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2014


Yugoslavian Potatoes

From: Lou
Sent: Wednesday, August 20, 2014 3:25 PM
To: Phaedrus@hungrybrowser.com 

OK uncle Phaed , you helped me with "Zelodec " now how about Yugoslavian Potatoes ? 
My sister remembers our mother making them but hasn't a clue how to make them. 
Got any suggestion ?
Thank you,
Lou 

Hello Lou,

Well, I don’t feel as confident about my response to this as I did about the “zelodec” because “Yugoslavian potatoes” doesn’t tell me much about the dish your mom made. Plus, the dish might not be called “Yugoslavian” these days. It might be called “Serbian” or “Croatian”.

Anyhow, the only potato dishes that I could find that were called “Yugoslavian” are the “Yugoslavian Potatoes with Rosemary” recipe below, and the Yugoslavian Potato Casserole recipe here:

Yugoslavian Potato Casserole

I found a couple of Croatian recipes:

Croatian Potato Paprika Saute

Croatian Light Potato Salad

And a couple of Serbian recipes:

Serbian Peasant Potatoes

Serbian Baker's Potatoes

Finally, below is a potato pancake recipe. These are widely popular in Eastern Europe, not confined to Yugoslavia.

Phaed

http://news.google.com/newspapers?nid=1314&dat=19920512&id=HlFXAAAAIBAJ&sjid=PvADAAAAIBAJ&pg=6779,706812
The Spokesman-Review - May 12, 1992
Yugoslavian Potatoes with Rosemary
(From "The Farm Market cookbook" (Doubleday)

3 large,nicely oval potatoes, peeled
Oil
1 tablespoon fresh rosemary
1/2 teaspoon cracked or coarsely ground black pepper
Salt to taste

Start some water heating in a vegetable steamer. Slice the potatoes through the long way into 3 long, thick slices. 
Cut each slice into oversize "French fries." Steam the potatoes for around 12 minutes. You want them "al dente" - 
just at the point where a knife tip pierces without resistance, but don't let them get mashing soft. Lightly oil a 
baking sheet. Turn the broiler on full blast and let it heat completely. Place the potatoes on the baking sheet in 
a single layer. Sprinkle with the rosemary, pepper and salt. Place the potatoes under the broiler and let them turn 
deep brown, even brown/black in some spots. Turn the potatoes and let them brown well on the other side. Serve at once.
Yield: 4 servings.
---------------------------
Potato Pancakes
Serbian "cufteta od krompira"

500 grams peeled weight of baked potatoes
25  grams butter
salt
1 egg
about 150 grams plain flour

Mash the hot potatoes with butter and salt to taste., then mash in the egg. Stir in the flour gradually and knead to
form a stiff yet pliable dough. Refrigerate until you are ready to cook the cakes. Divide the dough into 8 - 12 pieces. 
Pat each one into a flat, thin round with floured hands. Heat a little oil in a large frying pan, and fry the potato 
pancakes, a few at a time, until browned on both sides. Keep hot.

Serve the potato cakes with a tomato sauce, meat sauce, gravy, or the cooking juices of a pot roast. 
====================================================================================================

Thank you again for your help. A couple of those look like they might be the one. Especially the one with Rosemary.
Thank you again,
Lou

Oak Ridge Cafe Black Forest Filet

From: Rose  
Sent: Saturday, August 23, 2014 2:14 PM
To: phaedrus@hungrybrowser.com 
Subject: tart cherry stuffed filet of beef

Hello! So happy to find your web site! Sitting here with my husband reminiscing about a filet we used to love. 
It was called the “Black Forrest Filet” served at the “Oak Ridge Café/Diner” (not sure which) in Orlando Florida. 
The restaurant was located at 2307 (or there about) W. Oak Ridge Road in the Oak Ridge Plaza. Now we’re talking 
at least 20 years ago!!! I believe the chefs/owners were former Disney chefs. The filet was stuffed with tart 
cherries and I’m not sure what else, but it was fabulous!!! There might have been a sauce also. It’s been so 
long ago, but we still remember how delicious it was! I have goggled this recipe every which way but loose, 
but can’t find anything with tart cherries!  Maybe you will have better luck. Looking forward to hearing from you, 
Rosemary

Hi Rosemary,

I found a dozen or so mentions of the “Oak Ridge Café” at 2340 W Oak Ridge Rd in Orlando in the Oak Ridge Plaza. The site is now occupied by a Creole restaurant – “Loudy's Restaurant and Bakery”. I could not find a menu from the Oak Ridge Cafe. The only recipe that I could find from the Oak Ridge Café is the “Pork and Shrimp Piccata” recipe below. I could not find any mention of the “Black Forest Filet” from there. The only recipe that I could find for “Black Forest Filet” is the one with black cherries from Tin Angel Restaurant here: Black Forest Filet Mignon

Sorry I didn’t have more success I’ll post this on the site in case a reader can help.

Phaed

Oak Ridge Cafe's Pork and Shrimp Piccata

1 (2 1/2 -pound) center-cut pork loin
Salt and pepper to taste
Flour to dredge
4 whole eggs, beaten
7 tablespoons butter, divided
4 ounces vegetable oil
Juice of 1 lemon
8 large shrimp
2 cups dry white wine
Pinch of garlic powder
Capers (optional)

Trim fat from loin. Slice into medallions, three per 4 servings. Cover with wax paper and pound well to flatten. 
Season with salt and pepper, dredge in flour and dip each medallion in beaten eggs.
Heat oil with 2 tablespoons butter in saute pan. When oil is hot add pork medallions and cook over medium heat 
1 minute on each side.
Remove from pan and place on paper towels; discard oil. Deglaze pan with wine, add 5 tablespoons butter, 
lemon juice and pinch of garlic, reduce by half.
Peel shrimp, cut down center three-quarters to tail, twist out to butterfly. Place on baking sheet and 
bake 5 minutes in a 350 F oven.
Return pork medallions to sauce, sprinkle with capers, heat through.
To serve place medallions on plate, top with two shrimp per four servings, pour sauce over each in equal portions.
Makes 4 servings.

Nutrition information per serving: calories, 1,297; fat, 91 grams; carbohydrate, 1.3 grams; cholesterol, 588 milligrams; 
sodium, 533 milligrams. 
=====================================================================

WOW, thank you so much for the recipe! You are great! Sounds like it might be very close to what we remember. 
I am defiantly trying it this weekend!  Thanks again, Rosemary


Sabine Valley Honeydew Ice Cream

From: Sharon 
Sent: Monday, August 25, 2014 12:37 PM
To: mailto:phaedrus@hungrybrowser.com 
Subject: Honeydew ice cream

As a child in the early sixties, there was an ice cream store called Sabine Valley that served Honeydew ice cream. 
I can’t find it anywhere. Thank you for your help!

Sharon 

Hi Sharon,

I found lots of nostalgic message board posts about Sabine Valley Ice Cream and their honeydew flavor. However, I had no success finding Sabine Valley’s actual recipe.

There is a honeydew ice cream recipe here:

Honeydew Ice Cream

I found this on a message board:

Sabine Valley Ice Cream opened in Greenville, Hunt County, Texas, in 1946 and closed in 1975. I do not have any of their recipes, but there is a recipe for Pink Honeydew Ice Cream in the book “Desserts and Sweet Snacks” by Viana La Place.

Phaed


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