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Big Boy Salt Clone

On 8 Dec 2007 at 10:14, Scott wrote:

> My grandkids thind Big Boy Seasoning Salt should be put on everything.
> We do not have Big Boy restaurants where we live. Can you find the
> recipe?  Scott 

Hello Scott,

Note that you can buy Big Boy Seasoning Salt online here:


I found three copycat recipes. See below. We don't have Big Boy restaurants around here, either, so I know nothing about the seasoning & can't tell you which of the recipes might be best.


Big Boy Seasoning Salt 

3/4 Lawry's Seasoning Salt
1/4 Curry Powder
Linda's Big Boy Seasoning Salt
Makes 5 to 6 tablespoons

2 tablespoons celery salt
2 teaspoons paprika 
11/2 teaspoon garlic powder
1 teaspoon monosodium glutamate
1 teaspoon curry powder
1 1/4 teaspoons onion powder
1/2 teaspoon ground thyme
1/2 teaspoon dry mustard
2 teaspoons dried parsley flakes

Combine all ingredients; mix well. Store in cool, dry place. 

Kathleen's Seasoning Salt from Big Boy
Makes about 1 3/4 cups

2 teaspoons dry mustard
2 tablespoons sugar
2 teaspoons dry sweet red bell pepper flakes (see note) 
11/4 cups table salt (Diamond Crystal brand preferred)
2 teaspoons onion salt
1 tablespoon celery salt
2 teaspoons garlic salt
1 tablespoon paprika
2 tablespoons black pepper
1 teaspoon dried, grated lemon peel
1 teaspoon dry parsley flakes

Combine all ingredients and mix well with a fork. Using a funnel, pour
mixture into a shaker container. Keep in a cool dry place and used as 
needed. Keeps about 3 months.

Note: One tablespoon McCormick Salad Supreme Seasoning can be substituted 
for the dry sweet red bell pepper flakes if you can't find them.

Tapioca Meatloaf

A reader sent this recipe:

Grandma's Jorae's Meatloaf.
1-1/2 lb. ground beef  and 1-1/2 cup milk mixed together with fingers. 
Mix 1/3  cup minute tapioca, 1-1/2 t. salt, 1/2 t. black pepper and 
1/4 cup chopped onion together then mix in to loaf mixture. put in loaf 
pan, shape with spoon and spread condensed tomato soup over the top then 
refrigerate for an hour or more. When ready, bake 15 minutes at 425 degrees 
then 350 degrees for 40 minutes. yum.


Phaedrus - I grew up in the 50s & 60s in Lowell, MA.  My family always ate
dinner together & my father deeply believed no meal was complete without
dessert, even if it was just a cookie.  However, my mother frequently
purchased wonderful desserts from The Yum Yum Bakery on Bridge Street (also
in Lowell.)  They had one dessert that still haunts the tastebuds of my
dreams that I've never seen anywhere else, which they called Buttercups.
They were a bar, about the size of a thick brownie.  As I recall, they had a
thin, almost strudel-like pastry bottom & top and if I had to guess the key
ingredient in the filling in between, I'd guess marzipan, or at least a very
strongly almond flavored buttery, crumbly something.  It was a baked filling
- almost like a dense, crumbly cheesecake, but not a cheese filling at all.
And, while the overall color of the bar was a buttery yellow, the filling
had occasional maraschino cherries scattered through.  (The bakery offered
an unusual assortment of classic American goods, like apple pie, as well as
incredible Austrian pastries, like Dobash (spelling?) & Vienna Bread, so if
I had to guess, I'd venture that these "buttercups" may have Austrian roots
as well.)
I'd love to be able to recreate this bar.  I've searched for the restaurant
& can't find one by that name, at least at its original location.  I've also
Googled buttercups pastry recipe to no avail (you need to search on the
plural to avoid a bazillion squash recipes), as well as searched on your
site, so, given your caveats for searching, you may not be able to help.
Nevertheless, I thought I'd ask, in case, some day, you come across this
Thanks for all your efforts,
All best,

Timm suggests these:

Buttercups / Melanie. I wonder if these are close to what Malanie is
looking for?
Timm in Oregon

Almond Butter Bars
A shortbread-like layer is enhanced with a brown sugar-almond topping.  A
superb, delicately flavored bar for all occasions.

1/2 cup butter, softened
1/2 cup powdered sugar
1 cup flour
3 tablespoons butter 
1/2 cup brown sugar, firmly packed
3/4 teaspoon lemon juice
1 tablespoon water
3/4 cup sliced almonds
1/2 teaspoon almond extract

In large bowl, beat 1/2 cup of butter and the powdered sugar until fluffy;
beat in flour. Press evenly into an ungreased 9 x 9 inch baking pan. Bake
in a preheated 350F degree oven until lightly browned, about 12 to 15
minutes; remove from the oven.  

In small saucepan, melt 3 tablespoons of butter; stir in the brown sugar,
lemon juice and water. Bring to a boil, stirring constantly. Remove from
the heat; stir in the almonds and almond extract. Spread evenly over the
crust. Bake until bubbly in center, about 10 to 15 minutes longer. Cool
slightly; cut into bars and then cool completely.  Yield:  2 dozen (1-1/2
x 2-1/4 inch) bars 
Dutch Butter Bars

2/3 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
For the Topping:
1 large egg
1 tablespoon milk
Sliced almonds

In bowl, beat the butter with sugar until fluffy. Beat in the egg and
almond extract. Combine the flour with baking powder; stir into the butter
mixture until smooth. Spread into a greased 8 inch square cake pan.

For the Topping: Beat the egg with milk; brush over the dough. Top with
the almonds. Bake in 350F degree oven for 30 minutes or until golden
brown. Let cool on a rack; cut into bars. Yield: about 16 bars.


The Florida Minorcan culture began when 1403 indentured servants from the Island of Minorca, off Spain, were brought to Florida in 1768 to work on an indigo plantation in New Smyrna, Florida. When the plantation failed, they went north to St. Augustine, where they settled. "Fromajardis" is a Minorcan Easter pastry.

The spotlighted cookbook is "The Florida Cookbook: From Gulf Coast Gumbo to Key Lime Pie" by Jeanne Voltz and Caroline Stuart. Lots of great Florida recipes. Available at


3 cups all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup vegetable shortening
 8 to 19 tablespoons cold water
4 large eggs
1/2 pound cheddar cheese, shredded
1/2 teaspoon minced datil pepper or other small hot chile pepper or 
1/8 teaspoon ground red pepper (cayenne)

In a medium-size bowl, mix the flour, nutmeg, and salt until blended. 
Add the shortening in spoonfuls and cut it in with a pastry blender 
or two table knives until the mixture resembles coarse meal. 
Add 2 tablespoons of the water and blend it thoroughly with a fork, 
then add the remaining cold water by the tablespoon, using only enough 
to make the dough cling together. Gather into a ball, wrap in waxed 
paper, and refrigerate while preparing the filling, or refrigerate up 
to 24 hours.
Preheat the oven to 425 degrees. For the filling, beat the eggs, then 
stir in the cheese and chile. Roll out the dough, half at a time, to 
sheets 1/8 inch thick. Cut in rounds with a 3- to 6-inch cutter. Place 
the rounds on baking sheets, drop 1 teaspoonful filling for small size 
up to 2 teaspoons for large pastries near the center of each round. 
Fold over to half-moon shapes and press edges together with the tines 
of a fork. Cut across the top of each pastry with short snips of scissors 
or a sharp knife. Place on ungreased baking sheets. Bake 10 minutes, 
until crisp and pale brown. Move to the top rack of the oven and bake 
2 to 3 minutes longer, to brown; the filling will ooze though the cuts 
on the top. Serve warm or hot.

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