Sent: Monday, August 25, 2014 11:51 PM
Subject: Shrimp-Fettucine Pasta Dinner Salad - not Morrisons
Hi..I have misplaced a recipe I made many times over the years, I am pretty sure it was a
Better Homes & Gardens recipe from the early-to-mid 80’s, probably a monthly-contest winner.
It was a main-dish salad. Ingredients were fettucine*, sliced water chestnuts, pineapple tidbits,
shrimp. The dressing was made by cooking the pineapple syrup/juice with cornstarch and curry powder
(and maybe other ingredients) and then adding mayo after it cooled. It is not the Morrison’s recipe,
nor have I found any others online with those specifics.
* I used to make it with half green fettucine and half white, but am not sure the original recipe
called for the spinach pasta or whether I just did it for visual effect. Hope you can help, thanks.
Sorry, I cannot find anything like that. I’ll post it on the site.
I have an old recipe that sound very similar to the one Kris is looking for.
Timm in Oregon
Shells and Shrimp Salad
20 ounce can pineapple tidbits or chunks
2 teaspoons cornstarch
1/2 to 1 teaspoon curry powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
1/3 cup quality mayonnaise
1/3 cup sour cream
1 pound medium size fresh shrimp, peeled, deveined and cooked
2 cups medium size pasta shells, cooked or use pasta of choice
8 ounce can sliced water chestnuts, drained
1/4 cup sweet red pepper, chopped or julienne
Drain the pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan,
combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth.
Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from the heat and
let cool to room temperature. Stir in the mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple.
Add the dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Sent: Wednesday, August 27, 2014 5:06 PM
Subject: Nick's Tomato Pie - Jupiter, FL - Killer Bread
On the hunt for a recipe to make the Killer Bread from Nick's Tomato Pie Restaurant in Jupiter, FL.
Hubby told me stories about how amazing it was and his family used to get that all the time but now
Nick's no longer makes it.
Described this way:
it was thick and had layers with garlic and several different cheese and baked
Can you help?
Nick’s has a website here: Nick's Tomato Pie
I was not able to find any mention of “Killer Bread” from Nick’s at all. The only mention of “killer bread”
that I could find was at Carmela’s in Longwood, Florida:
1819 W State Road 434, Longwood FL 32750
KILLER BREAD $8.99
(Alla giacomo). Monterey sourdough bread baked in our brick oven, topped with four cheese and aioli.
Note the “alla giacomo” in that description. Giacomo Guagliardo was a partner and executive chef at
Nick’s Tomato Pie from January 1991 to January 1993. Mr. Guagliardo has managed or been chef at several
Italian Restaurants and pizzerias in Florida. However, I cannot find an actual bread recipe of any sort
connected to him, nor can I find an Italian recipe known as “giacomo”.
I’ll post this on my site.
Glori's desired bread was featured in an article published in the Palm Beach Post on Thursday, August 19, 1993,
in an article titled "Now That's Italian."
Nick's Tomato Pie Killer Bread
1 (1-pound) loaf round Italian bread - see note
6 ounces fresh minced garlic
1/2 cup finely chopped fresh parsley
3 ounces Parmigiano cheese
3 ounces shredded Swiss cheese
3 ounces shredded non-skim mozzarella cheese
1 cup mayonnaise
3 tablespoons melted butter
Salt and pepper to taste
Slice loaf horizontally. Brush each half with melted butter and toast under broiler until lightly brown.
Use food processor or mixer to blend mayonnaise with cheeses and chopped parsley. Add minced garlic and
seasonings to cheese mixture; mix at medium speed until all ingredients are thoroughly blended.
Spread mixture evenly on each toasted loaf half, and bake at 400 for approximately 10 minutes. Mixture
will crust slightly and will turn golden brown. Cut into segments and serve hot.
Makes 6 to 8 servings.
Note: A country-style flat Italian bread loaf is used. It should be 10 to 12 inches in diameter and 2 to 3 inches high
Sent: Monday, August 25, 2014 3:08 PM
Subject: The Bagel Bakery, Monterey, CA.
is there any way you could get your hands on the recipe for the herb mix for
their cream cheese. My husband, daughter & I were living out there in the
early 80's, their herbed cream cheese was to die for. thank you.
The Bagel Bakery is still going strong and has several locations in the
Monterey - Salinas area. See their website: The Bagel Bakery
I had no success locating a recipe, copycat, or tastes-like recipe for their
herb cream cheese. I could not find even a description of it that gave any
of the ingredients. Sorry.
I'll post this on my site in case a reader can help.
Thank you for getting back so quickly. My initial question was somewhat lacking in detail.
The current Bagel Bakery with several locations are not run by the same people as the original
in Monterey. The herb mix of which I speak was made by a small herb company located 3 or 4 blocks
down the street towards Pacific Grove (might have been in Pacific Grove) which I believe is no
longer in business or has since moved. So really I don't think any of these current owners would
have a clue as to the recipe. My only hope would be that an oldy (like myself) might have some
information. I was in my early 20's back then. Thanks again, here's hoping someone, somewhere
can help. Recently stumbled upon your site. Pure genius.
Phaedrus - this is the (very small & no longer in business I think) company in Monterey which blended
the herbs for the mix: Herbal Effect, 616 Lighthouse Avenue, Monterey, California (Old Phone #408-375-6313)
I got this from a book entitled "Natural Beauty" with a copyright date of 1990.
I'm afraid that I can't offer you much hope on this one. I found a couple of items about The Herbal Effect:
There was an article about the shop published in "The Advocate" - 2/21/84, Issue 388, p21
That article names Richard Hilton as the owner of the shop.
However, Mr. Hilton died of cancer in 1993. You can read his obituary here:
Richard Hilton Obituary
Your best bet on something like this would be a family member who might have his old papers.
Next best would be someone who used to work in his shop and help him blend his herbal mixtures.
I'll post all of this info on the site.
Thank you for your effort. I think you're right. I recall being in the shop with my mom one morning and
seeing Mr. Hilton's partner come down the stairs. They must have lived above the shop. Don't ever recall
seeing/hearing any children so no hope there. He only agreed to sell a few pounds of his herb mix to my
mom because she lived in New York and we managed to convince him that neither of us were "herbal spies".
I am surprised that the recipe doesn't seemed to have "lived on". It really was that good. Here's hoping
that somewhere, someone still has it. Years after we had moved from the area (1985) my husband and I did
return for a vacation and had lunch at one of the Bagel Bakeries. It was definitely NOT the same.
Their herbal cream cheese was practically non existent. Thanks again. Sending a prayer out to the cosmos.
Have a great day,