Sent: Friday, September 11, 2015 5:41 PM
Subject: Re: Lost Chili Dog Sauce Recipe
My search is for the niece of Samuel Defore. He owned a diner-restaurant named
"Pappy's" in northeast New Jersey during the 1940's thru 1950's. His niece, J.J.
Blankenburg's request is for his secret chili hot dog sauce called All-The-Way.
Sam created the term All-The-Way. At the drive-thru window you were asked
all-the-way or plain. All-the-way meant onion on bottom, deep fried dog, then
sauce. Sam and a Greek co-worker created the "Secret" chili hot dog sauce.
Many restaurants have copied the term All-The-Way but not the secret sauce.
There are many imitations, none have ever been duplicated.
Thank you for your time and I hope your search will prove successful for his niece.
The only “Pappy’s Diner” that I can find mention of that is famous for their “Texas Wieners” with “All the Way” sauce
is the one in Totowa, NJ which has been in business since the 1930s.
This place is still in business, and is still noted for it’s chili dogs or “Texas Weiners”, so one would assume that the
sauce recipe is not “lost.” It is, however, a secret recipe, and no one appears to have it except the owners of the place.
You can buy the sauce, but not the recipe. I’m sure “Pappy’s Diner” has changed hands, probably more than once, since it
opened. It has definitely changed physically. I cannot find any mention of anyone named Samuel Defore connected with it.
The previous owner, who is said to have created the sauce recipe, was named “John,” according to what I found. There are
a couple of “New Jersey Texas Weiner Sauce” recipes on the web, but they are quite different from each other, and neither
mentions “Pappy’s Diner.”
I’ll be happy to investigate further, but I’ll need more information.
Is the Totowa, NJ “Pappy’s Diner” the one you mean?
When did Samuel Defore stop being associated with it? Did he sell it? When?
Is Ms Blankenburg saying that the sauce at Pappy’s Diner now is not the same as it was in the 1950’s? When exactly did it change?
Sent: Sunday, September 13, 2015 8:20 PM
Subject: Recipe request
In the 50's and 60's, there was a wonderful Chinese Restaurant located in
downtown Cleveland, Ohio named Nan King. I believe it was on Euclid Avenue.
I know you walked downstairs to get in, I believe it was below a movie
It was the first place where I tried "exotic" Asian food. Their Pork Chop
Suey was wonderful, but probably 100% American - pieces of pork, celery,
fresh mushrooms, pea pods, water chestnuts, and fresh bean sprouts in a dark
brown gravy. Fifty years later I can still taste it. I would welcome ANY
recipe from this wonderful, memorable place.
Best regards from Lita
The Nanking Restaurant was in the Hipp Theater Building on Euclid Avenue in
Cleveland. I found a few mentions of it, mostly notices for meetings held
there. Notably, I found a matchbook and a menu from the Nanking for sale on
Ebay. I had no success with any recipes from there, or any food
I'll post this on the site for reader input.
Sent: Sunday, September 13, 2015 12:12 PM
Subject: Sanatorium Cough Medicine
My mother used to make this in Ontario, Canada in the 1950's. It was black
and thick and just looking at the bottle made you stop coughing. She kept
it in the kitchen in a big bottle. I remember it had real liquorice,
molasses and anise seed oil - and I think peppermint oil. The recipe was
lost years ago in one of her many house moves. The stuff really worked. It
was supposed to have come from a tuberculosis hospital. I can still
remember the smell all these years later! I would love to see the recipe
I had no success finding a recipe with that name or with those ingredients.
There are homemade cough syrup recipes, but I was unable to find one with licorice,
molasses, and anise.
I'll post this. Perhaps a reader can help.
Hello again, Faye. I came across this recipe in a very old cook book.
The Malone Cook Book - Malone, New York First Congregational Church Women's Aid Society (1917)
Cough Syrup. - One ounce each of licorice root, flaxseed, thoroughwort, slippery elm, and
anise seed; steep until all the strength is extracted; strain and add one pint of molasses
and one pound of white sugar; simmer to a quart. Excellent for children.