Sent: Saturday, September 10, 2016 7:56 PM
Subject: Hot dog relish
Hi Uncle P,
There was (might still be) a hot dog place in Orlando, FL near the University of Central Florida called Hot Dog Heaven.
You could get incredible hot dogs there, dressed in every manner imaginable. However, what set these hot dogs apart
from the competition was a cucumber relish topping that was offered. It was crunchy and fresh tasting and was a great
compliment to the saltiness of the hot dog. I've never seen or heard of anything like it since. Can you check your
awesome sources to see if any type of recipe is available?
Relocated Central Floridian
I did not have any success locating Hot Dog Heaven’s relish recipe, not even a copycat or “tastes-like”
However, Hot Dog Heaven has a website at: Hot Dog Heaven Price List
It appears that you can buy their relish and other ingredients. Click on the “Retail Price List” link or use this link: Hot Dog Heaven
Sent: Sunday, September 11, 2016 3:52 PM
Subject: Mom's potato salad
I looked on your site, and I could not find a potato salad ‘like mom used to
make’. My mom was a young homemaker in the ‘50s, and by the time I came
along in the ‘60s she’d been making potato salad for a long time. I don’t
know if she got her recipe from a magazine (as she did for her ‘crap salad’,
or as I called it, ‘That green lemon-and-lime Jell-O salad with the apples,
cottage cheese, and walnuts in it’), or if she got it from her mom. She
never wrote it down. She ‘just made it.’ Her ‘big secret, ha ha’ (she
always added the sarcastic ‘ha ha’) had something to do with soaking mustard
seeds in vinegar, or something like that. I’m pretty sure she used Miracle
Whip instead of mayonnaise. As nearly as I can recollect, she used:
Russet potatoes, peeled, cubed, and boiled
Sweet pickle relish
Mustard seeds soaked in vinegar? (or mustard seeds soaked in vinegar PLUS
Salt and pepper
Paprika to garnish
The result was a ‘yellow potato salad’, as opposed to ‘white potato salad’,
probably from the egg yolks. It wasn’t very ‘mustardy’, but you could taste
the mustard. I don’t know if the listed ingredients are all of them, nor if
I added things that were not there. I have absolutely no idea of the
My mom was born in Arkansas, and moved to Southern California as a young
A little help?
I could not find a recipe that matched your description exactly. Many of the
ingredients you list are usually matters of personal choice, which your mom
may have changed from the original recipe. I didn't find any potato salad
recipes that called for russet potatoes. Lots of recipes just say
"potatoes," with no particular type mentioned. of the ones that do specify a
type of potato, red is most common, with white second. I found some recipes
with sweet pickle relish and some with mustard seed, but it was one or the
other - I didn't see any recipes with both. Most potato salad recipes call
for mayonnaise. A few recipes call for salad dressing like Miracle Whip.
Some recipes say either. There are some people who always use Miracle Whip
instead of mayonnaise. This may have been your mom's choice. I didn't find a
recipe with mustard seed that called for Miracle Whip or salad dressing.
All of the recipes that I found that called for mustard seed also called for
celery seed, and the ones that called for soaking the mustard seed in
vinegar also called for soaking the celery seed. Below are the closest
recipes that I found to your description. I'll post this for reader input.
Potluck Potato Salad
3 tbsp. vinegar
2 tsp. mustard seed
1 1/2 tsp. celery seed
9 med. potatoes (3 lb.)
1 c. chopped celery
1/2 c. thinly sliced green onion
3 hard cooked eggs, chopped
2 c. mayonnaise or salad dressing
1 tsp. salt
Combine vinegar, mustard seed and celery seed; let stand several hours or
overnight. In covered saucepan cook potatoes in boiling salted water for
25-30 minutes or until tender. Drain. Peel and cube potatoes.
In large bowl sprinkle potatoes with a little salt. Add celery, onion and
eggs; toss lightly. Combine mayonnaise, salt and vinegar mixture. Add to
potato mixture, toss to mix vegetables. Chill. Sprinkle with paprika. Makes
Seeded Potato Salad
1 1/2 tsp. mustard seed
1 tsp. celery seed
3 tbsp. cider vinegar
1 1/2 tsp. salt
1/2 c. green onion, chopped with tops
5 c. diced, cooked potatoes
3/4 c. Hellmann's mayonnaise
2 hard cooked eggs, chopped
Soak mustard seed and celery seed in vinegar overnight, covered. Combine
seed mixture with salt and green onions, add potatoes and mix lightly. Add
mayonnaise and chopped eggs; toss to mix. Chill thoroughly. Trim with lots
of sliced radishes. Yield: 6 servings.
Pepped Up Potato Salad
1/2 tsp. mustard seed
1 tsp. celery seed
3 tbsp. vinegar
1 1/2 tsp. salt
1/2 c. finely chopped green onions
5 c. diced, cooked potatoes
3/4 c. mayonnaise
2 hard cooked eggs, chopped (opt.)
Soak mustard and celery seeds in vinegar several hours or overnight. Combine
seed mixture. Salt green onions and mix lightly. Add mayonnaise and eggs,
chill thoroughly. Trim with egg wedges and green onions. Serves 6.
Sent: Saturday, September 10, 2016 7:33 PM
Subject: Pineapple coconut chocolate chip cake for a crowd
My Mom used to make this cake from a clipping from a 50's NY Daily News Sunday Color-roto magazine insert.
I can see the clipping in my mind. I'm certain that this is the correct name because it was unusual.
It was a scratch white cake with chocolate chips and drained crushed pineapple. The drained juice and a cup
or so of the crushed pineapple were added to a cup or so of sweetened flaked coconut to sit and absorb the
juice while you made the cake batter. The mixed batter was then spread out into a jelly roll sheer pan.
The pineapple / coconut mix was sprinkled over the top of the batter and then the cake was baked.
The batter browned up between the pineapple/coconut and the cooled cake was then cut into bars.
I've searched the internet and a dozen recipe sites, but no success. I'm hoping if you can't find it,
maybe one of your readers can help. Thank you so very much. I've followed you for 10 years and you have
always amazed me with what you and your readers can find!
I could not find a recipe with that name from the NY Daily News. However, I easily found a recipe with that
exact name and in which the description of the ingredients and the method matches your description almost perfectly.
The difference is that this recipe is from Australia, and it has the measurements in metric grams and the oven
temperature in degrees centigrade. It also calls the “jelly roll pan” a “Swiss roll tin” (same thing).
You may have seen it and passed it over for those reasons.
The recipe is here: Best Recipes
These things need not daunt you. It’s quite simple to convert metric to US using this converter: Metric Converter
Below is the converted recipe, using US measurements and terminology. Note that these ounces are ounces of weight
(measured with a kitchen scale), not fluid ounces like you’d measure with a measuring cup. If your kitchen scale
measures in grams as well as ounces, just use the metric measures in the original recipe.
Pineapple, Coconut, Chocolate Chip Cake
1 9 inch by 15 inch Jelly Roll Pan
12.7 oz (crushed) canned pineapple
1.75 oz shredded coconut
9.9 oz plain flour sifted
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
3.5 oz butter
5.1 oz sugar
5.3 oz choc chips
STEP 1 Preheat oven to 375°F.
STEP 2 Grease a Swiss roll tin and set aside.
STEP 3 Mix 5.3 oz undrained pineapple with the coconut and set aside.
STEP 4 Sift together flour, baking powder, bicarbonate of soda and salt.
STEP 5 Cream butter until soft then gradually work in sugar until creamy.
STEP 6 Add eggs, one at a time, beating hard after each addition.
STEP 7 Stir in flour mixture and remaining pineapple to the batter, alternately.
STEP 8 Add in chocolate bits.
STEP 9 Spread batter evenly in prepared pan.
STEP 10 Sprinkle top of batter with reserved mixture of undrained pineapple and coconut.
STEP 11 Bake for 25 minutes or until cake pulls away from the sides of the pan.
STEP 12 When cool, cut into bars.