Sent: Wednesday, September 30, 2015 7:56 PM
Subject: Gig Harbor, WA Monsoon Restaurant
Dear Uncle Phaedrus,
My mother took me to this Chinese restaurant when I was little and I took my
child there when she was growing up. We loved their food. They have gone
out of business/retired and I would love to have some of their recipes. The
owner's name was Wilgar Louie.
I would love to have their recipe for sweet n sour sauce and egg foo young
with gravy. We have moved to Texas and well, there is no American Chinese
food here that can ever compare with what they were able to create.
They were once featured on channel 9 PBS in Seattle for their honey walnut
prawns. I have that recipe.
Thank you if you are able to obtain their recipes.
Sorry, except for a few mentions on restaurant guide sites, I can't find
anything about the Harbor Monsoon restaurant in Gig Harbor, WA other than
this brief item about their closing: Patch.com
I'll post this on the site.
Sent: Saturday, October 03, 2015 7:36 PM
Subject: Ranch Dressing
I would like to know if you have the recipe to the ranch dressing that is from Applebee’s. Thanks
Well, you don’t say which ranch dressing you want. Applebee’s has a regular buttermilk ranch dressing,
and they also have a “Mexi-Ranch Dressing” that is served with their tequila lime chicken.
I had no success finding anything about their buttermilk ranch dressing.
A former Applebee’s employee posted that the Mexi-Ranch Dressing is just the regular ranch dressing with salsa added:
“I worked for Applebee's for over seven years, and I just wanted you to know, the mexi-ranch dressing is
equal parts ranch and salsa. That's it. No extra spices or anything. The key is to have a creamy and
non-tangy ranch dressing along with a salsa that is not too chunky. Then it will have the right consistency.
It just seemed like a lot of ingredients for a really easy dressing mix. Thanks, and happy cooking.”
Problem is, if you don’t have their regular ranch dressing recipe, this recipe, simple as it is, in not much help.
However, there is a scratch recipe for the Mexi-Ranch Dressing posted in a few places. See:
Sent: Friday, October 02, 2015 2:38 AM
Subject: Hershey's Fudge Question
Dear Uncle Phaedrus:
I read what you wrote about the different Hershey's fudge recipes and the
timeline. Here is my question:
My father made fudge from time to time when we were young - this would have
been primarily in the sixties. I'm quite certain he used a recipe from a
Hershey's Cocoa can, but the result was unique, and I've never had any fudge
like it since. Any fudge I've ever had has been, well, fudge-y and soft.
This fudge was hard and broke off in chunks. It was really densely
chocolate-y and had no nuts in it. We were crazy about it. Has anyone ever
described this kind of fudge to you?
I just wondered if this matches the Hershey recipe, or if my Dad perhaps
just used Hershey's cocoa as part of some other recipe he got from somewhere
else. I would be grateful for whatever input you can give me.
I couldn't say which, if any, fudge recipe might give you the results you
describe. Descriptions like: "This fudge was hard and broke off in chunks.
It was really densely chocolate-y..." are rarely included in a recipe. I
seriously doubt that the exact recipe your father used to make this kind of
fudge was any of the recipes that appeared on the Hershey's can. However, he
may have taken a Hershey's recipe and then adapted it to make his fudge. The
recipe he used might also have appeared in a Hershey's magazine ad or something
similar. I've never personally heard of a fudge recipe that makes fudge like
you describe, but I'm not a fudge aficionado, and rarely eat it even when
it's right in front of me. (brownies are a different matter...)
I'll post this. Perhaps your description will tickle the memory of one of my
From: Barbara W.
Subject: Fudge Recipe
Date: Friday, November 13, 2015 3:41 PM
I just sent you the fudge recipe from Marjory Smith Conner. She lived to be over 100 years old.
It makes an old fashioned grainy fudge. This is my favorite fudge to eat!!! Never cared for the soft fudge.
Old Fashioned Chocolate Fudge
6 c sugar
1 1/2 c Hershey's Cocoa
1 1/3 sticks butter
1 large can evaporated milk
1/2 c whole milk
2 t vanilla extract
Lightly butter a 9 by 13 inch pan and set aside. Mix all ingredients in a large saucepan. Cook on low to medium
heat until the mixture thickens. Remove from heat and beat rapidly for several minutes with a spoon. Fold in nuts
and pour into prepared pan. Cut fudge in squares while still warm. After fudge has cooled, store in covered container