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Oysters Dunbar

----- Original Message ----- 
From: Carmella
To: phaedrus
Sent: Tuesday, October 28, 2003 8:58 AM
Subject: Recipe request

> Good morning!  I am seeking something that no one has been able to get,
> but I figure if anyone can, you will!  There was a restaurant in New Orleans
> called Corinne Dunbar's that had a famous appetizer of oysters and artichokes
> called Oysters Dunbar.  The restaurant went out of business a while back, and
> they never published that recipe, although they gave out several others. 
> I (and several thousand other people who ate there) would be ecstatic if you
> could get the recipe; otherwise, I'd be grateful to get any oyster/artichoke
> recipes.
>  Thanks!  You are the greatest! - Carmella Gioio

Hello Carmella,

The below Oysters Dunbar Recipe is from Chef John Folse. Below it are some more oyster and artichoke recipes. Please request the other two recipes in separate e-mails.


Oysters Dunbar
Prep Time: 1 Hour
Serves: 6

This dish was named after the great restaurateur, Coreen Dunbar. Coreen had
one of the few pot-luck restaurants. This simply meant that you walked in,
pulled up a seat and whatever was in the pot was being served on the table
that evening - no options, no choices. This dish became a mainstay at her
restaurant and went on to become a sought after dish on other New Orleans
restaurant menus.


3 dozen oysters
1 cup reserved oyster liquid
12 oyster shells
2 cups artichoke hearts
1/4 pound butter
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup garlic, minced1/4 cup flour
2 cups heavy whipping cream
1 tsp Worcestershire sauce
1 tsp Creole seasoning
1/4 cup green onions, sliced
1 tbsp basil, chopped
1 tsp thyme, chopped
1/4 tsp nutmeg
salt and black pepper to taste
hot sauce to taste
3 cups seasoned Italian breadcrumbs
3/4 cup Parmesan cheese, grated

Pre-heat oven to 375 degrees F. Wash oyster shells once or twice with hot,
soapy water and rinse under cold, running water until all soap is removed.
Reserve shells in cold water for later use. Chop 2 dozen oysters along with
artichoke hearts into bite-size pieces and set aside. In a cast iron Dutch
oven, melt butter over medium-high heat. Add onion, celery, bell peppers and
garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chopped
oysters and artichoke hearts, blending well into the vegetable mixture.
Sauté 5-7 additional minutes to incorporate flavors. Sprinkle in flour and
blend well to create a white roux. Add heavy whipping cream and reserved
oyster liquid, stirring constantly to blend into the roux mixture. The
consistency should be that of a slightly-thickened white sauce. Add
Worcestershire sauce, Creole seasoning, green onions, basil, thyme and
nutmeg. Season lightly using salt, pepper and hot sauce. Continue to cook
7-10 minutes then remove from heat. Stir in 2 cups of breadcrumbs until
mixture is thickened and resembles a stuffing. Place 1 whole oyster in the
center of each oyster shell and top with equal portions of Dunbar stuffing.
Place stuffed oyster shells on a cookie sheet and sprinkle with remaining
breadcrumbs and Parmesan cheese. Bake oysters until stuffing is heated
thoroughly and bubbly, approximately 30 minutes. It is imperative that the
oysters in the shells are hot and fully cooked.
Oysters  &  Artichokes

 Ingredients :
 1 pt. oysters, drained
 3 tbsp. flour
 1/4 lb. butter
 1 bunch shallots, chopped
 3 toes garlic, crushed
 2 tbsp. parsley, chopped
 1 box frozen artichokes or 1 can
 3 c. oyster liquid or water
 1/2 tsp. thyme
 2 dashes angustura bitters or Worcestershire sauce
 1/4 tsp. cayenne pepper
 Bread crumbs
 Lemon slices

 Preparation :
    Dissolve flour in oyster liquid and set aside.  Saute shallots
 and garlic in butter until soft.  Add parsley, oysters and artichoke
 hearts.  Cook until oysters curl.  Add liquid, bitters, thyme and
 cayenne.  Bring to a boil, reduce heat and simmer for 1/2 hour.
 Stir often.  Spoon into ramekins, top with bread crumbs, paprika and
 lemon slice.  Bake at 300 degrees for 15 minutes.
 Oyster And Artichoke  Casserole

 Ingredients :
 1 stick butter
 2 tbsp. flour
 1/2 onion, grated
 2 doz. chopped oysters
 2 artichokes, cooked
 Pinch of curry
 Salt & pepper to taste
 White wine to taste

 Preparation :
    Cook butter, flour and onions until lightly brown, add chopped
 oysters and a little water.  Cut up artichoke heart and scrape some
 leaves. Add to mixture using artichoke water.  Cook to desired
 thickness.  Add pinch of salt, pepper, curry powder and wine.
 Simmer about 10 minutes.  Can be frozen or when ready to serve,
 place in small dish, garnish with lemon and paprika.
 Oyster  & Artichoke  Soup

 Ingredients :
 1/2 c. butter
 1 lg. onion
 1 bunch chopped green onion
 2 pods chopped garlic
 2 tbsp. dried parsley
 1 can chicken broth
 1 can mushroom soup
 2 coffee measures flour
 2 doz. chop oysters
 1 can chop artichokes
 1 c. or more oyster water
 Dash Kitchen Bouquet

 Preparation :
    Melt butter in Dutch oven.  Saute onions and garlic until tender.
  Add parsley.  Add flour and blend well.  Add Kitchen Bouquet; mix
 well. Slowly add chicken broth until smooth.  Add oyster water.  Add
 oysters that have been chopped by hand.  Let cook 5 minutes.  Add
 cream of mushroom soup.  Cook 5 minutes more.  Add artichokes that
 have been chopped by hand.  Add salt and pepper.  Simmer 30 minutes.

Swedish Flop

Swedish Flop

1 pkg. dry yeast
1/4 c. warm water
1/2 c. butter or margarine
2 c. sifted flour
1/2 tsp. salt
2 egg yolks, beaten
1/4 c. milk, scalded and
cooled to lukewarm
1 tsp. vanilla

Dissolve yeast in warm water. Meanwhile cut butter into flour, mixed with salt. 
Add the yeast dissolved, egg yolks, milk and vanilla. Mix well; cover and refrigerate 
for 1 hour.

Spread mixture in a well-greased 8-inch square pan; spread topping over cake. 
Cover and let rise in warm place for 1 hour. Bake cake in preheated 350 degrees oven 
for 35 minutes. Remove and cool. Split cake in half to make 2 layers; fill with filling.

1/4 c. butter or margarine
1/3 c. brown sugar
1 tsp. ground cinnamon
Mix ingredients until crumbly.

3 Tbsp. flour
1/4 tsp. salt
1/2 c. milk
1/2 c. butter or margarine
1/2 c. powdered sugar
1 tsp. vanilla

Mix together flour and salt. Stir in milk; cook, stirring constantly until thickened like paste. 
Cool. Beat together butter, sugar and vanilla until light and fluffy; then gradually beat into 
the cooled milk mixture. The milk must be cooled completely for this to work. Mixture should be creamy.

Twinkie Tiramisu

----- Original Message ----- 
To: phaedrus
Sent: Wednesday, October 29, 2003 7:28 PM
Subject: help!

> My sister e-mail me and she was looking for a recipe called:
> Twinkie Tiramisu   or a tiramisu dessert with twinkies or something like
> it
> Thank you!
> Please e-mail me back if you find this!
> Teressa

Hello Teressa,

Great Chefs are rolling over in their graves around the world, but here it is.


Twinkie Tiramisu


1 box of Twinkies (10 each)
16 oz of Ricotta Cheese
8 oz of Marscapone Cheese
1 lb of Powdered Sugar
2 oz of Dark Rum
6 oz of Kahlua
1 Hershey's Chocolate Bar (milk or dark chocolate)
1 tablespoon of Cocoa Powder


Line a 9" x 13" x 3" pan (or similar size) with Twinkie. Distribute for even
coverage. Drizzle Twinkies with Kahlua and let them soak. Next, combine
Ricotta and Marscapone with a large spoon until smooth. Slowly begin to add
Powdered Sugar (reserve 1/8th package of sugar for garnish) and whisk until
mixture is smooth but heavy. Add Dark Rum and continue to whisk until fully
combined and mixture is fuller and lighter. Taste mixture for desired
sweetness (do not add more rum or Tiramisu will not set properly). Pour
cheese mixture evenly over Twinkies in pan, use a soft spatula to smooth
mixture and distribute in-between Twinkies and into corners. Cover and place
pan in refrigerator for four hours to set. To finish, sprinkle Cocoa Powder
liberally over top of Tiramisu. Then grate Chocolate Bar and drizzle
shavings over the top as well. To serve, cut into pieces and dust with
powdered sugar. Enjoy! For something different, try Frozen Twinkie Tiramisu
by freezing overnight (just remember to cut pieces out with a hot, butter
knife) it's decadent! 

Wheatena Cake

----- Original Message ----- 
From: "Linda" 
To: phaedrus
Sent: Wednesday, October 29, 2003 5:59 PM
Subject: Coffee Cake Recipe


My name is Linda and I have been unable to find a recipe for a coffee cake
made with Wheatena Cereal.  It had sour cream in it and was on the back of a
the cereal box.  You made it in a tube cake pan and it was so good.  It
would have been back in the 1970's I believe.

Any help would be greatly appreciated.

Hello Linda,

The below recipe was on the Wheatena website. The only other recipe there for a cake was for an orange coffee cake, but it didn't have sour cream or use a tube pan as this one does.


Helen Hiland's Wheatena Apple Cake

1 cup finely chopped pecans
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons Wheatena, uncooked
1 cup grated apples, well packed
1/2 cup butter or margarine
1 cup sugar
3 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon soda
1/4 cup Wheatena
3/4 cup sour cream

Combine first 4 ingredients; set aside. Grate apples. Cream butter with
sugar; add eggs, one at a time, and cream until light. Sift flour, baking
powder and soda together; add Wheatena. Add dry ingredients to creamed
mixture alternately with the apples and sour cream. Spoon 1/2 the batter
into well- greased 10-inch tube pan. Sprinkle with 1/2 the nut mixture;
cover with remaining batter and top with remaining nut mixture. Bake in
preheated 375F oven 50 to 55 minutes or until it tests done. Cool slightly
before removing from pan.

Bear Paws

----- Original Message ----- 
From: "Gisèle"
To: phaedrus
Sent: Wednesday, October 29, 2003 11:36 AM
Subject: Bear Paws

> We visited Watson Lake Yukon.
> There is only one Grocery store in Watson Lake and they sell the most
> wonderful pastry called Bear Paws. I believe it is made right there on
> the premises.  Could you possibly get me the recipie.
> Thank you very miuch.
> Gisele.

Hi Gisele,

Well, I dunno. I found one pastry recipe called "bear paws", another called "grizzly bear paws", and then there is a French pastry called "bear claws." See below for all three.


Bear Paws

1/4 pound butter (not margarine)
2 teaspoons confectioner sugar
1 teaspoon vanilla
1/2 cup chopped nuts (pecans)
1/2 cup coconut
1 cup Pastry flour

Mix ingredients thoroughly. Take a scant teaspoonful of mixture and roll
between palms of hands. Bake on an ungreased cookie sheet at 300° for 30
minutes. Roll in confectioner's sugar.
Grizzly Bear Paws
Alan Hallman, Calgary Elbow Campaign Co Manager

1 egg 2 capfuls of vanilla
1 c flour 
1/2 c oats
1/2 c brown sugar 
1/2c butter
1/2 t baking soda 
1 T cinnamon
1/2 c chocolate chips 
1/2 c walnut pieces

Mix altogether until very well blended. Cook at 375° on greased cookie sheet
for 10 minutes.
Bear Claws

Basic Sweet Dough
1/2 cup milk
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup butter or margarine
1/2 cup warm water (105-115 degrees)
2 packages active dry yeast
2 eggs, beaten
4 1/2 cups unsifted flour

Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.

Measure warm water into large bowl and sprinkle on the yeast. Stir until
dissolved. Stir in lukewarm milk mixture, eggs and half of the flour - beat
until smooth. Stir in remaining flour to make a stiff dough. Turn out on a
floured board and knead 8 minutes or place in an electric mixer with a dough
hook until smooth and elastic. Place in a greased bowl, turning to grease
top of dough.

Cover and let rise until doubled in bulk. Punch down and shape as desired.

Preparation and Filling
2 tablespoons melted butter (for brushing on the dough)
1 1/2 cups chopped dates
3/4 cups raisins
3/4 cup chopped nuts, divided
5 tablespoons granulated sugar, divided
1 teaspoon lemon rind
1 egg yolk, combined with 2 tablespoons water

Divide dough in half. Roll out half of dough on floured board into a 9 x
18-inch rectangle. Brush with 1 tablespoon of the melted butter.

Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3
tablespoons of the sugar. Sprinkle half of this filling over the dough.

Fold outside third of dough over center; fold again to make a 3-layer strip
18 inches long. Pinch ends to seal.

Cut and divide into 9 (2-inch) sections. Make four 1/4-inch cuts in one side
of each section. Place on greased baking sheets and shape into bear claws by
separating the four cut sections.

Repeat with remaining dough and filling.

Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and
remaining sugar. Let rise, uncovered, until doubled in bulk, about one hour.
Bake at 400 degrees F for 10 to 15 minutes or until golden.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus