Subject: Coney Sauce from Columbus Ohio
Date: Thursday, November 21, 2013 1:27 AM
I've noticed quite a few requests for Coney Island sauce over the past couple years and
thought your readers might like another one from Columbus Ohio!
Coney Island Sauce
This recipe is from my uncle, S. A., who worked at a confectionery on the South Side
in the 1940s and í50s. I make it a couple of times a year and freeze it in pint containers
so I can have my Coney Island fix whenever I need it.
*2 pounds ground beef (I use ground round) *
*2 medium to large onions diced *
*1 tablespoon garlic powder *
*2 teaspoons vinegar *
*1 can (6 ounces) tomato paste *
*4 tablespoons chili powder (I generally add a little more) *
*2 teaspoons cinnamon *
*1/2 teaspoon ground red pepper *
*2 dashes Worcestershire sauce *
*1 1/2 teaspoons salt and pepper *
*1 quart of water *
*1 teaspoon cumin *
*2 or 3 whole diced red peppers, or green will work, too *
*5 or 6 bay leaves *
*35 whole allspice, placed in a cheesecloth bag (this will be removed from the sauce at the end of cooking and discarded)*
Brown ground beef, while adding remaining ingredients, and simmer 4 to 5 hours.
Sent: Monday, November 18, 2013 5:00 PM
Subject: Dimassi Tabouleh Recipe
I am trying to search for the tabouleh recipe from the Mediterranean Buffet chain Dimassi.
I went to the one in Houston, TX Medical Center. I searched for recipes online using google and
have found many for tabouleh in general as well as tried the one off of allrecipe.com, but none
of them really match what it looks like in the restaurant or there is a slight difference in taste
though I cannot quite put my finger on it. For starters, the tabouleh in the restaurant definitely
has a lot more green than any of the other tabouleh recipes I have seen online. The ones I have
tried online have bulgar wheat, lemon, parsley, olive oil, mint & garlic optional.
Any help is much appreciated. Thank you!
Well, I had no better success than you in looking for Dimassiís actual recipe. Their menu is here: Dimassi.
Their menu describes their tabouli like this:
Tabouli Salad: Chicken, wheat, parsley, onions, tomatoes, olive oil, lemon juice, salt.
Tabouli: (Chicken, Wheat, Tomatoes, Parsley, & Olive Oil)
I read a dozen or so reviews of Dimassiís in which the writer talked about Dimassiís tabouli.
One common theme that I noticed was that the reviewers said that Dimassiís tabouli has a much
higher ratio of parsley to cracked wheat than other taboulis that they had eaten. Several of
the reviewers did not like this and complained that the amount of bulghar (cracked wheat) was
too little and that the excess parsley gave Dimassiís tabouli a different flavor. The excess
parsley would also give Dimassiís tabouli a greener color than other tabouli recipes.
Thatís where I would start if I were trying to duplicate Dimassiís tabouli:
Take the closest recipe that you have found, increase the amount of parsley,
and decrease the amount of bulghar.
There is a recipe and video for making a parsley-heavy tabouli here: Tabbouleh with lots of parsley and mint as it should be
Thereís another recipe with a photo here: Taste.com
Sent: Tuesday, November 19, 2013 3:02 PM
Subject: "Dewey's" Peanut Brittle recipe
I used to work for a felonious brokerage firm (unbeknownst to me,) which took
"Dewey's Brittle" of Warren, Ohio; "Public" around 1990-1991.
The FCC shut "Dublin Securities" down the winter of '91, and shortly after that,
They made the best Nut Brittles I, (or anyone else who tried them,) has ever tasted!
I am trying to find the recipe for "Dewey's Peanut Brittle," And I wouldn't turn
down their Pecan Brittle either!
They were made in 8" Rounds; about 1/2"-3/4" thick, wrapped in a sealed plastic bag,
inside a square cardboard box. They produced: Peanut, Pecan, Cashew, and Almond Brittles.
The uniqueness of them was a light, crisp texture, not heavy or crunchy, buttery and
somewhat airy! You could eat an entire 8" round without feeling like a diabetic coma was
Sorry, I found nothing but dead ends here. The Dewey Candy company applied for a number
of trademarks for different candy and brittle names in the 90s, but then seems to have vanished.
Many of the trademark applications gave their address as Lordstown, OH, rather than Warren:
Dewey's Candy Company
6850 Tod Avenue, S.W.
Lordstown OH 44481
I found no mention of their brittles other than in legal filings.
Sent: Monday, November 18, 2013 12:50 PM
Subject: Squash Casserole
Dear Uncle Phaedrus,
It is getting close to Thanksgiving and I want very much to make a Squash Casserole, but alas have lost the recipe.
I have really tried to find it online, but cannot. Please help me. The ingredients were: Yellow and Zucchini Squash,
cream cheese, Ritz Crackers and onions. I cannot remember any other ingredients, but I do remember how good it was.
I want to thank you in advance for your help.
Donna in Ennis, Texas
I had no success finding a recipe that fit your exact requirements of cream cheese, yellow or summer squash and zucchini, and Ritz Crackers.
Where did you get the original recipe?
There are lots of squash casserole recipes that are similar, but I found none with that exact combination.
The cream cheese in particular is somewhat of a sticking point. Cheddar cheese and parmesan cheese are much more common.
Some of the ďclose, but not quiteĒ recipes that I found are here:
This one has cheddar and sour cream: Two Thirty Ate
This one has the cream cheese, but calls for summer squash only. You could substitute zucchini for half the summer squash:
This one calls for American cheese, but it might work if you substitute cream cheese:
Back in the 1960's and 1970's the recipe below found it's way into many local community and church cookbooks
Timm in Oregon
2 pounds fresh zucchini and yellow squash, chopped
1/2 cup onion, chopped
8 ounce cream cheese, softened
Salt to taste
Black pepper, freshly ground to taste
Chopped garlic to taste, optional
1 sleeve Ritz crackers, crushed
Boil the squash with the onion in a small amount of water until just tender; drain and place in a casserole dish.
Add the cream cheese, salt, pepper and garlic; stir well to combine. Top with crushed Ritz crackers and bake at
350įF for 25 to 30 minutes.