Sent: Monday, September 08, 2014 9:29 PM
Subject: Prawn Tahiti in casserole.
Hello there. My family and I used to frequent a popular fish house in
Lafayette, CA. called "The Cape Cod House", long gone.
My favorite dish there was Prawns Tahiti in casserole. The large prawns
were served in some kind of sweet/sour sauce, and would be
served sizzling in a small gratin dish with a wild rice as a side. I still
dream about it, but cannot find anything close. Help?
Sorry, I could not locate the recipe for Prawns Tahiti from The Cape Cod
House in Lafayette, CA.
I found several mentions of The Cape Cod House. Most were just restaurant
listings from years ago. I only found two mentions of the Prawns Tahiti from
there. One was merely a line in a dining column in
The Oakland Tribune for August 27, 1958:
Prawns Tahiti here, are served in a manner you'll never forget and the
charm of the Cape Cod is recognized by knowledgeable people far and wide.
The other was a menu from The Cape Cod House, which I found for sale on E-Bay:
Cape Cod House Menu
It simply lists Prawns Tahiti with wild rice in casserole.
I looked for any recipes for "Prawns Tahiti" or "Shrimp Tahiti" that might
be close to your description of the dish. All three recipes that I found
with the name "Prawns Tahiti" or "Shrimp Tahiti" were quite different from
each other, but none were close to your description. They are:
Shrimp Tahiti - with vanilla & coconut milk
Prawns Tahiti - sautéed with onions, garlic, and white wine
Newburgh, N.Y. - The Evening News - Mar 7, 1962 - Recipe Below for Shrimp Tahiti
I am finding quite a few "shrimp casserole" and "shrimp and wild rice casserole" recipes,
but I cannot send them all to you. There are at least 80 or so. You will need to tell me
more about The Cape Cod House dish so that I can try to find a similar recipe by eliminating
the incorrect ones. For instance: Was there any cheese in the dish? Mushrooms? Can you name
any other ingredients in the Cape Cod House dish besides prawns or shrimp and wild rice?
I'll post this in case a reader can help.
(Makes 6 servings)
2 tablespoons peanut or other vegetable oil
1 1/4 cups diced onion
2 tomatoes, peeled and diced
2 teaspoons salt
1/4 teaspoon crushed red pepper
1/2 bay leaf
1 8-ounce can tomato sauce
2 pounds raw shrimp, peeled
1/2 cup hot water
1/2 cup chunk style peanut butter
3 cups hot cooked rice
Heat oil in large skillet; add onion and saute over low heat until
tender but not browned. Add tomatoes, salt, red pepper, bay leaf
and tomato sauce. Cover and simmer for 15 minutes. Add shrimp.
Blend hot water with peanut butter and add to mixture. cover and
simmer 10 minutes longer. Serve over rice.
It was pretty straightforward......large, unshelled prawns in a light sweet
and sour sauce that was probably fruit based with some ketchup as most Chinese
sweet and sour sauces. No cheese, no mushrooms. I believe there might have been
its of celery and probably onions. But the combination of the sizzling prawns
in the sauce and the bed of wild rice was intoxicatiing!
Thanks for your help.
Sorry, no success with this. All of the recipes that I found appear to have either
cheese or mushrooms or both.
Sent: Tuesday, September 09, 2014 7:57 AM
Subject: Shahan- Doner Kebab Turkish Recipe
I had Turkish Doner Kebab from UK in 2010.But I could not find the real Turkish Donor kebab
Recipe from minced meat anywhere.
Could please help me to get that one.
Have a Nice day,
Many Thanks and Regards,
I easily found doner kebab recipes from the UK made with minced lamb. The spices vary from recipe to recipe. See these websites:
I also have Turkish doner kebab recipes on my site. See these:
I hope that one of these is what you want. If I have misunderstood your request, please write back.
Sent: Sunday, September 14, 2014 9:43 AM
Subject: Tomato herb broth
At a local restaurant (tea room) when you were seated they brought you a
demitasse with a “tomato herb broth” (this is how they describe it on their
old website). They poured it from an old fashioned glass teapot you can
find anywhere. They served that with a cheese wafer which I have found that
recipe many times over. The restaurant has closed. Although it was a local
chain, this is the only one that I know of that did this: The Wonderful
World of Cooking in Arlington, Texas This is what I think it had in it but
a chicken or vegetable broth, tomato juice possibly zesty, minced onion,
dill, pinch of cayenne if “zesty” tomato juice wasn’t used and am stumped
from there. I am very sensitive to spicy things but this had just an
afterthought of spice and tastes so good when you are sick. My daughter is
sick and asked me to make some and I started researching myself and came up
empty. Thanks for your help
There are currently restaurants with the name "The Wonderful World of
Cooking" in Irving, Texas and in Carrollton, Texas, the latter of which
appears to be the home base of the restaurant. As you say, there was one in
Arlington, which is now closed. In the few mentions that I found - in reviews -
the broth you describe was called soup, rather than "broth". The two cafes
with that name each have websites with menus, but neither menu mentions this
particular soup. See:
I had no success finding a recipe or a copycat or a "tastes-like" recipe or
even a detailed description for the soup that you describe from that restaurant.
I'll post this on my site in case a reader can help, but your best bet may
be to call the two locations and ask them for their recipe.
Subject: Tomato Herb Broth
Date: Saturday, October 18, 2014 9:19 PM
Having lived in the Dallas area for many years and eaten at various locations of The Wonderful World Of Cooking
[catering/bakery and tea shops] I have had the first course soup that Cyndi is requesting a recipe for. I think
I can help. The first time I went, my friend was telling me about the soup and how good it was. I tasted it and
it was the soup I have made for decades and the recipe is from Fannie Farmer. I will make a cheesecloth sachet
of spices and I think it is the cloves that she is tasting that give it the spicy punch that isn't hot [as a chili
pepper would be]. Hope this helps her daughter feel better. I have made it with beef broth as well.
Source: Fannie Farmer Boston Cooking School Cookbook Tenth editon 1964
This cookbook is my basic source for cooking. It has almost any recipe you could need with variations on it.
I recommend it to any and all.
Combine tomato juice with an equal amount of chicken stock or bouillon. Season with a little lemon juice,
salt and afew grains of sugar.
If you like a sharper flavor, heat with a bit of bay leaf or basil, chopped onion, one or two cloves,
a few celery seeds and peppercorns. Strain.
Serve as a first course. Good also as a starter for a salad luncheon.