Sent: Saturday, November 03, 2012 11:07 AM
Subject: (no subject)
hi, when i was 15 i worked for morrisons in north miami beach
i ate a beef chop steak that had a italian sauce with a italian bead crumb coating
served with a side of spaghetti, i'm having a craving that wont quit. sheila
I have checked my Morrison’s kitchen manual, and I also asked a friend, James, to check his Morrison’s kitchen manual,
which is of a later date than mine. The below recipe for beefsteak Parmesan is the only recipe in either manual that
sounds like your description. It was served with spaghetti.
Note that this is a cafeteria recipe that makes 60 portions. You’ll have to cut it down for home use.
Morrison’s also used a commercial Parmesan sauce sometimes instead of making their own. You can, too.
I have no idea what brand of sauce Morrison’s used.
Morrison's Beef Steak Parmesan
Yield: 60 portions
60 - 4 oz. frozen flaked beef steaks
6 lbs crackers
2 lbs. flour
2 tbs salt
2 tsp pepper'
1/2 lb milk
4 lbs. water
1 gallon Parmesan Sauce
Mix Flour, Salt, Pepper, Milk, Eggs, Water to make a wash. Place crackers into pan and dip frozen beef steaks into
wash and then into pan with crackers. Press firmly with palm of hand on both sides and place frozen steaks on sheet pan.
Do not let thaw. Place about 2 oz Parmesan sauce on each patty an add 1 oz. grated cheese on each patty. Place in oven
until cheese is melted.
Cover bottom of 1 inch deep pan with about 5 oz of sauce and add steak. Do not overlap or stack. Cook in 375 degree
oven until done. Remove from oven and sprinkle each patty with 1 oz. cheese. Serve over spaghetti which will be held
in a separate pan.
Morrison's Notes: Steaks must be kept frozen and cooked frozen. Do not let thaw. Cooked cannot be used again.
Remove breading and use in stuffed peppers. Cheese used for top should be grated. Garnish with parsley sprig.
Each portion yields 3 oz cooked meat. Shrinkage is 1 oz. If commercial Parmesan Sauce is unavailable, use house-made recipe.
Morrison's Parmesan Sauce
Note: This is the homemade version. Morrison also supplied its restaurants with a commercial product.
Yield: 3 gallons
1 lb Olive Oil
1 tbs Celery, chopped fine
1 1/2 tbs onions, chopped fine
1 1/2 tbs dried basil
1 1/2 tbs dried oregano
1/4 cups dry parsley flakes
1 #10 can tomatoes, diced and drained
1/2 #10 can tomato paste
1 tbs Garlic, chopped
2 gallons chicken stock
8 oz. sugar
7 oz Chicken base (do not mix with water)
2 1/2 oz Lee & Perrins sauce
3 oz Parmesan cheese
8 oz. corn starch
2 cups water
Place olive oil in heavy post. Add celery and onion and sauté for 15 minutes. Add tomatoes, tomato paste, garlic, basil,
oregano, chicken stock and sugar. Cook for about 45 minutes. Add Lee & Perrins and Parmesan cheese and cook over low heat
for about 30 minutes. Stir frequently to avoid sticking. Add dry parsley flakes. Blend cornstarch in water and add to
cooked sauce. Simmer 5 minutes. Remove from heat. Can be stored in refrigerator for up to seven days.
Again - This is the homemade version of the commercially produced product that was standard use.
Sent: Saturday, November 03, 2012 12:28 PM
Subject: ZCMI pudding filled donuts
Looking for those delicious ZCMI donuts that were filled with delicious bismark type pudding and sprinkled with powered sugar on the outside.
They were incredibly delicious and I miss not knowing where to buy them or how to make them. Do you have any sources for these donuts -
either local bakeries that make them or recipes for them?
I can’t find any mention at all of ZCMI pudding filled donuts. The closest thing that I find any mention of is “custard filled bismarcks”,
but no recipe for them.
Sent: Sunday, October 28, 2012 6:30 PM
Subject: Piccadilly Cafeteria Raisin Pie
Can you find the Piccadilly Cafeteria Raisin Pie recipe? All the recipes I can find have something in the filling that makes it kind of creamy;
Piccadilly's raisin pie was more like a mince pie in texture but I don't think there are any solid ingredients in the filling except raisins
Hope you can help!
Sorry, I had no success locating the Piccadilly Cafeteria’s raisin pie or a copycat.
James sent these recipes:
I saw the post about the Piccadilly Raisin pie. This recipe from the 1942 Household Searchlight Cookbook may be very close.
According to my wife’s 92 year-old mother who is a prolific cake and pie maker to this day -- she always has two or three
pies and cakes at hand – raisin pies were once popular in the South. The ingredients were usually in the pantry and didn't
require a trip to a store.
1 1/2 cups raisins
1/4 cup lemon juice
3 tablespoons flour
1 cup sugar
1 cup boiling water
1 tablespoon butter
Few grains of salt
Combine, sugar, flour and salt. Add boiling water slowly, stirring constantly. Cook in double boiler until thick and clear.
Add raisins with lemon juice and butter. Mix thoroughly. Fold into pastry-lined tin. Cover with top crust.
Bake in hot oven (425) about 25 minutes.
A&G Cafeteria also had a raisin pie. This is in their manual
Yield 16 pies 1 1/2 lb filling per pie
8 lbs raisins
2 gallons cold water
3 lbs brown sugar
1 lb white Karo
1/2 oz. salt
4 tsp cinnamon
8 oz cornstarch
8 oz water
4 oz oleo or butter
2 oz lemon juice
Mix raisins, water, brown sugar. Syrup, salt and cinnamon. Allow this to boil 30 – 45 minutes over VERY low heat.
This must cook slowly so the raisins will absorb the maximum amount of moisture. When raisins are done, thicken
with cornstarch-water mixture and allow to return to a boil. Remove from fire and add oleo or butter and lemon juice.
Place in pie shells and top with second pastry or criss-cross strips. Preheat oven to 425 and immediately turn oven
down to 400 when you put pies in oven. Bake until crust is done.
Sent: Wednesday, November 07, 2012 10:54 AM
Subject: Indianapolis Laughner's Cafeteria
What a great website! I would love to find the old Laughner’s recipe for their apple salad. I think it was mayonnaise
based with some kind of sweetener added. At one point someone told me the secret ingredient was cream cheese.
Any help would be very much appreciated.
Sorry, I can’t find even a mention of Laughner’s Cafeteria apple salad. I read that Loon Lake Lodge in Indianapolis is operated by the same people,
but that establishment does not have an apple salad on their menu. I’ll post this on my site in the hopes that a reader can help.