Sent: Monday, December 02, 2013 1:48 PM
Subject: ISO 1980's BH&G appetizer recipe
We recently e-chatted and I shared some recipes from various restaurants and copycats that I had. Now I have a request.
I don't have a recipe name. My memory is that it was a appetizer in a late 1980's Better Homes and Garden magazine.
I have searched with no results. Checked at a public library for back copies a few years back and they no longer
keep such "old" magazines. I called BH&G and they could not help me without recipe name or publication date.
Have checked various BH&G cookbooks when I could find them at bookstores and library...no luck.
Here's what I remember:
-you made a large home-made pasta noodle rolled out to about 5 x14
-filling was of spinach and ??? something creamy so thinking creamed cheese or ricotta maybe, seasonings, maybe diced onion.
-filling was spread onto noodle and then rolled and sealed
-then noodle was baked on a cookie sheet.
-when baked, it was sliced into 1" pieces and was a delightful warm appetizer with wine.
-may have had Parmesan cheese sprinkled on top.
My best guess as to years would be 1986-1990. The recipe I think was just a half page column with a small photo of the
completed noodle at the top of the recipe. It was just a recipe on its own as I remember and not part of a party menu
or dinner plan.
I meant to keep the recipe but have never found it in my clippings so must have tossed it with the magazine and have wanted
to make it again ever since.
TIA for your help,
Sorry, I had no success with this. The only thing that I can find that’s even close is a min-calzone recipe that’s on the BH&G website.
It appears to have all the right ingredients, but it’s calzones, rather than the big noodle that you describe.
See: Mini Spinach Calzones
We don’t collect magazines, and there are no websites that I know of with recipes from BH&G from so long ago.
Best I can do is post your request on my site in the hopes that a reader can help. It will, however, be a few weeks before it will appear there.
Sent: Monday, December 30, 2013 4:50 PM
To: phaedrus foodfinder
Subject: 1980 BH&G Appetizer
This recipe sounded familiar. I searched for lasagna rollup recipes and found this
BH&G lasagna rollups. I hope this works
Happy New Year
Well, that’s a good effort, and it might taste similar, but it doesn’t really match the description, does it? Donna’s description says:
"you made a large home-made pasta noodle rolled out to about 5 x14" and "when baked, it was sliced into 1" pieces"
Neither the “mini calzones” nor your “lasagna roll-ups” match that description.
Subject: Thanks...BH&G Pasta Appetizer
Date: Tuesday, December 31, 2013 3:13 PM
Phaedrus - Happy New Year.
I was so excited to see that my request for the late 1980s BH&G magazine recipe for my lost pasta roll stuffed with
spinach was on your site. And thanks to Debbie for posting a reply. But as you noted, it isn't the same.
I distinctly remember making a home-made noodle [my first effort at that], stuffing it, baking it on a cookie sheet.
It wasn't covered with sauce for baking. It may have had a marinara sauce served with it but can't remember that.
Once baked the long noodle log was sliced into 1" cuts across the width of the noodle and the noodle surprisingly
was cooked and still a bit soft. It had to be served on a small plate and eaten with a fork [hot filling].
Subject: BH&G Roll-ups
Date: Thursday, January 02, 2014 9:00 AM
Could this be the recipe Donna was looking for? (from your 12/27 post)
It seems to have similar traits.
Happy New Year!
(ooh--bad pun coming--- Happy Chew Year! ugh..)
Sent: Thursday, January 02, 2014 9:52 AM
Subject: Re: BH&G Roll-ups
Good Morning, Phaedrus
Close. And please thank Kate.
Again my memory is of making a pasta---piling flour on the counter, making a well, putting an egg in, mixing. So no yeast.
And as I remember it wasn't a pinwheel, rather a filled, closed noodle. I remember that the seal/seam on the noodle leaked
onto the baking sheet and some filling oozed out.
I do think that with all your searching and readers tips, I might be able to re-create a close to original recipe.
If only someone had the BH&G from 1987-1990. We were in a dinner group then and I made this for that group the one time.
Thanks...who knows, it may turn up yet?
Sent: Tuesday, January 14, 2014 5:33 PM
Subject: Re: 12-27-13 Edition 1980s BH&G Spinach
Sorry for that, I hit send instead of save, then ran errands. My deepest apologies.
I have read her request and just didn't finish my thoughts before sending.
These are called Involtini and Involtino in Italy or sometimes Rollatini elsewhere.
The verb Involoto is Roll-up, bale (as in hay) etc.
They're made either with lasagna-style noodles, pounded fish or meats (veal, chicken, salmon)
or a vegetable like Eggplant or squash. They're baked, boiled or fried and are filled with
A search for Involtini Appetizers yielded a boat-load of results that included fresh pasta,
like this one from Giada De Laurentiis http://rhodeygirltests.com/2011/03/02/giadas-fresh-pasta-rollatini-with-spinach-and-ricotta/
and this one that uses the dreaded ready made lasagna noodles and sauce, but has a better
filling than Giada's IMHO:
I do need to mention that Giada boils hers first, but they can be put in the oven without boiling
and without any sauces.
Knowing that Donna requested the BHG version and that Involtini means little roll-ups,
I found this at BHG: http://www.bhg.com/recipe/pasta/spinach-lasagna-rolls/
My guess is that this is the filling for her appetizers. BHG also has a homemade pasta recipe
and instructions here: http://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-homemade-noodles/.
If she follows the BHG homemade pasta recipe through step 4, then add the filling of her choice and
follow one of the other recipes, she should be able to re-create her dish. If that doesn't work then
a search on Involtini, Involtino or Rollatini will produce a lot of similar recipes for her to try out.
Subject: Re: 12-27-13 Edition 1980s BH&G Spinach Appetizer
Date: Wednesday, January 15, 2014 10:40 AM
Good Morning Phaedrus,
I truly appreciate your efforts and the input of your readers. The info on involtino is most interesting.
I think Lisa has the idea that I had...find a pasta recipe, find a filling and re-create the elusive BH&G original.
Someone else also sent you the BH&G rolls ups recipe as a possible. My memory is not of a spiral when sliced.
Rather it was like a long log, with filling. So that would be a manicotti [with no ridges]? Having this thought
will lead to further adventures in searching. I just wish I could find some old, dusty pile of 1985-1990 BH&G and
sit down and start flipping pages. Ha. Happy New Year and thanks to all the helpers out there.
Sometimes - actually oftentimes when a recipe seeker has gotten as far as asking for help from me, only the original recipe will do.
Sent: Sunday, December 01, 2013 4:17 PM
Subject: sexton sirloin club steak sauce
was served in all sizzler rests in south in the 1970’s Tallahassee, fla need recipe if you can find it
Please read the instructions at: Instructions & FAQ
I had zero success with this steak sauce recipe, although I did find a few mentions of the sauce.
However, I found no mentions of it connected with Sizzler.
The book “History of Soy Sauce (160 CE To 2012)” by William Shurtleff and Akiko Aoyag mentions Sirloin Club Sauce
as being introduced in 1951 by John Sexton & Co, Sexton Square, Chicago, IL. Its being mentioned in this book
indicates that soy sauce was a major ingredient in it. There is some indication that the sauce was actually
manufactured in Texas.
A trademark application for Sirloin Club Sauce was filed for in 2001 by Rykoff-Sexton, Inc.,., Los Angeles, CA,
but appears to have been later cancelled.
Sent: Sunday, December 01, 2013 7:38 PM
Looking for a snack stick recipe called beerstick.
Best I can tell, these are the same thing as “beef sticks” or “pepperoni sticks” or even “slim jims”.
They’re also very similar to summer sausage or salami.
If what you want is different from these things, you’ll need to give me more details on exactly what you are
looking for and where you have encountered it.
These spicy snack sticks are usually made from beef, although pork or venison or other meats or a combination
of them are sometimes used. You can see a photo of beef beer sticks here:
“A great snacking sausage. It is a smoked beef sausage stick semi dried Approx. 8 sticks/lb. 1Lb. $15.00 + S&H”
There’s a beer stick recipe here: Beer Sticks
There’s a beef stick recipe here: Beef Sticks
There’s a pepperoni stick recipe here: Pepperoni Sticks
There’s a “beer sticks” recipe here that has no meat and no beer in it and does not seem to be something you’d normally eat with beer - with coffee or milk, maybe. It's more like a pastry: Family Cookbook Project
I have beer and pepperoni stick recipes on these pages:
Meat Sticks 1
Meat Sticks 1
Slim jims: Slim Jims
Pepper sticks made with venison: Venison Pepper Sticks
Smoked venison sticks: Smoked Venison Sticks
Also see my sausage page: Sausage
To: "My Readers"
Subject: Re: Sharing
Date: Friday, December 27, 2013
Recently, multiple instances of an issue have come to my attention.
Here's how my site works:
People write to me and ask me to locate a recipe that they have lost or that they never had, but want to locate.
I spend time and effort looking for the recipe for them. I spend a lot of time searching our files, the Internet,
and even paging through our library of print cookbooks looking for the recipe. I may enlist the aid of The Hungrybrowser
Regulars, which is what I call those readers who often help me in these searches. If I can't locate the recipe itself,
I offer alternate ways for the requester to try to locate the recipe. Finally, I post the recipe request on my site in
the hopes that one of my readers may have the recipe and will send it or can assist me in finding the recipe.
These requests stay on my site permanently, and the recipe may be found and posted weeks, months, or years later. If I
still have a valid e-mail for the requester, then I will send the found recipe to them even after years have passed.
I will also post the found recipe below the original request, so that if the requester checks my site, his recipe will be
there for him. If someone else is looking for the same recipe, it will be there for them as well.
Now here's the bothersome part:
Sometimes the requester finds that recipe after I have had no success. They may find their copy of the recipe in an old
newspaper clipping stuck in one of their cookbooks or in their mother's old recipes or they may find it on the Internet
in a place that I have missed (It happens - I do fumble occasionally.) They may have posted that same request on another
message board and someone may send it to them in response to that post. They may have had success by contacting the
restaurant at which they ate the dish or by contacting customer service at the company that made the product, if it was
a product. The bothersome thing is that many people fail to send me the "found" recipe so that I can close the "case"
and so it will be available for anyone else looking for the same recipe. Lately, I've had people fail to send me these
"found" recipes even after they have told me that they found it and I have directly asked them to send it to me.
I personally find this bothersome. If they find a recipe that I've been searching for on their behalf, wouldn't it be
right for them to send it to me? I think that it would be the right thing to do. I wonder how many of the unsolved
"cases" on my site could be solved if everyone did this? I feel quite unwilling to do another search for someone if I know
that they have purposely failed to send me a "found" recipe that I searched for on their behalf in the past.
Let's try to keep the spirit of sharing going here in the New Year. If I search for a recipe for you and have no success,
but you find it later, please send it to me so that I can post it for the benefit of others that are looking for the same
recipe. Also, if you happen to be paging through my site and see a request for which you have the recipe, please send it
to me! Do a good deed. If you found it on the web, then send me the link. Otherwise, take the time to send the recipe in
an e-mail. Share and share alike. Help me close these "cases"!