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Ratner's Onion Rolls

On 21 Dec 2007 at 8:43, Philip wrote:

> Hello--
> Is there any way you can find the recipe for the famous Ratner's 
> Restaurant's onion rolls?
> Thank you very much.  You offer a wonderful service.
> Best,
> Philip 

Hello Philip,

I found the below recipe on a message board. The poster said it was Ratner's.

If not, then you might find it in this cookbook:
"The World-Famous Ratner's Meatless Cookbook" (Mass Market Paperback) by Judith Gethers (Author), Elizabeth Lefft (Author)

There are a few used copies available via, but they're rather expensive.


Ratner's Onion Rolls

Yield: 24 rolls

1 pkg. active dry yeast
1 C. lukewarm water
2 T. sugar
1 1/2 tsp. salt
3/4 C. whole eggs (about 3)
6 T. oil
4-5 C. all purpose flour
1 egg, well beaten, for wash

1 C. finely chopped onion
1 tsp. salt
1 T. poppy seeds
1 1/2 tsp. caraway seeds
1 cup dry bread crumbs
1/4 cup oil

1. In a bowl soften yeast in lukewarm water. Stir in sugar,salt, eggs, oil 
and enough flour to form a stiff dough.
2. Knead on a floured surface until smooth and elastic, about 5 minutes. 
Place dough in a greased bowl and turn to grease top. Let rise, covered, in 
a warm dry place until doubled in bulk, about 1 hour.
3. Punch down and knead on a floured surface and roll dough into a 18 x 24 
inch oblong. Cut dough into twelve 6x13 inch pieces.
4. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the 
mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over 
again from the other side.
5. Place rolls, seam side down, on a greased  cookie sheet. Flatten rolls 
until they are five inches long. Cut rolls in half.
6. Brush rolls with the egg wash and sprinkle with remaining onion 
mixture.* Let rise, covered, in a warm place until doubled in bulk, about 
30 minutes.
7. Bake rolls in a preheated hot oven (400 F) for 15-30 minutes.

*The onion rolls can be frozen at this point. When ready to bake, place 
frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm 
place until doubled in bulk, about 1 hour. Then bake as directed.


Good Evening!,
  Years ago when my friend and I were young, her family of Italians and 
Polish, would make something that was so good and I was told very time 
consuming. In fact she would steal us a few pieces! This was a bread 
dough pressed thinly onto cookie sheets and it had an italian sausage 
filling.It was really very plain but with great taste!. The sausage was 
very ground, not just crumbled.It tasted so good they would eat it cold. 
It tasted a lot like pizza but no sauce or anything.They would make 
several sheets and usually have it at Easter time.
  My friend told me it was Polish, and it was called Gotzone, or Godzone.
It was definitly not Calzone. Have you ever heard of this or anything similar? 
I have searched the internet but found nothing.
  Thanks so much Lori

Corky's Sides

Found on a message board:

Corky's Bar-B-Q Cole Slaw
Recipe By :Corky's Bar-B-Q, Memphis, Tennessee
Serving Size : 6 Preparation Time :0:10
Restaurant Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head green cabbage -- shredded
2 medium carrots -- peeled/grated
1 each green bell pepper -- finely diced
2 tablespoons grated onion
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seed
1 teaspoon salt
1/8 teaspoon white pepper
Wash cabbage and discard tough leaves. Core and shred. Place cabbage, 
carrots, green pepper and onion into a large bowl. In another bowl, 
mix together remaining ingredients. Pour over veggies in large bowl. 
Toss well. Cover and chill for 3 - 4 hours before servings. 
* Exported from MasterCook *
BBQ Potato Salad (@ Corky's BBQ of Memphis)
Recipe By :(Chuck a Corky's employee)
Serving Size : 12 Preparation Time :0:45
Barbecue Potato Salad
Restaurant Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Idaho potatoes -- bake/see directions
1/4 cup water
1/2 cup vinegar
1/2 cup sugar
salt -- to taste
fresh ground black pepper -- to taste
2 teaspoons celery seeds
3 large eggs, hard-boiled -- slice or chopped
1 small onion -- finely chopped
1/2 cup chopped fresh parsley
2 medium carrots -- peeled/shredded
2 stalks celery -- finely sliced
1 cup mayonnaise -- up to 1 1/2 cups
-- Hellmans/Best Foods
1/4 cup sour cream
1 teaspoon dry mustard
1/4 cup Corky's BBQ Sauce -- or your favorite

Bake the potatoes off until they are just done (you want to be able 
to peel and slice or dice them - (don't boil them - this way they 
stay dry and not waterlogged); After they cool, remove the skins 
and slice or dice them as you wish
Boil 1/4 cup water, 1/2 c vinegar and 1/2 c sugar till the sugar is 
dissolved Let it cool and pour it over the potatoes...add salt and 
pepper to taste and 2 tsp celery seeds.
Add 3 chopped hard boiled eggs; Add 1 small finely chopped onion; 
Add 1/2 cup chopped parsley; Add 2 carrots (shredded); Add 2 stalks 
chopped celery; Add 1 to 1-1/2 cups mayo (Start with 1 cup and see 
how you like it); Add 1/4 cup sour cream; Add 1 tsp dry mustard; 
Add 1/4 cup favorite BBQ sauce (final amount to taste and appearance)*
- Do not over mix, though.
* You May Or Not Like The Bbq Sauce In The Potato Salad -  Take A 
Little In A Bowl And Just Try Adding Some Bbq Sauce To That Tiny 
Portion And See What You Think

Eggs in Hell

Do you like to read about food? Not just recipes or restaurant reviews, but essays that celebrate food and eating? M. (Mary) F.(Francis) K.(Kennedy) Fisher is the greatest food writer whose works I have had the pleasure to read (since the subject of this site has changed from trivia to food over the years, I find myself reading quite a lot of food writing.). Fisher was a slender beauty who was born in Michigan, educated in Dijon, France, and lived out her years in California. Her essays are as much literature as they are food writing and are filled with personal reminisces and thoughts about food and eating.

"The Art of Eating" combines five of her works into one volume: "Serve it Forth" (her first book), "Consider the Oyster" (a whole book about oysters!), "How to Cook a Wolf" (a lot of recipes, not really about cooking a wolf...), "The Gastronomical Me", and "An Alphabet for Gourmets". I can't recommend it enough. It's available at and in the cooking section of most bookstores. Treat yourself. It's required reading for a chef or for anyone who wants to be a gourmet cook.

"The Art of Eating" is full of recipes, so it was hard to choose one from among the ones that made the finals: "cold buttermilk soup" (with shrimp), "green garden soup", "potage else" (another garden soup based on sorrel), "eggs in hell" (try these when you get bored with French Toast), "poulet a la mode de beune", "Hamburgers a la mode de moi-meme"(not your ordinary "Big Mac".), and three versions of "peasant caviar" (not roe, it's made with eggplant).

Eggs in Hell (Uova in Purgatorio, Eufs d'en Bas)

4 tablespoon olive oil (substitute will do, dad blast it)
1 clove garlic
1 onion
2 cups tomato sauce (Italian kind is best, but even catsup will do if you 
cut down on spices)
1 teaspoon minced mixed herbs (basil, thyme)
1 teaspoon minced parsley
slat and pepper
8 eggs
slices of French bread, thin, toasted

Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, 
run a toothpick through each half, and brown slowly in oil... Add the onion, 
minced, and cook until golden. Then add the tomato sauce and the seasonings 
and herbs. Cook about fifteen minutes, stirring often, and then take out 
the garlic.
Into this sauce, break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what heat is stored in the metal.)
When done, put the eggs carefully on the slices of dry toast and cover with sauce. (Grated Parmesan cheese is good on this, if you can get any.)

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