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Polynesian Chicken

  ----- Original Message ----- 
  From: Phillip 
  Sent: Thursday, August 27, 2009 8:37 AM
  Subject: Polynesian Chicken Recipe

Dear Sir,

My wife and I used to have a recipe years ago for Polynesian chicken. The recipe 
came from a cookbook (I wish I could remember which one). The ingredients that I 
remember were salt, butter, onions, Beau Monde, flour and chicken of course. The 
chicken was browned in the oven first and if I remember the sauce was made in a 
skillet. My kids loved it so much growing up they would suck the bones. 
Any help would be greatly appreciated.



Hello Phillip,

I wish I could help, but I cannot locate a Polynesian chicken recipe with beau monde. Sorry.


Ancient Roman Bread

  ----- Original Message ----- 
  From: Cheryl 
  Sent: Thursday, August 27, 2009 7:32 PM
  Subject: Ancient recipe for Bread

A bread was served at a Roman feast when I was taking Latin in H.S. that came from an 
ancient recipe found in an excavation.  It was toothy and dense, not sliced, had nuts 
in it and was sweet.  It was  made of a dark flour and stayed fresh for a long time. 
I hope you can find it because I remember the teacher explaining that it was a healthier 
bread than we can buy now.

B'rachot vi Shalom, 

Hello Cheryl,

Sorry, I 've no idea what that might be. There's a discussion of Roman bread here:

Roman Recipes

Also see these sites:

Roman Bread

Roman Bread Recipes


Wiggle Chips

  ----- Original Message ----- 
  From: Liz 
  To: Phaedrus 
  Sent: Saturday, August 29, 2009 12:09 AM
  Subject: wiggle chips recipe request

I am requesting to locate a recipe for wiggle chips and was hoping you could help in this task. 
I had this at our local fair the PNE and they were fabulous.  They appeared to be potatoes 
sliced but not all the way through so they sort of wiggled and they could have been deep-fried. 
I have seen many references to them but could be missing something.  Any help or ideas wold be 


Hello Liz,

I was not able to locate a recipe, but from reading about them and looking at a few photos, they appear to just be thinly sliced potatoes, like homemade potato chips. The difference seems to be in the way they are sliced. I'd guess that the wiggle chips folks have a special slicer to slice them like that. There may be some sort of special seasoning put on them before cooking, but I didn't see any mention of that.

See the photo here:

Fair Food


Wiggle chips are just a new name for an old Fair Food originally called ribbon fries.

Here you can see them being made and cooked: Youtube

There are many different kinds of ribbon fry cutters on the internet; both commercial and home models 
Some feature interchangeable blades to make other things like curly fries.

Timm in Oregon

These sites have ribbon fry cutters for sale. Prices range from around a hundred for a manual ribbon cutter to over $800.00 for motorized concession models. Be sure you get a ribbon fry cutter. A spiral slicer isn't necessarily the same thing unless it has a ribbon cut blade. You might find a bargain basement home model somewhere for less than $100.






Open Face Apple Pie

  ----- Original Message ----- 
  From: Mell 
  Sent: Saturday, August 29, 2009 1:03 AM
  Subject: Single-crust (bottom only) Apple Pie with Evaporated Milk Recipe

 This recipe is my 20-year departed grandmother's. She migrated to mid-Michigan during 
the Great Depression from the Fort Wayne, Indiana, area. She called it her "Open-faced 
apple pie." As far as I can remember, her family claimed to be English, with some German 
mixed in.

 Ingredients: Peeled, cored apples (2-5? per pie)probably Northern Spies, halved, or 
possibly quartered; 1 cup sugar; 2-4 butter pats; sprinkle (pinch? approx. 1/8. tsp.) of 
cinnamon; 6-8 oz. of evaporated (not condensed) milk, dash of salt; probably 1 Tablespoon 
all-purpose flour (as thickener); one prepared pie crust in a 9-inch pie pan. 

 Dry ingredients (minus cinnamon) are all mixed together; poured on top of prepared 
unbaked 9-in pie crust. evaporated. milk is poured over the sugar/flour/salt mixture, and pressed 
into the mixture lightly with the back of a table spoon. 2-4 pats of butter, probably 
salted; un-salted could be used) dropped around the mixture.  

 The prepared apples are placed cored side down, then lightly sprinkled with cinnamon. 
Bake at 425/ 400/ for 15/20 40? min; perhaps reducing heat to 350 degrees F.??? My aunt 
and I are now thinking she viewed this as her "hurry up" pie, as she often made it to go 
with her fried chicken, biscuits, dumplings and gravy, mashed potatoes, and corn/string 
beans Sunday dinner. We didn't kill the frying hen until probably 8 or 8:30; it had to be 
plucked and butchered, usually by her. Dinner was about 12:30, never later than 1.  The 
pie had to cool for at least an hour.

 Pie should have flaky crust, esp. around the rim; there is a 'hard crack' density candy 
layer above the crust. As I understand it, Hard Crack level of candy hardness is defined 
as approx/4 tsp. of boiling simple sugar syrup  dropped into cold water.  It will form a 
ball which when cool, is pliable, not brittle, and still accepts being cut, and may stick 
to the teeth when eaten. The apples will be thoroughly cooked, with light golden brown edges 
(some dark lines may show), with a custard-like (not caramel) consistency surrounding the 

 Thanks for your patience and any help you may provide.

 If you find a similar recipe, I might be able to adapt it.
 I'm calling this "Ruby Coleman's Open-faced Apple Pie."

 This is definitely not a German "Apple Schnitz" pie, as the pieces are not small nor 
numerous enough.


 My 85-year old aunt would like a piece of this, and so would I.  It has probably been 
nearly 45 years since either of us has eaten any made by her mother (my grandmother). 
I actually tasted a piece made by another homemaker 39 years ago at a "welcoming tea" 
when I started teaching in this small town where we live. I tried, but never did find 
her name.

 I've made several attempts over the past 5 years, trying different times, temps, apples, 
sugar cinnamon combinations, and have never gotten the sugar to "candy" on the bottom.

 The simple syrup has to "cook out" at about 400-425 degrees for approx 30-40 minutes. 
By that time most crusts, even all shortening-based crusts start taking on a dark 
over-done appearance and taste.  I also think that I don't have the correct liquid-to-sugar 
ratio. I'm beginning to think that perhaps I'm using too many apples.

 Both Pet and Eagle evaporated Milk companies are now owned by Smucker Corporation. Their 
 Customer Service department called me this a.m. telling me that no archived recipes exist.

 I have recipes from (Apple Custard Pie); (Open faced apple pie), 
and ( Open faced Apple Pie). No dice.


Hello Mell,

Sorry, I cannot locate a recipe that fits your description. I'll post it on the site and perhaps a reader can help.


Shillito's California Cheesecake

From: "carol" 
Subject: California Cheesecake
Date: Friday, August 28, 2009 6:09 PM

Phaed, love your site. Just stumbled on it.Lucky Me!!  Have been dreaming of baking 
a California Cheesecake for 40 years. You have two (2) recipes listed as being 
"California Cheesecake" but they are not. The one from the Shillito's Dept. Store 
in Cincinnati, OH was their own style. It was heavy with a sour-cream topping like 
a typical American Cheesecake. However, Shillito's did sell the original "California 
Cheesecake" by the slice (1961-66). I know this for a fact. At the time, I was a Jr. 
Sportswear salesgirl working my way thru college at the Univ. Cinti. and would order 
a slice of my absolute favorite....yummy...California Cheesecake every night during 
my 15 minute break. It was light & fluffy and one could eat tons of it!  As a child, 
my father would drive my sister & I down Warsaw Ave. in Price Hill (near the Roller Rink) 
where the Baker had his shop. We would wait for him to turn them out along with everyone 
else in line. Sometimes the line was out the door. Seems to me he only did this on certain 
days out of the week. Also, I remember that he did not speak English very well. I don't 
think the Baker was German because most Cincinnatians in the Price Hill neighborhood were 
& still spoke German; my family included. So I don't remember them ever speaking to the 
Baker in German. I think he was Italian? 

Here's how I remember the sight & taste of the one and only California Cheesecake: 
Large (perhaps 16" in diameter), extremely light in texture (perhaps Ricotta, Cottage 
or Farmers Cheese with lots of egg whites) and the topping was not sour cream it was 
a heavily sprinkled coating of brown crumbs (perhaps cocoa & confectioner's sugar). 
It was packed in a white cardboard box tied with string. The cheesecake often was 
still slightly warm. The smell was heaven. Please help me find this masterpiece. 
My sister & I would love to start a business baking and selling "California Cheesecake" 
again. Carol 
Hello Carol,

Sorry, no luck with "California Cheesecake", but Shillito's cheesecake recipe is below.


Lazarus (Shillito's) Cheesecake

18 single graham crackers, crushed
1 tablespoon sugar
3 tablespoon melted butter

1 cup sugar
3 8-oz. Pkgs. Cream cheese
5 eggs
1 1/2 teaspoons vanilla
1 tablespoon fresh lemon juice

1 pint sour cream
1/2 cup sugar
1 1/2 teaspoons vanilla
Mix together the crust ingredients and press into a 10" springform pan.

In mixer or food processor mix together the sugar and cheese. Add the eggs,
one at a time and stir in the vanilla and juice. Pour over crust.

Bake in a preheated 300 F. oen for 1 hour to 1 hour and 10 minutes, until
set and puffed.

Stir together the topping ingredients.

Remove cake from oven and spread over the toping.

Return to oven for 10 to 15 minutes.

Cool and chill.


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