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Cape Cod House Prawns Tahiti with Wild Rice in Casserole

-----Original Message----- 
From: tammy 
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?


Hi Tammy,

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.


Shrimp Tahiti
(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.


Turkish Doner Kebab

From: shahan 
Sent: Tuesday, September 09, 2014 7:57 AM
Subject: Shahan- Doner Kebab Turkish Recipe

Hello There, 

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,

Hello Shahan,

I easily found doner kebab recipes from the UK made with minced lamb. The spices vary from recipe to recipe. See these websites:

Allrecipes UK

The Guardian


Homemade Takeaways

Graham Ettridge

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.


Tomato Herb Broth

-----Original Message----- 
From: Cyndi
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 
not positive:
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


Hi Cyndi,

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:

Carrollton, TX

Irving, TX

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.


From: Donna 
Subject: Tomato Herb Broth
Date: Saturday, October 18, 2014 9:19 PM

Hello Phaedrus,

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.  


Tomato Bouillon 
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.

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