the cinnamon and sugar. 
3. Preheat the oven to 350 degrees F. 
4. Either use the ma'amoul mold described above or take a piece of the 
dough about the size of a walnut. Roll it into a ball and hollow out the 
center. Inside, place a heaping teaspoon of walnut filling. With your 
hands, mold the dough closed. 
5. Place each cookie on an ungreased cookie sheet. With the tines of a fork 
or tweezers with a serrated edge, make designs on the top of a cookie, 
being sure not to penetrate the crust. 
6. Bake in the oven for about 30 minutes. Do not brown, the cookies should 
look white. Cool. When hard, roll in confectioner's sugar. 

Makes 35-40. 

NOTES: Ma'amoul means "filled" in Arabic. Ma'amouls are small imprinted 
molds made of wood that have a handle attached. A piece of short-pastry 
dough is pressed into these molds and date or nut filling is then enclosed 
in the dough. Holding the handle, the mold is slammed on the table causing 
the finished dough to drop out. The imprinted dough can then be rolled in 
confectioner's sugar if so desired. If a mold is not available the cookies 
can also be made using a tool of your choice.

Sorghum Molasses Cake

  ----- Original Message ----- 
  From: Lynne 
  To: phaedrus
  Sent: Sunday, August 10, 2003 9:53 PM
  Subject: sorghum molasses cake

  (Lynn) I am trying to locate a recipe for a sorghum molasses cake.  It was given 
  to me by an elderly gentlemen who died several years ago. He made his own sorghum. 
  Its not a cornbread type cake but a regular cake with eggs, butter, etc. Thanks.

Hi Lynne,

I found three different recipes. See below.


   Molasses  Cake

   Ingredients : 
   1 c. sorghum (molasses)
   1/4 c. shortening or lard
   1 egg
   1/2 c. sour milk
   1 3/4 c. flour
   1/4 c. finely chopped nuts
   1 tsp. salt
   1 tsp. cinnamon
   1 tsp. baking powder
   1/2 tsp. baking soda

   Preparation : 
     Mix well together molasses, shortening, egg, and sour milk.  Sift
   together dry ingredients.  Combine two mixtures and beat to a smooth
   batter.  Pour into a pan to a depth of approximately 1 inch. 
   Sprinkle with nuts.  Bake 30 minutes at 350 degrees.  
   Sorghum  Molasses  Cake

   Ingredients : 
   1/4 c. shortening
   1 c. sorghum molasses
   1 egg
   1/2 c. sour cream
   1/4 c. nuts, finely chopped
   1 3/4 c. flour
   1 tsp. salt
   1 tsp. cinnamon
   1/2 tsp. baking soda
   1 tsp. baking powder
  Sweet Roll Frosting:
   1 egg white (beat until stiff)
   3/4 c. powdered sugar (add & beat)
   2 tbsp. white corn syrup or honey
   1/2 tsp. flavoring, almond, lemon or vanilla
  Lemon Frosting:
   1 egg white, beaten stiff
   1/2 c. powdered sugar
   Dash of salt
   1/4 tsp. lemon extract

   Preparation : 
      Mix together shortening, molasses, egg and sour milk.  Mix and
   sift together flour, salt, cinnamon, soda and baking powder. 
   Combine the 2 mixtures and beat to a smooth batter.  Add nuts.  Bake
   in a 9 x 13 inch pan or 10 inch iron skillet at 350 degrees until
   done.  Combine and beat. 
   Molasses  Cake

   Ingredients : 
   1/2 c. lard or shortening
   1 c. boiling water
   1/2 c. sugar
   2 tsp. baking soda
   1 c. sorghum molasses
   1 egg, well beaten
   1/4 tsp. salt
   1 tsp. cinnamon
   1 tsp. ground ginger
   1 tsp. ground cloves
   2 1/2 c. sifted flour

   Preparation : 
      Mix lard and boiling water; add sugar and molasses.  Sift soda,
   salt, and spices with flour; add to lard mixture.  Add egg.  Pour
   into 9 x 13 inch pan.  Bake at 350 degrees for 35 to 40 minutes. 
   Serve garnished with whipped cream or powdered sugar.  

Thai Golden Parcels

 ----- Original Message ----- 
From: "Lynda" 
To: phaedrus
Sent: Tuesday, August 12, 2003 7:41 PM
Subject: Thai Golden Parcels

> Hi Phaedrus,
> I'm after a recipe for Thai Golden Parcels. They contain
> water chestnuts, sometime chincken mince, corriander with an eggish 
> kind of pastry. It's then wrapped in a sml parcel then deep fried.  
> I have had no luck finding a good recipe. Can you help? Lynda.

Hi Lynda,

I could only find one recipe. It has pork. I hope it's a good one.


Golden Parcels

1 green onion, coarsely chopped
5 canned water chestnuts, drained
8 ounces lean ground pork
1 tablespoon light soy sauce or fish sauce
30 wonton wrappers oil for deep-fat frying

1 In a food processor combine onion and water chestnuts. Cover and process
till finely chopped. Add pork and soy sauce or fish sauce. Cover and process
till smooth.
2 Use a narrow pastry brush dipped in water to moisten around the edge of
wonton wrapper. Place a small spoonful of pork mixture in the center of the
3 Gather the edges of the wonton wrapper together, pinching on the moistened
area to seal. Fan out the tops. Place the filled wontons on a floured plate.
4 Fry filled parcels, about 6 at a time, in hot oil (375) till golden brown.
Remove from oil with a wire strainer or slotted spoon. Drain on paper
5 Serve warm with sweet chili sauce.

More Horn & Hardart Memories

----- Original Message ----- 
From: "Bill" 
To: phaedrus
Sent: Tuesday, August 12, 2003 7:41 AM
Subject: Horn & Hardart

> Hello:
> This is a complimentary note for you, about your site, and to the writer
> who wrote in about his knowledge of Horn & Hardart Restaurants.  What
> memories his writing evoked.
> I'm 74 now.  I grew up in Pennsylvania, just south of Philadelphia.  
> I occasionally hookied school as a teenager, took the train into
> Philadelphia to see the "Big Bands" at the Earle Theater and would 
> always stop at a Horn & Hardart before or after the show. (I can tell 
> you that now because those to whom it would matter have long passed away.) 
> Along with the recipes "found" so far, one of my all time favorites was their 
> Beef Pot Pie.
> In 1951 I moved to New York City and frequented a nearby Horn & Hardart
> located on the corner of 14th Street and Irving Place.  Visiting a Horn &
> Hardart was always an adventure and an education of sorts because of the
> clientele.  There were derelicts and people with obvious means.  At that
> time I was somewhere on the lower lung of the ladder. The wonderful thing
> about Horn & Hardart cooking was that the food was reasonably priced,
> plentiful, delicious and nutritious enough to sustain you on a limited
> budget.
> How sad it is that the recipes have been "lost".  I've been searching for
> them these many years and would get excited when I would stumble upon a
> recipe for "authentic" Horn & Hardart Macaroni & Cheese out here on the
> Net.  As soon as the ingredient list called for Elbow Macaroni (or no
> Tomatoes), I knew immediately that the so called "authentic" recipe was a
> sham.
> I was, and am,  particularly annoyed with "The Automat - The History,
> Recipes, and Allure Of Horn & Hardart's Masterpiece" by Lorraine B. Diehl
> and Marianne Hardart.  The recipes included in the book are NOT authentic
> and are noted as "adapted".  Shame on them.  Frankly, in my opinion, it
> would have been a better book had not the "fake" recipes been included.
> I have a passion about "recipes".  So much of what we eat are really our
> "memories" of times long gone, of family, discovery and our youth.
> Thank you for your wonderful site (and Thanks for listening).
> Warmest regards,
> Bill 

Hello Bill,

Thanks for the compliments. This sort of thing is what makes doing the site worthwhile.

Did you get the H & H Macaroni & Cheese recipe below with rigatoni, real cream & crushed tomatoes?


A much better recipe for Horn and Hardart's Macaroni and Cheese is as

Macaroni And Cheese

3/4 lb. Ziti Rigati 
1/8 tsp. Red Pepper
6Tbs. Flour 
1/8 tsp. White Pepper
6 Tbs. Butter
4Tbs. Light Cream
6 C. Milk
3C. Grated Sharp Cheddar Cheese
2 tsp. Salt
1C. Crushed Tomatoes
2 tsp. Sugar

Boil ziti until barely cooked. Drain and set aside.
In a medium saucepan, melt the butter over low heat, blend in flour and cook
2 minutes.
Beat in the milk, then the cream and cook over medium heat, stirring
constantly, until the mixture comes to a boil and thickens. Remove from heat
and cool slightly.
Stir in the cheese until melted, then add the tomatoes, salt, sugar and two
Add cheese mixture to the ziti.
Pour into a baking pan and bake in a preheated 400* oven until top browns
and bubbles.

**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE

**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking.
Uncover and place in 400* oven and bake until top is brown and bubbling.


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