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Tapioca Pecan Pie

----- Original Message ----- 
From: Earlene 
Sent: Monday, October 11, 2010 9:54 AM
Subject: Recipe request

Hello Uncle Phaed.

I'm in search of a pecan pie recipe that uses tapioca in the filling 
instead of all the sugar. Everything else about the pie seemed the same...
it just wasn't as sweet.

Your help is much appreciated.  Thank you.


Hi Earlene,

I had no success finding this. Sorry.


Hi Phaed,

Someone was looking for a tapioca pecan pie because it was less sweet. 
I don't have one made with tapioca, but the one I do have is made with 
flour, which is basically the same idea, and it is less sweet.  It's the 
one I prefer because of that. 
PS I guess maybe somebody named Flournoy first made it--I don't know why it has this name.

Flournoy Pecan Pie
1/2 c sugar
1Tablespoon flour
1/4 tsp salt
1 cup Dark corn syrup
3 eggs, slightly beaten
1 1/2 tsp vanilla
4 Tablespoons butter, melted and cooled
1 c pecans

Just mix everything except pecans, then add pecans.  Pour into pie crust 
(we always said "pie shell" but I'm not sure everybody knows what that means anymore). 
Bake at 300 degrees for 50 minutes.  Should be just set in the center.
Maybe this will help if she can't find the other one (and if you can't, who can?).


Ranch Cheddar Rolls

----- Original Message ----- 
From: Diane 
Sent: Sunday, October 10, 2010 4:19 PM
Subject: Recipe Search Request


I am looking for a dinner roll recipe I found in either a Pillsbury or 
Betty Crocker cook booklet, the 6x9-in ones sold at supermarket checkouts. 
This would have been late '70's or early '80's.

I do not remember the name, but the unusual ingredients were a can of 
cheddar cheese soup and a package of dry Ranch Style dressing mix. 

These were beyond delicious - to me - and I've love to have the recipe again. 

Thank you so very much, 


Hi Diane,

Sorry, I couldn't find a recipe like that. Might have better luck if you can remember that name.


Subject: Fulfilling a very old request!
From: gwen 
Date: 1/16/2019, 6:39 PM

Good evening,

I hope this email finds you well, safe from the horrors of our climate (political and environmental), 
and continuing to enjoy the breadth of memories and requests that come your way. 

I offer the following in response to this request: 

Golden Pan Rolls
Makes 2 dozen
3-1/2 to 4 cups all-purpose flour
2 tablespoons sugar
1 envelope ranch salad dressing mix
2 packages (1/4 ounce each) active dry yeast
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup butter, cubed
1/4 cup milk
2 eggs
2 tablespoons cornmeal, divided

In a bowl, combine 1-1/2 cup flour, sugar, dressing mix and yeast. In a saucepan, heat the soup, 
butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs; beat on 
medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a 
greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 
about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a 
Grease a 13-in. x 9-in. baking pan and sprinkle with 1 tablespoon cornmeal. Place rolls in pan; 
sprinkle with remaining cornmeal. Cover and let rise in a warm place until doubled, about 
30 minutes. Bake at 400° for 15-18 minutes or until golden brown. Remove from pan to wire racks.

Warm regards,

Betty Crocker Brussels Sprouts

----- Original Message ----- 
From: Melissa 
Sent: Saturday, October 09, 2010 8:46 PM
Subject: Long lost recipe

Uncle Phaedrus:
In 1980 I recieved a Betty Crocker cookbook as a wedding gift, in it was 
the most delicious recipe containing brussels sprouts and carrots, and I 
can't seem to find it anywhere. The dish was saute'ed and in this particular 
recipe, was suggested to serve over Spaghetti noodles- I looked in the more 
recent Betty Crocker editions, but they don't have it in them. Would be 
greatly appreciative if you could unearth it for me!  Thanks! -Melissa  

Hello Melissa,

Sorry, I had no success. We need more information here, such as the exact name of the recipe and/or more of the ingredients.


Anna sent this recipe:

Hi, Uncle Phaed!

I have a 1982 Betty Crocker cookbook and the only recipe containing Brussels 
sprouts and carrots is "Carrot-Sprout Salad".  Here it is:

Heat 1/2 cup Classic French Dressing [my note: recipe also given in the book] 
and 1 package(10 ounces) frozen Brussels sprouts to boiling; reduce heat. 
Cover and simmer 8 minutes.  Add 1 can (16 ounces) sliced carrots, drained; 
cook until Brussel sprouts are tender.  Cover and refrigerate, stirring 
occasionally, at least 6 hours but no longer than 48 hours. Serve on salad greens. 
6-8 servings.


1950s Pizza Cheese

----- Original Message ----- 
From: Shirley 
Sent: Wednesday, October 13, 2010 12:48 PM
Subject: 1950's pizza cheese 

in the 1950's [ in flint michigan ] pizza was the best ever the cheese smelled 
and tasted very strong, how did it differ back then? Shirley ,Thank you very much.

Hi Shirley,

I didn't find anything - something like this is very difficult to search for. However, one may speculate:

1) The cheese hasn't changed - your taste buds have changed. It's a scientific fact that our taste buds and the way we taste things change as we get older. I still could swear that coca-colas tasted much better when I was a child and they came in those green glass bottles and cost a nickel. The Coke company says no.

2) The 1950s Flint pizza parlors from which you are remembering the taste may have used some particular brand of cheese that isn't available anymore. Cheese from smaller producers can vary a lot in taste, anyhow.

Any better answer than this is likely going to have to come from someone who has been working in a Flint pizza parlor for 50 years.


From: Jack 
Sent: Friday, April 06, 2012 2:24 AM
Subject: from your site: 1950s pizza cheese.

There’s a very good chance the pizza parlor she frequented back then used actual buffalo mozzarella 
instead of the mild cow stuff we typically think of as “pizza cheese” today. 
It’s stronger, creamier and definitely brings a new and wonderful dimension to pizza, IMO. 

Dip It Bars

From: Roger 
To: Phaedrus 
Sent: Tuesday, October 12, 2010 11:37 AM
Subject: Homemade Cho Cho Ice Cream Bar Recipe

Thanks for responding.  I appreciate your doing so.

Another nostalgic item that you won't know about unless... I'm 72 and 
back 63 years ago there used to be a candy bar called "Dip It".  It too 
had a malted flavor.  It was sort of like a 3 musketeer in composition. 
Red wrapper with blue on it.  Tasted best frozen.  Then they put a stick 
in it and recommended freezing it.  Then it disappeared.  Sure tasted good 
while it lasted.  The original composition Walnut Crush candy bar and Cherry 
Hump were other tasty ones.

Thanks again,


Hi Roger,

I'm afraid 63 years ago is a few (very few, though...) years before my time. I never heard of "Dip It" candy bars. I couldn't find anything about them on the Internet, either.

Some of these candy products and ice cream treats were regional - they were never available in all parts of the country. I don't recall Cho Cho's in the Deep South where I grew up, nor Dip Its nor Walnut Crush, nor Cherry Humps.

I'm still looking for "Lemon Ice Box Pie on a Stick" ice cream bars. I liked those when I was a child in the South, and I can't find them in stores now, either in the South or in the Northeast. They were basically vanilla and lemon ice cream with something like a cookie crumb coating.

Speaking of malted flavor, vanilla malteds were always a favorite of mine. You could get one at any drugstore soda fountain. Nowadays most drugstores don't even have soda fountains. I can still get malteds at some ice cream shops and dairy bars, but more and more often I have to settle for a milkshake. Yeah, I know I can buy malt powder and make them myself, but I wanna be able to get one when we go to the dairy bar.

What's next? It's gotten difficult to find ice cream sandwiches with vanilla cookie in the grocery store. The ones with chocolate cookies are everywhere, but the vanilla cookie ones have become rare.



Photos of these candy bars:

Topps Dip-It Candy package

Cherry Humps package

Fenn's Walnut Rush package

There's actually a recipe for homemade Walnut Crush here:

Homemade Walnut Crush

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