Use this to search the site!
Just type your request in the
blank and click on "Search"!


Blue Boar Cafeteria Meatloaf with Creole Sauce

From: Laura  
Sent: Wednesday, October 26, 2016 9:16 AM
Subject: blue boar meatloaf

I was looking at your site and I can't seem to find the blue boar cafeteria recipe for their meatloaf that they use to serve with the Creole sauce.  
If you have it and can send it to me that would be great. 


Hello Laura,

Sorry, I do not have that recipe, nor does it appear to be on the Web for free. However, that recipe is available in the Archives of the Louisville Courier-Journal, which are available online if you subscribe for $7.95 per month. See:

Courier Journal Archives

Iíll post this for reader input.


Gwen had this recipe:

Blue Boar meatloaf with Creole sauce
3 pounds ground beef
1/2 cup diced green pepper
3/4 cup diced onion
3/4 cup diced celery
1 egg
1/2 cup ketchup
2/3 cup stale bread crumbs
2 teaspoons salt
1/2 teaspoon white pepper
Creole sauce (recipe follows)

Clean and dice green pepper, onion and celery. Grind together in food processor. Add to ground beef along with egg, ketchup, bread crumbs, 
salt and pepper. Mix well. Form into a 5-inch wide and 3-inch deep loaf. Grease butcher paper or parchment paper. Wrap loaf in paper. 
Place in an oven-proof pan. Bake in a preheated 325-degree oven for 1 1/2 hours or until done. Makes 8 to 10 servings. Serve topped with 
the following Creole sauce.

Blue Boar Creole sauce
1 tablespoon shortening
1 medium onion, diced
1/2 green pepper, diced
1/2 cup celery, diced
Dash garlic powder
1 1/3 cups beef or chicken stock
1 cup canned tomatoes
1/2 cup tomato puree
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon vinegar
1 tablespoon cornstarch
1/4 cup water

Melt shortening in a heavy 2-quart saucepan. Add onion, green pepper, celery and garlic powder. Saute until onions are translucent but not brown. 
Add stock, tomatoes, puree, sugar, salt, pepper and vinegar. Simmer gently for 30 minutes. Dissolve cornstarch in water. Add to sauce and cook 
until clear. Serve while hot.  Makes approximately 4 cups.

Uptown Cafe Clams a la Maison

-----Original Message----- 
From: Terry
Sent: Tuesday, October 25, 2016 11:23 AM
Subject: clams ala maison

Just wondering if anyone had the clams ala maison recipe that the Uptown
Cafe in Butte Montana serves.
Thank you for your efforts.

Hi Terry,

First let me say that I had no success finding a recipe or a copycat or a "tastes-like" recipe for the clams maison as served at the Uptown Cafť in Butte, Montana. I found several rave reviews for the restaurant and the dish. In one of those the writer said they had asked for the clams recipe and were told that it is not given out. Therefore, I doubt that it is possible to obtain the recipe unless an employee or former employee happens to provide it. The dish is described as "delicious, creamy clams baked in herbs and butter in a scallop shell and served with bread. There is a photo of the dish here: Sydne George

I am familiar with baked stuffed clams of the New England type. There is a recipe for those here: Baked Stuffed Clams

"Clams a la maison" means "clams home style." Therefore a clam dish with the same name might be different in every restaurant (or home) in which it is served, with little consistency in the recipe.

I did a search for any "Clams A La Maison" recipe, and I found the one below in two places. No source was given, and the recipe, which was called "antique" was a scan of a recipe printed on aged, yellowed paper in a newspaper-type font. I don't claim that this recipe is similar to the Uptown Cafť recipe, but it appears to be a very good recipe and would probably be worth trying.

I will, of course, post this for reader comment.


Clams A La Maison

2 cans (7 1/2 ounces each) minced clams
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon dry mustard
2 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
lemon cut into wedges

Prepare a white sauce by melting the butter, stirring in the flour and salt, 
and when blended, add the milk all at once. Cook until thickened.
beat egg yolks and add gradually while beating at least half the white 
sauce. Stir in the rest of the white sauce and return to heat. Cook
until the mixture comes to a boil. Remove from heat and add dry mustard and 
lemon juice and blend well. Stir in minced clams. (At this point
mixture can be refrigerated for several hours or can be used immediately.)
Fill empty baking shells (actual seashells used for baking purposes) or tiny 
casseriles (ramekins?) with the clam mixture. Sprinkle with
paprika. Place under broiler for 5 to 10 minutes or until tops are a light 
golden brown. Serve with lemon wedges. Can sprinkle lightly with parsley
or garnish with a sprig of parsley. Yield: 6 to 8 servings.

Chi Chi's Green Chili

From: Tim 
Sent: Wednesday, October 26, 2016 12:10 PM
Subject: Chi Chi's green chili recipe 


Many years ago, I worked at a local Chi Chi's restaurant.  I remember loving their green chili.  
It was a green chili based stew of pork and vegetables.  Absolutely delicious.  
I would love to have this recipe to make at home.



Hello Tim,

I am not finding any mention anywhere of Chi-Chiís green chili with pork or Chi-Chiís pork chili verde. I did find a recipe for Chi-Chiís Diablo Sauce, which is sort of a green pork chili, and I found other pork chili verde recipes. See:

Chi Chi's Diablo Sauce

Chile Verde with Pork

Pork Chili Verde

Iíll post this for reader input.


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2012, 2013, 2014, 2015 Phaedrus