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2005

TODAY's CASES:

Woolworth's Reuben Sandwich

  I just found your site the other day and love it. Looking through 
the archives with the year attached is like stepping back in time,
browsing through the differences in ingredients and tastes.

  I worked at a Woolworth's restaurant in the early 1970's. I've 
been searching for their peanut butter pie recipe for a long time.  
I do remember that you mixed together peanut butter and confectioner's
sugar to make the crumbs, that it took a box of instant vanilla pudding,
and you placed ingredients in a regular baked pie shell. If I ever 
find it I'll be sure to share it with you.  One recipe I do remember 
is their Rueban Sandwich.  The secret there is the thousand island
dressing.  

Reuben Sandwich

Ingredients:
2 slices rye bread
3 ounces corned beef slices
2 tablespoons sauerkraut
1 tablespoon thousand island dressing
1 slice swiss cheese
softened butter

Directions:
Lightly butter one side of rye bread and place buttered side down 
on griddle (or in a skillet).  Place swiss cheese slice on bread.  
Top cheese with corned beef slices.  Top cheese slices with sauerkraut.
Take second piece of rye bread and spread salad dressing on one side.
Place this side down over the sandwich. Spread outer side with butter.
Grill on both sides, turning once, and pressing down on sandwich with
pancake flipper.

Thank you,
Debbie

More Woolworth's Recipes


Banana Pear Bread

Banana Pear Bread

Ingredients:

3 ripe bananas
1 ripe pear
2 cups flour
1 cup sugar
1 cup shortening
2 eggs
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp vanilla
1/2 cup chopped walnuts (optional)

Preparation:
Mash the bananas in a bowl.  Cut up pear and mash into bananas.  
Cream together the flour, sugar, shortening, eggs, and baking 
soda.  Add the cinnamon, nutmeg, ginger, and vanilla.  Then add 
to the fruit mixture.  Add nuts, if desired.
Preheat oven to 325 degrees.  Bake for approximately and hour and 
15 minutes. Test with a toothpick.
  
By Melissa   

King Ranch Casserole

On 24 Sep 2005 at 11:43, gus wrote:

> I am looking for the recipe for the King Ranch caserole, do you have
> this one.  
> 
> Thank you so much for all your help
> gus
> 

Hello Gus,

See below.

Phaed

Chicken  Caliente  (King  Ranch  Casserole)

 Ingredients :
 3 lbs. chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
 1 lg. onion, chopped
 1 lg. green pepper, chopped
 2 tbsp. margarine
 1 tsp. chili powder
 Dash garlic salt
 1 can cream of chicken soup
 1 can cream of mushroom soup
 1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed
 1/2 lb. Cheddar cheese, grated
 12 corn tortillas, cut into strips (flour tortillas may be used also)

 Preparation :
   Bone chicken and cut into bite size pieces.  Saute onion and green
 pepper in margarine.  Combine chili powder, garlic salt, soups,
 broth and Rotel.  Place 1/2 of chicken in a large casserole; top
 with 1/2 soup mixture, tortilla strips, onion and green pepper, then
 cheese.  Repeat layers.  Cook covered at 350 degrees for 30 minutes;
 then uncover and bake an additional 15 minutes.  Serves 8.  
----------------------------------
King  Ranch  Casserole

 Ingredients :
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 can Rotel tomatoes with peppers
 1/2 soup can of chicken broth
 1 fryer, cooked & boned
 1 dozen corn tortillas
 1 med. onion, chopped
 2 c. grated cheddar cheese

 Preparation :
    Mix first 4 ingredients for sauce.  Layer chicken, tortillas
 (torn in small pieces), onion, cheese and sauce in greased
 casserole.  Repeat layers ending with cheese.  Bake at 350 degrees
 for 1 hour.  Serves 6.

Italian Cream Cake

Italian Cream Cake

1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts

Frosting:

1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla

Cream margarine and shortening; add sugar. Add egg yolks 
and beat well. Combine soda and flour; add to creamed mixture 
alternately with buttermilk. Stir in vanilla. Add coconut and 
nuts. Fold in egg whites. Pour into 3 greased and floured cake 
pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add 
vanilla and beat until smooth. Spread on cake layers; sprinkle 
top with chopped nuts.

Rainbow Cookies

Hello,

I just came across your website yesterday and just enjoyed it so much.
As I was browsing through the 2001 archives, I came across two possible
answers.

Under 8/25/01, Soft Serve Ice Cream from Lamar-- There is a machine 
that some restaurants use to take hard ice cream and turn it into 
soft "quenelles" of ice cream. It's called a Pacojet, but I think 
it's very expensive nowadays. Could that be what Lamar is looking 
for?

Under 12/21/01, Petit Fours from Julia-- Last year I came across a 
cookie recipe in an old Gourmet magazine (December, 1999) called 
"Rainbow Cookies."  It sounds like this could be what Julia was 
talking about, so I'm attaching the recipe.

Thanks so much for your wonderful website.

Terri 


Rainbow Cookies

Makes about 7 dozen diamonds

7 oz. marzipan paste or almond paste
1 c. sugar
3 sticks unsalted butter, softened (1 1/2 c.)
4 large eggs, separated
1 tsp. almond extract
2 c. sifted all-purpose flour (sift before measuring)
1/4 tsp. salt
5 drops green food coloring or to desired color (not too green)
5 drops red food coloring or to desired color
12-oz. seedless raspberry jam
6 oz. semisweet chocolate chips

Preheat oven to 350 and grease 3 (13 x 9) baking pans. Line 
bottom of each with wax paper or parchment paper, letting it 
extend at 2 opposite ends. Grease paper (or spray with Pam).
Break marzipan or almond paste into small pieces and grind with 
sugar in food processor until no lumps remain. Transfer to a 
large bowl and add butter. Beat with an electric mixer until 
light and fluffy, then add yolks and almond extract and beat well.
Mix in flour and salt on low speed.  Beat egg whites in another 
bowl with cleaned beaters until they just hold stiff peaks, and 
stir 1/3rd into batter to lightly slightly (batter will be stiff). 
Fold in remaining whites thoroughly.
Divide dough into 1/3rds (about 1 1/2 c. each). Stir green food 
coloring into 1/3rd and red food coloring into another 1/3rd. 
Leave last 1/3rd plain. Spread each dough separately into a prepared 
pan (layers will be thin).
Bake layers in batches in middle of oven until just set and beginning 
to turn golden along edges, 7-10 minutes total. Run a knife along 
edges to loosen from pan, then while stir hot, invert a large rack 
over pan and invert layer on to rack, pulling gently on wax paper
overhangs to release, if necessary. Peel off wax paper and cook
completely.
Line a large shallow baking pan with wax paper or parchment paper, 
an slide the green layer into it. Spread half of jam evenly over 
green layer and carefully top with plain layer. Spread remaining 
jam evenly over uncolored layer, and carefully top with pink layer. 
Trim edges, if necessary.
Cover with plastic wrap and weight with a large cutting board or 
baking pan. Chill at least 3 hours.
Melt chocolate in a double boiler or metal bowl set over a pan of 
barely simmering water.  Remove plastic wrap and weight from cookies 
and spread chocolate evenly over the top, but not the sides of the 
pink layer.
Let stand at room temperature until set, about 1 hour, and cut into 
small diamonds (12 rows crosswise and 12 diagonal rows).

Gourmet
December, 1999

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