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Black Velvet

On 16 Oct 2005 at 0:58, launer wrote:

> Can you please solve our mystery question? Some of us say that Alannah
> Myles is the original singer of the song Black Velvet. Others say that
> there was another singer that did the song originally, Robin Lee,
> possibly. Can you please solve our mystery? Thank you.

Hello Launer,

The song "Black Velvet" was written by Canadians Christopher Ward and David Tyson. Ward wrote the lyrics after a trip to Memphis with a busload of Elvis fans. Here's the rub: Christopher Ward was Alannah Myles' boyfriend and David Tyson was her record producer, so she got first shot at the song. She was first to record the song, in 1989. A year later, in 1990, Robin Lee released a country version of the song, but it didn't do as well.

See also:

Alannah Myles



On 14 Oct 2005 at 14:37, corinne wrote:
> Hi Phaedrus
> I am looking for a recipe for a Polish Poppy seed coffee cake and
> wonder if you can assist. Many thanks Corinne

Hello Corinne,

Do you mean "makewiec"? If so, there is an illustrated recipe here:



Rochett's Baked Beans

I thought you would like to know I found the recipe for the Lowell, MA
famous "Rochett's Baked Bean ".   I also noticed someone was looking 
for a good French Canadian potato stuffing so I'm sending you the
stuffing recipe my wife makes for our Thanksgiving turkey every year.
She grew up in the French Canadian section of Lowell, MA and this 
recipe has been in her family for years.   I hope these two recopies 
will help you out.


This recipe was taken from the Lowell Sun Newspaper dated
August 28, 1996 by Joanne Baker Sun Staff.

Lowell's Famous Rochett's Baked Beans

2 lbs California pea beans or any dried white pea beans
1 1/2  teaspoons salt
1 lb salt pork - cut in 2-inch squares
1/4 cup ketchup

Wash beans thoroughly.  Drain and pour into 4 1/2 quart
Bean pot.  Add pork, ketchup, salt and a little water.
Stir to mix thoroughly.  Add enough water to come up
2 inches from the top of the pot.  Cover pot and cook for
5 hours at 350 degrees.  Remove lid and cover beans
with 1/2 inch of water.  Continue baking beans uncovered
for 2 hours more, or until the salt pork is cooked to taste

Makes 8 to 10 servings.
Pat's French Canadian Turkey Stuffing


1 lb. ground pork
1 lb. ground beef
3-4 large boiled potatoes mashed
3 tbsp Bell's poultry seasoning
1 medium onion, chopped small
3 tbsp minced garlic or 2 tsp garlic power
2 tbsp salt  or salt to taste
1 tsp pepper


Brown pork & beef with the onion and garlic until a golden color. 
Add mash potatoes to the pork mixture.  Then add the seasonings 
after mash potatoes and mix together then place stuffing in the 

Radiant Mix

On 14 Oct 2005 at 12:57, Richard wrote:

> What is "Radiant mix"?  I saw it listed in a recipe, but have no idea
> what it is or where to get it.  
> Thanks!
> Richard

Hello Richard, "Radiant Mix" was a brand of mixed fruit that was sold especially for use in fruit cakes. This was 60 Years ago. See:

Radiant Mix Fruitcake

I cannot find any mention of it on the Internet except in recipes, so it probably is no longer available. However, There are other brands of mixed candied fruit (fruit cake mix) that are sold for the same purpose. Phaed

Package Sizes

On 15 Oct 2005 at 2:31, Jo  wrote:
> Hi
> I recently came across a very old recipe of my high school Home Ec
> teacher. I would like to know the equivalency in today's weights
> compared to 1940-1950.
> 1.  What was the weight of a large Hershey Bar in 1940-1950?
> (I don't remember that we had those really large bars we now have
> available to us)
> 2.  What was the weight of bags of chocolate bits in 1940-1950?
> 3.  What was the weight of a large jar of marshmallow cream in
> 1940-1950?
> Thank you for your help!
> Jo
> Recipe for Fudge 
> 4 cups sugar
> 1 can Carnation milk
> 2 lg Hershey bars
> 1 cup walnuts or coconut
> 2 pkgs chocolate bits
> 1 large jar marshmallow cream
> Combine sugar & milk; boil 7 minutes, stirring constantly.
> Beat in other ingredients.
> Pour mixture into a greased container. 
> Recipe makes 5 lbs of fudge)

Hello Jo,

Sorry, I have no way to obtain this information for each product. As you can see below, the sizes have changed frequently for Hershey bars. The only way that I know of for you to get this information is for you to write to each product manufacturer. You may even have to experiment with what you use in the recipe. This points up how important it is to use standard weights and measures in a recipe.


"The Hershey Company was kind enough to supply us with price/weight 
data for their famous Hershey Bar from 1908-1986:

Year.....Size.....Retail price

1908.....9/16 oz.....2 cents
1918.....16/16 oz.....3 cents
1920.....9/16 oz.....3 cents
1921.....1 oz.....5 cents
1924.....1 3/8 oz.....5 cents
1930.....2 oz.....5 cents
1933.....1 7/8 oz.....5 cents
1936.....1 1/2 oz.....5 cents
1937.....1 5/8 oz.....5 cents
1938.....1 3/8 oz.....5 cents
1939.....1 5/8 oz.....5 cents
1941.....1 1/4 oz.....5 cents
1944.....1 5/8 oz.....5 cents
1946.....1 1/2 oz.....5 cents
1947.....1 oz.....5 cents
1954.....7/8 oz.....5 cents
1955.....1 oz.....5 cents
1958.....7/8 oz.....5 cents
1950.....1 oz.....5 cents
1963.....7/8 oz......5 cents
1965.....1 oz.....5 cents
1966.....7/8 oz.....5 cents
1968.....3/4 oz.....5 cents
1969.....1 1/2 oz.....10 cents
1970.....1 3/8 oz.....10 cents
1973.....1.26 oz......10 cents
1974.....1.4 oz.....15 cents
1976.....1.2 oz.....15 cents
1977.....1.2 oz......20 cents
1978.....1.2 oz.....25 cents
1980.....1.05 oz.....25 cents
1982.....1.45 oz.....30 cents
1983.....1.45 oz.....35 cents
1986.....1.45 oz.....40 cents
1986.....1.65 oz.....40 cents"


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus