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WWII Ration Casserole

----- Original Message ----- 
From: Susan 
Sent: Saturday, September 25, 2010 12:46 PM
Subject: World War Two ration casserole

I am looking for a recipe made by my deceased mother- in-law.  It contained 
macaroni, cream of corn, bacon and condensed milk.  My daughters and I recently 
recalled how good it was and wondered if you have heard of it.
Thank you,

Hello Susan,

I had no success finding a recipe with that name or one that exactly fits your description. There are lots of macaroni & corn recipes, but most all have cheese and few have bacon.


McKenzie's Bakery Coconut Macaroons

----- Original Message ----- 
From: Rhonda 
Sent: Friday, September 24, 2010 5:03 PM
Subject: Recipe Request

First, thank you, thank you for the McKenzie's Recipes you have managed to 
find -- two particular I was hoping to find.  Please see if you can also find 
McKenzie's Coconut Macaroon recipe.  I checked the requested page and it wasn't 

Thank You


Hi Rhonda,

Sorry, that one does not appear to be available.

Tastee's has all of McKenzie's recipes and is bringing them back a few at a time. See:

Hornet's Report


J L Hudson's Chicken Pot Pie

----- Original Message ----- 
From: Nancy 
Sent: Monday, September 27, 2010 10:06 PM
Subject: Hudson's Chicken Pot Pie

I saw your post on some Uncle Phaedrus site--and how funny!  I was looking for 
this Italian bakery in Portland Maine that used to have THE best chicken pot 
pies--and stumbled across the link where you were asking about Hudson's. 
I used to work in a Hudson's restaurant--The Greenery--and MY favorite menu 
item was the pot pie!  I used to put a ton of fresh (curly) parsley on it--and 
black pepper. They were kind of oval and had the best crust and very good white meat. 

Ahhh, and the brandy syrup apple strudel...and the cream puffs with hot fudge 
sauce...never mind the "cool aloysius" which was pound cake and vanilla ice cream 
and chocolate sauce (that never thrilled me).

And they had darn good Reubens (with turkey instead of corned beef).  But the 
trademark Maurice salad and its yellow thick tangy dressing? Not so much.

Maybe you could write to Macy's (now that it's usurped) and see if they can find 
the that they no longer exist, maybe it doesn't have to be a proprietary 

Best wishes--and thanks for the memory!

Hi Nancy,

Sorry, I try not to get involved with corporate offices. It's usually a thankless task. Recipes like this are usually stowed away in warehouses and storage facilities, and corporate employees don't have time to go and dig them out. I did recently contact Hershey's, but that was an exception because they have a museum and an archive department.

However, the good news is that there is a cookbook that may have Hudson's chicken pot pie recipe in it. You can probably find a used copy online. Amazon has it:

"Someone's in the Kitchen with Dayton's, Marshall Field's, Hudson's"
ISBN: 9780809238224

Publisher: Contemporary Books 1992


Hi Nancy,

I located a copy of that cookbook that I told you about. The authors of the cookbook were actual food service employees from Hudson's, Marshall Fields and Dayton's. Below is the chicken pot pie recipe from Hudson's. There are several Hudson's recipes in the book, but none of the other ones that you mention above are in it.


Hudson's Chicken Pot Pie
From "Someone's in the Kitchen with Dayton's, Marshall Fields, Hudsons"


2 tablespoons plus 1 teaspoon chicken fat or butter
3 tablespoons flour
1 1/2 cups chicken broth
3/4 teaspoon salt, if desired
3/4 pound cooked chicken breast meat, diced
6 4-inch prepackaged unbaked pie shells
6 4-inch prepackaged unbaked pie top crusts

Preheat oven to 400F
In a small saucepan, combine chicken fat or butter and flour. Stir over low heat 
until mixture is smooth and thickened.
While mixture is cooking, heat chicken broth in a separate pan. Add to flour  mixture 
and beat vigorously with a wire whisk. 
Cook over low heat about 5 minutes, stirring constantly, until gravy is smooth. 
Add salt, if desired, and add chicken to gravy.
Place equal amounts of chicken and gravy into each pie shell. Top each with pie top crust. 
Trim edges. Bake for 23 to 30 minutes, or until pie crust is golden brown.

Makes 6 servings

Marguerite Patton's Cheese and Onion Pie

----- Original Message ----- 
From: debra 
Sent: Tuesday, September 28, 2010 12:01 PM
Subject: Recipe

I am looking for arecipe that I had at one time and lost. It was from Marguerite 
Patten's recipe cards. The name of the recipe is: Cheese and Onion Pie. I have 
used the internet to try to find it. I have found recipes from this lady but not 
this paticular one. I can remember the ingredients but not the how much. Here goes.

Onions, Dry Mustard, Cheddar Cheese, Worstershire, Salt, Pepper. The ingredients 
for a double crust pie plus cheddar went into the crust also. If you could find 
this recipe for me it would make my husband's day as this is one of his favorite 
dishes. Thank you.

Hello Debra,

I wish that I could help, but I had the same results as you - I could not find that particular recipe. The closest that I found was the "Savoury Cheese Pie" here:
Savoury Cheese Pie

There are, of course, other cheese and onion pie recipes on the Internet, but not that particular one.

There appear to be several sets of Marguerite Patten's recipe cards for sale on the Internet auction sites such as E-Bay. Perhaps they would be worth the small investment involved to you.

I will post the request on my site. Perhaps a reader has a set of the cards and is willing to send this recipe to me. If so, I will forward it to you.


Double Chocolate Torte with Raspberry Sauce

----- Original Message ----- 
From: Heather 
Sent: Thursday, September 30, 2010 12:52 AM
Subject: recipe request

Dear Uncle Phaedrus,

I had a recipe from the back of a Softasilk box from several years before 
it was purchased by Pillsbury.

The recipe is titled:  "Double Chocolate Torte with Raspberry Sauce."

It is a recipe where the chocolate (I cannot remember if it used baking chocolate, 
chocolate chips, powder, or what type; sorry) is melted with the butter, the egg 
yolks are added, then the Softasilk flour, and then the egg whites gently folded in.

After baking, a chocolate glaze is spread over the torte.  It is then served with 
the raspberry sauce drizzled over each individual slice.

The raspberry sauce had two choices:  one made with framboise, the other with 
orange liqueur. It was made by cooking fresh or frozen raspberries, some corn starch, 
sugar, then adding the liqueurs after.

This recipe was unique and I have been searching in the following ways for several 
years now ( I can't have been the only one to have saved this recipe!!! ) :

1- I have done extensive searching on the internet.  There are several similar 
recipes out there, but not the original Softasilk recipe.
I searched using "softasilk," "double chocolate torte,"torte with raspberry sauce," 
as well as looking on both of the site you recommended on your website (back of the 
box, most requested recipes, searching the archives with both recipe name and "softasilk").

I also spent a lot of time going through several of the recipe websites to no avail.

2-I contacted the Pillsbury company; customer service said they thought they 
had the recipe in their archives and they would happily send it to me......never 
heard from them again.  When I re-contacted them, they said they didn't keep any 
of the old recipes prior to their purchase of the company.

I am so hoping one of your readers has this recipe if you cannot find it by 
whatever magical means you possess.  

Thanks so much,


Hello Heather, I had no success locating it. I'll place the request in the queue to be put on the site.


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