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Andy's Chinese Restaurant Roast Pork Fried Rice

-----Original Message----- 
From: Sandy 
Sent: Saturday, October 06, 2012 5:00 PM
Subject: Andy's roast pork fried rice.

Andy's Chinese restaurant in Mtn. View , CA. Was there  in 60's and when i moved in the 70's, it wasnt there when I visited later.
It was a favorite place for everyone. would love to have this recipe if u could find it

Hello Sandy,

Sorry, no luck with this.


Vi's Pies Chess Pie

-----Original Message----- 
From: susan
Sent: Sunday, October 07, 2012 4:49 AM 
Subject: Chess Pie 

In the sixties there was a bakery in Costa Mesa California  -  Vi's Pies.  They made to die for chess pie.  Anyway to track this down?


Hello Susan,

Sorry, I had no success with this.


I've misplaced my "Vi's Pies" recipes so I thought I might offer Susan my recipes that I currently use for Chess Pie.    Timm in Oregon

Old Fashion Chess Pie


1 cup butter, softened
2 cups sugar
6 large egg yolks
1 large egg
1/3 cup cornmeal
1/4 cup all purpose flour
1/3 cup 2% milk
1 teaspoon pure vanilla extract
1 unbaked 9 inch deep dish pastry shell 

For the Topping:
2 cups sugar, divided
2/3 cup milk
1/2 cup butter, cubed


Preheat the oven to 325F degrees. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and egg. 
Add the cornmeal and flour until well blended. Beat in the milk and vanilla; do not over beat. Pour the mixture into the pastry shell 
and bake for 55 to 65 minutes or until the filling is almost set. Let cool on a wire rack.

For The Topping: Heat 1/2 cup of sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. 
Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining 
sugar (mixture will be lumpy). Cook over medium heat while stirring until a candy thermometer reads 234F degrees (soft-ball stage). 
Remove from the heat; pour into a small bowl without stirring. Let cool, without stirring, to 190F degrees. Beat on high speed until 
the mixture turns light brown and creamy and a candy thermometer reads 130 to 137F degrees, about 5 minutes. Immediately spread over 
the bake pie. Store in the refrigerator. 

Chocolate Chess Pie


For the Crust:
1 sleeve chocolate graham crackers or use regular graham crackers
1 stick butter, melted
1 tablespoon sugar

For the Filling:
1 stick butter
1 ounce square unsweetened chocolate or 3 tablespoons cocoa powder
1 cup sugar
2 large eggs at room temperature, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt


Preheat the oven to 350F degrees.

For the Crust: Crush the graham crackers into fine crumbs. The easiest way is to place the crackers in a large Ziploc and smash 
them with a rolling pin. Add the sugar and melted butter; mix until well combined. Press the crumbs into a 9 inch pie pan to form 
a thin crust on the bottom and sides. Blind bake for 8 minutes; remove from the oven and chill until firm ,about an hour.

Lower the oven temperature to 325F degrees.

For the Filling: Heat the butter and chocolate in a saucepan over medium heat until melted and smooth. Remove from the burner and 
add the sugar, mixing until well combined. Stir in the eggs, vanilla and salt. Pour the filling into the pie crust and bake for 
about 40 to 50 minutes or until the top is puffed and the center is just set.  Cover the edges of the crust with foil about half-way 
through baking to keep them from burning.

Remove the pie from the oven and let cool for at least 30 minutes. Serve warm or at room temperature with freshly whipped cream or 
vanilla ice cream.

Easy Chocolate Chess Pie


1-1/2 cups sugar 
5 tablespoons cocoa powder 
2 tablespoons all purpose flour 
1/4 teaspoon plain salt 
1/2 cup evaporated milk 
3 large eggs at room temperature, lightly beaten 
1/3 cup unsalted butter, softened 
1 teaspoon pure vanilla extract
9 inch pie crust, homemade or store bought partially, baked fo 8 to 10 minutes

Preheat the oven to 325F degrees. Combine the sugar, cocoa, flour and salt. Blend in the milk and slowly beat in the eggs. 
Add the butter and vanilla; beat until smooth. Pour into par-baked pie shell and bake for 55 to 60 minutes.

Barbara's Bakery Fruit and Nut Muffins

-----Original Message----- 
From: Jerry 
Sent: Friday, October 05, 2012 12:38 PM 
Subject: recipe request 

Way back in the 1970s, Barbara's Bakery (which is still in existence, more about that later), made a product that was sold in Health Food 
Stores, called Barbara's Incredible Fruit and Nut Muffins.

They were quite dense, moist, and a little crumbly - just a little. I don't remember them well enough to be sure of what I think they 
contained, but here is a guess:

Flour, probably part or all whole wheat.
bananas, pureed
apples, pureed
sweetener, not a whole lot

They may have contained:
oat flakes

I posted a request on, no one had any suggestions.

I wrote Barbara's Bakery, asking if they still made them, and if not, either the recipe or ingredient list.  They said they stopped making 
them a long time ago, but that they would not give me the recipe, and they didn't give me the ingredient list.

Any help would be greatly appreciated.

Hello Jerry,

Sorry, I had no success at all with this.


George's Coney Island Sauce

From: Roger 
Sent: Sunday, October 07, 2012 4:40 PM
Subject: coney sauce

Hello Phaedrus. 
My name is Roger. I am looking for a coney sauce recipe from Georges Coney Island on W Broad St in Columbus, Ohio. 
They have now moved to Georgesville Rd in Columbus. Can you help me out?
Thank you,

Hello Roger,

Sorry, no luck. There are lots of requests for this on various message boards, and no one has had any success.


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