No luck with these:
- Apple Pie
- Bread pudding
- Italian Dressing
- Potato salad
- Chicken Fried Steak
- Stuffed peppers
- Hawaiian pie
"Magic Pan" was a national chain that specialized in crepes. Simple, yet delicious.
There was a cookbook published that was called: "The Crepe Cookbook: All About the
Magic World of Crepes. (The Magic Pan Restaurant", by Paulette Fono (the founder of
Magic Pans) and Maria Stacho, Magic Pan Restaurant. 1969, From the Doubleday Little
Cookbook Shelf Series. There are copies available at the used book stores online.
These are the only recipes that I have been able to locate on the Internet:
Abbondanza: The Ultimate Sandwich
Basic Crepes & Basic Sweet Crepes Batter
Beef Crepes
Spinach Crepes
Alpine Cheese Sizzle
Ham Palacsintas
Cheese Fritters
Chicken Crepes Elegante
Strawberry Crepes Supreme
Potage St. Germain (pea soup)
Hollandaise Sauce
Banana Crepes Chantilly
Cherries Royale Crepes
Chicken Divan Crepes
Coquilles St. Jacques Crepes
Ham Crepes
MP Sweet & Sour Dressing
MP French Dressing
MP Oil and Vinegar Dressing
Orange Salad
Seafood Crepes
Spinach Salad
Mint Fantasy Crepes
More Great Crepes recipes, but not Magic Pan
There is a file of dozens of Magic Pan recipes here: Magic Pan Recipes
If the Magic Pan recipe that you want isn't on either list, try posting a request on the Yahoo group at Magic Pan Project
These do not appear to be avaialble:
Ratatouille crepes
Bread Basket Hot French Bread with Buttery Herbed topping & Gorgonzola Cheese Spread.
There are a few recipes on my site for pickling sausages and tripe and and fish and the like. You'll notice that they are for refrigerator-type pickling. I do not pass on recipes for home pressure canning meats and fish. Home canners do not perform well enough to can meat products at the temperatures/pressures needed to insure against food poisoning. You can find books with recipes for home canning meat and fish products. Do it at your own risk. I don't advise it.
Sorry, non-acidic canning is too risky. You can get botulism from home canned stuffed cherry peppers in olive oil. I don't look for such recipes. I know that in Italy they can peppers and things in pure olive oil and we never hear of anyone dying from it. I know that there are commercial products canned in olive oil, too. However, I will not go against FDA warnings on these things, so I no longer pass on such recipes.
See:
Crystallized or Candied Ginger
Pickled Ginger
These are all names for the same Vietnamese catfish, "pangasius bocourti" which is also sometimes called "white ruffy". A close relative, also sold in the US and also from Southeast Asia, is "pangasius hypophthalmus". Sometimes these are sold as "tra".
For the taxonomy of basa and pangasius, see:
Basa Fish Taxonomy
Folks, in view of the recent revelations regarding Chinese seafood and the past issues regarding Vietnamese seafood, I do not recommend eating any seafood imported from those countries until the issues are cleared up. It is time for the FDA to begin regulating food for humans and animals that is imported into this country as tightly as they regulate foods for humans and animals that is produced in this country.The FDA budget must be increased to accomplish this, and they must be enabled and allowed to protect us from tainted foods from outside the country. Government regulation is not always a bad thing, and there are many things that the government can and must do and that they can do better than profit-motivated private industry.
For the "basa recipes" - these might work just as well with other fish - , see:
Several Basa Fish Recipes
A Basa Fish Recipe
Another Basa Recipe
Yet Another Basa Recipe
More Basa Recipes
A Simple Basa Recipe
These donut machines were popular back in the 1920s and 1930s. The company that made them marketed them as a money-making idea. They are pretty rare these days, but one occasionally appears for sale on E-Bay. That is the only place I know that one might be found.
Articles about the Brown Bobby Donut Maker
Recipe
Another Recipe
Yet Another Recipe
Bill Knapp was a traveling salesman in Cleveland, Ohio, who loved to cook. Since he traveled constantly,
he was always on the lookout for a good place to eat, and he had an idea for a new type of restaurant
chain. In 1947, he moved his family to Battle Creek, Michigan where he took a job with Shaefer Bakeries.
In the evenings at home, he began developing dishes for his new restaurant, and in 1948 he and four local
investors pooled their funds and brought his idea into existence. The first Bill Knapp's Restaurant opened
in 1948 on Southwest Capital near Columbia in Battle Creek and was a hit. Soon opening a second Bill
Knapp's Restaurant at 34 W. Jackson Street downtown, by 1955 he had three restaurants in Battle Creek
and new ones in Lansing and Kalamazoo. By the time he retired in the 1990s, there were 69 Bill Knapp's
Restaurants in Michigan, Ohio, Indiana, and Florida. However, Knapps's was slow in changing with the
times. The chain realized it in the late 1990s, and tried to change its image, but it was too late. The
makeover itself caused a further loss of its core customers, of which many were retirees. The chain closed
its doors in 2002.
The only recipes from Bill Knapp's that I have been able to locate are here:
Bill Knapp's Recipes: biscuits, honey ginger chicken, au gratin potatoes, chocolate cake, apple-cranberry salad, broccoli quiche, bean soup, teriyaki chicken
Bill Knapp's Michigan Bean Soup
Bill Knapp's Chocolate Cake
Bill Knapp's Orange Nut Bread
Meatloaf Like Bill Knapp's
Cole Slaw Like Bill Knapp's
Baked Chicken Marinade & Description of
Fried Chicken
I have not been able to find these:
- Chicken fricassee
- chicken and biscuits
- Chicken tortilla soup
- Ham croquettes
- pumpkin pie
- pancakes
- actual fried chicken recipe
- white cake
The only recipes from here that I have been able to locate are: brownies and blondies and cream puffs.
See:
Helms Bakery Brownies
Helms Bakery Cream Puffs
Helms Bakery Spice Cookies
No luck with:
Anise Cookies
Applesauce Donuts
Applesauce Cake
Bran Muffins
Chocolate donuts
Chocolate coconut cookies
glazed donuts
Milan Wafers
Oriental Nut Cake
Regarding school lunchroom recipes: If you went to a school in the Los Angeles Public School System or another big city schools system like Boston, New York, Chicago, etc, then there is a possibility that some of their lunchroom recipes have made it onto the Internet. However, if you attended Tremont Elementary School in Tremont, Mississippi, then it's very unlikely that any of their lunchroom recipes are available. I might be able to find you a school lunchroom sloppy joe recipe, but it might not be the one from Tremont Elementary School.
The current USDA school cafeteria recipes are here:
National Food Service Management Institute
Be forewarned that these are for servings of 50 & 100.
The only other school cafeteria recipes that I have been able to locate are:
NO LUCK:
L.A. Schools Blondies
Pineapple crisps
Portillo's chocolate cake may just be made with a cake mix cake and mayonnaise!
See:
Portillo's Chocolate Cake Clone
Portillo's Italian Beef
Portillo's House Dressing Clone
I have not been able to locate these recipes from Portillo's:
- Chopped Salad: From the Portillo's Menu:
Chopped Romaine & Iceberg lettuce mixed with Ditalini pasta, chicken
breast, bacon, tomato, red cabbage, Gorgonzola cheese, green onion and
our house dressing.(The dressing recipe is linked above)
I get a lot of requests for a recipe to make these sugar cones from folks who have purchased molds. The bad news is that these sugar cones are made with raw liquid sugar, so unless you have a big kettle of raw sugar or sugar cane juice boiling over a fire in your back yard, you're out of luck. I have never found a recipe for making them out of anything that you can buy in the grocery store.
It might be possible to create some sort of water/sugar solution, fill the molds with it, and then let it dry. If any of you adventurous souls out there with molds ever gets this to work, let me know how you did it.
Sugar cones are still used in Mexico, so you can sometimes find them in Mexican groceries.They are called "piloncillo". You can also buy them on the Internet
See:
Sugar Cones
You can buy sugar molds here:
Sugar Molds
Sorry, folks. I have not been able to locate any Paradise Bakery recipes at all except the sugar cookies
Here are what I have found:
Beef Mexican Pizza
Hot Garden Salsa
Mild Salsa
Chi Chi's Steak and Mushroom Quesadillas
Chi Chi's Salsa Verde Chicken Kabobs
Chi Chi's Old West Oven-Fried Chicken
Chi Chi's Baked Chicken Chimichangas Recipe w/sauce
Seafood Chimichangas/Seafood Nachos
Seafood Enchiladas
Sweet Corn Cakes
Fried Ice Cream
NO LUCK:
beef chimichangas
Spring Rolls
Chi Chi's Soft Taco Enchilada Style
All of the mint recipes that I have been able to find on the Internet are on my site already at these links:
French Creams Mints
Cream Cheese Mints
Fondant Mints
Butter Mints
Chocolate Mints
Peppermint Creams
I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every website that has a recipe for mints and check it to see if it fits a particular description.
Kresge's was similar to Woolworth's, even down to the lunch counter. Lots of people recall Kresge's as fondly as others recall Woolworth's. Kresge's was the forerunner to K-Mart. So far, only these Kresge's recipes have made it onto the Internet:
Kresge's Chili Burger
Kresge's Chili Burgers #2
Kresge's Fruitcake
I have not had any success locating these Kresge's recipes:
- banana roll
- Coney sauce
- pizza
- barbecue sandwiches
- regular hamburgers
- vegetable soup
These are those cookies that you dip a rosette iron in the batter and then dip the iron into hot grease/oil to cook.
Info on Rosettes & County Fair Waffles
Rosettes Recipe
County Fair Waffles Recipe
These are the Italian Cookies that I have on the site:
I get lots of requests for Italian cookie recipes, or for recipes for cookies that are sold in Italian bakeries. These are often difficult for several reasons:
1) In Italy, some cookies (and other dishes, too) are specific to certain regions. They may not be known all over Italy.
2) Some cookies are known by different names in different regions of Italy, sometimes even by different names in different families. Sometimes the same name refers to different cookies according to the region of Italy you're in.
3) Some cookies sold in Italian bakeries in the U.S. are really "Italian-American" cookies, not Italian cookies. These cookies were created by Italian families or Italian bakers in the U.S., not in Italy.
4) The biggest obstacle in helping people find recipes for Italian cookies is that people often don't know the name of the cookies. I have no way to search for a cookie by how it looks or tastes. Sorry.
If you know the name of the cookie, search my site with the search feature before writing. There are lots of Italian cookie recipes on my site. If you don't know the name of the cookie, go here:
Italy Revisited Cookies without Nuts
Italy Revisited Cookies with Nuts
There are photos and descriptions of dozens of Italian Cookies there. Perhaps you can determine which cookie you want from them.
Once upon a time, back in the years from 1956 to 1985, there was a place called "Linda's Drive-In" on the corner of Escuela and El Camino in Mountain View, California. Linda's sold a distinctive burger, called a "Parisian Burger", with "tater tots" on the side, that residents of Mountain View during that time are still pining for.
Here's an exact description of the burgers:
"Two fresh ground beef patties, our own special sauce & cheese served on a fisherman's wharf style sourdough bun."
I know that this description is accurate because it is directly from the front window of Linda's, which you can see and read in this photo:
Linda's
Alas, those who pine for Parisian burgers have been stymied up until now. Although many Mountain Viewers and former Mountain Viewers have claimed to know how to make that "special sauce", none delivered on their boasts. Some said that the Mountain View Chamber of Commerce has the recipe, but even that is doubtful.
HOWEVER, a reader recently sent me a recipe that was given to her by a former Linda's employee, and it appears to be authentic! See: Linda's Parisian Burger Recipe
There is another recipe here: Linda's Parisian Burger Sauce
These sites have recipes scaled to 25, 50, or 100 diners:
Recipe USA Crowd recipes
Cooking for a Crowd
Large-Scale Food Service recipes
USDA School Cafeteria Recipes
Recipes for a Crowd
This site is supposed to convert small recipes into big recipes. Use at your own risk.
The bakery shop at Rich's is fondly remembered by residents of Atlanta. So far, all of the recipes that I have been able to locate from Rich's are these. If you have any of Rich's recipes, please send them to me.
Rich's Bakeshop Icing
Rich's Bakeshop Yellow Cake
Rich's Bakeshop Coconut Cake
T%here are 7 recipes from Rich's here:
Favorite Recipes from Atlanta Restaurants
Requests have included:
- Japanese Fruitcake
- Chocolate Cake
- Chocolate Chip Cookies
- Fruit Bar Cookies
If you have a Black & Decker Shell Maker and you don't have the owner's manual/recipe book, see HERE. For recipes
for electric donut makers, see HERE.
These sites specialize in owner's manuals. You may have to register to get access, but membership appears to be free:
Kitchen Manuals.com
Kitchen Manuals for Small Appliances
Fixya.com
OwnerIQ.net
If you need an owner's manual/recipe book for something that you can't find on any
of these sites, then I sympathize. However, I won't help you find someone that has
a manual and is willing to copy it for you. Sorry.
On the other hand, if you have such a manual and are willing to send out
copies or to scan it and e-mail it, let me know and I'll post your offer.
Chock Full o' Nuts began as a nut stand on New York's Times Square in 1922. William Black, a Russian emigant, graduated from Columbia University with a degree in engineering, but was unable to find employment, so he began selling nuts in New York's Theater District. Business was good, and the nut stand evolved into a coffee shop/lunch counter. Black owned 18 of them within ten years, and there were 80 of them by the 1960's. The shops' signature product became, not nuts, but its blend of coffee, which today survives as a popular commercial brand. Many people fondly recall the food sold at the shops, which was not prepared fresh on site, but was all made at a commissary in Secaucus, New Jersey and transported to the individual shops. After Black's death in 1983, the company was sold and the lunch counters went into decline, dwindling to only one by 1991. However, with the success of Starbuck's Coffee Shops, Chock Full O' Nuts was re-invented in the nineties as Chock Express, once again purveying coffee in New York City.
I get lots of requests for items sold at the old Chock Full O' Nuts lunch counters, but the only recipe from there that I have ever been able to find is the date nut bread. One reason is probably the fact that all of the food was prepared at the Secaucus, New Jersey commissary and then transported to the shops. None of the employees at the shops would have had any idea of recipes for the food.
Requests that I've had and had no luck locating include:
- Whole-wheat donuts
- Nutted cheese sandwiches
- Chicken salad sandwiches
- Pea soup
Sorry folks, they don't make them anymore. They were really popular around Thanksgiving and Christmas, because a lot of people used them in their dressing
or stuffing recipes.
However, the holiday season sales weren't enough to make up for the rest of the
year's sales slump, so Nabisco discontinued them. They were just discontinued last year. so there may still be a few boxes around in stores. If Nabisco gets enough mail, they might bring them back. If they do, and if you have proof of manufacture in 2007, let me know.
As for a recipe, the Nabisco recipe isn't on the Internet. Even if it were,
Nabisco made these things in huge quantities, in a factory. What would you do
with a recipe that said "take fifty pounds of flour and add twenty pounds of
milk powder...", etc. Where would you get ingredients like "stabilizers,
emulsifiers, artificial preservatives, artifical flavors and colors"?
What you'd really like to have is a copycat recipe - something that you can make
in your kitchen that will taste like the commercial product. Nabisco probably
doesn't even have such a recipe. They never made them that way. So far, no one
has created a copycat recipe for them. If they ever do, you can bet I'll post
it here.
There is another product called:
Mrs. Allison's Milk Lunch, New England Biscuits
12.3 ounces for $2.99 (in Fairfield Country, CT)
Archway & Mother's
Battle Creek
1-800-272-2537
There is a lot about Royal Lunch Milk Crackers on this message board:
Chowhounds
There is contact information for both Nabisco and Archway there. Some of the
people posting there have tried the Archway product and say that they don't
taste quite the same - more of a baking soda taste. However for those who use
milk crackers in cooking, the Archway product may be the solution.
Sorry folks, the only ones to be found are the Blueberry Muffins and the Blueberry Cake.
Not found:
Banana Nut Bread
Cupcakes
Oatmeal Cookies
Macaroons
There are quite a few Luby's Cafeteria recipes here: Texas Monthly Luby's Cafeteria Recipes and here: Recipe Circus Luby's Cafeteria Recipes.
I have these:
Carrot Cake
Pumpkin Pie
Pecan Delight
Cornbread Dressing
Buttermilk Chess Pie
Liver and Onions
Chocolate Ice Box Pie
BBQ Pinto Beans
Not found:
Cabbage
Restaurants, particularly chains, use pre-mixed ingredients whenever possible to make their dishes. Why? Two reasons: First, to reduce costs, and second, to insure consistency. If Giovanni's Italian Cafe has twenty franchises around the country, then the Giovanni Company wants to keep costs low (the profit margin of a restaurant is very small), and Giovanni wants to be sure that if you go into a Giovanni's in New Jersey, then the house salad dressing tastes the same as it does in a Giovanni's in San Diego.
How to do this?
Well, you don't do it by starting from scratch and using fresh, local ingredients to make the dressing up in small batches. That's expensive, time-consuming, and inconsistent, because local ingredients in New Jersey aren't always the same as those in San Diego, and buying things locally in small quantities is more expensive than buying in large, bulk quantities. Besides, your kitchen employee in San Diego may not make it exactly the same as the one in New Jersey.
One thing that you could do is make all of the salad dressing for the whole company in one place (or sub-contract it to a salad-dressing company). If you do that, then all of the ingredients will be the same and will be bought in large quantities, and the production process will be the same, so you will cut costs and insure consistency. You won't have to rely on the skill of your kitchen employee in San Diego in following a complex recipe. All he'll be doing is transferring it from one container to another.
But what if making the finished dressing in one place and shipping it around the country isn't practical? What if it loses freshness that way?
Well, then you have the chefs in your company test kitchen come up with a formula for the dressing that uses pre-mixed ingredients. You still buy them in bulk, and you sell them to the individual franchises with a few simple mixing instructions. You sell them ingredients like "Giovanni's Salad Vinegar" and "Giovanni's Olive Oil", and "Giovanni's House Dressing Mix". The "recipe" for a day's worth of dressing may say something like: "Mix one gallon of Giovanni's Olive Oil with 1/2 Gallon of Giovanni's Salad Vinegar. Add one bag of Giovanni's House Dressing Mix and blend thoroughly". Even the kitchen employees at the local Giovanni's don't know exactly what's in that "Giovanni's House Dressing Mix", and couldn't make the dressing from scratch even if they wanted to.
Along comes Mr. Customer, who thinks the Giovanni's House Dressing is the best he's ever tasted, and he wants to be able to make it at home. He asks the waiter for the recipe, but the waiter says "I'm sorry, we don't give out recipes. It's company policy." But, even if the waiter did give him the recipe, it wouldn't help Mr. Customer , because where is Mr. Customer going to get "Giovanni's House Dressing Mix"?
Suppose Mr. Customer was able to bribe an employee at the place where "Giovanni's House Dressing Mix" is made into giving him a copy of that recipe. Would that solve his problem? - It would be something like: Combine 50 lbs of sugar, 20 lbs of salt, 15 lbs oregano, 10 lbs dried chili pepper powder, and 15 lbs garlic powder. Add flavor enhancers, stabilizers, artificial flavors,and preservatives. - That wouldn't help most people, either, would it?
What Mr. Customer really wants is a "Copycat Recipe". A copycat recipe is a knock-off that tastes like the restaurant product or dish, but that can be made in Mr. Customer's kitchen with ingredients that Mr. Customer has on hand or can buy at his local grocery store.
Restaurants, even the local ones that really do use local ingredients, usually don't give out their recipes. Why would they? Their recipes are their livelihood ! It's difficult enough for a restaurant to make money anyway. Why would they give out their recipes so that people could make their dishes at home? They need your business! They want you to come back to get their dishes, not to stay home and make them yourself! There are exceptions, of course. Red Lobster and a few other chains have some copycats for their dishes on their websites, and occasionally chefs give out home recipe versions of the dishes that they serve. You'll see these sometimes in newspaper columns and on TV cooking shows.
Links to some sites for restaurant and copycat recipes are here:
Copycat Links
I don't have any "secret source" for recipes from restaurants and bakeries that are currently in operation. If you've Googled it thoroughly, and if you've seen posts on message boards from people looking for the same recipe with no succcessful responses, then you've already covered the ground I would cover. Please don't waste my time. Time to face the fact that the place doesn't give out their recipes and no one has created a copycat. Sad, perhaps, but often true.
Just a note here:
If you find something that you like at a bakery, ask the name of it and write it down. You aren't going to have any luck searching on the Internet for "that strawberry pastry from Ned's Bakery in Claremont, Idaho."
Large bakeries make things in large quantities using commercial recipes and commercial ingredients. It won't do you any good to have their real recipe. What you want is a "home version" or a "copycat recipe".
Yes, there are a few recipes for products from bakeries on my site. No, these didn't come from the bakeries themselves. These are copycat recipes. These bakeries were bigger than neighborhood bakeries. They were in big cities and were institutions in those cities. They are often childhood memories for thousands of people. and that's why someone took the time to create copycat recipes and place them on the Internet.
I don't have any "secret source" for recipes from restaurants and bakeries that are currently in operation. If you've Googled it thoroughly, and if you've seen posts on message boards from people looking for the same recipe with no succcessful responses, then you've already covered the ground I would cover. Please don't waste my time. Time to face the fact that the place doesn't give out their recipes and no one has created a copycat. Sad, perhaps, but often true.
A few tips:
I get lots of requests for recipes like this: "It's a Slovakian recipe for cabbage bread. The name sounds like 'ga-brotney'".
Well, once in a while, I go to a Slovakian recipe site and there it is: "gbrotne". However, much more often, I have no luck finding any Slovakian cabbage bread recipes or any Slovakian recipe that might sound like "ga-brotney." You can't search for something with the search engines by how someone says the name sounds. Spelling is usually critical. Sometimes I can hit upon it by trying a lot of alternate spellings.
Another thing about Eastern European recipes is this: Even though your grandmother may have been Slovakian, the only Internet recipe for what you're looking for may be listed on the web as a Czech recipe or a Slavic recipe, not a Slovak one. You may say it's Serbian, and when I find it, it's listed as Croatian. Even though Grandma was Hungarian, it may be on the Internet as a Yugoslavian recipe. Dishes and recipes cross borders and cultural boundaries often.
I get e-mails from people who say they called Archway Cookie Company or some other company and asked them for their Cherry Chip Cookie recipe (or some other commercial product recipe) and Archway (or whoever) wouldn't give it to them.
Folks, do you really think Archway or any big company makes cookies in a little kitchen somewhere? No, they put 50 pounds of flour and 30 pounds of sugar, and other ingredients in a big mixing machine and do a big run of cookies at one time. So, even if you got their recipe, it wouldn't help you a bit.
What you really want is a copycat recipe, a recipe to make a small amount of cookies in your kitchen that taste like Archway Cherry Chip Cookies (or whatever).
There are some Dugan's Bakery recipes on this site including these:
Dugan's Juiced Apple Pie
Spice Drops
Spritz Christmas Cookies
White Bread
Hanscom's Bakery was a Philadelphia institution for many years.
Sorry, folks. There are no extant home kitchen recipes from Hanscom's or any copycat recipes for Hanscom's products. The Hanscom family has told me that even they do not have any.
Folks, I search for recipes. Sorry, I don't search for the nutritional information for those recipes. It's just too time-consuming. There are several databases on the Internet that provide nutritional data for commercial foods, for restaurant dishes, and for individual foods. If you are interested in nutritional information, try these sites:
The Daily Plate
USDA
Calorie King
E Look
Nutrition Data
After already having a successful Hudson's men & boys' clothing store in Detroit and the Hudson Motor Company automobile manufacturer, Joseph L. Hudson opened his department store on Woodward in 1911. Tragically, he would never know the degree of its success. The next year, in 1912, he died from pneumonia that he contracted while visiting England. He had no children, so the business passed to his four Webber nephews. They were up to the task, and they made Hudson's a resounding success.
In 1963, Hudson's great-nephew, J.L. Hudson Jr. took over the reins, but by the mid-1960's downtown Detroit had begun to change in ways that were not good for Hudson's. A store clerk was murdered in the store in 1966, and the Detroit riots occurred downtown in 1967. People bacame afraid to go downtown to shop, and Hudson's sales began to suffer. The store tried to compensate by closing departments and reducing services, but people's shopping habits had changed and were not quick to change back. In 1983, Hudson's closed its downtown Detroit store.
J.L. Hudson's Cheese Bread
Maurice Salad Dressing
There are twelve J.L. Hudson's recipes on this site:
Detroit Memories
They are:
Canadian Cheese Soup
Chocolate Chip Cookies
Club Chicken Salad / Hot Bacon Dressing
Gazpacho
Greek Feta Salad
Hot Bacon Dressing
Maurice Salad
Mushroom Quiche
Orange Muffins
Sesame Dressing
Spinach Salad Supreme / Hot Bacon Dressing
Vichyssoise (Cold Potato Soup)
No Luck:
Brownies
These are the Blum's recipes that I have been able to find:
Lemon Crunch Cake &
Coffee Crunch Cake
See also about Ernest Weil here.
Not Found:
Potato Salad
Rum Cake
The Frankenmuth recipes that I have been able to find:
Frankenmuth Recipes
Not Found:
Fried chicken
stuffing
Lum's was a chain noted for their hot dogs cooked in beer and for their "Ollieburgers".
I have had no luck finding a recipe for the "Lumburgers" that preceded "Ollieburgers" at Lum's.
What Kind of Hot Dogs Did Lum's
Use?
Ollieburgers & Beer Hot Dogs
Lum's & Ollie's Fries
More Great info on Lum's Recipes
Another Ollieburger Clone
No luck:
Lumburgers
Lum's Roast Beef
See Literary Recipes and Movie Recipes, and these:
Naughty Child Pie - "Tishomingo Blues" by Elmore Leonard
Baked Rice Pudding - "The Novel" by James A. Michener
He & She Oyster Stews - "Chesapeake" by James A. Michener
Maraschino Pudding - "Buddenbrooks" by Thomas Mann
Recipes from "Like Water for Chocolate" by Laura Esquivel
Green Tomato Apple Pie - "The Cooking School Murders" by Virginia Rich
About "The Guernsey Literary and Potato
Peel Pie Society"
Armadillo Wedding Cake from "Steel Magnolias"
Bologna Cake from "Sweet Home Alabama"
Key Lime Pie from "Heartburn"
Entire menu from "Babette's Feast" (story by Isak Dinesen)
Nipples of Venus from "Amadeus"
Recipes from "Eat, Drink, Man, Woman"
I do not send out recipes for these things. You can get food poisoning from improperly prepared jerky. Venison or other wild game jerky can be even more dangerous because it is sometimes butchered in a less sanitary manner than beef
and may be contaminated with e. coli from the animal's feces. You must cook meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it, no matter what the instructions that came with your dehydrator say. Most home dehydrators never reach this temperature. Read this page before
you attempt to make jerky:
Jerky and Food Safety
There are some links to recipes on other people's websites on these pages.
Use any of these recipes at your own risk. I have not tried any of them and
I am not recommending any of them.
Jerky 1
Jerky 2
Kippered Beef
Biltong
Savory Salt
Recipes from the restaurants to be found in the various Disney theme parks:
Disney Family Fun Recipes
Mousetyme
Walt Disney World Recipes
WDW Planner
Magic Trips
Disneyrecipes.com
Disney Institute
All Ears
Now closed, this was a Texas chain.
These are the recipes that I have found:
Wyatt's
Cafeteria German Chocolate Pie, Pecan Delight Pie, and Pumpkin Muffins
Baked Eggplant
Eggplant Casserole
Eggplant Dressing
Egg Custard
No Luck:
Cornbread Dressing
Oatmeal pie
The only recipes from this chain that I have been able to locate are here:
chicken noodle soup
Orzo And Artichoke Salad
Pear and Pecan Salad w/Crumbled Cheese
Tomato and Basil Salad Dressing
Tomato and Onion Soup
Cream of Broccoli Soup
Chicken Salad Dressing
Oriental Chicken Salad
New England Clam Chowder
Souplantation Summer Lemon with Spiced Pecans Tossed Salad
Sweet Tomatoes Doris' Broccoli Slaw
No luck:
Vegetarian vegetable soup
Brown rice & pinto bean soup
I no longer search for brownie recipes unless they have a unique name or VERY
unusual ingredients. There are too many of them that differ only slightly.
- Helms Bakery Brownies
- Chili Pepper Brownies
- Fried Brownies
- No Bake Brownies
- Chocolate Pudding Brownies
- Palmer House Brownies
These claim to have been first!
- Lentil Brownies
- Glorified Brownies with Karo
- Cream Cheese Brownies
People are fascinated by the idea of cooking a potato in a pot of boiling pine resin. Those who have had potatoes cooked this way say that they are the best potatoes they've ever had. The secret lies in the fact that the boiling resin distributes the heat evenly around the cooking potato.
Forest workers, sawmill employees, and just plain country folk in the South used to tap the numerous pine trees in the region to harvest the pine sap and sell it for making turpentine, among other uses. Somehow, maybe by accident, someone found that a potato cooked in boiling pine resin was exceptionally delicious. They got so popular in the South that hardware stores used to sell a "rosin potato cooker" - a cast iron pot pre-filled with rosin. You just put it over a fire, heated it up until the rosin melted and started boiling, and dropped in your potatoes.
You don't wrap them in paper first - you put the potatoes in boiling pine sap in a cast iron pot and let them cook until they rise to the surface - that's the signal that they're done. Then, with a slotted spoon or tongs or a stick, you carefully lift the hot potato out of the sap and roll it up in butcher's paper or a brown paper bag and twist the ends to keep it hot until it's served.
When you're ready to eat the potato, you cut it lengthwise through the paper and then add butter, salt, pepper, even sour cream and bacon bits if you want. By the way - you don't eat the skin with the resin on it, just the inside.
Simple, huh? Except that you can't go down to your local hardware store and buy rosin cookers or bulk rosin any more.
I have searched the web several times, and the only rosin that I can find for sale is small quantities such as are used by athletes to dry their sweaty hands, and by artists. Of course, rosin is expensive when bought that way. However, there does not appear to be any place at all on the web that sells bulk pine rosin suitable for filling a pot to cook potatoes. You might be able to get it from a turpentine manufacturer. "Resin" and "rosin" are used interchangeably. Just be sure it's pine resin and not something else.
While I was searching, I found a few web sites that seemed to want to confuse pine resin with "pine tar". "Pine tar", according to the dictionary, is distilled pine resin. It's pretty nasty stuff, and I'd think twice before trying to cook potatoes in it. Also, please note that both pine resin and pine tar are highly flammable. Cooking potatoes in resin is not something to be undertaken lightly.
Here's an art supply store that sells it for $3.00 a pound. See:
Artstuf.com
If you find a good source for cheap pine resin, please send it to me so I can post it here.
Sorry, I no longer search for cheesecake recipes unless the recipe has a very unique name.
There are just too many of them. To find the ones on my site, use the Google search box on the
Archives page.
Sorry, I no longer search for Jello dessert or salad recipes unless the recipe has a very unique name. There are just too many of them. To find the ones on my site, use the Google search box on the Archives page.
For Air Force, Army, Marines, Navy, etc recipes, try these sites:
Armed Forces Recipe Service
Military Recipes
Navy Recipes
White Sauce
Shrimp Sauce
Yum Yum Sauce
More White Sauce recipes
"Hot Shoppes" were a restaurant chain that was popular in the Washington D.C. area. "Hot Shoppes"
are gone now, but their parent company went on to become the Mariott Corporation of hotel fame.
The only recipes I have been able to find are these:
Mighty Mo
Orange Freeze
Onion Rings
Coleslaw
Cheese Rolls
Maryland Fried Chicken
Chicken Noodle Soup
Hot Fudge Cake Sundae
Macaroni & Cheese
Meatloaf
Salisbury Steak
Cheesecake
Teen Twist
Try these sites:
Allrecipes
Recipezaar
Vegweb
Vegkitchen
Top Tastes
International Vegetarian Union
Vegetarian Resource Group
Vegsource
Vegetarian Cooking
Want to make your own sausages? Try the recipes on these sites:
Clay's Kitchen
3 Men Sausage Recipes
Making Sausages at Home
If you are an American or Canadian, and you find a British recipe or a military
or commercial recipe that you want to try, you may find that the recipe gives
ingredient amounts by weight when what you are used to is volume measurements such
as cups and tablespoons. If you want to use a Europen recipe, you may find that it
is not only by weight, but is in metric units such as grams.
On the other hand, you may be European or British, and you may find yourself stymied
by American & Canadian recipes that are in cups and tablespoons.
The easiest, best solution for Americans and Canadians is to purchase a small
electronic kitchen scale that weighs in both ounces and in grams. This is easy and
not very costly. It takes no math or conversion tables, and you'll find having a
small scale is useful for other things as well.
For Brits and Europeans, the easiest solution is to purchase a two-cup measuring cup
and a set of measuring teaspoon/tablespoons. Neither of these is expensive, and like
the scale above, they require no math or conversion tables. Your local shop may not
have them, but you can easily get them over the Internet.
Why isn't there an easy conversion table? The answer is because Americans & Canadians
use volume measurements and Brits & Europeans use weight measurements,
and these two are not easily converted from one to the other. The same volume of one
substance often weighs more or less than an equal volume of another substance.
Substances have different densities. One cup (volume) of flour weighs 5.3
ounces or in metric 150.25 grams. On the other hand, One cup (volume) of sugar weighs
8 ounces, or in metric 226.8 grams. So, you can't just say that one cup (volume)
equals a given measurement in weight because it's different for different substances.
As if that weren't enough, in our system of weights and measures, we have two kinds
of "ounces". One is for volume: There are 8 fluid ounces in a cup and 16 fluid ounces
in a pint. The other is in weight: There are 16 ounces in a pound. Just remember that
if you measure it with a measuring cup, it's fluid onces (volume) and if you weigh it
on a scale, then it's ounces of weight.
For more on converting weights & measures, see here:
weight to volume & vice versa
metric to U.S. & vice versa
There is a conversion application here:
Gourmet Sleuth
I get lots of requests for recipes like this: "the cake from the back of the Soft as
Silk cake flour box in the 1970s", or the brownies recipe that was on the Hershey's
cocoa can in 1955", etc., etc.
It seems that I have sort of a reputation for being able to find these, but, for me,
they're no different from the other recipes that I find for people. I know of no
website that has a database of recipes from the backs of bags and boxes and cans.
Product websites, such as the Hershey's website and the Soft as Silk flour website
don't have archives of old recipes from their packages, and most people seem to have
found writing to the companies to be futile. Also, when people put a recipe on the
Internet, they don't say "I got this recipe from the Hershey's cocoa can in 1960."
There are a some websites, such as these, that specialize in brand name recipes:
Back of the Box
and
Favorite Brand-Name Recipes
However, these sites don't have archives of recipes that were on certain product packages in years past, they appear to have only recent ones. Try them if the recipe you want is fairly recent.
Love's Barbecue was a favorite in California. There are no recipes for either their BBQ sauce or their basting sauce on the Internet as far as I know. You can, however, buy their sauces and rubs via their website at:
Loves BBQ
There are a few Love's recipes on my site:
Love's BBQ Beans
Love's Baked Beans
Love's Pit BBQ Cole Slaw
Nut Tree was in Vacaville, California. There are several Nut Tree recipes here:
Nut Tree recipes
Marshmallow Sauce
Several Nut Tree Recipes
Chess Pie
Cincinnati Enquirer Recipe
Cincinnati Empress Chili
Cincinnati 5-Way Chili
A Texas institution. These are the only recipes that I have been able to find.
Chess Pie
Millionaire Pie
Billionaire Pie
Creole Meatloaf
No luck:
Mexican Meatloaf
A St. Louis institution in its day. Here's where you can get the cakes:
Straub's
Recipes:
Miss Hullings' Autumn Butternut Squash
Miss Hullings' Noodle Bake
Miss Hullings' Macaroni &
Cheese
Miss Hullings' Potato Pancakes
No success finding recipes for:
Lemon Butter Sauce for Broccoli
Split Lemon Cake
A New Orleans institution in its day.
Blackout Cake
Buttermilk Drop Donuts
McKenzie's Holiday Cookies
King Cake Like McKenzie's
McKenzie's Turtle Cookies
No luck:
Banana Coffee Cake
Chocolate Whipped Top Pie
Date Bars
Ice Box Cookies
Petit fours
These are a very popular request. Seems that eveyone's ma or grandma made them. Mine did, on an
old-fashioned wood-burning pot-bellied stove until she finally got a gas stove.
Folks, I get lots of requests for specific recipes from specific issues of magazines such as "Bon Appetit",
"Gourmet", "McCall's", "Better Homes and Gardens", "Woman's Day", and the like. I have no way to search
for recipes from specific issues of magazines. I need the name of the recipe and as many ingredients as
you can remember. I can't find it by knowing it was in the December, 1983 issue of Better Homes and
Gardens. If the recipe is on the Internet at all, it may not mention the magazine. Once in a while,
someone will post a recipe from a magazine and will tell which magazine they got it from, but that's
a fairly rare occurence. Even if they do, I need the name of the recipe and some ingredients. Just
knowing that it's a stuffing recipe and that it was in the December, 1983 issue of "Bon Appetit" is
not enough information. If I find something like that, it will be 90% luck.
Most of the major magazines with recipes have websites and many have recipe archives on their sites.
Please check them first.
The fact that a recipe was printed in the food section of a newspaper like the "New York Times" or the
"Chicago Tribune" or the "L.A. Times", etc. doesn't mean the recipe is going to be on the Internet. Even
if it is on the Internet, it probably was placed on a message board, and the person posting it. may or
may not have written in their message that the recipe is from The "Boston Globe", etc. True, some
newspapers have archives on the Internet, but some of them don't go back very far, and some of them
have fees for each article they let you download. You can usually forget calling or e-mailing the
newspaper. Their employees don't have time or their employers' permission to go and search their
archives for a recipe for you.
If you absolutely must have a recipe from a newspaper, your best bet is to go to the public library
and search the archived copies of that newspaper for the time period in which the recipe appeared.
MCL Cafeteria has been a fixture in the Midwest since, 1950, originating in Indianapolis. I have not
had any success finding MCL cafeteria recipes.
No Luck:
- mashed potatoes
- beef gravy
- cinnamon rolls
- yeast rolls
Sorry, I have not been able to find any recipes at all from Rusty's Hacienda. Note that the search
terms "rusty's hacienda" and "recipe" are favorite keywords of dozens of junk urls. The recipes I've
searched for so far are:
Tomato Rice Soup
Enchilada Sauce
