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Beef Belmont

----- Original Message ----- 
From: "Dorothy"
Sent: Friday, December 12, 2008 4:28 PM
Subject: Beef Belmont

> Hello Uncle Phaedrus,
> Are you familiar with Beef Belmont? It is a beef short rib (or brisket) 
> type beef that was served at Chasen's, I believe.
> My husband is singing your praises for providing us with the Horn and 
> Hardart macaroni and cheese recipe.
> Thank you,
> Dorothy

Hi Dorothy,

One of Ronald Reagan's favorite dishes was Beef Belmont, a boiled beef dish with short ribs, vegetables and matzo balls. Beef Belmont was a Tuesday-only special at Dave Chasen's restaurant in Hollywood. There's a cookbook out with Chasen's recipes: "Chasen's, Where Hollywood Dined: Recipes and Memories" by Goodwin, Betty

See below for the Beef Belmont recipe.


Chasen's Beef Belmont With Matzo Balls
Serves 6

3 lbs short rib of beef
2 cups beef broth
2 bay leaves
2 sprigs fresh parsley
1 teaspoon dried thyme
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups carrots, sliced diagonally
1 cup leek, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup lima beans
4 ounces long egg noodles
salt and pepper, to taste

Matzo Balls

4 tablespoons melted fat or oil
4 large eggs, slightly beaten
1 cup matzo meal
1 tablespoon salt, if desired (optional)
4 tablespoons soup stock or water


1 For The Beef:

2 Place short ribs and broth in a large dutch oven.
3 Add water to cover ribs, and bring to a boil.
4 Reduce heat and simmer, skim foam from the broth.
5 Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a 
cheesecloth bundle with kitchen string.
6 Place the bundle in the broth with salt and pepper.
7 Simmer, covered, for about 1 1/2 hours or until meat is very tender and 
falls off the bone.
8 Remove the bouquet garni and strain the broth.
9 Return the broth and meat to the pan.
10 Stir in the carrots, leeks and celery.
11 Bring mixture to a boil.
12 Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
13 Return mixture to the boil, add lima beans and egg noodles, cooking just 
until noodles are nearly tender (al dente).
14 Remove meat, and separate meat from bones.
15 Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
16 Serve soup first with 2 or 3 matzo balls per bowl.
17 Slice meat and garnish plate.

18 For The Matzo Balls:

19 Blend fat or oil with eggs.
20 Mix matzo meal with salt, and combine these 2 mixtures and blend well.
21 Add soup stock or water and mix until uniform.
22 Cover mixture and refrigerate for one hour.
23 In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
24 From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
25 Reduce flame and drop matzo balls into the gently boiling water.
26 Cover pot and cook 30 to 40 minutes.
27 Remove matzo balls from water and add to the Boiled Beef Belmont soup.
28 The soup is served separately from the platter of boiled beef.
29 Add your own choice of accompaniments to the beef platter. 

Billy Lundy Pudding

  ----- Original Message ----- 
  From: Melinda 
  Sent: Saturday, December 13, 2008 2:30 AM
  Subject: Billy Lundy Pudding

I am writing first of all because I need your help, you see I recently found out that 
my father is dieing of cancer and if he makes it to Christmas this will be his last one.
I want to make this Christmas as special as possible for him.  We were talking one day 
about Christmas memories and he mentioned this pudding my grandmother used to make called 
Billy Lundy or Billy Lundry pudding that he loved.  I haven't been able to find anything 
about it or even anything close to it in my searches on the internet so I am turning to 
you and sending up a little prayer that you can find success where I have not.  If you 
could help me find this pudding recipe it will be a big help in making this a special for 
my Dad.

Thank you for your time,

Hi Melinda,

I put your request ahead of a dozen others and spent this morning on it, but I had no success. Neither on the Internet nor in any of our many references could I find any mention of a dish called "bill lundy pudding" or "billy lundy pudding" or "bill lundry pudding" or "billy lundry pudding". Sorry. Where was his grandma from? In what part of the country did she live? What was in the pudding - what kind of fruit or flavors?


From a reader:

----- Original Message ----- 
From: Linda 
Sent: Monday, December 22, 2008 3:59 PM
Subject: billy pudding

Hi Uncle Phaedrus

After reading your post of 12-20-08 about Billy Lundy’s pudding I happened to see this (Billy Can Pudding). 
Not the same name, but sort of close:

Have a great holiday



Hi Linda,

Well, I don't think that's the "Billy Lundy Pudding", but it's an interesting recipe. Below is a recipe for Billy Can Pudding.

The reason that I don't think it's what Melinda was looking for is that "Billy Can Pudding" is specific to Australia. A "billy can" is a type of can with handles, used for carrying water (and for cooking billy can pudding...)

While looking for Melinda's recipe, it struck me that "Billy Lundy Pudding" was probably named after someone famous. There was a notable person named Billy Lundy. Lundy was an Ulster Protestant, a Northern Ireland Irish Nationalist. So, perhaps the pudding is an Irish dish that was named after him, or perhaps he gave his name as a nickname for a dish. He was said to be quite violent in his opposition to English rule, so, if I might be permitted to speculate, then it might have been appropriate for "black pudding" or "blood pudding", both made with blood, to have acquired the nickname "Billy Lundy Pudding." However, I have found nothing to corroborate that; it's merely a speculation. "Billy Lundy Pudding" might be altogether an entirely different thing, and I might be theorizing ahead of my data.


Billy Can Pudding

1 1/2 cups of raisins
1/2 cup of sultanas and raisins
1 cup sugar
1/2 teaspoon of mixed spice and cinamon
2 cups flour
1 teaspoon of bicarbonate soda
 Combine all ingrediants. Mix well with 500mls of
boiling tea. Empty into a greased and floured billy can
Cover, and let it stand over night. Steam for 3 1/2 hours.

I would venture to say that this woman's father is no longer with us but I think 
he was telling her about a pudding call "Billy Sunday" Pudding. See below.


Billy Sunday Pudding

1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped nut meats
1 lump butter (size of a walnut)
Pinch of salt

Soak tapioca in water overnight. Add sugar, dates, nuts, butter and salt. 
Bake at 300 degrees for 1 hour in a large Pyrex dish or pan.

Upstate NY Chili Dog Sauce

  ----- Original Message ----- 
  From: Pam 
  Sent: Friday, December 12, 2008 3:41 AM
  Subject: chili dog sauce recipe


  I am looking for a chili dog sauce recipe for my husband.
  There was a a little restaurant years ago around Lake George NY that made these chili dogs. 
  They used those lobster claw toasted buns for the hot dogs.  

  The sauce has turmeric, cumin, crushed tomatoes, and ground beef.  After that I have no clue.
  He said is was kind of soupy.

  Any help would be appreciated.

  This was something from his youth and I am trying to give him this recipe for Christmas along 
  with the buns.

  Thank you and God bless,

Hi Pam,

Gosh, Pam. I can't find a recipe from a specific restaurant without knowing the name of the restaurant, can I? Also, I don't have an inkling of what is a "lobster claw toasted bun". There's no mention anywhere on the Internet of a "lobster claw bun" or a "lobster claw roll". My wife is from New England, and she's never heard of anything like that. Do you mean the New England split-top hot dog rolls that are used for lobster rolls?

There is a type of chili dog that's popular in upstate New York called "Texas Hots" or "Texas Hot Wieners". None of the recipes that I can find for the chili used in these calls specifically for both turmeric and cumin, but many of them call for chili powder, which has both turmeric and cumin in it. These chili dogs , with variations in the sauce recipe, are called "Texas Hots" in New York and New Jersey, and "Coney Islands" in Michigan, and just plain "chili dogs" in many places, but they're all variations on "chili dogs" with a Greek-style chili sauce.

Below are several "Texas Hot" recipes from upstate New York.


  New York Wiener Sauce

  3 lbs. ground beef 
  2 t. chili powder 
  2 t. dry mustard 
  1/2 t. ground allspice 
  1/2 t. ground nutmeg 
  1/2 t. onion salt 
  1/2 t. garlic salt 
  1/2 t. celery salt 
  1/4 t. minced fresh ginger root 
  1 t. ground cumin 
  1/2 t. Worcestershire sauce 
  1 t. soy sauce 
  10 oz. ketchup 

  Place ground beef in a large, deep skillet. Cook over medium high heat until evenly 
brown; drain. Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic 
salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into 
the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. 
Serve hot.
  Greek Sauce For Hot Dogs

  1 lb. ground beef
  2 chopped onions
  1/2 t. oregano
  1/2 t. chili powder
  1/2 t. sweet basil
  1/2 t. cayenne pepper
  1/2 t. garlic salt
  1/2 t. cumin
  1 small can tomato sauce
  1 c. water

  Place all ingredients in crock pot. Cook a half day on LOW and half day on HIGH. Good on 
hotdogs, hamburgers or fries.
  Texas Hot Dog Sauce

  1 lb lean ground beef (lean ground turkey works equally well) 
  1 large onion, chopped 
  1 (8 ounce) can tomato sauce 
  2 cups water 
  1 teaspoon thyme 
  1 teaspoon celery seed 
  1/2 teaspoon ground allspice 
  1/2 teaspoon ground cloves 
  1/2 teaspoon salt 
  3 tablespoons chili powder 
  1 teaspoon crushed red pepper flakes 
  1/2 teaspoon ground ginger 
  1/2 teaspoon ground cinnamon 
  1/2 teaspoon mustard powder 

In a large saucepan brown beef and onions, breaking up large chunks. Drain. Add remaining 
ingredients and simmer, uncovered, 2 hours. Tastes better when reheated the next day. 
  Texas Hot Wiener Sauce
  by Tom Jones

  8 cups water
  8 oz ground hotdogs (I prefer all beef)
  1/2 cup cornstarch (dissolved in a little cold water)
  1 tbls paprika
  1 tbls chili powder
  1/4 cup white vinegar
  1 tsp sea or kosher salt
  1/2 tsp onion powder
  1/4 tsp white pepper
  1/2 tsp oregano
  1/2 tsp cinnamon
  1 tsp crushed red pepper flakes
  a few grinds of fresh black pepper

  Bring everything to a boil, except the cornstarch. 
  Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. 
Bring back to a boil, and keep stirring.
  Taste along the way, adjusting the salt or pepper as you like it.
  Serve on your favorite hot dog, with brown mustard, diced onion, in a steamed hot dog bun. 
This sauce will be thin, it is supposed to be, it is not a "chili dog" recipe. The sauce will 
thicken as it cools. It freezes well.

  Texas Hot Dog Sauce

  1 T. vegetable oil 
  4 oz. ground beef 
  4 oz. ground pork 
  4 beef frankfurters, diced 
  1/4 c. diced sweet onion 
  1/2 clove garlic, peeled and minced 
  1/2 t. browning sauce 
  1/4 t. ground black pepper 
  3/4 t. salt 
  1/4 can (10.75 oz.) tomato soup 
  2 1/2 c. water 
  3/4 t. paprika 
  1/2 t. chili powder 
  3/4 t. ground cinnamon 
  1/2 c. fine dry bread crumbs 

  Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, 
ground pork, skinless pork link sausage and sweet onion in the skillet. Cook until meat 
is evenly brown and onion is soft. Drain and lower heat. Mix in garlic, browning sauce, 
ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry 
bread crumbs. Slowly simmer until thick, about 25 minutes.

Note: Pam wrote back that the specific restaurant was "Zack's Drive In" in Hudson Falls, NY. I found a few mentions of Zack's and their "Texas Hots", but I was unable to find a recipe.

More Hot Dog, Chili Dog & Coney recipes

Jersey Bakery

From: "Steve"
Subject: Jersey Bakery - Hudson, NY - Challah Rolls, Kaiser Rolls, Poppy Seed Danish
Date: Friday, December 12, 2008 10:31 AM


Great that you are able to recover great lost recipes.

The small upstate town of Hudson, NY had the Jersey Bakery that closed 
many years ago. The bakery had a couple of great things. The small 
Challah Rolls they made were some of the best that I've had anywhere, as 
good as the best from Brooklyn.

While I didn't see any requests for these, you might want to have them.

I managed to find someone related to an original baker and got the 
recipes for a few things.

"Thanks for contacting Alas the Jersey Bakery and all the
old stores that lined Warren Street. The poppy seed Danish was my
grandfather Adolph's recipe and he then gave it to the bakery when he
left. I think the owners were the Slominisky family and lived in
Claverack near the old Troopers barracks. I tried to track them down for
all the old recipes but I had no luck.  Here is a recipe for Hard Rolls
but it's a bakery size one.
"The poppy seed Danish were actually Kolachy, a middle European,
Czech sweet roll filled with ground poppy seeds cooked with honey and
raisins.  Search for Kolachy on the Internet and you will find many good
recipes. I've included a poppy seed filling recipe as well. Good luck!
"Former Mellenville and Hudson resident,

Unfortunately, the Challah Roll Recipe is the original bakery recipe. 
I'm not sure the recipe is scalable.

Challah Rolls - Makes 10 qts of Challah Dough

1 1/2 lb     Vienna 4 - Dough conditioner
40 oz         Sugar
1 3/4 qts    oil
1 3/4 qts    egg
18 oz.        yeast
48 lbs.       High Gluten flour

300 degree Oven
Damper open
20 minute and check
Kaiser Rolls
Fresh Yeast  2 ounces or 3 Envelopes yeast or 6 3/4 tsp yeast
Water - cold water  3#
Salt  1.5 ounces
Sugar  1.5 ounces
Vegetable Shortening  1.5 ounces
High-Gluten Flour  5#
Mixing: Straight Dough Mixing Method
1) In a Hobart bowl, place in the yeast and water, and stir with your
hand to dissolve. Top with the flour, salt, sugar, and shortening.

2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for
7 minutes.

3) Place the dough in a oiled bowl, and allow to rise for 1 hour.

4) Punch-down, and scale into 1.75 to 2 ounce pieces (this makes a nice
sized dinner roll). Round each piece, and place on a parchment lined
sheet pan which has been dusted with cornmeal.

5) Proof until doubled in size (30-45 minutes). Score each round with a
razor, or use a kaiser press and place in the oven.

6) Bake @ 425 degrees. Steam oven during the first 10 minutes of baking.
Poppy Seed Danish - Filling

I haven't found a good dough to use for the danish.

1 1/2 cups poppy seed, ground
1 cup milk
1/2 cup sugar
1/4 cup honey
1/2 tsp. salt
1/4 cup raisins, chopped to a paste
1/4 cup bread crumbs, fresh
1/4 cup butter, soft
1/4 tsp. lemon rind
1 teaspoon vanilla
Cook the ground poppy seeds with milk, sugar, honey and salt over medium
heat until all the milk has been absorbed and the seed mixture is almost
dry.  Add the fresh made bread crumbs, raisins, butter, lemon rind and
vanilla.  Mix well so the mixture becomes creamy, cool and use at room

German Chocolate Cake

  ----- Original Message ----- 
  From: Linda 
  Sent: Wednesday, December 10, 2008 7:14 PM
  Subject: german chocolate cake recipe

Hi, I am looking for a chocolate cake recipe that was published in Looking Good Now magazine. 
It was for a chocolate cake with frosting.  I think the name was German Chocolate cake. 
The chocolate frosting was cooked on the stove top and then when cooled spread on the cake 
and it had pecans and coconut in it.  This recipe was very easy for me to make sugar free 
for my diabetic husband and I am desperate to find it again.  Ingredients that I can remember 
are: cocoa powder, flour, pecans, coconut, eggs, butter and so on.  The recipe was a revamped 
one so it was a lower calorie version.  My husbands 50th birthday is next week and I would 
love to be able to make it for him!  Thanks!  Linda 

Hello Linda,

Sorry, I cannot find any recipe from "Looking Good Now Magazine". Try the one below from "Cooking Light Magazine."


  Light German Chocolate Cake
  from "Cooking Light Magazine"


  cooking spray 
  1 tablespoon cake flour 
  1/2 cup unsweetened cocoa 
  1 ounce sweet baking chocolate 
  1/2 cup boiling water 
  1 cup granulated sugar 
  1/4 cup packed brown sugar 
  3 tablespoons butter or margarine, softened 
  2 tablespoons vegetable oil 
  1/4 cup plain fat-free yogurt 
  2 1/2 teaspoons vanilla extract 
  1/2 teaspoon coconut extract 
  2 large egg whites 
  2 1/4 cups sifted cake flour 
  2 teaspoons baking powder 
  1/2 teaspoon baking soda 
  1/2 teaspoon salt 
  1 cup low-fat buttermilk 

  Coconut Pecan Frosting:
  2 tablespoons butter or margarine 
  1/3 cup finely chopped pecans 
  2/3 cup packed brown sugar 
  2 tablespoons cornstarch 
  1/4 teaspoon salt 
  1 cup fat-free sweetened condensed milk 
  1 tablespoon light corn syrup 
  2 large egg yolks 
  1/2 cup sweetened flaked coconut, toasted 
  2 1/2 teaspoons vanilla extract 
  1/8 teaspoon coconut extract 

  1 Preheat oven to 350°. 
  2 Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour. 
  3 Combine cocoa and chocolate in a small bowl; add boiling water, stirring until 
chocolate melts; set aside. 
  4 Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a 
mixer until well-blended (about 5 minutes). 
  5 Add yogurt, extracts, and egg whites; beat well. 
  6 Lightly spoon sifted flour into dry measuring cups, and level with a knife. 
  7 Combine sifted flour through salt. 
  8 Add flour mixture to creamed mixture alternately with buttermilk, beginning and 
ending with flour mixture; beat in cocoa mixture. 
  9 Pour cake batter into prepared pans and sharply tap pans once on counter to remove 
air bubbles. 
  10 Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. 
  11 Cool in pans 10 minutes, and remove from pans; cool completely on wire racks. 
  12 Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top 
with another cake layer. 
  13 Spread with 1/3 cup frosting (below), and top with remaining cake layer. 
  14 Spread remaining frosting over top and sides of cake. 
  15 Store cake loosely covered in refrigerator. 

  16 Frosting:

  17 Melt butter in a medium saucepan over medium-high heat. 
  18 Add chopped pecans, and sauté until the pecans are browned (about 21/2 minutes). 
  19 Remove mixture from heat, and stir in sugar, cornstarch, and salt. 
  20 Add milk, syrup, and egg yolks, and stir well. 
  21 Cook 2 minutes over medium-high heat or until thick, stirring constantly. 
  22 Remove from heat, and stir in flaked coconut and extracts. 
  23 Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). 


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