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2011

TODAY's CASES:

Chris' Hot Dog Chili

From: Bob 
Sent: Friday, November 04, 2011 11:44 AM
To: phaedrus@hungrybrowser.com 
Subject: Chris's Hot Dos Montgomery, AL

In business since 1917 in downtown Montgomery.  His sauce has little beef, very few beans, is not ketchup red in color, more mustard brown.  
It has a great taste on his hot dogs and his hamburgers.

Anyone know of this recipe?

Transplanted Mongtomerian in Indiana who misses this tasty treat.

Bob

Hi Bob,

This is a top secret recipe known only to Chris’s. There are a couple of supposed recipes below. I have no faith in the first one, but the second one might be worth a try. The problem with it is that it doesn’t say what kind of barbecue sauce to use. There is so much variety in barbecue sauces that I’d think the brand used would make a big difference.

Chris’s has a website here:
Chris' Hot Dogs

There is a Chris’s facebook page here:
Chris' Hot Dogs Facebook Page

On that Facebook page, they say “We can ship Chris' sauce. Give us a call 334-265-6850!” That’s probably your best bet to get the real thing.

Phaed

Chris' Hotdogs Sauce Recipe. 

Ingredients: 
2 parts ketchup
1 part Pete's Hot Sauce (or a similar cayanne pepper sauce) 
add lots of black pepper. Warm up if desired. 
---------------------------------------------------
Chris' Hot Dog Sauce

Ingredients:
1 qt water 
3 T. flour 
1 cup ketchup 
1 T. onion 
1 tsp hot sauce 
1 tsp black pepper 
1 tsp salt 
2 T. Worcestershire sauce 
2 T. sugar 
1 1/2 T. dry mustard 
1/2 cup barbeque sauce 
1 can hot dog chili

Directions:
Add all dry ingredients in with water until dissolved and then add other ingredients. Simmer one hour.
===================================================================================
From: sam
Sent: Monday, June 19, 2017 6:42 PM
To: Phaedrus 
Subject: Re: Mama vicks hot dog sauce

I saw your recipe for "Chris's (Montgomery Al.) Hot dog sauce; I've eaten at this restaurant since 1957 
and think I've mastered their hot dog Chile sauce.
Your second one is close but missing a couple is secrets. One of your readers asked what kind of bbq ssuce was used???
Here is one of the secrets. Just ask your self what kind if bbq sauce could be found in 1917. Also your missing the beans.
They left a portion non ground in a qt. I bought.
Maybe more to follow!!

Hi Sam,

Thanks for the tips. However I’m not sure what you mean about the BBQ sauce. I imagine that in 1917, most BBQ sauce was made from scratch. I guess the idea is to find a bottled sauce that’s similar to 1917 homemade bbq sauce?

Phaed


McCall's Cooking School Hot & Sour Soup

From: Lee 
Sent: Tuesday, November 08, 2011 11:58 PM
To: phaedrus@hungrybrowser.com 
Subject: McCalls Cooking School Hot and Sour Soup

Any idea where I can find this recipe? I would really appreciate your help.

Robin

Hi Robin,

Sorry, no joy. This site is supposed to have a video of that recipe, but it does not work for me:
Safe Diet Recipes

It might be in the “McCall’s Cooking School Cookbook”. You can probably find a copy for sale. Try Amazon.

I’ll post your request on my site in case one of my readers has it, but it will be a few weeks before it appears.

Phaed


Apple Maple Butter

From: Loretta 
Sent: Saturday, November 05, 2011 9:48 PM
To: phaedrus@hungrybrowser.com 
Subject: Maple butter spread

We were recently at a restaurant called 'Pufferbellys' in Kent, Ohio.  They served something they called a maple syrup butter with their sweet potatoe fries.  
I am pretty sure it has some cinnamon in it along with the butter and maple syrup.  There were also some really tiny bits of something soft in it.  
I kind of guessed it to be apple, but am not sure.  It didn't have a strong taste.  If you could come up with the recipe they got it from, or a similar copycat one , 
I would  really appreciate it.  

Thank you , Loretta

Hi Loretta,

Pufferbelly’s has a website at:
Pufferbelly's
and a Facebook page at:
Pufferbelly's Facebook Page

However, there is no mention of Pufferbelly’s maple butter or maple syrup butter on either site, nor did I find any mention of it elsewhere. Therefore, no recipe or copycat. “Maple butter” is fairly common, but recipes for it are just maple syrup, butter, and sometimes eggs. No cinnamon or apple.I did find recipes for something called “apple maple butter”, which does have cinnamon and apple bits. See these sites:
http://sugarcrafter.net/2009/10/02/apple-maple-butter/

Apple Maple Butter

Canning Craft

Phaed

Thank you for trying.  You did better than I did, I didn't find the Pufferbelly site.  
The recipes were more for apple butter (a seasoned condensed apple sauce type concoction). 
What I  am looking for is definitely a butter spread.  I got a pint of it and am going to play with it. 
                                                                                            
Loretta

Coconut Macaroons

From: Peggy
Sent: Saturday, November 12, 2011 9:49 PM
To: phaedrus@hungrybrowser.com 
Subject: hello again

Hi Phaedrus,
You helped me once before when I thought all hope was gone finding that elusive recipe.
A dear friend just called and cannot find her mother's coconut macaroon recipe made with mashed potatoes? 
I have searched in vain through old books and online. If you can help me, my friend and I would surely appreciate it.

Thank you 
Peggy 

Hello Peggy,

The below recipes are the only ones that I can find with potatoes.

Phaed

Coconut  Macaroons

1 stick butter
1 c. sugar
1 egg
1 1/2 c. instant potatoes
1 (5.5 oz.) pkg. Bisquick
1 1/4 tsp. coconut flavoring

Cream butter and sugar.  Add eggs and beat with mixer.  Add instant potatoes. Add Bisquick mix and coconut flavoring.  Beat together.  
Drop by teaspoonfuls on cookie sheet.  Bake at 350 degrees for 10 minutes.  Remove from cookie sheet immediately.
------------------------------------------------
Scottish Macaroons

2 small potatoes
2 lbs. of 10x (confectioners) sugar
chocolate to melt (we mixed half milk chocolate chips with half semi-sweet, 20-24 oz. of chips)
1 bag of coconut flakes

Peel and cook the potatoes. Once cooked, mash and allow to cool. Spread the coconut on a baking sheet and toast in the oven at 300° until quite brown 
(stir occasionally during the toasting process). 

In a large bowl, add the sugar to the mashed potato until it creates more of a dough (you may not need all of it--or you might! 
It depends on how moist the potatoes were in the first place). I found that I had to spoon it onto cellophane and wrapped it several times to form a thick log. 
Place it in the freezer to firm up. Once able to be cut into pieces, melt the chocolate chips and take the cut bars of potato/sugar mixture and dip in the chocolate, one at a time. 
Roll it in the toasted coconut and place on a tray with waxed paper or aluminum foil. When finished, place the tray(s) in the fridge to harden. 

"...sea-weed by way of bread, raw mussels for meat, and almonds for dessert, that's certainly a good dinner for those who have not a single match in their pocket!"
Mysterious Island by Jules Verne

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