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Blueberry Coffee Cake

----- Original Message ----- 
From: Patti 
Sent: Friday, November 13, 2009 11:48 AM
Subject: Blueberry coffeecake

Hi Phaedrus,

I am disappointed about the chicken pie recipe.  I love it so much!

Do you have the recipe for blueberry coffeecake served by Hobee's in California?



Hi Patti,

See below.


Hobees Sour Cream And Blueberry Coffee Cake Recipe

1 1/2 c Flour (-sifted
1 c Sugar, granulated
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 Eggs
1 c Sour cream
1/2 ts Vanilla
1/4 c Blueberries, fresh,
optional (or other fruit, or nuts such as walnuts)
Vegetable oil

5 tb Sugar, granulated
2 tb Butter
1/2 ts Cinnamon, ground

Preheat oven to 350 degrees F.
In a large mixing bowl, resift sift flour with baking power, baking
soda, salt and about 1 cup of sugar.
In a separate bowl, beat together the eggs, sour cream
and vanilla.
Add egg mixture to flour mixture and beat until smooth.
Oil a 9-inch square baking pan
Spread the batter in the pan.
If you are using fruit or nuts, scatter them over the batter and stir a little 
bit so that they stay in the top layer.
In a small bowl, mix about 5 T sugar with the butter
and cinnamon with a sturdy fork, until they are blended and resemble cornmeal 
(i.e., you should have a mixture of fine crumbs, not a smooth mixture).
Sprinkle topping over batter. Bake for 20-25 minutes, until a clean toothpick 
inserted in the center of the cake comes out dry.
Cool slightly; serve warm or at room temperature.

Corn Casserole

Corn Casserole

1/2 c. margarine
17 oz. can whole corn with liquid
17 oz. can cream corn
1 (8 1/2 oz.) box Jiffy corn bread mix
2 eggs, slightly beaten
1/2 c. Cheddar cheese
1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. sour cream

Melt margarine in 9 x 13 inch baking dish.  Add whole corn with liquid, 
cream corn and corn bread mix, stir slowly.  Add onion and green pepper. 
Add eggs and fold in sour cream.  Sprinkle with cheese.  Bake at 350 degrees 
for 20 to 30 minutes.  Cool slightly before serving.  
Corn  Casserole

1 med. can whole kernel corn, drained
1 med. can cream style corn
1/2 stick margarine, melted
1 box Jiffy corn muffin mix
2 eggs, beaten
1 (8 oz.) sour cream

Grease 2-quart or 2 1/2-quart casserole.  Combine all ingredients; mix 
with spoon.  Pour batter in dish.  Bake at 350 degrees for 35-40 minutes.  
Corn  Casserole

1 can whole kernel corn, drained
1 can cream style corn
1 (4 oz.) can green chiles (or less, if desired), drained
1 c. grated cheese
1 egg, beaten
Seasonings as desired
1 c. sour cream

Mix all ingredients.  Pour into greased casserole and bake at 350 degrees 
for about 1 hour.

Cranberry Chicken

----- Original Message ----- 
From: Tina 
Sent: Friday, November 13, 2009 10:36 PM
Subject: Cranberry Chicken

Hi Phaed,

I'm looking for a recipe that Lipton published back in the mid to late 70's, 
possibly on the box for their onion soup mix.  The recipe I'm referring to was 
for chicken, coated in a mixture of cranberry sauce and the onion soup mix. 
You've come through for me in the past on several occasions, so I'm hoping 
you keep the streak up!



Hi Tina,

I found dozens of these with slight variations. The variations are chicken breasts vs whole cut up fryer vs thighs & drumsticks and French dressing vs Russian Dressing vs Catalina Dressing. I found all possible combinations of these.


Cranberry  Chicken

6-8 chicken breasts, skinned and boned
1 can whole cranberry sauce
1 pkg. onion soup mix
1 bottle French dressing (can use diet)

Mix cranberry sauce, soup, and dressing.  Pour over chicken.  Bake for 1 hour 
(4 breasts) or 1 1/2 hours (6-8).  Best served with rice. 
Cranberry  Chicken

1 (16 oz.) can cranberry sauce
1 (8 oz.) bottle reduced calorie Russian salad dressing
1 env. regular onion soup mix
1 (2 1/2 - 3 lb.) chicken

Combine cranberry sauce and salad dressing then soup mix.  Rinse chicken. 
Pat dry.  Remove skin.  Arrange pieces in 9"x12" baking dish.  Pour mixture 
over chicken.  Refrigerate overnight or 3 to 4 hours.  Bake mixture, uncovered 
in 300 degree oven 1 1/2 hours or until done.  Serve with rice, optional.  Serves 4.

Monroe H.S. Sticky Buns

----- Original Message ----- 
From: mary 
Sent: Sunday, November 15, 2009 2:26 PM
Subject: Sticky buns

Hello Phaedrus
Back in the years 1950 to 54 our highschool -Monroe High in Rochester, NY. 
Made these great sticky buns. 
I have no idea of the ingredients. But they were the best tasting buns I have ever had,
Perhaps you can help me with this. I am sure many others would like it also. 
Of  all the pecan buns I've tried, none have come up to par to these.
Thanks a lot-Mary 

Hi Mary,

There is a Monroe High School Sticky Buns recipe on the Monroe HS Class of 1969 Reunion website. However, it does not have any pecans.

See: Sticky Buns Recipe

Southern Style Iced Tea

----- Original Message ----- 
From: Eva 
To: Phaedrus 
Sent: Monday, November 16, 2009 4:30 PM
Subject: Tea Southern style

I know from reading that there is sweet tea and unsweet tea used in the South, and 
am interested in learning the differences and how its made. Like the quanity, they 
type of tea (loose, bags) and how its cooled, on counter top and then put in the 
fridge or what, how much sugar etc. I can estimate but its nicer to know and it 
would be nice to have the unsweetened tea for summer here. (it can get over 100 F 
in the shade)

My Grammy was from Missouri but we never drank iced tea or even much tea, as my 
mother was allergic to it. My brother on the other hand drinks it like its going 
out of style but that is hot tea! 


Hello Eva,

A meal in the South is not complete without sweet iced tea (unless it's breakfast...). The recipe below is the one that I grew up on. Do not squeeze the tea bags before removing them from the brew - it can make the tea bitter. Things like the amount of ice and sugar are to taste. Some like more;some like less. Add the sugar to the hot brew before adding the cold water. If you try to sweeten cold tea, most of the sugar just sits on the bottom. Sweet tea has sugar; unsweetened tea has no sugar. Lemon slices are optional with both.


Iced  Tea

1 qt. boiling water
10 Lipton or Luzianne tea bags
1 c. sugar (more or less to individual taste)(omit for unsweetened)
3 qt. cold water

Makes 1 gallon.  Remove water from heat, add tea bags, and let steep five minutes. 
Remove tea bags(don't squeeze), then add sugar, stir well.  Pour into gallon container 
and add cold water.  Fill glasses with ice cubes and pour the tea.

Sharon sent her recipe:

From: "Sharon " 
Subject: Wanted to add my ice tea recipe
Date: Thursday, December 03, 2009 6:58 PM

Noticed the request for Iced Tea, since we go through at least a gallon a
day I would like to share my way of making it.
I always have a half gallon of concentrate in the refrig ready to go when
the gallon jug gets emptied.
We like our tea strong but not bitter!!!

10 regular tea bags or 3 family sized tea bags (I use half Green tea bags,
and the other half regular tea bags)

1 - 2 cups sugar depending on taste ( I like less sweet so use one cup, my
mother-in-law likes sweet (like syrup to me) and uses 2 cups.

Add sugar to water in pot and bring to boil.

Turn off heat (if electric stove remove from burner) add tea bags and let
set covered.

When cooled to room temp pour into half gallon canning jar (tea bags

Cover and put in refrig.

When ready  remove tea bags (do not press or squeeze) add this mixture to a
gallon container and fill to top with cold water.

Then start your next batch you will NEVER have to wait on the tea you will
always have a fresh pot ready.

This is real southern Iced Tea, when going to covered dish meals people will
ask which one is my tea and I never have any left to take home.
Hope you enjoy

Sharon in the beautiful Blue Ridge Mountains of NC

"Twice During the meal Madame Maigret looked at him tenderly. Once when he ordered the friteure de goujons (deep fried gudgeons - a fish), and again when he asked for andouille with a side order of French fries."
Maigret's Little Joke by Georges Simenon

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus