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2009

TODAY's CASES:

Radiant Fruit Mix

---- Original Message ----- 
From: paula 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, December 09, 2009 12:30 AM
Subject: Radiant Fruit Mix Information

Hi!  A Book seller's chat room I belong to was discussing fruit cake and 
I mentioned my Mom's, a light cake made with Radiant Fruit Mix.  Voila, 
after a short search, I actually FOUND the beat-up back of a Radiant Fruit 
Mix box in one of Mom's old cookbooks!  On it are 3 fruit cake recipes. 
Reason I'm writing you is that I was searching for this mix to see what was 
in it (it's been a VERY long time) and found your site and a question from 
someone named Janet in 2003. 

Would you care to have me send the recipes on this moldy old piece of history? 
Much as I criticized her for being a pack rat, there are times.....

Let me know!

Paula 

Hi Paula,

Yes, please do send them. Thanks!

Did you ever find a description of the ingredients of Radiant Fruit Mix? I searched, but had no success.

Phaed

From: "paula" 
To: "Phaedrus" 
Subject: Re: Radiant Fruit Mix Information
Date: Wednesday, December 09, 2009 4:20 PM

Hi!  I have scanned them and will attach.  Hopefully I won't have to type the things, 
but if there are problems, I will.     I didn't find info on what was IN those boxes 
Mom bought - I think candied pineapple, cherries, lemon peel or citron, maybe.... 
She  doubled the recipe for golden FC and put candied cherries and rounds of candied 
pineapple atop the cakes when she baked them.  Then the cheesecloth and blackberry or 
peach brandy sprinkled on the cloth, storing the cakes in a lidded roaster for a couple 
weeks. I haven't made a fruit cake like hers from her recipe for something like 30 years. lol!

Paula
---------------------------------------------
Radiant Fruit Mix Cake Recipes from the box:

Rich Fruit Cake (2 lbs)

1/2 cube butter (2 oz.)
Scant 1/2 cup brown sugar (2 oz.)
2 small eggs (or 1 large)
3/4 cup cake flour, sifted
Grated rind of 1/2 orange
1 pound package Radiant Fruit Mix
1 cup raisins

Cream butter and eggs. Add eggs slowly. Sift in half of flour and add orange rind. 
Mix raisins into Radiant Fruit Mix, dust fruit with remaining flour and add to batter
last. Work up batter to stiff consistency so that teaspoon will stand upright in it.
---------------------------------------
Golden Fruit Cake
pound cake style (3 lbs)

1 cup white raisins, cleaned
1 pound package Radiant Fruit Mix
1 cup blanched and chopped almonds
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
3 eggs
1/2 cup orange juice (or other light fruit juice)
1/2 teaspoon lemon flavoring

Sift four, measure and sift with the baking powder and salt. Sift over combined fruits
and nuts. Blend well using fingers. Cream butter, gradually cream in sugar, then beat in
eggs one at a time. Add flavoring. Stir in floured fruit and lastly fruit juice. Bake in
1 large greased loaf pan, lined with greased parchment paper, in a slow 300 oven, with 
pan of water on oven floor. This requires 1 1/2 hours baking time.
--------------------------------------
Old Fashioned Dark Fruit Cake (5 lbs)

1 pound package Radiant Fruit Mix
1 pound seedless raisins (3 cups)
1 pound seeded dates (3 cups)
1/2 pound (2 cups) walnut meats or pecan halves
1/4 cup molasses or honey
1/4 cup sherry wine or dark fruit juice
1 cip butter 
1 1/4 cup sugar
2 cups sifted flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each cloves and mace

Mix the fruits (dates quartered), nuts molasses or honey and wine. Cream butter, 
gradually cream in sugar, then beat in eggs, one at a time, beating each in very 
thoroughly. Transfer to a large mixing bowl, and add fruits, then sifted dry 
ingredients. Mix all together thoroughly. Bake in 2 medium loaf pans or 1 1/2 
quart casseroles. Either should be greased and lined with greased paper. Bake in 
slow (275) oven about 2 1/2 hours, with pan of water on oven floor. Remove from 
pan to cool but leave paper on cake.

Anyone know what was in "Radiant Fruit Mix"?

Phaed,

I do not have whole box. And I have the manufacture's name-Lyons. I googled it and an advertisement from a 12/9/1949 newspaper is archived. 
The ingredient list is around the edge! So enlarging it on the iPad gave me this list : drained orange and grapefruit peel,"zucca melon ",
cherries, lemon and citron peels, pineapple prepared with sugar "invert ", corn "syrup", lactic acid ,"?" Colors, artificial flavored,"?" 
Sulphur and "?" I placed. "?" where I had a hard time figuring out the words .
I hope this helps. Lyons - Magnus,  inc. was based out of San Francisco 3, California according to the box.
Address: 535-551 Folsom st San Francisco , CA

Lyons still exists: 8003447130
Www.lyonsmagnus.com

Hopefully this helps !

Anne

Thanks, Anne. From cheking their site, it does not appear that Lyons-Magnus makes Radiant Mix or anything similar now.


Date Ball

The search engine indicates that someone has been looking for this recipe.

Date  Ball

1/2 c. butter or margarine
3/4 c. sugar
1 egg
1 c. chopped dates
2 c. Rice Krispies
1/4 tsp. vanilla
1/2 c. chopped walnuts
1 c. flaked coconut

In saucepan melt butter.  Add sugar, eggs and dates; stir over medium heat 
until mixture comes to a boil about 10 minutes.  Remove from heat.  Stir in 
Rice Krispies, nuts and vanilla.  With wet hand roll 1 teaspoon of mixture 
into a ball and roll in coconut.  Place on platter to set.  Do not bake. 
Yield:  3 dozen.

Chocolate Roasted Walnuts

The search engine indicates that someone has been looking for this recipe.

Anomala - dark chocolate covered roasted walnuts

USDA Peanut Butter Cookies

----- Original Message ----- 
From: "Camille" 
To: phaedrus@hungrybrowser.com
Sent: Friday, December 11, 2009 11:01 PM
Subject: Recipe request

> Peanut butter cookies
>
> I am looking for the recipe that was on the back of the can of the 
> "government"  (possibly USDA) peanut butter. It took peanut butter, white 
> and brown sugar, flour, baking soda and I believe it said you could use 
> shortening, butter or margarine.
>
> Camille
>

Hello Camille,

I found it posted on a message board, but the poster only put "butter". See below.

Phaed

USDA Peanut Butter Cookies (from the can)

2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar (packed)
2 eggs

Mix flour, salt and baking soda in a bowl
In another bowl mix butter, peanut butter, and add both kinds of sugar mix 
well. Add eggs and beat well.
Combine flour and peanut butter mixes.
Mix well.
Spoon into cookie shapes on to cookie pan.
Bake at 375 for 10-15 minutes until lightly browned.

Makes 4-5 dozen cookies. 

Seafood Louie Dressing

----- Original Message ----- 
From: Skip 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, December 05, 2009 7:16 PM
Subject: Lost Louie

I can't seem to find a good old fashion Seafood Louie Dressing, the dressing with a 
little pop to it. Thanks for your help, you have a great site. Keep up the the good work.

Skip

Hello Skip,

See below.

Phaed

Seafood Louie  Dressing

1 c. mayonnaise
1/4 c. heavy cream
1/4 c. chili sauce
1 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
3/8 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. very finely chopped white onion

Combine the ingredients and mix very thoroughly, being sure to mix the onions well 
into the sauce.  Refrigerate for a few hours before serving so all flavors blend. 
-------------------------------
Crab  Louie  Dressing

1 c. mayonnaise
1 tbsp. lemon juice
1/2 c. chili sauce
1/4 tsp. Worcestershire sauce
1 tbsp. grated onion
1 tsp. sweet pickle relish
1 tsp. minced green pepper
Salt & pepper to taste

Mix all ingredients together.
--------------------------------
Shrimp Louie Dressing

1 c. mayonnaise
2 tbsp. parsley
2 tbsp. chili sauce
1 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tbsp. A-1 sauce

Combine all ingredients for Louie Dressing.  Chill until needed. 

"She handed him a plate of golden squares: salty cornbread as thick as cake, as light as clouds, filled with whole kernels of corn, crisp on the edges and heaven in the middle."
The Devil's Hearth by Philip DePoy

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus