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Columbus Ohio Coney Sauce

From: "Rosie" 
Subject: Coney Sauce from Columbus Ohio
Date: Thursday, November 21, 2013 1:27 AM

Uncle Phaedrus,

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.

*Sue, Columbus*

Dimassi's Tabouli

From: Varsha
Sent: Monday, November 18, 2013 5:00 PM
Subject: Dimassi Tabouleh Recipe

Good afternoon,

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, 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!  


Hello Varsha,

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. and
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:


Dewey's Peanut Brittle

-----Original Message----- 
From: Al
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, 
"Dewey's" disappeared!
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 


Hello Al, 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. See: Trademarkia

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.


Particular Squash Casserole

From: Donna 
Sent: Monday, November 18, 2013 12:50 PM
To: 'Phaedrus' 
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

Hello Donna,

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: Group Recipes

This one calls for American cheese, but it might work if you substitute cream cheese: Every Recipe


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

Squash Casserole


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.

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