Sent: Monday, November 13, 2017 9:24 PM
Hello my name is Vanessa and I am originally from New Orleans Louisiana. When I was
growing up there was a McKenzie's not too far from me that used to make these chocolate
dipped Florentine cookies. The cookie was very thin like lace and one end of it was
dipped in chocolate and it had some kind of either pecan or walnut or hazelnut in the
mixed with that look like lace. Can you please let me know if McKenzie's that are left
in Louisiana makes this cookie? Thank you.
I wish I could help, but I do not live in the area and have never been to “Tastee MacKenzie’s”,
which is the name of the place that has all of McKenzie’s Bakery’s recipes. I searched the
web, but I could not find any mention of McKenzie’s Florentine cookies or lace cookies.
I have no idea whether “Tastee McKenzie’s” (aka “Tastee’s Restaurant”) has those cookies.
I’ll post this for reader input.
“Tastee McKenzie’s” in Lakeview, LA has a Facebook page here: Tastee McKenzie's
There is a phone number for them on that page. You could call them and ask about the
Florentine cookies. As far as I know, they are the only remnant of McKenzie's Bakery.
My page about McKenzie’s is here: McKenzie's Bakery
There are several Facebook pages devoted to McKenzie’s Bakery. You should try posting
request on them.
Sent: Monday, November 13, 2017 2:08 PM
Subject: recipe request
Dear Uncle Phaedrus,
I would love to have the recipe for your Mom's hen and cornbread dressing with oysters.
I have a cornbread recipe that I use (no sugar); but I am sure yours would be better
if you have the time to send that also. This request is from your 11/10/17 post under
Unc's Bill of Fare.
Thank you so much for your great site. I wish that you could post every day.
Thank you! I wish that I could post at least three times a week all year-round. Years ago,
when I first began this site, I was posting five recipe requests each time, three times a
week because I was receiving that many requests.
Now, although I have many more visitors to my site than I did then, I barely get enough
requests to post once a week except during November and December.
Below are the recipes. Cornbread is one of the few things that I myself have cooked, and
I use her recipe. Sorry, I don’t have a recipe for how she cooked the hen or turkey. I
just remember that she used a roasting pan.
black iron skillet, muffin pan, or corn stick pan
2 1/2 cups white cornmeal
1 cup flour
1 1/2 tsp baking powder
1/3 tsp salt
1/3 cup bacon grease
2 1/2 cups buttermilk
Put a bit of bacon grease in the skillet, muffin pan, or stick pan. Enough to coat the bottom.
Put the pan in the oven and preheat to 375°. In a large bowl, put the cornmeal, flour, baking
powder, salt, the rest of the bacon grease, and buttermilk, beating well. Carefully remove the
hot skillet or pan from the oven and set it on top of the stove. Pour the batter into the skillet
or pan. It will sizzle and smell great. Fill about 2/3 to 3/4 full. Bake for 30 to 45 minutes at
375° or until golden on top.
Comments:If you use cornmeal mix and self-rising flour, then you don't need the baking powder -
it's already in there. You can use plain milk instead of buttermilk, but the bread won't be as good.
One of my Mom's favorite snacks was to crumble cornbread into a tall glass about half full and
then fill it the rest of the way with buttermilk. Eat with a spoon.
Cornbread Dressing Like Mom's
1 pan of Southern-style cornbread
5 slices day-old bread, dried and crumbled
1 medium onion, chopped
1 cup chopped celery
2 tablespoons parsley flakes
1 stick butter
1 cup pan drippings from hen or turkey
2 cups turkey broth (I use the wings, neck, gizzard, and liver to make this)
1 1/2 tsp salt
1 tsp poultry seasoning
1/2 teaspoon black pepper
2 teaspoons or more of sage
In saucepan of water, add the turkey neck, liver, gizzard, and wings. Cook on medium high for thirty minutes.
Remove turkey parts and cool until they can be chopped. Reserve broth for dressing and gravy.
In a small skillet, melt the stick of butter. Add celery, onion, and parsley. Cook until the onion becomes
transparent. Set aside.
In a large mixing bowl, crumble cornbread and bread slices. Add broth and drippings, sautéed mixture, and other
ingredients. Add 3/4 of the stewed meat (and reserve the other 1/4 for giblet gravy). Taste dressing to adjust
seasoning. Add more broth if the dressing is too dry.
Pour into well buttered 3-quart pan. Cook at 325 degrees F for 30 to 45 minutes.
Remember, everything but the eggs are already cooked and you are just blending flavors and heating thoroughly.
If you want to make part of your dressing oyster dressing, mix drained whole oysters into dressing at one end
or one corner of your pan of dressing before cooking.
Sent: Wednesday, November 08, 2017 1:08 PM
Subject: Morrison's Divinity Pie
I once visited an uncle in Tupelo, MS in approximately 1978. There was a Morrison’s Cafeteria
in the then Tupelo Mall who had the best pie I have ever had. It was white with pecans, something
like a mixture of pecan pie and divinity. I have searched everywhere for the recipe, and the
closest I find is Piccadilly’s Cafeteria Pecan Delight, but I do not recall the pie at Morrison’s
have a cracker crust. Do you know of any recipe for this pie?
I did not have this recipe, but I have a friend who was a Morrison’s manager at the time that they closed.
He has one of the last Morrison’s kitchen manuals/ recipe books that was issued to the local cafeterias
and he checked it for this. He says that there is no recipe like that in the manual, but he thinks that
the local manager at your Tupelo location may have used the below recipe and substituted pecans for the
almonds. There doesn’t seem to be any other possibility in the manual. There is a syrup pecan pie, but
that pie uses dark Karo syrup, and would not be white. Morrison’s managers would occasionally use recipes
that were not in the official recipe manual. That may be the case with this. If that is the case here,
there’s not any way to search for it. I dined at the Morrison’s in Tupelo several times in the seventies,
but I don’t recall this pie. I’ll post this for possible reader input.
Morrison’s Almond Cream Pie
Yield: 10 pies/80 portions
10 pie crusts (9x 1 14 inch) baked until lightly brown
1 gallon whole milk
2 lbs 8 0z sugar
½ oz salt
7 oz cornstarch
7 oz flour
8 oz Voltex (frozen whole eggs)
8 oz. Fresh eggs
1 oz almond extract
4 oz Oleo
2 oz. Almonds, toasted
1 lb. egg whites
1 lb. sugar
4 oz. whipped topping
4 oz Almonds, toasted
Place three quarts of milk in pot with sugar and salt and bring to boil. While this is coming to boil
in a separate bowl. slowly mix cornstarch and flour with the one quart of milk reserved from the gallon.
Form a paste with no lumps. Add whole and fresh eggs. Mix until smooth. When first pot comes to boil
thicken with the starch mixture by slowly adding and beating with a wire whip. Continue to cook until
thick. Remove from heat
Add almond extract. Break oleo into pieces and let melt on top. Add toasted almonds to the cream filling
and blend. Place egg whites into mixer bowl and beat until slightly stiff. Add sugar slowly and beat
until stiff. Fold mixture slowly into beaten egg whites in one direction only. Do not whip. The egg whites
will break down if the hot mixture is reversed. Immediately dip 1 1/2# filling into each baked pie crust.
After pies become room temperature place in refrigerator and chill.
Top each pie with whipped topping and sprinkle with toasted almonds. Cut into eight equal pieces.