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I'd like to thank all those who have contributed to the site this past year: Timm, James, Dale, Deborah, Margaret, Deede, and all the others.

I've been remiss in not making full use the valuable resource that is my readers. I'm trying to compile a list of all these folks who are willing to help for quick reference in the coming year. If you have lots of cookbooks and/or other recipe resources and are willing to search them when I get stumped, please send me an e-mail. In your e-mail, please tell me what types of recipes in particular that you can help with. JoAnne, Sandy, and Cindy, I know you have already volunteered your assistance, and I have you on the list already as well as the contributors mentioned above.

I am particularly looking for people who can help with these:

  • My Great Recipes cards - all sets
  • Great American Recipes cards- all sets
  • Other recipe card sets
  • Household Searchlight Cookbooks
  • Woolworth's kitchen manual or cookbook
  • Department Store cookbooks
  • Cafeterias and restaurants that are no longer in business
  • Copycat recipes
  • Past cookbooks in series such as Betty Crocker, BH&G, Woman's Day, Southern Living, Bon Appetit, Gourmet, etc.
  • Recipe magazines - some of you have huge collections
  • Regional recipes and old-fashioned recipes
Don't worry, I won't be giving out anyone's e-mail address - as always, all requests will go through me.

Crawfish Diablo

----- Original Message ----- 
From: Liz 
Sent: Friday, December 17, 2010 4:40 PM
Subject: crawfish diablo recipe request

My name is Liz and my triplet boys and I love Cajun food.  I would really 
like to make them a really big favorite of theirs we get from Big Daddy's 
in Massapequa Park, NY they make a really good and really spicy dish of 
Crawfish Diablo.  It would be great if you could get that recipe for me. 
Thank you in advance,

Liz, Kyle, Tim and Blake

Hi Liz,

Well, I had no success locating a recipe for crawfish diablo from Big Daddy's, nor the secret recipe from Maximo's in New Orleans, which is famous for the dish.

I did find one recipe. See here:

Crawfish Diablo


I saw the request for Crawfish Diablo. The recipe is actually a classic 
New Orleans Cream Sauce. There are dozens of modifications, but this is 
the base for the dish. A chef friend from New Orleans provided this recipe 
that is as close as you will get to Maximo's. It is not and never was a 
true diablo sauce, but regardless of the name, this is the dish. 

New Orleans Cream Sauce w/Crawfish

In a large sauté pan, heat the oil over medium-high heat. Add the shallots and 
garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. 
Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. 
Add the green onions, cayenne pepper, lemon juice, and salt. Add the butter 
and cook, stirring, until incorporated and thick. Add crawfish tails. Stir. 
Remove from the heat and adjust the seasoning, to taste.


1 teaspoon vegetable oil
3/4 to 1 cup boiled crawfish tails
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/2 cups heavy cream
1/4 cup fine diced green onion tops
1 teaspoon hot sauce or Cayenne Pepper to taste
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons butter

Note: Some add a small splash of Sherry. Crawfish are already cooked, 
so only need to be heated. Serve over Penne

Timm sent this:

I have 2 recipes from Big Daddy's Massapequa Park. The first is from 
Chef Craig Bedell of Big Daddy's and the second is a Big Daddy's recipe 
clone. (Very similar to the Chef from Hell's recipe).

Creole Jambalaya 


6 tablespoon butter 
1 cup onions, finely chopped 
2 cloves garlic, finely minced 
1 green pepper, cored, seeded and chopped 
1 rib celery, chopped 
1 cup cooked Tasso ham, diced 
1 cup Andouille sausage, diced 
1 cup smoked turkey, diced 
1-1/2 cups seafood stock 
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme 
1/4 cup fresh parsley, chopped 
Hot sauce to taste 
4 cups canned Italian plum tomatoes 
1 teaspoon Worcestershire sauce 
1-1/2 cups crawfish tail meat 
1-1/2 pound shrimp, shelled and deveined 
1 cup rice, cooked according to package directions


Melt the butter in a large saucepan and add the onions, garlic, green pepper, 
celery and meats; cook while stirring until the onions are translucent. Add 
the broth, thyme, parsley, hot sauce and tomatoes; stir well. Add the salt, 
pepper and the Worcestershire; stir and simmer for15 minutes. Add the crawfish 
tail meat, shrimp and rice and simmer 10 minutes longer.

Big Daddy's Crawfish Diablo Clone


For the Diablo Sauce:

4 cups rich beef stock
4 ounce can sliced jalapeno peppers, chopped with liquid
1/4 cup Gravy Master
1/4 pound butter
1/4 cup all purpose flour
For the Crawfish:
1 tablespoon butter
2 tablespoons celery, peeled and finely chopped
1/4 cup onion, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed Red Pepper
1/2 teaspoon sea salt
2 large Roma tomatoes, coarsely chopped
1-1/2 pounds crawfish tails
3 tablespoons dry Marsala wine

Hot cooked rice for serving:


For the Diablo Sauce: In a saucepan, combine the beef stock, jalapeno peppers 
and Gravy Master and bring to a boil. Stir well and reduce the heat to a simmer.

In a small pot melt the butter over high heat and then while continuously stirring 
slowly, add the flour. Reduce heat to medium low and cook for 3 minutes while stirring. 
Add a 1/4 cup of the hot stock liquid to the roux and stir well. Slowly add the roux 
to the stock while continuously whisking. Let the sauce cook over medium- low heat 
until it thickened. Set aside and keep warm.

In a large skillet on high heat melt the butter over high heat; add the celery, 
onions and spices. Cook until the onions begin to soften and than add the chopped 
tomatoes and crawfish tails. Stir well and cook for 2 to 3 minutes; add the wine, 
stir and cook for another 2 to 3 minutes. Reduce the heat simmer and add the Diablo 
Sauce; stir well and simmer for 10 to 15 minutes while occasionally stirring. 
Serve over hot cooked rice

Instant Cocoa Mix

----- Original Message ----- 
From: Margaret 
Sent: Friday, December 17, 2010 9:45 AM
Subject: recipe for cocoa

To Phaedrus...
I used to have dry ingredients in a container in the refrigerator. 
Add to boiling water and cocoa is ready.  Now my grand children are 
asking @ this, but I have lost the recipe.  Hope you can help.

This is what I remember:
Jello chocolate pudding...instant or reg....I'm not sure,nor do I 
remember what size pkg..
Dry milk
cocoa....I think

I hope you can help.
Merry Christmas

Hello Margaret,

All of the recipe like this that I can find are basically the same. They all contain powdered milk, chocolate pudding mix, cocoa, and powdered sugar. All of them also contain some sort of powdered coffee creamer, like Coffee Mate, and Nestles Quick. See below for a typical recipe.


Hot Chocolate Mix

1 (8 qt.) instant milk (dry)
1 (6 oz.) Coffee Mate
1 lb. Nestle Quick
1 lb. powdered sugar
1 lg. (family size) instant chocolate pudding

Mix together and store.  1/4 cup mixture per mug of hot water. 

Mint Cocoa Mix

----- Original Message ----- 
From: Karen 
Sent: Monday, December 20, 2010 9:48 AM
Subject: Mint Cocoa Mix

I am looking for a recipe that I made several years ago; I can no longer 
locate the recipe.  The name, as I recall, is Mint Cocoa (Mix?).  It makes 
a large batch of powdered hot cocoa (hot chocolate) mix, which can be mixed 
with hot water.  I am not sure of the type of chocolate used, but I think 
it was powdered cocoa.  I know it had some form of dried milk or powdered 
creamer (or both) in it.  The unique ingredient was buttermint candies 
(or wedding mints) that were crushed and added to the mix, giving it a 
gentle mint flavor.  I have searched for the recipe online, but I can only 
find mint cocoa recipes using hard peppermint candies or candy canes. 
I specifically remember that this one had those pastel buttermints. 
Any chance you could find it?
Thank you!

Hi Karen,

See below.


Mint Hot Cocoa Mix

1 pkg. (8 qt.) instant milk (powdered)
1 jar (6 oz.) non-dairy creamer (i.e. Cremora or Coffee-Mate, etc.)
1 lb. Nestle Quik
1 c. powdered sugar
1 pkg. (10 oz.) butter mints, sm.

Mix all ingredients together in a very large bowl. 
Mix 1-2 tablespoons in a mug of hot water to make hot cocoa.. 

Two Step Fudge

The Search Engine Registry shows that someone has been searching the site for this recipe:

Two-Step Fudge

1 (11.5- or 12-oz) pkg real milk chocolate chips 
1 (16-oz) container milk chocolate frosting;*
*Chocolate fudge frosting can be substituted. One cup coarsely chopped walnuts 
may be added, if desired. 

In 2-quart saucepan, stir ingredients over low heat until chocolate chips melt 
and mixture is smooth. 

Pour into buttered 8 or 9 inch square baking pan. Refrigerate to cool for at 
least 1 hour or overnight. Cut into squares. 

Yield: About 1-3/4 pounds

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